| 摘要 |
A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water. A mechanism for heating the water within the cooking medium chamber is provided either within the chamber itself or adjacent the chamber with a control device being provided to co ntrol a temperature of the top cooking surface wherein the temperature of the top cooking surface is uniform over an entire exposed surface of the top cooking surface.
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