A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material comprising an inhibitively conductive hydrophobic material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature.

According to one example, a cookware apparatus includes a vessel. The vessel includes a bottom, and a sidewall surrounding the bottom and extending upward from the bottom so as to form a fluid retaining interior region. The sidewall terminates at a rim. The vessel also includes a channel extending through a portion of the bottom and further extending upward into and through a portion of the sidewall. The channel has an opening positioned in an external surface of the sidewall. The cookware apparatus further includes a thermal sensor positioned within the channel. The thermal sensor extends through the portion of the bottom and further extends upward into and through the portion of the sidewall.

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).

A cooking hob includes a cooktop defining a major surface extending between a plurality of sides and a plurality of edge surfaces extending away from the major surface at respective sides thereof and a plurality of burner units disposed at the major surface within respective sections of the major surface. The cooktop further includes a lighting assembly affixed with the cooktop opposite the major surface and extending adjacent at least two of the sections of the major surface and including a plurality of lighting elements respectively exposed at respective portions of the edge surfaces corresponding with the sections of the major surface.

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.

A placeable cooktop utensil includes: a handle for handling the placeable utensil; a controller; a transmitter unit for transmitting signals from the placeable utensil to the cooktop; and at least one input unit having at least one input area integrated in the handle for a user of the placeable utensil to input a user command, the transmitter unit and the at least one input unit being connected in signal communication with the controller, and the cooktop being controllable by the user command. The handle has a gripping portion for gripping and manually moving the placeable utensil and at least one input portion. The at least one input area is in the at least one input portion. At least one sensor for detecting the handle being approached and/or contacted by the user, is in the gripping portion.

The present disclosure relates to a cooking apparatus having a heating module capable of moving in a two-dimensional space and, particularly, to a cooking apparatus comprising: an upper plate configured to support a cooking vessel, a heating module disposed movably in a space provided under the upper plate and included a coil, and a rail disposed under the heating module to guide movements of the heating module, wherein electric current is supplied to the rail and the heating module supplies an alternating current through the rail. According to the present disclosure, the heating module supplies a current through the rail rather than receiving a current through a separate connection coil or wiring from an external power supply, thereby enabling shorting or disconnection of a current to be prevented even if the heating module moves.

According to one example, a cookware apparatus includes a vessel. The vessel includes a bottom, and a sidewall surrounding the bottom and extending upward from the bottom so as to form a fluid retaining interior region. The sidewall terminates at a rim. The vessel also includes a channel extending through a portion of the bottom and further extending upward into and through a portion of the sidewall. The channel has an opening positioned in an external surface of the sidewall. The cookware apparatus further includes a thermal sensor positioned within the channel. The thermal sensor extends through the portion of the bottom and further extends upward into and through the portion of the sidewall.

A wireless temperature maintenance container has an accommodating space accommodating a transmitter circuit and a receiver circuit. The transmitter circuit comprises a first power processing circuit and a transmitter coil. The first power processing circuit receives a utility power and outputs a first direct current. The transmitter coil receives the first direct current and generates a magnetic field. The receiver circuit comprises a receiver coil, a second power processing circuit and a temperature controller. The magnetic field passes the receiver coil and an alternating current is generated. The second power processing circuit receives the alternating current and outputs a second direct current. The temperature controller receives the second direct current to control the temperature of the container. The transmitter circuit is on the first circuit board, and the receiver circuit is on the second circuit board. Distance between the first circuit board and the second board is 2 mm˜4 mm.