A cooking apparatus includes a first electric heating element, a reflective surface below the first electric heating element, and a cooking surface above the first electric heating element. The cooking surface is heated by radiant energy from the electric heating element and becomes heated to emit heat to food on the cooking surface.

A tunnel tube cooking pot that substantially improves thermal absorption of an aluminum boiling pot by welding specially designed and tuned pieces of aluminum channel or tubing on the bottom of the pot.

Provided is an article of cookware and a method of making the same. The cookware has at least one stainless steel layer and at least one copper layer metallurgically bonded directly to the at least one stainless steel layer via solid state bonding. The at least one stainless steel layer may be a ferritic stainless steel layer, and the at least one copper layer may be a grain stabilized copper. The at least one stainless steel layer may be made from a 400 series stainless steel, such as a 436 stainless steel alloy, a 439 stainless steel alloy, or a 444 stainless steel alloy. The at least one copper layer may be made from a high purity, oxygen free copper alloy, such as a C101 copper alloy, a C102 copper alloy, or a C107 copper alloy.

An adhesive bituminous sheath for building includes bitumen and an adhesivizing additive mixed with the bitumen, wherein the ahesivizing additive is an aliphatic and cycloaliphatic resin.

A cooking apparatus for the cooking of bacon in a microwave oven, the apparatus including a base member and a lid which is removably co-operable therewith, wherein: the base member including a bottom and a peripheral side wall extending upwardly therefrom, the bottom of the base member having an inside cooking surface being of an arcuate shape when viewed in end elevation such that the cooking surface is higher at a centre portion of the arcuate shape than at an end portion, such that liquids can run from the centre portion to the end portion, the cooking surface of the base member further including a plurality of spaced-apart ribs extending substantially transversely thereof; and wherein the lid includes a top and a peripheral side wall extending therefrom, wherein the lid, when viewed in end elevation, curves from the top to the peripheral side wall.

A vessel for cooking food on induction or conventional surfaces, including a shaped body defining a surface that delimits a volume for containing a food, and a metal element, preferably ferromagnetic, arranged on the bottom of the vessel, the bottom having a plurality of first surfaces which define a support surface and a plurality of second surfaces recessed with respect to the support surface, the first and the second surfaces being interconnected by third surfaces tilted with respect to the support surface or perpendicular thereto, the ferritic plate/disc element having a plurality of holes filled with material constituting the body for the mutual fixing of the body to the plate/disc; at least one part of the holes is provided on at least one part of the third surfaces tilted with respect to the support surface.

Provided is a grill pan comprising a base with an aperture configured for the egress of fat, oil and grease from the grill pan and a closure device configured to operably open and close the aperture.

A saucepan is provided, which includes a saucepan body (1) and a handle (2) fixedly attached to the saucepan body (1). The saucepan body (1) includes a bottom (10) and four sidewalls surrounding the bottom (10). The sidewalls (11) are arcuate surface. The sidewalls (11) are connected with the bottom (10) through fillets. The sidewalls of the saucepans according to the embodiments of the present disclosure are designed as arcuate surface. Therefore, the capacity of the saucepans is increased, and the food in the saucepans is easy to be gathered and thus easy to be transferred into tableware. The convenience of use is improved.

A device for cooking proteins is provided. The device includes first and second pans. Each pan includes a base and an alignment wall. The bases each have a top surface with a non-stick coating. The alignment walls each include a cutout to provide a space for a food product to be disposed therein such that the top surface of the first and second pans cook a food product disposed therein.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.