Abstract: The hob (1) comprises a support plate (2) which has a treatment area (3) and the cooking vessel (50) has rotary blades (53) connected to an upper magnetic coupling member (54). Below the plate (2) of the hob (1) there is a lower magnetic coupling member (4) rotatably driven by an actuator (6) to magnetically transmit torque to the upper magnetic coupling member (54) of the vessel (50). The hob (1) includes a lower magnetic element (8) below the plate (2) and the vessel has an upper magnetic element (58), which are at the same predetermined distance from the rotating shafts (E1, E2) of the respective magnetic coupling members. When the vessel (50) is in a predetermined angular position, the magnetic attraction between the lower and upper magnetic elements (8, 58) applies opposition to the rotation of the vessel (50).

Abstract: A temperature controlled heatable object is provided in which a temperature sensor is connected to a Radio Frequency Identification (RFID) tag. The RFID tag is located within the handle of the object, and the temperature sensor is placed in contact with the object. In a first embodiment of the invention, the temperature sensor is partially imbedded within the object via a notch located in the side of the object. In a second embodiment of the invention, a temperature sensor is imbedded within a tunnel drilled within the base of the object. In a third embodiment, a temperature sensor is imbedded between the bottom of the object and a slab attached to the bottom of the object. The sensor can be located in a slot formed in either the slab or the bottom or the object. Handles and receivers for mounting the handles to the temperature controllable objects are also provided.

Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: An induction cooking system with an induction heating system, a cooktop, and cool touch cookware that has a target layer that is heated by induction. An absolute cookware temperature is directly sensed at one or more locations of the cookware. A relative cookware temperature can be determined based on the value of an electrical variable of a circuit that includes the target layer. The cookware can include a layer of thermal insulation directly below and spaced from the target layer by a gap. The insulation and gap act as the major heat insulating elements to keep the outer surface of the cookware cool. The cooktop can be cooled by placing a cooling chamber just below the cooktop and drawing air through the cooling chamber. The induction coil can be located in the cooling chamber.

Abstract: An induction cooktop appliance is provided. The induction cooktop appliance includes an induction heating element and a metal top panel positioned above the induction heating element for supporting cooking utensils thereon. The metal top panel defines an opening above the induction heating element. The opening can limit or regulate eddy currents within the metal top panel.

Abstract: A temperature controlled heatable object is provided in which a temperature sensor is connected to a Radio Frequency Identification (RFID) tag. The RFID tag is located within the handle of the object, and the temperature sensor is placed in contact with the object. In a first embodiment of the invention, the temperature sensor is partially imbedded within the object via a notch located in the side of the object. In a second embodiment of the invention, a temperature sensor is imbedded within a tunnel drilled within the base of the object. In a third embodiment, a temperature sensor is imbedded between the bottom of the object and a slab attached to the bottom of the object. The sensor can be located in a slot formed in either the slab or the bottom or the object. Handles and receivers for mounting the handles to the temperature controllable objects are also provided.

Abstract: A grill and/or frying plate for use on an induction cooking hob, including at least one grill section and at least one section different from the grill section, in particular a frame section or a warming section. When the grill and/or frying plate is mounted to the cooking hob, the at least one grill section is at least partially arranged directly above at least one heating element of the cooking hob and that the at least one section different from the grill section is at least partially arranged in a position where no heating element is arranged below. A recess and/or a securing recess and/or a fixation groove are arranged in a region that delimits the grill section from the section different from the grill section, in such a way that the heat transfer from the grill section to the section different from the grill section is reduced.

Abstract: A cooking pan includes a first pan portion, an induction heating layer, a second pan portion, and a non-induction heating layer. The first pan portion has a first bottom wall and a first raised enclosing wall. The induction heating layer is provided in the first bottom wall. The second pan portion has a second bottom wall and a second raised enclosing wall. The non-induction heating layer is provided in the second bottom wall. The first pan portion and the second pan portion are symmetrically shaped with respect to bordering edge of the raised enclosing walls.

Abstract: A cooking utensil for use with an induction cooktop having a cooktop surface and an induction heating coil. The cooking utensil has an inner wall made from an electrically conductive material, an outer wall made from an electrically non-conductive material, and a gap between the inner and outer walls. There is an intermediate wall in the gap. The intermediate wall divides the gap into an inner chamber between the inner wall and the intermediate wall and an outer chamber between the outer wall and the intermediate wall.

Abstract: Provided is a method for obtaining a cooking vessel, comprising the following steps: producing a bowl having an aluminum outer surface and an inner surface; performing hard anodization of at least the outer surface of the bowl; and providing a sol-gel coating on the anodized outer surface. At least one coloring step is carried out following the hard anodization, the coloring step(s) being carried out before and/or during the sol-gel coating step. Also provided is a kitchen item or an electrical cooking appliance comprising a cooking vessel obtained by the above method.

Abstract: A method and cooktop include a cooktop panel, a cooking zone, and an induction heating device disposed below the cooktop panel. First, second and third heat sensor units are disposed beneath the cooktop panel in a region of a measuring spot. The first heat sensor unit is configured to measure heat flow from substantially only the cooktop panel. The second and third heat sensor units are configured to measure heat flow from the cooktop panel and a cooking utensil disposed thereon. A light source is provided for measuring an emissivity of the bottom of the cooking utensil. An auxiliary heater heats the region of the measuring spot. An electrical control system calculates a ratio from signals of the second and third heat sensor units and determines an actual temperature of the bottom of the cooking utensil from the ratio by using a temperature of a lower surface of the cooktop panel measured by the first sensor unit and a value of the emissivity of the cooking utensil bottom.

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: A method for detecting the pan size and/or position in induction cooking hobs comprises providing at least a sensing circuit associated to a magnetic field concentrator, particularly a ferrite bar, and assessing an electrical parameter thereof correlated to the variation of the magnetic flux.

Abstract: The present invention discloses a cooking apparatus having a pan with a sidewall, a bottom wall and a grill top. The bottom wall has a top surface and a bottom surface, with the bottom surface facing a heating source and the top surface facing an air space. A grill covering is disposed on top of the sidewall, with the air space forming between the grill covering and the top surface of the bottom wall. The sidewall also contains at least one handle.

Abstract: An example of a cooking apparatus includes a food vessel with a receptacle for holding food, a stored identity for selecting operating parameters related to the food vessel, for example safe operating limits, a program module adapted to transmit the stored identity, and a base unit adapted to detect the stored identity and control a thermal element according to parameters assigned to the stored identity. The program module may transmit the stored identity to the base unit by mechanical contact or by wired or wireless communication. Another embodiment of the invention comprises a food vessel with an outer housing and an inner receptacle separated from the outer housing by an air gap. A program module with a stored identity may be removably connected to the food vessel in the gap between the inner receptacle and outer housing.

Abstract: A method for controlling an induction heating system of a cooking appliance provided with an induction coil, particularly for controlling it in connection with a predetermined working condition, comprises measuring the value of one electrical parameter of the induction heating system, feeding a computing model with actual switching frequency signals in order to estimate a temperature indicative of the thermal status of the heating system and to provide an estimated value of the electrical parameter, and comparing the measured electrical parameter with the estimated one and tuning the computing model on the basis of such comparison.

Abstract: A method for detecting the presence of a cooking vessel on an induction heating element is disclosed. The induction element is placed below a glass surface and a conductive electrode placed below the glass surface to detect if a cooking utensil is placed on the induction heating element. The electrode measures capacitance, which indicates to the user whether the cooking utensil is present on one or more induction heating elements. After activation by a user, a second detection of the cooking utensil is accomplished by feeding power to the induction heating element and by assessing at least an electrical parameter of a power circuit thereof.

Abstract: An induction cooking system and method that prevents a valid key touch from being rejected is provided. A noise rejection apparatus can prevent noise from influencing the determination of a valid key touch.

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 cooking apparatus includes a cooking vessel, a support structure, an assortment of ferrous members and a source of electro-magnetic radiation. The ferrous members are mounted on the support structure along with food. The source of electro-magnetic radiation heats the ferrous members and enables a previously unobtainable level of precision and control in the preparation of food.

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: A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Abstract: A method for heating a cooking vessel utilizing an induction heating device is provided. According to various aspects, the induction heating device includes a resonant circuit with an induction heating coil. A specified amount of energy may be supplied to the cooking vessel with the induction heating device depending on a heating power level selected by a user and/or on a cooking vessel type selected by the user. A parameter value of the resonant circuit which is dependent on a temperature of the cooking vessel, in particular of the bottom of the cooking vessel, may be determined and stored. The parameter value may be regulated to a setpoint which is dependent on the stored parameter value.

Abstract: An apparatus and method for induction heating of a liquid. The apparatus includes a vessel having a volume for receiving a liquid, an induction plate and an induction base. The induction plate is positioned proximate to an induction base and suspended within the vessel, so that it is completely surrounded by the liquid to be heated. The apparatus may also include a filter column positioned within the vessel and for receiving an infuser.

Abstract: An induction cooker includes a top plate (1) for placing an object to be heated thereon, a heating mode selection key (8) for allowing the user to select one control mode for heating the object to be heated between a manual heating mode in which the heat output is set by the user by using an output adjusting key (9) and at least another control mode in which the heat output is controlled automatically, and a heating off/on key (7) for starting to heat the object to be heated. In the standby mode, the controller starts heating only when the user operates the heating mode selection key (8) to change the mode to the cooking menu selection mode before operating the heating off/on key (7). When a predetermined time has elapsed in the cooking menu selection mode without a change in a selected control mode, the mode is changed to the standby mode.

Abstract: An improved antenna assembly (66) designed to maintain RF communication between an object (22, 64, 148) to be heated, and a heating assembly (20, 60) such as an induction heater having a hob (34) equipped with an induction work coil (36). The antenna assembly (66) provides substantially continuous RF communication about the entirety of the hob (34), so that the object (22, 64, 148) can be rotated through substantially 360° , or displaced radially, without loss of RF communication. The preferred antenna assembly (66) includes an antenna (67) mounted upon a substrate (68) and presenting a plurality of continuous, conductive antenna loops (70, 72) oriented to cooperatively and substantially surround the hob (34).

Abstract: An apparatus, system and method for warming food by controlled heating of heat retention objects such as cookware items or pellets located on a trivet positioned on a countertop, using heating control units, such as induction heating units, remotely located beneath the countertop. The preferred trivet insulates the countertop against damages, and also includes circuitry enabling the indication or display of its proper positioning on the countertop, and also indicating whether the heating unit is heating the heat retention object.

Abstract: Problem to provide a container for an electromagnetic cooker which can be heated corresponding to impedance check frequency which differs depending on a manufacturer of an electromagnetic cooker or the like, can properly and easily set a heat generation characteristic, is excellent in marketability, configuration in use, disposability, handiness in cooking and the like, is suitable for retort foods, instant foods and the like, and exhibits high heating efficiency, means for resolution a container for an electromagnetic cooker includes a container body made of a non-conductive material and a conductive layer in a bottom portion of the container, wherein the ratio of resistance change (R?R0)/R0 of the conductive layer with respect to the impedance check frequency of a heating coil is set to 5.3 or more, and a ratio of inductance change (L?L0)/L0 of the conductive layer with respect to the impedance check frequency of the heating coil is set to ?0.17 or less. Here, R indicates the high-frequency resistance (.

Abstract: A galley oven (10) for preparing food on board an aircraft comprises a housing (12) and a rack (18) which is introducable into the housing (12) and removable from the housing (12). The rack (18) comprises a plurality of receiving devices (24) for receiving food containers (26) that are to be heated in the galley oven (10).

Abstract: Methodology, apparatus and computer programming are provide that permit an induction cooking appliance to evaluate a utensil for use with the appliance. A user may manually initiate an evaluation that will prompt the user to place a utensil on the appliance for evaluation. An evaluation is made based on differences between the expected energy and actual energy delivered. A score related to suitability for use of the utensil may then be displayed to the user.

Abstract: A cooking utensil made out of ceramics and optimized for the use on an induction plate. The cooking utensil comprises a ceramics container, an external base of the container, and a coating layer containing silver powder on the external base. The coating layer is deposited according to a geometrical form configured to optimize the magnetic properties of the silver powder by distributing in a homogeneous manner on the container a heating power output by the induction plate. The thickness of the coating layer is defined according to the maximum heating power to be reached by the base of the container.

Abstract: A cooking vessel, such as kettle, frying pan or cooking pot, has a bottom part suitable for heating by induction. In solutions known before, an attachment of ferromagnetic plate, placed at the bottom, to blank container is multistage, demanding exceptional precision and/or non-reliable. In addition, in solutions known before, stainless steel is used; to which use some disadvantages are related. In the present invention a plate is used as ferromagnetic member, which is coated, at least from its one surface, by another material, such as aluminum. Ferromagnetic piece is attached e.g. by pressure welding to blank container. In solution provided by the invention it is possible to use an iron plate as ferromagnetic material.

Abstract: A heat retaining dish includes a pressure relief mechanism and has a heat retention material capable of being heated by microwave or other thermal radiation in order to maintain any food placed on the dish at an elevated temperature. The heat retention material is capable of accommodating expansion during heating of the device, and when an overpressure condition occurs as a result of inadvertent overheating, the pressure relief mechanism vents the pressure to the ambient environment. The pressure relief mechanism is an integral part of the wall construction of at least one of the portions making up the housing of the device, and deformation due to overpressure directly causes the opening of the pressure relief mechanism as soon as the housing is deformed sufficiently to open a fluid communication path through an aperture in the wall.

Abstract: In an induction heating body 1 in which heat is generated by eddy current induced by a high-frequency magnetic field, when forming a radially-directed separation section 31 separated from the center to the outer periphery, one of end brim parts 31a1 is superimposed on the other end brim parts 31a2 or they are close to each other with the end surfaces thereof 31b1 and 31b2 being abutted.

Abstract: Table for keeping food warm in dishes, said table having a storage surface for the dishes and furthermore having a carrying surface that is provided beneath the storage surface and that is moreover intended for receiving at least one heat source, the storage surface being supported by a continuous table top and the carrying surface being supported by an intermediate shelf, either the table top being configured as fixed and the intermediate shelf opposite the table top being adjustable in height with respect to said table top, or the intermediate shelf being configured as fixed and the table top as being removable.

Abstract: An aluminium cooking vessel comprises a vessel bottom coupled to a steel plate for providing an electric induction plane heating, the steel plate including a plurality of plate holes and being subjected, about each plate hole to a force applied with an annular pattern to deform the steel plate about each hole with a Z deforming arrangement, the vessel material, displaced as the steel plate is deformed assuming a mushroom arrangement to cover the perimeter of the plate holes.

Abstract: An induction heating system includes a first heating surface and an induction coil located adjacent the first heating surface. The induction heating system also includes food packaging configured to be placed on the first heating surface. The food packaging contains a current conducting material such that the food packaging is inductively heated to a temperature sufficient to heat food when the induction coil is energized.

Abstract: Methods and devices for securing the bottom of an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burner, in the surface of a vitroceramic or smooth-top stove top, or other component of the cook top in close proximity to the bottom of the cookware when it is on the cooking surface. The magnetic source prevents the cookware from being accidentally knocked off the cook top.

Abstract: An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared.

Abstract: An induction heating device includes a top plate (2) on which a cooking container is placed, an infrared ray sensor (3) configured to detect an infrared ray radiated from the cooking container through the top plate, a heating coil (4) to which a high-frequency electric current is supplied to generate an induction magnetic field for heating the cooking container, a mounting plate (6) on which a member for supporting the heating coil is mounted, and a heating control unit (8) configured to control an electric power for heating the cooking container by controlling the high-frequency electric current supplied to the heating coil based on an amount of an energy of the infrared ray received by the infrared ray sensor. The infrared ray sensor is thermally connected to the mounting plate.

Abstract: An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared.

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: Soft and porous material is coated with a multilayer ceramic coating by physical vapor deposition. The coated material is suitable for use as foodware, particularly, a copper foodware article including a plain copper substrate, a base coating, and a ceramic coating. The base coating is deposited by sputtering and cathodic arc in combination, providing the good corrosion resistance and adhesion to the substrate. The ceramic coating includes a PVD nitride or carbonitride layer, providing a tarnish-free surface, good durability, and thermal stability. The coated copper foodware article has the same heat conductivity as pure copper, good corrosion resistance, high durability, excellent cooking, and ease of cleaning. A metal article having a multilayer coating and a method of making a metal article are also described.

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: In summary, the invention is a method of producing an edible food product. The method 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: 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: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: An electromagnetic induction heating grill toaster that includes a first casing body, a first baking tray, a second casing body, and a second baking tray. The first casing body has a first electromagnetic induction element, a first micro-crystal plate, and a control element. The first baking tray is detachably disposed on the first casing body. The second casing body has one side pivoted on one side of the first casing body and has a second electromagnetic induction element and a second micro-crystal plate. The second baking tray is detachably disposed on the second casing body. The present invention utilizes the advantage of quick heating of electromagnetic induction, in order to reduce the amount of time users need to wait for the grill toast to preheat. Hence, the present invention not only reduces power use, but also saves time for the user.

Abstract: A method for controlling an induction heating system, particularly an induction heating system of a cooktop on which a cooking utensil with a certain contents is placed for heating/cooking purposes, comprises the steps of carrying out a predetermined number “n” of electrical measurements of a first electrical parameter of the heating system on the basis of a predetermined electrical value of a second electrical parameter, “n” being ?2, repeating the above set of measurements at a predetermined time after the first measurements, and estimating at least one thermal parameter of the heating system, particularly of the contents of the cooking utensil, on the basis of the above set of measurements.

Abstract: A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.