HEATING POWER CONTROL METHOD AND COOKING APPARATUS

摘要

A method and apparatus for cooking material to be fried by heating in a cooking vessel wherein detection is made of a temperature of the cooking vessel and also of a temperature increase characteristic of the cooking vessel with a passage of time subsequent to a start of heating, a characteristic of the cooking vessel such as type of material for and a wall thickness of the cooking vessel is determined in a low temperature region of the temperature increase characteristic and the quantity of the cooking oil in the cooking vessel is determined in a high temperature region of the temperature increase characteristic. The heating power is controlled according to both a result of determination of the characteristic of the cooking vessel and a result of determination of the quantity of the cooking oil, thereby to accomplish a optimum cooking performance.