A sous-vide circulator cooker that sounds an audible alarm when the system raises the temperature of the water to a determined temperature. The sous-vide circulator cooker includes temperature sensors, heaters and a pump to circulator temperature controlled fluids. The system also contains a speaker or buzzer that can play alarms or music when the system comes to a predetermined temperature. In at least one embodiment, the sous-vide circulator can also distinguish between self-heating and user-induced temperature changes, and will sound alarms accordingly.

A heating apparatus and a cooking apparatus including the same are disclosed. The disclosed invention comprises: a housing having an accommodation space formed therein and an opened upper part; a container, which is inserted into the accommodation space inside the housing, and has an opened upper part and a space formed therein for accommodating fluid; a heating part for heating the fluid accommodated inside the container; and a cover for covering the opened upper part of the housing, wherein the cover includes a cover main body part, which is provided to have a length extending in the longitudinal direction and a width extending in the horizontal direction, is provided at the housing so as to be rotatable between an opening position at which the opened upper part of the housing is opened and a closing position at which the opened upper part of the housing is closed, and covers the opened upper part of the container at the closing position so as to seal the container.

A heating apparatus and a cooking apparatus including the same are disclosed. The disclosed invention comprises: a housing having an accommodation space formed therein and an opened upper part; a container, which is inserted into the accommodation space inside the housing, and has an opened upper part and a space formed therein for accommodating fluid; a heating part for heating the fluid accommodated inside the container; and a cover for covering the opened upper part of the housing, wherein the cover includes a cover main body part, which is provided to have a length extending in the longitudinal direction and a width extending in the horizontal direction, is provided at the housing so as to be rotatable between an opening position at which the opened upper part of the housing is opened and a closing position at which the opened upper part of the housing is closed, and covers the opened upper part of the container at the closing position so as to seal the container.

A thermal immersion circulator can comprise a heater including a hollow cylindrical main body having an inlet opening at a first end thereof and an outlet opening in a side wall thereof. The heater can include a flexible circuit board having a plurality of resistive bands controlled by controlling electronics such as TRIACs, which can be water-cooled. A thermal immersion circulator including such a heater can be used in scientific laboratories or sous vide food cooking.

A thermal immersion circulator can comprise a heater including a hollow cylindrical main body having an inlet opening at a first end thereof and an outlet opening in a side wall thereof. The heater can include a flexible circuit board having a plurality of resistive bands controlled by controlling electronics such as TRIACs, which can be water-cooled. A thermal immersion circulator including such a heater can be used in scientific laboratories or sous vide food cooking.

A set of nestable and stackable cookware, for example, a set of pots and pans, is maintained in a stable configuration by stops attached to the outer walls of the cookware. Each stacked and nested item of cookware is supported on the rim of the lower item by two stops attached to its outer wall, on opposite sides of the item, so that the wall and base of the item is not contacting the lower item. Either or both of the stops include a handle extending outwardly from the stop.

A set of nestable and stackable cookware, for example, a set of pots and pans, is maintained in a stable configuration by stops attached to the outer walls of the cookware. Each stacked and nested item of cookware is supported on the rim of the lower item by two stops attached to its outer wall, on opposite sides of the item, so that the wall and base of the item is not contacting the lower item. Either or both of the stops include a handle extending outwardly from the stop.

Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

A system and method for cooking food in a valved pouch. In an exemplary embodiment, the system includes a vacuum sealer that vacuum seals uncooked food in the pouch; a cooker that heats the vacuum sealed pouch containing the uncooked food to cook the food; and a control that modulates a cooking temperature and a cooking time at which the cooker cooks the vacuum sealed pouch containing the uncooked food to selectively partially or completely cook the food in the vacuum sealed pouch. The cooking temperature and cooking time are selected such that the valve of the vacuum sealed pouch remains closed in the cooker throughout the cooking time. The valve is selected to open during subsequent retherming of the cooked food in the vacuum sealed pouch to allow steam and/or vapor to escape from the pouch to the ambient.