Automated cooking apparatus

Abstract

A cooking apparatus includes a cooking container, a closure member defining a cooking space with the cooking container, a dispensing subsystem for metered addition of one or more fluidic cooking media into the cooking space, a motorized stirrer extending into the cooking space, one or more sensors for sensing cooking conditions, and a controller configured to actuate the dispensing subsystem and the motorized stirrer in response to sensor signals. The controller may further coordinate one or more heating sources so that liquid addition, stirring and heating are sequenced according to a stored routine and adjusted according to sensed cooking conditions.

Description

AUTOMATED COOKING APPARATUSTECHNICAU FIELD

[0001] The present disclosure relates to automated cooking apparatuses and, more particularly, to a cooking apparatus having metered fluid dosing hardware, an integrated stirrer, and a controller that coordinates dosing and stirring in response to sensed cooking conditions.BACKGROUND

[0002] Many cooking operations require addition of water, oil, clarified butter, broth or flavouring agents at particular stages of a cooking cycle. In conventional practice, such addition is performed manually, often requiring interruption of the cooking process and leading to inconsistent moisture, browning and repeatability.

[0003] Manual stirring presents a similar problem. Food can stick, scorch or heat unevenly when it is not stirred at the right time and intensity, especially when high surface temperatures are used. There remains a need for a cooking apparatus in which fluid addition and stirring are integrated into the apparatus and are coordinated automatically in response to real-time cooking conditions.OBJECTIVES OF THE PRESENT DISCLOSURE

[0004] A general object of the present disclosure is to provide a cooking apparatus having hardware for metered addition of one or more fluidic cooking media into a cooking space.

[0005] Another object of the present disclosure is to provide an integrated stirrer that can mix and scrape food within the cooking space.

[0006] Another object of the present disclosure is to coordinate the dosing hardware, stirrer and heating operation in response to sensed cooking conditions so as to improve repeatability and reduce sticking or burning.SUMMARY

[0007] According to one aspect, the present disclosure provides a cooking apparatus comprising a cooking container, a closure member (also interchangeably referred to as lid hereinafter) that cooperates with the cooking container to define a cooking space, a dispensing subsystem including at least one source of fluidic cooking medium, at least one pump, at least one flow-control element, and a nozzle directed to the cooking space, amotorized stirrer extending into the cooking space, one or more sensors configured to sense cooking conditions, and a controller configured to actuate the dispensing subsystem and the motorized stirrer in response to sensor signals.

[0008] The controller may sequence liquid addition and stirring according to a stored cooking routine and may further change the sequence according to sensed temperature, humidity, weight, dryness, stage completion, or other monitored conditions. The apparatus may further include one or more heating sources, including a lower heating source and optionally a microwave-generating device in the closure member, but the present invention resides in the dosing-and-stirring hardware and the sensor-based controller that coordinates them. The present invention relates generally to automated cooking systems and, more particularly, to a hybrid induction-microwave cooking apparatus that adaptively manages cooking parameters through sensor feedback. The invention integrates precise fluid injection (for water, oil, or other liquids) and an automated stirrer mechanism to enhance cooking uniformity, prevent food from burning, and enable the execution of complex recipes.

[0009] In an aspect, the proposed cooking apparatus includes a base having a traditional heating means; a container; a lid configured for movement between an open position and a closed position such that, in the closed position, the lid sits over the container to cover the container to create an enclosed cooking space between the lid and the container; a dispensing means to dispense one or more fluidic cooking media into the cooking space to hold food items for cooking; and a controller operatively coupled to the dispensing means to control timing and amount of the one or more cooking media dispensed into the cooking space to achieve optimum characteristics of cooked food items.

[0010] In one or more embodiments, the cooking apparatus may include a motorized stirrer coupled to the lid. The stirrer may be configured to move the food items around within the container for a uniform distribution of heat from the traditional heating means.

[0011] In one or more embodiments, the stirrer may be configured to scrape an inner surface of the container such that operation of the stirrer prevents sticking of the food items to the inner surface of the container to prevent burning of the food items.

[0012] In one or more embodiments, the stirrer may be operatively coupled to the controller such that the controller actuates the dispensing means and the stirrer for adding the one or more cooking media and stirring the food items in a laid down sequence for the optimum characteristics of cooked food items.

[0013] In one or more embodiments, the optimum characteristics of cooked food items may include browning of outer layer by any one of a combination of Maillard reaction and Caramelization in combination with a fully cooked interior of the food items.

[0014] In one or more embodiments, the one or more cooking media may be selected among a cooking oil, clarified butter, water and one or more flavouring agents.

[0015] In one or more embodiments, the lid may be pivotally coupled to the base, and the cooking apparatus may include at least one microwave-generating device coupled with the lid as a source of microwaves, such that when the lid is in the closed position, the at least one microwave-generating device enables microwave heating of the food items in the container.

[0016] In one or more embodiments, controller may be operatively coupled to the at least one microwave-generating device and the traditional heating means to control activation and power levels from the at least one microwave-generating device and the traditional heating means.

[0017] In one or more embodiments, the cooking apparatus may include one or more sensors operatively coupled to the controller and to monitor one or more parameters associated with the food items and the cooking space. The one or more parameters may include temperature of the food items, ambient temperature of the cooking space, weight of the food items, and humidity within the cooking space.

[0018] In one or more embodiments, the controller may be configured to dynamically control addition of one or more fluidic cooking media, stirring of the food items, power levels of the at least one micro wave -generating device and the traditional heating means, based on inputs from the one or more sensors.

[0019] In one or more embodiments, the dispensing means may include a nozzle to spray the one or more fluidic cooking media, at least one pump to supply the one or more fluidic cooking media to the nozzle, and at least one control valve to selectively establish a fluidic coupling between the pump and a source of one of the one or more fluidic cooking media such that operation of the at least one pump results in the selected fluidic cooking media to flow to the nozzle for being dispensed within the container.

[0020] In one or more embodiments, the dispensing means may include a flowmeter to ascertain amount of the selected fluidic cooking media pumped to the nozzle, and wherein the pump, the at least one control valve and the flowmeter are operatively coupled to the controller for the controller to selectively actuate the at least one control valve based on which of the one or more fluidic cooking media is to be dispensed, and actuate the at leastone pump for a duration till a desired amount of the selected fluidic cooking media, as ascertained from the flowmeter, has been dispensed.

[0021] In one or more embodiments, the cooking apparatus may include a splash guard to prevent splashing of the food items, and wherein the splash guard may be configured to be fitted on a shaft of the stirrer above detachable stirrer blades to prevent the food items from blocking a nozzle of the dispensing means.

[0022] In one or more embodiments, the splash guard may be of a curved spherical shape and configured to enable fitment on the shaft of the stirrer with any of a concave side facing up position and a convex side facing up position.

[0023] Various objects, features, aspects and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments, along with the accompanying drawing figures in which like numerals represent like components.BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The accompanying drawings are included to provide a further understanding of the present disclosure and are incorporated in and constitute a part of this specification. The drawings illustrate exemplary embodiments of the present disclosure and, together with the description, serve to explain the principles of the present disclosure.

[0025] FIG. 1A illustrates an exemplary side view of the proposed cooking apparatus, in accordance with embodiments of the present disclosure.

[0026] FIG. IB illustrates an exemplary block diagram showing different constituents of the proposed cooking apparatus, in accordance with embodiments of the present disclosure.

[0027] FIG. 2 illustrates an exemplary block diagram showing different constituents of a dispensing means of the cooking apparatus of FIGs. 1A and IB, in accordance with embodiments of the present disclosure.

[0028] FIG. 3 illustrates an exemplary perspective view showing dispensing means and constituents of a stirrer of the proposed cooking apparatus, in accordance with embodiments of the present disclosure.

[0029] FIG. 4 illustrates an exemplary perspective view showing a stirrer configured for scraping a bottom of a container of the cooking apparatus to prevent sticking and burning of food items, in accordance with embodiments of the present disclosure

[0030] FIG. 5 illustrates an exemplary perspective view showing a splash guard in use along with a stirrer of the proposed cooking apparatus, in accordance with embodiments of the present disclosure.

[0031] FIGs. 6A and 6B illustrate the splash guard being used with concave side facing up and resultant flow of fluid dispensed by the dispensing means toward centre of the container, in accordance with embodiments of the present disclosure.

[0032] FIGs. 7A and 7B illustrate the splash guard being used with concave side facing down and resultant flow of fluid dispensed by the dispensing means to outer periphery of the container, in accordance with embodiments of the present disclosure.DETAILED DESCRIPTION

[0033] The following is a detailed description of embodiments of the disclosure depicted in the accompanying drawings. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as defined by the appended claims.

[0034] Each of the appended claims defines a separate invention, which for infringement purposes is recognized as including equivalents to the various elements or limitations specified in the claims. Depending on the context, all references below to the "invention" may in some cases refer to certain specific embodiments only. In other cases, it will be recognized that references to the "invention" will refer to subject matter recited in one or more, but not necessarily all, of the claims.

[0035] Various terms are used herein. To the extent a term used in a claim is not defined, it should be given the broadest definition persons in the pertinent art have given that term as reflected in printed publications and issued patents at the time of filing.

[0036] The present disclosure relates to a cooking apparatus comprising: a cooking container; a closure member movable relative to the cooking container to define a cooking space there between; a first heating source (also referred to as traditional hearing means and / or induction plate) arranged to heat food in the cooking container; a dispensing subsystem comprising at least one source of fluidic cooking medium, at least one pump, at least one flow-control element, and a nozzle directed to the cooking space; a motorized stirrer extending into the cooking space; one or more sensors configured to sense at least one cooking condition; and a controller operatively coupled to the dispensing subsystem, themotorized stirrer and the one or more sensors, the controller being configured to actuate the dispensing subsystem and the motorized stirrer in a sequence determined at least in part from signals of the one or more sensors.

[0037] In an aspect, the motorized stirrer can include one or more stirrer blades configured to scrape an inner surface of the cooking container during stirring. The motorized stirrer can be reversible so as to rotate in opposite directions during different stages of a cooking cycle.

[0038] The dispensing subsystem can include a plurality of sources of fluidic cooking media and the at least one flow-control element comprises a selector valve configured to select which fluidic cooking medium is delivered to the nozzle.

[0039] The dispensing subsystem can include a flowmeter configured to measure an amount of the selected fluidic cooking medium delivered to the nozzle. In an aspect, the one or more sensors can include one or more of a food-temperature sensor, a cooking-space temperature sensor, a humidity sensor and a weight sensor. The controller can be configured to trigger addition of the fluidic cooking medium in response to sensed dryness, temperature overshoot, evaporation state and / or stage completion. The controller can be operatively coupled to a second heating source (also referred to as microwave generating device hereinafter) and is configured to coordinate the first heating source and the second heating source with the dispensing subsystem and the motorized stirrer. In another aspect, the second heating source can include at least one microwave-generating device carried by the closure member. In another aspect, the apparatus can further include a splash guard mounted on a shaft of the motorized stirrer above one or more stirrer blades to reduce splashing from the cooking container. In another aspect, the splash guard has a curved shape and is mountable in either of two opposite orientations on the shaft of the motorized stirrer. The apparatus can further include an interface permitting manual override of one or more of fluid-addition amount, stirring speed, and timing of actuation by the controller.

[0040] The present disclosure relates to a cooking apparatus that is designed to optimize cooking process by integrating multiple heating methods (traditional heating means, such as induction heating, and microwave heating), automated fluid injection by means of a dispensing means, and a stirrer. The cooking apparatus leverages a network of sensors (including temperature, moisture, and other environmental sensors) to continuously monitor one or more cooking parameters, and a controller that actuates the heating means, the dispensing means and the stirrer at predefined times for predefined durations, or at predefined cooking conditions ascertained by the sensors to achieve desired characteristics of the cooked food for a wide variety of recipes.

[0041] During a cooking process, the controller can start by activating any of induction and microwave, or both, depending on the recipe. For instance, an initial browning step may require the container to be heated from outside by the induction plate, followed by microwave pulses for internal cooking. The dispensing means can dispense measured amounts of water, oil, or broth at specified intervals or upon detection of certain conditions (e.g., dryness, excessive internal temperature)..

[0042] In the further step of cooking process, the stirrer can be periodically actuated to mix, scrape, or emulsify the cooking contents, preventing scorching and ensuring uniform heat distribution. Frequency and duration of stirring may increase if sensors detect localized overheating or dryness at the vessel base. In an aspect, the stirrer can include a detachable stirrer blade that is operatively coupled to a stirrer holder through a stirrer shaft.

[0043] In furtherance, one or more sensors measure in real time, internal temperatures, ambient / cavity temperatures, and moisture levels. The controller can be configured to compare these readings against target values and automatically adjusts the ratio of induction and micro wave power, fluid injection frequency, and stirring intensity.

[0044] The proposed cooking apparatus can further allow or include an adaptive control loop, wherein if the internal temperature is rising too slowly, microwave power can be incrementally increased or the stirrer is paused to focus heat. If the surface temperature is too high, fluid injection or stirring is triggered to mitigate burning.

[0045] The proposed apparatus allows for multifunctional heating by combining induction’s intense surface heating with microwave’s efficient volumetric heating that eliminates the need for multiple separate appliances. The apparatus further allows for precision fluid management through automated, measured fluid injection that prevents inconsistent moisture levels and reduces user intervention. The apparatus further allows for bum prevention and uniformity using the integrated stirrer mechanism that ensures even cooking, scraping the vessel to avoid scorching or sticking. Furthermore, the sensor-based control incorporates feedback mechanism that dynamically adjusts heat, fluid, and stirring in real time to accommodate variations in recipe, ingredient quantity, or cooking vessel type. By optimizing heating parameters, the proposed system additionally avoids energy waste from overcooking or excessive heating. Users can achieve professional-quality results with minimal supervision.

[0046] In another aspect, the dispensing means can include a nozzle, one or more pumps and one or more control valves coupled to one or more reservoirs storing one or more fluidic cooing media for a controlled suction of a desired fluidic cooking media from acorresponding reservoir, and dispense the selected fluidic cooking media within the cooking space of the container through the nozzle. A flowmeter can precisely measure the volume of the cooking media, based on which the pump and the control valve can be actuated / deactuated by the controller in response to feedback from the sensors indicative of dryness, temperature overshoot, or cooking stage completion.

[0047] In yet another aspect, the stirrer can include a motor, a gear box and a stirrer holder located on an output side of the gear box. The stirrer blades are removably attached to a shaft detachably coupled to the stirrer holder. The stirrer blades can be heat-resistant and work as a scraper or paddle. The motor can be capable of reversing direction of rotation, thereby rotation of the stirrer blades, to ensure thorough mixing and prevent localized overheating. In yet another aspect, the sensor-based feedback control system can include at least one thermocouple or RTD embedded in the food or cooking vessel to measure internal temperature, and at least one ambient temperature sensor to measure cavity conditions.

[0048] In yet another aspect, the one or more sensors can include humidity or moisture sensors within the cavity to dynamically regulate fluid injection based on evaporation rates determined by the weight sensor, or humidity thresholds.

[0049] Referring now to FIGs. 1A and IB, the proposed cooking apparatus 100 includes a base 102 having a traditional heating means 122, a container 110; and a grill 108 configured to support the container 110 such that the container 110 is positioned over the heating means 122. The cooking apparatus 100 further includes a lid 104 that is pivotally coupled with the base 102 through a pillar 106 of the base 104, for pivotal movement between an open position and a closed position. In the closed position, the lid 104 sits over the container 110 to cover the container 110 and create an enclosed cooking space between the lid 104 and the container 110.

[0050] In an aspect, at least one microwave-generating device 126 is coupled with the lid 104 as a source of microwaves, such that when the lid 104 is in the closed position, the at least one microwave-generating device 126 enables microwave based heating of contents of the container 110 using the at least one microwave-generating device 126 in combination or in sequence with heating by the conventional heating means 122, such as an induction plate 122, from below.

[0051] In an embodiment, the grill 108 is pivotally coupled to the base 102 at a first end for movement between a raised position and a lowered position, and comprises a leg 112 at an opposite second end of the grill to support the grill 108 in the lowered position. The leg 112 comprises a foot portion 114 that is configured, in the lowered position of the grill 108, to besupported on a surface that supports the base 102 of the cooking apparatus 100, and snap-fit to a bottom portion of the base 102 to secure the grill 108 in the lowered position.

[0052] In an embodiment, the proposed cooking apparatus 100 includes a removable container 110 which can be the cooking vessel itself, which the user can fully remove from the cooking apparatus 100 for cleaning or ingredient handling.

[0053] In an aspect, as shown in FIGs. IB, 2 and 3, the cooking apparatus 100 includes a dispensing means 200 to dispense one or more fluidic cooking media into the cooking space holding food items for cooking; and a controller 160 operatively coupled to the dispensing means 200 to control timing and amount of the one or more cooking media dispensed into the cooking space to achieve optimum characteristics of cooked food items.

[0054] The dispensing means 200 can include a nozzle 202 to spray the one or more fluidic cooking media, at least one pump 204 to supply the one or more fluidic cooking media to the nozzle 202, and at least one control valve 206 to selectively establish a fluidic coupling between the pump and a source of one of the one or more fluidic cooking media such that operation of the at least one pump 204 results in the selected fluidic cooking media to flow to the nozzle 202 for being dispensed within the container 110. The dispensing means can further include a flowmeter 208 to ascertain amount of the selected fluidic cooking media pumped to the nozzle 202. The pump 204, the at least one control valve 206 and the flowmeter 208 can be operatively coupled to the controller 160 such that the controller 160 can selectively actuate the at least one control valve 206 based on which of the one or more fluidic cooking media is to be dispensed, and actuate the at least one pump 204 for a duration till a desired amount of the selected fluidic cooking media, as ascertained from the flowmeter 208, has been dispensed.

[0055] In an aspect, as shown in FIGs. IB and 3, the cooking apparatus 100 includes a motorized stirrer 300 coupled to the lid 104, to move the food items around within the container 110 for an uniform distribution of heat from the traditional heating means 122. The stirrer 300 can include a motor 308, a gear box 306 and a stirrer holder 304 on an output side of the gear box 306. The stirrer holder 304 can be configured for detachable coupling of a shaft of a shaft 310 (refer to FIGs. 5, 6B and 7B) of the stirrer 300 that carries stirrer blades 302.

[0056] In an alternate implementation, as shown in FIG. 4, the stirrer blades 302 of the stirrer 300 can be configured to scrape an inner surface of the container 110, such as a bottom and sides of the container 110, such that operation of the stirrer 300 prevents sticking of the food items to the inner surface of the container 110 and prevents burning of the food items.

[0057] In an embodiment, the stirrer 300 can be operatively coupled to the controller 160 such that the controller 160 actuates the dispensing means 200 and the stirrer 300 for adding the one or more cooking media and stirring the food items in a laid down sequence for the optimum characteristics of cooked food items, which can include any or a combination of browning of outer layer by any one of a combination of Maillard reaction and Caramelization, and a fully cooked interior of the food items.

[0058] In an embodiment, the controller 160 can be operatively coupled to the microwavegenerating device 126 and the induction plate 122 to control activation and power levels from these two heating means.

[0059] In an embodiment, the cooking apparatus 100 further includes one or more sensors 150 operatively coupled to the controller 160 and to monitor one or more parameters associated with the food items and the cooking space, such as temperature of the food items, ambient temperature of the cooking space, weight of the food items, humidity within the cooking space.

[0060] In an embodiment, the controller 160 can be configured to dynamically control dispensing of one or more fluidic cooking media, stirring of the food items, power levels of the at least one micro wave -generating device 126 and the traditional heating means 122, based on inputs from the one or more sensors 150.

[0061] In an embodiment, as shown in FIG. 5, the cooking apparatus 100 can include a splash guard 312 to prevent splashing of the food items, The splash guard 312 can be configured to be fitted on a shaft 310 of the stirrer 300 above stirrer blades 302 to prevent splashing of the food items,

[0062] In an embodiment, as shown in FIGs. 6A to 7B, the splash guard 312 can be of a curved spherical shape and configured to enable fitment on the shaft 310 of the stirrer 300 with any of a concave side facing up position and a convex side facing up position. As shown in FIGs. 6A and 6B, when the curved spherical shapes splash guard 312 is fitted with a concave side facing up, the dispensed fluidic cooking media shall flow to a centre of the cooking space of the container 110. On the other hand, as shown in FIGs. 7A and 7B, when the curved spherical shapes splash guard 312 is fitted with a concave side facing down, the dispensed fluidic cooking media shall flow to outer periphery of the cooking space of the container 110. Thus the splash guard 312 can be fitted based on nature of cooking. For example, during a steam cooking the splash guard 312 can be fitted with the concave side facing down for distribution of water to peripheral sides for generation of steam by heating from the induction plate 122.

[0063] Thus, the present disclosure provides an automated cooking apparatus that features simultaneous induction and microwave heating for enhanced cooking versatility and efficiency. The proposed cooking apparatus integrates precise fluid injection systems that automatically dispense measured amounts of water, oil, or other liquids at optimal cooking stages. An internal stirrer mechanism continuously scrapes and mixes the cooking vessel’s contents to prevent burning and ensure uniform heat distribution. A sensor-based feedback control system dynamically adjusts cooking parameters such as heating power, stirring speed, and fluid addition in real time. This adaptive approach maintains ideal moisture levels, temperature profiles, and cooking durations for complex recipes, thereby delivering consistent and high-quality culinary results with minimal user intervention.

[0064] While the foregoing describes various embodiments of the invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.ADVANTAGES OF THE PRESENT DISCLOSURE

[0065] The present disclosure provides an improved cooking apparatus that overcomes the drawback of conventional apparatuses for multiple modes of heating and preparations.

[0066] The present disclosure provides a cooking apparatus that facilitates optimum cooking results with desired characteristics of cooked food items.

[0067] The present disclosure provides a cooking apparatus that allows any one or a combination of browning of outer layer of the food items and a fully cooked interior of the food items.

[0068] The present disclosure provides a cooking apparatus that prevents sticking and burning of the food items.

[0069] The present disclosure provides a cooking apparatus that allows addition of one or more fluidic cooking media without having to interrupt the cooking process.

[0070] The present disclosure provides a cooking apparatus that includes feedback mechanism that allows addition of one or more fluidic cooking media and stirring of the food items based on real time temperature and moisture levels.

Claims

We Claim:

1. A cooking apparatus comprising: a cooking container; a closure member movable relative to the cooking container to define a cooking space therebetween; a first heating source arranged to heat food in the cooking container; a dispensing subsystem comprising at least one source of fluidic cooking medium, at least one pump, at least one flow-control element, and a nozzle directed to the cooking space; a motorized stirrer extending into the cooking space; one or more sensors configured to sense at least one cooking condition; and a controller operatively coupled to the dispensing subsystem, the motorized stirrer and the one or more sensors, the controller being configured to actuate the dispensing subsystem and the motorized stirrer in a sequence determined at least in part from signals of the one or more sensors.

2. The cooking apparatus as claimed in claim 1, wherein the motorized stirrer comprises one or more stirrer blades configured to scrape an inner surface of the cooking container during stirring.

3. The cooking apparatus as claimed in claim 1, wherein the motorized stirrer is reversible so as to rotate in opposite directions during different stages of a cooking cycle.

4. The cooking apparatus as claimed in claim 1, wherein the dispensing subsystem comprises a plurality of sources of fluidic cooking media and the at least one flow-control element comprises a selector valve configured to select which fluidic cooking medium is delivered to the nozzle.

5. The cooking apparatus as claimed in claim 1, wherein the dispensing subsystem further comprises a flowmeter configured to measure an amount of the selected fluidic cooking medium delivered to the nozzle.

6. The cooking apparatus as claimed in claim 1, wherein the one or more sensors comprise one or more of a food-temperature sensor, a cooking-space temperature sensor, a humidity sensor and a weight sensor.

7. The cooking apparatus as claimed in claim 1, wherein the controller is configured to trigger addition of the fluidic cooking medium in response to sensed dryness, temperature overshoot, evaporation state and / or stage completion.

8. The cooking apparatus as claimed in claim 1, wherein the controller is further operatively coupled to a second heating source and is configured to coordinate the first heating source and the second heating source with the dispensing subsystem and the motorized stirrer.

9. The cooking apparatus as claimed in claim 8, wherein the second heating source comprises at least one microwave-generating device carried by the closure member.

10. The cooking apparatus as claimed in claim 1, further comprising a splash guard mounted on a shaft of the motorized stirrer above one or more stirrer blades to reduce splashing from the cooking container.

11. The cooking apparatus as claimed in claim 10, wherein the splash guard has a curved shape and is mountable in either of two opposite orientations on the shaft of the motorized stirrer.

12. The cooking apparatus as claimed in claim 1, further comprising an interface permitting manual override of one or more of fluid-addition amount, stirring speed, and timing of actuation by the controller.

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