Dry burning prevention control method, controller and kitchen range

Abstract

The embodiment of the invention provides an anti-dry-burning control method, a controller and a stove. The method comprises the steps that a controller in the cooker detects the temperature of the bottom of a pot in real time, and when the temperature of the bottom of the pot reaches a preset temperature threshold value, the current change rate of the temperature of the bottom of the pot is obtained; and when the controller determines that the current change rate of the temperature is smaller than an empty burning threshold value but is between a first dry burning threshold value and a second dry burning threshold value, the controller determines that the cookware enters an anti-dry burning state and executes an anti-dry burning program. Wherein the first dry burning threshold value and the second dry burning threshold value are determined according to the environment information and the type of the cookware. The method is used for achieving the effect of improving the anti-dry-burning flexibility.

Description

Technical Field

[0001] The present application relates to the field of stove control, and in particular to an anti-dry-burn control method, a controller, and a stove. Background Art

[0002] Gas stoves, induction cookers and other cooking appliances are widely used in modern kitchens, and their safety has always been a focus of users. Among them, the dry burning problem is one of the common safety hazards during the use of stoves.

[0003] Currently, gas dry-burn prevention technology primarily relies on detecting the temperature of the pot bottom. Specifically, a gas stove has a built-in temperature sensor. When the temperature of the pot bottom reaches a preset threshold, the system automatically shuts off the flame to cut off the gas supply, thus preventing dry-burning.

[0004] However, a fixed temperature threshold cannot accurately achieve the purpose of preventing dry burning in different cooking situations, and there is a problem of poor flexibility in preventing dry burning. Summary of the Invention

[0005] The embodiments of the present application provide an anti-dry-burn control method, a controller, and a stove to achieve the effect of improving the flexibility of the anti-dry-burn control.

[0006] In a first aspect, embodiments of the present application provide a dry-boiling prevention control method, which is applied to a stove, wherein a probe is provided in the stove. When a pot is placed on the stove, the probe contacts the bottom of the pot, comprising:

[0007] If the temperature of the bottom of the pot is greater than or equal to a preset temperature threshold, obtaining a current rate of change of the temperature of the bottom of the pot;

[0008] If the current rate of change is less than the preset dry burning threshold, and the current rate of change is between the first dry burning threshold and the second dry burning threshold, then executing the dry burning prevention program;

[0009] The dry-burn threshold represents the minimum temperature change rate detected by the probe when the cooker is dry-burning; the first dry-burn threshold is less than the second dry-burn threshold; the first dry-burn threshold represents the minimum temperature change rate for entering the dry-burn warning; the second dry-burn threshold represents the maximum temperature change rate for entering the dry-burn warning;

[0010] The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the pot.

[0011] In one example, obtaining the current rate of change of the temperature at the bottom of the cookware includes:

[0012] Obtaining a first temperature change value of the bottom of the cookware within a first time period before a current moment;

[0013] The current change rate is determined according to a ratio of the first temperature change value to the first time length.

[0014] In one example, executing the dry burning prevention program includes:

[0015] Control the cooker to turn off the fire and end cooking.

[0016] In one example, the method further includes:

[0017] determining a temperature rise coefficient according to the type of the cookware and a preset first mapping table; wherein the first mapping table represents a mapping relationship between the type of cookware and the temperature rise coefficient;

[0018] determining an ambient temperature coefficient according to environmental information of the environment in which the cooker is located and a preset second mapping table; wherein the second mapping table represents a mapping relationship between the environmental information and the ambient temperature coefficient;

[0019] Determining the first dry-burning threshold value according to the product of a preset minimum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient;

[0020] The second dry-burning threshold is determined according to the product of a preset maximum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

[0021] In one example, the temperature rise coefficient is an average value of the rate of change of the bottom temperature of the pot obtained when the liquid in the pot of the pot type is boiling.

[0022] In one example, determining that the liquid in the cookware of the type of cookware is boiling includes:

[0023] Obtaining a current rate of change of the bottom temperature of the cookware of the type of cookware;

[0024] If the current change rate is less than a preset change threshold, it is determined that the liquid in the pot of the type of pot is boiling.

[0025] In one example, the environmental information includes at least the ambient temperature and the ambient wind speed; and the ambient temperature coefficient represents the correction deviation under different ambient temperatures and ambient wind speeds.

[0026] In one example, the method further includes:

[0027] When the pot is not heated or the pot is moved, a plurality of second temperature change values ​​of the temperature of the probe within the second time period are collected and obtained;

[0028] Calculating a ratio of an average of a plurality of second temperature change values ​​to the second time period;

[0029] The empty burning threshold is determined according to the ratio.

[0030] In one example, the method further includes:

[0031] Obtaining a maximum value of the stored current change rates of the temperature of the bottom of the cookware;

[0032] The empty burning threshold is determined according to the sum of the maximum value and a preset correction value.

[0033] In a second aspect, an embodiment of the present application provides an anti-dry-boiling control device, which is applied to a stove. The stove is provided with a probe. When a pot is placed on the stove, the probe contacts the bottom of the pot, including:

[0034] an acquisition module, configured to acquire a current rate of change of the temperature at the bottom of the cookware when the temperature at the bottom of the cookware is greater than or equal to a preset temperature threshold;

[0035] a control module, configured to execute a dry-burn prevention program when the current rate of change is less than a preset dry-burn threshold and the current rate of change is between a first dry-burn threshold and a second dry-burn threshold;

[0036] The dry-burn threshold represents the minimum temperature change rate detected by the probe when the cooker is dry-burning; the first dry-burn threshold is less than the second dry-burn threshold; the first dry-burn threshold represents the minimum temperature change rate for entering the dry-burn warning; the second dry-burn threshold represents the maximum temperature change rate for entering the dry-burn warning;

[0037] The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the pot.

[0038] In one example, the acquisition module is used to:

[0039] Obtaining a first temperature change value of the bottom of the cookware within a first time period before a current moment;

[0040] The current change rate is determined according to a ratio of the first temperature change value to the first time length.

[0041] In one example, the control module is configured to:

[0042] Control the cooker to turn off the fire and end cooking.

[0043] In one example, the acquisition module is further configured to:

[0044] determining a temperature rise coefficient according to the type of the cookware and a preset first mapping table; wherein the first mapping table represents a mapping relationship between the type of cookware and the temperature rise coefficient;

[0045] determining an ambient temperature coefficient according to environmental information of the environment in which the cooker is located and a preset second mapping table; wherein the second mapping table represents a mapping relationship between the environmental information and the ambient temperature coefficient;

[0046] Determining the first dry-burning threshold value according to the product of a preset minimum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient;

[0047] The second dry-burning threshold is determined according to the product of a preset maximum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

[0048] In one example, the temperature rise coefficient is an average value of the rate of change of the bottom temperature of the pot obtained when the liquid in the pot of the pot type is boiling.

[0049] In one example, the acquisition module is used to:

[0050] Obtaining a current rate of change of the bottom temperature of the cookware of the type of cookware;

[0051] If the current change rate is less than a preset change threshold, it is determined that the liquid in the pot of the type of pot is boiling.

[0052] In one example, the environmental information includes at least the ambient temperature and the ambient wind speed; and the ambient temperature coefficient represents the correction deviation under different ambient temperatures and ambient wind speeds.

[0053] In one example, the acquisition module is further configured to:

[0054] When the pot is not heated or the pot is moved, a plurality of second temperature change values ​​of the temperature of the probe within the second time period are collected and obtained;

[0055] Calculating a ratio of an average of a plurality of second temperature change values ​​to the second time period;

[0056] The empty burning threshold is determined according to the ratio.

[0057] In one example, the acquisition module is further configured to:

[0058] Obtaining a maximum value of the stored current change rates of the temperature of the bottom of the cookware;

[0059] The empty burning threshold is determined according to the sum of the maximum value and a preset correction value.

[0060] In a third aspect, an embodiment of the present application provides a controller, comprising: a memory, a processor;

[0061] The memory stores computer-executable instructions;

[0062] The processor executes the computer-executable instructions stored in the memory, so that the processor executes the above first aspect and / or various possible implementations of the first aspect.

[0063] In a fourth aspect, an embodiment of the present application provides a cooker, comprising: a pot rack for placing pots, a probe, and a controller as shown in the third aspect and / or the third aspect above.

[0064] In a fifth aspect, an embodiment of the present application provides a computer-readable storage medium, in which computer-executable instructions are stored. When the computer-executable instructions are executed by a processor, they are used to implement the first aspect above and / or various possible implementation methods of the first aspect.

[0065] In a sixth aspect, an embodiment of the present application provides a computer program product, including a computer program, which, when executed by a processor, implements the first aspect and / or various possible implementation methods of the first aspect.

[0066] The anti-dry-burn control method, controller and stove provided in the embodiments of the present application detect the temperature of the bottom of the pot in real time, and obtain the current rate of change of the temperature of the bottom of the pot when the temperature of the bottom of the pot reaches a preset temperature threshold; and when it is determined that the current rate of change of the temperature is less than the dry-burn threshold but between the first dry-burn threshold and the second dry-burn threshold, it is determined that the pot has entered the anti-dry-burn state, and an anti-dry-burn program is executed, so as to implement anti-dry-burn processing before the pot enters the dry-burn state, thereby improving the safety of the pot; and the first dry-burn threshold and the second dry-burn threshold are determined based on environmental information and the type of pot, thereby improving the flexibility of determining the first dry-burn threshold and the second dry-burn threshold, and improving the flexibility of anti-dry-burn; and the setting of the dry-burn threshold realizes common detection of dry-burn and reduces the risk of false detection in dry-burn scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0067] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0068] Figure 1 Schematic diagram of the process of the anti-dry burning control method provided in this application Figure 1 ;

[0069] Figure 2 Schematic diagram of the process of the anti-dry burning control method provided in this application Figure 2 ;

[0070] Figure 3 A schematic diagram of the implementation flow of the anti-dry burning control method provided in this application;

[0071] Figure 4 A schematic diagram of the structure of the anti-dry burning control device provided in this application;

[0072] Figure 5 This is a schematic diagram of the structure of the controller provided in this application.

[0073] The above drawings illustrate specific embodiments of the present application, which will be described in more detail below. These drawings and the textual description are not intended to limit the scope of the present application in any way, but rather to illustrate the concepts of the present application to those skilled in the art by reference to specific embodiments. DETAILED DESCRIPTION

[0074] Exemplary embodiments will be described in detail herein, with examples illustrated in the accompanying drawings. In the following description, when referring to the drawings, identical numerals in different figures represent identical or similar elements, unless otherwise indicated. The embodiments described in the following exemplary embodiments are not intended to represent all embodiments consistent with the present application. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the present application, as detailed in the appended claims.

[0075] During the cooking process, dry-burning refers to the continuous heating of the pot in the absence of water or food. This phenomenon can easily cause fires, damage the pot, or cause food to burn. Especially in cooking methods that require water, such as stewing, boiling, steaming, braising, stewing, and making soups, once the water evaporates, the temperature at the bottom of the pot will rise sharply, posing a serious safety hazard. Traditional anti-dry-burning technology mostly relies on temperature sensors or timers for early warning, but due to the large differences in the materials and shapes of different pots, such as the different thermal conductivity of iron pots, aluminum pots, stainless steel pots, and casseroles, and the different heating methods of flat pans and round-bottomed pots, existing technologies have difficulty in accurately identifying the true dry-burning state, and are prone to misjudgment or omission.

[0076] Current anti-dry-burn solutions on the market generally lack adaptability. Most technologies use fixed temperature thresholds and are unable to dynamically adjust the judgment criteria based on the material characteristics of different cookware, resulting in false triggering or failure in some scenarios. Furthermore, traditional methods struggle to effectively distinguish between normal cooking with water, dry-burning, and pot removal, leading to false alarms or failure to issue timely warnings. Furthermore, for cooking methods that require prolonged heating, such as steaming, braising, and making soup, static detection logic cannot meet the requirements for accurate dry-burn prevention, as water evaporation is significantly affected by heat, cookware, and environmental factors.

[0077] Therefore, a more intelligent anti-dry-burn technology is needed that can adapt to the materials and shapes of various types of pots, accurately identify the cooking scenarios of adding water, and effectively distinguish between dry-burning, removing the pot and normal cooking states, thereby achieving 100% reliable anti-dry-burn protection while ensuring the cooking effect, and avoiding the usage troubles caused by misjudgment.

[0078] The anti-dry-burning technology of the present application can be applied to stoves. The stove is equipped with a special pot rack that can stably support various metal pots and is suitable for water-adding cooking methods such as stewing, boiling, steaming, and burning. A probe is provided in the stove. When a pot is placed on the stove, the probe contacts the bottom of the pot. When there is no pot on the stove, the probe can be heated when the stove is heating. For example, when the stove is a gas stove, the probe can be burned. For another example, when the stove is an induction cooker, the probe can be heated. Optionally, a temperature sensor can be provided in the probe. The probe can monitor temperature changes in real time.

[0079] The cooker may be equipped with a controller. The controller can be connected to the probe to obtain the temperature detected by the probe and analyze the temperature to implement the dry-burn prevention method. Optionally, based on the temperature, the controller can determine whether the current cooking process is normal, the pot is being moved, or there is a dry-burn risk. If a dry-burn risk is determined, the controller can control the cooker to immediately take protective measures such as reducing the flame or cutting off the power, while also issuing an alarm to alert the user, thereby achieving accurate and reliable dry-burn prevention.

[0080] The following specific embodiments describe in detail the technical solution of the present application and how the technical solution of the present application solves the above-mentioned technical problems. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments. The embodiments of the present application will be described below in conjunction with the accompanying drawings.

[0081] Figure 1 Schematic diagram of the process of the anti-dry burning control method provided in this application Figure 1 ,like Figure 1 As shown, the method includes:

[0082] S101: If the temperature of the bottom of the cookware is greater than or equal to a preset temperature threshold, obtain a current rate of change of the temperature of the bottom of the cookware.

[0083] For example, when the cooker is operating, the anti-dry-boiling probe continuously monitors the real-time temperature of the bottom of the pot. When the temperature is detected to be greater than or equal to a preset temperature threshold, the controller starts calculating the current rate of change of the temperature.

[0084] In one example, the preset temperature threshold may be a critical temperature value stored in the controller. For example, the preset temperature threshold may be stored in the controller at the factory. In another example, the preset temperature threshold may be generated and recorded based on real-time temperature records during use of the stove.

[0085] In one example, the preset temperature threshold is typically related to the type of cookware. For example, different types of cookware may correspond to different preset temperature thresholds. For example, the preset temperature threshold for a cast iron pan may be 120°C, while the preset temperature threshold for a stainless steel pan may be 110°C.

[0086] In one example, the preset temperature threshold may also be related to the cooking mode. For example, different cooking modes may correspond to different preset temperature thresholds. For example, the preset temperature threshold for frying may be 120°C, and the preset temperature threshold for stewing may be 110°C.

[0087] In one example, when the real-time temperature of the bottom of the pot reaches the preset temperature threshold, it generally indicates that the food in the pot may have a high risk of dry-burning. Setting the preset temperature threshold can reduce the execution of the dry-burn prevention method during normal cooking, thereby reducing the energy consumption of the stove.

[0088] In one example, the current temperature change rate refers to the magnitude of the temperature increase or decrease per unit time. For example, the current temperature change rate can be calculated using algorithms such as differential calculation and sliding window averaging.

[0089] In one example, the temperature sensor provided in the probe may be an NTC temperature sensor.

[0090] For example, the controller may start collecting the current rate of change of the temperature at the bottom of the pot when detecting that the NTC temperature of the stove is greater than or equal to 120° C.

[0091] In one example, the calculation process of the current rate of change of the temperature at the bottom of the cookware may include the following two steps:

[0092] S1011. Obtain a first temperature change value of the bottom of the cookware within a first time period before the current moment.

[0093] For example, the first temperature change value represents the temperature fluctuation amplitude of the bottom of the cookware within a first time range. The first temperature change value can represent the temperature change trend of the bottom of the cookware.

[0094] In one embodiment, the first time duration is a pre-set time window parameter. For example, the first time duration can be 1 second, 5 seconds, 1 minute, etc. The selection of the first time duration directly affects the calculation accuracy of the temperature change trend and needs to be optimized by comprehensively considering the response speed and anti-interference ability.

[0095] In one example, the first duration can be a fixed value. The controller can then use a fixed time interval sampling method, that is, recording a temperature value at a fixed time interval and then calculating the temperature difference between two adjacent samples as the first temperature change value. Optionally, the time interval is the first duration.

[0096] In another example, the first duration may be a variable value, and the controller may automatically adjust the sampling frequency according to the current temperature change trend, and increase the sampling density during the rapid temperature rise phase.

[0097] In one example, different first durations may be assigned to different types of cookware. For example, the first duration for an aluminum pot with better thermal conductivity may be 1 second, while the first duration for a cast iron pot with better heat storage capacity may be 5 seconds.

[0098] In one example, the collection of temperature data may be interfered with by factors such as ambient temperature and probe contact status. Therefore, the controller can also pre-process the raw data in conjunction with a digital filtering algorithm to eliminate the impact of abnormal fluctuations.

[0099] S1012: Determine a current change rate according to a ratio of the first temperature change value to the first time duration.

[0100] For example, the current rate of change is calculated by dividing the first temperature change value by the first time duration. This parameter reflects the temperature change trend of the bottom of the cookware per unit time.

[0101] In one example, the controller can smooth the current rate of change calculated at the current moment based on the historical record of the current rate of change, eliminating the risk of misjudgment caused by instantaneous fluctuations. For example, this processing method can be a moving average filter, a Kalman filter, etc.

[0102] For example, when the stove NTC temperature is greater than or equal to 120 degrees, the controller can record the first temperature change value of the NTC probe within the first time period t as ΔT. The controller can determine the current change rate based on the ratio of the first temperature change value recorded as ΔT and the first time period t.

[0103] The anti-dry-burn control method provided in the embodiment of the present application achieves accurate cooking status identification and anti-dry-burn protection by more accurately calculating the current change rate.

[0104] S102: If the current rate of change is less than the preset dry-burn threshold, and the current rate of change is between the first dry-burn threshold and the second dry-burn threshold, then execute the dry-burn prevention program.

[0105] The dry burn threshold represents the minimum temperature change rate detected by the probe when the stove is dry. The first dry burn threshold is lower than the second dry burn threshold. The first dry burn threshold represents the minimum temperature change rate that triggers the dry burn warning. The second dry burn threshold represents the maximum temperature change rate that triggers the dry burn warning.

[0106] The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the cookware.

[0107] Exemplarily, three key thresholds may be preset in the controller.

[0108] In one example, the dry burn threshold refers to the minimum temperature change rate that the probe can detect when the stove flame does not burn the pot during a dry burn or pot removal situation. That is, when the current temperature change rate detected by the probe is greater than or equal to the dry burn threshold, it can be determined that there is no pot on the stove or that the pot has been removed.

[0109] In one example, because the temperature rises very quickly during dry-burning, the dry-burning threshold may be a relatively large value, such as 5°C / s, 8°C / s, or 10°C / s.

[0110] In one example, the controller can obtain environmental information and determine an empty burn threshold based on the environmental information. Adjusting the empty burn threshold based on the environmental information can achieve more accurate empty burn threshold determination, thereby better achieving empty burn detection and elimination.

[0111] In one example, the first dry-boiling threshold and the second dry-boiling threshold together constitute a reasonable change rate range for distinguishing between normal cooking and an impending dry-boiling state.

[0112] In one example, the first dry-boiling threshold is the rate of change of the temperature at the bottom of the pot when the soup is mainly composed of water and is about to reach dry-boiling.

[0113] In one example, the second dry-boiling threshold is the rate of change of the temperature at the bottom of the pot when the main component of the soup is oil and is about to reach dry-boiling.

[0114] Generally, when the proportion of oil in the soup is higher, the temperature of the bottom of the pot changes faster. That is, the first dry-boiling threshold is lower than the second dry-boiling threshold.

[0115] In one example, the controller can also obtain environmental information and the material of the cookware and calculate the first and second dry-boil thresholds based on this information. This approach can more accurately match the current cooking environment, thereby improving the accuracy of determining the first and second dry-boil thresholds, as well as the accuracy of dry-boil prevention.

[0116] For example, when the current rate of temperature change is detected to be less than the dry-boil threshold but between two dry-boil thresholds, it indicates that the pot may be in a state where the liquid is about to run dry. Once the liquid has run dry, it enters the dry-boil state. Therefore, this critical state of near-dry-boil status constitutes the pre-warning state for the dry-boil prevention method of this application. The controller can execute the dry-boil prevention program upon determining that the dry-boil prevention method has entered the pre-warning state.

[0117] In one example, the dry-burn prevention program may include automatically reducing the heat to a safe level or completely cutting off the heat supply. For example, the dry-burn prevention program may control the stove to turn off the heat and end cooking.

[0118] In one example, the anti-dry-burning program can also alert the user by issuing an audible or visual alarm.

[0119] The anti-dry-burn control method provided in the embodiment of the present application detects the temperature of the bottom of the cookware in real time, and obtains the current rate of change of the temperature of the bottom of the cookware when the temperature of the bottom of the cookware reaches a preset temperature threshold; and when it is determined that the current rate of change of the temperature is less than the dry-burn threshold but between the first dry-burn threshold and the second dry-burn threshold, it is determined that the cookware has entered the anti-dry-burn state, and an anti-dry-burn program is executed, so as to implement anti-dry-burn processing before the cookware enters the dry-burn state, thereby improving the safety of the cookware; and the first dry-burn threshold and the second dry-burn threshold are determined based on environmental information and the type of cookware, thereby improving the flexibility of determining the first dry-burn threshold and the second dry-burn threshold, and improving the flexibility of anti-dry-burn; and the setting of the dry-burn threshold realizes common detection of dry-burn and reduces the risk of false detection in dry-burn scenarios.

[0120] Figure 2 Schematic diagram of the process of the anti-dry burning control method provided in this application Figure 2 ,like Figure 2 As shown, this embodiment Figure 1 Based on the illustrated embodiment, a process for obtaining the first dry-burning threshold and the second dry-burning threshold is described in detail. The method includes:

[0121] S201: Determine a temperature rise coefficient according to the type of the cookware and a preset first mapping table. The first mapping table represents a mapping relationship between the type of the cookware and the temperature rise coefficient.

[0122] In one example, the type of cookware refers to the type classified according to the material and structural characteristics of the cookware, mainly including cast iron pots, stainless steel pots, aluminum pots, composite material pots and other different categories.

[0123] In one example, the temperature rise coefficient is a parameter that reflects the temperature rise characteristics of a specific cookware during the heating process, and is closely related to the thermal conductivity and heat capacity characteristics of the cookware.

[0124] In one example, the temperature rise coefficient can be determined based on the temperature rise rate of the bottom of the pot after the water in the pot boils.

[0125] For example, a first mapping table may be pre-stored in the controller. Based on the first mapping table, the controller may determine the type of the cookware and then determine the temperature rise coefficient corresponding to the cookware by looking up the table.

[0126] In one example, the user can select the type of pot currently being used in the stove before starting cooking.

[0127] In one example, the first mapping table may store preset values ​​of the temperature rise coefficient corresponding to each type of cookware. Optionally, the preset values ​​may be the temperature rise coefficients of various cookware obtained through laboratory measurements.

[0128] In another example, the temperature rise coefficient stored in the first mapping table may also be the temperature rise coefficient of the pot when the water is boiling and recorded by the stove after the stove completes a cooking process.

[0129] In another example, the controller may optimize and update the temperature rise coefficient pre-stored in the first mapping table according to the temperature rise coefficient of the pot when water boils, which is recorded by the stove after the stove completes a cooking session.

[0130] Optionally, the optimization update may be to use an average of the preset temperature rise coefficient and the calculated temperature rise coefficient as a new temperature rise coefficient and write it into the first mapping table.

[0131] Optionally, the optimization update may also be to calculate a compensation coefficient based on the preset temperature rise coefficient and the calculated temperature rise coefficient, and optimize the temperature rise coefficient based on the compensation coefficient when the temperature rise coefficient is read from the first mapping table next time.

[0132] In one example, cookware made of different materials typically has different temperature rise coefficients. The temperature rise coefficient calculated in real time also varies under different water volumes, air pressures, and gear settings. Therefore, to further improve calculation accuracy, the temperature rise coefficient of a given cookware can be calculated multiple times under different water volumes, air pressures, and gear settings. The average of the temperature rise coefficients under different water volumes, air pressures, and gear settings is then written into the first mapping table as the final temperature rise coefficient.

[0133] In one example, during a measurement process, the temperature rise coefficient is an average of the rate of change of the bottom temperature of the pot obtained when the liquid in the pot of the determined type of pot boils.

[0134] For example, the controller can obtain the rate of change of the bottom temperature of the pot within a plurality of time windows according to a preset time window when the liquid in the pot boils. The controller can use the average of the plurality of change rates as the temperature rise coefficient obtained from the measurement.

[0135] In one example, the specific process of the controller determining whether the liquid in the cookware of the type of cookware is boiling may include:

[0136] S2011. Obtain the current rate of change of the temperature at the bottom of the cookware.

[0137] For example, the current rate of change of the bottom temperature of the pot refers to the fluctuation amplitude of the bottom temperature of the pot per unit time, which is usually measured in degrees Celsius per second (°C / s). This parameter can intuitively reflect the real-time heating status of the pot.

[0138] In one example, the change rate method may include: real-time differential calculation method, that is, calculating the instantaneous change rate by comparing the temperature difference between adjacent sampling periods; sliding window averaging method, that is, performing linear regression analysis on the temperature data within a set time window to obtain the average change rate; and filtering estimation method based on digital signal processing, such as Kalman filter, which can effectively suppress the interference of measurement noise on the change rate calculation.

[0139] S2012: If the current rate of change is less than a preset change threshold, determine that the liquid in the cookware of the type of cookware is boiling.

[0140] Exemplarily, the logic for determining whether a liquid is boiling is based on the physical property that the temperature change of the pot slows down due to heat absorption caused by vaporization of the liquid during boiling. When it is detected that the current rate of change is continuously lower than a preset change threshold, it can be determined to be in a boiling state.

[0141] In one example, the preset change threshold is usually a relatively small value, such as 0.2°C / s, 0.5°C / s, 0.8°C / s, etc.

[0142] In one example, in actual implementation, boiling determination may adopt a simple threshold comparison method, that is, determination is triggered when the rate of change of multiple consecutive sampling periods is lower than the threshold.

[0143] In another example, a pattern recognition method may also be used to make a comprehensive judgment by analyzing the morphological characteristics of the temperature change curve.

[0144] In another example, multimodal fusion judgment can be performed in combination with pressure sensor data or sound detection data to improve judgment accuracy.

[0145] In one example, the controller can set the appropriate judgment sensitivity and response time parameters based on the needs of different cooking scenarios. For example, for long cooking processes like making soup, the judgment criteria can be relaxed appropriately. For example, a preset change threshold of 0.8°C / s can be selected. Alternatively, for critical processes like collecting sauce, a stricter judgment criteria can be adopted. For example, a preset change threshold of 0.2°C / s can be selected.

[0146] S202: Determine an ambient temperature coefficient based on the ambient information of the environment in which the stove is located and a preset second mapping table. The second mapping table represents a mapping relationship between the ambient information and the ambient temperature coefficient.

[0147] For example, the ambient temperature coefficient is a correction parameter used to compensate for the impact of environmental conditions on temperature detection. The second mapping table establishes a correspondence between standard temperature coefficients under different environmental conditions, typically derived from statistical experimental data. After obtaining environmental information, the controller can retrieve the ambient temperature coefficient from the second mapping table by looking up the table.

[0148] In one example, the environmental information refers to environmental parameters such as temperature, humidity, and air pressure in the stove workplace, which can affect the actual heating effect of the cookware.

[0149] In one example, environmental information can be obtained by real-time monitoring through built-in environmental sensors, or by connecting to a smart home system to obtain indoor environmental data.

[0150] The acquisition of this environmental information, along with the use of the ambient temperature coefficient, ensures the accuracy of the first and second dry-boil thresholds under specific environmental conditions, thereby ensuring the accuracy of dry-boil prevention. For example, in high-altitude areas or extreme climates, the first and second dry-boil thresholds can be adjusted based on the ambient pressure.

[0151] In one example, the ambient temperature coefficient is used to characterize the correction deviation of the heating rate during boiling under different environmental information.

[0152] In one example, the environmental information includes at least an environmental temperature and an environmental wind speed. The environmental temperature coefficient represents the correction deviation under different environmental temperatures and environmental wind speeds.

[0153] For example, when the ambient temperature is greater than or equal to 25 degrees, the ambient temperature coefficient is less than or equal to 1. When the ambient temperature is less than 25 degrees, the ambient temperature coefficient is greater than 1.

[0154] S203: Determine a first dry-burning threshold value based on the product of a preset minimum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient; and determine a second dry-burning threshold value based on the product of a preset maximum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

[0155] In one example, the minimum dry-burning characteristic coefficient and the maximum dry-burning characteristic coefficient are basic parameters preset by the system.

[0156] Among them, the minimum dry-boiling characteristic coefficient represents the critical value of temperature change when dry-boiling may occur when the entire liquid in the pot is water.

[0157] Among them, the maximum dry-burning characteristic coefficient represents the critical value of temperature change when dry-burning may occur when the entire liquid in the pot is oil.

[0158] Typically, the liquid in the cookware is a mixture of water and oil. Therefore, the current rate of change of the measured temperature is usually between the first dry-boiling threshold and the second dry-boiling threshold.

[0159] That is, the first dry-boiling threshold and the second dry-boiling threshold constitute a reasonable range for dry-boiling prevention judgment.

[0160] For example, the controller may multiply the minimum dry-boil characteristic coefficient and the maximum dry-boil characteristic coefficient by the temperature rise coefficient and the ambient temperature coefficient, respectively, to obtain the first and second dry-boil thresholds. Alternatively, this multiplication relationship reflects the combined impact of cookware characteristics, environmental conditions, and safety standards on the final thresholds.

[0161] The anti-dry-burn control method provided in the embodiment of the present application determines a temperature rise coefficient based on the type of cookware and a first mapping table; determines an ambient temperature coefficient based on environmental information and a second mapping table; and multiplies the minimum dry-burn characteristic coefficient and the maximum dry-burn characteristic coefficient by the temperature rise coefficient and the ambient temperature coefficient, respectively, to obtain the first dry-burn threshold and the second dry-burn threshold. This improves the calculation accuracy of the first dry-burn threshold and the second dry-burn threshold, enables the first dry-burn threshold and the second dry-burn threshold to be adjusted according to the type of cookware and environmental information, and improves the flexibility of the first dry-burn threshold and the second dry-burn threshold.

[0162] In one example, when the stove is empty or the pot is being moved, the flame of the stove will directly burn the probe, causing the probe to heat up rapidly. Therefore, there will be a large temperature change rate when the stove is empty or the pot is being moved. The process of obtaining the empty threshold is described in detail, which includes:

[0163] S311 , when the pot is not heated or the pot is moved, collecting and obtaining a plurality of second temperature change values ​​of the probe temperature within the second time period according to the second time period.

[0164] S312: Calculate the ratio of the average of the plurality of second temperature change values ​​to the second time duration.

[0165] S313: Determine an empty burning threshold value according to the difference between the ratio and the preset deviation.

[0166] In one example, the second time duration is a preset time window, such as 0.5s, 1s, 2s, etc. The controller may collect the second temperature change value within the second time duration.

[0167] For example, during a no-cook or pot-moving operation, the controller may collect multiple data based on the second duration to obtain multiple second temperature change values. The controller may then calculate the average of these multiple second temperature change values ​​to obtain an average temperature change value. The controller may use the ratio of this average temperature change value to the second duration to determine an average temperature change rate. A preset deviation is subtracted from this average temperature change rate to obtain a final no-cook threshold.

[0168] In one example, the empty burn threshold refers to a critical temperature change rate limit for distinguishing whether the stove is in an empty burn state. If the temperature change rate is greater than the empty burn threshold, it is determined that the stove is in an empty burn state.

[0169] In one example, the setting of the preset deviation can ensure that the empty burn threshold can screen out most of the empty burn situations, reducing the possibility of missed detection.

[0170] The preset deviation is an empirical value.

[0171] In one example, since the cooker directly burns the probe during no-cooking, the no-cooking threshold setting is independent of the type of cookware. Furthermore, the ambient temperature directly affects the heating rate of the probe during no-cooking.

[0172] In one example, the controller may determine an influence coefficient based on the environmental information, and then adjust the empty burning threshold value based on the influence coefficient.

[0173] In another example, the controller can perform multiple experiments under different environmental information and record the empty burn thresholds under the different environmental information. The controller can look up the table according to the environmental information during actual use to obtain the empty burn threshold corresponding to the environmental information.

[0174] In another example, the empty burn threshold can also be obtained by the following method:

[0175] S321: Obtain the maximum value of the current change rates of the stored temperature of the bottom of the cookware.

[0176] In one example, the controller may obtain the current rate of change of the temperature at the bottom of the pot while continuously recording and saving the current rate of change of the temperature to obtain a historical rate of change set.

[0177] In one example, the controller may obtain a maximum value from the historical change rate set.

[0178] S322: Determine an empty burning threshold value according to the sum of the maximum value and a preset correction value.

[0179] For example, the controller can calculate the sum of the maximum value and a preset correction value to obtain a final no-burn threshold. Since the temperature rise rate of directly burning the probe is greater than the temperature rise rate of the pot when heating the pot, the no-burn threshold is a value greater than the maximum value.

[0180] The preset correction value is an empirical value.

[0181] The anti-dry burn control method provided in the embodiment of the present application obtains the empty burn threshold value to achieve the identification and elimination of the empty burn state during the anti-dry burn judgment process, thereby improving the accuracy of the anti-dry burn control.

[0182] Figure 3 This is a schematic diagram of the implementation flow of the anti-dry burning control method provided in this application. Figure 1 and Figure 2 Based on the embodiment shown, Figure 3 As shown, taking an aluminum alloy pot as an example, the execution process of the anti-dry burning control method may include:

[0183] The controller obtains the function mode of the water adding scene selected by the user and determines the recipe to be cooked by the cooker according to the function mode selected by the user.

[0184] The controller obtains the cookware material selected by the user.

[0185] The controller starts cooking in response to a user instruction.

[0186] The controller can look up the table based on the material of the pot and obtain a temperature rise coefficient of 1. The temperature rise coefficient can be the average value of the average temperature rise rate within 30 seconds obtained in the laboratory stage using an aluminum alloy pot under normal boiling conditions, with different water volumes, different air pressures, and different gears.

[0187] The controller can look up the table based on the environmental information and obtain an ambient temperature coefficient of 1. This ambient temperature coefficient is a real-time value.

[0188] The controller can determine, based on laboratory measurements, that the critical value for entering a dry-boil state when using an aluminum alloy pot containing pure water is 5. This critical value is the minimum dry-boil characteristic coefficient. Alternatively, the minimum dry-boil characteristic coefficient can be an average temperature rise rate of 5 degrees Celsius within 30 seconds when the pure water boils dry.

[0189] The controller can also determine, based on laboratory measurements, that when using an aluminum alloy pot, the critical value for entering a dry-burn state when the liquid in the pot is pure oil is 20. This critical value is the maximum dry-burn characteristic coefficient. Optionally, the maximum dry-burn characteristic coefficient can be an average temperature rise rate of 20 degrees Celsius within 30 seconds when the oil-to-water ratio is close to the oil content and the water is boiled dry.

[0190] The controller can also determine, based on laboratory measurements, that the NTC probe temperature rises to 40 degrees within 30 seconds when the pot is empty or moved.

[0191] The controller can start timing when the NTC temperature of the stove is ≥120 degrees, and obtain the temperature change rate of the NTC probe within 30 seconds, which is recorded as ΔT.

[0192] When ΔT>40, it can be determined that the current state is dry burning. Otherwise, when 5≤ΔT≤20, it can be determined that the current state is dry burning prevention. Other temperatures are not determined as water-containing dry burning prevention.

[0193] If it is determined to be in the anti-dry-burn state, the controller can drive the anti-dry-burn program

[0194] Figure 4 The schematic diagram of the structure of the anti-dry burning control device provided in this application is as follows: Figure 4 As shown, the stove is applied to a stove, in which a probe is provided. When a pot is placed on the stove, the probe contacts the bottom of the pot. The anti-dry-burning control device 400 provided in this embodiment includes:

[0195] The acquisition module 401 is configured to acquire a current rate of change of the temperature at the bottom of the cookware when the temperature at the bottom of the cookware is greater than or equal to a preset temperature threshold.

[0196] The control module 402 is configured to execute a dry-burn prevention program when the current rate of change is less than a preset dry-burn threshold and the current rate of change is between a first dry-burn threshold and a second dry-burn threshold.

[0197] The dry burn threshold represents the minimum temperature change rate detected by the probe when the stove is dry. The first dry burn threshold is lower than the second dry burn threshold. The first dry burn threshold represents the minimum temperature change rate that triggers the dry burn warning. The second dry burn threshold represents the maximum temperature change rate that triggers the dry burn warning.

[0198] The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the pot.

[0199] In one example, the acquisition module 401 is configured to:

[0200] Obtain a first temperature change value of the bottom of the cookware within a first time period before the current moment.

[0201] A current change rate is determined according to a ratio of the first temperature change value to the first time duration.

[0202] In one example, the control module 402 is configured to:

[0203] Control the stove to turn off the fire and end cooking.

[0204] In one example, the acquisition module 401 is further configured to:

[0205] The temperature rise coefficient is determined according to the type of the cookware and a preset first mapping table, wherein the first mapping table represents a mapping relationship between the type of the cookware and the temperature rise coefficient.

[0206] The ambient temperature coefficient is determined according to the ambient information of the environment in which the cooker is located and a preset second mapping table, wherein the second mapping table represents a mapping relationship between the ambient information and the ambient temperature coefficient.

[0207] The first dry-burning threshold is determined according to the product of a preset minimum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

[0208] The second dry-burning threshold is determined according to the product of a preset maximum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

[0209] In one example, the temperature rise coefficient is an average of the rate of change of the bottom temperature of the pot obtained when the liquid in the pot of the determined type of pot boils.

[0210] In one example, the acquisition module 401 is configured to:

[0211] Get the current rate of change of the temperature at the bottom of the pot.

[0212] If the current change rate is less than the preset change threshold, it is determined that the liquid in the pot of the pot type is boiling.

[0213] In one example, the environmental information includes at least an environmental temperature and an environmental wind speed. The environmental temperature coefficient represents the correction deviation under different environmental temperatures and environmental wind speeds.

[0214] In one example, the acquisition module 401 is further configured to:

[0215] When the pot is not heated or the pot is moved, a plurality of second temperature change values ​​of the probe temperature within the second time period are collected according to the second time period.

[0216] The ratio of the average of the plurality of second temperature change values ​​to the second time period is calculated.

[0217] The empty burning threshold is determined according to the difference between the ratio and the preset deviation.

[0218] In one example, the acquisition module 401 is further configured to:

[0219] Gets the maximum value of the current rate of change of the stored temperature at the bottom of the pot.

[0220] The empty burning threshold is determined according to the sum of the maximum value and the preset correction value.

[0221] The anti-dry burning control device provided in this embodiment can execute the method provided in the above method embodiment. Its implementation principle and technical effects are similar, and are not described in detail in this embodiment.

[0222] Figure 5 This is a schematic diagram of the structure of the controller provided in this application. Figure 5 As shown, the controller 500 provided in this embodiment includes: at least one processor 501 and a memory 502. Optionally, the device 50 further includes a communication component 503. The processor 501, the memory 502 and the communication component 503 are connected via a bus 504.

[0223] In a specific implementation process, at least one processor 501 executes the computer-executable instructions stored in the memory 502, so that the at least one processor 501 performs the above method.

[0224] The specific implementation process of the processor 501 can be found in the above method embodiment. Its implementation principle and technical effects are similar and will not be repeated here in this embodiment.

[0225] In the above embodiments, it should be understood that the processor may be a central processing unit (CPU), other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), etc. The general-purpose processor may be a microprocessor or any conventional processor. The steps of the method disclosed in the present invention may be directly executed by a hardware processor or by a combination of hardware and software modules within the processor.

[0226] The memory may include random access memory (RAM) and may also include non-volatile memory (NVM), such as at least one disk storage.

[0227] A bus can be an Industry Standard Architecture (ISA) bus, a Peripheral Component Interconnect (PCI) bus, or an Extended Industry Standard Architecture (EISA) bus. Buses can be categorized as address buses, data buses, and control buses. For ease of illustration, the buses in the drawings of this application are not limited to just one bus or just one type of bus.

[0228] The present application also provides a computer program product, including a computer program, which implements the above method when executed by a processor.

[0229] The present application also provides a computer-readable storage medium, in which computer-executable instructions are stored. When a processor executes the computer-executable instructions, the above method is implemented.

[0230] The readable storage medium may be implemented by any type of volatile or nonvolatile memory device, or a combination thereof, such as static random-access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk, or optical disk. The readable storage medium may be any available medium that can be accessed by a general-purpose or special-purpose computer.

[0231] An exemplary readable storage medium is coupled to a processor so that the processor can read information from the readable storage medium and write information to the readable storage medium. Of course, the readable storage medium can also be an integral part of the processor. The processor and the readable storage medium can be located in an application specific integrated circuit (ASIC). Of course, the processor and the readable storage medium can also exist in a device as discrete components.

[0232] The division of units is merely a logical functional division; actual implementations may employ alternative divisions, such as combining or integrating multiple units or components into another system, or omitting or disabling certain features. Furthermore, any direct coupling or communication connection shown or discussed may be an indirect coupling or communication connection between devices or units, either through an interface, electrical, mechanical, or other means.

[0233] Units described as separate components may or may not be physically separate, and components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0234] In addition, each functional unit in each embodiment of the present invention may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0235] If a function is implemented as a software functional unit and sold or used as a standalone product, it can be stored on a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the portion that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product, stored on a storage medium, includes instructions for causing a computer device (such as a personal computer, server, or network device) to execute all or part of the steps of the various embodiments of the method of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, mobile hard drives, read-only memories, random access memories, magnetic disks, or optical disks.

[0236] Those skilled in the art will appreciate that all or part of the steps in the above-described method embodiments can be implemented using hardware associated with program instructions. The aforementioned program can be stored in a computer-readable storage medium. When executed, the program performs the steps of the above-described method embodiments. The aforementioned storage medium includes various media capable of storing program code, such as ROM, RAM, magnetic disks, or optical disks.

[0237] Finally, it should be noted that those skilled in the art will readily identify other embodiments of the present invention after considering the specification and practicing the invention disclosed herein. The present invention is intended to cover any variations, uses, or adaptations of the present invention that follow the general principles of the present invention and include common knowledge or customary techniques in the art not disclosed herein. The present invention is not limited to the precise structure described above and illustrated in the accompanying drawings, and various modifications and variations may be made without departing from the scope thereof. The scope of the present invention is limited solely by the appended claims.

Claims

1. A dry burning prevention control method, characterized in that: Applied to a stove, the stove is provided with a probe. When a pot is placed on the stove, the probe contacts the bottom of the pot. The method includes: If the temperature of the bottom of the pot is greater than or equal to a preset temperature threshold, obtaining a current rate of change of the temperature of the bottom of the pot; If the current rate of change is less than the preset dry burning threshold, and the current rate of change is between the first dry burning threshold and the second dry burning threshold, then executing the dry burning prevention program; The dry-burn threshold represents the minimum temperature change rate detected by the probe when the cooker is dry-burning; the first dry-burn threshold is less than the second dry-burn threshold; the first dry-burn threshold represents the minimum temperature change rate for entering the dry-burn warning; the second dry-burn threshold represents the maximum temperature change rate for entering the dry-burn warning; The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the pot.

2. The method according to claim 1, characterized in that The obtaining of the current rate of change of the temperature of the bottom of the cookware includes: Obtaining a first temperature change value of the bottom of the cookware within a first time period before a current moment; The current change rate is determined according to a ratio of the first temperature change value to the first time length.

3. The method according to claim 1, characterized in that The execution of the anti-dry burning procedure includes: Control the cooker to turn off the fire and end cooking.

4. The method according to any one of claims 1 to 3, characterized in that The method further comprises: determining a temperature rise coefficient according to the type of the cookware and a preset first mapping table; wherein the first mapping table represents a mapping relationship between the type of cookware and the temperature rise coefficient; determining an ambient temperature coefficient according to environmental information of the environment in which the cooker is located and a preset second mapping table; wherein the second mapping table represents a mapping relationship between the environmental information and the ambient temperature coefficient; Determining the first dry-burning threshold value according to the product of a preset minimum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient; The second dry-burning threshold is determined according to the product of a preset maximum dry-burning characteristic coefficient, a temperature rise coefficient, and an ambient temperature coefficient.

5. The method according to claim 4, characterized in that The temperature rise coefficient is an average value of the rate of change of the bottom temperature of the pot obtained when the liquid in the pot of the pot type is boiling.

6. The method according to claim 5, characterized in that The determining whether the liquid in the cookware of the type of cookware is boiling includes: Obtaining the current rate of change of the bottom temperature of the pot; If the current change rate is less than a preset change threshold, it is determined that the liquid in the pot of the type of pot is boiling.

7. The method according to claim 4, characterized in that The environmental information includes at least the ambient temperature and the ambient wind speed; the ambient temperature coefficient represents the correction deviation under different ambient temperatures and ambient wind speeds.

8. The method according to any one of claims 1 to 3, characterized in that The method further comprises: When the pot is not heated or the pot is moved, a plurality of second temperature change values ​​of the temperature of the probe within the second time period are collected and obtained; Calculating a ratio of an average of a plurality of second temperature change values ​​to the second time period; The empty burning threshold is determined according to a difference between the ratio and a preset deviation.

9. The method according to any one of claims 1 to 3, characterized in that The method further comprises: Obtaining a maximum value of the stored current change rates of the temperature of the bottom of the cookware; The empty burning threshold is determined according to the sum of the maximum value and a preset correction value.

10. A dry burning prevention control device, characterized in that: Applied to a stove, the stove is provided with a probe. When a pot is placed on the stove, the probe contacts the bottom of the pot. The device comprises: an acquisition module, configured to acquire a current rate of change of the temperature at the bottom of the cookware when the temperature at the bottom of the cookware is greater than or equal to a preset temperature threshold; a control module, configured to execute a dry-burn prevention program when the current rate of change is less than a preset dry-burn threshold and the current rate of change is between a first dry-burn threshold and a second dry-burn threshold; The dry-burn threshold represents the minimum temperature change rate detected by the probe when the cooker is dry-burning; the first dry-burn threshold is less than the second dry-burn threshold; the first dry-burn threshold represents the minimum temperature change rate for entering the dry-burn warning; the second dry-burn threshold represents the maximum temperature change rate for entering the dry-burn warning; The first dry-boiling threshold and the second dry-boiling threshold are determined according to environmental information of the environment in which the stove is located and the type of the pot.

11. A controller, characterized in that: include: Memory, processor; The memory stores computer-executable instructions; The processor executes the computer-executable instructions stored in the memory, so that the processor performs the method according to any one of claims 1 to 9.

12. A stove, characterized in that: include: A pot rack for placing pots, a probe for measuring temperature and a controller as claimed in claim 11.

13. A computer-readable storage medium, characterized in that The computer-readable storage medium stores computer-executable instructions, which are used to implement the method according to any one of claims 1 to 9 when executed by a processor.

14. A computer program product, characterized in that The invention comprises a computer program, which implements the method according to any one of claims 1 to 9 when the computer program is executed by a processor.

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