Provided is a cooking apparatus including a first heating unit that has a first hole and generates heat using a first heat source, a second heating unit that is arranged to be stacked on the first heating unit, has a second hole formed at a position corresponding to the first hole, and generates heat using a second heat source, and a temperature detection unit that is arranged to protrude to the outside of the second hole while being arranged in the first hole of the first heating unit and the second hole of the second heating unit, and detects a temperature of a cooking vessel when the cooking vessel is brought into contact with the temperature detection unit. The output of each of the first heating unit and the second heating unit is controlled at levels of multiple stages by detecting a temperature of a lower portion of the cooking vessel, and food is cooked at an optimum temperature, thereby improving the taste of the food resulting in improved user satisfaction. The first heating unit and the second heating unit is operated together, so that it is possible to prevent emission of the heat of the second heating unit to the outside by the heat generated by the first heating unit, thereby reducing energy consumed in the second heating unit while increasing the heating rate.

Provided is a cooking apparatus including a first heating unit that has a first hole and generates heat using a first heat source, a second heating unit that is arranged to be stacked on the first heating unit, has a second hole formed at a position corresponding to the first hole, and generates heat using a second heat source, and a temperature detection unit that is arranged to protrude to the outside of the second hole while being arranged in the first hole of the first heating unit and the second hole of the second heating unit, and detects a temperature of a cooking vessel when the cooking vessel is brought into contact with the temperature detection unit. The output of each of the first heating unit and the second heating unit is controlled at levels of multiple stages by detecting a temperature of a lower portion of the cooking vessel, and food is cooked at an optimum temperature, thereby improving the taste of the food resulting in improved user satisfaction. The first heating unit and the second heating unit is operated together, so that it is possible to prevent emission of the heat of the second heating unit to the outside by the heat generated by the first heating unit, thereby reducing energy consumed in the second heating unit while increasing the heating rate.

A system includes at least a computing apparatus including a communication interface coupled or coupleable to a sensor in contact with a heatable liquid contained in a vessel, the sensor being configured to obtain measurements of a property of the liquid or the sensor; and a processor coupled to the communication interface and configured to receive the measurements of the property of the liquid or the sensor. The processor is programmed to at least determine a height of the liquid in the vessel, and in at least one instance oscillation of the height of the liquid in the vessel, from the measurements, determine an amplitude of the oscillation, determine a level of boil of the liquid from the amplitude of the oscillation and a viscosity of the liquid, and output an indication of the level of boil for display or control of the heat to which the liquid is subjected.

A system includes at least a computing apparatus including a communication interface coupled or coupleable to a sensor in contact with a heatable liquid contained in a vessel, the sensor being configured to obtain measurements of a property of the liquid or the sensor; and a processor coupled to the communication interface and configured to receive the measurements of the property of the liquid or the sensor. The processor is programmed to at least determine a height of the liquid in the vessel, and in at least one instance oscillation of the height of the liquid in the vessel, from the measurements, determine an amplitude of the oscillation, determine a level of boil of the liquid from the amplitude of the oscillation and a viscosity of the liquid, and output an indication of the level of boil for display or control of the heat to which the liquid is subjected.

An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be combined or analyzed to provide a more consistent and accurate measurement of the temperature of the food being cooked. Patterns of temperature as a function of location in the oven cavity may be analyzed to detect abnormal but correctable temperature inhomogeneities (for example, cold spots or stratification) and used to adjust parameters of the oven control, (for example, by fan speed/direction adjustment, cycle control of the fan and heater elements) to provide more even temperature distributions.

A cooking assistance device is for weighing a kitchen appliance or food container and then calculating a weight of food contained by the kitchen appliance or container based on a known dry weight. The food weight is provided to cooking aid device (which may be an integral part of the assistance device or it may be a remote device) for providing cooking instructions to a user. The device is thus able to coordinate the use of multiple kitchen appliances or utensils for example when a recipe is being followed by a user, with user instructions, information or advice being provided.

A cooking assistance device is for weighing a kitchen appliance or food container and then calculating a weight of food contained by the kitchen appliance or container based on a known dry weight. The food weight is provided to cooking aid device (which may be an integral part of the assistance device or it may be a remote device) for providing cooking instructions to a user. The device is thus able to coordinate the use of multiple kitchen appliances or utensils for example when a recipe is being followed by a user, with user instructions, information or advice being provided.

The invention disclosed herein is directed to a smart slow cooker, system, and related methods for heating food to at least 50 degrees centigrade within at most two hours, then adjusting the power to a lower setting for the remainder of the desired cooking time.

The invention disclosed herein is directed to a smart slow cooker, system, and related methods for heating food to at least 50 degrees centigrade within at most two hours, then adjusting the power to a lower setting for the remainder of the desired cooking time.

A system for detecting a possibility of boiling over and preventing said boiling over comprising a vessel having a vessel's lid, the lid being characterised in that it is configured to: receive information on an initial level of the vessel's content and current level of the vessel's content; and establish on which heating section of a particular cooktop the vessel and the lid are positioned; and based on a difference between the initial level and the current level as well as the time of the creation of said difference: the lid is configured to instruct a height actuator of the lid to extend said lid vertically, in order to extend height of said vessel, and the lid is configured to instruct an aperture actuator to create an aperture in the lid's; the lid is configured to communicate with said cooktop in order to decrease power generation on said heating section.