Cooking device for preparing food by means of a flow of electricity and method for operating a cooking device

Abstract

The invention relates to a cooking device (100) for preparing food (120) by means of a current flow, wherein the cooking device (100) comprises a cooking chamber (110) in which two electrically insulated, exposed electrodes (115) are provided for introducing a current flow into the food (120), and a control unit (130) designed to apply and / or control an electrical voltage to the two electrodes (115). Furthermore, the cooking device (100) comprises an induction unit (135) designed to receive electromagnetic energy (150) from outside the cooking device (100).

Description

[0001] The invention relates to a cooking device for preparing food by means of a current flow and a method for operating a cooking device according to the main claims.

[0002] In principle, wireless inductive energy transmission from an energy transmitter to a small mobile device and the associated wireless communication are known. The energy can be used, for example, to power motors or resistance heaters. Furthermore, the possibility of directly or indirectly heating a metal plate by generating eddy currents, similar to a conventional induction cooktop, is envisaged.

[0003] Furthermore, the use of "ohmic heating," i.e., the passage of electricity through food for food preparation, is also known in industrial and commercial food processing. For this purpose, food containers are equipped with electrodes for "ohmic heating," and these containers are inserted into a small appliance. The small appliance is powered via a cable. The electrodes in the food container are supplied with power via contacts when inserted. However, the use of such a cable to power such a small appliance is problematic, as it limits the range of movement of the small appliance or poses a hazard during operation.

[0004] The approach presented here aims to create an improved cooking device and an improved method for operating a cooking device.

[0005] According to the invention, this object is achieved by a cooking device and an improved method for operating a cooking device having the features and steps of the main claims. Advantageous embodiments and further developments of the invention emerge from the following subclaims.

[0006] The approach presented here proposes a cooking device for preparing food by means of a current flow, whereby the cooking device has the following features: a cooking chamber in which two electrically insulated, exposed electrodes are provided for introducing a current flow into the food; a control unit configured to apply an electrical voltage to the two electrodes and / or to directly or indirectly control the application of a voltage to the two electrodes; and an induction unit configured to receive electromagnetic energy from outside the cooking device

[0007] A cooking chamber can, for example, be understood as a demarcated or enclosed area of ​​the cooking device in which food can be placed, whereby this food can or should come into contact with the exposed electrodes. For example, such a food can be an auxiliary material such as a liquid, for example water or soup, or a sufficiently large food in solid form, such as a piece of meat, which comes into contact with the electrodes. An induction unit can, for example, be understood as a receiving unit for electromagnetic energy, for example an electromagnetic field, from which the energy or voltage is generated, which can then be applied to the electrodes via the control unit and / or through a direct conductive connection in order to generate a current flow through the food and thereby heat or cook the food.to prepare.

[0008] The approach presented here is based on the realization that by using the induction unit, which generates the energy for preparing food from a magnetic field, a very flexible cooking device can be created that can, for example, simply be placed on an induction hob, thus enabling the food to be prepared accordingly using a current passed through it. However, if the food does not currently need to be prepared using a current passed through it, the corresponding cooking device can be stored in another location, such as a cupboard, so that the space required in a kitchen can be kept to a minimum and a device designed for this purpose can be used only depending on the currently required function.

[0009] A particularly advantageous embodiment of the approach proposed here is one in which the cooking device is designed as a mobile device, in particular wherein the induction unit is designed to be arranged on an (induction) hob or to receive and convert electromagnetic energy emitted by such an (induction) hob. Alternatively, a hob-independent device for inductive energy transmission can be used. In particular, this device can have a function for inductive energy transmission and a function for communication with the cooking device. Combinations of an induction hob and a device for inductive energy transmission as described above are also possible.Such an embodiment offers the advantage that the cooking device can be taken out of storage and put into use as needed and, when there is no current need, can be stored in a convenient location.

[0010] According to a particularly advantageous embodiment of the approach proposed here, a closure element for closing the cooking chamber can also be provided, in particular wherein the closure element is designed as a lid. Such an embodiment offers the advantage of increasing safety during the cooking process since, for example, no splashes or other hot parts of the food can escape from the cooking chamber. The use of such a closure element can also ensure that the user cannot touch any electrodes or objects connected to them in an electrically conductive manner, such as food, when the cooking device is in operation. This is important since a high voltage is usually applied to these electrodes in order to cook the food.

[0011] An embodiment of the approach presented here with a closure element sensor for detecting a position of the closure element that closes the cooking chamber is particularly reliable, wherein the control unit is configured to output the electrical voltage depending on a signal from the closure element sensor. For example, such a closure element sensor can be configured as a switch that is closed when the closure element, such as the lid, completely closes the cooking chamber and is thus in a position that closes the cooking chamber.Such an embodiment of the approach proposed here offers the advantage of detecting that the closure element, for example, does not (completely) close the cooking chamber, and thus, parts of the food or an aid such as water may still escape from the cooking chamber during the cooking process and thus potentially cause injury to a user. If it is detected that the closure element, such as the lid, is not in the position that closes the cooking chamber, the control unit can, for example, prevent or at least reduce the current supply and / or the application of a voltage to the electrodes.

[0012] Another conceivable embodiment of the approach proposed here is an error sensor that is arranged on an inner wall of the cooking chamber and / or an outer wall of the cooking device, electrically insulated from the electrodes, wherein the control unit is designed to apply and / or enable or block the voltage between the electrodes depending on a sensor signal from the error sensor. Such an error sensor can be understood, for example, as a sensor unit that is electrically connected to a sensor electrode on the inner wall of the cooking chamber and / or an electrode on an outer wall of the cooking device and, for example, detects a current flow between this sensor electrode and at least one of the electrodes, so that a fault current flow between the electrodes and the sensor electrode can be detected. For example, such a sensor electrode can be arranged on an upper edge of a pot-shaped cooking device.This fault current flow can be caused, for example, by the leakage of an electrically conductive material, such as boiling pasta water, which is still in contact with at least one of the electrodes and could indicate a current safety-critical operating situation of the cooking device. In this case, the control unit can, for example, prevent or at least reduce the voltage applied to the electrodes.

[0013] According to another embodiment, an external sensor can also be provided, which is arranged on an outer wall of the cooking device opposite the cooking chamber, wherein the control unit is designed to apply and / or release the voltage between the electrodes depending on a sensor signal from the external sensor. For example, a voltage and / or a current flow between an external sensor electrode of the external sensor can also be detected with an electrode. Such an embodiment offers the advantage of being able to detect a current path between at least one of the electrodes on a region of the outside of the cooking device, which again represents a critical operating state of the cooking device.Accordingly, in this case, the control unit can also, for example, prevent the application of a voltage between the electrodes and / or provide for a corresponding reduction of this voltage for such an application.

[0014] An embodiment of the approach proposed here can be used particularly safely if it provides an exposed outer wall area that consists at least partially of an electrically insulating material or comprises such a material. Such an embodiment offers the advantage of being able to touch the cooking device, especially in such an exposed outer wall area, since the use of the electrically insulating material in this area can minimize the likelihood of the user receiving an electric shock when touching the cooking device in this area.

[0015] Furthermore, an embodiment of the approach proposed here is conceivable in which the control unit is configured to output a voltage between the electrodes at a frequency substantially equal to or an integer multiple of the frequency at which the electromagnetic energy is received via the induction unit. Such an embodiment offers the advantage of a very simple control unit to implement technically, without the need for cost-intensive power semiconductor components to convert the electromagnetic energy from the receiving unit.

[0016] Furthermore, an embodiment of the approach proposed here is particularly advantageous in which a communication unit is provided for outputting an energy control signal in order to output information about an output of the voltage between the electrodes to a supply unit for the electromagnetic energy, in particular in order to control the output of electromagnetic energy by the supply unit. Such an embodiment of the approach proposed here offers the advantage of being able to provide the supply unit for the electromagnetic energy, which is designed, for example, as an induction hob, with information that, for example, an interruption of the cooking process is currently necessary due to the presence of a safety-critical operating state. In this case, for example, the output of the electromagnetic energy can be interrupted, thus increasing the energy efficiency of the cooking process.

[0017] It is also possible to use a communication unit in the cooking device to transmit specifications regarding the energy or power to be provided to the electromagnetic energy supply unit. This makes it possible to transmit the energy absorbed by the cooking device's induction unit directly to the electrodes without requiring an additional energy control device in the cooking appliance.

[0018] A high level of user comfort is offered by an embodiment of the approach proposed here comprising a measuring unit for measuring a temperature at a location on a foodstuff arranged in the cooking chamber, in particular wherein the measuring unit is designed to detect the current temperature of the foodstuff at different positions in or on the foodstuff, wherein the control unit is designed to apply the voltage between the electrodes as a function of a measurement signal from the measuring unit and / or to request a higher or lower power from the electromagnetic energy supply unit as a function of a measurement signal from the measuring unit. Such an embodiment enables the monitoring of the cooking process and thus the tasty preparation of the foodstuff.

[0019] The above-mentioned advantages can also be realized by an embodiment of the approach proposed here as a method for operating a variant of a cooking device presented here, wherein the method comprises the following steps: Receiving electromagnetic energy by the induction unit; and applying a voltage between the electrodes by the control unit depending on the received electromagnetic energy.

[0020] The approach presented here further provides a control unit configured to perform, control, or implement the steps of a variant of a method presented here in corresponding devices. This embodiment of the invention in the form of a device also allows the problem underlying the invention to be solved quickly and efficiently.

[0021] The control unit can be designed to read in input signals and to determine and provide output signals using the input signals. An input signal can, for example, represent a sensor signal that can be read in via an input interface of the control unit. An output signal can represent a control signal or a data signal that can be provided at an output interface of the control unit. The control unit can be designed to determine the output signals using a processing rule implemented in hardware or software. For example, the control unit can comprise a logic circuit, an integrated circuit, or a software module and can, for example, be implemented as a discrete component or be comprised of a discrete component.

[0022] Also advantageous is a computer program product or computer program with program code that can be stored on a machine-readable carrier or storage medium such as a semiconductor memory, a hard disk memory, or an optical memory. If the program product or program is executed on a computer or a control unit, the program product or program can be used to carry out, implement, and / or control the steps of the method according to one of the embodiments described here.

[0023] Although the approach described is based on a household appliance, the approach described here can be used accordingly in connection with a commercial or professional device, for example a medical device, such as a cleaning or disinfection device, a small sterilizer, a large-capacity disinfector or a container washing system.

[0024] An embodiment of the invention is shown purely schematically in the drawings and is described in more detail below. It shows Figure 1 shows a schematic representation of an embodiment of a cooking device; and Figure 2 shows a flow diagram of an embodiment of the approach presented here as a method for operating a cooking device.

[0025] Figure 1shows a schematic representation of an embodiment of a cooking device 100, which is designed, for example, as a mobile device and can be positioned in the form of a pot on an induction hob 105. The cooking device 100 has a cooking chamber 110, which serves as the food treatment chamber of the small appliance or cooking device 100 and on whose inner walls electrodes 115 are arranged. The electrodes 115 are arranged in an exposed manner so that they can come into contact, for example, with a food 120 or a (preparation) auxiliary material such as water and, when a voltage is applied to the electrodes 115, thus cause a current to flow through the food 120 or the auxiliary material. In this way, the food 120 can be heated and thus cooked or prepared.

[0026] In order to apply an electrical voltage to the electrodes 115, they are connected to a control unit 130 of the cooking device 100, wherein this control unit 130 is designed as an electronic unit of the small appliance or the cooking device 100. The control unit 130 is connected to an induction unit 135, which can be understood, for example, as an energy transmission coil of the small appliance.

[0027] If, for example, the cooking device 100 is placed on the induction hob 105, more precisely above a supply unit 140 of the induction hob 105, after the induction hob 105 has been switched on by means of an operating and display unit 142 or an operating unit 143 of the cooking device 100 and / or a function has been called up and / or started by means of an operating and display unit 142 or an operating unit 143 of the cooking device 100 and / or a process with increased energy consumption in the cooking device has been started, an energy transmission coil 145 of the supply unit 140 can output or radiate electromagnetic energy 150 as a transmitter, which can be received by the induction unit 135 of the cooking device 100. If an energy supply is available from the induction unit, a voltage can be applied directly or indirectly between the electrodes 115 by the control unit 130.In this way, heating of the food 120 in the cooking chamber 110 of the cooking device 100 can be achieved very easily and with high user comfort, wherein this cooking device 100 does not have to remain permanently on the induction hob 105, but can be tidied up accordingly when not in use, thus enabling efficient use of the space available in a kitchen.

[0028] In order to cook the food 120 particularly safely, a closure element 155, for example in the form of a lid under a flap, can also be provided to close the cooking chamber 110. In this way, no hot splashes can escape from the cooking chamber 110 during the preparation of the food 120 and potentially injure the user of the cooking device 100 through burns. In order to detect, for example, during the preparation of the food 120 whether the closure element 155 is actually closing the cooking chamber 110, such a closure element sensor 160, for example in the form of a lid sensor, can be provided, which is connected to the control unit 130 and provides information to the control units 130 if, for example, the closure element does not close the cooking chamber 110 sufficiently tightly.In this case, for example, the control unit 130 may interrupt or reduce the voltage applied or to be applied to the electrodes 115 in order to reduce or interrupt further heating of the food 120.

[0029] It is also conceivable that, to detect overcooking of a food item 120 or the aid in the cooking chamber 110, a corresponding error sensor 165 is arranged, for example, on a side wall of the cooking chamber 110, which is also connected to the control unit 130. For example, this error sensor 165 can be designed in the form of an electrode, wherein the control unit 130 can detect a voltage between one of the electrodes 115 and the error sensor 165.If, for example, an electrical connection is generated between an electrode 115 and the error sensor 165 by a conductive food or a corresponding auxiliary substance such as cooking water, the control unit 130 can, for example, also interrupt or reduce a voltage between the electrodes 115 in order to prevent or at least reduce further heating of the food and thus boiling over of this food 120 or the substance from the cooking chamber 110 and, in particular, to reliably prevent an electrically conductive connection between the user and the electrodes during operation.

[0030] Furthermore, according to the Figure 1In the exemplary embodiment shown, an external sensor 170 may also be provided on the cooking device 100, which is positioned, for example, on an outer side of the cooking device 100 and is also electrically conductively connected to the control unit 130. The external sensor 170 may also be designed as an electrode, wherein the control unit 130 can also detect a voltage between the external sensor 170 and one of the electrodes 115 in order to be able to detect, for example, an electrically conductive connection between the external sensor 170 and one of the electrodes 115, for example due to a food item 120 boiling over. Such an error due to boiling over is particularly problematic because in this case, an electrical voltage would be present on the outside of the cooking device 100, which could give a user of the cooking device 100 an electric shock and thus significantly reduce the safety of using the cooking device 100.Thus, if, for example, an electrical short circuit or a very low resistance is detected between the external sensor 170 and one of the electrodes 115, the control unit 130 can also, for example, interrupt or reduce the voltage applied between the electrodes 115 in order to interrupt or regulate further heating of the food 120.

[0031] Also, according to the Fig. 1 In the illustrated embodiment, the cooking device 100 may have an outer wall region 175 that consists of or comprises an electrically insulating material. This allows a user of the cooking device 100 to touch this cooking device 100 in this outer wall region 175 or to move the cooking device 100 from the induction hob 105, whereby the risk of receiving an electric shock when touching the cooking device 100 on the outer wall region 175 is reduced.

[0032] The cooking device 100 can also have a communication unit 180, which is configured, for example, as a communication coil of the small appliance and is connected to the control unit 130. If, for example, the control unit 130 triggers an interruption or reduction of the voltage to be applied between the electrodes 115, this can be transmitted via the communication unit 180 to a corresponding receiving unit 185 of the supply unit 140, wherein the receiving unit 185 is also configured, for example, as a communication coil. As a result, the output of the electromagnetic energy 150 can be reduced or interrupted, for example by means of an electronics unit or control unit 190 of the supply unit 140, thus enabling efficient operation of the cooking device 100.

[0033] A measuring unit 195 can also be provided, by means of which the temperature is measured at one or more locations on the food 120. In this way, the cooking process can be optimized and / or a corresponding voltage to be applied to the electrodes 115 can be controlled in order to achieve the best possible preparation of the food 120 in terms of flavor. For example, the voltage to be applied between the electrodes 115 can be reduced by the control unit 130 if the temperature of the food has already reached a desired temperature at one or more locations.

[0034] Figure 2shows a flowchart of an embodiment of a method 200 for operating a variant of a cooking device presented here. The method 200 comprises a step 210 of receiving electromagnetic energy by the induction unit and a step 220 of applying a voltage between the electrodes by the control unit as a function of the received electromagnetic energy.

[0035] In summary, the approach presented here uses "ohmic heating," in which a current flows through the food and heats it directly. To induce this current flow, two electrodes are brought into contact with the food, for example, and a (square-wave) alternating voltage is applied between these electrodes.

[0036] The frequencies used for "ohmic heating" range from a few tens of kHz to a few hundred kHz. This increases the electrical conductivity of (plant) cell structures and thus the amount of energy that can be introduced. Furthermore, the hydrolysis effect is prevented and the electrodes are protected from corrosion. The frequencies of the currents through the coils of a commercially available induction cooktop or a device for wireless energy transmission are preferably in the range of a few tens of kHz.

[0037] Preferably, a request for power is possible, which can be sent from the cooking device 100 or a small mobile appliance to the device for energy provision and which leads to the provision of power by the device or the cooking device 100 for energy provision. No specific request for frequencies is provided. Currently, no measures are used to minimize the risks of "ohmic heating" devices in the form of mobile devices such as pots or other small appliances without additional protection of the food containers in an additional casing. The approach presented here describes a possibility with which the advantages of "ohmic heating" can be safely utilized in wirelessly powered small appliances, and in particular in small kitchen appliances with a pot-like design.

[0038] The approach presented here thus creates, according to one embodiment, a cooking device as a device for food processing by means of a current flow through the food (ohmic heating), wherein at least the food and at least two electrodes that are in direct or indirect contact with the food during operation of the device are accommodated by a mobile device, and the power supply to the mobile device is wireless. In a particularly advantageous embodiment, the food processing chamber can also be enclosed during the operating state of the system and, in particular, sealed against contact with the electrodes and conductive materials in contact with them. It should be noted here that with "ohmic heating," relatively high voltages are applied to the electrodes in order to generate an alternating current through the food.It should therefore be prevented that the user comes into contact with this voltage. Another advantageous embodiment is one in which the food processing chamber is closed off by a lid and / or a door. According to another embodiment, the lid and / or the door can be secured against removal and / or opening during operation of the food processing device and in particular when a high voltage is applied between the at least two electrodes that are in direct or indirect contact with the food. According to an additional embodiment, opening or removing the lid and / or the door can lead to a shutdown of the voltage between the at least two electrodes and / or application of the voltage between the at least two electrodes is only possible when a closed state of the cooking chamber has been detected.Alternatively or additionally, the leakage of food, particularly water and / or other liquids, and in particular the formation of a continuous conductive film from the electrodes to an external surface of the appliance, can be significantly hindered or prevented by a seal and / or other suitable measures. It is particularly important to note that if leaking liquid can cause a continuous conductive film from the electrodes to the accessible exterior of the cooking vessel / small appliance, this could pose a risk to the user from electric shock if appropriate measures are not taken.

[0039] Another advantageous embodiment of the approach presented here is one in which a leakage of foodstuffs and in particular of water and / or other liquids and in particular the formation of a continuous electrically conductive connection (e.g. in the form of a film) from the electrodes to an outer surface of the device is detected by at least one sensor device and a detection of a conductive film leads to a shutdown of the voltage between the electrodes and / or to a shutdown of the operation of the food treatment device.According to another embodiment, the detection of a continuous electrically conductive connection between the electrodes and an outer surface of the cooking device can be carried out by measuring a voltage between at least one of the electrodes and / or a point and / or a surface inside the food processing chamber, and in particular near the opening of the food processing chamber on the one hand, and / or at least one point and / or at least one surface on the parts of the food processing device or cooking device accessible to the user in the operational state (e.g., the outer wall) on the other hand. This measurement should be carried out in the small appliance or cooking device. In response to a conductive connection from the cooking chamber to the accessible area, the connection of the electrodes in the interior to live parts can, for example, be switched off.At the same time or in addition, the wireless power supply can also be stopped or reduced. If the power supply is reduced, a user interface or control or display unit can still be active, informing the user of the reason for the interruption and, if necessary, providing information or tips for resolving the problem.

[0040] According to a further embodiment, the outer surface of the food processing device can also consist essentially of a material with a high electrical resistance (for example, more than 1 kOhm per cm) or of an electrically insulating material. If the outer shell consists at least partially of a non-conductive material, such as plastic, or comprises such a material, the risk of the user coming into contact with a live part is reduced.

[0041] It is also conceivable that, according to another embodiment, the wireless energy transmission takes place via induction. Energy transmission with one energy transmission coil and one communication coil each in the mobile small appliance and in the energy-providing transmitter (e.g., a cooktop with corresponding functionality) then enables efficient and rapid energy transmission to the cooking device.

[0042] According to a further embodiment, the frequency of the alternating voltage applied to the electrodes in direct or indirect contact with the food can also correspond to the frequency of the current through the coils of a device for wireless energy transmission (transmitter). It is also conceivable that the frequency of the alternating voltage applied to the electrodes in direct or indirect contact with the food is higher, and in particular, higher by an integer multiple, than the frequency of the current through the coils of a device for wireless energy transmission (transmitter).

[0043] Another advantageous embodiment is a system comprising a device for food processing by means of current flow and a device for wireless energy transmission, wherein the food processing device is configured to send data to the wireless energy transmission device, which controls the energy transmission from the wireless energy transmission device to the food processing device in whole or in part. For this purpose, it can be provided that the small appliance requests or can request power from the energy-providing device (transmitter, e.g., a suitable hob) by means of communication via NFC.

[0044] Another advantageous embodiment of the approach presented here is a system comprising a device for food processing using current flow and a device for wireless energy transmission, wherein a current frequency is transmitted through the induction coil and / or a physically related variable. If the small appliance uses a variation or adjustment of the frequency as a parameter to influence the cooking process and either takes the frequency directly from the inductive energy supply or derives it from it using suitable devices, the frequency of the current used for inductive energy transmission can also be transmitted through the coil(s) of the transmitter with the power requirement.

[0045] Finally, according to one embodiment of the approach presented here, the temperature of the food can also be measured. In particular, multiple temperature measurements can be performed on different areas of the food. "Food" here can also be a food item (e.g., vegetables) + surrounding liquid (e.g., water). In the case of a non-homogeneous food, separate measurements can be performed in different components of the non-homogeneous food. The measured values ​​can be incorporated into the device's control system.

[0046] Different features of the embodiments presented here can be combined as desired, although for reasons of brevity and clarity, not all of the basic combination possibilities disclosed here have been explicitly described in the present description.

Claims

1. A cooking device (100) for preparing food (120) by means of a current flow, wherein the cooking device (100) has the following features: - a cooking chamber (110) in which two electrically insulated, exposed electrodes (115) are provided for introducing a current flow into the food (120); - a control unit (130) configured to apply an electrical voltage to the two electrodes (115) and / or to directly or indirectly control the application of a voltage to the two electrodes (115); and - an induction unit (135) configured to receive electromagnetic energy (150) from outside the cooking device (100).

2. Cooking device (100) according to claim 1, which is designed as a mobile device, in particular wherein the induction unit (135) is designed to be arranged on a cooking surface (105) and / or another unit (140) for providing the electromagnetic energy (150).

3. Cooking device (100) according to one of the preceding claims, which further comprises a closure element (155) for closing the cooking chamber (110), in particular wherein the closure element (155) is designed as a lid.

4. Cooking device (100) according to claim 3, with a closure element sensor (160) to detect a position of the closure element (155) closing the cooking chamber (110), wherein the control unit (130) is designed to output and / or release the electrical voltage in dependence on a signal of the closure element sensor (160).

5. Cooking device (100) according to one of the preceding claims, with an error sensor (165) which is arranged on an inner wall of the cooking chamber (110) and / or an outer wall of the cooking device (100) electrically insulated from the electrodes (115), wherein the control unit (130) is designed to apply and / or release the voltage between the electrodes (115) in dependence on a sensor signal of the error sensor (165).

6. Cooking device (100) according to one of the preceding claims, with an external sensor (170) which is arranged on an outer wall of the cooking device (100) opposite the cooking chamber (110), wherein the control unit (130) is designed to apply and / or release the voltage between the electrodes (115) in dependence on a sensor signal of the external sensor (170).

7. Cooking device (100) according to one of the preceding claims, with an exposed outer wall region (175) which consists at least partially of an electrically insulating material or has such a material.

8. Cooking device (100) according to one of the preceding claims, wherein the control unit (130) is designed to output a voltage between the electrodes (115) at a substantially equal to or an integer multiple of a frequency at which the electromagnetic energy (150) is received via the induction unit (135).

9. Cooking device (100) according to one of the preceding claims, comprising a communication unit (180) for outputting an energy control signal in order to output information about an output of the voltage between the electrodes (115) to be carried out and / or a physical quantity associated with the output of a voltage between the electrodes to be carried out, and in particular the necessary energy and / or power, to a supply unit (140) for the electromagnetic energy (150), in particular in order to control the output of electromagnetic energy (150) by the supply unit (140).

10. Cooking device (100) according to one of the preceding claims, comprising a measuring unit (195) for measuring at least one temperature at at least one point of a food item (120) arranged in the cooking chamber (110), in particular wherein the measuring unit (195) is designed to detect the current temperature of the food item (120) at different positions in or on the food item (120), wherein the control unit (130) is designed to apply the voltage between the electrodes (115) as a function of a measurement signal from the measuring unit (195).

11. Cooking system (100, 140) with a cooking device (100) according to one of claims 1 to 10 and a supply unit (140) for the electromagnetic energy (150) to the induction unit (135).

12. A method (200) for operating a cooking device (100) according to any one of claims 1 to 10, wherein the method (200) comprises the following steps: - receiving (210) electromagnetic energy (150) by the induction unit (135); and - applying (220) a voltage between the electrodes (115) by the control unit (130) as a function of the received electromagnetic energy (150).

13. Control unit (130) which is designed to carry out and / or control the steps (210, 220) of the method (200) according to one of the preceding claims in corresponding units.

14. Computer program product with program code for carrying out the method (200) according to claim 12, when the computer program product is executed on a control unit (130) according to claim 13.

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