Kochgefaess und Verfahren zu seiner Herstellung

A cooking vessel, especially for a contact heat transfer cooking system, has two or more bottom layers and a bottom face (31) which accurately matches a cooking surface (15) over the operating temperature range. Specifically, the first bottom layer is a plate (24) of ceramic, which maintains its shape in the operating temperature range, and the second bottom layer is a vessel bottom (26), which is tightly bonded to the vessel wall (22) and which consists of an elastic or ductile material. Preferably, the vessel bottom (26) consists of metal, especially specialised steel, and the ceramic plate (24) consists of a non-oxide ceramic, specifically mainly of silicon nitride or silicon carbide with optional additives. Also claimed is production of the above cooking vessel, involving shrink-fitting of the ceramic plate (24) in the vessel (20). ADVANTAGE - Ensures tightness of vessel under all operating conditions, including dropping the vessel or impact with a sharp object.