A method of determining heating strategies for a cooking appliance (10) includes obtaining geometry dimensions, power values, and frequency values of the cooking appliance (10), selecting a food item (14) and obtaining a food geometry, permittivity value, and initial temperature of the selected food item (14). A heating pattern (28) for heating the selected food item (14) is estimated based on the food geometry, permittivity value, and initial temperature of the selected food item (14) and data indicative of the estimated heating pattern (28) is inputted to an operating control system (21) to achieve the estimated heating strategy.

Embodiments of the present disclosure relate to a cooking appliance using artificial intelligence and an operation method thereof. The artificial intelligence cooking appliance may include: a driving device for cooking a product to be cooked; an image sensor configured to obtain an image related to the product to be cooked; and at least one processor connected operatively to the driving device and the image sensor. The at least one processor may control the cooking appliance to obtain the image related to the product to be cooked, to obtain cooking information of the product to be cooked, on the basis of the image, and to cook the product to be cooked, on the basis of the cooking information.

Disclosed herein is a terminal device and a cooking apparatus capable of guiding an arrangement of a food item in the cooking apparatus comprising a plurality of heat sources to form a plurality of cooking zones having different heating characteristics. The terminal device comprises an imaging device, a user interface provided to display an image captured through the imaging device and provided to receive an input from a user, and a controller configured, in response to determining that the captured image corresponds to an image of a cooking apparatus and in response to obtaining food item information from the user, to control the user interface to display an augmented reality (AR) image of the food item superimposed on a recommended cooking zone among a plurality of cooking zones of the cooking apparatus.

A cooking appliance and methods for operating the same in a crisp reheat cycle are provided. In one example aspect, the cooking appliance includes features for crisp reheating a food item that has been cooked and chilled thereafter. The cooking appliance includes a casing defining a cooking cavity configured to receive food items. The cooking appliance also includes a controller. The controller can access data that provides a plurality of crisp reheating instructions for operating the cooking appliance in a crisp reheat cycle for various food items. The controller retrieves a crisp reheating instruction associated with a food type selected by a user. The controller then commences the crisp reheat cycle by activating heating elements of the cooking appliance, such as a microwave module, an upper heater module, a lower heater module, and a convection module.

A battery powered microwave apparatus for microwaving food items without a power supply includes a housing. A housing front side has a door aperture extending through to a housing cavity. A door is pivotably coupled to the housing front side to selectively cover or uncover the door aperture. A microwave is coupled within the housing. A plurality of controls is coupled to the housing front side and is in operational communication with the microwave. A power supply is coupled within the housing and is in operational communication with the microwave. A battery bank includes a plurality of contacts and a plurality of battery supports configured to selectively receive a plurality of portable tool batteries to power the apparatus.

An oven may include a cooking chamber, a user interface, a first energy source, a second energy source and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The first energy source may provide primary heating of the food product placed in the cooking chamber. The second energy source may provide browning for the food product. The cooking controller may be operably coupled to the first and second energy sources. The cooking controller may include processing circuitry configured to enable an operator to make a browning control selection via the user interface by providing operator instructions to a selected control console rendered at the user interface. The selected control console may be selected based on a cooking mode of the oven. The browning control selection may provide control parameters to direct application of heat to the food product via the second energy source.

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

A cooking apparatus is disclosed. The cooking apparatus may include a cooking compartment in which food is placed, a control substrate configured to receive an input of user manipulation, a communicator configured to receive cooking data from an external electronic device by a wireless communication method, and be mounted on a backside of the control substrate and a processor configured to perform cooking based on at least one of the user manipulation input through the control substrate and the received cooking data.

A control method causes a computer of an information terminal apparatus to perform a process including: receiving, from a first server, first display data causing a user of the information terminal apparatus to confirm the purpose of use of recipe information and asking for the permission to collect the recipe information; accessing a second server and receiving selected recipe information and control data for a cooker for preparation based on the selected recipe information; and when it is selected to permit collecting the recipe information for a purpose of use related to health care, and it is determined that selected recipe information corresponding to the set control data has an identifier indicating that the recipe is for food related to a specific constitution, disorder, disease, or allergy, transmitting the selected recipe information with the identifier, in association with a user ID of the information terminal apparatus, to the first server.

Provided is a cooking device capable of being provided with a radio communication device so that the radio communication device establishes a satisfactory communication, instead of (i) further providing any special configuration in which the radio communication device is provided and (ii) making any change in structure of the cooking device. According to a cooking device (1), a space for providing a radio communication adapter is secured in a frame (3b) of a door (3) or in a circuit storing section (50), made of a nonmetal, which is configured to store a driving circuit of a display operation section (5).