Abstract: A battery assembly for a cooking appliance including a battery housing defining a battery compartment, a battery mounted within the battery compartment and being electrically coupled to and electric heating element of the cooking appliance, and a fan for urging a flow of cooling air through the battery compartment.

Abstract: A battery assembly for a cooking appliance includes a battery housing defining a battery compartment and a front opening for accessing the battery compartment, a battery mounted within the battery compartment and being electrically coupled to an electric heating element of the oven range appliance, and an access panel removably positioned over the front opening for providing selective access to the battery compartment.

Abstract: A battery assembly for a cooking appliance includes a battery housing defining a battery compartment and a front opening for accessing the battery compartment, a battery mounted within the battery compartment and being electrically coupled to an electric heating element of the cooking appliance, an access panel removably positioned over the front opening for providing selective access to the battery compartment, and one or more airflow apertures defined in the access panel or along a portion of a perimeter of the access panel through which a flow of cooling air may flow into the battery compartment.

Abstract: A battery assembly for a cooking appliance includes a battery housing defining a battery compartment, a battery mounted within the battery compartment and being electrically coupled to an electric heating element of the cooking appliance, and a heat shield positioned between the cooking chamber and the battery compartment.

Abstract: A method of operating a cooking appliance includes receiving one or more inputs for a cooking sequence including a first food item at a first temperature and a second food item at a second temperature; determining a first energy transfer value for the first food item and a second energy transfer value for the second food item; comparing the first energy transfer value to the second energy transfer value according to the first and second temperatures; determining a synchronized cooking time for each of the first food item and the second food item based on the first energy transfer value and the second energy transfer value; and adjusting one or more operational parameters of the cooking sequence in response to determining the synchronized cooking time.

Abstract: A method of operating a cooking appliance, the cooking appliance including a cooking chamber having a chamber heater, a cooktop having a cooktop heater, a main power connection to a main supply of electrical power at a first voltage, and an auxiliary power connection to a battery supply of electrical power at a second voltage. The method includes receiving a call for heat in the cooking chamber and a call for heat from the cooktop heater, selecting a target power supply scenario from a list of potential power supply scenarios specifying whether power is provided from the main supply, the battery supply, or both, and wherein the selection is based at least in part on a maximum main supply and a maximum battery supply power threshold, and operating the chamber and cooktop heaters in accordance with the target power supply scenario.

Abstract: An oven appliance includes a main power connection to a main supply of electrical power at a first voltage, an auxiliary power connection to a battery supply of electrical power at a second voltage, a first heating element and a second heating element positioned on a same side of the cooking chamber, and a power switching system configured to selectively couple only the main supply to the first heating element and only the battery supply to the second heating element.

Abstract: A method of operating an oven appliance including a cabinet defining a cooking chamber having a bake heating element and a broil heating element, a main power connection to a main supply of electrical power at a first voltage, and an auxiliary power connection to a battery supply of electrical power at a second voltage. The method includes receiving a call for heat in the cooking chamber, determining a power schedule utilizing at least one of the main supply or the battery supply, wherein the power schedule is based at least in part on whether the oven appliance is operating in a preheat mode or a cooking mode, and operating the bake heating element and the broil heating element in accordance with the power schedule.

Abstract: A method of operating a cooking appliance including a cabinet, a cooktop mounted to the cabinet and having a cooktop heater, a main power connection to a main supply of electrical power at a first voltage, and an auxiliary power connection to a battery supply of electrical power at a second voltage. The method includes receiving a call for heat from the cooktop heater at a target power level, determining a power schedule utilizing at least one of the main supply or the battery supply, wherein the power schedule is based at least in part on the target power level of the cooktop heater, and operating the cooktop heater in accordance with the power schedule.

Abstract: A method of operating a cooking appliance including multiple cooking zones is provided. The method includes receiving a first temperature for a first zone and a second temperature for a second zone, determining a first heating pattern based on the first and second temperatures and the first and second zones, determining a second heating pattern based on one of the first or second temperatures, performing the first heating pattern, determining that the second temperature request has been canceled, and performing the second heating pattern after the second temperature request has been canceled.

Abstract: A method of operating a cooktop appliance in a sauce reduction mode includes operating a heating element of the cooktop appliance at a first power level during a preheat stage and operating the heating element at a second power level during a reduction stage after the preheat stage. The second power level is different from the first power level. The method further includes determining that the reduction stage has ended and decreasing the power level of the heating element because the reduction stage has ended. The method also includes providing a user notification that the sauce reduction mode is complete.

Abstract: A cooktop cooling system of an oven appliance, the oven appliance including a plurality of chamber walls positioned within a cabinet to define a cooking chamber and a cooktop positioned on top of the cabinet over the cooking chamber, wherein a top plenum is defined between the cooktop and a top wall of the plurality of chamber walls. The cooktop cooling system includes an electronics enclosure positioned within the top plenum, a diverter duct positioned at a downstream end of the electronics enclosure to fluidly couple the electronics enclosure to a top vent defined by the cabinet, and a cooling fan operatively coupled to the electronics enclosure for urging a flow of cooling air through the electronics enclosure and the diverter duct.

Abstract: An oven appliance includes a cabinet defining a front frame member extending along a lateral direction and a side frame member extending along a transverse direction, a plurality of chamber walls defining a cooking chamber, wherein a side plenum is defined between the cabinet and a sidewall of the chamber walls, a cooktop positioned over the cooking chamber, wherein a top plenum is defined between the cooktop and a top wall of chamber walls, and a cooktop cooling system positioned. The cooktop cooling system includes a cooling duct supported at least partially by the front frame member and the side frame member, the cooling duct having a first portion positioned within the side plenum and a second portion positioned within the top plenum and a cooling fan operatively coupled to the cooling duct for urging a flow of cooling air through the cooling duct.

Abstract: A method of operating a cooktop appliance includes receiving a rice cooking mode initiation signal. The method also includes operating a heating element to provide a first target temperature at a utensil during a preheat stage and measuring the temperature at the utensil during the preheat stage. The method further includes exiting the preheat stage when the measured temperature at the utensil reaches a temperature threshold. The method also includes operating the heating element to provide a second target temperature at the utensil during a simmer stage after the preheat stage. The second target temperature is different from the first target temperature. The method further includes operating the heating element to provide a third target temperature at the utensil during a sensing stage after the simmer stage and providing a user notification that the rice cooking mode is complete.

Abstract: The present invention is directed to a compact, stable shampoo composition comprising: from about 18% to about 40%, by weight of the composition, of a surfactant system wherein the surfactant system comprises: i) from about 5% to about 40%, by weight of the composition, acyl glutamate; ii) from about 5% to about 40%, by weight of the composition, co-surfactant wherein the co-surfactant is selected from the group consisting of anionic surfactant, zwitterionic surfactant, and combinations thereof; wherein the shampoo composition is substantially free of sulfate-based surfactants; wherein the weight ratio of acyl glutamate to total surfactant is from about 0.30 to about 1; from about 3% to about 10% of decyl glycoside; from about 0.01% to about 10% of a scalp care active wherein the composition has a deposition efficiency of from about 1.

Abstract: The present invention is directed to a compact, stable shampoo composition comprising: from about 18% to about 40%, by weight of the composition, of a surfactant system wherein the surfactant system comprises: i) from about 5% to about 40%, by weight of the composition, acyl glutamate; ii) from about 5% to about 40%, by weight of the composition, co-surfactant wherein the co-surfactant is selected from the group consisting of anionic surfactant, zwitterionic surfactant, and combinations thereof; wherein the shampoo composition is substantially free of sulfate-based surfactants; wherein the weight ratio of acyl glutamate to total surfactant is from about 0.30 to about 1; wherein the pH is from about 6 to about 8; wherein the composition has a viscosity of less than or equal to about 35 centipoise (cP).

Abstract: The present invention is directed to a compact, stable shampoo composition comprising from about 18% to about 40%, by weight of the composition, of a surfactant system wherein the surfactant system comprises: i) from about 5% to about 40%, by weight of the composition, acyl glutamate; ii) from about 5% to about 40%, by weight of the composition, co-surfactant wherein the co-surfactant is selected from the group consisting of anionic surfactant, zwitterionic surfactant, and combinations thereof; wherein the shampoo composition is substantially free of sulfate-based surfactants; wherein the weight ratio of acyl glutamate to total surfactant is from about 0.30 to about 1; from about 3% to about 10% of decyl glycoside; wherein the pH is from about 6 to about 8; wherein the composition has a viscosity of less than or equal to about 35 centipoise (cP).

Abstract: The present invention is directed to a personal care composition comprising from about 8 to about 20% of one or more surfactants; from about 0.01 to about 10% of scalp care active; from about 0.01 to about 5% of one or more cationic polymer; from about 0.1% to about 5% of a cationically modified poly alpha-1,6-glucan ether compound; and wherein the composition has an increase in deposition of the scalp care active when compared to a control composition with no cationically modified poly alpha-1,6-glucan ether compound.

Abstract: A personal care composition that includes a biodegradable conditioning agent and has provides good stability, deposition and conditioning. The composition includes a cationically modified poly alpha-1,6-glucan ether compound, an anionic detersive surfactant, a co-surfactant and an aqueous carrier.

Abstract: A plate warmer includes a controller. The controller is in communication with an external device. A method of operating the plate warmer may include receiving data from the external device indicative of a heating instruction and/or detecting dishware placed within a heating zone of the plate warmer. The method further includes operating a heating element in response to at least one of the heating instruction and the detected dishware.