Multi-Chambered Heating Method and Apparatus

Abstract

A method and apparatus for multi-chambered heating of food products wherein a plurality of varying food products may be simultaneously heated over a stovetop heating element of gas burner is disclosed. The apparatus comprises a plurality of independent cooking chambers that when properly arranged, conform to the geometry of a stovetop electric heating element or gas burner. Each of the plurality of cooking chambers further includes a lid and a hooking device that enables a handle to be temporarily and securely attached to the outer surface of the cooking chamber. When joined with a cooking chamber, the handle may serve to position and/or remove the cooking chamber from a stovetop burner. Each of the plurality of independent cooking chambers may further include inserts in the form of a steamer, strainer, fryer, and double boiler.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

A more complete understanding of the invention may be derived by referring to the detailed description and claims when considered in connection with the Figures, wherein like reference numbers refer to similar elements throughout the Figures, and:

FIG. 1 is a diagram illustrating exemplary cooking chambers with lids engaged thereon, according to an embodiment of the present invention;

FIG. 2 is a diagram illustrating an exemplary cooking chamber handle hook and removable handle for positioning and removing cooking chambers from a cooking surface, according to an embodiment of the present invention; and,

FIG. 3 is a diagram illustrating an exemplary steamer basket, according to an embodiment of the present invention.

Claims

1. A heating apparatus which facilitates simultaneous heating of food products, said heating apparatus comprising: a first container having at least three first vertical wall surfaces and a first horizontal base surface, wherein said at least three first vertical wall surfaces and said first horizontal base surface are joined as to be impervious to a liquid;a second container having at least three second vertical wall surfaces and a second horizontal base surface, wherein said at least three second vertical wall surfaces and said second horizontal base surface are joined as to be impervious to a liquid; and,said first container and said second container shaped as to be suitably positioned on a heating surface.

2. The heating apparatus of claim 1, wherein said first container and said second container is constructed of at least one of: steel, stainless steel, copper, cast iron, glass, Corian®, and a metal composite.

3. The heating apparatus of claim 1, wherein said first container and said second container include a container connector affixed to at least one of said first container and said second container.

4. The heating apparatus of claim 3, further including a handle portion, wherein an end portion of said handle portion includes a handle connector suitably configured to be removably attached to said container connector.

5. The heating apparatus of claim 1, wherein said first container and said second container are received into a sauce pan, wherein said sauce pan is configured to be placed over said heating surface.

6. The heating apparatus of claim 1, wherein said first container further comprises at least one of: a lid, a lid with a finger hole, steamer basket, double broiler, handle and fryer.

7. The heating apparatus of claim 1, further comprising a third container, wherein said first, second and third container are each configured in a pie-shape such that said first, second and third container form a complete circle.