JP5233842B2 - Induction heating cooker - Google Patents

Description

  The present invention relates to an induction heating cooker that induction-heats an object to be heated by a plurality of heating coils.

  Conventionally, this type of induction heating cooker has been disclosed in which an induction heating cooker is arranged that is concentrically arranged and includes inner and outer coils having different diameters, and alternately supplies induction heating power to the inner and outer coils. Yes. In the induction heating cooker of Patent Document 1, when the inner coil is heating the object to be heated, the outer coil is stopped, and when the outer coil is heating the object to be heated, the inner coil is stopped. doing. Thereby, a convection arises in the to-be-cooked object in a to-be-heated material, and heat spreads to the whole to-be-cooked material (for example, refer patent document 1).

Japanese Patent No. 2978069

  However, in the conventional configuration, as shown in FIG. 11, the convection generated in the object to be cooked in the object to be heated can form only a closed flow path in the half of the axis target plane. In such convection of the flow path, only a small flow path in which the food to be cooked moves up and down in the vertical direction can be formed. Therefore, the cooker uses the mixing means such as chopsticks to cook the food in the heated object. It is not possible to make a large flow path that stirs things.

  The present invention solves the above-described conventional problems, and an induction heating cooker capable of generating a counter flow channel having an effect of greatly moving and stirring the cooking object in the heating object by heating control. The purpose is to provide.

  In order to solve the conventional problems, an induction heating cooker according to the present invention includes an object to be cooked, an object to be heated such as a pan in which the object to be cooked is placed, and a top plate on which the object to be heated is placed. A plurality of annular heating coils disposed in substantially the same plane below the top plate and having different circular centers, an inverter for supplying induction heating power to the plurality of heating coils, and controlling an output of the inverter And a control unit for instructing the control unit to start / stop heating, set a heating power, etc., and the control unit is half of the plurality of heating coils in response to an instruction from the operation unit. As described above, the induction heating power is supplied to less than all of the heating coils, and control is performed so that the induction heating power is not supplied to the remaining heating coils.

  As a result, convection having a large channel loop is generated in the cooking object in the heated object, with the induction heating part of the pan as the heated object being the rising part of the convection and the part far from the induction heating part being the falling part. It is possible to provide an induction heating cooker that can be used. In addition, even if the food to be cooked is highly viscous and convection does not occur, it is possible to cook by heating only one half of the pan, which is the object to be heated, and use the other half as a preheating area by using the heat conduction of the pan. Become.

The induction heating cooker according to the present invention has a large flow path loop in the cooking object in the heated object, with the induction heating part of the pan, which is the object to be heated, as the convection rising part and the part far from the induction heating part as the falling part. It is possible to provide an induction heating cooker capable of generating convection having In addition, even if the food to be cooked is highly viscous and convection does not occur, it is possible to cook by cooking only one half of the pan, which is the object to be heated, and use the other half as a preheating area by using the heat conduction of the pan. is there.

The block diagram which shows the structure of the heating cooker in Embodiment 1 of this invention. The figure which shows the mode of the convection in Embodiment 1 of this invention The block diagram which shows the structure of the heating cooker in Embodiment 2 of this invention. The figure which shows the mode of the convection direction movement in Embodiment 2 of this invention The figure which shows the mode of the convection direction movement (three heating parts) in Embodiment 2 of this invention. The figure which shows the mode of the convection direction movement (six coils) in Embodiment 2 of this invention. The block diagram which shows the structure of the heating cooker in Embodiment 3 of this invention. The figure which shows the mode of the heat_generation | fever distribution in Embodiment 3 of this invention. The block diagram which shows the structure of the heating cooker in Embodiment 4 of this invention. The figure which shows the mode of the heat_generation | fever distribution in Embodiment 4 of this invention. The figure which shows the mode of the convection in the conventional induction heating cooking appliance

  1st invention arrange | positions a to-be-cooked object, to-be-heated objects, such as a pot which puts the said to-be-cooked object, the top plate for mounting the said to-be-heated object, and the substantially same plane below the said top plate. A plurality of annular heating coils having different circular centers, an inverter for supplying induction heating power to the plurality of heating coils, a control unit for controlling the output of the inverter, and heating start / An operation unit for instructing a stop, a thermal power setting, and the like, and the control unit supplies induction heating power to more than half of the plurality of heating coils and less than all of the heating coils according to an instruction from the operation unit By supplying and controlling the induction heating power not to be supplied to the remaining heating coils, the induction heating portion of the pan that is to be heated is the convection rising portion, and the portion far from the induction heating portion is the lowering portion. Inside Serial it is possible to provide an induction heating cooker capable of generating a convection with large flow path loop the foods. In addition, even if the food to be cooked is highly viscous and convection does not occur, it is possible to cook by cooking only one half of the pan, which is the object to be heated, and use the other half as a preheating area by using the heat conduction of the pan. is there.

  In the second aspect of the invention, in particular, the control unit of the first aspect of the invention controls the heating coil that supplies induction heating power and the heating coil that does not supply induction heating power so as to change during cooking, so that the power is Move the part being supplied to move the direction of the large convection loop in a direction perpendicular to the vertical direction to generate a stirring effect, promote emulsification of the cooked food, or speed up dissolution of dissolvable solids In addition, it is possible to provide induction heating cooking capable of obtaining an effect of physically moving and stirring a solid food in a liquid.

  The third aspect of the invention controls the current direction when applying the induction heating power to the heating coil so that the magnetic flux generated in the adjacent heating coils is in the same direction, particularly the control unit of the first or second aspect of the invention. Thus, it is possible to provide an induction heating cooker capable of generating a strong upward flow that is a basis of convection and making convection stronger.

  In the fourth aspect of the invention, in particular, the control unit of the first or second aspect of the invention controls the current direction when the induction heating power is applied to the heating coils so that the magnetic fluxes generated in adjacent heating coils cancel each other. Induction heating cooker that can be heated while giving heat fluctuation to promote high-viscosity cooking that is likely to cause scorching when heated regularly (convection is unlikely to occur) Can be provided.

In the fifth aspect of the invention, in particular, the control unit according to any one of the second to fourth aspects of the present invention may be changed during cooking while the heating coil that supplies the induction heating power and the heating coil that does not supply the induction heating power are changed. By controlling the total electric energy to be constant, it is possible to provide an induction heating cooker that can make the cooking sensation almost the same as when the heating unit is not moved.

  6th invention controls especially the said control part of 5th invention so that the heating coil which supplies the said induction heating power, and the heating coil which does not supply induction heating power may be changed gradually during cooking. Thus, it is possible to provide an induction heating cooker that can suppress the generation of useless turbulent flow when the convection direction is changed during movement of the heating unit and can smoothly move in the convection direction.

  The seventh invention is the induction heating cooker according to any one of the first to sixth inventions, wherein the plurality of heating coils are four heating coils, and two heating coils for supplying induction heating power are provided. By using two heating coils that do not supply heating power, when the object to be heated having a circular bottom is covered with a circular heating coil, the number of heating coils is minimized and the structure is perpendicular to the vertical direction. It is possible to perform convective movement in the direction.

  The eighth invention is the induction heating cooker according to any one of the first to sixth inventions, wherein the plurality of heating coils are four heating coils, the number of heating coils for supplying induction heating power is three, and induction By using one heating coil that does not supply heating power, it is possible to efficiently perform heating while reducing loss by reducing the power burden per heating coil when the same energy is input.

  The ninth aspect of the invention is the induction heating cooker of any one of the first to sixth aspects of the invention, wherein the plurality of heating coils are six heating coils, and the number of heating coils for supplying induction heating power is three. By using three heating coils that do not supply heating power, convection movement in a direction perpendicular to the vertical direction can be performed more finely.

  The tenth aspect of the invention is the induction heating cooker of any one of the first to sixth aspects of the invention, wherein the plurality of heating coils are six heating coils, and four heating coils for supplying induction heating power are provided. By using two heating coils that do not supply heating power, the power load per heating coil when the same energy is input is reduced, and the movement of convection in the direction perpendicular to the vertical direction is made finer. It can be carried out.

  In an eleventh aspect of the invention, the induction heating cooker of any one of the seventh to tenth aspects of the invention has a taste selection key for selecting the taste of the cooked food, and the user can select a taste by selecting the taste selection key. Since the taste of the cooked food can be selected, the taste can be freely selected by the taste selection key in accordance with the menu to be cooked by the user, and an operation corresponding to each taste can be realized.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a block diagram of an induction heating cooker according to the first embodiment of the present invention.

  In FIG. 1, 101 is an object to be cooked, 102 is an object to be heated, 103 is a heating coil, 104 is an inverter, 105 is a control unit, 106 is an operation unit, and 107 is a top plate.

Note that the heated object 102 is a pan, and the heating coil 103 has four annular coils of approximately the same size arranged close to each other on the same plane. This configuration can be easily realized by using a microcomputer for the unit 105 and the operation unit 106 and a glass plate for the top plate 107.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, when the user puts the object to be cooked 101 into the object to be heated 102 and instructs to start heating the object to be cooked 101, the control unit 105 operates the inverter 104 to generate a high-frequency magnetic field in the heating coil 103 and to heat the object to be heated. 102 induction heating is performed. At this time, as shown in FIG. 2, when induction heating is performed on a coil (for example, coils 1 and 4) that occupies a half area constituting the heating coil 103, a portion of the object to be heated 102 that is induction heated. The specific gravity of becomes lighter. The object to be heated 102 is heated most by the coils 1 and 4 in the central portion of the coil portion indicated by the white arrow, and an upward flow that is a basis for convection is generated in the object 101 in this portion. . And since the heat | fever by induction heating is transmitted to the to-be-heated object 102 also by heat conduction, it will be a place farthest from the part currently being induction-heated that the to-be-heated to-be-cooked 101 tends to fall physically. Therefore, the flow path of the convection generated in the object to be cooked 101 in the object to be heated 102 becomes a large convection loop passing through more than half of the surface in the object to be cooked 101 as shown in FIG.

  As described above, in the present embodiment, the induction heating power is supplied to the heating coils 103 that are more than half and less than all of the plurality of heating coils 103, and the induction heating power is not supplied to the remaining heating coils. The convection having a large channel loop is generated in the object to be cooked 101 in the object to be heated 102 using the induction heating part of the pan as the object to be heated 102 as the convection rising part and the part far from the induction heating part as the falling part. Can do.

  In addition, even when the to-be-cooked object 101 is highly viscous and convection does not occur, cooking is performed by heating only the half surface of the pan, which is the object to be heated 102, and the other half is used as a preheating region by using heat conduction of the pan. Is possible.

(Embodiment 2)
FIG. 3 shows a block diagram of an induction heating cooker according to the second embodiment of the present invention. In FIG. 3, reference numeral 301 denotes a control unit that changes a heating coil that supplies induction heating power and a heating coil that does not supply induction heating power during cooking. Note that this configuration can be easily realized by using a microcomputer for the control unit 301.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below. In the drawings, the same reference numerals are given to portions showing the same operations as those in the first embodiment.

  The basic operation of the induction heating cooker according to the second embodiment is the same as that of the first embodiment. However, in the second embodiment, the portions that perform induction heating are sequentially arranged every predetermined time (for example, every 10 seconds). Perform the action to change. By changing the portion to be induction-heated in this way, the direction of the convection loop generated in the object to be cooked 101 can be periodically changed. An effective stirring effect can be generated. Here, when the to-be-cooked object 101 is comprised from solids, such as a potato, and liquids, such as a soup, the effect which rolls a solid in a pan and permeates the soup can be acquired.

  As described above, in the present embodiment, electric power is supplied by changing the heating coil that the control unit 301 supplies induction heating power and the heating coil that does not supply induction heating power during cooking. Move the part to move the direction of the large convection loop in the direction perpendicular to the vertical direction to generate a stirring effect, promote emulsification of the cooked food, accelerate the dissolution of dissolvable solids, It is possible to obtain the effect of physically moving the solid food in the container and stirring it.

  In the present embodiment, a plurality of heating coils are described as four, but the number of heating coils is not limited to four.

  Here, as shown in FIG. 4, when the plurality of heating coils 103 are four heating coils, two heating coils that supply induction heating power are used, and two heating coils that do not supply induction heating power are used. When the object to be heated 102 having a circular bottom is covered with a circular heating coil, convection can be moved in a direction perpendicular to the vertical direction with an inexpensive configuration with a minimum number of heating coils.

  In addition, as shown in FIG. 5, when the plurality of heating coils 103 are set as four heating coils, the number of heating coils that supply induction heating power is three, and the number of heating coils that do not supply induction heating power is one, By reducing the power burden per heating coil when the same energy is input, the loss can be suppressed and heating can be performed efficiently.

  In addition, as shown in FIG. 6A, when the plurality of heating coils 103 are six heating coils, three heating coils that supply induction heating power are used, and three heating coils that do not supply induction heating power are used. Therefore, the movement of the convection in the direction perpendicular to the vertical direction can be performed more finely.

  In addition, as shown in FIG. 6B, when the plurality of heating coils 103 are six heating coils, four heating coils that supply induction heating power are used, and two heating coils that do not supply induction heating power are used. Therefore, it is possible to more precisely move the convection in the direction perpendicular to the vertical direction while reducing the power burden per heating coil when the same energy is input.

  Moreover, when the control part 301 changes the heating coil which supplies induction heating power, and the heating coil which does not supply induction heating power during cooking, it controls electric power fluctuation | variation so that total electric energy may become fixed. By this, since there is no change in the total energy given to the food, the cooking sensation can be made substantially the same as when the heating unit is not moved.

  Further, the control unit 301 gradually changes the heating coil that supplies the induction heating power and the heating coil that does not supply the induction heating power during cooking (for example, the non-change time 15 seconds, the change time 3 seconds), Generation of useless turbulence can be suppressed when the convection direction is changed when the heating unit is moved, and the convection direction can be moved smoothly.

  The heating coils in FIGS. 4, 5, and 6 are annular heating coils, but are shown in a simplified manner.

(Embodiment 3)
FIG. 7 shows a block diagram of an induction heating cooker according to the third embodiment of the present invention. In FIG. 7, reference numeral 701 denotes a control unit that changes a heating coil that supplies induction heating power and a heating coil that does not supply induction heating power during cooking, and is generated by adjacent heating coils when supplying induction heating power. The direction of current when the induction heating power is applied to the heating coil is determined so that the magnetic flux to be generated is in the same direction. Note that this configuration can be easily realized by using a microcomputer for the control unit 701.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below. In the drawings, the same reference numerals are given to portions showing the same operations as those in the first and second embodiments.

  The basic operation of the induction heating cooker in the third embodiment is the same as that in the first and second embodiments. However, when induction heating is performed as shown in FIG. The direction of current when the induction heating power is applied to the heating coil is determined so that the generated magnetic flux is in the same direction. As shown in FIG. 8 (a), in the case of adjacent coils wound in the same direction, when currents of the same phase are passed, they flow in the opposite direction in the adjacent portions. Therefore, as shown in FIG. 8B, by applying a current that is in reverse phase in the high-frequency current to the coil 1 and the coil 2, the magnetic fluxes generated by influencing each other in close proximity are aligned in the direction of strengthening. As a result, as shown in FIG. 8C, it is possible to create a high temperature portion due to the magnetic flux enhancement effect. Since the strength of induction heating is proportional to the amount of magnetic flux, this portion is at a higher temperature than other portions, and the rising portion that is the basis of convection can be made stronger.

  As described above, in the present embodiment, the control unit 701 determines the current direction when applying the induction heating power to the heating coil 103 so that the magnetic fluxes generated in adjacent heating coils are in the same direction. The convection can be strengthened by generating a strong upward flow that is the basis of convection.

  In addition, it cannot be overemphasized that this operation | movement of this Embodiment may be made to perform this operation | movement automatically according to the cooking menu of the to-be-cooked object 101 selected from the operation part 106. FIG.

(Embodiment 4)
FIG. 9 shows a block diagram of an induction heating cooker according to the fourth embodiment of the present invention. In FIG. 9, reference numeral 901 denotes a control unit that changes the heating coil that supplies induction heating power and the heating coil that does not supply induction heating power during cooking, and is generated by adjacent heating coils when supplying the induction heating power. The direction of current when the induction heating power is applied to the heating coil is determined so that the magnetic flux to be canceled out. Note that this configuration can be easily realized by using a microcomputer for the control unit 901.

  About the induction heating cooking appliance comprised as mentioned above, the operation | movement and an effect | action are demonstrated below. In the drawings, the same reference numerals are given to portions showing the same operations as those in the first and second embodiments.

  The basic operation of the induction heating cooker in the fourth embodiment is the same as that in the first and second embodiments. However, as shown in FIG. The current direction when applying the induction heating power to the heating coil is determined so that the generated magnetic flux cancels each other. As shown in FIG. 10 (a), in the case of adjacent coils wound in the same direction, when currents having opposite phases are flowed, the adjacent portions flow in the same direction. Therefore, as shown in FIG. 10 (b), the currents having the same phase in the high-frequency current are supplied to the coils 1 and 2, so that the magnetic fluxes generated by the mutual influences in the adjacent portions are aligned in the direction of canceling each other. be able to. As a result, as shown in FIG. 10C, in the proximity portion of the coil, the induction heating amount is suppressed by the magnetic flux canceling effect, but there is a heat transfer effect from the heating portions of the adjacent heating coils on both sides, By appropriately transmitting the heat generation amount for the two coils, a uniform heat generation distribution state can be created in the entire heating coil to which induction heating power is applied.

  Thereby, it becomes a uniform heat generating part without a high temperature part, and when convection is generated, it becomes possible to generate convection in a state where it is difficult to cause scorching. Moreover, when the characteristic of the to-be-cooked object 101 is a thing which does not generate | occur | produce a convection easily, scorching can be suppressed.

As described above, in the present embodiment, the control unit 901 determines the current direction when applying the induction heating power to the heating coil 103 so that the magnetic fluxes generated in the adjacent heating coils cancel each other, so that the steady state is obtained. Heating can be applied to a highly viscous cooked product that is likely to be burnt when heated to a high temperature (i.e., convection is unlikely to occur), and warming can be performed while promoting heat conduction.

  In addition, it cannot be overemphasized that this operation | movement of this Embodiment may be made to perform this operation | movement automatically according to the cooking menu of the to-be-cooked object 101 selected from the operation part 106. FIG.

(Embodiment 5)
The basic operation of the induction heating cooker in the present embodiment is the same as in the first embodiment, the second embodiment, the third embodiment, and the fourth embodiment, but according to the menu that the user cooks. It becomes possible to freely select a taste by the taste selection key. Although not shown in the figure, as a taste selection key on the operation unit, for example, there is a button for selecting the maturity level, and when the maturity level is low, the cooking menu is made of a small cut ingredient such as minestrone. Corresponding to stewed cooking with low viscosity, when it is at the maturity level, it corresponds to stewed cooking with low viscosity using ingredients that are largely cut compared to a low maturity menu such as Potov, and when the maturity level is large Performs cooking operations such as curry and cream stew as cooking menus that can be cooked with high viscosity and that do not want to be boiled.

  Here, the operation of the induction heating cooker in the present embodiment will be described by taking as an example the case of cooking Potov.

  First, cooking is started by storing the object to be cooked in the object to be heated and pressing the middle maturity button. The operation at this time is the same as that of the second embodiment, and the portion that performs induction heating during cooking performs an operation that varies in order at regular intervals of 10 seconds. Table 1 shows the results of sensory evaluation umami and the amount of free amino acids contained in the broth after cooking was completed.

According to Table 1, the boiled juice obtained with the induction heating cooker of Embodiment 5 was more delicious and tasted stronger than that obtained with the conventional induction heating cooker. Moreover, the total amount of free amino acids contained in the broth obtained with the induction heating cooker of Embodiment 5 from Table 1 was increased as compared with that obtained with the conventional induction heating cooker. From this, it is considered that the factor that increased the umami is largely due to the increase in the free amino acid that exhibits the umami.

  When cooking with the induction heating cooker in this embodiment, the reason why the umami increased was considered to be due to the following reason.

  In the conventional induction heating cooker, during cooking, by not operating the outer coil and the inner coil simultaneously as shown in FIG. 11, convection is generated in the cooking object inside the heating object, and heat is transferred to the entire cooking object. It is supposed to be spread over.

  However, in the conventional operation, only a small flow path on the spot is formed, and in the case of a food to be cooked consisting of boiled juice and vegetables and meat that are largely cut like Potov, the food to be cooked is heated inside the object to be heated by convection. The physical action of being stirred is unlikely to occur.

  On the other hand, in the induction heating cooker according to the present embodiment, the direction of the convection loop generated in the object to be cooked is periodically changed by changing the portion that performs induction heating at regular intervals such as every 10 seconds. Even when cooking food consisting of boiled juice such as potov and large cut vegetables and meat as the food to be cooked, the stirring effect of the food to be cooked inside the heated part occurs, and uniform heating is achieved It can be realized, and further, due to the stirring effect, the cooked food is easily damaged by the cells, and in the case of meat, it is considered that free amino acids inside the cells are easily eluted into the broth.

  Furthermore, the operation | movement when cooking the curry of the induction heating cooking appliance in this Embodiment is demonstrated.

  First, cooking is started by storing the object to be cooked in the object to be heated and pressing the maturity degree high button. The operation at this time is the same as that of the fourth embodiment, and uniform heat generation without a high temperature part can be performed. In the case of cooked foods made of boiled juice, cut vegetables, and meat like curry, there is no high-temperature part that can burn even if it is boiled for a long time, so of course it does not burn, but protein of meat Drying due to high temperature is suppressed, and it is hard and crisp, and can be boiled for a long time with a good texture.

  As described above, in the induction heating cooker according to the present embodiment, the taste can be freely selected by the taste selection key in accordance with the menu to be cooked by the user, and an operation corresponding to each taste can be realized.

  As described above, the induction heating cooker according to the present invention supplies the induction heating power to the heating coils of the half or more and less than all of the plurality of heating coils, and does not supply the induction heating power to the remaining heating coils. Thus, the convection having a large flow path loop can be generated in the cooking object in the heated object, with the induction heating part of the pan to be heated as the rising part of the convection and the part far from the induction heating part as the falling part. . Further, even when the food to be cooked is highly viscous and convection does not occur, cooking can be performed by heating only the half surface of the pan, which is the material to be heated, and the other half can be used as a preheating region by utilizing the heat conduction of the pan.

  This operation can be applied to devices other than the induction heating device as long as the movement of the heating unit by the induction heating coil is realized by moving the position where the flame generated by gas or the like directly hits the object to be heated.

DESCRIPTION OF SYMBOLS 101 To-be-cooked object 102 To-be-heated object 103 Heating coil 104 Inverter 105 Control part 106 Operation part 107 Top plate 301 Control part 701 Control part 901 Control part

Claims (11)

A to-be-cooked object, a to-be-heated object such as a pan in which the to-be-cooked object is to be placed, a top plate for placing the to-be-heated object, and a substantially concentric plane disposed below the top plate, A plurality of annular heating coils, an inverter for supplying induction heating power to the plurality of heating coils, a control unit for controlling the output of the inverter, and heating start / stop and heating power setting for the control unit. An operation unit for instructing, and the control unit supplies induction heating power to more than half of the plurality of heating coils and less than all of the plurality of heating coils in accordance with an instruction from the operation unit, and the remaining heating An induction heating cooker characterized in that convection is generated in the cooking object in the heated object by controlling not to supply induction heating power to the coil. The induction heating cooker according to claim 1, wherein the control unit controls the heating coil that supplies induction heating power and the heating coil that does not supply induction heating power to change during cooking. The induction heating cooker according to claim 1 or 2, wherein the control unit controls a current direction when applying induction heating power to the heating coils so that magnetic fluxes generated in adjacent heating coils are in the same direction. The induction heating cooker according to claim 1 or 2, wherein the control unit controls a current direction when the induction heating power is applied to the heating coils such that magnetic fluxes generated in adjacent heating coils cancel each other. The controller controls the heating coil that supplies the induction heating power and the heating coil that does not supply the induction heating power so that the total power is constant even when the heating coil is changed during cooking. The induction heating cooking appliance of any one of Claims 2-4. 6. The induction heating according to claim 5, wherein the control unit controls the heating coil that supplies the induction heating power and the heating coil that does not supply the induction heating power so as to gradually change during cooking. Cooking device. The plurality of heating coils are four heating coils, two heating coils that supply induction heating power are provided, and two heating coils that do not supply induction heating power are set as two heating coils. Induction heating cooker. The plurality of heating coils are four heating coils, the number of heating coils supplying induction heating power is three, and the number of heating coils not supplying induction heating power is one. Induction heating cooker. The plurality of heating coils are six heating coils, three heating coils that supply induction heating power, and three heating coils that do not supply induction heating power, according to any one of claims 1 to 6. Induction heating cooker. The plurality of heating coils are six heating coils, the number of heating coils supplying induction heating power is four, and the number of heating coils not supplying induction heating power is two. Induction heating cooker. It has the taste selection key which selects the taste of a foodstuff, The user can select the taste of a foodstuff by selecting the said taste selection key, The Claims 7-10 characterized by the above-mentioned. Induction heating cooker.

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