Cooking stove control method and device applied to electromagnetic large cooking stove

Abstract

The invention relates to the technical field of intelligent cooking control, and discloses a cooking stove control method and device applied to an electromagnetic large cooking stove, and the method comprises the steps: obtaining preparation cooking food material parameters of the electromagnetic large cooking stove, historical control parameters of the electromagnetic large cooking stove, and expected cooking effect parameters of the preparation cooking food material parameters, the preparatory cooking food material parameters comprise at least one preparatory oil body parameter of a preparatory oil body and at least one preparatory food material parameter of a preparatory food material; according to the historical control parameters and all the prepared oil body parameters, oil body performance parameters of the electromagnetic large cooking range relative to all the prepared oil bodies are analyzed, and the oil body performance parameters are used for representing the oil body controlled characteristic change performance conditions of the electromagnetic large cooking range relative to all the prepared oil bodies; and generating self-adaptive control parameters of the electromagnetic large cooking range according to the oil body expression parameters, the parameters of all the prepared food materials and the expected cooking effect parameters. Therefore, the cooking range control accuracy of the electromagnetic large cooking range in a complex cooking scene can be improved by implementing the cooking range control method and device.

Description

Technical Field

[0001] The present invention relates to the technical field of intelligent cooking control, and in particular to a cooker control method and device applied to a large electromagnetic cooker. Background Art

[0002] As a core appliance in commercial kitchens and large-scale catering settings, electromagnetic large-scale cooktops are widely used for cooking operations such as stir-frying, frying, and stewing. They directly heat the pot through electromagnetic induction, offering advantages such as high thermal efficiency, precise temperature control, and environmental protection and energy conservation.

[0003] However, practice has found that existing large electromagnetic stoves are prone to local overheating of the pot bottom due to relatively low accuracy of oil temperature control in complex cooking scenarios, such as cooking with multiple oils / mixed ingredients, as well as the generation of oil smoke, burnt ingredients, and oil explosions. This not only affects the taste of the cooked ingredients, but also poses a safety hazard to the kitchen.

[0004] It can be seen that how to improve the stove control accuracy of large electromagnetic stoves in complex cooking scenarios is particularly important. Summary of the Invention

[0005] The present invention provides a cooker control method and device applied to a large electromagnetic cooker, which can improve the cooker control accuracy of the large electromagnetic cooker in complex cooking scenarios.

[0006] In order to solve the above technical problems, the first aspect of the present invention discloses a cooker control method applied to a large electromagnetic cooker, the method comprising:

[0007] Acquiring parameters of prepared cooking ingredients for the electromagnetic large cooker, historical control parameters of the electromagnetic large cooker, and expected cooking effect parameters of the prepared cooking ingredient parameters, wherein the prepared cooking ingredient parameters include a prepared oil parameter of at least one prepared oil body and a prepared ingredient parameter of at least one prepared ingredient;

[0008] analyzing, based on the historical control parameters and all the prepared oil parameters, oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies, the oil performance parameters being used to represent changes in controlled characteristics of the oil body of the electromagnetic large cooker relative to all the prepared oil bodies;

[0009] According to the oil performance parameters, all the prepared food parameters and the expected cooking effect parameters, adaptive control parameters of the electromagnetic large cooker are generated, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

[0010] As an optional embodiment, in the first aspect of the present invention, the prepared oil parameters include physical property parameters of the prepared oil and characteristic parameters of the prepared oil usage, and the historical control parameters include at least one control parameter of a heating power control parameter, a heating time control parameter, a stir-frying control parameter, an air pressure control parameter, and a temperature control parameter. Analyzing the oil performance parameters of the electromagnetic cooktop relative to all the prepared oils based on the historical control parameters and all the prepared oil parameters includes:

[0011] For each of the prepared oil bodies, calculating a temperature change rate parameter and an oil temperature distribution parameter of the electromagnetic large cooker for the prepared oil body according to the physical characteristic parameters of the prepared oil body and the historical control parameters;

[0012] Based on all the temperature change rate parameters, all the oil temperature distribution parameters and all the reserve oil usage characteristic parameters, calculate the oil temperature dynamic response parameter and the oil body heat distribution deviation parameter of the mixture among all the reserve oil bodies, the oil temperature dynamic response parameter is used to represent the predicted response efficiency of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot; the oil body heat distribution deviation parameter is used to represent the predicted temperature distribution state of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot;

[0013] The oil performance parameters of the large electromagnetic cooker relative to all the prepared oil bodies are analyzed according to the oil temperature dynamic response parameters and the oil body heat distribution deviation parameters.

[0014] As an optional embodiment, in the first aspect of the present invention, the prepared food parameters include prepared food oil absorption characteristic parameters, prepared food heat conduction characteristic parameters, and prepared food usage characteristic parameters. The prepared food heat conduction characteristic parameters are used to represent the interface heat transfer efficiency between the prepared food and all the prepared oil bodies. Before generating the adaptive control parameters of the electromagnetic large pot cooker based on the oil body performance parameters, the prepared food parameters, and the desired cooking effect parameters, the method further includes:

[0015] For each of the prepared ingredients, predicting a multi-dimensional impact value and an impact recovery value of the prepared ingredient on the electromagnetic large cooktop based on the prepared ingredient oil absorption characteristic parameter, the prepared ingredient heat conduction characteristic parameter, and the prepared ingredient usage characteristic parameter of the prepared ingredient;

[0016] Analyzing composite oil performance parameters of all the prepared ingredients and all the prepared oils based on all the multi-dimensional impact values, all the impact recovery values, and the oil performance parameters, wherein the composite oil performance parameters include an oil temperature recovery rate parameter and an oil viscosity change parameter;

[0017] Furthermore, generating the adaptive control parameters of the electromagnetic cooktop according to the oil performance parameters, all the prepared food parameters and the desired cooking effect parameters includes:

[0018] The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, all the prepared food parameters and the expected cooking effect parameters.

[0019] As an optional embodiment, in the first aspect of the present invention, the prepared food parameters further include a prepared food type parameter, a prepared food density parameter, and a prepared food thermal conductivity parameter, wherein the prepared food thermal conductivity parameter is used to represent the internal heat transfer efficiency of the prepared food. After analyzing the composite oil body performance parameters of all the prepared food and all the prepared oil bodies based on all the multi-dimensional impact values, all the impact recovery values, and the oil body performance parameters, the method further includes:

[0020] For each of the prepared ingredients, calculating a heat absorption rate parameter and a body deformation parameter of the prepared ingredient in all the prepared oil bodies based on the prepared ingredient type parameter, the prepared ingredient density parameter, and the prepared ingredient thermal conductivity parameter of the prepared ingredient, wherein the body deformation parameter is used to represent the body shape change of the prepared ingredient in all the prepared oil bodies;

[0021] Calculating a heat absorption weight parameter of the prepared food according to the heat absorption rate parameter of the prepared food and the total heat absorption rate parameter of all the prepared food, wherein the heat absorption weight parameter is used to represent the relative heat absorption capacity of the corresponding prepared food among all the prepared food;

[0022] calculating an oil permeability parameter of the prepared food according to the body deformation parameter of the prepared food and the prepared food oil absorption characteristic parameter of the prepared food, wherein the oil permeability parameter is used to represent the influence of the interaction between the corresponding prepared food and all the prepared oil bodies on the physical properties and heat transfer efficiency of all the prepared oil bodies;

[0023] determining, based on the heat absorption weight parameter of the prepared food and the oil permeability parameter of the prepared food, a food performance parameter of the prepared food, wherein the food performance parameter is used to represent a predicted comprehensive influence of the prepared food on heat absorption and oil permeability during cooking on the electromagnetic large cooktop;

[0024] Furthermore, generating the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameters, all the prepared food parameters and the desired cooking effect parameters includes:

[0025] The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, the food performance parameters of all the prepared food ingredients and the expected cooking effect parameters.

[0026] As an optional embodiment, in the first aspect of the present invention, generating the adaptive control parameters of the electromagnetic large cooktop according to the composite oil performance parameter, the food performance parameters of all the prepared food ingredients, and the desired cooking effect parameters includes:

[0027] determining heating trend adjustment instructions for the electromagnetic cooktop at different cooking stages according to the oil temperature recovery rate parameter, the heat absorption weight parameters of all the prepared ingredients, and the expected cooking effect parameter;

[0028] generating a staged power control curve for the electromagnetic large cooker according to all the heating trend adjustment instructions, wherein the staged power control curve includes a power rising slope in an initial heating stage, a power fluctuation threshold in a stable stage, and a power attenuation rate in an ending stage;

[0029] According to the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated.

[0030] As an optional embodiment, in the first aspect of the present invention, the historical control parameters further include historical energy efficiency ratio parameters, and generating the adaptive control parameters of the electromagnetic large cooktop according to the staged power control curve includes:

[0031] determining a target power adjustment range of the electromagnetic cooktop according to the oil heat distribution deviation parameter, the oil viscosity change parameter, and the desired cooking effect parameter;

[0032] According to the target power adjustment range, the historical energy efficiency ratio parameter and the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated, and the adaptive control parameters include a power segmentation threshold and a time window matching coefficient.

[0033] As an optional embodiment, in the first aspect of the present invention, the method further comprises:

[0034] Obtaining real-time cooking effect parameters of the electromagnetic large pot stove;

[0035] Performing an inter-frame comparison between the real-time cooking effect parameter and the expected cooking effect parameter, and calculating a cooking effect deviation parameter of the electromagnetic large cooker in a current time window;

[0036] calculating a target distance parameter between the cooking effect deviation parameter and a preset cooking effect deviation threshold parameter;

[0037] According to the target distance parameter, a compensation pulse parameter or a power attenuation parameter of a subsequent adjacent time window corresponding to the current time window in the adaptive control parameter is determined.

[0038] A second aspect of the present invention discloses a stove control device for a large electromagnetic stove, the device comprising:

[0039] an acquisition module, configured to acquire parameters of prepared cooking ingredients of the electromagnetic large cooker, historical control parameters of the electromagnetic large cooker, and expected cooking effect parameters of the prepared cooking ingredient parameters, wherein the prepared cooking ingredient parameters include a prepared oil parameter of at least one prepared oil body and a prepared ingredient parameter of at least one prepared ingredient;

[0040] an analysis module for analyzing, based on the historical control parameters and all the prepared oil parameters, oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies, the oil performance parameters being used to represent changes in controlled characteristics of the oil body of the electromagnetic large cooker relative to all the prepared oil bodies;

[0041] A generation module is used to generate adaptive control parameters of the electromagnetic large pot cooker according to the oil performance parameters, all the prepared food parameters and the expected cooking effect parameters, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

[0042] As an optional embodiment, in the second aspect of the present invention, the prepared oil parameters include physical property parameters of the prepared oil and characteristic parameters of the prepared oil usage, and the historical control parameters include at least one control parameter of a heating power control parameter, a heating time control parameter, a stir-frying control parameter, an air pressure control parameter, and a temperature control parameter. The specific manner in which the analysis module analyzes the oil performance parameters of the electromagnetic cooktop relative to all the prepared oils based on the historical control parameters and all the prepared oil parameters includes:

[0043] For each of the prepared oil bodies, calculating a temperature change rate parameter and an oil temperature distribution parameter of the electromagnetic large cooker for the prepared oil body according to the physical characteristic parameters of the prepared oil body and the historical control parameters;

[0044] Based on all the temperature change rate parameters, all the oil temperature distribution parameters and all the reserve oil usage characteristic parameters, calculate the oil temperature dynamic response parameter and the oil body heat distribution deviation parameter of the mixture among all the reserve oil bodies, the oil temperature dynamic response parameter is used to represent the predicted response efficiency of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot; the oil body heat distribution deviation parameter is used to represent the predicted temperature distribution state of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot;

[0045] The oil performance parameters of the large electromagnetic cooker relative to all the prepared oil bodies are analyzed according to the oil temperature dynamic response parameters and the oil body heat distribution deviation parameters.

[0046] As an optional embodiment, in the second aspect of the present invention, the prepared food parameters include prepared food oil absorption characteristic parameters, prepared food heat conduction characteristic parameters, and prepared food usage characteristic parameters, wherein the prepared food heat conduction characteristic parameters are used to represent the interface heat transfer efficiency between the prepared food and all the prepared oil bodies;

[0047] And, the device further comprises:

[0048] a prediction module configured to predict, for each of the prepared ingredients, a multi-dimensional impact value and an impact recovery value of the prepared ingredient on the electromagnetic cooktop based on the prepared ingredient oil absorption characteristic parameter, the prepared ingredient heat conduction characteristic parameter, and the prepared ingredient usage characteristic parameter, before the generation module generates the adaptive control parameters of the electromagnetic cooktop based on the oil performance parameter, the prepared ingredient parameter, and the expected cooking effect parameter;

[0049] The analysis module is further configured to analyze, based on all the multi-dimensional impact values, all the impact recovery values, and the oil performance parameters, a composite oil performance parameter of all the prepared ingredients and all the prepared oils, wherein the composite oil performance parameter includes an oil temperature recovery rate parameter and an oil viscosity change parameter;

[0050] Furthermore, the specific manner in which the generating module generates the adaptive control parameters of the electromagnetic large cooktop according to the oil performance parameter, all the prepared food parameters, and the desired cooking effect parameter includes:

[0051] The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, all the prepared food parameters and the expected cooking effect parameters.

[0052] As an optional embodiment, in the second aspect of the present invention, the prepared food parameter further includes a prepared food type parameter, a prepared food density parameter, and a prepared food thermal conductivity parameter, wherein the prepared food thermal conductivity parameter is used to indicate the internal heat transfer efficiency of the prepared food;

[0053] And, the device further comprises:

[0054] a first calculation module configured to calculate, for each of the prepared ingredients, a heat absorption rate parameter and a body deformation parameter of the prepared ingredient in all the prepared oil bodies, after the analysis module analyzes the composite oil body performance parameters of all the prepared ingredients and all the prepared oil bodies based on all the multi-dimensional impact values, all the impact recovery values, and the oil body performance parameters, wherein the body deformation parameter is used to represent a body shape change of the prepared ingredient in all the prepared oil bodies based on the prepared ingredient type parameter, the prepared ingredient density parameter, and the prepared ingredient thermal conductivity parameter of the prepared ingredient;

[0055] The first calculation module is further configured to calculate a heat absorption weight parameter of the prepared food according to the heat absorption rate parameter of the prepared food and the total heat absorption rate parameter of all the prepared food, wherein the heat absorption weight parameter is used to represent the relative heat absorption capacity of the corresponding prepared food among all the prepared food;

[0056] The first calculation module is further configured to calculate an oil permeation parameter of the prepared food based on the body deformation parameter of the prepared food and the prepared food oil absorption characteristic parameter of the prepared food, wherein the oil permeation parameter is used to represent the effect of the interaction between the corresponding prepared food and all the prepared oil bodies on the physical properties and heat transfer efficiency of all the prepared oil bodies;

[0057] a first determining module, configured to determine an ingredient performance parameter of the prepared ingredient based on the heat absorption weight parameter of the prepared ingredient and the oil permeability parameter of the prepared ingredient, wherein the ingredient performance parameter is used to represent a predicted comprehensive influence of the prepared ingredient on heat absorption and oil permeability during a cooking process of the electromagnetic large cooktop;

[0058] Furthermore, the specific manner in which the generating module generates the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameter, all the prepared food parameters and the desired cooking effect parameter includes:

[0059] The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, the food performance parameters of all the prepared food ingredients and the expected cooking effect parameters.

[0060] As an optional embodiment, in the second aspect of the present invention, the specific manner in which the generation module generates the adaptive control parameters of the electromagnetic large cooktop based on the composite oil body performance parameter, the food performance parameters of all the prepared food ingredients, and the desired cooking effect parameter includes:

[0061] determining heating trend adjustment instructions for the electromagnetic cooktop at different cooking stages according to the oil temperature recovery rate parameter, the heat absorption weight parameters of all the prepared ingredients, and the expected cooking effect parameter;

[0062] generating a staged power control curve for the electromagnetic large cooker according to all the heating trend adjustment instructions, wherein the staged power control curve includes a power rising slope in an initial heating stage, a power fluctuation threshold in a stable stage, and a power attenuation rate in an ending stage;

[0063] According to the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated.

[0064] As an optional embodiment, in the second aspect of the present invention, the historical control parameters further include historical energy efficiency ratio parameters, and the specific manner in which the generation module generates the adaptive control parameters of the electromagnetic large cooktop according to the staged power control curve includes:

[0065] determining a target power adjustment range of the electromagnetic cooktop according to the oil heat distribution deviation parameter, the oil viscosity change parameter, and the desired cooking effect parameter;

[0066] According to the target power adjustment range, the historical energy efficiency ratio parameter and the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated, and the adaptive control parameters include a power segmentation threshold and a time window matching coefficient.

[0067] As an optional implementation, in the second aspect of the present invention, the acquisition module is further configured to acquire real-time cooking effect parameters of the electromagnetic large cooker;

[0068] And, the device further comprises:

[0069] a second calculation module, configured to perform inter-frame comparison between the real-time cooking effect parameter and the expected cooking effect parameter, and calculate a cooking effect deviation parameter of the electromagnetic large cooktop in a current time window;

[0070] The second calculation module is further configured to calculate a target distance parameter between the cooking effect deviation parameter and a preset cooking effect deviation threshold parameter;

[0071] The second determination module is used to determine, according to the target distance parameter, a compensation pulse parameter or a power attenuation parameter of a subsequent adjacent time window corresponding to the current time window in the adaptive control parameter.

[0072] A third aspect of the present invention discloses another stove control device for use in a large electromagnetic stove, the device comprising:

[0073] a memory storing executable program code;

[0074] a processor coupled to the memory;

[0075] The processor calls the executable program code stored in the memory to execute the cooker control method applied to the electromagnetic large cooker disclosed in the first aspect of the present invention.

[0076] The fourth aspect of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the stove control method applied to the electromagnetic large stove disclosed in the first aspect of the present invention.

[0077] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0078] In an embodiment of the present invention, parameters of prepared cooking ingredients of a large electromagnetic cooker, historical control parameters of the large electromagnetic cooker, and expected cooking effect parameters of the parameters of the prepared cooking ingredients are obtained, wherein the parameters of the prepared cooking ingredients include preparation oil body parameters of at least one preparation oil body and preparation ingredient parameters of at least one preparation ingredient; based on the historical control parameters and all the preparation oil body parameters, oil body performance parameters of the large electromagnetic cooker relative to all the preparation oil bodies are analyzed, and the oil body performance parameters are used to represent the performance of changes in controlled characteristics of the oil body of the large electromagnetic cooker relative to all the preparation oil bodies; based on the oil body performance parameters, all the preparation ingredient parameters, and the expected cooking effect parameters, adaptive control parameters of the large electromagnetic cooker are generated, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters. It can be seen that the implementation of the embodiment of the present invention can construct a model of the response relationship between the multi-dimensional optional oil body and the electromagnetic large pot by integrating the preparatory oil body parameters and historical control parameters of the multi-dimensional optional preparatory oil body of the electromagnetic large pot, and obtain the oil body performance parameters by quantifying the performance of the oil body controlled characteristic changes of the electromagnetic large pot relative to all preparatory oil bodies. Therefore, the preparatory food parameters of each preparatory food that is optional in the multi-dimensional way and the expected cooking effect parameters after the corresponding oil body food is mixed are combined to generate the adaptive control parameters of the electromagnetic large pot, so as to improve the stove control accuracy of the electromagnetic large pot in complex cooking scenarios, and improve the cooking scenario adaptability and cooking control flexibility of the electromagnetic large pot, which is conducive to improving the user experience and safety of cooking on the electromagnetic large pot. BRIEF DESCRIPTION OF THE DRAWINGS

[0079] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0080] Figure 1 This is a flow chart of a cooker control method applied to a large electromagnetic cooker disclosed in an embodiment of the present invention;

[0081] Figure 2 This is a flow chart of another cooker control method applied to a large electromagnetic cooker disclosed in an embodiment of the present invention;

[0082] Figure 3 This is a schematic structural diagram of a stove control device applied to a large electromagnetic stove disclosed in an embodiment of the present invention;

[0083] Figure 4 This is a schematic structural diagram of another stove control device applied to a large electromagnetic stove disclosed in an embodiment of the present invention;

[0084] Figure 5 This is a structural schematic diagram of another stove control device applied to a large electromagnetic stove disclosed in an embodiment of the present invention. DETAILED DESCRIPTION

[0085] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0086] The terms "first," "second," and so on, in the description and claims of the present invention and the accompanying drawings are used to distinguish between different items, not to describe a specific order. Furthermore, the terms "including," "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, product, or end comprising a series of steps or elements is not limited to the listed steps or elements but may optionally include steps or elements not listed therein, or may optionally include other steps or elements inherent to such process, method, product, or end.

[0087] References herein to "embodiments" mean that a particular feature, structure, or characteristic described in connection with the embodiments may be included in at least one embodiment of the present invention. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor does it constitute a separate or alternative embodiment that is mutually exclusive of other embodiments. It is understood, both explicitly and implicitly, by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0088] The present invention discloses a stove control method and device for an electromagnetic large pot stove. The method integrates the prepared oil parameters and historical control parameters of the electromagnetic large pot stove's multi-dimensionally optional prepared oil bodies to construct a model of the response relationship between the multi-dimensionally optional oil bodies and the electromagnetic large pot stove. The method quantifies the performance of the controlled characteristic changes of the electromagnetic large pot stove relative to all prepared oil bodies to obtain oil body performance parameters. Furthermore, the method combines the prepared ingredient parameters of each multi-dimensionally optional prepared ingredient with the desired cooking effect parameters after the corresponding oil body and food are mixed to generate adaptive control parameters for the electromagnetic large pot stove. This method improves the stove control accuracy of the electromagnetic large pot stove in complex cooking scenarios, improves the cooking scenario adaptability and cooking control flexibility of the electromagnetic large pot stove, and facilitates improving the user's cooking experience and safety when using the electromagnetic large pot stove. These are described in detail below.

[0089] Example 1

[0090] See also Figure 1 , Figure 1 This is a flow chart of a stove control method applied to a large electromagnetic stove disclosed in an embodiment of the present invention. Figure 1 The stove control method described for electromagnetic large stoves can be applied to smart cooking devices, such as electromagnetic large stoves, and can also be applied to smart devices related to smart cooking devices, including but not limited to one or more of smart home devices, cloud devices, edge computing devices, relay devices, base station devices, city management devices, and smart network devices, which are not limited in the embodiments of the present invention. Figure 1 As shown, the stove control method applied to the electromagnetic large stove may include the following operations:

[0091] 101. Obtain parameters of prepared cooking ingredients for the electromagnetic cooker, historical control parameters of the electromagnetic cooker, and expected cooking effect parameters of the prepared cooking ingredients, where the prepared cooking ingredient parameters include at least one prepared oil parameter and at least one prepared ingredient parameter of the prepared ingredient;

[0092] 102. Analyze the oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies based on the historical control parameters and all the prepared oil body parameters. The oil performance parameters are used to represent the changes in the controlled characteristics of the oil body of the electromagnetic large cooker relative to all the prepared oil bodies.

[0093] In an embodiment of the present invention, as an optional implementation, the above-mentioned prepared oil parameters include physical property parameters of the prepared oil and characteristic parameters of the prepared oil usage, and the historical control parameters include at least one control parameter of a heating power control parameter, a heating time control parameter, a stir-frying control parameter, an air pressure control parameter, and a temperature control parameter. Based on the historical control parameters and all prepared oil parameters, the oil performance parameters of the electromagnetic large cooker relative to all prepared oils are analyzed, including:

[0094] For each prepared oil body, the temperature change rate parameter and oil temperature distribution parameter of the electromagnetic large cooker for the prepared oil body are calculated according to the physical characteristic parameters and historical control parameters of the prepared oil body;

[0095] Based on all temperature change rate parameters, all oil temperature distribution parameters and all preparation oil usage characteristic parameters, the oil temperature dynamic response parameter and the oil body heat distribution deviation parameter of the mixture among all the preparation oil bodies are calculated. The oil temperature dynamic response parameter is used to represent the predicted response efficiency of the mixture among all the preparation oil bodies during the simulated heating process of the electromagnetic large pot stove; the oil body heat distribution deviation parameter is used to represent the predicted temperature distribution state of the mixture among all the preparation oil bodies during the simulated heating process of the electromagnetic large pot stove;

[0096] According to the dynamic response parameters of oil temperature and the thermal distribution deviation parameters of oil, the oil performance parameters of electromagnetic large cooker relative to all prepared oil bodies are analyzed.

[0097] In this optional embodiment, the above-mentioned prepared oil body includes, but is not limited to, vegetable oil, animal oil, industrial oil, etc. Note: industrial oil may be caused by accidental contact, changes during the use of the pot, etc.;

[0098] Further optionally, the physical property parameters of the prepared oil body include one or more of initial temperature parameters, specific heat capacity parameters, ignition point parameters, smoke point parameters, initial viscosity parameters, thermal conductivity coefficient, density, dielectric constant, oxidation stability, surface tension, flash point, phase change characteristics, etc.;

[0099] Further optionally, the initial temperature, volume (e.g., 500 ml), and oil type (e.g., soybean oil, specific heat capacity 2.0 J / g°C, flash point 257°C) of the prepared oily ingredients are obtained through sensors; historical heating data is retrieved from a database through historical control parameter matching, for example, when the power is 2000 W, the temperature change rate of the oil temperature from 25°C to 180°C in 10 minutes (15.5°C / min), and then the oil temperature uniformity is calculated, that is, the oil temperature distribution is monitored through multiple temperature sensors (e.g., the bottom and wall of the pot), and the standard deviation (e.g., ±5°C) is calculated. For the generation of oil performance parameters, the specific calculation method may include but is not limited to the following method: oil temperature dynamic response parameter = temperature change rate × oil volume / specific heat capacity;

[0100] Oil heat distribution deviation parameter = standard deviation × ignition point threshold (e.g. 257°C - current oil temperature);

[0101] Output: Oil performance parameters = {dynamic response coefficient: 1550, thermal distribution deviation: 25};

[0102] It can be seen that the implementation of this optional embodiment can improve the accuracy and comprehensiveness of the analysis and prediction of the prepared oil body of the electromagnetic large pot stove in complex cooking scenarios through multi-oil body parameter fusion modeling and dynamic heating response analysis. Specifically, through the physical characteristic parameters of the prepared oil body and the historical control parameters of the multi-dimensional optional electromagnetic large pot stove, the temperature change rate parameters of each oil body are calculated, the heating efficiency of the single oil body is quantified, and the dynamic response parameters of the mixed oil temperature (comprehensive heating rate) and the oil body thermal distribution deviation parameters (temperature uniformity) are calculated in combination with the characteristic parameters of the prepared oil body usage, and the overall behavior of the mixed oil body during heating is predicted, avoiding the heating caused by ignoring the differences in oil bodies by traditional methods. Out of control (for example, the high-ignition-point oil has not reached the temperature, and the low-ignition-point oil has overheated and smoked), so that the dynamic response parameters of the oil temperature (such as the comprehensive heating rate of the mixed oil is 13.5℃ / min) guide the initial distribution of heating power. For example, if the response efficiency is low (rapid heating is required), the initial power is increased to 2500W; if the response efficiency is high, the power is reduced to avoid overshoot. The oil heat distribution deviation parameters (such as the temperature difference between the bottom and the edge of the pot ±8℃) trigger the stir-fry control parameters (stirring frequency) or coil power distribution adjustment (such as the bottom power +20%) to improve temperature uniformity, realize the three-dimensional dynamic adjustment of "power-time-space", improve heating efficiency and reduce energy consumption.

[0103] 103. Generate adaptive control parameters for the electromagnetic cooker based on the oil performance parameters, all prepared food parameters, and expected cooking effect parameters. The actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

[0104] It can be seen that the implementation of the embodiment of the present invention can construct a model of the response relationship between the multi-dimensional optional oil body and the electromagnetic large pot by integrating the preparatory oil body parameters and historical control parameters of the multi-dimensional optional preparatory oil body of the electromagnetic large pot, and obtain the oil body performance parameters by quantifying the performance of the oil body controlled characteristic changes of the electromagnetic large pot relative to all preparatory oil bodies. Therefore, the preparatory food parameters of each preparatory food that is optional in the multi-dimensional way and the expected cooking effect parameters after the corresponding oil body food is mixed are combined to generate the adaptive control parameters of the electromagnetic large pot, so as to improve the stove control accuracy of the electromagnetic large pot in complex cooking scenarios, and improve the cooking scenario adaptability and cooking control flexibility of the electromagnetic large pot, which is conducive to improving the user experience and safety of cooking on the electromagnetic large pot.

[0105] In an embodiment of the present invention, as another optional implementation, the above-mentioned prepared food parameters include prepared food oil absorption characteristic parameters, prepared food heat conduction characteristic parameters, and prepared food usage characteristic parameters. The prepared food heat conduction characteristic parameters are used to represent the interface heat transfer efficiency between the prepared food and all prepared oil bodies. Before generating the adaptive control parameters of the electromagnetic large pot cooker based on the oil body performance parameters, the prepared food parameters, and the desired cooking effect parameters, the method further includes:

[0106] For each prepared food, predict the multi-dimensional impact value and impact recovery value of the prepared food on the electromagnetic large pot cooker based on the prepared food oil absorption characteristic parameter, prepared food heat conduction characteristic parameter and prepared food usage characteristic parameter of the prepared food;

[0107] Analyze the composite oil performance parameters of all prepared ingredients and all prepared oils based on all multi-dimensional impact values, all impact recovery values, and oil performance parameters. The composite oil performance parameters include oil temperature recovery rate parameters and oil viscosity change parameters.

[0108] Optionally, adaptive control parameters for the electromagnetic cooktop are generated based on the oil performance parameters, all prepared food parameters, and desired cooking effect parameters, including:

[0109] The adaptive control parameters of the electromagnetic large pot stove are generated according to the composite oil performance parameters, all prepared food parameters and expected cooking effect parameters.

[0110] In this optional embodiment, the multi-dimensional impact value can optionally correspond to the temperature drop prediction of the electromagnetic large pot, such as according to the heat balance formula: drop amplitude = (food mass × food specific heat capacity) / (oil mass × oil specific heat capacity) × initial temperature difference;

[0111] Further optionally, the above-mentioned impact recovery value can be calculated corresponding to the temperature recovery time of the electromagnetic large cooker, such as temperature recovery time = (sudden drop amplitude × oil volume) / (power × oil temperature dynamic response coefficient);

[0112] Further optionally, the above-mentioned composite oil body performance parameters are generated, specifically:

[0113] Oil temperature recovery rate parameter = sudden drop amplitude / temperature recovery time (e.g. 1°C / s);

[0114] Oil viscosity change parameter = oil absorption rate × food volume / oil volume (e.g. viscosity increases by 3%);

[0115] It can be seen that the implementation of this optional embodiment can predict the immediate impact value (such as a sudden drop of 30°C in oil temperature) and the impact recovery value (such as 20 seconds for temperature recovery) of the oil body after the food is put into the electromagnetic cooker for each prepared food (different from each food because each food is different) through the oil absorption characteristic parameters (oil absorption rate, permeability) and thermal conductivity characteristic parameters (interface heat transfer efficiency) of the prepared food, combined with the dosage characteristic parameters (mass, volume). For example: high oil absorption food (eggplant, oil absorption rate 20%) → high impact value (large oil temperature drop), low recovery value (slow temperature recovery); low oil absorption food (Shrimp, 5% oil absorption rate) → Low impact value (small oil temperature drop), high recovery value (fast temperature recovery). Combining the multi-dimensional impact values of all ingredients and oil performance parameters (dynamic response, thermal distribution deviation), oil temperature recovery rate parameters (such as 1.5°C / s) and oil viscosity change parameters (such as a 15% increase in viscosity) are generated. The comprehensive state of the interaction between the oil and the ingredients is quantified to break through the limitations of traditional open-loop control, achieve accurate prediction of oil temperature drop and recovery, avoid overcooking or undercooking of ingredients due to temperature fluctuations, and further help improve the pot control accuracy of large electromagnetic cooktops.

[0116] In this optional embodiment, as an optional implementation manner, the above-mentioned prepared food parameters also include a prepared food type parameter, a prepared food density parameter, and a prepared food thermal conductivity parameter. The prepared food thermal conductivity parameter is used to represent the internal heat transfer efficiency of the prepared food. After analyzing the composite oil body performance parameters of all prepared foods and all prepared oil bodies based on all multi-dimensional impact values, all impact recovery values, and oil body performance parameters, the method further includes:

[0117] For each prepared food, calculating a heat absorption rate parameter and a body deformation parameter of the prepared food in all the prepared oil bodies based on the prepared food type parameter, prepared food density parameter, and prepared food thermal conductivity parameter of the prepared food, where the body deformation parameter is used to represent the body shape change of the prepared food in all the prepared oil bodies;

[0118] Calculating a heat absorption weight parameter of the prepared food according to the heat absorption rate parameter of the prepared food and the total heat absorption rate parameter of all prepared food, where the heat absorption weight parameter is used to represent the relative heat absorption capacity of the corresponding prepared food among all prepared food;

[0119] Calculating an oil permeability parameter of the prepared food according to the body deformation parameter of the prepared food and the prepared food oil absorption characteristic parameter of the prepared food, wherein the oil permeability parameter is used to represent the influence of the interaction between the corresponding prepared food and all the prepared oil bodies on the physical properties and heat transfer efficiency of all the prepared oil bodies;

[0120] Determining a food performance parameter of the prepared food based on the heat absorption weight parameter of the prepared food and the oil permeability parameter of the prepared food, the food performance parameter being used to represent the predicted comprehensive influence of the corresponding prepared food on heat absorption and oil permeability during the cooking process of the electromagnetic large cooker;

[0121] Optionally, adaptive control parameters of the electromagnetic large cooktop are generated based on the composite oil performance parameters, all prepared food parameters, and desired cooking effect parameters, including:

[0122] Adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, the food performance parameters of all prepared food ingredients and the expected cooking effect parameters.

[0123] In this optional embodiment, after analyzing the composite oil body performance parameters of all prepared ingredients and all prepared oil bodies based on all multi-dimensional impact values, all impact recovery values and oil body performance parameters, it is also possible to identify the type of ingredients (such as vegetables, meat), density (vegetables 0.3g / cm 3 , meat 1.0g / cm 3 ), thermal conductivity difference, calculate the heat absorption rate parameters and body deformation parameters of each prepared food in all prepared oil bodies, such as heat absorption rate = density × thermal conductivity × food volume; specifically, the heat absorption rate of vegetables is 0.3×0.2=0.06J / s, and that of meat is 1.0×0.5=0.5J / s; such as volume expansion analysis: according to the thermal expansion coefficient (such as 0.01 / ℃ for vegetables and 0.005 / ℃ for meat), calculate the expanded volume of the food; specifically, the volume of vegetables expands by 2% after heating; the final generation of food performance parameters, such as heat absorption weight = heat absorption rate / total food absorption rate; and oil body permeability coefficient = volume expansion × oil absorption rate (such as the vegetable permeability coefficient is 0.2).

[0124] It can be seen that the implementation of this optional embodiment can further reversely calculate the heat absorption rate parameters of the ingredients by preparing the thermal conductivity parameters of the ingredients (such as 1.0W / m·K for meat and 0.3W / m·K for vegetables) and density parameters (such as 1.0g / cm3 for meat and 0.5g / cm3 for vegetables): calculate the heat absorption weight according to the heat absorption rate parameters (such as 70% weight for meat and 30% for vegetables), and guide the priority allocation of power resources. It can further improve the accuracy and comprehensiveness of the generation of adaptive control parameters of the large electromagnetic cooker, support extreme scenarios such as phased input of multiple ingredients and dynamic adjustment of mixed oil bodies, and provide a full-dimensional adaptive control solution from micro (inside the ingredients) to macro (overall oil body) for mixed cooking of multiple ingredients, significantly improving cooking efficiency, safety and product quality.

[0125] In this optional embodiment, as another optional implementation manner, the above-mentioned generation of adaptive control parameters of the electromagnetic large cooker based on the composite oil performance parameters, the food performance parameters of all prepared food ingredients, and the desired cooking effect parameters includes:

[0126] Determine the heating trend adjustment instructions of the electromagnetic large pot stove at different cooking stages based on the oil temperature recovery rate parameter, the heat absorption weight parameter of all prepared ingredients, and the expected cooking effect parameter;

[0127] According to all heating trend adjustment instructions, a staged power control curve of the electromagnetic large pot stove is generated. The staged power control curve includes the power rising slope in the initial heating stage, the power fluctuation threshold in the stable stage, and the power attenuation rate in the final stage;

[0128] According to the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated.

[0129] In this optional embodiment, the cooking process can be divided into three stages: heating up, stabilizing, and finishing, depending on the desired cooking effect (e.g., "cooked on the outside and tender on the inside").

[0130] Further optional, for trend instruction generation:

[0131] For example, during the heating stage: the power increases linearly from 0W to 2500W (slope 50W / s) to compensate for the sudden drop in oil temperature;

[0132] For example, in the stable stage, the power fluctuates between 1800-2200W (fluctuation threshold ±200W) to maintain uniform oil temperature.

[0133] For example, in the final stage: the power decays according to an exponential curve (decay rate 10% / s) to prevent the food from being over-scorched.

[0134] For example, output control curve: generate time-power curve and send it to electromagnetic coil controller;

[0135] It can be seen that the implementation of this optional embodiment solves the core pain points of traditional electromagnetic large pots in complex cooking scenarios (such as uncontrollable oil temperature fluctuations, uneven cooking of ingredients, and inefficient energy consumption) by introducing a phased power control curve and a trend adaptive adjustment mechanism. In order to prevent a single power curve from being unable to adapt to multi-stage cooking requirements (such as first high temperature to lock in freshness, then slow cooking on medium heat, and finally collecting juice and controlling oil), resulting in over-scorching or insufficient cooking of ingredients, the cooking process is divided into a heating stage (rapid compensation for sudden drop in oil temperature), a stabilization stage (uniform heat transfer), and a finishing stage (preventing over-scorching) according to the desired cooking effect (such as "cooked outside and tender inside"). Each stage matches a specific power strategy. If "cooked outside and tender inside" is desired, the power slope in the heating stage is set to 50W / s, and the oil temperature is quickly raised to 200°C to form a coke shell; the stabilization stage maintains a fluctuation of ±200W to ensure uniform internal cooking; the finishing stage decays exponentially (10% / s) and uses residual heat to collect juice. At the same time, for the generation of dynamic trend instructions, the parameters of each stage can be dynamically adjusted based on the oil temperature recovery rate parameters (such as 1.5℃ / s) and the heat absorption weight parameters (such as 70% for meat): for example, the oil temperature recovers slowly → the slope of the heating stage is increased to 70W / s; if the heat absorption weight is high → the fluctuation threshold of the stable stage is reduced to ±150W, so as to achieve accurate mapping of the cooking effect and the power curve, avoid the quality instability caused by "one-size-fits-all" control, and further achieve full coverage of complex scenarios: support scenarios such as multi-oil mixing, multi-ingredient batch input, extreme ambient temperature, etc.; and intelligent operation: fully automatic control reduces manual intervention, reduces training costs and operating error rates, and provides an industrialized, standardized, and highly robust intelligent control solution for commercial induction cooktops.

[0136] In this optional embodiment, as another optional implementation, the above-mentioned historical control parameters also include historical energy efficiency ratio parameters, and the adaptive control parameters of the electromagnetic large cooker are generated according to the staged power control curve, including:

[0137] Determine the target power adjustment range of the electromagnetic large cooker based on the oil heat distribution deviation parameter, oil viscosity change parameter, and desired cooking effect parameter;

[0138] According to the target power adjustment range, historical energy efficiency ratio parameters and staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated. The adaptive control parameters include power segmentation threshold and time window matching coefficient.

[0139] In this optional embodiment, optionally, for the power range calculation: such as the upper limit = historical maximum effective power × oil body thermal distribution deviation correction coefficient (such as 2500W × 0.9 = 2250W); such as the lower limit = power required for sudden drop recovery × viscosity correction coefficient (such as 1500W × 1.1 = 1650W); for time window matching: such as dividing the power range according to the time window (such as every 10 seconds), combining the energy efficiency ratio parameter (such as 90%), generating the control parameters: segmentation threshold: [0-30s: 2250W, 30-60s: 2000W, ...]; time window matching coefficient = energy efficiency ratio × oil body performance value weight.

[0140] It can be seen that the implementation of this optional embodiment solves the energy efficiency and effect balance problem of traditional electromagnetic large pot stoves in complex cooking scenarios (such as large energy efficiency fluctuations, rigid power distribution, and uncontrollable energy consumption) by introducing historical energy efficiency ratio parameters and a dynamic power range optimization mechanism. In order to prevent traditional power control from relying on a fixed threshold (such as a constant 2000W) and being unable to adapt to dynamic changes in the oil (such as increased viscosity leading to decreased heat conduction efficiency), resulting in low energy efficiency (partial power dissipation), the power upper limit is dynamically calculated using historical energy efficiency ratio parameters (such as an effective heat conversion rate of 90% at a certain power) and an oil heat distribution deviation correction coefficient (reflecting temperature uniformity): For example, upper limit = historical maximum effective power × (1-heat distribution deviation ratio) Upper limit = historical maximum effective power × (1-heat distribution deviation ratio). For example, if the historical maximum effective power is 2500W, the heat distribution deviation causes a 20% energy loss → the upper limit is adjusted to 2500 × 0.8 = The power lower limit is 2000W. If the viscosity changes, the power lower limit is adjusted: Based on the oil viscosity change parameters (such as a 30% increase in viscosity) and the sudden drop recovery requirement (such as 1500W compensation), the power lower limit is calculated: Lower limit = sudden drop recovery power × (1 + viscosity change rate). Lower limit = sudden drop recovery power × (1 + viscosity change rate). For example, if a sudden drop requires 1500W and the viscosity increases by 10%, the lower limit is adjusted to 1500 × 1.1 = 1650W. This breaks the fixed power limit and dynamically adapts to oil state changes, increasing the effective power range compression ratio by 40% and reducing ineffective energy consumption by 35%. This makes this solution suitable for extreme scenarios, supporting complex operating conditions such as high-viscosity oil (such as old oil after repeated frying) and large thermal deviations (such as oversized pots). It also achieves fully automated industrialization, eliminating the need for manual parameter adjustment and adapting to standardized kitchen management requirements. This provides a highly efficient, safe, and robust intelligent control solution for commercial large induction cooktops.

[0141] Example 2

[0142] See also Figure 2 , Figure 2 This is a flow chart of another cooker control method for an electromagnetic cooker disclosed in an embodiment of the present invention. Figure 2The stove control method described for electromagnetic large stoves can be applied to smart cooking devices, such as electromagnetic large stoves, and can also be applied to smart devices related to smart cooking devices, including but not limited to one or more of smart home devices, cloud devices, edge computing devices, relay devices, base station devices, city management devices, and smart network devices, which are not limited in the embodiments of the present invention. Figure 2 As shown, the stove control method applied to the electromagnetic large stove may include the following operations:

[0143] 201. Obtain parameters of prepared cooking ingredients for the electromagnetic cooker, historical control parameters of the electromagnetic cooker, and expected cooking effect parameters of the prepared cooking ingredients, where the prepared cooking ingredients parameters include at least one prepared oil parameter and at least one prepared ingredient parameter of the prepared ingredient;

[0144] 202. Analyze the oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies based on the historical control parameters and all the prepared oil body parameters. The oil performance parameters are used to represent the performance of the controlled characteristics of the electromagnetic large cooker relative to all the prepared oil bodies.

[0145] 203. Generate adaptive control parameters for the electromagnetic cooktop based on the oil performance parameters, all prepared food parameters, and desired cooking effect parameters, so that actual cooking effect parameters corresponding to the adaptive control parameters match the desired cooking effect parameters;

[0146] In the embodiment of the present invention, for other supplementary explanations of steps 201 to 203, please refer to the supplementary explanations of steps 101 to 103 in the first embodiment, which will not be elaborated in this embodiment of the present invention.

[0147] 204. Obtain real-time cooking effect parameters of the electromagnetic stove;

[0148] 205. Performing an inter-frame comparison between the real-time cooking effect parameter and the expected cooking effect parameter, and calculating a cooking effect deviation parameter of the electromagnetic large pot stove in the current time window;

[0149] 206. Calculate a target distance parameter between the cooking effect deviation parameter and a preset cooking effect deviation threshold parameter;

[0150] 207. Determine, according to the target distance parameter, a compensation pulse parameter or a power attenuation parameter of a subsequent adjacent time window corresponding to the current time window in the adaptive control parameter.

[0151] In an embodiment of the present invention, optionally, the actual oil temperature (e.g., the current 175°C), food color (RGB value), and bubble frequency (e.g., 5 times / second) can be obtained through an infrared camera and a temperature sensor, so as to perform inter-frame comparison: the deviation from the expected effect (target oil temperature 180°C, golden color) is calculated: temperature deviation = 5°C, color deviation ΔRGB = 20, and dynamic compensation is then achieved: if the deviation exceeds a threshold (e.g., ΔT>3°C), a compensation pulse (e.g., 3000W for 5 seconds) is inserted in the next time window; if the actual effect is ahead (e.g., ΔT<-2°C), the subsequent power attenuation rate is reduced (from 10% / s to 5% / s);

[0152] It can be seen that the implementation of the embodiment of the present invention can generate adaptive control parameters of the electromagnetic large pot according to the oil performance parameters, all prepared food parameters and expected cooking effect parameters, and can further track the cooking effect feedback in real time. Combined with the dynamic closed-loop compensation mechanism, it solves the real-time control problems of traditional electromagnetic large pots in complex cooking scenarios (such as deviation lag, low compensation efficiency, and frequent manual intervention). Specifically, it can obtain multi-dimensional cooking effect parameters in real time through infrared cameras (capturing oil temperature distribution and food color), temperature sensors (multi-point oil temperature average), and bubble frequency analysis (reflecting oil fluidity): such as oil temperature distribution (such as 180°C for the bottom of the pot and 160°C for the edge); food color (RGB value comparison target "golden" ΔRGB=20); bubble frequency (such as 5 times / second indicates good oil fluidity); perform inter-frame comparison and quantitative deviation calculation: compare real-time data with expected parameters on time The system compares data within a time window (e.g., one frame per second) to calculate temperature deviation (ΔT = 5°C), color deviation (ΔRGB = 20), and bubble deviation (ΔF = 2 times / second). These deviation parameters are then generated. The system expands the monitoring dimensions to include the triple indicators of temperature, color, and fluidity, improving deviation identification accuracy by 80%. This system also addresses hidden risks (such as partial burning) that are undetectable with traditional methods. Through real-time, multi-dimensional monitoring and a dynamic closed-loop compensation mechanism, the cooking process is transformed into a quantifiable, predictable, and controllable physical feedback system. This system further achieves: precise control (oil temperature fluctuation ≤ ±2°C, color deviation ΔRGB ≤ 5), and product consistency improved by 90%; efficiency and safety (ignition risk approaches zero, and unit cooking energy consumption is reduced by 25%); fully automatic operation (no human intervention required, adaptable to standardized kitchen management); and extreme fault tolerance (supporting rapid recovery from large deviations (e.g., correction within 5 seconds for a ΔT = 10°C). Ultimately, it provides an industrial-grade, high-precision closed-loop control solution for commercial induction cooktops, driving the evolution of smart kitchen equipment towards unmanned and standardized operation.

[0153] Example 3

[0154] See also Figure 3 , Figure 3This is a schematic diagram of the structure of a stove control device applied to an electromagnetic large stove disclosed in an embodiment of the present invention. The stove control device applied to the electromagnetic large stove can be applied to smart cooking equipment, such as an electromagnetic large stove, and can also be applied to smart devices related to smart cooking equipment, including but not limited to one or more of smart home devices, cloud devices, edge computing devices, relay devices, base station devices, city management devices, and smart network devices, which are not limited in the embodiment of the present invention. Figure 3 As shown, the stove control device applied to the electromagnetic stove may include:

[0155] An acquisition module 301 is configured to acquire parameters of ingredients to be prepared for cooking of the electromagnetic cooker, historical control parameters of the electromagnetic cooker, and expected cooking effect parameters of the ingredients to be prepared, wherein the parameters of the ingredients to be prepared include parameters of at least one prepared oil and parameters of at least one prepared ingredient.

[0156] An analysis module 302 is configured to analyze, based on historical control parameters and all prepared oil parameters, oil performance parameters of the electromagnetic large cooker relative to all prepared oils, where the oil performance parameters represent changes in controlled oil characteristics of the electromagnetic large cooker relative to all prepared oils;

[0157] The generation module 303 is used to generate adaptive control parameters of the electromagnetic large cooker according to the oil performance parameters, all prepared food parameters and expected cooking effect parameters, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

[0158] It can be seen that the implementation of the embodiment of the present invention can construct a model of the response relationship between the multi-dimensional optional oil body and the electromagnetic large pot by integrating the preparatory oil body parameters and historical control parameters of the multi-dimensional optional preparatory oil body of the electromagnetic large pot, and obtain the oil body performance parameters by quantifying the performance of the oil body controlled characteristic changes of the electromagnetic large pot relative to all preparatory oil bodies. Therefore, the preparatory food parameters of each preparatory food that is optional in the multi-dimensional way and the expected cooking effect parameters after the corresponding oil body food is mixed are combined to generate the adaptive control parameters of the electromagnetic large pot, so as to improve the stove control accuracy of the electromagnetic large pot in complex cooking scenarios, and improve the cooking scenario adaptability and cooking control flexibility of the electromagnetic large pot, which is conducive to improving the user experience and safety of cooking on the electromagnetic large pot.

[0159] In an embodiment of the present invention, as an optional implementation, the above-mentioned prepared oil parameters include physical property parameters of the prepared oil and characteristic parameters of the prepared oil usage, and the historical control parameters include at least one of a heating power control parameter, a heating time control parameter, a stir-frying control parameter, an air pressure control parameter, and a temperature control parameter. The specific method in which the analysis module 302 analyzes the oil performance parameters of the electromagnetic cooktop relative to all the prepared oils based on the historical control parameters and all the prepared oil parameters includes:

[0160] For each prepared oil body, the temperature change rate parameter and oil temperature distribution parameter of the electromagnetic large cooker for the prepared oil body are calculated according to the physical characteristic parameters and historical control parameters of the prepared oil body;

[0161] Based on all temperature change rate parameters, all oil temperature distribution parameters and all preparation oil usage characteristic parameters, the oil temperature dynamic response parameter and the oil body heat distribution deviation parameter of the mixture among all the preparation oil bodies are calculated. The oil temperature dynamic response parameter is used to represent the predicted response efficiency of the mixture among all the preparation oil bodies during the simulated heating process of the electromagnetic large pot stove; the oil body heat distribution deviation parameter is used to represent the predicted temperature distribution state of the mixture among all the preparation oil bodies during the simulated heating process of the electromagnetic large pot stove;

[0162] According to the dynamic response parameters of oil temperature and the thermal distribution deviation parameters of oil, the oil performance parameters of electromagnetic large cooker relative to all prepared oil bodies are analyzed.

[0163] It can be seen that the implementation of this optional embodiment can improve the accuracy and comprehensiveness of the analysis and prediction of the prepared oil body of the electromagnetic large pot stove in complex cooking scenarios through multi-oil body parameter fusion modeling and dynamic heating response analysis. Specifically, through the physical characteristic parameters of the prepared oil body and the historical control parameters of the multi-dimensional optional electromagnetic large pot stove, the temperature change rate parameters of each oil body are calculated, the heating efficiency of the single oil body is quantified, and the dynamic response parameters of the mixed oil temperature (comprehensive heating rate) and the oil body thermal distribution deviation parameters (temperature uniformity) are calculated in combination with the characteristic parameters of the prepared oil body usage, and the overall behavior of the mixed oil body during heating is predicted, avoiding the heating caused by ignoring the differences in oil bodies by traditional methods. Out of control (for example, the high-ignition-point oil has not reached the temperature, and the low-ignition-point oil has overheated and smoked), so that the dynamic response parameters of the oil temperature (such as the comprehensive heating rate of the mixed oil is 13.5℃ / min) guide the initial distribution of heating power. For example, if the response efficiency is low (rapid heating is required), the initial power is increased to 2500W; if the response efficiency is high, the power is reduced to avoid overshoot. The oil heat distribution deviation parameters (such as the temperature difference between the bottom and the edge of the pot ±8℃) trigger the stir-fry control parameters (stirring frequency) or coil power distribution adjustment (such as the bottom power +20%) to improve temperature uniformity, realize the three-dimensional dynamic adjustment of "power-time-space", improve heating efficiency and reduce energy consumption.

[0164] In this optional embodiment, as an optional implementation manner, the above-mentioned prepared food parameters include prepared food oil absorption characteristic parameters, prepared food heat conduction characteristic parameters and prepared food amount characteristic parameters. The prepared food heat conduction characteristic parameters are used to represent the interface heat transfer efficiency between the prepared food and all prepared oil bodies.

[0165] Optional, such as Figure 4 As shown, the device also includes:

[0166] The prediction module 304 is configured to predict, for each prepared ingredient, a multi-dimensional impact value and an impact recovery value on the electromagnetic cooktop based on the prepared ingredient's oil absorption characteristic parameter, prepared ingredient heat conduction characteristic parameter, and prepared ingredient usage characteristic parameter, before the generation module 303 generates the adaptive control parameters for the electromagnetic cooktop based on the oil performance parameter, the prepared ingredient parameter, and the desired cooking effect parameter;

[0167] The analysis module 302 is further configured to analyze the composite oil performance parameters of all prepared ingredients and all prepared oils based on all multi-dimensional impact values, all impact recovery values, and oil performance parameters, wherein the composite oil performance parameters include an oil temperature recovery rate parameter and an oil viscosity change parameter.

[0168] Optionally, the specific manner in which the generating module 303 generates the adaptive control parameters of the electromagnetic large cooktop according to the oil performance parameters, all prepared food parameters, and the desired cooking effect parameters includes:

[0169] The adaptive control parameters of the electromagnetic large pot stove are generated according to the composite oil performance parameters, all prepared food parameters and expected cooking effect parameters.

[0170] It can be seen that the implementation of this optional embodiment can predict the immediate impact value (such as a sudden drop of 30°C in oil temperature) and the impact recovery value (such as 20 seconds for temperature recovery) of the oil body after the food is put into the electromagnetic cooker for each prepared food (different from each food because each food is different) through the oil absorption characteristic parameters (oil absorption rate, permeability) and thermal conductivity characteristic parameters (interface heat transfer efficiency) of the prepared food, combined with the dosage characteristic parameters (mass, volume). For example: high oil absorption food (eggplant, oil absorption rate 20%) → high impact value (large oil temperature drop), low recovery value (slow temperature recovery); low oil absorption food (Shrimp, 5% oil absorption rate) → Low impact value (small oil temperature drop), high recovery value (fast temperature recovery). Combining the multi-dimensional impact values of all ingredients and oil performance parameters (dynamic response, thermal distribution deviation), oil temperature recovery rate parameters (such as 1.5°C / s) and oil viscosity change parameters (such as a 15% increase in viscosity) are generated. The comprehensive state of the interaction between the oil and the ingredients is quantified to break through the limitations of traditional open-loop control, achieve accurate prediction of oil temperature drop and recovery, avoid overcooking or undercooking of ingredients due to temperature fluctuations, and further help improve the pot control accuracy of large electromagnetic cooktops.

[0171] In this optional embodiment, as another optional implementation manner, the above-mentioned prepared food parameters further include a prepared food type parameter, a prepared food density parameter and a prepared food thermal conductivity parameter, and the prepared food thermal conductivity parameter is used to indicate the internal heat transfer efficiency of the prepared food;

[0172] Optional, such as Figure 4 As shown, the device also includes:

[0173] A first calculation module 305 is configured to calculate, for each prepared ingredient, a heat absorption rate parameter and a body deformation parameter of the prepared ingredient in all the prepared oil bodies, after the analysis module 302 analyzes the composite oil body performance parameters of all prepared ingredients and all prepared oil bodies based on all multi-dimensional impact values, all impact recovery values, and the oil body performance parameters. The body deformation parameter is used to represent the body shape change of the prepared ingredient in all the prepared oil bodies based on the prepared ingredient type parameter, prepared ingredient density parameter, and prepared ingredient thermal conductivity parameter of the prepared ingredient.

[0174] The first calculation module 305 is further configured to calculate a heat absorption weight parameter of the prepared food according to the heat absorption rate parameter of the prepared food and the total heat absorption rate parameter of all prepared food, wherein the heat absorption weight parameter is used to represent the relative heat absorption capacity of the corresponding prepared food among all prepared food;

[0175] The first calculation module 305 is further configured to calculate an oil permeation parameter of the prepared food based on the body deformation parameter of the prepared food and the prepared food oil absorption characteristic parameter of the prepared food. The oil permeation parameter is used to represent the effect of the interaction between the corresponding prepared food and all the prepared oil bodies on the physical properties and heat transfer efficiency of all the prepared oil bodies.

[0176] A first determining module 306 is configured to determine an ingredient performance parameter of the prepared ingredient based on the heat absorption weight parameter of the prepared ingredient and the oil permeability parameter of the prepared ingredient, wherein the ingredient performance parameter is used to represent the predicted comprehensive influence of the prepared ingredient on heat absorption and oil permeability during the cooking process of the electromagnetic large cooker;

[0177] Optionally, the specific manner in which the generating module 303 generates the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameters, all prepared food parameters, and the desired cooking effect parameters includes:

[0178] Adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, the food performance parameters of all prepared food ingredients and the expected cooking effect parameters.

[0179] It can be seen that the implementation of this optional embodiment can further reversely calculate the heat absorption rate parameters of the ingredients by preparing the thermal conductivity parameters of the ingredients (such as 1.0W / m·K for meat and 0.3W / m·K for vegetables) and density parameters (such as 1.0g / cm3 for meat and 0.5g / cm3 for vegetables): calculate the heat absorption weight according to the heat absorption rate parameters (such as 70% weight for meat and 30% for vegetables), and guide the priority allocation of power resources. It can further improve the accuracy and comprehensiveness of the generation of adaptive control parameters of the large electromagnetic cooker, support extreme scenarios such as phased input of multiple ingredients and dynamic adjustment of mixed oil bodies, and provide a full-dimensional adaptive control solution from micro (inside the ingredients) to macro (overall oil body) for mixed cooking of multiple ingredients, significantly improving cooking efficiency, safety and product quality.

[0180] In this optional embodiment, as another optional implementation manner, the above-mentioned generation module 303 generates the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameters, the food performance parameters of all prepared food ingredients, and the desired cooking effect parameters. The specific manner includes:

[0181] Determine the heating trend adjustment instructions of the electromagnetic large pot stove at different cooking stages based on the oil temperature recovery rate parameter, the heat absorption weight parameter of all prepared ingredients, and the expected cooking effect parameter;

[0182] According to all heating trend adjustment instructions, a staged power control curve of the electromagnetic large pot stove is generated. The staged power control curve includes the power rising slope in the initial heating stage, the power fluctuation threshold in the stable stage, and the power attenuation rate in the final stage;

[0183] According to the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated.

[0184] It can be seen that the implementation of this optional embodiment solves the core pain points of traditional electromagnetic large pots in complex cooking scenarios (such as uncontrollable oil temperature fluctuations, uneven cooking of ingredients, and inefficient energy consumption) by introducing a phased power control curve and a trend adaptive adjustment mechanism. In order to prevent a single power curve from being unable to adapt to multi-stage cooking requirements (such as first high temperature to lock in freshness, then slow cooking on medium heat, and finally collecting juice and controlling oil), resulting in over-scorching or insufficient cooking of ingredients, the cooking process is divided into a heating stage (rapid compensation for sudden drop in oil temperature), a stabilization stage (uniform heat transfer), and a finishing stage (preventing over-scorching) according to the desired cooking effect (such as "cooked outside and tender inside"). Each stage matches a specific power strategy. If "cooked outside and tender inside" is desired, the power slope in the heating stage is set to 50W / s, and the oil temperature is quickly raised to 200°C to form a coke shell; the stabilization stage maintains a fluctuation of ±200W to ensure uniform internal cooking; the finishing stage decays exponentially (10% / s) and uses residual heat to collect juice. At the same time, for the generation of dynamic trend instructions, the parameters of each stage can be dynamically adjusted based on the oil temperature recovery rate parameters (such as 1.5℃ / s) and the heat absorption weight parameters (such as 70% for meat): for example, the oil temperature recovers slowly → the slope of the heating stage is increased to 70W / s; if the heat absorption weight is high → the fluctuation threshold of the stable stage is reduced to ±150W, so as to achieve accurate mapping of the cooking effect and the power curve, avoid the quality instability caused by "one-size-fits-all" control, and further achieve full coverage of complex scenarios: support scenarios such as multi-oil mixing, multi-ingredient batch input, extreme ambient temperature, etc.; and intelligent operation: fully automatic control reduces manual intervention, reduces training costs and operating error rates, and provides an industrialized, standardized, and highly robust intelligent control solution for commercial induction cooktops.

[0185] In this optional embodiment, as another optional implementation, the above-mentioned historical control parameters also include historical energy efficiency ratio parameters. The specific manner in which the generation module 303 generates the adaptive control parameters of the electromagnetic large cooktop according to the staged power control curve includes:

[0186] Determine the target power adjustment range of the electromagnetic large cooker based on the oil heat distribution deviation parameter, oil viscosity change parameter, and desired cooking effect parameter;

[0187] According to the target power adjustment range, historical energy efficiency ratio parameters and staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated. The adaptive control parameters include power segmentation threshold and time window matching coefficient.

[0188] It can be seen that the implementation of this optional embodiment solves the energy efficiency and effect balance problem of traditional electromagnetic large pot stoves in complex cooking scenarios (such as large energy efficiency fluctuations, rigid power distribution, and uncontrollable energy consumption) by introducing historical energy efficiency ratio parameters and a dynamic power range optimization mechanism. In order to prevent traditional power control from relying on a fixed threshold (such as a constant 2000W) and being unable to adapt to dynamic changes in the oil (such as increased viscosity leading to decreased heat conduction efficiency), resulting in low energy efficiency (partial power dissipation), the power upper limit is dynamically calculated using historical energy efficiency ratio parameters (such as an effective heat conversion rate of 90% at a certain power) and an oil heat distribution deviation correction coefficient (reflecting temperature uniformity): For example, upper limit = historical maximum effective power × (1-heat distribution deviation ratio) Upper limit = historical maximum effective power × (1-heat distribution deviation ratio). For example, if the historical maximum effective power is 2500W, the heat distribution deviation causes a 20% energy loss → the upper limit is adjusted to 2500 × 0.8 = The power lower limit is 2000W. If the viscosity changes, the power lower limit is adjusted: Based on the oil viscosity change parameters (such as a 30% increase in viscosity) and the sudden drop recovery requirement (such as 1500W compensation), the power lower limit is calculated: Lower limit = sudden drop recovery power × (1 + viscosity change rate). Lower limit = sudden drop recovery power × (1 + viscosity change rate). For example, if a sudden drop requires 1500W and the viscosity increases by 10%, the lower limit is adjusted to 1500 × 1.1 = 1650W. This breaks the fixed power limit and dynamically adapts to oil state changes, increasing the effective power range compression ratio by 40% and reducing ineffective energy consumption by 35%. This makes this solution suitable for extreme scenarios, supporting complex operating conditions such as high-viscosity oil (such as old oil after repeated frying) and large thermal deviations (such as oversized pots). It also achieves fully automated industrialization, eliminating the need for manual parameter adjustment and adapting to standardized kitchen management requirements. This provides a highly efficient, safe, and robust intelligent control solution for commercial large induction cooktops.

[0189] In an optional embodiment, the acquisition module 301 is further configured to acquire real-time cooking effect parameters of the electromagnetic large cooker;

[0190] Optional, such as Figure 4 As shown, the device also includes:

[0191] The second calculation module 307 is used to compare the real-time cooking effect parameter with the expected cooking effect parameter between frames, and calculate the cooking effect deviation parameter of the electromagnetic large pot stove in the current time window;

[0192] The second calculation module 307 is further used to calculate a target distance parameter between the cooking effect deviation parameter and a preset cooking effect deviation threshold parameter;

[0193] The second determining module 308 is configured to determine, according to the target distance parameter, a compensation pulse parameter or a power attenuation parameter of a subsequent adjacent time window corresponding to the current time window in the adaptive control parameter.

[0194] It can be seen that the implementation of the embodiment of the present invention can generate adaptive control parameters of the electromagnetic large pot according to the oil performance parameters, all prepared food parameters and expected cooking effect parameters, and can further track the cooking effect feedback in real time. Combined with the dynamic closed-loop compensation mechanism, it solves the real-time control problems of traditional electromagnetic large pots in complex cooking scenarios (such as deviation lag, low compensation efficiency, and frequent manual intervention). Specifically, it can obtain multi-dimensional cooking effect parameters in real time through infrared cameras (capturing oil temperature distribution and food color), temperature sensors (multi-point oil temperature average), and bubble frequency analysis (reflecting oil fluidity): such as oil temperature distribution (such as 180°C for the bottom of the pot and 160°C for the edge); food color (RGB value comparison target "golden" ΔRGB=20); bubble frequency (such as 5 times / second indicates good oil fluidity); perform inter-frame comparison and quantitative deviation calculation: compare real-time data with expected parameters on time The system compares data within a time window (e.g., one frame per second) to calculate temperature deviation (ΔT = 5°C), color deviation (ΔRGB = 20), and bubble deviation (ΔF = 2 times / second). These deviation parameters are then generated. The system expands the monitoring dimensions to include the triple indicators of temperature, color, and fluidity, improving deviation identification accuracy by 80%. This system also addresses hidden risks (such as partial burning) that are undetectable with traditional methods. Through real-time, multi-dimensional monitoring and a dynamic closed-loop compensation mechanism, the cooking process is transformed into a quantifiable, predictable, and controllable physical feedback system. This system further achieves: precise control (oil temperature fluctuation ≤ ±2°C, color deviation ΔRGB ≤ 5), and product consistency improved by 90%; efficiency and safety (ignition risk approaches zero, and unit cooking energy consumption is reduced by 25%); fully automatic operation (no human intervention required, adaptable to standardized kitchen management); and extreme fault tolerance (supporting rapid recovery from large deviations (e.g., correction within 5 seconds for a ΔT = 10°C). Ultimately, it provides an industrial-grade, high-precision closed-loop control solution for commercial induction cooktops, driving the evolution of smart kitchen equipment towards unmanned and standardized operation.

[0195] Example 4

[0196] See also Figure 5 , Figure 5 This is a schematic diagram of the structure of another stove control device applied to an electromagnetic large stove disclosed in an embodiment of the present invention. The stove control device applied to the electromagnetic large stove can be applied to smart cooking equipment, such as an electromagnetic large stove, and can also be applied to smart devices related to smart cooking equipment, including but not limited to one or more of smart home devices, cloud devices, edge computing devices, relay devices, base station devices, city management devices, and smart network devices, which are not limited in the embodiment of the present invention. Figure 5As shown, the stove control device applied to the electromagnetic stove may include:

[0197] The memory 401 stores executable program codes.

[0198] A processor 402 is coupled to the memory 401 .

[0199] The processor 402 calls the executable program code stored in the memory 401 to execute the steps of the cooker control method applied to the large electromagnetic cooker described in the first embodiment of the present invention or the second embodiment of the present invention.

[0200] Example 5

[0201] An embodiment of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the steps of the stove control method applied to a large electromagnetic stove described in Embodiment 1 or Embodiment 2 of the present invention.

[0202] Example 6

[0203] An embodiment of the present invention discloses a computer program product, which includes a non-transitory computer storage medium storing a computer program, and the computer program is operable to enable a computer to execute the steps of the stove control method applied to a large electromagnetic stove described in Example 1 or Example 2.

[0204] The device embodiments described above are merely illustrative, wherein the modules described as separate components may or may not be physically separate, and the components shown as modules may or may not be physical modules, i.e., they may be located in one place or distributed across multiple network modules. Some or all of the modules may be selected based on actual needs to achieve the objectives of the present embodiment. Those skilled in the art can understand and implement the present invention without inventive effort.

[0205] Through the detailed description of the above embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus the necessary general hardware platform, or of course, by means of hardware. Based on this understanding, the above technical solution, in essence, or the portion that contributes to the prior art, can be embodied in the form of a software product, which can be stored in a computer-readable storage medium, including a read-only memory (ROM), a random access memory (RAM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), a one-time programmable read-only memory (OTPROM), an electronically erasable programmable read-only memory (EEPROM), a compact disc read-only memory (CD-ROM) or other optical disc storage, magnetic disk storage, magnetic tape storage, or any other computer-readable medium capable of carrying or storing data.

[0206] Finally, it should be noted that the stove control method and device applied to the electromagnetic large stove disclosed in the embodiment of the present invention only discloses the preferred embodiment of the present invention, which is only used to illustrate the technical solution of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, ordinary technicians in this field should understand that it is still possible to modify the technical solutions recorded in the aforementioned embodiments, or to make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A stove control method applied to a large electromagnetic stove, characterized in that: The method comprises: Acquiring parameters of prepared cooking ingredients for the electromagnetic large cooker, historical control parameters of the electromagnetic large cooker, and expected cooking effect parameters of the prepared cooking ingredient parameters, wherein the prepared cooking ingredient parameters include a prepared oil parameter of at least one prepared oil body and a prepared ingredient parameter of at least one prepared ingredient; analyzing, based on the historical control parameters and all the prepared oil parameters, oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies, the oil performance parameters being used to represent changes in controlled characteristics of the oil body of the electromagnetic large cooker relative to all the prepared oil bodies; According to the oil performance parameters, all the prepared food parameters and the expected cooking effect parameters, adaptive control parameters of the electromagnetic large cooker are generated, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

2. The stove control method applied to the electromagnetic stove according to claim 1, characterized in that: The prepared oil parameters include physical property parameters of the prepared oil and characteristic parameters of the prepared oil usage; the historical control parameters include at least one of a heating power control parameter, a heating time control parameter, a stir-frying control parameter, an air pressure control parameter, and a temperature control parameter; and analyzing the oil performance parameters of the electromagnetic cooktop relative to all the prepared oils based on the historical control parameters and all the prepared oil parameters includes: For each of the prepared oil bodies, calculating a temperature change rate parameter and an oil temperature distribution parameter of the electromagnetic large cooker for the prepared oil body according to the physical characteristic parameters of the prepared oil body and the historical control parameters; Based on all the temperature change rate parameters, all the oil temperature distribution parameters and all the reserve oil usage characteristic parameters, calculate the oil temperature dynamic response parameter and the oil body heat distribution deviation parameter of the mixture among all the reserve oil bodies, the oil temperature dynamic response parameter is used to represent the predicted response efficiency of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot; the oil body heat distribution deviation parameter is used to represent the predicted temperature distribution state of the mixture among all the reserve oil bodies during the simulated heating process of the electromagnetic large pot; The oil performance parameters of the large electromagnetic cooker relative to all the prepared oil bodies are analyzed according to the oil temperature dynamic response parameters and the oil body heat distribution deviation parameters.

3. The stove control method applied to the electromagnetic stove according to claim 2, characterized in that: The prepared food parameters include prepared food oil absorption characteristic parameters, prepared food heat conduction characteristic parameters, and prepared food usage characteristic parameters. The prepared food heat conduction characteristic parameters are used to represent the interface heat transfer efficiency between the prepared food and all the prepared oil bodies. Before generating the adaptive control parameters of the electromagnetic large pot cooker based on the oil body performance parameters, the prepared food parameters, and the expected cooking effect parameters, the method further includes: For each of the prepared ingredients, predicting a multi-dimensional impact value and an impact recovery value of the prepared ingredient on the electromagnetic large cooktop based on the prepared ingredient oil absorption characteristic parameter, the prepared ingredient heat conduction characteristic parameter, and the prepared ingredient usage characteristic parameter of the prepared ingredient; Analyzing composite oil performance parameters of all the prepared ingredients and all the prepared oils based on all the multi-dimensional impact values, all the impact recovery values, and the oil performance parameters, wherein the composite oil performance parameters include an oil temperature recovery rate parameter and an oil viscosity change parameter; Furthermore, generating the adaptive control parameters of the electromagnetic cooktop according to the oil performance parameters, all the prepared food parameters and the desired cooking effect parameters includes: The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, all the prepared food parameters and the expected cooking effect parameters.

4. The stove control method applied to a large electromagnetic stove according to claim 3, characterized in that: The prepared food parameters further include a prepared food type parameter, a prepared food density parameter, and a prepared food thermal conductivity parameter, wherein the prepared food thermal conductivity parameter is used to represent the internal heat transfer efficiency of the prepared food. After analyzing the composite oil body performance parameters of all the prepared food and all the prepared oil bodies based on all the multi-dimensional impact values, all the impact recovery values, and the oil body performance parameters, the method further includes: For each of the prepared ingredients, calculating a heat absorption rate parameter and a body deformation parameter of the prepared ingredient in all the prepared oil bodies based on the prepared ingredient type parameter, the prepared ingredient density parameter, and the prepared ingredient thermal conductivity parameter of the prepared ingredient, wherein the body deformation parameter is used to represent the body shape change of the prepared ingredient in all the prepared oil bodies; Calculating a heat absorption weight parameter of the prepared food according to the heat absorption rate parameter of the prepared food and the total heat absorption rate parameter of all the prepared food, wherein the heat absorption weight parameter is used to represent the relative heat absorption capacity of the corresponding prepared food among all the prepared food; calculating an oil permeability parameter of the prepared food according to the body deformation parameter of the prepared food and the prepared food oil absorption characteristic parameter of the prepared food, wherein the oil permeability parameter is used to represent the influence of the interaction between the corresponding prepared food and all the prepared oil bodies on the physical properties and heat transfer efficiency of all the prepared oil bodies; determining, based on the heat absorption weight parameter of the prepared food and the oil permeability parameter of the prepared food, a food performance parameter of the prepared food, wherein the food performance parameter is used to represent a predicted comprehensive influence of the prepared food on heat absorption and oil permeability during cooking on the electromagnetic large cooktop; Furthermore, generating the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameters, all the prepared food parameters and the desired cooking effect parameters includes: The adaptive control parameters of the electromagnetic large cooker are generated according to the composite oil performance parameters, the food performance parameters of all the prepared food ingredients and the expected cooking effect parameters.

5. The stove control method applied to a large electromagnetic stove according to claim 4, characterized in that: Generating the adaptive control parameters of the electromagnetic large cooker according to the composite oil performance parameter, the food performance parameters of all the prepared food ingredients, and the expected cooking effect parameters includes: determining heating trend adjustment instructions for the electromagnetic cooktop at different cooking stages according to the oil temperature recovery rate parameter, the heat absorption weight parameters of all the prepared ingredients, and the expected cooking effect parameter; generating a staged power control curve for the electromagnetic large cooker according to all the heating trend adjustment instructions, wherein the staged power control curve includes a power rising slope in an initial heating stage, a power fluctuation threshold in a stable stage, and a power attenuation rate in an ending stage; According to the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated.

6. The stove control method applied to a large electromagnetic stove according to claim 5, characterized in that: The historical control parameters also include historical energy efficiency ratio parameters. The adaptive control parameters of the electromagnetic cooktop are generated according to the staged power control curve, including: determining a target power adjustment range of the electromagnetic cooktop according to the oil heat distribution deviation parameter, the oil viscosity change parameter, and the desired cooking effect parameter; According to the target power adjustment range, the historical energy efficiency ratio parameter and the staged power control curve, adaptive control parameters of the electromagnetic large cooker are generated, and the adaptive control parameters include a power segmentation threshold and a time window matching coefficient.

7. The stove control method applied to an electromagnetic stove according to any one of claims 1 to 6, characterized in that: The method further comprises: Obtaining real-time cooking effect parameters of the electromagnetic large pot stove; Performing an inter-frame comparison between the real-time cooking effect parameter and the expected cooking effect parameter, and calculating a cooking effect deviation parameter of the electromagnetic large cooker in a current time window; calculating a target distance parameter between the cooking effect deviation parameter and a preset cooking effect deviation threshold parameter; According to the target distance parameter, a compensation pulse parameter or a power attenuation parameter of a subsequent adjacent time window corresponding to the current time window in the adaptive control parameter is determined.

8. A stove control device applied to a large electromagnetic stove, characterized in that: The device comprises: an acquisition module, configured to acquire parameters of prepared cooking ingredients of the electromagnetic large cooker, historical control parameters of the electromagnetic large cooker, and expected cooking effect parameters of the prepared cooking ingredient parameters, wherein the prepared cooking ingredient parameters include a prepared oil parameter of at least one prepared oil body and a prepared ingredient parameter of at least one prepared ingredient; an analysis module for analyzing, based on the historical control parameters and all the prepared oil parameters, oil performance parameters of the electromagnetic large cooker relative to all the prepared oil bodies, the oil performance parameters being used to represent changes in controlled characteristics of the oil body of the electromagnetic large cooker relative to all the prepared oil bodies; A generation module is used to generate adaptive control parameters of the electromagnetic large pot cooker according to the oil performance parameters, all the prepared food parameters and the expected cooking effect parameters, and the actual cooking effect parameters corresponding to the adaptive control parameters match the expected cooking effect parameters.

9. A stove control device applied to a large electromagnetic stove, characterized in that: The device comprises: a memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the stove control method applied to the electromagnetic large stove as described in any one of claims 1 to 7.

10. A computer storage medium, characterized in that The computer storage medium stores computer instructions, and when the computer instructions are called, they are used to execute the stove control method applied to the electromagnetic large stove according to any one of claims 1 to 7.

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