A smoke stove linkage system and a control method, device and storage medium thereof

Abstract

The application discloses a smoke-stove linkage system and a control method, device and storage medium thereof. The smoke-stove linkage control method is executed by the smoke-stove linkage system, the smoke-stove linkage system comprises a temperature sensor, a weighing sensor, a smoke machine and a stove, the weighing sensor is arranged on the stove, and the smoke-stove linkage control method comprises the following steps: when the stove heats the cookware, a current cooking mode set by a user is acquired; based on the weighing sensor, a change amount of the weight of the food in the cookware is acquired in real time; based on the temperature sensor, real-time temperature information in the cookware is acquired in real time; whether the change amount of the weight of the food is greater than a preset change amount is judged; if yes, a current operation gear of the smoke machine is determined according to the current cooking mode and the change amount of the weight of the food; and if no, the current operation gear of the smoke machine is determined according to the real-time temperature information. The technical scheme of the application can guarantee the oil absorption capacity and reduce the operation power consumption of the smoke machine.

Description

Technical Field

[0001] This invention relates to the field of electrical control technology, and in particular to a range hood and stove linkage system and its control method, device, and storage medium. Background Technology

[0002] During cooking, the amount of oil fumes produced is usually related to the cooking method, cooking temperature, cooking time, and ingredients. For example, the more oil used, the stronger the fire, the longer the cooking time, the higher the temperature, and the more frequently the stir-frying is done, the more oil fumes will be produced. In this case, the range hood will be turned on to the maximum setting to ensure that it has sufficient oil fume extraction capacity.

[0003] However, existing technologies cannot accurately determine the amount of oil fumes corresponding to different cooking methods, cooking temperatures, cooking times, and cooking ingredients. As a result, they cannot accurately match the range hood's settings, which can easily lead to either excessive oil fume extraction, resulting in wasted electricity, or insufficient oil fume extraction, affecting the cooking results. Summary of the Invention

[0004] This invention provides a range hood and stove linkage system and its control method, device, and storage medium to solve the problem that the operating speed of the range hood cannot be accurately matched to the temperature in the prior art. This ensures that the range hood has sufficient smoke extraction capacity while avoiding excessive smoke extraction capacity, which would result in wasted electricity.

[0005] According to one aspect of the present invention, a method for controlling the linkage between a range hood and a cooktop is provided, which is executed by a range hood and cooktop linkage system, the range hood and cooktop linkage system including a temperature sensor, a weighing sensor, a range hood, and a cooktop, wherein the weighing sensor is disposed on the cooktop, and the method for controlling the linkage between the range hood and the cooktop includes:

[0006] When the stove heats the cookware, the current cooking mode set by the user is obtained;

[0007] Based on the weighing sensor, the weight change of the food inside the cookware is obtained in real time;

[0008] Based on the temperature sensor, real-time temperature information inside the cookware is obtained.

[0009] Determine whether the change in the weight of the food ingredient is greater than a preset change amount;

[0010] If so, the current operating level of the range hood is determined based on the current cooking mode and the change in the weight of the ingredients;

[0011] If not, the current operating level of the range hood is determined based on the real-time temperature information.

[0012] Optionally, the current operating level of the range hood is determined based on the current cooking mode and the change in the weight of the ingredients, including:

[0013] Based on the current cooking mode, determine the types of ingredients to be added to the cookware at the current moment;

[0014] The theoretical amount of cooking fumes generated is determined based on the type of food and the change in the weight of the food.

[0015] The current operating level of the range hood is determined based on the current theoretical amount of oil fume generated.

[0016] Optionally, determining the current operating level of the range hood based on the real-time temperature information includes:

[0017] Based on the real-time temperature information, determine the real-time temperature change.

[0018] The current operating level of the range hood is determined based on the real-time temperature change.

[0019] Optionally, the range hood and stove linkage control method further includes:

[0020] Based on the current cooking mode, determine the theoretical cooking temperature curve under the current cooking mode;

[0021] The heating state of the stove is adjusted based on the theoretical cooking temperature curve and the real-time temperature information.

[0022] Optionally, adjusting the heating state of the stove based on the theoretical cooking temperature curve and the real-time temperature information includes:

[0023] Determine the theoretical temperature at the current moment based on the theoretical cooking temperature curve.

[0024] Based on the real-time temperature information, determine the actual temperature at the current moment;

[0025] Determine whether the difference between the actual temperature and the theoretical temperature is within a preset difference range;

[0026] If not, the heating state of the stove is adjusted according to the preset adjustment rules, and the process returns to the steps of collecting real-time temperature information in the cooker based on the temperature sensor and determining whether the difference between the actual temperature and the theoretical temperature is within the preset difference range, until the difference between the actual temperature and the theoretical temperature is within the preset difference range.

[0027] Optionally, the range hood and cooktop linkage system further includes a reminder module, and the range hood and cooktop linkage control method further includes:

[0028] Based on the current cooking mode, the reminder module is controlled to remind the user of the ingredient information of the ingredients to be added to the cooker; the ingredient information includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time.

[0029] Optionally, the range hood and cooktop linkage system further includes a display module, and the range hood and cooktop linkage control method further includes:

[0030] According to the current cooking mode, the display module is controlled to display at least one of the following: information about the ingredients to be added to the cooker, the change in the weight of the ingredients, the real-time temperature information, and the current operating level of the range hood; the information about the ingredients includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time.

[0031] Optionally, the range hood and stove linkage control method further includes:

[0032] When the stove stops heating the cooker, the actual operating setting of the range hood is obtained;

[0033] Determine whether the actual operating gear is the preset gear;

[0034] If not, the actual operating speed of the range hood will be adjusted to the preset speed.

[0035] Optionally, the range hood and stove linkage control method further includes:

[0036] When the actual operating setting of the range hood is the preset setting, the running time of the range hood after the stove stops heating the cookware is timed.

[0037] Determine whether the running time is greater than or equal to the preset delay time;

[0038] If so, then control the smoke machine to stop working.

[0039] According to another aspect of the present invention, a range hood and cooktop linkage control device is provided, integrated into a range hood and cooktop linkage system, the range hood and cooktop linkage system including a temperature sensor, a weighing sensor, a range hood, and a cooktop, the weighing sensor being disposed on the cooktop, and the range hood and cooktop linkage control method including:

[0040] The mode acquisition module is used to acquire the current cooking mode set by the user when the stove heats the cookware;

[0041] The weight acquisition module is used to acquire the weight change of the food in the cookware in real time based on the weighing sensor.

[0042] The temperature acquisition module is used to acquire real-time temperature information inside the cookware based on the temperature sensor.

[0043] The weight determination module is used to determine whether the weight change of the food ingredient is greater than a preset change amount;

[0044] The gear setting determination module is used to determine the current operating gear of the range hood based on the current cooking mode and the change in the weight of the ingredients when the change in the weight of the ingredients is greater than the preset change amount; and to determine the current operating gear of the range hood based on the real-time temperature information when the change in the weight of the ingredients is less than or equal to the preset change amount.

[0045] According to another aspect of the present invention, a range hood and cooktop linkage system is provided, comprising:

[0046] Range hood, including range hood controller;

[0047] A stove for heating cooking utensils; the stove includes a stove controller;

[0048] A weighing sensor is installed on the cooktop; the weighing sensor is used to acquire the weight information of the cooktop.

[0049] Temperature sensor, used to acquire temperature information of the cookware

[0050] The range hood and cooktop linkage controller is connected to the weighing sensor, the temperature sensor, the range hood controller, and the cooktop controller; the range hood and cooktop linkage controller is used in the above-mentioned range hood and cooktop linkage control method.

[0051] Optionally, the range hood and cooktop linkage system further includes:

[0052] The reminder module is connected to the range hood and stove linkage controller;

[0053] The range hood and cooktop linkage controller is also used to control the reminder module to remind the user of the ingredient information of the ingredients to be added to the cookware according to the current cooking mode; the ingredient information includes at least one of the ingredient type, ingredient weight and ingredient cooking time.

[0054] Optionally, the range hood and cooktop linkage system further includes:

[0055] The display module is connected to the range hood and stove linkage controller;

[0056] The range hood and stove linkage controller is also used to control the display module to display information.

[0057] Optionally, the display module is located in the range hood; or, the display module is located in the cooktop; or, the display module is a mobile terminal.

[0058] According to another aspect of the present invention, a computer-readable storage medium is provided, the computer-readable storage medium storing computer instructions for causing a processor to execute the above-described range hood and stove linkage control method.

[0059] The technical solution of this invention obtains the user-set current cooking mode when the cooker is heated by the stove, and obtains the weight change of the food inside the cooker in real time based on a weighing sensor and the real-time temperature information inside the cooker based on a temperature sensor. This prevents the addition of too much or too little food, or the cooking temperature from being too high or too low, which would affect the final cooking effect. This standardizes the cooking process, ensures cooking quality, reduces cooking difficulty, and improves the taste of the cooked food. Simultaneously, when obtaining the weight change of the food, it can determine whether new food has been added to the cooker. When new food is added, the current operating level of the range hood can be determined based on the current cooking mode and the weight change of the food. When no new food is added, the current operating level of the range hood can be determined based on the real-time temperature information inside the cooker. This allows different cooking modes, food weights, and cooker temperatures to be matched with different range hood operating levels, ensuring effective smoke extraction while preventing excessive energy waste caused by over-extraction, thus contributing to low power consumption of the range hood.

[0060] It should be understood that the description in this section is not intended to identify key or essential features of the embodiments of the present invention, nor is it intended to limit the scope of the invention. Other features of the invention will become readily apparent from the following description. Attached Figure Description

[0061] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0062] Figure 1 This is a schematic diagram of the structure of a range hood and stove linkage system provided in Embodiment 1 of the present invention;

[0063] Figure 2 This is a schematic diagram of another range hood and stove linkage system provided in Embodiment 1 of the present invention;

[0064] Figure 3 This is a schematic diagram of another range hood and stove linkage system provided in Embodiment 1 of the present invention;

[0065] Figure 4 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 2 of the present invention.

[0066] Figure 5 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 3 of the present invention.

[0067] Figure 6 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 4 of the present invention.

[0068] Figure 7 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 5 of the present invention.

[0069] Figure 8 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, provided in Embodiment Six of the present invention.

[0070] Figure 9 This is a structural block diagram of a range hood and stove linkage control device provided in Embodiment 7 of the present invention. Detailed Implementation

[0071] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0072] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0073] Example 1

[0074] This embodiment provides a range hood and stove linkage system. Figure 1 This is a schematic diagram of a range hood and stove linkage system provided in Embodiment 1 of the present invention. Figure 2 This is a schematic diagram of another range hood and stove linkage system provided in Embodiment 1 of the present invention. Figure 3 This is a structural schematic diagram of another range hood and stove linkage system provided in Embodiment 1 of the present invention, for reference. Figure 1-3 In any of the accompanying drawings, the range hood and cooktop linkage system includes a range hood 10, a cooktop 20, a weighing sensor 30, a temperature sensor 40, and a range hood and cooktop linkage controller 50; the range hood 10 includes a range hood controller 11; the cooktop 20 is used to heat the cookware 60; the cooktop 20 includes a cooktop controller 21; the cooktop controller 21 is connected to the range hood controller 11; the weighing sensor 30 is disposed on the cooktop 20; the weighing sensor 30 is used to acquire the weight information of the cookware 60; the temperature sensor 40 is used to acquire the temperature information of the cookware 60; the range hood and cooktop linkage controller 50 is connected to the weighing sensor 30, the temperature sensor 40, the range hood controller 11, and the cooktop controller 21 to execute the range hood and cooktop linkage control method provided in the embodiments of the present invention.

[0075] The cooktop 20 and the range hood 10 can be independent structures or integrated together to form an integrated cooktop. The cooktop 20 can include a gas cooktop or an electromagnetic heating cooktop, etc. The range hood 10 can be a direct-down range hood or a side-suction range hood. The range hood controller 11 can control the operating levels of the range hood 10. The operating levels of the range hood 10 can be high suction level, medium suction level, and low suction level, etc., according to the fume extraction capacity. In an optional embodiment, the operating levels of the range hood 10 can include multiple levels with gradually increasing fume extraction capacity. The specific number of levels can be adjusted according to actual needs. The heating modes of the stove 20 can be configured according to different cooking types, such as stir-frying, steaming, and frying. The heating modes of the stove 20 can also be configured according to different heating rates, such as high heat, medium heat, and low heat. In an optional embodiment, the heating modes of the stove 20 can also include multiple heat modes with progressively increasing heating rates. The specific number of heat modes can be set according to actual needs, and this embodiment does not impose any specific limitations on this.

[0076] The load cell 30 and temperature sensor 40 can both be mounted on the cooktop 20, or only the load cell 30 can be mounted on the cooktop 20, and the temperature sensor 40 can be mounted in the cookware 60. Alternatively, the temperature sensor 40 can also be mounted on the range hood 10. The load cell 30 can be, but is not limited to, one of the following: photoelectric load cell, hydraulic load cell, electromagnetic force load cell, capacitive load cell, magnetic pole changing load cell, vibration load cell, gyroscopic load cell, and resistance strain gauge load cell. The temperature sensor 40 can be a contact temperature sensor or a non-contact temperature sensor. When the temperature sensor 40 is a contact temperature sensor, it can be, but is not limited to, a thermistor sensor or a thermocouple sensor. When the temperature sensor 40 is a non-contact temperature sensor, it can be, but is not limited to, an infrared sensor. Provided that the weighing sensor 30 can detect the weight information of the cookware 60 in real time, and the temperature sensor can detect the temperature inside the cookware 60 in real time, the specific types of the weighing sensor 30 and the temperature sensor 40 are not limited in this embodiment of the invention.

[0077] The connection between the range hood and cooktop linkage controller 50 and the weighing sensor 30, temperature sensor 40, range hood controller 11, and cooktop controller 21 can be electrical or communication-based. The communication connection method can include Bluetooth, Wi-Fi, etc., and this embodiment of the invention does not specifically limit this. Correspondingly, the weighing sensor 30 can be directly connected to the range hood and cooktop linkage controller 50, or it can be connected to the range hood and cooktop linkage controller 50 through the cooktop controller 21. In this case, the weight information of the cookware obtained by the weighing sensor 30 can first be output to the cooktop controller 21, and then sent by the cooktop controller 21 to the range hood and cooktop linkage controller 50. Simultaneously, the temperature sensor 40 can also be directly or indirectly connected to the range hood and cooktop linkage controller 50. The specific implementation method can be set according to actual needs, and this embodiment of the invention does not specifically limit this.

[0078] In addition, such as Figure 1 As shown, the range hood and cooktop linkage controller 50 can be set up independently and communicate with both the range hood controller 11 and the cooktop controller 21; or, as shown... Figure 2 As shown, the range hood and cooktop linkage controller 50 can be integrated into the range hood controller 11. In this case, the range hood controller 11 can be reused as the range hood and cooktop linkage controller 50, enabling the range hood controller 11 to execute the range hood and cooktop linkage control method provided in this embodiment of the invention; or, as shown... Figure 3As shown, the range hood and cooktop linkage controller 50 can also be integrated into the cooktop controller 21. In this case, the cooktop controller 21 can be reused as the range hood and cooktop linkage controller 50, enabling the cooktop controller 21 to execute the range hood and cooktop linkage control method provided in this embodiment of the invention. Thus, by integrating the range hood and cooktop linkage controller 50 into the range hood controller 11 or the cooktop controller 21, there is no need to separately set up the range hood and cooktop linkage controller 50, which simplifies the structure of the range hood and cooktop linkage system and reduces its cost. It is understood that the configuration of the range hood and cooktop linkage controller 50 can be set according to actual needs. Provided that the core inventive points of this embodiment of the invention are achieved, this embodiment of the invention does not specifically limit the configuration of the range hood and cooktop linkage controller 50.

[0079] In one specific embodiment, when a user selects a corresponding cooking mode according to cooking needs, the stove 20 can be activated to heat the cooker 60. This cooking mode can include, but is not limited to, frying, stir-frying, deep-frying, steaming, and boiling. Alternatively, the cooking mode can also include specific recipes and ingredient quantities. At this time, the weighing sensor 30 installed on the stove 20 can acquire the weight of the cooker 60 or the change in its weight in real time, and send this weight or weight change to the stove-hood linkage controller 50, enabling the controller 50 to determine whether ingredients have been added to the cooker 60 and the weight of the added ingredients. Simultaneously, the temperature sensor 40 acquires the temperature information of the cooker 60 in real time and sends this temperature information to the stove-hood linkage controller 50, enabling the stove-hood linkage controller to determine whether ingredients have been added to the cooker 60 and the weight of the added ingredients. The range hood controller 50 can acquire the temperature of the cookware in real time. When the weight change of the added ingredients is greater than a preset change, it can be determined that the user has added new ingredients to the cookware 60. At this time, the range hood controller 50 can determine the expected amount of oil fumes generated during cooking based on the cooking mode and the weight change of the ingredients, and determine the operating level of the range hood 10 based on the amount of oil fumes. This operating level is then sent to the range hood controller 11, causing the range hood controller 11 to control the range hood 10 to operate at that level. Conversely, when the weight change of the ingredients is less than or equal to the preset change, it can be determined that the user has not added new ingredients to the cookware 60, or that the ingredients added to the cookware 60 have a minimal impact on the oil fumes generated. In this case, the operating level of the range hood 10 can be determined based on the temperature information of the cookware 60. In this way, while ensuring that the range hood 10 has a high oil fume extraction capacity, it prevents the waste of electricity caused by excessive oil fume extraction capacity, thereby reducing the operating power consumption of the range hood 10 and contributing to energy conservation and emission reduction of household appliances.

[0080] In an optional embodiment, the range hood and cooktop linkage controller 50 can also control the heating state of the cooktop 20 through the cooktop controller 21 based on the acquired temperature information of the cooktop 60 and the current cooking mode set by the user, so that the heating state of the cooktop 20 can match the type and weight of the food being cooked by the user, ensuring that the cooked food has a better taste.

[0081] Optional, continue to refer to Figure 1-3 In any of the accompanying drawings, the range hood and cooktop linkage system may further include a reminder module 70, which is connected to the range hood and cooktop linkage controller 50, enabling the range hood and cooktop linkage controller 50 to control the reminder module 70 to remind the user of the ingredient information of the ingredients to be added to the cookware 60 according to the current cooking mode; the ingredient information includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time.

[0082] The reminder module 70 may include a voice reminder device and / or a display reminder device, enabling users to be promptly informed of the ingredients to be added, preventing misplacement of ingredients during cooking and thus ensuring the quality and taste of the food. This simplifies the cooking process and improves the user's cooking experience. The reminder module 70 may be electrically or communicatively connected to the range hood and cooktop linkage controller 50. The reminder module 70 may be directly or indirectly connected to the range hood and cooktop linkage controller 50, and this embodiment of the invention does not impose specific limitations on this connection, provided that signal interaction is possible.

[0083] In another alternative embodiment, reference continues... Figure 1-3 The range hood and stove linkage system may also include a display module 80; the display module 80 is connected to the range hood and stove linkage controller 50; at this time, the range hood and stove linkage controller 50 is also used to control the display module 80 to display.

[0084] The content displayed by the display module 80 includes, but is not limited to, at least one of the following: weight information fed back by the weighing sensor 30, temperature information fed back by the temperature sensor 40, the steps and amount of ingredients to be added in the current cooking mode, the current operating level of the range hood, and the operating level that the range hood needs to be adjusted to.

[0085] Optionally, when the range hood and stove linkage system includes both a display module 80 and a reminder module 70, the display module 80 and the reminder module 70 can be two separate modules, or the display module 80 and the reminder module 70 can be an integrated structure. As long as the relevant information can be displayed in a timely manner and the reminder function can be provided to the user, the embodiments of the present invention do not make specific limitations in this regard.

[0086] In an optional embodiment, the display module 80 can be a separate mobile terminal, such as a mobile phone or tablet computer. In this case, the mobile terminal can communicate with the range hood and stove linkage controller 40. The communication method can include, but is not limited to, Bluetooth, WIFI, etc. The mobile terminal can be equipped with a corresponding application. The user can operate the application to determine the recipe, weight, etc. of the ingredients to be cooked, and display the corresponding cooking steps in the interface of the application for the user to watch.

[0087] In other alternative embodiments, the display module can also be located in the range hood or cooktop. In this case, no additional terminal equipment is needed; the user can obtain the relevant information directly by viewing the content displayed on the display device on the range hood or cooktop. Provided that the core inventive points of this invention are achieved, this invention does not specifically limit the arrangement of the display device.

[0088] It is understood that the stove-hood linkage controller in the stove-hood linkage system provided in the embodiments of the present invention can execute the stove-hood linkage control method of any embodiment of the present invention. Therefore, the stove-hood linkage system provided in the embodiments of the present invention has the technical features of the stove-hood linkage control method provided in any embodiment of the present invention, and can achieve the beneficial effects of the stove-hood linkage control method provided in any embodiment of the present invention. The specific details will be described in detail in the following embodiments, and will not be repeated here.

[0089] Example 2

[0090] This embodiment provides a method for coordinated control of the range hood and cooktop. This method enables joint control of the range hood and cooktop, ensuring a good cooking experience while reducing power consumption. The method provided in this embodiment is applied to the range hood and cooktop linkage system provided in this embodiment and can be executed by the range hood and cooktop linkage control device provided in this embodiment, which is integrated into the range hood and cooktop linkage system provided in this embodiment. Figure 4 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 2 of the present invention. Figure 4 As shown, the method for linking the range hood and stove includes:

[0091] S110. When the stove heats the cookware, obtain the current cooking mode set by the user.

[0092] The cooking mode can include cooking method, recipe, and the weight of each ingredient used in the recipe. Cooking methods include, but are not limited to, frying, stir-frying, deep-frying, steaming, and boiling. Recipes can be selected according to user needs. The ingredients used in the recipe include main ingredients and auxiliary ingredients. The weight of main and auxiliary ingredients varies from recipe to recipe. The main ingredient can be the ingredient used in the largest quantity in the recipe. Auxiliary ingredients include, but are not limited to, solid and / or liquid seasonings. For example, when the recipe is hot and sour shredded potatoes, the main ingredient used in the recipe is shredded potatoes, while cooking oil, chili peppers, salt, vinegar, etc. are auxiliary ingredients. The amount of cooking oil can also be set according to the user's actual needs. For light meals, a light oil mode can be selected; for strong-flavored meals, a heavy oil mode can be selected; and for moderately flavored meals, a moderate oil mode can be selected.

[0093] Understandably, a stove can heat cookware, and this cookware can be selected based on the user's habits and cooking methods. After the user places the cookware on the stove and turns it on, the stove can heat the cookware.

[0094] In an optional embodiment, when the cooktop-stove linkage system includes a reminder module, during the process of acquiring the cooking mode and starting the cooktop to heat the cookware, the reminder module can be controlled to remind the user of the ingredient information to be added to the cookware according to the current cooking mode set by the user. This allows the user to know the ingredients to be added and their weight in a timely manner during the cooking process, thereby ensuring cooking quality, reducing cooking difficulty, and improving the taste of the cooked food. The ingredient information includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time.

[0095] In another optional embodiment, when the cooktop and range hood linkage system also includes a display module, after acquiring the cooking mode, the display device can be controlled to display information about the ingredients to be added to the cookware according to the cooking mode; this ingredient information includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time. This allows users to intuitively know the ingredients to be added in the next step, their weight, and cooking time, providing convenience, ensuring cooking quality, reducing cooking difficulty, and improving the taste of the cooked ingredients.

[0096] S120: Based on a weighing sensor, it can acquire the weight change of food in the cookware in real time.

[0097] The weighing sensor can acquire the weight of the cookware placed on the stove or the change in its weight. When the weighing sensor acquires the weight of the cookware placed on the stove, the change in the weight of the food inside the cookware can be determined based on the difference between the weight of the cookware acquired at the current moment and the weight acquired at the previous moment. This change in the weight of the food is the weight of the food currently added to the cookware. When the weighing sensor acquires the change in the weight of the cookware, since the weight of the cookware changes every time a new food is added, this change in weight can be used as the change in the weight of the food inside the cookware, i.e., the weight of the food currently added.

[0098] Optionally, when the cooktop and range hood linkage system also includes a display module, this module can also display the real-time weight change of the food inside the cookware. Thus, after the food is weighed by a weighing sensor, the display module shows the weight change of the food inside the cookware, allowing the user to know the weight of the added food in a timely manner. This enables the user to add food as needed, preventing over- or under-addition of food, thereby standardizing the cooking process, ensuring cooking quality, reducing cooking difficulty, and improving the taste of the cooked food.

[0099] It is understood that the added ingredients can be added automatically or manually by the user. The weighing sensor can be accurate to the unit of "gram". When the weight of the ingredients is not an integer multiple of "gram", it can be determined based on the method of "rounding", "rounding up" or "rounding down". This embodiment of the invention does not make specific limitations in this regard.

[0100] S130: Based on a temperature sensor, it acquires real-time temperature information inside the cookware.

[0101] Specifically, during the cooking process, the temperature inside the cookware will change depending on the ingredients added and the heating status of the stove. At this time, the temperature inside the cookware can be monitored in real time by a temperature sensor so as to know the temperature status of the cookware in a timely manner.

[0102] Optionally, when the cooktop and range hood linkage system also includes a display module, this module can also display the temperature information inside the cookware in real time. Thus, after the temperature sensor detects the temperature inside the cookware, the display module is controlled to display this temperature information, allowing the user to promptly know the temperature inside the cookware. Based on this temperature information, the user can adjust the cooktop's status accordingly, ensuring the cooked food maintains optimal taste, guaranteeing cooking quality, and reducing cooking difficulty. The adjustment of the cooktop's status can be done manually, by voice, or automatically after the user obtains the displayed temperature; this embodiment of the invention does not specifically limit the method of adjustment.

[0103] S140. Determine whether the change in the weight of the ingredients is greater than the preset change; if yes, proceed to S150; if no, proceed to S160.

[0104] The preset change amount can be a critical value for weight change that the weighing sensor cannot detect, or it can be less than the minimum weight of the food to be added. Thus, if the weight change is less than the preset change amount, it can be considered that no new food has been added to the cooker; conversely, if the weight change is greater than the preset change amount, it can be considered that new food has been added. Because food loses moisture during cooking, its weight decreases over time. At the instant new food is added to the cooker, the weight change detected by the weighing sensor is positive; therefore, the preset change amount is a value greater than or equal to 0.

[0105] S150: Determine the current operating level of the range hood based on the current cooking mode and the change in the weight of the ingredients.

[0106] During operation, the range hood's fume extraction capacity varies depending on the operating setting. Generally, the higher the operating setting, the greater the fume extraction capacity. When the range hood requires a greater fume extraction capacity, the fan in the range hood operates at a higher speed, which requires a higher driving force to operate the fan, resulting in higher power consumption. Conversely, a lower operating setting will result in lower power consumption.

[0107] Specifically, when the change in food weight exceeds a preset amount, it indicates that new food has been added to the cooker. Since the amount of oil fumes generated during cooking is related to parameters such as the current cooking mode and the food being cooked—for example, frying uses more oil than stir-frying, resulting in more oil fumes—the required range hood operating level is higher for frying than for stir-frying. Furthermore, with the same food and cooking method, the heavier the food, the more oil fumes are produced, requiring a higher range hood operating level. Therefore, the range hood operating level can be determined based on the change in food weight and the current cooking mode.

[0108] S160. Determine the current operating level of the range hood based on real-time temperature information.

[0109] Specifically, when the change in the weight of the ingredients is less than or equal to a preset change, it indicates that no new ingredients have been added to the cooker. At this time, as the stove continues to heat the cooker, the temperature inside changes in real time. Since the amount of oil fumes produced during cooking is closely related to the temperature change inside the cooker, a large temperature change indicates that the current cooking mode is likely stir-frying, producing a large amount of oil fumes. A higher range hood setting is needed to quickly remove the fumes. Conversely, when the temperature change is small or remains relatively constant, it indicates that the current cooking mode is steaming or boiling, producing less oil fumes. A lower range hood setting is sufficient to quickly remove the fumes.

[0110] Because the current cooking mode and the parameters of the ingredients being cooked are related—for example, deep-frying uses more oil than stir-frying, resulting in more oil fumes—the amount of oil fumes produced during deep-frying is likely to be greater than that produced by stir-frying. Furthermore, for the same ingredient and cooking method, the heavier the ingredient, the more oil fumes are produced. Therefore, the potential amount of oil fumes produced can be determined based on the weight of the ingredients being added and the current cooking mode.

[0111] In an exemplary embodiment, taking stir-fried shredded potatoes as the selected cooking recipe in the cooking mode, and the amount of shredded potatoes as the main ingredient being 500g as an example, the user can select the amount of oil, flavor, etc., to set the current cooking mode. After the user completes the setting of the current cooking mode, the stove can be turned on to heat the cookware, and the range hood can be turned on standby. When adding cooking oil to the cookware, the weight of the added cooking oil can be obtained in real time by a weighing sensor, and the display module can be controlled to display the weight of the added cooking oil. Based on the weight of the added cooking oil and the set current cooking mode, the expected amount of oil fumes can be determined, and the range hood operating level matching the expected amount of oil fumes can be determined according to the preset amount of oil fumes. The range hood's current operating setting is selected so that it can be adjusted to the current setting and started. After cooking oil is added, the cooktop continuously heats the cookware until the oil reaches the appropriate temperature. No new food is added during this process. Because of the continuous heating, the oil temperature inside the cookware rises continuously, and the amount of smoke generated changes in real time. A temperature sensor can be used to obtain the real-time oil temperature and adjust the range hood's operating setting accordingly, ensuring the setting matches the actual cooking temperature. Furthermore, based on the temperature sensor... The sensor continuously monitors the oil temperature inside the cooker, simultaneously controlling the display to show whether the oil temperature is sufficient for adding the next ingredient. When the oil reaches the required temperature, a notification module alerts the user to the type and weight of the next ingredient. During ingredient addition, a weighing sensor continuously monitors the weight of the added ingredients, using this weight and the cooking mode to determine the current operating level of the range hood. After adding ingredients, the temperature sensor continuously monitors the temperature inside the cooker. The internal temperature adjusts the current operating level of the range hood. Thus, each time food is added, the current operating level of the range hood is reset, and before adding the next food, it is adjusted based on the internal temperature of the cookware. This means that during the cooking process, there is no need to manually adjust the range hood's level; the operating level is adjusted in real-time based on the amount of oil fumes produced, ensuring that the range hood's operating level matches the amount of oil fumes generated. In other words, the range hood's operating level is not fixed during the cooking process of a recipe, but changes in real-time according to the amount of oil fumes produced.

[0112] This embodiment obtains the user-set cooking mode while the cookware is heated by the stove, and uses a weighing sensor to obtain real-time data on the weight change of the food inside the cookware, and a temperature sensor to obtain real-time temperature information inside the cookware. This prevents the addition of too much or too little food, or excessively high or low cooking temperatures, which could affect the final cooking result. This standardizes the cooking process, ensures cooking quality, reduces cooking difficulty, and improves the taste of the cooked food. Simultaneously, when the weight change of the food is obtained, it can be used to determine whether new food has been added to the cookware. If new food is added, the current operating level of the range hood can be determined based on the current cooking mode and the weight change of the food. If no new food is added, the current operating level of the range hood can be determined based on the real-time temperature information inside the cookware. This allows different cooking modes, food weights, and cookware temperatures to be matched with different range hood operating levels, ensuring effective smoke extraction while preventing excessive energy waste from over-extraction, thus contributing to low power consumption of the range hood.

[0113] Example 3

[0114] Based on the above embodiments, this embodiment provides a detailed description of the specific implementation method for determining the current operating level of the range hood according to the current cooking mode and the change in the weight of the ingredients. Specifically, the cooking ingredients added can be determined according to the cooking mode, and the theoretical amount of oil fumes generated can be determined according to the added cooking ingredients and the change in the weight of the ingredients. The current operating level of the range hood can then be determined based on the theoretical amount of oil fumes generated. Figure 5 This is a flowchart illustrating a method for controlling the linkage between a range hood and a stove, as provided in Embodiment 3 of the present invention. Figure 5 As shown, the method for linking the range hood and stove includes:

[0115] S210. When the stove heats the cookware, obtain the current cooking mode set by the user.

[0116] S220: Based on a weighing sensor, it can acquire the weight change of food in the cookware in real time.

[0117] S230: Based on a temperature sensor, it acquires real-time temperature information inside the cookware.

[0118] S240. Determine whether the change in the weight of the ingredients is greater than the preset change; if yes, execute S250; if no, execute S280.

[0119] S250: Determine the types of ingredients to be added to the cookware at the current moment based on the current cooking mode.

[0120] The current cooking mode is a cooking recipe set by the user based on the ingredients and their quantities. This cooking mode can include the timing and order of adding each ingredient. Therefore, the types of ingredients added can be determined based on the current cooking mode and the cooking process.

[0121] S260. Determine the current theoretical amount of oil fume generated based on the type of ingredients and the change in their weight.

[0122] Specifically, different types of food produce different amounts of oil fumes. For example, meat may produce more oil fumes than vegetables, and the amount of oil fumes produced also varies depending on the weight of the same type of food; for example, heavier food may produce more oil fumes. Therefore, the mapping relationship between different types and weights of food and the amount of oil fumes produced can be determined based on experimental data. This mapping relationship is stored in the stove-hood linkage controller. During cooking, this mapping relationship can be called, and the determined type of food and its weight change can be substituted into the mapping relationship to determine the theoretical amount of oil fumes produced corresponding to that type of food and its weight change. The mapping relationship between different types and weights of food and the amount of oil fumes produced can be a diagram or a table, and can be set according to actual needs. This embodiment of the invention does not limit this.

[0123] S270. Determine the current operating level of the range hood based on the current theoretical amount of oil fume generated.

[0124] Because the fume extraction capacity of a range hood varies depending on its operating setting, generally, a higher setting results in greater extraction capacity. However, when a higher extraction capacity is needed, the fan operates at a higher speed, requiring more power to operate and thus increasing power consumption. Conversely, a lower setting results in lower power consumption. Therefore, when there is a high volume of cooking fumes, a higher operating setting can be chosen to maximize extraction and ensure all fumes are extracted and properly treated before being discharged outdoors. Conversely, when there is a low volume of fumes, a lower operating setting can be chosen to maintain optimal extraction while minimizing power consumption. By matching different operating settings to varying fume levels, effective fume extraction can be achieved while minimizing power consumption during operation.

[0125] S280: Determine the current operating level of the range hood based on real-time temperature information.

[0126] This embodiment, when the change in the weight of the ingredients exceeds a preset amount, first determines the time and weight added to the cooker at the current moment based on the current cooking mode. Then, it determines the theoretical amount of oil fumes generated based on the weight of the ingredients and the change in their weight. Based on this theoretical amount of oil fumes generated, it determines the current operating level of the range hood. This allows different operating levels of the range hood to be matched with different theoretical amounts of oil fumes, ensuring effective oil fume extraction while preventing energy waste caused by excessive oil fume extraction capacity, thus contributing to low power consumption of the range hood.

[0127] Example 4

[0128] Based on the above embodiments, this embodiment provides a detailed description of the specific implementation method for determining the current operating level of the range hood based on real-time temperature information. Specifically, the real-time temperature change can be determined based on the real-time temperature information, and the current operating level of the range hood can be determined based on the real-time temperature change. Figure 6 This is a flowchart illustrating a method for coordinated control of a range hood and stove according to Embodiment 4 of the present invention. Figure 6 As shown, the method for linking the range hood and stove includes:

[0129] S310. When the stove heats the cookware, obtain the current cooking mode set by the user.

[0130] S320: Based on a weighing sensor, it can acquire the weight change of food inside the cookware in real time.

[0131] S330: Based on a temperature sensor, it acquires real-time temperature information inside the cookware.

[0132] S340. Determine whether the change in the weight of the ingredients is greater than the preset change; if yes, proceed to S350; if no, proceed to S360.

[0133] S350: Determine the current operating level of the range hood based on the current cooking mode and the change in the weight of the ingredients.

[0134] S360. Determine the real-time temperature change based on real-time temperature information.

[0135] Specifically, when the change in the weight of the ingredients is less than or equal to the preset change, it can be known that no new ingredients have been added. As cooking progresses, the temperature inside the cooker changes continuously. Based on the real-time temperature information obtained by the temperature sensor, the amount of temperature change inside the cooker, i.e., the real-time temperature change, can be determined.

[0136] Among them, the real-time temperature information can be the real-time temperature curve of the cookware, that is, the temperature sensor can collect the temperature of the cookware in real time at a preset period and generate the real-time temperature curve of the cookware; based on the real-time temperature curve, the cookware temperature collected at the current moment and the cookware temperature collected at the previous moment can be determined; at this time, the difference between the cookware temperature collected at the current moment and the cookware temperature collected at the previous moment can be determined as the real-time temperature change, which is the temperature change inside the cookware.

[0137] S370: Determine the current operating level of the range hood based on real-time temperature changes.

[0138] The real-time temperature change refers to the rate of temperature rise of the cookware over a period of time. Based on this rate of temperature rise, the current preset amount of oil fumes can be determined. For example, for stewing and boiling, the real-time temperature change is small, and the temperature inside the cookware is relatively constant, meaning the rate of temperature rise is low. In this case, the amount of oil fumes produced is relatively small, and the range hood can meet the need for rapid oil fume removal by operating at a lower setting. For frying and deep-frying, the real-time temperature change is large, and the temperature change inside the cookware is relatively large, meaning the rate of temperature rise is high, and the amount of oil fumes produced is also relatively large. The range hood needs to operate at a higher setting to meet the need for rapid oil fume removal. For stir-frying, the real-time temperature change is very large, and the temperature inside the cookware changes rapidly, meaning the rate of temperature rise is extremely high, and the amount of oil fumes produced is even greater. In this case, the range hood needs to operate at a higher setting to meet the need for rapid oil fume removal. In this way, the mapping relationship between the temperature change inside the cookware and the amount of oil fume produced can be obtained from the experimental data, as well as the mapping relationship between the amount of oil fume produced and the operating level of the range hood. After obtaining the real-time temperature change, the real-time temperature change can be substituted into the mapping relationship between the temperature change and the amount of oil fume produced to determine the estimated amount of oil fume produced. Then, the estimated amount of oil fume produced can be substituted into the mapping relationship between the amount of oil fume produced and the operating level of the range hood to determine the required operating level of the range hood as the current operating level of the range hood.

[0139] This embodiment determines the real-time temperature change based on real-time temperature information when the change in the weight of the food is less than or equal to a preset change. Based on this real-time temperature change, the estimated amount of oil fumes generated is determined, and the operating level of the range hood is determined based on the estimated amount of oil fumes. This allows for matching different range hood operating levels when there are different temperature changes inside the cookware, ensuring effective oil fume extraction while preventing excessive oil fume extraction capacity and energy waste, thus contributing to low power consumption of the range hood.

[0140] Example 5

[0141] Based on the above embodiments, this embodiment further adds a specific implementation method for controlling the heating state of the stove according to the current cooking mode and real-time temperature information. Specifically, it can be to determine the theoretical cooking temperature curve under the current cooking mode, and adjust the heating state of the stove according to the theoretical cooking temperature curve and real-time temperature information. Figure 7 This is a flowchart illustrating a method for coordinated control of a range hood and stove according to Embodiment 5 of the present invention. Figure 7 As shown, the method for linking the range hood and stove includes:

[0142] S410. When the stove heats the cookware, obtain the current cooking mode set by the user.

[0143] S420: Based on a weighing sensor, it can acquire the weight change of food inside the cookware in real time.

[0144] S430: Based on a temperature sensor, it acquires real-time temperature information inside the cookware.

[0145] S440. Determine whether the change in the weight of the ingredients is greater than the preset change; if yes, proceed to S450; if no, proceed to S460.

[0146] S450: Determine the current operating level of the range hood based on the current cooking mode and the change in the weight of the ingredients.

[0147] S460: Determine the current operating level of the range hood based on real-time temperature information.

[0148] S470. Determine the theoretical cooking temperature curve under the current cooking mode.

[0149] After the user sets the cooking mode for the ingredients, this mode can include the specific cooking time for each type of ingredient, as well as the cooking temperature for each ingredient within each time period. This allows the determination of the temperature-time relationship curve for the cooked ingredients, i.e., the theoretical cooking temperature curve. It's understandable that the rate of temperature change over time on the theoretical cooking temperature curve can differ within each time period. The start time of each time period can be the time when a new ingredient is added, and the end time of each time period can be the time when the next ingredient is added. Therefore, the theoretical cooking temperature curve for each time period can be seen as the curve of the theoretical cooking temperature of the ingredient added at the start time of that time period changing over time.

[0150] S480: Adjust the heating status of the stove according to the theoretical cooking temperature curve and real-time temperature information.

[0151] Among the factors affecting the taste of food, the change in cooking temperature over time is one of the key factors. If the cooking temperature is insufficient, the food will not be cooked thoroughly; if the cooking temperature is too high, the food will be overcooked, and may even destroy its nutrients and produce harmful substances. Therefore, controlling the cooking temperature is of paramount importance during the cooking process.

[0152] Specifically, the theoretical cooking temperature curve contains the theoretical temperature at which the food's temperature changes over time. Cooking the food based on this theoretical temperature maximizes its taste and nutritional value. Knowing the theoretical cooking temperature curve allows us to determine the theoretical cooking temperature for the current moment. Knowing the current real-time temperature allows us to determine the actual temperature of the cookware at that moment—the actual cooking temperature for the food. By comparing the theoretical and actual temperatures and adjusting the cookware's heating state accordingly, we can ensure the actual temperature inside the cookware approaches the theoretical temperature, thereby controlling the cooking process and guaranteeing optimal taste and sufficient nutrition for the food.

[0153] In an optional embodiment, the heating state of the stove is adjusted according to the theoretical cooking temperature curve and real-time temperature information. Specifically, this may include: determining the theoretical temperature at the current moment according to the theoretical cooking temperature curve; determining the actual temperature at the current moment according to the real-time temperature information; determining whether the difference between the actual temperature and the theoretical temperature is within a preset difference range; if not, adjusting the heating state of the stove according to a preset adjustment rule, and returning to execute the steps from collecting real-time temperature information inside the cooker based on a temperature sensor to determining whether the difference between the actual temperature and the theoretical temperature is within a preset difference range, until the difference between the actual temperature and the theoretical temperature is within the preset difference range.

[0154] The stove's heating states can include multiple states with different heating power or heat output. The higher the heating power or heat output, the faster the cookware's temperature rises; conversely, the lower the heating power or heat output, the slower the temperature rises. When the cookware's temperature rise rate exceeds its heat dissipation temperature, the temperature inside the cookware can continue to rise; when the temperature rise rate is less than its heat dissipation temperature, the temperature inside the cookware can continue to fall; and when the temperature rise rate equals its heat dissipation temperature, the temperature inside the cookware can remain constant. Thus, by adjusting the stove's heating states, the temperature inside the cookware can be regulated.

[0155] Specifically, after determining the theoretical temperature at the current moment based on the theoretical cooking temperature curve, and determining the actual temperature at the current moment based on real-time temperature information, the temperature difference between the theoretical and actual temperatures at the current moment can be calculated. The system then checks whether this temperature difference is within a preset range. If the temperature difference is within the preset range, it indicates that the stove is heating the cookware in its current heating state, ensuring that the actual temperature of the cookware is comparable to the theoretical temperature, thus guaranteeing the taste and nutritional value of the food inside. In this case, the stove can continue heating the cookware in its current state, maintaining a constant heating state. However, if the temperature difference is not within the preset range, the system checks whether the temperature difference exceeds the upper limit of the preset range. The system determines the cooking temperature. If the temperature difference exceeds the upper limit of the preset range, it indicates that the actual temperature of the cookware is higher than its theoretical temperature under the current heating state. Continuing to heat the cookware under the current state may overcook the food. In this case, the heating power or heat output of the stove can be reduced to decrease the temperature inside the cookware, allowing the actual temperature to gradually approach the theoretical temperature. Conversely, if the temperature difference is less than the lower limit of the preset range, it indicates that the actual temperature of the cookware is lower than its theoretical temperature under the current heating state. Continuing to heat the cookware under the current state may result in insufficient cooking of the food. In this case, the heating power or heat output of the stove can be increased to raise the temperature inside the cookware, allowing the actual temperature to gradually approach the theoretical temperature. Thus, by controlling the heating state of the stove, the cooking doneness, texture, and nutritional content of the food can be controlled.

[0156] The preset difference range can be a small range near 0. In an optional embodiment, the preset difference range can be a range greater than or equal to -5°C and less than or equal to 5°C. It is understood that the preset difference range is limited by the type and weight of the ingredients being cooked. Therefore, the preset difference range can be a non-fixed range, that is, it can change in real time according to the type and weight of the ingredients. It can be designed according to actual needs, and the embodiments of the present invention do not specifically limit it in this regard.

[0157] This embodiment determines the theoretical cooking temperature curve under the current cooking mode, and adjusts the heating state of the stove according to the theoretical cooking temperature curve and real-time temperature information. This ensures that when the stove heats the cookware, the temperature inside the cookware is close to the theoretical temperature, thereby improving the doneness and taste of the cooked food, preventing undercooked or overcooked food, standardizing the cooking process, ensuring cooking quality, and reducing cooking difficulty.

[0158] Example 6

[0159] Based on the above embodiments, this embodiment further adds a specific control method for the range hood when cooking the food. Specifically, when cooking the food, the range hood can be adjusted to a preset level, and after running at the preset level for a preset time, the range hood can be stopped. Figure 8 This is a flowchart illustrating a method for coordinated control of a range hood and stove provided in Embodiment Six of the present invention. Figure 8 As shown, the method for linking the range hood and stove includes:

[0160] S510. When the stove heats the cookware, obtain the current cooking mode set by the user.

[0161] S520: Based on a weighing sensor, it can acquire the weight change of food inside the cookware in real time.

[0162] S530: Based on a temperature sensor, it acquires real-time temperature information inside the cookware.

[0163] S540. Determine whether the change in the weight of the ingredients is greater than the preset change; if yes, proceed to S550; if no, proceed to S560.

[0164] S550 determines the current operating level of the range hood based on the current cooking mode and the change in the weight of the ingredients.

[0165] S560: Determine the current operating level of the range hood based on real-time temperature information.

[0166] S570: When the stove stops heating the cookware, obtain the actual operating level of the range hood.

[0167] S580: Determine whether the actual operating gear is the preset gear; if not, execute S590.

[0168] S590. Adjust the current operating speed of the range hood to the preset speed.

[0169] During cooking, the range hood's current operating level is determined based on the weight change of the food inside the cookware and the current cooking mode, or based on real-time temperature information within the cookware. The range hood is then controlled to operate at the appropriate level. When the cooktop stops heating the cookware, cooking is considered complete. Although residual heat from the cookware continues to heat the food, resulting in some fumes, the amount is less than when the cooktop was heating the cookware. Therefore, the range hood can continue operating when the cooktop stops, but its operating level can be adjusted to maintain effective fume extraction while reducing power consumption.

[0170] It is understood that the preset setting is usually a low setting, that is, the preset setting can be the lowest setting among all the settings of the range hood, or it can be determined based on experience, and the preset setting can be the same or different for different cooking modes. Provided that the range hood can effectively remove the small amount of oil fumes generated when cooking stops and that the range hood has low power consumption when operating at the preset setting, this embodiment of the invention does not specifically limit the preset setting.

[0171] Specifically, when the stove stops heating the cookware, the actual operating level of the range hood can be obtained, and it can be determined whether this actual operating level is the preset level. If the actual operating level of the range hood is not the preset level, for example, if the actual operating level is higher than the preset level, continuing to operate at the actual operating level will result in excessive smoke extraction. In this case, the actual operating level of the range hood can be adjusted to the preset level so that the range hood operates at the preset level. Conversely, if the actual operating level of the range hood is lower than the preset level, it may not be able to quickly remove the smoke, thus affecting the smoke extraction effect. In this case, the actual operating level of the range hood also needs to be adjusted to the preset level. When the actual operating level of the range hood is consistent with the preset level, there is no need to adjust the operating level of the range hood, and the range hood can continue to operate at the current actual operating level.

[0172] Understandably, when the cooktop stops heating the cookware and the range hood is operating at the preset setting, the range hood can stop working based on the user's operation command, that is, the range hood fan stops rotating and the range hood stops; or, the range hood can also stop working automatically. The automatic stop control method of the range hood can be designed according to actual needs.

[0173] S5100: When the actual operating setting of the range hood is the preset setting, the range hood running time is timed after the stove stops heating the cookware.

[0174] S5110 determines whether the running time is greater than or equal to the preset delay time; if so, S5120 is executed.

[0175] S5120, Control the smoke hood to stop working.

[0176] In this invention, when the range hood is actually operating at a preset setting, it can continue working for a certain period before stopping. This time is called the preset delay time, which can be a fixed value. Alternatively, the preset delay time can be determined based on the current cooking mode. For example, if the last cooking step in the current cooking mode is frying, the preset delay time can be T1; if the last cooking step is stir-frying, the preset delay time can be T2; and if the last cooking step is boiling, the preset delay time can be T3. T1 can be greater than T2, and T2 can be greater than T3. This embodiment of the invention does not limit the value of the preset delay time, ensuring that all remaining fumes are removed within this preset delay time while preventing excessive power consumption from prolonged operation of the range hood.

[0177] Specifically, when the range hood is actually operating at the preset setting, the running time of the range hood will be timed. This can be done using a corresponding timer. When the recorded running time reaches the preset delay time, the range hood can be controlled to stop working to prevent unnecessary power consumption due to prolonged operation. Conversely, if the recorded time has not reached the preset delay time, the range hood can continue to work to prevent the remaining fumes from being unremoved due to premature shutdown, which would negatively impact the user experience.

[0178] This embodiment controls the range hood to continue operating at a preset level for a preset delay time when the stove stops heating the cookware. This ensures that the small amount of oil fumes generated when the stove stops heating the cookware can be efficiently discharged, while reducing the operating power consumption of the range hood. This improves the user experience, prevents energy waste, and enhances the economy and reliability of the range hood and stove linkage system.

[0179] Example 7

[0180] This embodiment provides a range hood and cooktop linkage control device, which can realize the joint control of the range hood and cooktop, ensuring a good cooking experience while reducing power consumption. The range hood and cooktop linkage control device can be implemented by software and / or hardware and integrated into the range hood and cooktop linkage system provided in this embodiment of the invention. Figure 9 This is a structural block diagram of a range hood and stove linkage control device provided in Embodiment 7 of the present invention, as shown below. Figure 9 As shown, the range hood and stove linkage control device includes: a mode acquisition module 701, a weight acquisition module 702, a temperature acquisition module 703, a weight judgment module 704, and a gear setting determination module 705. Wherein:

[0181] The mode acquisition module 701 is used to acquire the current cooking mode set by the user when the stove heats the cookware;

[0182] The weight acquisition module 702 is used to acquire the weight change of the food in the cookware in real time based on the weighing sensor.

[0183] Temperature acquisition module 703 is used to acquire real-time temperature information inside the cookware based on a temperature sensor;

[0184] The weight judgment module 704 is used to determine whether the change in the weight of the food is greater than a preset change.

[0185] The gear setting determination module 705 is used to determine the current operating gear of the range hood based on the current cooking mode and the change in the weight of the ingredients when the change in the weight of the ingredients is greater than a preset change; and to determine the current operating gear of the range hood based on real-time temperature information when the change in the weight of the ingredients is less than or equal to a preset change.

[0186] The range hood and stove linkage control device provided in this embodiment of the invention can execute the range hood and stove linkage control method provided in any embodiment of the invention, and has the corresponding functional modules and beneficial effects of the execution method. The similarities can be referred to the above description.

[0187] Example 8

[0188] This embodiment provides a computer-readable storage medium storing computer instructions that, when executed by a processor, implement the range hood and stove linkage control method provided in any of the above embodiments.

[0189] In the context of this invention, a computer-readable storage medium can be a tangible medium that may contain or store a computer program for use by or in conjunction with an instruction execution system, apparatus, or device. A computer-readable storage medium may include, but is not limited to, electronic, magnetic, optical, electromagnetic, infrared, or semiconductor systems, apparatus, or devices, or any suitable combination thereof. Alternatively, a computer-readable storage medium may be a machine-readable signal medium. More specific examples of machine-readable storage media include electrical connections based on one or more wires, portable computer disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fibers, portable compact disk read-only memory (CD-ROM), optical storage devices, magnetic storage devices, or any suitable combination thereof.

[0190] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0191] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for controlling the linkage between a range hood and a cooktop, implemented using a range hood and cooktop linkage system, characterized in that, The range hood and cooktop linkage system includes a temperature sensor, a weighing sensor, a range hood, and a cooktop. The weighing sensor is mounted on the cooktop. The range hood and cooktop linkage control method includes: When the stove heats the cookware, the current cooking mode set by the user is obtained; Based on the weighing sensor, the weight change of the food inside the cookware is obtained in real time; Based on the temperature sensor, real-time temperature information inside the cookware is obtained. Determine whether the change in the weight of the food ingredient is greater than a preset change amount; If so, then based on the current cooking mode, determine the type of ingredients added to the cooker at the current moment; based on the type of ingredients and the change in the weight of the ingredients, determine the current theoretical amount of oil fumes generated; and based on the current theoretical amount of oil fumes generated, determine the current operating level of the range hood. If not, determine the real-time temperature change based on the real-time temperature information; and determine the current operating level of the range hood based on the real-time temperature change. Based on the current cooking mode, determine the theoretical cooking temperature curve under the current cooking mode; The heating state of the stove is adjusted based on the theoretical cooking temperature curve and the real-time temperature information.

2. The method for coordinated control of the range hood and stove according to claim 1, characterized in that, Adjusting the heating state of the stove based on the theoretical cooking temperature curve and the real-time temperature information includes: Determine the theoretical temperature at the current moment based on the theoretical cooking temperature curve. Based on the real-time temperature information, determine the actual temperature at the current moment; Determine whether the difference between the actual temperature and the theoretical temperature is within a preset difference range; If not, the heating state of the stove is adjusted according to the preset adjustment rules, and the process returns to the steps of collecting real-time temperature information in the cooker based on the temperature sensor and determining whether the difference between the actual temperature and the theoretical temperature is within the preset difference range, until the difference between the actual temperature and the theoretical temperature is within the preset difference range.

3. The method for coordinated control of the range hood and stove according to claim 1, characterized in that, The range hood and stove linkage system also includes a reminder module, and the range hood and stove linkage control method also includes: Based on the current cooking mode, the reminder module is controlled to remind the user of the ingredient information of the ingredients to be added to the cooker; the ingredient information includes at least one of the ingredient type, ingredient weight, and ingredient cooking time.

4. The method for coordinated control of the range hood and stove according to claim 1, characterized in that, The range hood and cooktop linkage system also includes a display module, and the range hood and cooktop linkage control method further includes: According to the current cooking mode, the display module is controlled to display at least one of the following: information about the ingredients to be added to the cooker, the change in the weight of the ingredients, the real-time temperature information, and the current operating level of the range hood; the information about the ingredients includes at least one of the following: ingredient type, ingredient weight, and ingredient cooking time.

5. The method for coordinated control of the range hood and stove according to claim 1, characterized in that, Also includes: When the stove stops heating the cooker, the actual operating setting of the range hood is obtained; Determine whether the actual operating gear is the preset gear; If not, the actual operating speed of the range hood will be adjusted to the preset speed.

6. The method for coordinated control of the range hood and stove according to claim 5, characterized in that, Also includes: When the actual operating setting of the range hood is the preset setting, the running time of the range hood after the stove stops heating the cookware is timed. Determine whether the running time is greater than or equal to the preset delay time; If so, then control the smoke machine to stop working.

7. A range hood and cooktop linkage control device, integrated into a range hood and cooktop linkage system, applicable to the range hood and cooktop linkage control method as described in any one of claims 1-6, characterized in that, The range hood and cooktop linkage system includes a temperature sensor, a weighing sensor, a range hood, and a cooktop. The weighing sensor is mounted on the cooktop. The range hood and cooktop linkage control method includes: The mode acquisition module is used to acquire the current cooking mode set by the user when the stove heats the cookware; The weight acquisition module is used to acquire the weight change of the food in the cookware in real time based on the weighing sensor. The temperature acquisition module is used to acquire real-time temperature information inside the cookware based on the temperature sensor. The weight determination module is used to determine whether the weight change of the food ingredient is greater than a preset change amount; The gear setting determination module is used to determine the current operating gear of the range hood based on the current cooking mode and the change in the weight of the ingredients when the change in the weight of the ingredients is greater than the preset change amount; and to determine the current operating gear of the range hood based on the real-time temperature information when the change in the weight of the ingredients is less than or equal to the preset change amount.

8. A range hood and stove linkage system, characterized in that, include: Range hood, including range hood controller; A stove for heating cooking utensils; the stove includes a stove controller; A weighing sensor is installed on the cooktop; the weighing sensor is used to acquire the weight information of the cooktop. A temperature sensor is used to acquire the temperature information of the cookware; A range hood and cooktop linkage controller is connected to the weighing sensor, the temperature sensor, the range hood controller, and the cooktop controller; the range hood and cooktop linkage controller is used to execute the range hood and cooktop linkage control method according to any one of claims 1-6.

9. The range hood and stove linkage system according to claim 8, characterized in that, Also includes: The reminder module is connected to the range hood and stove linkage controller; The range hood and cooktop linkage controller is also used to control the reminder module to remind the user of the ingredient information of the ingredients to be added to the cookware according to the current cooking mode; the ingredient information includes at least one of the ingredient type, ingredient weight and ingredient cooking time.

10. The range hood and stove linkage system according to claim 8, characterized in that, Also includes: The display module is connected to the range hood and stove linkage controller; The range hood and stove linkage controller is also used to control the display module to display information.

11. The range hood and cooktop linkage system according to claim 10, characterized in that, The display module is located in the range hood; or, the display module is located in the cooktop; or, the display module is a mobile terminal.

12. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer instructions that are used to cause a processor to execute the range hood and stove linkage control method according to any one of claims 1-6.

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