| 摘要 |
<p>The vitroceramic surface of modern cooking zones must be highly controlled because of the risk of overheating and the possibility of residual heat which constitutes an invisible risk for the user. It is also desirable to regulate the heat supply to the requirements of pots and food to be heated. According to the invention a one- or two-dimensional thermoelectrical sensor based on radiation from the vitroceramic surface is used, possibly shielded from direct radiation from the heating elements.</p> |
