WO2018194715A1

WO2018194715A1 - Automatic heating system and method

Info

Publication number: WO2018194715A1
Application number: PCT/US2017/062629
Authority: WO
Inventors: Sebastian Thrun; David St. Martin; Arash Kani
Original assignee: Silicon Valley Factory LLC
Priority date: 2017-04-17
Filing date: 2017-11-20
Publication date: 2018-10-25

Abstract

In various embodiments, an apparatus includes a top portion, a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and bottom portion, where the bottom portion comprises a conductive structure, the conductive structure configured to receive electromagnetic energy from an EM source. The apparatus may also include an electronic tag configured to encode information about contents of the space. In various embodiments, a heating apparatus includes an electromagnetic (EM) source and a controller configured to: receive data associated with a heatable load, determine heating instructions based at least in part on the received data, and control the EM source based on the determined heating instructions.

Description

AUTOMATIC HEATING SYSTEM AND METHOD

BACKGROUND OF THE INVENTION

[0001] There are many challenges in food preparation. Cooking can be time-consuming and messy. For example, ingredient selection, acquisition, transportation, and preparation can be inconvenient. In spite of the effort expended, sometimes the results of meal preparation are unsatisfying. Successfully extracting flavors from ingredients typically requires lengthy cooking processes such as stewing or skilled processes such as browning. The final tastiness of food depends on the characteristics of the ingredients and a person's tastes and preferences.

[0002] Various types of cooking devices are available. For example, slow-cookers and pressure-cookers may simplify food preparation by facilitating unattended cooking. However, conventional slow-cookers are typically slow and limited to specific cooking techniques, e.g., simmering at low heat. Conventional pressure-cookers typically reduce cooking time. However, conventional pressure-cooking requires liquid and is not suitable for some techniques such as roasting or frying. Also, the time needed to pressurize and de-pressurize the cooking chamber can be time-consuming. Both slow cookers and pressure-cookers also typically require a cook to prepare (e.g., slice and portion) the ingredients.

[0003] Pre-packaged chilled convenience meals have been popular since the 1950s for its ease of preparation. Typical convenience meals are packaged in a tray and frozen. The consumer heats the meal in an oven or microwave and consumes the food directly from the tray. However, conventional pre-packaged convenience meals might be unhealthy and not tasty, and results may vary depending on the microwave or oven used to heat the meal. For example, the food might be heated unevenly.

BRIEF DESCRIPTION OF THE DRAWINGS

[0004] Various embodiments of the invention are disclosed in the following detailed description and the accompanying drawings.

[0005] FIG. 1 is a block diagram illustrating an embodiment of an apparatus to store and transport matter. [0006] FIG. 2 is a block diagram illustrating an embodiment of an apparatus for heating.

[0007] FIG. 3 is a block diagram of an embodiment of a controller for a heating apparatus.

[0008] FIG. 4 is a flowchart illustrating an embodiment of a process to operate an automatic heating system.

[0009] FIG. 5 is a schematic diagram illustrating an embodiment of a resonant converter circuit.

[0010] FIG. 6A is a block diagram illustrating an embodiment of a heating apparatus in a first state.

[0011] FIG. 6B is a block diagram illustrating an embodiment of a heating apparatus in a second state.

[0012] FIG. 7 is a block diagram illustrating an embodiment of an apparatus to store and transport matter.

[0013] FIG. 8 is a block diagram illustrating an embodiment of an apparatus to store and transport matter.

[0014] FIG. 9 is a block diagram illustrating an embodiment of a system for heating in a perspective view.

[0015] FIG. 10 is a block diagram illustrating an embodiment of a system for heating in a perspective view.

[0016] FIG. 11 A is a block diagram illustrating an embodiment of a heating system in a first state.

[0017] FIG. 1 IB is a block diagram illustrating an embodiment of a heating system in a second state.

[0018] FIG. 12A is a block diagram illustrating an embodiment of a modular heating system.

[0019] FIG. 12B is a block diagram illustrating an embodiment of a modular heating system. [0020] FIG. 13 is a functional diagram illustrating a programmed computer system for encoding a custom cooking program in accordance with some embodiments.

[0021] FIG. 14 is a flowchart illustrating an embodiment of a process to encode a custom cooking program.

[0022] FIG. 15 A is a block diagram illustrating an embodiment of a cooking schedule.

[0023] FIG. 15B is a block diagram illustrating an embodiment of a cooking schedule.

[0024] FIG. 16 is a table illustrating an embodiment of encoding a custom cooking program.

[0025] FIG. 17 is a flowchart illustrating an embodiment of a process to package food.

[0026] FIG. 18 is a flowchart illustrating an embodiment of a process to decode a custom cooking program.

[0027] FIG. 19A is a block diagram illustrating an embodiment of a heating schedule for a first heating apparatus.

[0028] FIG. 19B is a block diagram illustrating an embodiment of a heating schedule for a second heating apparatus.

[0029] FIG. 19C is a block diagram illustrating an embodiment of a heating schedule for a third heating apparatus.

[0030] FIG. 20 is a flowchart illustrating an embodiment of a process to decode a custom cooking program.

[0031] FIG. 21 is a block diagram illustrating an embodiment of a heating schedule adapted based on user input.

[0032] FIG. 22 is a flowchart illustrating an embodiment of a process to decode a custom cooking program based on feedback.

[0033] FIG. 23 is a block diagram illustrating an embodiment of a heating schedule adapted based on feedback. [0034] FIG. 24 is a flowchart illustrating an embodiment of a process to decode a custom cooking program based on sensor reading(s) and user input.

[0035] FIG. 25 is a block diagram illustrating an embodiment of an apparatus to apply a secondary substance to matter.

[0036] FIG. 26 is a block diagram illustrating an embodiment of an apparatus to apply a secondary substance to matter.

[0037] FIG. 27 is a block diagram illustrating an embodiment of an apparatus to apply a secondary substance to matter.

[0038] FIG. 28 is a flowchart illustrating an embodiment of a process to apply a secondary substance to a primary heatable load.

[0039] FIG. 29 is a block diagram illustrating an embodiment of a heating schedule including a trigger for applying a secondary substance to a primary heatable load.

[0040] FIG. 30 is a flow chart illustrating an embodiment of a process to provide a user interface and controlling a heating system.

[0041] FIG. 31 A is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0042] FIG. 3 IB is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0043] FIG. 31C is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0044] FIG. 3 ID is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0045] FIG. 32A is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0046] FIG. 32B is a diagram illustrating an embodiment of a user interface for controlling a heating system. [0047] FIG. 32C is a diagram illustrating an embodiment of a user interface for controlling a heating system.

[0048] FIG. 32D is a diagram illustrating an embodiment of a user interface for controlling a heating system.

DETAILED DESCRIPTION

[0049] The invention can be implemented in numerous ways, including as a process; an apparatus; a system; a composition of matter; a computer program product embodied on a computer readable storage medium; and/or a processor, such as a processor configured to execute instructions stored on and/or provided by a memory coupled to the processor. In this specification, these implementations, or any other form that the invention may take, may be referred to as techniques. In general, the order of the steps of disclosed processes may be altered within the scope of the invention. Unless stated otherwise, a component such as a processor or a memory described as being configured to perform a task may be implemented as a general component that is temporarily configured to perform the task at a given time or a specific component that is manufactured to perform the task. As used herein, the term 'processor' refers to one or more devices, circuits, and/or processing cores configured to process data, such as computer program instructions.

[0050] A detailed description of one or more embodiments of the invention is provided below along with accompanying figures that illustrate the principles of the invention. The invention is described in connection with such embodiments, but the invention is not limited to any embodiment. The scope of the invention is limited only by the claims and the invention encompasses numerous alternatives, modifications and equivalents. Numerous specific details are set forth in the following description in order to provide a thorough understanding of the invention. These details are provided for the purpose of example and the invention may be practiced according to the claims without some or all of these specific details. For the purpose of clarity, technical material that is known in the technical fields related to the invention has not been described in detail so that the invention is not unnecessarily obscured.

[0051] An automatic heating system is disclosed. In various embodiments, an automatic heating system includes an apparatus (also referred to as a chamber) and a heating apparatus. In various embodiments, the chamber is adapted to store and transport a heatable load (e.g., food) and the chamber can be directly inserted into the heating apparatus. The heatable load may be heated by the heating apparatus according to instructions (e.g., programmed heating cycles) adapted for the properties of the heatable load and/or a user's preferences. The heatable load is directly consumable from the packaging. For simplicity, the examples provided here often describe food preparation, but the techniques also find application in the preparation of other heatable loads.

[0052] In various embodiments, an apparatus (also referred to as a chamber) includes a top portion, a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and bottom portion, and an electronic tag configured to encode information about contents of the space. The bottom portion includes a conductive structure configured to receive electromagnetic energy from an electromagnetic (EM) source. In various embodiments, a heating apparatus includes an EM source and a controller. The controller is configured to receive data associated with a heatable load, determine heating instructions based at least in part on the received data and control the EM source based on the determined heating instructions. In some embodiments, the controller comprises one or more processors, as further described herein with respect to FIG. 2. In various embodiments, a method of operating an automatic heating system includes receiving data associated with a heatable load, where the data is encoded in a tag. The method includes determining heating instructions based at least in part on the received data. For example, the data encoded in the tag may be mapped to at least one heating cycle based at least in part on at least one association stored in a database. A resonant circuit and an EM source are instructed to execute the determined heating instructions.

[0053] FIG. 1 is a block diagram illustrating an embodiment of an apparatus 100 to store and transport matter 130. For example, in various embodiments the apparatus 100 is adapted to store and transport matter 130 comprising food or other heatable loads. The apparatus 100 includes a top portion 110, a bottom portion 112, a metal layer 114, a membrane 116, a seal 118, and a pressure relief valve 120.

[0054] The bottom portion 112 is adapted to receive matter 130. The bottom portion holds food or other types of loads. For example, the bottom portion may be a plate or bowl. As further described herein, a user may directly consume the matter 130 from the bottom portion 112.

[0055] The top portion 110 is adapted to fit the bottom portion 112 to form a chamber. For example, the top portion may be a cover for the bottom portion. In some embodiments, the top portion is deeper than the bottom portion and is a dome, cloche, or other shape. Although not shown, in some embodiments, the top portion is shallower than the bottom portion. In some embodiments, the top portion is transparent and the matter 130 can be observed during a preparation/heating process. In some embodiments, the chamber is at least partially opaque. For example, portions of the chamber may be opaque to prevent users from inadvertently touching the apparatus when the chamber is hot.

[0056] The top portion 110 and the bottom portion 112 may be made of a variety of materials. Materials may include glass, plastic, metal, compostable/fiber-based materials, or a combination of materials. The top portion 110 and the bottom portion 112 may be made of the same material or different materials. For example, the top portion 110 is metal while the bottom portion 112 is another material.

[0057] The seal 118 is adapted to join the top portion 110 to the bottom portion 112. In one aspect, the seal may provide an air-tight connection between the top portion and the bottom portion, defining a space enclosed within the top portion and the bottom portion. In some embodiments, in the space, matter 130 is isolated from an outside environment. The pressure inside the space may be different from atmospheric pressure. The seal may also prevent leakage and facilitate pressure buildup within the chamber in conjunction with pressure relief valve 120 and/or clamp 614.1, 614.2 of the heating apparatus of FIGS. 6A and 6B as further described herein.

[0058] In one aspect, a chamber formed by the top portion 110 and the bottom portion 112 may store and/or preserve food. For example, food may be vacuum-sealed inside the chamber. In another aspect, the chamber contains the food during a heating process. In various embodiments, the chamber can be directly be placed on a heating apparatus. For example, a user may obtain the chamber from a distributor (e.g., a grocery store), heat up the contents of the chamber without opening the chamber, and consume the contents of the chamber directly. In various embodiments, the same chamber stores/preserves food, is a transport vessel for the food, can be used to cook the food, and the food can be directly consumed from the chamber after preparation.

[0059] The metal layer 114 (also referred to as a conductive structure) heats in response to an EM source. In some embodiments, the metal layer heats by electromagnetic induction. The metal layer can heat matter 130. For example, heat in the metal layer may be conducted to the contents. As further described herein, the heating of the matter (in some cases in combination with a controlled level of moisture) in the chamber allows for a variety of preparation methods including dry heat methods such as baking/roasting, broiling, grilling, sauteing/frying; moist heat methods such as steaming, poaching/simmering, boiling; and combination methods such as braising and stewing. In various embodiments, several different heating methods are used in a single preparation process, e.g., the preparation process comprising a sequence of heating cycles. [0060] The metal layer may be made of a variety of materials. In some embodiments, the metal layer includes an electrically conducting material such as a ferromagnetic metal, e.g., stainless steel. In various embodiments, the metal is processed and/or treated in various ways. For example, in some embodiments, the metal is ceramic-coated. In some embodiments, the metal layer is made of any metallic material, e.g., aluminum.

[0061] The membrane 116 (also referred to as a membrane region) is adapted to control an amount of liquid. For example, the membrane may provide controlled flow of moisture through the membrane. In various embodiments, the membrane may release liquids (e.g., water) inside a space defined by the top portion 110 and the bottom portion 112. For example, water can be released in a controlled manner and transformed to steam during a heating process. In various embodiments, the membrane may absorb liquids. For example, the membrane may absorb juices released by food during a heating process.

[0062] In some embodiments, the membrane 116 is adapted to provide insulation between the metal layer 114 and a surface of the bottom portion 112. For example, if the bottom portion is a glass plate, the membrane may prevent the glass plate from breaking due to heat.

[0063] The membrane 116 may be made of a variety of materials. In some embodiments, the membrane includes a heat-resistant spongy material such as open-cell silicone. In some embodiments, the membrane includes natural fiber and/or cellulose. The material may be selected based on desired performance, e.g., if the membrane is intended to absorb liquid or release liquid, a rate at which liquid should be absorbed/released, a quantity of liquid initially injected in the membrane, etc.

[0064] The pressure relief valve 120 regulates pressure in a space defined by the top portion

110 and the bottom portion 112. In various embodiments, the pressure relief valve relieves pressure buildup within the chamber. For example, in various embodiments the valve activates/deploys automatically in response to sensed temperature or pressure inside the chamber meeting a threshold. In some embodiments, the valve is activated by a heating apparatus such as heating apparatus 200 of FIG. 2. For example, the valve may be activated at a particular stage or time during a cooking process. The pressure relief valve allows the contents of the chamber to be heated at one or more pre-determined pressures including at atmospheric pressure. In various embodiments, this accommodates pressure heating techniques. [0065] In some embodiments, the apparatus includes a handle 122. The handle may facilitate handling and transport of the apparatus. For example, the handle may enable a user to remove the apparatus from a base (e.g., from the heating apparatus 200 of FIG. 2). In various embodiments, the handle is insulated to allow safe handling of the apparatus when the rest of the apparatus is hot. In some embodiments, the handle is collapsible such that the apparatus is easily stored. For example, several apparatus may be stacked. FIG. 1 shows one example of the handle placement. The handle may be provided in other positions or locations as further described herein with respect to FIGS. 7 and 8.

[0066] In some embodiments, the apparatus includes an electronic tag 124. The electronic tag encodes information about the apparatus. By way of non-limiting example, the encoded information includes identification of matter 130, characteristics of the contents, and handling instructions. Using the example of a food package, the electronic tag may store information about the type of food inside the package (e.g., steak, fish, vegetables), characteristics of the food (e.g., age/freshness, texture, any abnormalities), and cooking instructions (e.g., sear the steak at high heat followed by baking at a lower temperature). Although shown below membrane 116, the electronic tag may be provided in other locations such as below handle 122, on a wall of the top portion 110, among other places.

[0067] The apparatus 100 may be a variety of shapes and sizes as further described herein with respect to FIGS. 9 and 10. In some embodiments, the shape of the apparatus is compatible with a heating apparatus such as heating apparatus 200 of FIG. 2. For example, the apparatus may be of a suitable surface area and shape to be heated by apparatus 200. For example, apparatus 100 may be around 7 inches in diameter and around 2 inches in height.

[0068] FIG. 2 is a block diagram illustrating an embodiment of an apparatus 200 for heating. For example, in various embodiments the heating apparatus 200 is adapted to receive an apparatus 230 (also referred to as a chamber) and heat contents of the chamber 230. An example of the chamber 230 is apparatus 100 of FIG. 1. The heating apparatus 200 includes an EM source 202, one or more sensors 204, electronic tag reader 206, controller 208, and user interface 210.

[0069] The EM source 202 heats electrically conductive materials. In various embodiments, the EM source is an RF source that provides inductive heating of metals such as ferromagnetic or ferrimagnetic metals. For example, the EM source 202 may include an electromagnet and an electronic oscillator. In some embodiments, the oscillator is controlled by controller 208 to pass an alternating current (AC) through an electromagnet. The alternating magnetic field generates eddy currents in a target such as metal layer 114 of FIG. 1, causing the metal layer to heat. Heating levels and patterns may be controlled by the frequency of the AC and when to apply the AC to the electromagnet as further described herein.

[0070] The sensor(s) 204 are adapted to detect characteristics of contents of chamber 230 including any changes that may occur during a heating process. A variety of sensors may be provided including a microphone, camera, thermometer, and/or hygrometer, etc. A microphone may be configured to detect sounds of the matter being heated. A camera may be configured to detect changes in the appearance of the matter being heated, e.g., by capturing images of the matter. A hygrometer may be configured to detect steam/vapor content of the chamber. For example, the hygrometer may be provided near an opening or pressure relief valve such as valve 120 of FIG. 1 to detect moisture escaping the chamber. The information captured by the sensors may be processed by controller 208 to determine a stage in the cooking process or a characteristic of the matter being heated as further described herein. In this example, the sensor(s) are shown outside the chamber 230. In some embodiments, at least some of the sensor(s) are provided inside the chamber 230. In various embodiments, sensor readings are used to determine whether one or more conditions of a trigger to actuate a portal region of a secondary container is met. An example is further described herein with respect to FIG. 28.

[0071] The electronic tag reader 206 reads information about contents of the chamber 230 such as characteristics of packaged food. The information encoded in the tag may include properties of the contents, instructions for preparing/heating the contents, etc. In various embodiments, the electronic tag reader is configured to read a variety of tag types including barcodes, QR codes, RFIDs and any other tags encoding information.

[0072] The controller 208 controls operation of the heating apparatus 200. An example of the controller is controller 308 of FIG. 3. In various embodiments, the controller executes instructions for processing contents of chamber 230. In various embodiments, the controller executes instructions for processing contents of chamber 230 based on user input provided via a user interface such as the example interfaces shown in FIGS. 31A-31D and 32A-32D. In some embodiments, the instructions are obtained from reading an electronic tag of the chamber 230 via the electronic tag reader 206. In some embodiments, the controller requests instructions from a remote server based on the contents. The controller controls the EM source 202 to implement heating levels and patterns, e.g., activating the electromagnet to carry out the heating instructions. [0073] In some embodiments, the apparatus includes one or more network interfaces (not shown). A network interface allows controller 208 to be coupled to another computer, computer network, or telecommunications network using a network connection as shown. For example, through the network interface, the controller 208 can receive information (e.g., data objects or program instructions) from another network or output information to another network in the course of performing method/process steps. Information, often represented as a sequence of instructions to be executed on a processor, can be received from and outputted to another network. An interface card or similar device and appropriate software implemented by (e.g., executed/performed on) controller 208 can be used to connect the heating apparatus 200 to an external network and transfer data according to standard protocols. For example, various process embodiments disclosed herein can be executed on controller 208, or can be performed across a network such as the Internet, intranet networks, or local area networks, in conjunction with a remote processor that shares a portion of the processing. Additional mass storage devices (not shown) can also be connected to controller 208 through the network interface.

[0074] In some embodiments, the apparatus includes one or more I/O devices 210. An I/O device interface can be used in conjunction with heating apparatus 200. The I/O device interface can include general and customized interfaces that allow the controller 208 to send and receive data from other devices such as sensors, microphones, touch-sensitive displays, transducer card readers, tape readers, voice or handwriting recognizers, biometrics readers, cameras, portable mass storage devices, and other computers.

[0075] The user interface 210 is configured to receive user input and/or provide information to a user. For example, the user interface may be suitable for receiving user input at 2004 of FIG. 20. In various embodiments, the user interface 210 is a touch-sensitive screen. For example, various options for food preparation may be displayed on the touch screen. The user interface may transmit a user's selection to a processor such as controller 208. An example of a process for providing a user interface is shown in FIG. 30. Example images of graphical user interfaces that may be displayed on user interface 610 are shown in FIGS. 31A-31D and 32A-32D.

[0076] The processor then determines a heating schedule based at least in part on the user selection.

[0077] In various embodiments, controller 208 is coupled bi-directionally with memory

(not shown), which can include a first primary storage, typically a random access memory (RAM), and a second primary storage area, typically a read-only memory (ROM). As is well known in the art, primary storage can be used as a general storage area and as scratch-pad memory, and can also be used to store input data and processed data. Primary storage can also store programming instructions and data, in the form of data objects and text objects, in addition to other data and instructions for processes operating on controller 208. Also as is well known in the art, primary storage typically includes basic operating instructions, program code, data and objects used by the controller 208 to perform its functions (e.g., programmed instructions). For example, memory can include any suitable computer-readable storage media, described below, depending on whether, for example, data access needs to be bi-directional or uni-directional. For example, controller 208 can also directly and very rapidly retrieve and store frequently needed data in a cache memory (not shown).

[0078] In some embodiments, the controller implements the heating instructions based on sensor readings. The controller may determine that a heating stage is complete, e.g., the food has reached a desired state, based on sensor readings. For example, when a level of moisture inside the chamber 230 drops below a threshold, a Maillard reaction begins and the food becomes browned. The Maillard reaction may be indicated by a characteristic sound (e.g., sizzling). For example, in various embodiments, the controller determines a characteristic of the food being prepared using signals collected by the sensor(s) 204. The controller receives a sensor reading from the microphone and/or other sensors and determines that the Maillard reaction has begun based on the sensor reading meeting a threshold or matching a profile. For example, the color of food may indicate whether the food has been cooked to satisfaction. The controller receives a sensor reading from the camera and/or other sensors and determines that food has been cooked to a desired level of tenderness based on the sensor reading meeting a threshold or matching a profile.

[0079] The controller may adjust a heating stage or a heating power level based on sensor readings. For example, in various embodiments at the end of a default heating time indicated by heating instructions, the controller checks sensor readings. The sensor readings indicate that the food is not sufficiently browned. The controller may then extend the heating time such that the food is more browned. The controller may delay actuation of a portal region of a secondary container based on the sensor readings.

[0080] In various embodiments, the heating apparatus includes a cradle or support for apparatus 100. For example, the support may be separated from the heating apparatus, the apparatus 100 inserted into the support, and the support returned to the heating apparatus. The support may support a circumference/walls of apparatus 100. [0081] In various embodiments, the heating apparatus includes a switch (not shown). The switch may power on the heating apparatus and/or receive user input to begin a heating process. In various embodiments, the switch is provided with a visual indicator of progress of a heating process. For example, the switch may be provided at the center of a light "bulb," where the light bulb includes one or more colored lights (e.g., LED lights). The light "bulb" may change colors during the heating process, acting like a timer. For example, at the beginning of a heating process, the bulb is entirely be red. As the heating process progresses, the light gradually turns green (e.g., segment by segment) until the light is entirely green, indicating completion of a heating stage or heating process. The light may gradually turn green segment by segment as if with the sweeping of a second hand of a clock, where a section to the left of the hour and minutes hands is red and a section to the right of the hour and minute hands is green until both hands are at 12:00 and the bulb is entirely green.

[0082] In various embodiments, the heating apparatus may include a user interface to display and/or receive user input. For example, a current power/energy level of a heating phase may be displayed on the user interface. In some embodiments, the energy levels are categorized Level 1 to Level 6 and a current power level of a heating phase is displayed on the user interface. The categorization may facilitate user comprehension of the energy level. Power/energy levels may be represented in an analog or continuous manner in some embodiments.

[0083] The heating apparatus 200 may be a variety of shapes as further described herein with respect to FIGS. 9 and 10. For example, heating apparatus 200 may be around 9 inches in diameter and around 2 inches in height. In some embodiments, the shape of the apparatus is compatible with an apparatus such as chamber 100 of FIG. 1. For example, the apparatus may be of a suitable surface area and shape to heat the contents of chamber 100.

[0084] FIG. 3 is a block diagram of an embodiment of a controller 308 for a heating apparatus. For example, the controller may be provided in heating apparatus 200 of FIG. 2. The controller 308 includes control logic 304, a tag database 310, resonant circuit 314, and power 312. In this example, the controller 308 is communicatively coupled to EM source 302 and tag reader 306.

[0085] The tag reader 306 reads a tag 314. The tag 314 may encode information about contents of a chamber. For example. The tab 314 may be encoded by process 14 of FIG. 14. An example of tag reader 306 is electronic tag reader 206 of FIG. 2. [0086] The control logic 304 is configured to receive tag information from the tag reader

306 and determine one or more heating cycles based on the tag information. In some embodiments, the control logic determines heating cycle(s) by looking up an association between the tag information and stored heating cycles. For example, the control logic may determine heating cycle(s) adapted to properties of a chamber in which the heatable load is provided and/or characteristics of the heatable load. In various embodiments, the control logic executes one or more processes described herein including process 400 of FIG. 4, process 1800 of FIG. 18, process 2000 of FIG. 20, process 2200 of FIG. 22, process 2400 of FIG. 24, and process 2800 of FIG. 28.

[0087] In some embodiments, the control logic is implemented by one or more processors

(also referred to as a microprocessor subsystem or a central processing unit (CPU)). For example, the control logic 304 can be implemented by a single-chip processor or by multiple processors. In some embodiments, a processor is a general purpose digital processor that controls the operation of the heating apparatus 200. Using instructions retrieved from memory, the processor controls the reception and manipulation of input data, and the output and display of data on output devices (e.g., display 1318 of FIG. 13 or user interface 210 of FIG. 2).

[0088] The tag database 310 stores associations between heatable loads and heating cycles.

For example, energy level, duration, and other properties of heating cycles may be stored in association with a load or characteristic(s) the load. In various embodiments, the associations are pre-defined and loaded into the database. In various embodiments, the associations are refined based on machine learning, user feedback, and/or sensor readings of heatable load properties before, during, or after a heating cycle. Although shown as part of the controller 308, the tag database may instead be external to the controller.

[0089] The resonant circuit 314 controls the EM source 302. An example of a resonant circuit is shown in FIG. 5. In some embodiments, the resonant circuit 314 has an integrated EM source 302, e.g., an inductor coil (not shown). In some embodiments, the EM source is a separate element from the resonant circuit 314.

[0090] The power 312 is input to the resonant circuit 314. In various embodiments, power

312 is a DC source. The DC source may be an internal or external DC source or may be adapted from an external AC source. Although shown as an internal source, the power may instead be external to the controller 308. [0091] In operation, tag reader 306 read tag information from tag 314, and sends the information to the control logic 304. The control logic 304 maps the received tag information to one or more heating cycles using associations stored in tag database 310. The control logic 304 then instructs the resonant circuit 314 to execute the heating cycles. For example, the control logic 304 may also control when power 312 is provided to the resonant circuit 314. Resonant circuit 314 then activates the EM source 302.

[0092] FIG. 4 is a flowchart illustrating an embodiment of a process 400 to operate an automatic heating system. In various embodiments, the process 400 may be implemented by a processor such as control logic 304 of FIG. 3.

[0093] A tag is received (402). In various embodiments, the tag is an electronic tag associated with a heatable load. Tag 124 of FIG. 1 is an example of a tag encoding information about matter 130. Returning to FIG. 4, the tag is mapped to a heating cycle (404). In various embodiments, the tag is mapped by looking up an association between the tag and heating cycles. The heating cycles may be adapted for characteristics of a heatable load. The heating cycle may be defined by a duration and an energy level as further described herein. Upon determination of one or more heating cycles, the heating cycle(s) is executed (406). For example, in various embodiments control logic instructs a resonant circuit, e.g., 314 of FIG. 3, to drive an EM source, e.g., 302 of FIG. 3.

[0094] FIG. 5 is a schematic diagram illustrating an embodiment of a resonant converter circuit 500. In this example, the circuit 500 is a resonant half-bridge converter suitable for use in a controller of an EM source system such as the controller 208 of FIG. 2 or the controller 308 of FIG. 3. The components may be selected such that the resonance frequency is 25 kHz to 400 kHz. In this example, inductor L represents inductance resulting from interaction between a metal layer of an apparatus such as 114 and an EM source of a heating apparatus such as 202. R is an equivalent resistance resulting from interaction between a metal layer of an apparatus such as 114 and an EM source of a heating apparatus such as 202.

[0095] FIG. 6A is a block diagram illustrating an embodiment of a heating apparatus in a first state 600. The apparatus includes a moving mechanism comprising a first arm 612.1 and a second arm 612.2, a clamp comprising a first arm 614.1 and second arm 614.2, a controller 608, and an EM source 602. For simplicity, the heating apparatus is shown only with controller 608 and EM source 602. In various embodiments, the heating apparatus includes other components such as sensors, a tag reader, etc. heating apparatus 200 of FIG. 2 is an example of the heating apparatus. [0096] The moving mechanism (612.1, 612.2) is adapted to support and move the chamber

630. In this example, the pair of arms 612.1, 612.2 are configured to raise and lower the chamber 630. Here, the apparatus is in a loading/unloading state 600 in which the pair of arms 612.1, 612.2 are raised, e.g., portion 616.1, 616.2 of the clamps are positioned such that it does not interfere with movement of the chamber 630. The moving mechanism may operate mechanically and/or electronically, e.g., by hydraulics, springs, etc. In various embodiments, apparatus 630 may be held in places by one or more latches. For example, a user may push an apparatus onto a heating apparatus, where the apparatus rests on one or more springs (e.g., recoil springs) and latch in place during a heating process. At the conclusion of the heating process, a magnetic field may be passed through solenoids in the heating apparatus causing the latches to release and the apparatus to lift up (in reaction to a nature position of the spring(s)). In various embodiments, latching and unlatching of the apparatus may be assisted by a motor.

[0097] The clamp 614.1, 614.2 is adapted to secure the chamber 630. In various embodiments, the clamp 614.1, 614.2 secures a top portion to a bottom portion of the chamber (e.g., top portion 110 to bottom portion 112 of FIG. 1) as further described with respect to FIG. 6B. In various embodiments, the clamp includes a joint by which two portions of the clamp are movably connected. In state 600, the clamp is shown in a disengaged state, enabling the chamber to be removed from the heating apparatus/base. In this example, in the disengaged state, arms 612.1 and 612.2 are positioned in substantially a same plane as a remainder of the clamp allowing the chamber to be removed from the heating apparatus.

[0098] An example of the EM source 602 is EM source 202 of FIG. 2. An example of the controller 608 is controller 208 of FIG. 2 and controller 308 of FIG. 3.

[0099] FIG. 6B is a block diagram illustrating an embodiment of a heating apparatus in a second state 650. The apparatus includes a moving mechanism comprising a first arm 612.1 and a second arm 612.2, clamps 614.1 and 614.2, an EM source 602, and controller 608. Each of the components function in the same manner as the corresponding component in FIG. 6A unless otherwise described herein.

[0100] In this example, the apparatus is in a secured state 650 in which a top portion of chamber 630 is secured to a bottom portion.

[0101] In various embodiments, cooking is performed in the secured state 650. For example, the chamber 630 is brought into proximity with the EM source 602, sensors 604, and electronic tag reader 606. The pair of arms 616.1 and 616.2 are engaged with a top portion of chamber 630, bent at the joint. In various embodiments, a pair of clamps 614.1, 614.2 secures the chamber 630. As shown, portion 616.1 of clamp 614.1 and portion 616.2 of clamp 614.2 are rotated to secure a top portion to a bottom portion of the chamber (e.g., top portion 110 to bottom portion 112 of FIG. 1). In various embodiments, portion 616.1, 616.2 is manually or automatically locked into place in state 650. In the secured state, the top portion may be prevented from becoming separated from the bottom portion, even at relatively high pressures. In another aspect, in the secured state, the chamber may be engaged with a heating apparatus, e.g., aligned.

[0102] In operation, during a heating process, the chamber 630 is placed on the moving mechanism (612.1, 612.2). The moving mechanism then lowers chamber 630 to reach state 650. In some embodiments, clamps 614.1, 614.2 are activated to secure the chamber. The heating may automatically begin. Upon completion of heating, the moving mechanism raises the chamber 630, returning to state 600. The raising and lowering of the chamber may indicate when food is being prepared (e.g., lowered) and when food is ready for consumption (e.g., raised). As further described herein with respect to FIGS. 12A and 12B, a plurality of heating apparatus may be coordinated to simultaneously lower and raise respective chambers.

[0103] Other moving mechanisms are possible as further described herein with respect to

FIGS. 11 A and 1 IB. For example, a moving mechanism may be implemented by a single arm or more than two arms. Other clamps are possible. For example, a clamp may be implemented by a single arm or more than two arms. In some embodiments, the moving mechanism accommodates top-loading engagement of the chamber with a heating apparatus. In some embodiments, the moving mechanism accommodates side-loading engagement of the chamber with a heating apparatus.

[0104] FIG. 7 is a block diagram illustrating an embodiment of an apparatus 700 to store and transport matter 730. In some embodiments, the apparatus has the same components and characteristics as apparatus 100 of FIG. 1 unless otherwise described here. For simplicity, various components that may be provided with the apparatus are not shown. For example, the apparatus may include a metal layer, membrane region, electronic tag, seal, etc. The apparatus 700 includes a handle 722. In the example shown, the handle is substantially flush with a top surface of the apparatus 700. The apparatus has a hollowed out section 724 allowing the handle 722 to be grasped. This example configuration allows the apparatus to be stacked one on top of another. [0105] FIG. 8 is a block diagram illustrating an embodiment of an apparatus 800 to store and transport matter 830. In some embodiments, the apparatus has the same components and characteristics as apparatus 100 of FIG. 1 unless otherwise described here. For simplicity, various components that may be provided with the apparatus are not shown. For example, the apparatus may include a metal layer, membrane region, electronic tag, seal, etc. The apparatus 800 includes a first handle 822 and a second handle 824. In the example shown, the first handle 822 is provided on a first side wall and the second handle 824 is provided on a second side wall opposite the first side wall. This example configuration allows the apparatus to be stacked one on top of another.

[0106] FIG. 9 is a block diagram illustrating an embodiment of a system 900 for heating in a perspective view. The system includes apparatus 900 and heating apparatus 950. The apparatus (also referred to as a chamber) includes top portion 910 and bottom portion 912. The chamber is configured to hold and transport matter 930 (e.g., food). An example of the chamber is apparatus 100 of FIG. 1. In the example shown in FIG. 9, the chamber is cylindrical. The heating apparatus 950 is compatible with the chamber 900, e.g., matching a bottom portion 912 of the chamber. In various embodiments, the heating apparatus has a slightly smaller or slightly larger surface area compared with the bottom portion 912 of the chamber. An example of the heating apparatus is apparatus 200 of FIG. 2.

[0107] FIG. 10 is a block diagram illustrating an embodiment of a system 1000 for heating in a perspective view. The system includes chamber 1000 and heating apparatus 1050. The chamber includes top portion 1010 and bottom portion 1012. The chamber is configured to hold and transport matter 1030 (e.g., food). An example of the chamber is apparatus 100 of FIG. 1. In the example shown in FIG. 10, the chamber is a rectangular prism. The heating apparatus 1050 is compatible with the chamber 1000, e.g., matching a bottom portion 1012 of the chamber. In various embodiments, the heating apparatus has a slightly smaller or slightly larger surface area compared with the bottom portion 1012 of the chamber. An example of the heating apparatus is apparatus 200 of FIG. 2.

[0108] FIG. 11 A is a block diagram illustrating an embodiment of a heating system in a first state 1100. FIG. 1 IB is a block diagram illustrating an embodiment of a heating system in a second state 1150. The apparatus includes a moving mechanism 1110, a clamp 1114, and a chamber 1130. In the first state 1100, the apparatus is raised. In this example, the clamp 1114 is configured to bend at hinge 1118. In state 1100, portion 1116 of clamp 1114 is substantially in the same plane with the remainder of the clamp 1114, allowing chamber 1130 to be positioned on moving mechanism 1110. In a second state 1150, the chamber 1130 is lowered via moving mechanism 1110. In this example, portion 1116 is bent at hinge 1118 and substantially perpendicular to the remainder of the clamp 1114. This may ensure that a top portion of chamber 1130 remains in place (e.g., engaged with a bottom portion) even if there is a pressure buildup in the chamber 1130.

[0109] FIG. 12A is a block diagram illustrating an embodiment of a modular heating system 1200. The system 1200 includes a plurality of sub-units (labelled as "devices"). In this example, the sub-units of the system are heating apparatus, e.g., N heating apparatus. An example of a heating apparatus is heating apparatus 200 of FIG. 2. In various embodiments, the sub-units are communicatively coupled to at least their adjacent sub-units. For example, the sub-units may communicate by wired or wireless means such as Bluetooth^®, Wi-Fi^®, and/or other local area network protocols. For example, in various embodiments, the sub-units each have a network interface such as the network interface described with respect to FIG. 2.

[0110] The sub-units may be configured to coordinate operation such that the system operates as a single unit. For example, one of the sub-units may be appointed as a master and communicate with the other slave sub-units of the system. If the master is removed from the system, another sub-unit may be appointed as the master. As another example, each of the sub-units may be instructed to operate (e.g., delay beginning of a heating cycle) by a central server.

[0111] The system 1200 is expandable and accommodates sub-units that may be added or removed after an initial set-up. For example, the heating apparatus need not be acquired at the same time. When a heating apparatus is added to the system, the heating apparatus is automatically configured to communicate and coordinate with the other heating apparatus as further described herein. When a heating apparatus is removed from the system, the system is automatically updated.

[0112] In various embodiments, one or more sub-units of system 1200 is configured to coordinate meal preparation. For example, the heating apparatus may be configured to finish heating at the same time. Those heating apparatus with contents having shorter heating times may delay the start time such that more than one of the heating apparatus finish at the same time. Suppose Device 1 is instructed to cook steak, which takes 3 minutes, Device 2 is instructed to cook spinach, which takes 1 minute, and Device N is instructed to cook mashed potatoes, which takes 1.5 minutes. Device 1 begins first, 1.5 minutes later, Device N begins, and 30 seconds after Device N begins, Device 2 begins. Thus, Devices 1, 2, and N will finish heating at the same time. [0113] As another example, the devices may be configured to finish heating at staggered times. Using the same example in which Device 1 is instructed to cook steak, which takes 3 minutes, Device 2 is instructed to cook spinach, which takes 1 minute, and Device N is instructed to cook mashed potatoes, which takes 1.5 minutes, suppose mashed potatoes need more time to cool down. Devices 1 and 2 may be configured to finish at the same time, and Device N may be configured to finish 1 minute before Devices 1 and 2 finish. Device 1 begins first, 0.5 minutes later, Device N begins, and 1.5 minutes after Device N begins, Device 2 begins. Thus, Devices 1 and 2 will finish heating at the same time (3 minutes after Device 1 began) and Device N will finish heating 1 minute before Devices 1 and 2 are finished.

[0114] FIG. 12B is a block diagram illustrating an embodiment of a modular heating system

1250. The system 1250 includes a plurality of sub-units (labelled as "devices"). In this example, the sub-units of the system are modules, e.g., N modules. Each of the modules includes four heating apparatus, Device 1 to Device 4. An example of a heating apparatus is heating apparatus 200 of FIG. 2. In various embodiments, the sub-units are communicatively coupled to at least their adjacent sub-units. For example, the sub-units may communicate by wired or wireless means such as Bluetooth^®, Wi-Fi^®, and/or other local area network protocols. For example, in various embodiments, the sub-units each have a network interface such as the network interface described with respect to FIG. 2.

[0115] In various embodiments, the modules may be configured to coordinate operation of constituent heating apparatus. For examples, Device 1 to Device 4 are configured to finish heating at the same time or pre-defined staggered finish times. In various embodiments, the modules may be configured to coordinate operation with each other. For example, Modules 1 to N are coordinated to finish heating at the same time or pre-defined staggered finish times.

[0116] Suppose system 1250 is preparing a meal for two people, where each meal includes four courses. Each of the courses may be packaged in a chamber such as apparatus 100 of FIG. 1. In some embodiments, the chambers may be loaded into the devices at the same time and configured to be finished heating at pre-defined times (e.g., at the same time or pre-selected staggered times).

[0117] There are a variety of ways to load the chambers into the devices/modules. In a first example, each of the courses for the first person is inserted into a respective device in Module 1. Each of the courses for the second person is inserted into a respective device in Module 2. For example, Device 1 in each module receives a package for a starter, Device 2 in each module receives a package for an intermediate course, Device 3 in each module receives a package for a main course, and Device 4 in each module receives a package for a dessert. The packages may all be inserted into the cookers at the same time.

[0118] In a second example, courses of the same type are inserted into the same module.

For example, a starter package is inserted into Device 1 and Device 2 of Module 1, an intermediate course package is inserted into Device 3 and Device 4 of Module 1, a main course package is inserted into Device 1 and Device 2 of Module 2, and a dessert package is inserted into Device 3 and Device 4 of Module 2.

[0119] In operation, the modules may coordinate to finish cooking the starter first, finish cooking the intermediate course 10 minutes after cooking of the starter is completed, finish cooking the main course 15 minutes after cooking of the intermediate course is completed, and finish cooking the dessert 20 minutes after cooking of the main course is completed. The modules may factor in the time is takes to prepare each of the courses in determining when to begin cooking each of the courses to meet the defined finish time. The end times may be adapted to a user, e.g., based on usage habits and/or preferences provided by a user or associated with a user profile. In various embodiments, the heating apparatus is configured for use in a top-loading manner (e.g., like loading matter into a pot or pan on a cooktop). In various embodiments, the heating apparatus is configured for use in a side-loading manner (e.g., like loading matter into a conventional oven).

[0120] A method of encoding a custom cooking program is disclosed. In various embodiments, the method includes receiving at least one sensor reading associated with food. At least one characteristic of the food is determined based on the at least one sensor reading. Cooking instructions are generated for the food based on the at least one characteristic, where the cooking instructions includes a sequence of cooking phases. In various embodiments, the cooking phases are defined by one or more of a duration of a phase, an energy level for the phase, and/or a response to an event that occurs during at least one of the cooking phases. In various embodiments, the cooking instructions are stored.

[0121] FIG. 13 is a functional diagram illustrating a programmed computer system for encoding a custom cooking program in accordance with some embodiments. As will be apparent, other computer system architectures and configurations can be used to encode a custom cooking program. Computer system 1300, which includes various subsystems as described below, includes at least one microprocessor subsystem (also referred to as a processor or a central processing unit (CPU)) 1302. For example, processor 1302 can be implemented by a single-chip processor or by multiple processors. In some embodiments, processor 1302 is a general purpose digital processor that controls the operation of the computer system 1300. Using instructions retrieved from memory 1310, the processor 1302 controls the reception and manipulation of input data, and the output and display of data on output devices (e.g., display 1318). In some embodiments, processor 1302 includes and/or is used to execute/perform the processes described below with respect to FIGS. 2 and 5.

[0122] Processor 1302 is coupled bi-directionally with memory 1310, which can include a first primary storage, typically a random access memory (RAM), and a second primary storage area, typically a read-only memory (ROM). As is well known in the art, primary storage can be used as a general storage area and as scratch-pad memory, and can also be used to store input data and processed data. Primary storage can also store programming instructions and data, in the form of data objects and text objects, in addition to other data and instructions for processes operating on processor 1302. Also as is well known in the art, primary storage typically includes basic operating instructions, program code, data and objects used by the processor 1302 to perform its functions (e.g., programmed instructions). For example, memory 1310 can include any suitable computer- readable storage media, described below, depending on whether, for example, data access needs to be bi-directional or uni-directional. For example, processor 1302 can also directly and very rapidly retrieve and store frequently needed data in a cache memory (not shown).

[0123] A removable mass storage device 1312 provides additional data storage capacity for the computer system 1300, and is coupled either bi-directionally (read/write) or uni-directionally (read only) to processor 1302. For example, storage 1312 can also include computer-readable media such as magnetic tape, flash memory, PC-CARDS, portable mass storage devices, holographic storage devices, and other storage devices. A fixed mass storage 1320 can also, for example, provide additional data storage capacity. The most common example of mass storage 1320 is a hard disk drive. Mass storage 1312, 1320 generally store additional programming instructions, data, and the like that typically are not in active use by the processor 1302. It will be appreciated that the information retained within mass storage 1312 and 1320 can be incorporated, if needed, in standard fashion as part of memory 1310 (e.g., RAM) as virtual memory.

[0124] In addition to providing processor 1302 access to storage subsystems, bus 1314 can also be used to provide access to other subsystems and devices. As shown, these can include a display monitor 1318, a network interface 1380, a keyboard 1304, and a pointing device 1306, as well as an auxiliary input/output device interface, a sound card, speakers, and other subsystems as needed. For example, the pointing device 1306 can be a mouse, stylus, track ball, or tablet, and is useful for interacting with a graphical user interface.

[0125] The network interface 1380 allows processor 1302 to be coupled to another computer, computer network, or telecommunications network using a network connection as shown. For example, through the network interface 1380, the processor 1302 can receive information (e.g., data objects or program instructions) from another network or output information to another network in the course of performing method/process steps. Information, often represented as a sequence of instructions to be executed on a processor, can be received from and outputted to another network. An interface card or similar device and appropriate software implemented by (e.g., executed/performed on) processor 1302 can be used to connect the computer system 1300 to an external network and transfer data according to standard protocols. For example, various process embodiments disclosed herein can be executed on processor 1302, or can be performed across a network such as the Internet, intranet networks, or local area networks, in conjunction with a remote processor that shares a portion of the processing. Additional mass storage devices (not shown) can also be connected to processor 1302 through network interface 1380.

[0126] An auxiliary I/O device interface (not shown) can be used in conjunction with computer system 1300. The auxiliary I/O device interface can include general and customized interfaces that allow the processor 1302 to send and, more typically, receive data from other devices such as microphones, touch-sensitive displays, transducer card readers, tape readers, voice or handwriting recognizers, biometrics readers, cameras, portable mass storage devices, and other computers.

[0127] In addition, various embodiments disclosed herein further relate to computer storage products with a computer readable medium that includes program code for performing various computer-implemented operations. The computer-readable medium is any data storage device that can store data which can thereafter be read by a computer system. Examples of computer-readable media include, but are not limited to, all the media mentioned above: magnetic media such as hard disks, floppy disks, and magnetic tape; optical media such as CD-ROM disks; magneto-optical media such as optical disks; and specially configured hardware devices such as application-specific integrated circuits (ASICs), programmable logic devices (PLDs), and ROM and RAM devices. Examples of program code include both machine code, as produced, for example, by a compiler, or files containing higher level code (e.g., script) that can be executed using an interpreter. [0128] The computer system shown in FIG. 13 is but an example of a computer system suitable for use with the various embodiments disclosed herein. Other computer systems suitable for such use can include additional or fewer subsystems. In addition, bus 1314 is illustrative of any interconnection scheme serving to link the subsystems. Other computer architectures having different configurations of subsystems can also be utilized.

[0129] FIG. 14 is a flowchart illustrating an embodiment of a process 1400 to encode a custom cooking program. In various embodiments, the custom cooking program is adapted for ingredients whose characteristics are measured by sensors. In various embodiments, the process 1400 may be implemented by a processor such as processor 1302 of FIG. 13.

[0130] At 1402, at least one sensor reading is received. In some embodiments, a controller directs sensors to make the sensor readings. In various embodiments, the sensor readings include information about food. For example, the sensor readings may include physical aspects of the measured food. From the sensor readings, other information such as freshness and nutritional value of the food may be derived. The sensor reading may be useful for packaging and encoding cooking instructions for the food among other things. In one aspect, the sensor measurement of the food indicates particular characteristics of a specific piece or portion of food. This may allow cooking instructions to be adapted for the specific piece or portion of food.

[0131] The sensor reading may include information about the weight and/or volume of the food. The sensor reading may include characteristics of food detected by spectroscopy. The sensor reading may include image analysis of the food. By way of non-limiting example, image analytics include colorimetry, images captured by a camera (e.g., charge coupled device (CCD), CMOS, multispectral, hyperspectral, cameras, etc.), ultrasound, MRI/NM (nuclear magnetic resonance), CT, electrical tomography, X- ay/T-Ray/Gamma-ray, and infrared. The sensor reading may include fluorescence and delayed light emission (DLE). The sensor reading may include near- infrared spectrophotometry such as readings collected by a fiber-optic probe. The sensor reading may include terahertz radiation readings, thermal radiation readings, gas analysis, and chemical sensors (e.g., sniffer).

[0132] At 1404, at least one characteristic of food is determined based on the received sensor reading(s). In various embodiments, the sensor reading indicates at least one of: shape, size, volume, thickness, and weight of the measured food. In various embodiments, the sensor reading indicates color of the food. The color of the food may indicate freshness, quality, and taste (e.g., sweetness, tartness, etc.). In various embodiments, the sensor reading determines age or expiration date of the food. For example, a piece of food may arrive with a tag indicating when that piece of food was harvested or caught. As another example, an approximate harvest or catch date may be deduced based on characteristics of the food. In various embodiments, sensor readings about water content may indicate maturity, defects, decay, and/or quality of the measured food. In various embodiments, sensor readings indicate nutritional value of the food. For example, protein content, lipid content, and carbohydrate content may be measured and/or determined from sensor readings.

[0133] In particular, electrical tomography readings (e.g., R, C, I changes) may indicate meat quality such as tenderness or age of the meat. Fluorescence and DLE readings may indicate vegetable quality based on chlorophyll content and photosynthesis characteristics. Near-infrared spectrophotometry may indicate firmness, freshness, Brix value (e.g., sugar content of an aqueous solution), acidity, color, fat content, water content, protein content, nitrogen content, sugar content, alcohol content, etc. Terahertz radiation readings may indicate fat content and ripeness of food and, in some cases, is a safer alternative to X-rays and Gamma-rays. MRI/NM readings may indicate fat content and water content. X-rays may indicate degradation of food such as rotting, bruising, or freezer damage. Mechanical, sonic, and/or ultrasound measurements may indicate firmness, elasticity, shape, and density. For example, a laser air-puff detector can determine a firmness of food. An impulse response may measure elasticity, internal friction or damping, shape, and size density. Tissue properties may be evaluated based on wave velocity, attenuation, and reflection.

[0134] In some embodiments, a characteristic of food is determined from a sensor reading for the food, e.g., a direct measurement of the food. In some embodiments, a characteristic of food is determined from sensor readings for other foods associated with the food, e.g., a batch of goods or adjacent pieces of food.

[0135] At 1406, cooking instructions are generated based on the determined characteristic(s) of the food. In various embodiments, cooking instructions include one or more phases, duration of each phase, and/or energy level for each phase, etc. For example, the cooking instructions may be provided as a recipe or schedule (e.g., a sequence of heating cycles) in which the food is heated at a particular temperature/energy for a defined duration of time. An example of a cooking schedule is shown in FIG. 15 A. The cooking instructions may be adapted for a heating apparatus such as heating apparatus 200 of FIG. 2.

[0136] At 1408, the cooking instructions are recorded. In various embodiments, the cooking instructions are recorded on an electronic tag such as tag 124 of FIG. 1 as further described herein. In various embodiments, the cooking instructions are stored in a server and can be looked up using an identification provided with packaged food. For example, in various embodiments, the cooking instructions are stored with association(s) to packages and when a query is provided with an identification of a package, the instructions are retrieved. The stored cooking instructions may be read and executed by a heating apparatus such as heating apparatus 200 of FIG. 2.

[0137] FIG. 15 A is a block diagram illustrating an embodiment of a cooking schedule. The cooking schedule may be determined by decoding a custom cooking program. In the examples of FIGS. 15A and 15B, the cooking schedule is represented by a graph, wherein the x-axis is time in seconds and the y-axis is energy level. The energy level is given by the energy that a heating apparatus is capable of providing, e.g., field per unit volume of the material being heated up, heat per unit volume of material, temperature, etc.

[0138] The example cooking schedule shown in FIG. 15 A takes three minutes and includes three phases: first searing at 100% energy for 45 seconds, then baking at 12.5% energy for 90 seconds, and finally finishing at 100% energy for 45 seconds. In various embodiments, this cooking schedule is determined from food characteristics.

[0139] The example cooking schedule shown in FIG. 15B illustrates that an energy level during a phase need not be uniform. In this example, in phase 1 , energy is linearly decreased from 100% to around 27%. In phase 2, energy is linearly decreased from around 27% to around 12.5%. In phase 3, energy is exponentially increased from around 12.5% to 100%.

[0140] In various embodiments, the cooking schedule is adapted to a type of food. For example, in various embodiments, steak has a particular cooking profile/schedule such as sear, bake, and finish; fish has another cooking profile/schedule such as steam at 50% energy; carrots have another cooking profile/schedule such as steam at 75% energy, peas have another cooking profile/schedule such as steam at 25% energy. Each type of food may also have a variety of preparation of methods. For example, carrots can be steamed or sauteed and each method of preparation may have a different cooking schedule.

[0141] In various embodiments, the cooking schedule is adapted to characteristics of a specific piece of food. For example, in various embodiments, salmon has a generic baseline cooking schedule. The baseline cooking schedule can be adjusted for a particular piece of salmon to accommodate the specific characteristics of the salmon such as thickness, tenderness, etc. A salmon filet that is thicker than an average salmon filet can be heated for a longer time. A piece of meat that is tougher than an average piece of meat can be stewed for a longer time, at a lower temperature (compared with a temperature used for an average piece of meat), and/or at a higher pressure to achieve a desired level of tenderness. The heating schedule may be encoded (e.g., on an electronic tag or stored on a server) by representing the schedule as a number of phases, duration of each phase, and energy level for each phase, etc.

[0142] FIG. 16 is a table illustrating an embodiment of encoding a custom cooking program. In various embodiments, the cooking program is customized for and associated with a particular food. The custom cooking program may be stored in a pre-defined number of bits. In this example, a custom cooking program is stored using no more than 96 bits. For example, in various embodiments, 10 bits are allocated for storing an expiration date of the food, 10 bits are allocated for storing a food type and/or characteristic(s) of the food such as characteristics determined at 1404 of process 1400 in FIG. 14, no more than around 42 bits are allocated for storing a heating schedule such as the schedule of FIG. 15 A, 10 bits are allocated for storing a time to provide a secondary substance such as the time when a sauce is released, 10 bits are allocated for a security mechanism such as a secrecy code, and 14 bits (or a remainder of the bits) are allocated for miscellaneous functions. With respect to the around 42 bits for storing the heating schedule, 10 bits may be allocated for the duration of one or more phases, 3 bits may be allocated for a heat level for each of the phases, and 1 bit may be allocated for an event. For example, in various embodiments, an event is an evaluation of feedback received during a cooking process that can alter subsequent phases in the cooking process.

[0143] FIG. 17 is a flowchart illustrating an embodiment of a process 1700 to package food.

In various embodiments, the process 500 may be implemented by a processor such as processor 1302 of FIG. 13.

[0144] At 1702, at least one sensor reading is received. An example of collection and receipt of sensor readings is described with respect to 1402 of FIG. 14.

[0145] At 1704, at least one characteristic of food is determined based on the received sensor reading(s). An example of determination of food characteristics is described with respect to 1404 of FIG. 14.

[0146] At 1706, packaging properties are determined based on the sensor reading and/or characteristic of the food. For example, packaging properties may include how much water to inject into a membrane. The membrane may release or absorb water during a cooking process. As another example, packaging properties include what type of membrane to use. The membrane may absorb water during a cooking process. For example, packaging properties may include what type of metal layer to user, what type of material to use for chamber, and sizing of the chamber to accommodate heating. Each of these components is further described herein with respect to FIG. 1.

[0147] At 1708, food is packaged based on the determined properties. In various embodiments, the cooking instructions are stored on an electronic tag such as tag 124 of FIG. 1 as further described herein.

[0148] In some embodiments, process 1700 includes determining cooking instructions (not shown). The food is packaged based at least in part on the determined cooking instructions. For example, in various embodiments, packaging is selected for the food to accommodate the cooking methods. Suppose the cooking instructions includes stewing beef. The food is packaged in a chamber suitable for stewing such as a relatively deep bowl.

[0149] A method of decoding of a custom cooking program is disclosed. In various embodiments, the method includes using a tag reader to read heating instruction data encoded in an electronic tag. Heating phases are determined based on the read heating instruction data. A heating apparatus is automatically controlled to execute the determined heating phases.

[0150] FIG. 18 is a flowchart illustrating an embodiment of a process 1800 to decode a custom cooking program. In various embodiments, the custom cooking program is adapted for contents of a package such as contents of package 800 of FIG. 8. In various embodiments, the process 1800 may be implemented by a processor such as processor 1302 of FIG. 13, controller 208 of FIG. 2, or controller 308 of FIG. 3.

[0151] At 1802, encoded heating instructions are read. In some embodiments, the instructions are obtained from reading an electronic tag. For example, in various embodiments, an electronic tag reader such as reader 206 of FIG. 2 scans an electronic tag 124 of FIG. 1.

[0152] In some embodiments, heating instructions are embedded in the electronic tag and an Internet connection is not needed to prepare food using the heating instructions. In some embodiments, instructions are requested from a remote server based on an identification of the packaged food. The identification of the packaged food may be determined by scanning an electronic tag such as tag 124 of FIG. 1.

[0153] At 1804, heating phases are determined based on the read heating instructions. The instructions may include a heating schedule having one or more phases. In various embodiments, each phase is characterized by a duration and/or an energy level. For example, the heating instructions may be provided as a recipe or schedule in which the food is heated at a particular temperature/energy level for a defined duration of time. Examples of a heating schedules are shown in FIGS. 15A and 15B.

[0154] At 1806, a heating apparatus is instructed to execute the determined heating phases.

In various embodiments, an electromagnetic (EM) source is instructed to energize at a specific time to carry out the heating phases. For example, EM source 202 may be energized at an appropriate frequency and time to effect the pre-defined energy level for a pre-defined duration for a phase as further described herein with respect to FIG. 2. In various embodiments, typical recipes are completed within three minutes and may include one or more phases.

[0155] In various embodiments, a heating apparatus that is part of a system of a plurality of heating apparatus is instructed to execute the determined heating phases in a coordinated manner. For example, the heating apparatus may delay beginning of a first heating phase such that the heating process ends at substantially the same time as another heating apparatus. As another example, the heating apparatus may delay beginning of a first heating phase such that the heating apparatus ends at a pre-defined time before or after at least one other heating apparatus. An example of a cooking system with a plurality of cooking modules is further described herein with respect to FIGS. 12A and 12B. Corresponding heating schedules are described herein with respect to FIGS. 19A, 19B, and 19C.

[0156] In various embodiments, a plurality of heating apparatus may be coordinated to prepare a meal with multiple dishes. FIG. 19A is a block diagram illustrating an embodiment of a heating schedule 1900 for a first heating apparatus. FIG. 19B is a block diagram illustrating an embodiment of a heating schedule 1930 for a second heating apparatus. FIG. 19C is a block diagram illustrating an embodiment of a heating schedule 1950 for a third heating apparatus. Heating schedules 1900, 1930, 1900 may be determined by decoding one or more custom cooking programs. Referring to FIG. 12A, heating schedule 1900 may be determined from a food package corresponding to Device 1, heating schedule 1930 may be determined from a food package corresponding to Device 2, and heating schedule 1950 may be determined from a good package corresponding to Device N. Examples of multi-unit systems are further described herein with respect to FIGS. 12A and 12B.

[0157] Returning to FIGS. 19A, 19B, and 19C, the heating schedules shown in each of the figures is an example of meal preparation of three different dishes. Suppose heating schedule 1900 is for steak, which takes 3 minutes to cook; heating schedule 1930 is for spinach, which takes 1 minute to cook; and heating schedule 1950 is for mashed potatoes, which takes 2.5 minutes to cook.

[0158] The dishes can be coordinated to finish cooking at the same time as follows. Heating schedule 1900 begins Phase 1 (searing) in which steak is seared at 100% energy for 45 seconds. At this time, according to each of heating schedules 1930 and 1950, heating has not yet begun (energy is at 0%). At 45 seconds, heating schedule 1900 begins Phase 2 (baking) in which the steak is baked at approximately 25% energy for approximately 90 seconds. At 135 seconds, heating schedule 1900 begins Phase 3 (finishing) in which the steak is heated at approximately 100% energy for approximately 45 seconds.

[0159] Approximately 35 seconds after heating schedule 1900 began, heating schedule

1950 enters Phase 1 (baking) in which mashed potatoes are baked at approximately 87.5% energy for approximately 145 seconds. Approximately 100 seconds after heating schedule 1900 began, heating schedule 1930 enters Phase 1 (steaming) in which spinach is steamed at approximately 50% energy for 45 seconds. In this example, heating schedules 1900, 1930, and 1950 will complete cooking at around the same time.

[0160] As another example, heating schedules may be coordinated to finish cooking at staggered times. Using the same example in which heating schedule 1900 is for steak, heating schedule 1930 is for spinach, and heating schedule 1950 is for mashed potatoes, suppose spinach needs more time to cool down. Heating schedules 1900 and 1950 may be adapted to finish at the same time, and heating schedule 1930 may be adapted to finish 60 seconds before heating schedules 1900 and 1950. Heating schedules 1900 and 1950 may proceed as shown in FIGS. 19A and 19B. Heating schedule 1930 may delay until 75 seconds after heating schedule 1900 began to begin. That is, heating schedule 1930 begins 60 seconds earlier than the example shown in FIG. 19B. This would result in heating schedule 1930 completing 60 seconds before heating schedule 1900 and 1950 complete.

[0161] FIG. 20 is a flowchart illustrating an embodiment of a process 2000 to decode a custom cooking program. In various embodiments, the custom cooking program is adapted for contents of a package such as matter 130 of FIG. 1. In various embodiments, the process 2000 may be implemented by a processor such as processor 1302 of FIG. 13, controller 208 of FIG. 2, or controller 308 of FIG. 3. [0162] At 2002, encoded heating instructions are read. An example of reading encoded heating instructions is 1802 of process 1800 of FIG. 18.

[0163] At 2004, user input is received. The user input may be received on a user interface such as a touch screen. For example, various options for food preparation may be displayed on the touch screen. One or more options may be selected via the user interface. Using the example of steak, the user is provided with options such as: rare, medium, medium well, and well. Using the example of pasta, the user is provided with options such as: al dente, softer, softest. The options may be provided as multi-choice, a linear scale, among others. In response to user selection of the preparation option, the controller adjusts a heating schedule to produce the desired result.

[0164] In various embodiments, the user interface is a touch screen provided on a heating apparatus such as the user interface 210 of FIG. 2. In various embodiments, the user interface is provided in a phone application. User selections may be transmitted by the phone application to a processor executing process 2000. Feedback for the user may be transmitted by the process executing process 2000 to the user via phone app.

[0165] At 2006, heating phases are determined based on the read instructions and the received user input. The instructions may include a heating schedule having one or more phases. In various embodiments, each phase is characterized by a duration and/or an energy level. For example, the heating instructions may be provided as a recipe or schedule in which the food is heated at a particular temperature/energy level for a defined duration of time.

[0166] In various embodiments, the duration and/or an energy level for a phase may be adjusted based on the user input. In some cases, one or more phases may be added or removed based on the user input. Suppose a user indicates that she prefers her steak rare. The heating phases may be assembled based on a baseline heating schedule. To customize the steak to the user's tastes (rare), one or more phases may be shortened and/or an energy level for one or more phases may be decreased by a pre-defined percentage, e.g., 10%. An example of an adjusted heating schedule is shown in FIG. 21.

[0167] At 2008, a heating apparatus is instructed to execute the heating phases adapted to the user input. An example of instructing a heating apparatus to execute heating phases is 1806 of process 1800 of FIG. 18.

[0168] FIG. 21 is a block diagram illustrating an embodiment of a heating schedule adapted based on user input. The cooking schedule may be determined by decoding a custom cooking program. In this example, the cooking schedule is represented by a graph, where the x-axis is time in seconds and the y-axis is energy level. The energy level is given by the energy that a heating apparatus is capable of providing, e.g., field per unit volume of the material being heated up, heat per unit volume of material, temperature.

[0169] The example of FIG. 21 includes a baseline/default heating schedule 2102 and an adapted heating schedule 2104. The adapted heating schedule 2104 may be generated based on user input. Referring to the example of a user who prefers steak rare, the heating schedule 2104 is generated by reducing Phase 2 relative to the baseline schedule 2102. Here, Phase 2 is shortened to 45 seconds and Phase 3 is shortened to approximately 68 seconds. Compared with the baseline heating schedule 2102 (e.g., for medium well steak), the adapted heating schedule 2104 finishes approximately 68 seconds earlier.

[0170] Although not shown, there may be other schedule adaptations that would achieve a similar effect. For example, a heating energy level may be reduced instead of or in conjunction with phase duration changes. In various embodiments, the adaptations are selected based on pre-defined user preferences such as shortest cooking time, best taste, etc. In various embodiments, the adaptations are coordinated with other heating schedules. For example, if a meal with several dishes is being prepared, schedules may be adapted to be completed at the same time or staggered times. To achieve the desired coordinated finish times, the energy levels rather than the cooking times may be adapted from the baseline heating schedules.

[0171] A method of decoding and executing a custom cooking program based on feedback is disclosed. In various embodiments, a heating apparatus is used to execute a first phase of a plurality of heating phases, where the first phase has an associated prescribed time to perform the first phase. At least one sensor reading associated with the first phase is received. If the at least one sensor reading indicates that the first phase is complete, the method proceeds to a next phase of the plurality of heating phases. If the at least one sensor reading indicates that the first phase is incomplete, the heating apparatus is instructed to extend the prescribed time to perform the first phase.

[0172] FIG. 22 is a flowchart illustrating an embodiment of a process 2200 to decode a custom cooking program based on feedback. In various embodiments, the custom cooking program is adapted for contents of a package such as contents of package 100 of FIG. 1. In various embodiments, the process 2200 may be implemented by a processor such as processor 1302 of FIG. 3, controller 208 of FIG. 2, or controller 308 of FIG. 3. [0173] At 2202, a heating apparatus is used to begin executing a heating phase. For example, a controller of the heating apparatus may execute the heating phases as further described herein with respect to FIGS. 2-4. In various embodiments, an electromagnetic (EM) source is instructed to energize at a specific time to carry out the heating phases. For example, in various embodiments, EM source 202 is energized at an appropriate frequency and time to effect the predefined energy level for a pre-defined duration for a phase as further described herein with respect to FIG. 2. In various embodiments, typical recipes are completed within three minutes and may include one or more phases.

[0174] At 2204, the heating phase proceeds. In various embodiments, the execution of the heating phase includes receiving one or more sensor readings. The sensor reading(s) may be used to adjust the cooking process to account for natural variations in the food. For example, a duration and/or energy level of a phase can be altered/extended/shortened from a baseline recipe to optimize the result for a particular piece of food.

[0175] The sensor readings may be collected by a variety of sensors. For example, the sensors may be provided in a heating apparatus such as heating apparatus 200 of FIG. 2 as further described herein. In some embodiments, at least one sensor is provided in chamber 100 of FIG. 1. In various embodiments, the sensor readings include a sound. The sound may indicate a state of the food being heated. In various embodiments, the sensor readings include an image. Aspects of the image such as color may indicate a state of the food being heated. In various embodiments, the sensor readings include a pressure level. The pressure may indicate whether a target environment in the cooking chamber has been reached. In various embodiments, the sensor readings include a moisture level. The moisture level may indicate whether to provide more moisture or absorb excess moisture. Moisture inside a heating apparatus chamber may be adjusted using a membrane as further described herein with respect to FIG. 1.

[0176] At 2206, it is determined whether sensor readings indicate that matter is ready for the next phase. For example, a microphone recording may be compared to a sound signature. Food that has reached a particular point in a cooking method (e.g., boiling, sizzling, frying, etc.) may have a distinctive sound indicating a change in the structure or texture of the food. In various embodiments, when a sensed sound matches a sound profile, it is determined that the food is ready for the next phase.

[0177] Using the example of imaging, a color change in food may indicate completion of a phase. For example, the color of green vegetables may change as they are steamed and become tender. The change in color or a current color of the food may be compared to a profile to determine whether a phase is complete. In various embodiments, when a sensed image matches a color profile, it is determined that the food is ready for the next phase.

[0178] Using the example of temperature, a temperature of the food may indicate completion of a phase or beginning of a phase. For some meats, the temperature in a specific portion matching a threshold temperature indicates that the meat is safe for consumption. In some embodiments, when a specific temperature is reached, a phase may be sustained for a pre-defined period of time. For example, when a recipe calls for baking at a particular temperature for a duration of time, the temperature reading can establish the start time for measurement of the duration of bake time. In various embodiments, the temperature may be measured non-invasively.

[0179] Using the example of pressure, a pressure of food may indicate completion of a phase. The pressure may indicate whether a target environment in the cooking chamber has been reached. In some embodiments, when a specific pressure is reached, a phase may be sustained for a pre-defined period of time. For example, when a recipe calls for cooking at a particular pressure for a duration of time, the pressure reading can establish the start time for measurement of the duration of cook time.

[0180] In various embodiments, the determination of whether food is ready for the next phase is based on machine learning. For example, user feedback may be collected. The user feedback may be analyzed for a particular type of food and/or for a particular user. For example, a user may be asked about their satisfaction with the food and/or with the characteristics of the food. The user may rate the tenderness of the food. In some embodiments, the feedback is analyzed to adjust cooking techniques for a particular type of food, e.g., leafy greens, carrots, fish, steak, etc. In some embodiments, the feedback is analyzed to adjust cooking techniques for a particular user. For example, cooking techniques may be adapted to a particular user's taste and preferences. In various embodiments, the analysis of user feedback is performed at a central database. One or more cooking schedules may be stored for each type of food and the cooking schedules may be adjusted based on the user feedback. For example, if a threshold percentage of users are dissatisfied (this may indicate that the food is not tender, too salty, etc.) with a result of a particular cooking schedule, the cooking schedule may be adjusted and the users surveyed to determine whether an adjustment is an improvement.

[0181] If the food is not ready for the next phase, the heating apparatus is instructed to extend the prescribed time to perform the current phase. The process 2200 returns to 2204 in which the contents of the heating apparatus are continued to be monitored by receiving sensor readings. For example, this may extend the time to perform a current phase, e.g., maintaining a current energy level, while additional sensor readings are collected. In various embodiments, a particular phase is extended subject to a time limit. For example, even if sensor readings indicate that the food is not ready for the next phase, if the time limit is met, then the process may proceed to the next phase. This may prevent food from being overcooked due to a faulty sensor reading reporting that food is not ready for the next phase.

[0182] If the food is ready for the next phase, it is determined whether any incomplete heating phases remain (2208). If no incomplete heating phases remain, the process ends. If there are any incomplete heating phases, the process 2200 returns to 2202 in which the heating apparatus is instructed to begin executing a next heating phase.

[0183] In various embodiments, 2204-2208 is performed for each heating phase. In various embodiments, prior to 2202, heating phases are determined. For example, heating phases are determined by reading encoded heating instructions. In some embodiments, the instructions are obtained from reading an electronic tag. For example, an electronic tag reader such as reader 206 of heating apparatus 200 of FIG. 2 scans an electronic tag 124 of a package 100 of FIG. 1. In some embodiments, heating instructions are embedded in the electronic tag and an Internet connection is not needed to prepare food using the heating instructions. In some embodiments, instructions are requested from a remote server based on an identification of the packaged food. The identification of the packaged food may be determined by scanning an electronic tag such as tag 124 of package 100 of FIG. 1.

[0184] Heating phases may be determined based on the read instructions. The instructions may include a heating schedule having one or more phases, each phase having a pre-defined duration and energy level. In various embodiments, heating instructions include one or more phases, duration of each phase, and energy level for each phase, etc. For example, the heating instructions are provided as a recipe or schedule in which the food is heated at a particular temperature/energy for a defined duration of time. An example of a heating schedule is shown in FIG. 23.

[0185] In various embodiments, a heating apparatus used to execute a heating phase is part of a system of a plurality of heating apparatus is instructed to execute the determined heating phases in a coordinated manner. For example, the heating apparatus may delay beginning of a first heating phase such that the heating process ends at substantially the same time as another heating apparatus. As another example, the heating apparatus may delay beginning of a first heating phase such that the heating apparatus ends at a pre-defined time before or after at least one other heating apparatus. An example of a heating system with a plurality of modules is further described herein with respect to FIGS. 12A and 12B.

[0186] FIG. 23 is a block diagram illustrating an embodiment of a heating schedule 2300 adapted based on feedback. The cooking schedule may be determined and/or adjusted based on sensor reading feedback. In this example, the cooking schedule is represented by a graph, where the x-axis is time in seconds and the y-axis is energy level. The energy level is given by the energy that a heating apparatus is capable of providing, e.g., field per unit volume of the material being heated up, heat per unit volume of material, temperature.

[0187] The example of FIG. 23 includes a baseline/default heating schedule 2302 and a heating schedule adapted based on feedback 2304. Using the example of cooking steak, suppose that at time 45 seconds, the food is not yet ready for the next phase. For example, an image of the steak may indicate the color of the steak is not as dark as the steak is expected to be at the end of Phase 1. Phase 1 can be extended. In this example, adjusted Phase 1 lasts until around 67.5 seconds. In this example, sensor reading(s) taken at 67.5 seconds indicate that the steak is sufficiently dark and the steak is ready for Phase 2. The controller then instructs the heating apparatus to begin executing Phase 2, e.g., changing an energy level or other chamber conditions relative to Phase 1. In this example, adjusted Phase 2 begins around 67.5 seconds and lasts until around 135 seconds. Sensor readings and determinations about whether to proceed to a next phase may be made at regular intervals or pre-determined times. For example, sensor readings may be made a few seconds before a phase is expected to end.

[0188] FIG. 24 is a flowchart illustrating an embodiment of a process 2400 to decode a custom cooking program based on sensor reading(s) and user input. In various embodiments, the custom cooking program is adapted for contents of a package such as contents of package 100 of FIG. 1. In various embodiments, the process 2400 may be implemented by a processor such as processor 102 of FIG. 1, controller 208 of FIG. 2, or controller 308 of FIG. 3.

[0189] At 2402, user input is received. In various embodiments, the duration and/or energy level for a heating phase may be adjusted based on the user input. In some cases, one or more phases may be added or removed based on the user input. Suppose a user indicates that she prefers her steak rare. The heating phases may be assembled based on a baseline heating schedule. To customize the steak to the user's tastes (rare), one or more phases may be shortened and/or an energy level for one or more phases may be decreased by a pre-defined percentage, e.g., 10%.

[0190] At 2404, a heating apparatus is used to begin executing a heating phase. An example of using a heating apparatus to begin executing a heating phase is 2202 of FIG. 22.

[0191] At 2406, the heating phase proceeds. In various embodiments, the execution of the heating phase includes receiving one or more sensor readings. An example of proceeding with execution of the heating phase is 2204 of FIG. 22.

[0192] At 2408, it is determined whether sensor readings indicate that matter is ready for the next phase. An example of determining whether matter is ready for the next phase is 2206 of FIG. 22. In various embodiments, the determination of whether the matter is ready for the next phase is also based on user preferences. For example, a threshold or profile with which sensor readings are compared may be defined based on user input. For example, a threshold color for rare steak may be used if a user prefers steak cooked rare.

[0193] If the food is not ready for the next phase, the heating apparatus is instructed to extend the prescribed time to perform the current phase. The process 2400 returns to 2406 in which the contents of the heating apparatus are continued to be monitored by receiving sensor readings. For example, this may extend the time to perform a current phase, e.g., maintaining a current energy level, while additional sensor readings are collected. In various embodiments, a particular phase is extended subject to a time limit. For example, even if sensor readings indicate that the food is not ready for the next phase, if the time limit is met, then the process may proceed to the next phase. This may prevent food from being overcooked due to a faulty sensor reading reporting that food is not ready for the next phase.

[0194] If the food is ready for the next phase, it is determined whether any incomplete heating phases remain (2410). If no incomplete heating phases remain, the process ends. If there are any incomplete heating phases, the process 2400 returns to 2404 in which the heating apparatus is instructed to begin executing a next heating phase.

[0195] In various embodiments, 2406-2410 is performed for each heating phase. In various embodiments, prior to 2404, heating phases are determined based on heating instructions and user input. [0196] A method and apparatus of applying a secondary substance to a primary heatable load is disclosed. In various embodiments, an apparatus includes a receptacle for a primary heatable load (e.g., food) and a secondary container having a portal region. The portal region can be actuated in response to a trigger such that at least a portion of contents (e.g., sauce) of the secondary container is automatically dispersed to the primary heatable load from the portal region. In various embodiments, a method includes using a tag reader to read heating instruction data encoded in an electronic tag (where the tag may be provided with the apparatus). The method includes determining heating phases and a trigger based on the read heating instruction data. For example, the trigger actuates a portal region to automatically disperse at least a portion of contents of a secondary container to a primary heatable load. The method includes automatically controlling a heating apparatus to execute the determined heating phases including actuation of the portal region in response to the trigger.

[0197] FIG. 25 is a block diagram illustrating an embodiment of an apparatus 2500 to apply a secondary substance to matter 2530. For example, in various embodiments the apparatus 2500 includes a receptacle for matter 2530 and a secondary container 2526, where the secondary substance is provided in the secondary container. In various embodiments, the apparatus is adapted to store and transport matter 2530 comprising food or other heatable loads (also referred to as "primary heatable load") and secondary container 2526. The apparatus 2500 includes a receptacle (defined by a top portion 2510 and a bottom portion 2512), a metal layer 2514, a membrane 2516, a seal 2518, a pressure relief valve 2520, and secondary container 2526.

[0198] The bottom portion 2512 is adapted to receive matter 2530. The bottom portion holds food or other types of loads. For example, the bottom portion may be a plate or bowl. As further described herein, a user may directly consume the matter 2530 from the bottom portion 2512.

[0199] The top portion 2510 is adapted to fit the bottom portion 2512 to form a chamber.

For example, the top portion may be a cover for the bottom portion. In some embodiments, the top portion is deeper than the bottom portion and is a dome, cloche, or other shape. Although not shown, in some embodiments, the top portion is shallower than the bottom portion. In some embodiments, the top portion is transparent and the matter 2530 can be observed during a preparation/heating process. In some embodiments, the chamber is at least partially opaque. For example, portions of the chamber may be opaque to prevent users from inadvertently touching the apparatus when the chamber is hot. [0200] The top portion 2510 and the bottom portion 2512 may be made of a variety of materials. Materials may include glass, plastic, metal, compostable/fiber-based materials, or a combination of materials. The top portion 2510 and the bottom portion 2512 may be made of the same material or different materials. For example, the top portion 2510 is metal while the bottom portion 2512 is another material.

[0201] The seal 2518 is adapted to join the top portion 2510 to the bottom portion 2512. In one aspect, the seal may provide an air-tight connection between the top portion and the bottom portion, defining a space enclosed within the top portion and the bottom portion. In some embodiments, in the space, matter 2530 is isolated from an outside environment. The pressure inside the space may be different from atmospheric pressure. The seal may also prevent leakage and facilitate pressure buildup within the chamber in conjunction with pressure relief valve 2520 and/or clamp 614.1, 614.2 of the heating apparatus of FIGS. 6A and 6B as further described herein.

[0202] In one aspect, a chamber formed by the top portion 2510 and the bottom portion

2512 may store and/or preserve food. For example, food may be vacuum-sealed inside the chamber. In another aspect, the chamber contains the food during a heating process. In various embodiments, the chamber can be directly be placed on a heating apparatus. For example, a user may obtain the chamber from a distributor (e.g., a grocery store), heat up the contents of the chamber without opening the chamber, and consume the contents of the chamber directly. In various embodiments, the same chamber stores/preserves food, is a transport vessel for the food, can be used to cook the food, and the food can be directly consumed from the chamber after preparation.

[0203] The metal layer 2514 (also referred to as a conductive structure) heats in response to an EM source. In some embodiments, the metal layer heats by electromagnetic induction. The metal layer can heat matter 2530. For example, heat in the metal layer may be conducted to the contents. As further described herein, the heating of the matter (in some cases in combination with a controlled level of moisture) in the chamber allows for a variety of preparation methods including dry heat methods such as baking/roasting, broiling, grilling, sauteing/frying; moist heat methods such as steaming, poaching/simmering, boiling; and combination methods such as braising and stewing. In various embodiments, several different heating methods are used in a single preparation process, e.g., the preparation process comprising a sequence of heating cycles.

[0204] The metal layer may be made of a variety of materials. In some embodiments, the metal layer includes an electrically conducting material such as a ferromagnetic metal, e.g., stainless steel. In various embodiments, the metal is processed and/or treated in various ways. For example, in some embodiments, the metal is ceramic-coated. In some embodiments, the metal layer is made of any metallic material, e.g., aluminum.

[0205] The membrane 2516 (also referred to as a membrane region) is adapted to control an amount of liquid. For example, the membrane may provide controlled flow of moisture through the membrane. In various embodiments, the membrane may release liquids (e.g., water) inside a space defined by the top portion 2510 and the bottom portion 2512. For example, water can be released in a controlled manner and transformed to steam during a heating process. In various embodiments, the membrane may absorb liquids. For example, the membrane may absorb juices released by food during a heating process.

[0206] In some embodiments, the membrane 2516 is adapted to provide insulation between the metal layer 2514 and a surface of the bottom portion 2512. For example, if the bottom portion is a glass plate, the membrane may prevent the glass plate from breaking due to heat.

[0207] The membrane 2516 may be made of a variety of materials. In some embodiments, the membrane includes a heat-resistant spongy material such as open-cell silicone. In some embodiments, the membrane includes natural fiber and/or cellulose. The material may be selected based on desired performance, e.g., if the membrane is intended to absorb liquid or release liquid, a rate at which liquid should be absorbed/released, a quantity of liquid initially injected in the membrane, etc.

[0208] The pressure relief valve 2520 regulates pressure in a space defined by the top portion 2510 and the bottom portion 2512. In various embodiments, the pressure relief valve relieves pressure buildup within the chamber. For example, in various embodiments the valve activates/deploys automatically in response to sensed temperature or pressure inside the chamber meeting a threshold. In some embodiments, the valve is activated by a heating apparatus such as heating apparatus 200 of FIG. 2. For example, the valve may be activated at a particular stage or time during a cooking process. The pressure relief valve allows the contents of the chamber to be heated at one or more pre-determined pressures including at atmospheric pressure. In various embodiments, this accommodates pressure heating techniques.

[0209] The secondary container 2526 is adapted to hold and dispense a secondary substance. The secondary container may be packaged inside a space defined by top portion 2510 and bottom portion 2512. For example, the secondary container may be provided substantially above a primary heatable load as shown. In various embodiments, the secondary container may be removably attached to a wall or other component of apparatus 2500. For example, the secondary container may be affixed by an adhesive or other mechanism. In various embodiments, the secondary container may be fixedly attached to a wall or other component of apparatus 2500. For example, the secondary container may be mounted to the apparatus and later recycled or reused. The determination of whether the secondary container is to be fixedly or movably attached to the apparatus 2500 may depend on a material of the secondary container and/or the secondary substance. For example, if the secondary container is made of a biodegradable material that dissolves during the heating process, the secondary container is movably mounted to the apparatus. Other example materials of the secondary container are further described herein. In the example of FIG. 25, the secondary container is provided in the top right corner of apparatus 2500. In other embodiments, the secondary container may be provided elsewhere. Other example positions are shown in FIGS. 26 and 27.

[0210] The secondary container 2526 may have a portal region 2528. In various embodiments, the portal region is an area where the secondary substance can emerge. For example, the portal region may be actuated in response to a trigger such that at least a portion of contents of the secondary container (e.g., the secondary substance) is automatically dispersed to the primary heatable load 2530 from the portal region 2528.

[0211] The secondary substance may be dispersed in a pre-defined direction. That is, in various embodiments, the secondary substance is provided at a controlled angle. This facilitates provision of the secondary substance over a selected/desired portion of the primary heatable load, and may minimize waste of the secondary substance. The direction of dispersal may be controlled by one or more of the following: sizing of the portal region, shape of the portal region, material of the portal region and/or secondary container, one or more channels or ridges provided inside the secondary container, a spout in the portal region, providing a sieve in the portal region with variable filter size or hole size, and the like.

[0212] The secondary substance may be any solid or liquid substance mixed with a primary heatable load as part of a heating process. For example, the secondary substance may be a sauce (e.g., pasta sauce, cheese sauce, etc.), water, garnish or topping, seasoning (e.g., spices, herbs), among other things.

[0213] In various embodiments, the secondary substance is dispersed in response to a trigger. For example, the trigger causes the portal region to be actuated and at least a portion of contents of the secondary container to be automatically dispersed to the primary heatable load from the portal region. The trigger may impair a structural integrity of the portal region to cause the secondary substance to emerge from that region.

[0214] In various embodiments, the trigger is a temperature. The portal region 2520 may respond to a temperature change. For example, the material or portion (e.g., a seal) of the portal region may break or melt at a threshold temperature. In various embodiments, the trigger is water or moisture content in a space defined by top portion 2510 and bottom portion 2520. For example, a portal region made of paper may break at a threshold humidity. In various embodiments, the trigger is magnetism. A magnetic field may be activated and metal in the portal region responds to the magnetic field. For example, a portal region/lid may be removed from a remainder of the secondary container in a given magnetic field. In various embodiments, the trigger is light. For example, a laser may remove at least a portion of the portal region. As another example, the portal region may be made of a light sensitive material that weakens or breaks in response to light of a specific range of wavelengths.

[0215] In various embodiments, the trigger is a physical force. The portal region 2528 may have one or more physical characteristics that respond to a physical force (e.g., pressure). For example, the portal region may have a scored edge that breaks when an environment reaches a threshold pressure. The portal region may have a notch that allows the portal region to be torn open in response to a force. In various embodiments, when the top portion 2510 is removed from the bottom portion 2512, the portal region may be actuated, e.g., torn open. For example, the secondary container may have two points of connection to the apparatus. One point of connection is to top portion 2510 and a second point of connection is to bottom portion 2512. When a lid (top portion 2510) is lifted from a plate (bottom portion 2512), a ketchup packet (the secondary container) is torn open to disperse ketchup over a heated food (matter 2530). As another example, the physical force may be a vibration or other haptic effect.

[0216] In various embodiments, a portal region may respond to a plurality of triggers. For example, a first portion of the portal region may melt at a first temperature threshold, and a second portion of the portal region may melt at a second temperature threshold. The first melted portion and the second melted portion may merge to form an area from which a secondary substance emerges at a greater rate than the first melted portion alone. Effectively, a smaller amount is dispersed, followed by a larger amount (when the area formed by the first portion and the second portion is created). An example process of dispensing the secondary substance is shown in FIG. 28. [0217] Actuating the portal region at a pre-defined time or in response to a trigger allows for heating methods in certain portions of a heating process that would typically not be possible. For example, a wet heating method can be performed after a dry heating method. Typically, automated cooking systems do not allow wet heating methods after dry methods because dry heating methods are performed without water, and additional water cannot be introduced into the environment after the dry heating methods. Here, in various embodiments, water may be packaged in the secondary container and released at a desired time during a heating process (e.g., towards the end of the heating process), which allows wet heating methods such as steaming even after dry heating methods such as baking and frying.

[0218] Examples of materials include one or more (e.g., a mixture) of the following: plastic, metal, wax, and biodegradable material. The material may be formed/structured based on a desired behavior in response to a trigger. For example, where a trigger is heat, the material may be a type of wax that melts at a melting point around the trigger heat threshold. As another example, where the trigger is a magnetic force, the material may be metal having properties that respond to the magnetic force around the trigger threshold. The secondary container may have one region made of a first material and a second region made of a second material. For example, a portal region may be of a material different from a remainder of the secondary container.

[0219] In various embodiments, the secondary container may have a plurality of compartments (not shown). Each of the compartments may have a respective portal region. The respective portal region may have a respective trigger, which may be the same or different from one another. For example, a first sauce may be dispersed to a first region of primary heatable load 2530 and a second sauce may be dispersed to a second region of primary heatable load 2530. As another example, a first group of seasonings may be dispersed to a first region of primary heatable load 2530 at a first time and a second group of seasonings may be dispersed to a second region of primary heatable load 2530 at a second time. This may accommodate heating recipes that call for adding different types of sauces/seasonings at different times.

[0220] In some embodiments, the apparatus includes a handle 2522. The handle may facilitate handling and transport of the apparatus. For example, the handle may enable a user to remove the apparatus from a base (e.g., from the heating apparatus 200 of FIG. 2). In various embodiments, the handle is insulated to allow safe handling of the apparatus when the rest of the apparatus is hot. In some embodiments, the handle is collapsible such that the apparatus is easily stored. For example, several apparatus may be stacked. FIG. 25 shows one example of the handle placement. The handle may be provided in other positions or locations. [0221] In some embodiments, the apparatus includes an electronic tag 2524. The electronic tag encodes information about the apparatus. By way of non-limiting example, the encoded information includes identification of matter 2530, characteristics of the contents, and handling instructions. Using the example of a food package, the electronic tag may store information about the type of food inside the package (e.g., steak, fish, vegetables), characteristics of the food (e.g., age/freshness, texture, any abnormalities), and cooking instructions (e.g., sear the steak at high heat followed by baking at a lower temperature). Although shown below membrane 2516, the electronic tag may be provided in other locations such as below handle 2522, on a wall of the top portion 2510, among other places.

[0222] The apparatus 2500 may be a variety of shapes and sizes. In some embodiments, the shape of the apparatus is compatible with a heating apparatus such as heating apparatus 200 of FIG. 2. For example, the apparatus may be of a suitable surface area and shape to be heated by apparatus 200.

[0223] FIG. 26 is a block diagram illustrating an embodiment of an apparatus 2600 to apply a secondary substance to matter 2630. The apparatus includes a secondary container 2626 having a portal region 2628. In various embodiments, the apparatus may include one or more of the following components: a metal layer, a membrane, a seal, and a pressure relief valve. These components may function in the same manner as their counterparts described with respect to FIG. 25. For simplicity, these components are not shown.

[0224] In this example, the portal region is relatively large. For example, the portal region is 50% or more of a surface of the secondary container. This structuring of the portal region may find application in food preparation such as dispersing pasta sauce on pasta or providing water/steam to a food. In various embodiments, the portal region may be relatively small (e.g., less than 50% of a surface of the second container). Smaller portal regions may allow more directed dispersal of the secondary substance. An example of a relatively small portal region in shown in FIG. 25.

[0225] In various embodiments, when conditions of a trigger are met during a heating process, the portal region 2628 is actuated to allow a secondary substance to be dispersed from the portal region to primary heatable load 2630. An example of a heating process and triggering of the portal region is shown in FIG. 28. [0226] FIG. 27 is a block diagram illustrating an embodiment of an apparatus 2700 to apply a secondary substance to matter 2730. The apparatus includes a secondary container 2726 having a portal region 2728. In various embodiments, the apparatus may include one or more of the following components: a metal layer, a membrane, a seal, and a pressure relief valve. These components may function in the same manner as their counterparts described with respect to FIG. 25. For simplicity, these components are not shown.

[0227] In this example, the secondary container 2726 is provided substantially below primary heatable load 2730. This position may allow a secondary substance to evaporate to the primary heatable load. When conditions of a trigger are met during a heating process, the portal region 2728 is actuated to allow a secondary substance to be dispersed from the portal region to primary heatable load 2730. An example of a heating process and triggering of the portal region is shown in FIG. 28. For example, the primary heatable load may be steamed when water is released from portal region 2728.

[0228] In various embodiments, the secondary container may be provided in various locations substantially below the primary heatable load, including between the load and a metal layer, directly below the load, and/or embedded in a bottom portion (e.g., 2512 of FIG. 25).

[0229] FIG. 28 is a flowchart illustrating an embodiment of a process 2800 to apply a secondary substance to a primary heatable load. In various embodiments, the application of the secondary substance is part of a coded custom heating program adapted for contents of a package such as matter 130 of FIG. 1. In various embodiments, the process 2800 may be implemented by a processor such as controller 208 of FIG. 2, or controller 308 of FIG. 3, or processor 1302 of FIG. 13.

[0230] At 2802, encoded heating instructions are read. In some embodiments, the instructions are obtained from reading an electronic tag. For example, in various embodiments, an electronic tag reader such as reader 206 of FIG. 2 scans an electronic tag 2524 of FIG. 25. In some embodiments, heating instructions are embedded in the electronic tag and an Internet connection is not needed to heat a load using the heating instructions. In some embodiments, instructions are requested from a remote server based on an identification of the packaged food.

[0231] At 2804, heating phases are determined based on the read instructions. The instructions may include a heating schedule having one or more phases. In various embodiments, each phase is characterized by a duration and/or an energy level. For example, the heating instructions may be provided as a recipe or schedule in which the food is heated at a particular temperature/energy level for a defined duration of time. In various embodiments, the heating schedule may include an event/trigger. The trigger may have conditions, which, if satisfied, cause a secondary substance to be applied to a primary heatable load. FIG. 29 is an example of a heating schedule including a trigger 2904.

[0232] In various embodiments, the duration and/or an energy level for a phase may be adjusted based on the user input. In some cases, one or more phases may be added or removed based on the user input. For example, various options for food preparation may be displayed on the touch screen. One or more options may be selected via the user interface. In response to user selection of the preparation option, the controller adjusts a heating schedule to produce the desired result. In some embodiments, the controller adjusts a trigger to produce the desired result. For example, a user may indicate that the user prefers relatively salty food. This may cause a secondary container with salt to trigger earlier such that relatively more salt is dispersed. As another example, one user may indicate that the user prefers melty cheese toppings while a second user indicates that less-melty cheese toppings is preferable. For the first user, cheese may be dispersed from the secondary container earlier compared with dispensing of cheese for the second user. That is, the trigger for dispersing cheese is earlier for the first user or the trigger for dispersing cheese is at a higher temperate for the first user.

[0233] At 2806, a trigger is determined based on the read instructions. For example, the instructions may include conditions for a trigger (timing, temperature, state of food, etc.). The trigger may include instructions for releasing a secondary substance, e.g., actuating a portal region in response to a trigger such that at least a portion of contents of a secondary container is automatically dispersed to a primary heatable load from the portal region. Referring to FIG. 25, the trigger causes a secondary substance to emerge from portal region 2528. Examples of triggers are further described with respect to FIG. 25.

[0234] At 2808, a heating apparatus is instructed to execute the heating phases including actuation corresponding to the trigger. In various embodiments, an electromagnetic (EM) source is instructed to energize at a specific time to carry out the heating phases. For example, EM source 202 may be energized at an appropriate frequency and time to effect the pre-defined energy level for a pre-defined duration for a phase as further described herein with respect to FIG. 2. In various embodiments, typical recipes are completed within three minutes and may include one or more phases and one or more triggers. In various embodiments, physical force is applied in response to a trigger. In various embodiments, directed heat is applied to a secondary container in response to a trigger. In some instances, the choice of material is selected to respond to a trigger.

[0235] In various embodiments, a heating apparatus that is part of a system of a plurality of heating apparatus is instructed to execute the determined heating phases in a coordinated manner. For example, the heating apparatus may delay beginning of a first heating phase such that the heating process ends at substantially the same time as another heating apparatus. As another example, the heating apparatus may delay beginning of a first heating phase such that the heating apparatus ends at a pre-defined time before or after at least one other heating apparatus. An example of a cooking system with a plurality of cooking modules is further described herein with respect to FIGS. 12A and 12B.

[0236] FIG. 29 is a block diagram illustrating an embodiment of a heating schedule including a trigger for applying a secondary substance to a primary heatable load. The heating schedule may be determined by decoding a custom heating program. In this example, the heating schedule is represented by a graph, where the x-axis is time in seconds and the y-axis is energy level. The energy level is given by the energy that a heating apparatus is capable of providing, e.g., field per unit volume of the material being heated up, heat per unit volume of material, temperature, etc. This example cooking schedule takes three minutes and includes three phases: first searing at 100% energy for 45 seconds, then steaming at 50% energy for 90 seconds, and finally finishing at 100% energy for 45 seconds. In this example, there is an event/trigger 2904 at around 67.5 seconds. The trigger in this example is a time. At the given time, a secondary substance (e.g., water) is released. This allows the food to be steamed even if there is no initial water content or all of the water is gone by the end of the first phase (e.g., ending at 45 seconds). That is, additional water is introduced by trigger 2904. In various embodiments, the trigger may include checking for conditions based on sensor readings in the environment of the primary heatable load. Using the example of a portal region that is actuated by heat, at a trigger event, heat may be applied resulting in actuation of the portal region some time after the heat is applied.

[0237] A user interface and controller for a heating system is disclosed. In various embodiments, a method of providing the user interface and controlling operation of a heating apparatus with the user interface includes determining at least one option for heating instructions based on an electronic tag. The method also includes rendering the at least one option on a graphical user interface, receiving user input based on the rendered at least one option, relaying the user input to a controller configured to carry out the heating instructions, and outputting a notification in response to a determination that at least a portion of the heating instructions is complete. The user interface may be provided on a physical devices such as a heating apparatus, smart phone, tablet, laptop, and/or smart wearable. An example of a heating apparatus is shown in FIG. 2.

[0238] FIG. 30 is a flow chart illustrating an embodiment of a process 3000 to provide a user interface and controlling a heating system. In various embodiments, the process 3000 may be implemented by a processor such as processor 1302 of FIG. 13, controller 208 of FIG. 2, or controller 308 of FIG. 3.

[0239] At 3002, one or more options are determined based on an electronic tag. In various embodiments, an option is with respect to heating instructions encoded by the electronic tag. For example, a processor may determine a set of encoded heating instructions with associated options by decoding the electronic tag. The encoded heating instructions may include one or more heating phases, where each phase has an associated duration and energy level. The heating phases may have options that adjust the associate direction and/or energy level of a phase based on user selection of the options.

[0240] In some embodiments, providing an option is encoded in the electronic tag. In some embodiments, an option is determined locally based on the heating instructions encoded in the electronic tag. In some embodiments, the heating instructions are embedded in the electronic tag and an Internet connection is not needed to prepare food using the heating instructions. In some embodiments, the heating instructions are requested from a remote server based on an identification of the packaged food. The identification of the packaged food may be determined by scanning an electronic tag such as tag 124 of FIG. 1. An example of displaying options is FIG. 31A, which shows available pods in an inventory of pods.

[0241] At 3004, one or more determined options is rendered. An option may be rendered on a user interface such as display 1318 of FIG. 13, user interface 210 of FIG. 2, or a display of a mobile device running an app carrying out process 3000. For example, the option may be for a specific food such as "rare, medium rare, medium, well" for steak. The option may be presented a variety of formats including selectable option boxes or a selectable sliding scale. One of the options may be pre-selected based on a default or a prediction of the user's preferences.

[0242] At 3006, user input to the rendered option(s) is received. The user input may include a response to option(s). For example, the user selects one of the choices for how she prefers her steak or her pasta. [0243] At 3008, the user input is relayed to a controller. The controller may be configured to control a heating process. Examples of controllers are 208 of FIG. 2 and 308 of FIG. 3. In various embodiments, the user input causes a heating process, phase, or instructions to be modified. For example, if the user input is that the user prefers steak rare. A heating phase may be shortened from a default phase or an energy level may be lowered relative to a default energy level.

[0244] At 3010, a notification is output to the user when at least a portion of the heating instructions are complete. For example, the notification may be a countdown to a time when the heating process will be completed, an alert that the heating process will be completed within a threshold time (e.g., 2 minutes). An example of a user interface displaying notification with respect to the heating instructions is shown in FIG. 32A. In various embodiments, the notification may provide feedback to the user based on the heating process and/or user reactions to the heating process. For example, the notification may include suggestions of other pods that the user might like based on the reaction to a current heating process.

[0245] In some embodiments, at 3012, information about the heated load is collected. For example, a user may be instructed to take a photograph of food at the end of a heating process. As another example, a heating apparatus may automatically collect sensor readings about a heated load at the end of a heating process. For example, the heating apparatus may record a sound of the food during or after the heating process. The sizzling sound (or other types of sound) may provide information about the heating process. The collected information may be used to improve heating instructions for similar foods. For example, recipes (e.g., heating instructions) may be improved or refined by crowdsourcing. The collected information may be used to improve predictions and knowledge about a particular user's preferences. The collected information may be aggregated by machine learning.

[0246] FIG. 31 A is a diagram illustrating an embodiment of a user interface for controlling a heating system. In various embodiments, the user interface may include selectable icons that are consistently displayed across different pages. In this example, the user interface includes a heating icon 3158, inventory icon 3160, and user profile icon 3162. In various embodiments, selecting the inventory icon 3158 causes an inventory page to load. An example of the inventory page is shown in FIG. 31 A. In various embodiments, selecting the heating icon 3158 causes a heating page to load. An example of the heating page is shown in FIGS. 32A and 32B. In various embodiments, selecting the user profile icon 3162 causes a profile page to load. At the profile page, a user may provide information to be associated with a specific user profile. For example, the user may indicate that she prefers her steak rare and her pasta al dente. [0247] The user interface includes a first portion 3100 displaying an inventory of heatable loads (here, "pods"). In this example, each of the pods 3102 is displayed with a graphical representation, a brief description, and an expiration date. The graphical representation may be an icon (as shown). An example of a pod is apparatus 100 of FIG. 1. Pods may be categorized and displayed with an icon reflecting their categorizations. Here, red meat is represented by a red icon with an image of a piece of steak, vegetables are presented by a green icon with an image of a leaf, fish is represented by a blue icon with an image of a fish, other seafood is represented by a pink icon with an image of a shell, and poultry is represented by a yellow icon with an image of a drumstick. The graphical representation may allow a user to quickly determine the makeup of an inventory (e.g., mostly meat, fish, vegetables, etc.). In various embodiments, the inventory may be sorted in response to a user command. The sorting may be according to various parameters such as food type, expiration date (as shown), variety (e.g., presenting pods that are different from what the user recently heated or, alternatively, presenting pods that are similar to what the user recently heated), etc. In various embodiments, the graphical representation may be a photograph or other type of image conveying information about pod contents. A pod 3102 may be selected to display additional information about the pod such as nutritional information

[0248] FIG. 3 IB is a diagram illustrating an embodiment of a user interface for controlling a heating system. The user interface includes a second portion 3150 displaying activity. In this example, the activity is listed chronologically with the most recent activity displayed at the top. Each entry is displayed as a row with the name of a pod 3152, a status of the pod 3154, and a date and time the pod was heated 3156. For example, "Coffee Steak" was cooked on January 3^rd at 2:34 PM. The activity may be sorted in response to a user command. For example, pods may be sorted by their status, type, etc. This information may help a user remember pods that were previously cooked and assess usage habits and possible waste. For example, a "Coffee Steak" pod expired on December 30. The date and time displayed may be the time the item expired. In some embodiments, the pod may nevertheless be heated despite already being expired.

[0249] In various embodiments, the second portion 3150 may be displayed on a separate page from the first portion 3100. For example, the second portion 3150 is loaded in response to a user command. In various embodiments, the second portion 3150 is displayed on a same page as the first portion 3100. For example, the second portion 3150 is displayed in response to a user scrolling to that portion of the user interface.

[0250] FIG. 31C is a diagram illustrating an embodiment of a user interface for controlling a heating system. The user interface 3170 is an example of how an inventory may be displayed. In this example, the inventor includes four items, each displayed with a graphic and a name. In this example, the user interface includes a menu shown on the bottom with a current page highlighted. Here, the current page is "store." In this example, the menu includes a "more" option 3174 to display additional pages and/or options. In various embodiments, an inventory item 3172 may be selected to display additional details. For example, when coq au vin 3172 is selected, user interface 3190 shown in FIG. 3 ID is rendered.

[0251] FIG. 3 ID is a diagram illustrating an embodiment of a user interface for controlling a heating system. The user interface 3190 is an example of a more detailed display of a particular inventory item/pod. Here, the inventory item (Coq au vin) 3192 is displayed with a graphic and information about expiration. Here, the expiration is displayed as how many days of shelf life remain (5 days). On this page, related information such as related activity may be displayed. For example, the user interface shows a pod most recently cooked with coq au vin (Green Medley).

[0252] FIG. 32A is a diagram illustrating an embodiment of a user interface 3200 for controlling a heating system. The user interface 3200 may include a graphical representation 3202, a brief description, and an expiration date of the pod. An example of the graphical representation is described with respect to FIG. 31 A. In various embodiments, the pod is automatically displayed when a pod is loaded into a heating apparatus. For example, when apparatus 100 is loaded into cooker 200, interface 3200 is displayed (e.g., on a screen of the apparatus or on a mobile device). In various embodiments, the contents of the apparatus 100 is determined by reading an associated electronic tag 124. Information about the contents of the apparatus may then be transmitted to a mobile device via a remote server in some instances or via a local connection such as NFC, Bluetooth^®, etc.

[0253] User interface 3200 may provide an option 3204 for the user to "start cooking!"

Selecting the "start cooking!" button initiates a heating process. An example of a heating process is shown in FIG. 4. The user interface 3200 may display information about the heating process such as time remaining 3208 in the heating process. The time remaining 3206 may be displayed as a countdown timer and updated in real time. In some embodiments, the time remaining is displayed when a predefined threshold is reached. For example, the time remaining is displayed only in the last 2 minutes of a heating process. In some embodiments, the time remaining is displayed without being updated in real time. In various embodiments, the user interface may display information about the heating phase or energy (not shown). For example, the display may show that steak is "searing," when it is in a first phase, and "baking" when it is in a second phase. [0254] In various embodiments, nutritional facts may be displayed for the pod. For example, standard FDA nutritional facts may be displayed in space 3208. In some embodiments, user interface 3200 may provide several options for different cooking methods for a specific type of food. For example, the miso black cod may be baked, steamed, or fried. Corresponding nutritional facts may be displayed for each method of preparing the food item.

[0255] FIG. 32B is a diagram illustrating an embodiment of a user interface 3230 for controlling a heating system. The example shown in FIG. 32B is an alternative to the example shown in FIG. 32A. Here, a photograph 3232 instead of an icon is displayed for the inventory item. The expiration information also shows a countdown (11 days away) in addition to the date. The user interface includes a "start cooking" button 3234. An example of the start cooking button is button 3204 of FIG. 32A. In this example, a description 3238 of the food item is displayed. The description 3238 is a more descriptive/detailed description compared with the name. An identification code (here, "3100G") may be displayed with the description. In this example, ingredients 3242 are displayed for the food item. The listing of ingredients may be ordered or formatted according to FDA standards, and/or other sorting metrics. In this example, nutritional facts 3244 are displayed for the food item. The listing of nutritional facts may be ordered or formatted according to FDA standards, and/or other sorting metrics. The units for the nutritional facts may be converted or updated in real time on the user interface.

[0256] FIG. 32C is a diagram illustrating an embodiment of a user interface 3250 for controlling a heating system. The example shown in FIG. 32C shows a state of the user interface after the pod has started cooking. Here, there is a progress indicator 3252 that displays the progress of the heating process (around 1/8 done). The user interface may include a button 3254 to cancel a heating process. Selecting the button causes a controller of the heating apparatus to stop the heating process. The user interface 3230 may include other sections, "Description," "Ingredients," and "Nutritional Facts." Examples of these sections are described with respect to FIG. 32B.

[0257] FIG. 32D is a diagram illustrating an embodiment of a user interface 3270 for controlling a heating system. The example shown in FIG. 32D shows a state of the user interface when the pod has completed cooking. Here, a pop-up notification or window 3272 alerts a user that the pod was cooked successfully. Other message regarding the heating process may be displayed including any information about any events that occurred during the heating process.

[0258] In various embodiments, where the user interface is part of an app on a mobile device, the app may be configured to provide notifications about the state of a heating process on the mobile device. For example, when 2 minutes (or some other threshold) remains in a heating process, a user may be notified according to standard OS notifications. This allows the cooking process to be unattended and convenient.

[0259] The information displayed in user interfaces 3100, 3150, and 3200, and information gathered from these user interfaces may be locally analyzed or provided to a remote server for analysis. The analytics may refine heating instructions for associated foods or food types. The analytics may be associated with the user profile to provide improved suggestions for the user.

[0260] Although the foregoing embodiments have been described in some detail for purposes of clarity of understanding, the invention is not limited to the details provided. There are many alternative ways of implementing the invention. The disclosed embodiments are illustrative and not restrictive.

Claims

1. An apparatus comprising:

a top portion;

a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and bottom portion, wherein the bottom portion comprises a conductive structure, the conductive structure configured to receive electromagnetic energy from an EM source; and an electronic tag configured to encode information about contents of the space.

2. The apparatus of claim 1 , wherein the conductive structure is inside the space enclosed within the top portion and the bottom portion.

3. The apparatus of claim 1, wherein the apparatus is portable.

4. The apparatus of claim 1 , wherein the space is adapted to store a heatable load.

5. The apparatus of claim 1, wherein the apparatus is adapted to be directly provided to a heating apparatus to heat contents inside the space enclosed within the top portion and the bottom portion.

6. The apparatus of claim 1 , further comprising a membrane region adapted to provide controlled flow of moisture through the membrane region.

7. The apparatus of claim 1 , further comprising a membrane region adapted to provide controlled flow of moisture through the membrane during heating.

8. The apparatus of claim 1, further comprising a membrane region adapted to provide a controlled amount of water.

9. The apparatus of claim 1 , further comprising a pressure relief valve adapted to control pressure inside the space.

10. The apparatus of claim 1, further comprising a pressure relief valve adapted to control pressure inside the space, wherein the pressure relief valve is automatically deployed during a heating process when a threshold pressure is met.

11. The apparatus of claim 1 , further comprising a pressure relief valve adapted to control pressure inside the space, wherein the pressure relief valve is deployed by a heating apparatus.

12. The apparatus of claim 1, further comprising a handle.

13. The apparatus of claim 1, wherein the electronic tag is readable by a heating apparatus.

14. The apparatus of claim 1, wherein the electronic tag encodes instructions to process contents of the apparatus.

15. The apparatus of claim 1, wherein the electronic tag is an RPTD.

16. A heating apparatus comprising:

an electromagnetic (EM) source; and

a controller configured to:

receive data associated with a heatable load;

determine heating instructions based at least in part on the received data; and control the EM source based on the determined heating instructions.

17. The heating apparatus of claim 16, wherein the heating apparatus is configured to receive an apparatus, the apparatus comprising:

a top portion; and

a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and bottom portion, wherein the bottom portion comprises a conductive structure, the conductive structure configured to receive EM energy from the EM source.

18. The heating apparatus of claim 17, further comprising at least one sensor configured to determine a state of contents of the space enclosed within the top portion and bottom portion.

19. The heating apparatus of claim 17, further comprising at least one sensor configured to determine at least one characteristic of contents of the space enclosed within the top portion and bottom portion.

20. The heating apparatus of claim 17, further comprising an electronic tag reader configured to read information encoded in an electronic tag accompanying the apparatus.

21. The heating apparatus of claim 17, further comprising an electronic tag reader configured to read information encoded in an electronic tag accompanying the apparatus, wherein the encoded information includes information about contents in the space.

22. The heating apparatus of claim 17, further comprising an electronic tag reader configured to read information encoded in an electronic tag accompanying the apparatus, wherein the encoded information includes instructions for preparing contents in the space enclosed within the top portion and bottom portion.

23. The heating apparatus of claim 17, further comprising moving a mechanism configured to move the apparatus, wherein the heating apparatus is adapted to receive the apparatus.

24. The heating apparatus of claim 17, further comprising at least one clamp to secure the apparatus to the heating apparatus.

25. The heating apparatus of claim 16, wherein the heating apparatus is configured to communicate with at least one other heating apparatus and coordinate heating schedules with the at least one other heating apparatus.

26. The heating apparatus of claim 16, further comprising an integrated switch and visual indicator of a heating state of the heating apparatus.

27. A method comprising:

receiving data associated with a heatable load, wherein the data is encoded in a tag;

determining heating instructions based at least in part on the received data, including mapping the data encoded in the tag to at least in heating cycle based at least in part on at least one association stored in a database; and

instructing a resonant circuit and an EM source to execute the determined heating instructions.

28. A method comprising:

receiving at least one sensor reading associated with food;

determining at least one characteristic of the food based on the at least one sensor reading; generating cooking instructions for the food based on the at least one characteristic; and storing data that associates the cooking instructions with the food.

29. The method of claim 28, wherein the cooking instructions includes a sequence of cooking phases, including at least one of:

duration of each of the cooking phases;

an energy level for each of the cooking phases; and

a response to an event that occurs during at least one of the cooking phases.

30. The method of claim 28, wherein the sensor reading includes at least one of: spectroscopy, image analysis, fluorescence, M I, and X-ray.

31. The method of claim 28, wherein the sensor reading includes at least one of: terahertz radiation and thermal radiation.

32. The method of claim 28, wherein the sensor reading includes at least one of: a chemically- sense reading and gas analysis.

33. The method of claim 28, wherein the sensor reading includes at least one of: a mechanical, a sonic, and an ultrasonic reading.

34. The method of claim 28, wherein the determination of at least one characteristic of the food includes at least one of: maturity and freshness.

35. The method of claim 28, wherein the determination of at least one characteristic of the food includes at least one of: water content, nitrogen content, and protein content.

36. The method of claim 28, wherein the determination of at least one characteristic of the food includes at least one of: fat content, sugar content, and acidity.

37. The method of claim 28, wherein the determination of at least one characteristic of the food includes at least one of: size, volume, weight, and shape.

38. The method of claim 28, wherein the determination of at least one characteristic of the food includes a type of the food and the generation of the cooking instructions is adapted to the type of food.

39. The method of claim 28, wherein the generation of the cooking instructions is adapted to at least one characteristic of the food.

40. The method of claim 28, wherein the storing the cooking instructions includes storing the instructions to a server.

41. The method of claim 28, wherein the storing the cooking instructions includes encoding the instructions in an electronic tag.

42. The method of claim 28, further comprising determining a quantity of water to inject into a packaging of food.

43. The method of claim 28, further comprising determining a quantity of water to inject into a membrane with which the food is packaged.

44. The method of claim 28, further comprising determining when to release a substance during at least one cooking phase corresponding to the cooking instructions.

45. The method of claim 28, further comprising determining when to release a liquid during at least one cooking phase corresponding to the cooking instructions.

46. A system comprising:

a processor configured to:

receive at least one sensor reading associated with food;

determine at least one characteristic of the food based on the at least one sensor reading;

generate cooking instructions for the food based on the at least one characteristic; and

store data that associates the cooking instructions with the food; and a memory coupled to the processor and configured to provide the processor with instructions.

47. A computer program product, the computer program product being embodied in a non- transitory computer readable storage medium and comprising computer instructions for:

receiving at least one sensor reading associated with food;

48. A method comprising:

using a tag reader to read heating instruction data encoded in an electronic tag;

determining, by a processor, heating phases based on the read heating instruction data; and automatically controlling a heating apparatus to execute the determined heating phases.

49. The method of claim 48, wherein the heating apparatus includes an electromagnetic source.

50. The method of claim 48, wherein the reading the heating instruction data includes scanning the electronic tag.

51. The method of claim 48, wherein the electronic tag is an RPTD tag.

52. The method of claim 48, wherein the heating instruction data includes a link to instructions stored in a remote server.

53. The method of claim 48, wherein the determined heating phases include at least one of: a number phases, a duration of each of the phases, and an energy level of each of the phases.

54. The method of claim 48, further comprising executing the determined heating phases in a manner determined to coordinate with at least one other heating apparatus.

55. The method of claim 54, further comprising executing the determined heating phases in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at substantially the same time.

56. The method of claim 54, further comprising executing the determined heating phases in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at pre-defined different times.

57. The method of claim 48, further comprising: receiving user input during a cooking process; and

modifying the determined heating phases based on the received user input.

58. The method of claim 48, further comprising:

receiving user input during a cooking process; and

delaying one of the determined heating phases based on the received user input.

59. A system comprising:

a tag reader configured to read heating instruction data encoded in an electronic tag; a processor configured to:

determine heating phases based on the read heating instruction data; and automatically control a heating apparatus to execute the determined heating phases; and

a memory coupled to the processor and configured to provide the processor with instructions.

60. The system of claim 59, wherein the determined heating phases include at least one of: a number phases, a duration of each of the phases, and an energy level of each of the phases.

61. The system of claim 59, wherein the processor is further configured to execute the determined heating phases in a manner determined to coordinate with at least one other heating apparatus.

62. The system of claim 61, wherein the execution of the determined heating phases includes execution in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at substantially the same time.

63. The system of claim 61, wherein the execution of the determined heating phases includes execution in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at pre-defined different times.

64. A computer program product, the computer program product being embodied in a non- transitory computer readable storage medium and comprising computer instructions for:

65. The computer program product of claim 64, wherein the determined heating phases include at least one of: a number phases, a duration of each of the phases, and an energy level of each of the phases.

66. The computer program product of claim 64, further comprising instructions to execute the determined heating phases in a manner determined to coordinate with at least one other heating apparatus.

67. The computer program product of claim 66, wherein the execution of the determined heating phases includes execution in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at substantially the same time.

68. A method, comprising:

using a heating apparatus to execute a first phase of a plurality of heating phases, the first phase having an associated prescribed time to perform the first phase;

receiving at least one sensor reading associated with the first phase;

if the at least one sensor reading indicates that the first phase is complete, proceeding to a next phase of the plurality of heating phases; and

if the at least one sensor reading indicates that the first phase is incomplete, instructing the heating apparatus to extend the prescribed time to perform the first phase.

69. The method of claim 68, further comprising:

reading heating instructions encoded in an electronic tag; and

determining a sequence of heating phases based on the read instructions.

70. The method of claim 69, wherein the reading the heating instructions includes scanning the electronic tag.

71. The method of claim 69, wherein the electronic tag is an RPTD tag.

72. The method of claim 69, wherein the electronic tag includes a link to instructions stored in a remote server.

73. The method of claim 68, wherein the heating apparatus includes an electromagnetic source.

74. The method of claim 68, wherein the heating phases includes at least one of: a number phases, a duration of each of the phases, and an energy level of each of the phases.

75. The method of claim 68, further comprising executing the determined heating phases in a manner determined to coordinate with at least one other heating apparatus.

76. The method of claim 75, further comprising executing the determined heating phases in a manner determined to cause the heating apparatus and the at least one other heating apparatus to complete cooking at substantially the same time.

77. The method of claim 68, wherein the at least one sensor reading includes data collected by a camera.

78. The method of claim 68, wherein the at least one sensor reading includes data collected by a microphone.

79. The method of claim 68, wherein the at least one sensor reading includes data collected by a thermometer.

80. The method of claim 68, wherein the at least one sensor reading includes data collected by a barometer.

81. The method of claim 68, wherein the at least one sensor reading includes data collected by a hygrometer.

82. The method of claim 68, wherein the at least one sensor reading includes data collected by a radar.

83. The method of claim 68, wherein the instructing the heating apparatus to extend a time to perform the first phase is subject to a pre-defined limit.

84. The method of claim 68, further comprising:

receiving user input during a cooking process; and

modifying the determined heating phases based on the received user input.

85. The method of claim 68, further comprising modifying the determined heating phases based on historical user preferences.

86. A system comprising:

a processor configured to:

use a heating apparatus to execute a first phase of a plurality of heating phases, the first phase having an associated prescribed time to perform the first phase;

receive at least one sensor reading associated with the first phase;

if the at least one sensor reading indicates that the first phase is complete, proceed to a next phase of the plurality of heating phases; and

if the at least one sensor reading indicates that the first phase is incomplete, instruct the heating apparatus to extend the prescribed time to perform the first phase; and a memory coupled to the processor and configured to provide the processor with instructions.

87. A computer program product, the computer program product being embodied in a non- transitory computer readable storage medium and comprising computer instructions for: using a heating apparatus to execute a first phase of a plurality of heating phases, the first phase having an associated prescribed time to perform the first phase;

receiving at least one sensor reading associated with the first phase;

88. An apparatus comprising:

a receptacle for a primary heatable load; and

a secondary container having a portal region, the portal region is actuated in response to a trigger such that at least a portion of contents of the secondary container is automatically dispersed to the primary heatable load from the portal region.

89. The apparatus of claim 88, wherein:

the receptacle includes a top portion and a bottom portion adapted to receive the top portion to define a space enclosed within the top portion and the bottom portion, and

the secondary container is provided in the defined space.

90. The apparatus of claim 88, wherein contents of the secondary container includes a sauce.

91. The apparatus of claim 88, wherein contents of the secondary container includes water.

92. The apparatus of claim 88, wherein the trigger includes temperature meeting a threshold.

93. The apparatus of claim 88, wherein the trigger includes pressure meeting a threshold.

94. The apparatus of claim 88, wherein the trigger includes appearance of the primary heatable load meeting a profile.

95. The apparatus of claim 88, wherein the trigger includes water content in an environment of the primary heatable load meeting a threshold.

96. The apparatus of claim 88, wherein the trigger includes a magnetic field.

97. The apparatus of claim 88, wherein the trigger includes a physical force.

98. The apparatus of claim 88, wherein the secondary container is plastic.

99. The apparatus of claim 88, wherein the secondary container is metal.

100. The apparatus of claim 88, wherein the secondary container is wax.

101. The apparatus of claim 88, wherein the secondary container is a biodegradable material.

102. The apparatus of claim 88, wherein the automatic dispersal of at least a portion of contents of the secondary container is in a pre-defined direction.

103. The apparatus of claim 88, wherein the automatic dispersal of at least a portion of contents of the secondary container is substantially aligned with an actuator of the portal region.

104. The apparatus of claim 88, wherein the secondary container is adapted for a heating apparatus, wherein the heating apparatus includes:

an electromagnetic (EM) source; and

a controller configured to:

receive data associated with the primary heatable load;

determine heating instructions based at least in part on the received data; and control the EM source based on the determined heating instructions, wherein the heating instructions includes the trigger for actuation of the portal region to automatically disperse at least a portion of contents of the secondary container to the primary heatable load.

105. A method comprising:

determining, by a processor, heating phases based on the read heating instruction data; determining, by the processor, a trigger based on the read heating instruction data, wherein the trigger actuates a portal region to automatically disperse at least a portion of contents of a secondary container to a primary heatable load; and

automatically controlling a heating apparatus to execute the determined heating phases including actuation of the portal region in response to the trigger.

106. The method of claim 105, wherein the automatic control of the heating apparatus includes: receiving at least one sensor reading; and

if the at least one sensor reading indicates that a condition for the trigger has been met, actuating the portal region to automatically disperse at least a portion of contents of the secondary container to the primary heatable load.

107. A computer program product embodied in a non-transitory computer readable storage medium and comprising computer instructions for:

108. A method comprising:

determining, by a processor, at least one option for heating instructions based on an electronic tag;

rendering, by the processor, the at least one option on a graphical user interface;

receiving user input based on the rendered at least one option;

relaying, by the processor, the user input to a controller configured to carry out the heating instructions; and

outputtmg a notification in response to a determination that at least a portion of the heating instructions is complete.

109. The method of claim 108, wherein the at least one option is stored in the electronic tag.

110. The method of claim 108, wherein the at least one option is retrieved based on a link stored in the electronic tag.

111. The method of claim 108, wherein the rendering of the at least one option includes visual content.

112. The method of claim 108, wherein the rendering of the at least one option includes audio content.

113. The method of claim 108, wherein the user input includes a photograph.

114. The method of claim 108, wherein the user input includes audio.

115. The method of claim 108, wherein the outputtmg a notification includes a notification that a heating process will be completed within a pre-defined time period.

116. The method of claim 108, wherein the outputtmg a notification includes a notification that a heating process is complete.

117. The method of claim 108, wherein the notification includes at least one of: a visual, an audio, and a haptic signal.

118. The method of claim 108, further comprising rendering, by the processor, an inventory of heatable loads.

119. The method of claim 108, further comprising rendering, by the processor, an inventory of heatable loads and associated recipe options.

120. The method of claim 108, further comprising rendering, by the processor, historical activity.

121. The method of claim 108, further comprising collecting information about a load heated according to the heating instructions.

122. The method of claim 121, further comprising adjusting the heating instructions based on the collected information, wherein the heating instructions are associated with heatable loads sharing at least one characteristic with the load that was heated according to the heating instructions.

123. The method of claim 121, wherein the notification includes feedback based on the collected information about the load heated according to the heating instructions.

124. The method of claim 121, wherein:

the collected information about the load heated according to the heating instructions is associated with a first user; and

the collected information is aggregated with collected information about another load associated with a second user.

125. The method of claim 124, wherein the collected information about the load and the other load associated with another user share at least one characteristic.

126. A system comprising:

a processor configured to:

determine at least one option for heating instructions based on an electronic tag; render the at least one option on a graphical user interface;

receive user input based on the rendered at least one option;

relay the user input to a controller configured to carry out the heating instructions; and

output a notification in response to a determination that at least a portion of the heating instructions is complete; and

127. A computer program product embodied in a non-transitory computer readable storage medium and comprising computer instructions for:

determining at least one option for heating instructions based on an electronic tag;

rendering the at least one option on a graphical user interface;

receiving user input based on the rendered at least one option;

relaying the user input to a controller configured to carry out the heating instructions; and outputting a notification in response to a determination that at least a portion of the heating instructions is complete.