US 11,910,949 B2
Boiling point detection and heating system
Brett Van Leeuwen, Bellingham, WA (US); Amanda Zimmerman, Ferndale, WA (US); Mark Stephenson, Bellingham, WA (US); Stewart Good, Blaine, WA (US); Chase King, Bellingham, WA (US); and Greg Bird, Ferndale, WA (US)
Assigned to Wood Stone Corporation, Bellingham, WA (US)
Filed by Wood Stone Corporation, Bellingham, WA (US)
Filed on May 20, 2019, as Appl. No. 16/416,855.
Claims priority of provisional application 62/673,404, filed on May 18, 2018.
Prior Publication US 2019/0350400 A1, Nov. 21, 2019
Int. Cl. A47J 27/62 (2006.01); G05D 23/19 (2006.01); G05D 23/24 (2006.01); A47J 27/00 (2006.01)
CPC A47J 27/62 (2013.01) [G05D 23/1917 (2013.01); G05D 23/24 (2013.01); A47J 27/002 (2013.01); A47J 27/004 (2013.01)] 9 Claims
OG exemplary drawing
 
1. A method for preparing food comprising the steps of:
providing a cooking pan;
filing the cooking pan at least partially with a food item up to a liquid level;
wherein the food item is at least partially liquid;
placing the cooking pan in thermal connection with a heat source;
thermally connecting a temperature sensor to the cooking pan at a temperature sensing location;
heating the food item in the pan via the heat source having a first thermal output until the food item reaches a phase change;
electronically detecting the temperature of the cooking pan at the temperature sensing location via the temperature sensor as the food item is heated;
detecting the temperature of the cooking pan at the temperature sensing location as the food item reaches the phase change via a corresponding drop in temperature of the cooking pan at the temperature sensor; and
reducing the thermal output of the heat source to a second thermal output.