A sous vide assembly for use in a microwave oven includes an outer tank and an inner tank positioned inside the outer tank to define a heating gap therebetween. The inner tank and the outer tank are filled with water and are in fluid communication with each other through one or more apertures. One or more vertical dividers are positioned within the inner tank and extend along the vertical direction to define a plurality of food chambers and a cover is mounted over the one or more vertical dividers and is movable between an open position and a closed position to provide selective access to the plurality of food chambers and keep food submerged during the sous vide cooking process.

A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.

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.

An induction cooker includes a top plate on which a cooking container is placed; a heating coil placed below the top plate and that heats the cooking container; an infrared sensor placed below the heating coil and that detects infrared radiation emitted from the cooking container; a sensor casing that houses the infrared sensor; and a magnetic path forming member placed on a top face of the sensor casing. The magnetic path forming member guides magnetic flux passing above the infrared sensor by being generated from the heating coil.

Provided is a microwave treatment apparatus that can properly treat a treatment target using microwaves. The apparatus includes: a vessel 10 in which a treatment target 2 is arranged; a microwave irradiating unit 20 that irradiates an internal portion of the vessel 10 with microwaves; and heat generating member 30 that is provided inside the vessel 10 along the treatment target 2, generates heat by absorbing part of microwaves used for irradiation by the microwave irradiating unit 20, and transmits part of the microwaves. The microwave irradiating unit 20 irradiates a portion in which the heat generating member 30 is provided with microwaves, thereby heating the treatment target 2 from the outside through heat generation at the heat generating member 30, and directly heating the treatment target 2 with microwaves transmitted through the heat generating member 30.

There is provided a technique, which includes: a process chamber where a substrate is processed; a microwave oscillator configured to supply microwaves to the process chamber; and a controller configured to be capable of controlling the microwave oscillator to perform: a heating process where the substrate is heated with a first microwave, among the supplied microwaves, supplied at a first microwave power so that a process of supplying the first microwave during a supply time and a process of stopping the supply of the first microwave during a stop time shorter than the supply time are performed a predetermined number of times or for a first predetermined time; and a modifying process in which the substrate is supplied with a second microwave, among the supplied microwaves, at a second microwave power higher than the first microwave power for a second predetermined time while maintaining the second microwave power.

Methods and systems are provided for, applying RF power as part of an RF treatment. The RF power may be applied until a first target temperature is reached, wherein the first target temperature is less than a final target temperature. Responsive to the reaching the first target temperature, application of the RF power may be varied via a feedback control loop until final target temperature is achieved. The application of the RF power may be paused responsive to determining that a temperature spread is greater than a threshold.

A method includes: obtaining temperature-related information which is related to temperatures at portions of a cooking container, using a processor; recognizing an edge of the cooking container disposed in a cooking device that cooks by heating, and identifying an overheated portion in the edge where a temperature exceeds a threshold value, based on the temperature-related information using the processor; and transmitting emission instruction information to a light emitter, and causing the light emitter to emit light to the identified overheated portion.

Systems and methods for user configurable cooking appliances include receiving system resources having associated budgets, facilitating user allocation the system resources to a plurality of heating elements without exceeding the associate budgets, applying the system resources to the heating elements to heat one or more food substances within a cooking chamber, and selectively regulating delivery of the system resources to the heating elements such that no more than the associated budget of each of the system resources is delivered to the heating elements. Computing components can execute a heating algorithm to cook at least one food substance in the cooking chamber, detect a state change of the food substance, and modify the heating algorithm to reconfigure the system resources supplied to the heating elements in response to the state change and in accordance with user configured allocation and associated budgets for the system resources.

A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.