Cooking device and its components

Abstract

The present disclosure relates to a cooking apparatus and components thereof. The cooking system includes: a housing that defines a hollow chamber configured to receive food; a controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode; a first temperature sensor operable by the controller to detect a temperature in the hollow chamber during the conduction cooking mode; and a second temperature sensor operable by the controller to detect a temperature in the hollow chamber during the convection cooking mode. The controller is configured to: receive an initial user input that initiates at least one of the conduction cooking mode and the convection cooking mode; and switch between operation of the first temperature sensor and the second temperature sensor after the initial user input and without further user input.

Description

[0001] Cross - reference to related applications

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 001,953, filed on Mar. 30, 2020, which is incorporated herein by reference in its entirety. Technical Field

[0003] The present disclosure generally relates to a cooking device and components thereof, and more particularly, to a multi - functional device configured to perform operations of multiple different cooking devices. Background Art

[0004] Multi - functional cooking devices optionally employ various components for cooking in different cooking modes.

[0005] Conventional cooking devices, such as pressure cookers and air fryers, each perform a single cooking operation, and thus, these devices employ different components and methods for cooking food. Consequently, multiple devices are required to perform various cooking operations. For consumers who wish to enjoy foods cooked in different ways by different operations, these devices can accumulate. From the perspectives of cost and storage space, such an accumulation of cooking devices is generally not desirable. At least for these reasons, there is a need to integrate the functionality of several cooking devices into a single user - friendly cooking device. Summary of the Invention

[0006] According to an embodiment, a cooking system includes: a housing that defines a hollow chamber configured to receive food; a controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode; a first temperature sensor operable by the controller to detect a temperature in the hollow chamber during the conduction cooking mode; and a second temperature sensor operable by the controller to detect a temperature in the hollow chamber during the convection cooking mode. The controller is configured to: receive an initial user input that initiates at least one of the conduction cooking mode and the convection cooking mode; and switch between operation of the first temperature sensor and the second temperature sensor after the initial user input and without further user input.

[0007] In addition to or as an alternative to one or more of the features described above, in other embodiments, the controller is configured to switch between the conduction cooking mode and the convection cooking mode without further user input.

[0008] In addition to or instead of one or more of the features described above, in other embodiments, during the conduction cooking mode, the temperature in the hollow chamber is less than about 245°F.

[0009] In addition to or instead of one or more of the features described above, in other embodiments, during the convection cooking mode, the temperature in the hollow chamber is greater than about 245°F.

[0010] In addition to or instead of one or more of the features described above, in other embodiments, both the first temperature sensor and the second temperature sensor are negative temperature coefficient temperature sensors.

[0011] In addition to or instead of one or more of the features described above, in other embodiments, the first temperature sensor can be used to monitor a temperature between about 180°F and 245°F.

[0012] In addition to or instead of one or more of the features described above, in other embodiments, the first temperature sensor can be used to monitor a temperature between about 245°F and 450°F.

[0013] In addition to or instead of one or more of the features described above, in other embodiments, the controller is configured to switch between operations of the first temperature sensor and the second temperature sensor in response to detecting that the temperature in the hollow chamber is equal to a predetermined threshold associated with the first temperature sensor.

[0014] In addition to or instead of one or more of the features described above, in other embodiments, the initial user input is to select a combination cooking mode.

[0015] According to an embodiment, a cooking system includes: a housing that defines a hollow chamber configured to receive food; a controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode; and at least one temperature sensor operable by the controller to detect the temperature in the hollow chamber. The controller is configured to: receive an initial user input that initiates at least one of the conduction cooking mode and the convection cooking mode; and switch between the conduction cooking mode and the convection cooking mode in response to the temperature in the hollow chamber detected by the at least one temperature sensor without further user input.

[0016] In addition to or as an alternative to one or more of the features described above, in other embodiments, the at least one temperature sensor further includes: a first temperature sensor operable by the controller to detect a temperature in the hollow chamber during the conduction cooking mode; and a second temperature sensor operable by the controller to detect a temperature in the hollow chamber during the convection cooking mode.

[0017] In addition to or as an alternative to one or more of the features described above, in other embodiments, the controller is configured to switch between operation of the first temperature sensor and the second temperature sensor in response to the temperature in the hollow chamber detected by the at least one temperature sensor.

[0018] In addition to or as an alternative to one or more of the features described above, in other embodiments, the at least one temperature sensor is a negative temperature coefficient temperature sensor.

[0019] In addition to or as an alternative to one or more of the features described above, in other embodiments, the first temperature sensor is usable to monitor a temperature between about 180°F and 245°F.

[0020] In addition to or as an alternative to one or more of the features described above, in other embodiments, the second temperature sensor is usable to monitor a temperature between about 245°F and 450°F. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The drawings incorporated in and forming a part of this specification illustrate several aspects of the disclosure and, together with the description, serve to explain the principles of the disclosure. In the figures:

[0022] Figure 1 is a perspective view of a cooking system according to an embodiment;

[0023] Figure 2 is a perspective view of a cooking system with a lid in an open position according to an embodiment;

[0024] Figure 3 is a cross-sectional view of a cooking system with a lid in a closed position according to an embodiment;

[0025] Figure 4 is a schematic view of a cooking system according to an embodiment;

[0026] Figure 5 is a front perspective view of the underside of the lid of a cooking system when the mode selector is in a first position according to an embodiment;

[0027] Figure 6is a front perspective view of an underside of a cover of a cooking system according to an embodiment when a mode selector is in a second position;

[0028] Figure 7 is a front perspective view of an interior of a cover of a cooking system according to an embodiment;

[0029] Figure 8 is a side perspective view of a cooking system according to an embodiment;

[0030] Figure 9 is a front perspective view of a cover of a cooking system in a pressurized airtight configuration according to an embodiment;

[0031] Figure 10A is a perspective view of the pressure reducing valve in an open configuration;

[0032] Figure 10B is a perspective view of a pressure reducing valve in a closed configuration;

[0033] Figure 11A is a cross-sectional view of a pressure relief valve in an open configuration according to an embodiment;

[0034] Figure 11B is a cross-sectional view of a pressure relief valve in a closed configuration according to an embodiment;

[0035] Figure 12 is a cross-sectional view of a sealing element of a cooking system according to an embodiment;

[0036] Figure 13 is a perspective view of a portion of a cover of a cooking system according to an embodiment;

[0037] Figure 14 is a perspective view of a partially cut-away cover of a cooking system according to an embodiment;

[0038] Figure 15 is a perspective view of a partially cut-away cover of a cooking system according to an embodiment;

[0039] Figure 16A , Figure 16B and Figure 16C is a front view of a cover of a cooking system according to an embodiment;

[0040] Figure 17A , Figure 17B and Figure 17C are various top views of covers according to embodiments;

[0041] Figure 18 is a schematic diagram of a control system of a cooking system according to an embodiment; and

[0042] Figure 19 is a schematic diagram of a ventilation system of a cover according to an embodiment.

[0043] The specific embodiments explain the embodiments of the present disclosure, as well as the advantages and features, by way of example with reference to the accompanying drawings. Specific embodiments

[0044] Now refer to Figures 1 to 3 , an example of a cooking system 20 is shown. As shown, the cooking system 20 includes a base 22 and a lid 24. The base 22 includes a housing 26 made of any suitable material (such as glass, aluminum, plastic, or stainless steel). A lining 28 may be disposed within the hollow interior 30 of the housing 26. The lining 28 may be formed of any suitable conductive material (such as aluminum). In an embodiment, the lining 28 forms the inner surface of the housing 26, thereby defining the hollow interior 30 of the housing 26. Alternatively, the lining 28 may be offset from the inner surface of the housing 26. However, it should be understood that other components of the cooking system 20 or its surface may also define the hollow interior 30.

[0045] A cooking container 32 may be received within the hollow interior 30 of the housing 26. Although the cooking container 32 is described herein as being removable from the housing 26 of the base 22, embodiments in which the cooking container 32 is integrally formed with the housing 26 are also contemplated herein. In an embodiment, the height of the cooking container 32 is greater than the height of the hollow interior 30 of the housing 26. Thus, when the cooking container 32 is installed within the interior 30, the end of the container extends beyond the adjacent end surface of the housing 26, as Figure 3 shown. The cooking container 32 has an interior or cooking chamber 34 designed to receive and hold one or more consumer products, such as food products, therein. Examples of food products suitable for use with the cooking system 20 include, but are not limited to, meat, fish, poultry, bread, rice, grains, pasta, vegetables, fruits, and dairy products, among others. The cooking container 32 may be a pot formed of ceramic, metal, or die-cast aluminum material. In an embodiment, the inner surface of the cooking container 32 includes a nano-ceramic coating, and the outer surface of the cooking container 32 includes a silicone epoxy resin material. However, any suitable material capable of withstanding the high temperatures required for cooking food is contemplated herein. Additionally, one or more handles may be associated with the cooking container 32 to allow a user to easily grasp and manipulate the cooking container 32 relative to the housing 26.

[0046] One or more accessories may be used with the cooking system 20. Examples of such accessories include, but are not limited to, for example, a diffuser, a crisping insert, or a strainer basket (see Figure 2 and Figure 3 for the number 36), a baking pan, and a frying pan. In such embodiments, the accessory may be received within the hollow interior 30 of the housing 26, or within the cooking chamber 34 of the cooking container 32.

[0047] Referring more specifically to lid 24, it should be noted that lid 24 can be connected to the surface of cooking vessel 32 and / or housing 26 to enclose the entrance to cooking chamber 34 of cooking vessel 32. Thus, a heating volume can be defined between the cooking chamber 34 of cooking vessel 32 and the closed lid 24 (e.g., the bottom surface of the closed lid 24), or between the hollow interior 30 defined by housing 26 and the closed lid 24. As used herein, the term "heating volume" describes the volume within cooking system 20 through which a fluid can circulate during a cooking operation (described in detail below). In an embodiment, the diameter of lid 24 is generally complementary to the diameter of housing 26 such that lid 24 not only covers cooking vessel 32 but also covers the upper surface 38 of housing 26.

[0048] Lid 24 can be moved relative to base 22 between an open position ( Figure 2 ) where cooking vessel 32 is accessible and a closed position ( Figure 1 , Figure 3 ) to selectively cover hollow interior 30 and cooking chamber 34. Lid 24 can be different from and separable from base 22, or alternatively, lid 24 can be movably connected to base 22. In the Figure 2 illustrated non-limiting embodiment, lid 24 can pivot or rotate relative to base 22 about pivot P (e.g., via hinge 35). However, other types or movements of lid 24 are also within the scope of the present disclosure.

[0049] When lid 24 is in the closed position, one or more fastening mechanisms (not shown) can be, but need not be, used to secure lid 24 or a portion thereof to base 22. In an embodiment, the fastening mechanism is selectively engaged when lid 24 is in the closed position. Alternatively or additionally, the fastening mechanism is selectively engaged based on a selected cooking operation of cooking system 20, such as pressure cooking. Any suitable type of fastening mechanism capable of withstanding the heat and pressure associated with cooking system 20 is considered to be within the scope of the present disclosure.

[0050] As Figure 3 best shown, lid 24 can include a generally convex outer lid or lid housing 40 made of any suitable material. In some embodiments, at least a portion of the material of lid housing 40 can be substantially the same as the material of housing 26. An inner lid lining (or sealing lining) 42 is disposed within the hollow interior 44 of lid housing 40. Although inner lid lining 42 is also shown as having a generally convex shape, embodiments where the shape of inner lid lining 42 is different from the shape of lid housing 40 are also within the scope of the present disclosure. Additionally, inner lid lining 42 can be made of any suitable material, such as glass, aluminum, plastic, or stainless steel, or any combination thereof. Inner lid lining 42 can be, but need not be, made of the same material as lid housing 40.

[0051] In an embodiment, the sealing surface 46 of the lid 24 may be connected to the upper surface 38 of the housing 26 or directly to the cooking vessel 32 to form a pressurized airtight seal between the lid 24 and the cooking vessel 32 or the housing 26. Thus, the inner surface 54 of the inner lid liner 42 defines the relatively upper boundary of the heating volume through which fluid may circulate. In an embodiment, the sealing surface 46 is disposed at an end of the inner lid liner 42 adjacent to the cooking vessel 32. The sealing surface 46 may be formed by a portion of the inner lid liner 42 itself or, as Figures 4 to 6 shown, a flexible / elastic gasket 50 connected to a portion (e.g., an end) of the inner lid liner 42 may define the sealing surface 46. The gasket 50 may be made of rubber, silicone, or other similar material and may include a flange received within the interior of the cooking vessel 32. It should be understood that the pressurized airtight seal formed between the lid 24 and the cooking vessel 32 or the housing 26 may occur during all cooking modes or only during selected cooking modes, such as those involving pressure or conduction cooking. In embodiments where the pressurized airtight seal is formed only in selected cooking modes, this seal may not be formed in air frying or convection modes, and when the lid 24 is closed, the lid 24 may simply rest on the upper surface of the housing 26 or the cooking vessel 32.

[0052] The system 20 may also include embodiments where additional steps must be taken to form a pressurized airtight seal in addition to simply closing the lid 24. In other words, closing the lid 24 relative to the base 22 may not automatically form a pressurized airtight seal therebetween. In such exemplary embodiments, the lid 24 additionally includes a lid lock 52. As Figures 4 to 6 best shown in, the lid lock 52 is disposed within the interior of the lid housing 40, e.g., generally concentric with a portion of the inner lid liner 42 relative to the central axis of the lid 24. In the illustrated non-limiting embodiment, the lid lock 52 has an annular or ring-shaped body that is aligned with the bottom surface of the lid housing 40 and / or the inner lid liner 42. The inner surface 53 of the lid lock 52 may be positioned generally adjacent to or in direct contact with the outer surface 55 of the inner lid liner 42. In an embodiment, the lid lock 52 is movable, e.g., rotatable about an axis relative to the lid housing 40 and the inner lid liner 42, to selectively apply pressure to move the sealing surface 46 into engagement with the cooking vessel 32, thereby forming a pressurized airtight seal therebetween. However, in other embodiments, it should be understood that closing the lid 24 relative to the base 22 may form a pressurized airtight press-fit connection between the sealing surface 46 and / or the cooking vessel 32.

[0053] Regardless of whether the lid lock 52 needs to be rotated to form a pressurized airtight seal, the lid lock 52 may operate as a locking mechanism that holds or locks the lid 24 in a closed position relative to the base 22. For example, as Figures 5 to 8As shown, the lid lock 52 includes a first part of a bayonet locking system. By rotating the lid lock 52, one or more engaging members 56 formed on the lid lock 52 ( Figures 5 to 7 ) abut or engage with one or more engaging members 58 ( Figure 8 ) of a complementary second part of the bayonet locking system extending from the upper part of the housing 26 to limit the movement of the sealing surface 46 away from the cooking vessel 32 in response to an increase in pressure within the heated volume. In other embodiments where a pressure-tight seal is formed when the lid 24 is closed relative to the base 22, a locking mechanism different from the lid lock 52 can be used to maintain the sealing engagement of the sealing surface 46 with the cooking vessel 32 when a pressurized environment is created.

[0054] At least a portion of the lid lock 52 or a portion connected to and extending from the lid lock can be accessible on the outer surface of the cooking system 20 for user manipulation to selectively lock the lid 24 to the base 22, thereby forming and / or maintaining a pressure-tight heated volume (to be described in more detail below) defined between the inner surface 54 of the inner lid liner 42 and the cooking chamber 34 of the cooking vessel 32. In the non-limiting embodiment best shown in Figure 1 and Figures 5 to 9 , the lid lock 52 includes an outwardly extending protrusion, also referred to herein as a mode selector, which is disposed within an opening 62, such as a slot, formed in the outer surface of the lid housing 40. In such embodiments, the user can translate the mode selector 60 within the opening 62 between a first position and a second position to switch the lid lock 52 between a locked configuration and an unlocked configuration. Although the inner lid liner 42 is described herein as being fixed and the lid lock 52 is described as being movable relative to the inner lid liner 42, embodiments in which the inner lid liner 42 is coupled to the lid lock 52 or formed as an integral body with the lid lock 52 such that both the inner lid liner 42 and the lid lock 52 are movably consistent relative to the lid housing 40 are also within the scope of the present disclosure.

[0055] Now referring to Figure 1 and Figures 10A to 11B , the lid 24 can additionally include a pressure release mechanism 64, such as a vent or valve. In embodiments where the movement of the lid 24 is restricted to maintain a pressure-tight seal, the pressure release mechanism 64 can be formed in the fixed inner lid liner 42, for example, in the upper surface or side surface or within the inner lid liner 42. However, it should be understood that in embodiments where the inner lid liner 42 is rotatable about an axis relative to the lid housing 40, the pressure release mechanism 64 coupled to the inner lid liner 42 can be adapted to be coupled to the inner lid liner 42 only when in the sealed position or alternatively move with the inner lid liner 42.

[0056] The pressure release mechanism 64 can be configured to automatically open to release the air therein when the pressure within the heating volume formed between the inner lid liner 42 and the cooking vessel 32 exceeds a predetermined threshold during the operation of the pressure cooking operation of the cooking system 20 in the first cooking mode, for example. Alternatively or additionally, the pressure release mechanism 64 can be manually operated, for example, rotatable about a vertically oriented axis to release air or fluid from the heating volume. Figures 10A to 11B An example of a manually operable pressure release mechanism 64 is shown. In the illustrated non-limiting embodiment, a connector 66, such as a knob, operably coupled to the movable portion 68 of the pressure release mechanism 64 is disposed at the outer surface of the lid 24 for use by an operator. When the connector 66 (such as a knob) is rotated between a first open position ( Figure 10A ) and a second closed position ( Figure 10B ), the movable portion 68 (such as a valve stem) is configured to rotate and / or translate to selectively seal or expose an opening formed in the inner lid liner 42 that is in fluid communication with the interior of the cooking vessel 32.

[0057] The cooking system 20 includes at least one heating element for transferring heat to the heating volume during one or more of the plurality of cooking modes of the cooking system 20. In the illustrated non-limiting embodiment, the first heating element 70 or upper heating element is generally located at or above the upper extent of the cooking vessel 32, such as near the center of the interior of the cooking vessel 32 or the cooking chamber 34. As shown, at least one first heating element 70 is mounted within the lid 24 (also referred to as a lid heating element) and thus is entirely located outside the cooking vessel 32 and vertically offset from its upper extent. In the illustrated non-limiting embodiment, the first heating element 70 is disposed within the interior 72 of the inner lid liner 42, such as at a location offset from the inner surface 54 of the inner lid liner 42. In the illustrated non-limiting embodiment, a second heating element 74 or lower heating element or base heating element is also provided within the housing 26, generally near the bottom 76 of the cooking vessel 32. However, it should be understood that embodiments are also contemplated herein where the heating elements are disposed at other locations within the base 22 and / or the lid 24.

[0058] At least one first heating element 70 and a second heating element 74 are capable of any suitable type of heat generation. For example, the first heating element 70 and the second heating element 74 configured to heat the cooking vessel 32 or one or more food items located within the cooking chamber 34 of the cooking vessel 32 via conduction, convection, radiation, and induction are all within the scope of the present disclosure. In the illustrated non-limiting embodiment, the first heating element 70 can be used to cook food within the cooking vessel 32 via a non-contact cooking operation. As used herein, the term "non-contact cooking operation" includes any cooking operation in which the heating element or heat source is arranged such that it does not directly or indirectly contact the food item, such as, but not limited to, convection and radiation heating. In such embodiments, the cooking system 20 further includes an air moving mechanism 78, such as a fan, which can be used to circulate air within the cooking volume. The air is heated as it flows along its circulation path, such as by flowing over a portion of at least one first heating element 70. In such embodiments, the first heating element 70 can be used to perform a convection heating operation. A convection heating operation can generally also be referred to as a "dry cooking operation" and includes any cooking mode that creates a "dry cooking environment" within the container, such as, but not limited to, air frying, grilling, baking / roasting, and dehydration. To create a dry cooking environment, air and moisture are actively expelled or vented from the cooking enclosure to the exterior of the cooking system 20, thereby maintaining a minimum humidity level within the container. The temperatures associated with the various exemplary but non-limiting convection / non-contact / dry cooking modes are between approximately 100°F and 475°F. For example, the temperature associated with an air frying operation can be between approximately 300°F, the temperature associated with a baking operation can be between approximately 250°F and approximately 400°F, the temperature associated with a dehydration operation can be between approximately 100°F and approximately 200°F, and a grilling operation can be performed at a temperature of approximately 450°F. However, the temperatures provided herein are only intended as examples, and it should be understood that any of the cooking modes described herein can be performed at other temperatures.

[0059] In the illustrated non-limiting embodiment, the air moving mechanism 78 is disposed within the interior 72 of the inner lid liner 42, downstream of the first heating element 70 with respect to the circulation path of the air. The air moving mechanism 78 is driven by a motor 80 having a separate cooling mechanism coupled thereto. In Figure 12In the embodiment best shown, the motor 80 is disposed on the side of the inner lid liner 42 opposite the air moving mechanism 78. Accordingly, the motor shaft 82 of the motor 80 extends through an opening 84 formed in the inner lid liner 42. In an embodiment, a sealing device, such as a gasket 86, is positioned between the motor shaft 82 and the inner lid liner 42 to minimize or eliminate friction of the motor shaft 82 during rotation while maintaining a pressure-tight seal with the inner lid liner 42. In an embodiment, the gasket 86 is designed to deflect in response to pressure. In such embodiments, no contact is formed between the motor shaft 82 and the gasket 86 when the heating volume is not pressurized, such as during an air frying operation in which the motor shaft 82 rotates about its axis. Thus, when the heating volume is not pressurized, the motor shaft 82 is configured to rotate freely, such that there is no friction with the gasket 86. Additionally, the motor 80 is not configured to operate when the heating volume is pressurized. Accordingly, in response to pressure within the heating volume, the gasket 86 will deflect to form a retention feature that forms an airtight seal with the motor shaft 82, thereby allowing pressure to be formed within the heating volume.

[0060] In an embodiment, the second heating element 74 can be used to cook food within the cooking container 32 via a contact cooking operation. As used herein, the term “contact cooking operation” includes cooking operations that transfer heat via direct or indirect contact between a heating element or heat source and the food product, such as but not limited to conduction cooking. Induction cooking via the lower heating element or second heating element 74 is also contemplated herein. It should be understood that embodiments in which the first heating element 70 can be used to perform a contact cooking operation and embodiments in which the second heating element 74 can be used to perform a non-contact cooking operation are also within the scope of the present disclosure. Non-contact or conduction cooking operations are generally referred to as “wet cooking” operations, such as but not limited to pressure cooking, steam cooking, slow cooking, searing, and sautéing. To create a wet cooking environment, most of the moisture within the container, i.e., the liquid added to the container or the moisture released from the food within the container, is retained within the container while cooking the food. Although during a conduction cooking operation, a minimal amount of air entrained with moisture can be expelled from the system, such air is expelled passively from the cooking enclosure. As used herein, pressure cooking will allow cooking in a pressurized environment of 40 kPa or above (range of 40 kPa to 90 kPa).

[0061] In addition, in embodiments including a first heating element 70 and a second heating element 74, it should be understood that the first heating element 70 and the second heating element 74 can be operated independently or in combination to apply one or more predetermined power settings to cook a food product within the cooking vessel 32. In operation, the first heating element 70 and the second heating element 74 are capable of cooking food independently of the loading of the food. In other words, the first heating element 70 and the second heating element 74 are capable of cooking food independently of the amount of food within the cooking vessel 32. Cooking operations that can be performed by the cooking system 20 include, but are not limited to, pressure cooking, steam cooking, slow cooking, searing, pan-frying, air frying, grilling, baking / roasting, dehydrating, and barbecuing.

[0062] Reference Figures 4 to 6 , the lid 24 includes a heater / fan cover 90 that protects the user from the first heating element 70 and the air moving mechanism 78, and protects the first heating element 70 and the air moving mechanism 78 from the area of the cooking system 20 where food is being cooked. In the illustrated non-limiting embodiment, the cover 90 is mounted within the lid 24, for example adjacent to the first heating element 70 with respect to the air flow and more specifically upstream of the first heating element. The cover 90 can be sized to substantially overlap the entire surface of the first heating element 70 facing the cooking volume, and thus protect the entire surface. In an embodiment, the profile of the cover 90 is generally complementary to the shape of the first heating element 70 to protect the surface of the first heating element 70 that is closest to or faces the cooking chamber 34. However, in other embodiments, the profile of the cover 90 can be complementary to the interior of the lid 24.

[0063] As Figure 5 and Figure 6 best shown in, the cover 90 generally includes a body formed of any suitable heat-resistant material. The body of the cover 90 has a plurality of openings 92 formed therein to allow the hot air circulating within the cooking chamber 34 of the cooking vessel 32 to pass therethrough. In the illustrated non-limiting embodiment, the cover 90 has a nano-ceramic coating and is mounted via any suitable mounting mechanism, such as via one or more fasteners, and can be removably or permanently disposed therein. Thus, when the lid 24 is in the closed position, the cover 90 is generally disposed above the first open end of the cooking vessel 32.

[0064] To prevent the pressure within the heating volume from increasing due to temperature rise during non-pressurized cooking operations, the cooking system 20 includes at least one vent for fluidly connecting the heating volume and thus the interior of the cooking vessel 32 or the cooking chamber 34 to the ambient atmosphere outside the cooking system 20. Although one or more vents are shown and described herein as being formed in a portion of the lid 24, it should be understood that vents disposed at another suitable location of the cooking system 20 are within the scope of the present disclosure.

[0065] As Figures 16A to 17C and Figure 19 Best shown, cooking system 20 includes at least one inlet vent 100 and at least one outlet vent 102, and fluid is configured to flow into the heating volume through the inlet vent, and the fluid is discharged from the heating volume through the outlet vent. In an embodiment, each of the at least one inlet vent 100 and the outlet vent 102 can be used to control the flow rate through the inner lid lining 42 and into or out of the heating volume. As Figure 19 Best shown therein, the inlet vent 100 and the outlet vent 102 each include an opening 103, and the opening has an inlet end and an outlet end that are respectively associated with or defined by the lid housing 40 and the inner lid lining 42. For example, the inlet end of the opening 103 of the inlet vent 100 is formed in the lid housing 40, and the outlet end of the opening 103 of the inlet vent 100 is located at the inner lid lining 42. Similarly, the inlet end of the opening 103 of the outlet vent 102 is arranged at the inner lid lining 42, and the outlet end of the opening 103 of the outlet vent 102 is formed in the lid housing 40. Thus, each of the openings 103 defines a fluid flow path that extends between the ambient atmosphere around the outside of the lid 24 and the atmosphere inside the interior 72 of the inner lid lining 42. In an embodiment, a conduit 105 can extend between the lid housing 40 and the inner lid lining 42 to define one or more boundaries of the respective fluid flow paths of the inlet vent 100 and the outlet vent 102. However, in other embodiments, the portion of the fluid flow path that extends between the interior of the lid housing 40 and the outer surface 55 of the inner lid lining 42 can be unbounded. In such embodiments, a pressure difference generated, for example, by the operation of the air moving mechanism 78 may be sufficient to move the flow between the inlet end and the outlet end of the fluid flow path in each of the inlet vent 100 and the outlet vent 102, respectively. In yet another embodiment, the outer surface 55 of the inner lid lining 42 can directly abut the surface of the lid housing 40 at the inlet end and the outlet end of the opening 103. Thus, the flows through the inlet end and the outlet end of each opening 103 can be aligned with and directly positioned relative to each other such that the fluid flow is directly transferred between the body of the lid housing and the body of the inner lid lining 42.

[0066] Referring again to Figure 3 , the motor 80 can be arranged within a motor cavity 81 that is isolated from the remainder of the interior 44 of the lid 24. As shown, a motor cavity vent 104 that is in fluid communication with the motor cavity 81 can be formed in the lid 24. Air is configured to flow through the motor cavity 81 to cool the motor 80. In an embodiment, another air moving device 83 (see Figure 4 ) is positioned within the motor cavity 81. This air moving device 83 can be driven by the motor 81 and can be used to facilitate the entry and exit of the cooling flow into and out of the motor cavity 81.

[0067] One or more of at least one inlet vent 100 and outlet vent 102 may be adjustable to control the amount of fluid, such as air, provided to or discharged from the heated volume. In an embodiment, each of at least one inlet vent 100 and at least one outlet vent 102 includes an element 106, such as a flap, a slant plate, or another mechanism, for example, that is movable to cover or expose at least a portion of the opening 103 of the inlet vent 100 and outlet vent 102, respectively. At least one inlet vent 100 and the associated movable element 106 may be regarded as a first ventilation system, and at least one outlet vent 102 and the associated movable element 106 may be regarded as a second ventilation system.

[0068] In Figure 13 and Figure 14 In the illustrated embodiment, the movable element 106 is a flap or door disposed at the outer periphery of the inner lid lining 42 and is movable vertically into and out of contact with the opening 103. Referring again to Figures 5 to 6 and Figures 15 to 17C , the movable element 106 may alternatively be disposed inside the inner lid lining 42, adjacent the outlet end of the opening 103 of the inlet vent 100 and the inlet end of the opening 103 of the outlet vent 102. In such embodiments, when the cooking vessel 32 is not pressurized, the movable element 106 is in a first position, at least partially separated from the opening 103. For example, as shown in Figure 15 , during an air frying operation, at least a portion of the movable element 106 is in a vertically lowered position offset from the opening 103 such that air and steam flow freely through the opening 103. However, once the pressure within the heated volume increases and exceeds a threshold, the pressure may be configured to act on the movable element 106 and move the movable element. The force exerted by the pressure applied to the movable element 106 may move the element to a second position such that the movable element 106 blocks or seals the opening 103. Thus, when the movable element 106 is in the second position, such as during a pressure cooking operation, the movable element 106 seals the opening 103, thereby allowing the pressure within the cooking vessel 32 to increase. However, it should be understood that embodiments including a movable element 106 having another configuration and embodiments in which the movable element 106 moves in a different manner are also within the scope of the present disclosure.

[0069] In an embodiment, when the movable element 106 moves relative to the housing 26 or the lid 24, a portion of the movable element 106 remains directly adjacent the opening 103. For example, the movable element 106 may have a first end 108 that remains substantially fixed relative to adjacent the opening 103 and a second end 110 that is configured to move relative to the opening 103 to expose at least a portion of the opening 103 to allow fluid to flow therethrough. Referring again toFigures 16A to 17C , in an embodiment, the second end 110 of the movable element 106 is configured to pivot or rotate relative to the opening 103. However, other types of movement are also contemplated herein, such as translation of the movable element 106.

[0070] In the illustrated non-limiting embodiment, the movable element 106 is configured to rotate about an axis generally parallel to the axis of rotation of the air moving mechanism 78. In such embodiments, the movable second end 110 may be configured to rotate inwardly toward the center of the lid 24. Accordingly, the flow path defined between the opening 103 and the rotating movable element 106 increases with respect to the flow direction relative to the vents 100, 102. For example, in an embodiment where the airflow within the air moving mechanism 78 and thus the interior of the inner lid liner 42 rotates in a clockwise direction, the downstream or trailing end of the movable element 106 associated with the inlet vent 100 rotates inwardly. Accordingly, the portion of the opening 103 adjacent the trailing end of the movable element 106 has a greater airflow capacity than the portion of the opening 103 adjacent the leading end of the movable element 106. Similarly, the upstream or leading end of the movable element 106 associated with the outlet vent 102 may be configured to rotate inwardly. Accordingly, the portion of the opening 103 adjacent the leading end of the movable element 106 has a greater airflow capacity than the portion of the opening 103 adjacent the trailing end of the movable element 106.

[0071] In an embodiment, the position of the movable element 106 relative to the opening 103 is adjustable to control the flow through one or both of the inlet vent 100 and the outlet vent 102 in response to a selected mode or cooking operation of the cooking system 20. For example, during a first cooking operation, such as an air frying operation, the inlet vent 100 may be partially or fully opened such that fluid can flow through the opening 103 into the heating volume (see Figure 5 , Figure 16A and Figure 17A ). Additionally, the outlet vent 102 may also be at least partially or fully opened to allow air to exit the cooking vessel 32, thereby preventing the pressure within the heating volume from increasing in response to the airflow being drawn into the heating volume and the operation of the first heating element 70. Now referring to Figure 6 , Figure 16B , Figure 17B , during a second cooking operation, such as a pressure cooking operation, the opening 103 of both the inlet vent 100 and the outlet vent 102 may be sealed or substantially sealed to block air from flowing into and out of the heating volume. In such embodiments, a high-pressure cooking environment can be achieved where the pressure level reaches and / or exceeds 40 kPa. Similarly, in Figure 16C and Figure 17CIn the embodiment best shown, during the third operating mode of the cooking system 20, such as during the combined pressure cooking and air frying mode, the inlet vent 100 may be partially or fully opened and the outlet vent 102 may be sealed.

[0072] In an embodiment, the lid lock 52 is used to adjust the position of the movable element 106 of at least one of the inlet vent 100 and the outlet vent 102 to control the flow therethrough. Thus, the user can switch the lid lock 52 between a first configuration and a second configuration to selectively seal one or more of the inlet vents 100 and the outlet vent 102. For example, when the mode selector 60 is adjacent to or in contact with the first side of the opening 62 ( Figure 5 , Figure 16A ) and thus the lid lock 52 is in the first configuration, at least one of the inlet vent 100 and the outlet vent 102 may be opened such that the heating volume is not sealed. Similarly, when the mode selector 60 is arranged adjacent to or in contact with the second opposite side of the opening 62 ( Figure 6 , Figure 16B ) and thus the lid lock 52 is in the second configuration, both the inlet vent 100 and the outlet vent 102 may be sealed and thus pressure may be formed within the heating volume. It should be understood that this movement of the mode selector 60 driving the lid lock 52 to rotate within the opening 62 of the lid housing 40 is only an example, and any suitable configuration of the lid lock 52 that allows the user to manipulate the sealing surface 46 to selectively form a pressure-tight seal with the housing 26 or the cooking vessel 32 is within the scope of the present disclosure.

[0073] In an embodiment, the inner surface 53 of the lid lock 52 may include ramp-like features (not shown) configured to cooperate with a biasing plunger 112 for mounting a movable element 106 to a portion of an inner lid liner 42, for example, adjacent a respective opening 103 of the lid 24. As the mode selector 60 rotates within the slot, the ramp-like features will engage the plunger 112 and apply an increasing force thereto opposite to its bias. This force will cause the plunger and thus the movable element 106 to move, for example, in a direction away from the opening 103. Movement of the mode selector 60 in the opposite direction will disengage the ramp-like features from the plunger 112, and the biasing force acting on the plunger 112 will move the plunger 112 back to the intermediate position. In an embodiment, in the intermediate position, the movable element 106 is positioned directly adjacent the opening 103 to block airflow therethrough. Although the engagement of the ramp-like features and the plunger 112 is described as causing the element 106 to move away from the opening 103, it should be understood that embodiments are also contemplated herein where the engagement of the ramp-like features and the plunger 112 causes the element 106 to move towards the opening 103 and the bias of the plunger 112 causes the element 106 to move away from the opening 103. Further, it should be understood that the cooperation between the lid lock 52 and the movable element 106 as described herein is intended to be merely exemplary, and any suitable mechanism for regulating the configuration of at least one vent is within the scope of the present disclosure.

[0074] Although the configuration of the inlet vent 100 and the outlet vent 102 has been described above as depending on the cooking operation, in other embodiments, the vents 100, 102 may alternatively or additionally be adjusted in response to feedback from one or more sensors disposed within the cooking volume. For example, the temperature of a heating element or within the cooking volume may be monitored by a sensor and / or used to control the position of the movable element 106.

[0075] Referring again to Figure 1 、 Figure 4 and Figure 6 ,the control panel or user interface 120 of the cooking system 20 is positioned adjacent one or more sides of the housing 26 or the lid 24, such as the front of the housing 26. The control panel 120 includes one or more inputs 122 associated with energizing one or more heating elements (e.g., the first heating element 70, the second heating element 74) of the cooking system 20 by selecting and / or initiating various operating modes of the cooking system 20. One or more of the inputs 122 may include a light or other indicator to indicate to the user that the corresponding input has been selected. The control panel 120 may additionally include a display 124 separate from and associated with at least one of the inputs 122.

[0076] As Figure 18As shown, the control system 126 of the cooking system 20 includes a controller 128 or processor that is configured to control the operation of the first heating element 70, the second heating element 74, and the air moving mechanism 78 (including the motor 80 and the associated fan), and in some embodiments is configured to execute stored heating operation procedures. The controller 128 is operably coupled to the control panel 120, the first heating element 70, the second heating element 74, the air moving mechanism 78, and in some embodiments is operably coupled to the movable element 106 to control the fluid flow through the inlet vent 100 and the outlet vent 102. Additionally, in an embodiment, one or more sensors S for monitoring one or more parameters associated with the operation of the first heating element 70, the second heating element 74 (such as temperature, pressure, lid configuration, etc.) may be arranged to communicate with the controller 128. It should be understood that the sensor S may be the same as or alternatively different from the sensor that provides feedback to control the fluid flow through the inlet vent 100 and / or the outlet vent 102. In an embodiment, a first temperature sensor is located within the lid 24 adjacent to the first heating element 70, and a second temperature sensor extends from the bottom surface of the liner 28 adjacent to the second heating element 74. In such embodiments, the first temperature sensor may be used, for example, to monitor the temperature when the lid 24 is closed and the first temperature sensor S is arranged to be in fluid communication with the hollow interior 30 of the cooking system 20. The first temperature sensor may be used to monitor the temperature in this manner either alone or in combination with the second temperature sensor.

[0077] As previously described, the cooking system 20 is capable of performing a plurality of cooking operations including convection and conduction cooking operations. In such embodiments, the cooking operations include, but are not limited to, air frying, pressure cooking, grilling, baking / roasting, dehydrating, slow cooking, steaming, searing, stir-frying, and / or any combination thereof. To perform a cooking operation that includes a combination of multiple types of cooking modes, it is not necessary to remove the food from the cooking vessel 32 when the cooking system 20 transitions between a first mode (such as a pressure cooking mode) and a second mode (such as an air frying mode).

[0078] At least one input 122 can be used to select a mode or a cooking operation of the cooking system 20. In an embodiment, the functionality of the control system 126 and thus the inputs available to the user can vary in response to the position of the mode selector 60 of the lid lock 52 and / or in response to the configuration of one or more inlet vents 100 and outlet vents 102, which can be controlled by the mode selector 60. For example, when the mode selector 60 is in a first position associated with a first cooking mode (e.g., conduction cooking mode), one or more inputs 122 of the control panel 120 can be activated, and when the mode selector 60 is in a second position associated with a second cooking mode (e.g., convection cooking mode), one or more different inputs can be activated. Additionally, when the mode selector 60 is in a third position, which is set between the first position and the second position and is associated with a third cooking mode such as a combination cooking mode, another set of different inputs can be activated. In an embodiment, one or more sensors, such as reed switches, can be mounted to the lid lock 52 to indicate the position of the lid lock 52 to the controller 128, and in response, the corresponding portion of the user interface 120 will be powered on for the user to select.

[0079] As previously described, the cooking system 20 can operate in a cooking mode using conduction cooking. In the conduction cooking mode, the cooking system 20 can perform a pressure cooking operation. In such embodiments, the lid lock 52 is secured to the cooking vessel 32 or the housing 26 to form a pressure-tight sealed enclosure with the cooking vessel 32. During operation in the pressure cooker mode, the controller 128 initiates the operation of the second heating element 74, thereby increasing the temperature and thus the pressure within the enclosure formed by the interior of the cooking vessel 32 and the inner lid liner 42. During operation in the pressure cooker mode, the first heating element 70 disposed within the lid 24 is typically not energized. In embodiments where the cooking system 20 can operate in the pressure cooking mode, the liner 28 should be formed of a more rigid material capable of withstanding the pressure that accumulates within the cooking vessel 32.

[0080] As described above, another one of the cooking modes of the cooking system 20 employs convection cooking, such as to perform an air frying operation. When the cooking system 20 is utilized in the air fryer mode, the controller 128 initiates the operation of the first heating element 70 and the air moving mechanism 78 to circulate hot air through the enclosure formed between the cooking vessel 32 and the inner lid liner 42. During operation in the air fryer mode, the second heating element 74 is typically not energized. However, embodiments in which the first heating element 70 is energized are also within the scope of the present disclosure.

[0081] The air moving mechanism 78 draws air upward through the adjacent first heating element 70 and discharges the hot air outwardly toward an air outlet (not shown and which in the exemplary embodiment actually surrounds the fan). The air outlet deflects the air downwardly toward the side of the cooking vessel 32. The air travels downwardly through the annulus 130 formed between the cooking vessel 32 and the basket 36a until it is deflected from the bottom of the cooking vessel 32 and drawn by the air moving mechanism 78 toward the end of the air diffuser 36b and the basket 36a having the orifice pattern. The hot air flows over and between the vanes of the air diffuser 36b, which causes the hot air to have a swirling motion, thereby creating a vortex as the air is drawn into the interior of the basket 36a through the orifices by the air moving mechanism 78. After passing through the interior of the basket 36a, the air is drawn back through the first heating element 70 and into the air moving mechanism 78 for further circulation.

[0082] As the air is circulated through the cooking vessel 32, particularly the basket 36a, the hot air cooks the food disposed therein and forms a crispy outer layer due to the Maillard effect. In an embodiment, a liquid such as oil or fat is contained within the housing, such as at the bottom of the cooking vessel 32. The liquid can be added to the cooking vessel 32 prior to operating in the air frying mode or alternatively can be generated as a residual material when the hot air passes over the food within the cooking vessel 32. In an embodiment where the liquid is disposed at the bottom of the cooking vessel 32, a portion of the liquid is entrained by the air stream and heated as the air is circulated through the cooking chamber 34 of the cooking vessel 32.

[0083] During operation in any of the cooking modes of the cooking system 20, the controller 128 initiates operation of at least one of the first heating element 70 and the second heating element 74, resulting in an increase in temperature within the cooking vessel 32. As previously described, the cooking system 20 can include one or more temperature sensors S for monitoring conditions within the cooking chamber 34. Also as previously described, the first temperature sensor can be disposed near one of the first heating element 70, the second heating element 74, and the second temperature sensor can be disposed near one of the heating elements or adjacent to the cooking vessel 32 to measure its temperature. After detecting that the temperature adjacent the first heating element 70, the second heating element 74, or within or at the cooking vessel 32 is equal to or exceeds a predetermined threshold, the controller 128 can de-energize the first heating element 70, the second heating element 74 until the temperature returns to an acceptable level.

[0084] The cooking system 20 may alternatively be configured to operate in another or third cooking mode that serves as a combination of two or more cooking modes. In the combined cooking mode, the cooking system 20 is configured to perform a first cooking operation and a second cooking operation in sequence and in response to a single input provided by a user. In an embodiment, during the first cooking operation of the combined cooking mode, a conduction cooking operation is performed, and during the second cooking operation of the combined cooking mode, a convection cooking operation is performed. Additionally, the first cooking operation may be a steam, slow, or pressure cooking operation, and the second cooking operation may be an air frying operation. In such embodiments, the controller 128 may execute a stored sequence in which the second heating element 74 is operated during a first portion of the sequence to perform the first cooking operation, and the first heating element 70 and the air moving mechanism 78 are operated during a second portion of the sequence to perform the second cooking operation. For example, in the combined mode, a food item such as chicken may be steam, slow, or pressure cooked via the operation of the second heating element 74. Then, the first heating element 70 and the air moving mechanism 78 may be operated to air fry the chicken to obtain a crispy outer layer. However, the embodiments described herein are only intended as examples, and any sequence of operations that combines both the first heating element 70 and the second heating element 74 is covered herein. When operating in a combination of two or more cooking modes, there is no need to remove the food from the hollow interior 30, or more specifically from the container 32, during such a transition.

[0085] As previously described, the cooking system 20 includes a plurality of temperature sensors that may be used to monitor the temperature within the cooking chamber 34. In Figure 4 the non-limiting embodiment shown, the cooking system 20 is shown as having two temperature sensors S1, S2; however, it should be understood that embodiments having more than two temperature sensors are also within the scope of the present disclosure. Additionally, although the temperature sensors S1, S2 are shown as being generally disposed at the same location relative to the cooking system 20, such as within a shared housing, in other embodiments, the temperature sensors S1, S2 may be located remotely from each other. These sensors S1, S2 may be attached to the lid 24 and / or the housing 26 (or even the container 32) to sense the temperature within the heating volume defined by the container 32 and the inner lid liner 42.

[0086] In an embodiment, one or more of the plurality of temperature sensors are negative temperature coefficient (NTC) temperature sensors. Some NTC temperature sensors are designed to operate more precisely at lower temperatures, such as between approximately 180°F - 245°F (approximately 80°C - 118°C), while other NCT temperature sensors can be designed to operate more precisely at higher temperatures, such as between approximately 245°F - 450°F (approximately 118°C - 232°C). In an embodiment, the cooking system 20 includes at least a first temperature sensor S1 (referred to herein as the "lower temperature sensor") that is more suitable for monitoring lower temperatures and a second temperature sensor S2 (referred to herein as the "higher temperature sensor") that is more suitable for monitoring higher temperatures. The lower temperature sensor S1 can be adapted to detect the temperature within the cooking chamber 34 during conduction or contact cooking operations. Similarly, the higher temperature sensor S2 can be suitable for detecting the temperature within the cooking chamber 34 during convection or non-contact cooking operations.

[0087] During a combination cooking mode, the transition between a first cooking operation and a second cooking operation can occur automatically in response to a temperature detected by at least one of the lower temperature sensor S1 and the higher temperature sensor S2. In an embodiment, when the operation of the cooking system 20 is initiated in a combination cooking mode, both the lower temperature sensor S1 and the higher temperature sensor S2 are operable and transmit signals indicative of the sensed temperature to the controller 128. However, the controller 128 will select which signals to read and / or rely on based on the sensed temperature when compared to a predetermined threshold associated with the sensors. For example, if the sensed temperature measured by the lower temperature sensor S1 is below, for example, 90°C, the controller will read the signal provided by the lower temperature sensor. However, when the temperature sensed by the lower sensor S1 reaches or exceeds 90°C, the controller 128 will switch from reading the signal provided by the lower temperature sensor S1 to the signal provided by the higher temperature sensor S2. Similarly, if after switching to the higher temperature sensor S2, the sensed temperature measured by the higher temperature sensor S2 remains above, for example, 90°C, the controller will continue to read the signal provided by the higher temperature sensor S2. However, when the temperature sensed by the higher temperature sensor S2 drops to the threshold of 90°C or below, the controller 128 can switch from reading the signal provided by the higher temperature sensor S2 to the signal of the lower temperature sensor S1. The thresholds provided herein are intended to be merely examples. The "switching" or threshold temperature can be within any desired range, such as 80°C - 130°C, 85°C - 125°C, 90°C - 120°C, or any range of low and high values between 80°C - 130°C.

[0088] One or more temperature sensors S of the cooking system 20 may additionally be used to indicate to the controller 128 when to transition from a first cooking operation of the combination cooking mode to a second cooking operation. In an embodiment, the controller 128 may be configured to transition the operation of the cooking system 20 from the first cooking operation to the second cooking operation in response to reaching a predetermined threshold temperature associated with one of the lower temperature sensor S1 and the higher temperature sensor S2 (e.g., but not limited to the temperatures discussed above). For example, the threshold temperature associated with the lower temperature sensor S2 may be related to the temperature required for convective cooking within the cooking chamber 34. When the threshold temperature is reached, the controller 128 may automatically switch from conductive cooking via the lower heating element or the second heating element 74 to convective cooking via the upper heating element or the first heating element 70. In fact, after receiving a signal or identifying a condition indicating that the controller 128 will transition the cooking system 20 to the next cooking operation, the controller 128 will de-energize the second heating element 74 and will energize the first heating element 70 and the air moving mechanism 78. When transitioning to the second cooking operation, the same or different sensors as those used to monitor the temperature during the first cooking operation may be used to monitor the temperature in the cooking chamber 34. If different, then as discussed above, the switching of the cooking mode may occur simultaneously with the switching of the temperature sensor (S1 or S2) being read. In other words, reaching the sensed threshold temperature (e.g., but not limited to the threshold temperature within the above range) may signal the controller 128 to automatically switch only the temperature sensor S1 or S2 to be read, the cooking mode, or both the temperature sensor S1 or S2 to be read and the cooking mode to be performed.

[0089] All references cited herein, including publications, patent applications, and patents, are hereby incorporated by reference as if each reference were individually and specifically indicated to be incorporated by reference and set forth in its entirety herein.

[0090] Unless otherwise indicated herein or clearly contradicted by context, the terms "a", "the", and similar referents used in the context of describing the present disclosure (especially in the context of the appended claims) shall be construed to cover both the singular and the plural. The terms "comprising", "having", "including", and "containing" shall be understood as open-ended terms (i.e., meaning "including but not limited to") unless otherwise noted. Recitation of ranges of values herein is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, and each separate value is incorporated into the specification as if it were individually recited herein. Unless otherwise indicated herein or otherwise clearly contradicted by context, all methods described herein may be performed in any suitable order. The use of any and all examples, or exemplary language (e.g., "such as") provided herein is merely intended to better illustrate the disclosure and does not pose a limitation on the scope of the disclosure. Any language in the specification should not be construed as indicating any non-claimed element as essential to the practice of the disclosure.

[0091] Exemplary embodiments of the disclosure are described herein, including the best mode known to the inventors for carrying out the disclosure. Variations of these embodiments will become apparent to those of ordinary skill in the art upon reading the foregoing description. The inventors expect those of ordinary skill in the art to employ such variations as appropriate, and the inventors anticipate the disclosure being practiced otherwise than as specifically described herein. Accordingly, the disclosure includes all modifications and equivalents of the subject matter of the appended claims as permitted by applicable law. In addition, unless otherwise indicated herein or otherwise clearly contradicted by context, the disclosure covers any combination of the elements described above in all possible variations thereof.

Claims

1. A cooking system, comprising: a housing that defines a hollow chamber configured to receive food; a controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode, a first temperature sensor configured to monitor a temperature within a first range, the first temperature sensor being operable by the controller to detect the temperature in the hollow chamber during the conduction cooking mode; and a second temperature sensor configured to monitor a temperature within a second range, the second temperature sensor being operable by the controller to detect the temperature in the hollow chamber during the convection cooking mode, at least one vent in the housing for fluidly connecting the hollow chamber to the external environment, the controller being configured to move the at least one vent between an open position and a closed position in response to a temperature detected by one of the first temperature sensor and the second temperature sensor; wherein the controller is configured to: receive an initial user input initiating the conduction cooking mode and automatically switch to the convection cooking mode in response to a temperature sensed by at least one of the first temperature sensor and the second temperature sensor without user action.

2. The cooking system according to claim 1, wherein, The temperature in the hollow chamber during the conduction cooking mode is less than 245°F.

3. The cooking system according to claim 1, wherein, The temperature in the hollow chamber during the convection cooking mode is greater than 245°F.

4. The cooking system according to claim 1, wherein, Both the first temperature sensor and the second temperature sensor are negative temperature coefficient temperature sensors.

5. The cooking system according to claim 4, wherein, The first temperature sensor is capable of monitoring a temperature between 180°F and 245°F.

6. The cooking system according to claim 4, wherein, The second temperature sensor is capable of monitoring a temperature between 245°F and 450°F.

7. The cooking system according to claim 1, wherein, The controller is configured to switch between operation of the first temperature sensor and the second temperature sensor in response to detecting that the temperature in the hollow chamber is equal to a predetermined threshold associated with the first temperature sensor.

8. The cooking system according to claim 1, wherein, The initial user input is selecting a combination cooking mode.

9. A cooking system, comprising: a housing that defines a hollow chamber configured to receive food; a controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode; at least one temperature sensor, the at least one temperature sensor being operable by the controller to detect the temperature in the hollow chamber, and at least one vent in the housing and capable of moving between an open position and a closed position; wherein the controller is configured to: receive an initial user input initiating at least one of the conduction cooking mode and the convection cooking mode and switch to the other of the conduction cooking mode and the convection cooking mode in response to the temperature in the hollow chamber detected by the at least one temperature sensor without user action.

10. The cooking system according to claim 9, wherein, The at least one temperature sensor further includes: A first temperature sensor that can be operated by the controller to detect the temperature in the hollow chamber during the conduction cooking mode; and A second temperature sensor that can be operated by the controller to detect the temperature in the hollow chamber during the convection cooking mode.

11. The cooking system according to claim 10, wherein, The controller is configured to switch between the operations of the first temperature sensor and the second temperature sensor in response to the temperature in the hollow chamber detected by the at least one temperature sensor.

12. The cooking system according to claim 10, wherein, The at least one temperature sensor is a negative temperature coefficient temperature sensor.

13. The cooking system according to claim 10, wherein, The first temperature sensor can be used to monitor the temperature between 180°F and 245°F.

14. The cooking system according to claim 10, wherein, The second temperature sensor can be used to monitor the temperature between 245°F and 450°F.

15. The cooking system according to claim 10, wherein, The first temperature sensor is configured to monitor the temperature in a first range, the second temperature sensor is configured to monitor the temperature in a second range, and the second range is different from the first range.

16. A cooking system, comprising: A housing that defines a hollow chamber configured to receive food; A controller configured to operate the cooking system in a plurality of modes including a conduction cooking mode and a convection cooking mode; A first temperature sensor that can be operated by the controller to detect the temperature in the hollow chamber during the conduction cooking mode; A second temperature sensor that can be operated by the controller to detect the temperature in the hollow chamber during the convection cooking mode; And At least one vent in the housing having an open position and a closed position, the controller being configured to move the at least one vent between the open position and the closed position in response to the temperature detected by one of the first temperature sensor and the second temperature sensor; Wherein the controller is configured to receive an initial user input initiating at least one of the conduction cooking mode and the convection cooking mode and automatically switch between the operations of the first temperature sensor and the second temperature sensor without user action.

17. The cooking system according to claim 16, wherein, The first temperature sensor is configured to monitor the temperature in a first range, the second temperature sensor is configured to monitor the temperature in a second range, and the second range is different from the first range.

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