Abstract: An electrical appliance includes a controller operatively connected to a power circuit, a control circuit, a power source, a sensor for sensing a parameter level, and an active element. The controller is configured to receive an input of the parameter level from the sensor and to output a duty cycle for controlling a power level of the active element via the control circuit at various times to achieve a target set point of the parameter, the duty cycle based on proportional and integral control. The controller uses the proportional control and the integral control when the control circuit is energized, and accumulates integral error only when a parameter process variable sensed by the sensor is determined to be within an interval of the target set point.

Abstract: Methods and features described herein are applicable to an improved hand-hand steaming iron that reduces dripping while operating in various orientations and that improves consistent steam generation. The iron includes a steam generating chamber that includes an integrated resistive heating element, and the chamber utilizes multiple dividing and fluid guiding elements with back and forth turn features to prevent liquid water from escaping the steam generating chamber in both vertical and horizontal positions. The combination of the geometric walls and the interaction with the heating element allow for a consistent soleplate temperature and efficient steaming of water that enters the chamber.

Abstract: Slow cookers are described that have multiple cooking modes that are based on user selected choices, including the cooking mode and the desired doneness or temperature of the food product to be cooked. Preferably, plural cooking modes are provided to be selected that include the use of a temperature probe to provided temperature feedback information. A control module can be mounted to the slow cooking and programmed to control the multiple cooking modes and the temperature probe can be operatively connected to the control module to provide sensed temperature data for use in the various cooking modes. Preferably, the cooking modes using the temperature probe include the heating of a cooking vessel within the slow cooker for heating the food product or a liquid within the cooking vessel to a desired temperature and to permit the user greater flexibility in cooking options and to vary option at time during the cooking processes.