A steamer accessory for steam-heating and/or -cooking food contained in a container, the steamer accessory including a steam generator including a steam production chamber connected to at least one steam distribution outlet provided in a lower part of the steam generator, the steamer accessory including a ring carrying the steam generator, the ring having a lower surface and an upper surface. The ring provides, if so required, with the steam generator, at least one vent bringing the lower surface into communication with the upper surface.

A temperature-regulated apparatus for food and drink preparation and storage, particularly for refrigeration and sous vide cooking. The apparatus is preferably a consumer electronic device comprising a compartment, base, reservoir, tube network, heating and cooling element, and an air pump system. The apparatus is controlled electronically and wirelessly in connection with a hardware and software system.

A table-top kitchen device, comprising a first food preparation chamber and at least a second food preparation chamber. The first and second food preparation chamber are operable simultaneously to prepare food that in use is received therein. The first and second food preparation chamber are physically separated from each other in such way that each chamber includes an autonomous cooking environment, wherein the cooking conditions, that is, a cooking method and/or at least one cooking parameter can differ per food preparation chamber.

The invention relates to a method for operating a heating element (210), in particular in a food processor (1) for the at least partially automatic preparation of foodstuffs, wherein the following steps are performed: a) detecting an electrical resistance of the heating element (210) such that at least one resistance value is determined, b) performing a heating operation on the heating element (210) based on the at least one determined resistance value to perform the heating operation depending on a temperature of the heating element (210).

A modular cooking appliance includes a cooking vessel having a bowl unit, a lower portion of the bowl unit in contact with a heating unit having an electrical connection, a base unit attachable to and configured to support the cooking vessel, and a control unit operatively connected to the electric connection of the heating unit. The control unit includes one or more controls, and the control unit is configured to interface with and selectively provide power to the heating unit via the electrical connection such that the bowl unit of the cooking vessel is selectively heatable by the heating unit.

The present application relates to a cooking device, comprising an inner shell, wherein a heat insulating plate is arranged in the inner shell; a heating assembly is arranged above the heat insulating plate; the heating assembly comprises a heating element and a heating plate; the heating plate is arranged above the heating element; an air duct is arranged between the heat insulating plate and the heating plate; air holes are formed at ends of the heating plate; a cooking plate is further arranged on the heating plate; air vents are formed on the cooking plate; the air vents are communicated with the air holes of the heating plate; and, the air duct is communicated with the air holes of the heating plate.

An oven with an enhanced structure to keep a cooking space clean includes a main body, a cooking chamber formed inside the main body and including a bottom wall, a burner provided at an outer lower part of the cooking chamber to heat up the cooking chamber, a door arranged to open or close the cooking chamber, a bottom plate coupled to the bottom wall of the cooking chamber with a gap from the bottom wall such that the bottom plate is located inside the cooking chamber, and an outlet for heated air formed between one end of the bottom plate facing the door and the bottom wall of the cooking chamber such that heated air generated from the burner is supplied to the door.

A cooking device includes a heating unit and an oil discharge roast pan mounted to the heating unit. The oil discharge roast pan includes a pan body, a plurality of oil discharge holes extending through top and bottom surfaces of the pan body, and a plurality of protrusions protruding downwardly from the bottom surface.

A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

An electric pressure cooker comprises a body having outer pot and inner pot received therein and a lid covering the cooker body. The outer pot and the lid comprise matching teeth for lockingly engagement upon rotating the lid into closure. The cooker body comprises a pair of cooker handles extending outwardly from a sidewall thereof. The cooker handle comprises handgrip portion. The inner pot comprises inner pot body and a pair of inner pot handles connected thereto. The handgrip portion extends to align with or beyond the inner pot handle, so that a user holding the cooker handles will avoid gripping the inner pot handles. A vertical gap between the inner pot handle and the handgrip portion allows hand access. When the user is reaching for the inner pot handle the fingers will contact the cooker handle, thereby avoiding mistakenly gripping the cooker handle.