A cooking appliance includes a main body having a cooking chamber therein and open at a front side thereof, a door provided to the front side of the main body to open or close the cooking chamber, a door button capable of being pressed by user manipulation and to move to a pressed position to allow the door to be opened, and a locking mechanism selectively restricting movement of the door button. The locking mechanism includes a locking rod allowing change of a posture thereof to a locking posture restricting movement of the door button to the pressed position and an unlocking posture allowing movement of the door button to the pressed position; and a manipulation button capable of being pressed by user manipulation and changing the posture of the locking rod from the locking posture to the unlocking posture when pressed by user manipulation.

A microwave heating sheet includes a substrate and a heating layer disposed on a first surface of the substrate. The heating layer includes a polar solvent that has a boiling point of not less than 100° C. and a polyelectrolyte that is dissolved in the polar solvent.

A system and method for inductive heating applications includes positioning one or more inductive heating elements in a location, delivering electromagnetic radiation, by a radiation source, to heat at least a portion of the one or more inductive heating elements, and detecting, by a detector, the heat generated by the one or more inductive heating elements. The system and method also include controlling, by a processing unit, a condition based on the detected heat.

An oven may include a cooking chamber configured to receive a food product, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components to heat the food product, and a context awareness engine. The context awareness engine may include processing circuitry configured to receive RF signature data (including measurements of at least forward power and reflected power) associated with provision of RF energy into the cooking chamber, and to correlate an RF signature with a phenomenon observed with respect to the food product to define a signature profile for the phenomenon observed.

A process and apparatus for heating a microwave transparent material or di-polar material. The apparatus includes a vessel that has susceptor material on at least a portion of the vessel walls. Microwaves are generated by a microwave transmitter and introduced into the vessel which can heat both microwave transparent materials and di-polar materials within the vessel.

A cooking appliance includes a cooking cavity, a microwave module, a convection module, an upper heater module and a lower heater module. A turntable is rotatably mounted in the cooking cavity. The cooking appliance is operable for, and related methods may include, activating at least one of the microwave module, the upper heater module, the lower heater module, and the convection module, while also rotating the turntable within the cooking cavity within the cooking cavity. The cooking appliance is further operable for, and related methods may also include rotating the turntable to a predetermined position at a predetermined time.

A cooking appliance includes a cooking cavity, and a plurality of heater modules. A turntable and an upper pan are rotatably mounted in the cooking cavity. The turntable and the upper pan are configured for positioning a plurality of food items thereon in a predetermined food arrangement. The plurality of food items collectively make up a meal. The cooking appliance is operable for, and related methods may include, rotating the turntable and the upper pan within the cooking chamber and activating at least one of the plurality of heater modules while the turntable and the upper pan are rotating within the cooking cavity, such that differing amounts of energy are provided to each food item of the plurality of food items based on a spatial location of each food item in the predetermined food arrangement on the turntable and the upper pan during a meal cook cycle.

An assembly is provided for a structure. This assembly includes a composite skin and a thermal anti-icing system. The composite skin extends between an exterior surface and an interior surface. The thermal anti-icing system includes a susceptor and a waveguide. The susceptor and the waveguide are integrated into the composite skin between the exterior surface and the interior surface. The waveguide is configured to direct microwaves to the susceptor for melting and/or preventing ice accumulation on the exterior surface.

An assembly is provided for an aircraft structure. This aircraft structure assembly includes an acoustic panel and a thermal anti-icing system. The acoustic panel includes an exterior surface. The thermal anti-icing system includes a susceptor and a microwave system. The susceptor is configured with the acoustic panel. The microwave system is configured to direct microwaves to the susceptor for melting and/or preventing ice accumulation on the exterior surface.

A cooking apparatus includes a main body including a cooking chamber, a door configured to open and close the cooking chamber of the main body, a wire inserted into the main body from an inside of the door, a service hole formed on an upper surface of the main body to allow access to the wire inserted into the inside of the main body, and a service panel removably mounted to the main body so as to open and close the service hole.