A heating apparatus includes a body, a chamber, and a thermal plate. The chamber is defined by the body. The chamber includes an upper region and a lower region. The thermal plate provides heat to the chamber. The thermal plate includes a coating. The coating includes a thermo-resistive layer. The thermo-resistive layer includes a polymeric portion and a nanostructure portion. The thermal plate is positioned in at least one location chosen from the upper region and the lower region of the chamber.

An oven comprising a housing, a cook cavity located within the housing, wherein the housing includes an opening to the cook cavity and the cook cavity is configured to receive a food item through the opening, an oven door for covering the opening, a heating element configured to heat an air within the cook cavity, an active vent interconnecting the cook cavity and an outside of the housing, and a controller operatively coupled to the active vent and the heating element is disclosed. The controller is configured to perform the steps of (a) turning on the heating element to initiate a cooking cycle, (b) keeping the active vent closed during an initial stage of the cooking cycle, (c) after the initial stage of the cooking cycle, opening the active vent, and (d) keeping the active vent open during at least a portion of a remainder of the cooking cycle.

An infrared emitter includes a first refractory layer of a first refractory material, a coiled wire disposed over the first refractory material, and a second refractory layer of a second refractory material, and a portion of the second refractory layer is disposed within a void of the coiled wire.

Provided is a cooking top including a main body including a heating unit, and an air curtain device that generates an air curtain flow that blocks diffusion of air flow generated by the heating unit. The air curtain device may include an intake port formed at the main body, an exhaust port that extends laterally along an upper portion of the main body, a flow guide that extends from the intake port to the exhaust port, a drive unit installed inside the flow guide to generate airflow, and an airflow control device rotatably mounted at the main body to open and close the exhaust port and configured to operate the drive unit when the airflow control device is rotated to open the exhaust port so as to generate the air curtain flow.

Disclosed herein is a cooking apparatus capable of cooking a plurality of cooking materials using a heat transfer regulator having a plurality of regions in which a reflectance against heat generated by a heater is variable, and a controlling method thereof. In accordance with one aspect of the present disclosure, a cooking apparatus includes at least one heater and a heat transfer regulator provided to face the at least one heater and provided with a plurality of regions each having a different reflectance against heat generated by the at least one heater.

There is provided an electric suspended radiant disk heater apparatus comprising: a central and vertical ceiling mount pole for hanging from a ceiling at an upper end thereof in use; a radiant heater disk element fastened at a lower end thereof, the radiant heater disk element being substantially co-axial with the ceiling mount pole, being substantially perpendicular to the ceiling mount pole and extending radially from the lower end of the pole; and an electric heater element thermally coupled to the radiant heater disk element to heat the radiant heater disk to radiate heat from a radiant heat emitting undersurface thereof.

Systems and methods for user configurable cooking appliances include receiving system resources having associated budgets, facilitating user allocation the system resources to a plurality of heating elements without exceeding the associate budgets, applying the system resources to the heating elements to heat one or more food substances within a cooking chamber, and selectively regulating delivery of the system resources to the heating elements such that no more than the associated budget of each of the system resources is delivered to the heating elements. Computing components can execute a heating algorithm to cook at least one food substance in the cooking chamber, detect a state change of the food substance, and modify the heating algorithm to reconfigure the system resources supplied to the heating elements in response to the state change and in accordance with user configured allocation and associated budgets for the system resources.

An electric stove includes an electric heating element arranged at a distance from a position right below a target to be heated. A first mirror surface portion is arranged to surround the electric heating element and configured to reflect heat rays radiated from the electric heating elements. A second mirror surface portion is arranged below the electric heating elements and configured to collect the heat rays reflected by the first mirror surface portion to a side below the target by reflecting the heat rays substantially immediately upwardly. The first mirror surface portion includes a plurality of partial elliptical mirror surface portions having one focus near the electric heating elements and the other focus below the electric heating elements, and the second mirror surface portion includes a partial elliptical mirror surface portion a having one focus near the electric heating elements and the other focus below the electric heating elements.

An induction heating device is disclosed. The induction heating device includes a working coil for creating a magnetic field for induction of eddy currents in cooking equipment so as to heat the cooking equipment, a power supply unit for providing induction voltage to operate the working coil, and a case for accommodating the power supply unit and the working coil. The case includes a first case and a second case, and the first case and the second case define therebetween an insertion space into which a plate is fitted.

A radiation grill unit (1) comprises (i) a food support unit (100) with bars (110), (ii) a radiation unit (200) that includes a reflector (210) (with reflector opening (223)) hosting an IR radiation heater (220), wherein the radiation unit (200) is configured to provide IR radiation (201) in a direction of the food support unit (100), and (iii) a radiation grill unit cavity (3) configured to host a drip tray (300). The drip tray is configured in the radiation grill unit cavity below a lower part edge of the reflector and out of a line of sight of direct IR radiation from the IR radiation heater. The drip tray further comprises a drip tray face and at least one drip tray reservoir configured at a side edge of the drip tray in a location that does not receive direct IR radiation, and configured to store a lipid comprising liquid.