A sous-vide circulator cooker includes a casing including a front shell and a rear shell; a wheel control device, a temperature limiting thermostat, a circuit board for controlling switch, a mechanical fan for drawing cold air in and expelling hot air out, a main circuit board configured to activate heating and agitation; a drive source for agitation and testing, a support for heating member, an electric heating member, a fan blade assembly, a lower case section configured to store a quantity of liquid which is configured to be agitate by the fan blade assembly, an inlet device including, a fastening assembly, and an AC power cord for supplying power to electrical components of the circulator cooker.

A plastic container for boiling water is provided. The plastic container is lightweight, inexpensive to manufacture, and safe for cooking food by boiling. The plastic container is made of food grade high density polyethylene having a melting point of at least 120 degrees Celsius. The container includes a water heater having a heating element located near the bottom of the container. The water heater is securely attached to the side wall of the container and can be plugged into a standard alternating current electrical outlet. The water heater is capable of heating water to boiling temperature.

The present invention provides a kettle that has a plurally of chambers and which is configured to boil water in one chamber and condense the steam therefrom in another chamber or other part of the kettle. The kettle may have a heating element in one of the chambers that raises the temperature of the water in that chamber to boiling point and the heating of the water is carried out in stages, each stage elevating the temperature farther and being carried out in a successive one of the chambers. The kettle allows water to be boiled far more efficiently than in conventional kettles and can have a significant impact not only in reducing house-hold carbon footprint but also in reducing demand spikes in electricity usage.

The present invention relates to a mobile liquid tank (T) comprising: an insulated tank body (2) for receiving and storing a liquid (1) and heating means (H) for heating the liquid (1) in the tank (T), wherein the heating means (H) comprise: a first heating element (17) for heating up the liquid (1) in the tank (T) to a predetermined temperature, and a second heating element (18) for further heating the heated liquid (1) in the tank (T),
wherein the first heating element (17) is configured to be connectable to an external power source and the second heating element (18) is configured to be connectable to a mobile power source (7, 51).

A liquid heating device includes a liquid heating vessel and a ferromagnetic heating plate arranged to be located inside the vessel adjacent to the vessel base. The heating plate is arranged to be movable vertically away from the vessel base. An arrangement to lift the heating plate includes a thermally sensitive actuator. The heating plate is coupled to the thermally sensitive actuator. The thermally sensitive actuator includes a means to store energy, a steam chamber fluidly connected to the vessel, and a releasable latching mechanism for the actuator which incorporates a thermally sensitive device set to operate at a predetermined temperature when influenced by steam entering the steam chamber from the vessel. The thermally sensitive actuator further includes means to facilitate a manual intervention of the actuator's operation that permits a user to set or reset the actuator's position.

Steam heating used with conventional heating techniques achieves a rapid boiling point. An intelligent electronic control system which uses sensors placed at various points in the system to monitor and/or control cooking, interacts with the Internet to determine cooking steps, powers embedded electronics in vessels by RF energy, and adjusts the heating temperatures of the contents of the vessel as a function of time. A stove will provide configurable tubes with a coupling unit at their end to attach various steam wands easily moved into position that provide this steam to vessels placed on a grill. Delicate cooking of comestibles can be achieved by maintaining a controlled temperature or cycling the temperature to maximize cooking without losing significant nutrients of the comestibles. Small coupling holes introduce steam at the bottom surface of a vessel to efficiently cook comestibles. The coupling holes have a radius which stratifies the Young-Laplace equation.