Control method and device for preventing dry cooking of pots, and induction cooker

Abstract

The invention discloses a control method and device for preventing cookware from dry burning, and an induction cooker. The method comprises the following steps: S1, obtaining current heating power ofthe induction cooker and judging whether the current heating power of the induction cooker is greater than preset heating power; S2, if yes, further judging whether the cookware is special cookware; S3, if yes, collecting current working current I, current power level P and current IGBT conduction pulse width T of the induction cooker at every preset time; S4, comparing the I, P and T collected each time with the previously collected current working current I', the current power level P' and the current IGBT conduction pulse width T' of the induction cooker so as to judge whether the cookwareis currently in a dry burning state; S5, if yes, controlling the induction cooker to stop heating. Thereby, the dry burning protection function required for special cookware can be provided, thereby improving the heating reliability; the structure is simple, the universality is strong, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of household electrical appliances, in particular to a control method for preventing dry heating of pans, a control device for preventing dry heating of pans, and an induction cooker provided with the control device. Background technique [0002] Usually, the pot temperature sensor of the induction cooker is installed on the lower surface of the microcrystalline plate at the position of the pot. There is a 4mm thick glass-ceramic panel between the pot temperature detection sensor and the pot, so the temperature sensor cannot directly detect the temperature of the pot. The detection method is: when the induction cooker is heated, the cooker senses the electromagnetic field generated by the system composed of the main control board of the induction cooker and the induction coil plate, and generates an eddy current at the bottom of the cooker, thereby generating heat, which is transmitted to the bottom of the co...

AI Technical Summary

Problems solved by technology

[0005] However, because the thermal conductivity of ceramics is worse than that of iron pots used in ordinary induction cookers, when the electromagnetically heated ceramic pot is dry-fired without water, the temperature of the bottom of the ceramic pot will rise quickly to exceed 500°C, which will crack the ceramic pot and cause damage to the ceramic pot , thus severely limiting the use of electromagnetic heating ceramic pots

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