Abstract: The present invention is a lightwave oven that includes an oven chamber, a food support within the oven chamber, and a lightwave cooking lamp moveably mounted within the oven chamber between a first position in which the lamp is positioned to direct radiant energy onto a first area of the food support and a second position in which the lamp is positioned to direct radiant energy onto a second, separate, area of the food support. The lamp is illuminated and made to scan, preferably multiple times, across the food so as to cook the food.

Abstract: A cooking oven and method which compensates for variations in line voltage so as to achieve uniform cooking results that are independent of line voltage. The method includes providing an oven having a radiant energy source mounted therein, initiating a selected cooking cycle in the oven, measuring the line voltage across the radiant energy source and determining the increase or decrease in the line voltage above or below a predetermined nominal value. An adjusted energization time is determined relative to the predetermined energization time, using the determined increase or decrease in line voltage. The cooking cycle is completed using the adjusted energization time.

Abstract: A lightwave oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges uses one or more quartz halogen tungsten lamps or quartz arc bulbs positioned above and below the food item and delivers light energy in select ranges of the electromagnetic spectrum during select portions of the cooking cycle.

Abstract: A lightwave oven that includes an oven cavity housing enclosing a cooking chamber therein, and first and second pluralities of elongated high power lamps. The oven cavity housing includes a top wall with a first non-planar reflecting surface facing the cooking chamber, a bottom wall with a second non-planar reflecting surface facing the cooking chamber, and a sidewall with a third reflecting surface that surrounds and faces the cooking chamber. The sidewall has a cross-section that is either circular, elliptical, or polygonal having at least five planar sides. The first plurality of elongated high power lamps provide radiant energy in the visible, near-visible and infrared ranges of the electromagnetic spectrum and are disposed adjacent to and along the top wall. The second plurality of elongated high power lamps provide radiant energy in the visible, near-visible and infrared ranges of the electromagnetic spectrum and are disposed adjacent to and along the bottom wall.

Abstract: A lightwave oven cooking method and apparatus uses pulsed power applied to a plurality of high-power lamps which provides radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges. Irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: An lightwave oven and method of cooking therewith for cooking food with radiant energy in the visible, near-visible and infrared ranges of the electromagnetic spectrum from a first plurality of high power lamps positioned above the food and a second plurality of high power lamps positioned below the food. The first plurality of lamps are sequentially operated at a first average power level by applying power thereto in a staggered manner so that not all of the first plurality of lamps are on at the same time, and the second plurality of lamps are sequentially operated at a second average power level by applying power thereto in a staggered manner so that not all of the second plurality of lamps are on at the same time. The stagger can be varied to change the time average power level of the first and/or second pluralities of lamps without adversely affecting the spectral outputs thereof. The first and second pluralities of lamps can be operated in one of several different modes.

Abstract: A lightwave oven and method of cooking therewith that cooks food contained in cookware having a given reflectivity, and automatically changes the lightwave oven cooking sequence to compensate for the reflectivity of the cookware. The lightwave oven includes an oven cavity housing that encloses a cooking region therein. A first plurality and a second plurality of high power lamps provide radiant energy in the visible, near-visible and infrared ranges of the electromagnetic spectrum. The first plurality of lamps is positioned above the cooking region and the second plurality of lamps is positioned below the cooking region. An optical sensor measures an amount of the radiant energy produced by at least one of the second plurality of lamps that is reflected by the cookware in the cooking region. A controller changes an average power level of the second plurality of lamps based upon the amount of radiant energy measured by the optical sensor.

Abstract: An oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges uses one or more quartz halogen tungsten lamps or quartz arc bulbs positioned above and below the food item. Uniform cooking of the food item is achieved by positioning the lamps asymmetrically with respect to the midline of the oven and by rotating the food item on a rack during the cooking cycle.

Abstract: A lightwave cooking oven method and apparatus are disclosed wherein a thermistor determines an elevation temperature at a given location on the oven where oven secondary heating has a relation to the cooking time of the food and periodically reducing the power to lamps substantially midway during the normal cooking time at the beginning of which the elevated temperature was determined for a given recipe. The power can be reduced by being turned off or lowered.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperature and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having a wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in the generation of steam or in the food temperatures to a predetermined degree can be sensed to reduce power.

Abstract: An oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges cooks food items for periods that are predetermined for given food items. When prolonged use of the oven increases the oven temperature, a thermistor detects the temperature increases and delivers a signal representing the increase to a microprocessor. The microprocessor is programmed to compensate for increases in the oven temperature by lowering the cooking time for a given food item below the predetermined period. Some of the heated air that accumulates in the oven is withdrawn by an evacuation device.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in the food temperatures can be sensed to reduce power.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in water vapor concentration emitted from the surface can be sensed to reduce power.

Abstract: An apparatus for automatically handling food cooked in an oven comprises a tray which is positioned inside an oven and which is automatically slidable into a position in which it extends partially out of the oven. During its outward travel, the tray pushes against an oven door to open the door. The tray has an automatic pulley assembly which, when the tray is positioned inside the oven, engages with a motor assembly located in the oven. When the pulley assembly and motor assembly are engaged, the pulley assembly rotates a grill positioned on the tray.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: An oven for cooking a food item with radiant energy typically having a significant portion of radiant energy in the visible light range of the electromagnetic spectrum is disclosed. The desired cooking time for the given food item is set in or already stored in the oven controller, and radiation is initiated for cooking the food item for that desired cooking time. At a given time before the end of the desired cooking time, a signal is triggered indicating that a determination must be made as to whether the food item is cooked to the desired degree. Once the food item is cooked to the desired degree, the radiation is either stopped before the end of the desired cooking time, terminated at the end of desired cooking time or maintained beyond the desired cooking time.

Abstract: An apparatus for automatically handling food cooked in an oven comprises a tray which is positioned inside an oven and which is automatically slidable into a position in which it extends partially out of the oven. During its outward travel, the tray pushes against an oven door to open the door. The tray has an automatic pulley assembly which, when the tray is positioned inside the oven, engages with a motor assembly located in the oven. When the pulley assembly and motor assembly are engaged, the pulley assembly rotates a grill positioned on the tray.

Abstract: An oven using one or more quartz tungsten light bulbs capable of producing 1.5 kW of radiant energy of which a significant portion is light energy in the 0.4 to 0.7 .mu.m wavelength range impinges high intensity visible light wave radiation directly onto a food item. Light sources can be positioned above and below the food item and the inner walls of the oven are preferably highly reflective to reflect light energy onto the food. The intensity of the visible light source is automatically controllable and can be varied throughout the cooking cycle.

Abstract: An oven using one or more quartz tungsten light bulbs capable of producing 1.5 kW of radiant energy of which a significant portion is light energy in the 0.4 to 0.7 .mu.m wavelength range impinges high intensity visible light wave radiation directly onto a food item. Light sources can be positioned above and below the food item and the inner walls of the oven are preferably highly reflective to reflect light energy onto the food. The intensity of the visible light source is automatically controllable and can be varied throughout the cooking cycle.