Control method and device for stove and intelligent cooking system

Abstract

This application relates to the field of smart home appliances and discloses a control method for a stove, comprising determining and executing a cooking program; obtaining a second temperature parameter of the pot; determining the pot's thermal conductivity based on the second temperature parameter; and adjusting the cooking parameters of the cooking program based on the thermal conductivity. By determining the pot's thermal conductivity based on the second temperature parameter after determining the cooking program to adjust the cooking parameters of the program, there is no need to set fixed pot characteristic parameters to determine the pot's material, thus avoiding errors in stove control caused by incorrect judgment of the pot's material. By obtaining the pot's thermal conductivity, this solution reduces the difficulty of accurately adjusting cooking programs due to a wide variety of pots, achieving intelligent fire control and precise temperature control for the stove with minimal error, enabling the stove to cope with a variety of pots and various cooking scenarios. This application also discloses a stove control device and an intelligent cooking system.

Description

Technical Field

[0001] The present application relates to the technical field of smart home appliances, for example, to a control method and device for a stove and an intelligent cooking system. Background Art

[0002] Cooking has always been one of the main household chores in modern Chinese families. With the improvement of living standards, the use of smart cooking tools has become more and more widespread, and people's requirements for stoves and pots have become higher and higher, and are not limited to heating ingredients through heat output. Cooking, especially Chinese cooking, has a variety of methods, but the skills of cooks are uneven. It is difficult to accurately control the stove in different cooking modes, resulting in poor taste of dishes and unsatisfied people's demand for delicious food. In the cooking guidance scheme provided in the related art, the stove firepower is adjusted in a timely manner according to the relevant information in the recipe database to assist users in cooking dishes.

[0003] During the implementation of the embodiments of the present disclosure, it was found that at least the following problems exist in the related art:

[0004] In the related art, when controlling the stove through preset information, it is highly dependent on the type of cookware, but the solidified and centralized characteristic parameters in the information cannot be fully matched to all cookware, resulting in the problem of easy errors in fire control and poor guidance for the user's cooking experience. Summary of the Invention

[0005] In order to provide a basic understanding of some aspects of the disclosed embodiments, a brief summary is given below. The summary is not an extensive review, nor is it intended to identify key / critical elements or delineate the scope of protection of these embodiments, but rather serves as a prelude to the detailed description that follows.

[0006] The embodiments of the present disclosure provide a control method, device, and intelligent cooking system for a stove to solve the technical problem that the preset characteristic information in the system cannot cope with all types of pots, resulting in large control errors of the stove.

[0007] In some embodiments, the method includes: determining and executing a cooking program; obtaining a second temperature parameter of the cookware; determining the thermal conductivity of the cookware based on the second temperature parameter; and adjusting the cooking parameters of the cooking program based on the thermal conductivity.

[0008] In some embodiments, the apparatus includes a processor and a memory storing program instructions, and the processor is configured to perform the above-mentioned control method for a cooker when executing the program instructions.

[0009] In some embodiments, the intelligent cooking system includes the above-mentioned control device for the stove.

[0010] The control method and device for a stove and the intelligent cooking system provided by the embodiments of the present disclosure can achieve the following technical effects:

[0011] After determining a cooking program, the cookware's thermal conductivity is determined based on a second temperature parameter to adjust the program's cooking parameters. This eliminates the need for fixed cookware characteristic parameters to determine the cookware's material, thus preventing misjudgment of the cookware's material and resulting in inaccurate control of the stove. By obtaining the cookware's thermal conductivity, this solution reduces the difficulty of accurately adjusting cooking programs due to a wide variety of cookware. This enables intelligent fire and temperature control with minimal error, allowing the stove to accommodate a wide variety of cookware and cooking scenarios.

[0012] The above general description and the following description are exemplary and explanatory only and are not intended to limit the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] One or more embodiments are exemplarily described by corresponding drawings. These exemplary descriptions and drawings do not limit the embodiments. Elements with the same reference numerals in the drawings are shown as similar elements. The drawings do not constitute a scale limitation. In addition,

[0014] Figure 1 is a schematic diagram of a control method for a cooker provided by an embodiment of the present disclosure;

[0015] Figure 2 is a schematic diagram of a control device for a cooker provided in an embodiment of the present disclosure;

[0016] Figure 3 2 is a schematic diagram of another control device for a stove provided in an embodiment of the present disclosure. DETAILED DESCRIPTION

[0017] In order to be able to understand the features and technical content of the embodiments of the present disclosure in more detail, the implementation of the embodiments of the present disclosure is described in detail below in conjunction with the accompanying drawings. The accompanying drawings are for reference only and are not used to limit the embodiments of the present disclosure. In the following technical description, for the sake of convenience of explanation, a full understanding of the disclosed embodiments is provided through multiple details. However, one or more embodiments can still be implemented without these details. In other cases, to simplify the drawings, well-known structures and devices can be simplified for display.

[0018] In the description and claims of the embodiments of the present disclosure, as well as in the accompanying drawings, the terms "first," "second," and the like are used to distinguish similar items and are not necessarily used to describe a particular order or precedence. It should be understood that the terms used in this manner are interchangeable where appropriate to describe the embodiments of the present disclosure herein. In addition, the terms "including," "having," and any variations thereof are intended to cover non-exclusive inclusions.

[0019] Unless otherwise stated, the term "plurality" means two or more.

[0020] In the embodiment of the present disclosure, the character " / " indicates that the preceding and following objects are in an "or" relationship. For example, A / B means: A or B.

[0021] The term "and / or" describes an association between objects, indicating that three relationships can exist. For example, A and / or B means: A or B, or A and B.

[0022] Combine Figure 1 As shown, the embodiment of the present disclosure provides a control method for a cooker, comprising:

[0023] Step S01, determine the cooking program and execute it.

[0024] The cooking program can be determined based on user input or by monitoring the temperature of the cookware during the cooking process. This input can include direct and indirect input. Direct input involves determining the cooking program through the user's voice, keystrokes, or mobile device control of the cooker. Indirect input involves determining the cooking program through a user-invoked smart recipe or by taking ingredients from the refrigerator. The cooker then performs the corresponding operations based on the determined cooking program, such as adjusting the heat and cooking temperature, and reminding the user when to add ingredients or seasonings.

[0025] Step S02: obtaining a second temperature parameter of the cookware.

[0026] Generally, when a stove is used to heat a pot, the pot's temperature parameters may include one or more of the pot bottom temperature, the pot interior temperature, the rate of temperature increase based on the relationship between temperature and time, and the rate of change of the temperature increase rate. Temperature information can be acquired via a temperature detection device located on the stove top or pot bottom, while time parameters can be acquired via a timer on the stove or pot, or by processing time data on the stove's circuit board. The stove's circuit board integrates at least a temperature acquisition module, a timer module, and a data processing module, which are used to collect and process data about the cooking process to control the stove.

[0027] Step S03: determining the thermal conductivity of the cookware according to the second temperature parameter.

[0028] Thermal conductivity is a measure of a material's ability to conduct heat, and it's closely related to the material it's made of. Cookware is made from a variety of materials, but each has different thermal conductivity coefficients. Table 1 lists the thermal conductivity coefficients of common cookware materials.

[0029] It can be seen that the thermal conductivity coefficients vary significantly between various pure metals, and there are also significant differences between metals of different purities. For example, copper, which has a high thermal conductivity and good thermal conductivity, has its thermal conductivity drop to around 100 after being mixed with other metals to form brass. Compared to adjusting the cooking performance of a stove based on the material of the cookware, the thermal conductivity coefficient is not limited to determining whether the cookware is made of metal or non-metal, allowing it to be compatible with a wider range of cookware types. The thermal conductivity coefficient can be determined through dynamic measurement methods, such as the relationship between the temperature change of the cookware's second temperature parameter over time under stable heating conditions, or through steady-state measurement methods.

[0030] Table 1

[0031]

[0032] Step S04: adjusting cooking parameters of the cooking program according to the thermal conductivity.

[0033] After determining the cooking program, by determining the thermal conductivity of the cookware according to the second temperature parameter to adjust the cooking parameters of the cooking program, there is no need to set solidified cookware characteristic parameters to determine the material of the cookware, thus avoiding errors in controlling the stove due to incorrect judgment of the cookware material.

[0034] By adopting the control method for a stove provided by the embodiment of the present disclosure, the thermal conductivity coefficient of the pot is obtained, which reduces the difficulty of accurately adjusting the cooking program due to a wide variety of pots, realizes intelligent fire control and precise temperature control of the stove with small errors, and the stove can cope with various pots and various cooking scenarios.

[0035] Optionally, the second temperature parameter includes the heating rate of the pot when the pot temperature is less than a first threshold. Here, the first threshold is used to express a temperature value that is higher than the ambient temperature of the pot. When the temperature of the pot rises to the temperature indicated by the first threshold, the heating rate of the pot during this period is almost consistent and does not change due to different dishes cooked in the pot or different cooking methods. Specifically, the value range of the first threshold is 50°C to 60°C, and can be 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, or 60°C. Optionally, the value of the first threshold is determined according to the ambient temperature of the stove. The higher the ambient temperature, the higher the value of the first threshold within the value range.

[0036] Here, the cookware's heating rate is determined based on the cookware's heating range and heating time. For example, if the time t1 required for the cookware's temperature to rise from T1 to T2 is measured, the heating rate k1 = (T2 - T1) / t1. In this solution, T1 is the cookware's ambient temperature, and T2 is the first threshold.

[0037] Optionally, the thermal conductivity of the cookware is determined by a correspondence relationship with the heating rate, and the thermal conductivity is obtained in a preset first correspondence relationship according to the heating rate.

[0038] Optionally, the thermal conductivity of the cookware is determined by

[0039]

[0040] Where λ is the thermal conductivity, k is the heating rate, a is a weighted value related to the distance between the stove and the pot, and S is the detection area of the stove to the pot temperature.

[0041] For the same stove, the values of S and a do not change much, so the thermal conductivity coefficient can be directly obtained based on the heating rate.

[0042] Optionally, the second temperature parameter is obtained when the temperature of the pot meets the first condition. Compared with the aforementioned method of obtaining the thermal conductivity through the second temperature parameter, when cooking starts from a higher temperature of the pot, such as starting after a hot pot, or after rinsing with hot water, when the pot itself is at a higher temperature, it is impossible to obtain the thermal conductivity from the initial acquisition of the pot's heating rate. In this case, the value can be obtained after the pot has been heated for a period of time and the temperature is maintained within a certain temperature range. On the other hand, for a general cooking process (cooking from a cold pot, or starting cooking with a pot temperature close to the ambient temperature), the second temperature parameter can also be obtained to determine the thermal conductivity of the pot when the temperature of the pot meets the first condition. When the first condition is met, the maintenance temperature of the pot is related to the thermal conductivity of the pot, and obtaining the second temperature parameter to determine the thermal conductivity is more accurate. Here, the first condition is used to express that the temperature of the pot is maintained within a certain range during this period of time.

[0043] Optionally, the first condition includes: the temperature of the pot fluctuates within a set time period by less than or equal to a set threshold. Under this condition, a certain amount of water remains in the pot, maintaining the pot's temperature at a certain level. Once the water evaporates completely, the pot's temperature changes, rising sharply under the power of the stove. During this temperature maintenance period, the pot's temperature is unrelated to factors such as the amount of water in the pot and is solely dependent on the pot's thermal conductivity. Here, the set threshold represents the relatively small fluctuation in the pot's temperature during this maintenance phase. Optionally, the set threshold ranges from 10°C to 0°C, and can be 10°C, 9°C, 8°C, 7°C, 6°C, 5°C, 4°C, 3°C, 2°C, 1°C, or 0°C. The set threshold is determined based on one or more factors: the pot's temperature information, the cooking program being executed, the stove's temperature collection method, and the distance between the stove and the pot for temperature collection.

[0044] Optionally, the temperature information of the cookware may include one or more of the current temperature of the cookware, the heating rate, and the rate of change of the heating rate. By comprehensively analyzing one or more of the temperature information and selecting an appropriate threshold, the accuracy of determining the temperature maintenance stage can be improved.

[0045] Optionally, the set threshold value is 10°C. When the temperature of the pot fluctuates by less than 10°C within the set time, the pot being heated tends to be stable. Optionally, in a more stable temperature measurement method, the set threshold value is 3°C. When this condition is met, the temperature of the pot is relatively stable within the set time. At this time, the maintenance temperature of the pot is related to the thermal conductivity of the pot, and obtaining the second temperature parameter to determine the thermal conductivity is more accurate. Optionally, under ideal stable temperature measurement conditions, the set threshold value is 0°C. At this time, for the pot being heated, the water inside is in a continuous boiling stage, and the pot temperature remains basically unchanged within the set time.

[0046] Generally, when the cookware is in the temperature maintenance period, the cooking process may be in the cooking, boiling, or frying stages. The cooking and frying stage is relatively stable, maintaining a constant temperature without frequent temperature fluctuations. The stewing and boiling stages, after an initial temperature increase, maintain a constant temperature, which is lower than that of the frying stage. The frying stage, after an initial temperature increase, maintains a constant temperature, which is higher than that of the stewing and boiling stages. In this stage, the cooking program is required. Adjusting the cooking parameters based on the second temperature parameter enables intelligent fire control to prevent burning, overflow, and other problems.

[0047] Optionally, the second temperature parameter includes the average temperature of the cookware within a set time period, or the temperature change rate of the cookware after adjusting the fire power.

[0048] During this temperature maintenance phase, the cookware's temperature is related to its thermal conductivity. Under the same heat, the temperature of any pot will be maintained within a corresponding temperature range. Therefore, the corresponding thermal conductivity can be determined based on the average temperature of the pot over a set time period. Here, the set time period is the time within which the pot's temperature is maintained when the first condition is met.

[0049] Optionally, the thermal conductivity of the cookware is obtained from a preset second correspondence based on the average temperature of the cookware over a set period of time. Optionally, the thermal conductivity is proportional to the average temperature, and the higher the average temperature of the cookware during the temperature maintenance phase, the lower the corresponding thermal conductivity of the cookware.

[0050] The type and quantity of ingredients in the cookware may affect the average temperature of the cookware during the aforementioned maintenance phase. For example, two cookware with completely different thermal conductivities may maintain similar temperatures when placed with different ingredients. Therefore, if the ingredients are uncertain, determining the cookware's heating rate based solely on the average temperature during the maintenance phase may result in errors. In this case, the second temperature parameter can be used to represent the rate of temperature change of the cookware after adjusting the heat level.

[0051] By adjusting the heat of the cookware, for example, by increasing or decreasing the temperature, the temperature changes of cookware made of different materials will inevitably differ. Determining the cookware's thermal conductivity based on the rate of temperature change at this stage results in a smaller error. Compared to the temperature rise or fall phases of other cooking stages, the temperature of the cookware is significantly affected by the temperature of the ingredients during this phase, as the user's cooking actions may involve adding ingredients or adjusting the heat. The type and quantity of ingredients involved in this phase are more variable, and the temperature change deviates from the inherent thermal conductivity characteristics of the cookware. This can lead to larger errors in determining the thermal conductivity of the cookware.

[0052] Here, the degree of change in the firepower adjustment can be obtained through a firepower detection sensor. The firepower detection sensor can be a rotatable potentiometer installed on the knob column of the stove switch. By sensing the change in the resistance, voltage or current of the potentiometer, the firepower adjustment gear of the stove can be obtained, and further the size of the stove firepower can be judged. In another embodiment, the firepower detection sensor can also be a gas flow rate sensing device installed on the gas pipeline, and the size of the stove firepower can be judged by sensing the flow rate of the gas. In still another embodiment, the firepower detection sensor can be a gas pressure sensing device installed on the gas pipeline, and the size of the stove firepower can be judged by sensing the pressure of the gas. Of course, the stove can also be an induction cooker. At this time, the firepower of the induction cooker can be judged by detecting the magnitude of the current or the firepower gear supplied to the coil; the firepower can be divided into multiple gears, such as 1st gear, 2nd gear, 3rd gear, 4th gear and 5th gear, etc. In one embodiment, the firepower is divided into 3 gears, the 1st gear is low fire, the 2nd gear is medium fire, and the 3rd gear is high fire. The first preset firepower is P1 and the second preset firepower is P2. For example, when the detected firepower P < P1, it is judged that the current firepower degree is low fire; when the detected firepower P1 ≤ P ≤ P2, it is judged that the current firepower degree is medium fire; when the detected firepower P > P2, it is judged that the current firepower degree is high fire. By comparing the change in the current firepower degree with the temperature change rate of the cookware, the corresponding thermal conductivity of the cookware can be obtained, which is used to adjust the cooking parameters of the cooking program.

[0053] Optionally, determining the thermal conductivity of the cookware according to the temperature change speed of the cookware after adjusting the firepower includes: obtaining the temperature change value of the cookware within a preset time period after adjusting the firepower; determining the corresponding temperature change speed of the cookware; and determining the thermal conductivity of the cookware according to the temperature change speed of the cookware.

[0054] Here, the degree of change in the firepower of the stove may be to increase one or more gears, or may be to decrease one or more gears. In this embodiment, the firepower adjustment of the stove is set to increase one gear at this stage, and the temperature change value of the cookware within a preset time period under this operation is obtained.

[0055] At this time, according to the cookware change speed corresponding to the unit firepower change degree, that is, obtaining the temperature change value of the cookware and the change time when the firepower changes one gear, and obtaining this temperature change speed. Under this condition, the heating rate of the cookware is characteristic. At this time, the corresponding thermal conductivity of the cookware can be determined according to Equation (1).

[0056] Optionally, the cooking parameters include one or more of cooking power, cooking time, and a dry-boil prevention temperature. After determining a cooking program, the stove performs corresponding operations based on the program, including adjusting the power, setting the cooking time, and reminding the user when to add ingredients and seasonings. Here, when adjusting the cooking parameters of a cooking program based on thermal conductivity, the cooking parameters related to the thermal conductivity of different cookware are adjusted according to the cooking program, achieving intelligent cooking and precise temperature control.

[0057] Optionally, when adjusting the cooking power based on thermal conductivity, a higher thermal conductivity indicates a lower cooking power. Under stable heat transfer conditions, a higher thermal conductivity indicates a faster heat transfer rate within the cookware. Therefore, for the same cooking process, a cookware with a higher thermal conductivity requires a lower cooking power at the same cooking stage.

[0058] Optionally, when adjusting the cooking time according to the thermal conductivity, the higher the thermal conductivity, the shorter the cooking time. Here, the cooking time can be the total duration of the cooking program or the duration of a certain stage therein. According to different thermal conductivity coefficients, different cooking times are set for the same cooking program or the same stage therein. The higher the thermal conductivity, the shorter the corresponding cooking time under the same conditions. This can avoid the situation where the fixed cooking time setting value cannot adapt to a variety of pot types, resulting in overcooking or burning of the finished product; on the other hand, it can also avoid the dry burning phenomenon caused by overcooking.

[0059] Optionally, the anti-dry-boil temperature can be adjusted based on the thermal conductivity. Common stove anti-dry-boil strategies set two anti-dry-boil thresholds based on whether the cookware is made of metal or non-metal. When the cookware temperature reaches these thresholds, the stove shuts down and stops heating the cookware. For example, aluminum and stainless steel cookware, both of which fall into the same metal category, could deform if the anti-dry-boil threshold is set directly based on the metal cookware. Stainless steel cookware, on the other hand, is more stable and can withstand the dry-boil temperature for several minutes without deforming. In this embodiment, the anti-dry-boil temperature is adjusted within a certain range by obtaining the thermal conductivity. The higher the thermal conductivity, the lower the anti-dry-boil temperature. This avoids the need to categorize materials as metal or non-metal when setting the anti-dry-boil threshold. In practice, the anti-dry-boil temperature can be determined directly based on the thermal conductivity, or it can be determined based on the thermal conductivity combined with the cookware material. The cookware material can be determined through user input or based on the cookware temperature information. Compared with directly classifying the material of the cookware to determine the anti-dry-burning temperature, the thermal conductivity coefficient used in this solution is not limited to determining whether the cookware is made of metal or non-metallic material. It can match more types of cookware and can set the anti-dry-burning threshold more accurately.

[0060] Optionally, when the temperature of the pot rises sharply after meeting the first condition, the stove operates the anti-dry-burning function and adjusts the dry-burning threshold of the pot in combination with the above-mentioned thermal conductivity coefficient. When the temperature of the pot is higher than the adjusted dry-burning threshold, the stove determines that the pot is dry-burning and stops heating the pot.

[0061] Optionally, the cooking program is determined in the following manner: determining a cooking mode according to a first temperature parameter of the cookware; and determining a corresponding cooking program according to the cooking mode.

[0062] The cooking process or actions can generally be categorized as heating the pot, adding oil, adding ingredients, stir-frying, cooking, boiling, and frying. These cooking actions all exhibit distinct temperature variation characteristics. By acquiring the first temperature parameter of the pot and matching it with the pot's temperature variation characteristics, the current cooking mode can be determined, thereby controlling the cooktop to execute the corresponding cooking program. Optionally, the cooking mode includes one or more of a stir-fry mode, a stewing mode, and a frying mode.

[0063] Optionally, the first temperature parameter includes a rate of change of the pot temperature, or a rate of change of the pot temperature and a temperature change amplitude.

[0064] Optionally, the corresponding cooking program is determined based on the rate of change of the pot temperature in the first temperature parameter within a first preset time period. During the first preset time period, the pot temperature change rate in stir-fry mode is higher than that in stewing mode; and the pot temperature change rate in stewing mode is higher than that in deep-frying mode. Here, the first preset time period represents the initial stage of the cooking process. During this stage, the temperature rises faster in stir-fry mode, slower in stewing mode, and the slowest in deep-frying mode.

[0065] Optionally, the corresponding cooking program is determined based on the rate of change and the temperature change amplitude of the pot temperature in the first temperature parameter within the first preset time period. In terms of the temperature change rate technology, the determination of the temperature change amplitude is added, and the accuracy of the cooking method identification is further improved through the temperature change amplitude, so as to more accurately match the cooking program. Here, for the stir-fry mode, the temperature change amplitude is relatively large due to the actions of adding oil, adding ingredients, and stir-frying in the initial cooking process; for the stewing mode, although the action of adding ingredients may occur in the initial cooking process, the temperature change amplitude is relatively small due to the high moisture content in the pot; for the frying mode, the action of adding ingredients occurs in the initial cooking process, and the temperature change amplitude is higher than that of the stewing mode, but still smaller than that of the stir-frying mode.

[0066] Optionally, the first temperature parameter of the cookware is acquired after the cookware temperature exceeds a first threshold. As can be seen from the aforementioned embodiment, the first threshold represents a temperature value that is higher than the ambient temperature of the cookware. As the cookware temperature rises from the ambient temperature to the temperature indicated by the first threshold, the rate of temperature increase of the cookware during this period is nearly consistent, and does not vary depending on the dish being cooked or the cooking method. Therefore, acquiring the first temperature parameter after the cookware temperature exceeds this threshold can avoid collecting excessive irrelevant data and reduce the amount of data processing required.

[0067] Optionally, the stove control method further includes controlling the stove to stop heating when the pot temperature reaches a second threshold. The second threshold represents a temperature at which some or all pot materials present a risk of dry-boiling. When the pot reaches this temperature, continued heating may cause the pot to dry-boil or even explode. In this way, even if the cooking program cannot be determined and the dry-boil threshold cannot be set, dry-boil protection for the pot can be achieved by setting the second threshold.

[0068] The stove control method provided by the disclosed embodiments adjusts the cooking parameters of a cooking program by determining the thermal conductivity of the cookware based on a second temperature parameter after determining the cooking program. This eliminates the need to set fixed characteristic parameters of the cookware to determine the cookware material, thus avoiding errors in stove control caused by incorrect judgment of the cookware material. By obtaining the thermal conductivity of the cookware, this solution reduces the difficulty of accurately adjusting the cooking program due to the wide variety of cookware. This enables intelligent fire control and precise temperature control of the stove with minimal error, allowing the stove to cope with a variety of cookware and various cooking scenarios.

[0069] Combine Figure 2 As shown, an embodiment of the present disclosure provides a control device for a cooker, comprising a program execution module 21, a second temperature parameter acquisition module 22, a thermal conductivity determination module 23, and a cooking parameter adjustment module 24. The program execution module 21 is configured to determine and execute a cooking program; the second temperature parameter acquisition module 22 is configured to acquire a second temperature parameter of the cookware; the thermal conductivity determination module 23 is configured to determine the thermal conductivity of the cookware based on the second temperature parameter; and the cooking parameter adjustment module 24 is configured to adjust the cooking parameters of the cooking program based on the thermal conductivity.

[0070] The stove control device provided by the disclosed embodiments adjusts the cooking parameters of a cooking program by determining the thermal conductivity of the cookware based on a second temperature parameter after determining the cooking program. This eliminates the need to set fixed characteristic parameters of the cookware to determine the cookware material, thus avoiding errors in stove control caused by incorrect judgment of the cookware material. By obtaining the thermal conductivity of the cookware, this solution reduces the difficulty of accurately adjusting cooking programs due to a wide variety of cookware. This enables intelligent fire control and precise temperature control of the stove with minimal error, allowing the stove to accommodate a variety of cookware and various cooking scenarios.

[0071] Combine Figure 3 As shown, an embodiment of the present disclosure provides a control device for a cooker, comprising a processor 100 and a memory 101. Optionally, the device may further comprise a communication interface 102 and a bus 103. The processor 100, the communication interface 102, and the memory 101 may communicate with each other via the bus 103. The communication interface 102 may be used for information transmission. The processor 100 may invoke logic instructions in the memory 101 to execute the method for controlling the cooker according to the above embodiment.

[0072] In addition, the logic instructions in the memory 101 can be implemented in the form of software functional units and can be stored in a computer-readable storage medium when sold or used as an independent product.

[0073] Memory 101, as a computer-readable storage medium, can be used to store software programs and computer-executable programs, such as the program instructions / modules corresponding to the methods in the embodiments of the present disclosure. Processor 100 executes the program instructions / modules stored in memory 101 to execute functional applications and process data, thereby implementing the cooktop control method in the above-described embodiments.

[0074] The memory 101 may include a program storage area and a data storage area. The program storage area may store an operating system and at least one application required for a function; the data storage area may store data generated based on the use of the terminal device. Furthermore, the memory 101 may include high-speed random access memory and non-volatile memory.

[0075] An embodiment of the present disclosure provides an intelligent cooking system, including the above-mentioned device for controlling a stove.

[0076] An embodiment of the present disclosure provides a computer-readable storage medium storing computer-executable instructions, wherein the computer-executable instructions are configured to execute the above-mentioned method for controlling a cooker.

[0077] An embodiment of the present disclosure provides a computer program product, which includes a computer program stored on a computer-readable storage medium. The computer program includes program instructions, which, when executed by a computer, enable the computer to execute the above-mentioned control method for a cooker.

[0078] The aforementioned computer-readable storage medium may be a transient computer-readable storage medium or a non-transitory computer-readable storage medium.

[0079] The technical solution of the embodiments of the present disclosure may be embodied in the form of a software product, which is stored in a storage medium and includes one or more instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiments of the present disclosure. The aforementioned storage medium may be a non-transitory storage medium, including: a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk, and other media that can store program code, or a transient storage medium.

[0080] The above description and the accompanying drawings fully illustrate the embodiments of the present disclosure so that those skilled in the art can practice them. Other embodiments may include structural, logical, electrical, process and other changes. The embodiments represent only possible variations. Unless explicitly required, individual components and functions are optional, and the order of operations may vary. Parts and features of some embodiments may be included in or replace parts and features of other embodiments. Moreover, the words used in this application are only used to describe the embodiments and are not used to limit the claims. As used in the description of the embodiments and claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to also include plural forms. Similarly, the term "and / or" as used in this application refers to any and all possible combinations of one or more associated listings. In addition, when used in this application, the term "comprise" and its variations "comprises" and / or comprising refer to the presence of stated features, wholes, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or groups of these. In the absence of further restrictions, an element defined by the sentence "comprising a..." does not exclude the presence of other identical elements in the process, method or device that includes the element. In this article, each embodiment may focus on the differences from other embodiments, and the same and similar parts between the various embodiments can be referenced to each other. For the methods, products, etc. disclosed in the embodiments, if they correspond to the method part disclosed in the embodiments, then the relevant parts can be found in the description of the method part.

[0081] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software may depend on the specific application and design constraints of the technical solution. The technicians may use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the embodiments of the present disclosure. The technicians will clearly understand that, for the convenience and brevity of description, the specific working processes of the systems, devices and units described above can refer to the corresponding processes in the aforementioned method embodiments and will not be repeated here.

[0082] In the embodiments disclosed herein, the disclosed methods and products (including but not limited to devices, equipment, etc.) can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For example, the division of the units can be merely a logical functional division. In actual implementation, there may be other division methods, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the coupling or direct coupling or communication connection between each other shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, and can be electrical, mechanical or other forms. The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place, or they may be distributed on multiple network units. Some or all of the units may be selected to implement this embodiment according to actual needs. In addition, the functional units in the embodiments of the present disclosure may be integrated into a processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0083] The flowcharts and block diagrams in the accompanying drawings show the possible implementation architectures, functions and operations of the systems, methods and computer program products according to the embodiments of the present disclosure. In this regard, each box in the flowchart or block diagram can represent a module, program segment or part of the code, and the module, program segment or part of the code contains one or more executable instructions for implementing the specified logical functions. In some alternative implementations, the functions marked in the box can also occur in an order different from that marked in the accompanying drawings. For example, two consecutive boxes can actually be executed substantially in parallel, or they can sometimes be executed in the opposite order, which can depend on the functions involved. In the descriptions corresponding to the flowcharts and block diagrams in the accompanying drawings, the operations or steps corresponding to different boxes can also occur in an order different from that disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps can actually be executed substantially in parallel, or they can sometimes be executed in the opposite order, which can depend on the functions involved. Each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, may be implemented by a dedicated hardware-based system that performs the specified function or action, or may be implemented by a combination of dedicated hardware and computer instructions.

Claims

1. A control method for a cooker, characterized in that: include: Determine cooking procedures and execute them; Acquiring a second temperature parameter of the cookware when the temperature of the cookware satisfies a first condition; the first condition being that the temperature of the cookware fluctuates within a set time period by less than or equal to a set threshold; the second temperature parameter including the average temperature of the cookware within the set time period, or the rate of change of the temperature of the cookware after adjusting the heat; determining the thermal conductivity of the cookware according to the second temperature parameter; adjusting cooking parameters of the cooking program according to the thermal conductivity; Among them, when the second temperature parameter is the temperature change rate of the cookware after the firepower is adjusted, determining the thermal conductivity coefficient of the cookware based on the second temperature parameter includes: obtaining the temperature change value of the cookware within a preset time period after a unit firepower change degree; determining the corresponding temperature change rate of the cookware; and determining the thermal conductivity coefficient of the cookware based on the temperature change rate of the cookware.

2. The method according to claim 1, characterized in that The cooking parameters include one or more of cooking power, cooking time, and anti-dry cooking temperature.

3. The method according to claim 2, characterized in that The higher the thermal conductivity, the smaller the cooking power, the shorter the cooking time, and the lower the anti-dry-burn temperature.

4. The method according to any one of claims 1 to 3, characterized in that Determine your cooking procedures, including: determining a cooking mode according to a first temperature parameter of the cookware; Determine the corresponding cooking program according to the cooking mode.

5. The method according to claim 4, characterized in that The first temperature parameter includes the pot temperature change rate, or the pot temperature change rate and the temperature change amplitude.

6. A control device for a cooker, comprising a processor and a memory storing program instructions, characterized in that: The processor is configured to perform the control method for a cooker according to any one of claims 1 to 5 when executing the program instructions.

7. An intelligent cooking system, characterized in that: The device comprises the control device for a cooker as claimed in claim 6.

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