The invention is an apparatus comprising a suspendable box, especially a storage bin or appliance, with electrically conductive members mounted thereon that both suspend and supply electrical power to the box. The electrically conductive members comprise insulative housings with openings that attach to wall hooks. Both the members and the wall hooks comprise electrical conductors. When the wall hooks are fitted inside the members, the electrical conductors engage to provide electrical power to the box, simultaneously suspending the box from the wall to which the wall hooks are mounted. The power supplied to the box may power electrical features like outlets, lights, or, especially, a microcontroller with a data transceiver, which allows the box to communicate with other like boxes, robots, or central controllers. The box is ideally suited to function within an automated storage and retrieval system, and preferably has specific dimensions that allow it to do so.

A cooking accessory for a springform pan includes a reusable, expandable sleeve, with a demarcation cooking bath fill line. The cooking accessory for a springform pan may be useful for preventing liquid from a cooking bath from entering between the removable bottom and the clasped collar of a springform pan.

A cooking accessory for a springform pan includes a reusable, expandable sleeve, with a demarcation cooking bath fill line. The cooking accessory for a springform pan may be useful for preventing liquid from a cooking bath from entering between the removable bottom and the clasped collar of a springform pan.

A device, system and method for remotely determining the temperature and orientation of at least one medium is provided. The device may form a body adapted to penetrate a medium, wherein the body houses a thermal sensor, an accelerometer sensor, a gyroscopic sensor, each electronically connected to a wireless transmitter extending from the body. The plurality of sensors may be adapted to determine the continuous temperature, relative position and orientation of the penetrated medium, all relative to time, while the wireless transmitter is adapted to transmit the plurality such determinations to at least one remote device. The resulting system enables a user to remotely monitoring a level of doneness for a plurality of media in terms of their respective temperatures, orientations, and positioning relative to the time spent on or in at least one heating element.

A device, system and method for remotely determining the temperature and orientation of at least one medium is provided. The device may form a body adapted to penetrate a medium, wherein the body houses a thermal sensor, an accelerometer sensor, a gyroscopic sensor, each electronically connected to a wireless transmitter extending from the body. The plurality of sensors may be adapted to determine the continuous temperature, relative position and orientation of the penetrated medium, all relative to time, while the wireless transmitter is adapted to transmit the plurality such determinations to at least one remote device. The resulting system enables a user to remotely monitoring a level of doneness for a plurality of media in terms of their respective temperatures, orientations, and positioning relative to the time spent on or in at least one heating element.

A method for cooking food products with matching cooking characteristics, which comprises the following process steps: determining or entering of at least one critical cooking state of at least one cooking product from the totality of the cooking products to be cooked; starting of the cooking process of all food products; indicating of the attainment of the critical cooking state determined and/or entered and its duration; and preventing of an interruption of the critical cooking state, wherein a selection of new cooking processes is reserved and automatically recorded as a product waiting list and preferably indicated at the end of the critical cooking state and its duration.

A method for cooking food products with matching cooking characteristics, which comprises the following process steps: determining or entering of at least one critical cooking state of at least one cooking product from the totality of the cooking products to be cooked; starting of the cooking process of all food products; indicating of the attainment of the critical cooking state determined and/or entered and its duration; and preventing of an interruption of the critical cooking state, wherein a selection of new cooking processes is reserved and automatically recorded as a product waiting list and preferably indicated at the end of the critical cooking state and its duration.

A grill module for a cooktop in a kitchen has a removable grease tray which collects the grease created by use of the grill module in grilling food. The grease is directed to the grease tray by a combination of burner cover(s), grease divertor(s), and angled surfaces on the grill module housing. The one-piece removable grease tray permits quick and easy removal of collected grease and retains the grease in a place where it cannot be heated to its flashpoint.

A heating appliance generally includes a housing defining a food product compartment, and a rack configured to support a food product within the food product compartment. The heating appliance further includes a heating assembly disposed within the food product compartment. The heating assembly includes a heating element having a length, wherein the heating element is configured to have a temperature increase along the length during heating. The heating assembly further includes a heat distribution member disposed between the heating element and the rack, wherein the heat distribution member includes a pattern of apertures that tapers in accordance with the temperature increase of the heating element.

Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.