Cooker control method, device and cooker

Abstract

The present invention discloses a stove control method, device, and stove, belonging to the technical field of stove control. The stove is used to heat pots and is provided with a vibration detection component. The stove control method includes: obtaining the real-time temperature of the bottom of the pot and determining whether the pot is at a set temperature stage based on the real-time temperature; in response to the pot being at the set temperature stage, obtaining a vibration signal of the pot through the vibration detection component; determining the operating mode of the pot based on the vibration signal, and controlling the heat of the stove according to the operating mode. The operating modes include a cooking mode and a steaming mode.

Description

Technical Field

[0001] The present invention relates to the technical field of stove control, and in particular to a stove control method, a stove control device and a stove. Background Art

[0002] Cookers are essential kitchen appliances in our daily lives. With technological advancements, cookers are now equipped with intelligent control features that automatically shut down the stove by detecting dry burn conditions, enhancing the cooking experience. However, in related technologies, cookers often misjudge dry burn conditions. Specifically, they fail to distinguish between cooking and steaming modes, causing the stove to automatically shut down while the user is cooking, impacting the user experience. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the defect in the prior art that dry burning misjudgment is easily caused by stove control, and to provide a stove control method, device and stove.

[0004] The present invention solves the above technical problems through the following technical solutions:

[0005] In a first aspect, an embodiment of the present invention provides a method for controlling a cooker, wherein the cooker is used to heat a cooker and is provided with a vibration detection component. The method includes:

[0006] Obtaining the real-time temperature of the bottom of the pot, and determining whether the pot is at the set temperature stage based on the real-time temperature;

[0007] In response to the cookware being at the set temperature stage, acquiring a vibration signal of the cookware through the vibration detection component;

[0008] The working mode of the cooker is determined according to the vibration signal, and the firepower of the cooker is controlled according to the working mode, wherein the working mode includes a cooking mode and a steaming mode.

[0009] In one embodiment, determining the working mode of the cookware according to the vibration signal includes:

[0010] extracting current vibration features according to the vibration signal;

[0011] The working mode of the cookware is determined according to the current vibration characteristics.

[0012] In one embodiment, extracting the current vibration feature according to the vibration signal includes:

[0013] Extracting a time domain feature of the vibration signal according to the signal amplitude of the vibration signal within the set time period;

[0014] Performing spectrum analysis on the vibration signal within the set time period to extract frequency domain features of the vibration signal;

[0015] The current vibration feature is determined according to the time domain feature and the frequency domain feature.

[0016] In one embodiment, the time domain features include the mean and effective value of the amplitude of the vibration signal within a set time period; and / or

[0017] The frequency domain features include an average frequency and a root mean square frequency obtained by analyzing the spectrum of the vibration signal within the set time period.

[0018] In one embodiment, determining the working mode of the cookware according to the current vibration characteristics includes:

[0019] Obtaining a first degree of difference between the current vibration characteristic and a pre-obtained vibration characteristic of the cooking mode, and a second degree of difference between the current vibration characteristic and a pre-obtained vibration characteristic of the steaming mode;

[0020] In response to the first difference degree being less than or equal to the second difference degree, the working mode is determined to be the cooking working mode; in response to the first difference degree being greater than the second difference degree, the working mode is determined to be the steaming working mode.

[0021] In one embodiment, controlling the firepower of the cooker according to the working mode includes:

[0022] In response to determining that the working mode of the cookware is the cooking mode, determining the state of the cookware according to the current vibration characteristics, wherein the state includes a boiling state and an empty pot state;

[0023] The fire power of the stove is controlled according to the state.

[0024] In one embodiment, determining the state of the cookware according to the current vibration characteristics includes:

[0025] obtaining a third difference between the current vibration characteristic and a previously obtained boiling vibration characteristic, and a fourth difference between the current vibration characteristic and a previously obtained empty pot vibration characteristic;

[0026] In response to the third difference degree being less than or equal to the fourth difference degree, it is determined that the pot is in the boiling state; in response to the third difference degree being greater than the fourth difference degree, it is determined that the pot is in the empty state.

[0027] In one embodiment, controlling the fire power of the stove according to the state includes:

[0028] In response to determining that the pot is in the boiling state, reducing the fire power of the cooker; and / or

[0029] In response to determining that the cooker is in the empty pot state, the cooker is turned off.

[0030] In a second aspect, an embodiment of the present invention provides a stove control device, wherein the stove is used to heat a cooker and is provided with a vibration detection component, the device comprising:

[0031] a first acquisition module, configured to acquire the real-time temperature of the bottom of the cookware and determine whether the cookware is at a set temperature stage according to the real-time temperature;

[0032] a second acquisition module, configured to acquire a vibration signal of the cookware through the vibration detection component in response to the cookware being at the set temperature stage;

[0033] The control module is used to determine the working mode of the cookware according to the vibration signal and control the firepower of the cooker according to the working mode, wherein the working mode includes a cooking mode and a steaming mode.

[0034] In a third aspect, an embodiment of the present invention provides a stove, which is used to heat cookware and is provided with a vibration detection component and the stove control device according to the second aspect.

[0035] The positive progress effect of the present invention is:

[0036] The stove control method provided by an embodiment of the present invention effectively identifies whether the pot is in the cooking or steaming state, and then controls the stove's power based on the identified state. This control method effectively avoids premature shutdown due to misjudgment of dry cooking during the cooking phase, resolving shortcomings in related technologies. Furthermore, the method further identifies boiling and empty pot states within the steaming state, reducing heat in the boiling state and preventing burns. It also shuts down the stove in the empty pot state, achieving premature shutdown and preventing continuous dry cooking. The stove control method provided by an embodiment of the present invention enhances the stove's intelligence and effectively improves the user's cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 is a flow chart of a cooker control method according to an exemplary embodiment;

[0038] Figure 2 is a partial flowchart of step S103 according to an exemplary embodiment;

[0039] Figure 3 is a flowchart of step S1031 according to an exemplary embodiment;

[0040] Figure 4 is a flowchart of step S1032 according to an exemplary embodiment;

[0041] Figure 5 is a partial flowchart of step S103 according to another exemplary embodiment;

[0042] Figure 6 is a block diagram of a cooker control device according to an exemplary embodiment;

[0043] Figure 7 is a block diagram of a cooker control device according to another exemplary embodiment;

[0044] Figure 8 is a block diagram of a cooker control device according to another exemplary embodiment. DETAILED DESCRIPTION

[0045] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0046] Before elaborating on the technical solution provided by the embodiment of the present invention, the reasons why dry-boiling misjudgment occurs in the related art are introduced.

[0047] In related technologies, dry burn prevention is determined by using a dry burn confidence level. Specifically, the dry burn confidence level includes temperature confidence and temperature rise confidence. The temperature of the pot bottom and the tabs are measured to determine the temperature confidence level.

[0048] Specifically, the temperature confidence is obtained in the following way:

[0049] param_a=f((aA) / (Max_Temperature-A))

[0050] Where param_a is the temperature confidence, a is the obtained pot bottom temperature, A is the preset temperature threshold, and Max_Temperature is the maximum temperature of the probe.

[0051] The calculation formula of function f(x) is as follows:

[0052]

[0053] The temperature rise confidence level is obtained in the following way:

[0054] param_b=1-param_a

[0055] Among them, param_a is the temperature confidence level, and param_b is the temperature rise confidence level.

[0056] After obtaining the temperature rise confidence, the temperature rise confidence is normalized using the formula normal_b = (bB) / B. Where normal_b is the normalized temperature rise confidence, b is the temperature difference data, and B is the pre-set temperature difference threshold. Further, the confidence score is obtained based on the temperature confidence and the temperature rise confidence. Specifically, Score = param_a + param_b*

[0057] normal_b.

[0058] When making a dry burn judgment, the confidence score is compared with a preset confidence threshold. When the confidence score is greater than the preset confidence threshold, it is judged that a dry burn has occurred, and the fire is turned off for protection.

[0059] When using the methods described in the related art, in some scenarios, there is a risk of misjudging dry-burning and causing premature shutdown. Specifically, the temperature of a cookware plateaus during its temperature rise. Some cookware has a relatively high temperature plateau during boiling water or steaming, similar to the temperature plateau of other cookware when cooking. Therefore, for some cookware with a high temperature plateau, the above method cannot distinguish between cooking and steaming modes, and will misjudge dry-burning in cooking mode, causing premature shutdown, thus affecting the user's cooking experience.

[0060] To address the aforementioned technical deficiencies in the related art, embodiments of the present invention provide a stove control method that distinguishes between the cooking mode and the steaming mode of a cookware, thereby improving the accuracy of heat control based on the different operating modes of the cookware and optimizing the user's cooking experience. The technical solutions provided by the embodiments of the present invention are described in detail below, using specific examples.

[0061] Example 1

[0062] An embodiment of the present invention provides a method for controlling a cooker. The cooker is used to heat cookware and is equipped with a vibration detection component. The vibration detection component is used to detect vibration signals from a cookware used with the cooker. Optionally, the vibration detection component is located inside the cooker, away from the hearth. The vibration detection component uses an acceleration sensor to obtain acceleration and distance changes along three coordinate axes to detect vibrations generated by the cookware when heated. Optionally, the vibration detection component is a vibration sensor.

[0063] Figure 1 is a flow chart of a cooker control method according to an exemplary embodiment. Figure 1 As shown, the method includes:

[0064] Step S101: Acquire the real-time temperature of the cookware, and determine whether the cookware is at a set temperature stage based on the real-time temperature.

[0065] Optionally, the real-time temperature of the bottom of the pot is obtained. There is a temperature flat period in the process of changing the heating temperature of the pot. During the temperature flat period, the temperature fluctuation of the pot is less than a preset difference as the heating time increases. In one example, the set temperature stage is the temperature flat period. In step S101, the real-time temperature of the bottom of the pot is obtained by a temperature sensor. Optionally, in response to the real-time temperature being greater than or equal to the temperature flat period set value, it is determined that the pot is in the set temperature stage. Optionally, in response to the difference between the real-time temperatures obtained at adjacent moments being less than a preset difference, it is determined that the pot is in the set temperature stage. Among them, the specific values of the temperature flat period set value and the preset difference are not limited and are set according to usage needs (such as the type of pot).

[0066] Step S102: In response to the cookware being at the set temperature stage, obtaining a vibration signal of the cookware through the vibration detection component.

[0067] The vibration signal is the vibration generated by the cookware during the heating process. The vibration detection component can detect the physical vibration of the cookware and convert the physical vibration into an electrical signal, namely the vibration signal.

[0068] Step S103: determining the working mode of the cookware according to the vibration signal, and controlling the firepower of the cooker according to the working mode, wherein the working mode includes a cooking mode and a steaming mode.

[0069] Figure 2 is a partial flow chart of step S103 according to an exemplary embodiment. Figure 2 As shown, determining the working mode of the cookware according to the vibration signal in step S103 specifically includes:

[0070] Step S1031: extract current vibration features according to the vibration signal.

[0071] In one example, the current vibration feature includes a time-domain current vibration feature and a frequency-domain feature. Figure 3 FIG. 1 is a flow chart of step S1031 according to an exemplary embodiment. Figure 3 As shown, step S1031 includes:

[0072] Step S301: extracting the time domain features of the vibration signal according to the signal amplitude of the vibration signal within the set time period.

[0073] Optionally, the time domain features include the mean and effective value of the amplitude of the vibration signal within a set time period. The mean is obtained in the following manner:

[0074]

[0075] Where u is the mean, x(t) is the time domain signal, T is the period, x(i) is the discrete signal, and N is the number of sampling points.

[0076] The valid values are obtained in the following ways:

[0077]

[0078] Among them, X rms is the effective value, x(t) is the time domain signal, T is the period, x(i) is the discrete signal, and N is the number of sampling points.

[0079] Step S302: performing spectrum analysis on the vibration signal within the set time period to extract frequency domain features of the vibration signal.

[0080] Optionally, the frequency domain features include an average frequency and a root mean square frequency obtained by spectrum analysis of the vibration signal within the set time period. In one example, a Fourier transform is performed on the vibration signal within the set time period, and a spectrum analysis is performed on the transformed signal. Optionally, the average frequency is obtained by:

[0081]

[0082] Among them, F RVF is the frequency standard deviation, f (n) is the frequency component, F FC is the center of gravity frequency, u (n) is the amplitude component.

[0083] Optionally, the root mean square frequency is obtained using the following method:

[0084]

[0085] Among them, F MSF is the root mean square frequency, f (n) is the frequency component, F FC is the center of gravity frequency, u (n) is the amplitude component.

[0086] It should be noted that the order of step S301 and step S302 is not limited in the embodiment of the present invention. Step S301 may be performed first and then step S302, or vice versa.

[0087] Step S303: Determine the current vibration feature according to the time domain feature and the frequency domain feature. Optionally, the current vibration feature is a two-dimensional matrix including the time domain feature and the frequency domain feature.

[0088] Continue to refer to Figure 2 , after step S1031, step S1032 is performed, specifically as follows:

[0089] Step S1032: Determine the working mode of the cookware according to the current vibration characteristics.

[0090] Figure 4 is a flowchart of step S1032 according to an exemplary embodiment. Figure 4 As shown, step S1032 specifically includes:

[0091] Step S401: obtaining a first difference between the current vibration characteristic and the pre-acquired vibration characteristic of the cooking mode, and a second difference between the current vibration characteristic and the pre-acquired vibration characteristic of the steaming mode.

[0092] Step S402: In response to the first difference degree being less than or equal to the second difference degree, determining that the working mode is a cooking working mode; in response to the first difference degree being greater than the second difference degree, determining that the working mode is a steaming working mode.

[0093] In an embodiment of the present invention, the current vibration feature, the cooking mode vibration feature, and the steaming mode vibration feature are two-dimensional feature vectors. Optionally, the cosine value of the angle between the two vectors is used to represent the degree of difference between the compared vectors. The closer the cosine value is to 1, the higher the similarity between the two vectors. Specifically, the degree of difference is determined in the following manner:

[0094]

[0095] Among them, X and Y are two vectors to be compared, HI is the cosine value, x i 、y i is the value of the vector dimension.

[0096] In step S402, the first cosine value of the angle between the current vibration feature and the cooking mode vibration feature is used to represent the first difference degree, and the second cosine value of the angle between the current vibration feature and the steaming mode vibration feature is used to represent the second difference degree.

[0097] When the first degree of difference is less than or equal to the second degree of difference, that is, the first cosine value is greater than or equal to the second cosine value. At this time, it is determined that the current vibration characteristic is closer to the vibration characteristic of the cooking mode, that is, the pot is in the cooking mode. When the first degree of difference is greater than the second degree of difference, that is, the first cosine value is less than the second cosine value. At this time, it is determined that the current vibration characteristic is closer to the steaming vibration characteristic, that is, the pot is in the steaming mode. It should be noted that when the first cosine value is the same as the second cosine value, it is determined that the pot is in the cooking mode, further avoiding the situation where the dry burning error occurs in the cooking mode and the fire is turned off.

[0098] Through steps S401 and S402, the stove control method provided by the embodiment of the present invention can accurately identify whether the pot is operating in cooking mode or steaming mode, resolving the drawback of related art that cannot distinguish between cooking mode and steaming mode. Furthermore, the stove control method can control the stove power based on the determined pot operating mode, improving the intelligent control level of the stove.

[0099] In one embodiment, Figure 5 FIG. 1 is a partial flowchart of step S103 according to another exemplary embodiment. Controlling the firepower of the cooker according to the working mode in step S103 includes:

[0100] Step S1033: In response to determining that the working mode of the cookware is the cooking mode, determining the state of the cookware according to the current vibration characteristics, where the state includes a boiling state and an empty pot state.

[0101] Optionally, determining the state of the cookware according to the current vibration characteristics in step S1033 specifically includes:

[0102] The first step is to obtain a third difference degree between the current vibration feature and the previously obtained boiling vibration feature, and a fourth difference degree between the current vibration feature and the previously obtained empty pot vibration feature.

[0103] In the second step, in response to the third difference degree being less than or equal to the fourth difference degree, determining that the pot is in the boiling state; and in response to the third difference degree being greater than the fourth difference degree, determining that the pot is in the empty state.

[0104] Both the boiling vibration feature and the empty pot vibration feature are two-dimensional feature vectors. In step S1033, the third cosine value of the angle between the current vibration feature and the boiling vibration feature is used to represent the third degree of difference, and the fourth cosine value of the angle between the current vibration feature and the empty pot vibration feature is used to represent the fourth degree of difference.

[0105] When the third cosine value is greater than or equal to the fourth cosine value, the third difference degree is less than or equal to the fourth difference degree, which means the cookware is in a boiling state. When the third cosine value is less than the fourth cosine value, the third difference degree is greater than the fourth difference degree, which means the cookware is in an empty state.

[0106] Step S1034: controlling the fire power of the stove according to the state.

[0107] Optionally, step S1034 specifically includes: in response to determining that the pot is in the boiling state, reducing the power of the stove. Reducing the power of the stove can be achieved by reducing the amount of gas output by the stove (for example, a gas stove) or reducing the power of the stove (for example, an induction cooker). Furthermore, after reducing the power of the stove, the current vibration characteristics of the stove are continuously obtained and compared with the boiling vibration characteristics and the empty pot vibration characteristics to continuously detect whether the empty pot is boiling dry.

[0108] Optionally, step S1034 specifically includes: in response to determining that the pot is in the empty pot state, turning off the cooker. In this way, continuing to heat the pot in the empty pot state, which may cause the pot to burn and dry out, is avoided.

[0109] In summary, the stove control method provided by the embodiments of the present invention effectively identifies whether the pot is in the cooking or steaming state, and then controls the stove's power based on the identified state. This control method effectively avoids premature shutdown due to misjudgment of dry burning during the cooking phase, resolving shortcomings in the related art. Furthermore, the method further identifies boiling and empty pot states during the steaming phase, reducing heat in the boiling state and preventing burns; and shuts down the stove in the empty pot state, achieving premature shutdown and preventing continuous dry burning. The stove control method provided by the embodiments of the present invention enhances the intelligence of the stove and effectively improves the user's cooking experience.

[0110] Example 2

[0111] Based on the cooker control method provided in the above embodiment 1, this embodiment provides a cooker control device, wherein the cooker is used to heat cookware and is provided with a vibration detection component. Figure 6 FIG. 1 is a block diagram of a stove control device according to an exemplary embodiment. Figure 6 As shown, the device includes:

[0112] A first acquisition module 610 is configured to acquire the real-time temperature of the bottom of the cookware and determine whether the cookware is at a set temperature stage based on the real-time temperature;

[0113] A second acquisition module 620 is configured to acquire a vibration signal of the cookware through the vibration detection component in response to the cookware being at the set temperature stage;

[0114] The control module 630 is used to determine the working mode of the cookware according to the vibration signal and control the fire power of the cooker according to the working mode, where the working mode includes a cooking mode and a steaming mode.

[0115] In one embodiment, Figure 7 FIG. 1 is a block diagram of a stove control device according to another exemplary embodiment. Figure 7As shown, the control module 630 includes: an extracting unit 631 and a first determining unit 632 .

[0116] Extraction unit 631 is configured to extract current vibration characteristics based on the vibration signal. Optionally, extraction unit 631 is specifically configured to: extract time domain characteristics of the vibration signal based on the amplitude of the vibration signal within the set duration; perform spectrum analysis on the vibration signal within the set duration to extract frequency domain characteristics of the vibration signal; and determine the current vibration characteristics based on the time domain characteristics and the frequency domain characteristics.

[0117] In one example, the time domain features include the mean and effective value of the amplitude of the vibration signal within a set time period. In one example, the frequency domain features include the average frequency and root mean square frequency obtained by spectrum analysis of the vibration signal within the set time period.

[0118] The first determination unit 632 is configured to determine the operating mode of the cookware based on the current vibration characteristic. Optionally, the first determination unit 632 is specifically configured to obtain a first degree of difference between the current vibration characteristic and a previously obtained vibration characteristic for a cooking mode, and a second degree of difference between the current vibration characteristic and a previously obtained vibration characteristic for a steaming mode. If the first degree of difference is less than or equal to the second degree of difference, the operating mode is determined to be the cooking mode; if the first degree of difference is greater than the second degree of difference, the operating mode is determined to be the steaming mode.

[0119] Figure 8 FIG. 1 is a block diagram of a stove control device according to another exemplary embodiment. Figure 8 As shown, the control module 630 includes: a second determination unit 633 and a control unit 634 .

[0120] Optionally, the second determining unit 633 is configured to determine, in response to determining that the working mode of the cookware is the cooking mode, a state of the cookware according to the current vibration characteristics, where the state includes a boiling state and an empty pot state.

[0121] For example, the second determination unit 633 is used to obtain a third degree of difference between the current vibration characteristic and a pre-acquired boiling vibration characteristic, as well as a fourth degree of difference between the current vibration characteristic and a pre-acquired empty pot vibration characteristic; in response to the third degree of difference being less than or equal to the fourth degree of difference, it is determined that the pot is in the boiling state; in response to the third degree of difference being greater than the fourth degree of difference, it is determined that the pot is in the empty pot state.

[0122] The control unit 634 is configured to control the power of the stove based on the state. For example, the control unit 634 is configured to reduce the power of the stove in response to determining that the pot is in the boiling state. For example, the control unit 634 is configured to turn off the stove in response to determining that the pot is in the empty state.

[0123] In summary, this stove control device effectively identifies whether the pot is in the cooking or steaming state, and controls the stove's power based on the identified state. This control device effectively avoids premature shutdown caused by misjudgment of dry cooking during the cooking phase, resolving shortcomings in related technologies. Furthermore, it further identifies boiling and empty pot states during the steaming phase, reducing heat in the boiling state and preventing burns. It also shuts down the stove in the empty pot state, achieving premature shutdown and preventing continuous dry cooking. The stove control device provided by this embodiment of the present invention enhances the stove's intelligence and effectively improves the user's cooking experience.

[0124] Example 3

[0125] An embodiment of the present invention provides a cooker for heating cookware, the cooker being equipped with a vibration detection component and the cooker control device provided in the above-described embodiment 2. In this embodiment of the present invention, the type of cooker is not specifically limited, as long as the cooker can adjust the output power. Optionally, the cooker is a gas cooker or an induction cooker.

[0126] The stove provided by the embodiments of the present invention can effectively identify whether the pot is in the cooking or steaming state, and then control the stove's power based on the identified state. This stove effectively avoids premature shutdown due to misjudgment of dry cooking during the cooking phase, resolving shortcomings in the related art. Furthermore, it can identify boiling and empty pot states during the steaming phase, reducing heat in the boiling state and preventing burns. It also shuts down the stove in the empty pot state, achieving premature shutdown and preventing continuous dry cooking. The stove provided by the embodiments of the present invention has enhanced intelligence and effectively improved the user's cooking experience.

[0127] Although specific embodiments of the present invention have been described above, those skilled in the art will appreciate that these are merely illustrative and that the scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, and such changes and modifications are intended to fall within the scope of the present invention.

Claims

1. A stove control method, characterized in that: The cooker is used to heat cookware and is provided with a vibration detection component. The method includes: Obtaining the real-time temperature of the cookware, and determining whether the cookware is at a set temperature stage based on the real-time temperature; In response to the cookware being at the set temperature stage, acquiring a vibration signal of the cookware through the vibration detection component; Determining an operating mode of the cooker according to the vibration signal, and controlling the firepower of the cooker according to the operating mode, wherein the operating mode includes a cooking mode and a steaming mode; Determining the working mode of the cookware according to the vibration signal includes: extracting current vibration features according to the vibration signal; Determining the working mode of the cookware according to the current vibration characteristics specifically includes: Obtaining a first degree of difference between the current vibration characteristic and a pre-obtained vibration characteristic of the cooking mode, and a second degree of difference between the current vibration characteristic and a pre-obtained vibration characteristic of the steaming mode; In response to the first difference degree being less than or equal to the second difference degree, the working mode is determined to be the cooking working mode; in response to the first difference degree being greater than the second difference degree, the working mode is determined to be the steaming working mode.

2. The method according to claim 1, characterized in that The extracting of the current vibration feature according to the vibration signal includes: Extracting a time domain feature of the vibration signal according to the signal amplitude of the vibration signal within a set time period; Performing spectrum analysis on the vibration signal within the set time period to extract frequency domain features of the vibration signal; The current vibration feature is determined according to the time domain feature and the frequency domain feature.

3. The method according to claim 2, characterized in that The time domain features include the mean value and effective value of the amplitude of the vibration signal within a set time period; and / or The frequency domain features include an average frequency and a root mean square frequency obtained by analyzing the spectrum of the vibration signal within the set time period.

4. The method according to claim 1, wherein The controlling the firepower of the cooker according to the working mode includes: In response to determining that the working mode of the cookware is the cooking mode, determining the state of the cookware according to the current vibration characteristics, wherein the state includes a boiling state and an empty pot state; The fire power of the stove is controlled according to the state.

5. The method according to claim 4, characterized in that The determining the state of the cookware according to the current vibration characteristics includes: obtaining a third difference between the current vibration characteristic and a previously obtained boiling vibration characteristic, and a fourth difference between the current vibration characteristic and a previously obtained empty pot vibration characteristic; In response to the third difference degree being less than or equal to the fourth difference degree, it is determined that the pot is in the boiling state; in response to the third difference degree being greater than the fourth difference degree, it is determined that the pot is in the empty state.

6. The method according to claim 4, characterized in that The controlling the fire power of the cooker according to the state includes: In response to determining that the pot is in the boiling state, reducing the fire power of the cooker; and / or In response to determining that the cooker is in the empty pot state, the cooker is turned off.

7. A stove control device, characterized in that: The cooker is used to heat pots and is provided with a vibration detection component, the device comprising: a first acquisition module, configured to acquire the real-time temperature of the cookware and determine whether the cookware is at a set temperature stage according to the real-time temperature; a second acquisition module, configured to acquire a vibration signal of the cookware through the vibration detection component in response to the cookware being at the set temperature stage; a control module, configured to determine an operating mode of the cooker according to the vibration signal, and control the firepower of the cooker according to the operating mode, wherein the operating mode includes a cooking mode and a steaming mode; The control module includes: an extraction unit and a first determination unit; The extraction unit is used to extract the current vibration feature according to the vibration signal; The first determination unit is used to determine the working mode of the cookware based on the current vibration characteristic, specifically for: obtaining a first degree of difference between the current vibration characteristic and a pre-acquired cooking mode vibration characteristic, and a second degree of difference between the current vibration characteristic and a pre-acquired steaming mode vibration characteristic; in response to the first degree of difference being less than or equal to the second degree of difference, determining that the working mode is the cooking working mode; in response to the first degree of difference being greater than the second degree of difference, determining that the working mode is the steaming working mode.

8. A stove, characterized in that: The stove is used for heating pots and is provided with a vibration detection component and the stove control device according to claim 7.

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