The present invention relates to an induction hob with a number of induction coils (12) on a cooking surface (10) and an apparatus for determining the temperatures on the induction coils (12). The induction coils (12) are arranged on the cooking surface (10) according to a predetermined scheme. At least one temperature sensor (14, 16, 18, 20; 24, 26) is arranged within an intermediate space between two or more induction coils (12). The at least one temperature sensor (14, 16, 18, 20; 24, 26) and the central portions of at least two adjacent induction coils (12) are thermally connected by heat conductor elements (22). The temperature sensors (14, 16, 18, 20; 24, 26) are electrically connected to at least one evaluation circuit for determining the temperatures of the adjacent induction coils (12).

A cooking vessel according to one example embodiment includes a food receptacle for holding food during cooking. The cooking vessel includes an inner shell and an outer shell. An outside surface of the inner shell forms the food receptacle. A portion of an inside surface of the inner shell is spaced from a portion of an inside surface of the outer shell forming a sealed volume between the inner shell and the outer shell. A heat pipe is positioned within the sealed volume between the inner shell and the outer shell for distributing heat through the sealed volume between the inner shell and the outer shell. Embodiments include those wherein each of the inner shell and the outer shell includes a respective bottom wall and a respective side wall.

An induction heating device and a method of controlling the induction heating device are provided. The induction heating device may include a working coil, a power supply to provide an induction voltage to operate the working coil, a temperature sensor to sense a temperature of a cooking utensil, a first lighting unit to emit visually perceivable light, a second lighting unit to emit visually perceivable light, and a controller for controlling the first lighting unit based on the sensed temperature of the cooking utensil transmitted from the temperature sensor.

Provided is a table top including: an upper plate, which is constituted by a plate-shaped non-magnetic member so as to support an electronic or cooking device placed thereon; an energy supply module, which is disposed under the upper plate so as to supply energy to the electronic or cooking device; at least one light source configured to generate light; and at least one light-transmissive portion, which is provided in the upper plate and through which the light generated by the light source is transmitted; and at least one light guide configured to guide the light, generated by the light source, to the light-transmissive portion, wherein the at least one light guide allows at least a portion of the light, generated by the light source, to be emitted upward from the upper plate through the light-transmissive portion.

An induction cooking hob and a method for heating food as well as a computer program product are disclosed. Based on information of a micro-electromechanical system (1500) in combination with a temperature sensor associated to a heating zone, vibrations can be detected and a heating zone associated with the boiling substance can be properly discriminated from one supporting a pot having a non-boiling substance in it. Subsequent simmering of the substance can be automatically effected. An indication will be provided to a user (1680), and an automated function can be started (1610) including boiling and subsequent simmering, respectively indication of a boiling substance on any of the heating zones on an induction hob (1000).

The invention relates to a method for controlling a cooking appliance (1) with a temperature sensor (5), the cooking appliance (1) comprising at least one heating power transferring element (2) for heating a cookware item (3) placed on a cooking support (4), the method comprising the steps of: —Gathering temperature information related to the cookware item (3) or its content with the temperature sensor (5) at or in the cookware item (3), —after a heat-up process, gathering information regarding a power reduction action initiated by a user input; —evaluating temperature information provided by the temperature sensor (5), said temperature information being correlated with the temperature of the cookware item (3) or the cookware content; —providing temperature lock information to the user if the variation of the temperature of the cookware item (3) or the cookware content is within a certain temperature variation range; —after providing temperature lock information, receiving temperature lock confirmation from the user; —after receiving temperature lock confirmation, controlling the provision of heat energy to the cookware item (3) or the cookware content based on temperature information provided by the temperature sensor (5) such that the temperature of the cookware item (3) is maintained within a given temperature range.

An induction heating device and a method for sensing a cooking vessel on an induction heating device are provided. The induction heating device may include a controller that converts a resonance waveform generated as current is applied to a sensing coil into a square waveform. The controller may determine whether a cooking vessel placed on the induction heating device has an inductive heating property based on a number of pulses of the converted square waveform.

An induction heating system including a container for storing a substance; a heating element in thermal contact with the substance; a machine readable tag in thermal contact with the substance, the tag having a machine readable temperature-dependant characteristic; an interrogator for reading the temperature-dependant characteristic of the tag and for determining the current temperature of the substance; an induction heater for generating an AC magnetic field to heat the heating element; and a heater controller for controlling operation of the induction heater, in response to the substance temperature determined by the interrogator, to heat the substance.

An oven appliance, as provided herein, may include a plurality of chamber walls, a bottom heating element, a base panel, and a cooking plate. The plurality of chamber walls may define an oven chamber. The plurality of chamber walls may include a back wall, a top wall, a first side wall, a second side wall, and a bottom wall. The bottom heating element may be mounted above the bottom wall to heat a cooking surface within the oven chamber. The base panel may be disposed over the bottom heating element. The base panel may define an oven vent and a receiving zone spaced apart from the oven vent. The base panel may further define an enclosed region with the bottom wall about the bottom heating element. The cooking plate may be disposed on the base panel within the receiving zone. The cooking plate may define the cooking surface.

An induction cooking apparatus that includes a plate that is configured to accommodate a cooking vessel; a first coil that is located under the plate; a second coil that is located under the plate and adjacent to the first coil; and a temperature detector that is located on the plate and that includes: a resistor element having a resistance value that is changed based on a temperature of the cooking vessel that is inductively heated by the second coil is disclosed.