Induction type grill

Abstract

An outdoor cooking grill has a cooking surface and at least one induction coil below the cooking surface. The power supply provides an electric current to at least one induction coil that heats the cooking surface.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of U.S. Provisional Patent Application Serial No. 63 / 413,302 filed on October 5, 2022, and such provisional application is incorporated by reference into this disclosure as if fully set forth herein. Technical Field

[0003] This disclosure relates generally to induction cooking, and more particularly to induction cooking grills. Background Art

[0004] Electric grills based on resistive heating elements are known in the art. These offer an alternative to flame-based grilling, but may lack the ability to cook as quickly or at as high a temperature as desired. Electric grills heat the cooking grate and / or food based on radiant heat transfer. There is little or no additional heat transfer via convection. This, combined with inefficiencies due to heat radiating from the heating element in all directions and the limited power typically available from an outlet or typical batteries, can result in subpar performance.

[0005] What is needed are systems and methods for addressing the above and related problems. Summary of the invention

[0006] The invention of the present disclosure includes, in one aspect thereof, an outdoor cooking grill having a cooking surface; at least one induction coil beneath the cooking surface, and a power supply that provides current to the at least one induction coil that heats the cooking surface.

[0007] In some embodiments, the at least one induction coil includes a plurality of induction coils arranged below the cooking surface. The plurality of induction coils may correspond to a plurality of individually controllable cooking zones on the cooking surface. The grill may include a capacitive food sensor that detects the position of food on the cooking grate.

[0008] In some embodiments, the power supply comprises a DC power source. The power supply may also comprise an AC power source.

[0009] Some embodiments include a shielding layer disposed between the cooking surface and the at least one induction coil.The fan may convey air from at least one of the cooking surface, the at least one induction coil, and the shielding layer to an interior of a cooking chamber containing the cooking surface.

[0010] The grill may further include a microcontroller that controls the operation of the at least one induction coil.

[0011] At least a portion of the cooking surface may be removable for placement of induction compatible cooking utensils.

[0012] The controller may determine the cooking surface temperature by pulse induction using at least one induction coil. In some embodiments, the controller determines the location of the food on the cooking surface by pulse induction using at least one induction coil. In some cases, such a controller activates one of the plurality of induction coils to heat the cooking surface at the location of the food.

[0013] The invention of the present disclosure includes, in another aspect thereof, an outdoor cooking grill having an induction coil supplied with electrical power, a cooking surface in an interior of an outdoor cooking chamber, and a ferrous material proximate the cooking surface that generates heat in response to a magnetic field induced from the induction coil.

[0014] In some embodiments, ferrous materials are included in the cooking surface.The infrared emitter may include ferrous materials.

[0015] Some embodiments further include an air plenum containing a fan that moves air from the electrically powered induction coil into the outdoor cooking chamber.

[0016] The invention of the present disclosure includes, in another aspect thereof, an outdoor cooking grill having a cooking chamber, an iron cooking grate at a bottom of the cooking chamber, a firebox containing a plurality of induction coils, and a controller operable to energize the plurality of induction coils in response to user activation, the induction coils causing heating of the iron cooking grate.

[0017] Some embodiments further include a shielding layer disposed between the iron cooking grate and the plurality of induction coils. The capacitive sensor may be used by the controller to determine the location of the food on the cooking grate, wherein the controller activates a subset of the plurality of induction coils to heat the iron cooking grate beneath the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 is a simplified front cutaway view of a cooking device having a resistive heating element.

[0019] Figure 2 is a simplified front cutaway view of an induction electric grill according to the present disclosure.

[0020] Figure 3 is a simplified front cutaway view of another induction electric grill having a fan according to the present disclosure.

[0021] Figure 4 is a simplified front cutaway view of another induction electric grill with inductive or capacitive grate temperature sensing according to the present disclosure.

[0022] Figure 5 is a simplified front cutaway view of another induction electric grill with inductive or capacitive food position sensing in accordance with the present disclosure.

[0023] Figure 6 is a flow chart of a control method for dynamic zoning of an induction grill based on grate temperature according to the present disclosure.

[0024] Figure 7 is a flow chart of a control method for sensing grate temperature according to the present disclosure.

[0025] Figure 8 is a flow chart of a control method for sensing grate temperature and food position according to aspects of the present disclosure.

[0026] Fig. 9 is a flow chart of a control method for dynamic zoned control based on food location sensing and grate temperature sensing at the food location according to aspects of the present disclosure.

[0027] Fig.10 is a simplified front cutaway view of another induction electric grill having an infrared emitter plate according to the present disclosure.

[0028] Fig.11 is a perspective view of an induction electric grill according to the present disclosure. DETAILED DESCRIPTION

[0029] Now refer to Figure 1 , shows a simplified front cross-sectional view of a cooking device 10 having a resistive heating element that causes energy loss. The electric grill 10 can use the available AC grid power provided to the house to energize one or more resistive heating elements 14, which can be contained in the combustion chamber 12. Examples of commercially available resistive heating elements are sold under the brand name When voltage is applied to the resistor inside the heating element 14, the electrical energy is converted into heat or thermal energy. The temperature at the outer surface of the element 14 increases, and they radiate heat. The radiated heat generated by the heating element 14 provides heat to the cooking surface 18 inside the cooking chamber 16.

[0030] Heat radiates in all directions from the resistive heating element 14. Thus, not only is the cooking surface 18 heated, but also the structures below and beside the heating element 14. A reflector 15 can be used to return some of the heat back toward the cooking surface 18, but as the reflector 15 heats, the efficiency of this operation varies, and some heat is still wasted. Furthermore, reflectors are less effective as they become dirty from use in the environment of a cooking appliance.

[0031] The cooking surface 18 may be an open cooking grate, which may share at least some operating principles with cooking grates used in convection cooking grills. Such grills that generate heat from the combustion of a fuel (such as a gas or charcoal grill) benefit from a variety of heat transfer mechanisms, including both radiative and convective transfer. Electric grills lack the ability to transfer energy into the cooking chamber via convective mass transfer (e.g., combustion products generated in a gas or charcoal grill). This results in longer initial warm-up times for electric grills, longer recovery times, and lower temperatures and heat that can be obtained for cooking inside the cooking chamber.

[0032] Now refer to Fig.11 , showing a perspective view of an induction electric grill 200 according to the present disclosure. The grill 200 may include a cooking chamber 16 having a cover 1102 that can be opened separately. A combustion chamber 1103 may be located immediately below the cooking chamber 1102 and include a heat generating mechanism as described below. The combustion chamber 1103 may be part of a cart 1104 or may be placed on top of the cart 1104. In other embodiments, a bracket or permanent mounting fixture may be used instead of a cart. In some cases, a side rack 1106 or other accessories are provided.

[0033] A control panel 1108 on or near the front of the firebox 1103 and / or cart 1104 may provide a user input mechanism in the form of a control knob 1110, button, or other switch device or device. This enables the user to select operations and programming for the grill 200. Outputs such as temperature, time, or other information may be displayed on a display 1112 that is part of the control panel 1108. Indicator lights and other output mechanisms may also be used.

[0034] Now refer to Figure 2 , a simplified front cross-sectional view of one embodiment of an induction-based electric grill 200 according to the present disclosure is shown. The electric grill system 200 may include one or more induction coils 204 below the cooking grate 18. Three coils 204 are shown, but it should be understood that more or less may be present in some embodiments. The induction coils 204 operate as electromagnets that induce currents within the cooking grate 18 itself. The grate 18 has electrically conductive and magnetic materials and structural properties that produce strong eddy currents when exposed to the alternating electromagnetic field generated by the induction coils 204. In some embodiments, the grate 18 includes an iron-based material or iron-based layer that is heated via induction. Therefore, the induction coils 204 generate an alternating magnetic field within the cooking grate 18, which causes alternating currents or eddy currents to appear in the cooking grate. This results in the direct generation of heat (e.g., so-called ohmic heat) within the cooking grate 18. In case another type of grate, emitter plate or cooking vessel is used, this process of generating heat due to the induced current takes place therein.

[0035] Some embodiments provide a shielding layer 202 for the coil 204 beneath the grate 18. The shielding layer 202 may protect the coil 204 from grease or other cooking byproducts.

[0036] Instead of, or in addition to, grate 18, a griddle and / or an infrared emitter plate, or some combination thereof, may be used. Fig.10 A simplified cross-section of an embodiment of an emitter plate 1002 for use below a cooking grate 18 is provided. Where an emitter plate 1002 is used, such a plate may be heated via an induction coil in place of or in addition to the grate 18. The emitter plate may include an iron-like material or layer that is heated via induction. Such an emitter plate then re-emits the internally generated heat in the infrared range for cooking on a suitable surface, such as the grate 18. While this may result in a loss of efficiency, the use of an emitter plate may provide compensating benefits in terms of the cooking experience relative to a purely electric radiation heating element (e.g., heating element 14) below the cooking grate. In some embodiments, the emitter plate 1002 may replace the shielding layer 202 and have appropriate grease handling or drain channels to protect the coil 204.

[0037] The induction coil 204 may be configured to allow for free induction, making it operable to replace the grilling surface 18 with a different induction-friendly cooking implement, such as an induction-friendly pot, skillet, or skewer.

[0038] Planar or non-planar winding of the induction coil 204 may allow optimization of the alternating electromagnetic field to best induce current in the open grate 18 (or closed grate / pan or infrared emitter plate, or some combination thereof). The design of the coil 204 and grate 18 may allow for different cooking zones or sub-zones (such as concentric smaller zones) to allow optimization of the spatial delivery of available electrical power.

[0039] The shield 202 of the induction coil 204 protects the coil 204 from grease or other food residue generated during the cooking process, as well as from the heat generated by the cooking grate 18 (whether open grate or closed, or replaced by an infrared emitter plate, or some combination thereof). The shield 202 allows the grease to be properly directionally controlled to flow to the appropriate area (such as a drain cup) in a safe manner.

[0040] As noted, the induction-free design of the induction coil 204 allows the open grate 18 or the closed grate / pan or infrared emitter plate (or some combination thereof) to be removed and replaced with an induction-friendly cooking implement (such as a pot or pan). However, it also allows the use of non-traditional induction cooking devices, such as ferrous metal skewers that cook skewered food from the inside out when placed over the induction coil.

[0041] Temperature sensing of the interior of the cooking chamber 16 may be performed via a temperature probe 212 , which can be any temperature probe as known in the art.

[0042] Various embodiments of the induction-based grill of the present disclosure allow for an electrically powered grill or appliance to have enhanced cooking capabilities. Advances include, but are not limited to, allowing the system 200 to fully utilize available electrical power (and by reducing warm-up and recovery times). Power may be provided by an alternating current (AC) source 208 or a direct current (DC) source 206. The AC source 208 may be household outlet power, or a battery system using an inverter. The DC source 206 may include a chemical battery.

[0043] Various embodiments provide for the inductive or capacitive sensing of the position of the food on the cooking grate 18 and / or the temperature of the grate 18, which allows to optimize the utilization of the available electric power. Inductive and capacitive sensing mechanisms can be utilized by any mechanism or method known in the art. The calculations and logic necessary for these methods and other methods of executing the present disclosure can be performed on the controller 210. The controller 210 may include a programmable logic device, such as a microprocessor or a microcontroller. The controller 210 may include one or more integrated circuits with necessary A / D, D / A and supported analog circuits as known in the art. The controller 210 may be powered by an AC source 208 and / or a DC source 206. A user controller for inputting a desired cooking operation (e.g., a knob and a switch device) may be provided. Similarly, a display and an output device for showing temperature, cooking mode and other parameters as known in the art may be provided.

[0044] Now refer to Figure 3 , a simplified front cutaway view of another induction electric grill 300 according to the present disclosure is shown. The electric grill system 300 may include a fan 301. The fan 301 may be selectively operated within the plenum 302 to provide additional control over temperature and cooking operations, as further described below. The fan 301 may be positioned and oriented to enhance convection of the system to produce faster heating and recovery times by harvesting heat lost from the induction coil 204, the shield 202, or the grill / emitter 18. The fan 301 also provides cooling of these components. When in the current configuration or in operation with additional heating elements, the fan 301 also provides the capability for indirect cooking.

[0045] In all embodiments, appropriate control circuitry may be provided to control the induction coil 204 and the fan 301 (if present), while handling user input, inductive or capacitive position sensing of food, temperature sensing of the grate and other locations, and all other functions. In some embodiments, the control circuitry may include a controller 210 or another silicon-based processor. For simplicity, wiring, relays, switches, etc., as known in the art, are not shown.

[0046] like Figure 4 As shown in FIG. 4 , some embodiments of the electric grill system 400 provide additional temperature sensors 402. These can be used to monitor the temperature at many locations (such as, but not limited to, at the cooking grate 18, at the shield 202, or elsewhere). Such temperature sensors 402 can be based on any suitable technology known in the art. The temperature sensors 402 can provide information to the controller 210 and be operated by the controller 210.

[0047] like Figure 5 , some embodiments of the electric grill system 500 provide a food sensing mechanism or sensor array 504 that can be used to detect the presence or location of food 502 on the cooking grate 18 or other cooking surface. Such food sensing sensor arrays 504 may include capacitive and / or inductive sensing mechanisms or sensors. The sensor array 504 may be used as a locator to provide accurate information about where and how much food is on the cooking grate 18. The food sensor array 504 may be operated by the controller 210 and provide its information to the controller 210.

[0048] Particularly in situations where temperature and / or food can be sensed and known to correspond to specific zones of or on the cooking grate 18, the grate 18 may be divided into specific zones. For example, Figure 5 1 shows zones A, B and C for cooking grate 18. Each zone A, B and C corresponds to a separate induction coil 204. These can be activated individually to control or maintain the temperature at a particular zone. In some embodiments, the induction coils can be divided into groups for activation (i.e., they are not necessarily each activated or controlled separately).

[0049] Various control methods may be implemented based on the hardware of the present disclosure. Figure 6A simplified example of a control method is shown in the flowchart of . Logical control, measurements, calculations, etc. can be performed by the controller 210 or another suitable device. The method 600 begins at step 602, where power is sensed at step 604. If the total power available to the device is insufficient, as determined at step 606, low power can be indicated at step 608 and the system can be paused at step 610. On the other hand, if it is determined at step 606 that sufficient power is available, the connection with appropriate sensors, coils, and other hardware can be tested at step 612.

[0050] As shown at logic step 614, in the absence of an appropriate connection, a circuit error may be indicated at step 615 (e.g., via an appropriate display panel or indicator light) and the system may be halted at step 616. If there is a connection as required at step 614, control and operation of the multiple zones may commence. Figure 6 In the embodiment of the present invention, three separate control zones are shown, but it should be understood that there may be more or fewer zones depending on the specific configuration of the cooking system, cooking surface and / or inductive heating system. In addition, each zone may not necessarily have exactly the same control method.

[0051] As shown at step 617, zone control may be initiated and the set point is read along with the grate temperature at step 618. At step 620, it may be determined whether the set point minus the grate temperature divided by the set point is less than 1. If so, the zone power metric for the zone in question is set to zero at step 622. If the set point minus the grate temperature divided by the set point is not less than 1, then the current zone power metric is set to the set point minus the grate temperature divided by the set point.

[0052] With steps 617 through 624 occurring for all zones, the zone powers are calculated at step 630. This includes summing the zone metric power results and then setting the zone power to the ratio of the total available power multiplied by the zone power divided by its sum for use in setting the zone power (for each zone) at step 632. Because the power may be adjusted continuously or on a periodic basis, steps 618 through 624 may then be repeated for each zone, along with step 630, after a time interval as shown at step 634, and then steps 632 through 634 are repeated again for each zone. Of course, this control method may be interrupted by reducing power or another user-selected operation.

[0053] Figure 71 is a flow chart of a control method for sensing grate temperature according to the present disclosure. The grate temperature can be sensed at any multiple positions in the cooking device of the present disclosure. According to the present disclosure, a grate, a shallow pan or other cooking surface or a transmitter plate can also be an object for sensing temperature. In the example shown, at step 702, the temperature sensing process begins. At step 704, a fixed frequency pulse induction coil is excited, and at step 706, the pulse resonance decay is sensed. These can occur using suitable hardware as known in the art and provided to the controller 210 or / or other control logic. At step 708, the temperature can be calculated based on the relationship between the temperature and the pulse resonance decay.

[0054] Figure 8 It is a flow chart of a control method for sensing grate temperature and food position according to aspects of the present disclosure. Grate temperature and food position can be sensed at any multiple positions in the cooking device of the present disclosure. According to the present disclosure, a grate, a shallow pan or other cooking surface or a transmitter plate can also be an object for sensing temperature thereof. In the example shown, at step 802, a temperature sensing process begins. At step 804, a variable frequency pulse induction coil is excited, and at step 806, a resonant frequency response is measured. At step 808, grate temperature and food position can be calculated based on the known relationship between these values ​​and the measured resonant frequency response. Steps 804, 806 and 808 can occur using suitable hardware as known in the art controlled by controller 210 and / or other logic circuits. In some embodiments, these pulses and sensing operations occur at multiple positions on the cooking surface, thereby providing an indication of the food position and the temperature at the position of interest.

[0055] Now refer to Fig. 9 , a flow chart of a control method 900 for dynamic zoned control based on food location sensing and grate temperature sensing at the food location is shown according to aspects of the present disclosure. The method 900 begins at step 602, where power is sensed at step 604. If the total power available to the device is insufficient, as determined at step 606, low power may be indicated at step 608 and the system may be paused at step 610. On the other hand, if it is determined at step 606 that sufficient power is available, connections to appropriate sensors, coils, and other hardware may be tested at step 612.

[0056] As shown at logic step 614, without a proper connection, a circuit error may be indicated at step 615 and the system may be halted at step 616. If there is a connection as required at step 614, the food location may be sensed at step 902. Control and operation of the multiple zones may then commence. Fig. 9In the figure, three separate food position areas are shown, but it should be understood that more or less may exist. In addition, each area does not necessarily have exactly the same control method.

[0057] As shown at step 904, zoned control may be initiated for each relevant zone. At step 906, a set point is read (e.g., from a user control). At step 908, the grate or cooking surface temperature at the current zone may be read. At step 620, it may be determined whether the set point minus the grate temperature divided by the set point is less than 1. If so, the zone power metric for the zone in question is set to zero at step 622. If the set point minus the grate temperature divided by the set point is not less than 1, the current zone power metric is set to the set point minus the grate temperature divided by the set point.

[0058] With steps 902-908 and 620-624 complete, the regional powers are calculated at step 630. This includes summing the regional metric power results and then setting the regional power to the ratio of the total available power multiplied by the regional power divided by its sum for use in setting the regional power (for each region) at step 632. Because the power can be adjusted continuously or on a periodic basis, steps 618 through 624 can then be repeated for each region, along with step 630, after a time interval as shown at step 634, and then steps 632 through 634 are repeated again for each region. As before, the control method can be interrupted by reducing power or another user-selected operation.

[0059] ****

[0060] It is to be understood that the terms “comprises”, “comprising”, “composes” and grammatical variations thereof do not exclude the addition of one or more components, features, steps or integers or groups thereof, and the terms are to be interpreted as specifying the components, features, steps or integers.

[0061] If the specification or claims refer to "an additional" element, that does not preclude there being more than one of the additional element.

[0062] It is to be understood that where the claims or specification refer to "a" or "an" element, such reference is not to be construed as meaning there is only one of that element.

[0063] It is to be understood that when the specification states that a component, feature, structure, or characteristic "may," "might," "could," or "could" be included, that particular component, feature, structure, or characteristic is not required to be included.

[0064] Where applicable, although state diagrams, flow charts, or both may be used to describe embodiments, the invention is not limited to those diagrams or corresponding descriptions. For example, a flow need not move through each illustrated box or state or in exactly the same order as illustrated and described.

[0065] The methods of the present invention may be implemented by performing or completing selected steps or tasks manually, automatically, or a combination thereof.

[0066] The term "method" may refer to ways, means, techniques and procedures for accomplishing a given task, including but not limited to those ways, means, techniques and procedures known to professionals in the field to which the invention belongs or that can be easily developed by professionals in the field to which the invention belongs from known ways, means, techniques and procedures.

[0067] The term "at least" followed by a number is used herein to indicate the beginning of a range that begins with that number (which may be a range with an upper limit or without an upper limit, depending on the variable being defined). For example, "at least 1" means 1 or greater than 1. The term "at most" followed by a number is used herein to indicate the end of a range that ends with that number (which may be a range with 1 or 0 as its lower limit or a range with no lower limit, depending on the variable being defined). For example, "at most 4" means 4 or less than 4, and "at most 40%" means 40% or less than 40%.

[0068] When a range is given in this document as "(first number) to (second number)" or "(first number) - (second number)", this means a range whose lower limit is the first number and whose upper limit is the second number. For example, 25 to 100 should be interpreted as meaning a range whose lower limit is 25 and whose upper limit is 100. In addition, it should be noted that where a range is given, every possible subrange or interval within that range is also specifically intended, unless the context indicates otherwise. For example, if the specification indicates a range of 25 to 100, such a range is also intended to include subranges such as 26-100, 27-100, etc., 25-99, 25-98, etc., as well as any other possible combination of lower and upper values ​​within the recited range, for example, 33-47, 60-97, 41-45, 28-96, etc. Note that the integer range values ​​are used in this paragraph for illustrative purposes only, and that decimal and fractional values ​​(eg, 46.7-91.3) should also be understood to mean possible sub-range endpoints unless specifically excluded.

[0069] It should be noted that where reference is made herein to a method comprising two or more defined steps, the defined steps may be performed in any order or simultaneously (unless the context excludes that possibility), and the method may also include one or more other steps performed before any of the defined steps, between two of the defined steps, or after all of the defined steps (unless the context excludes that possibility).

[0070] In addition, it should be noted that approximate terms (e.g., "about," "substantially," "approximately," etc.) are to be interpreted according to their ordinary and customary meanings as used in the relevant art, unless otherwise indicated herein. In the absence of specific limitations within this disclosure and in the absence of ordinary and customary usage in the relevant art, such terms should be interpreted as plus or minus 10% of the base value.

[0071] The present invention is therefore well adapted to carry out the objects and obtain the ends and advantages mentioned above, as well as those inherent therein. While the inventive apparatus has been described and illustrated herein by reference to certain preferred embodiments in connection with the drawings attached hereto, various changes and further modifications (besides those shown or suggested herein) may be made therein by those skilled in the art without departing from the spirit of the inventive concept, the scope of which is to be determined by the following claims.

Claims

1. An outdoor cooking grill, the outdoor cooking grill include: Cooking surface; at least one induction coil, said at least one induction coil beneath said cooking surface; as well as A power supply provides current to the at least one induction coil that heats the cooking surface.

2. The grill according to claim 1, in, The at least one induction coil includes a plurality of induction coils disposed below the cooking surface.

3. The grill according to claim 2, in, The plurality of induction coils corresponds to a plurality of individually controllable cooking zones on the cooking surface.

4. The grill of claim 3, further comprising a capacitive food sensor that detects the position of the food on the cooking grate.

5. The grill according to claim 1, in, The power supply unit includes a DC power source.

6. The grill according to claim 1, in, The power supply unit includes an AC power source.

7. The grill of claim 1 further comprising a shielding layer disposed between the cooking surface and the at least one induction coil.

8. The grill of claim 1 further comprising a fan that delivers air from at least one of the cooking surface, the at least one induction coil, and a shielding layer to an interior of a cooking chamber containing the cooking surface.

9. The grill of claim 1 further comprising a microcontroller that controls operation of the at least one induction coil.

10. The grill according to claim 1, in, At least a portion of the cooking surface is removable for placement of induction compatible cooking utensils.

11. The grill of claim 1 further comprising a controller that determines the cooking surface temperature by pulse induction using the at least one induction coil.

12. The grill of claim 1 further comprising a controller that determines a location of food on the cooking surface by pulse induction using the at least one induction coil.

13. The grill according to claim 12, in, The controller activates one of a plurality of induction coils to heat a cooking surface at the food location.

14. An outdoor cooking grill, the outdoor cooking grill include: an induction coil supplied with electrical power; a cooking surface within the interior of the outdoor cooking chamber; A ferrous material is proximate the cooking surface, the ferrous material generating heat in response to the magnetic field induced from the induction coil.

15. The outdoor cooking grill of claim 14, in, The ferrous material is contained within the cooking surface.

16. The outdoor cooking grill of claim 14, in, The infrared emitter includes the ferrous material.

17. The outdoor cooking grill of claim 14 further comprising an air plenum containing a fan that moves air from the electrically powered induction coil into the outdoor cooking chamber.

18. An outdoor cooking grill, the outdoor cooking grill include: Cooking room; an iron cooking grate at the bottom of the cooking chamber; a combustion chamber, the combustion chamber comprising a plurality of induction coils; as well as A controller is operable to energize the plurality of induction coils in response to user activation, the induction coils causing heating of the iron cooking grate.

19. The outdoor cooking grill of claim 18, further comprising a shielding layer disposed between the iron cooking grate and the plurality of induction coils.

20. The outdoor cooking grill of claim 18, further comprising a capacitive sensor used by the controller to determine the location of a food item on the cooking grate, the controller activating a subset of the plurality of inductive coils to heat the iron cooking grate beneath the food item.

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