Abstract: A method for monitoring a danger of damage to a cooking surface for cooling devices, having at least one cooking zone which is heatable by an electrically operated heating device and is arranged on the cooking surface, wherein damage to the cooking surface is monitored on a basis of or as a function of heat effects. The thermally induced mechanical stresses in the cooking surface are directly detected. The method can also be used with viewing windows for an oven.

Abstract: A stove (10) comprising a baking muffle (12) is disclosed. Within the baking muffle (12) guide means (14, 15, 16, 17, 18, 19) for receiving at least one heatable cooking bowl (22) are provided, wherein the cooking bowl (22) comprises a substrate layer, in particular a bottom, at the outside of which a directly heatable heating layer is provided which is coated by an insulating layer (FIG. 1).

Abstract: In the method according to the invention cold or unheated hardened glass and/or glass-ceramic parts are bonded together with a metallic ductile joining material, preferably silver, copper, aluminum or an alloy of those metals, to form a brittle article. The parts to be joined in an initial unheated state are placed with the metallic ductile joining material between them in a high frequency alternating field with frequencies preferably from 100 to 500 kHz. Then the joining material is inductively heated locally to melt it by means of the alternating field and the parts are pressed together to form a sufficiently strong bond between the parts.

Abstract: Modern cooking ranges have a glass-ceramic panel (1) providing a cooking surface with at least one cooking zone, which typically is associated with a radiating heated body. To indicate the cooking zone and, if necessary, the residual heat, it is known to associate an externally lighted annular glass with the heated body, which is observable from above as a lighted ring. A structured lighted cooking zone indicating device is provided according to the present invention by a structured light-impermeable coating layer (2) applied directly to the underside of the glass-ceramic panel (1) having transparent regions forming a predetermined or desired structure or pattern within the cooking zone indicating device. This cooking zone indicating device is made by a screen printing technique in which a heat-resistant light-impermeable varnish is applied to the underside of the glass-ceramic panel to form the structured coating layer (2).

Abstract: The wok is made from hardened glass or glass-ceramic material so that it has a cooking surface that is easier to clean than prior art metal woks. Furthermore when it is heated a better temperature distribution for cooking is produced and it can be universally heated, either by a radiantly heated body or an atmospheric gas burner. The method of making the wok starts with a glass blank or piece of borosilicate glass, which is heated until it softens and then is shaped or formed into the shape of the wok, optionally ceramicized and cooled.

Abstract: Cooktops with a glass or glass ceramic cooking surface include the usual multiple cooking zones and functional elements, like operating elements, display, etc. The cooking surface exhibits recesses, in which the operational zones, assigned to the elements, are mounted flush with the cooking surface. The operational zones are formed preferably by a glass or glass ceramic part, which is embedded in the cooking surface by means of a temperature stable, sealing connection. The cooking surface exhibits operational zones in the form of weighing, display and operating element zones.