Abstract: Disclosed is a cooking utensil coated with a metallic non-stick coating made of a nickel-aluminum-molybdenum (NiAlMo) alloy mainly composed of nickel aluminum (NiAl), and/or a nickel-chrome-chromic carbide (NiCr—Cr3C2) alloy mainly composed of chromic carbide (Cr3C2). A method for coating a cooking utensil with a metallic non-stick coating is also provided. The metallic non-stick coating of the invention possesses high impact, heat and abrasion resistances.

Abstract: An induction heating cooking apparatus includes a magnetic flux-shielding plate 28 to restrain magnetic flux leakage from a heating coil 24 and define a cooling air trunk 33, through which cooling air from a fan 32 passes. An infrared sensor 26 for detecting infrared rays emitted from a cooking container 22 and a control circuit 27 for controlling an output of a heating coil 24 depending on an output from the infrared sensor 26 are accommodated within the same space with respect to the magnetic flux-shielding plate 28 to thereby enhance assemblage. Also, the infrared sensor 26 is mainly cooled by cooling air passing through a cooling air trunk 33 to thereby enhance the cooling efficiency of the infrared sensor 26 and conduct correct temperature detection.

Abstract: An induction heating body 3 attached to an inner bottom surface 21 of a non-magnetic (or non-conductive) container body 2 in which heat is generated by eddy current induced by a high-frequency magnetic field has rising parts 32 provided along the outer periphery of a flat surface part 31. One or two or more of the rising parts 32 are partially cut, and the outer periphery of the flat surface part 31 at a part in which the rising part 32 is cut are allowed to serve as an open edge 32. With this configuration, a part which is selectively broken under specific conditions such as non-water heating is provided in the induction heating body 3 to enhance safety, and heating efficiency is prevented from being lowered in normal use. By effectively eliminating breakage by heat of the container main body 2, an induction heating cooking container is provided which enables cooking to be performed without problems and can be used easily.

Abstract: An induction heatable server comprises a base element having top and bottom elements, said bottom element having a peripheral wall defining an upwardly opening cavity in which are disposed a heat retentive disc and a ring member which is bonded to the peripheral wall. A top element extends over the ring member and seals the cavity. The top element and ring member are bonded to the peripheral wall of the bottom element to preclude moisture penetration into the cavity.

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 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: A device for maintaining temperature in food and drink by means of the induction principle. The device comprises a heating mat (10), on which induction containers and other types of containers for food and drink can be placed, and an energy converter (11) for connection to a power supply (46). The energy converter (11) converts the energy from the power supply to induction energy. The heating mat (10) comprises a hotplate (20) of a heat-resistant, non-metallic material, and at least one heating element (22) for generating a varying magnetic field by means of the induction energy from the energy converter (11).

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 cookware comprising: a cooking body containing an inner pot inside, an insulation material disposed between the cooking body and the inner pot for maintaining the temperature of the inner pot. An induction coil is disposed in the bottom of the cooking body and with an extra magnetic field, the induction coil can generate AC current. The current flows through an electric heating tube connected to the bottom of the inner pot so as to heat the heating tube. Thereby, the heating tube directly transfer the heat to the inner pot for reducing the heat from transpiration. The structure of a cooking body with an inner pot inside can heat and slow cook the food inside the inner pot simultaneously, thus can add the delicious taste of the food and save the energy.

Abstract: It is an object of the present invention to provide a light and compact cooling device which is possible to use an alternating magnetic field generated in an electromagnetic induction type cooking heater which is usually used as a heater, as an energy source of the cooling device.

Abstract: Improved induction heating systems are provided for the cooking/heating of food products requiring stirring during preparation thereof, such as chilis or stews. The stems include an induction heating device (38) and an associated container-holding apparatus (32) having a cradle (52) operable to hold a food container (40) and allow shifting thereof between an upper loading/unloading positions and a lower cooking position. A drive mechanism (36) is provided for rotating the container (40) during induction heating thereof. The apparatus (30) and container (40) can be moved separately from the heating device (38), as required. The container (40) includes a plurality of circumferentially spaced apart temperature sensing assemblies (128) serving to wirelessly transmit temperature information to the heating device (38), in order to control the heating/cooking process.

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.

Abstract: There is provided an induction cooking device for achieving high heating power at the time of high temperature cooking while ensuring safety. An induction cooking device includes a heating coil (2a, 2b) operable to perform induction heating of a cooking container placed on a top plate; an inverter circuit (9) operable to supply high frequency current to the heating coil; an infrared sensor (6) operable to detect an amount of infrared light radiated from the cooking container and output a detection signal based on the amount of the infrared light; a temperature sensor (7) operable to detect a temperature of the cooking container by thermal conduction through the top plate; and a control unit (8) operable to control an output of the inverter circuit so that the outputs of the infrared sensor and the temperature sensor do not exceed the respective control temperature.

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 burners 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: The invention relates to a method for controlling an induction cooking appliance with at least one coil, wherein the power of the coil is adjusted as a function of a position of a cooking utensil on the coil. The invention also relates to an induction cooking appliance for heating a cooking utensil, which has at least one coil and a drive unit for the coil, the induction cooking appliance being designed to implement the mentioned method.

Abstract: A multi-layered carrier comprising: a first layer; a jacket; a laminated fabric heater disposed between the first layer and the jacket, wherein the heater comprises a consolidated electrically conductive fabric layer, a plurality of bus bars, a first thermoplastic layer, and a second thermoplastic layer, wherein the first and second thermoplastic layers sandwich the consolidated electrically conductive fabric layer and the plurality of bus bars to form a fused single sheet; and a cavity formed from the assembly of the first layer, the jacket, and the heater; wherein the multi-layer carrier provides for the even distribution of heat throughout the cavity.

Abstract: Provided is a method for manufacturing a cooking vessel having a bottom on which a plurality of engraving parts and embossing parts are formed in a concavo-convex shape. The method includes attaching a film having through-holes to a cut stainless plate; coating an ink layer on the film, impregnating an ink of the ink layer into the through-holes of the film, peeling off the film, and forming the ink layer; dipping the stainless plate having the ink layer in an erosion solution, and forming the engraving parts, by erosion, on a remnant surface of the stainless plate; and removing the ink layer from the stainless plate, pressing the stainless plate, and forming the vessel body having a housing part therein and having the engraving parts and the embossing parts on the bottom in the concavo-convex shape.

Abstract: An induction heatable server comprises a base element having a bottom wall and a peripheral wall defining an upwardly opening cavity in which are disposed a heat retentive disc and a ring member which is bonded to the peripheral wall. A top element extends over the ring member and seals the cavity. The top element is bonded to the peripheral wall of the base element and the ring member to preclude moisture penetration into the cavity.

Abstract: A jar type cauldron that includes a main body and a lid. The main body is made by shaping and then firing clay, and is constructed so that a bottom wall thereof is thicker than a sidewall thereof. An inner wall is provided in an upper portion of the main body to form a double-wall structure, thus narrowing a mouth provided on the top of the main body and defining a warming space. Further, a central insertion part is provided on the lower surface of the lid, and is inserted into the mouth provided on the top of the main body. A handle is provided in the center of the upper surface of the lid.

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: 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 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 and separated from the inner wall by a gap. Holes are formed in the outer wall that permit circulation of air between the gap and the outside of the cooking utensil to provide for convective cooling.

Abstract: An induction cooking utensil is constructed to have an inner wall that is made at least in part of electrically conductive material and an outer wall having a bottom portion and a sidewall portion. The bottom portion is made at least in part of a non-conductive material (e.g., so as to not interfere substantially with the magnetic field produced by the induction cooktop) and the sidewall portion is made at least in part of a metallic material.

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 is disposed between the inner and outer walls to reflect radiant heat away from the outer wall.

Abstract: An induction cooking utensil includes an inner wall and an outer wall that is separated by a vacuumed-gap. Disposed within the vacuumed-gap is a piece of getter material that absorbs at least some gas present within the gap. The getter material may thus be used to create and/or preserve the vacuum.

Abstract: To prevent pizza from being served with raw dough in the center, a pizza (20) is placed on top of a dense preheated disk (10) in order to cook the center of the pizza. The heat contained within a preheated disk is transferred to the center of said pizza causing it to be cooked uniformly. A dense ellipse (30) is available for rectangular pizzas (40). A pizza tray with a built-in disk (50) or ellipse (30) is also described.

Abstract: The disclosed popcorn popper has a housing and a container for heating popcorn popping ingredients introduced into the container for popcorn making. The container can be pivoted with respect to the housing for emptying. The popcorn popper also has an induction heater with an induction coil disposed beneath the container for generating a alternating high-frequency magnetic field. The induction coil is pivotable together with the container.

Abstract: Heating devices and methods which are particularly useful in vending machines for hot products. Products such as beverages contained in individual containers such as cans are rapidly heated to serving temperature by induction heating for delivery to a customer. Various types of products with different heating characteristics are rapidly heated without deleterious effects on the product by varying the power and timing of the inductive heating. The type of product is identified by indicia on the container which are automatically scanned prior to heating. The product containers may be agitated before, during and/or after heating to mix the contents and distribute heat evenly. The containers are heated in a manner to safely heat the product without overheating or causing damage to the container.

Abstract: Heating devices and methods which are particularly useful in vending machines for hot products. Products such as foods, including beverages, contained in individual containers such as cans are rapidly heated to serving temperature by induction heating for delivery to a customer. Various types of products with different heating characteristics are rapidly heated without deleterious effects on the product by varying the power and timing of the inductive heating. The type of product is identified by machine-readable indicia on the container which are automatically scanned prior to heating. The containers may be agitated before, during and/or after heating to mix the contents and distribute heat evenly. The containers are heated in a manner to safely heat the product without overheating or causing damage to the container.

Abstract: Plastic container for food includes a base body. The material from which said base body is manufactured includes a plastic or plastic into which electrically conductive particles are embedded for obtaining electrical conductivity of the material for induction heating of food received in the container, in use.

Abstract: An improved induction heating apparatus is provided for attaching membrane roofs. A top membrane layer is attached to attachment disks that hold sheets of thermal insulation to the top of roof substrates. The heating apparatus emits a magnetic field that raises the temperature of the disks and a heat-activated adhesive on top of the disks which, after cooling, becomes adhered to the bottom surface of the top membrane layer. The disks in turn are attached via fasteners to the substrate portion of the roof structure. The apparatus includes a set of bottom guides that allow a user to find the attachment disks mechanically, without actually seeing those disks beneath the top membrane layer. A fine locator circuit is provided, using a magnetic field, and the apparatus allows a user to stand upright while operating the apparatus.

Abstract: A dual wall cookware article is formed by bonding a ferromagnetic metal base plate to an assembly that includes an inner vessel, a thermally conductive layer and an outer vessel frame. The outer vessel frame has upright walls that surround a bottom having plural perforations. The bonding process causes the softer thermally conductive material to flow through the perforations and bond ferromagnetic metal base to the outer vessel frame and the inner vessel.

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: Provided is a method for manufacturing a cooking vessel having a bottom on which a plurality of engraving parts and embossing parts are formed in a concavo-convex shape. The method includes attaching a film having through-holes to a cut stainless plate; coating an ink layer on the film, impregnating an ink of the ink layer into the through-holes of the film, peeling off the film, and forming the ink layer; dipping the stainless plate having the ink layer in an erosion solution, and forming the engraving parts, by erosion, on a remnant surface of the stainless plate; and removing the ink layer from the stainless plate, pressing the stainless plate, and forming the vessel body having a housing part therein and having the engraving parts and the embossing parts on the bottom in the concavo-convex shape.

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: A cooking utensil with bottom wall adapted for induction heating, is provided. The cooking utensil includes a container made from a first material that has attached to the outside of its bottom wall a heat distributing plate made from a second, different, heat conducting material, the outer surface having a series of spaced projections with the heat distributing plate being made up of a disc produced from ferromagnetic material provided with a number of perforations equivalent to the number of projections and appropriately distributed to allow the engagement of the disc, backed onto the bottom wall, by inserting the projections through the perforations, leaving the disc joined to the bottom wall by riveting the projections.

Abstract: A baking utensil comprising a main body consisting essentially of magnetically insusceptible material selected from the group consisting of polymeric material, ceramic, glass, tile, stone, and any combinations thereof, and comprising a magnetically susceptible component supported by the main body.

Abstract: Heating devices and methods which are particularly useful in vending machines for hot products. Products such as foods, including beverages, contained in individual containers such as cans are rapidly heated to serving temperature by induction heating for delivery to a customer. Various types of products with different heating characteristics are rapidly heated without deleterious effects on the product by varying the power and timing of the inductive heating. The type of product is identified by machine-readable indicia on the container which are automatically scanned prior to heating. The product containers may be agitated before, during and/or after heating to mix the contents and distribute heat evenly. The containers are heated in a manner to safely heat the product without overheating or causing damage to the container.

Abstract: Heating devices and methods which are particularly useful in vending machines for hot Foods. Foods such as beverages contained in individual containers such as cans are rapidly heated to serving temperature by induction heating for delivery to a customer. Various types of foods with food by varying the power and timing of the inductive heating. The type of food is identified by machine-readable indicia on the container which are automatically scanned prior to heating. The food containers may be agitated before, during and/or after heating to mix the contents and distribute heat evenly. The containers are heated in a vertical orientation to safely heat the food without overheating or damage to the container. A power management protocol turns off non-essential components of the vending machine while the inductive heater is energized to permit the vending machine to operate on a standard 120 VAC, 15 A electrical circuit without overload.

Abstract: Durable, stick resistant, stain resistant, dishwasher safe, and thermal shock resistant cooking utensils produced from a MAX phase and methods for their production are provided.

Abstract: The present invention relates to an induction heating pan comprising a pan body having an inner pan and an outer pan, a lid and a hinge member to connect the lid to the pan body, wherein the hinge member comprises a hollow cylindrical part which contains various connecting elements therein to control the opening angles of the lid, so that the loss of the connecting elements can be prevented in separating the lid from the pan body and it becomes more convenient to clean the lid and the hinge member, and the lid can be lifted smoothly at predetermined angles and easily separated from the body.

Abstract: A detector is operable to detect a displacement of a load by an ascending force based on a period of time from a time a heating output of an inverter drops from a predetermined level to a first level, to a time the heating output returns back to a second level larger than first level. Thereby, the detector distinguishes an intentional removal of the load from the displacement of the load by the ascending force. An induction heater including the detector reduces the displacement of the load by the ascending force and stops the heating of the load when the load is removed intentionally.

Abstract: An electric conductor provided for decreasing a lifting force exerted on an object being heated has an aperture of a small diameter in the center thereof, which leaves a large surface area to enhance reduction of the lifting force. The electric conductor is also provided with a comb section around the aperture for preventing a circling current induced in the electric conductor from flowing into an area around the aperture. This structure can thus alleviate excessive heating around the aperture, and allow the heating coil to produce a high output power for a long duration of time even when an inwardly concaved pan is used.

Abstract: An induction-heating cooking device includes a light-transmissive cooking board on which a cooking container to be heated is to be placed; a heating coil for heating the cooking container; light emission means for emitting a light beam; and light-transmissive light conducting means for allowing the light beam emitted by the light emission means to be propagated therethrough. The light beam lights up an outer peripheral portion of the light conducting means.

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.

Abstract: A foodware article having a multilayer, stick resistant, ceramic coating. The foodware article of the present invention includes a metal foodware article having an inner food-contacting surface and an outer surface; a bonding layer deposited on the food-contacting surface; and a first layer of (Ti,Al,Cr)N deposited adjacent to the bonding layer. There is optionally a layer of chromium nitride deposited adjacent to the first (Ti,Al,Cr)N layer, and a second layer of (Ti,Al,Cr)N deposited on the chromium nitride layer. These layers can be repeated as many times as desired. The (Ti, Al, Cr)N layer is generally the top layer of the multiplayer coating. The coating is stick resistant, scratch resistant, thermally stable, corrosion resistant, and color stable. The foodware is suitable for use with both salty-based and acidic-based foods. A method of making such a foodware article is also disclosed.

Abstract: When a pan made of a non-magnetic material, such as aluminum, is used for cooking while the temperature is being controlled, a notice is made to the user to the effect that the temperature control function has been stopped and that the temperature should be manually adjusted, when the material detection section detects that the pan is made of a non-magnetic material or a pan floating phenomenon has occurred, in order to prevent abnormal increase in the temperature of the pan due to incorrect temperature detection caused by the pan floating phenomenon, a set temperature is lowered.

Abstract: A heat retention system for keeping meals warm by converting induced electromagnetic energy of arisen heat. The system contains a receptacle (5, 55, 103) with passive elements (3, 53) which, via a plate (9, 59, 209), are in active connection with active elements (2, 210). Sensors (16, 18, 56, 215) and an optimised control unit (212) regulate the temperature of the meals (8) located in the receptacle (5, 55, 103), so that these meals are not cooked and energy is supplied in a directed manner. Preferably, the heat retention system is configured as a heat retention device that has a modular construction and may be dismantled into individual modules (101, 102, 103, 104) and may be assembled of individual modules (101, 102, 103, 104). For this, the individual modules include fastening devices, (105-108, 126, 135, 138, 145-148, 155, 158), such as turnbuckles (155, 158) or positive-fit fastening means (105-108, 126, 135, 138, 145-148) that correspond to the fastening devices of further modules.

Abstract: A process for the manufacture of cooking vessels, in particular pots and/or pans and the like suitable for magnetic induction heating, is remarkably simple and comprises the steps of: providing a metallic semimanufactured vessel (A) of the cooking vessel, comprising a hollow (21) and a bottom portion (20); providing a plate member (1), in a metallic material of relatively high hardness, provided with a plurality of points (6a, 6b) projecting from a surface thereof (4) and forming an angle (&agr;) equal to or larger than 90° therewith; inducing, by compression or the plate member (1) at the bottom portion (20), the penetration of said points (6a, 6b) and the adhering of said surface (4) of said plate member (1) on said bottom portion (20).

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.