ELECTRONIC OVEN WITH IMPROVED HUMAN-MACHINE INTERFACE

Method and systems related to improved human-machine interfaces for electronic ovens are disclosed. Different methods for displaying information to the user are disclosed. Different methods for dividing segmentation and identification tasks between a user and a control system are disclosed. In one example, an electronic oven includes a touch display, a heating chamber for heating an item, a light sensor having a field of view of at least a portion of the heating chamber, and a microwave energy source coupled to the heating chamber. The oven also includes a computer-readable medium that stores instructions to display the portion of the heating chamber as an image on the touch display using information from the light sensor, and process a touch input on the image.