An electronic cooking apparatus having a steam supply device for supplying steam to a cooking chamber of an oven is provided. The electronic cooking apparatus may include a steam generating device including a steam supply portion that generates steam and supplies the steam to a cooking chamber, and a water level sensing module that senses a level of water inside of the steam supply portion using a low water level sensor and a high water level sensor. In addition, the electronic cooking apparatus may include a water supply pump that supplies water from a water tank to the steam supply portion; a drain pump that collects condensed water from the steam supply portion to the water tank; and a controller that controls on/off operations of the water supply pump or the drain pump according to a change in the level of water in the steam supply portion sensed by the water level sensing module.

A system and method for controlling the humidity in a cooking chamber of an oven appliance is provided. The oven appliance includes a cooking chamber, a cooling air flow passageway positioned outside the cooking chamber, a cooling fan positioned in the cooling air flow passageway, and a vent enabling flow communication between the cooking chamber and cooling air flow passageway. One or more humidity sensors may be placed in or around the oven appliance to measure the humidity of the ambient air and the humidity of the air in the cooking chamber. A controller may achieve improved humidity control of the cooking chamber by selectively operating the cooling fan to adjust the humidity within the cooking chamber based on the measured humidity of the ambient air and the air in the cooking chamber.

A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

The present invention relates to a method for performing a drying function after a cooking function, in particular after a steam cooking function, wherein said method comprises the steps of: running the cooking function or steam cooking function (12) for a predetermined time or being manually finished by the user, detecting and/or calculating (16; 26) at least one parameter value (Y; H; t.sub.e) after the cooking function or steam cooking function has been finished, comparing (18; 28) the detected and/or calculated parameter value (Y; H; t.sub.e) with a corresponding threshold parameter value (Yth; Hth; t.sub.eth), checking, if the drying function is required, and running the drying function (22) if required.

A device for heating cooking goods comprises a ventilation device which enables different function modes, wherein in one of the function modes a volume flow generated by a fan has a proportion of at least 90% of exhaust air extracted from a receiving space.

Disclosed is a cooking appliance. The present disclosure includes an exhaust passage that is formed inside an exhaust duct and has one side connected to the inside of a cooking chamber through an exhaust port and the other side that is open to an upper portion of a top plate, and a blocking part that is provided inside the exhaust duct having the exhaust passage and blocks at least a portion of a movement path of water flowing downward toward the exhaust port from the exhaust passage.

A cooking appliance is provided. The cooking appliance may include an oven having a cooking chamber therein; a cooktop disposed at an upper portion of the oven and provided with at least one cooktop heating unit; an exhaust vent disposed at a rear of the cooktop; an exhaust duct that forms a passage that connects the cooking chamber and the exhaust vent; a space formed between the oven and the at least one cooktop heating unit; a cool air-exhaust duct that forms a passage that connects the space and the exhaust vent; and a guide duct that forms a passage diverged from the cool air-exhaust duct and extended toward a rear of the exhaust duct.

A kitchen appliance (1) comprising at least one first fan (15) and a cavity (2), wherein said cavity (2) comprises at least one outlet opening (3) for exhaustion of vapor and/or steam out of the cavity (2) into a first duct (4), wherein said first duct (4) can be opened or closed by a first valve (5), and at least one inlet opening (6) for influx of air into the cavity (2) from a second duct (7), wherein said second duct (7) can be opened or closed by a second valve (8), wherein said first duct (4), particularly said first valve (5), is configured such that in an open stage of said first valve (5) said exhaustion of vapor and/or steam out of at least one outlet opening (3) of the cavity (2) into said first duct (4) is substantially due to an overpressure of vapor and/or steam within said cavity (2), and wherein said second duct (7), particularly said second valve (8), is configured such that in an open state of said second valve (8) said influx of air into at least one inlet opening (6) of the cavity (2) from said second duct (7) is substantially due to an overpressure of said air generated in said second duct (7), preferably by said at least one first fan (15).

A domestic cooking appliance is provided. The appliance has an inner space for cooking a food item; a gas burner; an exhaust opening; and a gas flue for directing exhaust gases from the inner space to the exhaust opening. The gas flue has a first part having a plurality of embossed projections, and a first fastener hole; and a second part that attaches to the first part, the second part having a plurality of embossed recesses that engage the plurality of embossed projections, and a second fastener hole that aligns with the first fastener hole when the first part and the second part are in an assembled position. The first part and the second part form a first tubular flue section when they are attached to each other, and the first part has more embossed projections than it does fastener holes.