Wireless temperature-sensing system inclusive of thermally-responsive oscillator

Cooking control means for detecting the difference between a monitored cooking temperature value and a preset cooked temperature value of a foodstuff in a cooking apparatus and controlling said apparatus as a function of the said difference in temperatures, comprising:

• transmitter means for propagating electromagnetic waves within said cooking apparatus over a range of selectively variable frequencies, the said frequencies varying by predetermined increments upon the respective lapses of corresponding predetermined increments of time over which given discrete frequencies exist;
• resonant circuit means having a resonant frequency variable linearly in accordance with a monitored temperature value in said cooking apparatus and being devoid of a source of power for selectively responding to a particular frequency of said given discrete frequencies of said propagated electromagnetic waves which is representative of said monitored temperature value and repropagating a response wave having that particular frequency over a subsequent interval of time;
• and
• detection means, responsive to said response wave over a sampling interval coincident with said subsequent interval of time for determiming said particular frequency as a measure of said monitored temperature value;
• said detection means providing an output signal representative of said monitored cooking temperature value;
• comparison means responsive to said output signal and including a reference parameter representative of said preset cooked temperature value for comparing said monitored cooking temperature value with said preset cooked temperature value for generating a representative temperature difference signal therebetween;
• and
• control means responsive to said temperature difference signal for controlling the cooking of said foodstuff by said cooking apparatus as a function of said temperature difference.