SOUS VIDE COOKING CONTROL METHOD

1 . A method for sous vide cooking within a cooking cavity of a cooking appliance, comprising:

determining a target foodstuff temperature;

heating a thermal system comprising the cooking cavity, a working fluid, and a vessel within the cooking cavity which contains the working fluid, comprising:

controlling a set of heating elements to heat the cooking cavity;

receiving a series of temperature measurements from a first temperature sensor thermally coupled to the working fluid;

based on the series of temperature measurements and using a thermal model for the thermal system, estimating an equilibrium temperature of the thermal system based on a first measurement from the first temperature sensor and an cooking appliance temperature; and

in response to the equilibrium temperature satisfying a target condition based on the target foodstuff temperature, ceasing heating with the set of heating elements; and

subsequently, when an equilibration condition is satisfied, controlling the heating elements to substantially maintain the working fluid at the target foodstuff temperature using temperature feedback from the first temperature sensor.

2 . The method of claim 1 , further comprising: while heating the thermal system prior to satisfaction of the target condition, determining the thermal model based on the series of temperature measurements.

3 . The method of claim 2 , wherein determining the thermal model comprises estimating a thermal capacity parameter of the thermal system based on a rate of change of the series of temperature measurements.

4 . The method of claim 2 , wherein the thermal model is determined using a trained neural network.

5 . The method of claim 2 , further comprising: updating the thermal model based on an estimated thermal leakage from the cooking appliance.

6 . The method of claim 1 , wherein the equilibration condition is based on a temperature difference between the first temperature sensor and the cooking appliance temperature.

7 . The method of claim 1 , wherein the equilibration condition is a time-based condition.

8 . The method of claim 1 , wherein the set of heating elements are operated at a greater power prior to satisfaction of the target condition than after satisfaction of equilibration condition.

9 . The method of claim 1 , wherein the set of heating elements are operated at uniform power across a period of the series of temperature measurements.

10 . The method of claim 1 , target condition comprises a temperature which is offset below the target foodstuff temperature based on an overshoot threshold.

11 . The method of claim 1 , further comprising: actively circulating air internally within the cooking cavity.

12 . The method of claim 1 , wherein the temperature of working fluid monotonically increases between satisfaction of the target condition and satisfaction of the equilibration condition, wherein the cooking appliance temperature monotonically decreases between satisfaction of the target condition and satisfaction of the equilibration condition.

13 . The method of claim 1 , wherein the thermal model comprises a neural network model.

14 . A system for sous vide cooking, comprising:

a cooking appliance, comprising: a cooking cavity, a set of heating elements within the cooking cavity, and a cooking cavity temperature sensor thermally coupled to the cooking cavity and fluidly coupled to interior air within the cooking cavity;

a vessel configured to contain a working fluid and arrangeable within the cooking cavity, wherein the vessel is surrounded by the interior air when within the cooking cavity;

a temperature probe thermally coupled to the working fluid;

a processing system communicatively coupled to the temperature probe, the appliance temperature sensor, and the set of heating elements; and

a non-transitory computer readable medium having stored thereon software instructions that, when executed by the processing system, cause the processing system to pre-heat the cooking appliance for sous vide cooking at a target temperature by:

controlling the set of heating elements to heat the cooking cavity;

determining a thermal model based on a series of temperature measurements received from the temperature probe;

based on a first temperature received from the temperature probe and a second temperature received from the appliance temperature sensor, estimating an equilibrium temperature for the vessel using the thermal model; and

in response to the equilibrium temperature satisfying a target condition based on the target food temperature, ceasing heating with the set of heating elements; wherein the first temperature is below the target temperature when heating is ceased.

15 . The system of claim 14 , wherein the target condition comprises a temperature range which is asymmetric about the target food temperature.

16 . The system of claim 14 , wherein after pre-heating the thermal system, the instructions executed by the processing system further cause the processing system further to: determine that working fluid has reached the target temperature using the temperature probe; and, subsequently, control the set of heating elements to maintain the working fluid at the target foodstuff temperature using temperature feedback from the temperature probe.

17 . The system of claim 14 , wherein the temperature probe is thermally coupled to the working fluid through a thickness of a vessel wall.

18 . The system of claim 14 , wherein the vessel is surrounded by the interior air on at least two sides when arranged within the cooking cavity.

19 . The system of claim 18 , wherein the vessel is removably arranged on a rack of the cooking appliance.

20 . The system of claim 14 , wherein the processing system is further configured to repeat the pre-heating of the cooking appliance in response to the first temperature falling below a temperature threshold.