Cooking appliances and components of these

Abstract

Vascular arrangement, comprising: a cooking vessel, and a base configured to hold the cooking vessel on a support surface during a cooking process, and includes: a support that extends upwards along part of the height of the cooking vessel, a handle that is positioned on the bracket and configured to be touched by a user, wherein a first thermal break is formed between the cooking vessel and the holder in the vicinity of the handle, and a second thermal break is formed between the cooking vessel and the holding surface to protect the holding surface during the cooking process.

Description

CROSS-REFERENCE TO RELATED REGISTRATIONS

[0001] The present application claims priority under 35 USC § 119(e) over the preliminary US patent application No. 63 / 516,980 entitled “COOKING DEVICES, METHODS, AND COMPONENTS THEREOF” dated August 1, 2023, the preliminary US patent application No. 63 / 616,182 entitled “COOKING DEVICES AND COMPONENTS THEREOF” dated December 29, 2023, and the preliminary US patent application No. 63 / 670,400 entitled “COOKING DEVICES, METHODS, AND COMPONENTS THEREOF” dated July 12, 2024, the entire contents of which are expressly incorporated herein by reference. INVENTION FIELD

[0002] A worktop cooking system is provided with one or more heating and air movement elements, a cooking chamber and one or more heat protection elements. BACKGROUND

[0003] An air fryer is a kitchen appliance that cooks food by rapidly circulating hot air around food in a basket positioned inside a cooking chamber. Some air fryers are equipped with adjustable temperature and time controls for more precise cooking. Typically, heat is generated by a heating element, and a mechanical fan circulates the hot air around the food at high speed. This cooking method creates a crispy coating on the food thanks to Maillard reactions. By generating and circulating heated air, the air fryer can cook foods such as potato chips, chicken, fish, pastries, and more, using significantly less oil than a conventional deep fryer. Various brands of air fryers use up to 80% less cooking oil than traditional deep fryers. SUMMARY

[0004] In some aspects, the techniques described here relate to a cooking system comprising: a cooking apparatus comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; and an air movement device configured to direct air over the heating element and out of the cavity; and a vessel having a cavity and an upper surface with an opening defined therein; wherein the cooking apparatus is configured to be removably positioned above the vessel so that the lower surface is aligned with the upper surface, thereby forming a cooking chamber in the cavity for carrying out a cooking operation.

[0005] In some aspects, the techniques described here relate to a cooking system in which the cooking device is attached to the vessel by means of the lower and upper surfaces in a sealing manner.

[0006] In some aspects, the techniques described here relate to a cooking system in which the housing of the cooking device has a cross-sectional shape identical to the cross-sectional shape of the vessel.

[0007] In some aspects, the techniques described here relate to a cooking system in which an extension plate is arranged between the lower surface and the upper surface.

[0008] In some aspects, the techniques described here relate to a cooking system in which a crisping tray is positioned in the vessel.

[0009] In some aspects, the techniques described here relate to a cooking system where the cooking device is configured to be vertically removed from the vessel to allow access to the cooking chamber.

[0010] In some aspects, the techniques described here relate to a cooking system in which a storage lid is configured to be removable and positioned over the vessel in order to seal the cavity of the vessel.

[0011] In some aspects, the techniques described here relate to a cooking system comprising: a vessel comprising: a cavity configured to hold a food product; an opening arranged in a wall of the vessel and configured to allow access to the cavity; and a contact surface arranged around the opening; a cooking device comprising: a housing having an outlet; a heating element; and an airflow device configured to direct air over the heating element and produce a heated airflow, the cooking device being configured to optionally abut the contact surface of the vessel, and the heated airflow being directed from the outlet into the cavity of the vessel; and a lid configured to optionally abut the contact surface of the vessel and be connected to the vessel.

[0012] In some aspects, the techniques described here relate to a cooking system where the lid is subsequently positioned on the vessel after the cooking device has been positioned on the vessel for a cooking process.

[0013] In some aspects, the techniques described here relate to a cooking system in which the lid includes a seal configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0014] In some aspects, the techniques described here relate to a cooking system in which the lid includes a clamping element configured to positively mechanically connect the lid to the vessel.

[0015] In some aspects, the techniques described here relate to a cooking system in which a crisping tray is configured to be positioned in the cavity of the vessel.

[0016] In some aspects, the techniques described here relate to a cooking system in which the vessel includes a base positioned on a lower surface of the vessel.

[0017] In some aspects, the techniques described here relate to a cooking system comprising: a cooking appliance comprising: a housing having a first outlet and a second outlet; a heating element; and an airflow device configured to direct air over the heating element to produce a heated airflow, with the heated airflow being directed out of the first outlet, and configured to produce a cooling airflow isolated from the heated airflow in the housing, with the cooling airflow being directed out of the second outlet;An adapter housing that is removably attached to the cooking appliance and positioned adjacent to the first outlet, the adapter housing comprising a first inlet and a first channel extending therefrom, and a second inlet and a second channel extending therefrom, wherein the heated airflow passes from the first outlet into the first inlet and through the first channel, and wherein the cooling airflow passes from the second outlet into the second inlet and through the second channel; a vessel comprising: a cavity configured to receive a food product; an opening arranged in a wall of the vessel and configured to provide access to the cavity, wherein the heated airflow passes from the first channel and through the opening into the cavity, and wherein the cooling airflow passes over the wall of the vessel outside the cavity.

[0018] In some aspects, the techniques described here relate to a cooking system in which the second outlet at least partially surrounds the first outlet.

[0019] In some aspects, the techniques described here relate to a cooking system in which the second channel at least partially surrounds the first channel.

[0020] In some aspects, the techniques described here relate to a cooking system in which the heated airflow in the first channel is isolated from the cooling airflow in the second channel.

[0021] In some aspects, the techniques described here relate to a cooking system in which the second channel in the adapter housing is formed between an outer shell and a body of the adapter housing, the body being located in the outer shell.

[0022] In some aspects, the techniques described here relate to a cooking system in which at least part of the first channel is arranged radially outside with respect to the first outlet.

[0023] In some aspects, the techniques described here relate to a cooking system in which at least part of the second channel is arranged radially outside in relation to the second outlet.

[0024] In some aspects, the techniques described here relate to a cooking system comprising: a heat-generating device comprising a housing and an outlet formed therein, wherein the heat-generating device is configured to generate a heated airflow from the housing through the outlet; a vessel comprising a cavity, wherein the vessel is configured to receive the heated airflow in the cavity; a base configured to abut the vessel and rest on a support surface, wherein the base comprises an insulating body configured to reduce heat transfer from the vessel to the support surface while the vessel receives the heated airflow.

[0025] In some aspects, the techniques described here relate to a cooking system in which a space is provided between a lower surface of the vessel and an upper surface of the insulating body.

[0026] In some aspects, the techniques described here relate to a cooking system in which a gap is provided between a lower surface of the base and the holding surface.

[0027] In some aspects, the techniques described here relate to a cooking system in which the insulating body is positioned between the holding surface and the lower surface of the vessel.

[0028] In some aspects, the techniques described here relate to a cooking system in which the insulating body is made of a non-conductive material.

[0029] In some aspects, the techniques described here relate to a cooking system where the base is made of a non-conductive material.

[0030] In some aspects, the techniques described here relate to a cooking system comprising: a cooking apparatus comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; and an air movement device configured to direct air over the heating element and out of the cavity; a first vessel having a first cavity and a first opening; a second vessel having a second cavity and a second opening; wherein the cooking apparatus is configured to simultaneously cover the first opening and the second opening in a removable manner.

[0031] In some aspects, the techniques described here relate to a cooking system in which a first lid is configured to cover the first opening after the cooking device has been removed from the first opening.

[0032] In some aspects, the techniques described here relate to a cooking system in which a second lid is configured to cover the second opening after the cooking appliance has been removed from the second opening.

[0033] In some aspects, the techniques described here relate to a cooking system in which the first opening and the second opening have identical cross-sectional shapes.

[0034] In some aspects, the techniques described here relate to a cooking system in which the first vessel has a first volume and the second vessel has a second volume, the first volume being smaller than the second volume.

[0035] In some aspects, the techniques described here relate to a cooking system comprising: a cooking appliance comprising: a housing having a cavity extending upwards from a lower surface; a heating element arranged in the cavity; an air movement device configured to direct air over the heating element and out of the cavity; at least one leg projecting from the lower surface, the at least one leg configured to contact a mounting surface; and a vessel having a cavity and a contact surface; the cooking appliance being configured to make removable contact with the contact surface.

[0036] In some aspects, the techniques described here relate to a cooking system in which the cooking device comprises four legs.

[0037] In some aspects, the techniques described here relate to a cooking system in which two of the legs extend from a first side of the cooking device and two of the legs extend from a second side of the cooking device.

[0038] In some aspects, the techniques described here relate to a cooking system in which at least one leg has a trapezoidal shape.

[0039] In some aspects, the techniques described here relate to a cooking system in which at least one leg has a length between approximately 0.5 inches and approximately 1.5 inches.

[0040] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: a housing having a cavity extending upwards from a lower surface; a heating element arranged in the cavity; an air movement device configured to direct air over the heating element and out of the cavity; and at least one microswitch comprising at least one piston, the at least one microswitch being coupled to the lower surface; and a vessel having a cavity and a contact surface, the cooking device being configured to be removably positioned above the vessel such that the contact surface depresses the at least one piston.

[0041] In some aspects, the techniques described here relate to a cooking system, where the cooking device includes a first microswitch and a second microswitch.

[0042] In some aspects, the techniques described here relate to a cooking system, wherein the first microswitch is located at a first end of the lower surface and the second microswitch is located at a second end of the lower surface.

[0043] In some aspects, the techniques described here relate to a cooking system in which a third microswitch is arranged between the first microswitch and the second microswitch on the lower surface.

[0044] In some aspects, the techniques described here relate to a cooking system which further includes a control device, wherein the control device is configured to compare the positions of the first microswitch, the second microswitch and the third microswitch to determine whether to activate a first cooking mode or a second cooking mode.

[0045] In some aspects, the techniques described here relate to a cooking system, wherein in a first cooking mode the first microswitch, the second microswitch and the third microswitch are in a retracted position, and in a second cooking mode the first microswitch and the second microswitch are in the retracted position and the third microswitch is in an extended position.

[0046] In some aspects, the techniques described here relate to a cooking system where the cooking appliance is configured to calibrate the heating element based on the determination of the first cooking mode or the second cooking mode.

[0047] In some aspects, the techniques described here relate to a cooking system comprising: a cooking appliance comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; and an air-movement device configured to direct air over the heating element and out of the cavity; a vessel having a cavity and a contact surface; a crisping plate having an opening and configured to be positioned in the cavity; and a lid comprising: a top surface, a bottom surface, and a projection extending from the bottom surface, the projection being configured to correspond to the opening in the crisping plate in order to hold the crisping plate adjacent to the bottom surface.

[0048] In some aspects, the techniques described here relate to a cooking system, where the projection is a circular projection with a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0049] In some aspects, the techniques described here relate to a cooking system, with the projection still including radial projections extending radially outwards.

[0050] In some aspects, the techniques described here relate to a cooking system in which the outer diameter formed by the radial projections is larger than the diameter of the opening.

[0051] In some aspects, the techniques described here relate to a cooking system where the radial protrusions are flexible.

[0052] In some aspects, the techniques described here relate to a cooking system where the protrusion is located in the middle of the lower surface.

[0053] In some aspects, the techniques described here relate to a cooking system comprising: a cooking appliance comprising: a housing having a cavity extending upwards from a lower surface; a heating element arranged in the cavity; and an air-moving device configured to direct air over the heating element and out of the cavity; a vessel having a cavity and a contact surface; a crisping plate having an opening and configured to be positioned in the cavity; and a lid comprising: a central body having an outer rim portion and a central portion; a clamping member arranged in the outer rim portion, the clamping member being connected to the central portion by a hinge;and a projection arranged on a lateral side of the clamping member, the projection being configured to abut against the outer edge portion when the clamping member is in a closed position.

[0054] In some aspects, the techniques described here relate to a cooking system in which the projection extends over a gap formed between the clamping element and the outer edge part.

[0055] In some aspects, the techniques described here relate to a Koch system, wherein a second projection is arranged on a second lateral side of the clamping element, with the second lateral side being opposite the lateral side.

[0056] In some aspects, the techniques described here relate to a cooking system in which the vessel still includes a channel arranged below the contact surface.

[0057] In some aspects, the techniques described here relate to a Koch system, with the clamping element still including a curved section configured to be positioned in the channel when the clamping element is in a closed position.

[0058] In some aspects, the techniques described here relate to a cooking system in which the lid has a seal that is arranged radially inside with respect to the clamping element and is configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0059] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: a housing having a cavity extending upwards from a lower surface; a heating element arranged in the cavity; and an air movement device configured to direct air over the heating element and out of the cavity; a vessel having a cavity, a contact surface, and a side wall with a first indentation and a first notch thereon, the cooking device being configured to make removable contact with the contact surface; a base arranged vertically below the vessel; and a connecting plate extending from the base having a second indentation and a second notch.

[0060] In some aspects, the techniques described here relate to a cooking system, the base of which further comprises: a first support arm extending from the base; a second support arm extending from the base; and a handle positioned between the first support arm and the second support arm; wherein the connecting plate is positioned between the first support arm, the second support arm and the handle.

[0061] In some aspects, the techniques described here relate to a cooking system in which a gap is provided between the connecting plate and the first support arm, the second support arm and the handle, the gap providing a thermal break between the connecting plate and the handle.

[0062] In some aspects, the techniques described here relate to a cooking system in which the first support arm, the second support arm and the handle can move relative to the connecting plate.

[0063] In some aspects, the techniques described here relate to a cooking system in which the first rest is taken in the second depression and the second rest is taken in the first depression when the base is connected to the vessel.

[0064] In some aspects, the techniques described here relate to a cooking system in which a lower surface of the vessel is separated from an upper surface of the base by a gap.

[0065] In some aspects, the techniques described here relate to a cooking system in which the base continues to include a support foot extending downwards from a lower surface of the base, with a space provided between the lower surface of the base and a cooking surface on which the base rests.

[0066] In some aspects, the techniques described here relate to a cooking system where the connecting plate is flexible.

[0067] In some aspects, the techniques described here relate to a cooking system in which the vessel continues to have a third depression and a third notch, which are arranged on a side of the side wall opposite the first depression and notch.

[0068] In some aspects, the techniques described here relate to a cooking system in which the base continues to include a second connecting plate extending from the base and featuring a fourth recess and a fourth notch.

[0069] In some aspects, the techniques described here relate to a cooking system in which the third rest is taken in the fourth depression and the fourth rest is taken in the third depression when the base is connected to the vessel.

[0070] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; and an airflow device comprising a first fan configured to direct air over the heating element and out of the cavity to produce a heated airflow, and a second fan located in the housing and configured to direct air to outlets on the lower surface of the housing to produce a cooling airflow; a vessel having a cavity, a contact surface, and a side wall, wherein the cooking device is configured to make removable contact with the contact surface;and a base arranged vertically below the vessel and configured to be removable on the vessel, the base comprising: a first support arm extending from the base, a second support arm extending from the base; and a handle positioned between the first support arm and the second support arm.

[0071] In some aspects, the techniques described here relate to a cooking system in which the handle is arranged vertically below the cooking appliance.

[0072] In some aspects, the techniques described here relate to a cooking system in which the base abuts a lower surface of the vessel.

[0073] In some aspects, the techniques described here relate to a cooking system in which a gap is provided between the handle and the side wall of the vessel.

[0074] In some aspects, the techniques described here relate to a cooking system in which the handle extends radially outwards from the vessel.

[0075] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: a housing having a cavity extending upwards from a lower surface; a heating element arranged in the cavity; an air movement device configured to direct air over the heating element and out of the cavity; and at least one microswitch comprising at least one piston, the at least one microswitch being coupled to the lower surface; an adapter housing comprising: an outer shell comprising a first part with a first cross-sectional area and a second part with a second cross-sectional area, the first cross-sectional area being smaller than the second cross-sectional area; and a body arranged in the outer shell, the body having a top surface and a bottom surface;and a vessel having a cavity and a contact surface, wherein the adapter housing is configured to be removably positioned above the housing such that the lower surface of the body contacts the contact surface of the vessel and the upper surface of the body depresses the at least one piston.

[0076] In some aspects, the techniques described here relate to a cooking system, where the cooking device includes a first microswitch and a second microswitch.

[0077] In some aspects, the techniques described here relate to a cooking system, wherein the first microswitch is located at a first end of the lower surface and the second microswitch is located at a second end of the lower surface.

[0078] In some aspects, the techniques described here relate to a cooking system in which the upper surface of the body is configured to depress the first microswitch and the second microswitch when the adapter housing is positioned between the vessel and the cooking device.

[0079] In some aspects, the techniques described here relate to a cooking system in which a third microswitch is arranged between the first microswitch and the second microswitch on the lower surface.

[0080] In some aspects, the techniques described here relate to a cooking system in which the body has an opening, the opening being configured to allow the third microswitch to pass through the body without being depressed.

[0081] In some aspects, the techniques described here relate to a cooking system in which the body can move vertically relative to the outer shell.

[0082] In some aspects, the techniques described here relate to a cooking system in which the body is connected to the outer shell via springs.

[0083] In some aspects, the techniques described here relate to a cooking system in which the first part of the outer shell contacts the cooking device and the second part of the outer shell contacts the vessel.

[0084] In some aspects, the techniques described here relate to a cooking system where the adapter housing is detachably connected to the housing of the cooking appliance.

[0085] In some aspects, the techniques described here relate to a cooking appliance, the adapter housing comprising a flexible part with a projection configured for detachable engagement with the housing of the cooking appliance.

[0086] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; and an air movement device configured to direct air over the heating element and out of the cavity; a first vessel comprising a first cavity with a first volume and a first contact surface defining a first opening with a first cross-sectional area; a second vessel comprising a second cavity with a second volume and a second contact surface defining a second opening with a second cross-sectional area; wherein the cooking device is configured to simultaneously and removably cover the first opening and the second opening.

[0087] In some aspects, the techniques described here relate to a cooking system where the first volume is smaller than the second volume.

[0088] In some aspects, the techniques described here relate to a cooking system where the first cross-sectional area is identical to the second cross-sectional area.

[0089] In some aspects, the techniques described here relate to a cooking system where the first cross-sectional area is smaller than the second cross-sectional area.

[0090] In some aspects, the techniques described here relate to a cooking system, whereby the cooking appliance still includes a first microswitch and a second microswitch on the lower surface of the housing.

[0091] In some aspects, the techniques described here relate to a cooking system in which the first vessel depresses the first microswitch and the second microswitch when the cooking device is placed on the first vessel.

[0092] In some aspects, the techniques described here relate to a cooking system where the second vessel only depresses the first microswitch when the cooking device is placed on the first vessel.

[0093] In some aspects, the techniques described here relate to a cooking system that still includes an adapter housing configured to be positioned only between the cooking device and the second vessel.

[0094] In some aspects, the techniques described here relate to a cooking system comprising: a cooking device comprising: an enclosure having a first cavity extending upwards from a lower surface and a second cavity arranged vertically above the first cavity in the enclosure; a heating element arranged in the first cavity; and an airflow device comprising a first fan configured to direct air over the heating element and out of the first cavity to produce a heated airflow, and a second fan arranged in the second cavity and configured to direct air through the second cavity to outlets on the lower surface of the enclosure to produce a cooling airflow; a vessel having a cavity, a contact surface, and a side wall, the cooking device being configured to make removable contact with the contact surface;and a base arranged vertically below the vessel and configured to be removable on the vessel, the base comprising: a first support arm extending from the base; a second support arm extending from the base; and a handle positioned between the first support arm and the second support arm; the outlets being configured to direct the cooling airflow over the side wall of the vessel.

[0095] In some aspects, the techniques described here relate to a cooking system in which the outlets are arranged on an outer circumference of the housing and radially outwards in relation to the contact surface of the vessel.

[0096] In some aspects, the techniques described here relate to a cooking system where the outlets are configured to direct the cooling airflow away from the handle.

[0097] In some aspects, the techniques described here relate to a cooking system in which the base further comprises: a third support arm extending from the base; a fourth support arm extending from the base; and a second handle positioned between the third and fourth support arms.

[0098] In some aspects, the techniques described here relate to a cooking system where the outlets are configured to direct the cooling airflow away from the second handle.

[0099] In some aspects, the techniques described here relate to a cooking system, whereby the outlets direct the cooling air along the side wall between the handle and the second handle.

[0100] In some aspects, the techniques described herein relate to a cooking appliance comprising: a housing comprising an upper part and a lower part; a heating element located in the lower part; and an air circulation device located in the lower part; a user interface located on the upper part, the user interface being configured to control the operation of the heating element and / or the air circulation device; a handle configured for lifting the cooking appliance and located on an outer surface of the upper part of the housing, the handle at least partially surrounding the upper part of the housing.

[0101] In some aspects, the techniques described here relate to a cooking appliance, where the handle is designed as a channel in the upper part of the housing.

[0102] In some aspects, the techniques described here relate to a cooking appliance, with the user interface located on an upper surface of the housing.

[0103] In some aspects, the techniques described here relate to a cooking appliance in which a motor for rotating the air movement device is located in the upper part of the housing.

[0104] In some aspects, the techniques described here relate to a cooking appliance, where the upper part has a cross-sectional area that is smaller than the cross-sectional area of ​​the lower part.

[0105] In some aspects, the techniques described here relate to a cooking appliance, the upper part of which has a circular cross-section and the lower part of which has a square cross-section.

[0106] In some aspects, the techniques described here relate to a cooking appliance comprising: a housing having a cavity extending upwards from a lower surface and an outlet arranged on the lower surface; a heating element arranged in the cavity; and an airflow device configured to produce a heated airflow by directing air over the heating element and through the outlet; at least one leg projecting from the lower surface, the at least one leg being configured to contact a holding surface and to create an insulating air gap between the outlet and the holding surface, such that heat transfer from the heating element to the holding surface is reduced.

[0107] In some aspects, the techniques described here relate to a cooking appliance, wherein at least one leg comprises a first leg, a second leg, a third leg and a fourth leg, each arranged at a corner of the housing.

[0108] In some aspects, the techniques described here concern a cooking device in which the first leg, the second leg, the third leg and the fourth leg are of the same length.

[0109] In some aspects, the techniques described here relate to a cooking appliance, where at least one leg is made of a non-conductive material.

[0110] In some aspects, the techniques described here relate to a cooking appliance, in which at least one leg tapers away from the lower surface of the housing.

[0111] In some aspects, the techniques described here relate to a cooking appliance comprising: an outer shell having an inlet, a first outlet, and a second outlet; an inner shell arranged radially inside the outer shell; a channel arranged between the outer shell and the inner shell; a heating element arranged radially inside the inner shell; and an airflow device arranged radially inside the inner shell and configured to direct air over the heating element to produce a heated airflow, the heated airflow being configured to be directed from the first outlet into an enclosed volume, and to produce a cooling airflow in the channel, the cooling airflow being configured to be directed from the second outlet to an open environment.

[0112] In some aspects, the techniques described here relate to a cooking appliance, in which the cooling airflow is isolated from the heated airflow in the housing.

[0113] In some aspects, the techniques described here relate to a cooking appliance, where the inlet is located on an upper part of the housing and is in fluid communication with the channel.

[0114] In some aspects, the techniques described here relate to a cooking appliance, with the first outlet and the second outlet located on a lower surface of the housing.

[0115] In some aspects, the techniques described here relate to a cooking appliance in which a third outlet is arranged on a side wall of the housing.

[0116] In some aspects, the techniques described here relate to a cooking appliance, with the second outlet arranged radially outside in relation to the first outlet.

[0117] In some aspects, the techniques described here relate to a cooking appliance comprising: a housing having a cavity extending upwards from a lower surface; a heating element located in the cavity; an air movement device configured to direct air over the heating element and out of the cavity; and a sensor, wherein the sensor is located on the lower surface and is configured to receive an input relating to the type of vessel when the housing is positioned against a cooking vessel along the lower surface.

[0118] In some aspects, the techniques described here relate to a cooking appliance, where the sensor consists of a large number of microswitches.

[0119] In some aspects, the techniques described here relate to a cooking appliance wherein all microswitches from the multitude of microswitches are actuated when the housing is placed on a first cooking vessel, and wherein at least one microswitch from the multitude of microswitches is not actuated when the housing is placed on a second cooking vessel.

[0120] In some aspects, the techniques described here relate to a cooking appliance, where part of the sensor extends outwards from the lower surface of the housing.

[0121] In some aspects, the techniques described herein relate to a cooking appliance comprising: a housing having a lower surface, a first outer surface, and a second outer surface; a heating element arranged within the housing; and an airflow device arranged within the housing and configured to direct air over the heating element to generate a heated airflow; a first engagement element arranged on the first outer surface; and a second engagement element arranged on the second outer surface; wherein the first engagement element and the second engagement element are configured to contact corresponding engagement elements of an adapter housing removable along the lower surface of the housing.

[0122] In some aspects, the techniques described here relate to a cooking appliance, where the first outer surface is located on an opposite side of the housing compared to the second outer surface.

[0123] In some aspects, the techniques described here relate to a cooking appliance, where the first engagement element is a projection extending outwards from the housing.

[0124] In some aspects, the techniques described here relate to a cooking appliance, where the second engagement element is a projection extending outwards from the housing.

[0125] In some aspects, the techniques described here relate to a cooking appliance, with the first engagement element forming part of the lower surface.

[0126] In some aspects, the techniques described here relate to a vessel arrangement comprising: a vessel having an opening and a cavity, wherein the vessel is configured to receive a heated airflow through the opening and into the cavity from a cooking device covering the opening; a base arranged on a lower surface of the vessel and configured to rest on a support surface, wherein the base includes an insulating body configured to protect the support surface from heat radiating from the heated airflow from the vessel.

[0127] In some aspects, the techniques described here relate to a vessel arrangement in which a space is provided between the lower surface of the vessel and an upper surface of the insulating body.

[0128] In some aspects, the techniques described here relate to a vessel arrangement in which a space is provided between a lower surface of the base and the holding surface.

[0129] In some aspects, the techniques described here relate to a vessel arrangement in which the insulating body is positioned between the holding surface and the lower surface of the vessel.

[0130] In some aspects, the techniques described here relate to a vessel arrangement in which the insulating body is made of a non-conductive material.

[0131] In some aspects, the techniques described here relate to a vessel arrangement wherein the insulating body comprises at least one leg extending downwards from a lower surface of the insulating body and at least one projection extending upwards from an upper surface of the insulating body.

[0132] In some aspects, the techniques described here relate to a vessel arrangement comprising: a vessel comprising: a cavity configured to receive a food product; an opening arranged in a wall of the vessel and configured to provide access to the cavity; a base configured to abut against the vessel and to rest on a support surface, the base comprising: a connecting plate extending from the base and configured to connect to a side wall of the vessel; a support arm extending from the base; a handle attached to the support arm and configured to be touched by a user; and a gap arranged between the connecting plate and the support arm, the gap being configured to provide thermal break between the connecting plate and the handle.

[0133] In some aspects, the techniques described here relate to a vessel arrangement in which the holding arm and handle are offset from the wall of the vessel.

[0134] In some aspects, the techniques described here relate to a vessel arrangement in which the connecting plate is connected to the base along a lower edge.

[0135] In some aspects, the techniques described here relate to a vessel arrangement where the base is made of a non-conductive material.

[0136] In some aspects, the techniques described here concern a vessel arrangement, whereby heat energy transferred to the connecting plate subsequently passes through the base before entering the holding arm.

[0137] In some aspects, the techniques described here involve a vessel arrangement in which an insulating air gap is formed between the wall of the vessel and the handle.

[0138] In some aspects, the techniques described here relate to a vessel arrangement in which a second thermal break is provided between part of the handle and the support arm.

[0139] In some aspects, the techniques described here relate to a vessel arrangement comprising: a vessel having a cavity and a side wall with a first depression and a first notch thereon; a base arranged beneath a lower surface of the vessel; and a connecting plate extending from the base and having a second depression and a second notch; wherein the first notch is received in the second depression and the second notch is received in the first depression when the base is connected to the vessel.

[0140] In some aspects, the techniques described here relate to a vessel arrangement where the connecting plate is flexible.

[0141] In some aspects, the techniques described here relate to a vessel arrangement in which the vessel continues to have a third depression and a third notch, which are arranged on a side of the side wall opposite the first depression and the first notch.

[0142] In some aspects, the techniques described here relate to a vessel arrangement in which the base continues to include a second connecting plate extending from the base and featuring a fourth recess and a fourth notch.

[0143] In some aspects, the techniques described here relate to a vessel arrangement in which the third notch is received in the fourth depression and the fourth notch is received in the third depression when the base is connected to the vessel.

[0144] In some aspects, the techniques described here relate to a vessel arrangement in which the first connecting plate and the second connecting plate are each connected to the base along a lower edge.

[0145] In some aspects, the techniques described here relate to a vessel arrangement comprising: a vessel having a cavity and a contact surface defining an opening for accessing the cavity; a crisping sheet having an opening and configured to be positioned within the cavity; and a lid comprising: a top surface; a bottom surface; and a projection extending from the bottom surface, the projection being configured to correspond to the opening in the crisping sheet in order to keep the crisping sheet adjacent to the bottom surface.

[0146] In some aspects, the techniques described here relate to a vessel arrangement, where the projection is a circular projection that has a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0147] In some aspects, the techniques described here relate to a vessel arrangement in which the protrusion continues to have radial protrusions extending radially outwards.

[0148] In some aspects, the techniques described here relate to a vessel arrangement in which the outer diameter formed by the radial projections is larger than the diameter of the opening.

[0149] In some aspects, the techniques described here relate to a vessel arrangement where the radial projections are flexible.

[0150] In some aspects, the techniques described here relate to a vessel arrangement in which the protrusion is located in the middle of the lower surface.

[0151] In some aspects, the techniques described here relate to a vessel arrangement comprising: a vessel having a cavity and a contact surface defining an opening for accessing the cavity; a lid comprising: a middle body having an outer rim portion and a middle portion; a clamping member arranged in the outer rim portion, the clamping member being connected to the middle portion by a hinge; and a projection arranged on a lateral side of the clamping member, the projection being configured to abut the outer rim portion when the clamping member is in a closed position.

[0152] In some aspects, the techniques described here relate to a vessel arrangement in which the projection extends over a space formed between the clamping element and the outer rim part.

[0153] In some aspects, the techniques described here relate to a vessel arrangement in which a second projection is arranged on a second lateral side of the clamping element, with the second lateral side opposite the lateral side.

[0154] In some aspects, the techniques described here relate to a vessel arrangement, whereby the vessel still includes a channel arranged below the contact surface.

[0155] In some aspects, the techniques described here relate to a vessel arrangement in which the clamping element still includes a curved section configured to be positioned within the channel when the clamping element is in a closed position.

[0156] In some aspects, the techniques described here relate to a vessel arrangement wherein the lid includes a seal that is arranged radially inside with respect to the clamping member and is configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0157] In some aspects, the techniques described here involve a base comprising: a connecting plate extending from the base and incorporating an engagement element; a support arm extending from the base adjacent to the connecting plate; a handle attached to the support arm and configured to be touched by a user; and a gap arranged between the connecting plate and the support arm, the gap providing a thermal break between the connecting plate and the handle.

[0158] In some aspects, the techniques described here involve a base, with the connecting plate being attached to the base along a lower edge.

[0159] In some aspects, the techniques described here concern a base, where the support arm includes the connecting plate.

[0160] In some aspects, the techniques described here involve a base, whereby heat energy transferred to the connecting plate subsequently passes through the base before entering the support arm.

[0161] In some aspects, the techniques described here concern a base, whereby a second thermal break is provided between part of the handle and the support arm.

[0162] In some aspects, the techniques described here involve a base comprising: an insulating body having a top surface and a bottom surface; a projection extending upwards from the top surface and configured to contact a vessel positioned on the base, forming a first gap with a first height; and a leg extending downwards from the bottom surface and configured to contact a holding surface, forming a second gap with a second height; wherein the ratio of the second height to the first height is in the range of 2.3:1 to 2.7:1.

[0163] In some aspects, the techniques described here concern a base, with the initial height ranging from 5.0 mm to 6.0 mm.

[0164] In some aspects, the techniques described here concern a base, with the second height ranging from 13.5 mm to 14.5 mm.

[0165] In some aspects, the techniques described here concern a base, where the ratio of the second height to the first height is 2.5:1.

[0166] In some aspects, the techniques described here involve a base, with the first gap thermally isolating the base from the vessel positioned on it.

[0167] In some aspects, the techniques described here concern a base, with the second space thermally isolating the holding surface from the base.

[0168] In some aspects, the techniques described here relate to an adapter housing comprising: an outer shell; a body arranged within the outer shell, the body having a top surface and a bottom surface; and at least one preload member configured to connect the outer shell to the body so that the body can move relative to the outer shell; wherein the adapter housing is configured to be optionally connected to a cooking appliance and removably positioned over a vessel such that the bottom surface of the body contacts the vessel and the top surface of the body interacts with a sensor of the cooking appliance to provide an input to the cooking appliance.

[0169] In some aspects, the techniques described here involve an adapter housing, the body being a radiation shield configured to absorb radiation generated by the cooking appliance.

[0170] In some aspects, the techniques described here involve an adapter housing, where the sensor is a microswitch located in the cooking appliance.

[0171] In some aspects, the techniques described here relate to an adapter housing in which an air duct is arranged between the outer shell and the body and is configured to direct a cooling airflow through the adapter housing.

[0172] In some aspects, the techniques described here involve an adapter housing, the body having an opening configured to allow part of a second sensor to pass through.

[0173] In some aspects, the techniques described here concern an adapter housing, the outer shell of which includes an engagement element configured to optionally connect to the outer shell of the cooking appliance.

[0174] In some aspects, the techniques described here relate to an adapter housing comprising: an outer shell; a body arranged in the outer shell, the body having a top surface and a bottom surface; a first inlet and a first channel extending therefrom, arranged in the body; and a second inlet and a second channel extending therefrom, arranged between the outer shell and the body; wherein a heated airflow passes into the first inlet and through the first channel, and wherein a cooling airflow passes into the second inlet and through the second channel, the heated airflow passing from the first channel into a vessel, and wherein the cooling airflow passes over an outer wall of the vessel.

[0175] In some aspects, the techniques described here involve an adapter housing, where the second channel at least partially surrounds the first channel.

[0176] In some aspects, the techniques described here involve an adapter housing, in which the heated airflow in the first channel is isolated from the cooling airflow in the second channel.

[0177] In some aspects, the techniques described here concern an adapter housing, whereby the body can move relative to and within the outer housing.

[0178] In some aspects, the techniques described here concern an adapter housing, with the second channel arranged radially outside in relation to the first channel.

[0179] In some aspects, the techniques described here involve an adapter housing, whereby the cooling airflow is directed away from a handle located on the vessel.

[0180] In some aspects, the techniques described here relate to an adapter housing comprising: an outer shell having a lower surface; a body arranged in the outer shell, the body being configured to be movable in and relative to the outer shell; and at least one leg projecting from the lower surface, the at least one leg being configured to contact a holding surface and to create an insulating air gap between the outlet and the holding surface, such that heat transfer from a cooking appliance connected to the outer shell to the holding surface is reduced.

[0181] In some aspects, the techniques described here relate to an adapter housing, wherein at least one leg comprises a first leg, a second leg, a third leg and a fourth leg, each arranged at a corner of the outer shell.

[0182] In some aspects, the techniques described here concern an adapter housing, where the first leg, the second leg, the third leg and the fourth leg are of the same length.

[0183] In some aspects, the techniques described here concern an adapter housing, where at least one leg is made of a non-conductive material.

[0184] In some aspects, the techniques described here concern an adapter housing, whereby at least one leg tapers away from the lower surface of the outer shell.

[0185] In some aspects, the techniques described here relate to an adapter housing, wherein at least one leg includes centering tabs arranged on an inner surface of the at least one leg.

[0186] In some aspects, the techniques described here relate to an adapter housing comprising: an outer shell having a first outer surface and a second outer surface; a body arranged in the outer shell, the body being configured to be movable in and relative to the outer shell; a first engagement element arranged on the first outer surface; and a second engagement element arranged on the second outer surface; the first engagement element and the second engagement element being configured to contact corresponding engagement elements of a cooking device removable from the outer shell.

[0187] In some aspects, the techniques described here relate to an adapter housing, where the first outer surface is located on an opposite side of the outer shell compared to the second outer surface.

[0188] In some aspects, the techniques described here concern an adapter housing, where the first engagement element is a projection extending inwards from the outer shell.

[0189] In some aspects, the techniques described here concern an adapter housing, where the second engagement element is a projection extending inwards from the outer shell.

[0190] In some aspects, the techniques described here involve an adapter housing, where the first engagement element is a flexible tab configured to be deformed in order to engage with and detach from a corresponding engagement feature of the cooking appliance.

[0191] In some aspects, the techniques described here involve an adapter housing, where the second engagement element is a spring-loaded tab that can be moved to release the adapter plate from the cooking appliance.

[0192] In some aspects, the techniques described here relate to a process that includes: positioning a food product in a cavity of a vessel, the vessel having an opening for accessing the cavity; positioning a cooking device over the opening; generating, by means of the cooking device, a flow of heated air into the cavity; removing the cooking device from the opening; and positioning a lid over the opening, the lid tightly enclosing the food product in the vessel.

[0193] In some aspects, the techniques described here relate to a procedure in which the lid includes a clamping element configured to positively mechanically connect the lid to the vessel.

[0194] In some aspects, the techniques described here relate to a procedure in which the lid includes a seal configured to abut against the vessel when the lid is positioned on the vessel.

[0195] In some aspects, the techniques described here relate to a procedure in which the vessel includes a base arranged on a lower surface of the vessel.

[0196] In some aspects, the techniques described here relate to a procedure in which positioning the cooking device over the opening involves vertically positioning the cooking device over the vessel.

[0197] In some aspects, the techniques described here involve a procedure in which removing the cooking device from the opening includes vertically lifting the cooking device away from the vessel.

[0198] In some aspects, the techniques described here relate to a procedure in which a crisping sheet is configured to be positioned in the cavity of the vessel.

[0199] In some aspects, the techniques described here relate to a process that includes: positioning an adapter housing on a cooking appliance, wherein the adapter has an inlet and an outlet for receiving and delivering a heated airflow from the cooking appliance; positioning the outlet of the adapter housing over an opening of a vessel, the opening being configured to access a cavity; moving a movable body located in the adapter housing by means of contact with the vessel; contacting a sensor located in the cooking appliance with the movable body to generate an input to a control system of the cooking appliance; and generating, by means of the cooking appliance, a heated airflow into the cavity based on the input.

[0200] In some aspects, the techniques described here relate to a procedure in which the movable body is a radiation shield configured to absorb radiation generated by the cooking appliance.

[0201] In some aspects, the techniques described here relate to a method where the sensor is a microswitch extending from a lower surface of the cooking appliance.

[0202] In some aspects, the techniques described here relate to a procedure in which the adapter housing can optionally be removed from the cooking appliance.

[0203] In some aspects, the techniques described here relate to a procedure in which the adapter housing includes an engagement element configured to selectively connect the adapter housing to the cooking appliance.

[0204] In some aspects, the techniques described here involve a process that includes: positioning a food product on a crisping tray within a cavity of a vessel, the vessel having an opening for accessing the cavity; positioning a cooking device over the opening; generating, by means of the cooking device, a flow of heated air into the cavity; removing the cooking device from the opening; removing the crisping tray from the cavity; positioning a projection extending from the lower surface of a lid through an opening in the crisping tray to hold the crisping tray against the lower surface of the lid; and positioning the lid over the opening, the lid tightly enclosing the food product within the vessel.

[0205] In some aspects, the techniques described here relate to a process in which the projection is a circular projection that has a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0206] In some aspects, the techniques described here relate to a procedure in which the projection still includes radial projections extending radially outwards.

[0207] In some aspects, the techniques described here relate to a process in which the outer diameter formed by the radial projections is larger than the diameter of the opening.

[0208] In some aspects, the techniques described here relate to a procedure in which the radial protrusions are flexible.

[0209] In some aspects, the techniques described here relate to a procedure in which the protrusion is positioned in the middle of the lower surface.

[0210] In some aspects, the techniques described here relate to a procedure that includes: positioning a lid over an opening of a vessel having a cavity and an overhanging lip; moving a clamping element arranged on the lid to position part of the clamping element below the overhanging lip; and moving a projection arranged on a lateral side of the clamping element from a first side of the lid to a second side of the lid so that it abuts the second side of the lid and fixes the clamping element in a closed position, wherein, when the clamping element is in a closed position, the lid is positively mechanically connected to the vessel.

[0211] In some aspects, the techniques described here relate to a process in which the projection extends over a gap formed between the clamping element and the outer edge part.

[0212] In some aspects, the techniques described here relate to a procedure in which a second projection is arranged on a second lateral side of the clamping element, with the second lateral side being opposite the lateral side.

[0213] In some aspects, the techniques described here relate to a procedure in which the vessel still includes a channel located below the overhanging lip.

[0214] In some aspects, the techniques described here relate to a procedure in which the clamping element still includes a curved section configured to be positioned in the channel when the clamping element is in the closed position.

[0215] In some aspects, the techniques described here relate to a method in which the lid includes a seal that is arranged radially inside with respect to the clamping element and is configured to abut against the vessel when the lid is positioned on the vessel.

[0216] In some aspects, the techniques described here relate to a procedure that includes: positioning a vessel having a first side wall, a second side wall, and a cavity on a base, the base having a first connecting plate and a second connecting plate; positioning a first notch of the base in a first recess on the first side wall of the vessel; positioning a second notch of the base in a second recess on the second side wall of the vessel; positioning a third notch of the vessel in a third recess on the first connecting plate of the base; and positioning a fourth notch of the vessel in a fourth recess on the second connecting plate of the base.

[0217] In some aspects, the techniques described here relate to a procedure in which the first connecting plate and the second connecting plate are arranged on opposite sides of the base.

[0218] In some aspects, the techniques described here relate to a process in which the first connecting plate and the second connecting plate are flexible and can be moved relative to the base.

[0219] In some aspects, the techniques described here relate to a procedure in which the basis comprises an insulating body that is positioned below the vessel.

[0220] In some aspects, the techniques described here relate to a procedure in which the first depression and the second depression are located on a lower part of the vessel.

[0221] In some aspects, the techniques described here relate to a process that includes: positioning a vessel having a sidewall and a cavity on a base, the base comprising a support arm extending from the base and a connecting plate extending from the base to contact the sidewall for connecting the base to the vessel, with a gap provided between the connecting plate and the support arm; positioning a food product in a cavity of the vessel, the vessel having an opening configured to access the cavity; positioning a cooking device over the opening; and generating, by means of the cooking device, a flow of heated air into the cavity, with the gap configured to provide a thermal break between the connecting plate and a handle.

[0222] In some aspects, the techniques described here relate to a procedure in which the holding arm encompasses the connecting plate.

[0223] In some aspects, the techniques described here relate to a method in which the connecting plate is joined to the base along a lower edge.

[0224] In some aspects, the techniques described here relate to a process whereby the heat energy transferred to the connecting plate subsequently passes through the base before entering the holding arm.

[0225] In some aspects, the techniques described here relate to a procedure in which a second thermal break is provided between part of the handle and the support arm.

[0226] In some aspects, the techniques described here relate to a procedure that includes: positioning a vessel having a sidewall and a cavity on a base, the base comprising an insulating body having a top and a bottom surface, and a projection extending upward from the top surface and configured to contact the vessel positioned on the base, forming a first gap with a first height; positioning the base on a holding surface, with a leg extending downward from the bottom surface of the base and configured to contact the holding surface, forming a second gap with a second height; positioning a food product in a cavity of the vessel, the vessel having an opening for accessing the cavity; and positioning a cooking appliance over the opening.and generating, by means of the cooking device, a heated airflow into the cavity; wherein the first space is configured to provide a thermal break between the vessel and the base, and wherein the second space is configured to provide a thermal break between the base and the holding surface.

[0227] In some aspects, the techniques described here relate to a procedure where the ratio of the second height to the first height is in the range of 2.3:1 to 2.7:1.

[0228] In some aspects, the techniques described here relate to a procedure where the initial height is in the range of 5.0 millimeters to 6.0 millimeters.

[0229] In some aspects, the techniques described here relate to a procedure where the second height is in the range of 13.5 millimeters to 14.5 millimeters.

[0230] In some aspects, the techniques described here relate to a procedure where the ratio of the second height to the first height is 2.5:1.

[0231] In some aspects, the techniques described here relate to a procedure that includes: positioning a cooking device over a first opening of a first vessel, wherein the first vessel has a first cavity; generating, by means of the cooking device, a first heated airflow into the first cavity; removing the cooking device from the first opening; positioning the cooking device over a second opening of a second vessel, wherein the second vessel has a second cavity; and generating, by means of the cooking device, a second heated airflow into the second cavity.

[0232] In some aspects, the techniques described here relate to a procedure in which a first lid is configured to cover the first opening after the cooking device has been removed from the first opening.

[0233] In some aspects, the techniques described here relate to a procedure in which a second lid is configured to cover the second opening after the cooking appliance has been removed from the second opening.

[0234] In some aspects, the techniques described here relate to a procedure in which the first opening and the second opening have identical cross-sectional shapes.

[0235] In some aspects, the techniques described here relate to a procedure in which the first vessel has a first volume and the second vessel has a second volume, the first volume being smaller than the second volume. DESCRIPTION OF THE DRAWINGS

[0236] These and other features are illustrated by the following detailed description with reference to the attached drawings. Fig. Figure 1A is a front view of an aspect of a cooking system according to the present invention. Fig. Figure 1B is a perspective view of a cooking system according to the present invention. Fig. 1C is a side view of the cooking system from Fig. 1A. Fig. 1D is another side view of the cooking system from Fig. 1A. Fig. Figure 2A is a perspective view of an aspect of a cooking system according to the present invention. Fig. 2B is a side view of the cooking system of Fig. 2A. Fig. 2C is another side view of the cooking system from Fig. 2A. Fig. 3A is a perspective view of a cooking appliance by Fig. 1A. Fig. 3B is another perspective view of the cooking appliance from Fig. 3A. Fig. 3C is a view from below of the cooking appliance from Fig. 3A. Fig. 3D is a cross-sectional view of the cooking appliance from Fig. 3A. Fig. 4A is a perspective view of a vessel from the cooking system of Fig. 1A. Fig. 4B is a side view of the vessel from Fig. 4A. Fig. 4C is another side view of the vessel from Fig. 4A. Fig. Figure 5 is a perspective view of a storage lid and a crisping tray of the cooking system from Fig. 1A. Fig. 6A is a perspective view of a vessel from the cooking system of Fig. 2A. Fig. 6B is another perspective view of the vessel by Fig. 6A. Fig. 6C is a top view of the vessel of Fig. 6A. Fig. 6D is a cross-sectional view of the vessel of Fig. 6A. Fig. 7A is a perspective view of the crisping tray of the cooking system from Fig. 1A. Fig. 7B is another perspective view of the crispy sheet metal from Fig. 7A. Fig. 7C is a side view of the crispy sheet from Fig. 7A. Fig. Figure 8 is a cross-sectional view of the vessel. Fig. 4A. Fig. Figure 9A is a perspective view of a vessel, a storage lid and a heat protection element according to the present invention. Fig. Figure 9B is a side view of the container, storage lid, and heat protection element of Fig. 9A. Fig. 9C is another side view of the container, storage lid, and heat protection element of Fig. 9A. Fig. 10A is a perspective view of the storage lid of Fig. 9A. Fig. 10B is a view from below of the storage lid of Fig. 10A. Fig. 10C is a side view of the storage lid of Fig. 10A. Fig. Figure 11 is a perspective view of a storage lid and a crisping tray. Fig. Figure 12A is a perspective view of a heat protection element of the cooking system of Fig. 1A. Fig. 12B is a side view of the thermal insulation element of Fig. 12A. Fig. 12C is another side view of the thermal insulation element of Fig. 12A. Fig. 12D is a bottom view of the thermal insulation element of Fig. 12A. Fig. Figure 13A is a perspective view of a vessel from the cooking system of Fig. 2A. Fig. 13B is a side view of the vessel from Fig. 13A. Fig. 13C is another side view of the vessel from Fig. 13A. Fig. 14A is a perspective view of a lid of the vessel of Fig. 13A. Fig. 14B is another perspective view of the lid of Fig. 14A. Fig. 15A is a perspective view of a heat protection element of the cooking system of Fig. 2A. Fig. 15B is a side view of the thermal insulation element of Fig. 15A. Fig. 15C is another side view of the heat protection element of Fig. 15A. Fig. 15D is a bottom view of the heat protection element of Fig. 15A. Fig. Figure 16 is a perspective view of an aspect of a cooking system according to the present invention. Fig. 17 is a bottom view of a cooking appliance of the cooking system by Fig. 16. Fig. Figure 18 is a cross-sectional view of the cooking system along line 18-18 in Fig. 16. Fig. Figure 19 is a cross-sectional view of the cooking system along line 19-19 in Fig. 16. Fig. 20 is a detailed cross-sectional view of the cooking system of Fig. 19. Fig. 21 is a detailed cross-sectional view of the cooking system of Fig. 19. Fig. 22 is a detailed cross-sectional view of the cooking system of Fig. 19. Fig. Figure 23 is an isolated perspective front view of an adapter housing of the cooking system from Fig. 16. Fig. Figure 24 is a perspective rear view of the adapter housing of Fig. 24. Fig. 25 is a view from below of the adapter housing of Fig. 24. Fig. Figure 26 is a side view of the adapter housing of Fig. 24. Fig. Figure 27 is an isolated perspective view of a vessel and base of the cooking system of Fig. 16. Fig. Figure 28 is an isolated perspective view of the vessel of Fig. 27. Fig. Figure 29 is a detailed perspective view of the vessel by Fig. 28. Fig. Figure 30 is a cross-sectional view of the vessel and base along line 30-30 of Fig. 27. Fig. Figure 31 is a side view of the vessel and the base of Fig. 27 with an aspect of a lid arranged on it. Fig. 32 is an isolating perspective front view of the base of Fig. 26. Fig. Figure 33 is a detailed perspective view of the base of Fig. 32. Fig. 34 is a side view of the base of Fig. 32. Fig. Figure 35 is an isolated perspective front view of the lid of Fig. 31. Fig. Figure 36 is a detailed perspective view of the lid of Fig. 35. Fig. 37 is a detailed view from below of the lid of Fig. 35. Fig. Figure 38 is a detailed cross-sectional view of the lid attached to the vessel. Fig. 35. Fig. Figure 39 is a perspective view of the vessel and the base of Fig. 27 with an aspect of a lid arranged on it. Fig. Figure 40 is a cross-sectional view of the vessel, base, and lid along line 40-40. Fig. 39. Fig. Figure 41 is a perspective view of an aspect of a cooking system according to the present invention. Fig. 42 is a cross-sectional view of the cooking system along line 42-42 of Fig. 41.

[0237] It should be noted that the drawings are not necessarily to scale. The drawings merely show typical aspects of the present invention and do not limit the scope of the invention in any way. DETAILED DESCRIPTION

[0238] Certain exemplary embodiments are described below to illustrate the principles of the construction, function, manufacture, and use of the devices and methods according to the present invention. One or more exemplary embodiments are shown in the accompanying drawings. It should be clear to those skilled in the art that the devices and methods described herein and shown in the accompanying drawings are non-limiting exemplary embodiments and that the scope of the invention is defined exclusively by the claims. The features shown or described with respect to an exemplary embodiment can be combined with the features of other embodiments. Such modifications and variations are included in the scope of the invention.

[0239] Conventional countertop cooking systems, such as air fryers, consist of a heating element and a fan positioned above a cooking cavity. These types of cooking appliances can take a relatively long time to cook and / or reheat food because the convective heat exchange is slow and the appliances themselves have a relatively large thermal volume. An air fryer system comprises a housing containing a heating element and an air source, with both sources preferably supplied with electricity for operation via an AC power cord.The fryer also includes a cooking chamber defined in the base, a cooking tray that fits securely into the cooking chamber and essentially seals the chamber against heat loss during use, a food basket with a handle that is removable and attached to the cooking tray, an electronic control unit located in the base that controls at least the heating element, the air source, and the power source, and user controls located on the base for turning on the fryer system and setting cooking conditions. The food basket is usually a large, heat-conducting tray that can hold a large volume of food. However, not all users need the large volume of conventional air fryers when preparing only a small meal.Furthermore, both the food basket and the container in which the air-fried food is served must be cleaned after use.

[0240] The device according to the present invention is designed to combine the cooking and storage of a food product. For example, the device uses the same container for both cooking and storing the food product. To achieve this efficiency, the container is made of an impact-resistant material such as borosilicate glass. Furthermore, the cooking device used to generate a heated airflow is positioned separately from the container in such a way that the entire cooking device can be removed after the cooking process is complete. Additionally, the food product placed in the container for cooking can remain there after cooking and does not need to be removed before storage.Instead of removing the food and cleaning the container, a user can attach a suitably sized lid to the opening of the container to tightly seal the food product inside, making the container easy to transport.

[0241] The cooking systems described here can include a cooking appliance and a vessel. The cooking appliance (e.g., an air fryer) can include a housing, a heating element, and an airflow device. The housing can have a cavity extending upwards from a bottom surface. The cavity can be configured to accommodate the heating element. In other words, the heating element can be located at least partially within the cavity. The heating element can be configured to convert electrical energy into heat energy. For example, the cooking appliance can further include an electrical conductor (e.g., a wire) that can be electrically connected to the heating element. The electrical conductor can also be configured to be connected to a power source, such as a wall outlet. The airflow device can be configured to provide airflow around the heating element.For example, the airflow device can draw in relatively cool air from an external environment and force the air through one or more fluid lines, causing it to flow around the heating element. The heating element can transfer heat to the air, allowing the heated air to flow into the vessel. Accordingly, the airflow device can effect convective heat transfer to the contents of the vessel.

[0242] Accordingly, the embodiments of the cooking systems and methods described herein provide a system capable of rapid reheating and / or cooking using forced convection heat. Additional and / or alternative aspects of an air fryer technology are described in U.S. Patents Nos. 11,619,394 and 11,490,761, and in U.S. Patent Application No. 63 / 516,980, which are incorporated herein by reference in their entirety.

[0243] Fig. Figures 1A-1D and 2A-2D show exemplary variations of cooking systems according to the present invention. For example, they show Fig. Figures 1A-1D show an embodiment of a cooking system 200 according to the present invention. The cooking system 200 can comprise a cooking device 210 and a vessel 230 coupled with a heat-insulating element 250. In another example, they show Fig. Figures 2A-2D describe another embodiment of a cooking system 300, which may comprise the cooking device 210 and a vessel 330 coupled with a heat-shielding element 350. The cooking device 210 can be received by one of the vessels 230, 330. In some variations, the cooking device 210 can be removably coupled to the vessels 230, 330 by means of one or more fastening elements (e.g., screws, nails, bolts), adhesives, straps, cords, hooks, or a combination thereof. The cooking device 210 can perform a cooking process (e.g., air frying, roasting, reheating) as soon as a corresponding opening of the vessels 230, 330 is covered by the cooking device 210.

[0244] Fig. Figures 3A-3D further show the cooking appliance 210. The cooking appliance 210 comprises an upper housing 256 and a lower housing 216. The upper housing 256 is connected to the lower housing 216, although the two housings can also be formed as a single piece. The upper housing 256 has a cylindrical shape and can be made of a non-thermally conductive material such as plastic. The upper housing 256 includes a ventilation opening 263, which is used to draw in ambient air for cooling the electrical components in the cooking appliance 210.

[0245] The upper housing 256 includes an input interface 214. The input interface 214 comprises a variety of controls configured to allow a user to control the cooking appliance 210. The input interface 214 is connected to a control unit (not shown) located within the cooking appliance 210. For example, a user can control a power-on state (e.g., On, Off), a power setting, a cooking mode, or a combination thereof via the input interface 214. As shown, the input interface 214 is located on an upper surface of the upper housing 256. The upper housing 256 is configured for user handling. As shown, the upper housing 256 includes a recess 218 configured to receive a user's hand. This allows the user to conveniently lift or otherwise move the cooking appliance 210.

[0246] The lower housing 216 extends radially outward from the upper housing 256 and is configured to cover a vessel wall positioned beneath the cooking device 210. The lower housing 216 can have a cross-section corresponding to a vessel, allowing the cooking device 210 to be used with the vessel without the need for additional components. As shown in Fig. As shown in Figure 3C, the lower housing 216 can be square, but other shapes such as a circular or rectangular shape are also covered by the scope of the invention.

[0247] As in Fig. Shown in 3D, the cooking device 210 comprises a lower surface 260 and an inner housing 270. The lower surface 260 can abut the contact surface of a vessel, so that the heated air generated by the heating element 224 and the fan 228 remains in the vessel and does not escape during the cooking process. The lower surface 260 can include a temperature-resistant sealing element, such as a rubber or silicone gasket, and can also be a metallic surface resting against the vessel 230. A space 272 is formed between the lower housing 216 and the inner housing 270 and is configured to act as an insulating space that keeps the outer surfaces of the cooking device 210 cool during the cooking process, and as a cooling air channel that helps direct a cooling airflow over heat-sensitive electrical components in the housing and cool them during the cooking process.

[0248] Radially inside the inner housing 270 is a cavity 267 containing a heating element 224, a fan 228, and a temperature sensor (not shown). The temperature sensor can be an NTC or bimetallic temperature sensor that can switch off the heating element 224 in case of overheating. Also located in the lower housing 216 is an air outlet 280 through which heated air can escape from the cavity 267 during the cooking process.

[0249] The heating element 224 can be a radiant or convective heat source which, in combination with the fan 228, can generate a flow of heated air that moves from the lower housing 216 to a cavity within the vessel 230. In essence, the heating element 224 is a rod heater, graphite heater, carbon fiber heater, or any other suitable heat source. An opening in the vessel 230, leading to the cavity, allows the heated air to pass through. Thus, when a user activates the cooking appliance 210 via a switching element of the input interface 214, the fan 228 and the heating element 224 can be activated to generate a forced convective airflow that circulates around the food located in the cavity. Specifically, the heating element 224 can convert electrical energy received via the power inlet 212 into thermal energy, thereby increasing the temperature of the heating element 224.Furthermore, the fan 228 can rotate clockwise or counterclockwise, allowing air to move through, over, or otherwise around the heating element 224. Operating the heating element 224 in combination with the fan 228 can be analogous to a cooking process.

[0250] The cooking appliances described here can provide a flow of relatively cool air. For example, a motor 276, which drives the fan 228, is located in the upper housing 256. The motor 276 also drives a cooling fan 278, which is arranged vertically above and outside the cavity 267. The motor 276, the fan 228, and the cooling system 278 together define an airflow device. The cooling fan 278 can perform a cooling operation. For example, the cooling fan 278 is configured to draw cool air from the vent 263 through the upper housing 256 and along the space 272 to cool the motor 276, the plastic internal structure, the outer housing, and electrical components in the cooking appliance 210. The air drawn in by the fan 278 is discharged through the outlet 280. In some variations, the cooling operation can be performed simultaneously with the cooking operation.For example, the airflow provided by the air circulation device can be directed around one or more electronic components (e.g., a circuit board assembly) of the cooking appliance. This airflow around the electronic components can reduce the risk of overheating caused by the heating element.

[0251] In further variations, the cooling process can be carried out after the cooking process. For example, the cooking device 210 can remain connected to the vessel after the cooking process has been completed. In this case, the vessel can radiate heat to the cooking device, sufficient to overheat one or more of the electronic components. Therefore, the cooking device 210 can perform a cooling process by activating one or more of the fans 228, 278 (without activating the heating element 224) to provide a relatively cool cooling airflow around the one or more electronic components. In such a cooling process, one or more of the fans 228, 278 can rotate at a predetermined speed, such as between approximately 100 rpm and approximately 1000 rpm, including all values ​​and sub-ranges within this range. In one exemplary variation, the one or more fans rotate at approximately 700 rpm.Furthermore, the fans 228, 278 can rotate for a predetermined duration, such as between approximately 30 seconds and approximately 5 minutes, including all values ​​and sub-ranges within that period. A cooling process carried out after the cooking process can be stopped at any time, for example, by separating the cooking device 210 from the vessel. Advantageously, the cooling process can be carried out automatically (i.e., without user input) after the cooking process and / or quietly.

[0252] The cooking appliances described here can be configured to detect one or more properties of a vessel before a cooking and / or cooling process is carried out. For example, the cooking appliance 210 can further include one or more vessel detection elements (e.g., detection sensors). The vessel detection elements can ensure that only vessels meeting one or more predetermined conditions can be used in conjunction with the cooking appliances described here, which can be referred to as a vessel testing process. For example, the vessel detection elements can ensure that the cooking appliances are used safely and in a manner that avoids overheating the vessels and their contents beyond a predetermined temperature limit. The predetermined temperature limit of the vessels described here can be between approximately 200°F and approximately 600°F, including all values ​​and sub-ranges within this range.The predetermined temperature limit can correspond to the volume of the vessel, with relatively smaller vessels having a relatively lower predetermined temperature limit. In particular, relatively smaller vessels can reflect, radiate, or otherwise amplify the heat provided by the cooking appliance, causing the food inside to become hotter than in relatively larger vessels. Accordingly, the one or more vessel detection elements can mitigate the risks associated with false temperature readings from one or more temperature sensors of the cooking appliance. For example, the relatively higher temperatures of food contained in relatively smaller vessels can cause the one or more temperature sensors to register unacceptably high temperatures, even though the vessel itself remains safely at or below the predetermined temperature limit.

[0253] As in Fig. As shown in Figure 3C, one or more vessel detection elements can be coupled to a lower surface of the cooking device 210. The vessel detection elements can be configured to detect one or more specific design features of the vessels. For example, the cooking device 210 includes a first detection sensor 226a and a second detection sensor 226b. Each of the detection sensors 226a, 226b is coupled to a lower surface of the cooking device 210. The first detection sensor 226a is located near the third mounting leg 220c, and the second detection sensor 226b is located near the first mounting leg 220a. Each of the detection sensors 226a, 226b includes a microswitch comprising at least one piston and at least one spring coupled to it. Each of the pistons is configured to be depressed by a vessel such as the vessel 230 or the vessel 330. Pressing down one or more pistons (e.g.Applying a compressive force against it can cause a corresponding change in an electrical signal. If the change in the electrical signal meets a predetermined condition (e.g., based on current, voltage, polarity, or a combination thereof), the vessel can be qualified for use with the cooking appliance 210. If the predetermined condition is not met, the vessel is not qualified for use with the cooking appliance, and the cooking appliance will not operate. This means that for the cooking appliance 210, each of the detection sensors 226a and 226b to be depressed by a predetermined amount, a cooking process is required. Accordingly, the detection sensors 226a and 226b ensure that only safe and correctly qualified vessels are used with the cooking appliance 210.

[0254] The cooking device may include one or more vessel identification elements (e.g., identification sensors). These vessel identification elements can be used to identify a specific category, type, or other classification of containers. The vessel identification elements can be configured to identify one or more design features of the vessels (e.g., vessel identification features). These specific design features can be preselected or updated in real time in some variations. For example, a vessel may include a lip that comprises one or more protrusions, indentations, channels, recesses, extensions, barcodes, colors, metal strips, or combinations thereof. The one or more lip features may correspond to a size and / or manufacturer of the vessel. For example, the cooking device 210 includes, as in Fig. Figure 3C shows an identification sensor 227. The identification sensor 227 is coupled to a lower surface of the cooking appliance 210. The identification sensor 227 is located near the perimeter of the lower surface and between the third and fourth mounting legs 220c, 220d. The identification sensor 227 comprises a microswitch having at least one piston and at least one spring coupled to it. Accordingly, the piston of the identification sensor 227 is configured to be depressed by a vessel such as the vessel 230 or the vessel 330. The identification sensor 227 is configured to determine the volume of a vessel removably coupled to the cooking appliance 210. For example, the vessel 230 can be configured to actuate the identification sensor 227 (e.g., to depress it), while the vessel 330 can be configured to prevent the identification sensor 227 from being depressed.Therefore, the identification sensor 227 determines whether the cooking appliance 210 is detachably coupled to the vessel 230 or the vessel 330.

[0255] In some variations, the identification sensor 227 can include an optical sensor, a pressure sensor, a temperature sensor, an electrical sensor, an infrared sensor, a time-of-flight sensor, or a combination thereof. In one exemplary variation, the identification sensor 227 includes an optical sensor that can be coupled to a lower part (e.g., a bottom surface) of the cooking appliance 210, so that the optical sensor can detect the presence or absence of an optical feature of a given vessel. That is, the vessel can have one or more colors arranged around an rim, so that the optical sensor can detect the color and compare it with a predetermined condition. If the detected color meets the predetermined condition, the cooking appliance 210 can be used together with the vessel. For example, vessels of a specific size (e.g.,Containers of a different size may include a material of a first color arranged at one lip, and containers of a different size may include a material of a second color arranged at one lip. In another exemplary variation, a barcode may be provided on one or more lips of a container, so that the optical sensor can recognize the barcode to determine the volume of the container.

[0256] In another exemplary variation, the identification sensor 227 includes an electrical sensor that can be coupled to a lower part of the cooking device 210. The electrical sensor can be configured to detect the presence or absence of a material with a predetermined resistance, a predetermined capacitance, or a predetermined similar electrical property. The vessel can thus comprise one or more materials arranged around its rim, allowing the electrical sensor to be electrically coupled to the material to measure one or more electrical properties. If the measured electrical properties satisfy the predetermined condition, the cooking device can be used together with the vessel. For example, vessels of a specific size (e.g.,Volume) may comprise a material arranged at a lip with a first electrical property, and vessels of a different size may comprise a material arranged at a lip with a second electrical property.

[0257] In another exemplary variation, the identification sensor 227 includes an infrared sensor that can be coupled to a lower part of the cooking appliance 210. The infrared sensor can be configured to detect one or more dimensions of a vessel. For example, the infrared sensor can detect the distance between a contact surface of a vessel, such as a rim or a coupled lid, and a supporting surface, such as a worktop. The infrared sensor can thus include a time-of-flight sensor configured to measure the time it takes a photon to travel from the sensor to the supporting surface and back to the sensor. The detected distance and / or time can be compared to a predetermined condition. If the detected distance and / or time meets the predetermined condition, the cooking appliance can be used with the vessel.

[0258] The cooking appliance 210 may further include one or more heat shielding elements. The heat shielding elements may be referred to as insulators or insulation units. The heat shielding elements can advantageously reduce risks associated with contact with one or more hot surfaces of the cooking system. For example, the cooking appliance 210 may reach elevated temperatures during or after a cooking process. Therefore, in one exemplary variation, the cooking appliance 210 may include one or more mounting legs configured to create an air gap between the heating element of the cooking appliance and a mounting surface (e.g., a worktop). This means that the cooking appliance 210 can be decoupled from the vessel after it has been used to heat food in the vessel, even though the heating element 224 may still be at a high temperature.Placing the heating element 224 in close proximity to the mounting surface can cause heat transfer from the heating element 224 to the mounting surface, which can lead to unwanted burning and / or damage to the mounting surface. Therefore, one or more mounting legs can function as a stand for the cooking appliance, thus holding the heating element at a safe distance from the mounting surface. For example, the cooking appliance 210 includes, as shown in [reference missing]. Fig. Figure 3B shows a first mounting leg 220a, a second mounting leg 220b, a third mounting leg 220c, and a fourth mounting leg 220d. Each of the mounting legs 220a-220d extends from a lower surface 260 of the cooking appliance 210. Furthermore, each of the mounting legs 220a-220d is arranged along a circumference of the lower surface. In particular, the first and second mounting legs 220a, 220b are arranged at a first end of the cooking appliance 210, and the third and fourth mounting legs 220c, 220d are arranged at a second end of the cooking appliance 210. Furthermore, the mounting legs 220a-220d are arranged near a corner of the lower surface of the cooking appliance 210, such that the weight of the cooking appliance 210 is distributed relatively evenly between each of the mounting legs 220a-220d.

[0259] The mounting legs 220a-220d can be integrally formed with the housing 216 of the cooking appliance 210. In some variations, the mounting legs 220a-220d can be detachably connected to the housing. Accordingly, the mounting legs 220a-220d can be made of the same material as the housing. In particular, the mounting legs 220a-220d can be made of plastic, metal, glass, rubber, or a combination thereof. In some variations, the cooking appliance can include any number of mounting legs, such as 2, 3, 4, 5, 6, 7, 8, 9, or more. Each of the mounting legs 220a-220d can have a specific height. The height of the mounting legs 220a-220d can vary between 0.1 inches and approximately 2 inches, such as approximately 0.1 inches, approximately 0.5 inches, approximately 1 inch, or approximately 1.5 inches. The mounting legs 220a-220d can be the same height or different heights.For example, the mounting legs 220a-220d can have essentially the same heights, so that the cooking appliance 210 can be positioned relatively flat on a mounting surface.

[0260] The cooking appliances described here, such as the 210 cooking appliance, can be used with various containers of different sizes. These containers, which can also be called receptacles, can be configured to hold one or more items to be heated. For example, they show Fig. 4A-4C continue to the vessel 230. The vessel 230 comprises a first side wall 1212a, a second side wall 1212b, a third side wall 1212c, a fourth side wall 1212d, and a lower wall 1212e. The side walls 1212a-1212d each have the same height, with their upper edges interacting to define a lip 1230. The lip 1230 forms a contact surface of the vessel 230. Furthermore, the vessel 230 includes an opening 1232 in its upper surface. In other words, the lip 1230 extends around the opening 1232.

[0261] Furthermore, the side walls 1212a-1212d define as in Fig. Figure 4A shows a vessel cavity 1214 (i.e., a cooking volume, a cooking cavity, a storage cavity). The vessel cavity 1214 has a volume between approximately 0.5 l and approximately 2 l. A contact surface of the lower wall 1212e is as shown in Fig. 4A is shown essentially planar and can be configured to hold food and / or allow for easy cleaning. A lower surface of the bottom wall 1212e comprises, as shown in Fig. Figure 4B shows a multitude of grooves, each of which can detachably engage with corresponding features of a thermal insulation element, such as the thermal insulation element 250. The one or more side walls 1212a-1212d can be essentially straight or curved. For example, the lower wall 1212e comprises a first region and an upper surface defined by the lip 1230, and a second region that is larger than the first region, such that the side walls 1212a-1212d each have a concave (e.g., curved, tapered) shape. In some variations, the vessel cavity 1214 can, for example, have a circular, rectangular, triangular, oval, or combination of these cross-sectional shapes.

[0262] In some variations, the vessel may have one or more indentations in a side wall. These indentations may be located adjacent to the upper surface, thus influencing the shape of the opening. The number of indentations may correspond to the size of the vessel. For example, Fig. 6A-6D continue to vessel 330. Vessel 330 comprises a first side wall 1512a, a second side wall 1512b, a third side wall 1512c, a fourth side wall 1512d, and a bottom wall 1512e. Unlike vessel 230, vessel 330 comprises a multitude of depressions. For example, vessel 330 comprises, as in Fig. 6C and Fig. Figure 6D shows a first indentation 1514a and a second indentation 1514b. The first indentation 1514a is located in the first side wall 1510a, and the second indentation 1514b is located in the third side wall 1510c. The first and second indentations 1514a and 1514b are located adjacent to the lip 1520. Accordingly, a user and / or a cooking appliance can identify the vessels 230 and 330 based on the presence and / or absence of at least one indentation. That is, the indentations 1514a and 1514b can prevent interference with the identification sensor 227, allowing the cooking appliance 210 to identify the vessel 330. Advantageously, the cooking device 210 can be operated at a relatively higher temperature after it has been determined that the cooking device 210 is detachably coupled to the vessel 330 and not to the vessel 230.

[0263] The vessel 330 can have a top surface configured for contact with the cooking appliance 210. For example, define as in Fig. Figure 6A shows the upper edges of the side walls 1512a-1512d forming a lip 1520. The lip 1520 also corresponds to an upper surface of the vessel 330. Furthermore, the vessel 330 has an opening 1532 in its upper surface. In other words, the lip 1520 extends around the opening 1532. The side walls 1512a-1512d also define a vessel cavity 1530. The vessel cavity 1530 has a volume between approximately 2 liters and approximately 8 liters. An upper surface of the bottom wall 1512e is essentially planar and can be configured to receive food and / or to facilitate easy cleaning.

[0264] In some variations, the vessel may also include one or more handles. The vessel handles may be configured to be gripped by a user, for example, for lifting or otherwise moving the vessel. For instance, one or more vessel handles may extend from an outer surface of an upper part of the vessel. Furthermore, the one or more vessel handles may extend from one or more sides of the vessel. For example, vessel 330 includes a variety of handles. As in Fig. As shown in Figures 6A-6D, the vessel 330 comprises a first vessel handle 1512a and a second vessel handle 1512b. The first vessel handle 1512a extends from the first side wall 1510a, and the second vessel handle 1512b extends from the third side wall 1510c. Each of the vessel handles 1512a, 1512b extends from a midpoint of the respective side walls 1510a, 1510c. Each of the vessel handles 1512a, 1512b can be configured to be grasped or otherwise handled by a user. For example, the vessel handles 1512a, 1512b can be used by a user to lift or otherwise move the vessel 330, particularly when the vessel 330 is not at a temperature that could otherwise injure the user. The vessel and / or vessel handles described here may be made of metal, plastic, glass, or a combination of these.The materials of the vessel and / or vessel handles can be selected based on thermal conductivity, density, expansion properties, compressive strength, tensile strength, or other material properties.

[0265] In some variations, the cooking systems described here can include more than one vessel. In such a variation, the multiple vessels can be configured to be stacked on top of each other. The multiple vessels can each have the same volume or different volumes. For example, vessel 230 can be at least partially located inside vessel 330. In such a configuration, a lip of vessel 230 can be positioned over or even on a lip of vessel 330. By stacking two or more vessels on top of each other, the overall height of the stacked vessels can be reduced, thus facilitating easier storage. In some variations, the cooking device 210 can be detachably coupled to vessel 230, which is located at the top of the stack, to carry out a cooking process within it.This means that the vessel 230 can also be safely used in the cooking process when stacked.

[0266] In some variations, the vessels described here can be configured for heating and eating. For example, each of the vessels 230 and 330 can be configured for a predetermined portion of food for a specific user. The user can then heat the food in each of the vessels 230 and 330 and eat the food directly from the corresponding vessel. Combining heating and eating food according to a predetermined portion can reduce the number of pieces of cookware used by the user for heating and / or eating, as well as the time required for both tasks.

[0267] One or more heat shields can be attached to the vessels described here. For example, vessels 230 and 330 can reach high temperatures during and / or after cooking. By reducing or preventing heat transfer from vessels 230 and 330 to a user and / or a work surface, injuries, damage, burns, or a combination thereof can be avoided. The heat shield can include a base (e.g., a trivet or mat) that can be detachably attached to the bottom of a vessel. Fig. Figures 12A-12C show the heat shield 250. The heat shield 250 comprises a base 1610. The base 1610 can be configured to reduce or prevent heat transfer from the vessel 230 to a mounting surface (e.g., a worktop) to prevent burning or other damage to the mounting surface. The base 1610 can be made of rubber, plastic, metal, or a combination thereof. The base 1610 can have one or more recesses, grooves, or valleys configured to receive the vessel. Accordingly, the vessel 230 can be coupled to the vessel shield 250 by a frictional fit. For example, the vessel 230 can be snapped or slid into one or more recesses, grooves, or valleys. In further variations, the vessel 230 can be detachably connected to the base 1610 by means of a fastener (e.g., a clamp, a screw, or a screw).coupled with a screw, a nail, a bolt) and / or an adhesive.

[0268] In some variations, the bases described here can be coupled to one or more base mounting legs or formed integrally with them. Similar to the mounting legs described in relation to the cooking appliance, the base mounting legs can be configured to reduce heat transfer to the mounting surface, such as from the vessel and / or the base. For example, the heat shield element 250, as shown in Fig. Figures 12A-12E further show a first leg 1612a and a second leg 1612b. Each leg 1612a, 1612b is formed integrally with the base 1610. The first leg 1612a extends from the first end of the base 1610, and the second leg 1612b extends from the second end of the base 1610. Each leg 1612a, 1612b comprises a variety of feet. For example, the first leg 1612a comprises, as in Fig. Figure 16D shows a first foot 1620a and a second foot 1620b. The first and second feet 1620a, 1620b are arranged on opposite sides of the first end, such that each of the first and second feet 1620a, 1620b is located below a corner of the base 1610. Similarly, the second leg 1612b includes a third foot 1620c and a fourth foot 1620d. The third and fourth feet 1620c, 1620d are arranged on opposite sides of the second end, such that each of the third and fourth feet 1620c, 1620d is located below a corner of the base 1610.

[0269] Each of the one or more base mounting legs described here can have a different height. For example, the height of each leg 1612a, 1612b can be between approximately 0.1 inch and approximately 2 inches, and approximately 0.1 inch, approximately 0.25 inches, or approximately 0.5 inches. Legs 1612a, 1612b can have the same or different heights. Accordingly, an air gap can be provided between the base 1610 and the mounting surface, so that heat transfer between them can be reduced or eliminated.

[0270] One or more vessel guard handles, configured for user gripping, can extend from the base. For example, a vessel guard handle can extend from a base in a direction opposite to the base mounting legs. Accordingly, the vessel guard handle can be in contact with a side wall of the vessel. For example, the 250 thermal protection element, as shown in Fig. Figure 12A shows a first handle 1640a (i.e., a first vessel protection handle) and a second handle 1640b (i.e., a second vessel protection handle). Each of the handles 1640a, 1640b comprises a variety of holding arms and a handle bar. For example, as shown, the first handle 1640a comprises a first holding arm 1614a, a second holding arm 1614b, and a first handle bar 1616a. The first and second holding arms 1614a, 1614b each extend from the base 1610 from a first end of the same. The first and second holding arms 1614a, 1614b are each coupled to the first handle bar 1616a. The first handle bar 1616a is configured to be grasped or otherwise handled by a user. The second handle 1640b has similar features. For example, the second handle 1640b, as shown, includes a third support arm 1614c, a fourth support arm 1614d and a second handle bar 1616b.The first and second support arms 1614a, 1614b each extend from the base 1610 from a second end of the same, the second end being opposite the first end. The third and fourth support arms 1614c, 1614d are coupled to the second handle 1616b. The first support arm 1614a, the second support arm 1614b, and the first handle 1616a together define a first handle opening 1642a. The first handle opening 1642a can be dimensioned such that a user can easily and comfortably insert at least part of their hand through it to firmly grasp (enclose) the first handle 1616a.

[0271] The handles 1640a, 1640b can have a height corresponding to the height of the vessel 230, such as approximately 1 / 4, approximately 1 / 2, approximately 3 / 4, or approximately 4 / 4 of the height of the vessel 230. The height of the handles 1640a, 1640b can be such that the vessel 230 cannot tip over or fall out of the base 1610 while a user is handling the handles 1640a, 1640b. Furthermore, the height of the handles 1640a, 1640b can be such that an airflow from the cooling fan 278 can flow around the handles 1640a, 1640b, thereby further reducing their temperature. Additionally, the handles 1640a, 1640b can be of lower thermal conductivity than the vessel. Accordingly, a user can safely grasp the handles 1616a, 1616b and not the vessel 230 directly, in order to avoid the risks associated with the high temperatures of the vessel 230.

[0272] The vessel protection handles described here can engage with one or more surface features of a vessel side wall. For example, one or more projections can extend from an outer surface of a side wall, allowing the vessel protection handle to be detachably coupled to it (e.g., by means of a friction fit). For example, [illustrates the following]. Fig. 5. A vessel 1930 with a first projection 1912 and a second projection 1914. The vessel 1930 may otherwise correspond to the features and descriptions of vessel 230. The first and second projections 1912 and 1914 may be configured to receive a handle of a thermal insulation element. For example, the first projection 1912 may be configured to receive the first handle 1616a of the thermal insulation element 250, and the second projection 1914 may be configured to receive the second handle 1616b of the thermal insulation element 250. In some variations, the projections of vessel 1930, or of any other vessel as described herein, may include a hook, a latch, a rod, a fastener, an adhesive, or a combination thereof. Accordingly, a thermal insulation element may be detachably or permanently coupled to a vessel.

[0273] As another example of a thermal insulation element, we show Fig. 15A-15D describes the thermal insulation element 350, which includes a base 1710. The base 1710 can be configured to reduce or eliminate heat transfer from the vessel 230 to a mounting surface (e.g., a worktop) to prevent burning or other damage to the mounting surface. The base 1710 can comprise similar materials to the base 1610. Furthermore, the base 1710 can engage with the vessel 330 in a similar manner to the engagement of the base 1610 with the vessel 230 described above. The vessel 330 can thus be coupled to the base 1710 by means of a friction fit (e.g., with one or more recesses, grooves, or valleys of the base 1710), a fastener, and / or an adhesive.

[0274] Similar to the thermal insulation element 250, the thermal insulation element 350 comprises a multitude of legs. As in Fig. As shown in Figures 15A-15D, the thermal insulation element 350 comprises a first leg 1712a and a second leg 1712b. The legs 1712a and 1712b are formed integrally with the base 1710. The first leg 1712a extends from the first end of the base 1710, and the second leg 1712b extends from the second end of the base 1710. Each leg 1712a and 1712b comprises a plurality of feet. For example, the first leg 1712a comprises, as shown in Fig. Figure 17D shows a first foot 1720a and a second foot 1720b. The first and second feet 1720a, 1720b are arranged on opposite sides of the first end, such that the first and second feet 1720a, 1720b are each located below a corner of the base 1710. Similarly, the second leg 1712b includes a third foot 1720c and a fourth foot 1720d. The third and fourth feet 1720c, 1720d are arranged on opposite sides of the second end, such that the third and fourth feet 1720c, 1720d are each located below a corner of the base 1710.

[0275] Similar to the description for legs 1612a, 1612b, each leg 1712a, 1712b of the thermal insulation element 350 can have a height. For example, the height of each leg 1712a, 1712b can be between approximately 0.1 in and approximately 2 in, and approximately 0.1 in, approximately 0.25 in, or approximately 0.5 in. The legs 1712a, 1712b can have the same or different heights. Accordingly, an air gap can be provided between the base 1710 and the mounting surface so that heat transfer between them can be reduced or eliminated.

[0276] In some variations, bases 1610 and 1710 may further include a thermal radiation shield. The thermal radiation shield may prevent at least some of the heat from radiating from bases 1610 and 1710 and / or the vessel to a mounting surface. The thermal radiation shield may cover at least part of a lower surface of bases 1610 and 1710. In one aspect, the thermal radiation shield may include exposed metal components on any surface of the base or handles, including a top or bottom surface, to further absorb and block radiation and heat from the vessel. The size and / or position of the thermal radiation shield may be adapted to accommodate the base mounting legs. The thermal radiation shield may therefore have a shape with one or more recesses for receiving the base mounting legs.The heat radiation shielding can be made from a thermally insulating material such as metal, plastic, or a combination of these.

[0277] As in Fig. As shown in Figure 15D, the thermal shielding element 350 further comprises a plurality of recesses 1730 configured to facilitate coupling with a thermal radiation shield. The plurality of recesses 1730 may be provided in a lower surface of the thermal shielding element 350. In particular, the plurality of recesses 1730 may be configured to receive a fastening element. For example, a thermal radiation shield (not shown) may be coupled to the thermal shielding element 350 via a fastening element (e.g., a screw) arranged in each of the plurality of recesses 1730. In some variations, the thermal shielding element 350 and / or the thermal radiation shield may also be attached to the vessel 330. The thermal radiation shield may cover at least a portion of the lower surface of the base 1710.The heat radiation shield can be made of a thermally insulating material such as metal, plastic, or a combination thereof. A similar heat radiation shield can be coupled to one of the vessels or heat protection elements described here, such as heat protection element 250. Accordingly, the heat radiation shield can prevent at least some of the heat from radiating from the bases 1610, 1710 and / or the vessels 230, 330 to a mounting surface.

[0278] In some variations, the vessels described here may also include a lid configured to cover the opening when it is not covered by a cooking appliance. The lid (e.g., a storage lid) may provide an airtight seal over the opening, thus isolating food contained within from the external environment. The storage lid may be detachably coupled to the vessel by one or more clamps arranged around its circumference. For example, show Fig. 9A-9C, the vessel 230, which is detachably coupled to a storage lid 810. The storage lid 810 comprises a first clamp 812a, a second clamp 812b, a third clamp 812c, and a fourth clamp 812d. The clamps 812a-812d are configured to be detachably coupled to a side wall of the vessel 230. The clamps 812a-812d can rotate about a clamping connection (e.g., a pivot point) so that each clamp can engage with an edge (e.g., a lip) of the vessel opening.

[0279] Fig. Figures 10A-10C show further details of the storage cover 810. The storage cover 810 comprises a first surface 1004 (e.g., a lower surface) and a second surface 1005 (e.g., an upper surface). Furthermore, the storage cover 810 has a rectangular shape defined by a first side 1002a, a second side 1002b, a third side 1002c, and a fourth side 1002d. The terminals 812a-812d are each located at a midpoint along the length of the corresponding sides 1002a-1002d. Specifically, the first terminal 812a extends from the first side 1002a, the second terminal 812b extends from the second side 1002b, the third terminal 812c extends from the third side 1002c, and the fourth terminal 812d extends from the fourth side 1002d. Terminals 812a-812d are configured to rotate around a joint.For example, the storage cover 810 includes a first clamping joint 1020a coupled to the first clamp 812, a second clamping joint 1020b coupled to the second clamp 812b, a third clamping joint 1020c coupled to the third clamp 812c, and a fourth clamping joint 1020d coupled to the fourth clamp 812d.

[0280] In some variations, the storage lid may also include a seal, such as a rubber gasket, which may be configured to reduce the transfer of a fluid (e.g., air) between the cavity and the external environment. For example, as shown in Fig. Figure 10B shows the storage lid 810 with a seal 910. The seal 910 extends around the circumference of the storage lid 810. The seal 910 is configured to contact a lip of a vessel, such as the vessel 230. Upon contact with the vessel 230, the clamps 812a-812d can be engaged with the side walls of the vessel 230 to squeeze the seal 910 against the lip of the vessel 230. For example, rotating the clamps 812a-812d about the corresponding clamp joints 1020a-1020d and / or positioning the clamps 812a-812d relative to the lengths of the sides 1002a-1002d ensures a relatively even distribution of forces around the circumference of the storage lid 810 and the seal 910. Accordingly, an airtight seal can be provided between the storage lid 810 and the container 230.

[0281] In some variations, the storage lids described here can also function as heat shields. After a cooking appliance has been removed from the vessel, the vessel may be hot and the opening may be uncovered. Therefore, the vessel protection lid can be placed over the opening, effectively sealing it. The vessel protection lid may also include one or more lid handles. These handles may extend from one or more sides of the lid. In some variations, the handles may be configured to cover one or more of the vessel's handles. In particular, the handles may surround at least part of the vessel's handles, allowing the user to grip the lid handles rather than the vessel's handles.Avoiding contact with the container handles can advantageously prevent risks associated with high temperatures, such as burns or other injuries. The container protection lid can be used alone or in conjunction with any of the heat protection elements described here.

[0282] For example, they show Fig. Figures 13A-13C show the vessel 330, which is detachably coupled to a vessel protective cover 1310. The vessel protective cover 1310 comprises a first cover handle 1312a and a second cover handle 1312b. Each of the cover handles 1312a, 1312b covers at least part of a vessel handle (not shown). The vessel protective cover 1310 comprises a first surface 1410 and a second surface 1412. The first surface 1410 includes a recess 1416. The recess 1416 is configured to receive another vessel. A flange 1420 extends around the circumference of the second surface 1412. The flange 1420 is configured to receive a lip of the vessel 330. In particular, the flange 1420 includes a groove and an extension so that the lip of the vessel can be received in the groove and the extension contacts an outer surface of the vessel. The flange 1420 includes a thin, flexible component so that an airtight seal can be created when the coupling with the vessel is detachable.The vessel protection lid 1310 comprises a non-thermally conductive material such as rubber or plastic.

[0283] The cooking device can include one or more crisping plates that can be slid into the vessel cavities described here. The crisping plate can be used to increase heat transfer to the food contained in the vessel. The increased heat transfer achieved by the crisping plate can raise the temperature of the food in the vessel and thereby enhance the crispiness of the food's outer surface. The crisping plate can have a planar base. For example, show Fig. 7A-7C a crisping sheet 920. The crisping sheet 920 comprises a planar base with a first surface 1102 and a second surface 1104. Either the first or second surface 1102, 1104 can be a top surface, so the crisping sheet 920 can be turned over. The planarity of the crisping sheet 920 allows for relatively uniform heat transfer between the crisping sheet 920 and a heating element and / or food in a container.

[0284] Furthermore, the crisping tray can have one or more openings for fluid flow. For example, air can flow through the one or more openings to and / or from food in the container, which can contribute to the crispiness of the food. As in Fig. As shown in Figures 7A-7C, the crisping sheet 920 comprises a plurality of openings 1112 and a central opening 1114. The plurality of openings 1112 are arranged in a grid pattern and include a combination of circular, oval, and rectangular openings with rounded corners. The rectangular openings can have a length and width, with the length being greater than the width. The circular openings can have a diameter and can be arranged along a central axis of the planar base. The plurality of openings 1112 can be arranged in a grid pattern across the crisping sheet 920.

[0285] One or more openings from the plurality of openings 1112 can be configured to receive a tool (e.g., a fork). The tool can be used to detachably engage with the crisping plate to lift and / or move the crisping plate 920. Accordingly, the tool can advantageously reduce the risks associated with direct contact with the crisping plate 920. For example, the one or more openings from the plurality of openings 1112 can be arranged near an edge of the base so that the distance between a user's hand and the crisping plate can be maximized. Advantageously, maximizing the distance between the user's hand and the crisping plate can reduce the risks associated with heat transfer from the crisping plate to the user's hand (e.g., burns, injuries).

[0286] The crisping plate can include one or more protrusions configured to contact an inner surface of a vessel cavity. The height at which the crisping plate is positioned within the vessel cavity can correspond to one or more protrusions. For example, the one or more protrusions can extend from one or more edges of the planar base and be angled relative to the planar base such that the angled protrusions contact the inner surface of the vessel cavity, while the base avoids contact with the inner surface of the vessel cavity. As in Fig. As shown in Figures 7A-7C, the crisping sheet 920 comprises a first projection 1110a, a second projection 1110b, a third projection 1110c, and a fourth projection 1110d. The projections 1110a-1110d are angled relative to the first and second surfaces 1102 and 1104, respectively. For example, projection 1110a comprises a first part 1120a, angled at an angle θ1 relative to the first surface 1102, and a second part 1122a, angled at an angle θ2 relative to the second surface 1104. The angles θ1 and θ2 are different and can each be between approximately 5 degrees and approximately 60 degrees. Each of the projections 1110a-1110d can have a height relative to the first and second surfaces 1102 and 1104. The height of projections 1110a-1110d can range from approximately 0.1 inch to approximately 2 inches, including approximately 0.1 inch, approximately 0.25 inch, or approximately 0.5 inch. Projections 1110a-1110d can have the same or different heights.For example, the four projections 1110a-1110d can have substantially the same height, allowing the crisping sheet 920 to be positioned flush with the vessel. The relative angle and / or height of the projections 1110a-1110d can correspond to the height at which the crisping sheet 920 is positioned relative to the bottom of the vessel cavity. In particular, the crisping sheet 920 can be positioned at a relatively lower position in the vessel cavity when the first surface 1102 faces the bottom of the vessel cavity (first configuration), and can be positioned at a relatively higher position in the vessel cavity when the second surface 1104 faces the bottom of the vessel cavity (second configuration). A user can advantageously switch between the first and second configurations by using the tool and openings described above for turning the crisping sheet 920.

[0287] The reversible design of the crisping trays described here allows for cooking zones of different sizes. For example, it shows Fig. 8 the vessel 230 with a crisping plate in a first position 1802 (of the first configuration) and a second position 1804 (of the second configuration). The first position 1802 can correspond to a relatively lower position of the crisping plate in the vessel cavity if a first surface such as the first surface 1102 of Fig. 7A-7C faces the bottom of the vessel cavity. The second position 1804 can correspond to a relatively higher position of the crisping plate in the vessel cavity if a second surface, such as the second surface 1104, is present. Fig. 7A-7C faces the bottom of the vessel cavity. When the crisping plate is in the first position 1802, a first cooking volume 1814 can be defined below the crisping plate, and a second cooking volume 1812 can be defined above the crisping plate. Accordingly, during a cooking process, a first food item can be positioned in the first cooking volume 1814 and / or a second food item can be positioned in the second cooking volume 1812. When the crisping plate is in the second position 1804, a third cooking volume 1816 can be added to the first cooking volume 1814 and thus subtracted from the second cooking volume 1812. Accordingly, a larger portion of the food can be positioned in the combined first and third cooking volumes 1814, 1816, and a smaller portion of the food can be positioned in the second cooking volume 1812.In any position of the crisping tray, foods placed above it will receive relatively more heat from the cooking appliance than foods placed below it. For example, heat-sensitive foods (e.g., starches, vegetables) can be placed below the crisping tray, while less sensitive foods (e.g., proteins) can be placed above it. A crisping tray can be used in conjunction with any of the containers described here.

[0288] In some variations, the crisping sheet 920 may include 1, 2, 3, 5, 6, 7, 8, 9, or more protrusions arranged along the circumference of the planar base. In variations with a large number of protrusions, the protrusions may be evenly spaced around the circumference of the planar base. The one or more protrusions may be made of rubber (e.g., silicone), plastic, metal, or a combination thereof. The one or more protrusions may be made of the same material as the planar base.

[0289] The crisping tray can be configured to be detachably coupled to the storage lid of a given container when it is not in use. For example, shows Fig. 11. The storage lid 810, which is detachably coupled to the crisping tray 920. The storage lid 810 and the crisping tray 920 can be detachably coupled to allow for compact storage. The crisping tray 920 can be coupled to a lower surface of the storage lid 810. In particular, the storage lid 810 includes a multitude of hooks 930 configured to detachably couple the crisping tray 920. The multitude of hooks 930 bend elastically to fit into an opening of the crisping tray 920, so that the crisping tray 920 can be easily coupled to and uncoupled from the storage lid 810. As in Fig. As shown in Figure 10B, the plurality of hooks 930 project from the first surface 1004. The plurality of hooks 930 comprises a first hook 1010a, a second hook 1010b, and a third hook 1010c. According to one aspect, the plurality of hooks 930 can only comprise a first hook and a second hook positioned opposite it. The hooks 1010a-1010c are configured to bend so that they fit into the circular opening 1114 of the crisping tray 920. Accordingly, the hooks 1010a-1010c are made of an elastic material such as plastic. The crisping tray 920 and the storage lid 810 can therefore be stored as a set and, if necessary, decoupled from each other by a user. A user can therefore decouple the crisping tray 920 from the storage lid 810 in order to use either the crisping tray 920 or the storage lid 810.

[0290] In addition to using containers of different heights, the cooking system according to the present invention can also include larger containers that are flat but have a larger cross-sectional area at the opening of the vessel in order to increase the cooking surface area of ​​the vessel. For example, show Fig. Figures 16-22 show an embodiment of a cooking system 2000 according to the present invention. The cooking system 2000 is similar to the cooking system 200, so the identical elements are not described in detail here. The cooking system 2000 can comprise a cooking device 2002 and a vessel 2004 coupled to a heat protection element 2006 in the form of a base. To accommodate a vessel with a larger opening, such as the vessel 2004, an adapter housing 2008 can be positioned between the vessel 2004 and the cooking device 2002 to connect the smaller cooking device 2002 to the larger vessel 2004. The cooking appliance 2002 is similar to the cooking appliance 210 and includes a lower surface 2016, air outlets 2025, a guard 2018, heating elements 2026, an exhaust fan 2030 and a convection fan 2032.

[0291] As in Fig. As specified by reference numerals 202-222 in reference numerals 17, one or more vessel detection elements may be coupled to a lower surface 2016 of the cooking device 2002. The vessel detection elements may be configured to detect one or more specific design features of the vessels. For example, the cooking device 2002 comprises a first detection sensor 2020 and a second detection sensor 2022. Each of the detection sensors 2020, 2022 is coupled to a lower surface of the cooking device 2002. The detection sensors 2020, 2022 are similar to the detection sensors 226a, 226b and comprise a microswitch that includes at least one piston and at least one spring coupled to it. Each of the pistons is configured to be depressed by a vessel such as vessel 2004. Pressing down one or more pistons 2050, 2054 (e.g., by applying a compressive force against them) can cause a corresponding change in an electrical signal.If the change in the electrical signal meets a predetermined condition (e.g., based on current, voltage, polarity, or a combination thereof), the vessel may be qualified for use with the 2002 cooking appliance. If the predetermined condition is not met, the vessel is not qualified for use with the cooking appliance, and therefore the cooking appliance cannot be operated with it. This means that the 2002 cooking appliance requires the 2020 and 2022 detection sensors to be pressed down by a specific amount of force in order to be switched on and / or to perform a cooking process. Accordingly, the 2020 and 2022 detection sensors ensure that only safe and correctly qualified vessels are used in conjunction with the 2002 cooking appliance.A user interface 2010 can be used to inform a user about an incorrect container or placement, and can be used to enter cooking commands.

[0292] As mentioned above, the 2008 adapter housing can be used to increase the cross-sectional area of ​​the cooking chamber when used with a larger 2004 vessel. As in Fig. As shown in figures 18-19, the adapter housing 2008 is positioned between the cooking appliance 2002 and the vessel 2004. As shown in Fig. As shown in Figures 23-26, the adapter housing 2008 has a central opening 2009 to allow heated air from the cooking appliance 2002 to pass through into the vessel 2004. The adapter housing 2008 further comprises an outer housing 2080 and an inner body 2082. The inner body 2082 includes a top surface 2082A and holes 2084 and can move relative to the outer housing 2080 by means of springs connecting the outer housing 2080 to the inner body 2082. This ensures that the microswitches are not triggered when the adapter housing 2008 is connected to the cooking appliance 2002 but not to a vessel 2004. Furthermore, the outer housing 2080 makes contact with a surface, such as a worktop, when the appliance is not in use. The inner body 2082 does not contact the work surface and also does not contact the pistons 2050, 2052, 2054 when the outer casing 2080 rests on a work surface and not on the vessel 2004.The contact surface 2082A contacts the pistons 2050 and 2054 of the detection sensors 2020 and 2022 when the adapter housing is placed between the cooking appliance 2002 and the vessel 2004. The holes 2084 allow the piston 2052 of the detection sensor 2024 to pass through without triggering the detection sensor 2024. This informs the cooking appliance 2002 that the adapter housing 2008 is in use and that the vessel 2004 is therefore large. This allows the cooking appliance to self-calibrate based on the larger volume of the vessel 2004.

[0293] An air duct 2085 can be provided between the outer casing 2080 and the inner body 2082, receiving a cooling airflow from the cooking appliance. In one aspect, a cooling airflow is directed over the exterior of the container during cooking to help cool its outer surface. If no adapter plate is used, the cooling airflow exits from the outlets on the lower surface of the cooking appliance and directly contacts the outer surface of the container. When the adapter plate 2008 is used with the cooking appliance, the cooling airflow passes through the air duct 2085 and is directed radially outwards to cover the outer surface of the large container.

[0294] A leg 2081 can be arranged at each corner of the outer housing 2080 to space the outer housing 2080 away from a holding surface. This creates an air gap between the heating element and the holding surface, which helps to insulate the holding surface from heat still generated by the heating element, thus reducing heat transfer. The adapter housing 2008 can also include a connection arrangement 2012 comprising a movable tab 2013 and a torsion spring tab 2086. The cooking device 2002 includes corresponding features 2013a and 2086a on the outer housing, positioned on the bottom surface and connected to the tabs 2013 and 2086. A user can remove the adapter housing 2008 from the cooking device 2002 by deforming the tab 2013 to release it from a recess in the cooking device 2002. Centering tabs 2087 may be provided on the thighs.The centering tabs 2087 are configured to help center the adapter housing on the container when a user places the adapter plate on the container.

[0295] The cooking appliances described here, such as the 2002 cooking appliance, can be used in conjunction with various vessels of different sizes. These vessels, which can also be called containers, can be configured to hold one or more items to be heated. For example, they show Fig. 27-31 continues with vessel 2004. Vessel 2004 comprises a contact surface 2004A and a side wall 2005. Vessel 2004 is similar to vessel 1930, so the corresponding components are not described in detail here. The vessel guard handles described here can engage with one or more surface features of a vessel side wall. For example, a connection arrangement 2100 can be arranged on the side wall 2005 so that the vessel guard handle can be detachably coupled to it (e.g., by means of a friction fit). For example, show Fig. 28-29 The vessel 2004 has a recess 2102 and a latch 2104. A connection arrangement 2100 can be arranged on several sides of the vessel 2104. The recess 2102 and the latch 2104 can be configured to accommodate a handle of a heat protection element, which is described in greater detail below.

[0296] One or more heat protection elements can be coupled to the vessels described here. For example, vessel 2004 may reach elevated temperatures during and / or after cooking. By reducing or preventing heat transfer from vessel 2004 to the user and / or the work surface, injuries, damage, burns, and / or combinations thereof can be prevented. The heat protection element may include a base (e.g., a trivet, a mat) that can be detachably coupled to a lower surface of the vessel. For example, show Fig. 30-34 the heat shielding element 2006. The heat shielding element 2006 comprises a base configured to reduce or eliminate heat transfer from the vessel 2004 to a mounting surface (e.g., a worktop) to prevent burning or other damage to the mounting surface. Accordingly, the heat shielding element 2006 can be made of rubber, plastic, metal, or a combination thereof. Furthermore, in one aspect, the air outlets 2025 can discharge exhaust air from the cooking appliance to cool the outer surface of the vessel's side wall. In one aspect, the outlets 2025 are arranged around the perimeter of the cooking appliance 2002 on the lower surface 2016. In another aspect, the outlets are not located at the positions for the handles of the heat shielding element 2006.

[0297] The base 2006 can include retaining arms 2134, 2136, which extend upwards and are connected by a handle 2036. A connecting plate 2130 is arranged between the retaining arms 2134, 2136. The connecting plate 2103 includes a recess 2152 and a detent 2150, which correspond to the recess 2102 and the detent 2104 of the vessel 2004. Accordingly, the vessel 2004 can be coupled to the vessel protection element 2006 by a friction fit. For example, the vessel 2004 can be snapped or pressed into one or more recesses, grooves, or valleys. In further variations, the vessel 2004 can be detachably coupled to the base by a fastening element (e.g., screw, nail, bolt) and / or an adhesive.

[0298] A gap 2138 can be provided between the connecting plate 2130 and the retaining arms 2134, 2136. This allows movement of the connecting plate 2130 relative to the handles 2036, thus preventing the heat shield 2006 from detaching from the vessel 2004 when the user grips the handles 2036. In one aspect, the connecting plate 2130 can be flexible and deformable to remove the heat shield 2006 from the vessel 2004. The gap 2138 can also act as a thermal break between the vessel 2004 and the handles 2036 to reduce heat transfer to the handles 2036 during cooking. Furthermore, in another aspect, a gap 2036A can be provided between the handle 2036 and the retaining arms 2134, 2136. The gap 2036A acts as a thermal break to prevent heat transfer to the handles 2036.

[0299] In some variations, the heat shield 2006 described here can be coupled to or integrally formed with one or more base mounting legs 2034. Similar to the mounting legs described with reference to the cooking appliance, the base mounting legs can be configured to reduce heat transfer to the mounting surface, for example, from the vessel and / or the base. For example, the heat shield 2006, as described in Fig. Figure 30 further shows legs 2034 that create a gap 2110 between the heat shield 2006 and a cooking surface (e.g., a worktop). In one aspect, the height of the gap 2110 is between 13.4 mm and 14.5 mm, with 13.9 mm being a preferred gap height. Furthermore, the heat shield 2006 can also include projections 2114 that extend upwards from the base and create a gap 2112 between the vessel 2004 and the heat shield 2006. In one aspect, the height of the gap 2112 is between 5.0 mm and 6.0 mm, with 5.5 mm being a preferred gap height. Therefore, in one aspect, the ratio of the height of the space 2110 to the height of the space 2112 is 2.5:1 and can range from 2.0:1 to 3.0:1.The ratio of the gap heights helps to ensure proper insulation between the container, the base and the holding surface during a cooking process.

[0300] In some variations, the vessels described here also include a lid configured to cover the opening when it is not covered by a cooking appliance. The lid (e.g., a storage lid) may provide an airtight seal over the opening, thus isolating food contained within the cavity from the external environment. The storage lid may be detachably coupled to the vessel by one or more clamps arranged around the circumference of the storage lid. For example, show Fig. Figures 35-38 describe the vessel 2004, which is detachably coupled to a storage lid 2120. The storage lid 810 includes clamps 2200 arranged around the circumference of the lid 2120. The lid 2120 further comprises a central part 2204 and an outer rim part 2202. The clamps 2200 are attached to the outer rim part 2202 via a hinge. Each of the clamps 2200 comprises a curved section 2234 configured to detachably couple a lip 2240 and a channel 2242 of the vessel 2004. A seal 2236 can be arranged in the lid 2120 and contact the contact surface of the vessel 2004 to seal the lid 2120 to the vessel 2004. The clamps 2200 also include projections 2206 arranged on the lateral edges of the clamp 2200. The projections extend over the gaps 2208 formed between the clamps 2200 and the outer edge portion 2202 and lock the clamps 2200 in a locked position.

[0301] The crisping tray can be configured to be detachably coupled to the storage lid of a specific container when it is not in use. For example, shows Fig. 37 the storage lid 2120 with a projection 2230 extending from a lower surface of the central part. The projection 2230 can include radial projections 2232 extending radially outward and has a diameter larger than the central hole 2041 of the crisping plate 2040. The projections 2232 can also be flexible to allow the projection 2230 to pass through the hole 2041 of the crisping plate 2040. In one aspect, the central projection 2204 can be shaped such that the central part 2204 receives an adjacent heat-insulating element 2006 resting on the lid 2202.

[0302] Fig. Figures 39-40 show another aspect of a vessel 2304 with a storage lid 2302. The storage lid 2302 does not include any clamping links, but is attached to the top of the vessel 2304 by means of a friction fit. Unlike the vessel 2004, the vessel 2304 also does not include a lip or channel, but has a straight edge along the side wall.

[0303] In one aspect, a brushless DC motor can be used instead of the cooking appliance's motor, and the exhaust fan can be integrated into the housing of the brushless DC motor. Fig. Figures 41-42 show a cooking appliance 2400 with a brushless motor. As shown, the cooking appliance 2400 comprises a housing 2402 and an input panel 2404. The cooking appliance includes a heating element 2408, a convection fan 2410, a drain fan 2412, and a brushless motor 2406. As shown in Fig.As shown in Figure 42, the height of the housing 2402 is reduced due to the compact nature of the brushless DC motor and the integration of the exhaust fan 2412 into the brushless DC motor.

[0304] Certain aspects have been described above to clarify the principles of the design, function, manufacture, and use of the systems, devices, and methods according to the invention. One or more examples of these implementations are shown in the accompanying drawings. It should be clear to those skilled in the art that the systems, devices, and methods described herein and shown in the drawings are non-limiting exemplary implementations and that the scope of the invention is defined solely by the claims. The features described or shown herein in connection with an exemplary implementation can be combined with the features of other implementations. Such modifications and variations are included within the scope of the present invention.In the present invention, identically designated components in the different implementations have the same features, so that for a particular implementation it is not necessary to explain each feature of an identically designated component separately.

[0305] In the description and claims, approximate formulations may be used to provide a quantity that can vary within a certain range without altering the underlying fundamental function. Accordingly, a value modified by the addition of "approximately," "nearly," or "essentially" is not limited to the stated value. In some examples, approximate formulations may correspond to the precision of an instrument used to measure the value. In the description and claims, range boundaries may be combined and / or interchanged, with the identified ranges encompassing all subranges unless otherwise specified by the context.

[0306] It should be clear to those skilled in the art that further features and advantages of the invention can be created based on the implementations described above. Accordingly, the present invention is not limited to the implementations described and shown herein, but is defined by the following claims. All publications and references are expressly included in their entirety by reference. Preferred embodiments of the invention are described in the following sections.

[0307] 1. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, and a vessel having a cavity and an upper surface with an opening defined therein, wherein the cooking device is configured to be removably positioned above the vessel so that the lower surface is aligned with the upper surface, thereby forming a cooking chamber in the cavity for carrying out a cooking process.

[0308] 2. Cooking system according to section 1, wherein the cooking device is attached to the vessel by means of the lower surface and the upper surface in a sealing manner.

[0309] 3. Cooking system according to section 1, wherein the housing of the cooking appliance has a cross-sectional shape identical to the cross-sectional shape of the vessel.

[0310] 4. Cooking system according to section 1, wherein an extension plate is arranged between the lower surface and the upper surface.

[0311] 5. Cooking system according to section 1, wherein a crisping plate is arranged in the vessel.

[0312] 6. Cooking system according to section 1, wherein the cooking device is configured to be vertically removed from the vessel to allow access to the cooking chamber.

[0313] 7. Cooking system according to section 1, wherein a storage lid is configured to be removable and positioned over the vessel in order to seal the cavity of the vessel.

[0314] 8. Cooking system, comprehensive: a vessel that includes: a cavity configured to hold a food product, an opening located in a wall of the vessel and configured to allow access to the cavity, and a contact surface arranged around the opening, a cooking appliance that includes: a housing that has an outlet, a heating element, and an air movement device configured to direct air over the heating element and generate a heated airflow, wherein the cooking device is configured to selectively abut against the contact surface of the vessel, and wherein the heated airflow is directed from the outlet and into the cavity of the vessel, and a lid that is configured to optionally abut against the contact surface of the vessel and be connected to the vessel.

[0315] 9. Cooking system according to section 8, wherein the lid is subsequently positioned on the vessel after the cooking device has been positioned on the vessel for a cooking operation.

[0316] 10. Cooking system according to section 8, wherein the lid includes a seal configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0317] 11. Cooking system according to section 8, wherein the lid includes a clamping element configured to positively mechanically connect the lid to the vessel.

[0318] 12. Cooking system according to section 8, wherein a crisping plate is configured to be positioned in the cavity of the vessel.

[0319] 13. Cooking system according to section 8, wherein the vessel comprises a base positioned on a lower surface of the vessel.

[0320] 14. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a first outlet and a second outlet, a heating element, and an air movement device configured to direct air over the heating element to produce a heated airflow, with the heated airflow being directed out of the first outlet, and configured to produce a cooling airflow that is isolated from the heated airflow in the housing, with the cooling airflow being directed out of the second outlet, an adapter housing that is removably attached to the cooking appliance and positioned adjacent to the first outlet, the adapter housing comprising a first inlet and a first channel extending therefrom, and a second inlet and a second channel extending therefrom, wherein the heated airflow passes from the first outlet into the first inlet and through the first channel, and wherein the cooling airflow passes from the second outlet into the second inlet and through the second channel, a vessel that includes: a cavity configured to hold a food product, an opening arranged in a wall of the vessel and configured to provide access to the cavity, wherein the heated airflow passes from the first channel and through the opening into the cavity, and wherein the cooling airflow passes over the wall of the vessel outside the cavity.

[0321] 15. Cooking system according to section 14, wherein the second outlet at least partially surrounds the first outlet.

[0322] 16. Cooking system according to section 14, wherein the second channel at least partially surrounds the first channel.

[0323] 17. Cooking system according to section 14, wherein the heated airflow in the first channel is isolated from the cooling airflow in the second channel.

[0324] 18. Cooking system according to section 14, wherein the second channel is formed in the adapter housing between an outer shell and a body of the adapter housing, the body being arranged in the outer shell.

[0325] 19. Cooking system according to section 14, wherein at least a part of the first channel is arranged radially outside in relation to the first outlet.

[0326] 20. Cooking system according to section 14, wherein at least a part of the second channel is arranged radially outside in relation to the second outlet.

[0327] 21. Cooking system, comprehensive: a heat-generating device comprising a housing and an outlet formed therein, wherein the heat-generating device is configured to generate a heated airflow from the housing through the outlet, a vessel having a cavity, wherein the vessel is configured to receive the heated airflow in the cavity, a base configured to abut against the vessel and rest on a support surface, the base comprising an insulating body configured to reduce heat transfer from the vessel to the support surface while the vessel receives the heated airflow.

[0328] 22. Cooking system according to section 21, wherein a space is provided between a lower surface of the vessel and an upper surface of the insulating body.

[0329] 23. Cooking system according to section 21, wherein a gap is provided between a lower surface of the base and the holding surface.

[0330] 24. Cooking system according to section 21, wherein the insulating body is arranged between the holding surface and the lower surface of the vessel.

[0331] 25. Cooking system according to section 21, wherein the insulating body is made of a non-conductive material.

[0332] 26. Cooking system according to section 21, wherein the base is made of a non-conductive material.

[0333] 27. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, a first vessel that has a first cavity and a first opening, a second vessel that has a second cavity and a second opening, the cooking appliance is configured to cover both the first and second openings simultaneously and removablely.

[0334] 28. Cooking system according to section 27, wherein a first lid is configured to cover the first opening after the cooking appliance has been removed from the first opening.

[0335] 29. Cooking system according to section 28, wherein a second lid is configured to cover the second opening after the cooking appliance has been removed from the second opening.

[0336] 30. Cooking system according to section 27, wherein the first opening and the second opening have identical cross-sectional shapes.

[0337] 31. Cooking system according to section 30, wherein the first vessel has a first volume and the second vessel has a second volume, the first volume being smaller than the second volume.

[0338] 32. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, at least one leg projecting from the lower surface, wherein the at least one leg is configured to contact a mounting surface, and a vessel having a cavity and a contact surface, wherein the cooking appliance is configured to removably contact the contact surface.

[0339] 33. Cooking system according to section 32, wherein the cooking device comprises four legs.

[0340] 34. Cooking system according to section 33, wherein two of the legs extend from a first side of the cooking appliance and two of the legs extend from a second side of the cooking appliance.

[0341] 35. Cooking system according to section 32, wherein at least one leg has a trapezoidal shape.

[0342] 36. Cooking system according to section 32, wherein at least one leg has a length between approximately 0.5 inches and approximately 1.5 inches.

[0343] 37. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element that is located in the cavity, an air movement device configured to direct air over the heating element and out of the cavity, and at least one microswitch comprising at least one piston, wherein the at least one microswitch is coupled to the lower surface, and a vessel having a cavity and a contact surface, wherein the cooking device is configured to be removably positioned above the vessel such that the contact surface depresses the at least one piston.

[0344] 38. Cooking system according to section 37, wherein the cooking appliance comprises a first microswitch and a second microswitch.

[0345] 39. Cooking system according to section 38, wherein the first microswitch is arranged at a first end of the lower surface and the second microswitch is arranged at a second end of the lower surface.

[0346] 40. Cooking system according to section 39, wherein a third microswitch is arranged between the first microswitch and the second microswitch on the lower surface.

[0347] 41. Cooking system according to section 40, further comprising a control device, wherein the control device is configured to compare the positions of the first microswitch, the second microswitch and the third microswitch to determine an activation of a first cooking mode or a second cooking mode.

[0348] 42. Cooking system according to section 41, wherein in a first cooking mode the first microswitch, the second microswitch and the third microswitch are in a retracted position and in a second cooking mode the first microswitch and the second microswitch are in the retracted position and the third microswitch is in an extended position.

[0349] 43. Cooking system according to section 42, wherein the cooking appliance is configured to calibrate the heating element based on the determination of the first cooking mode or the second cooking mode.

[0350] 44. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, a vessel that has a cavity and a contact surface, a crisping sheet that has an opening and is configured to be positioned in the cavity, and a lid that includes: a top surface a lower surface, and a projection extending from the lower surface, wherein the projection is configured to correspond to the opening in the crisping sheet in order to keep the crisping sheet adjacent to the lower surface.

[0351] 45. Cooking system according to section 44, wherein the projection is a circular projection with a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0352] 46. ​​Cooking system according to section 44, wherein the projection further comprises radial projections extending radially outwards.

[0353] 47. Cooking system according to section 46, wherein the outer diameter formed by the radial projections is larger than the diameter of the opening.

[0354] 48. Cooking system according to section 46, wherein the radial projections are flexible.

[0355] 49. Cooking system according to section 46, wherein the projection is arranged in the center of the lower surface.

[0356] 50. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, a vessel that has a cavity and a contact surface, a crisping sheet that has an opening and is configured to be positioned in the cavity, and a lid that includes: a middle body that has an outer edge part and a middle part, a clamping element arranged in the outer edge part, wherein the clamping element is connected to the middle part via a hinge, and a projection located on a lateral side of the clamping element, the projection is configured to abut the outer edge portion when the clamping element is in a closed position.

[0357] 51. Cooking system according to section 50, wherein the projection extends over a gap formed between the clamping member and the outer edge part.

[0358] 52. Koch system according to section 50, wherein a second projection is arranged on a second lateral side of the clamping member, the second lateral side being opposite the lateral side.

[0359] 53. Cooking system according to section 50, wherein the vessel further comprises a channel arranged below the contact surface.

[0360] 54. Cooking system according to section 53, wherein the clamping member further comprises a curved section configured to be positioned in the channel when the clamping member is in a closed position.

[0361] 55. Cooking system according to section 50, wherein the lid has a seal arranged radially inside with respect to the clamping member and configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0362] 56. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity a vessel having a cavity, a contact surface and a side wall with a first depression and a first notch thereon, wherein the cooking device is configured to removably contact the contact surface, a base that is arranged vertically below the vessel, and a connecting plate extending from the base and featuring a second recess and a second notch.

[0363] 57. Cooking system according to section 56, wherein the base continues to include: a first support arm extending from the base, a second support arm extending from the base, and a handle located between the first support arm and the second support arm; the connecting plate is arranged between the first support arm, the second support arm and the handle.

[0364] 58. Cooking system according to section 57, wherein a gap is provided between the connecting plate and the first support arm, the second support arm and the handle, wherein the gap provides a thermal break between the connecting plate and the handle.

[0365] 59. Cooking system according to section 58, wherein the first support arm, the second support arm and the handle can move relative to the connecting plate.

[0366] 60. Cooking system according to section 56, wherein the first rest is received in the second depression and the second rest is received in the first depression when the base is connected to the vessel.

[0367] 61. Cooking system according to section 56, wherein a lower surface of the vessel is separated from an upper surface of the base by a space.

[0368] 62. Cooking system according to section 56, wherein the base further comprises a support foot extending downwards from a lower surface of the base, with a space provided between the lower surface of the base and a cooking surface on which the base rests.

[0369] 63. Cooking system according to section 56, wherein the connecting plate is flexible.

[0370] 64. Cooking system according to section 56, wherein the vessel further comprises a third depression and a third notch arranged on a side of the side wall opposite the first depression and the first notch.

[0371] 65. Cooking system, according to section 64, wherein the base further comprises a second connecting plate extending from the base and having a fourth recess and a fourth notch.

[0372] 66. Cooking system according to section 65, wherein the third notch is received in the fourth depression and the fourth notch is received in the third depression when the base is connected to the vessel.

[0373] 67. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device comprising a first fan configured to direct air over the heating element and out of the cavity to generate a heated airflow, and a second fan arranged within the housing and configured to direct air to outlets on the lower surface of the housing to generate a cooling airflow, a vessel having a cavity, a contact surface and a side wall, wherein the cooking appliance is configured to removably contact the contact surface, and a base that is arranged vertically below the vessel and is configured to be removably positioned on the vessel, the base comprising: a first support arm extending from the base, a second support arm extending from the base, and a handlebar positioned between the first support arm and the second support arm.

[0374] 68. Cooking system according to section 67, wherein the handle is arranged vertically below the cooking appliance.

[0375] 69. Cooking system according to section 67, wherein the base abuts a lower surface of the vessel.

[0376] 70. Cooking system according to section 67, wherein a space is provided between the handle and the side wall of the vessel.

[0377] 71. Cooking system according to section 70, wherein the handle extends radially outwards from the vessel.

[0378] 72. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element that is located in the cavity, an air movement device configured to direct air over the heating element and out of the cavity, and at least one microswitch comprising at least one piston, wherein the at least one microswitch is coupled to the lower surface, an adapter housing that includes: an outer shell comprising a first part with a first cross-sectional area and a second part comprising a second cross-sectional area, wherein the first cross-sectional area is smaller than the second cross-sectional area, and a body arranged in the outer shell, the body having an upper surface and a lower surface, and a vessel having a cavity and a contact surface, wherein the adapter housing is configured to be removably positioned above the housing such that the lower surface of the body contacts the contact surface of the vessel and the upper surface of the body depresses the at least one piston.

[0379] 73. Cooking system according to section 72, wherein the cooking appliance comprises a first microswitch and a second microswitch.

[0380] 74. Cooking system according to section 73, wherein the first microswitch is arranged at a first end of the lower surface and the second microswitch is arranged at a second end of the lower surface.

[0381] 75. Cooking system according to section 74, wherein the upper surface of the body is configured to depress the first microswitch and the second microswitch when the adapter housing is positioned between the vessel and the cooking device.

[0382] 76. Cooking system according to section 73, wherein a third microswitch is arranged between the first microswitch and the second microswitch on the lower surface.

[0383] 77. Cooking system according to section 76, wherein the body has an opening, the opening being configured to allow the third microswitch to pass through the body without being depressed.

[0384] 78. Cooking system according to section 72, wherein the body can move in the vertical direction relative to the outer shell.

[0385] 79. Cooking system according to section 72, wherein the body is connected to the outer shell via springs.

[0386] 80. Cooking system according to section 72, wherein the first part of the outer shell contacts the cooking device and the second part of the outer shell contacts the vessel.

[0387] 81. Cooking system according to section 72, wherein the adapter housing is detachably connected to the housing of the cooking appliance.

[0388] 82. Cooking appliance according to section 81, wherein the adapter housing comprises a flexible part with a projection configured for releasable engagement with the housing of the cooking appliance.

[0389] 83. Cooking system, comprehensive: a cooking appliance that includes: a housing that has a cavity extending from a lower surface upwards, a heating element located in the cavity, and an air movement device configured to direct air over the heating element and out of the cavity, a first vessel comprising a first cavity with a first volume and a first contact surface defining a first opening with a first cross-sectional area, a second vessel having a second cavity with a second volume and a second contact surface defining a second opening with a second cross-sectional area, the cooking appliance is configured to cover both the first and second openings simultaneously and removablely.

[0390] 84. Cooking system according to section 83, wherein the first volume is smaller than the second volume.

[0391] 85. Cooking system according to section 84, wherein the first cross-sectional area is identical to the second cross-sectional area.

[0392] 86. Cooking system according to section 84, wherein the first cross-sectional area is smaller than the second cross-sectional area.

[0393] 87. Cooking system according to section 83, wherein the cooking appliance further comprises a first microswitch and a second microswitch on the lower surface of the housing.

[0394] 88. Cooking system according to section 87, wherein the first vessel depresses the first microswitch and the second microswitch when the cooking device is placed on the first vessel.

[0395] 89. Cooking system according to section 87, wherein the second vessel only depresses the first microswitch when the cooking device is placed on the first vessel.

[0396] 90. Cooking system according to section 83, which further comprises an adapter housing configured to be positioned only between the cooking appliance and the second vessel.

[0397] 91. Cooking system, comprehensive: a cooking appliance that includes: a housing comprising a first cavity extending upwards from a lower surface and a second cavity arranged vertically above the first cavity in the housing, a heating element located in the first cavity, and an air movement device comprising a first fan configured to direct air over the heating element and out of the first cavity to generate a heated airflow, and a second fan located in the second cavity and configured to direct air through the second cavity to outlets on the lower surface of the enclosure to generate a cooling airflow, a vessel having a cavity, a contact surface and a side wall, wherein the cooking appliance is configured to removably contact the contact surface, and a base that is arranged vertically below the vessel and configured to be removable on the vessel, the base comprising: a first support arm extending from the base, a second support arm extending from the base, and a handle positioned between the first support arm and the second support arm, the outlets are configured to direct the cooling airflow over the side wall of the vessel.

[0398] 92. Cooking system according to section 91, wherein the outlets are arranged on an outer circumference of the housing and radially outward with respect to the contact surface of the vessel.

[0399] 93. Cooking system according to section 91, wherein the outlets are configured to direct the cooling airflow away from the handle.

[0400] 94. Cooking system according to section 91, wherein the base continues to have: a third support arm extending from the base, a fourth support arm extending from the base, and a second handlebar, which is positioned between the third support arm and the fourth support arm.

[0401] 95. Cooking system according to section 94, wherein the outlets are configured to direct the cooling airflow away from the second handle.

[0402] 96. Cooking system according to section 95, wherein the outlets direct the cooling air along the side wall between the handle and the second handle.

[0403] 97. Cooking appliance, including: a housing that includes an upper part and a lower part, a heating element located in the lower part, an air movement device located in the lower part, a user interface located on the upper part, wherein the user interface is configured to control the operation of the heating element and / or the air movement device, and a handle configured for lifting the cooking appliance and arranged on an outer surface of the upper part of the housing, the handle at least partially surrounding the upper part of the housing.

[0404] 98. Cooking appliance according to section 97, wherein the handle is designed as a channel in the upper part of the housing.

[0405] 99. Cooking appliance according to section 97, wherein the user interface is located on an upper surface of the housing.

[0406] 100. Cooking appliance according to section 97, wherein a motor for rotating the air movement device is arranged in the upper part of the housing.

[0407] 101. Cooking appliance according to section 97, wherein the upper part has a cross-sectional area that is smaller than the cross-sectional area of ​​the lower part.

[0408] 102. Cooking appliance according to section 97, wherein the upper part has a circular cross-section and the lower part has a square cross-section.

[0409] 103. Cooking appliance, including: a housing comprising a cavity extending upwards from a lower surface and an outlet arranged on the lower surface, a heating element located in the cavity, and an air movement device configured to generate a heated airflow by directing air over the heating element and through the outlet, at least one leg extending from the lower surface, wherein the at least one leg is configured to contact a holding surface and to create an insulating air gap between the outlet and the holding surface, so that heat transfer from the heating element to the holding surface is reduced.

[0410] 104. Cooking appliance according to section 103, wherein the at least one leg comprises a first leg, a second leg, a third leg and a fourth leg, each arranged at a corner of the housing.

[0411] 105. Cooking apparatus according to section 104, wherein the first leg, the second leg, the third leg and the fourth leg are of the same length.

[0412] 106. Cooking appliance according to section 103, wherein at least one leg is made of a non-conductive material.

[0413] 107. Cooking appliance according to section 103, wherein at least one leg tapers away from the lower surface of the housing.

[0414] 108. Cooking appliance, including: an outer shell having an inlet, a first outlet and a second outlet, an inner shell that is arranged radially inside in relation to the outer shell, a channel located between the outer shell and the inner shell, a heating element arranged radially inside with respect to the inner shell, and An air movement device arranged radially inside with respect to the inner shell and configured to direct air over the heating element to generate a heated airflow, wherein the heated airflow is configured to be directed from the first outlet into an enclosed volume, and to generate a cooling airflow in the duct, wherein the cooling airflow is configured to be directed from the second outlet to an open environment.

[0415] 109. Cooking appliance according to section 108, wherein the cooling airflow is isolated from the heated airflow in the housing.

[0416] 110. Cooking appliance according to section 108, wherein the inlet is arranged on an upper part of the housing and is in fluid communication with the channel.

[0417] 111. Cooking appliance according to section 108, wherein the first outlet and the second outlet are arranged on a lower surface of the housing.

[0418] 112. Cooking appliance according to section 111, wherein a third outlet is arranged on a side wall of the housing.

[0419] 113. Cooking appliance according to section 108, wherein the second outlet is arranged radially outside in relation to the first outlet.

[0420] 114. Cooking utensil, including: a housing that has a cavity extending from a lower surface upwards, a heating element that is located in the cavity, an air movement device configured to move air over the heating element and to align from the cavity, and a sensor, wherein the sensor is located on the lower surface, wherein the sensor is configured to receive an input regarding the type of vessel when the housing is positioned on a cooking vessel along the lower surface.

[0421] 115. Cooking appliance according to section 114, wherein the sensor consists of a plurality of microswitches.

[0422] 116. Cooking appliance according to section 115, wherein all microswitches from the plurality of microswitches are actuated when the housing is placed on a first cooking vessel, and wherein at least one microswitch from the plurality of microswitches is not actuated when the housing is placed on a second cooking vessel.

[0423] 117. Cooking appliance according to section 114, wherein part of the sensor extends outwards from the lower surface of the housing.

[0424] 118. Cooking appliance, including: a housing that has a bottom surface, a first outer surface and a second outer surface, a heating element located inside the housing, and an air movement device that is arranged and configured within the housing to direct air over the heating element to generate a heated airflow, a first intervention element, which is arranged on the first outer surface, and a second engagement element, which is arranged on the second outer surface, wherein the first engagement element and the second engagement element are configured to contact corresponding engagement elements of an adapter housing removable along the lower surface of the housing.

[0425] 119. Cooking appliance according to section 118, wherein the first outer surface is located on a side of the housing opposite the second outer surface.

[0426] 120. Cooking appliance according to section 118, wherein the first engagement element is a projection extending outwards from the housing.

[0427] 121. Cooking appliance according to section 118, wherein the second engagement element is a projection extending outwards from the housing.

[0428] 122. Cooking appliance according to section 118, wherein the first engagement element forms part of the lower surface.

[0429] 123. A vessel arrangement comprising: a vessel having an opening and a cavity, wherein the vessel is configured to receive a flow of heated air through the opening and into the cavity from a cooking appliance covering the opening, a base arranged on a lower surface of the vessel and configured to rest on a support surface, the base comprising an insulating body configured to protect the support surface from heat radiating from the vessel due to the heated airflow.

[0430] 124. Vessel arrangement according to section 123, wherein a space is provided between the lower surface of the vessel and an upper surface of the insulating body.

[0431] 125. Vessel arrangement according to section 123, wherein a space is provided between a lower surface of the base and the holding surface.

[0432] 126. Vessel arrangement according to section 123, wherein the insulating body is arranged between the holding surface and the lower surface of the vessel.

[0433] 127. Vessel arrangement according to section 123, wherein the insulating body is formed from a non-conductive material.

[0434] 128. Vessel arrangement according to section 123, wherein the insulating body comprises at least one leg extending downwards from a lower surface of the insulating body and at least one projection extending upwards from an upper surface of the insulating body.

[0435] 129. A vessel arrangement comprising: a vessel that includes: a cavity configured to hold a food product, and an opening located in a wall of the vessel and configured to allow access to the cavity, a base configured to butt against the vessel and rest on a support surface, the base comprising: a connecting plate extending from the base and configured to connect to a side wall of the vessel, a support arm extending from the base, a handle that is positioned on the support arm and configured to be touched by a user, and a gap arranged between the connecting plate and the retaining arm, wherein the gap is configured to provide a thermal break between the connecting plate and the handle.

[0436] 130. Vessel arrangement according to section 129, wherein the holding arm and the handle are offset from the wall of the vessel.

[0437] 131. Vessel arrangement according to Section 129, wherein the connecting plate is connected to the base along a lower edge.

[0438] 132. Vessel arrangement according to section 129, wherein the base is formed from a non-conductive material.

[0439] 133. Vessel arrangement according to section 129, wherein heat energy transferred to the connecting plate subsequently passes through the base before entering the holding arm.

[0440] 134. Vessel arrangement according to section 129, wherein an insulating air gap is formed between the wall of the vessel and the handle.

[0441] 135. Vessel arrangement according to section 129, wherein a second thermal break is provided between part of the handle and the holding arm.

[0442] 136. Vessel arrangement, comprising: a vessel which has a cavity and a side wall with a first depression and a first rest, a base that is positioned under a lower surface of the vessel, and a connecting plate extending from the base and a second recess and has a second rest, wherein the first rest is received in the second depression and the second rest is received in the first depression when the base is connected to the vessel.

[0443] 137. Vessel arrangement according to section 136, wherein the connecting plate is flexible.

[0444] 138. Vessel arrangement according to Section 136, wherein the vessel further comprises a third depression and a third notch arranged on a side of the side wall opposite the first depression and the first notch.

[0445] 139. Vessel arrangement according to Section 138, wherein the base further comprises a second connecting plate extending from the base and having a fourth recess and a fourth notch.

[0446] 140. Vessel arrangement according to section 139, wherein the third notch is received in the fourth depression and the fourth notch is received in the third depression when the base is connected to the vessel.

[0447] 141. Vessel arrangement according to section 140, wherein the first connecting plate and the second connecting plate are each connected to the base along a lower edge.

[0448] 142. Vessel arrangement, comprising: a vessel that has a cavity and a contact surface that defines an opening for accessing the cavity, a crisping sheet that has an opening and is configured to be positioned in the cavity, and a lid that includes: a top surface a lower surface, and a projection extending from the lower surface, the projection being configured to correspond to the opening in the crisping sheet in order to keep the crisping sheet adjacent to the lower surface.

[0449] 143. Vessel arrangement according to section 142, wherein the projection is a circular projection having a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0450] 144. Vessel arrangement according to Section 142, wherein the projection further comprises radial projections extending radially outwards.

[0451] 145. Vessel arrangement according to section 144, wherein an outer diameter formed by the radial projections is larger than the diameter of the opening.

[0452] 146. Vessel arrangement according to section 144, wherein the radial projections are flexible.

[0453] 147. Vessel arrangement according to section 144, wherein the projection is arranged in the center of the lower surface.

[0454] 148. Vessel arrangement, comprising: a vessel that has a cavity and a contact surface that defines an opening for accessing the cavity, a lid that includes: a middle body that has an outer edge part and a middle part, a clamping element arranged in the outer edge part, wherein the clamping element is connected to the middle part via a hinge, and a projection located on a lateral side of the clamping element, the projection is configured to abut the outer edge portion when the clamping element is in a closed position.

[0455] 149. Vessel arrangement according to section 148, wherein the projection extends over a space formed between the clamping member and the outer rim part.

[0456] 150. Vessel arrangement according to Section 148, wherein a second projection is arranged on a second lateral side of the clamping element, the second lateral side being opposite the lateral side.

[0457] 151. Vessel arrangement according to Section 148, wherein the vessel further comprises a channel arranged below the contact surface.

[0458] 152. Vessel arrangement according to Section 151, wherein the clamping member further comprises a curved section configured to be positioned in the channel when the clamping member is in a closed position.

[0459] 153. Vessel arrangement according to section 148, wherein the lid comprises a seal arranged radially inside with respect to the clamping member and configured to abut against the contact surface of the vessel when the lid is positioned on the vessel.

[0460] 154. A comprehensive basis: a connecting plate extending from the base and featuring an engagement element, a support arm extending from the base to the vicinity of the connecting plate, a handle that is attached to the support arm and configured to be touched by a user, and a gap arranged between the connecting plate and the retaining arm, wherein the gap provides a thermal break between the connecting plate and the handle.

[0461] 155. Base according to section 154, wherein the connecting plate is connected to the base along a lower edge.

[0462] 156. Base according to section 154, wherein the retaining arm includes the connecting plate.

[0463] 157. Base according to section 154, wherein heat energy transferred to the connecting plate subsequently passes through the base before entering the holding arm.

[0464] 158. Basis according to section 154, wherein a second thermal break is provided between part of the handle and the retaining arm.

[0465] 159. Basis, comprehensive: an insulating body that has a top surface and a bottom surface, a projection extending upwards from the top surface and configured to contact a vessel positioned on the base, forming a first gap with a first height, and a leg extending downwards from the lower surface and configured to contact a holding surface, forming a second gap with a second height, where the ratio of the second height to the first height is in the range of 2.3:1 to 2.7:1.

[0466] 160. Base according to section 159, wherein the first height is in a range of 5.0 mm to 6.0 mm.

[0467] 161. Base according to section 160, wherein the second height is in a range of 13.5 mm to 14.5 mm.

[0468] 162. Basis according to section 159, wherein the ratio of the second height to the first height is 2.5:1.

[0469] 163. Base according to section 159, wherein the first gap thermally insulates the base from the vessel positioned on it.

[0470] 164. Base according to section 159, wherein the second gap thermally insulates the holding surface from the base.

[0471] 165. Adapter housing, comprising: an outer shell, a body arranged in the outer shell, the body having an upper surface and a lower surface, and at least one preload element configured to connect the outer shell to the body so that the body can move relative to the outer shell, wherein the adapter housing is configured to be optionally connected to a cooking appliance and removablely positioned over a vessel, so that the lower surface of the body contacts the vessel and the upper surface of the body interacts with a sensor of the cooking appliance to provide an input to the cooking appliance.

[0472] 166. Adapter housing according to section 165, wherein the body is a radiation shield configured to absorb radiation generated by the cooking appliance.

[0473] 167. Adapter housing according to section 165, wherein the sensor is a microswitch arranged in the cooking appliance.

[0474] 168. Adapter housing according to section 165, wherein an air duct is arranged between the outer shell and the body and is configured to direct a cooling airflow through the adapter housing.

[0475] 169. Adapter housing according to section 165, wherein the body has an opening configured to allow part of a second sensor to pass through.

[0476] 170. Adapter housing according to section 165, wherein the outer shell comprises an engagement element configured to optionally connect to the outer shell of the cooking appliance.

[0477] 171. Adapter housing, which includes: an outer shell, a body that is arranged in the outer shell, wherein the body has a top surface and a bottom surface, a first inlet and a first channel extending from it, which are arranged in the body, and a second inlet and a second channel extending from it, arranged between the outer shell and the body, wherein a heated airflow enters the first inlet and passes through the first channel and wherein a cooling airflow enters the second inlet and passes through the second channel, wherein the heated airflow passes from the first channel into a vessel and wherein the cooling airflow passes over an outer wall of the vessel.

[0478] 172. Adapter housing according to section 171, wherein the second channel at least partially surrounds the first channel.

[0479] 173. Adapter housing according to section 171, wherein the heated airflow in the first channel is isolated from the cooling airflow in the second channel.

[0480] 174. Adapter housing according to section 171, wherein the body can move relative to and within the outer housing.

[0481] 175. Adapter housing according to section 171, wherein the second channel is arranged radially outside in relation to the first channel.

[0482] 176. Adapter housing according to section 171, wherein the cooling airflow is directed away from a handle arranged on the vessel.

[0483] 177. Adapter housing, comprising: an outer shell that has a lower surface, a body that is arranged in the outer shell, wherein the body is configured to be able to move in and relative to the outer shell, and at least one leg extending from the lower surface, wherein the at least one leg is configured to contact a holding surface and to create an insulating air gap between the outlet and the holding surface, such that heat transfer from a cooking appliance connected to the outer shell to the holding surface is reduced.

[0484] 178. Adapter housing according to section 177, wherein the at least one leg comprises a first leg, a second leg, a third leg and a fourth leg, each arranged at a corner of the outer shell.

[0485] 179. Adapter housing according to section 178, wherein the first leg, the second leg, the third leg and the fourth leg are of the same length.

[0486] 180. Adapter housing according to section 177, wherein at least one leg is formed from a non-conductive material.

[0487] 181. Adapter housing according to section 177, wherein at least one leg tapers away from the lower surface of the outer shell.

[0488] 182. Adapter housing according to section 177, wherein the at least one leg comprises centering tabs arranged on an inner surface of the at least one leg.

[0489] 183. Adapter housing, comprising: an outer shell that has a first outer surface and a second outer surface, a body that is arranged in the outer shell, wherein the body is configured such that it can be moved in and relative to the outer shell, a first engagement element arranged on the first outer surface, and a second engagement element arranged on the second outer surface, wherein the first engagement element and the second engagement element are configured to contact corresponding engagement elements of a cooking device removable from the outer shell.

[0490] 184. Adapter housing according to section 183, wherein the first outer surface is located on a side opposite the outer shell compared to the second outer surface.

[0491] 185. Adapter housing according to section 183, wherein the first engagement element is a projection extending inwards from the outer shell.

[0492] 186. Adapter housing according to section 183, wherein the second engagement element is a projection extending inwards from the outer shell.

[0493] 187. Adapter housing according to section 183, wherein the first engagement element is a flexible tab configured to be deformed in order to engage with and disengage from a corresponding engagement feature of the cooking appliance.

[0494] 188. Adapter housing according to section 183, wherein the second engagement element is a spring-loaded tab which can be moved to release the adapter plate from the cooking appliance.

[0495] 189. Procedure, comprehensive: Positioning a food product in a cavity of a vessel, wherein the vessel has an opening for accessing the cavity, Positioning a cooking appliance over the opening, Generating, by means of the cooking device, a heated airflow into the cavity, Removing the cooking appliance from the opening, and Positioning a lid over the opening, with the lid tightly enclosing the food product in the container.

[0496] 190. Method according to section 189, wherein the lid comprises a clamping element configured to positively mechanically connect the lid to the vessel.

[0497] 191. Method according to section 189, wherein the lid includes a seal configured to abut against the vessel when the lid is positioned on the vessel.

[0498] 192. Method according to section 189, wherein the vessel comprises a base arranged on a lower surface of the vessel.

[0499] 193. Method according to section 189, wherein positioning the cooking device over the opening includes vertically positioning the cooking device over the vessel.

[0500] 194. Method according to section 189, wherein removing the cooking device from the opening includes vertically lifting the cooking device away from the vessel.

[0501] 195. Method according to section 189, wherein a crisping shell is configured to be positioned in the cavity of the vessel.

[0502] 196. Procedure, comprehensive: Positioning an adapter housing on a cooking appliance, wherein the adapter has an inlet and an outlet for receiving and delivering a heated airflow from the cooking appliance, Positioning the outlet of the adapter housing over an opening of a vessel, the opening being configured to access a cavity, Moving a movable body located in the adapter housing by means of contact with the vessel, Contacting a sensor located in the cooking appliance with the moving body to generate an input to a control system of the cooking appliance, and generating, by means of the cooking appliance, a heated airflow into the cavity based on the input.

[0503] 197. Method according to section 196, wherein the movable body is a radiation shield configured to absorb radiation generated by the cooking appliance.

[0504] 198. Method according to section 196, wherein the sensor is a microswitch extending from a lower surface of the cooking appliance.

[0505] 199. Method according to section 196, wherein the adapter housing can optionally be removed from the cooking appliance.

[0506] 200. Method according to section 196, wherein the adapter housing includes an engagement element configured to selectively connect the adapter housing to the cooking appliance.

[0507] 201. Procedure, comprehensive: Positioning a food product on a crisping tray in a cavity of a vessel, the vessel having an opening for accessing the cavity, Positioning a cooking appliance over the opening, Generating a heated airflow into the cavity using the cooking device; removing the cooking device from the opening, Removing the crispy sheet from the cavity, Positioning a projection extending from a lower surface of a lid through an opening in the crisping sheet to hold the crisping sheet to the lower surface of the lid, and Position the lid over the opening, ensuring the lid tightly encloses the food product inside the container.

[0508] 202. Method according to Section 201, wherein the projection is a circular projection having a cross-sectional shape corresponding to the cross-sectional shape of the opening.

[0509] 203. Method according to Section 201, wherein the projection further comprises radial projections extending radially outwards.

[0510] 204. Method according to section 203, wherein an outer diameter formed by the radial projections is larger than the diameter of the opening.

[0511] 205. Method according to section 203, wherein the radial projections are flexible.

[0512] 206. Method according to section 203, wherein the projection is positioned in the center of the lower surface.

[0513] 207. Procedure, comprehensive: Positioning a lid over the opening of a vessel that has a cavity and an overhanging lip, Moving a clamping element arranged on the lid to position part of the clamping element below the overhanging lip, and Moving a projection arranged on a lateral side of the clamping element from a first side of the lid to a second side of the lid, so that it abuts against the second side of the lid and fixes the clamping element in a closed position, wherein, when the clamping element is in a closed position, the lid is positively mechanically connected to the vessel.

[0514] 208. Method according to section 207, wherein the projection extends over a gap formed between the clamping member and the outer edge part.

[0515] 209. Method according to section 207, wherein a second projection is arranged on a second lateral side of the clamping member, the second lateral side being opposite the lateral side.

[0516] 210. Method according to section 207, wherein the vessel further comprises a channel arranged below the overhanging lip.

[0517] 211. Method according to section 210, wherein the clamping member further comprises a curved section configured to be positioned in the channel when the clamping member is in the closed position.

[0518] 212. Method according to section 207, wherein the lid comprises a seal arranged radially inside with respect to the clamping member and configured to abut against the vessel when the lid is positioned on the vessel.

[0519] 213. Procedure, comprehensive: Positioning a vessel having a first side wall, a second side wall and a cavity on a base, wherein the base has a first connecting plate and a second connecting plate, Positioning a first notch of the base in a first recess on the first side wall of the vessel, Positioning a second notch of the base in a second recess on the second side wall of the vessel, Positioning a third notch of the vessel in a third recess on the first connecting plate of the base, and Positioning a fourth notch of the vessel in a fourth recess on the second connecting plate of the base.

[0520] 214. Method according to section 213, wherein the first connecting plate and the second connecting plate are arranged on opposite sides of the base.

[0521] 215. Method according to section 213, wherein the first connecting plate and the second connecting plate are flexible and can be moved relative to the base.

[0522] 216. Method according to section 213, wherein the base comprises an insulating body arranged below the vessel.

[0523] 217. Method according to section 213, wherein the first depression and the second depression are arranged on a lower part of the vessel.

[0524] 218. Procedure, comprehensive: Positioning a vessel having a side wall and a cavity on a base, the base comprising a retaining arm extending from the base and a connecting plate extending from the base to contact the side wall for connecting the base to the vessel, wherein a gap is provided between the connecting plate and the retaining arm. Positioning a food product in a cavity of the vessel, wherein the vessel has an opening configured to access the cavity, Positioning a cooking utensil over the opening, and Generating, by means of the cooking device, a heated airflow into the cavity, the gap is configured to provide a thermal break between the connecting plate and a handle.

[0525] 219. Method according to section 218, wherein the retaining arm comprises the connecting plate.

[0526] 220. Method according to section 218, wherein the connecting plate is connected to the base along a lower edge.

[0527] 221. Method according to section 218, wherein the heat energy transferred to the connecting plate then passes through the base before entering the holding arm.

[0528] 222. Method according to section 218, wherein a second thermal break is provided between part of the handle and the retaining arm.

[0529] 223. Procedure, comprehensive: Positioning a vessel having a side wall and a cavity on a base, the base comprising an insulating body having a top surface and a bottom surface, and a projection extending upwards from the top surface and configured to contact the vessel positioned on the base, forming a first gap with a first height. Positioning the base on a holding surface, wherein one leg extends downwards from the lower surface of the base and is configured to contact the holding surface, forming a second gap with a second height, Positioning a food product in a cavity of the vessel, wherein the vessel has an opening for accessing the cavity, Positioning a cooking utensil over the opening, and Generating, by means of the cooking device, a heated airflow into the cavity, wherein the first gap is configured to provide a thermal break between the vessel and the base, and wherein the second gap is configured to provide a thermal break between the base and the holding surface.

[0530] 224. Method according to section 223, wherein the ratio of the second height to the first height is in the range of 2.3:1 to 2.7:1.

[0531] 225. Method according to section 223, wherein the first height is in the range of 5.0 millimeters to 6.0 millimeters.

[0532] 226. Method according to section 223, wherein the second height is in the range of 13.5 millimeters to 14.5 millimeters.

[0533] 227. Method according to section 223, wherein the ratio of the second height to the first height is 2.5:1.

[0534] 228. Procedure, comprehensive: Positioning a cooking appliance over a first opening of a first vessel, wherein the first vessel has a first cavity, Generating, by means of the cooking device, an initial flow of heated air into the first cavity, Removing the cooking appliance from the first opening, Positioning the cooking device over a second opening of a second vessel, the second vessel having a second cavity, and Generate, using the cooking device, a second heated airflow into the second cavity.

[0535] 229. Method according to section 228, wherein a first lid is configured to cover the first opening after the cooking appliance has been removed from the first opening.

[0536] 230. Method according to section 228, wherein a second lid is configured to cover the second opening after the cooking appliance has been removed from the second opening.

[0537] 231. Method according to section 228, wherein the first opening and the second opening have identical cross-sectional shapes.

[0538] 232. Method according to section 228, wherein the first vessel has a first volume and the second vessel has a second volume, the first volume being smaller than the second volume. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] US 63 / 516,980 [0001, 0242] US 63 / 616,182

[0001] US 63 / 670,400

[0001] US 11,619,394

[0242] US 11,490,761

[0242]

Claims

[1] Vessel arrangement, comprising: a cooking vessel, and a base configured to hold the cooking vessel on a support surface during a cooking process, and includes: a support that extends upwards along part of the height of the cooking vessel, a handle that is positioned on the bracket and configured to be touched by a user, wherein a first thermal break is formed between the cooking vessel and the holder in the vicinity of the handle, and a second thermal break is formed between the cooking vessel and the holding surface to protect the holding surface during the cooking process. [2] Vessel arrangement according to claim 1, wherein the first thermal interruption comprises a first space between the cooking vessel and the holder. [3] Vessel arrangement according to claim 2, wherein the second thermal interruption comprises a second space between the cooking vessel and the base. [4] Vessel arrangement according to claim 2, wherein the second thermal interruption comprises a second space between the base and the holding surface. [5] Vessel arrangement according to claim 4, wherein a third thermal interruption is formed between the cooking vessel and the base. [6] Vessel arrangement according to claim 1, wherein the first thermal break and the second thermal break are connected to each other. [7] Vessel arrangement according to claim 1, wherein the first thermal interruption and the second thermal interruption are not connected to each other. [8] Vessel arrangement according to claim 1, wherein the holding surface is a worktop. [9] Vessel arrangement according to claim 1, wherein the cooking vessel is configured to be tightly closed by means of a removable lid. [10] Vessel arrangement comprising: a cooking vessel, and a base configured to hold the cooking vessel on a support surface during a cooking process, and includes: a support that extends upwards along part of the height of the cooking vessel, a handle that is positioned on the bracket and configured to be touched by a user, wherein a first gap is formed between the cooking vessel and the holder in the vicinity of the handle, and a second gap is formed between the cooking vessel and the holding surface to protect the holding surface during the cooking process. [11] Vessel arrangement according to claim 10, wherein the base is fixedly attached to the cooking vessel. [12] Vessel arrangement according to claim 10, wherein the base is removablely attached to the cooking vessel. [13] Vessel arrangement according to claim 10, wherein the cooking vessel is made of glass. [14] Vessel arrangement according to claim 13, wherein the base is made of a plastic material. [15] Vessel arrangement according to claim 14, wherein the base comprises a plurality of legs having a first height and the second space has a second height which is substantially equal to the first height. [16] Vessel arrangement according to claim 14, wherein the base comprises a plurality of legs and a third space is formed between the holding surface and the base. [17] Vessel arrangement according to claim 10, wherein the base further comprises a connecting part configured for fixing the cooking vessel to the base. [18] Vessel arrangement according to claim 10, wherein the base further comprises a spacer configured to abut against the cooking vessel. [19] Vascular arrangement, comprising: a glass cooking vessel, and a base configured to hold the cooking vessel on a support surface during a cooking process, and includes: a support that extends upwards along part of the height of the cooking vessel, a handle that is positioned on the bracket and configured to be touched by a user, wherein a first gap is formed between the cooking vessel and the holder in the vicinity of the handle, and a second gap is formed between the cooking vessel and the holding surface to protect the holding surface during the cooking process. [20] Vessel arrangement according to claim 19, wherein the base is fixedly attached to the cooking vessel. [21] Vessel arrangement according to claim 19, wherein the base is removablely attached to the cooking vessel. [22] Vessel arrangement according to claim 19, wherein the base is made of a plastic material. [23] Vessel arrangement according to claim 22, wherein the base comprises a plurality of legs and a third space is formed between the holding surface and the base. [24] Vessel arrangement according to claim 23, wherein the base further comprises a connecting part configured for fixing the cooking vessel to the base. [25] Vessel arrangement according to claim 23, wherein the base further comprises a spacer configured to abut against the cooking vessel. [26] Vessel arrangement according to claim 19, wherein the holding surface is a worktop. [27] Vessel arrangement according to claim 19, wherein the cooking vessel is configured to be tightly closed by means of a removable lid.

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