Abstract: A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A base unit having a plurality of spacedly arrayed louvers emit heated air into an intermediate assembly. A food holder is placed into the intermediate assembly during operation. One or more guides position the food holder for even cooking. Hot air is emitted in a manner that induces lateral and vertical motion to the air providing greater heat transfer at relatively lower temperatures than would be experienced by direct contact of a food holder or other cooking implement to reduce the risk of sticking and scorching.

Abstract: A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A heat modifier having a plurality of emitters emits heated air into an intermediate section. A pot or other food holder is placed into a receiver during operation. One or more guides position the pot for even cooking. Hot air is emitted in a manner that induces good heat transfer at relatively lower temperatures than would be experienced by direct contact of a pot or other cooking implement to reduce the risk of sticking and scorching.

Abstract: Apparatuses and methods for heating foodstuffs, or other contents sensitive to high heat flux, such as sauces and gravies, without sticking; so that watching and stirring of the foodstuff is not needed during heating. The novel apparatuses and methods provide such heating in a relatively quick time, such as one hour. A pitcher is shown which sets into a heating unit fitted with a heating element below a baffle that shields the bottom of the pitcher from radiant heat and has apertures which cause favorable convective heating which reduces the risk of sticking. The pitcher or pot is easily installed and removed from the heating unit and a close fit is formed in the installed position to retain heat between the pitcher and heating vessel. The methods include inducing a convective heat flow with the baffle and reduced direct radiant heat to reduce or prevent sticking.

Abstract: A pitcher and warming system is described in which a pitcher having a bottom wall and a peripheral side wall leading to an open top is releasably received within a receptacle having a heater. An outwardly projecting shoulder on the peripheral side wall is located between the open top and bottom wall to suspend the pitcher within the receptacle, particularly within a pitcher receiving recess formed in the receptacle. The recess is defined by a receptacle bottom wall, a receptacle side wall joining the receptacle bottom wall and extending to an open peripheral rim. The pitcher is releasably positionable in the pitcher receiving recess with the shoulder engaging the open peripheral rim and suspending the pitcher from the receptacle with the bottom wall spaced above the receptacle bottom wall and with the peripheral side wall spaced from the receptacle side wall and thereby defining an air space between the receptacle bottom and side wall and respective bottom and side wall of the pitcher.