A method and an apparatus for preparing food. In one example the method comprises the steps of: providing a cooking pan; filing the cooking pan with a food item; wherein the food item is at least partially liquid; placing the pan in thermal connection to a heat source; thermally connecting a temperature sensor to the cooking pan at the temperature sensing location; heating the food in the pan via a heat source having a first thermal output until the food reaches the boiling point; electronically detecting the temperature via the temperature sensor as the food is heated; detecting the temperature as the food item boils, resulting in a phase change and corresponding drop in temperature; and reducing the thermal output of the heat source to a second thermal output.

An electrical kitchen appliance for preparing food has an operator control unit for entering control instructions for control of the electrical kitchen appliance by a user. The operator control unit can be removably attached to the electrical kitchen appliance and, in the process, can be operated in a first operating mode and in a second operating mode, wherein the operator control unit for entering control instructions for control of the electrical kitchen appliance by the user is attached to the electrical kitchen appliance in the first operating mode and is removed from the electrical kitchen appliance in the second operating mode. An electrical kitchen appliance of this kind which has an operator control unit which can be individually operated is provided in this way.

An electrical kitchen appliance for preparing food has an operator control unit for entering control instructions for control of the electrical kitchen appliance by a user. The operator control unit can be removably attached to the electrical kitchen appliance and, in the process, can be operated in a first operating mode and in a second operating mode, wherein the operator control unit for entering control instructions for control of the electrical kitchen appliance by the user is attached to the electrical kitchen appliance in the first operating mode and is removed from the electrical kitchen appliance in the second operating mode. An electrical kitchen appliance of this kind which has an operator control unit which can be individually operated is provided in this way.

A cooking system includes a kitchen utensil and a cooking hob, wherein the kitchen utensil is provided with one or more sensors arranged on the kitchen utensil. The sensors include acceleration sensors, gyroscopic sensors, and inclination sensors. The cooking appliance is provided with a control unit configured to receive data from the sensors and to elaborate information on how the kitchen utensil is being used, and to control the cooking appliance accordingly.

A method and a device for controlling a heating temperature of an electric rice cooker and the electric rice cooker. The control method comprises: when determining that the electric rice cooker is in a boiling state, according to a temperature of a bottom temperature sensing bulb and a temperature of a top temperature sensing bulb, judging whether a bottom temperature of the electric rice cooker rises too fast (S110), when determining that the bottom temperature rises too fast, controlling a heating plate to temporally stop heating the bottom of the electric rice cooker (S120); and after the temperature of the bottom temperature sensing bulb falls to a first preset temperature, controlling the heating plate to reheat the bottom at a heating power in the boiling stage (S130).

A method and a device for controlling a heating temperature of an electric rice cooker and the electric rice cooker. The control method comprises: when determining that the electric rice cooker is in a boiling state, according to a temperature of a bottom temperature sensing bulb and a temperature of a top temperature sensing bulb, judging whether a bottom temperature of the electric rice cooker rises too fast (S110), when determining that the bottom temperature rises too fast, controlling a heating plate to temporally stop heating the bottom of the electric rice cooker (S120); and after the temperature of the bottom temperature sensing bulb falls to a first preset temperature, controlling the heating plate to reheat the bottom at a heating power in the boiling stage (S130).

The invention relates to a method for regulating a cooking process using an item of cookware having inductive properties on a cooking area, wherein a coil is arranged as part of an LC resonant circuit in the region of the cooking area and the natural frequency of the LC resonant circuit is measured repeatedly or continuously. The invention also relates to a cooking apparatus having at least one cooking area, a temperature sensor, a power controller, an LC resonant circuit having a coil, which is arranged in, around or in the region of the cooking area, and a controller, which is connected to the temperature sensor and a unit for measuring the frequency of the LC resonant circuit and which is programmed to carry out method, wherein the controller has access to a memory for storing the mathematically determined parameter function or vector function.

The present disclosure relates to a cooking vessel for induction cooktops. The cooking vessel comprises at least one movable magnetic material base plate provided at heat conducting zone of the cooking vessel, wherein the movable magnetic material base plate transfers heat from the induction cooktop to contents in the cooking vessel. The cooking vessel further comprises at least one non-magnetic material base plate, placed adjacent to the at least one movable magnetic material base plate, wherein the non-magnetic material base plate blocks transfer of heat from induction cooktop to the contents. Further, an insulation pocket, placed adjacent to the at least one movable magnetic material base plate, is configured to house the at least one movable magnetic material base plate. Furthermore, an actuator is configured to displace the at least one movable magnetic material base plate from the heat conducting zone to the insulation pocket based on a control signal.

The present disclosure relates to a cooking vessel for induction cooktops. The cooking vessel comprises at least one movable magnetic material base plate provided at heat conducting zone of the cooking vessel, wherein the movable magnetic material base plate transfers heat from the induction cooktop to contents in the cooking vessel. The cooking vessel further comprises at least one non-magnetic material base plate, placed adjacent to the at least one movable magnetic material base plate, wherein the non-magnetic material base plate blocks transfer of heat from induction cooktop to the contents. Further, an insulation pocket, placed adjacent to the at least one movable magnetic material base plate, is configured to house the at least one movable magnetic material base plate. Furthermore, an actuator is configured to displace the at least one movable magnetic material base plate from the heat conducting zone to the insulation pocket based on a control signal.

Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.