Abstract: Induction heatable clothing items such as footwear (22) and apparel (160) are provided which include a clothing body having an induction heatable element (36, 108, 112, 114, 116) and preferably having heat retentive material containing phase change material, wherein the element (36, 108, 112, 114, 116) is operable to be heated when subjected to an alternating magnetic field. The clothing items (22, 160) are heated using induction heaters (26, 84). In preferred forms, wireless temperature sensing is used to control heating of the items (22, 160). To this end, the heating elements (36, 108, 112, 114, 116) may be provided with RFID tag/temperature sensor assemblies (58, 60, 110), and the induction heaters (26, 84) are equipped with correlated RFID reader/writer devices (80). Alternately, microwire temperature sensors (120) may be used with the induction heaters (26, 84) having microwire detectors. In other embodiments, temperature monitoring is achieved using impedance detection feedback control.

Abstract: Small, low-cost wireless temperature sensors (26,64,96) are provided for sensing the temperature of an object (44). The temperature sensors (26,64,96) preferably include a plurality of individual, magnetically susceptible temperature sensor elements (28-34,66,92), as well as optional magnetic field-responsive data elements (38,40,20) adapted for attachment to object (44) or to a substrate (82) in turn attached to object (44). The temperature sensor elements (28-34,66,92) preferably have magnetic bodies (22,70) exhibiting a re-magnetization response under the influence of an applied alternating magnetic field, which is different below and above a set point temperature, normally the Curie temperature of the magnetic body (22) or an adjacent sheath (74,94).

Abstract: Improved induction heating systems are provided for the cooking/heating of food products requiring stirring during preparation thereof, such as chilis or stews. The stems include an induction heating device (38) and an associated container-holding apparatus (32) having a cradle (52) operable to hold a food container (40) and allow shifting thereof between an upper loading/unloading positions and a lower cooking position. A drive mechanism (36) is provided for rotating the container (40) during induction heating thereof. The apparatus (30) and container (40) can be moved separately from the heating device (38), as required. The container (40) includes a plurality of circumferentially spaced apart temperature sensing assemblies (128) serving to wirelessly transmit temperature information to the heating device (38), in order to control the heating/cooking process.

Abstract: Small, low-cost wireless temperature sensors (120) are provided for sensing the temperature of servingware (121). Each temperature sensor preferably includes a substrate (124); at least one sensor element (122) positioned on the substrate; and an adhesive (126) for securing the sensor element to the substrate and for securing the temperature sensor to the servingware so that the sensor element may sense a temperature of the servingware. The temperature sensors may be used in conjunction with a reader/detector (136) operable to generate a magnetic field of magnitude sufficient to cause re-magnetization responses of the temperature sensor element and optional data elements to detect such responses, and to use the detected responses to determine the temperature of the servingware by means of a decoding algorithm. The temperature sensors can be used in closed-loop heating systems capable of controlling the heating of the servingware.

Abstract: A method, computer program, and cooking device for detecting boiling of liquids. The invention is implemented with a computer program executed by a processor or other computing device of a cooking unit such as an induction range. The computer program comprises a code segment for receiving an indication of successive temperatures of the vessel and for calculating a slope of a curve representing the successive temperatures versus time; a code segment for detecting boiling of the liquid based on the slope of the curve; and a code segment for providing an output which may be used to indicate the boiling. The computer program may also include a code segment for receiving variables relating to parameters and/or characteristics of the cooking vessel to refine the boiling detection.

Abstract: A food preparation system and method that partially automates the ordering, preparation, and delivery of food items such as pizza. The food preparation system broadly comprising an ordering or point-of-sale station, a computing device, a conveyor system, at least one food preparation station, at least one heating station, a transfer station, a delivery station including at least one delivery device, and an entry/exit station.

Abstract: Induction heatable clothing items such as footwear (22) and apparel (160) are provided which include a clothing body having an induction heatable element (36, 108, 112, 114, 116) and preferably having heat retentive material containing phase change material, wherein the element (36, 108, 112, 114, 116) is operable to be heated when subjected to an alternating magnetic field. The clothing items (22, 160) are heated using induction heaters (26, 84). In preferred forms, wireless temperature sensing is used to control heating of the items (22, 160). To this end, the heating elements (36, 108, 112, 114, 116) may be provided with RFID tag/temperature sensor assemblies (58, 60, 110), and the induction heaters (26, 84) are equipped with correlated RFID reader/writer devices (80). Alternately, microwire temperature sensors (120) may be used with the induction heaters (26, 84) having microwire detectors. In other embodiments, temperature monitoring is achieved using impedance detection feedback control.

Abstract: Improved treatment apparatus (120, 152) is provided for the treatment (e.g., molding, heating and/or curing) of objects such as parts or part precursors (148, 170) including wireless detection of a temperature parameter related to the objects during treatment thereof. The objects include associated microwire-type sensors (150, 174) which have characteristic re-magnetization responses under the influence of applied, alternating magnetic fields. The apparatus (120, 152) have treatment chambers (122, 153) sized to hold the objects to be treated, with one or more antennas (132, 124, 166) proximal to such objects and operable to generate interrogating alternating magnetic fields and to detect the responses of the sensors (150, 174). The detected temperature parameter information is used by an apparatus controller (146) to maintain desired ambient conditions within the treatment chamber (122, 153).

Abstract: A wiper assembly comprises a wiper with an inductively heatable portion; and an induction heating device including an induction work coil which is configured to be placed near the wiper to inductively heat the inductively heatable portion. The inductively heatable portion may be in the wiper blade, the wiper arm which supports the blade, or both. The induction work coil may be placed on or near the windshield or other surface which is cleaned by the wiper and may heat the wiper regardless of its position or only when the wiper is at a specific location such as its retracted “rest” position. The wiper assembly may also include a temperature sensor for sensing a current temperature of the wiper and control circuitry associated with the induction heating device for controlling operation of the work coil.

Abstract: Small, low-cost wireless temperature sensors (26,64,96) are provided for sensing the temperature of an object (44). The temperature sensors (26,64,96) preferably include a plurality of individual, magnetically susceptible temperature sensor elements (28-34,66,92), as well as optional magnetic field-responsive data elements (38,40,20) adapted for attachment to object (44) or to a substrate (82) in turn attached to object (44). The temperature sensor elements (28-34,66,92) preferably have magnetic bodies (22,70) exhibiting a re-magnetization response under the influence of an applied alternating magnetic field, which is different below and above a set point temperature, normally the Curie temperature of the magnetic body (22) or an adjacent sheath (74,94).

Abstract: A heat storage unit (2) includes a body having a passage (12) formed therein through which a flowable product passes. A heatable element (10) is incorporated within the body of the heat storage unit (2) in thermal communication with the passage (12). Meanwhile, a heat-retentive material (8) is in thermal communication with the heatable element (10). The heatable element (10) includes either a magnetically-compatible material or a microwave-compatible material that is heated by locating the heatable element in a field (F) generated by a charging device (6), for example.

Abstract: A heat storage unit (2) includes a body having a passage (12) formed therein through which a flowable product passes. A heatable element (10) is incorporated within the body of the heat storage unit (2) in thermal communication with the passage (12). The heatable element (10) includes either a magnetically-compatible material or a microwave-compatible material that is heated by locating the heatable element in a field (F) generated by a charging device (6), for example.

Abstract: A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.

Abstract: An RFID-based induction heating/vending system for quickly and efficiently heating, vending, and recollecting stadium seats (10) or other objects. The system includes a plurality of objects each including an induction-heatable body (22), a charging/vending station (12) for heating and vending the objects; a self-serve warming station (14) that may be used by consumers to reheat their objects; and a check-out station (16) that automatically collects objects from consumers after use.

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.

Abstract: A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.

Abstract: An RFID-based induction heating/vending system for quickly and efficiently heating, vending, and recollecting stadium seats (10) or other objects. The system includes a plurality of objects each including an induction-heatable body (22), a charging/vending station (12) for heating and vending the objects; a self-serve warming station (14) that may be used by consumers to reheat their objects; and a check-out station (16) that automatically collects objects from consumers after use.

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.

Abstract: An RFID-based induction heating/vending system for quickly and efficiently heating, vending, and recollecting stadium seats (10) or other objects. The system includes a plurality of objects each including an induction-heatable body (22), a charging/vending station (12) for heating and vending the objects; a self-serve warming station (14) that may be used by consumers to reheat their objects; and a check-out station (16) that automatically collects objects from consumers after use.

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.