Cooker operation control method, control device and computer-readable storage medium

Abstract

The application discloses a kind of operation control method, control device and computer readable storage medium of stove, and operation control method includes: detecting pan temperature;When the pan temperature is within the first set time, the amplitude of falling reaches preset amplitude threshold, and rises to the first temperature threshold within the second set time, determine that stove is in water cooking mode.Before dry burning, water in the pot evaporates, water surface heat dissipation, will first make pan temperature reduce, after water completely evaporates, continuous heating will make pan temperature rapidly rise, i.e., when dry burning, pan temperature will first reduce and then sharply rise, the method of the embodiment is by detecting pan temperature, when pan temperature is within the first set time, the amplitude of falling reaches preset amplitude threshold, and rises to the first temperature threshold within the second set time, then it is judged that stove is in water cooking mode, can be as one of the judging conditions of water cooking mode, improve the judging reliability of water cooking mode.

Description

Technical Field

[0001] The present invention relates to the technical field of stoves, and in particular to a stove operation control method, a control device, and a computer-readable storage medium. Background Art

[0002] Cooktop anti-dry burn technology is a common technology on the market today. This technology uses a temperature probe to detect the temperature of the pot bottom and automatically shuts off the cooktop when the temperature reaches a preset threshold, preventing accidents such as fires. The dry burn temperature thresholds for water-based cooking modes like steaming and frying are generally different from those for oil-based cooking modes like frying and stir-frying, with the latter typically having a higher dry burn temperature. Therefore, the cooktop needs to identify the cooking mode and determine the dry burn temperature accordingly. For water-based cooking modes like steaming, the current judgment criteria are generally ideal for water-based cooking modes. However, in actual use, due to the wide variety of pots and cooking scenarios, situations outside the judgment criteria often occur, leading to missed judgments and insufficient reliability for water-based cooking modes. Summary of the Invention

[0003] The object of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a stove operation control method, a control device and a computer-readable storage medium, which can improve the reliability of the judgment of the water cooking mode.

[0004] In a first aspect, an embodiment of the present invention provides an operation control method for a cooker, comprising:

[0005] Detect pot temperature;

[0006] When the temperature of the cooker decreases by a predetermined temperature threshold within a first set time and rises to a first temperature threshold within a second set time, it is determined that the cooker is in a water cooking mode.

[0007] The operation control method of a stove provided according to an embodiment of the present invention has at least the following beneficial effects: when the pot is in the water cooking mode, water in the pot evaporates before dry-boiling occurs, and the heat is dissipated from the water surface, which will first lower the pot temperature. After the water completely evaporates, continued heating will cause the pot temperature to rise rapidly. That is, when dry-boiling occurs, the pot temperature will first drop and then rise sharply. The method of this embodiment detects the pot temperature. When the pot temperature drops by a preset amplitude threshold within a first set time and rises to a first temperature threshold within a second set time, the stove is determined to be in the water cooking mode. This method can be used as one of the judgment conditions for the water cooking mode, thereby improving the reliability of the judgment of the water cooking mode.

[0008] In the above operation control method, when the pot temperature remains within the set temperature range for a set time, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold.

[0009] In water cooking mode, before dry boiling occurs, there is a large amount of water in the pot. At this time, the pot temperature will be maintained near a certain value. For example, the set temperature range can be set to 110 degrees Celsius to 150 degrees Celsius, and the set time can be set to 2 minutes or 3 minutes. When the detected pot temperature remains between 110 degrees Celsius and 150 degrees Celsius for 2 minutes or 3 minutes, it can be determined that the stove is currently in water cooking mode.

[0010] In the above operation control method, it also includes:

[0011] When the stove is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, it is determined that the stove is dry-boiled, and the second temperature threshold is greater than or equal to the first temperature threshold.

[0012] After determining that the cooking mode of the stove is the water cooking mode, the dry-burning temperature under this mode, that is, the second temperature threshold, can be determined according to the cooking mode. If the temperature of the pot rises to the second temperature threshold, it can be determined that the stove has dry-burned and timely response measures are required.

[0013] In the above operation control method, when it is determined that dry burning occurs in the stove, the opening of the gas valve is reduced or the stove is turned off.

[0014] If the stove burns dry, if the degree of dry burning is not very serious, you can first reduce the opening of the gas valve to delay the degree of dry burning; if the degree of dry burning is more serious, you can directly turn off the stove to avoid serious consequences such as fire.

[0015] In a second aspect, an embodiment of the present invention provides an operation control device for a cooker, comprising:

[0016] Detection module, used to detect the temperature of the pot;

[0017] The judgment module is used to determine that the cooker is in the water cooking mode when the temperature of the cooker drops by a preset temperature threshold within a first set time and rises to a first temperature threshold within a second set time.

[0018] The operation control device of the stove provided by the embodiment of the present application can detect the temperature of the pot before dry boiling occurs, and the water surface of the pot can dissipate heat, so that the temperature of the pot can be reduced first, and then the temperature of the pot can be rapidly increased after the water is completely evaporated, that is, the temperature of the pot can be first reduced and then rapidly increased when dry boiling occurs. The device of the embodiment can detect the temperature of the pot through the detection module, and then transmit the temperature of the pot to the judgment module. When the temperature of the pot decreases by a preset amplitude threshold value within a first set time and increases to a first temperature threshold value within a second set time, the judgment module can determine that the stove is in a water cooking mode, which can be used as one of the judgment conditions of the water cooking mode, and the judgment reliability of the water cooking mode can be improved.

[0019] In the operation control device, the judgment module is further configured to:

[0020] In a case where the duration of the temperature of the pot being within the set temperature range reaches a set time length, it is determined that the stove is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold value.

[0021] Before dry boiling occurs in the water cooking mode, the amount of water in the pot is relatively large, and the temperature of the pot can be maintained at a value below 150 degrees Celsius, for example, the set temperature range can be set to 110 degrees Celsius to 150 degrees Celsius, and the set time length can be set to 2 minutes or 3 minutes. When the temperature of the pot detected by the detection module is maintained between 110 degrees Celsius and 150 degrees Celsius for 2 minutes or 3 minutes, the judgment module can determine that the stove is currently in the water cooking mode.

[0022] In the operation control device, the judgment module is further configured to:

[0023] In a case where the stove is in the water cooking mode and the temperature of the pot increases to a second temperature threshold value, it is determined that the stove is in dry boiling, and the second temperature threshold value is greater than or equal to the first temperature threshold value.

[0024] After the judgment module determines that the cooking mode of the stove is the water cooking mode, the dry boiling temperature in the mode, that is, the second temperature threshold value, can be determined according to the cooking mode. If the temperature of the pot increases to the second temperature threshold value, it can be determined that the stove is in dry boiling, and timely response processing is required.

[0025] In the operation control device, a control module is further included, configured to reduce the opening of the gas valve or shut down the stove in a case where the stove is in dry boiling.

[0026] If the dry burning degree is not very serious, the control module 530 can first reduce the opening degree of the gas valve to delay the dry burning degree; if the dry burning degree is very serious, the control module 530 can directly close the stove to avoid causing fire and other serious consequences.

[0027] In a third aspect, the embodiment of the present application provides a stove, which comprises the operation control device of the stove as described in the second aspect.

[0028] In a fourth aspect, the embodiment of the present application provides an electronic device, which comprises a memory, a processor and a computer program stored in the memory and executable on the processor, and the processor executes the program to realize the operation control method of the stove as described in the first aspect.

[0029] In a fifth aspect, the embodiment of the present application provides a computer readable storage medium, which stores computer executable instructions, and the computer executable instructions are used to make the computer execute the operation control method of the stove as described in the first aspect.

[0030] Other features and advantages of the present application will be described in the following description, and some will become apparent from the description, or will be learned through practice of the present application. The objects and other advantages of the present application can be achieved and obtained by the structure particularly pointed out in the description, claims and drawings. BRIEF DESCRIPTION OF DRAWINGS

[0031] The accompanying drawings are used to provide further understanding of the technical solutions of the present application, and constitute a part of the specification, and are used to explain the technical solutions of the present application together with the embodiments of the present application, and do not constitute a limitation to the technical solutions of the present application.

[0032] The present application will be further described below in combination with the drawings and embodiments;

[0033] Figure 1 is a curve diagram of the bottom temperature of the pot when 0.5L, 1L and 1.5L water is respectively added into the pot according to the embodiment of the present application;

[0034] Figure 2 is a temperature stratification schematic diagram when the water quantity in the pot is reduced according to the embodiment of the present application;

[0035] Figure 3 is a flow chart of the operation control method of the stove according to the embodiment of the present application;

[0036] Figure 4 is a flow chart of the operation control method of the stove according to another embodiment of the present application;

[0037] Figure 51 is a schematic structural diagram of an operation control device for a cooker provided in an embodiment of the present invention;

[0038] Figure 6 It is a structural diagram of an electronic device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0039] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it should not be understood as a limitation on the scope of protection of the present invention.

[0040] In the description of the present invention, if there is a description of first and second, it is only for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0041] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, and connecting should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0042] The stove's anti-dry cooking technology uses a temperature probe to detect the pot bottom temperature and automatically shuts off the gas flow when the temperature reaches a preset threshold, preventing accidents such as fires. For water-based cooking methods like steaming, the water in the pot is maintained at 100°C after boiling. The pot bottom temperature is also maintained at a fixed temperature based on the actual pot used. For example, the bottom temperature of a typical metal pot is maintained at 130°C to 140°C. Therefore, the dry cooking threshold for water-based cooking methods is generally around 200°C. For oil-based cooking methods like frying and stir-frying, the pot bottom temperature can easily rise above 200°C. Unless deep-frying uses a lot of oil, the temperature typically remains above 200°C for extended periods. Even when deep-frying, the temperature is maintained above 200°C. Therefore, if the pot bottom temperature exceeds 200°C, it can be determined that the pot is in oil-based cooking mode. The dry cooking threshold for oil-based cooking methods is generally around 290°C.

[0043] Therefore, the stove needs to identify the cooking mode and determine the dry-boil temperature accordingly. For water-based cooking modes like steaming, the ideal judgment condition is that the pot bottom temperature remains near a certain value below 150°C for an extended period. However, in actual use, the pot bottom temperature will fluctuate around this value. Terms like "a certain value," "an extended period," and "near" are all vague criteria for defining specific scenarios. In practice, due to the diversity of cookware and cooking scenarios, exceptions to these criteria will always occur regardless of the set judgment conditions. For example, if a cooking mode is determined to be water-based if the temperature remains within the range of 140°C ± 2°C for more than 2 minutes, the actual temperature may deviate by more than ± 3°C multiple times within 2 minutes, or the temperature may remain near 145°C. This judgment condition is not reliable enough in real-world scenarios, leading to missed judgments and insufficient reliability for determining water-based cooking modes.

[0044] Reference Figure 1 , Figure 1 This is a graph showing the temperature of the bottom of a cast iron pot when 0.5L, 1L, and 1.5L of water are added to the pot. Figure 1 From the curve in the figure, we can see that the temperature at the bottom of the pot is basically maintained at around 120 degrees Celsius, and when dry burning occurs, the temperature at the bottom of the pot will drop sharply and then rise sharply.

[0045] After analysis, the explanation of this phenomenon is as follows Figure 2 As shown, Figure 2 This diagram illustrates the temperature stratification as the amount of water in the pot decreases. In state A, the bottom represents the inner plane of the pot, the dashed line above represents the horizontal plane, and the middle line represents the temperature stratification diagram. The water layer near the bottom is primarily affected by high-temperature heating, with temperatures increasing and a steeper temperature gradient the closer to the bottom. The water layer near the surface is primarily affected by heat dissipation from the air above the water, with temperatures decreasing and a shallower temperature gradient the closer to the surface. In between lies the water layer with a relatively constant temperature. As the temperature rises, the water in the pot gradually evaporates, the water level drops, and the constant-temperature water layer is compressed, as shown in state B. When the constant-temperature water layer is compressed to the point of disappearing, the upper and lower water layers come into contact, and the temperature distribution is affected simultaneously by high-temperature heating and heat dissipation from the water surface. As a result, the temperature at the bottom of the pot drops due to heat dissipation, while the temperature at the surface rises due to heating.

[0046] Therefore, it is understandable that the temperature will drop before dry cooking in the water cooking mode. This is because the water in the pot evaporates and the heat dissipated by the water surface reduces the temperature of the bottom of the pot. When the water evaporates completely, continued heating will cause the temperature of the bottom of the pot to rise sharply.

[0047] Based on the above research, experiments, and analysis, embodiments of the present invention provide a method for controlling the operation of a cooker, a control device, and a computer-readable storage medium, which can improve the reliability of determining the water-containing cooking mode.

[0048] The embodiments of the present invention are further described below with reference to the accompanying drawings.

[0049] Reference Figure 3 The first embodiment of the present invention provides an operation control method for a cooker, including but not limited to steps S310 to S320:

[0050] Step S310: detecting the temperature of the cookware;

[0051] Step S320: When the temperature of the cooker decreases by a predetermined amplitude threshold within the first set time and rises to the first temperature threshold within the second set time, it is determined that the cooker is in the water cooking mode.

[0052] According to the operation control method of the stove provided by the embodiment of the present invention, before dry boiling occurs, the water in the pot evaporates and the heat is dissipated from the water surface, which will first lower the pot temperature. After the water completely evaporates, continued heating will cause the pot temperature to rise rapidly. That is, when dry boiling occurs, the pot temperature will first drop and then rise sharply. The method of this embodiment detects the pot temperature. When the pot temperature drops by a preset amplitude threshold within a first set time and rises to a first temperature threshold within a second set time, the stove is determined to be in water cooking mode. This can be used as one of the judgment conditions for water cooking mode, thereby improving the reliability of the judgment of water cooking mode.

[0053] It is understandable that the pot temperature detected in step S310 is generally the temperature of the pot bottom. Of course, it is also possible to detect the temperature of the side wall of the pot body of the pot, but it may cause certain errors.

[0054] Reference Figure 4 In the above operation control method, in addition to step S310 and step S320, step S321 is also included:

[0055] Step S321: When the pot temperature remains within the set temperature range for a set time, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold.

[0056] It is understandable that in the water cooking mode, before dry burning occurs, there is a large amount of water in the pot, and the pot temperature at this time will be maintained at a certain value below 150 degrees Celsius. For example, the set temperature range can be set to 110 degrees Celsius to 150 degrees Celsius, and the set time can be set to 2 minutes or 3 minutes. When the detected pot temperature remains between 110 degrees Celsius and 150 degrees Celsius for 2 consecutive minutes or 3 consecutive minutes, it can be determined that the stove is currently in the water cooking mode.

[0057] Furthermore, it can be seen that the determination condition in step S321 is based on the situation where, before the water-based cooking mode, the water level is high and the pot bottom temperature is stable, while the determination condition in step S320 is based on the situation where, during the water-based cooking mode, the water level decreases to zero and the pot bottom temperature first decreases and then increases. Therefore, the determination condition in step S321 and the determination condition in step S320 can be used as parallel determination conditions, complementing each other, thereby improving the reliability of determining whether the pot has the water-based cooking mode and reducing the probability of missed determinations. It can be understood that the set temperature range is the range of stable pot bottom temperature values ​​when the water level is high before the dry cooking mode. During the dry cooking mode, the pot bottom temperature first decreases and then increases, but the initial temperature drop is not as large as the subsequent sudden increase. Therefore, the first temperature threshold in step S320 should be greater than the maximum value of the set temperature range.

[0058] Reference Figure 4 In the above operation control method, step S330 is further included:

[0059] Step S330: When the stove is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, it is determined that the stove is dry-boiled, and the second temperature threshold is greater than or equal to the first temperature threshold.

[0060] It can be understood that after determining that the cooking mode of the stove is the water cooking mode, the dry burning temperature under this mode, that is, the second temperature threshold, can be determined according to the cooking mode. If the temperature of the pot rises to the second temperature threshold, it can be determined that the stove has dry burning and timely response is required.

[0061] Reference Figure 4 In the above operation control method, step S340 is also included:

[0062] Step S340: When it is determined that the stove is dry-burning, the gas valve opening is reduced or the stove is turned off.

[0063] It is understandable that after the stove burns dry, if the degree of dry burning is not very serious, you can first reduce the opening of the gas valve to delay the degree of dry burning; if the degree of dry burning is more serious, you can directly turn off the stove to avoid serious consequences such as fire.

[0064] Reference Figure 5 A second embodiment of the present invention provides an operation control device 500 for a cooker. The operation control device 500 includes a detection module 510 and a judgment module 520 .

[0065] The detection module 510 is used to detect the temperature of the cookware. It is understandable that the cookware temperature detected by the detection module 510 is generally the temperature of the bottom of the cookware. Of course, it is also possible to detect the temperature of the side wall of the cookware body, but it may bring certain errors.

[0066] The judgment module 520 is configured to determine that the cooker is in the water cooking mode when the temperature of the cooker decreases by a preset temperature threshold within a first set time and rises to a first temperature threshold within a second set time.

[0067] According to the operation control device 500 of the stove provided in an embodiment of the present invention, before dry boiling occurs, the water in the pot evaporates and the heat is dissipated from the water surface, which will first lower the pot temperature. After the water completely evaporates, continued heating will cause the pot temperature to rise rapidly. That is, when dry boiling occurs, the pot temperature will first drop and then rise sharply. The device 500 of this embodiment is provided with a detection module 510 to detect the pot temperature, and then transmits the pot temperature to the judgment module 520. When the pot temperature drops by a preset amplitude threshold within a first set time and rises to a first temperature threshold within a second set time, the judgment module 520 determines that the stove is in the water cooking mode. This can be used as one of the judgment conditions for the water cooking mode, thereby improving the reliability of the judgment of the water cooking mode.

[0068] Reference Figure 5 In the above-mentioned operation control device 500, the judgment module 520 is further used to:

[0069] When the pot temperature remains within the set temperature range for a set time period, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold.

[0070] It can be understood that in the water cooking mode, before dry burning occurs, there is a large amount of water in the pot, and the pot temperature at this time will be maintained near a value below 150 degrees Celsius. For example, the set temperature range can be set to 110 degrees Celsius to 150 degrees Celsius, and the set time can be set to 2 minutes or 3 minutes. When the pot temperature detected by the detection module 510 remains between 110 degrees Celsius and 150 degrees Celsius for 2 consecutive minutes or 3 consecutive minutes, the judgment module 520 can determine that the stove is currently in the water cooking mode.

[0071] Furthermore, it can be seen that the first determination condition of determination module 520 is set based on the situation where, before the water-based cooking mode, the amount of water is high and the pot bottom temperature is stable, while the second determination condition of determination module 520 is set based on the situation where, during the water-based cooking mode, the amount of water decreases to zero and the pot bottom temperature first decreases and then increases. Therefore, the first and second determination conditions can be used as parallel determination conditions and complement each other, thereby improving the reliability of determining whether the pot has the water-based cooking mode and reducing the probability of missed determinations. It can be understood that the set temperature range is the range of stable pot bottom temperature values ​​when the amount of water is high before the dry cooking mode. During the dry cooking mode, the pot bottom temperature first decreases and then increases, but the magnitude of the initial temperature drop is not as significant as the subsequent sudden increase. Therefore, the first temperature threshold in the first determination condition should be greater than the maximum value of the set temperature range in the second determination condition.

[0072] Reference Figure 5 In the above-mentioned operation control device 500, the judgment module 520 is further used to:

[0073] When the cooker is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, it is determined that dry cooking occurs in the cooker, and the second temperature threshold is greater than or equal to the first temperature threshold.

[0074] It can be understood that after the judgment module 520 determines that the cooking mode of the stove is the water cooking mode, it can further determine the dry burning temperature under the cooking mode, that is, the second temperature threshold, according to the cooking mode. If the temperature of the pot rises to the second temperature threshold, it can be determined that the stove has a dry burning situation and timely response is required.

[0075] Reference Figure 5 The above-mentioned operation control device 500 further includes a control module 530, which is used to reduce the opening of the gas valve or turn off the stove when the stove burns dry.

[0076] It is understandable that after the stove burns dry, if the degree of dry burning is not very serious, the control module 530 can first reduce the opening of the gas valve to delay the degree of dry burning; if the degree of dry burning is more serious, the control module 530 can directly shut down the stove to avoid serious consequences such as fire.

[0077] In addition, a third embodiment of the present invention provides a cooker, comprising the operation control device 500 as described in the second embodiment above.

[0078] In addition, a fourth aspect of the present invention provides an electronic device 600, comprising at least one control processor 610 and a memory 620 for communicating with the at least one control processor 610; the memory 620 stores instructions that can be executed by the at least one control processor 610, and the instructions are executed by the at least one control processor 610 to enable the at least one control processor 610 to execute the operation control method of the cooker as described in the above embodiment, for example, to execute Figure 3 Steps S310 to S320 of the method, execution Figure 4 Method steps S310 to S340.

[0079] In addition, the fifth aspect of the present invention provides a computer-readable storage medium, which stores computer-executable instructions, and the computer-executable instructions are used to enable a computer to execute the operation control method of the cooker as described in the first aspect of the embodiment, for example, to execute Figure 3 Steps S310 to S320 of the method, execution Figure 4 Method steps S310 to S340.

[0080] It will be understood by those skilled in the art that all or some of the steps and systems in the methods disclosed above can be implemented as software, firmware, hardware, and appropriate combinations thereof. Some or all of the physical components can be implemented as software executed by a processor, such as a central processing unit, a digital signal processor, or a microprocessor, or as hardware, or as an integrated circuit, such as an application-specific integrated circuit. Such software can be distributed on computer-readable media, which can include computer storage media or non-transitory media and communication media or transient media. As is well known to those skilled in the art, the term computer storage media includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information such as computer-readable instructions, data structures, program modules, or other data. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disks (DVDs) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to store desired information and can be accessed by a computer. Furthermore, as is well known to those skilled in the art, communication media typically embodies computer-readable instructions, data structures, program modules, or other data in a modulated data signal such as a carrier wave or other transport mechanism, and may include any information delivery media.

[0081] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the scope of knowledge possessed by ordinary technicians in the technical field without departing from the spirit of the present invention.

Claims

1. A method for controlling the operation of a cooker, characterized in that: include: Detect pot temperature; When the temperature of the cooker drops to a preset temperature threshold within a first set time and rises to a first temperature threshold within a second set time, it is determined that the cooker is in a water cooking mode; Also includes: When the cooker is in a water cooking mode and the temperature of the pot rises to a second temperature threshold, it is determined that the cooker has dry-burned, and the second temperature threshold is greater than or equal to the first temperature threshold; When you determine that the stove is dry-burning, reduce the opening of the gas valve or turn off the stove.

2. The operation control method according to claim 1, characterized in that: When the pot temperature remains within the set temperature range for a set time period, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold.

3. A stove operation control device, characterized in that: include: Detection module, used to detect the temperature of the pot; a judgment module, configured to determine that the cooker is in a water cooking mode if the temperature of the pot decreases by a predetermined temperature threshold within a first set time and rises to a first temperature threshold within a second set time; and further configured to determine that the cooker has dry-boiled if the cooker is in the water cooking mode and the pot temperature rises to a second temperature threshold, the second temperature threshold being greater than or equal to the first temperature threshold; The control module is used to reduce the opening of the gas valve or shut down the stove when dry burning occurs in the stove.

4. The operation control device according to claim 3, characterized in that: The judgment module is also used for: When the pot temperature remains within the set temperature range for a set time period, it is determined that the cooker is in the water cooking mode, and the maximum value of the set temperature range is less than the first temperature threshold.

5. A stove, characterized in that: An operation control device for a cooker comprising any one of claims 3 to 4.

6. An electronic device, characterized in that: The device comprises a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the operation control method of the cooker according to any one of claims 1 to 2.

7. A computer-readable storage medium, characterized in that The computer-readable storage medium stores computer-executable instructions, and the computer-executable instructions are used to enable a computer to execute the operation control method of the cooker according to any one of claims 1 to 2.

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