Abstract: With the advancement of technology, there is an increasing demand for enhanced culinary experiences using advanced kitchen appliances. In Chinese cuisine, a single dish often includes multiple ingredients to achieve nutritional balance and rich flavors. However, simultaneously processing multiple ingredients while ensuring uniform heating is a significant challenge. Addressing this challenge by analyzing the impedance characteristics of various ingredients and proposes a principle for simultaneous multi-ingredient cooking using solid-state sources. The principle leverages the ability of solid-state sources to adjust heating power based on ingredient impedance, achieving precise heating control. A control program has been developed to guide the operation of a solid-state source microwave steam oven. Through comparative experiments, the results demonstrate that the solid-state radio frequency source microwave-steaming-baking integrated machine produced superior outcomes in the preparation of five multi-ingredient recipes, with internal temperatures consistently exceeding the required cooking temperature of 120%. This validates the superior performance of the solid-state radio frequency source microwave-steaming-baking integrated machine in simultaneous cooking of multiple ingredients and confirms the feasibility and effectiveness of the proposed principles and control logic.

Key words: Solid-state radio frequency (RF), Impedance analysis simultaneous, Cooking of multiple foods, Dynamic control