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 |
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.
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