Abstract: A method and device for controlling the temperature of a soleplate of an iron, the method having the following steps: energizing a heater element associated with the soleplate, wherein heat energy is transferred from the heater element to the soleplate; and heating the soleplate from 60° C. to a temperature of greater than 100° C. in less than 45 seconds. A method and device for controlling an iron, the method having the following steps: setting a soleplate of the iron to a first temperature; and setting a steam boiler of the iron to a second temperature, wherein the first and second temperatures are different.

Abstract: A toaster uses radiant heat at infrared wavelengths optimized for producing rapid and uniform toasting of a food product. The infrared wavelengths of the radiated heat are selected for optimum speed and quality (browning and moisture content) of the food product. The selected infrared wavelengths of the radiated heat may also effectively defrost a food product. Defrosting of the food product by the infrared radiated heat adds very little time in obtaining a desired toast color to the food product. A plurality of infrared wavelengths of radiated heat may also be used, wherein the plurality of infrared wavelengths are selected for optimal heat penetration and surface browning of the food product. Shorter wavelengths for browning and slightly longer wavelengths to penetrate the food product for evaporating the moisture therein to allow surface browning by the shorter wavelengths.

Abstract: An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and reheats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.

Abstract: An intelligent user interface for the selection of predefined cooking profiles for a number of different foods to be cooked in a multi-purpose oven using infrared heating. When a food has not been predefined for cooking in the infrared multi-purpose oven, procedures used for conventional cooking technologies may converted to for use by the multi-purpose oven so as to obtain substantially the same cooking results for the desired food. The intelligent user interface may have menus of different foods for programming cooking profiles for the infrared multi-purpose oven. Predefined “hot buttons” may be used for quick selection of a cooking profile for a desired food (e.g., common foods such as popcorn, pizza rolls, chicken wings, oven fries, and other prepared and frozen foods), and/or a menu screen may be scrolled through to select a cooking profile for the desired food.

Abstract: Methods and systems for cooling a soleplate of an iron are disclosed. A method may include flowing a cooling fluid adjacent at least a portion of the soleplate and transferring heat energy from the soleplate to the cooling fluid.

Abstract: A coffeemaker including a shower head comprising at least one first hole for dispensing water in a downward direction; and a diverter located below the shower head. The diverter includes at least one second hole for substantially gravity only feed of the water from the shower head in the downward direction towards a coffee grounds pod. The at least one second hole is horizontally offset relative to the at least one first hole to allow velocity of the water from the shower head to decrease before exiting the at least one second hole.

Abstract: A toaster uses radiant heat at infrared wavelengths optimized for producing rapid and uniform toasting of a food product. The infrared wavelengths of the radiated heat are selected for optimum speed and quality (browning and moisture content) of the food product. The selected infrared wavelengths of the radiated heat may also effectively defrost a food product. Defrosting of the food product by the infrared radiated heat adds very little time in obtaining a desired toast color to the food product. A plurality of infrared wavelengths of radiated heat may also be used, wherein the plurality of infrared wavelengths are selected for optimal heat penetration and surface browning of the food product. Shorter wavelengths for browning and slightly longer wavelengths to penetrate the food product for evaporating the moisture therein to allow surface browning by the shorter wavelengths.

Abstract: An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and re-heats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.

Abstract: A beverage carafe including a main section having a first liquid dispensing system comprising a pouring spout, and a handle connected to the main section for tilting the main section. The beverage carafe can be tilted to pour liquid from the pouring spout. The carafe also includes a second liquid dispensing system extending through the handle from the main section. The second liquid dispensing system is adapted to be actuated to dispense liquid from the main section out of the handle.

Abstract: An electric iron including a housing; a soleplate connected to the housing; a heater for heating the soleplate; a fluid holding system connected to the housing, the fluid holding system including a first fluid reservoir; and a second water only reservoir connected to the soleplate; and a fluid dispensing system for dispensing fluid from the first reservoir and for dispensing water from the second reservoir. The fluid dispensing system includes a spray nozzle connected to the housing and a pump connecting the first reservoir to the spray nozzle. The fluid dispensing system is adapted to dispense fluid from the first reservoir only through the spray nozzle and only without addition of water from the second reservoir.