A kettle comprising, a body having a vent; a lid reversibly couplable to the body; and a unibody handle comprising, a distal end, a proximal end disposed on the body, an integrated lever comprising, at least one interchangeable whistle disposed on a lever proximal end, wherein the at least one interchangeable whistle reversibly attaches to the integrated lever, wherein the at least one interchangeable whistle is configured to be in at least one of a seated position and a raised position, a tab disposed on a lever distal end, wherein actuation of the tab causes the at least one interchangeable whistle to move from at least one of the seated position to the raised position and the raised position to the seated position, and a spout disposed on the proximal end, wherein the spout entirely eclipses the vent wherein the spout entirely eclipses the vent.

An electric kettle may include a body made of a metal material and configured to form a space in which fluid, such as water is contained, a heating module provided in the body to heat the space, a handle mounted to protrude from an outer surface of the body, a handle cover made of a metal material and configured to form a protruding upper surface of the handle, and a handle printed circuit board (PCB) provided inside of the handle and including a touch sensor in close contact with a rear surface of the handle cover to sense a touch operation of the handle cover. An operation of the heating module may be controlled by the handle PCB.

An electric heating pot including a body unit and a heating unit configured to provide heat to the body unit. The body unit includes an accommodation space configured to accommodate liquid, the heating unit includes a housing formed such that electrolyzed water is disposed therein, and an electrode portion that is disposed in the housing, formed such that at least one region thereof is in contact with the electrolyzed water in the housing, and includes a plurality of electrodes.

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.

A wireless power transmission device and a control method thereof are provided. The wireless power transmission device includes a wireless power transmitter, a communication interface, a sensing coil, a light source driver, a light source, and at least one processor. The at least one processor is configured to control the wireless power transmitter to transmit first power supplied by the working coil to the cooking appliance, control the light source driver to measure second power induced in the sensing coil when the first power is transmitted, and control the light source driver to set at least one of a light emission intensity of the light source, a light emission color of the light source, or a light emission form of the light source, based on the amount of the second power.

A high-speed energy saving container apparatus includes a vertical container unit. The vertical container unit is formed of a chamber and includes a bottom portion formed underneath thereof. The bottom portion thereof is formed of at least one heat accumulation recess thereon, and an outer edge of each one of the heat accumulation recess includes a thermal conductive shield extended upward into the chamber. Accordingly, the bottom portion and the thermal conductive shields are able to advantageously increase the heating surface area of the chamber.

A microwave kettle includes a main vessel having a pivotally attached lid, with an insert attached to an interior of the lid and extending into the main vessel. The insert is configured with a number of nucleation sites to facilitate boiling of a liquid within the vessel.

A heatable canteen includes a hand held vessel having a bottom and upward extending wall which terminates into a top having an open top receiving surface, a removable cap connected to said top receiving surface, the removable cap having an outer portion which removably sealably connects to the top receiving surface and has an interior channel extending therethrough and has a valve seat in a lower end thereof and a valve ball installed in a manner to bias the valve ball against the valve seat to a normally closed position. A secondary vessel is provided about the hand held vessel. A lid is connected to the vessel or cap by way go a heatable line. A distillation tube removably connects to the vessel.

An electric kettle system designed for particular use onboard passenger transportation vehicles. In many instances, hot beverages are brewed using a separate beverage maker system, but it may be desirable to maintain the warmth/heat of a kettle containing the hot beverage that is separate from the beverage maker system. The electric kettle system described provides a base and a carafe with a locking connection therebetween. The system incorporates a heater plate within the carafe, and the heater plate is activated when the carafe is positioned on the base.

The invention relates to food preparation methods. The technical result of implementing the invention consists in reducing the amount of energy and time necessary for heating water. The technical result is achieved by dividing water located in kitchenware after a certain a period of time into a portion to be heated and other water.