Abstract: An upper griddle mechanism for use with a cooking apparatus having a griddle plate with an upwardly facing cooking surface is provided. The upper griddle mechanism includes an upright mount column portion and an arm portion pivotally connected to the mount column portion, the arm portion including an upper griddle plate. The arm portion is pivotally movable relative to the mount column portion between a lowered cooking position and a raised non-cooking position. The upper griddle mechanism may include one or more of (i) a biasing mechanism is mounted between the mount column portion and the arm portion to bias the arm portion, (ii) a locking mechanism releasably holds the arm portion in the raised non-cooking position and/or a stabilizer member that interacts with the griddle plate when the arm portion is in the raised non-cooking position to restrict relative movement between the griddle plate and the body of the arm.

Abstract: A tilting handle for pans is integral with a supporting extension, to which is rotatably coupled a projection rotatable about a horizontal axis, the two sides of the supporting extension and rotary projection including slots therein mutually facing swinging pins arranged along a cross axis of the handle are engaged, the handle including a swinging lever which may swing against an urging spring and comprises a detent tooth engageable with a detent step of the supporting extension.

Abstract: A lifting-cover type frying-roasting device is provided. The frying-roasting device comprises a bottom base (1), an oil storing plate (2), an electric heating frying-roasting plate (3) and an upper cover (4). There is respectively a boss (15) extending backwards at two sides of the back end of the bottom base (1). A r-shaped orbit (16) whose opening is from its back end and extends toward its front lower part is respectively set in the inside of each boss (15). There is respectively a short jointed shaft (42) extending outward at the back end of two sides of the upper cover (4). Each short jointed shaft (42) is inserted in the corresponding r-shaped orbit (16) so that the hinging connection between them is formed. There is respectively a block wall (17) that extends from the back end to the inside of each boss (15). The height of two blocking walls (17) is lower than the opening of the r-shaped orbit (16).

Abstract: The present invention discloses a grill, comprising: an upper baking pan unit and a lower baking pan unit. Said upper baking pan unit comprises an upper baking pan, a first bottom wall and a first peripheral wall, and said lower baking pan unit comprises a lower baking pan, a second bottom wall and a second peripheral wall. At least one of the first bottom wall and/or the second bottom wall comprises multiple convex units disposed on its front surface. Said convex units insert food when in cooking and accelerate the cooking time.

Abstract: A griddle for a cooking appliance is disclosed. The griddle includes a main body having a first surface, a second surface opposite the first surface, and a recessed area formed on the second surface, the recessed area having a center, a periphery, and a thickness which diminishes from the periphery toward the center.

Abstract: A relatively compact cooking assembly includes means for selectively positioning a cooking element above several cooking zones of a lower grill. In addition to a lower heated metal surface having several cooking zones, which may be delineated by vertical barriers or splash plates, the system includes an upper assembly comprising an upper member in which a radiant heating element is positioned, said assembly being adapted to fit over the back splash plate of the grill and extending the depth (back to front) of the grill, and further adapted to be raised or lowered and selectively raised or lowered as well as positioned by a sliding motion above a designated zone in predetermined sequence.

Abstract: A heating cooker (1) wherein a side wall of a heating chamber (20) is formed with an outlet (22) for discharging a heating fluid and an engagement portion (3a). A tray(4) has an edge portion (4a), a side wall portion(4b), a flat surface portion (4c), an inner wall portion(4d), and a bottom portion (4e) in this order from the outer edge side to the inner side. When the tray (4) is engaged with the engagement portion (3a) with its front surface side facing the ceiling side of the heating chamber (20), a through hole (4f) in the side wall portion (4b) faces the outlet (22). A part of the heating fluid discharged from the outlet (22) is fed to the rear surface side of the tray (4) through the through hole (4f), and the remaining of the heating fluid is fed to the front surface side of the tray (4).

Abstract: A flat-top grill heating means includes a base plate, a convex edge is formed on the bottom side of the base plate along the periphery of which; a convex central block is set in the centre of the area enclosed by said convex edge; a plurality convex heat conducting rings are disposed around said central block on the bottom of said base plate; and a plurality convex heat conducting ribs are disposed around said heat conducting rings; when using the present invention, the base plate is secured to the iron plate of a teppanyaki grill with screws, a gas burner is placed under the bottom of the central block, with installation of central block, heat conducting rings and ribs, heat can be conducted uniformly to the iron plate preventing overheating and charring the center of the iron plate; space enclosed by convex edge can accumulate the hot air, increasing efficacy of heating.

Abstract: An energy efficient griddle plate is provided that includes a base and a pattern of flame guide channels connected to or constructed on the base. The guide channels can accept flames and guide the flames and heated air to the perimeter of the base while fins extending from the base absorb thermal energy; Linear channel profiles provide a substantial surface area enhancement from a given area on the bottom so as to improve heat transfer while providing even heating and mechanical strength to the plate; A flame entrance opening can be provided in as along as the flame guiding channels to allow easy entrance of the flame into the channels. Further, a burner pattern is given to improve the temperature uniformity on the flat surface of the plate. A method of making the efficient cookware involving extrusion is provided.

Abstract: Modifications and improvements to an apparatus used for cooking food on a wide griddle surface, around which meal participants sit, selected from the group consisting of “teppan yaki tables.” The improvements detailed herein to the basic device render it suitable for home use and include safety features to prevent tipping and from aberrant flame behavior from a heat source. Also, a specialized griddle cover is provided for that converts the unit into a home bar. Also, substantial modifications to the basic system entail a method of construction wherein the entire unit can be “broken down” for storage or conversely reassembled in minutes, including a divided griddle surface. Finally, a rigid canopy, suspended over the griddle and table surfaces, for the purpose of mounting lights, audio speakers, other accessories, and for the sake of appearance.

Abstract: A griddle for cooking a food product includes an upper surface, a lower surface, a first side, a second side, a front side and a rear side. A serpentine passageway is formed on the lower surface. A collector tank is secured directly to the lower surface adjacent to the first side of the griddle. The collector tank is in communication with the serpentine passageway formed on the lower surface. A boiler is secured directly to the lower surface adjacent to the second side of the griddle. The boiler is in communication with the serpentine passageway formed on the lower surface. Heat may be applied directly to at least one of the collector tank and the boiler for heating a fluid disposed therein and supplying the heated fluid to the serpentine passageway for providing heat for cooking a food product disposed on the upper surface of the griddle.

Abstract: The invention relates to a grilling plate, which is divided into different sections, wherein at least a part of the sections is connected to a heating element. To better maintain different temperatures in different sections, the invention is characterized in that the grilling plate comprises a plate forming the top side of it and extending uniformly along all sections, wherein the sections are divided by at least one groove being arranged in the bottom side of the plate.

Abstract: An article includes a fabric and a fluoropolymer coating layer on the fabric. The fabric is a woven fabric including yarns.

Abstract: A griddle for cooking and preparing foods and more specifically a griddle for use with a gas or a propane outdoor grill or barbeque. The griddle can include a cooking surface, a trip tray, a first sidewall, a rear wall, a second sidewall, a first cross brace, and a second cross brace. The first sidewall can include a first upper sidewall and a first lower sidewall. The rear wall can include an upper rear wall and a lower rear wall. The second sidewall can include a second upper sidewall and a second lower sidewall. The griddle can include at least one aperture located in each of the first lower sidewall, the lower rear wall, the second lower sidewall, the first cross brace, and the second cross brace. The griddle can be made of a metal, which can be a stainless steel.

Abstract: Frying ingredients are fry-cooked within a frying oil layer used for fry cooking, under the conditions meeting a relationship of HA/SA1/2=0.6 to 3.5, where SA denotes the surface area of the frying oil layer and HA denotes the height from the bottom to the surface of the frying oil layer.

Abstract: A system for directing cooking liquids away from cooking foodstuff in a frying pan is disclosed. The system includes a frying pan supporting structure and a shield. The frying pan supporting structure includes a bottom side for placement on a heating element and a top side upon which said frying pan rests. The bottom side and the top side are angled with respect to each other. The liquid, typically in the form of oil or grease in flowing form, substantially collects under the shield which prevents the splattering and splashing of oil and hot grease on the user.

Abstract: A baking pan that includes a base having an interior surface including an interior center top surface and an interior peripheral bottom surface and a sidewall terminating at a top edge in a formed lip and transitioning at a bottom edge into the base. The sidewall has an interior sidewall span at the top edge. At least a portion of the base interior surface slopes upwardly from the interior peripheral bottom surface to the interior center top surface. The base interior surface does not slope downwardly from the interior peripheral bottom surface to interior center top surface. A vertical distance between the interior center top surface and the interior peripheral bottom surface does not exceed 10 percent of the interior sidewall span.

Abstract: A system of modular, interlocking, raised-rail grate panels and a complementarily-shaped basin for supporting and peripherally-containing the base of the grate panels while continuing to allow the passage of gasses lengthwise between the raised rails and the passage of gases and liquids through the base of the grate panels, such that delivery of searing and reflective heat to a cooking food is facilitated, wherein the grate panels and basin are coated with an abrasion-resistant, high-temperature, easy-to-clean, non-stick coating for ease of use, and wherein accessory features such as integrated, stylized food branding irons and raised-rail adaptive cooking tools are optionally provided.

Abstract: The invention relates to a food cooking surface for kitchen utensils or cooking appliances. The invention is characterised in that the cooking surface is a metallic compound containing, by weight, at least 50% cobalt and at least 18% chrome. Advantageously, the compound comprises at least 5% of one or more metals from tungsten, nickel and molybdenum.

Abstract: The invention includes a cooking apparatus comprising a cooking plate and a handle assembly. The cooking plate has a cooking surface and an opposed lower surface. A handle assembly is operably coupled to the cooking plate and shiftable between a first handle position and a second handle position relative to the cooking plate, the handle assembly includes an interface structure having a first depth and a second depth. The first depth engages the lower surface when the handle assembly is in the first handle position and the second depth engages the lower surface when the handle assembly is in the second handle position.

Abstract: A griddle for cooking and preparing foods and more specifically a griddle for use with a gas or a propane outdoor grill or barbeque. The griddle can include a cooking surface, a trip tray, a first sidewall, a rear wall, a second sidewall, a first cross brace, and a second cross brace. The first sidewall can include a first upper sidewall and a first lower sidewall. The rear wall can include an upper rear wall and a lower rear wall. The second sidewall can include a second upper sidewall and a second lower sidewall. The griddle can include at least one aperture located in each of the first lower sidewall, the lower rear wall, the second lower sidewall, the first cross brace, and the second cross brace. The griddle can be made of a metal, which can be a stainless steel.

Abstract: A multi grill is disclosed in the present invention. The multi grill includes a main grill comprising a first shell, a first frying plate mounted on the first shell, a first electric heating device mounted inside the first shell for heating the first frying plate, and a power cord connecting a first electric heating device and a power source; at least a secondary grill comprising a second shell, a second frying plate mounted on the second shell, a second electric heating device mounted inside the second shell for the second frying plate; the main grill connects the secondary grill via a power plug and a power socket, and the secondary grill gains power supply for heating the second electric heating device from the main grill. A main grill can couple with multi secondary grills, and only the main grill is needed to connect with the power source via a power cord.

Abstract: A baking tray is a rectangular metal tray and includes a top surface and a bottom. The top surface includes a plurality of protrusions extending therefrom and the protrusions are continuously arranged in latitude and longitude directions. A plurality of recesses is defined between the protrusions so that the bottom of the food on the top surface does not stick on the baking tray and is not burned.

Abstract: A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed.

Abstract: Improved cooking devices and methods of achieving good adherence contact between a low-friction, non-stick release sheet material and a heated food-supporting platen or cooking surface are provided. The adherence of the release sheet to the lower platen is sufficiently good to permit removal of cooked items such as hamburger patties with a spatula without significantly adversely disturbing the release sheet. In addition, good heat transfer is achieved to permit good sear (good carmelization and good browning) on the bottom surface of foods, including hamburger patties. In addition, inventive cooking utensils and methods are provided that incorporate or use release sheets in the utensils themselves, so that the benefits of a release sheet on the food-supporting platen or cooking surface are achieved.

Abstract: A kitchen vessel, having a thermochromatic sensor, comprises, in one or more outward extending lugs thereof, a thermal sensing device, such as an additional sensing element, made of a material holding thermochromatic pigments therein.

Abstract: A cooking appliance is provided. The cooking appliance has a heating plate with at least one cooking surface, a heater for heating the heating plate, a support structure for supporting the heating plate, and an interface mechanism that, in response to the heating plate being positioned on the support structure in a predetermined position, is actuated to permit heating of the heater.

Abstract: Improved cooking devices and methods of achieving intimate heat transfer contact between a low-friction, non-stick release sheet material and a heated platen are provided. In particular, improved intimate heat transfer contact may be achieved by providing a very thin release sheet, providing a layer of heat transfer enhancing material forming an intimate heat transfer contact interface between the release sheet and the platen, and/or providing a release sheet that is gas-permeable and liquid-impermeable. A dynamic tensioning system is also provided for mounting a release sheet to a heated platen and maintaining even, bidirectional tension on the release sheet to keep it taut against the platen. Illustrated embodiments of the invention include a clamshell grill and conveyorized contact toaster.

Abstract: A passive heater including a carriage actuatable to move along a cooking surface and a cover. In one exemplary embodiment, the carriage may be positioned on a guide bar to direct movement of the carriage along the cooking surface. The cover may be connected to the carriage and positionable near the cooking surface. Advantageously, positioning the cover near the cooking surface provides for the retention of nearby heat. Thus, the top surface of a food item cooking on the cooking surface may be heated by placing the cover over the food item. In another exemplary embodiment, the cover has a lifted position and a lowered position. By moving the cover from the lifted position to the lowered position, the cover may contact the cooking surface to surround food cooking thereon. In another exemplary embodiment, the lowered positioned may be spaced upwardly from the cooking surface, allowing the cover to cap food thereon.

Abstract: A grill surface or pan provide for the removal of fats and oils by supporting the foodstuffs on ribs that slope downward such that the intervening regions form channels for transporting fluids to the edge of the pan, and away from the cooking food stuffs. The draining channels are interrupted by intervening ribs of a lower height than the first set of foodstuff supporting ribs. The intervening ribs have a series of slits or holes formed in there apex to enable the direct cooking of the foodstuff by radiant heat from a flame or heating source disposed underneath the grill surface. The grill surface may be combined in a pan that provides a peripheral fluid collecting channels at the termination or junction of the draining channels disposed between the sets of rib food supporting and slotted or perforated ribs.

Abstract: A food support for placing and removing food items from, and holding food items while in, an oven. The food support includes a mesh substrate coated with a heat resistant polymer. The coated mesh substrate includes a plurality of openings having a length or width of about 0.15 inch to about 0.5 inch and thickness of greater than about 35 mils. An upwardly angled edge reinforcement member formed of a coated edge substrate or a film is attached to the mesh substrate at an outer edge to provide support to the flexible mesh substrate, improve handling and/or keep items from falling off the food support.

Abstract: The baking pan which may have various forms has a substantially metal base and a substantially metal side wall connected by a flexible loop. The base comprises first and second metal segments that are connected by a flexible strap-like band. One edge of the band is connected to an edge of the first metal segment and a second edge of the band is connected to an edge of the second metal segment. Both ends of the strap-like band are connected to the first edge of the loop. The band can flex along its length to allow the metal segments to move with respect to each other to aid in the detachment of baked food from the base.

Abstract: Apparatus comprising a hot dog cooker having a rack with flat faced bars configured to move above and along a cooking surface so as to cause hot dogs to rotate along heated ridges of the surface. The ridges mark the hot dogs circumferentially as they are rolled along the cooking surface by the moveable rack. Methods are disclosed.

Abstract: A cooking pan with a temperature display function includes a pan body and a handle. An extra bottom layer is provided at a bottom of the pan body with a metallic plate sandwiched in between the bottom of the pan body and the extra bottom layer. An installation hole is located at a side of the metallic plate with a temperature sensor installed inside the hole. A display unit is placed on the handle and the temperature sensor is connected to the display unit via connection wires. This cooking pan can show the temperature of the bottom of the pan body precisely and quickly, so that the user can control the timing better.

Abstract: Provided is a method for manufacturing a cooking vessel having a bottom on which a plurality of engraving parts and embossing parts are formed in a concavo-convex shape. The method includes attaching a film having through-holes to a cut stainless plate; coating an ink layer on the film, impregnating an ink of the ink layer into the through-holes of the film, peeling off the film, and forming the ink layer; dipping the stainless plate having the ink layer in an erosion solution, and forming the engraving parts, by erosion, on a remnant surface of the stainless plate; and removing the ink layer from the stainless plate, pressing the stainless plate, and forming the vessel body having a housing part therein and having the engraving parts and the embossing parts on the bottom in the concavo-convex shape.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: A roaster oven for the heating of foodstuffs includes an outer housing with an opening and a heating element disposed proximate an interior surface for heating thereof. A lid, removably positioned on the outer housing to at least partially cover the opening, has a stationary portion and a hinged portion pivotably mounted thereto. The hinged portion is pivotable with respect to the stationary portion about at least one hinge. The hinged portion has an open position in which at least a portion of the interior surface is accessible and a closed position in which the lid substantially covers the opening.

Abstract: Cooking utensil suitable for heating on both thermal and induction heat sources, comprising a container having a container bottom to which a base is connected, the base comprising a peripheral wall and a bottom side and having a layered structure. An inner region of the bottom side of the base is at least partly constructed in a material of higher thermal conductivity than the material of an outer region of the bottom side of the base. The layered structure is constructed such that the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a peripheral region of the container bottom is higher than the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a central region of the container bottom.

Abstract: The invention provides a cooking pan with a handle that extends both outwardly and downwardly from the pan bowl to which it is connected. A pouring lip of the pan bowl is displaced substantially 180° from the handle. The pouring action is therefore a forward pouring action as opposed to the side pouring action of conventional saucepans. This has safety implications because the liquid (which may be hot or even boiling) is poured directly away from the user in a manner not possible with the conventional side position of a pouring lip. Because of the shape of the handle and the angle that it forms with the vertical, the pan is comfortable to hold and to use even with this unconventional position of pouring lip.

Abstract: A shield for a fry pot includes a sheet of rectangular, pliable metal that may be formed in a cylindrical shaping to overlap edges of the shield to create an outer diameter substantially equal to an inner diameter of the fry pot. A series of holes in the metal are provided for inserting at least one pair of supports therethrough. At least one of the supports extends through overlapping holes in the shield to secure it in place against an upper edge of a sidewall of the fry pot.

Abstract: A cooking pan assembly comprising; a top pan body pivotally mounted to a bottom pan body, the bottom pan body defining a reservoir and having a handle mounted extending from the bottom pan body and a middle pan body defining a reservoir which has a lesser surface area than that of the bottom pan reservoir mounted to the bottom pan with the middle pan body extending into the reservoir of the bottom pan. The middle pan is constructed with a pan body having a side wall defining a cavity and a flat bottom, a handle secured to the pan body and an elevation support member extending from the side wall opposite the handle. The bottom pan is provided with an angled elevation member defining a plurality of parallel slots which receive the elevation support member of the middle pan.

Abstract: An apparatus includes a base member formed from wire strands conjoined to each other, defining outwardly flanging sides and a bottom surface. One wire has a unitary body provided with ends disposed along sides of the base, support pegs monolithically formed therewith, and lip portions spaced along a longitudinal length of the base member. The wire further has an annular portion monolithically formed with the lip portions, extending upwardly from the base member and traveling inwardly towards a center thereof. Another wire has opposed ends conjoined to the annular portion and one of the base member sides. A tray is seated on the base member and includes a bottom surface and monolithically formed edges. The tray is positioned beneath the annular portion for catching fluids and debris. Rubber caps are positioned about the support pegs for increasing surface area friction and assisting to maintain the apparatus at a stable position.

Abstract: A cooking vessel is disclosed having a main cooking surface. In one aspect, the cooking vessel has an exchangeable handle, one of the handles being elongate. In another aspect, a textured cooking surface is provided on an interior the cooking vessel to retain food on the textured portion at a level different from the main cooking surface.

Abstract: A roaster oven for the heating of foodstuffs includes an outer housing with an opening and a heating element disposed proximate an interior surface for heating thereof. A lid, removably positioned on the outer housing to at least partially cover the opening, has a stationary portion and a hinged portion pivotably mounted thereto. The hinged portion is pivotable with respect to the stationary portion about at least one hinge. The hinged portion has an open position in which at least a portion of the interior surface is accessible and a closed position in which the lid substantially covers the opening.

Abstract: Disclosed herein is a double heating-type pot. The pot includes air inlet holes at an upper portion thereof to introduce heated air into the pot. Further, a guide unit is provided on an outer surface of the pot to efficiently guide heated air to the air inlet holes. Thus, the present invention allows heat conducted through the bottom of the pot and convection heat transferred through the air inlet holes to eliminate a temperature difference between upper and lower portions in the pot, therefore reducing cooking time and evenly heating food.

Abstract: A cookie baking sheet is formed of substantially flat heat-resistant material including a baking surface in a first plane and defining a rolled peripheral edge and a baking area within the peripheral edge. A generally upright wall is integrally formed with the sheet material and extends along only a first portion of the periphery. This wall defines an upper edge contained within a second plane that is inclined relative to and meeting the first plane substantially along a second portion of the periphery. The upright wall is provided with a variable vertical height from a maximum predetermined height to a minimum predetermined height relative to said first plane. This variable height wall substantially encloses the baking area along the first portion of the peripheral edge. In the disclosed embodiment the baking sheet is rectangular and the upright wall extends along three of the sides while the fourth side is not founded by a wall.

Abstract: A cooking pan has a large flat cooking surface subdivided into at least one enclosed region by a convex ridge. The enclosed regions size, shape and location facilitate the preparation of pancakes, while other breakfast foods are optionally prepared in the non-enclosed portion of the cooking surface.

Abstract: A cooking apparatus and methods of forming are provided. The cooking apparatus has a cooking surface, a sidewall depending from the cooking surface, and a handle is provided. The handle has a saddle portion and a gripping portion. The saddle portion includes a first opening defined therethrough and a first recess defined about the first opening. The saddle portion is adjacent the sidewall so that the first recess defines a first gap between the sidewall and the saddle portion. A first rivet secures the handle to the sidewall. The rivet has a first weldament in the first gap, a first shaft in the first opening, and a first head abutting the handle and covering the first opening.

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A handle (20) for cooking utensils, particularly pots or pans, of the type designed to be joined to the edge of the utensil (10), is made of a material, with low heat conductivity and equipped with an elongated plate (30) made of a material with high heat conductivity, having one terminal section in thermal contact with the body of the utensil (10) and the other end far from it, and with thermo-chromatic means (40) applied on the plate (30) and preferably consisting of crystals having (42a-42f) the ability to change color within predetermined ranges of temperature, so as to display information, related to the temperature of the bottom of the utensil, in different areas of the plate (30)