Abstract: A cooking plate or hob having a temperature sensor, the cooking plate or hob being provided with a central through hole in which a body supporting the temperature sensor is movably arranged. The body is operated by a spring in a direction towards the upper side of the cooking plate or hob, the movement being limited by a shoulder which cooperates with a surface on the body. The surface has a shape that coincides with the envelope surface of a rotating body of curved or conical shape. The shoulder connects to the upper side of the cooking plate or hob and the body takes the form of a cup-shaped thin plate which opens downwards and has a plane upper side and an annular skirt which is adapted to the through hole. The surface which cooperates with the shoulder connects the upper side of the thin plate with its skirt.

Abstract: A method of controlling the heating of an aqueous load in a cooking utensil, which is placed on an electrically heated cooking plate or hob. During the heating process, at repeated occasions measured values are collected relating to the temperature (T.sub.p) of the cooking plate and the temperature (T.sub.k) of the cooking utensil, respectively, and at each occasion of measurement and end temperature (T.sub.v end) of the load is calculated from the collected measured values, which end temperature would be achieved if the power supply to the cooking plate was disrupted at that time. The power supply to the cooking plate is disrupted when the calculated end temperature (T.sub.v end) equals a preset temperature value.