In a method for operating a vaporizer of a domestic appliance, the vaporizer is filled at least to a predetermined filling level. The vaporizer can be emptied using an emptying arrangement. A time measurement is started, when a filling level falls below the predetermined filling level. A heating system of the vaporizer is switched on, when the filling level falls below the predetermined filling level. The time measurement is stopped, when the heating system has overheated, and a delivery output is calculated during emptying of the vaporizer, from a duration for emptying that is determined by the time measurement.

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

The present invention in particular is related to a method of conducting a liquid-based cooking process for food (8) with a cooking hob assembly (1) which comprises a cooking zone (3) with a heating element, a controller (4) and a temperature sensor (5). With the method, the controller (4) measures the liquid temperature of liquid inside a cooking vessel (6) via the temperature sensor (5) immersed in the liquid and controls the liquid temperature.

The present invention in particular is related to a method of conducting a liquid-based cooking process for food (8) with a cooking hob assembly (1) which comprises a cooking zone (3) with a heating element, a controller (4) and a temperature sensor (5). With the method, the controller (4) measures the liquid temperature of liquid inside a cooking vessel (6) via the temperature sensor (5) immersed in the liquid and controls the liquid temperature.

A system to control the salinity of an industrial pasta cooker. The system uses a model predictive estimator to estimate the state of the salt content, and predict an amount of salt to add to the system, in order to reach and maintain the target salinity. Salt may be added in short bursts, or gradually and continually to maintain the proper salt levels. Rather than use a human to taste, the system employs at least one sensor (conductivity, temperature and potentially a water level sensor) and a-priori knowledge of the system dynamics to estimate the system state using a state-estimating filter, such as a Kalman filter. This allows the system to reject noise from the sensor, and distinguish between NaCl and other compounds added to the water that effect the conductivity.

The disclosure provides systems and methods of use pertaining to a portable rocket-type heating and cooking system. The heating and cooking system features three distinct cooking surfaces designed for simultaneous use and may be dismantled and transported for use in a variety of environments, including use as a heating and cooking device in the home as a fireplace insert, use outdoors in a hiking or camping setting, or use in a developing-world application as a third-world outdoor or indoor kitchen. The heating and cooking system features a combustion chamber and exhaust chimney having optimized dimensions to achieve maximum combustion efficiency, which translates to increased heating and cooking capacities as well as reduced smoke exhaustion. Other embodiments are also disclosed.

The disclosure provides systems and methods of use pertaining to a portable rocket-type heating and cooking system. The heating and cooking system features three distinct cooking surfaces designed for simultaneous use and may be dismantled and transported for use in a variety of environments, including use as a heating and cooking device in the home as a fireplace insert, use outdoors in a hiking or camping setting, or use in a developing-world application as a third-world outdoor or indoor kitchen. The heating and cooking system features a combustion chamber and exhaust chimney having optimized dimensions to achieve maximum combustion efficiency, which translates to increased heating and cooking capacities as well as reduced smoke exhaustion. Other embodiments are also disclosed.

The present disclosure relates to a method, device and electronic device for heating an inner cooking pan of an induction cooking equipment and computer-readable medium. The method can comprise: determining a material type of an inner cooking pan; and selecting a voltage change curve matching with the material type for use in a cooking process of the induction cooking equipment where the inner cooking pan is installed. In the technical solutions of the disclosure, different material types of inner cooking pans can obtain same or similar heating result by selecting a voltage change curve matching with a material type of an inner cooking pan.

The present disclosure relates to a method, device and electronic device for heating an inner cooking pan of an induction cooking equipment and computer-readable medium. The method can comprise: determining a material type of an inner cooking pan; and selecting a voltage change curve matching with the material type for use in a cooking process of the induction cooking equipment where the inner cooking pan is installed. In the technical solutions of the disclosure, different material types of inner cooking pans can obtain same or similar heating result by selecting a voltage change curve matching with a material type of an inner cooking pan.