Disclosed herein is a cooking system including a housing defining a hollow chamber. The housing has an upper portion defining an opening to the hollow chamber. A food container is receivable within said hollow chamber. A lid, movable relative to said housing, contacts the upper portion of the housing in a closed position to close the opening to the hollow chamber. At least one heating element is associated with at least one of said housing and said lid. The cooking system is operable in a conductive cooking mode and a convective cooking mode. In the conductive cooking mode, the cooking system is operable as a conductive cooker and in said convective cooking mode, the cooking system is operable as a convection cooker. The cooking system is operable in the conductive cooking mode and then is operable in said convective cooking mode without removing said food container from said hollow chamber.

A cooking appliance includes a metal body defining a cooking cavity and including a bottom wall that extends from an interior surface defining an upward-facing depression to an exterior surface opposite the interior surface. The bottom wall of the metal body has a first thermal expansion coefficient and a first elastic modulus. A first deformation restriction patch extends along the interior surface of the bottom wall within the upward-facing depression and has a second thermal expansion coefficient and a second elastic modulus. A second deformation restriction patch extends along the exterior surface of the bottom wall opposite the first deformation restriction patch and has a third thermal expansion coefficient and a third elastic modulus.

The apparatus is a portable three-in-one food griller, food smoker and fire pit in which the sidewalls can nest into a compact self-contained unit for easy transportation. In one variation, there are five rectangles with four walls that encompass a void that can be configured and stacked for use as a grill, a smoker or a fire pit. The bottom rectangle can contain an adjustable air inlet door and a grate for holding a fire source. The top rectangle can contain an adjustable air outlet door in the ceiling with a thermometer. The second, third and forth rectangles can contain various configurations of grates for grilling food, smoking food or use as a fire pit. After use, rectangles two through five can fit and nest into the first rectangle (the base) and be latched to the floor section forming a self-enclosed compact and transportable rectangle box with a carrying handle.

Disclosed herein is a cooking system for cooking food, the cooking system being functional in a plurality of cooking modes. The cooking system including a housing defining a hollow chamber and including an upper portion defining an opening to the hollow chamber. A lid is positionable relative to the housing to cover the opening to the hollow chamber. At least one heating element is associated with one of the housing and said lid. An air movement device is located in at least one of the housing and the lid to circulate air through the hollow chamber. An air diffuser positionable in the hollow chamber and is configured to impart rotation to air circulating through the hollow chamber when the air diffuser is positioned in the hollow chamber during at least one of the plurality of cooking modes.

A heating cooker with a stirring function includes a stirring body configured to stir cooking materials that include liquid and a solid and are housed in a cooking container. The stirring body includes a housing rotatably mounted to a center of a bottom surface of the cooking container, and a lower blade that extends from an outer peripheral surface of the housing toward an inner peripheral surface of the cooking container and is configured to push at least one of the cooking materials that is positioned near the bottom surface of the cooking container toward the inner peripheral surface of the cooking container. The stirring body further includes an upper blade that extends from the outer peripheral surface of the housing toward the inner peripheral surface of the cooking container and is configured to cause at least one of the cooking materials that is near a liquid surface to sink toward the bottom surface of the cooking container.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

A vehicle assembly includes, a traction battery and a heating unit. The heating unit is disposed within a cargo bed of a vehicle and selectively powered by the traction battery. A heating unit powering method includes powering a heating unit within a cargo bed of a vehicle using a traction battery of the vehicle.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.