HOB DEVICE

Description

[0001] The invention is based on a hob device according to the preamble of claim 1 and a method according to the preamble of claim 9.

[0002] A cooking appliance is already known from the prior art, comprising a sensor that detects a temperature characteristic of a cooking utensil and / or a food item. A control unit of the cooking appliance uses this temperature characteristic to determine the temperature of the cooking utensil and / or the food item. The control unit compares the determined temperature value with a threshold temperature value. If the determined temperature value reaches the threshold temperature value, the control unit outputs a visual or acoustic signal to an operator. An example can be found in DE 198 12 345 A1.

[0003] The object of the invention is, in particular, to provide a generic cooktop device with improved properties regarding high comfort for an operator. This object is achieved according to the invention by the characterizing features of patent claims 1 and 9, while advantageous embodiments and further developments of the invention can be found in the dependent claims.

[0004] The invention is based on a cooking hob device with at least one sensor which is provided to detect at least one temperature characteristic of a cooking utensil and / or a food to be cooked, and with a control unit which is provided to process the at least one temperature characteristic.

[0005] It is proposed that the control unit be provided to output at least a substantially remaining time period from which a temperature-controlled cooking process is available and, in particular, can be started, such as automatically and / or advantageously depending on an operator input via an operating unit. A "cooktop device" is to be understood, in particular, as at least one part, in particular a subassembly, of a cooktop, advantageously an induction cooktop. In particular, the cooktop device can also comprise the entire cooktop, advantageously the entire induction cooktop.A "control unit" is to be understood in particular as an electronic unit that is preferably at least partially integrated into a control and / or regulating unit of a hob and that is preferably intended to control and / or regulate at least one heating operation, in particular via power electronics. The control unit preferably comprises a computing unit and, in particular, in addition to the computing unit, a memory unit with a control and / or regulating program stored therein, which is intended to be executed by the computing unit. A "remaining time period" is to be understood in particular as a period of time that indicates a time interval between a current point in time and the occurrence of a specific event, i.e., the availability of the temperature-controlled cooking process.An "at least substantially" remaining time should be understood in particular as a time with a value that deviates from the value of an actual remaining time by a maximum of 20%, in particular by a maximum of 15%, advantageously by a maximum of 10%, particularly advantageously by a maximum of 5%, and preferably by a maximum of 3% of the value of the actual remaining time. A "temperature-controlled" cooking process should be understood in particular as a cooking process in which a temperature, in particular of a cooking utensil and / or a food item, is regulated to a specific temperature, in particular a target temperature, and / or is at least substantially maintained at a specific value. Various temperature-controlled cooking processes are conceivable.For example, the temperature-controlled cooking process could comprise a sequence of at least two different temperatures, each of which is to be maintained for a certain period of time. The temperature-controlled cooking process could, in particular, be embodied as a cooking program. Alternatively or additionally, the temperature-controlled cooking process could comprise at least one value of a specific temperature predefined by an operator. The operator could, in particular, specify the predefined value of the specific temperature by inputting a heating power and / or a heating power density and / or a value of a specific temperature using an operating unit.In order to achieve the value of the specific temperature, the control unit could advantageously regulate a heating power density supplied to at least one cooking utensil and / or food, whereby the control unit could in particular carry out direct regulation and wherein in particular a value of the specific temperature could advantageously be kept at least substantially constant by regulating a supplied heating power and / or heating power density.Alternatively or additionally, the control unit could maintain a heat output density supplied to at least one cooking utensil and / or food item at least substantially unchanged to achieve the specific temperature value. A specific temperature value, particularly at an at least substantially constant heat output and / or at an at least substantially constant heat output density, could advantageously be kept at least substantially constant automatically by evaporation of water, such as during a boiling process. A "specific" temperature is understood to mean, in particular, a temperature to be achieved, such as a target temperature. The specific temperature could be determined in various ways.For example, an amount of the determined temperature could, in particular, be a value resulting from an operator input via an operating unit, which could, in particular, be set by the operator input via the operating unit and / or advantageously calculated by the control unit based on the operator input via the operating unit. In an alternative embodiment, an amount of the determined temperature could be fixed, wherein the amount of the determined temperature could, in particular, be stored in the memory unit of the control unit as a fixed, preprogrammed value and / or as a value that is, in particular, entered and / or changed and / or changeable by the operator.The value of the determined temperature could, for example, be any value of a cooking process, such as, in particular, a boiling temperature and / or a keeping-warm temperature and / or a frying temperature and / or a deep-frying temperature and / or a steaming temperature and / or a poaching temperature. The phrase "the control unit is provided to output" a parameter, in particular the at least one at least substantially remaining time period, is to be understood in particular as meaning that the control unit transmits the parameter, in particular, to another electronic unit and / or, advantageously, that the control unit transmits the parameter to an operator via an output unit, wherein the output to the operator could be acoustically and / or preferably visually. "Provided" is to be understood in particular as meaning specially programmed, designed, and / or equipped.The fact that an object is intended for a specific function should be understood in particular to mean that the object fulfils and / or executes this specific function in at least one application and / or operating state.

[0006] The inventive design makes it possible to achieve, in particular, a high level of comfort for an operator. In particular, a high degree of planning reliability can be achieved for an operator, who can advantageously use the at least substantially remaining time sensibly, for example, to carry out other activities and / or prepare the temperature-controlled cooking process. Uncertainty as to whether and / or when the temperature-controlled cooking process will be available can be avoided, advantageously achieving a high level of information. This makes it possible, in particular, to achieve simple and / or intuitive operation.

[0007] It is further proposed that the at least one at least substantially remaining time period be a period of time that at least substantially remains until a certain temperature is reached. In this case, the at least one at least substantially remaining time period could, for example, be a remaining preheating time. This makes it possible, in particular, to achieve an optimal cooking result, for example, by cooking a particular item at a recommended and / or suitable temperature.

[0008] For example, the specific temperature could be a cooking temperature at which a food is to be prepared. The specific temperature could in particular be a temperature used for simmering and / or poaching, wherein the specific temperature could, for example, assume a value in a range between 75°C and 95°C. Alternatively, the specific temperature could be a temperature used in a frying process and in particular assume a value in a range between 150°C and 200°C. Preferably, however, the specific temperature is a boiling temperature, wherein the specific temperature can, in particular, assume different values. For example, a value of the specific temperature could depend on the existing ambient pressure, such as when using a cooking process referred to as pressure cooking and / or when cooking at unusually high or low altitudes.Alternatively or additionally, a value of the specific temperature could depend on the type of food to be cooked, such as when heating salt water. At a pressure of at least substantially 1013 hPa, the specific temperature for pure water as the food to be cooked assumes a value of at least substantially 100°C. This allows, in particular, a heating time until the boiling temperature is reached to be used for other purposes, such as for performing household chores and / or preparing the temperature-controlled cooking process.

[0009] It is further proposed that the at least one at least substantially remaining time period be a time period that at least substantially remains until a cooking program is available. A "cooking program" is to be understood as a process carried out by the control unit, in particular an automatically running process, in which the control unit automatically sets at least one cooking parameter to a value and / or regulates it to a value of a reference variable of the at least one cooking parameter to be reached at a specific time, wherein a temporal sequence of the at least one cooking parameter is predetermined. Various configurations of the at least one cooking parameter that would appear appropriate to a person skilled in the art are conceivable.The at least one cooking parameter could, for example, be a heating power and / or a heating power density, wherein the control unit in particular regulates a heating power and / or heating power density supplied to at least one cooking utensil and / or food item to a value of a heating power and / or heating power density to be achieved at a specific time. Alternatively or additionally, the at least one cooking parameter could be a temperature, wherein the control unit regulates a temperature of at least one cooking utensil and / or food item to a value of a temperature to be achieved at a specific time. This can, in particular, achieve a high level of comfort for an operator.

[0010] It is further proposed that the at least one at least substantially remaining time period be at least 80 s, in particular at least 90 s, advantageously at least 100 s, particularly advantageously at least 110 s, and preferably at least 120 s, within which the control unit carries out, in particular, internal calculations and / or calibrations and / or test measurements. For example, the control unit could calculate a heating power and / or a heating power density with which the control unit heats at least one cooking utensil and / or item to be cooked. Alternatively or additionally, the control unit could carry out a calibration of the at least one sensor in the at least substantially remaining time period.The phrase "heating" the cooking utensil and / or food should be understood to mean, in particular, that the control unit controls at least one power electronics unit, which, depending on the control unit's command, supplies energy, particularly in the form of heat, to the cooking utensil and / or food. This allows, in particular, a high degree of reliability and / or accuracy of the temperature-controlled cooking process to be achieved.

[0011] Furthermore, it is proposed that the at least one at least substantially remaining time period be a maximum of a time period at least substantially remaining until a certain temperature is reached and a time period at least substantially remaining until a cooking program is available, wherein the control unit outputs, in particular, a larger value of one of the at least substantially remaining time periods. This makes it possible to achieve, in particular, a high level of functionality, since all internal calculations of the control unit are advantageously completed with a high degree of reliability.

[0012] Furthermore, it is proposed that the control unit is provided to output the at least one at least substantially remaining time period as a percentage value, in particular of a total time period, of which the at least one at least substantially remaining time period forms a sub-range, whereby in particular intuitive and / or convenient operation can be achieved.

[0013] Alternatively or additionally, it is proposed that the control unit be configured to output the at least one at least substantially remaining time period as an absolute value. In particular, the control unit is configured to output the at least one at least substantially remaining time period in seconds and / or minutes and / or hours. This allows, in particular, a precise indication of the at least one at least substantially remaining time period to be achieved.

[0014] Further advantages will become apparent from the following description of the drawings. The drawings illustrate exemplary embodiments of the invention. The drawings, the description, and the claims contain numerous features in combination. Those skilled in the art will also expediently consider the features individually and combine them into useful further combinations.

[0015] They show: Fig. 1 shows a hob with a hob device and a cooking utensil in a schematic plan view, Fig. 2 shows the cooking utensil in a schematic sectional view, Fig. 3 shows a diagram of a temperature profile over a period of time in a schematic view and Fig. 4 shows an enlarged section of a region of the diagram from Fig. 3 in a schematic representation.

[0016] Fig. 1shows a cooking appliance 16 designed as a hob, with a cooking appliance device 10 designed as a hob device. The cooking appliance device 10 comprises a cooking appliance plate 18. In an assembled state, the cooking appliance plate 18 forms part of an outer housing, in particular an outer housing of the cooking appliance 16. The cooking appliance plate is designed, for example, as a front panel and / or cover plate of the cooking appliance. In the present exemplary embodiment, the cooking appliance plate 18 is designed as a hob plate and is intended for the placement of cooking utensils. The cooking appliance device 10 comprises a plurality of heating elements (not shown), each of which is intended to heat cooking utensils placed on the cooking appliance plate 18 above the heating elements. The heating elements are designed as induction heating elements. The heating elements are intended to detect the placement of cooking utensils.

[0017] The cooking appliance 10 comprises an operating unit 20 for entering and / or selecting operating parameters, for example, a heating output and / or a heating output density and / or a heating zone. The cooking appliance 10 comprises a control unit 14. The control unit 14 is designed to execute actions and / or change settings depending on the operating parameters entered via the operating unit 20. In a heating operating state, the control unit 14 regulates a power supply to the heating elements. The cooking appliance 10 comprises power electronics (not shown). The power electronics are designed to supply the heating elements with electrical energy. The control unit 14 controls the power electronics to supply the activated heating elements with electrical current.

[0018] The cooking appliance 10 comprises a plurality of sensors 12, only one of which is described below. The sensor 12 detects a temperature parameter. Various configurations of the sensor are conceivable. For example, the sensor could detect a temperature parameter of a food item, which could in particular be located in a cooking utensil, in particular to carry out a cooking process designed as a boiling process. Alternatively or additionally, the sensor could detect a temperature parameter of a cooking utensil, in particular of a cooking utensil base, wherein the control unit could heat the cooking utensil, in particular to carry out a cooking process designed as a roasting process.

[0019] In Fig. 1 and 2Various embodiments of the sensor 12 are shown, with different embodiments being designated by the letters a to e. For example, a sensor 12a could be provided which is arranged on a side of the cooking appliance plate 18 facing away from an operator and could be designed in particular as an infrared sensor. In this case, the sensor 12a could detect a temperature of a cooking utensil base by the sensor 12a detecting in particular infrared radiation coming from the cooking utensil base. Alternatively or additionally, a sensor 12b could be provided which is arranged on the side of the cooking appliance plate 18 facing away from an operator and could be designed in particular as a measuring resistor. In this case, the sensor 12b could change its resistance depending on a temperature, with the sensor 12b being able to detect a temperature transmitted from the cooking utensil through the cooking appliance plate 18 to the sensor 12b.In a further possible embodiment, a sensor 12c could be integrated into a measuring dome, which could be arranged at an edge of a heating area and movable relative to the cooking appliance plate 18. The measuring dome could be arranged, in particular, on the side of the cooking appliance plate 18 facing away from an operator and, in order to detect a temperature, in particular in a heating operating state, could be moved from the side of the cooking appliance plate 18 facing away from an operator to a side of the cooking appliance plate 18 facing an operator. In this case, the sensor 12c could advantageously be designed as an infrared sensor and detect infrared radiation coming from the cooking utensil and / or a food item located in the cooking utensil, in order to detect a temperature of the cooking utensil and / or the food item located in the cooking utensil, in particular.

[0020] A sensor 12d, 12e could also be arranged directly on the cooking utensil (cf. Fig. 2). For example, a sensor 12d could be provided for attachment to a side wall of the cooking utensil and, in particular, detect a temperature of the side wall of the cooking utensil, wherein the sensor 12d could, in particular, comprise a measuring resistor. Alternatively or additionally, the sensor 12d attached to the side wall could comprise an infrared sensor and, in particular, detect infrared radiation emitted by the side wall of the cooking utensil and / or by a cooking item located in the cooking utensil, in order to, in particular, detect a temperature of the cooking utensil and / or the cooking item located in the cooking utensil.In a further possible embodiment, a sensor 12e could be provided for direct contact with a food item located in the cooking utensil and, in particular, comprise a measuring sensor that detects a temperature of the food item located in the cooking utensil, for example by changing a resistance as a function of a temperature of the food item located in the cooking utensil. However, an arrangement and / or specific embodiment of the sensor is not the subject of this invention, which is why a more detailed description is omitted here. In the following, only a single sensor 12 is described in general terms.

[0021] Sensor 12 transmits the detected temperature parameter to control unit 14. Control unit 14 processes the temperature parameter. Based on the temperature parameter, control unit 14 determines a substantially remaining time period from which a temperature-controlled cooking process is available. To determine the substantially remaining time period, control unit 14 performs a plurality of internal calculations. These calculations depend on a plurality of factors, of which only the factors essential to the present invention are described below.

[0022] To determine the essentially remaining time, the control unit 14 detects a time period that has elapsed since the start of a cooking process (cf. Figs. 3 and 4). This cooking process could, for example, be a heating-up process, in particular to heat a food item and / or a cooking utensil to a desired temperature. The control unit 14 detects a heating power density transmitted since the start of the cooking process. The heating power density transmitted since the start of the cooking process is known to the control unit 14 due to a control of the power electronics. On the basis of the temperature parameter transmitted by the sensor 12, the control unit 14 determines a temperature which is reached, in particular, at a specific point in time during the cooking process. In the present exemplary embodiment, the control unit 14 determines the essentially remaining time period based on the time elapsed since the start of a cooking process, the heating power density transmitted since the start of the cooking process, and the temperature determined on the basis of the temperature parameter.To determine the remaining time, the control unit 14 assumes a substantially constant heat capacity. Changes in the heat capacity are negligible within the temperature range under consideration, assuming otherwise essentially unchanged conditions. The conditions could change due to external influences, such as the addition of food to a cooking utensil. If the conditions change, a temperature determined by the control unit 14 based on the temperature parameter transmitted by the sensor 12 could change, particularly in an unpredictable manner.

[0023] The control unit 14 regularly determines the heat capacity, for example at time intervals of a maximum of 10 s, in particular a maximum of 7 s, advantageously a maximum of 5 s, particularly advantageously a maximum of 1 s and preferably a maximum of 0.1 s. On the basis of the temperature parameter transmitted by the sensor 12, the control unit 14 determines a current temperature which has been reached in the cooking process at a time at which the current temperature is determined. The control unit 14 compares the current temperature with an expected temperature which the control unit 14 determines on the basis of the formulas used to determine the essentially remaining time. In the present exemplary embodiment, the control unit 14 determines a curve fit based on the temperatures determined up to a certain point in time.The curve fitting could, for example, assume a linear and / or logarithmic and / or exponential and / or exponential and / or polynomial course. Alternatively or additionally, the curve fitting could assume a course in the form of a limited growth. However, such a curve fitting could be dispensed with, in which case the control unit could determine a value of the expected temperature directly, in particular by means of the formulas used to determine the essentially remaining time. Should a difference between the current temperature and the expected temperature exceed a threshold value, the control unit 14 determines a new essentially remaining time period.

[0024] In a further embodiment, the control unit could determine the essentially remaining time in another way. For example, the control unit could perform an empirical estimate of the essentially remaining time. For example, after an arbitrary time y has elapsed during the cooking process, the control unit could determine a value of a time period that has elapsed so far during the cooking process. Furthermore, the control unit could determine a value x of a temperature that has been reached so far during the cooking process from the temperature parameter detected by the sensor at time y.In addition to the value of any time y and the value of the temperature x reached so far during the cooking process at this time y, the control unit could also know the specific temperature to be reached during the cooking process, whereby the control unit could, in particular, use these known values ​​to fit a curve in order to determine the essentially remaining time. The control unit could, for example, choose any course for the curve fitting, whereby a linear course is assumed below as an example. If, for example, the value x of the temperature is essentially 25% of a value of the specific temperature, then 25% of the time and 25% of the temperature have been reached. In this example, the control unit could determine a value for the essentially remaining time that corresponds to four times a value of the temperature at the value x%.

[0025] In a further embodiment, the control unit could assume a substantially constant energy supply, in particular a heating power density, to determine the substantially remaining time period. Based on the substantially constant energy supply, the control unit could perform a curve fit of a temperature profile, in particular up to a certain point in time. From the curve fit, the control unit could determine the substantially remaining time period.

[0026] The control unit 14 outputs the essentially remaining time period from which a temperature-controlled cooking process is available. The operating unit 20 has an output unit 22. The control unit 14 outputs the essentially remaining time period via the output unit 22. The output unit 22 is provided for output to an operator. The output unit 22 has at least two output states. In at least one output state, the output unit 22 is provided for a visual and / or acoustic output. In this case, the output unit 22 is provided to output a signal visible to a person and / or an audible signal.

[0027] Various configurations of the output unit are conceivable. For optical output, the output unit could in particular have a light source, advantageously an LED, and / or an advantageously backlit display unit, in particular a matrix display unit, advantageously an LCD display and / or an OLED display and / or electronic paper (e-paper, E-Ink). For acoustic output, the output unit could convert electrical energy into sound energy. For this purpose, the output unit could in particular have output electronics, which could be intended to generate a frequency in a range from 0 Hz to 20 kHz, in particular from 50 Hz to 8 kHz and preferably from 200 Hz to 5 kHz. The output electronics could in particular transmit the frequency to a sound generator of the output unit, such as a string and / or in particular a membrane and / or advantageously to a loudspeaker.

[0028] The remaining time can take on various forms. For example, an operator may want to boil a liquid in a cooking utensil. The operator places a cooking utensil filled with the liquid on the Cooking appliance plate18. The liquid in the cooking utensil has a temperature of substantially 20°C at the start of a cooking process. In a method for operating the cooking appliance 10, the control unit 14 controls the power electronics to heat the heating elements. The sensor 12 detects a temperature parameter, which is then processed by the control unit 14. The sensor 12 regularly detects the temperature parameter. The control unit 14 processes each detected temperature parameter and determines a current temperature in each case. In the example of the heating process considered, the essentially remaining time is a time period t 1 essentially remaining until a certain temperature T 1 is reached (cf. Figs. 3 and 4). Here, the determined temperature T 1 is a boiling temperature. At an air pressure of substantially 1013 hPa, the boiling temperature assumes a value of substantially 100°C. In the method, the substantially remaining time period from which a temperature-controlled cooking process is available is output by the control unit 14.

[0029] In the present embodiment, the control unit 14 outputs the substantially remaining time visually to an operator via the output unit 22. The control unit 14 outputs the substantially remaining time as a percentage. In addition to outputting the substantially remaining time as a percentage, the control unit 14 outputs the substantially remaining time as an absolute value. The control unit 14 outputs the substantially remaining time in a mm:ss format. Here, "mm" stands for minutes and "ss" for seconds. At a time at which a temperature-controlled cooking process is available, the control unit 14 outputs the substantially remaining time acoustically to an operator. For this purpose, the control unit 14 outputs a human-audible signal to alert the operator to the availability of a temperature-controlled cooking process.

[0030] In another case, an operator wishes to perform a frying process, for example. To do so, the operator wishes to use a cooking program, for example. In the example considered, the essentially remaining time is the time t 1 essentially remaining until a cooking program is available. After setting up and detecting a cooking utensil, the control unit 14 first activates the heating elements by controlling the power electronics. The control unit 14 carries out a multitude of internal calculations which are considered immaterial to the present invention, such as calibrating the sensor 12. However, this calibration of the sensor 12 is not the subject matter of the present invention, which is why a description thereof is omitted below.Due to these calculations, which are not essential for the present invention, a lead time is assumed in the present embodiment, due to which the essentially remaining time period t 1 is at least 80 s.

[0031] For example, the substantially remaining time t 1 assumes a value of 200 s. After completion of the internal calculations, the control unit outputs the substantially remaining time. The internal calculations could, for example, be completed after 80 s. Subsequently, the control unit could, for example, output a value of 40%. Alternatively or additionally, the control unit could output a substantially remaining time with a value of 120 s. The substantially remaining time could, alternatively or additionally, be output in minutes, for example, in a 2 min format and / or in a 02:00 min format.

[0032] The cooking program desired by the operator is only available after the cooking utensil has been heated up to a specific temperature. The essentially remaining time until the specific temperature is reached could, for example, assume a value that is less than the time required for the internal calculations, due to which the essentially remaining time is less than 80 s. If there are at least two essentially remaining time periods, the control unit 14 outputs the longer of the at least two essentially remaining time periods. In this case, the essentially remaining time period is a maximum of a essentially remaining time period until a specific temperature is reached and a essentially remaining time period until a cooking program is available.

[0033] In a further embodiment, the control unit could in particular be provided to graphically display the substantially remaining time period. For example, the control unit could for this purpose output diagrams in various forms by means of the output unit, such as in the form of columns and / or in the form of bars and / or in the form of circles and / or in the form of a curve profile of at least one curve and / or curve fit. It is particularly conceivable that the control unit is provided to switch between at least two output variants of the substantially remaining time period depending on an operating input by means of the operating unit, such as between an output of the substantially remaining time as a percentage value and an output of the substantially remaining time as an absolute value. Reference symbol

[0034] 10Cooking appliance device 12Sensor 14Control unit 16Cooking appliance 18Cooking appliance plate 20Control unit 22Dispensing unit

Claims

1. Hob apparatus (10) with at least one sensor (12) which is provided to detect at least one temperature characteristic variable of an item of cookware and / or of a food to be cooked, and with a control unit (14) which is provided to process the at least one temperature characteristic variable, characterised in that the control unit (14) is provided to output at least one period of time at least substantially remaining, after which a temperature-regulated cooking procedure is available, wherein the at least one period of time at least substantially remaining is a period of time at least substantially remaining before a cooking program is available, wherein the cooking program is a procedure performed by the control unit (14), proceeding automatically, in which the control unit (14) automatically sets at least one cooking parameter to a value and / or regulates it to a value of a value of a reference variable of the at least one cooking parameter which is to be reached at a particular time, wherein a temporal sequence of the at least one cooking parameter is specified.

2. Hob apparatus (10) according to claim 1, characterised in that the period of time at least substantially remaining is a period of time at least substantially remaining until a particular temperature is reached.

3. Hob apparatus (10) according to claim 2, characterised in that the particular temperature is a boiling temperature.

4. Hob apparatus (10) according to one of the preceding claims, characterised in that the at least one period of time at least substantially remaining amounts to at least 80 s.

5. Hob apparatus (10) according to one of the preceding claims, characterised in that the at least one period of time at least substantially remaining is a maximum period of time at least substantially remaining before a particular temperature is reached and a maximum period of time at least substantially remaining before a cooking program is available.

6. Hob apparatus (10) according to one of the preceding claims, characterised in that the control unit (14) is provided to output the at least one period of time at least substantially remaining as a percentage variable.

7. Hob apparatus (10) according to one of the preceding claims, characterised in that the control unit (14) is provided to output the at least one period of time at least substantially remaining as an absolute variable.

8. Hob (16) with at least one hob apparatus (10) according to one of the preceding claims.

9. Method for an operation of a hob apparatus (10), in particular according to one of claims 1 to 7, with at least one sensor (12), by way of which at least one temperature characteristic variable of an item of cookware and / or of a food to be cooked is detected, characterised in that at least one period of time at least substantially remaining is output, after which a temperature-regulated cooking procedure is available, wherein the at least one period of time at least substantially remaining is a period of time at least substantially remaining before a cooking program is available, wherein the cooking program is a procedure which proceeds automatically, in which at least one cooking parameter is automatically set to a value and / or regulated to a value of a value of a reference variable of the at least one cooking parameter which is to be reached at a particular time, wherein a temporal sequence of the at least one cooking parameter is specified.