Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger, the burner assembly having a high velocity burner configured to provide the necessary high velocity, volumetric flowrate through the heat exchanger, and the burner assembly also having a low velocity burner configured to significantly reduce and/or substantially eliminate “lift off” that could result from operation of only the high velocity burner.

An electric kettle may include a body formed by an outer body and an inner body having a cylindrical shape and an open upper surface and an open lower surface, a heat insulation space being formed between the outer body and the inner body, a lid configured to open or close the open upper surface of the body, a heating module configured to partition an inside of the inner body vertically and heat fluid, such as water inside of the inner body, a mounting portion which is formed on an inner surface of the inner body and on which the heating module is mounted, and a base on which a lower surface of the body is seated and which transfers power applied from outside to the heating module when the body is seated. The heating module may include a heating plate inserted through the open lower surface of the inner body and coupled to the mounting portion to form a bottom surface of the inner body, and a heater provided on a lower surface of the heating plate to generate heat.

A frozen food heating apparatus is disclosed, which includes a boiler body, a water tank in communication with the boiler body, and a container for containing food, a spray nozzle in communication with both the boiler body and the water tank being provided above the container, where a first solenoid valve or an electric ball valve is provided on a connection pipeline between the water tank and the spray nozzle, the spray nozzle is in communication with an upper end of the boiler body and a second solenoid valve is provided on a connection pipeline, and the water tank is in communication with the lower end of the boiler body and a third solenoid valve is provided on a connection pipeline.

Proposed is an electric kettle in which a main body is provided with a water level window. The electric kettle of the present disclosure includes the main body configured to receive water or food therein and provided with the water level window through which the level of water contained inside the main body is seen, a lid provided on an open upper side of the main body so as to cover the open upper side of the main body, and a base provided at a lower side of the main body so as to support the main body, wherein a flow path in which a fluid flows is formed in the water level window and has a bottom surface formed to be inclined. According to such a configuration, a fluid remaining inside the water level window decreases.

An electric kettle may include: a body receiving water or food therein; a lid configured to shield an open upper side of the body; a base provided at a lower side of the body and configured to support the body; a heating module provided in a side of the body and configured to apply heat to the body such that the content contained in the body is heated; and a handle provided at a side of the body and configured to be held by hand, wherein a control means is provided in the handle, the control means being configured to control power supplied to the heating module or to control a temperature of the content contained in the body. According to such a configuration of the electric kettle, there is an advantage in that the malfunction or failure of the electric kettle is prevented.

An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from the heating source to the fluid.

The invention relates to an interface and control unit (27) for a cooking appliance, comprising: a control circuit (19) comprising a connection point (20) for connecting to a power circuit (18) of the cooking appliance (A) or to an element for connection to said power circuit (18), the control circuit being arranged so as to emit a control signal for at least one functional element of the cooking appliance; a communication circuit (25) arranged so as to communicate according to a known communication protocol, for example a protocol for two-way communication by radio waves, the communication circuit (25) also being able to exchange information with the control circuit (19); and a support to which are attached, or in which are arranged, the control circuit (19) and the communication circuit (25), the support comprising elements for fixing to a frame of the cooking appliance (A).

A steam cooking device which includes a pressure accumulating steam boiler and a steaming cabinet is disclosed. The pressure accumulating steam boiler heats liquid water and accumulates a steam having a pressure between 1.1 and 5.0 times atmospheric pressure. The steaming cabinet receives the steam from the pressure accumulating steam boiler to cook a foodstuff contained therein. To raise the temperature of a foodstuff accommodating chamber within the steaming cabinet from a room temperature to a cooking temperature, a WH1 amount of energy is consumed by an electricity-heat conversion unit in the pressure accumulating steam boiler. A foodstuff accommodating chamber within the steaming cabinet has a volume of V1. The steam cooking device satisfies V1/WH1≥160. The cooking temperature is between 101° C. and 150° C. and is lower than or equal to the temperature of the steam when the steam is outputted from the pressure accumulating steam boiler.

An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from a heating source to the fluid.

An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from a heating source to the fluid.