| 摘要 |
An electric heating apparatus for heating foods and liquids in a cooking vessel, comprising: a metal upper part, having an upper cooking surface and a lower surface; a metal lower part covering the bottom of the heating apparatus, a sealable space being formed between the upper part and the lower part; and, at least one tubular heating device with a metal covering arranged in the space and having a large flat contact surface for thermally conductively engaging the lower surface of the upper metal part, the space having at least a partial vacuum formed therein, the at least partial vacuum reducing convective heat loss and imparting a concave distortion to the upper metal part which counteracts a convex distortion of the upper metal part due to expansion upon heating, thereby holding the upper metal part substantially flat during heating and maximizing surface contact between the cooking surface and a cooking vessel resting thereon, whereby heat is transferred from the cooking surface to the cooking vessel with maximum efficiency. The apparatus may also be constructed as a receptacle for directly heating foods or liquids.
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