US PATENT SUBCLASS 219 / 620
.~.~ Cooking

Current as of: June, 1999
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219 /   HD   ELECTRIC HEATING

600  DF  INDUCTIVE HEATING {7}
618  DF  .~ With heat exchange {6}
620.~.~ Cooking {4}
621  DF  .~.~.~> Utensil (e.g., pot, pan, etc.)
622  DF  .~.~.~> With support {1}
624  DF  .~.~.~> Core or coil structure
625  DF  .~.~.~> Intermediate member condition responsive {2}

DEFINITION

Classification: 219/620

Cooking:

(under subclass 618) Subject matter wherein the intermediate member is arranged to transfer heat to warm, defrost, or cook (edible) food.

(1) Note. For claims reciting both food (edible) and nonfood (nonedible) heating by an electric heating device or method, classification is proper for Class 219. If the claims recited are limited to food (edible) heating methods, composition, product, or processes, classification is proper for Class 426.

SEE OR SEARCH THIS CLASS, SUBCLASS:

385+, for similar subject matter utilizing resistance heating.

725+, for cookware for microwave cooking.

771, for cooking by capacitive dielectric heating.

SEE OR SEARCH CLASS

99, Foods and Beverages: Apparatus, 451, for electric radiant or vibrational treating means and digest 14 with induction heating.

126, Stoves and Furnaces,

1+, for cooking.

392, Electric Resistance Heating Devices, for appropriate subclasses having similar subject matter using resistance heating.

426, Food or Edible Material: Processes, Compositions, and Products,

237+, for direct application of electrical or wave energy to food material.