DE102021112312A1 - Cooking appliance with a heatable cooking space and method for regulating an energy supply - Google Patents

Abstract

The invention relates to a cooking appliance (2) with a heatable cooking chamber (10) for evaporating a liquid in the cooking chamber (10), wherein at least one flow opening (24 ) for a steam outlet of a steam generated in the cooking chamber (10), and wherein a measuring element (14) of a temperature sensor (16) of the cooking appliance (2) is in heat transfer connection with a flow path (18) of the steam flowing through the flow opening (24). is arranged, characterized in that the cooking appliance (2) is designed as a cooking utensil (4) with a cooking utensil opening (8) delimited by a cooking utensil rim (6) for boiling the liquid in the cooking utensil (4) and evaporating by means of an energy supply, wherein the temperature sensor (16) with the measuring element (14) on the one hand and at least one of the at least one flow opening (24) on the other hand on the Gar device (2) along a flow channel (20) delimiting the flow path (18). The invention also relates to a method for controlling the supply of energy to a liquid in the cooking chamber of a cooking utensil (4) that evaporates by means of the supply of energy.

Description

The invention relates to a cooking appliance with a cooking chamber of the type mentioned in the preamble of claim 1 and a method for controlling the supply of energy to a liquid which is located in a cooking chamber and is evaporating by means of the energy supply.

From the EP 2 469 175 A1 For example, such a cooking appliance with a heatable cooking chamber is known, with a flow opening connecting the cooking chamber with the environment for the steam outlet being arranged on the cooking appliance known therefrom, and with a measuring element of a temperature sensor being arranged in the flow path of a gas stream flowing through the flow opening.

The invention therefore faces the problem of specifying a cooking appliance with a heatable cooking chamber and a method in which regulation of a cooking process is improved by means of a temperature sensor.

According to the invention, this problem is solved by a cooking appliance having the features of claim 1, which is characterized in that the cooking appliance is designed as a cookware with a cookware opening delimited by a cookware rim for boiling the liquid in the cookware and evaporating by means of an energy supply, wherein the temperature sensor with the measuring element on the one hand and at least one of the at least one flow opening on the other hand are arranged at a distance from one another on the cooking appliance along a flow channel delimiting the flow path. The cooking utensil can be, for example, a saucepan, a pan or what is known as a food processor with the additional option of mechanically treating the item to be cooked in the food processor. However, this list is only exemplary and not limiting. Accordingly, the cooking utensil according to the invention for heating and cooking can be freely selected within wide suitable limits.

• Zufuhr von Energie zu dem Kochgeschirr, bis dass die in dem Garraum befindliche Flüssigkeit verdampft;
• Messung der Temperatur des in dem Strömungskanal strömenden Fluids mittels des mindestens einenTemperatursensors mit dem Messelement; Ermittlung einer für das Sieden der Flüssigkeit charakteristischen Temperatur des mindestens einen Temperatursensors im und/oder am Strömungskanal;

Furthermore, this problem is solved by a method with the features of claim 10, which includes the following method steps:

• Supplying energy to the cooking utensil until the liquid in the cooking chamber evaporates;
• Measuring the temperature of the fluid flowing in the flow channel using the at least one temperature sensor with the measuring element; determining a temperature of the at least one temperature sensor in and/or on the flow channel that is characteristic of boiling of the liquid;

Regulation of the energy supply to the cooking utensil depending on the temperature of the fluid stream flowing through the flow channel measured by the at least one temperature sensor (16) with the measuring element (14). Advantageous configurations and developments of the invention result from the following dependent claims.

In one aspect, the characteristic physical measurand is the temperature of the mixture of air and vapor and the sensor is a temperature sensor.

According to one aspect, the characteristic physical measured variable is a variable that is characteristic of the composition of the mixture of air and steam, and in particular a proportion of steam in the flowing fluid, and the sensor is a moisture sensor.

According to one aspect, the characteristic physical measured quantity is a pressure and the sensor is a pressure sensor.

According to one aspect, the characteristic physical measurement variable is a flow direction and/or a flow speed and the sensor is a flow sensor.

The fluid leaving the cookware via the flow channel consists of a mixture of air and steam. Depending on the duration of the cooking process and the duration of a lid placed on the cooking utensil opening, the proportion of air in the fluid decreases and the proportion of steam increases. The temperature that the sensor measures in the channel is not necessarily exactly the boiling temperature of the water. However, you can use the rise in temperature to determine the point at which boiling occurs, since the temperature then rises significantly due to the outflow of the vapour/air mixture and later the vapour.

One aspect is that a temperature sensor located in the area of the inner opening of the steam channel measures the temperature of the steam/air mixture or the steam inside the cooking vessel relatively precisely when there is excess steam. In this position, the temperature sensor will primarily measure lower values when air is sucked in. If, on the other hand, the sensor is positioned at the outer outlet or is thermally conductively connected to the environment, it tends to measure a lower temperature, since the fluid temperature may already be somewhat is reduced or the heat input by the outflowing fluid opposes a heat loss through the thermally conductive connection with the environment.

The temperature measured by the temperature sensor is regularly slightly lower than the boiling temperature. Insofar as it is described below that the temperature sensor on the steam channel measures a boiling temperature, this is to be understood as a temperature that is characteristic of the boiling of the liquid in the cooking utensil.

For example, if you have additional sensors on the bottom or on the walls of the pot, which measure the temperature of the water or steam inside the pot more directly, you can use this to determine the boiling temperature more directly, even if the temperature at the sensor in the steam outlet is lower.

The advantages that can be achieved with the invention consist in particular in the possibility of regulating the energy supply to a hotplate of a hob on which the cooking utensil is placed. In the case of open cooking utensil, ie when the cooking utensil opening is not essentially closed by means of a lid, regulation by means of a temperature sensor arranged in the vicinity of the cooking utensil opening of the cooking utensil is relatively simple. This is because the hot steam condenses on the cooking utensil and thus on the temperature sensor at the moment of boiling, so that the temperature measured by means of the measuring element of the temperature sensor rises abruptly. If the power supply to the hotplate is reduced after boiling, for example to prevent the cookware from boiling over, the upper region of the cookware cools down sufficiently quickly for the power supply to the hotplate to be regulated.

It is possible for the control to be referenced to, for example, the temperature of the fluid stream at maximum boiling and controlled to a temperature just below. In this way, a boiling impression can be set. As an alternative to the regulation to this absolute temperature, the regulation can be designed for the “breathing” of the cooking utensil. The power is increased when the temperature falls due to the inflowing air and the power is slowly reduced when the measured temperature reaches a local maximum and/or a certain limit value. With a closed cookware, ie with a cookware whose cookware opening is essentially closed by means of a lid, it is not possible to regulate the hotplate on which the cookware with the evaporating liquid is placed with the previously known cookware. This is because in a closed cookware according to the prior art, the steam remains trapped below the lid and thus in the area of the aforementioned temperature sensor. Accordingly, the temperature measured by the temperature sensor does not change quickly enough when the power supply to the hotplate on which the cookware is placed is reduced. Controlling the hotplate on which the cooking utensil is placed is therefore not possible in this case with the cooking utensils known from the prior art.

The invention provides a remedy here. By means of the flow opening, which can also be arranged independently of the cooking utensil opening of the cooking appliance according to the invention designed as a cooking utensil, and the heat-transferring arrangement of the measuring element of the temperature sensor on the flow path of a fluid stream flowing through the flow opening, for example the aforementioned steam, it is now possible, for example at closed cooking utensil, ie when the cooking utensil opening is essentially closed by means of a lid, on the one hand to detect the boiling point by means of the temperature sensor, and on the other hand to regulate a hotplate on which the cooking utensil is placed. The at least one flow opening ensures a defined exit of the steam and a defined entry of ambient air into the cooking chamber, i.e. the interior of the cookware closed by the lid, so that the boiling temperature of the liquid and thus its boiling point can be determined. Due to the fact that the temperature sensor with the measuring element on the one hand and at least one of the at least one flow opening on the other hand are arranged at a distance from one another on the cooking appliance along a flow channel delimiting the flow path, it is also possible to arrange the temperature sensor at a distance from the flow opening on the cooking appliance. Accordingly, both the at least one flow opening and the temperature sensor can be arranged at positions of the cooking appliance according to the invention that are suitable for the flow opening and for the temperature sensor. For example, the temperature sensor with other electronics of the cooking appliance according to the invention can be arranged in a handle of the cookware, while the flow opening is arranged as far away as possible from this handle on the cooking appliance according to the invention, for example to reduce the risk of burns for a user of the cooking appliance according to the invention from steam escaping from the flow opening to prevent effectively.

The at least one flow opening is preferably arranged on the cooking appliance according to the invention such that the temperature measured by the temperature sensor can be reduced quickly by throttling the energy supply after boiling so that an output signal from the temperature sensor can be used for control purposes. In this way, the regulation of a cooking process by means of the temperature sensor is further improved.

In principle, the cooking appliance according to the invention can be freely selected within wide, suitable limits in terms of type, function, material and dimensioning.

A particularly advantageous development of the cooking appliance according to the invention provides that the cooking appliance is designed as a cookware with a lid, the cookware opening of the cookware being essentially tightly closable by means of the lid placed on the edge of the cookware. In the case of a closed cooking utensil, for example, the steam remains trapped below the lid in the cooking chamber of the cooking appliance that is closed by the lid. Accordingly, a very efficient and energy-saving operation of the cooking appliance according to the invention is made possible. It is conceivable here for at least one additional temperature sensor to be arranged on the cookware and/or the lid to determine the boiling temperature when the cookware is open, ie when the cookware opening is not essentially closed by means of the lid. However, an advantageous development of the cooking appliance according to the invention provides that the measuring element of the temperature sensor is arranged relative to the cooking utensil opening in such a way that the boiling temperature of the liquid can be determined by means of the temperature sensor when the cooking utensil opening is open. This means that no additional temperature sensors are required. Accordingly, the structure of the cooking utensil and/or the lid is simplified, installation space is saved and production is simpler and cheaper.

A temperature sensor in a flow channel, which is partially shielded by the channel from rising steam when the lid is not in place, can supply a temperature signal that is particularly strongly influenced by the presence of the lid when the lid is in place. One aspect is that the cooking utensil has a sensor that detects whether the lid is on and takes the information detected in this way into account in the control. In particular, it is possible that the sensor for detecting whether the cover is placed is formed by a temperature sensor in a flow channel, ie the presence of the cover is detected by means of the temperature sensor.

An advantageous development of the aforementioned embodiment of the cooking appliance according to the invention provides that the flow opening is formed between the cookware and the lid by means of the lid placed on the edge of the cookware and is arranged on the cookware opening in such a way that when the cookware opening is closed by means of the lid, the boiling temperature of the liquid can be Temperature sensor can be determined, preferably that the flow opening is formed as part of a spout of the cooking appliance, the spout having a beak. In this way, the flow opening can be implemented in a very simple manner in terms of design and production technology. In addition, in the preferred embodiment of this development, the flow opening is used not only for the defined exit of the steam and for the defined entry of ambient air when the cooking utensil opening is closed by means of the lid. The flow opening fulfills an additional function, namely that of a spout. Furthermore, the reduction of the openings on the cooking utensil is advantageous in terms of energy. The spout ensures easier handling of the cookware when pouring. Instead of beak, terms such as spout or snout are also used for this.

A further advantageous development of the cooking appliance according to the invention provides that the temperature sensor with the measuring element is formed in an attachment of the cooking appliance arranged on the cookware edge of the cookware opening, preferably that the attachment is constructed as a separate part and/or as an electronics housing of the cooking appliance and / or includes at least one handle of the cookware. This makes it possible to arrange the temperature sensor with the measuring element on the one hand in heat transfer connection with the flow path of the fluid flow, for example the aforementioned steam, and on the other hand in a visually pleasing form on the cooking appliance according to the invention. This applies in particular to the preferred embodiment of this development. The attachment can be designed, for example, as an outer shell of the cookware and/or a thermal insulation of the cookware.

An advantageous development of the cooking appliance according to the invention provides that the flow channel is formed at least partially by means of the lid placed on the edge of the cookware and the edge of the cookware, preferably that a part of the flow channel on the edge of the cookware is formed in a seal arranged on the cookware, particularly preferably that the measuring element or the entire temperature sensor is integrated into the seal. In this way, the training of Flow channel can be realized in a particularly simple manner in terms of design and production technology. This applies in particular to the preferred and in particular to the particularly preferred embodiment of this development.

An advantageous development of the cooking appliance according to the invention provides that the flow channel and the flow opening are formed at least partially or completely in the lid of the cooking appliance. If formed partially in the lid, at least the bottom of the channel is provided by the cookware rim. This embodiment has the advantage of easy cleaning of the channel.

It is preferably provided that a position of the flow opening on the lid is marked by an optically perceptible marking on an upper side of the lid and/or that the cooking utensil and the lid have mutually corresponding positioning means for establishing a predetermined positioning position of the lid in relation to the cooking utensil It is particularly preferred that the flow channel, the flow opening and the positioning means are designed to be matched to one another in such a way that the flow path between the cooking chamber and the flow opening can only be traversed by the steam when the lid is in the positioning position relative to the cooking utensil. This makes it possible, for example, to form a cooking appliance according to the invention from existing cookware with the aforementioned lid. Accordingly, the cooking appliance according to the invention can also be used to retrofit conventional cookware. Irrespective of any retrofitting of existing cookware, another advantage of this development is that, compared to conventional cookware with a lid, only the lid of the cooking appliance according to the invention has to be modified. The first alternative of the preferred embodiment also enables a simple way of effectively preventing a positioning of the lid relative to the cookware that is disadvantageous for a user of the cooking appliance according to the invention. The second alternative of the preferred embodiment further increases user friendliness. In addition, the particularly preferred embodiment ensures that the steam can only flow through the flow path between the cooking chamber and the flow opening when the lid is in the positioning position relative to the cooking utensil. Accordingly, the possibly disadvantageous consequences for the user of any incorrect operation of the cooking appliance according to the invention are effectively prevented.

Another advantageous development of the cooking appliance according to the invention provides that the flow channel is designed with a gradient in the direction of the cooking chamber. In this way, a backflow of steam condensing in the flow channel is made possible, so that an undesired closure of the flow channel and so-called spitting of the cooking utensil is prevented.

One aspect is that the temperature sensor is not in direct contact with the flow channel, but can be arranged in such a way that the hot fluid, the mixture of steam and air flows around the temperature sensor outside the flow opening and/or that the temperature sensor is in the cooking chamber arranged is flowed around by inflowing cold outside air.

A further advantageous development of the cooking appliance according to the invention provides that the measuring element of the temperature sensor or the entire temperature sensor is thermally insulated from the rest of the cooking utensil and/or the lid by means of insulation, preferably that the thermally insulated measuring element or the thermally insulated temperature sensor by means of a Cooling device of the cooking appliance can be cooled, particularly preferably that the cooling device is designed as an integral part of the attachment. This ensures proper functioning of the temperature sensor even at higher temperatures of the cookware and/or the lid. It is also possible to detect a reduction in temperature with the accompanying reduction in steam even before fresh ambient air is sucked in through the flow opening into the flow channel, ie before the cooking utensil breathes. Accordingly, the sensitive temperature range of the temperature sensor is extended towards lower temperatures. Furthermore, the amount of steam escaping can be estimated based on the measured temperature. For example, it is possible to use less expensive temperature sensors that can be subjected to lower thermal loads for the measurement task according to the invention. Such thermal insulation can be implemented in a structurally particularly simple manner in the case of double-walled cookware, for example an insulated saucepan.

A particularly advantageous development of the cooking appliance according to the invention provides that the flow channel extends at least partially along the cooking utensil opening, preferably that the measuring element of the temperature sensor is arranged on a connecting section of the flow channel for the flow-conducting connection of the flow channel to the cooking chamber, particularly preferably that the temperature sensor with the Measuring element on or in a handle of the cookware and the flow opening at one, based on a plan view of the cookware, to the handle by 90 ° offset angular position on the cooking appliance are arranged. In this way, the formation of the flow channel is implemented in a very simple manner in terms of design and production technology. Furthermore, the preferred embodiment of this development enables a heat transfer connection between the fluid flowing out of the cooking chamber into the flow channel and the measuring element of the temperature sensor, so that a very direct and robust response of the temperature sensor to the steam is realized. In addition, a very advantageous arrangement of the temperature sensor on the one hand and the flow opening on the other hand is realized on the cooking appliance according to the invention by means of the particularly preferred embodiment of this development.

The method could also include first determining a measured value as a reference for the boiling temperature and then using this value as a basis for further regulation. But that is not absolutely necessary. It is sufficient to determine whether steam or a steam/air mixture is escaping or whether outside air is being sucked into the flow channel. Then a regulation can be realized completely without an absolute temperature. In particular, the measured temperature value of the flowing gas does not have to correspond to the boiling temperature of the liquid, for example after flowing through a longer vapor channel and/or in the case of a temperature sensor that is thermally well connected to the environment. Even if the direct control to a temperature is very easy to implement, the control via "breathing", i.e. the inflow and outflow of gas and/or air into the flow channel, can also be based on other properties of the fluid in the flow channel. For example, a distinction can be made between moist steam (air mixture) and dry outside air, or the flow conditions are detected using a mechanically moved part or a measurement of the pressure conditions in the area of the flow channel.

The characteristic physical variable of the fluid in the flow channel to be measured can be the temperature of the fluid. However, the direction of flow of the fluid in the flow channel and/or the volume flow of the fluid flowing through the flow channel can also be detected as a characteristic physical variable by means of the at least one sensor with the measuring element.

One aspect of the method is that the regulation of the energy supply to the cooking utensil as a function of a deviation of a measured value currently recorded on the measuring element of the sensor as an actual value from the measured value determined and characteristic of the boiling of the liquid as a desired value.

One embodiment provides for the setpoint to be defined automatically or manually during ongoing operation or for a stored setpoint to be used as the setpoint, with the stored setpoint being specified, in particular specified at the factory, and/or the stored setpoint being the stored setpoint of the last operation of the cookware. A manual specification of the desired value takes place, for example, by means of an operator input by the user when he perceives the boiling impression he desires. The actual value recorded during manual triggering is then saved as the setpoint for future control.

The setpoint is automatically determined when the difference between two actual values recorded at different times is equal to zero or falls below a threshold. The threshold is preferably reached when the comparison of the two values is less than 5 percent of the larger of the two values.

According to one aspect of the method, at the start of operation of the cooking utensil, the energy supply to the cooking utensil is regulated depending on a comparison of two actual values recorded at different points in time and/or depending on a comparison of the actual value with a stored setpoint. According to one embodiment of this aspect, this control is maintained until the actual value has approached a limit value of the stored setpoint. The limit value addressed here is preferably reached when the comparison of the actual value with the stored target value is less than 20 percent of the stored target value. As a result, the liquid in the cookware can be heated very quickly from a low starting temperature.

According to one aspect of the method, when the actual value approaches the stored target value by reaching the limit value, the energy supply to the cooking utensil is regulated as a function of a comparison of two actual values recorded at different points in time. As a result, a more precise approximation to the desired boiling state of the liquid in the cooking utensil can be carried out in good time before the stored setpoint value is reached or even before the stored setpoint value and also a current setpoint value that is still to be detected.

According to one aspect of the method, the setpoint is automatically determined during ongoing operation, in which the current actual value is stored as the setpoint if the two actual values recorded at different times are identical or are identical over a predetermined period of time or when the two are compared actual values recorded at different points in time, the difference of which falls below a threshold. The threshold is preferably reached when the comparison of the two values is less than 5 percent of the larger of the two values. The predetermined period of time is ideally between 5 seconds and 70 seconds, preferably between 10 and 30 seconds. In this way, the target value can be determined with sufficient precision and based on the ambient conditions, such as ambient air pressure, for the current cooking process. This ensures that no more energy is supplied to the cookware than is required to maintain the boiling impression.

According to one aspect of the method, when comparing two actual values or when comparing an actual value with a target value or when comparing an actual value with a stored target value, the sign of the difference between the two values and/or the magnitude of the difference between the two values and/or the derivation of the difference between the two values according to time. If the energy supply to the cooking utensil is regulated as a function of a deviation, it is provided that the energy supply to the cooking utensil is varied depending on the detected sign and/or the detected difference and/or the detected derivative.

In the method, the control can be carried out in a first mode with a lid resting on the cooking utensil and in a second mode without a lid resting on the cooking utensil. The control in the first mode is different from the second mode.

In addition to the sensor in the area of the flow channel, the cookware also has temperature sensors in the area of the liquid to be heated to detect whether or not a lid is on the cookware. A sensor, preferably a sensor in the area of the flow channel, is used to determine whether a lid is resting on the cooking utensil.

The regulation in the first mode is carried out by the output signals of the at least one sensor in the area of the flow channel. When controlling in the second mode, the output signals of the other temperature sensors arranged on the cooking utensil via a cooking space height of the cooking space are essentially used. In this way, the different boiling behavior depending on the use of a lid can be taken into account.

An advantageous development of the method according to the invention provides that at least one sensor of the cooking appliance is used to automatically determine whether or not a lid is on the edge of the cookware, with the energy being supplied to the cooking appliance in a first mode if a lid is on the edge of the cookware and takes place in a second mode that differs from the first mode, provided that no lid is lying on the edge of the cookware, preferably the at least one sensor is designed as a plurality of temperature sensors arranged on the cookware over a cooking space height of the cooking space and depending on the output signals of these Temperature sensors automatically detect whether a lid is resting on the edge of the cookware or not. This further improves the ease of use for a user of the cooking appliance according to the invention, since a lid substantially sealing the cooking utensil opening on the edge of the cooking utensil is automatically recognized and used to control or regulate the energy supply to the cooking appliance according to the invention.

• 1 ein erstes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht,
• 2 ein zweites Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht,
• 3 ein drittes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht,
• 4a ein viertes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht, in einer ersten Variante,
• 4b das vierte Ausführungsbeispiel gemäß der 4a in einer zweiten Variante,
• 4c das vierte Ausführungsbeispiel gemäß der 4a in einer dritten Variante,
• 4d das vierte Ausführungsbeispiel gemäß der 4a in einer vierten Variante,
• 4e das vierte Ausführungsbeispiel gemäß der 4a in einer fünften Variante,
• 5a ein fünftes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht, in einer ersten Variante,
• 5b das fünfte Ausführungsbeispiel gemäß der 5a in einer zweiten Variante,
• 5c das fünfte Ausführungsbeispiel gemäß der 5a in einer dritten Variante,
• 6 ein sechstes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht,
• 7 ein siebtes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Seitenansicht,
• 8a ein achtes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Draufsicht, in einer ersten Variante,
• 8b das achte Ausführungsbeispiel gemäß der 8a in einer zweiten Variante,
• 9a ein neuntes Ausführungsbeispiel des erfindungsgemäßen Gargeräts zur Durchführung des erfindungsgemäßen Verfahrens in einer teilweisen, geschnittenen Draufsicht, in einer ersten Variante,
• 9b das neunte Ausführungsbeispiel gemäß der 9a in einer zweiten Variante und
• 9c das neunte Ausführungsbeispiel gemäß der 9a in einer dritten Variante.

Nine exemplary embodiments of the invention, together with variants, are shown purely schematically in the drawings and are described in more detail below. It shows

• 1 a first exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partially sectioned side view,
• 2 a second exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partially sectioned side view,
• 3 a third exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partially sectioned side view,
• 4a a fourth exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partial, sectional side view, in a first variant,
• 4b the fourth embodiment according to FIG 4a in a second variant,
• 4c the fourth embodiment according to FIG 4a in a third variant,
• 4d the fourth embodiment according to FIG 4a in a fourth variant,
• 4e the fourth embodiment according to FIG 4a in a fifth variant,
• 5a a fifth exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partial, sectional side view, in a first variant,
• 5b the fifth embodiment according to FIG 5a in a second variant,
• 5c the fifth embodiment according to FIG 5a in a third variant,
• 6 a sixth exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partially sectioned side view,
• 7 a seventh exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partially sectioned side view,
• 8a an eighth exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partial, sectional top view, in a first variant,
• 8b the eighth embodiment according to FIG 8a in a second variant,
• 9a a ninth exemplary embodiment of the cooking device according to the invention for carrying out the method according to the invention in a partial, sectional plan view, in a first variant,
• 9b the ninth embodiment according to FIG 9a in a second variant and
• 9c the ninth embodiment according to FIG 9a in a third variant.

In the 1 a first exemplary embodiment of the cooking appliance according to the invention for carrying out the method according to the invention is shown purely as an example.

The cooking appliance 2 comprises here on the one hand a cookware 4, with a cookware opening 8 delimited by a cookware rim 6 and with a heatable cooking chamber 10 for evaporating a liquid in the cooking chamber 10 (not shown), and on the other hand a lid 12 for substantially sealing the cookware opening 8 in one of the 1 illustrated state of the lid 12 placed on the edge of the cooking utensil 6, wherein a flow opening (not shown) that connects the cooking chamber 10 to the free environment in a flow-conducting manner is arranged on the cooking appliance 2 for a steam outlet (not shown) generated in the cooking chamber 10, and wherein a measuring element 14 a temperature sensor 16 of the cooking appliance 2 is arranged in heat transfer communication with a flow path 18 of the steam flowing through the flow opening. The temperature sensor 16 with the measuring element 14 on the one hand and the flow opening on the other hand are arranged at a distance from one another on the cooking appliance 2 along a flow channel 20 delimiting the flow path 18 .

In the present exemplary embodiment, the flow opening is formed between the cookware 4 and the cover 12 by means of the lid 12 placed on the edge 6 of the cookware and is arranged on the cookware opening 8 such that when the cookware opening 8 is closed by means of the cover 12, the boiling temperature of the liquid and/or the Boiling time and/or the temperature of the fluid flowing through the flow path 18 and/or a measure of the quantity and/or the direction of flow of the fluid flowing through the flow path 18 can be determined by means of the temperature sensor 16 . The flow opening can be formed, for example, as part of a spout, not shown, of the cooking appliance 2, with the spout having a beak. Furthermore, the flow channel 20 is formed at least partially by means of the lid 12 placed on the edge 6 of the cookware 4 and the edge 6 of the cookware. For this purpose, the flow channel 20 extends at least partially along the cooking utensil opening 8.

The functioning of the first exemplary embodiment and the method according to the invention are explained below with reference to FIG 1 explained in more detail.

A user, who is not shown, places the cooking utensil 4 designed as a cooking pot on a hotplate of a hob and switches the hotplate on so that the cooking utensil 4 is supplied with energy. The hob and the hotplate are not shown. On the cooking utensil 4, in which water, not shown, has been filled in advance, the user places the lid 12 designed as a saucepan lid, as shown in FIG 1 is shown. The energy supplied to the cooking utensil 4 by means of the hotplate causes the water in the cooking utensil 4 to boil and evaporate. The water vapor rises in the cooking utensil 4 up to the lid 12, flows along the flow path 18 formed by the flow channel 20 and emerges from the flow opening (not shown) into the free environment. The water vapor, ie the steam, and/or hot air displaced by the steam flows out of the cooking chamber and/or a mixture of steam and hot air out of the cooking chamber as a fluid stream, transferring heat to the measuring element 14 of the tempera door sensors 16 over. Due to the sudden increase in temperature at the measuring element 14 , the reaching of the boiling point of the water boiling in the cooking utensil 4 can be determined in a manner known to those skilled in the art by means of the temperature sensor 16 . For example, by transmitting an output signal of the temperature sensor, which is dependent on the measured temperature at the measuring element 14, to a control unit of the cooktop, which is also not shown, for evaluation. From the temperature measured by the temperature sensor 16 after the boiling point has been reached and in particular after a large part of the air present in the cooking chamber has been displaced by steam on the fluid flowing through the flow path 18, which then consists essentially of steam, the position of the temperature sensor 16 and other parameters such as the temperature of other components such as the pot wall taking into account the boiling temperature of the liquid boiling in the cooking chamber, not shown, can be determined.

Furthermore, from the temperature measured by the temperature sensor 16 after the boiling point has been reached and in particular after the displacement of a large part of the air present in the cooking chamber by steam, the temperature of the fluid flowing through the flow path 18 then consisting essentially of steam can be determined directly and/or using a the position of the temperature sensor 16 and other parameters such as the temperature of other components such as the wall of the pot, a reference measure describing the boiling state for an algorithm determining the quantity and/or the direction of flow of the fluid flowing through the flow path 18 in the further control process can be determined. Since the boiling of the water in the cookware 4 has been reached, the power supply to the hotplate on which the cookware 4 is placed can be throttled, for example, as part of regulating the power supply to this hotplate. This can be in the form of a reduction or switching off of the power supply. The temperature of the water in the cookware 4 drops below its boiling point, the water stops boiling and the cookware 4 begins to "breathe". the flow opening and the flow channel 20 briefly colder ambient air (not shown) as a fluid flow into the cooking chamber 10 of the cooking utensil 4. The colder ambient air flows as a fluid flow past the measuring element 14 of the temperature sensor 16 in a heat-transferring manner and ensures an abrupt and significant drop in temperature on the measuring element 14 of the temperature sensor 16. For example, the temperature at the measuring element 14 can drop by 30 K compared to the previously measured boiling temperature. The corresponding output signal of the temperature sensor is also transmitted to the controller of the cooktop for evaluation, analogously to the above statements. The power supply to the hotplate on which the cooking utensil 4 is set up can thus be regulated, for example in order to keep the water boiling.

Using the temperature sensor 16, the measuring element 14 of which is arranged relative to the cooking utensil opening 8 in the manner explained above, it is also possible to determine the boiling temperature of the liquid when the cooking utensil 4 is open. Even when the cookware 4 is open, i.e. when the lid 12 is not placed on the cookware 4, the temperature on the measuring element 14 of the temperature sensor 16 drops so quickly after the energy supply has been throttled after the liquid in the cookware 4, i.e. the water, has boiled that the output signal of the temperature sensor 16 with open cooking utensil 4 can also be used for control purposes.

The following further exemplary embodiments are only explained to the extent that they deviate from the exemplary embodiments mentioned in each case. Otherwise, reference is made to the statements relating to the preceding exemplary embodiments, in particular to the first exemplary embodiment. Components that are the same or have the same effect are provided with the same reference symbols.

In the 2 a second exemplary embodiment of the cooking appliance according to the invention is shown. As if from a synopsis of 1 and 2 shows, the second exemplary embodiment differs from the first exemplary embodiment only in that the temperature sensor 16 with the measuring element 14 is arranged on a connecting section 22 of the flow channel 20 for the flow-conducting connection of the flow channel 20 to the cooking chamber 10 .

In contrast to the first and the second embodiment, the rim 6 of the cookware in the third embodiment according to FIG 3 modified in such a way that when the cookware 4 is placed on the lid 12 from the 3 visible flow opening 24 results. The flow opening 24 is thus formed here only by means of the rim 6 of the cookware and the lid 12 placed on the rim 6 of the cookware. The temperature sensor is arranged at a point along the flow path 18 of the flow channel 20 at a distance from the flow opening 24 .

In the 4a a first variant of a fourth exemplary embodiment is shown. As can be seen from this, the temperature sensor 16 with the measuring element 14 is arranged in an attachment 28 of the cooking appliance 2 designed as a handle 26 . Analogously to the second exemplary embodiment according to FIG 2 the temperature sensor 16 with the measuring element 14 is also arranged on the connecting section 22 of the flow channel 20 for the flow-conducting connection of the flow channel 20 to the cooking chamber 10 . In addition to the temperature sensor 16, the handle 26 also contains an evaluation and communication unit 30, which is connected to the temperature sensor 16 in a signal-transmitting manner, for evaluating output signals from the temperature sensor 16 and for sending data and/or control signals to the controller of the hob on which the cookware 4 is set up, arranged.

According to the in the 4b In the second variant of the fourth exemplary embodiment shown, the entire temperature sensor 16 is thermally insulated from the rest of the cooking utensil 4 and the lid 12 by means of insulation (not shown), with the thermally insulated temperature sensor 16 being able to be cooled by means of a cooling device 32 of the cooking appliance 2 . The cooling device 32 is designed here as an integral part of the attachment 28, namely the handle 26.

At the in the 4c In the illustrated third variant of the fourth exemplary embodiment, the temperature sensor 16 with the measuring element 14 is arranged essentially flush with a wall of the flow channel 20 facing the flow path 18 on the cooking appliance 2 . The insulation already explained in the second variant is here at the same time designed to be suitable for attaching the temperature sensor 16 to the measuring element 14 on the cooking appliance 2 and in the 4c shown as insulation 34.

The fourth variant of the fourth embodiment according to 4d corresponds again largely to the first variant according to the 4a However, in the present fourth variant, a plurality of sensors designed as further temperature sensors 36 are arranged on the cooking utensil 4 over a cooking chamber height of the cooking chamber 10 and are also connected to the evaluation and communication unit 30 in a signal-transmitting manner. The attachment 28 designed as a handle 26 is adapted in such a way that the attachment 28 covers the additional temperature sensors 36 . These additional temperature sensors 36 of the cooking appliance 2 and/or the at least one temperature sensor in the area of the flow channel are used to automatically determine whether or not the lid 12 is resting on the edge 6 of the cooking utensil 4, with the energy being supplied to the cooking appliance 2 in a first mode , if the lid 12 is lying on the edge of the cookware 6 and takes place in a second mode that differs from the first mode, if no lid is lying on the edge of the cookware 6, namely in such a way that depending on the output signals of these additional temperature sensors 36 and/or the at least one temperature sensor in the area of the flow channel it is automatically detected whether the lid 12 or another lid (not shown) or another cover (not shown) of the cooking utensil opening 8 is resting on the cooking utensil rim 6 of the cooking utensil 4 or not. In particular, the regulation in a first mode, in which a lid 12 rests on the edge of the cookware 6, can essentially be determined by the at least one temperature sensor in the area of the flow channel, while the regulation in a second mode, in which no lid 12 lies on the edge of the cookware 6 rests, is essentially determined by the output signals of these additional temperature sensors 36 .

In the 4e a fifth variant of the fourth exemplary embodiment is shown. In contrast to the aforementioned variants of the fourth exemplary embodiment, the temperature sensor 16 with the measuring element 14 is not in direct contact, that is to say directly, on the edge 6 of the cooking utensil. Instead, the measuring element 14 of the temperature sensor 16 is thermally conductively connected to the edge of the cookware 6 by means of a heat-conducting element 38 with a high thermal conductivity, ie indirectly.

In contrast to the aforementioned embodiments, a first variant of a fifth embodiment according to the 5a a flow channel 20 in which a part of the flow channel 20 on the edge of the cookware is formed, namely integrated, in a seal 40 arranged on the cookware 4 . In a second variant of the fifth embodiment according to the 5b the entire temperature sensor 16 is integrated in the seal 40. In the third variant of the fifth embodiment according to the 5c the temperature sensor 16 integrated in the seal 40 is additionally arranged in the area of the connecting section 22 of the flow channel 20 .

In the sixth embodiment according to FIG 6 one of the plurality of temperature sensors 16 integrated in the seal 40 is arranged in the area of the flow opening 24 . The rest in the 6 temperature sensors, not shown, of the plurality of temperature sensors 16 are arranged at a distance from the flow opening 24 on the flow path 18 of the flow channel 20 .

According to the seventh exemplary embodiment, the rim 6 of the cookware is designed, namely embossed, in such a way that the flow channel 20 is formed essentially through the rim 6 of the cookware. Analogously to the above-mentioned fifth and sixth exemplary embodiments, the lid 12 is designed to be essentially flat here, also in the area of the edge 6 of the cooking utensil. See the 7 .

In the 8a a first variant of an eighth exemplary embodiment is shown. As can be seen from this, when the lid 12 is placed on the cookware 4 , the flow channel 20 is arranged circumferentially on the cookware edge 6 delimiting the cookware opening 8 . The flow channel 20 thus extends along the cooking utensil opening 8, with the measuring element 14 of the temperature sensor 16 being arranged on the connecting section 22 of the flow channel 20 for the flow-conducting connection of the flow channel 20 to the cooking chamber 10, and with the temperature sensor 16 being arranged with the measuring element 14 on the handle 26 of the cooking utensil 4 opposite and the flow opening 24 are arranged at an angular position on the cooking appliance 2 that is offset by 90° relative to the handle, based on the illustrated plan view of the cooking utensil 4 . The steam emerging from the flow opening 24 is symbolized by an arrow 42 .

Alternatively, in a second variant of the eighth embodiment according to 8b a plurality of a total of eight flow openings 24 are arranged on the cookware rim 6 in such a way that steam escaping from the flow openings 24 is directed away from the handle 26 . See the arrows 42. Due to the plurality of flow openings 24, it is possible, for example, to reduce the cross section of the respective flow opening 24 in comparison to the single flow opening 24 according to the first variant of the eighth exemplary embodiment or fewer flow openings.

The three variants of the ninth embodiment according to the 9a until 9c differ from the previous exemplary embodiments in that the flow channel 20 and the flow opening 24 are only formed in the cover 12 of the cooking appliance 2 .

In the first variant according to the 9a a position of the flow opening 24, here the total of two flow openings 24, is marked on the cover 12 by an optically perceptible marking 44 on a top side of the cover 12.

In the second variant according to the 9b have the cookware 4 and the lid 12 corresponding to each other, not shown positioning means for producing a predetermined and in the 9b shown positioning position of the lid 12 to the cookware 4. In the present variant, the flow openings 24 are designed as openings on the upper side of the cover 12 .

In the third variant according to the 9c the flow channel 20, the two flow openings 24 and the positioning means (not shown) are designed to be coordinated with one another in such a way that the flow path 18 between the cooking chamber 10 and the flow openings 24 can only be flowed through by the steam when the lid 12 is in the position shown relative to the cooking utensil 4 . For this purpose, the flow channel 20 is only partially formed on the lid 12 surrounding the cooking utensil opening 8, with the flow channel 20 having two flow channel sections which, in the aforementioned positioning position, each connect a connecting section 22 of the flow channel 20 to a corresponding flow opening 24 in a flow-conducting manner. If the cover 12 is not in the aforementioned positioning position, the steam cannot flow through the flow path 18 between the cooking chamber 10 and the flow openings 24 .

The invention is not limited to the exemplary embodiments explained. For example, the cooking utensil can be freely selected in terms of type, function, material, dimensions and structure within wide, suitable limits. The same applies to the lid, with the cooking utensil and lid of course being designed to correspond to one another in the parts that are essential to the invention. The use of the cooking appliance according to the invention is also not limited to boiling water, but can also be advantageously used for boiling other liquids. The term “liquids” is to be interpreted broadly and also includes all types of liquid mixtures, for example mixtures of several liquids or of liquids with solids.

The flow opening may be limited only to the functions of exiting steam and entering ambient air, and may not serve any additional functions such as functioning as part of a spout.

The measuring element of the temperature sensor or the temperature sensor as a whole can also be arranged on the cover.

The temperature sensor can also be installed in the cooking chamber in front of the connecting section 22 of the flow channel 20 for the flow-conducting connection of the flow channel 20 to the cooking chamber 10 and/or which can be arranged outside of the cooking container in the area in front of the flow opening in such a way that the measuring element of the temperature sensor and/or an element connected to it in a thermally conductive manner is completely or partially surrounded by the fluid flowing through the flow channel.

Several sensors and/or sensors with several measuring elements can be used.

In addition to the temperature, other physical variables that are characteristic of the boiling process can also be determined as an alternative or in addition and used for the control. In particular, the physical variable characteristic of the boiling process can be the pressure in the flow channel and/or the proportion of vapor in the fluid flowing through the flow channel and/or the direction of flow and/or the volume flow of the fluid flowing through the flow channel. This list is not exhaustive.

Sensors can be used for several measured variables that are characteristic of the boiling process. In particular, the measured values of the sensors can be evaluated in combination.

In addition to plastic, other materials are also suitable for the beak, preferably thermally insulating materials such as, in particular, silicone, ceramics, glass or Teflon. The measuring element of the temperature sensor can also be made of aluminum, silver, gold or stainless steel, for example. Materials with good thermal conductivity are preferably suitable for the measuring element and, if present, for the heat-conducting element.

In the exemplary embodiments explained as examples, individual aspects of the cooking appliance according to the invention are shown as examples. Accordingly, it is possible according to the invention that the aspects explained on the basis of different exemplary embodiments or variants can be combined with other aspects of the same or another exemplary embodiment.

QUOTES INCLUDED IN DESCRIPTION

This list of the documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• EP 2469175 A1 [0002]

Claims (18)

Cooking appliance (2) with a heatable cooking chamber (10) for evaporating a liquid in the cooking chamber (10), wherein the cooking appliance (2) has at least one flow opening (24) connecting the cooking chamber (10) with an open environment in a flow-conducting manner for steam to escape of steam generated in the cooking chamber (10), and the cooking appliance (2) has at least one measuring element (14) of at least one sensor (16), in particular a temperature sensor, for determining a physical variable that is characteristic of the boiling process of a liquid in the cooking chamber (10). of the cooking appliance (2), wherein the measuring element (14) is arranged in connection with a flow path (18) of the steam flowing through the flow opening (24), characterized in that the cooking appliance (2) as a cooking utensil (4) with a by a cooking utensil rim (6) delimited cooking utensil opening (8) for boiling the liquid in the cooking utensil (4) and evaporating by means of an energy supply is formed, wherein at least one connecting section (22) for the flow-conducting connection of the at least one flow channel (20) to the cooking chamber (10) is formed on the flow channel (20), at least one of the connecting sections (22) on the one hand and at least one of the flow opening ( 24) on the other hand are arranged on the cooking appliance (2) along a flow channel (20) delimiting the flow path (18) at a distance from one another and at least one sensor (16) or at least one measuring element (14) is arranged in such a way that one for the boiling state of the liquid characteristic physical property in the area of the flow channel (20) and/or in the area of at least one of the at least one connecting sections (22) of the at least one flow channel (20), in particular outside of the flow channel (20) and/or in the area in front of at least one of the at least one Flow openings (24), in particular outside of the flow channel (20) can be detected. Cooking appliance (2) according to the preceding claim, characterized in that the cooking appliance (2) is designed as a cookware (4) with a lid (12), the cookware opening (8) of the cookware (4) being closed by means of the cookware edge ( 6) placed lid (12) is essentially tightly closed. Cooking device (2) after claim 2 , characterized in that the flow opening (24) is formed between the cooking utensil (4) and the lid (12) by means of the lid (12) placed on the edge (6) of the cooking utensil and is arranged on the cooking utensil opening (8) in such a way that when of the lid (12) with the cooking utensil opening (8) closed, the physical variable characteristic of the boiling state of the liquid in the cooking chamber (10) can be determined by means of the sensor (16), preferably that the flow opening (24) is part of a spout of the cooking appliance (2) is formed, wherein the spout has a beak. Cooking appliance (2) according to one of the preceding claims, characterized in that the sensor (16) with the measuring element (14) is formed in an attachment (28) of the cooking appliance (2) arranged on the cookware edge (6) of the cookware opening (8). , preferably that the attachment (28) is designed as a separate part and / or as an electronics housing of the cooking appliance and / or comprises at least one handle (26) of the cookware (4). Cooking appliance (2) according to one of the preceding claims, characterized in that the flow channel (20) is formed at least partially by means of the lid (12) placed on the edge (6) of the cookware (4) and the edge (6) of the cookware, preferably that a part of the flow channel (20) on the edge of the cookware is formed in a seal (40) arranged on the cookware (4), particularly preferably that the measuring element or the entire sensor (16) is arranged in an integrated manner in the seal (40). Cooking appliance (2) according to one of the preceding claims, characterized in that the flow channel (20) and the flow opening (24) are formed at least partially or completely in the lid (12) of the cooking appliance (2), preferably that a position of the flow opening (24) is marked on the lid (12) by an optically perceptible marking (44) on an upper side of the lid (12) and/or that the cooking utensil (4) and the lid (12) have mutually corresponding positioning means for producing a previously have a defined positioning position of the lid (12) in relation to the cooking utensil (4), particularly preferably that the flow channel (20), the flow opening (24) and the positioning means are designed to be coordinated with one another in such a way that the flow path (18) between the cooking chamber (10 ) and the flow opening (24) only when the lid (12) is in the positioning position relative to the cooking utensil (4) for the steam to flow through. Cooking appliance (2) according to one of the preceding claims, characterized in that the flow channel (20) is designed with a gradient in the direction of the cooking chamber (10). Cooking appliance (2) according to one of the preceding claims, characterized in that the measuring element of the temperature sensor or the entire temperature sensor (16) is thermally insulated from the rest of the cookware (4) and/or the lid (12) by means of insulation (34). , preferably that the thermally insulated measuring element or the thermally insulated temperature sensor (16) can be cooled by means of a cooling device (32) of the cooking appliance (2), particularly preferably that the cooling device (32) is designed as an integral part of the attachment (28). . Cooking appliance (2) according to one of the preceding claims, characterized in that the flow channel (20) extends at least partially along the cooking utensil opening (8), preferably that the measuring element (14) of the sensor (16) on a connecting section (22) of the Flow channel (20) for the flow-conducting connection of the flow channel (20) to the cooking chamber (10), particularly preferably that the temperature sensor (16) with the measuring element (14) on or in a handle (26) of the cooking utensil (4) and the flow opening (24) is arranged at an angular position on the cooking appliance (2) that is offset by 90° relative to the handle, based on a plan view of the cooking utensil (4). Method for controlling an energy supply to a cooking appliance (2) for evaporating a liquid in the cooking appliance (2), the cooking appliance (2) being designed according to one of the preceding claims, comprising the following method steps: - supply of energy to the cookware (4) until the liquid in the cooking chamber (10) evaporates, - Measurement of a characteristic physical variable of the fluid flowing in the flow channel (20) by means of the at least one sensor (16) with the measuring element (14), - determination of a measured value characteristic of the boiling of the liquid of the at least one sensor in and/or on the flow channel, - Regulation of the energy supply to the cooking utensil (4) as a function of the at least one sensor (16) with the measuring element (14) measured characteristic physical variable of a fluid flow flowing through the flow channel (20). procedure after claim 10 , characterized in that the regulation of the energy supply to the cooking utensil (4) as a function of a deviation of a measured value currently detected on the measuring element (14) of the sensor (16) as an actual value from the measured value determined and characteristic of the boiling of the liquid as a desired value . Procedure according to one of Claims 10 or 11 , characterized in that the target value is automatically or manually defined during ongoing operation or that a stored target value is used as the target value, the stored target value being specified, in particular specified at the factory, and/or the stored target value being the stored target value of the last operation of the Cookware (4) is. Procedure according to one of Claims 10 until 12 , characterized in that at the start of operation of the cooking utensil (4), the energy supply to the cooking utensil (4) is regulated as a function of a comparison of two actual values recorded at different points in time and/or as a function of a comparison of the actual value with a stored setpoint , especially until the actual value has approached a limit value of the stored setpoint. Procedure according to one of Claims 10 until 13 , characterized in that when the actual value approaches the stored desired value by reaching a limit value, the energy supply to the cooking utensil (4) is regulated as a function of a comparison of two actual values recorded at different points in time. Procedure according to one of Claims 10 until 14 , characterized in that the setpoint value is automatically determined during ongoing operation, in which the current actual value is stored as the setpoint value if the two actual values recorded at different times are identical or are identical over a predetermined period of time or when the two are compared to actual values recorded at different points in time, the difference of which falls below a threshold. Method according to the preceding claim, characterized in that when comparing two actual values or when comparing an actual value with a target value or when comparing an actual value with a stored target value, the sign of the difference between the two values and/or the amount of the the difference between the two values and/or the derivation of the difference between the two values over time is recorded and when the energy supply to the cooking utensil (4) is regulated as a function of a deviation, the energy supply to the cooking utensil (4) is dependent on the detected sign and /or the detected difference and/or the detected derivative is varied. Procedure according to one of Claims 10 until 16 , characterized in that by means of at least one sensor of the cooking appliance (2) automatically it is determined whether or not a lid (12) is resting on the rim (6) of the cooking utensil (4), with the energy being supplied to the cooking appliance (2) in a first mode if a lid (12) is on the rim (6 ) rests and takes place in a second mode that is different from the first mode, provided that no lid is resting on the cookware edge (6), preferably the at least one sensor as a plurality of over a cooking space height of the cooking space (10) on the cookware (4) arranged temperature sensors (36) and/or at least one sensor in the area of the flow channel (20) and depending on the output signals of these temperature sensors (36) and/or sensors (16) it is automatically detected whether a lid (12) is on the edge of the cookware (6) of the cookware (4) rests or not. procedure after Claim 17 , characterized in that the regulation in a first mode, in which a lid (12) rests on the cookware rim (6) of the cookware (4), is essentially determined by the at least one sensor (16) in the area of the flow channel (20). be, while the regulation in a second mode different from the first mode, in which no lid (12) rests on the edge (6) of the cooking utensil, essentially by the output signals of the other via a cooking space height of the cooking space (10) on the cooking utensil (4 ) arranged temperature sensors (36) is determined.

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