GB2555680A

GB2555680A - Induction cooking method and apparatus

Info

Publication number: GB2555680A
Application number: GB1712551.9A
Authority: GB
Inventors: Hauser Glyn; Meddick James; James Michael
Original assignee: Morphy Richards Ltd; Morphy Richards NI Ltd
Current assignee: Morphy Richards Ltd; Morphy Richards NI Ltd
Priority date: 2016-08-16
Filing date: 2017-08-04
Publication date: 2018-05-09
Anticipated expiration: 2037-08-04
Also published as: GB201712551D0; GB2552972B; WO2018033428A1; GB2552972A; GB2555680B; GB201614020D0

Abstract

An induction cooking apparatus comprises a base unit 200 having an induction heating plate; a control means 1315 for controlling the induction heating plate; a display device 1330 for displaying an operational status of said base unit; one or a plurality of mass sensors 1370 for determining a mass of a cooking vessel placed on said base unit; at least one temperature sensor 1355, 1360 for measuring a temperature of a cooking vessel; a wireless transmitter and receiver 1380; and a processing unit 1305 for calculating cooking times of ingredients, in response to signals received from said sensors. Cooking sequences and profiles may be stored in a memory 1340 and the cooking profile can be recalculated in real time in response to changes in ingredients or actual cooking times. The cooking apparatus may be programmed remotely from an application on a mobile phone or hand held device, though the induction heating plate may only be activated by manual activation of a control located on the base unit.

Description

(56) Documents Cited:

EP 2693127 A1 JP 2012014839 A JP 2004105274 A US 20110253693 A1

H05B6/12 (2006.01)

DE 102005052274A1 JP 2005063880 A US 4476946 A (71) Applicant(s):

Morphy Richards Limited (Incorporated in the United Kingdom)

Adwick Park, Manvers, Rotherham, South Yorkshire, S63 5AB, United Kingdom (58) Field of Search:

INT CL H05B

Other: Online: WPI, EPODOC (72) Inventor(s):

Glyn Hauser James Meddick Michael James (74) Agent and/or Address for Service:

Franks & Co Limited

Jessops Riverside, Brightside Lane, SHEFFIELD, S9 2RX, United Kingdom (54) Title ofthe Invention: Induction cooking method and apparatus Abstract Title: Induction cooking method and apparatus (57) An induction cooking apparatus comprises a base unit 200 having an induction heating plate; a control means 1315 for controlling the induction heating plate; a display device 1330 for displaying an operational status of said base unit; one or a plurality of mass sensors 1370 for determining a mass of a cooking vessel placed on said base unit; at least one temperature sensor 1355, 1360 for measuring a temperature of a cooking vessel; a wireless transmitter and receiver 1380; and a processing unit 1305 for calculating cooking times of ingredients, in response to signals received from said sensors. Cooking sequences and profiles may be stored in a memory 1340 and the cooking profile can be recalculated in real time in response to changes in ingredients or actual cooking times. The cooking apparatus may be programmed remotely from an application on a mobile phone or hand held device, though the induction heating plate may only be activated by manual activation of a control located on the base unit.

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OVERVIEW

Use the SLOW COOKER to prepare easy fuss free and delicious meals. Slow cook meals are ideal for winter warmers and easy midweek meals for when you return home and need something ready and waiting. Meat in a stew is always better if you brown first to get that lovely caramelised crust. Beef bourginion, brisket, oxtail, shoulder or shin can be some of the best meals when cooked properly and with a little time, they can easily become the most delicious.

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Intellectual

Property

Office

Application No. GB1712551.9

RTM

Date :30 January 2018

The following terms are registered trade marks and should be read as such wherever they occur in this document:

BLUETOOTH

IPHONE

WI-FI

QUORN

Intellectual Property Office is an operating name of the Patent Office www.gov.uk/ipo

-1Induction Cooking Method and Apparatus

Field of the Invention [0001] The present invention relates to a cooking apparatus and a controller and method for controlling a cooking apparatus.

Background of the Invention [0002] Induction hobs are well-known for use in domestic cooking. A known induction hob works by having an electromagnetic coil which generates an electromagnetic field which extends above a cooking surface, for example a glass or ceramic hob, to interact with a ferrous element of a cooking vessel such as a saucepan, frying pan or the like placed on the hob. The electromagnetic radiation induces eddy currents within the ferrous material, which leads to heating of the material and therefore heating of the pan or other cooking vessel.

[0003] Induction hobs are highly controllable, and are more energy efficient than conventional electric hobs which rely on an electric heating element and thermal conduction from the electric heating element to a cooking vessel.

[0004] In a typical known induction hob, cooking temperatures are set similarly to a conventional electric cooking hob, using heat controls which can be either manual rotatable rheostat type controls or touch sensitive electronic controls located on the upper surface of the hob adjacent heating areas.

[0005] It is also known that handheld devices containing microprocessors, visual displays and transmitters/receivers can be used to control various functions of consumer goods, including automobiles, televisions and the like. However, application of remote control to an electric induction hob poses particular problems concerned with safety of operation, recognition of cooking vessels, control of the hob, and temperature control of the cooking vessel.

[0006] In practice, domestic cooking has an imprecise nature. Even where a person follows a recipe, there is often substitution for or omission of

-2ingredients, variations in absolute and relative quantities of ingredients, variations of cooking times according to taste (for example well-cooked or rare for meat, hard boiled or soft boiled for eggs, crunchy or soggy for vegetables, and numerous other variations), mistakes in adding imprecise quantities of ingredients by using imprecise measurements (table spoons/ tea spoons I cups and half cups), and interruptions in cooking e.g. to answer phone calls, or delay the “ready” time for a meal whilst waiting for family members to arrive. Whilst automatically controlled cooking operations involving preset cooking times and temperatures can be implemented, the results of cooking according to a preset automated temperature and time program can vary significantly because of the variability in the above factors.

[0007] In general, in a domestic induction hob cooking operations cannot be fully automated, cannot be fully controlled remotely and always require interaction from a human user.

[0008] Specific embodiments described herein aim to provide an induction cooking device which provides enhanced automation of cooking procedures, using enhanced pre- set control instructions for following recipes.

[0009] The embodiments also aim to provide an induction cooking device, in which the cooking device and user have the flexibility to vary the control instructions during a cooking process, using amended or revised cooking times and temperatures, which are determined in response to real time monitored parameters of a cooking vessel sensed by the cooking device, and calculated by the cooking device or in a remote device, or determined from a set of pre-stored look up tables.

[0010] The embodiments aim to provide an induction cooking device which can cope with variations in or deviations from expected inputs to a cooking procedure, such as variation in the quantity or type of ingredient, interruptions in

-3cooking, and extending cooking times to achieve a different “ready” time for meals.

[0011] The embodiments aim to provide an induction cooking device which can cope with enhancements and updates to recipes, including modified cooking times and temperatures, where the enhancements are based on feedback and experience from real usage events by consumers using the cooking device.

Summary of the Invention [0012] According to one aspect there is provided an induction cooking apparatus comprising:

a base unit having an induction heating plate;

a control means for controlling said induction heating plate;

a user interface for activating said induction heating plate;

a data storage device for storing data describing a set of cooking sequences for operating said induction heating plate a processing unit for implementing a said cooking sequence in response to one or more user inputs entered through said user interface.

[0013] The induction cooking apparatus preferably further comprises a wireless transmitter/receiver for sending and/or receiving cooking sequence data from a remote device.

[0014] The induction cooking apparatus preferably further comprises at least one temperature sensor for measuring a temperature of a cooking vessel.

-4[0015] The induction cooking apparatus preferably further comprises means for re-calculating cooking times and/or cooking temperatures of ingredients in response to a signal received from said at least one temperature sensor.

[0016] Preferably said processing unit comprises a programmable microprocessor.

[0017] Said processor device may continually monitor a signal from said temperature sensor, and adjusts a power signal for supplying power to a said heating induction plate, in order to follow a cooking profile.

[0018] The induction cooking apparatus preferably comprises at least one mass sensor for determining a mass of a cooking vessel placed on said base unit.

[0019] The induction cooking apparatus preferably comprises means for re-calculating cooking times and/or cooking temperatures of ingredients in response to a signal received from said at least one mass sensor.

[0020] Preferably said at least one mass sensor continuously sends a mass signal to said control means in real time; and said control means comprises monitoring means for monitoring a mass of contents in a said cooking vessel.

[0021] The induction cooking apparatus preferably further comprises a display device for displaying an operational status of said cooking apparatus.

[0022] Preferably said data storage device comprises a memory device capable of storing a plurality of cooking sequence data, each said cooking

-5sequence data comprising a set of instructions describing data selected from the set:

a quantity of ingredient to be added to a cooking vessel;

a type of ingredient to be added to a cooking vessel;

instructions for heating or processing said ingredient;

instructions for manipulating a said cooking vessel;

instructions for selecting at least one induction cooking hob.

[0023] The induction cooking apparatus preferably comprises a memory device capable of storing a plurality of cooking profile data, each said cooking profile data comprising a set of instructions for:

for a selected induction hob, applying a power setting to said induction hob; and for said induction hob, applying a time duration over which said power setting is applied.

[0024] Preferably, said data storage device comprises a memory device capable of storing a vessel type data, each said vessel type data comprising data selected from the set:

data which links a particular vessel type to a set of one or more cooking sequences;

data which links a particular vessel type to a set of one or more cooking profiles;

-6data which links a particular vessel type to a set of one or more algorithms;

data indicating whether a vessel type can be heated using a remote device or not.

[0025] The induction cooking apparatus may comprise means for calculating variations to said cooking profiles, in response to signals received from said at least one temperature sensor.

[0026] The induction cooking apparatus may comprise a vessel proximity sensor, for sensing a vessel placed on said base unit.

[0027] Depending upon vessel type, preferably a said induction a heating plate can only be activated by manual activation of a control located on said base unit.

[0028] The induction cooking apparatus preferably comprises means for storing one or a plurality of cooking sequences, each said cooking sequence comprising data describing:

a list of ingredients;

for each said ingredient, a quantity of said ingredients;

a sequence of events or operations to be carried out by a user in relation to said ingredients.

[0029] The induction cooking apparatus preferably comprises means for storing one or a plurality of cooking profiles, each said cooking profile comprising data describing:

-7a target vessel temperature;

a set of time durations for each target vessel temperature.

[0030] Preferably said processing unit is programmable and reprogrammable so that new or replacement cooking sequences downloaded to the data storage device can be operated by the processing unit.

[0031] According to a second aspect, there is provided a method of operating an induction cooking apparatus, said method comprising:

storing cooking sequence data describing a plurality of cooking sequences;

storing a sequence of cooking profiles [0032] According to a third aspect there is provided a method of operating an induction cooking apparatus, said method comprising:

performing a sequence of energisations of an induction coil in response to a set of electronic instructions stored in a memory;

receiving weight signals from a weight sensor;

in response to said weight signals, calculating in real-time a variation of said sequence of energisations; and varying in real-time said energisations of said induction coil in response to said recalculated parameters.

[0033] Said calculated variations may include increasing or decreasing a duration of an individual energisation.

-8[0034] Said calculated variations may include increasing or decreasing a time interval between individual said energisations.

[0035] Said calculated variations may comprise activating or deactivating said induction coil so as to control a temperature in an induction heated vessel;

[0036] Said calculated variations may include increasing or decreasing a drive current to said induction coil in order to vary a heating power of a said cooking vessel.

[0037] Said calculated variations may comprise calculating an amended coil energisation time period in response to a received weight measurement signal.

[0038] The method may comprise receiving a the vessel temperature signal, and wherein said calculated variations comprise an amended coil energisation time period in response to said received the vessel temperature signal.

[0039] Said calculated variations may comprise calculating an amended coil energisation power in response to received weight measurement signal.

[0040] Said calculated variations may comprise calculating amended coil energisation power in response to a received vessel temperature signal [0041] According to a fourth aspect there is provided an induction cooking apparatus comprising:

at least one induction coil;

at least one temperature sensor;

-9at least one weight sensor;

means for storing a set of electronic instructions for energising a said induction coil;

means for performing a sequence of energisations of a said induction coil in response to a said set of electronic instructions stored in said memory; and means for calculating in real-time a variation of said sequence of energisations in response to temperature signals received from a said temperature sensor and I or in response to weight signals received from a said weight sensor.

[0042] According to a fifth aspect there is provided a method of operating an induction hob unit using a remote wireless device, said method comprising:

sending a set of electronic control instructions from said remote wireless device to said induction hob unit, said set of electronic control instructions specifying parameters selected from the set comprising:

induction coil energisation time;

induction coil energisation power;

a cooking sequence, said cooking sequence comprising data selected from the set:

data describing one or more cooking vessels to be used in following said cooking sequence;

data describing one or more ingredient types;

-10data describing one or more ingredient quantities;

data describing an order in which to display said ingredient type;

data describing a set of user instructions for performing operations to be followed in respect of said cooking sequence.

[0043] Said method preferably comprises said induction hob sending signals to said remote device, containing data Selected from the set:

data describing a weight of ingredients in a cooking vessel;

data describing a type of cooking vessel currently placed on said base unit;

data describing a current temperature of said cooking vessel.

[0044] Preferably said remote wireless device generates a display, indicating a quantity corresponding to a said weight signal.

[0045] Preferably a said coil energisation is prohibited from being activated by said remoter wireless device.

[0046] According to a sixth aspect there is provided a method of operation of an induction hob comprising:

storing a set of electronic control instructions for energising an induction coil of said induction hob, said electronic control instructions specifying parameters selected from the set comprising:

induction coil energisation times;

induction coil energisation powers; and

-11activating operation of said induction coil using a manually activated control located on said induction hob;

wherein said induction hob operates a said stored electronic control instruction in response to said manually activated control.

[0047] Preferably each said electronic control instruction comprises instructions to energise a said induction coil for a predetermined period at a predetermined power profile.

[0048] Preferably the method further comprises recalculating a said predetermined period in response to a weight signal; and generating an amended electronic control instruction, comprising said recalculated period; and controlling said induction coil according to said amended electronic control signal.

[0049] According to a seventh aspect there is provided an induction cooking appliance comprising:

at least one induction hob;

data storage means for storing a set of cooking sequences, each said cooking sequence comprising a set of user instruction data for operating said induction cooking appliance;

a display for displaying data describing a cooking vessel type;

-12a display means displaying said user instruction data for operating said induction cooking appliance;

a user interface for accepting a confirmation signal from a user that a said instruction data has been complied with;

wherein activation of said at least one induction hob occurs in response to a user manually touching said user interface.

[0050] According to an eighth aspect there is provided a method of operation of an induction hob, said method comprising:

storing a set of cooking sequences, each said cooking sequence comprising a set of data instructions selected from the set:

data describing a cooking vessel type for use with said induction hob;

data describing a plurality of ingredients to add to said cooking vessel;

data describing quantities of each of said plurality of ingredients, to add to said cooking vessel;

data describing one or a plurality of cooking profiles for heating said cooking vessel;

data describing a sequence of operation of said one or plurality of cooking profiles;

selecting a said cooking sequence;

-13generating a sequence of user interfaces corresponding to stages of said cooking sequence, individual said user interfaces comprising control interfaces for accepting instruction data selected from the set:

an instruction to select a cooking vessel type;

an instruction to add a particular type of ingredient;

an instruction to add a quantity of an ingredient;

an instruction to activate power to said induction hob.

[0051] Preferably the method further comprises continuously monitoring a weight of said cooking vessel.

[0052] Preferably the method further comprises continuously monitoring a temperature of said cooking vessel.

[0053] Preferably the method further comprises monitoring a weight of a said ingredient added to a said cooking vessel;

comparing a said monitored weight of ingredient with a target ingredient weight;

if said monitored ingredient weight is outside predetermined upper minimum or upper maximum limits for said target ingredient weight, generating a signal to add or remove ingredient from said cooking vessel.

[0054] Preferably the method comprises monitoring weight of a said ingredient added to said cooking vessel;

-14comparing said monitored weight of said ingredient with a target ingredient weight;

if said monitored weight is outside a range of target ingredient weight, determining amended weights in respect of one or more further ingredients specified within said cooking sequence.

[0055] Preferably said step of determining an amended wait in respect of one or more further ingredients comprises looking up an amended weight from a pre- stored look up table of ingredient weights.

[0056] Preferably said step of determining an amended weight in respect of one or more further ingredients comprises calculating a said amended weight according to a pre-stored algorithm, and from said monitored weight.

[0057] Preferably said method comprises monitoring a weight of a said ingredient added to said cooking vessel;

comparing said monitored weight of said ingredient with a target ingredient weight;

if said monitored waited outside a range of target ingredient weight, determining one or more amended cooking profiles to be applied for activating said hob, in respect of one or more cooking stages of said cooking sequence.

[0058] Preferably said step of determining one or more amended cooking profiles comprises looking up a said amended cooking profile from a look up table of pre-stored cooking profiles.

[0059] Preferably said step of determining one or more amended cooking profiles comprises determining an amended cooking profile in accordance with a pre - stored algorithm, and from said monitored weight.

-15[0060] Preferably said method comprises monitoring a cooking temperature of a said cooking vessel in real time; and determining one or more amended cooking profiles in response to a realtime said monitored cooking temperature.

[0061] Cooking profiles may be amended or recalculated substantially in real-time, that is, during a cooking operation. Typically, amendment or recalculation of a cooking profiles in real-time may be substantially instantaneous in the context of the overall cooking period for a recipe, taking less than one second to amend or recalculate. Further, cooking profiles may be subject to periodic review, for example recalculation every minute, five minutes or other presentable period, or in alternative embodiments, cooking profiles may be reviewed when a particular parameter, for example temperature or weight goes outside of a range of temperatures contained within the cooking profile.

[0062] Preferably said amended cooking profile is determined from a set of pre-stored cooking profiles in a look up table.

[0063] Preferably said amended cooking profile is determined from a prestored algorithm, and from said real-time monitored cooking temperature.

[0064] According to a ninth aspect, there is provided a remote computing device comprising:

a processor;

a data storage means;

a wireless transmitter/receiver;

-16a memory means;

means for storing one or a plurality of cooking sequences, each said cooking sequence comprising data describing:

a list of ingredients;

for each said ingredient, a quantity of said ingredients;

[0065] Preferably the remote computing device comprises means for storing one or a plurality of cooking profiles, each said cooking profile comprising data describing:

a target vessel temperature; and a set of time durations for each target vessel temperature.

[0066] Preferably said remote computing device is capable of communicating with an induction cooking apparatus, for transferring cooking sequence data to said induction cooking apparatus.

[0067] Preferably the remote computing device is capable of wirelessly receiving signals from an induction cooking apparatus, said signals containing data describing status information of said induction cooking apparatus.

[0068] Preferably the remote computer device comprises a user interface having a display device, said display device configured for displaying a set of instructions to a user, corresponding to operations in a cooking sequence.

-17[0069] Preferably the remote computer device comprises a user interface capable of receiving user instructions for:

selecting stages of a said cooking sequence; and entering data to modify individual parameters of individual said stages of said cooking sequence.

[0070] Other aspects are as set out in the claims herein which are incorporated into this description by reference.

Brief Description of the Drawings [0071] For a better understanding of the invention and to show how the same may be carried into effect, there will now be described by way of example only, specific embodiments, methods and processes according to the present invention with reference to the accompanying drawings in which:

Figure 1 illustrates schematically in perspective view an induction cooking set comprising an induction hob unit, a controller unit, and a plurality of induction cooking appliances together with a remote computing device in wireless communication with the induction cooking set;

Figure 2 illustrates schematically in view from above components of the induction hob unit and controller shown in Figure 1;

Figure 3 illustrates schematically the induction hob unit and controller unit of Figure 1 disengaged from each other;

Figure 4 illustrates schematically an induction hob base unit together with an oven, the oven being one of the of induction cooking appliances of Figure 1 herein;

-18Figure 5 illustrates schematically, in exploded view, components of the oven of Figure 4;

Figure 6 illustrates schematically in view from above, the oven of Figure 6 with its cover removed;

Figure 7 illustrate schematically in perspective view, a grill being one of the of induction cooking appliances of Figure 1, placed on the induction hob base unit;

Figure 8 illustrates schematically in exploded view of a rice steamer being one of the of induction cooking appliances of Figure 1;

Figure 9 illustrates schematically the rice steamer in use on the hob base unit coupled to and controlled by the controller unit;

Figure 10 illustrates schematically, in exploded view, components of the steamer that is one of the of induction cooking appliances of Figure 1;

Figure 11 illustrates schematically the steamer of Figure 10 in use on the top of the hob base unit coupled to the controller unit of Figure 1;

Figure 12 illustrates schematically a soup cauldron that is one of the of induction cooking appliances of Figure 1, in use on the top of the hob base unit which is coupled to the controller unit;

Figure 13 illustrates schematically a block diagram illustrating circuitry of the hob base unit and the cooking apparatus controller unit of Figure 1;

Figure 14 illustrates schematically a first cooking profile for controlling an induction hob;

-19Figure 15 illustrates schematically a second cooking profile for controlling an induction hob;

Figure 16 illustrates schematically a first phase of a setup stage of a cooking sequence method for setting up an induction hob for a cooking operation;

Figure 17 illustrates schematically a second phase of a setup stage of a cooking sequence method for setting up an induction hob to perform a cooking operation;

Figure 18 illustrates schematically a method of activation and performance of a cooking sequence by an induction hob;

Figure 19 illustrates schematically a method of editing of a cooking sequence;

Figure 20 illustrates schematically process steps cooking appliance for calculating amended ingredient weights in response to varied or incorrectly added ingredients in a cooking sequence;

Figure 21 illustrates schematically process steps applied by a processor of the cooking appliance for generating an amended cooking profile comprising part of a cooking sequence, in response to an amended quantity of an ingredient specified in a said cooking sequence;

Figure 22 illustrates schematically a first user display generated by the cooking appliance;

Figure 23 illustrates schematically a second user display generated by the cooking appliance;

-20Figure 24 illustrates schematically a third user display generated by the cooking appliance;

Figure 25 illustrates schematically a fourth user display generated by the cooking appliance;

Figure 26 illustrates schematically a fifth user display generated by the cooking appliance;

Figure 27 illustrates schematically a sixth user display generated by the cooking appliance;

Figure 28 illustrates schematically a seventh user display generated by the cooking appliance;

Figure 29 illustrates schematically an eighth user display generated by the cooking appliance;

Figure 30 illustrates schematically a ninth user display generated by the cooking appliance;

Figure 31 illustrates schematically a tenth user display generated by the cooking appliance;

Figure 32 illustrates schematically an eleventh user display generated by the cooking appliance;

Figure 33 illustrates schematically a twelfth user display generated by the cooking appliance;

Figure 34 illustrates schematically a thirteenth user display generated by the cooking appliance;

-21Figure 35 illustrates schematically a fourteenth user display generated by the cooking appliance;

Figure 36 illustrates schematically a fifteenth user display generated by the cooking appliance;

Figure 37 illustrates schematically a sixteenth user display generated by the cooking appliance;

Figure 38 illustrates schematically a seventeenth user display generated by the cooking appliance;

Figure 39 illustrates schematically an eighteenth user display generated by the cooking appliance; and

Figure 40 illustrates schematically a nineteenth user display generated by the cooking appliance.

Detailed Description of the Embodiments [0072] There will now be described by way of example a specific mode contemplated by the inventors. In the following description numerous specific details are set forth in order to provide a thorough understanding. It will be apparent however, to one skilled in the art, that the present invention may be practiced without limitation to these specific details. In other instances, well known methods and structures have not been described in detail so as not to unnecessarily obscure the description.

[0073] Referring to figure 1 herein, there is illustrated schematically an induction cooking system comprising an induction hob base unit 100; a plurality of induction heated cooking vessels 101 - 106; and a controller unit 107.

-22[0074] The induction hob base unit 100 comprises one or a plurality of induction coils positioned underneath an upper surface 108 onto which the individual cooking appliances 101 - 106 can be placed. Numerous types of cooking appliances may be used on the induction hob unit 100. By way of example only the cooking appliances 101 - 106 include:

- a slow cooker 101;

- a rice steamer 102;

- a steamer 103;

- a grill 104;

- a soup cauldron 105; and

- an oven 106.

[0075] The cooking apparatus controller unit 107 can be a removable device which may plug directly into the induction hob unit 100, for example by means of a USB connector or other similar or equivalent convenient electronic connector, or can communicate with the hob wirelessly using a known wireless protocol, for example Bluetooth ®or equivalent. Alternatively, and in a preferred mode, the control unit 107 can be integrated into the casing of the base unit 100.

[0076] The induction hob unit 100 can be controlled remotely from an application (app) on a mobile phone or hand held device 109, to set or program cooking parameters of the hob as hereinafter described. The induction hob unit 100 can be paired wirelessly with the device, for example by using Bluetooth ®. The induction hob unit 100 can also be controlled by directly entering commands into the cooking apparatus controller unit 107 using an interface provided on the controller, for setting cooking times and selecting pre-stored cooking programs or menus.

[0077] Referring to Figure 2 herein, there is illustrated schematically in view from above components of the induction hob base unit 100 and a cooking apparatus controller unit 107 shown in Figure 1.

-23[0078] The induction hob base unit 100 comprises an outer casing 200; internal electrical circuitry; an associated electrical connector for connecting the circuitry to the controller unit 107; an upper cover plate 201 having an induction area 202 beneath which there is provided at least one electromagnetic coil for induction heating; a temperature sensor 203 in the region of the induction area 202, the temperature sensor being capable of measuring the temperature of the base of a cooking vessel placed upon the hob unit.

[0079] Further ancillary items may be provided accompanying the induction base unit 100 as follows. A molded plastics tray unit 204, having recesses suitable for holding the controller unit 107 for storage; a stand-alone probe type temperature sensor device 205 which can be inserted into meat or fish; optionally, a work top unit 206, which can be either made of wood, molded plastics material made to look like wood, granite, marble or other suitable worktop surface, and which can be used as a cutting board when the induction hob is stored on a worktop, and not in use as a cooker.

[0080] In one embodiment, the controller 107 communicates with the base unit 100 either through a direct bus connection such as a USB connector, in which case the controller can be placed away from the base unit on a worktop and be connected by a USB cable, or the controller can be plugged straight in to a USB controller on the casing of the base unit 100, or the controller can be placed a few metres away from the base unit and can communicate wirelessly with the base unit.

[0081] In a preferred embodiment, the controller is inseparable from the base unit, forming part of the induction base unit.

[0082] The controller unit 107 comprises a display device for displaying operational parameters to the user, such as selected recipe program; on/ off status of the hob; date; time; cooking vessel temperature; food temperature;

-24ingredient types; ingredient weights; instructions to the user to add ingredients, including the quantity of ingredient and type of ingredient; any pre-processing steps needed such as cutting, chopping, pre frying, or pre boiling before adding the ingredient to the cooking device; and a start/ stop control to start or stop the induction coils of the base unit to start cooking.

[0083] When the induction hob unit 100 is to be used for cooking, the work top unit 202 and tray unit 200 are lifted off the hob base unit 100, and the cooking apparatus controller unit 107 is removed from the tray unit 200 and plugged into the hob base unit 100, as shown in Figure 3.

[0084] In the best mode, the control unit 107 communicates wirelessly with a remote device 207 having a data processor, a display and a transmitterreceiver, such as a smart phone, tablet, notebook or laptop computer. Data and instructions signals may be sent from the remote device to the controller, and from the controller to the remote device.

[0085] Referring to figure 3 herein, there is illustrated schematically connection of the separate controller unit 107 to the base unit 100 by means of, in this embodiment, a USB connector 300. Other types of connector are possible. The connector may connect to the base unit 100 via a separate male/female USB cable. In other embodiments, the controller 107 may communicate wirelessly with the base unit 100.

[0086] The controller device 107 may communicate wirelessly with a remote device such as a smart phone for example to send and receive data signals representing cooking instructions; to send and receive temperature instructions; and to send and receive cooking time instructions; and to send and receive instructions to interrupt operation of an induction coil.

[0087] Referring to Figure 4 herein, there is illustrated schematically in perspective view the oven 106, placed upon the hob base unit 100 which is

-25coupled to the controller 107. The oven 106 comprises a vessel 400, having handle portions 401, 402 at respective opposite ends of the vessel 400; a removable perforated plate 403 which fits inside the vessel 400 and rests upon a floor of the vessel 400; and a glass or ceramic lid or cover 404 having a handle 405 which fits snugly on top of the upper rim of the vessel 400.

[0088] Referring to Figure 5 herein, there are shown in exploded view components of the oven 106.

[0089] Referring to Figure 6 herein, there is illustrated schematically in view from above, the oven 106 having the cover 404 removed. In use, the oven 106 is placed upon the hob base unit 100, which can be controlled by the controller 107. As shown, within the vessel 400 is placed the perforated plate 403, upon which food to be cooked can be placed. The vessel 400 comprises a ferrous material, which heats up by induction, when exposed to an alternating magnetic field created by the hob base unit 100. Heat generated by the ferrous material convects up through the perforated plate 403 in order to defrost food items placed within the cooking vessel on top of the perforated plate.

[0090] Referring to Figure 7 herein, there is shown in perspective view the grill 104. The grill 104 comprises a grill base 700 having first and second handle portions 701, 702 respectively at opposite sides of the grill base 700; a grill platform 703 comprising a substantive rectangular outer rim portion 704 having respective first and second handle portions 705, 706 positioned at opposite ends of the outer rim portion 704, and extending between opposite sides of the outer m portion 704, a plurality of cross members 707 (bars), with a plurality of elongate apertures or spaces there between, through which fat or juices can pass during cooking, onto the base member 700 below; a substantially flat plate griddle member comprising a substantially flat plate shaped to fit within the grill base 700, the flat plate griddle member being provided with first and second handle portions at opposite sides of the flat plate; an upstanding overhead gantry 708 comprising a flat metal plate having a plurality of elongate apertures for drainage

-26of fat or cooking juices, and first and second substantially upright portions, arranged to locate adjacent the handle portions 701, 702 so that the gantry is raised above the base 700 with an air gap underneath; and a glass or ceramic hood or cover 709 having a circular handle 710.

[0091] For storage, the grill platform 703, griddle member 708 and gantry 708 all fit within the grill base unit 700 and are covered by the glass or ceramic cover 710.

[0092] Referring to Figure 8 herein, there is illustrated schematically the rice steamer 102. The rice steamer 102 comprises a rice bowl 800; a sieve compartment 801 that fits within the rice bowl 800; and a lid or cover 802, that has a handle 803.

[0093] The rice bowl 800 may be made from a range of suitable materials, but has at its base, a ferrous material to enable it to be inductively heated. In use, water is placed into the rice bowl 800, which is heated inductively by placing the rice bowl 800 on the induction hob base unit 200. Rice is placed within the removable sieve compartment 801. The sieve compartment 801 comprises an outer upright rim wall 805, having first and second handles 806, 807 at opposing respective first and second sides. In use, rice is deposited into the sieve compartment 801which is then placed into hot or boiling water in the rice bowl 800. The sieve compartment 801 can be lifted out of the rice bowl 800 using the two handles 806, 807 which are designed to nest within the pair of handles of the rice bowl 800.

[0094] Referring to Figure 9 herein, there is illustrated schematically the rice steamer 102 in use on the induction hob base unit 100 that is coupled to and controlled by the controller 107.

[0095] Referring to Figure 10 herein, there are illustrated schematically components of the steamer 103.

-27[0096] The steamer 103 comprises a steamer base unit 1000; a first steamer compartment 1001, a first steamer lid 1002; and a first steamer compartment cover 1003; a second steamer compartment 1004; a second steamer lid 1005; and a second steamer compartment cover 1006.

[0097] The steamer base unit 1000 comprises a water reservoir, which is heated by a ferrous material through induction from the hob base unit 200. Over the reservoir is provided a platform having first and second perforated regions 1008, 1009 respectively. Over each perforated region, the respective first or second steamer compartment 1001, 1004 can be placed. Water is heated up in the reservoir via a ferrous material which is inductively heated, to create steam. Steam permeates through the apertures in the upper surface of the base unit 1000 and through a set of apertures floors of the steamer compartments 1001, 1004 and into the steamer compartments 1001, 1004 to cook food placed there within.

[0098] In the embodiments shown, there are two steamer compartments 1001, 1004 that can be heated separately from steam from the corresponding respective first or second perforated regions 1008, 1009. If only one steamer compartment is to be used, one of the perforated regions 1008, 1009 can be blocked off using a corresponding sliding shutter mechanism that is selectively operated by respective sliding handles 1010, 1011.

[0099] In the embodiments shown, there are two perforated regions 1008, 1009 on the base unit 1000, which supply steam to two steam compartments 1001, 1004. However, in other embodiments, there may be a single perforated region (providing a steam outlet area) and a single steamer compartment, or in yet further embodiments, there may be either 3 or 4 separate steamer compartments, each having a separate steam feeding region on which it is placed on the steamer base unit 1000, with corresponding steam outlet control shutters.

-28[00100] Referring to Figure 11 herein, there is illustrated schematically the steamer 103 in use on top of the hob base unit 100 which is coupled to the controller unit 107.

[0100] Referring to Figure 12 herein, there is illustrated schematically a soup cauldron 105 in use on the top of the hob base unit 200 which is coupled to the controller unit 107. The soup cauldron 105 comprises a frusto-conically shaped transparent vessel 1201 having a base with an inductively heated ferrous heating element 1202, a pair of handles 1203, 1204 attached at an upper end of the transparent vessel 1202; and a transparent lid 1205 which rests on top and forms a closure for the vessel 1201. There is also a circular handle 1206 centrally disposed on the transparent lid 1205.

[0101] Referring to Figure 13 herein, there is shown a schematic block diagram illustrating circuitry 1300 of the hob base unit 200 and the cooking apparatus controller unit 107 when operatively coupled or engaged together in accordance with a preferred embodiment of the present invention. The cooking apparatus controller unit 107 includes a controller 1305 with a connection interface 1320 connectable to a load driver 1310 of a cooking apparatus which is in this embodiment is the hob base unit 100. The connection interface 1310 is typically the USB connector or other similar or equivalent convenient electronic connector and can even be a wireless connector. In another embodiment, as mentioned above, the cooking apparatus controller unit 107 and hob base unit 100 (cooking apparatus) may be integrated into a single unit.

[0102] There is a clock 1320 coupled to the controller 1305 and a user interface 1325 is also coupled to the controller 1305. The user interface 1325 has a visual display 1330 and user controls 1335 for allowing a user to view and select: menus; time settings; cooking profiles; hob region (cooking ring) selection; temperature settings; and other cooking requests and data associated with the cooking apparatus or hob base unit 200. In this regard, the user controls 1335

-29may be a touch screen and both the user controls 1335 and visual display 1330 can be integrated into a single touch screen region. There is a memory 1340 coupled to the controller 1305. The memory stores cooking sequence data and cooking profile data which are described later herein.

[0103] The hob base unit 200 (cooking apparatus) includes a two loads 1345 and 1350 coupled to drive outputs of the driver 2125. The loads 1345 and 1350 in this embodiment are induction hob coils as will be apparent to a person skilled in the art. Associated with each of the loads 1345 and 1350 are respective temperature sensors 1355 and 1360 that are positioned proximal (typically at central location) to their respective load 1345, 1350. The temperature sensors 1355 and 1360 are typically flush with an appliance support surface of the hob base unit 100 so that the temperature sensors 1355 and 1360 can monitor temperatures of, for instance, any of the cooking appliances 101 to 106 heated by magnetic fields generated by pulses applied to the loads 1345, 1350 from the load driver 1315.

[0104] Preferably the controller 1305 comprises a programmable and reprogrammable microprocessor, which operates according to instructions stored in the memory device 1340 and which, in combination with the memory device 1340, enables the controller to be versatile enough to be reconfigured by a user/customer to accommodate updates or upgrades in cooking vessels, or to be able to control new cooking vessel types which are introduced retrospectively after sale of the base unit to a user/customer.

[0105] The base unit is provided with one or more weight sensors 1370 which provide continuous real-time weight signals to the controller 1305. The weight sensors may either be positioned on the feet of the base unit, or underneath the cover plate between the cover plate and the casing, but in either case, the weight sensors measure differences in weight of items placed on top of the base unit.

-30[0106] The base unit communicates with a remote device via a wireless connection using a transmitter/receiver 1380, controlled by the controller 1305.

[0107] There are two modes of operation of the base unit being:

• Operation from the front panel, or controller 107; and • Operation via a remote device.

[0108] The remote device may comprise a smart phone, smart watch, tablet or the like followed by activation of the device via manual activation of the front panel of the base unit (switching on) to commence any heating operation.

[0109] The memory 1340 in the base unit can receive new or amended cooking sequences and cooking profiles via a data port, such as a USB interface or similar, or via the wireless transmitter/receiver 1380 comprising the controller 1300. This means that the base unit can be updated via a remote device after sale to a customer and without the need for maintenance or service personnel. New or replacement cooking sequences, cooking profiles and algorithms used to calculate or determine cooking profiles can be uploaded from a remote device either wirelessly or via a USB or like type physical plug and socket connection. Therefore, as new or upgraded vessel types are added to the vessel types described hereinabove, the base unit can be upgraded or updated with corresponding cooking sequence data, cooking profile data, algorithm data and data describing cooking vessel types and I or characteristics of a said cooking vessel.

[0110] All cooking functions are available by operation from the front panel / controller 107. However, the remote device cannot be used to activate the electromagnetic coil, this must always be done by operation of the front panel or controller on the base unit 100.

-31[0111] The electronic memory device 1340 stores cooking sequence data and cooking profile data.

[0112] The cooking sequence data comprises one or a plurality of individual sets of data each dataset describing:

• A recipe name;

• A list of ingredients comprising a recipe;

• Quantities of said ingredients to be added to a cooking vessel;

• A sequence of events or operations to be carried out by a user, for example adding ingredients, stirring or agitating ingredients in a cooking vessel, adding a lid or cover to a cooking vessel; picking up and tilting a cooking vessel to distribute oils or liquids along a base of said cooking vessel;

• Variations to said list of ingredients, or quantities of said ingredients;

• One or more induction hobs comprising said base unit to be selected for operation; and • One or a plurality of cooking profiles to be applied to said one or more selected induction hobs.

[0113] The cooking sequence data may be linked to data describing a particular vessel type or description of vessel, or data describing characteristics of a vessel to which the cooking sequence relates.

[0114] The variation data may describe alternative types of ingredient applicable when a preferred or desired ingredient is unavailable, and a different ingredient must be substituted.

[0115] The variation data may also describe alternative quantities of ingredient which may be applicable when a first ingredient of a desired quantity is added in an incorrect quantity, either insufficient or too much. The variation data stores a look up table of other ingredients within the ingredient dataset for a

-32particular recipe, the look up table storing, for each quantity of a first ingredient, corresponding quantities of other ingredients of the same ingredient dataset which correspond to the particular selected quantity of the first ingredient. In this way, if a user adds an incorrect quantity of an ingredient added in a preceding step of food preparation, for example 75% of the preferred quantity, corresponding quantities of other ingredients to be added later in the cooking sequence may be already pre-stored in the memory device, to adjust the remaining cooking sequence accordingly, to achieve an acceptable cooking result.

[0116] Cooking profile data comprises one or a plurality of individual sets of data, each dataset corresponding to a stage of a said cooking sequence, each cooking profile data set describing:

• A set of one or more desired vessel temperatures;

• A set of time durations for each desired vessel temperature;

• Variation data describing variations of desired vessel temperatures and variations of said time durations.

[0117] An individual cooking profile data may be used or referred to by one or more cooking sequences, and may apply to one or more cooking vessel types. One or a plurality of cooking profiles may apply to each cooking vessel.

[0118] Additionally, the memory 1340 may store data describing vessel types, vessel physical characteristics, and data identifying individual vessels to differentiate those vessels from other vessels.

The cooking profile data provides for adaptability of the cooking processes to variations of ingredient type and/or ingredient quantity added to a cooking vessel. Different cooking profile data may correspond to respective different quantities of the same ingredient or sets of ingredients. Further, different cooking profiles may correspond to different variations in cooking of the same ingredient,

-33for example in the case of grilled meat, rare, medium, or well cooked, and in the case of vegetables, crisp or well done.

[0119] The memory device 1340 may also store data selected from the following data types:

• data which links a particular vessel type to a set of all cooking sequences;

• data which links a particular vessel type to a set of one or more cooking profiles;

• data which links a particular vessel type to one or more algorithms;

• data indicating whether a vessel type can be heated using a remote device, or not.

[0120] Referring to figure 14 herein, there is illustrated schematically a first cooking profile, according to which an induction coil is energised at predetermined temperatures for predetermined periods. The induction hob may store various different cooking profiles, each specific to a different cooking operation for different ingredients, for example rice, pasta or soup. The example shown is a soup heating cooking profile. Following selection of the cooking sequence for soup, selection of a suitable cooking vessel and addition of ingredients to the cooking vessel, the cooking vessel is heated by energising and induction coil according to a coil power supply profile as shown in figure 14. In a first phase the induction coil is energised at full power in order to heat up the cooking vessel, and then gradually energised so as to heat the cooking vessel at a lower rate of increase, until the power supplied to the induction coil is maintained at a first power the one over a first time T1. The power is then reduced to a second power P2 and maintained that the power for a second time T2, this being a similar phase. At the end of the simmer phase, the power is reduced and the cooking profile is complete.

-34[0121] Referring to figure 15 herein, there is illustrated schematically a second cooking profile suitable for powering an induction coil to provide heating of an induction heated vessel. In this example, during the first heating phase over a first heating time T1, a first level of power P1 is applied to the induction coil to heat the cooking vessel up, where the cooking vessel contains a first ingredient. Once a second ingredient is added to the cooking vessel, the power is increased to a second power P2 to maintain cooking temperature for the increased mass of ingredients in the cooking vessel, over a second cooking time T2. At the end of the cooking profile, when both ingredients are heated, the power is shut off and drops to zero.

[0122] In other examples of cooking profiles, these may regulate the temperature of the contents within the cooking vessel, by measuring the temperature in the cooking vessel using a temperature sensor, feeding this temperature signal back to the controller and continually recalculating and adjusting the power of the induction hob to maintain a stable average temperature in the cooking vessel a predetermined period according to a cooking profile.

[0123] Referring to figure 16 herein, there is illustrated schematically operation of the base unit 100, controller 107 and remote device 207. In step 1601 a user views a display screen on the remote device and selects a COOK mode in conventional app function select mode by touching a screen on the remote device. Examples of a COOK mode may include a SLOW COOK mode; a RICE cooking mode; a PASTA cooking mode; or a SOUS VIDE cooking mode. In step 1602, the remote device receives a data input from the user, selecting the users chosen COOK mode. In step 1603, in response to receiving the data input in step 1602, the remote device generates a user display through which the user can select an ingredient type. For example, if a user selects the PASTA cooking mode, the remote device selects from pre-stored data, different types of ingredients corresponding to that cooking mode, in this case, SPAGHETTI, PENNE, WHOLE WHEAT, or EGG Ingredient types. In step 1604, the remote

-35device receives data input from the user in conventional manner, via a touch screen display on the remote device, selecting one of the ingredient types displayed. In step 1605,the remote device displays the user display of portion size, for example single serving of 75 grams, a double serving (150 g); a 3 person serving ( 225 g) or a 4 person serving ( 300 g). In step 1606, the remote device receives a user selection in conventional manner, e.g. via a touchscreen input.in step 1607, the remote device generates a SETUP user display prompting the user to physically set up a cooking vessel on the base unit 100. The remote defy device displays the type of cooking vessel which is to be added to the base unit, for example a colander which fits inside a cook pot in the case of pasta. In step 1608, a user inputs a confirmation signal that the cooking vessel and base unit have been set up as described, for example by activating and OK icon.

[0124] Referring to figure 17 herein, there is illustrated schematically process steps carried out by the remote device and base unit 100 during a SETUP phase of operation. In step 1701, the remote device displays a first ingredient to add to the selected cooking vessel, together with a quantity of the ingredient to add. For example the instruction may be to add 225 g of pasta to a colander cooking vessel. In step 1702, once the user has followed the instructions and added the required amount of ingredient, the user activates a confirmation icon OK and the remote device receives the information that the user has added the ingredient. During adding of the ingredient, the remote device may display in real-time the quantity which has been added to the cooking vessel. In process 1703, the weighing scales on the base unit send a weight signal to the processor within the base unit, which then calculates the actual amount of ingredient added, as a percentage of the required or instructed amount of ingredient to be added. This is converted into a display signal and displayed on the display of the base unit and/or on the remote device in real time in process 1704, as the ingredient is being added. In process 1705, the remote device displays a second ingredient to be added, for example water with the quantity to be added. In process 1707, the user enters an acknowledgement signal OK and then proceeds to add water to the cooking vessel. As previously, during adding of

-36the water in process 1708, the weight sensors in the base unit continue to generate weight signals and the processor in the base unit monitors the changing weight of the cooking vessel, and calculates the amount of weight added as a percentage of the target weight to be added. In process 1709, the percentage signal may be used to generate a real-time display which can be displayed on the remote device and/or base unit indicating in real-time the amounts of second ingredient added, as it is being added. In process 1710 the remote device displays a CONFIRM message which gives information concerning the type of food to be cooked, for example PASTA, PENNE, the number of portions, for example 3 portions with a corresponding weight (224g), and a projected cooking time, for example 12 minutes. Assuming the user agrees with the confirmed message, they can activate, via a START icon on the remote device transfer of cooking instructions from the remote device to the base unit in process 1711.

[0125] At all stages, the display generated on the remote device may also be generated on the base unit itself, and instructions or confirmation signals entered by the user at the remote device may alternatively be entered on the base unit.

[0126] Referring to figure 18 herein, there is illustrated schematically processes carried out by the base unit and remote device for carrying out a cooking sequence in which the base unit and cooking vessel cook ingredients in the cooking vessel. In process 1801, the user activates the cooking sequence by activating a control on the user interface of the base unit itself. This can be done for example by pressing a rotary control knob on the base unit. This involves the user being physically close to the base unit and touching the base unit with their hand. In process 1802, the base unit receives the activation signal and activates a cooking sequence. For some types of vessel of the set of vessel types, activation of the induction coil of the cooking device can only be made by manually activating a control on the base unit itself. The induction coils cannot be activated remotely using a wireless device, in order to prevent users activating cooking operations when the base unit is out of visual range of the person. This is

-37particularly important for vessel types which may give rise to for example a fire hazard, such as a griddle. However for other vessel types the induction coils on the base unit may be activated from a remote device. The information on whether to enable or disable remote activation of induction coils from a remote device for a particular vessel type may comprise part of a vessel type data stored by the base unit memory. The cooking sequence received from the remote device or from the user interface on the base unit is stored in a memory in the base unit, and activation of the base unit to commence the cooking sequence causes the processor to generate signals, following the cooking sequence instructions to energise the induction hob at the appropriate times and powers according to the cooking sequence. In process 1803, one or more induction coils are energized in order to heat the inductively heated cooking vessel. The induction coils are energised according to a cooking profile which specifies the power to be supplied to the induction coil, and therefore the temperature in the cooking vessel, and the amount of time over which the power is supplied to the induction coil. Examples of different cooking profiles are described with reference to figures 14 and 15 herein. Given a cooking profile in process 1804, the remote device receives a signal from the base unit containing information concerning the total cooking time lapsed, and temperature of the cooking vessel.

[0127] Referring to figure 19 herein, there is illustrated schematically processes carried out by the base unit and remote device for editing a cooking time. The edit process can be carried out either before or after an initial cooking time has been set and communicated to the base unit. In process 1901, there is displayed an interactive user display for editing cooking time. This is displayed on the base unit, and can also be displayed on the remote device. In process 1902, a user activates the EDIT TIME function either at the base unit or at the remote device. A signal is sent to the processor to enter and EDIT TIME sequence. In process 1903 the user enters via the user interface on the base unit or the remote device and amended cooking time. This can be done by rotating a physical rotatable dial for example, or by a touchscreen rotatable dial on the remote device, which displays an increasing and/or decreasing time as the user

-38interface is rotated. In process 1904, the user interface at the base unit and/or remote device displays a particular hob place which the cooking time is being amended or edited, in the case of a base unit having more than one hob place for more than one cooking vessel. In process 1905, a user confirms via the user interface on either the base unit or the remote device the edited time entered.

[0128] Referring to figure 20 herein, there is illustrated schematically a process 2000 for calculating an amended ingredient weight for display during a cooking sequence. Where a user adds an incorrect or modified quantity of an ingredient, corresponding quantities of one or more remaining ingredients yet to be added to the cooking vessel may be determined according to either a look up table, or to a pre- stored algorithm or function stored in a memory device of the base unit.

[0129] In process 2001, the processor looks up the pre- stored target ingredient weight for the particular cooking sequence. In process 2002, the processor continually receives in real-time mass data from the one or more mass sensors provided in the base unit, and from these mass or weight signals determines a mass or weight of ingredients in the cooking vessel. As each ingredient is added, the user activates an OK icon on the controller or on a remote device, which allows the processor to record that a previous ingredient has been added, and the present real-time signals relate to a present ingredient being added. If, in step 2003, the received mass data does not correspond with the target mass data for that ingredient corresponding to that particular cooking sequence (within predefined limits), then the processor calculates an adjustment factor for one or more remaining ingredients yet to be added to the cooking vessel. The predetermined limits for weight variations can be set at the time of manufacture, or in a downloadable update of parameters. For example, a weight variation of plus or minus 5% can be included, and any weight of ingredient in that range is accepted as being the required weight. However if the weight is outside those limits, then an adjustment function may be applied to vary the quantities or weights of other ingredients to be added. In process 2004, the

-39processor applies the adjustment function to the target second ingredient wait for that particular cooking sequence, and calculates an amended second ingredient target weight, taking account of the modified amount of first ingredient which has already been added to the cooking vessel. In process 2005, the processor generates a display signal to be displayed on the controller and/or remote device to display a recalculated target weight of the second ingredient, to be added to the cooking vessel. This amended target amount is displayed to the user, so that the user can add the amended amount of the second ingredient as a subsequent step in the cooking sequence.

[0130] Where there are a plurality of further ingredients to be added after addition of the first ingredient to a cooking vessel, and the actual amount of the first ingredient added by the user differs significantly from the target amount, the processor may calculate the corresponding ingredient waits for all remaining ingredients to be successively added.

[0131] If the amount of first ingredient added is outside predefined maximum or minimum quantity limits in process 2002, as determined by weight measured by the mass sensors, the processor generates a display prompting the user to either add ingredient in the case of not enough first ingredient, or to remove an ingredient, in the case of too much (and out of limit) first ingredient added to the cooking vessel. For example, if a user adds so much rice to a cooking vessel that the cooking vessel could not hold enough water to cook that amount of rice, that is, the amount of rice added is out of predetermined maximum limits, the processor on receiving the weight signal may generate a display REMOVE CONTENTS FROM PAN or similar, until the correct amount of ingredient is showing.

[0132] Similarly, if the weight sensor is showing that no ingredient has been added, when prompted by an instruction displayed to the user, the processor may generate a signal ADD INGREDIENT, and display this to the user.

-40[0133] Referring to figure 21 herein, there is illustrated schematically a process for amending a cooking profile to take account of a modified ingredient quantity added to a cooking vessel. In process 2100, the processor receives data describing an amended ingredient weight. This amended ingredient weight may have been calculated by the processor itself in process 2000 herein above described. In process 2101, the processor may refer to a look up table to see if an amended cooking profile is required in respect of the amended ingredient weight. If an amended cooking profile is required in step 2102, then in process 2103, the processor may refer to a look up table storing amended cooking profiles, each corresponding to a respective ingredient wait for that particular type of ingredient in question, or may calculate from a set of pre-stored algorithms, an amended cooking profile. In process 2104, the amended cooking profile is applied to the present cooking sequence being followed by the processor, the amended cooking profile being substituted for the previous cooking profile relating to the particular corresponding stage of the cooking sequence.

[0134] Where addition of an amended ingredient quantity has the repercussive effect of requiring amended ingredient quantities for other ingredients and/or of requiring amended cooking profiles for other cooking steps within the cooking sequence, then further cooking profiles may be determined for further ingredients, using the process of figure 21 herein.

[0135] In the foregoing description, display generation may take place at the remote device itself as a result of a set of control instructions stored in a memory of the remote device, with the signals transmitted between the base unit and the remote device being data describing a weight of the ingredients in the cooking vessel; data describing a temperature of the cooking vessel; and data describing a target cooking time; and data describing a cooking time already lapsed.in the general case, the base unit is capable of operating autonomously without a remote device, and the base unit stores preset cooking sequence data which can be varied by editing the data through manual inputs on the user interface of the base unit. Real-time calculations of cooking times, variations of

-41ingredient quantities are calculated in the processor of the base unit to enable the base unit to operate autonomously of the remote device.

[0136] However, some of the functionality provided in the base unit may also be provided in the remote device. For example generation of displays; input of user selected parameters, such as temperature, ingredient type, quantities. Generally the remote device will send data to the base unit of the following types:

• Data describing ingredient types;

• Data describing cooking times;

• Data describing cooking temperatures • Data describing quantities of ingredients.

[0137] In general, this type of data collectively comprises a cooking sequence, to be followed by the base unit.

[0138] In the reverse direction, the base unit may send to the remote device cooking sequence data as described above. Additionally, the base unit may send to the remote device data of the following types, which are concerned with monitoring of a cooking operation:

• Data describing cooking time lapsed • Data describing measured temperatures • Data describing measured weights [0139] Generation of real-time displays which display monitoring information to a user, including monitoring of cooking time, cooking temperature and quantities of ingredients are processed at the base unit. However they can additionally be processed at the remote device.

-42Recalculation of Cooking Profiles [0140] During the setup phase in which ingredients are added to a cooking vessel, a user may either deliberately or inadvertently vary the quantities added, for example if there is not quite enough ingredient, or if the user accidentally tips into much ingredient. The processor in the base unit receives signals from the weight sensors to detect a weight of how much ingredient has been added and can calculate an amended cooking time and/or power corresponding to the modified ingredient amount. Therefore, the cooking profiles can be varied in realtime to suit the amount of ingredient added. Modified cooking times and powers can be calculated from referring to is stored lookup tables, or can be calculated according to a stored algorithm.

Menus [0141] A variety of menus can be provided on a website or an app, with which to update the user's remote device such as an iPhone ®’ smartphone, smartwatch or Wi-Fi ® /Bluetooth ® enabled device.

[0142] The user selects a menu downloaded from the website, or via an app. The user sends the menu wirelessly to the base unit which receives the menu and stores it in memory, using the instructions to program itself. Each recipe is actually a set of setup instructions to be followed by the base unit together with a set of one or more cooking profiles for cooking food.

[0143] The base unit then interacts with the app/handheld device to provide setup instructions to the user to follow a menu.

Example-Cooking Rice [0144] In this example, the induction hob base unit and remote device operate with the induction unit following a cooking sequence and sending messages to the remote device to prompt the user to add ingredients to the cooking vessel as required. If the user is making a rice dish, an app for the rice

-43dish is downloaded from the Internet to the smart phone. The smart phone then sends the recipe to the induction hob unit.

[0145] The smart phone displays instructions to the user to add (for example) 500ml of water.

[0146] The user must activate the base by manually pressing a control on the front of the base. The induction hob base unit cannot be activated via the smart phone/handheld device/remote device.

[0147] The induction base unit brings the water to the boil and then sends an alert message to the remote device when the water has been heated up to the correct temperature.

[0148] The temperature of the water may be either detected by the temperature sensor, and/or by reference to weighing the amount of water using weighing scales in the base, and calculating the heating time. Preferably, the temperature of the water is determined by the temperature sensor.

[0149] The induction base unit then wirelessly prompts the remote device for addition of the next ingredient by the user, being rice. The induction base unit sends a message identifying the ingredient as being rice, and the specifies quantity of rice to add.

[0150] If the user adds the incorrect quantity of rice, the weighing scale in the device will detect this, and if it is outside predetermined weight limits, then the base device may prompt the remote device to send a message to add more rice. On the other hand, if too much rice has been added, then the induction base unit may send a message to the remote device to add more water.

[0151] The new cooking time can be calculated either by the app and then used to update the induction base unit wirelessly, or can be calculated by the

-44induction base unit and used to update the remote device wirelessly. Information is shared between the remote device and the induction hob in either case. Preferably all cooking time and temperature calculations are done within the base unit so that if there is a disconnect between the remote device and the base unit, the base unit can continue to operate without the app and always be controlled via the front panel on the base unit.

[0152] Once the cooking profile is complete, the base unit then sends a message to the remote device indicating that the rice is cooked, and cuts heating power to the bowl.

[0153] A message is displayed that the rice is ready. An alert can be sounded on the app and can be presented as a audio signal. A variety of sounds or ringtones are possible. Additionally, a range of visual and/or audible alerts can be displayed on the base unit, together with a status message such as ready on the display of the base unit.

Example 2- Cooking Pasta [0154] Similarly to the first example, a recipe is downloaded onto the remote device for cooking pasta with a pasta sauce. The recipe comprises a set of instructions to the user to add ingredients in a particular order and in specified quantities plus a set of default cooking profiles to control the induction hob, and a set of variations of cooking profiles which can be stored either as electronic look up tables, or as algorithms for calculating amended cooking times and activation times of the induction coils, or temperature profiles, which can be adhered to using a digital feedback loop for controlling the induction coil to produce the target temperature over the duration of the cooking profile.

[0155] The cooking sequence for pasta is similar to that described for cooking rice, except that the cooking profiles are calculated according to different predetermined times, with active on-the-fly recalculation being made to take account of any differences in quantities of water or pasta added to the pan.

-45[0156] The sauce is prepared according to a separate section of the overall recipe as follows:

[0157] The remote device sends in response to a user command, the sauce recipe to the base device. The base device then stores the recipe and displays on the base device display that the recipe is ready to commence.

[0158] The user activates the recipe by pressing a control on the front of the base device, or via the remote device. Activating the recipe does not activate any heating of the base device and cannot activate turning on any power to the heating elements, this must always be done manually. However, the general recipe can be activated remotely to start and continue the recipe up to the point where activation of heating elements are necessary.

[0159] The first step is that the remote device displays the first stage of the recipe, which may be cutting up the ingredients such as onions, courgettes, tomatoes, chicken or Quorn® pieces, and adding them to the pan with some olive oil. The user performs these functions. Each time an ingredient is added, the weighing scales detect addition of ingredients in the pan. The base unit may send a message to the remote device asking the user to confirm which ingredient has been added (for example whether it is olive oil, onions, or the like). The user enters a confirmation signal on the remote device or on the base unit every time a new ingredient is added, and the base unit has data received from the weight sensors comprising the base unit so that the base unit stores information describing each ingredient, and the weight of the ingredient added to the cooking vessel. Where different ingredients need to be fried for different times, the recipe will display the ingredient to add at the appropriate time.

[0160] For example, firstly the olive oil may be added. The base unit may detect this and send a message to the remote device ingredient added , and ask the user to confirm that it is olive oil that has been added. The user confirms

-46this using the remote device, and then activates heating by pressing a manually activated control on the base unit. Heating of the olive oil commences, and shortly thereafter the base unit displays generates the message add onions” which is sent to the remote device and displayed on the base unit device.

[0161] The user adds onions, and the amount of onions are calculated from a weight measurement detected by the weight sensors on the base unit. The onions are fried for a predetermined amount of time. During this time the user may use a spatula or other cooking implements to move the onions around in the pan. The weight sensors may be affected by operation of the cooking implement, however the base unit is programmed to disregard erratic variations in weight, and to provide a weight measurement only under stable conditions over a predetermined period, for example 15 seconds, without any significant weight variations within a fixed percentage, for example 1% or 2%.

[0162] The base unit then prompts addition of the next ingredient, for example courgettes. The user adds courgettes and may be prompted by the base unit to confirm that courgettes have been added. The amount of courgettes is calculated by reference to the increased weight of the ingredients in the pan. At this point, since the pan is already under heat, the base unit can continue to heat the pan without further user activation. Alternatively, the base unit can be configured such that every time a new ingredient is added, the user needs to confirm using the front panel on the base unit that heating is to continue. Activating a confirmation control (for example an icon or press button) on the base unit can confirm both that the correct ingredient has been added, and can initiate a new heating cycle.

[0163] Now with both courgettes and onions in the pan, the user is given a predetermined time to fry the onions and courgettes together, and may stir the ingredients using a spatula or other cooking implement. At the end of the predetermined fry period for these two ingredients, the base unit generates a further message to add all the further ingredients (tomatoes and chicken pieces

-47or Quorn). Similarly as before, the user then confirms either by the remote device, or by pressing a control on the front panel of the base unit that the additional ingredients have been added to the pan.

[0164] The user can confirm via the remote device that additional ingredients have been added, but cannot activate a further cooking period by the remote device. If the base unit is still in heating mode there is no need to reactivate a new heating period. However if the base unit is programmed to stop heating every time new ingredients are added and to calculate a new heating period, then the user will need to manually activate the heating period by pressing a control on the front of the base unit. A new heating period cannot be activated using the remote device.

[0165] With all the ingredients added which require frying, a further fry period is calculated and the base unit displays a message to the user to agitate the ingredients, for example fry ingredients on the remote device and on the base unit. At the end of fry period, the base unit sends an alert to the remote device and generates an audible signal, visual signal, vibration signal, or a combination of such signals to indicate that the fry period is finished and the final ingredient (cream, creme fraiche or tomato sauce) can be added.

[0166] The user then adds the final ingredient, responds to a prompt message displayed on the remote device and the display on the base unit. Since the devices already in heating mode, in one embodiment there is no need to reactivate the heating mode. However the device can be programmed so that on adding the final ingredient a new user input is required in order to continue heating.

[0167] The base unit takes the weight measurement of the additional ingredients, and from the newly weighed contents of the pan calculates an optimum simmer time and temperature according to predetermined parameters downloaded from a remote device to the base unit when the recipe was

-48downloaded into the base unit. The base unit then calculates the optimum heating time, calculates the temperature which may reduce to a simmer temperature from the previously higher fry temperature, and heats the ingredients together for a predetermined time until the dish is ready to serve.

[0168] At the end of the predetermined simmer time, the base unit sends a message to the remote device and displays a message that the dish is ready. As described previously, there may be audible, visual or vibrate message on the remote device or a combination of such messages. There is also displayed an audible and/or visual message on the base unit.

[0169] The base unit then generates a message dish ready or similar to indicate to the user that the dish is now completed and ready to serve. Heating power to the pan is terminated and the device turns off.

Additional Manual over Ride Functions [0170] At various points in the recipe, the predetermined recipe can be overridden by the user. For example the app on the remote device or on the base unit may provide an additional time function as hereinbefore described so that a predetermined cooking period can be extended for an additional time upon instruction by a user.

[0171] Similarly, the user may vary the cooking temperature within predetermined limits by entering this into the remote device or the display on the base unit. If either an additional cooking period or a modified temperature is selected, the base unit will require a manual input at the base unit in order to activate the modified temperature or the extended cooking time.

[0172] In general, any time the power is to be applied to the cooking utensils (pans, dishes, bowls) on top of the base unit a manual activation signal will be required at the base unit in order to activate heating.

-49[0173] Referring to figures 21 to 40 herein, there are illustrated schematically a series of user displays generated by the cooking appliance and/or remote device during a cooking sequence. The user displays can be generated by the remote computing device itself in response to signals sent by the cooking appliance, according to a set of predetermined message displays stored at the remote computing device, and using information received by the remote computing device from the controller of the hob base unit.

[0174] Referring to figure 22 there is shown an introductory display at the start of a cooking sequence which identifies using a pre-stored image data, a cooking vessel to be used, together with information describing an overview of a cooking procedure or recipe. The type of vessel used may be automatically detected by the base unit as the vessel is placed on the base unit, or alternatively a user may select the vessel type from a set of pre-stored vessel types from a menu displayed on the remote device, or on the base unit display, and then manually select the identified vessel, place it on the base unit, and once the vessel is placed on the hob unit, the base unit automatically detects the vessel type. If a vessel of the wrong type is placed on the base unit by the user, the controller may detect that the vessel type is not the same as that selected by the user at the remote device, and generate a message prompting the user to change vessels to a correct type, consistent with the user selected vessel type from the remote device. Alternatively, the controller may send a message to the remote device identifying the vessel type placed on the base unit, and the remote device may generate a message to replace the vessel type.

[0175] Referring to figure 23, there is illustrated schematically a display of user options which can be selected within a cooking sequence at the remote device or at the base unit. In this case, using a cooking vessel suitable for cooking pasta or rice, the user can select a COOK MODE option for either SLOW COOK, RICE, PASTA or SOUS VIDE.

-50[0176] Referring to figure 24, a user having selected a COOK MODE of PASTA, the remote device and/or base unit generates a display identifying different types of pasta and generates pictorial and/or text icons relating to options for different types of pasta.

[0177] Referring to figure 25, the cooking appliance operates the cooking sequence to proceed to a stage of selecting a portion size and generates display icons relating to different options for quantities of ingredients to be cooked. A quantity may be selected by activation of a touchscreen.

[0178] Referring to figure 26, the cooking appliance following the cooking sequence generates a SETUP display, which gives instructions to the user to set up the cooking appliance. In this case, the instruction is to add a colander to a cook pot. The user follows the instructions and then confirms that the action is been taking by touching and OK icon display, which acts as a signal input.

[0179] Referring to figure 27, there is illustrated a further display according to the SETUP menu. The display prompts the user to add a specified quantity of ingredient to a cooking vessel and incorporates a real-time display in the form of a “fill level” type indicator which moves in real time indicating the amount of ingredient added to the cooking vessel by the user. As the ingredient is added to the cooking vessel the mass sensors in the base unit sends signals to the controller which calculates a weight of ingredient added to the cooking vessel in real time, and sent an appropriate signal to the display device, either the remote device and/or the display device on the base unit, which indicates to the user a relative and/absolute quantity ingredient added to the cooking vessel in real time, as the ingredient is being added. Was the user is satisfied that their desired amount of ingredient is added, the activate the confirmation icon OK on the user display which sends a signal to the controller that user has added a desired quantity of ingredient to the cooking vessel.

-51[0180] Referring to figure 28 herein, there is illustrated a further display within a SETUP portion of a cooking sequence. The remote device and/or base unit generates a display showing an amount (weight) of ingredient added, together with the current target amount of ingredient, in this case showing a rotary type display and a fill level type display, together with a numerical display of the weight in grams. The arcuate rotary display highlights the weight added around a perimeter of the circular display, with a movable circular path indicator as shown in figure 28 showing both the target weight to be added, and using a marker on the circular path to show the actual current weight. The target weight and added are also displayed in the centre of the display in numerical form. When the user has finished adding ingredients, they activate a CONTINUE icon. Upon activation of the CONTINUE icon, the base unit moves onto the next stage of the cooking sequence.

[0181] Referring to figure 29 herein, there is shown another stage of the SETUP stage of the cooking sequence comprising a display prompting a user to add a further ingredient, in this case freshwater. The user activates an OK icon when ready to proceed.

[0182] Referring to figure 30 herein, as a user adds a further ingredient (water) there is displayed in real-time a display comprising an indication of the weight of further ingredient added to the cooking vessel, together with a % fill level type display which shows in real-time the amount of ingredient added to the cooking vessel. The weight information is received by the remote device transmitted wirelessly from the base unit in real-time.

[0183] Referring to figure 31 herein, there is shown a CONFIRM display coinciding to a stage of the cooking sequence. The CONFIRM display shows confirmation of the food type, portion size or number of portions, and recommended cooking time. The cooking time may be calculated by a pre-stored algorithm in the base unit, or can be determined from a look up table stored in the

-52base unit which tabulates food type, portion size and cooking times. Once the user is ready to proceed, they activate a START icon.

[0184] Referring to figure 32 herein, on activating the START icon after the CONFIRM stage, in the case of a remote device, the remote device sends the information to the base unit and generates a display confirming that the information is being sent to the base unit.

[0185] Referring to figure 33 herein, the remote device displays a message in the CONFIRM stage of the cooking sequence, informing the user that they must press or activate a control on the base unit itself in order to continue cooking. In the various embodiments, the heating plates on the base unit can only be activated by manually touching the base unit.

[0186] Referring to figure 34 herein, there is illustrated schematically a display generated by the remote device or the base unit during a heating stage of the cooking sequence. Temperature is measured at the base unit and a temperature signal is transmitted wirelessly from the base unit to the remote device. The remote device generates a temperature display showing the target temperature for the particular stage of the cooking procedure, according to the cooking profile as described herein before. There is also displayed a timer showing the remaining cooking time for the relevant stage of the cooking sequence. The user can edit the time by activating and EDIT TIME icon, activation of which leads to a further display as shown in figure 35.

[0187] Referring to figure 35 herein, there is shown a display generated by the remote device and/or base unit for editing a cooking time during a COOKING phase of a cooking sequence. By activating a scroll type interactive dial display, a user can increase or decrease a cooking time.

-53[0188] Referring to figure 36 herein, there is shown a display generated by the remote device and/or base unit during a COOKING phase of a cooking sequence.

[0189] Referring to figure 37 herein, there is shown a display generated at the end of a cooking sequence, indicating that the cooking sequence is completed. The display comprises a user activated icon to confirm that the food preparation is done, or and a further icon allowing the user to add extra time to the cooking sequence.

[0190] Referring to figure 38 herein, if a user activates the ADD TIME control input of the display in figure 37, the cooking sequence continues and a further ADD TIME interface is generated as shown in figure 38. The ADD TIME interface displays a touch sensitive timer interface by means of which a user can set an amount of additional time at the end of the cooking sequence, to extend the cooking sequence. In the example shown, an additional time of 3 minutes has been set. The interface also displays a maximum additional time which can be added to extend the cooking sequence, which in this case is 15 minutes.

[0191] Referring to figure 39 herein, there is shown a CONFIRM interface generated by the remote device providing touch sensitive controls through which a user can send instructions from the remote device to the base unit, for adding extra cooking time to a cooking sequence. On activating the touch sensitive control, the remote device sends data describing the extended cooking time to the base unit, which the base unit stores in its local memory and which serves as an instruction to the processor in the base unit to extend the cooking sequence by a further cooking period. However, the base unit will not activate the additional cooking period on receiving the data from the CONFIRM stage of the cooking sequence without manual activation of a control on the base unit itself.

[0192] Referring to figure 40 herein, there is shown a further CONFIRM interface comprising a display which instructs the user to touch the START

-54control on the base unit in order to start an extended cooking sequence according to the extended cooking time set using the interfaces of figure 38 and 39 herein. The heating plates on the base unit can only be activated by manually touching a START control physically located on the base unit.

Claims

Claims

1. An induction cooking apparatus comprising:

a base unit having an induction heating plate;

a control means for controlling said induction heating plate;

a user interface for activating said induction heating plate;

a data storage device for storing data describing a set of cooking sequences for operating said induction heating plate;

a processing unit for implementing a said cooking sequence in response to one or more user inputs entered through said user interface.

at least one mass sensor for determining a mass of a cooking vessel and I or of a contents of a cooking vessel placed on said base unit; and means for calculating cooking times and/or cooking temperatures in response to a signal received from said at least one mass sensor.
2. The induction cooking apparatus as claimed in claim 1, wherein said means for calculating cooking times is operable to recalculate a cooking time times compared to a predetermined cooking time, in response to a signal from said mass sensor which indicates a weight outside a predetermined weight limit.
3. The induction cooking apparatus as claimed in any one of the preceding claims, further comprising a wireless transmitter/receiver for sending and/or receiving data selected from the set:

cooking sequence data;

-56cooking profile data;

algorithm data;

data describing a cooking vessel type.
4. The induction cooking apparatus as claimed in any one of the preceding claims, comprising at least one temperature sensor for measuring a temperature of a cooking vessel.
5. The induction cooking apparatus as claimed in claim 4, comprising means for re-calculating cooking times and/or cooking temperatures of ingredients in response to a signal received from said at least one temperature sensor.
6. The induction cooking apparatus as claimed in claim 4 or 5, wherein said processor unit continually monitors a signal from said temperature sensor, and adjusts a power signal for supplying power to a said induction heating plate, in order to follow a cooking profile.
7. The induction cooking apparatus as claimed in any one of the preceding claims, wherein said at least one mass sensor continuously sends a mass signal to said control means in real time; and said control means comprises monitoring means for monitoring a mass of contents in a said cooking vessel.
8. The induction cooking apparatus as claimed in any one of the preceding claims, further comprising a display device for displaying an operational status of said cooking apparatus.

-579. The induction cooking apparatus as claimed in any one of the preceding claims, wherein said data storage device is comprises a memory device capable of storing a plurality of cooking sequence data, each said cooking sequence data comprising a set of instructions describing data selected from the set:

a quantity of ingredient to be added to a cooking vessel;

a type of ingredient to be added to a cooking vessel;

instructions for heating or processing said ingredient;

instructions for manipulating a said cooking vessel;

instructions for selecting at least one induction cooking hob.
10. The induction cooking apparatus as claimed in any one of the preceding claims, comprising a memory device capable of storing a plurality of cooking profile data, each said cooking profile data comprising a set of instructions for:

for a selected induction hob, applying a power setting to said induction hob; and for said induction hob, applying a time duration over which said power setting is applied.
11. The induction cooking apparatus as claimed in any one of the preceding claims, comprising a memory device capable of storing vessel type data, each said vessel type data comprising data selected from the set:

-58data which links a particular vessel type to a set of one or more cooking sequences;

data which links a particular vessel type to a set of one or more cooking profiles;

data which links a particular vessel type to a set of one or more algorithms;

data indicating whether a vessel type can be heated using a remote device or not.
12. The induction cooking apparatus as claimed in claim 11, as appendant to claim 3, comprising means for calculating variations to said cooking profiles, in response to signals received from said at least one temperature sensor.
13. The induction cooking apparatus as claimed in any one of the preceding claims, further comprising a vessel proximity sensor, for sensing a vessel placed on said base unit.
14. The induction cooking apparatus as claimed in any one of the preceding claims, wherein a said induction a heating plate can only be activated by manual activation of a control located on said base unit.
15. The induction cooking apparatus as claimed in any one of the preceding claims, comprising means for storing one or a plurality of cooking sequences, each said cooking sequence comprising data describing:

a list of ingredients;

for each said ingredient, a quantity of said ingredients;

-59a sequence of events or operations to be carried out by a user in relation to said ingredients.
16. The induction cooking apparatus as claimed in any one of the preceding claims, comprising means for storing one or a plurality of cooking profiles, each said cooking profile comprising data describing:

a target vessel temperature;

a set of time durations for each target vessel temperature.
17. A method of operating an induction cooking apparatus, said method comprising:

storing cooking sequence data describing a plurality of cooking sequences;

storing a sequence of cooking profiles;

determining a mass of a cooking vessel placed on said base unit; and calculating cooking times and/or cooking temperatures of in response to a signal received from said at least one mass sensor.
18. A method of operating an induction cooking apparatus, said method comprising:

performing a sequence of energisations of an induction coil in response to a set of electronic instructions stored in a memory;

receiving weight signals from a weight sensor;

-60in response to said weight signals, calculating in real-time a variation of said sequence of energisations; and varying in real-time said energisations of said induction coil in response to recalculated parameters.
19. The method as claimed in claim 18, wherein said calculated variations include increasing or decreasing a duration of an individual energisation.
20. The method as claimed in claim 18 or 19, wherein said calculated variations include increasing or decreasing a time interval between individual said energisations.
21. The method as claimed in any one of claims 18 to 20, wherein said calculated variations comprise activating or deactivating said induction coil so as to control a temperature in an induction heated vessel;
22. The method as claimed in any one of claims 18 to 21, wherein said calculated variations include increasing or decreasing a drive current to said induction coil in order to vary a heating power of a said cooking vessel.
23. The method as claimed in any one of claims 18 to 22, wherein said calculated variations comprise calculating an amended coil energisation time period in response to a received weight measurement signal.
24. The method as claimed in any one of claims 18 to 23, comprising receiving a vessel temperature signal, and wherein said calculated variations comprise an amended coil energisation time period in response to said received the vessel temperature signal.

-6125. The method as claimed in any one of claims 18 to 24, wherein said calculated variations comprise calculating an amended coil energisation power in response to received weight measurement signal.
26. The method as claimed in any one of claims 18 to 25, wherein said calculated variations comprise calculating amended coil energisation power in response to a received vessel temperature signal
27. An induction cooking apparatus comprising:

at least one induction coil;

at least one temperature sensor;

at least one weight sensor;

means for storing a set of electronic instructions for energising a said induction coil;

means for performing a sequence of energisations of a said induction coil in response to a said set of electronic instructions stored in said means for storing; and means for calculating in real-time a variation of said sequence of energisations in response to temperature signals received from a said temperature sensor and I or in response to weight signals received from a said weight sensor.
28. A method of operating an induction hob unit using a remote wireless device, said method comprising:

-62sending a set of electronic control instructions from said remote wireless device to said induction hob unit, said set of electronic control instructions specifying parameters selected from the set comprising:

induction coil energisation time;

induction coil energisation power;

a cooking sequence, said cooking sequence comprising data selected from the set:

data describing one or more cooking vessels to be used in following said cooking sequence;

data describing one or more ingredient types;

data describing one or more ingredient quantities;

data describing an order in which to display said ingredient type;

data describing a set of user instructions for performing operations to be followed in respect of said cooking sequence.
29. The method as claimed in claim 28, comprising said induction hob sending signals to said remote device, containing data Selected from the set:

data describing a weight of ingredients in a cooking vessel;

data describing a type of cooking vessel currently placed on said base unit;

data describing a current temperature of said cooking vessel.

-6330. The method as claimed in claim 28 or 29, wherein said remote wireless device generates a display, indicating a quantity corresponding to a said weight signal.
31. The method as claimed in any one of claims 28 to 30 wherein a said coil energisation is prohibited from being activated by said remote wireless device.
32. A method of operation of an induction hob comprising:

storing a set of electronic control instructions for energising an induction coil of said induction hob, said electronic control instructions specifying parameters selected from the set comprising:

induction coil energisation times;

induction coil energisation powers; and activating operation of said induction coil using a manually activated control located on said induction hob;

wherein said induction hob operates a said stored electronic control instruction in response to said manually activated control.
33. The method as claimed in claim 32 wherein each said electronic control instruction comprises instructions to energise a said induction coil for a predetermined period at a predetermined power profile.
34. The method as claimed in claim 32 or 33, further comprising recalculating a said predetermined period in response to a weight signal; and

-64generating an amended electronic control instruction, comprising said recalculated period; and controlling said induction coil according to said amended electronic control signal.
35. An induction cooking appliance comprising:

at least one induction hob;

data storage means for storing a set of cooking sequences, each said cooking sequence comprising a set of user instruction data for operating said induction cooking appliance;

a display for displaying data describing a cooking vessel type;

a display means displaying said user instruction data for operating said induction cooking appliance;

a user interface for accepting a confirmation signal from a user that a said instruction data has been complied with;

wherein activation of said at least one induction hob occurs in response to a user manually touching said user interface.
36. A method of operation of an induction hob, said method comprising:

storing a set of cooking sequences, each said cooking sequence comprising a set of data instructions selected from the set:

data describing a cooking vessel type for use with said induction hob;

-65data describing a plurality of ingredients to add to said cooking vessel;

data describing quantities of each of said plurality of ingredients, to add to said cooking vessel;

data describing one or a plurality of cooking profiles for heating said cooking vessel;

data describing a sequence of operation of said one or plurality of cooking profiles;

selecting a said cooking sequence;

generating a sequence of user interfaces corresponding to stages of said cooking sequence, individual said user interfaces comprising control interfaces for accepting instruction data selected from the set:

an instruction to select a cooking vessel type;

an instruction to add a particular type of ingredient;

an instruction to add a quantity of an ingredient;

an instruction to activate power to said induction hob.
37. The method as claimed in claim 36, further comprising continuously monitoring a weight of said cooking vessel.
38. The method as claimed in claim 36 or 37, further comprising continuously monitoring a temperature of said cooking vessel.

-6639. The method as claimed in any one of claims 36 to 38, comprising monitoring a weight of a said ingredient added to a said cooking vessel;

comparing a said monitored weight of ingredient with a target ingredient weight;

if said monitored ingredient weight is outside predetermined upper minimum or upper maximum limits for said target ingredient weight, generating a signal to add or remove ingredient from said cooking vessel.
40. The method as claimed in any one of claims 38 to 39, comprising monitoring weight of a said ingredient added to said cooking vessel;

comparing said monitored weight of said ingredient with a target ingredient weight;

if said monitored weight is outside a range of target ingredient weight, determining amended weights in respect of one or more further ingredients specified within said cooking sequence.
41. The method as claimed in claim 40, wherein said step of determining an amended weight in respect of one or more further ingredients comprises looking up an amended weight from a pre- stored look up table of ingredient weights.
42. The method as claimed in claim 40, wherein said step of determining an amended weight in respect of one or more further ingredients comprises calculating a said amended weight according to a pre-stored algorithm, and from said monitored weight.
43. The method as claimed in any one of claims 38 to 42, comprising monitoring a weight of a said ingredient added to said cooking vessel;

-67comparing said monitored weight of said ingredient with a target ingredient weight;

if said monitored weight is outside a range of target ingredient weight, determining one or more amended cooking profiles to be applied for activating said hob, in respect of one or more cooking stages of said cooking sequence.
44. The method as claimed in claim 43, wherein said step of determining one or more amended cooking profiles comprises looking up a said amended cooking profile from a look up table of pre-stored cooking profiles.
45. The method as claimed in 43, wherein said step of determining one or more amended cooking profiles comprises determining an amended cooking profile in accordance with a pre - stored algorithm, and from said monitored weight.
46. The method as claimed in any one of claims 38 to 45, comprising monitoring a cooking temperature of a said cooking vessel in real time; and determining one or more amended cooking profiles in response to a realtime said monitored cooking temperature.
47. The method as claimed in claim 46, wherein said amended cooking profile is determined from a set of pre-stored cooking profiles in a look up table.
48. The method as claimed in claim 46, wherein said amended cooking profile is determined from a pre-stored algorithm, and from said real-time monitored cooking temperature.
49.

A remote computing device comprising:

-68a processor;

a data storage means;

a wireless transmitter/receiver;

a memory means;

means for storing one or a plurality of cooking sequences, each said cooking sequence comprising data describing:

a list of ingredients;

for each said ingredient, a quantity of said ingredients;

a sequence of events or operations to be carried out by a user in relation to said ingredients.
50. The remote computing device as claimed in claim 49, comprising means for storing one or a plurality of cooking profiles, each said cooking profile comprising data describing:

a target vessel temperature; and a set of time durations for each target vessel temperature.
51. The remote computing device as claimed in claim 49 or 50, capable of communicating with an induction cooking apparatus, for transferring cooking sequence data to said induction cooking apparatus.
52. The remote computing device as claimed in any one of claims 49 to 51, capable of wirelessly receiving signals from an induction cooking apparatus,

-69said signals containing data describing status information of said induction cooking apparatus.
53. The remote computing device as claimed in any one of claims 49 to

5 52, comprising a user interface having a display device, said display device configured for displaying a set of instructions to a user, corresponding to operations in a cooking sequence.
54. The remote computing device as claimed in any one of claims 49 to

10 53, comprising a user interface capable of receiving user instructions for:

selecting stages of a said cooking sequence; and entering data to modify individual parameters of individual said stages of 15 said cooking sequence.

Intellectual

Property

Office

Application No: GB1712551.9 Examiner: Mr Tony Oldershaw