Method and apparatus for quickly cooking comestibles

Abstract

Steam heating used with conventional heating techniques achieves a rapid boiling point. An intelligent electronic control system which uses sensors placed at various points in the system to monitor and/or control cooking, interacts with the Internet to determine cooking steps, powers embedded electronics in vessels by RF energy, and adjusts the heating temperatures of the contents of the vessel as a function of time. A stove will provide configurable tubes with a coupling unit at their end to attach various steam wands easily moved into position that provide this steam to vessels placed on a grill. Delicate cooking of comestibles can be achieved by maintaining a controlled temperature or cycling the temperature to maximize cooking without losing significant nutrients of the comestibles. Small coupling holes introduce steam at the bottom surface of a vessel to efficiently cook comestibles. The coupling holes have a radius which stratifies the Young-Laplace equation.