An electric stove comprising a first body made of thermally conductive material and defining a hermetically sealed first chamber; a second body made of thermally conductive material and defining a hermetically sealed second chamber, inside which is contained the first body to make, between the first and the second body, at least one interspace containing at least one working fluid to be heated; a heating device/element/component/unit or the like (or heater), arranged dipped in the working fluid and electrically operable to heat the latter.

A cooking appliance is provided that includes a cooktop and a double oven. A first oven may be a standard radiant or convection oven. A second oven comprises a combined toaster-oven and air fryer. The combined toaster-oven and air fryer can include a heat source that is the same as or different from the heat source of the first oven. The heat source of the second oven can include a plurality of graphite bake heating elements and a plurality of graphite broil elements. The second oven includes a fan disposed configured to provide targeted air flow directly onto a food load that is placed inside said second oven.

A cooking equipment running method and device are provided, and relate to the technical field of terminals. The method includes: a current running mode is acquired if it is detected that a water level of cooking equipment exceeds a preset water level during a running process of the cooking equipment; a target running mode is determined according to the current running mode, heating power in the target running mode being less than heating power in the current running mode; and the current running mode is switched to the target running mode.

A steaming system is for steaming food. The steaming system including a base component adapted for receiving fluid therein, the base component being adapted to cooperate with a steam generating apparatus configured to heat up said fluid to produce steam. The steaming system also includes at least one steaming component includes a steaming compartment adapted to contain food to be steamed, the at least one steaming component being operatively mounted on the base component and being in fluid communication therewith. The steaming system is operable in a steaming configuration where the components are stacked onto one another to allow circulation of steam from the base component to the steaming compartment. The steaming system is further operable in a storage configuration where the base component is contained within the steaming compartment.

An electronic device and a system are to be provided in order to allow, at any time, monitoring of a cooking state (as a system state) of a product cooked preferably in a liquid. This is achieved by means of a hermetically sealed body with an electronic arrangement accommodated in the body. The arrangement comprises an electronic assembly (10) with a model-forming arithmetic unit (11) and a temperature sensor (20) adapted and arranged to measure an ambient temperature of the body. In addition, an electric power source (30) and a radio interface (50) with an antenna (52) are provided, the model-forming arithmetic unit simulating a model of a cooking behavior of a foodstuff to be cooked. Information on the current cooking state of the foodstuff is transmitted from the transmission unit (52) to a receiver (a smart device) spaced apart from the hermetically sealed body.

A process and apparatus for heating, cooling or heating and cooling multiple chambers of a food preparation device utilizing heated and/or cooled nebulized water particles and heated and/or cooled compressed air. The steps of heating include heating water contained in reservoir located outside of the cooking chambers, heating compressed air, conveying the heated water and the heated compressed air to at least one nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air. The steps of cooling include cooling water contained in an additional reservoir located outside of the cooking chambers, cooling compressed air, conveying the cooled water and the cooled compressed air to at least one nebulizer, nebulizing the cooled water into cooled water particles and introducing the cooled water particles into the cooking chamber via the cooled compressed air.

A process and apparatus for heating, cooling or heating and cooling multiple chambers of a food preparation device utilizing heated and/or cooled nebulized water particles and heated and/or cooled compressed air. The steps of heating include heating water contained in reservoir located outside of the cooking chambers, heating compressed air, conveying the heated water and the heated compressed air to at least one nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air. The steps of cooling include cooling water contained in an additional reservoir located outside of the cooking chambers, cooling compressed air, conveying the cooled water and the cooled compressed air to at least one nebulizer, nebulizing the cooled water into cooled water particles and introducing the cooled water particles into the cooking chamber via the cooled compressed air.

An assembly for magnetic induction or magnetocaloric heating of a cooktop surface. One or more magnetic/electromagnetic plates are rotated by a motor or other rotary inducing input in proximity to a stationary supported magnetocaloric heating material conductive plate. Joule heating and eddy currents are generated through oscillating of magnetic fields at a given frequency when magnets/electromagnets rotate, and which is conducted through the magnetocaloric heating material via conduction and emanates from an exposed surface thereof. Conventional heating elements, such as resistor coils, are integrated into the magnetocaloric cooktop material in order to provide fast initial heat up of the materials and can be de-powered once inductive heating of the magnetocaloric material achieves desired performance levels. The housing interior can be sealed and contain a volume of any type of thermal fluid oil, lubricant or refrigerant or any other fluid with high specific heat capacity and high boiling point for providing any heat transfer properties.

An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.

An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.