The present disclosure relates to a heating container for cooking food including an outer container, a heating agent container which provides an internal space for receiving a heating agent, an inner container which is received in an internal space of the outer container, and a lid which is separably connected with the outer container to close an open top of the inner container, wherein the outer container includes an outer container bottom having a bottom opening, and an outer container sidewall which extends upward from the outer container bottom, and the heating agent container is separably connected to the outer container such that at least part extrudes outward through the bottom opening.

The present disclosure relates to a heating container for cooking food including an outer container, a heating agent container which provides an internal space for receiving a heating agent, an inner container which is received in an internal space of the outer container, and a lid which is separably connected with the outer container to close an open top of the inner container, wherein the outer container includes an outer container bottom having a bottom opening, and an outer container sidewall which extends upward from the outer container bottom, and the heating agent container is separably connected to the outer container such that at least part extrudes outward through the bottom opening.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

Examples are disclosed that relate to cooking systems with internal ventilation systems. One example provides a cooking system comprising a ventilation duct. The ventilation duct comprises an inlet aperture configured to receive cooking exhaust. An ozone generator is configured to dispense ozone gas into the ventilation duct. The cooking system further comprises a fan disposed within the ventilation duct, the fan being configured to pull the cooking exhaust and the ozone through the inlet aperture and the ventilation duct. The cooking system further comprises a particulate removal system positioned within the ventilation duct between the inlet aperture and the fan. One or more cold catalysts are positioned downstream of the particulate removal system. The one or more cold catalysts are configured to catalytically decompose at least some residual ozone.

Examples are disclosed that relate to cooking systems with internal ventilation systems. One example provides a cooking system comprising a ventilation duct. The ventilation duct comprises an inlet aperture configured to receive cooking exhaust. An ozone generator is configured to dispense ozone gas into the ventilation duct. The cooking system further comprises a fan disposed within the ventilation duct, the fan being configured to pull the cooking exhaust and the ozone through the inlet aperture and the ventilation duct. The cooking system further comprises a particulate removal system positioned within the ventilation duct between the inlet aperture and the fan. One or more cold catalysts are positioned downstream of the particulate removal system. The one or more cold catalysts are configured to catalytically decompose at least some residual ozone.

A heat distribution apparatus uniformly distributes heat and air for efficient cooking and retention of heat. The apparatus includes an inner container containing an object requiring heating, such as food and water. The inner container includes a closed end to receive heat, an open end, a sidewall having an inner surface and an outer surface, and a cavity. The sidewall extends between the closed and open ends. The outer surface of the sidewall includes a heat absorption portion fabricated from a material efficacious for absorbing heat. The outer surface includes a heat guidance portion spiraling between the open and closed ends of the inner container for funneling heat and air. An outer cylinder encompasses the inner container. A gap forms between the inner container and outer cylinder. Heat and air flow through the gap and out a vent portion in the outer cylinder.

A heat distribution apparatus uniformly distributes heat and air for efficient cooking and retention of heat. The apparatus includes an inner container containing an object requiring heating, such as food and water. The inner container includes a closed end to receive heat, an open end, a sidewall having an inner surface and an outer surface, and a cavity. The sidewall extends between the closed and open ends. The outer surface of the sidewall includes a heat absorption portion fabricated from a material efficacious for absorbing heat. The outer surface includes a heat guidance portion spiraling between the open and closed ends of the inner container for funneling heat and air. An outer cylinder encompasses the inner container. A gap forms between the inner container and outer cylinder. Heat and air flow through the gap and out a vent portion in the outer cylinder.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

Cookware such as griddles and pots are formed with an oscillation mini-channel that winds back-and-forth between direct and indirect heating regions. An operating fluid that occupies 30-90 percent of the volume of the oscillation mini-channel is placed under vacuum. The mini-channel is dimensioned to produce capillary forces that create vapor bubbles and liquid slugs interspersed throughout the oscillation mini-channel. Heating of the direct heating region creates oscillatory movements of the vapor bubbles and liquid slugs that transfers heat from the direct heating region to the indirect heating region to maintain a more uniform temperature across the food-heating zone. The cookware may exhibit an effective thermal conductivity of at least 1,000 W/m.Math.K.