A portable food and beverage heating device including an elongated heating element designed to be immersed in a substance and to radiate heat to increase the temperature of the substance. The device further including a removable cap designed to act as an intermediary between a power supply and the elongated heating element, such that in one embodiment the heating element can only receive power from the power supply when the removable cap is secured to a second end of a housing. Additionally, the device includes several safety features like a non-conductive heat-resistant tip, a burn guard, a non-conductive fastener, and optional foldability or removability of the heating element all of which are designed to safeguard against personal injury to a user, or damage to a container holding the substance being heated.

A modular, top-loading, food transport cabinet and serving platform apparatus is disclosed in various embodiments. The food transport cabinet and serving platform is advantageous because it is alternatively configurable in both a transport condition (e.g., for transporting or delivering prepared food while maintaining a desired (hot or cold) temperature of the food) and a serving condition (e.g., presenting the prepared food for serving while maintaining a desired (hot or cold) temperature of the food). The apparatus can be configured to accommodate various food presentation and serving requirements and arrangements, including heating (e.g., chafing or direct heat) and chilling (e.g., ice) without having to remove the food items to be presented and served from the food transport cabinet to a special serving platform.

A kitchen appliance, method, system and computer readable medium for sous vide cooking are disclosed. The kitchen appliance includes: a heater for heating fluid; a first temperature sensor for sensing a temperature of a food item contained in a sous vide bag within the fluid; a second temperature sensor for sensing a temperature of the fluid; and a controller, operatively connected to the heater and in communication with the temperature sensors, wherein the controller comprises a memory and a processor configured to: receive, from the first temperature sensor, one or more first temperature samples indicative of a temperature of the food item; receive, from the second temperature sensor, one or more second temperature samples indicative of a fluid temperature; control operation of the heater according to the one or more second temperature samples and a target cooking temperature; and store, in memory in a non-volatile manner, the one or more first temperature samples.

A pellet fueled apparatus having a continuous spark ignition system and swing-away warming rack is disclosed. The apparatus may include a power supply controller configured to cause a spark generator to create a continuous spark in a gap space between two electrodes for a duration greater than 2 seconds and up to 20 minutes uninterrupted. The apparatus, when embodied as a grill may include a warming rack that swings away from an underlying cooking surface when the grill lid is opened.

Cookware has both as copper and a stainless steel mesh embedded in the exterior facing surface of the bottom of the base. The embedding process work hardens the bottom of an aluminum cooper vessel. A ferromagnetic stainless steel is embedded into the cooper mesh, forming portion of the exterior bottom surface of the cookware to render the cookware compatible with induction cooking heat sources.

A stirring wand is configured for selective engagement with a mixing device. The stirring wand comprises a substantially vertical portion having an upper end and a lower end, a first tapered surface that includes a first pitch angle proximate the upper end of the substantially vertical portion and a second pitch angle proximate the lower end of the substantially vertical portion, a substantially horizontal portion having a base and a distal tip, and a second tapered surface extending from the base to the distal tip. The second tapered surface includes a third pitch angle proximate the base and a fourth pitch angle proximate the tip.

A two-story electric platter where more pots can be heated over the same ground surface. The second story may be removable or permanently attached to the first electric platter. An optional guard rail can protect the pots from falling off the electric platter.

A microwavable thermodynamic element that can be used to reduce the cooling rate of an object that has been previously heated to a temperature greater than the ambient temperature of the object or for use in the reduction of the cooling rate of a heated liquid by immersion of the thermodynamic element into the liquid.

A cooking system is provided. The cooking system includes a user equipment and one or more cooking apparatuses. The user equipment may include a user interface configured to receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user, a first transceiver configured to transmit information on the food model to the one or more cooking apparatuses, and a first processor configured to transmit information of the food model to the plurality of cooking apparatuses via the first transceiver. Each of the one or more cooking apparatuses may include a second transceiver configured to receive information on the food model from the user equipment, a food shaping device configured to discharge food ingredients, a food heating device, and a second processor.

A cooking system is provided. The cooking system includes a user equipment and one or more cooking apparatuses. The user equipment may include a user interface configured to receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user, a first transceiver configured to transmit information on the food model to the one or more cooking apparatuses, and a first processor configured to transmit information of the food model to the plurality of cooking apparatuses via the first transceiver. Each of the one or more cooking apparatuses may include a second transceiver configured to receive information on the food model from the user equipment, a food shaping device configured to discharge food ingredients, a food heating device, and a second processor.