Abstract: A low-temperature vacuum cooking device and a cooking appliance including low-temperature vacuum cooking device are provided. The cooking appliance may include a housing including a container mount, a first container having a space to accommodate a liquid therein, the first container being configured to be coupled with the container mount, a heater that heats the liquid accommodated in the first container, a cover rotatably installed on the housing to cover or open the first container.

Abstract: An induction heating type cooktop includes: a case, a cover plate that is coupled to an upper end of the case and that includes an upper plate arranged to receive a target object, a working coil that is disposed in the case and that is configured to heat the target object, a thermal insulation material disposed on the working coil, and a heating thin film coating that is disposed on a surface of the upper plate of the cover plate or a surface of the thermal insulation material and that has a stacked structure in which an adhesive layer and a heating layer are consecutively stacked.

Abstract: Cookware, and an induction cooking system including the cookware, include a container, a base layer, and a susceptor layer. The container and the base layer are non-magnetic at room temperature, while the susceptor layer is magnetic at room temperature and has a Curie temperature at which the susceptor layer becomes non-magnetic. During heating of a material within the container, the base layer functions as a passive heat exchange to transfer heat across the susceptor layer. Further, during the heating, the base layer conducts an electric current when the susceptor layer approaches a leveling temperature and/or the Curie temperature of the susceptor layer, thereby decreasing an amount of heat produced and resulting in a more even heating of the material.

Abstract: The aerosol-generating system (8) comprises a capsule (1) comprising a shell (10) comprising a base (101) and at least one side wall (100) extending from the base. The capsule further comprises a lid (11) sealed on the at least one side wall (100) for forming a sealed capsule (1). The shell (100) contains an aerosol-forming substrate (2) and comprises susceptor material for heating the aerosol-forming substrate (2) within the shell (1). The system further comprises a power source (700) connected to a load network comprising an inductor (702) for being inductively coupled to the susceptor material of the shell (1).

Abstract: Cooking utensil with at least one handle structure. The cooking utensil includes a bottom wall and an upright side wall with an outer side. The at least one handle structure is arranged against the outer side of the upright side wall. The at least one handle structure includes a gripping part configured to be grippable by a user. The at least one handle structure includes a phase-change material.

Abstract: A beverage or foodstuff preparation system (2) comprising: a base unit (74); a removable component (76) having a beverage or foodstuff component processing system (4); a power coupling (78) adapted for inductive power transfer of electrical energy between the base unit and the removable component when the removable component (76) is coupled with the base unit (74).

Abstract: An induction fryer includes: a case having a space with an open upper part; a lid installed by means of a hinge at an upper part of the case; a frying container, installed in the case, for containing oil so as to be able to fry frying ingredients; a frying basket having a space and a fixing rod formed therein so as to be lifted up and down; an induction heating unit installed on an outer circumferential surface of the frying container and having a coil and a plurality of magnets fixed to an assembly body so that electric energy is converted into thermal energy by electromagnetic induction and; and a control unit for electrically controlling the induction heating unit so that the frying ingredients being fried by the electromagnetic induction phenomenon, wherein the coil is fixed only by fixing the magnet to the assembly body without using an adhesive.

Abstract: An induction cooking apparatus includes a plurality of induction coils arranged in an array. The induction coils include conductive windings and at least one foil. The at least one foil includes magnetically permeable material extending beneath the plurality of induction coils.

Abstract: A cooking utensil (100) includes a pan body (1), a cover body (2), and an induction coil (3). The pan body (1) is provided with a first electromagnetism conductive loop (11) and a first electric conductive heating strip (12) which are connected to form a closed circuit. The cover body (2) is provided with a second electromagnetism conductive loop (21) and a second electric conductive heating strip (22) which are connected to form a closed circuit. The induction coil (3) corresponds to the first electromagnetism conductive loop (11) and the second electromagnetism conductive loop (21).

Abstract: A process for manufacture of a profiled non-stick pan with a concave-convex pattern, which includes the following steps: preparing a flat blank for forming a pan body; screen printing a layer of ink with a predetermined pattern on a surface of the blank for a pan body, then drying and curing the ink; etching, by an etching process, the surface of the blank, on areas of the surface not covered by the ink, then cleaning and drying the blank, and retaining the ink; spraying non-stick pan coating on the blank, then baking the blank at high temperature, to enable the ink to automatically peel off at high temperature; pressing and stretching the blank to form a profiled pan body, then deburring and polishing on an edge of the pan body.

Abstract: A semi-automatic food cooking apparatus comprising: a control unit; a communication unit; and a cooking compartment comprising: a movable press; and a movable cooking base; wherein the movable press and moveable base are configured to form a moveable ensemble together with a cooking cartridge and a lid of the cooking cartridge.

Abstract: Conductors for use in heating systems are provided. The conductors are configured to have an extended current path for the current and increased resistance as seen by the current. The heating system may be an induction system. For example, the conductor may comprise a conductive material having a surface which faces an induction coil of an oscillating circuit. This surface may have a predetermined pattern of peaks and valleys. The peaks and valleys form a non-linear current path for the induced current when exposed to an electromagnetic field generated by the oscillating circuit. Other conductors such as a heat pipe may be used. The pipe may have walls with varying thicknesses over its length. The varying thicknesses may include a first thickness and a second thickness which alternate. The heat pipe may be used in an induction or direct contact heating system where AC is directly applied to the pipe.

Abstract: An automated cooking apparatus includes a computer system configured to store a recipe and a cooking apparatus that includes: a frying pan that can hold food ingredients, a heater that can heat the frying pan under the control of the computer system based on the recipe, an exterior body that can hold the frying pan and the heater, and a lid that can keep food ingredients in the frying pan while the food ingredients are stirred and mixed during cooking. A lid-movement mechanism can open and close the lid under the control of the computer system. A transport mechanism can move the frying pan and the cooking apparatus, under the control of the computer system, to mix, stir, or distribute the food ingredients in the frying pan to produce a cooked food.

Abstract: An induction hob device comprising at least one cooktop, at least one first inductor having at least one first coil portion and at least one further first coil portion, and at least one second inductor having at least one second coil portion. In order to improve efficiency, it is proposed that the second coil portion is at least partly located between the first coil portion and the further first coil portion.

Abstract: A magnetic clamping heat sink assembly is disclosed including a magnetic assembly with a carrier body including a magnet. A spring resiliently biases the carrier body. A base assembly includes a base plate. In a first operating condition, the base assembly of the magnetic clamping heat sink assembly is positioned in a first position away from a ferromagnetic element, and the spring holds the carrier body at a medial position spaced apart from the base plate. In a second operating condition, the base assembly of the magnetic clamping heat sink assembly is positioned in a second position adjacent to the ferromagnetic element, and the carrier body is driven downward against a force of the spring to a lower position and into contact with the base plate by magnetic attraction between the at least one magnet and the ferromagnetic element.

Abstract: A popcorn popper configured to cook popcorn includes a vessel and an electric heating element which heats the vessel. A vibration element vibrates the vessel and a controller controls the heating element and the vibration element. A temperature sensor is in communication with the controller such that the controller can receive temperature readings from the temperature sensor indicative of a temperature of the vessel. The controller activating the heating element to heat the vessel which contains the popcorn until the temperature sensor indicates that a first temperature has been reached. The controller, based on readings from the temperature sensor, maintains the vessel at a second temperature by controlling a power setting of the heating element and the controller activates the vibration element to vibrate the vessel which thereby vibrates the popcorn. The controller after maintaining the vessel at the second temperature, reduces the power of the heating element.

Abstract: A system and method for measuring the temperature of cookware to be induction-heated, using an infrared temperature sensor. An induction heater countertop may include a viewing window between the infrared temperature sensor and the cookware. Various algorithms may be applied to the sensed temperature, to adjust it to account for the presence of the viewing window, as well as variations in the cookware material.

Abstract: The invention concerns a device for heating a surface by induction, in particular for molding or transforming a part made of thermoplastic or thermosetting composite material. The device comprises a body having at least one portion made of magnetic and heating conducting material wherein is provided a plurality of closed cavities proximate the surface to be heated, each cavity surrounding a field winding. The heat produced by induction on the walls of the cavity is transferred by conduction to the heating surface. The distance between the cavities and the position of said cavities relative to the heating surface are such that the heating is substantially uniform on said surface.

Abstract: A static gasket configured for establishing a seal between a cylinder head and an engine block including at least one layer having an opening and at least one compression bead. The compression bead extends circumferentially about the opening and projects out of a plane for deforming elastically when the gasket is compressed between the cylinder head and the engine block. A compression limiter which is formed from a metal wire is disposed radially between the opening and the compression bead for preventing the compression bead from being fully flattened, even if the cylinder head is overloaded onto the engine block. The compression bead is preferably induction and/or resistance welded to at least one of the layer(s).

Abstract: An induction heating system and a method for controlling a process temperature for induction heating of a workpiece. The induction heating system comprises an inductor configured to generate an alternating magnetic field in response to an alternating current supplied thereto, a magnetic load comprising a magnetic material, the magnetic material having a Curie temperature and being configured to generate heat in response to the alternating magnetic field being applied thereto, the magnetic load being connectable to the workpiece in a heat-conducting manner so as to transfer the generated heat to the workpiece, and a control unit configured to control the process temperature for manufacturing the workpiece by adjusting the alternating magnetic field when the temperature of the magnetic material is in a temperature control range around or below the Curie temperature of the magnetic material, the temperature control range being dependent on the magnetic material of the magnetic load.

Abstract: An induction cooking utensil is constructed such that it cooks food within its chamber while maintaining a relatively cool outer surface (e.g., preferably an outer surface that is cool enough to pick up with one's bare hands). The cooking utensil includes an inner wall that is made at least in part of an electrically conductive material and an outer wall that is made at least in part of the electrically non-conductive material. A reflective layer, a vacuum-sealed thermal insulator and/or a gas more resistant to conducting heat than air is disposed between the inner and outer walls to resist the transfer of heat from the inner wall to the outer wall.

Abstract: In various embodiments, an apparatus includes a top portion, a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and bottom portion, where the bottom portion includes a conductive structure, the conductive structure configured to receive electromagnetic energy from an EM source. The apparatus may also include an electronic tag configured to encode information about contents of the space. In various embodiments, a heating apparatus includes an electromagnetic (EM) source and a controller configured to: receive data associated with a heatable load, determine heating instructions based at least in part on the received data, and control the EM source based on the determined heating instructions.

Abstract: A method of detecting cookware (3) on an induction hob (1) including a plurality of induction heating coils (2) each being adapted for heating, in the activated state, cookware (3) placed on the induction hob (1). With the method, detecting cookware (3) is based on signals generated by at least one active induction heating coil (4) through the action of parasitic electromagnetic coupling effects in at least one inactive induction heating coil (6).

Abstract: The invention provides a beverage production machine having an apparatus for recognizing a package. The apparatus comprises two resonant tank circuits, each comprising a coil and a capacitor; two electronic circuits for detecting changes in coil impedance; a means for generating a signal which is indicative of the changes; and means for controlling the beverage production machine according to the signal. The machine also comprises a holder for supporting the package. The package for use in the machine comprises a base unit having a compartment which contains tea material, and a rim with a projecting lip; conductive material associated with the package having two edge sections situated on opposite sides of the compartment; and a lid attached to the base unit around the rim, the central portion of the lid comprising at least one perforated line. The invention also provides a method of recognizing the package.

Abstract: An induction heating cooker includes a plurality of heating coils to heat a container, an inverter having a plurality of switching elements to be operated such that a high-frequency voltage is selectively supplied to the plurality of heating coils, and a control unit to control the operations of the plurality of switching elements such that the high-frequency voltage is time-divisionally supplied to a heating coil, on which the container is positioned, among the plurality of heating coils. By this configuration, it is possible to reduce the number of inverters and manufacturing costs. In addition, since the thickness of the cooker is reduced, it is possible to reduce the overall size of the cooker.

Abstract: A system for holding and warming food includes a container for holding and warming food. The container consists of 300-series stainless steel. The system further includes an induction heating unit with an induction heating circuit for induction heating the container. The induction heating circuit includes a 120 volt induction coil having 40 or more turns. The induction heating circuit operates at a frequency greater than 30 kilohertz.

Abstract: An induction heating apparatus heats content efficiently while measuring a temperature of the heated content accurately. The induction heating apparatus includes a can holder, a heating coil disposed around the can holder, and a temperature measuring unit. A resealable metal beverage can having a thread formed on a neck portion and a cap screwed onto the neck portion is held by the can holder. The can holder holds the metal beverage can in a manner such that the cap of the can inserted thereto is exposed on an axially upper side. The temperature measuring unit measures a surface temperature of the cap of the metal beverage can held in the can holder.

Abstract: A household appliance, in particular a cooking hob device, includes at least one thermochromic and/or thermoluminescent element that contains at least one vanadium-containing material. The material containing vanadium can be a semiconductor in at least one temperature range, e.g. a doped semiconductor in the temperature range, and may include vanadium dioxide.

Abstract: A rethermalizing station includes a well defined by an exterior wall, a food pan configured to be inserted into the well and to hold a food item, a first induction coil surrounding the exterior wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan, a first temperature sensor configured to detect a temperature of the food pan, and a control unit coupled to the first induction coil and the first temperature sensor, the control unit configured to control the first induction coil in response to the temperature of the food pan detected by the first temperature sensor such that temperature of the food pan is maintained at a targeted temperature.

Abstract: A beverage warming assembly (8) with a non-ferromagnetic, transparent heat carafe (10) having an induction heating assembly (38) attached to the bottom (24) by a threaded fastener (46) formed of a generally planer, induction ferromagnetic heating element (42) with a top and a bottom, and an insulating member (44) interposed between the carafe bottom (24) and the bottom of the induction heating element (42) to thermally insulate the bottom (24) from he induction heating element (42), to enable relative movement between the induction heating element (42) and the bottom (24) and to seal a fastener hole (48) against leaks. Different levels of heating are achieved by connecting a high frequency voltage signal from a generator (64) to different inputs along the length of the coil induction coil (40) in response to actuation of heating level selection switches (59, 60, 62).

Abstract: A digital control type power converter for cooking utensils includes a rectifier; a power inverting circuit composed of an IGBT and an LC shunt-resonant circuit; and a SoC chip which internally integrates a MPU, a Programmable Pulse Generator (PPG), an ADC, a COM, wherein the PPG, the ADC and the COM are connected to the MPU. One output of the MPU is connected to the PPG through a first AND gate, and a pulse signal outputted by the PPG is transmitted to the IGBT through a second AND gate. The MPU calculates the present power value according to measured current and voltage signals, and compares the present power value with the required power of the host computer to change the set pulse width value of the PPG. When a magnetic energy conversion detecting circuit outputs an enabling signal, the PPG outputs the pulse signal with the setting pulse width to drive the IGBT and realize the regulation of power.

Abstract: In an exemplary embodiment, an induction cooking pan can include: a pan; a handle coupled to the pan; wherein the pan can include: a ceramic inner coated portion; a first metallic outer portion; and a second metallic outer portion; wherein the second metallic outer portion is at least one of extruded or impact bonded to the first metallic outer portion; wherein the second metallic outer portion can include: a generally circular shape and can include a plurality of punched openings therethrough; and wherein the plurality of punched openings have been at least one of: impact bonded into a lower surface of the first metallic portion; or extruded into a lower surface of the first metallic portion; and wherein the first and second metallic outer portions have been machined substantially smooth.

Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: A power supply includes a filter that attenuates a noise component being transmitted toward a source that supplies an AC current. The filter lacks a capacitor establishing a conductive path for conducting a high-frequency alternating signal, a leakage current, or both to a ground electrode. A rectifier is included, and is disposed electrically between the filter and a load that is to be energized by operation of the power supply. The rectifier converts AC into a rectified signal. The power supply also includes a grounding capacitor that establishes a capacitive, conductive path between an output of the rectifier and a ground electrode that is to be electrically connected to ground. The grounding capacitor is electrically separated from the filter by the rectifier, and extends electrically between the ground electrode and at least one of: a positive DC bus conductor from the rectifier, and a DC bus return to the rectifier.

Abstract: A heating cooker of the present invention includes a plurality of light emitting indicator units. The light emitting indicator units each have a temperature sensing unit that senses an ambient temperature of a light emission source. Therefore, deterioration of the light emission source of each of the light emitting indicator units can be suppressed to realize a further reduction in thickness, and to improve visibility of the indicator sheet.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: A device, system and method for induction heating food service pans having differing depths, while maintaining the pans sufficiently closely adjacent an enclosure containing the induction heating power source.

Abstract: The present invention relates to a kitchen appliance (1) suitable for being wirelessly operated on an induction heating cooker (K), comprising a programmable microcontroller (2), one or more than one electronic circuit (3) that provides the microcontroller (2) to control the communication means, user interface and sensors, providing communication with the induction heating cooker (K) whereon the kitchen appliance (1) is operated, a power control circuitry (4) that supplies the microcontroller (2) and the electronic circuits (3) with low level DC voltage, a rectifier (5) that converts the AC voltage to DC voltage and a buffer capacitor (6) which filters the DC voltage at the rectifier (5) outlet.

Abstract: The invention relates to a cooking device (1, 12) for a cooking container (10, 11), a) wherein the cooking device (1, 12) comprises at its lower surface (20) a curved, especially concave, cooking surface (2) adapted to the form of the cooking container (10, 11), b) wherein the cooking surface (2) comprises a first (2a) and a second (2b) partial surface, c) wherein the cooking container (10, 11) comprises a first area (20a) adjacent to the first partial surface (2a) and a second area (20b) adjacent to the second partial surface (2b), d) wherein the first area (20a) is heated by a first induction element (3) and the second area (20b) is heated by a second induction element (4), e) wherein each induction element (3, 4) comprises an individual heat sensor (3d, 4d) and f) wherein at least the second induction element (4) can be controlled independently from the first induction element (3).

Abstract: An induction heating cooker in which a size of heating coils can be freely set without being restricted by a size of an opening of a cabinet of a kitchen unit. The induction heating cooker has an outer casing including a flange extending in an outward direction from a top portion of a container receptacle, with a heating coil container space being provided between the flange and a plate, such that one portion of each of the heating coils is disposed in the heating coil container space.

Abstract: The present invention relates to an induction generator for induction heating elements, in particular for induction coils of a cooking hob. The induction generator is connected or connectable to different lines (L1, L2, L3) of a three-phase mains. The induction generator includes a control unit (10) connected to a current transformer (38), placed on one (L1) of the lines (L1, L2, L3) of the three-phase mains. The induction generator includes a number of power sections (26, 28, 30, 32, 34, 36). Each power section (26, 28, 30, 32, 34, 36) is provided for supplying one of the induction heating elements (40, 42, 44, 46, 48, 50). The control unit (10) is provided for estimating and correcting harmonic distortions of the mains current via the current transformer (38). The power transferred to a heated object as a function of the frequency is stored or storable in a memory of the control unit (10), so that the heated object is identifiable by its frequency-power characteristic.

Abstract: A system and method for holding and warming food held in pans or trays having a low relative magnetic permeability, such as 300-series stainless steel, using induction heating.

Abstract: This invention relates to a cooking article (1) including a metal dish (2) having a base area (20), a concave internal face (21) intended to be arranged on the side of the food to be placed in said article (1) and a convex external face (22) intended to be arranged toward a heat source, and an external coating (3) covering said external face (22), characterized in that said external coating (3) includes between 30% and 50% by weight, with respect to the entire weight of said coating (3), of at least one polyimide having a glass transition temperature Tg equal to or above 250° C. This invention also relates to a process for producing such an article (1).

Abstract: An induction cooking utensil is constructed such that it cooks food within its chamber while maintaining a relatively cool outer surface (e.g., preferably an outer surface that is cool enough to pick up with one's bare hands). The cooking utensil includes an inner wall that is made at least in part of an electrically conductive material and an outer wall that is made at least in part of the electrically non-conductive material. A reflective layer, a vacuum-sealed thermal insulator and/or a gas more resistant to conducting heat than air is disposed between the inner and outer walls to resist the transfer of heat from the inner wall to the outer wall.

Abstract: An article of cookware in the form of a cooking vessel exposes only a portion of a copper inner layer on the upper portion of the exterior sidewall. The layer does not change color or tarnish as it sufficiently distal from the bottom of the cooking vessel that it is not subject to direct heat and oxidation during normal use. The unique bright color of the native copper is further protected from tarnish caused by fingerprint by a protective coating that can withstand moderate heating.

Abstract: An induction heating system configured to sequentially heat a plurality of filled and sealed food containers is provided. The system includes an induction heating coil defining a lumen having a longitudinal axis. The lumen is configured to receive the containers during heating, and the induction coil is configured to generate an alternating magnetic field causing resistive heating of the container. The system includes a container moving device configured to move containers into the induction heating coil lumen prior to heating, to move containers while within the induction heating coil lumen and to move containers out of the induction heating coil lumen after heating.

Abstract: The invention is in particular directed to a cooking hob (1) having at least two heating elements (5, 6) and a motion unit adapted to move at least one first heating element (5) along a trajectory (12), such that in at least one trajectile position along at least one trajectory (12), the first heating element (5) and a second heating element (6) are so close to each other to establish a unique cooking zone (7).

Abstract: An induction cooking apparatus. The cooking apparatus is a vessel, such as a pot, for holding food. One or more ferrous elements are mounted outside the walls of the vessel. The ferrous elements receive electromagnetic radiation from an electromagnetic radiation source and they therefore become heated. Heat from the ferrous elements is transferred to food located inside of the vessel.

Abstract: An induction cooking utensil is constructed such that it cooks food within its chamber while maintaining a relatively cool outer surface (e.g., preferably an outer surface that is cool enough to pick up with one's bare hands). The cooking utensil includes an inner wall that is made at least in part of an electrically conductive material and an outer wall that is made at least in part of the electrically non-conductive material. A reflective layer, a vacuum-sealed thermal insulator and/or a gas more resistant to conducting heat than air is disposed between the inner and outer walls to resist the transfer of heat from the inner wall to the outer wall.