Electronic cooking pan systems and methods

• US 20040016348A1
• Filed: 07/24/2002
• Published: 01/29/2004
• Est. Priority Date: 07/24/2002
• Status: Abandoned Application

• Current Assignee: Richard Sharpe
• Original Assignee: Richard Sharpe
• Inventors: Sharpe, Richard
• Application Number:
  US10/205,333
• Publication Number:
  US 20040016348A1
• Time in Patent Office: Days
• US Class Current: 99/331
• CPC Class Codes: A47J 2202/00 Devices having temperature indicating means
• CPC Class Codes: A47J 36/321 the electronic control being performed over a network, e.g. by means of a handheld device
• CPC Class Codes: A47J 37/10 Frying pans, e.g. frying pans with integrated lids or basting devices
• CPC Class Codes: A47J 45/068 Handles having indicating means, e.g. for temperature A47J45/07 takes precedence
• CPC Class Codes: H05B 2213/06 Cook-top or cookware capable of communicating with each other

Abstract

A digital cooking pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data to provide indications to a user of the cooking pan regarding food cooked within the pan. The cooking pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides an electronic cooking system in which processing electronics generate a signal relating to cooking characteristics; the signal is transmitted to a cooking appliance controller connected to a cooking appliance to regulate energy output of one or more burners of the appliance. In this way, the heat generated by a cooking appliance for cooking in the digital cooking pan is automatically controlled while the pan is in use. The invention further provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user.

Claims

1. An electronic cooking system, comprising:

a pan for cooking food;

a handle connected to the pan for manipulating the pan;

one or more temperature sensors connected with the pan for generating signals indicative of one or more food characteristics of the pan;

a control module disposed in the handle and having (a) indication electronics connected with the sensors for providing at least one indication of the food characteristics to a user of the pan, and (b) an input interface for selecting one or more desired cooking characteristics;

a cooking appliance controller communicatingly connected with a cooking appliance for regulating energy output of at least one burner of the appliance based on the selected one or more desired cooking characteristics;

a transmitter connected to the control module for communicating a signal to the cooking appliance controller relating to the selected cooking characteristics; and

a receiver connected to the cooking appliance controller for receiving the signal from the transmitter.

2. A cooking system of claim 1, wherein the input interface is configured for the selection of a pan temperature.

3. A cooking system of claim 1, wherein the input interface is configured for the selection of a cooking duration at a selected temperature.

4. A cooking system of claim 1, wherein the signal communicated to the cooking appliance corresponds to a selected temperature.

5. A cooking system of claim 4, wherein the signal communicated to the cooking appliance further corresponds to at least one of a measured temperature and a burner position.

6. A cooking system of claim 1, further comprising a sensor probe connected with the control module and removably mounted with the handle for generating signals indicative of temperatures measured by the probe.

7. A cooking system of claim 6, wherein the sensor probe comprises a probe body housing a temperature sensor and a probe wire interconnecting the probe body with the control module, the probe wire facilitating the extension of the probe body to a location remote from the handle for measuring temperatures of cooking food and transmitting signals generated by the temperature sensor to the indication electronics.

8. A cooking system of claim 6, wherein the handle has an elongated slot configured to store the probe body therein.

9. A cooking system of claim 1, wherein the indication electronics display a measured temperature and a selected temperature.

10. A cooking system of claim 1, wherein the indication electronics comprise a liquid crystal display for displaying the at least one indication to the user.

11. A cooking system of claim 1, wherein the one or more cooking characteristics comprise pan temperature.

12. A cooking system of claim 1, wherein the control module is detachable and alternatively attachable with the handle, wherein the pan may be washed without the control module.

13. A cooking system of claim 1, wherein the indication electronics comprise voice synthesis electronics to electronically speak the at least one indication to the user.

14. A cooking system of claim 1, wherein the control module comprises memory for storing food doneness versus temperature settings for one or more food types.

15. A cooking system of claim 1, further comprising an audible alarm coupled with the control module for audibly informing a user of the pan system of one of temperature and food doneness of food within the pan.

16. A cooking system of claim 1, wherein the control module further comprises a processor for processing temperature sensor signals to associate one or more food characteristics corresponding to food cooking within the pan, the input interface being connected with the processor.

17. A cooking system of claim 16, wherein the indication electronics display a measured temperature and at least one of a food doneness and a food type.

18. A cooking system of claim 16, wherein the one or more food characteristics comprise food doneness.

19. A cooking system of claim 16, wherein the input interface is configured for selecting one of several food types, each food type being adjustably set to correspond to a selected cooking temperature.

20. A cooking system of claim 16, wherein the input interface is configured for selecting one of several food types, wherein the processor generates one or more food characteristics as a function of food type.

21. A cooking system of claim 20, wherein the input interface is further configured for selecting a food doneness, wherein the processor generates one or more food characteristics as a function of food type and the food doneness.

22. A cooking system of claim 16, wherein the input interface is configured for selecting one of several food temperatures, wherein the processor generates food characteristics as a function of food temperature.

23. A cooking system of claim 16, wherein the control module further comprises calibration memory for adjusting the indication of the one or more food characteristics of the pan based on a calibration test.

24. A cooking system of claim 23, wherein the calibration memory is configured for coupling the control module with a plurality of different size pans, wherein the control module provides calibrated information for the different size pans.

25. A method of cooking food in a pan, comprising the steps of selecting one or more desired cooking characteristics on an input interface on the pan, transmitting a signal to a cooking appliance relating to the selected cooking characteristics, sensing temperature of the pan, and processing pan temperature to determine one or more of food doneness and food temperature.

26. A method of claim 25, further comprising the step of informing a user of the pan of the food doneness and/or food temperature.

27. A method of claim 25, wherein transmitting a signal to a cooking appliance comprises transmitting a signal to a cooking appliance controller connected to the cooking appliance, and further comprising the step of regulating energy output of at least one burner of the appliance.

28. A method of claim 25, wherein the one or more desired cooking characteristics comprise at least one of food temperature and food doneness.

29. A method of claim 25, wherein the signal communicated to the cooking appliance corresponds to a selected temperature.

30. A method of claim 29, wherein the signal communicated to the cooking appliance further corresponds to at least one of a measured temperature and a burner position.

31. A method of claim 25, further comprising the steps of decoupling processing electronics from the pan prior to washing the pan and alternatively coupling the processing electronics with the cooking pan prior to use.

32. A method of claim 25, further comprising the steps of decoupling processing electronics from the pan and coupling the processing electronics with a second pan having a different size from the first pan, and selecting calibration data within the processing electronics to provide calibrated information for the different size second pan.

33. A method of claim 25, wherein the step of sensing temperature comprises sensing temperature at a side of the pan, and wherein the step of processing pan temperature comprises compensating the pan temperature so as to provide a pan temperature similar to a center of the pan.

34. A cooking system, comprising a cooking burner having a controller connected therewith and responsive to wireless signals relating to cooking characteristics chosen by a user to control energy output of the burner for cooking food.

35. A cooking system of claim 33, further comprising an electric cooking pan for generating the signals.

36. A system of claim 35, the pan forming a frying pan with a pan wall for containing the food.

37. A system of claim 35, the pan forming a substantially flat upper surface upon which a second pan may rest to cook food within the second pan.

38. A system of claim 37, the second pan comprising a pot.

39. A system of claim 37, the temperature sensor comprising one of a thermocouple and thermistor coupled with the pan, to sense pan temperature.

40. A system of claim 35, the pan forming a cavity between the burner and an upper surface of the pan, and further comprising a fan transducer in fluid communication with the cavity, the controller driving the fan transducer to adjust air flow within the cavity to modify the pan temperature.

41. A system of claim 35, the temperature sensor comprising a remote thermal imaging unit for imaging infrared energy from the food.

42. A system of claim 35, the pan having a handle for manipulating the pan, the temperature sensor comprising handle electronics disposed with the handle and including a processor for generating the signals as wireless information, the temperature controller comprising a stove controller for receiving the wireless information and for automatically adjusting energy output by the stove burner based on the temperature.

43. A system of claim 35, the temperature sensor including a processor for generating the signals as wireless information, the temperature controller comprising a stove controller for receiving the wireless information and for automatically adjusting energy output by the stove burner based on the temperature.

44. A system of claim 35, the pan having a handle for manipulating the pan, the temperature sensor comprising a sensing portion disposed within a probe and an electronics portion, the probe interconnected with the electronics portion by an extensible cord to allow for movement of the probe to a location where a user desires to sense the temperature.

35-1. A temperature regulating cooking system, comprising:

a pan for cooking food when heated underneath by a stove burner;

a temperature sensor for sensing temperature of one of the pan and the food, and for generating signals of the temperature; and

a temperature controller responsive to the signals to automatically control pan temperature.