An electric range includes a case and a cover plate coupled to an upper surface of the case to place an object. Further, the electric range includes a plurality of heating portions disposed below the cover plate to heat the object and an upper bracket disposed under the heating portion to support the heating portion a control board disposed between the cover plate and the upper bracket. Furthermore, the electric range includes a support member having a first end disposed under the control board and a second end disposed on the upper bracket to support the control board and a base bracket disposed under the upper bracket and comprising a printed circuit board.

A cooking appliance, in particular a commercial cooking appliance, comprising a cooking chamber; a motor-driven fan wheel which is arranged in an area which is separated from the cooking chamber by a suction plate having a central suction opening; a heating device which has one, at least two heating coils and is arranged around the fan wheel; an appliance control, the appliance control activating the heating coils independently of one another.

The air fryer with removable heating coil for cleaning is an appliance. The air fryer with removable heating coil for cleaning is an oven. The air fryer with removable heating coil for cleaning is configured for use with a foodstuff. The air fryer with removable heating coil for cleaning incorporates a thermal shell, a cooking pan, and a control circuit. The thermal shell contains the control circuit. The cooking pan inserts into the thermal shell. The foodstuff is contained in the cooking pan. The control circuit is an electric circuit. The control circuit generates and controls the heat necessary to heat the foodstuff within the cooking pan.

A method of operating an electric oven includes generating a door-closed signal if the oven door is in a closed position. The electric broiling element is activated to perform a closed-door broil operation in response to generation of the door-closed signal. The temperature within the cooking chamber of the electric oven is determined during the closed-door broil operation and the electric broiling element is deactivated if the temperature within the cooking chamber exceeds a shutoff temperature.

A heating cooker including a case including a cooking chamber configured to receive an object to be heated, a door configured to open and close the cooking chamber of the case, a ventilation path provided to extend along a wall surface of the cooking chamber in a state of being partitioned from the cooking chamber, a detector installed in the inside of the ventilation path and including one or more sensors configured to detect information on the inside of the cooking chamber through one or more detection holes formed on the wall surface of the cooking chamber, a shutter installed in the inside of the ventilation path and configured to open and close the one or more detection holes, and a cooling fan configured to suck outside air and blow the outside air into the ventilation path so as to cool the detector and the shutter together.

An electric range in one embodiment includes a case and a cover plate coupled to an upper end of the case to allow an object to be heated to be placed on an upper surface thereof The electric range further includes a plurality of heating parts disposed under the cover plate and configured to heat the object to be heated, an upper bracket disposed under the heating part and configured to support the heating part, a base bracket disposed under the upper bracket to allow a printed circuit board to be mounted thereon, and a cover bracket disposed outside the upper bracket and the case coupled to the case and configured to support the cover plate

A cooking system includes at least two individually controllable cooking stations. Each cooking station is operably connected to a degree of cooking monitoring apparatus which ascertains a degree of cooking of food to be cooked at the cooking station. A coordinating facility is connected to the cooking stations for data communication and sets operating parameters of the cooking stations and receives a target cooking time end common for the cooking stations. The cooking system determines during a cooking process running at the cooking stations an expected cooking time end in response to an ascertained degree of cooking, and adapts in the event that the expected cooking time end for at least one of the cooking stations does not match the common target cooking time end an operating parameter for the this cooking station such that the common target cooking time end is achieved during running operation by this cooking station.

A method of operating an oven appliance including a first heat source, a second heat source, and a camera. The method including capturing a first image of a food item inside the oven, determining a characteristic of the food item, initiating a cooking cycle based on the characteristic, capturing a second image of the food item, comparing the characteristic from the first image to the second image, and directing the cooking cycle according to the change in the characteristic.

A cooking apparatus includes a cooking chamber in which a food material is to be placed, a heating portion configured to heat an inside of the cooking chamber, a temperature sensor disposed inside the cooking chamber to detect a temperature of the food material, and a processor. The processor is configured to determine conditions including a target rate of an internal temperature rise of the food material and a target reach internal temperature of the food material, based on a type and a size of the food material, and to adjust an output of the heating portion based on the conditions and an internal temperature of the food material determined based on the temperature of the food material detected by the temperature sensor.

An oven appliance may provide for a method of adaptive cooking. The method may include receiving an oven temperature signal to indicate an oven temperature and directing activation of a bottom heating element according to a first heating cycle based on the oven temperature signal. The method may further include receiving a bottom temperature signal to indicate a bottom temperature and directing activation of the bottom heating element according to a second heating cycle based on the bottom temperature signal, the second heating cycle being distinct from the first heating cycle.