A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

A cooking rack system for placement in a container or kitchen sink, the cooking rack including spaced hollow members with openings therealong and spaced support members extending between the spaced hollow members along the lengths of the hollow members.

A cooking rack system for placement in a container or kitchen sink, the cooking rack including spaced hollow members with openings therealong and spaced support members extending between the spaced hollow members along the lengths of the hollow members.

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

A Lasagna noodle cooking and drying rack including, a plurality of noodle cooking shelves formed from a plurality of horizontal shelf arms and a plurality of horizontal support members with the horizontal shelf arms attached to a plurality of vertical shelf support structures at an incline to hold the noodles securely on their individual shelves during the cooking process. Cooking the noodles on their individual shelves prevents the noodles from sticking together and promotes even cooking of the noodles which in turn prevents them from breaking apart when they are removed from the cooking water. The Lasagna noodle cooking and drying rack has a removable handle which can be hooked on to the two end vertical support structures to lift the rack from the cooking pot. The Lasagna noodles can be drained and dried on their individual shelves after the rack is lifted out of the cooking water.