In a cooking system comprising a cooking field with a cooking surface which is permeable to electromagnetic fields (e.g. one made from "Ceran") and a cooking vessel placed on and externally heated by the cooking surface, the base of said vessel being temperature-regulated, the temperature of the cooking vessel base is read by electromagnetic wireless means from below through the cooking surface and applied in order to effect thermostatic regulation by adjusting the cooking output. The electrical resistance of the cooking vessel base is measured as damping of a transmitting device which is located beneath the cooking surface and provided with a system for setting a target temperature; the measurement obtained is evaluated as a measure of its temperature.
