RFID-controlled smart range and method of cooking and heating

• US 6,953,919 B2
• Filed: 01/31/2003
• Issued: 10/11/2005
• Est. Priority Date: 01/30/2003
• Status: Expired

• Current Assignee: HR Technology Incorporated
• Original Assignee: Thermal Solutions Incorporated (Rtx Corporation)
• Inventors: Clothier, Brian L.
• Primary Examiner(s): Leung, Philip H.
• Application Number:
  US10/355,989
• Publication Number:
  US 20040149736A1
• Time in Patent Office: 984 Days
• Field of Search: 219620-627, 219663-667, 219702-720, 219/494, 219/497, 994/51, 993/25, 340/572.1, 340/825.37
• US Class Current: 219/620
• CPC Class Codes: H05B 2213/06 Cook-top or cookware capable of communicating with each other
• CPC Class Codes: H05B 6/062 for cooking plates or the like

Abstract

A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.

Claims

1. A method of heating a vessel using a range having an RFID reader/writer, wherein the vessel includes an RFID tag and a temperature sensor, the method comprising the steps of:

(a) reading a set of heating instructions from an external storage medium, wherein the heating instructions include a sequence of one or more heating steps, with at least one of the heating steps including a desired temperature;

(b) detecting the vessel and identifying vessel information;

(c) reading the actual temperature of the vessel from the RFID tag;

(d) determining a temperature differential between the desired temperature of the set of heating instructions and the actual temperature; and

(e) controlling heating of the vessel based at least in part upon the temperature differential.

2. The method as set forth in claim 1, further comprising the step of repeating steps (c)-(e) until the sequence of heating steps is complete.

3. The method as set forth in claim 1, further comprising the step of writing the set of heating instructions to the vessel RFID tag.

4. The method as set forth in claim 3, wherein the action of detecting and identifying the vessel further includes detecting whether a second set of heating instructions in the vessel RFID tag is in progress and proceeding without the action of writing if a second set of heating instructions is in progress.

5. The method as set forth in claim 1, wherein the set of heating instructions is a recipe.

6. The method as set forth in claim 1, wherein the external storage medium of step (a) is contained on a RFID tag associated with a food package.

7. The method as set forth in claim 1, wherein the external storage medium of step (a) is contained on a RFID tag associated with a recipe card.

8. The method as set forth as set forth in claim 1, further comprising the step of prompting a user to perform an action in accordance with the set of heating instructions.

9. The method as set forth in claim 8, wherein the step of prompting a user further comprises delaying the next heating instruction step until a user provides an input to the range.

10. The method as set forth in claim 1, further including the step of writing a heating history to the RFID tag so that if the vessel is moved to a second RFID reader/writer the second RFID reader/writer can read the heating history.

11. The method as set forth in claim 10, wherein the heating history includes a last known actual temperature, a time when the last known actual temperature occurred, and a last step completed in the sequence of beating steps prior to the vessel being moved to the second RFID reader/writer.

12. The method as set forth in claim 10, further including the step of determining from the heating history an elapsed time as a difference between a current time and the time when the last known actual temperature occurred.

13. The method as set forth in claim 12, wherein if the elapsed time is greater than a first pre-established value then the last step completed in the sequence of heating steps is repeated.

14. The method as set forth in claim 12, wherein if the elapsed time is less than the first pre-established value then the a next step in the sequence of heating steps is begun, wherein the next step in the sequence of heating steps immediately follows the last step in the sequence of heating steps.

15. The method as set forth in claim 1, further including the step of modifying the heating instructions in response to the identified vessel information.

16. A method of heating a vessel using an induction range having an RFID reader/writer, wherein the vessel includes an RFID tag and a temperature sensor, the method comprising the steps of:

(a) reading a set of heating instructions from an external storage medium, wherein the heating instructions include a sequence of one or more heating steps, with at least one of the heating steps including a desired temperature;

(b) detecting the vessel and writing the set of heating instructions to the vessel RFID tag;

(c) reading the actual temperature of the vessel from the RFID tag;

(d) determining a temperature differential between the desired temperature of the set of heating instructions and the actual temperature; and

(e) controlling heating of the vessel based at least in part upon the temperature differential.