Boiling point detection and heating system
A method and an apparatus for preparing food. In one example the method comprises the steps of: providing a cooking pan; filing the cooking pan with a food item; wherein the food item is at least partially liquid; placing the pan in thermal connection to a heat source; thermally connecting a temperature sensor to the cooking pan at the temperature sensing location; heating the food in the pan via a heat source having a first thermal output until the food reaches the boiling point; electronically detecting the temperature via the temperature sensor as the food is heated; detecting the temperature as the food item boils, resulting in a phase change and corresponding drop in temperature; and reducing the thermal output of the heat source to a second thermal output.
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.
2. The method as recited in claim 1 wherein the food item fills the pan to a fluid level below the temperature sensing location.
3. The method as recited in claim 1 wherein the temperature sensor is in direct contact with an exterior surface of the cooking pan.
4. The method as recited in claim 1 wherein the second thermal output of the heat source is pulsed once the phase change of the food is reached.
5. The method as recited in claim 1 wherein first and second thermal outputs are electronically controlled.
6. A boiling point detection and heating system comprising:
a cooking pan having an outer surface and an inner surface configured to hold a volume of at least partially liquid food therein;
a sensor configured to measure the temperature of the cooking pan;
a variable heat source configured to heat the food within the pan;
a detection system in communication with the sensor, configured to detect a phase change from liquid to gas of a portion of the food as indicated by a drop in the temperature of the cooking pan resulting from the phase change;
the heat source comprising a first heat output which is reduced to a second heat output upon sensing of the drop in temperature resulting from the phase change.
7. The boiling point detection and heating system as recited in claim 6 further comprising circuitry configured to electronically control the heat output of the heat source when the phase change is detected.
8. The boiling point detection and heating system as recited in claim 7 wherein the circuitry is configured to pulse the heat output of the heat source at the second heat output.
9. The boiling point detection and heating system as recited in claim 7 further comprising an altitude sensor coupled to the circuitry to account for the phase change temperature as a function of altitude.