Abstract: An example printing apparatus is described comprising a wiping element before the print zone, for slipping in contact with a print medium and wiping a printing surface of the print medium. An implementation of a wiping roller for wiping the printing surface of a print medium may comprise a rigid core, a layer of elastic material and a driving pinion. An example method for printing is also described, comprising spreading over a larger print medium area, by wiping, amounts of a substance that may migrate through a print medium and that is present on the printing surface of a print medium, before printing on the print medium.

Abstract: In a method for operating a cooking zone of a cook top, wherein the cooking zone is formed by at least two cooking sub-zones and each cooking sub-zone can be heated by at least one heating unit, with the heating units arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones, the cooking sub-zones are operated as a single cooking zone in a first operating mode, and occupancy of a cooking sub-zone by at least one food preparation vessel is detected in the first operating mode, with an occupancy detection phase being started in a user-defined manner.

Abstract: An example printing apparatus is described comprising a wiping element before the print zone, for slipping in contact with a print medium and wiping a printing surface of the print medium. An implementation of a wiping roller for wiping the printing surface of a print medium may comprise a rigid core, a layer of elastic material and a driving pinion. An example method for printing is also described, comprising spreading over a larger print medium area, by wiping, amounts of a substance that may migrate through a print medium and that is present on the printing surface of a print medium, before printing on the print medium.

Abstract: In a method for operating a cooking zone of a cook top, wherein the cooking zone is formed by at least two cooking sub-zones and each cooking sub-zone can be heated by at least one heating unit, with the heating units arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones, the cooking sub-zones are operated as a single cooking zone in a first operating mode, and occupancy of a cooking sub-zone by at least one food preparation vessel is detected in the first operating mode, with an occupancy detection phase being started in a user-defined manner.

Abstract: A hob includes a visual display associating each heating zone on the hob with a control element in order to control heating zones that are variable. The visual display unit provides a user interface showing a pictogram of a heating zone that illustrates the position and/or the size of the heating zone, and a plurality of control elements are juxtaposed to the visual display unit. A detector detects the position and/or size of a cooking utensil. The control unit defines heating zones depending on the detected size and/or position of the cooking utensil element, associates one or more heating elements with the heating zone, and provides a symbol in the visual display that associates the pictogram of the heating zone with one of the control elements.