Control method of a cooktop, cooktop, control system of a cooktop and storage medium

Abstract

This application discloses a control method for a cooktop, a cooktop, a control system for the cooktop, and a computer-readable storage medium. The method includes: acquiring the bottom temperature of the pot using a temperature sensor and acquiring an image of the inside of the pot using an imaging device; determining a cooking mode based on the bottom temperature; determining the state information of the ingredients to be cooked based on the image of the inside of the pot; determining an anti-dry-burning time based on the cooking mode and the state information of the ingredients; and stopping heating the pot when the current time reaches the anti-dry-burning time, so that the cooktop can intelligently determine the dry-burning state of the pot, realizing intelligent anti-dry-burning of the cooktop and improving the user experience.

Description

Technical Field

[0001] This application relates to the field of smart home appliance technology, and in particular to a control method for a stove, a stove, a control system for the stove, and a computer-readable storage medium. Background Technology

[0002] Cooktops are an essential kitchen appliance in people's lives. With the development of technology, cooktops not only have excellent performance, but are also gradually developing towards intelligence and refinement, and the demand for cooktops with anti-dry-burning features is also increasing.

[0003] Due to everyday negligence or excessively high cookware temperatures, pots and pans often dry-burn, which can even cause fires in severe cases. Existing stoves have inadequate and unintelligent anti-dry-burning features, failing to accurately detect this phenomenon and resulting in a poor user experience. Summary of the Invention

[0004] This application provides a control method for a cooker, a cooker, a control system for the cooker, and a computer-readable storage medium, so that the cooker can intelligently determine the dry-burning state of the pot, realize the intelligent anti-dry-burning function of the cooker, and improve the user experience.

[0005] In a first aspect, embodiments of this application provide a method for controlling a stove, the stove including a temperature sensor mounted on the burner for sensing the temperature of the bottom of a pot, the stove also being communicatively connected to a camera positioned above the pot for capturing images of the inside of the pot, the method comprising:

[0006] The temperature of the bottom of the pot is obtained by the temperature sensor, and the image of the inside of the pot is obtained by the imaging device.

[0007] The cooking method is determined based on the temperature of the pot bottom.

[0008] The state information of the ingredients for cooking is determined based on the image inside the pot;

[0009] The anti-dry-burning time is determined based on the cooking method and the state information of the ingredients, and heating of the pot is stopped when the current time reaches the anti-dry-burning time.

[0010] Secondly, this application also provides a cooktop, which includes a memory and a processor;

[0011] The memory is used to store computer programs;

[0012] The processor is configured to execute the computer program and, when executing the computer program, implement the control method for the stove as described in any of the embodiments of this application.

[0013] Thirdly, this application also provides a control system for a stove, the control system including a stove and a camera, the stove including a temperature sensor installed on the burner of the stove for sensing the temperature of the bottom of the pot, the stove also being communicatively connected to the camera, the camera being positioned above the pot for capturing images of the inside of the pot, the control system being used to implement the control method for the stove as described in any of the embodiments of this application.

[0014] Fourthly, this application also provides another control system for a cooktop, the control system including a cooktop and a range hood, the cooktop including a temperature sensor installed on the burner of the cooktop for sensing the temperature of the bottom of the pot; the range hood is communicatively connected to the cooktop, the range hood including a camera for capturing images of the inside of the pot, and the range hood implementing the control method for the cooktop as described in any one of the embodiments of this application.

[0015] Fifthly, this application also provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the control method for a stove as described in any of the embodiments of this application.

[0016] This application discloses a control method for a cooktop, a cooktop, a control system for the cooktop, and a computer-readable storage medium. The method involves acquiring the bottom temperature of the pot using a temperature sensor and capturing an image of the inside of the pot using an imaging device. The cooking mode is determined based on the bottom temperature. The state information of the ingredients being cooked is determined based on the image inside the pot. An anti-dry-burning time is determined based on the cooking mode and the ingredient state information. Heating of the pot is stopped when the anti-dry-burning time is reached. This achieves intelligent anti-dry-burning control of the cooktop. The cooktop can intelligently identify the cooking mode of the pot and determine the anti-dry-burning conditions accordingly, achieving intelligent anti-dry-burning control. Users do not need to operate manually, improving user convenience and enhancing the user experience. Attached Figure Description

[0017] To more clearly illustrate the technical solutions of the embodiments of this application, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a structural schematic diagram of a stove provided in an embodiment of this application;

[0019] Figure 2This is a schematic diagram illustrating an application scenario of a stove control method provided in an embodiment of this application;

[0020] Figure 3 This is a schematic flowchart of a stove control method provided in an embodiment of this application;

[0021] Figure 4 This is a schematic block diagram of the structure of a stove provided in an embodiment of this application;

[0022] Figure 5 This is a schematic block diagram of the control system structure of a stove provided in an embodiment of this application;

[0023] Figure 6 This is a schematic block diagram of the control system structure of another stove provided in the embodiments of this application. Detailed Implementation

[0024] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0025] The flowchart shown in the attached diagram is for illustrative purposes only and does not necessarily include all content and operations / steps, nor does it necessarily have to be performed in the order described. For example, some operations / steps can be broken down, combined, or partially merged, so the actual execution order may change depending on the actual situation.

[0026] This application provides a method for controlling a stove, a stove, a control system for the stove, and a computer-readable storage medium. Some embodiments of this application will be described in detail below with reference to the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0027] Please see Figure 1 , Figure 1 This is a schematic diagram of a stove provided in an embodiment of this application. The stove includes a temperature sensor mounted on the burner head for sensing the temperature of the bottom of a pot. The stove is also communicatively connected to a camera device positioned above the pot for capturing images of the inside of the pot. Specifically, as shown... Figure 2 As shown.

[0028] For example, when cooking, the cookware needs to be placed above the gas stove. A temperature sensor can be installed on the part of the cookware that contacts the gas stove to obtain the temperature of the bottom of the cookware.

[0029] For example, by installing a temperature sensor on the gas stove to obtain the bottom temperature of the cookware, the design requirements of the cookware can be reduced, and the gas stove can be adapted to a variety of cookware without the need for strict matching requirements.

[0030] For example, the shooting device and the stove can communicate via WIFI or Bluetooth, or they can transmit image information inside the pot via a wired connection.

[0031] For example, the shooting device is placed above the pot to capture an image of the inside of the pot, or it can be placed on a home appliance such as a range hood, and the image of the inside of the pot is captured by the shooting device and sent to the stove through the range hood.

[0032] Please see Figure 3 , Figure 3 This is a schematic flowchart of a control method for a stove provided in an embodiment of this application. The method is applied to the stove to enable the stove to intelligently determine the dry-burning state of the pot and realize the intelligent anti-dry-burning function of the stove. It can be understood that the stove can be, for example, a natural gas stove, a manufactured gas stove, a liquefied petroleum gas stove, an induction cooker, or other electronic or electrical equipment that can be used for cooking.

[0033] like Figure 3 As shown, the control method of the stove may include steps S101 to S104.

[0034] S101. The temperature of the bottom of the pot is obtained by the temperature sensor, and the image inside the pot is obtained by the imaging device.

[0035] The temperature of the bottom of the cookware is obtained at each moment by a temperature sensor to generate a temperature change curve of the bottom of the cookware. The time moment can be 1 second or 2 seconds, and no specific limitation is made here.

[0036] When the stove is working, the imaging device captures images inside the pot to determine the state information of the cooking ingredients. The imaging device and the stove can communicate via WIFI or Bluetooth, or transmit the image information inside the pot via a wired connection.

[0037] For example, the shooting device is placed above the pot to capture an image of the inside of the pot, or it can be placed on a home appliance such as a range hood, and the image of the inside of the pot is captured by the shooting device and sent to the stove through the range hood.

[0038] For example, the shooting device can be a camera, video camera, or video recorder. For instance, a camera can capture environmental images to determine the state information of the cooking ingredients. Alternatively, a video camera can record images of the cooking ingredients inside the pot and analyze each frame of the pot image to more accurately determine the state information of the cooking ingredients.

[0039] S102. Determine the cooking method based on the temperature of the bottom of the pot.

[0040] A bottom temperature change curve is generated based on the bottom temperature of the cookware; the cooking method corresponding to the cookware is determined based on the bottom temperature change curve.

[0041] Specifically, a temperature change curve of the bottom of the pot is automatically generated based on the temperature of the bottom of the pot at each moment, which is used to determine the cooking method corresponding to the pot.

[0042] For example, a temperature change curve of the bottom of the cookware can be generated based on the temperature of the bottom of the cookware at different times, so as to determine the cooking method corresponding to the cookware by analyzing the temperature change of the bottom of the cookware at different times.

[0043] Specifically, different pre-set temperature change curves of the pot bottom correspond to different cooking methods, thereby determining the cooking method corresponding to the temperature change curve of the pot bottom.

[0044] In some embodiments, cooking parameters can be determined first based on the temperature change curve of the pot bottom, and then the corresponding cooking method can be determined based on the cooking parameters. The cooking parameters include at least the initial value of the pot bottom temperature and the slope value.

[0045] For example, the initial value of the pot bottom temperature is determined based on the fitted pot bottom temperature change curve and the slope value is automatically calculated.

[0046] In some embodiments, similar pot bottom temperature change curves are determined from a temperature change curve library based on cooking parameters, and the cooking method corresponding to the similar pot bottom temperature change curves is determined as the cooking method of the cookware.

[0047] The temperature change curve library stores multiple pot bottom temperature change curves and corresponding cooking methods. The library stores pot bottom temperature change curves for cooking methods such as frying, stir-frying, simmering, deep-frying, and stewing.

[0048] In some embodiments, the difference between the cooking parameters of the bottom temperature change curve and the cooking parameters of the bottom temperature change curves in the temperature change curve library is detected as being within a preset range. If the difference between the cooking parameters of the bottom temperature change curve and the cooking parameters of the bottom temperature change curves in the temperature change curve library is within the preset range, the bottom temperature change curve is used as a similar bottom temperature change curve. If the difference between the cooking parameters of the bottom temperature change curve and the cooking parameters of the bottom temperature change curves in the temperature change curve library is not within the preset range, a similar bottom temperature change curve is searched again in the temperature change curve library.

[0049] For example, a similar pan bottom temperature change curve can be determined from a temperature change curve library based on cooking parameters such as the initial value of the pan bottom temperature and the slope value.

[0050] For example, the difference between the initial value of the bottom temperature of the pot bottom temperature change curve and the initial value of the bottom temperature of the pot bottom temperature change curve in the temperature change curve library is detected to be within a preset range; if the difference between the initial value of the bottom temperature of the pot bottom temperature change curve and the initial value of the bottom temperature of the pot bottom temperature change curve in the temperature change curve library is within the preset range, the pot bottom temperature change curve is used as a similar pot bottom temperature change curve; if the difference between the initial value of the bottom temperature of the pot bottom temperature change curve and the initial value of the bottom temperature of the pot bottom temperature change curve in the temperature change curve library is not within the preset range, a similar pot bottom temperature change curve is searched again in the temperature change curve library.

[0051] For example, the initial temperature of the pot bottom can be 2℃, and the slope can be 0.01. The preset range can be any value and is not specifically limited here.

[0052] Understandably, similar temperature change curves of the pot bottom can be determined based on one or more cooking parameters.

[0053] For example, if multiple cooking parameters, such as the initial value of the bottom temperature and the slope value, are used to determine similar bottom temperature change curves, then when the difference between the cooking parameters of any bottom temperature change curve and the cooking parameters of the bottom temperature change curves in the temperature change curve library is within the preset range, then the bottom temperature change curve is taken as a similar bottom temperature change curve.

[0054] S103. Determine the food status information of the ingredients for cooking based on the image inside the pot.

[0055] The cooking ingredient status information is determined based on the image inside the pot captured by the imaging device, which is used to determine the anti-dry-burning time. The ingredient status information includes at least one of liquid information, ingredient status, and pot edge status.

[0056] Specifically, the liquid information refers to the liquid content in the image inside the pot, the food status refers to the degree of scorching of the food in the image inside the pot, and the pot edge status refers to the flame status at the edge of the pot. These three status information can be combined to determine whether the pot is in a dry-burning state, thereby improving the accuracy of dry-burning prevention control.

[0057] In some embodiments, an image recognition tool can be used to identify whether there is liquid in the image inside the pot, whether the food in the image inside the pot is burnt, and whether there is an open flame on the edge of the pot. If the image recognition tool identifies that there is liquid in the image inside the pot, or that the food in the image inside the pot is burnt, or that there is an open flame on the edge of the pot, then it is determined that the pot is in a dry-burning state.

[0058] In some embodiments, the state information of the ingredients for cooking can be determined based on the image inside the pot using a pre-trained neural network model. The neural network model includes at least an input layer, a feature extraction layer, and an output layer.

[0059] Specifically, the image inside the pot is input into the neural network model through the input layer; features are extracted from the image inside the pot based on the feature extraction layer to obtain the food state features; the food state features are input into the output layer to obtain the food state information of the cooking ingredients.

[0060] For example, the image inside the pot is input into the neural network model through the input layer. Based on the feature extraction layer, the liquid content features, food state features, and pot edge state features of the image inside the pot are extracted to obtain food state features. The food state features are then input into the output layer to obtain the food state information of the cooking ingredients.

[0061] For example, the liquid in the image inside the pot is extracted based on the feature extraction layer, and the liquid content is determined. For example, if the extracted liquid content is 0%, the food state features are input to the output layer, and it is determined that the pot is in a dry-burning state.

[0062] For example, based on the feature extraction layer, the food state features are extracted. For example, if the extracted food state is severely burnt, the food state features are input to the output layer, and then it is determined that the cookware is in a dry-burning state.

[0063] For example, based on the feature extraction layer, the food state features are extracted, such as the extracted state of the pot edge being open flame. The food state features are then input into the output layer to determine that the pot is in a dry-burning state.

[0064] In some embodiments, the estimated start time of dry burning is determined based on the liquid information (liquid content in the pan image), the food status (the degree of charring of the food in the pan image), and the pan edge status (the flame status at the edge of the pan), which is used to determine the anti-dry burning time.

[0065] For example, the liquid in the image inside the pot is extracted based on the feature extraction layer, and the liquid content is determined. For example, if the extracted liquid content is 5%, the food status features are input to the output layer. It is then predicted that the pot will be in a dry-burning state after 5 minutes, which is used to determine the anti-dry-burning time.

[0066] For example, based on the feature extraction layer, the food state features are extracted. For example, if the extracted food state is slightly charred, the food state features are input to the output layer. Then, it is expected that the cookware will be in a dry-burning state after 10 minutes, which is used to determine the anti-dry-burning time.

[0067] For example, based on the feature extraction layer, the food state features are extracted. For example, the extracted state of the pot edge is that small flames appear. The food state features are input to the output layer, and it is expected that the pot will be in a dry-burning state after 2 minutes, which is used to determine the anti-dry-burning time.

[0068] S104. Determine the anti-dry-burning time based on the cooking method and the ingredient status information, and stop heating the pot when the current time reaches the anti-dry-burning time.

[0069] The anti-dry-burning time is determined based on the cooking method and the state information of the ingredients, and heating of the cookware is stopped when the current time reaches the anti-dry-burning time, wherein the anti-dry-burning time is used to determine the time when the stove stops heating the cookware.

[0070] Specifically, a standard dry-burning time is determined according to the cooking method, wherein the standard dry-burning time corresponds to the standard state information of the cooking ingredients; based on the ingredient state information and the standard state information, the standard dry-burning time is corrected to obtain an anti-dry-burning time. Correcting the standard dry-burning time can involve increasing or decreasing the standard dry-burning time.

[0071] In some embodiments, different cooking methods correspond to different standard dry-boiling times.

[0072] For example, the standard dry-frying time is determined according to the cooking method, such as frying, as 1 minute.

[0073] In some embodiments, the cooking dish is determined based on the cooking method and ingredients, and the corresponding standard dry-burning time is determined based on the cooking dish. This allows for a more accurate determination of the standard dry-burning time, thereby improving the accuracy of the stove's anti-dry-burning function.

[0074] For example, based on the cooking method and the cooking ingredients, such as pan-frying and shrimp, the dish is determined to be dry-fried shrimp, and the standard dry-frying time for the dish is determined to be 2 minutes.

[0075] For example, the standard dry-burning time corresponding to the cooking method is 1 minute, wherein the standard dry-burning time corresponds to the standard state information of the cooking ingredients as the dry-burning start state, and the dry-burning start state corresponds to the dry-burning start time.

[0076] For example, if the food status information is in the middle of dry burning, the dry burning time difference between the middle of dry burning state and the beginning of dry burning state is determined, the standard dry burning time is corrected by the dry burning time difference to obtain the anti-dry burning time, and the heating of the pot is stopped when the current time reaches the anti-dry burning time.

[0077] Specifically, the dry-burning time difference can be determined by the time difference between the state during dry-burning and the state at the beginning of dry-burning.

[0078] For example, if the dry burning time difference between the mid-dry burning state and the standard state information is determined to be 30s, and the standard dry burning time is 60s, then the anti-dry burning time is 30s.

[0079] In some embodiments, the anti-dry-burning time can be determined based on the temperature of the bottom of the pot.

[0080] Specifically, the temperature of the bottom of the pot is detected to be greater than a preset temperature threshold. If the temperature of the bottom of the pot is greater than the preset temperature threshold, the state of the food at that moment is determined to be the dry-burning start state, and then the corresponding anti-dry-burning time is determined according to the cooking method.

[0081] For example, taking a preset temperature threshold of 297°C as an example, if the temperature of the bottom of the pot is detected to be 300°C, that is, the temperature of the bottom of the pot is greater than the preset temperature threshold, the state of the food at that moment is determined to be the dry burning start state, and then the corresponding anti-dry burning time is determined according to the cooking method, such as frying.

[0082] The preset temperature threshold can be any temperature value, and no specific limitation is made here.

[0083] In some embodiments, the cooktop may also output a prompt message indicating that the anti-dry-burning time has been determined.

[0084] The notification information may be sent via an application (APP) or via email, SMS, or chat tools such as WeChat or QQ.

[0085] In some embodiments, when the cooktop sends a signal indicating that the anti-dry-burning time has been determined, the cooktop application (APP) will send a pop-up notification to the user that the cooking method has been determined. The user can also view and modify the anti-dry-burning time on the cooktop application (APP).

[0086] Understandably, users can set their own reminder methods, such as app notifications and WeChat notifications, which will then send the notification information to the user through these two methods.

[0087] In some embodiments, the cooktop includes a temperature sensor mounted on the burner head for sensing the temperature of the bottom of the cookware; the range hood is communicatively connected to the cooktop and includes a camera for capturing images of the inside of the cookware.

[0088] For example, the range hood's camera captures an image of the inside of the pot and sends the image to the stove via the range hood.

[0089] Please see Figure 4 , Figure 4 This is a schematic block diagram of a stove 200 provided in an embodiment of this application.

[0090] like Figure 4 As shown, the stove 200 includes a memory 201 and a processor 202.

[0091] The memory 201 may include a non-volatile storage medium and internal memory.

[0092] Non-volatile storage media can store computer programs. These computer programs include program instructions that, when executed, cause the processor to perform any control method for the stove.

[0093] The processor 202 provides computing and control capabilities to support the operation of the stove.

[0094] The memory 201 provides an environment for the execution of a computer program in a non-volatile storage medium. When the computer program is executed by the processor 202, the processor 202 can execute any control method for the stove.

[0095] Those skilled in the art will understand that Figure 4The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the stove to which the present application is applied. A specific stove may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.

[0096] It should be understood that the memory 201 can be a Flash chip, a read-only memory (ROM) disk, an optical disk, a USB flash drive, or a portable hard drive, etc., and the processor 202 can be a central processing unit (CPU). This processor can also be other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The general-purpose processor can be a microprocessor or any conventional processor.

[0097] In one embodiment, the processor 202 is configured to run a computer program stored in the memory 201 to perform the following steps:

[0098] The temperature sensor obtains the bottom temperature of the cookware, and the imaging device obtains an image of the inside of the cookware; the cooking method is determined based on the bottom temperature; the state information of the ingredients is determined based on the image of the ingredients; the anti-dry-burning time is determined based on the cooking method and the state information of the ingredients, and heating of the cookware is stopped when the current time reaches the anti-dry-burning time.

[0099] In some embodiments, a bottom temperature change curve is generated based on the bottom temperature of the cookware; the cooking method corresponding to the cookware is determined based on the bottom temperature change curve.

[0100] In some embodiments, cooking parameters are determined based on the temperature change curve of the pot bottom; and the corresponding cooking method is determined based on the cooking parameters.

[0101] In some embodiments, the state information of the ingredients for cooking is determined based on the image inside the pot, using a pre-trained neural network model.

[0102] In some embodiments, the neural network model includes at least an input layer, a feature extraction layer, and an output layer; the image inside the pot is input into the neural network model through the input layer; features are extracted from the image inside the pot based on the feature extraction layer to obtain food state features; the food state features are input to the output layer to obtain food state information of the cooking ingredients.

[0103] In some embodiments, the food status information includes at least one of liquid information, food status, and pot edge status.

[0104] In some embodiments, a standard dry-burning time is determined according to the cooking method, wherein the standard dry-burning time corresponds to the standard state information of the cooking ingredients; the standard dry-burning time is corrected according to the ingredient state information and the standard state information to obtain an anti-dry-burning time.

[0105] It should be noted that those skilled in the art will understand that, for the sake of convenience and brevity, the specific working process of the stove 200 described above can be referred to the corresponding process in the aforementioned stove control method embodiment, and will not be repeated here.

[0106] Please see Figure 5 , Figure 5 This is a schematic block diagram of a stove control system 300 provided in an embodiment of this application.

[0107] This application embodiment also provides a control system for a stove, the system including a stove 200 and a camera 301. The stove includes a temperature sensor installed on the burner of the stove for sensing the temperature of the bottom of the pot. The stove 200 is also communicatively connected to the camera 301, which is positioned above the pot to capture an image of the inside of the pot. The stove 200 is used to execute any of the stove control methods provided in this application embodiment to prevent the pot from dry-burning.

[0108] This application embodiment also provides another control system for a cooker, the system including a cooker 200 and a range hood 401. The cooker includes a temperature sensor installed on the burner head for sensing the temperature of the bottom of the pot. The range hood 401 is communicatively connected to the cooker 200 and includes a camera for capturing images of the inside of the pot. The cooker 200 is used to execute any of the cooker control methods provided in this application embodiment to prevent the pot from dry-burning.

[0109] This application also provides a computer-readable storage medium storing a computer program, the computer program including program instructions, and the method implemented when the program instructions are executed can refer to various embodiments of the control method for the stove of this application.

[0110] The stove and computer-readable storage medium provided in this application embodiment can acquire the bottom temperature of the pot through the temperature sensor and acquire an image of the inside of the pot through the imaging device; determine the cooking method based on the bottom temperature; determine the food state information based on the image inside the pot; determine the anti-dry-burning time based on the cooking method and the food state information; and stop heating the pot when the current time reaches the anti-dry-burning time. This achieves intelligent anti-dry-burning control of the stove. The stove can intelligently identify the cooking method of the pot and determine the anti-dry-burning conditions based on the cooking method, realizing intelligent anti-dry-burning control. Users do not need to operate manually, improving the convenience of user operation and enhancing the user experience.

[0111] For details on the implementation of each of the above operations, please refer to the previous examples, which will not be repeated here.

[0112] The computer-readable storage medium can be an internal storage unit of the stove described in the foregoing embodiments, such as the stove's hard drive or memory. Alternatively, the computer-readable storage medium can be an external storage device of the stove, such as a plug-in hard drive, Smart Media Card (SMC), Secure Digital (SD) card, or Flash Card.

[0113] Since the computer program stored in the computer-readable storage medium can execute any of the control methods for a stove provided in the embodiments of this application, it can achieve the beneficial effects that any of the control methods for a stove provided in the embodiments of this application can achieve, as detailed in the preceding embodiments, and will not be repeated here.

[0114] It should be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the scope of the application. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0115] It should also be understood that the term "and / or" as used in this specification and the appended claims refers to any combination and all possible combinations of one or more of the associated listed items, and includes such combinations. It should be noted that, herein, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0116] The sequence numbers of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments. The above descriptions are merely specific implementations of this application, but the scope of protection of this application is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in this application, and these modifications or substitutions should all be covered within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

[0117] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in this application, and these modifications or substitutions should all be covered within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method of a cooktop, characterized by, The stove includes a temperature sensor installed on the burner head to sense the temperature of the bottom of the pot. The stove is also connected to a camera device, which is positioned above the pot to capture images of the inside of the pot. The method includes: The temperature of the bottom of the pot is obtained by the temperature sensor, and the image of the inside of the pot is obtained by the imaging device. The cooking method is determined based on the temperature of the pot bottom. The state information of the ingredients for cooking is determined based on the image inside the pot; The anti-dry-burning time is determined based on the cooking method and the state information of the ingredients, and heating of the cookware is stopped when the current time reaches the anti-dry-burning time. Determining the anti-dry-burning time based on the cooking method and the ingredient status information includes: The cooking dish is determined based on the cooking method and ingredients described. The standard dry-frying time is determined according to the cooking dish, wherein the standard dry-frying time corresponds to the standard state information of the cooking ingredients. The dry-burning time difference is determined based on the food condition information and the standard condition information; The standard dry-burning time is corrected by the dry-burning time difference to obtain the anti-dry-burning time.

2. The method of claim 1, wherein, The step of determining the cooking method based on the temperature of the pot bottom includes: A temperature change curve of the bottom of the pot is generated based on the temperature of the bottom of the pot. The cooking method corresponding to the cookware is determined based on the temperature change curve of the bottom of the pot.

3. The method of claim 2, wherein, The step of determining the cooking method corresponding to the cookware based on the temperature change curve of the bottom of the pot includes: The cooking parameters are determined based on the temperature change curve of the pot bottom. The corresponding cooking method is determined based on the cooking parameters.

4. The method of claim 1, wherein, The step of determining the food state information based on the image inside the pot includes: Based on a pre-trained neural network model, the state information of the ingredients for cooking is determined according to the image inside the pot.

5. The method of claim 4, wherein, The neural network model includes at least an input layer, a feature extraction layer, and an output layer; the step of determining the food state information of the ingredients for cooking based on the image inside the pot, using the pre-trained neural network model, includes: The image inside the pot is input into the neural network model through the input layer; Based on the feature extraction layer, feature extraction is performed on the image inside the pot to obtain the food state features; The food ingredient state features are input into the output layer to obtain the food ingredient state information of the cooking ingredients.

6. The method according to claim 1, characterized in that, The food ingredient status information includes at least one of the following: liquid information, food ingredient status, and pot edge status.

7. A hob, characterized in that The cooktop includes a memory and a processor; The memory is used to store computer programs; The processor is configured to execute the computer program and, in executing the computer program, implement the control method for the stove as described in any one of claims 1-6.

8. A control system for a hob, characterized in that The control system includes a cooktop and a range hood. The cooktop includes a temperature sensor installed on the burner head for sensing the temperature of the bottom of the pot. The range hood is communicatively connected to the cooktop and includes a camera for capturing images of the inside of the pot. The range hood implements the control method for the cooktop as described in any one of claims 1-6.

9. A control system for a hob, characterized in that The control system includes a cooktop and a range hood. The cooktop includes a temperature sensor installed on the burner head for sensing the temperature of the bottom of the pot. The cooktop is also communicatively connected to a camera device of the range hood, which is positioned above the pot to capture images of the inside of the pot. The cooktop implements the control method for the cooktop as described in any one of claims 1-6.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed by a processor, implements the control method for the stove as described in any one of claims 1-6.

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