A tabletop cooking assembly for preparing foods thereon comprises a cooking element having a cooking area and a vent disposed peripherally to one side of the cooking element defining an aperture for receiving smoke from the cooking element. The assembly includes a first exhaust duct, a filter assembly, an electrostatic precipitator, and a high velocity blower. The first exhaust duct is substantially unobstructed and in fluid communication with the vent for directing smoke away from the cooking element. The high velocity blower is in fluid communication with the first exhaust duct and the filter assembly for drawing smoke from the cooking element through the vent. The heating system includes a retaining plate, a plurality of heating strips, and an insulating material. The heating strips are disposed between the retaining plate and the heating surface to heat the cooking area for preparing foods thereon.

Examples are disclosed herein that relate to a grill with a continuous cooking surface having individually controllable heating zones separated by one or more isolation zones. One example provides a grill, comprising a continuous cooking surface comprising a plurality of individually controllable heating zones separated by one or more isolation zones, each heating zone comprising a heating zone plate with one or more heating elements disposed beneath the heating zone plate, and each isolation zone comprising an isolation bar joined to adjacent conductive plates of adjacent heating zones, each isolation bar comprising a cooling channel extending at least partially along a length of the isolation bar.

A wirelessly operable cooking appliance for cooking food products includes a wireless communication device. A computing device, such as a smartphone, can wirelessly communicate with the cooking appliance to control and monitor the cooking appliance.

A coffeemaker generally includes a reservoir and a flow control system for regulating a flow of water from the reservoir. The flow control system has a thin-film heating element that defines at least a portion of a heating conduit in which water is heated.

Embodiments of a cooking station having a main body and a griddle with a hood pivotably coupled to the griddle are provided. The hood is pivotably moveable between closed and fully open positions. Further, the hood is removable from the griddle to be positioned, for example, along a rear side of the main body in a low-profile position such that the hood may be suspended from the griddle with a hook structure.

Provided is an apparatus and method for a digital power supply that can provide independent power control, and control variable power, for two or more electrical loads. Disclosed embodiments may reduce the magnitude of harmonic currents and/or flicker introduced into a power system. Embodiments include a microprocessor that delivers power to electric loads using phase-controlled AC current. The microprocessor may calculate a power array corresponding to a requested power for each electric load. Logic is provided for populating the power army in a pattern that reduces the magnitude of harmonic currents and flicker.

A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

A cooking device is disclosed which combines a flat griddle surface and a ribbed grill surface within the same plate structure so that multiple types of food can be cooked simultaneously by the same cooking device. In one example, the cooking device has a central flat cooking surface and two adjacent side ribbed grill surfaces that extend at a sloped or downward angle from the flat cooking surface. This configuration allows for liquids, such as grease, to efficiently drain from each of the flat and ribbed cooking surfaces.

The present invention relates to an induction coil for an induction heating appliance, in particular for an induction cooking hob. The induction coil comprises at least one base plate (10) and at least one winding arrangement (12). The winding arrangement (12) includes at least one portion of high winding concentration (18) and at least one portion of low winding concentration (20). The base plate (10) is arranged above one or more winding arrangements (12). The base plate (10) includes at least one conductive portion (14) and at least one non-conductive portion (16). At least one conductive portion (14) of the base plate (10) is arranged above at least one portion of high winding concentration (18) of the winding arrangement (12). At least one non-conductive portion (16) of the base plate (10) is arranged above at least one portion of low winding concentration (20) of the winding arrangement (12). The conductive portion (14) of the base plate (10) is made by at least one conductive material. The non-conductive portion (16) of the base plate (10) is made by at least one non-conductive material and/or formed by at least one cut-out in the base plate (10). Further, the present invention relates to an induction heating appliance. Moreover, the present invention relates to an induction cooking hob.

A tabletop grill generally includes a first grill unit having a first grill plate and a first heating element for heating the first grill plate. The grill further includes a second grill unit positionable relative to the first grill unit. The second grill unit has a second grill plate and a second heating element for heating the second grill plate. The grill is configured to function as a broiler.