ELECTROMAGNETIC INDUCTION HEATING TYPE OF RICE COOKER

摘要

PROBLEM TO BE SOLVED: To make it possible to cook rice more uniformly. SOLUTION: A plurality of protruding portions 8 are formed on the bottom of an inner pot 2 to shorten the distance between the bottom of the inner pot 2 and heating coils 3. Consequently the temperature of the rice upper part of the protruding portions 8 rises earlier than on the other parts of the bottom and the heat bursts through the resistance of the rice and circulates upward by convention instead of being transmitted along the bottom surface of the inner pot. Once convection begins, rice is pushed aside forming a passage for hot water (so-called a crab hole) and then heat circulates forcely by convection from the lower part to the upper part.