An air fryer with a steaming function includes a cooking chamber and a water tank arranged inside a housing. A steam generator is also arranged in the air fryer. A heating chamber is provided in the steam generator. The heating chamber in the steam generator is connected to a water tank via a water pump. High-temperature steam produced in the heating chamber of the steam generator is introduced into the cooking chamber. The steam generator is equipped with an over-temperature protector and a temperature sensor. Each of the over-temperature protector, the temperature sensor, the water pump, and the steam generator is electrically connected to the controller.

The invention relates to a handle for a cooking vessel that includes at least one thermoelectric generator thermally connected to a heat sink. The invention is characterised in that the handle has an inner cavity that extends longitudinally over at least one third of the length of the handle, and the heat sink extends longitudinally inside the cavity through at least two thirds of the length thereof.

The invention relates to a handle for a cooking vessel or lid that includes at least one thermoelectric generator. The invention is characterized in that the handle has a releasable locking device and the thermoelectric generator has at least one first contact surface thermally connected to a thermal coupling part that comes into contact under stress with a portion of the cooking vessel or lid when the releasable locking device of the handle is in a locked position on the cooking vessel or lid.

An actively heated mug, travel mug, baby bottle, water bottle or liquid container is provided. The mug, travel mug, baby bottle, water bottle or liquid container can include a body that receives a liquid therein and a heating or cooling system at least partially disposed in the body. The heating or cooling system can include one or more heating or cooling elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug, travel mug, baby bottle, water bottle or liquid container can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating or cooling elements. The mug, travel mug, baby bottle, water bottle or liquid container also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating or cooling system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and/or operate the heating or cooling element to actively heat or cool at least a portion of the body to maintain the liquid in a heated or cooled state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug, travel mug, baby bottle, water bottle or liquid container can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

In variants, the method for in-appliance sous vide cooking control can include: determining a thermal model, determining an equilibrium temperature based on the thermal model, facilitating control of a cooking appliance based on the equilibrium temperature, and/or other processes.

A food processing system includes a food processing base, an attachment configurable with said food processing base, said attachment including a processing chamber, a heat distribution element for transferring heat to a fluid within said processing chamber, and a controller associated with the system. The controller is programmable to evaluate a plurality of successive changes in temperature of said heat distribution element, and a value of each temperature change between each of said plurality of successive changes in temperature to determine if a fluid temperature in said processing chamber is equal to a target temperature.

The disclosure discloses a multi-functional beverage container that includes a multi-walled evacuated vessel body; an integrated juicing element to releasably nest within the multi-walled evacuated vessel body; a multi-walled vessel top that realeasably seals to the multi-walled vessel body and to receive the juicing element; and a multi-walled cap that realeasably seals to the multi-walled vessel top. The container may further comprise a planar straining element for straining purposes, various sealing gaskets, integrated volumetric measuring indicators, a fluid within the dual walls comprising a freezing point below at least zero degrees Celsius to maintain a chilled nature of a stored liquid within the container. The container may comprise thermo-chromatic paint to indicate a representative temperature has been achieved, external portions to comprise textured elements to facilitate grasping and twisting, and an internal sensor to wirelessly communicate a measured weight to a secondary wireless device.

Embodiments are directed to a cooking device and/or to a high-temperature liner, potentially made out of silicone. In one scenario, the high-temperature liner includes a liner shell configured for placement within a cavity of a cooking device, a bottom plate embedded within the liner shell, and a temperature gauge configured to provide internal temperature readings for the cooking device. The cooking device may be formed of a laminate structure, wherein one or more layers of the laminate structure include a temperature gauge, a thermoelectric generator, and or a controller.

Cooking food vessel including a metal body, a handle, constrained to a portion of the metal body via a metal fixing element, a metal flame guard ring, placed in contact with a metal body portion to provide thermal conduction, and a thermal signalling device including at least one bimetal sheet formed of a first metal material and a second metal material having coefficients of thermal expansion different from each other. The bimetal sheet is placed in contact with components having thermal conductivity properties and is preset for signalling attainment of predefined heating value by progressive mechanical movement related to the cooking vessel becoming hot. The flame guard ring has one or more through holes and the bimetal sheet shaped and dimensioned so at least one indicating portion thereof is at least partially visible through the through holes at a specific temperature value.

A method for the provision and conservation of communal meals is provided, in which a plurality of foodstuff and meal components are brought into packaging units and sealed therein following the preparation of said food by heating at a temperature of at least 75° C. A water bath at a temperature of less than 3° C. is used to cool the sealed packaging units in order to bring the meal component from a core temperature of 65° C. or higher to a core temperature of 3° C. or lower within no more than 90 min. Methods for regenerating the cooled packaging units for consumption are also provided, in a water bath having a temperature of 80°-90° C.