A food cooking process control method, wherein the food is supported on a cooking surface, comprising following steps: insertion of at least one temperature detection device into said food in a detection zone, detection by means of said at least one temperature detection device of several temperature values during several times of the cooking process within said food; detection of at least one temperature value outside said food during said several times, and use of the detected temperature values within said food and outside said food for controlling the cooking process, wherein - said insertion of at least one temperature detection device (2a, 2b, 2c) is performed by the aid of positioning means (3a, 3b, 3c) positioning said at least one temperature detection device inside said food in a detection zone to a pre-determined insertion depth in relation to the thickness of the food so that a detected temperature TC can be obtained at all times during cooking in said detection zone; characterized in that the method comprises further: - processing during cooking the data of said temperature TC in said detection zone and the data of a temperature TP of the cooking surface through which the food absorbs cooking heat energy and determining for each of said several times of the cooking process, a temperature gradient between the zone through which the food receives the cooking heat energy and said detection zone inside the food; - evaluating the variation of said temperature TC at least to the first derivative; and - using said evaluation of the variation of the temperature TC and said gradient for the control of the cooking process. insertion of at least one temperature detection device into said food in a detection zone, detection by means of said at least one temperature detection device of several temperature values during several times of the cooking process within said food; detection of at least one temperature value outside said food during said several times, and use of the detected temperature values within said food and outside said food for controlling the cooking process, wherein - said insertion of at least one temperature detection device (2a, 2b, 2c) is performed by the aid of positioning means (3a, 3b, 3c) positioning said at least one temperature detection device inside said food in a detection zone to a pre-determined insertion depth in relation to the thickness of the food so that a detected temperature TC can be obtained at all times during cooking in said detection zone; characterized in that the method comprises further: - processing during cooking the data of said temperature TC in said detection zone and the data of a temperature TP of the cooking surface through which the food absorbs cooking heat energy and determining for each of said several times of the cooking process, a temperature gradient between the zone through which the food receives the cooking heat energy and said detection zone inside the food; - evaluating the variation of said temperature TC at least to the first derivative; and - using said evaluation of the variation of the temperature TC and said gradient for the control of the cooking process. - said insertion of at least one temperature detection device (2a, 2b, 2c) is performed by the aid of positioning means (3a, 3b, 3c) positioning said at least one temperature detection device inside said food in a detection zone to a pre-determined insertion depth in relation to the thickness of the food so that a detected temperature TC can be obtained at all times during cooking in said detection zone; characterized in that the method comprises further: - processing during cooking the data of said temperature TC in said detection zone and the data of a temperature TP of the cooking surface through which the food absorbs cooking heat energy and determining for each of said several times of the cooking process, a temperature gradient between the zone through which the food receives the cooking heat energy and said detection zone inside the food; - evaluating the variation of said temperature TC at least to the first derivative; and - using said evaluation of the variation of the temperature TC and said gradient for the control of the cooking process.