A dual wall cooking vessel; the dual wall cooking vessel includes a cooking vessel having at least one handle, a top-rim, a base, an inner-wall, and an outer cylindrical columnar wall. The outer cylindrical columnar wall encircles the inner-wall and extends downwardly and forming a channel between the inner-wall and the outer cylindrical columnar wall. A lower perimeter of the outer cylindrical columnar wall arcing in an outward projection to form a drip-catcher. The channel is closed at the top-rim and open at the base to allow heat to travel to and within the channel. The channel is configured to retain and circulate thermal energy during use on a heated surface to provide increased thermal energy retention and distribution during use.

A cooking device according to one example embodiment includes a base having a top surface positioned to contact a cooking vessel configured to hold food during cooking. The base includes a heater having a ceramic substrate and an electrically resistive trace on an exterior surface of the ceramic substrate. The heater is positioned to supply heat generated by applying an electric current to the electrically resistive trace to the top surface of the base for heating the cooking vessel to heat food in the cooking vessel. In some embodiments, the electrically resistive trace includes an electrical resistor material thick film printed on the exterior surface of the ceramic substrate. In some embodiments, the electrically resistive trace is positioned on a top surface of the ceramic substrate that faces upward toward the top surface of the base.

A cooking device according to one example embodiment includes a base having a top surface positioned to contact a cooking vessel configured to hold food during cooking. The base includes a heater having a ceramic substrate and an electrically resistive trace on an exterior surface of the ceramic substrate. The heater is positioned to supply heat generated by applying an electric current to the electrically resistive trace to the top surface of the base for heating the cooking vessel to heat food in the cooking vessel. In some embodiments, the electrically resistive trace includes an electrical resistor material thick film printed on the exterior surface of the ceramic substrate. In some embodiments, the electrically resistive trace is positioned on a top surface of the ceramic substrate that faces upward toward the top surface of the base.

The present invention provides packages pre-packed with nuts/seeds for roasting thereof in a microwave.

A cooking device according to one example embodiment includes a base having a cooking vessel for retaining food for cooking. A lid is movable relative to the base between an open position and a closed position. A heater assembly is positioned on the lid for supplying heat to a surface of the lid that covers the opening of the cooking vessel when the lid is in the closed position. The heater assembly includes a heater having a ceramic substrate. The ceramic substrate has at least one electrically resistive trace thick film printed on the ceramic substrate and at least one electrically conductive trace thick film printed on the ceramic substrate. The heater is configured to generate heat when an electric current is supplied to the at least one electrically resistive trace.

The present disclosure provides a housing assembly and a cooking appliance. The housing assembly includes a metal housing and an insulating member. The metal housing takes the shape of a disconnected ring on the whole, with a notch formed at a disconnected portion of the metal housing; the insulating member connects a disconnected end of the metal housing and covers the notch so that the housing assembly forms a closed-loop open circuit structure. According to the housing assembly provided by the present disclosure, as the metal housing is disconnected, and the disconnected portion of the metal housing is connected by the insulating member, so that the housing assembly is disconnected on the circuit, therefore, the magnetic field induction of the metal housing can be weaken to reduce the temperature rise.

A heat-collecting and energy-efficient pot for gas stove is formed of a main body, an outer casing outside said main body, a top edge made integrally with said main body, a base of said main body smaller than said top edge, a loop molded inwards at the bottom of said outer casing, said loop being in contact with said base, a plurality of through-holes evenly provided on said loop for the flame to pass through, two symmetrical handles on said outer casing, a plurality of smoke exhaust holes on the wall between said two handles at the upper end of said outer casing, and a heat-collecting chamber between said outer casing and said main body; when the heat-collecting and energy-efficient pot for gas stove is used, the extended flame enters the heat-collecting chamber via the through-holes and exchanges heat with the side wall of the main body to facilitate energy collection and the smoke is discharged from the smoke exhaust holes. It is verified that the use of this energy-efficient pot may significantly improve the thermal efficiency.

A heat-collecting and energy-efficient pot for gas stove is formed of a main body, an outer casing outside said main body, a top edge made integrally with said main body, a base of said main body smaller than said top edge, a loop molded inwards at the bottom of said outer casing, said loop being in contact with said base, a plurality of through-holes evenly provided on said loop for the flame to pass through, two symmetrical handles on said outer casing, a plurality of smoke exhaust holes on the wall between said two handles at the upper end of said outer casing, and a heat-collecting chamber between said outer casing and said main body; when the heat-collecting and energy-efficient pot for gas stove is used, the extended flame enters the heat-collecting chamber via the through-holes and exchanges heat with the side wall of the main body to facilitate energy collection and the smoke is discharged from the smoke exhaust holes. It is verified that the use of this energy-efficient pot may significantly improve the thermal efficiency.

A cooking device according to one example embodiment includes a base having a top surface positioned to contact a cooking vessel configured to hold food during cooking. The base includes a heater having a ceramic substrate and an electrically resistive trace on an exterior surface of the ceramic substrate. The heater is positioned to supply heat generated by applying an electric current to the electrically resistive trace to the top surface of the base for heating the cooking vessel to heat food in the cooking vessel. In some embodiments, the electrically resistive trace includes an electrical resistor material thick film printed on the exterior surface of the ceramic substrate. In some embodiments, the electrically resistive trace is positioned on a top surface of the ceramic substrate that faces upward toward the top surface of the base.

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.