Abstract: Disclosed is an induction range having improved durability and a height difference with respect to a cooking vessel. The induction range comprises: an induction heating part for heating a cooking vessel using electromagnetic induction; a glass part formed on an upper portion of the induction heating part; and a circumference part having a shape surrounding the circumference of the glass part and having a height greater than the glass part so as to provide a vertically stepped portion with respect to the glass part.

Abstract: An electrical apparatus includes a casing, a circuit board, a top cover and an active heat-dissipating element. The casing includes a first entrance, a first receptacle, a first sidewall, and a first bottom surface. An air inlet hole is formed in the first bottom surface. A concave region is defined at a junction between the first sidewall and the first bottom surface. An air outlet hole is formed in the concave region. The circuit board is disposed within the first receptacle and has at least one electronic component mounted thereon. The top cover shelters the first entrance. The active heat-dissipating element is disposed within the first receptacle and arranged over the air inlet hole. Ambient air is inhaled into the first receptacle by the active heat-dissipating element and exhausted out of the casing through the air outlet hole, thereby removing heat generated from the electronic component.

Abstract: A cooktop apparatus, in particular an induction cooktop apparatus, includes at least one glass unit and at least one coating configured as a multilayer structure, which is disposed on at least one subregion of at least a main face of the glass unit and has at least two layers. In order to achieve optimum compatibility with the sensors of the user interface without requiring a process after deposition, at least one of the layers is formed by at least one semiconducting material, to fulfill the function of an absorbing layer.

Abstract: A circuit switching element is provided that switches a step-up/step-down bidirectional chopper circuit, arranged between a DC bus and a power storage element, to a first chopper circuit or to a second chopper circuit, whose step-up and step-down characteristics are in a complementary relation. The first and second chopper circuits are used together at a time of charge and discharge. Accordingly, an AC motor drive device having mounted therein a power storage system is obtained, in which the power storage system can perform charge and discharge to and from the power storage element, regardless of a bus voltage and can increase energy use efficiency.

Abstract: A cooking appliance (1) of the grill or barbecue type, comprises a frame (10) supporting a cooking surface (2) on which foodstuffs to be cooked can be arranged, and a heating surface (3) arranged opposite said cooking surface (2). The frame (10) defines a housing (4) parallel to a horizontal plane (P) and designed to accommodate the cooking surface (2) between a storage position in which it lies on the bottom of the housing (4) and a use position in which it is inclined at an angle ? to said horizontal plane (P). The heating surface (3) is connected to the frame (10) by a hinge (5) allowing the displacement of the heating surface (3) between a passive position in which it closes the housing (4) and an active position in which it is inclined at an angle ? to the horizontal plane (P), the housing (4) is open and the cooking surface (2) can be deployed and positioned opposite the heating surface (3).

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 are a heater holder and an electric hob including the heater holder. Both end portions of a tube heater are supported by the heater holder having predetermined elasticity. Therefore, food can be cooked more rapidly, and the tube heater can be easily installed. Furthermore, damages caused by heat generated from the tube heater can be minimized.

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: A charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler may be an independently regulated heat source. The independently regulated heat sources may be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources may be any heat source capable of being regulated either manually or automatically by a cooking control system.

Abstract: The present invention relates to an induction cooking hob (10) including a number of heating zones (12, 14, 16, 18). Each heating zone (12, 14, 16, 18) comprises or corresponds with at least one induction coil. Each induction coil is connected to a generator. Two or more heating zones (12, 14, 16, 18) are linked or can be linked into a cooking area by a user. The linked heating zones (12, 14, 16, 18) are controlled by a common power setting. An operator interface is provided for operating the heating zones (12, 14, 16, 18). A control unit is provided for controlling the heating zones (12, 14, 16, 18). The operator interface includes actuating elements corresponding with predetermined links (20) between the heating zones (12, 14, 16, 18). The control unit is provided for synchronizing the generators of the linked heating zones (12, 14, 16, 18) by one common controller.

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: A cooking appliance. The cooking appliance includes a cook top for a kitchen. One side of the cook top includes a cooking area with cooking areas. The cooking areas may be operated via an induction cooker. The bottom side of the cooking appliance has a display. The display can provide useful information thereon such as the time. The cook top can be arranged in a first horizontal position for use of the cooking areas, and folded to a second vertical position during non use to display information on the display. The cooking appliance also includes a data reader, such as an RFID reader or bar code scanner to obtain data from a food product package. The data may include suggested recipes, cooking temperatures, and/or cooking times. The obtained data may be used to assist in controlling the operation of the cooking areas.

Abstract: A heating apparatus, in particular a hob heating apparatus, with at least one heating connection for at least one heating element and at least one frequency unit. In order to provide a heating apparatus of the generic type with relatively high operational reliability, it is proposed that the heating apparatus comprises a protective unit, which is provided for determining the existence of a conducting path between the frequency unit and the at least one heating connection.

Abstract: The present invention relates to a cooking hob with a mobile upper part and a stationary or mobile lower part. The upper part includes at least one panel (10) arranged at its top side. The upper part includes at least one induction coil (12) arranged below the panel (10). The upper part includes at least one rechargeable battery (14). The upper part includes at least one inverter circuit for generating the alternating current for the induction coil (12). The lower part includes a base plate (18). The lower part includes a power supply circuit (16) arranged on the base plate (18) and connected or connectable to the grid. The upper part is attachable on and removable from the lower part by a user.

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: 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: An induction cooking apparatus in the form of a clamshell-type griddle includes upper and lower inductively heated plates. The plates may be heated by a field or fields generated by one or more induction sources of the apparatus. The plates may have different Curie temperatures to control the heating temperature of each plate. In a tunnel-type cooking apparatus with a conveyance mechanism one or more inductively heated plates within the cooking tunnel may be used.

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 control unit for an electric household appliance for setting functions and operating parameters. The control unit includes at least one control knob located on a display panel by magnetic force. The control knob capable of being pushed by an operator from an initial position into a selecting position to select a function, such as a specific cooking plate and capable of being rotated about its axis to set an operating parameter of the function, such as the cooking temperature of the cooking plate.

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: The present invention relates to a wok support (10) for an induction hob (22), wherein said wok support (10) is provided for receiving a wok pan on its upper side and said wok support (10) is arrangable upon the induction hob (22). The wok support (10) includes at least one first coil (18) arranged in a lower part of said wok support (10) and at least one second coil (20) arranged in an upper part of said wok support (10). An upper side of the at least one second coil (20) is at least partially concave. The at least one first coil (18) is electrically connected to the at least one second coil (20). Further, the present invention relates to an induction hob with at least one induction coil, wherein said induction hob comprises and/or corresponds with at least one wok support (10).

Abstract: A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature.

Abstract: One subject of the invention is a cooking device comprising internal elements including at least one heating means, control and/or monitoring means and at least one light-emitting device, said internal elements being covered with at least one glass or glass-ceramic plate colored using vanadium oxide, at least one light-emitting device not being of red color seen through said plate, said plate intrinsically having a light transmission ranging from 2.3% to 40% and an optical transmission of at least 0.6% for at least one wavelength within the region ranging from 420 to 480 nm, said cooking device being such that at least one masking means intended to mask at least one part of said internal elements is placed on top of, underneath or within said plate.

Abstract: An oven includes a cooking chamber configured to receive a food product, a user interface configured to display information associated with processes employed for cooking, first and second energy sources, and a cooking controller. The first energy source provides primary heating and the second energy source provides secondary heating for the food product. The cooking controller executes instructions directing application of energy to the food product via the first or second energy sources. The cooking controller may include processing circuitry configured to receive an indication of cooking parameters defining at least a food product category of the food product and select a cooking signature corresponding to the food product category. The cooking signature may include information descriptive of inherent properties of the food product category and input response properties defining one or more sets of instructions associated with a cooking sequence for the food product based on the cooking parameters.

Abstract: A cooker hob device, in particular to an induction cooker hob device, includes at least one switching unit and at least one control apparatus. In order to obtain a high degree of efficiency, the control apparatus is constructed to automatically prompt the at least one switching unit in at least one operating cycle to switch in at least one entire first time interval using at least one switching parameter having a value which changes at least substantially continuously.

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: 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 heating device includes a top plate, a thermo-sensitive device, a temperature detector, a coil, a controller, and a light-emitting section. The top plate places thereon a cooking utensil containing material to be cooked. The thermo-sensitive device changes its electrical characteristics with the temperature of the cooking utensil. The temperature detector detects the temperature of the cooking utensil based on the electrical characteristics of the thermo-sensitive device. The coil heats the cooking utensil. The controller controls the coil based on the temperature information of the temperature detector, thereby controlling an amount of the electric heating power to be supplied to the cooking utensil. The light-emitting section emits visible light to the area over the thermo-sensitive device. The light from the light-emitting section illuminates the area over the thermo-sensitive device through the top plate.

Abstract: The disclosed induction heating cooking device includes a boiling-over detection portion which is adapted to reduce heating output from an inverter to a pre-set value if the amount of change of a capacitance detected by a capacitance detection portion from a reference value (Vo) is equal to or more than an output reduction threshold value (?V2), and further is adapted to stop heating, if the amount of change is equal to or more than an output stop threshold value (?V3). In this case, the output stop threshold value is provided for each of the plurality of the electrodes, which can absorb impedance variations in the plurality of the electrodes formed through pattern printing using conductive films, thereby uniformizing their sensitivity to boiling over in any directions.

Abstract: It is an object of the present invention to provide a highly-reliable induction heating cooker capable of considerably reducing erroneous detection of boiling over of a cooking container generated at the time of cooking.

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 induction heating cooker includes a scorching detection portion adapted to output scorching detection information, when the temperature of a cooking container comes to be equal to or higher than a second set temperature, based on infrared-ray detection information (A) from an infrared sensor for detecting infrared rays from the cooking container, in a heating mode which enables setting the output. A control portion is adapted to perform heating-output suppression operations for preventing the progress of scorching, when the scorching detection portion outputs scorching detection information. Further, the control portion is adapted to prohibit such heating-output suppression operations and to continue heating operations, even if the scorching detection portion outputs scorching detection information, until the measured cooking time period after start of heating operations reaches a first set elapsed time period (T1).

Abstract: A cooking apparatus performing cooking with a cooking container disposed at any desired position on a cooking plate, and a heating device thereof. The cooking apparatus includes a cooking plate to receive a cooking container thereon, and at least one working coil disposed under the cooking plate to heat the cooking container, the at least one working coil including a first portion and a second portion having a different winding structure of a conducting wire which forms the working coil so that a winding density of the conducting wire at one of the first portion and the second portion is relatively higher than the other of the first portion and the second portion.

Abstract: The cooking hob (1) comprises a support plate (2) of glass or glass ceramic, rotary blade driving means (32) comprising a lower magnetic coupling member (5) rotatably arranged below the support plate (2) and a drive motor (6) operatively connected for rotating it, and position changing means (33) for moving the lower magnetic coupling member (5) between an operative position, in which the lower magnetic coupling member (5) is close enough to the support plate (2) to magnetically transmit torque to an upper magnetic coupling member (54) connected to rotary blades (53) installed in a cooking vessel (50) located on the support plate (2), and an inoperative position, in which the lower magnetic coupling member (5) is far from the support plate (2).

Abstract: The present invention relates to an induction hob with a cooking surface (10) and a number of induction coils (12; 16, 18) within said cooking surface (10). The induction coils (12; 16, 18) are arranged on the cooking surface (10) according to predetermined scheme, so that at least two induction coils (12; 16, 18) can be covered by a standard cooking vessel (14). Each induction coil (12; 16, 18) is connected to at least one induction generator being switched or switchable between a high power and a low power. Each induction generator is separately controllable, so that the induction coils (12; 16, 18) are switched or switchable between the high power and the low power. At least one control unit is provided for controlling the individual induction coils (12; 16, 18) according to a predetermined time pattern. Further, the present invention relates to a corresponding method for controlling the induction hob.

Abstract: An induction heating system comprises inductive rings, which in one example are concentrically wound about a center axis to form a coil array. The inductive rings are situated in the coil array to permit activation of the inductive rings independent of the other inductive rings in the coil array. In one embodiment, the induction heating system includes a control structure with a power supply and switches coupled to each of the inductive rings, wherein activation of the switches permits current from the power supply to flow to the corresponding inductive ring. The induction heating system is amenable to appliances such as ovens and ranges, as well as to cooktops such as free-standing cooktops for countertops.

Abstract: An induction cooktop appliance includes a housing having an air intake opening and an air exhaust opening, the air intake opening and the air exhaust opening defining an air cooling circulation path, an induction cooktop disposed on top of the housing, electronics for the induction cooktop disposed within the housing, and a vent tube having a first end and a second end, the vent tube being disposed in the cooling air circulation path and configured to segregate air entering the air intake opening from air exiting the air exhaust opening.

Abstract: An induction heating cooker and a control method thereof that stably adjust power of a cooking coil when a plurality of containers having different cooking conditions is placed on the cooking coil includes a plurality of heating coils disposed below a cooking plate and a controller to determine whether a container is placed on the heating coils, wherein the controller determines whether a plurality of containers is placed on one of the heating coils and, when the containers are placed on one of the heating coils, adjusts a power of the heating coil on which the containers are placed based on powers of other heating coils occupied by the containers. Cooking using a plurality of containers is stably performed based on user intention even when cooking conditions of the containers placed on a heating coil differ.

Abstract: An induction heating cooker and a control method thereof that prevents the occurrence of an error caused during recognition of a container in the induction heating cooker that performs cooking regardless of where the container is placed on a cooking plate includes a plurality of heating coils disposed below a cooking plate, current detectors to detect values of current flowing in the respective heating coils, and a controller to determine whether a container is placed on the respective heating coils based on the detected current values of the heating coils and change amounts of the current values.

Abstract: A cooktop includes a plurality of heaters that form a contiguous cooking zone, a power supply for the plurality of heaters with a differentiator that differentiates between a first positive heating power for a first of the plurality of heaters and a second positive heating power for a second of the plurality of heaters in a differentiated heating mode.

Abstract: An induction heating cooker includes a cooking container heating coil, an inverter circuit to supply high-frequency current to the heating coil, an infrared ray sensor to detect radiation from the container, an electric power integrating section to integrate heating electric power from the inverter circuit, and a heating control section to control an inverter circuit output. If the power integrating section has less than a predetermined value when an increase in the output of the infrared ray sensor has a first value after start of heating, the cooker shifts to a first heating control mode and, if equal to or more than the predetermined value, shifts to a second heating control mode. The power, in the first heating control mode, is reduced to a second amount of power lower than the first amount and, in the second heating control mode, is a third amount larger than the second amount.

Abstract: The induction cooking device includes a light-pervious top plate 2 on which a container with liquid 5 contained therein is to be placed, a heating coil 3 provided below the top plate 2 to heat the container 1, an electrode 4 provided at a portion of a lower surface of the top plate 2 positioned outer than a periphery of the heating coil 3; and a capacitance detection device 6 for detecting changes in capacitance of the electrode caused by liquid boiled over from the container 1. The top plate 2 includes a light emitting part 7 by which visible light applied from a light source 12 placed below the top plate 2 is transmitted to fulfill light emission, the light emitting part 7 being positioned at a portion of the top plate 2 positioned between the periphery of the heating coil 3 and the electrode 4 as viewed from above the top plate 2.

Abstract: Embodiments of an exemplary induction cooktop apparatus or system, may include an induction cooking unit; an interface adapted to receive, store, and execute a plurality of instructions of a multistage programmable recipe using said induction cooking unit; a power supply adapted to be coupled to a power source; a controller coupled to said power supply, said interface, and said induction cooking unit adapted to control said induction cooking unit according to said plurality of instructions of said multistage programmable recipe. An embodiment may include a system, method, and computer program product comprising: an induction cooking unit; receiving at an interface a plurality of instructions of a multistage programmable recipe; storing instructions in a memory; executing instructions in a controller coupled to the memory and induction cooking unit, so as to control the induction cooking unit in accordance with instructions of the multistage programmable recipe.

Abstract: An infrared permeable window 4a, which is surrounded by a light shielding layer 7b and is narrower than an infrared sensor display window 4g, is formed inwardly of the infrared sensor display window 4g, and an infrared incident area 43a for detecting infrared rays of light and a light emitting unit 56a are provided below the infrared permeable window 4a. Also, a light emitting surface 4b is provided inwardly of the infrared permeable window 4a, so that the user can assuredly place a cooking container P on the infrared permeable window 4a.

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: A hotplate apparatus, in particular for a hotplate having a cover plate having at least two heating zones, includes a cooking utensil sensor unit. The cooking utensil sensor unit has at least one bridging detection unit, which is intended to detect at least bridging of the at least two heating zones by at least one cooking utensil element.

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 induction heater which has an electrical conductor between a heating coil and a top plate. The electrical conductor has an extended portion formed downward from its outer periphery. The extended portion has a connector at its tip for coupling to a low-potential part. A thermal-connection reducing means is provided on the extended portion. A cross-sectional shape near a bent portion of the extended portion is made uniform. With the above structure, the electrical conductor has both the functions of decreasing the buoyancy and electrostatic shielding. This structure uses a smaller number of components, eliminates the risk of electric shock to the human body, and prevents uplift of an object to be heated. The thermal-connection reducing means reduces heat conduction to a connected part. Accordingly, a highly reliable and compact apparatus becomes available.

Abstract: An induction heating cooker includes a plurality of heating coil blocks including one or more heating coils, a plurality of inverters to supply a high-frequency voltage to each of the heating coils, and a controller to control operations of the plurality of inverters to alternately supply the high-frequency voltage to each heating coil block and detect a heating coil, on which a container is placed, from among the heating coils belonging to each of the plurality of heating coil blocks. Using this configuration, it is possible to reduce the influence of magnetic field interference between adjacent heating coils when detecting the position of the container and to increase container position detection accuracy.