Method and apparatus for quickly cooking comestibles

摘要

Steam heating used with conventional heating techniques achieves a rapid boiling point. An intelligent electronic control system which uses sensors placed at various points in the system to monitor and/or control cooking, interacts with the Internet to determine cooking steps, powers embedded electronics in vessels by RF energy, and adjusts the heating temperatures of the contents of the vessel as a function of time. A stove will provide configurable tubes with a coupling unit at their end to attach various steam wands easily moved into position that provide this steam to vessels placed on a grill. Delicate cooking of comestibles can be achieved by maintaining a controlled temperature or cycling the temperature to maximize cooking without losing significant nutrients of the comestibles. Small coupling holes introduce steam at the bottom surface of a vessel to efficiently cook comestibles. The coupling holes have a radius which stratifies the Young-Laplace equation.

主权项

1. A heating apparatus comprising:
a vessel positioned on a grill, the grill positioned over a first heating element, the first heating element configured to transfer a first heat transfer to the vessel; a water source coupled to a heating cavity; a second heating element contained in the heating cavity; a first end of a tube assembly coupled to the heating cavity; a second end of the tube assembly coupled to a steam wand, wherein the tube assembly is configured to insert the steam wand into an inner volume of the vessel; a first pressure unit coupled between the heating cavity and the first end of the tube assembly; and an intelligent electronic control system adapted to adjust: a) a first pressure within the heating cavity by controlling the first pressure unit, b) the first heat transfer between the first heating element and the vessel, c) a second heat transfer between the second heating element and the heating cavity, or d) any combination of a), b), or c).