WO2011018630A1

WO2011018630A1 - Cooking apparatus

Info

Publication number: WO2011018630A1
Application number: PCT/GB2010/001540
Authority: WO
Inventors: Michael Kevin Dodd
Original assignee: Michael Kevin Dodd
Priority date: 2009-08-12
Filing date: 2010-08-12
Publication date: 2011-02-17
Also published as: GB0914055D0

Abstract

The present invention relates to a cooking apparatus (1) for conserving heat energy during a cooking process. The apparatus (1) comprises closable first and second chambers (2, 3) for food to be cooked, wherein the first and second chambers (2, 3) are each provided with an outlet and an inlet for vapour (12, 13, 20, 21). The outlet (12) of the first chamber (2) is connected to the inlet (21) of the second chamber (3) via vapour transfer means (6) and the outlet (20) of the second chamber (3) is connected to the inlet (13) of the first chamber (2) via vapour transfer means (7), thereby enabling vapour in either chamber to be transferred to the other chamber.

Description

Cooking apparatus

The present invention relates to apparatus for use in domestic or commercial cooking processes, in particular apparatus for conserving heat energy during a cooking process. The cooking of food by typical domestic or commercial boiling methods normally involves bringing the contents of a saucepan to the boil followed by a reduction in the heat supplied to the saucepan to allow the contents to simmer for an appropriate length of time. During the cooking process, a large volume of steam is lost to the atmosphere, resulting in the loss of a significant amount of useful heat energy. Saucepan lids act to reduce the heat lost to the atmosphere. However, when the contents of the saucepan have been boiling for a certain period of time, the increase in pressure inside the saucepan causes the contents to boil over, thereby resulting in spillage onto the cooker hob and/or kitchen work surface. In order to avoid this situation occurring, it is common practice either to remove the saucepan lid or to position it in a tilted manner on top of the saucepan so to provide a gap that allows the steam from the boiling contents of the saucepan to escape into the atmosphere, thereby preventing the contents from further boiling over. However, these methods still result in the loss of a significant amount of useful heat energy to the surroundings. Further, the saucepan lid can often slip from its resting position on the top of the saucepan to a position enclosing the saucepan, thereby resulting in a return to the initial situation where the contents can boil over.

There is cooking apparatus available that attempts to utilise the steam expelled by the normal boiling process. In this regard, secondary saucepans exist having the form of a basket on which food to be cooked is placed. The secondary saucepan can then be placed on top of the primary saucepan containing the boiling contents, thereby allowing the food product to be steam cooked. However, there are disadvantages to this method. Steam can still be lost to the external atmosphere through the top of the secondary saucepan. In addition, for efficient cooking, the secondary saucepan must compliment the primary saucepan. For this reason, such pans are normally sold together as a set and can therefore add to the expense of the consumer.

It is an object of the present invention to mitigate the aforementioned difficulties.

According to a first aspect of the present invention there is provided a cooking apparatus for conserving heat energy during a cooking process, said apparatus comprising closable first and second chambers for food to be cooked, the first and second chambers each being provided with an outlet and an inlet for vapour, the outlet of the first chamber being connected to the inlet of the second chamber via vapour transfer means and the outlet of the second chamber being connected to the inlet of the first chamber via vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.

Beneficially, the apparatus of the present invention allows for heat energy from vapour that would otherwise have been dispersed into the atmosphere to be retained and used in a subsequent cooking process. Conserving vapour from one cooking process and using it in a second process can be more energy efficient and hence more cost effective. Furthermore, the apparatus allows for excess vapour from the subsequent cooking process to be transferred back to the original cooking process. The vapour may be any vapour produced in a cooking process. The vapour will be produced from a liquid in the cooking process. Typically, the vapour will be steam.

The closable first and second chambers may comprise any conventional container know in the art as being suitable for use in a cooking process. The first and second chambers may be of any practical shape, and may comprise a base, side walls and a cover, thereby providing an enclosed cavity. The first and second chambers may be selected from containers such as a saucepan, pot, casserole dish, frying pan, wok, boiler, urn or kettle.

The closable first and second chambers may be of any size. Further, the first chamber may be of a different size to the second chamber. The term closable chamber is used herein to refer to a chamber that defines an enclosed cavity for a cooking process. The chamber may be closed by use of a detachable cover. When removed, this may provide access to the internal cavity. This will allow the user to place contents in, or remove contents from, the chamber either before, during or after the cooking process.

Preferably, the dimensions of the cover will complement those of the chamber. Advantageously, this will provide a close fit between the chamber and the cover, thereby reducing the possibility of vapour escaping during the cooking process. The cover may be of sufficient weight or size to create an efficient seal between the cover and the side walls. Alternatively, the cover may be sealed to the container. The sealing means may comprise any conventional means known in the art. Such means include a lock, clip fasteners, screw or bayonet connection. Where the detachable cover is connected to the side walls of the chamber via lock, clip fastener, screw or bayonet connection, the chamber may further comprise a safety valve for reducing excess pressure. The cover may be made of a low heat conductivity material to reduce the heat energy lost to the external atmosphere. Suitable examples of low heat conductivity materials will be known to a person skilled in the art.

In one embodiment, the second chamber may be positioned on top of the first chamber, or vice versa. In such an embodiment, the base of the second chamber may cover the first chamber such that cooking vapour does not escape to the atmosphere during the cooking process. Advantageously, in such an arrangement the heat energy from the cooking vapour present in the first chamber can heat the base of the second chamber, thereby assisting in the cooking process in the second chamber.

At least one of the first and second chambers should be suitable for receiving direct heat from a heat source. The heat source may be provided by an electric or gas cooker, oven, heating element, or solid fuel stove. In a typical domestic or commercial kitchen, heat sources may include radiant, solid plate, ceramic, or induction hobs on electric cookers, or burners on gas cookers.

The direct heat source supplies heat to the chamber to heat a liquid contained therein in order to generate vapour, typically in the form of steam. Consequently, a first chamber in which food is to be cooked can also serve to generate vapour which can be used in a cooking process in a second chamber. Beneficially, this reduces the total space occupied by the cooking apparatus as compared to, for example, an apparatus that requires a separate vapour generator. The first or second chambers for cooking food may further comprise insulation means for reducing the heat energy lost to the external atmosphere through the side walls and cover. Such insulation means may comprise a jacket made of low heat conductivity material.

At least one of the first and second chambers may further be provided with at least one support means for holding food, said support means being located within the chamber cavity. Additionally or alternatively, the chamber may be provided with a plurality of such support means for holding food. The support means may be a tray, plate or basket.

Typically, the support means will be positioned above the base of the chamber.

Reference hereinafter to an outlet, inlet or vapour transfer means may relate to one or more outlets, inlets or vapour transfer means present in the cooking apparatus. The outlet provides a means for vapour to pass out of a chamber. The outlet may be located within any part of the chamber. The outlet may be located at a point closer to the cover of the chamber than the base. Advantageously, as vapour rises during a cooking process, a greater volume will pass through an outlet positioned towards the cover of the chamber as opposed to one positioned at a point closer to the level of the contents in the chamber. Preferably, the outlet is located within the cover of the chamber. Alternatively, the outlet may be an open end of the vapour transfer means.

The inlet provides a means for vapour to pass into a chamber. The inlet may be located within any part of the chamber. The inlet may be located closer to the base of the chamber than the cover. Advantageously, locating the inlet at a position close to the base will allow the inflowing vapour to rise through the chamber. Where the chamber comprises one or more support means for holding food, the steam may rise through the chamber passing over the food. This provides an efficient means of steam cooking food within the chamber. Alternatively, the inlet may be located within the cover of the chamber. Alternatively still, the inlet may be an open end of the vapour transfer means.

The vapour transfer means may comprise an enclosed passage suitable for the conveyance of vapour. The vapour transfer means preferably comprises a pipe or a tube. The pipe or tube may be rigid or flexible. The vapour transfer means links the outlet of the first chamber to the inlet of the second chamber and vice versa. Suitable means of connecting the vapour transfer means to either the outlet or inlet may comprise a lock, clip fastener, screw or bayonet connection.

The cooking apparatus of the present invention may comprise a first vapour transfer means connecting the outlet of the first chamber to the inlet of the second chamber and a second vapour transfer means connecting the outlet of the second chamber to the inlet of the first chamber. In some embodiments, the vapour transfer means may extend through the outlet or inlet into the cavity of the chamber. In such an embodiment, there is preferably a seal between the vapour transfer means and the inlet or outlet, such that vapour cannot escape to the atmosphere. Preferably, in such embodiments, the vapour transfer means extends through the inlet to a position close to the base of the chamber. Beneficially, this will allow the expelled vapour to flow up through the chamber, filling the cavity. This will increase the efficiency of the system by ensuring the vapour contacts as much of the contents of the chamber as possible. As mentioned hereinbefore, the vapour transfer means may comprise the outlet and inlet as respective open ends thereof. The second vapour transfer means may pass through the first vapour transfer means, or vice versa. The vapour transfer means may be adjustable in length. Preferred means of adjusting the length include a plurality of detachable sections that may be inserted or removed depending on whether an increase or decrease in length is required. The detachable sections may be connected via conventional means such as clip or screw fit. Alternatively, the length may be adjusted by telescopic connection. Beneficially, where the vapour transfer means is adjustable in length, the position of intake or release of vapour may be set to a predetermined level within the cavity. This is particularly advantageous where the contents of the chambers may differ in volume or where the sizes of the chambers differ. The vapour transfer means may split into a plurality of vapour transfer means towards either of its open ends, thereby providing a plurality of open ends for the intake or release of vapour.

The vapour transfer means may further comprise one or more taps to regulate the flow of vapour to either the first or the second chambers. The taps may be arranged so to allow vapour to be conveyed to the atmosphere or to a third or further additional chamber. Additionally or alternatively, the taps may be used to increase the pressure within a chosen vapour transfer means. The taps may be used to regulate the pressure in the chambers or vapour transfer means.

The cooking apparatus may further be provided with a baffle for reducing the heat loss from vapour condensation. The baffle may direct the flow of steam in a preferred direction. For example, where the second chamber is positioned on top of the first chamber, the baffle may be positioned between the outlet in the second chamber and the cover of the second chamber. In such an embodiment, the baffle will reduce the heat loss through vapour condensation on the cover.

The cooking apparatus of the present invention may comprise further outlets, inlets or vapour transfer means linked as hereinbefore described as desired or as appropriate. In an alternative embodiment, the apparatus of the first aspect of the present invention may comprise more than two closable chambers for cooking food. Each additional chamber may comprise an outlet and an inlet and be connected via vapour transfer means so to create a series of chambers allowing the passage of vapour as hereinbefore described. It is also envisaged that the apparatus of the first aspect of the present invention may include an additional terminal chamber, comprising an inlet only.

In a further alternative embodiment to that described above, the first or second chamber may be arranged to enclose an existing cooking apparatus such as a saucepan, pot, casserole dish, frying pan, wok, boiler, urn or kettle. The first or second chamber may comprise side walls and a cover, such that the chamber may be placed over an existing cooking apparatus. In this embodiment, the outlet and inlet are preferably located within the cover, but they may also be located within the side walls. It is envisaged that this will have the same or similar advantages to the embodiments hereinbefore described.

The cooking apparatus of the present invention may be used in any domestic, commercial or industrial setting. According to a second aspect of the present invention, there is provided a cooking apparatus for conserving heat energy during a cooking process, the apparatus comprising first and second cover means for engaging respective first and second chambers for cooking food, the first and second cover means each being provided with an outlet and an inlet for vapour, the outlet of the first cover means being connected to the inlet of the second cover means via vapour transfer means and the outlet of the second cover means being connected to the inlet of the first cover means via vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.

Since the transfer of vapour through an outlet in a first cover means to an inlet in a second cover means via vapour transfer means and vice versa will operate as hereinbefore described, the cooking apparatus of the second aspect of the present invention may incorporate any or all features of the first aspect of the present invention as desired or as appropriate. The apparatus of the second aspect of the present invention may, however, be used in combination with existing chambers for cooking food.

The first and second cover means are suitable for engaging open first and second chambers. The term open is used herein to define a chamber comprising a base and side walls. The cover means may comprise a lid suitable for engaging a saucepan, pot or the like.

The cover means may engage the chamber by any means known in the art. Suitable means include a lock, clip fastener, or screw or bayonet connection. Alternatively, the cover means may be of a suitable weight to provide a sufficient seal with the chamber.

The cover means may be provided in various different dimensions to suit the standard dimensions of saucepans or the like common in the field. In an alternative embodiment, the apparatus of the second aspect of the present invention may comprise more than two cover means. Preferably, the cover means is made of a low heat conductivity material.

According to a third aspect of the present invention, there is provided a kit of parts for conserving heat energy during a cooking process, said kit comprising a first and second cover means for engaging respective first and second chambers for cooking food, the first and second cover means each being provided with an inlet and an outlet, and vapour transfer means, such that when the kit of parts is assembled, the outlet of the first cover means is connected to the inlet of the second cover means via vapour transfer means and the outlet of the second cover means is connected to the inlet of the first cover means via the vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.

The kit of parts may further comprise sealing means to secure the first and second cover means to the respective first and second chambers. This could advantageously reduce or prevent vapour escaping from the chamber.

The kit may incorporate any or all of the features of the first or second aspects of the present invention as desired or as appropriate.

The invention will now be described, by way of example, with reference to the accompanying drawings in which:

Fig. 1 shows a schematic cross-sectional representation of an apparatus according to the first aspect of the present invention; Fig. 2 shows a schematic example of covers of the first and second chambers; Fig. 3 shows a schematic cross-sectional representation of an alternative embodiment of an apparatus of the first aspect of the present invention;

Fig. 4 shows a schematic cross-sectional representation of an apparatus according to the second aspect of the present invention; and Fig. 5 shows a schematic example of an alternative arrangement of the apparatus according to the present invention.

Referring to Fig. 1, there is shown a cooking apparatus 1 for conserving heat energy during a cooking process. The cooking apparatus is suitable for use in domestic kitchens, or commercial kitchens such as those found in restaurants, cafes, pubs and bars. The apparatus 1 comprises a first chamber 2 and a second chamber 3 which both serve to contain contents 4 and 5. The first and second chambers are linked by vapour transfer means 6 and 7 which serve to allow steam from the first chamber 2 to transfer to the second chamber 3 and vice versa.

The first chamber is made of metal and comprises a base 8, side walls 9 and a cover 10. The base 8 is engaged to the surface of a heating element 1 1 in the form of a solid plate. The heating element 1 1 is located on a conventional electric cooker and may be controlled by a thermostat. The heating element could alternatively be provided by any conventional heating means including a gas burner or solid fuel stove.

The cover 10 is weighted so to provide a seal between itself and side walls 9. Alternatively, the cover 10 could be sealed to the side walls using alternative fastening means such as a lock, clip fastener, screw or bayonet connection. The sealed cover 10 therefore provides an enclosed chamber. It is desirable to have a sealed lid during the cooking process so to prevent overflow of the contents of the pan onto the heating element 11 and surrounding cooker and kitchen surfaces.

Within the cover 10 is provided an outlet 12 and an inlet 13. The outlet 12 extends through the cover 10, thereby providing a means for vapour produced in the first chamber 2 to escape. The outlet 12 is in the form of a tubular seal which is arranged to engage and seal vapour transfer means 6. The inlet 13 extends through the cover 10, thereby providing a means for vapour or liquid to transfer into the first chamber 2. The inlet 13 is in the form of a tubular seal which is arranged to engage and seal vapour transfer means 7.

The second chamber 3 is made of plastic insulated material and comprises a base 14, side walls 15 and a cover 16. Alternatively, the second chamber 3 may be made of metal similar to the first chamber 2.

In a similar arrangement to the first chamber 2, the cover 16 is weighted so to provide a seal between itself and side walls 15. Alternatively, the cover 16 could be sealed to the side walls using alternative fastening means such as a lock, clip fastener, screw or bayonet connection. The sealed cover 16 therefore provides an enclosed chamber.

Within the cavity 17 of the second chamber 3, there is provided a plurality of baskets 18 on which may be placed food to be cooked. The baskets 18 are held in place via projections 19 integrally formed or attached to the inner surface of the second chamber 3.

Within the cover 16 is provided an outlet 20 and an inlet 21. The inlet 21 extends through the cover 16, thereby providing a means for vapour or liquid to transfer into the second chamber 3. The inlet 21 is in the form of a tubular seal which is arranged to engage and seal vapour transfer means 6. The outlet 20 extends through the cover 16, thereby providing a means for vapour produced in the second chamber 3 to escape. The outlet 20 is in the form of a tubular seal which is arranged to engage and seal vapour transfer means 7.

Vapour transfer means 6 and 7 are in the form of plastic pipes. It is desirable for the vapour transfer means to be insulated to prevent heat loss to the atmosphere. Pipe 6 is connected to outlet 12 via sealing means 22. The opening 23 of pipe 6 is located within the cover 10. Alternatively, the opening 23 of the pipe 6 may extend through the cover 10 into the cavity 24 of the first chamber 2. It is desirable to locate the opening 23 of pipe 6 at a position above the contents 4 within the first chamber 2. The opposing end 25 of the pipe 6 is connected to inlet 21 via sealing means 26. The pipe 6 is located within the cavity 17 of the second chamber 3. It is desirable to locate the outlet of the pipe 6 close to the base of the second chamber 2. This way, vapour flowing out the pipe 6 may rise through the cavity 17 of the second chamber 2, heating or steam cooking the contents 5.

Vapour transfer means 7 is connected to the first chamber 2 via sealing means 28. The inlet 29 of pipe 7 is located within the cavity 24 of the first chamber 2. It is desirable to locate the inlet 29 at a position lower than the height of the contents 4 so to prevent vapour produced in first chamber 2 from entering pipe 7. The outlet 30 of pipe 7 is connected to the second chamber 3 via sealing means 31. The outlet 30 of pipe 7 is located within the cover of the second chamber 3.

Referring to Fig. 2, there is shown an aerial schematic of covers 10 and 16 of the first and second chambers respectively. The inlets 13 and 21 and outlets 12 and 20 are located close to the respective side walls 9 and 15 of the first and second chambers. Alternatively, the inlets and outlets may be located at any position within the cover of the respective first and second chambers.

In use, contents 4 are added to the first chamber 2. The contents will normally be water containing a vegetable food, or alternatively a stew, broth or the like. The contents 4 may be water alone. The first chamber is sealed and heat is supplied via the heating element 1 1 to the base 8. Heat will then be passed to the contents 4. Once sufficient heat has passed into the first chamber to bring the contents to the boil, vapour, normally in the form of steam, will result. The vapour given off during the cooking process will rise through the cavity 24 and pass through the outlet 12 and vapour transfer means 6. The vapour will be released from the vapour transfer means 6 through into the cavity 17 of the second chamber 3. At a predetermined time, contents 5 may be added to the second chamber 3. The transferred vapour will fill the second container, thereby supplying heat to cook the contents 5 placed on the baskets 18. To prevent an excess build up of steam and pressure in the second chamber 3, the outlet 20 allows steam to pass out of the second chamber, along the pipe 7 and back into the first chamber through inlet 13.

Referring to Fig. 3, there is shown a cross-sectional schematic representation of an alternative cooking apparatus of the present invention. In this apparatus, the second chamber 3 contains contents 32, being a liquid such as water, milk or soup. The opening of pipe 6 is located at a position below the upper level of the contents 32. This permits the vapour passing through the opening to come into direct contact with the contents 32. In this arrangement, the contents may be heated to a satisfactory temperature and then removed from the chamber for consumption. It is to be understood that, in use, the steam transferred through the opening in pipe 6 will likely condense to a liquid upon contact with the contents 32. Therefore, appropriate measures should be taken to account for the additional water content of the food for consumption.

Where the contents 32 are in liquid form, the base 14 of the second chamber 3 as shown in Fig. 3 may engage a second heating element (not shown). This way, additional heat may be supplied to the contents to assist in the cooking process. Due to the heat being transferred to the contents via the vapour expelled through the opening in pipe 6, the heat supplied by the additional heating element may be set to a lower temperature. The effect is a reduction in power or fuel consumption and thus a more economical and environmentally friendly method of cooking. Referring to Fig. 4, there is shown a cooking apparatus 33 for conserving heat energy during a cooking process. The cooking apparatus is suitable for use in domestic kitchens, or commercial kitchens such as those found in restaurants, cafes, pubs and bars. The apparatus comprises a first cover means 34 and a second cover means 35 for engaging suitable first and second chambers. The first and second cover means are in the form of lids being made from a low conductivity material. The first and second lids are linked by vapour transfer means 38 and 39 which serve to allow vapour produced in the first chamber to transfer to the second chamber and vice versa.

The lids are arranged to engage appropriately sized chambers for cooking food. It is envisaged that the lids may be of various dimensions to suit the standard dimensions of saucepans, or the like, common in the field. This way, the lids may be utilised with existing cooking apparatus, thereby further reducing the end cost to the consumer. Located within each lid is an outlet and an inlet as hereinbefore described. The outlet 40 in the first lid 34 is arranged to engage and seal one end of the pipe 38. The opposing end of the pipe 38 is engaged and sealed to the inlet 41 located within the second lid 35. The inlet 42 in the first lid 34 is arranged to engage and seal one end of the pipe 39. The opposing end of the pipe 39 is engaged and sealed to the outlet 43 in the second lid 35.

The lids 34 and 35 are weighted so to provide a seal between lid and chamber to be covered. Alternatively, the lids could be sealed to the chambers using alternative fastening means such as a lock, clip fastener, screw or bayonet connection. Where the lid is sealed to the chamber by fastening means such as a lock, clip, screw or bayonet connection, the lid will further include a safety valve (not shown). This will serve to reduce the pressure built up within the system to prevent danger on removal of the lid.

Referring to Fig. 5, there is shown a cooking apparatus 44 for conserving heat energy during a cooking process. The cooking apparatus 44 comprises a first chamber 45 and a second chamber 46 which both serve to contain contents 47 and 48. The first 45 and second 46 chambers are linked via vapour transfer means 49 and 50 which serve to allow steam from the first chamber 45 to transfer to the second chamber 46 and vice versa.

The first chamber 45 comprises a base 51 and side walls 52. The base 51 is engaged to the surface of a heating element 1 1 in the form of a solid plate.

The second chamber 46 comprises a base 53, side walls 54 and a cover 55. The second chamber 46 is located on top of the first chamber 45 to provide an enclosed first chamber 45. Within the base 53 is provided an outlet 56. The outlet 56 provides means for the steam produced in the first chamber 45 to escape. Vapour transfer means 49 connects the outlet 56 to an inlet 57 in the cavity 60 of the second chamber 46.

The cover 55 is weighted so to provide a seal between itself and side walls 54. Alternatively, the cover 55 could be sealed to the side walls using alternative fastening means such as a lock, clip fastener, screw or bayonet connection. The sealed cover 55 therefore encloses the second chamber 46.

Vapour transfer means 50 comprises an outlet 58 and an inlet 59. Vapour transfer means 50 passes through vapour transfer means 49. In other words, the vapour transfer means 50 extends through vapour transfer means 49 into cavities 60 and 62.

The cooking apparatus 44 further comprises a baffle 61. The baffle 61 provides a means of reducing heat loss from vapour condensation on the cover 55.

In use, contents 47 are added to the first chamber 45. The contents will normally be water containing a vegetable food, or alternatively a stew, broth or the like. The contents 47 may be water alone. The second chamber 46 is connected on top of the first chamber 45 to provide a sealed enclosure. Heat is supplied via the heating element 1 1 to the base 51. Heat will then be passed to the contents 47. Once sufficient heat has passed into the first chamber 45 to bring the contents to the boil, vapour, normally in the form of steam, will result. The vapour given off during the cooking process will rise through the cavity 62 and pass through the inlet 56 and vapour transfer means 49. Beneficially, in this embodiment the vapour passing through cavity 62 will also come into contact with base 53 of the second chamber 46. Heat energy will therefore be passed from first chamber 45 to the contents 48 via transfer through the base 53.

The vapour transferred through vapour transfer means 49 will be released through inlet 57 into the cavity 60 of the second chamber 46. The transferred vapour will fill the second chamber 46, thereby supplying heat to the contents 48. To prevent an excess build up of steam and pressure in the second chamber 46, the outlet 58 allows steam to pass out of the second chamber 46, along the vapour transfer means 50 and back into the first chamber through inlet 59.

It is of course to be understood that the above embodiments have been described by way of example only and that many variations are possible without departing from the scope of the invention.

Claims

1. A cooking apparatus for conserving heat energy during a cooking process, said apparatus comprising closable first and second chambers for food to be cooked, the first and second chambers each being provided with an outlet and an inlet for vapour, the outlet of the first chamber being connected to the inlet of the second chamber via vapour transfer means and the outlet of the second chamber being connected to the inlet of the first chamber via vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.

2. A cooking apparatus as claimed in claim 1 , wherein the first and second chamber are each individually selected from any of the following: saucepan, pot, casserole dish, frying pan, wok, boiler, urn and kettle.

3. A cooking apparatus as claimed in claim 1 or claim 2, wherein the first chamber is of a different size to the second chamber.

4. A cooking apparatus as claimed in any one of claims 1 to 3, wherein the first and second chambers each comprise a base, side walls and a cover, thereby defining an enclosed cavity.

5. A cooking apparatus as claimed in claim 4, wherein the first and second chambers comprise detachable covers.

6. A cooking apparatus as claimed in claim 5, wherein the detachable cover is made of a low heat conductivity material.

7. A cooking apparatus as claimed in claim 5 or claim 6, wherein the detachable cover has dimensions that compliment those of the chamber.

8. A cooking apparatus as claimed in any one of claims 5 to 7, wherein the cover is sealed to the chamber by sealing means.

9. A cooking apparatus as claimed in claim 8, wherein the cover is of a sufficient weight to create a seal between the cover and the chamber.

10. A cooking apparatus as claimed in claim 8, wherein the sealing means comprises any of the following: lock, clip fastener, screw connection and bayonet connection.

11. A cooking apparatus as claimed in claim 10, wherein the cover is further provided with a safety valve.

12. A cooking apparatus as claimed in claim 3, wherein the second chamber is positioned on top of the first chamber.

13. A cooking apparatus as claimed in any one of the preceding claims, wherein at least one of the first or second chambers is suitable for receiving direct heat from a heat source.

14. A cooking apparatus as claimed in claim 13, wherein the heat source is selected from any of the following: radiant hob, solid plate hob, ceramic hob, induction hob and gas burner.

15. A cooking apparatus as claimed in any one of the preceding claims, wherein at least one of the first or second chambers comprises insulation means.

16. A cooking apparatus as claimed in any one of the preceding claims, wherein at least one of the first or second chambers further comprises a support means for holding food, said support means being located within the chamber cavity.

17. A cooking apparatus as claimed in claim 16, wherein the support means comprises any one of the following: tray, plate and basket.

18. A cooking apparatus as claimed in claim 16 or claim 17, wherein the chamber is provided with a plurality of support means.

19. A cooking apparatus as claimed in any one of the preceding claims, wherein the outlet is located at a point closer to the cover of the chamber than the base.

20. A cooking apparatus as claimed in claim 19, wherein the outlet is located within the cover.

21. A cooking apparatus as claimed in any one of the preceding claims, wherein the inlet is located closer to the base of the chamber than the cover.

22. A cooking apparatus as claimed in any one of claims 1 to 20, wherein the inlet is located within the cover of the chamber.

23. A cooking apparatus as claimed in any one of the preceding claims, wherein the vapour transfer means comprises an enclosed passage.

24. A cooking apparatus as claimed in claim 23, wherein the vapour transfer means is a pipe or a tube.

25. A cooking apparatus as claimed in any one of the preceding claims, wherein a second vapour transfer means passes through the first vapour transfer means.

26. A cooking apparatus as claimed in any one of the preceding claims, wherein the vapour transfer means is connected to the inlet or outlet by any of the following: lock, clip fastener, screw connection and bayonet connection.

27. A cooking apparatus as claimed in any one of the preceding claims, wherein the vapour transfer means extends through the outlet or inlet, into the cavity of the chamber.

28. A cooking apparatus as claimed in any one of the preceding claims, wherein the vapour transfer means is adjustable in length.

29. A cooking apparatus as claimed in claim 28, wherein the length of the vapour transfer means is adjustable via a plurality of detachable sections or via a telescopic connection.

30. A cooking apparatus as claimed in any one of the preceding claims, wherein the vapour transfer means further comprise one or more taps to regulate the flow of vapour to either the first or second chamber.

31. A cooking apparatus as claimed in any one of the preceding claims, wherein the apparatus comprises more than two closable chambers for cooking food, each additional chamber comprising an outlet and an inlet and being connected via vapour transfer means, so as to create a series of chambers.

32. A cooking apparatus for conserving heat energy during a cooking process, the apparatus comprising first and second cover means for engaging respective first and second chambers for cooking food, the first and second cover means each being provided with an outlet and an inlet for vapour, the outlet of the first cover means being connected to the inlet of the second cover means via vapour transfer means and the outlet of the second cover means being connected to the inlet of the first cover means via vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.

33. A cooking apparatus as claimed in claim 32, wherein the first and second cover means engage open first and second chambers, said chambers comprising a base and side walls.

34. A cooking apparatus as claimed in claim 32 or claim 33, wherein the cover means comprises any of the following for engaging the first and second chambers: lock, clip fastener, screw connection and bayonet connection.

35. A cooking apparatus as claimed in any one of claims 32 to 34, wherein the apparatus comprises more than two cover means.

36. A kit of parts for conserving heat energy during a cooking process, said kit comprising a first and second cover means for engaging respective first and second chambers for cooking food, the first and second cover means each being provided with an inlet and an outlet, and vapour transfer means, such that when the kit of parts is assembled, the outlet of the first cover means is connected to the inlet of the second cover means via vapour transfer means and the outlet of the second cover means is connected to the inlet of the first cover means via vapour transfer means, thereby enabling vapour in either chamber to be transferred to the other chamber.