Abstract: Gas flow control apparatus that includes a gas flow control unit having a gas flow adjusting capability and a gas closing capability of selectively opening and closing a gas. A stepping motor is used for driving the gas flow control unit. A drive control unit is provided for controlling the stepping motor. The gas flow control unit is capable of adjusting the gas flow in multiple stages by selectively opening and closing one of a plurality of gas flow adjusting holes and also capable of varying the gas flow in multiple stages by selectively opening and closing one of the plural gas flow adjusting holes according to a number of pulses of the stepping motor.

Abstract: A gas burning apparatus detects a gas pressure existing between a nozzle for supplying gas to a burner and an adjusting valve for adjusting combustion amount by means of a pressure sensor. A central control device, including a microcomputer, drives the adjusting valve so as to obtain a combustion amount desired by a user. This construction controls thermal power accurately. In addition, a different kind of gas stored by the microcomputer can be used by operating a switch corresponding to the kind of gas to be used.

Abstract: A heating apparatus by heating cooking materials in a water contained pan includes a heating device and an electronic circuit which controls the heating device. The temperature of the pan is detected, and the temperature rise characteristics of the pan contents are detected from when heating the pan starts until the contents boils. The quantity of the contents being cooked is determined from the temperature rise characteristics at a relatively low temperature range. The type, such as the size of the contained solids, of the contents being cooked is determined at a relatively high temperature range near the boiling point. The heat output of the heating device is then regulated based on these determinations according to the selected cooking operation after the materials boil, and the cooking apparatus thus provides automated cooking control.

Abstract: A method of cooking material to be fried by heating a cooking vessel and a cooking apparatus, wherein detection is made of a temperature of the cooking vessel and also of a temperature increase characteristic of the cooking vessel with a passage of time subsequent to a start of heating. A characteristic of the cooking vessel such as type of material and wall thickness of the cooking vessel is determined in a low temperature region of the temperature increase characteristic and the quantity of the cooking oil in the cooking vessel is determined in a high temperature region of the temperature increase characteristic. The heating power is controlled according to both a result of determination of the characteristic of the cooking vessel and a result of determination of the quantity of the cooking oil, to thereby accomplish an optimum cooking performance.