Abstract

A method for boil detection in a cooking utensil is disclosed which comprises: (a) generating a low range vibration function that is representative for vibrations having a frequency that falls in a range of frequencies having an upper limit of from 75 to 120 Hz, and a lower limit of from 0 to 25 Hz ; (b) evaluating at least one characteristic of the low range vibration function; and (c) determining boiling in dependency of said at least one characteristic.

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Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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