A cooking system is disclosed. The cooking system includes a microwave and a display device. The microwave is configured to in response to a received user command, generate a first image by photographing a cooktop located below the microwave through a first camera or generate a second image by photographing an inside of the microwave through a second camera. The microwave is also configured to transmit at least one of the first image and the second image to the display device. The display device is configured to receive the at least one of a first image and the second image from the microwave and display the received at least one image.

A pulsed electromagnetic irradiation system for water treatment including raw water supply unit in fluid communication with a reaction vessel, a multimode cavity in which the reaction vessel is partially positioned. A magnetron generator is positioned adjacent the multimode cavity and is electromagnetically coupled with liquid within the reaction vessel. A stirring motor is positioned adjacent a bottom surface of multimode cavity and operatively coupled with the reaction vessel to stir the liquid within reaction vessel. A parabolic arm air cooled condenser is terminally connected to the reaction vessel to be in fluid communication with the reaction vessel. A gravity vacuum funnel, where the gravity vacuum funnel is in communication with a first air/water cooled condenser. The first air/water cooled condenser outputs fresh water to a fresh water storage unit.

A heating power control system includes a storage that stores cooking information including a cooking process being executed using a cooking appliance, a receiver that receives detection information indicating an absence or a presence of a user of the cooking appliance, and a controller that determines whether or not the user is absent for a predetermined period of time based on the detection information, determines, based on the cooking information, whether or not the cooking process is a heating process when the user is determined to be absent for the predetermined period of time, determines, based on the cooking information, a control method of controlling heating power of the cooking appliance when the cooking process is determined to be a heating process, and controls the heating power of the cooking appliance by the control method.

A cooking system is disclosed. The cooking system is configured to prepare a selected food over a desired time period. The cooking system comprises a controller in communication with a heating apparatus and a user interface. The controller is configured to access a cooking database for the selected food and display a range of available times for the desired time period according to the cooking database. The controller is further operable to receive a selection of the desired time period from the user interface and control the heating apparatus to heat a food load to prepare the selected food to a predetermined quality in the desired time.

An electromagnetic cooking device is disclosed. The cooking apparatus comprises a heating cavity and at least one electromagnetic energy source configured to generate radiation in communication with the heating cavity via a supply cavity. The cooking apparatus further comprises a first port configured to emit the radiation into a first region of the heating cavity from the supply cavity and a second port configured to emit the radiation into a second region of the heating cavity from the supply cavity. A septum is disposed along the supply cavity. The septum is configured to adjust a proportion of the radiation emitted from the first port and the second port into the heating cavity.

Using a memory that manages a user log including at least a cooking time and a food to be cooked with a cooking device used by each user in a plurality of users, a recommended cooking time corresponding to a first user's food to be cooked included in recommended cooking times for respective foods calculated based on cooking times with the cooking devices is acquired from a server, a user interface that prompts the first user to select one of candidates of cooking times including at least the recommended cooking times is displayed on a display, and in response to detecting that a cooking time is selected by performing an input operation on the user interface, a setting command to set the selected cooking time is output to the first cooking device.

An IoT-based system and method are described having an IoT hub including an accelerometer. For example, one embodiment of a system comprises: an Internet of Things (IoT) service, a plurality of IoT devices, each IoT device comprising a first secure communication module, and an IoT hub in communication with the plurality of IoT devices. The IoT hub comprising: a microcontroller unit to execute application-specific program code, a second secure communication module to establish a first secure communication channel with the IoT service and a plurality of second secure communication channels with the plurality of IoT devices, and a sensor to detect physical movements of the IoT hub and to change an operating mode of the IoT hub from a first operating mode to a second operating mode based on the physical movements.

Consumer interfaces, systems and methods for preparation, conditioning and information of nutritional substances are provided. Embodiments further relate to preparation and conditioning of nutritional substances in conjunction with the collection, transmission, and use of information regarding a current nutritional, organoleptic, or aesthetic value of the nutritional sub stance.

A cooking apparatus for cooking ingredients packaged together in a package is provided. The cooking apparatus includes a cooking device and a barcode reader. The cooking device includes a housing defining a cooking room for accommodating the ingredients therein, a cooking unit for heating contents in the cooking room, and a control module electrically connected to the cooking unit for controlling operation of the cooking unit. The barcode reader is electrically connected to the control module, and scans a barcode on the package representing data related to information about the ingredients, decodes the barcode so as to obtain the data, and transmits the data to the control module that controls operation of the cooking unit based on the information.

A control method for controlling a terminal device includes using a memory that manages cooking appliance logs each including at least a cooking time of a food and first information indicating an age-related deterioration level of one of the cooking appliances to acquire, from among candidates of a recommended cooking time calculated based on the first information and the cooking time and stored in a server apparatus, third information indicating a recommended cooking time corresponding to second information indicating an age-related deterioration level of the first cooking appliance, displaying, on a display, a user interface that allows a user to select one of the candidates including at least the recommended cooking time for the first cooking appliance using the third information, and outputting a setting command for setting the selected cooking time to the first cooking appliance upon detecting selection of one of the cooking times through the user interface.