Seb S.a.

Céline Hofleitner

Gilles Morin

Pascal Cuillery

A method determines a performance index of a cooking vessel subjected to a heating power, the index being representative of the capacity of the vessel to distribute the heating power in a homogeneous manner, the vessel including a bottom and a lateral wall furnished with an external face. The method includes a) subjecting the bottom of the vessel to a heating system, b) measuring and recording at regular time intervals the temperature at least three points of predetermined altitude of the external face until the stabilization of at least one of the measured temperatures at each time interval at the level of the at least three points, c) calculating and recording in the course of the time taken for the temperature of the external face to rise, the difference between the maximum temperature and the minimum temperature measured, d) determining the performance index based on the calculations and recordings.

Method for determining a performance index of a cooking vessel representative of the homogeneity of temperature

Provided is a method for determining a performance index of a cooking utensil () for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom () having a cooking surface (). The method comprises: a) bringing the cooking surface () to said predetermined cooking temperature by using heating means (), the heating of the surface resulting in a deformation of the bottom () b) determining a minimum quantity of fat () necessary to cover the entire cooking surface () of the bottom () deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat () necessary to cover the entire cooking surface () or by calculating said minimum quantity of fat () necessary to cover the entire cooking surface () by recreating the cooking utensil () deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat () making it possible to define the performance index of the cooking utensil () for a predetermined cooking temperature.

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Annecy, France

Céline Hofleitner