GLASS CERAMIC COOKTOP WITH INFRARED SENSOR

Abstract

A cooktop is provided that includes a glass ceramic cooking plate that exhibits enhanced mechanical strength and at the same time increased spectral transmittance in the infrared range. The glass ceramic cooking plate makes it possible to detect, through the glass ceramic cooking plate, the temperature of a piece of cookware placed thereon using an infrared sensor, and to perform an automated cooking process in response thereto.

Claims

1. A cooktop, comprising: a glass ceramic cooking plate with at least one cooking zone; at least one heater arranged below the glass ceramic cooking plate in a region of the cooking zone; at least one infrared sensor having a sensing area arranged so as to face the cooking zone through the glass ceramic cooking plate; electronics connected to the at least one infrared sensor, the electronics being configured to control a power output of the at least one heater based on an output signal of the at least one infrared sensor, and wherein the glass ceramic cooking plate is made of a lithium aluminosilicate glass ceramic containing a composition (in percent by weight) of: TABLE-US-00006 Al.sub.2O.sub.3 18-23, Li.sub.2O 2.5-4.2, SiO.sub.2 60-69, ZnO 0-2, Na.sub.2O + K.sub.2O 0.2-1.5, MgO 0-1.5, CaO + SrO + BaO 0-4, B.sub.2O.sub.3 0-2, TiO.sub.2 2.3-4.5, ZrO.sub.2 0.5-2, P.sub.2O.sub.5 0-3, SnO.sub.2 0-<0.6, Sb.sub.2O.sub.3 0-1.5, As.sub.2O.sub.3 0-1.5, TiO.sub.2 + ZrO.sub.2 + SnO.sub.2 3.8-6, preferably V.sub.2O.sub.5 0.01-0.08, Fe.sub.2O.sub.3 0.008-0.3, wherein the glass ceramic cooking plate has a gradient layer at or towards a surface thereof and an underlying core, wherein the glass ceramic cooking plate has keatite mixed crystals as a predominant crystal phase in the core and high-quartz mixed crystals as a predominant crystal phase in the gradient layer, and wherein the keatite mixed crystals have a crystal phase content that exceeds 50% a total crystal phase content of the high-quartz mixed crystals and the keatite mixed crystals in a depth of 10 m or more.

2. The cooktop as claimed in claim 1, wherein the composition further comprises coloring oxides up to a maximum amount of 1.0 wt %.

3. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate has a thickness in a range between 2.8 mm and 4.2 mm.

4. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate has a transmittance, normalized to a glass ceramic cooking plate of 4 mm thickness, selected from the group consisting of greater than 5% at a wavelength of 3000 nm, greater than 7% at a wavelength of 3000 nm, greater than 18% at a wavelength of 3200 nm, greater than 24% at a wavelength of 3200 nm, greater than 37% at a wavelength of 3400 nm, greater than 43% at a wavelength of 3400 nm, greater than 51% at a wavelength of 3600 nm, greater than 54% at a wavelength of 3600 nm, and any combinations thereof.

5. The cooktop as claimed in claim 1, wherein the infrared sensor has a spectral sensitivity in a range of wavelengths between 2800 nm and 4400 nm.

6. The cooktop as claimed in claim 1, wherein the electronics being configured to control the power output of the at least one heater based on an emission coefficient of a piece of cookware on the region of the cooking zone.

7. The cooktop as claimed in claim 1, further comprising a conductor configured to guide heat radiation of a piece of cookware on the region of the cooking zone to the infrared sensor.

8. The cooktop as claimed in claim 1, wherein the sensing area of the infrared sensor faces a bottom or a lateral surface of a piece of cookware on the region of the cooking zone.

9. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate has a smooth surface on both faces thereof.

10. The cooktop as claimed in claim 1, further comprising a heater arranged on the glass ceramic cooking plate, wherein the heater is selected from the group consisting of a radiation heater, a halogen heater, an induction heater, and an electrical resistance heater.

11. The cooktop as claimed in claim 1, wherein the infrared sensor and the electronics are designed for control starting at a temperature of a piece of cookware on the region of the cooking zone of at least 90 C.

12. The cooktop as claimed in claim 1, wherein the infrared sensor and the electronics are designed for control starting at a temperature of a piece of cookware on the region of the cooking zone of at least 70 C.

13. The cooktop as claimed in claim 1, wherein the electronics are further configured to control an electrical appliance arranged outside the cooktop based on the output signal of the infrared sensor.

14. The cooktop as claimed in claim 13, wherein the electrical appliance is an exhaust hood.

15. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate has a reduced thickness in some areas, and wherein the gradient layer is provided in and/or beyond the areas of reduced thickness.

16. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate is has a bend and/or a three-dimension deformation, and wherein the gradient layer is provided in and/or beyond the bend and/or the three-dimensional deformation.

17. The cooktop as claimed in claim 1, wherein the glass ceramic cooking plate has at least one opening, and wherein the gradient layer is provided so as to extend to an edge of the opening and/or so as to extend on a wall of the opening.

18. The cooktop as claimed in claim 1, comprising a maximum fraction of diffused light, normalized to a glass ceramic cooking plate of 4 mm thickness, selected from the group consisting of not more than 15% at a wavelength of 470 nm, not more than 12% at a wavelength of 470 nm, not more than 20% in a range of wavelengths from 400 nm to 500 nm, not more than 17% in a range of wavelengths from 400 nm to 500 nm, not more than 6% at a wavelength of 630 nm, not more than 5% at a wavelength of 630 nm, not more than 4% at a wavelength of 630 nm, and any combinations thereof.

19. The cooktop as claimed in claim 1, comprising a light transmittance, normalized to a glass ceramic cooking plate of 4 mm thickness, that is less than or equal to 5% in a range of wavelengths from 380 nm to 780 nm.

20. The cooktop as claimed in claim 1, comprising a spectral transmittance of greater than 0.2% wherein at a wavelength of 420 nm.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0044] The invention will be described in more detail below by way of exemplary embodiments and with reference to the accompanying drawings. In the figures, the same reference numerals denote the same or equivalent elements. In the figures:

[0045] FIG. 1 is a first diagram with transmittance curves of two prior art glass ceramics;

[0046] FIG. 2 is a second diagram with transmittance curves of one prior art and one glass ceramic cooking plate according to the invention, and with power curves of heat radiation emitted by a black body;

[0047] FIG. 3 shows a section of a cooktop comprising a glass ceramic cooking plate and an infrared sensor;

[0048] FIG. 4 shows the cooktop illustrated in FIG. 3 with an alternative arrangement of the infrared sensor;

[0049] FIG. 5 shows the cooktop illustrated in FIGS. 3 and 4 with yet another arrangement of the infrared sensor;

[0050] FIG. 6 is a third diagram illustrating an overshoot behavior during boiling-up of water as the cooked food;

[0051] FIG. 7 is a fourth diagram illustrating determination of the boil-up time for water as the cooked food;

[0052] FIG. 8 is a fifth diagram illustrating the cooling behavior of glass ceramic cooking plates;

[0053] FIG. 9 shows a side view of an edge of a glass ceramic cooking plate with a facet provided thereon; and

[0054] FIG. 10 shows a side view of a bent glass ceramic cooking plate.

DETAILED DESCRIPTION

[0055] FIG. 1 shows a first diagram with transmittance curves 54.1, 54.2 of two prior art glass ceramics. For this purpose, a wavelength in nm is plotted along an x-axis (50), and a transmittance in percent is plotted along a y-axis (51).

[0056] Both transmittance curves 54.1, 54.2 apply to glass ceramics with a thickness of 4 mm. The first transmittance curve 54.1 represents a first LAS glass ceramic, which is dyed and transparent in the visible range and includes high-quartz mixed crystals (HQMK) as the main crystal phase, such as marketed, e.g., under the trade name CERAN HIGHTRANS. The second transmittance curve 54.2 was determined on a second, white glass ceramic that is opaque or translucent in the visible range and includes keatite mixed crystals (KMK) as the main crystal phase. Such a glass ceramic is known, for example, under the trade name CERAN ARTICFIRE.

[0057] In a range of wavelengths between approximately 3000 nm and 4500 nm, the second glass ceramic which is opaque in the visible range exhibits a higher transparency than the first glass ceramic which is transparent in the visible range. Such a high transparency in the IR range allows for a contactless optical temperature measurement on a piece of cookware 30 placed on the second glass ceramic as shown in FIGS. 3 to 5, through the glass ceramic. This is advantageously performed using a suitable infrared sensor 20 which is also described in more detail with reference to in FIGS. 3 to 5. With such a temperature measurement, an automated cooking operation can be performed. By contrast, the transparency of the first glass ceramic is not sufficient in the range between 3000 nm and 4500 nm to allow for a sufficiently accurate temperature measurement even at low temperatures of the cookware.

[0058] Thus, with prior art glass ceramics as currently used for glass ceramic cooktops 11 shown in FIGS. 3-5 it is not possible to simultaneously provide a non-diffusing, dark colored and transparent glass ceramic cooking plate 11 which provides for visibility of display elements arranged below the glass ceramic and at the same time allows for an accurate non-contact temperature measurement by means of an infrared sensor and thus automated control of the cooking zone.

[0059] FIG. 2 shows a second diagram with transmittance curves 54 of one prior art and one glass ceramic cooking plate 11 according to the invention, and power curves 53 of heat radiation emitted by a black body at different temperatures.

[0060] The transmittance curves 54 are plotted with respect to x axis 50 and y-axis 51, the power curves 53 are plotted with respect to x-axis 50 and a second y-axis 52. X-axis 50 represents a wavelength in nm, y-axis 51 a transmittance in percent, and the second y-axis 52 represents a radiation power per wavelength range.

[0061] The first transmittance curve 54.1 corresponds to a known first LAS glass ceramic of 4 mm thickness which is dark colored in the visible wavelength range and not diffusing, as already shown in FIG. 1. The third transmittance curve 54.3 shows the transmission behavior of the known first glass ceramic in case of a thickness reduced to 3.2 mm. A fourth transmittance curve 54.4 was measured on a glass ceramic cooking plate 11 according to the invention with a thickness 11.3 as shown in FIGS. 3 to 5 of 4 mm, while a fifth transmittance curve 54.5 represents the wavelength-dependent transmittance of the glass ceramic cooking plate 11 according to the invention with a thickness 11.3 of 3.2 mm.

[0062] The glass ceramic cooking plate 11 according to the invention has the following composition, given in percent by weight:

TABLE-US-00003 Al.sub.2O.sub.3 18-23 Li.sub.2O 2.5-4.2 SiO.sub.2 60-69 ZnO 0-2 Na.sub.2O + K.sub.2O 0.2-1.5 MgO 0-1.5 CaO + SrO + BaO 0-4 B.sub.2O.sub.3 0-2 TiO.sub.2 2.3-4.5 ZrO.sub.2 0.5-2 P.sub.2O.sub.5 0-3 SnO.sub.2 0-<0.6 Sb.sub.2O.sub.3 0-1.5 As.sub.2O.sub.3 0-1.5 TiO.sub.2 + ZrO.sub.2 + SnO.sub.2 3.8-6 V.sub.2O.sub.5 0.01-0.08 Fe.sub.2O.sub.3 0.008-0.3.

[0063] In addition, further coloring oxides may be contained in an amount of up to at most 1.0 wt %. In this case, the Li.sub.2O content is preferably limited to a range from 3.0 to 4.2 wt %, the TiO.sub.2 content is preferably limited to a range from 2.3 to 4.0 wt %, and the Fe.sub.2O.sub.3 content to a range from 0.03 to 0.2 wt %.

[0064] The preferred glass ceramic material and the glass ceramic of the glass ceramic cooking plate made therefrom is preferably free of arsenic and free of antimony.

[0065] The preferred glass ceramic material and the glass ceramic of the glass ceramic cooking plate made therefrom preferably contains tin.

[0066] For producing the glass ceramic cooking plate 11 according to the invention, first a green glass of the aforementioned composition is melted, then shaped into the desired plate shape and appropriately cut. During a subsequent ceramization process, a pre-crystallized glass ceramic intermediate product is produced, with a high-quartz mixed crystal (HQMK) as the predominant crystal phase. By a further crystal conversion step, the HQMK phase is partially converted into a keatite mixed crystal phase. This conversion step takes place at a maximum temperature T.sub.max which is maintained for a predetermined holding time t(T.sub.max). Suitable holding times and maximum temperatures are given by a temperature-time range which is limited by four straight lines. In the present case, the straight lines connect vertices of the temperature-time range with the values pairs (T.sub.max=910 C.; t(T.sub.max)=25 minutes), (T.sub.max=960 C.; t(T.sub.max)=1 minute), (T.sub.max=980 C.; t(T.sub.max)=1 minute), and (T.sub.max=965 C.; t(T.sub.max)=25 minutes).

[0067] With the composition and the production process described above, a glass ceramic cooking plate 11 is obtained which comprises a gradient layer 11.4 and an underlying core 11.5, as illustrated in FIGS. 9 and 10. The core 11.5 includes keatite mixed crystal (KMK) as the predominant crystal phase. The gradient layer 11.4 includes high-quartz mixed crystal (HQMK) as the predominant crystal phase. Starting from the surface of the glass ceramic cooking plate 11, the KMK crystal phase content exceeds 50% of the total of the HQMK and KMK crystal phase contents in a depth of 10 m or more. Preferably, an amorphous layer is additionally disposed above the gradient layer.

[0068] The so produced glass ceramic cooking plate 11 exhibits increased strength as compared to prior art LAS-based glass ceramic cooking plates 11 of the same thickness 11.3, and a suitable coloration in the visible wavelength range with at the same time low diffusion (haze). As can be seen from a comparison of the fourth transmittance curve 54.4 with the first transmittance curve 54.1 for glass ceramic cooking plates 11 of 4 mm thickness and from a comparison of the fifth transmittance curve 54.5 with the third transmittance curve 54.3, the glass ceramic cooking plate 11 according to the invention exhibits significantly higher transparency in a wavelength range between 2800 nm and 4600 nm than the prior art first glass ceramic. In the visible range, not illustrated, both types of glass ceramics have comparable properties in terms of coloration, transparency, and diffusion.

[0069] The power curves 53 show the radiation power of a black body related to a respective wavelength range, at different temperatures. The black body is representative of a piece of cookware 30 placed on a glass ceramic cooking plate 11, as shown in FIGS. 3 to 5. For example a piece of cookware 30 made from a cast iron material has approximately the radiation characteristics of a black body. A first power curve 53.1 shows the wavelength-dependent profile of the radiation power of the black body at a temperature of 70 C. Similarly, a second power curve 53.2 shows the profile at 100 C., a third power curve 53.3 shows the profile at 120 C., a fourth power curve 53.4 shows the profile at 150 C., a fifth power curve 53.5 shows the curve at 180 C., and a sixth power curve 53.6 shows the profile at 200 C.

[0070] FIG. 3 shows a detail of a cooktop 10 with a glass ceramic cooking plate 11 and an infrared sensor 20.

[0071] A heater 12, which is in the form of a radiant heater in the present exemplary embodiment, is urged against a lower surface 11.2 of glass ceramic cooking plate 11 by means of spring elements 13 bearing against a bottom 14 of the cooktop. Heater 12 comprises a heating coil 12.2 and a protective temperature limiter 12.1. Protective temperature limiter 12.1 interrupts the power supply to the heating coil 12.2 when the temperature of the glass ceramic cooking plate 11 exceeds a predetermined threshold value. The heater 12 defines a hot zone which is marked as a cooking zone 15 on an upper surface 11.1 of glass ceramic cooking plate 11. The piece of cookware 30 in the form of a pot in the present example has a bottom 30.2 which is placed on glass ceramic cooking plate 11 in the area of cooking zone 15. The piece of cookware 30 is partially filled with food to be cooked 31, in the illustrated exemplary embodiment with water. The wall of cookware 30 defines an outer circumferential lateral surface 30.1. The cookware 30 and the food to be cooked 31 contained therein is heated by heater 12, symbolized by energy flow 41 as illustrated. Energy flow 41 is primarily composed of radiation energy emitted by heating coil 12.2 and of energy transferred by heat conduction in the region of glass ceramic cooking plate 11. The energy transfer from heater 12 to cookware 30 is subject to energy loss 42, as illustrated herein by the example of transverse heat conduction within glass ceramic cooking plate 11. Glass ceramic cooking plate 11 has a thickness 11.3 marked by a double arrow, and in the present example it is glued into a frame 16 of cooktop 10 by means of a flexible adhesive 16.1. Frame 16 is connected to the bottom 14 of the cooktop.

[0072] Infrared sensor 20 is arranged within cooktop 10 and below heater 12. A sensing area of infrared sensor 20 is facing, through a corresponding recess in a heater base and through glass ceramic cooking plate 11, the region of cooking zone 15. Heat radiation 40 emanating from the bottom 30.2 of the piece of cookware 30 placed in cooking zone 15 can thus reach the infrared sensor 20. Not illustrated, it may be contemplated that the heat radiation 40 from cookware 30 is guided to the infrared sensor 20 within a region shielded towards the surrounding area. Interference from background radiation can be avoided in this way.

[0073] Infrared sensor 20 is connected to electronics 22 via a signal line 21. Electronics 22 power the heater 12 with electrical energy via a cable connection 23.

[0074] In cooking operation, cookware 30 is heated. As a result, the power of the heat radiation 40 emitted by cookware 30 increases, as shown in FIG. 2 by power curves 53, according to Planck's radiation law for a black body. The heat radiation 40 is received by infrared sensor 20 and converted into a preferably proportional measurement signal. This measurement signal is passed through the signal line to electronics 22. Electronics 22 control the power output to the heater 12 so that a desired temperature of the bottom 30.2 of cookware 30 is adjusted. Because of the good heat conduction properties of the materials used for cookware 30, the temperature of cookware 30 correlates well with that of the cooked food 31 contained therein. The arrangement thus permits to provide a control circuit in which a desired temperature of the cooked food 31 can be closed-loop controlled automatically.

[0075] The employed infrared sensor 20 has its greatest sensitivity in a range of wavelengths between 2800 nm and 3200 nm. In this wavelength range, the power of the heat radiation emitted by cookware 30 at low temperatures is still very small, as shown by the power curves 53 illustrated in FIG. 2. If the glass ceramic cooking plate 11 is made of the prior art first glass ceramic with a thickness 11.3 of 4 mm, the glass ceramic cooking plate 11 exhibits high absorption in the sensing range of the infrared sensor 20, as illustrated by the associated first transmittance curve 54.1 in FIG. 2. So a high proportion of the already low heat radiation 40 emitted by cookware 30 will be absorbed. Therefore, measurement of the temperature of cookware 30 and hence of the cooked food 31 is not possible when the prior art first glass ceramic is employed. A reduction of the thickness 11.3 of glass ceramic cooking plate 11 to 3.2 mm leads to an improvement, as can be seen from the third transmittance curve 54.3. However, a glass ceramic cooking plate 11 made of a prior art glass ceramic material and with this reduced thickness 11.3 does not meet the requirements according to the relevant standards (e.g. EN 60335, UL 858, CSA 22.2) with respect to the necessary impact strength.

[0076] As shown in FIG. 2 by the fourth transmittance curve 54.4, the glass ceramic cooking plate 11 according to the invention exhibits significantly improved transmittance within the range of maximum sensitivity of the employed infrared sensor 20 as compared to the prior art glass ceramic. Therefore, with such a glass ceramic cooking plate 11 according to the invention, a sufficient quantity of heat radiation 40 from cookware 30 will reach the infrared sensor 20, even in case of a thickness 11.3 of the glass ceramic cooking plates 11 of 4 mm and with low temperatures of the cookware 30, so that exact and reliable temperature control is made possible. According to the invention, the response behavior of infrared sensor 20 may further be improved by reducing the thickness 11.3 of the glass ceramic cooking plate 11 according to the invention to 3.2 mm, as shown in the exemplary embodiment. This is illustrated by the fifth transmittance curve 54.5 in FIG. 2. Because of the increased strength of the glass ceramic cooking plate 11 of the invention, it satisfies the requirements in terms of the impact strength to be achieved even with a thickness 11.3 of 3.2 mm.

[0077] The glass ceramic cooking plate 11 according to the invention permits to perform a non-contact temperature measurement on cookware 30 placed on the glass ceramic cooking plate 11, with high accuracy and sensitivity in the infrared range between approximately 3000 nm and 4500 nm. At the same time, the aesthetic appearance of a dark colored non-diffusing glass ceramic cooking plate 11 is maintained. On the one hand, this permits to arrange displays below the glass ceramic cooking plate 11 in known manner. On the other hand, automated cooking operation is made possible. The latter is even made possible for the particularly interesting temperature range of continued cooking. During continued cooking, the cooked food 31 is cooked at comparatively low temperatures. The temperatures of the cookware 30 that are to be detected by the infrared sensor 20 are in a range from 70 C. to 150 C. in this case. As shown by the first power curve 53.1, the power of the emitted heat radiation 40 is very low for a cooking vessel temperature of 70 C. in the wavelength range in which the infrared sensor 20 has its highest sensitivity. However, when using a glass ceramic cooking plate 11 according to the invention with a thickness 11.3 reduced to 3.2 mm, the heat radiation 40 radiated to the infrared sensor 20 is sufficient to obtain a reliable and reproducible measurement signal.

[0078] FIG. 4 shows the cooktop 10 as illustrated in FIG. 3, but with an alternative arrangement of infrared sensor 20. Infrared sensor 20 is arranged inside cooktop 10 laterally to the heater 12. A conductor 24 of electromagnetic radiation extends from the infrared sensor 20 to the lower surface 11.2 of glass ceramic cooking plate 11. At the end of glass ceramic cooking plate 11, the conductor 24 is oriented so that an inlet face for the heat radiation 40 is arranged directly upon or slightly spaced from the lower surface 11.2 of glass ceramic cooking plate 11. Thus, heat radiation 40 emanating from the bottom 30.1 of the cookware 30 will pass through the glass ceramic cooking plate 11 and the inlet face into the conductor 24. Conductor 24 is designed so that the heat radiation 40 is guided within the conductor 24 by total internal reflection. For this purpose, the conductor 24 is made of a material which is highly transparent to infrared radiation. Like in the illustrated embodiment, conductor 24 may be rod-shaped or in the form of optical fibers. Infrared sensor 20 measures the received heat radiation 40 and generates the measurement signal therefrom, which is forwarded to the electronics. Thus, closed-loop control of the cooking process can take place as described in conjunction with FIG. 3. An advantage of the arrangement is that the infrared sensor 20 can be arranged at a distance from the heater 12. In this way, damage to the infrared sensor 20 due to excessively high temperatures can be avoided.

[0079] FIG. 5 shows the cooktop 10 as illustrated in FIGS. 3 and 4, but with another arrangement of infrared sensor 20. Again, the infrared sensor 20 is arranged inside cooktop 10 laterally to the heater 12. The sensing direction of the infrared sensor 20 is oriented obliquely through the glass ceramic cooking plate 11 towards the area of cooking zone 15 and thus to the lateral surface 30.1 of the placed piece of cookware 30. Thus, heat radiation 40 emanating from lateral surface 30.1 can thus be captured by infrared sensor 20 and used for controlling the temperature of the piece of cookware 30 or the cooked food 31. Due to the oblique orientation of the infrared sensor 20, the optical path length of the heat radiation 40 to be evaluated is comparatively long within glass ceramic cooking plate 11. However, because of the high transparency of the glass ceramic according to the invention and the reduced thickness of glass ceramic cooking plate 11, a sufficiently large portion of the heat radiation emitted from lateral surface 30.1 will nevertheless reach the infrared sensor 20 to enable a reliable temperature measurement even in case of low temperatures of the cookware 30. Advantageously, the infrared sensor 20 is again arranged at a distance from heater 12 in this arrangement, so that damage to the infrared sensor 20 due to excessive heat can be avoided. Another advantage of the arrangement is that the temperature of lateral surface 30.1 is determined, which in certain cooking situations exhibits better correlation with the temperature of the cooked food 31 than the temperature of the bottom 30.2 of the cookware 30. A further advantage is that the sensing is effected through a comparatively cold region of the glass ceramic cooking plate 11. Thus, corruption of the measurement due to background radiation, for example from heater 12 or from the heated glass ceramic cooking plate 11, can be avoided.

[0080] FIG. 6 shows a third diagram illustrating an overshoot behavior during boiling-up of water as the cooked food 31, as determined according to standard DIN EN 60350-2. The x-axis 50 represents time in minutes, while the y-axis 51 represents a temperature of the cooked food 31 in degrees Celsius. A first temperature curve 55.1 was measured on a prior art glass ceramic cooking plate 11 of 4 mm thickness, while a second temperature curve 55.2 was determined on a glass ceramic cooking plate 11 according to the invention with a thickness 11.3 of 3.2 mm.

[0081] In the experiment, 1.5 kg of water are heated, starting from a temperature of 15 C. When a water temperature of 70 C. is reached, the heater 12 is switched off. The overshoot temperature is evaluated, that means the difference between the maximum temperature reached and the switch-off temperature of 70 C. As the comparison of the two temperature curves 55.1, 55.2 shows, the water temperature overshoots 15% less when the thinner glass ceramic cooking plate 11 of the invention is used compared to when using a prior art glass ceramic cooking plate 11 of 4 mm thickness. This has a corresponding positive effect on the control behavior during a regular cooking operation, since a desired temperature of the cooked food can be adjusted more quickly and accurately.

[0082] FIG. 7 shows a fourth diagram illustrating determination of the boil-up time for water as the cooked food 31. Here, again, the test procedure is performed according to DIN EN 60350-2. Accordingly, 1.5 kg of water are heated, starting at 15 C., and the time until a water temperature of 90 C. is reached is determined.

[0083] The x-axis 50 represents time in minutes, while the y-axis 51 represents the temperature of the water in degrees Celsius. A third temperature curve 55.3 represents the temperature profile when a prior art glass ceramic cooking plate 11 of 4 mm thickness is used. A fourth temperature curve 55.4 is accordingly captured with a glass ceramic cooking plate 11 according to the invention with a thickness 11.3 of 3.2 mm. As can be seen from the indicated first saved time 56.1, the boil-up time can be improved when the novel glass ceramic cooking plate 11 is used. This also has an advantageous effect on the control behavior of the cooktop during cooking operation, in particular when a temperature change is desired. As a result of the shorter boil-up times, energy consumption for boiling-up is also reduced.

[0084] FIG. 8 shows a fifth diagram illustrating the cooling behavior of glass ceramic cooking plates 11, starting from an initial temperature of 500 C. A fifth temperature curve 55.5 and a sixth temperature curve 55.6 are plotted with respect to the y-axis 51 representing temperature in degrees Celsius and to the x-axis 50 representing time in minutes. The fifth temperature curve 55.5 shows the cooling behavior of a prior art glass ceramic cooking plate 11 of 4 mm thickness, while the sixth temperature curve 55.6 represents the cooling behavior of a glass ceramic cooking plate 11 according to the invention with a thickness 11.3 of 3.2 mm. Second saved time 56.2 marks the time difference in the cooling behavior of the two glass ceramic cooking plates 11 until a temperature of 200 C. is reached. Here, again, the significantly faster response of the novel glass ceramic cooking plate of the invention with 3.2 mm material thickness is evident, whereby a further improvement in controllability of the temperature of a cooked food 31 is achieved.

[0085] In summary, due to its improved transmittance characteristics in the infrared range the glass ceramic cooking plate 11 according to the invention provides for automated cooking operation using infrared sensor 20. In particular in the case of glass ceramic cooking plates 11 with a thickness 11.3 reduced to 3.2 mm it is possible to sense even low temperatures of a piece of cookware 30. This allows for controlled operation for instance during continued cooking, during which the temperatures of the cookware 30 are in a range from 70 to 150 C. At the same time, the appearance of a dark colored transparent glass ceramic is preserved. Display elements may still be arranged below the glass ceramic cooking plate 11. The valid specifications regarding impact strength of glass ceramic cooktops 11 are met even with a reduced thickness 11.3 of the glass ceramic cooking plate 11 of 3.2 mm.

[0086] FIG. 9 shows a side view of an edge of a glass ceramic cooking plate 11 with a facet 11.6 provided thereon. According to the invention, the glass ceramic cooking plate 11 has a core 11.5 with an elevated KMK phase content, and a gradient layer 11.4 with an elevated HQMK content. For the sake of better illustration, the gradient layer 11.4 which in reality only has a thickness of about 10 m, is shown enlarged relative to the core 11.5, and an overlying amorphous layer is not shown. Advantageously, gradient layer 11.4 and core 11.5 continue into the facet region 11.6 of the glass ceramic cooking plate 11 which has a reduced thickness 11.3. Therefore, the increased strength of the inventive glass ceramic cooking plate 11 also has a positive effect in the facet region 11.6 which is particularly fragile due to its location on the outer edge of the glass ceramic cooking plate 11 and its reduced thickness 11.3.

[0087] FIG. 10 shows a side view of a bent glass ceramic cooking plate 11. Bend 11.7 extends perpendicularly to the drawing plane. As the figure shows, core 11.5 and gradient layer 11.4 continue into the region of bend 11.7 and have a strength-increasing effect there.

[0088] For the described glass ceramic according to one embodiment of the invention, the boil-up behavior when using a radiant heater can also be characterized in comparison to a conventional glass ceramic of 4 mm thickness by determining the boil-up time, i.e. the time required until a predefined temperature of the cooked food, the control temperature, is reached, starting from an initial temperature. In the present case, the initial temperature of the cooked food is 15 C., the control temperature is 70 C. With the glass ceramic according to one embodiment of the invention, the boil-up time can be reduced by up to 5%.

[0089] If the heating of water from 15 C. to 90 C. using a radiant heater is considered, improvements in heating behavior are obtained as well. The boil-up time for a cooktop according to an embodiment of the invention decreases by up to 4%, for example. Energy consumption can be reduced by up to 3.3% compared to a cooktop equipped with a glass ceramic of 4 mm thickness.

[0090] Furthermore, when using a glass ceramic plate of 3 mm thickness according to an embodiment of the invention, so-called faulty cooking behavior, i.e. cooking with an empty pot, can be detected easier. Since such faulty cooking behavior may moreover cause overheating of a cooktop, the improved detectability of such faulty cooking behavior for cooktops according to embodiments of the present invention thus provides improved safety.

[0091] In order to check for faulty cooking behavior, e.g. empty pot, in laboratory, test series are carried out with an induction appliance and special metal rings. These test series show that a reduction in thickness by 25% results in a 10% faster switch-off of the cooking zone power.

[0092] They are thus particularly suitable for so-called automated cooking which is sensor-controlled, for example.

[0093] Furthermore, the thickness of the glass ceramic used in a cooktop has an influence on energy consumption. Below, this will be illustrated by way of example for a cooktop which on the one hand is equipped with a glass ceramic plate of 4 mm thickness, and on the other hand has a glass ceramic plate of only 3 mm thickness according to an embodiment of the invention.

[0094] The calculation below is made for a cooking zone having a diameter of 32 cm. During boiling-up, the temperature of the glass ceramic increases by 500 C., as was shown by measurements in which the temperature of the glass ceramic upper surface was determined. The energy E required for this temperature increase of 500 C. or 500 K (T=500 K) is obtained according to the following equation:

E=m.Math.c.sub.P.Math.T,

wherein m is the mass of the heated region, and c.sub.p is the specific heat capacity of the glass ceramic. Mass m is obtained from the density p of the glass ceramic, which is 2.6 g/cm.sup.3, by multiplication with the size of the heated volume of the glass ceramic, the heated volume corresponding to a cylinder with a base area .Math.r.sup.2, with r=16 cm, and with a thickness d of 0.4 cm or 0.3 cm.

[0095] Accordingly, for the case of a glass ceramic of 4 mm thickness the energy required for boiling-up is calculated to be 334.567 kJ, or 92.94 Wh. For the case of a glass ceramic of 3 mm thickness, the energy required for boiling-up is 250.925 kJ, or 69.7 Wh. Thus, the energy required for boiling-up is reduced by 25%, or in the specific case by 23.24 Wh.

[0096] If instead of the heating of only the glass ceramic the entire cooking process is considered, that means including the heating of the cooked food and continued boiling, the 23.24 Wh can be subtracted from the determined energy consumption for a cooktop equipped with a glass ceramic plate of 4 mm thickness. Values for a specific heater are listed in the following table, by way of example.

TABLE-US-00004 TABLE 1 Energy consumption Energy consumption Heater [Wh] [Wh/kg] E.G.O. 320 mm/4200 W 912.7 177.6 glass ceramic of 4 mm thickness E.G.O. 320 mm/4200 W 889.5 173.0 glass ceramic of 3 mm thickness

[0097] For the considered heater, in the present example a radiant heater with a power of 4200 W and a diameter of 320 mm, a reduction in energy consumption by 2.5% is achieved over the entire cooking process.

[0098] In the context of the present invention, energy consumption refers to the energy required for a process. Therefore, in the above table the energy consumption of a cooktop comprising a glass ceramic plate of 4 mm thickness is the energy that must be applied for the cooking process considered here, that is to say boiling-up and continued cooking for 20 minute. The terms of energy and energy consumption are therefore used largely synonymously in the context of the present application.

[0099] The energy consumption which is reduced because a thinner glass ceramic plate is employed, is important in particular because the cooking process as a whole becomes more efficient in this very simple manner. This in turn means that future threshold values for instance for cooktops, such as specified in EU regulation 66/2014 of the commission of Jan. 14, 2014, for example, can be easily undershot or met with regard to energy efficiency without requiring any adaptation of the heating.

[0100] Moreover, a reduction in transverse heat conduction is resulting due to the reduction in thickness. Transverse heat conduction refers to the transferred amount of heat Q which is dissipated laterally through the non-heated regions of the glass ceramic plate and is calculated according to the following formula:

Q=(.Math.A.Math.t.Math.T)/l,

wherein l is the distance between the cooking zone and a corner of the cooking plate and is 0.025 m, T is the temperature difference between the hot area and the edge of the cooking plate and is approximately 400 K, t is the cooking time and is assumed to be 30 minutes here. Thermal conductivity is 1.6 W/mK. Finally, A is the cross-sectional area and is calculated to be 1.6*10.sup.5 m.sup.2 for a glass ceramic of 4 mm thickness and 1.2*10.sup.6 m.sup.2 for a glass ceramic of 3 mm thickness.

[0101] With these figures, the transferred amounts of heat are calculated to be 737.28 J in the case of a glass ceramic of 4 mm thickness and 552.96 J in the case of the glass ceramic of 3 mm thickness. This gives a 25% reduction in the transferred amount of heat Q for a 25% reduction in thickness.

[0102] It will be obvious from the above that cooktops according to embodiments of the invention, overall, provide improved controllability. For the purposes of the present invention, controllability refers to the control of the cooking process in particular so that a specific temperature of the cooked food is achieved. Improved controllability is in particular given when less time is required between the definition of a target value, for example a temperature, and the time this target value is reached. Moreover, such improved controllability is however also given when certain secondary effects are improved. In particular, improved controllability is therefore also given if, overall, less energy has to be applied to achieve a certain effect, for example for adjusting a specific target temperature of the cooked food, or if overall energy loss is minimized.

TABLE-US-00005 LIST OF REFERENCE NUMERALS 10 Cooktop 11 Glass ceramic cooking plate 11.1 Upper surface 11.2 Lower surface 11.3 Thickness 11.4 Gradient layer 11.5 Core 11.6 Facet 11.7 Bend 12 Heater 12.1 Protective temperature limiter 12.2 Heating coil 13 Spring element 14 Bottom of cooktop 15 Cooking zone 16 Frame 16.1 Adhesive 20 Infrared sensor 21 Signal line 22 Electronics 23 Cable connection 24 Conductor 30 Cookware 30.1 Lateral surface 30.2 Bottom 31 Food to be cooked 40 Heat radiation 41 Energy flow 42 Energy loss 50 x-axis 51 y-axis 52 Second y-axis 53 Power curves 53.1 First power curve 53.2 Second power curve 53.3 Third power curve 53.4 Fourth power curve 53.5 Fifth power curve 53.6 Sixth power curve 54 Transmittance curves 54.1 First transmittance curve 54.2 Second transmittance curve 54.3 Third transmittance curve 54.4 Fourth transmittance curve 54.5 Fifth transmittance curve 55.1 First temperature curve 55.2 Second temperature curve 55.3 Third temperature curve 55.4 Fourth temperature curve 55.5 Fifth temperature curve 55.6 Sixth temperature curve 56.1 First saved time 56.2 Second saved time