Cookware, cooking apparatus, cooking control method, device, and storage medium

Abstract

This application provides a cookware, cooking equipment, cooking control method, control device, and storage medium. The cookware includes a first pot body, a second pot body, a first heating element, and a second heating element. The second pot body is connected to the first pot body and includes a bottom and a transition connecting portion, which connects the first pot body and the bottom. The first heating element is disposed on the first pot body. The second heating element is spaced apart from the first heating element and is at least partially disposed on the bottom of the pot body. The first and second heating elements are independently controlled. The cookware provided by this application allows the first and second pot bodies to be heated to the desired temperature independently through the independently controlled first and second heating elements. Simultaneously, the thermal influence between the first and second heating elements is minimal, enabling precise control of the heating temperature of the first and second pot bodies.

Description

Technical Field

[0001] This application relates to the field of kitchenware technology, specifically to a cookware, cooking equipment, cooking control method, control device, and storage medium. Background Technology

[0002] Cooking with pots is a common cooking method. Some pots have one heating space, while others have two. However, pots with two heating spaces cannot be heated separately, and the temperatures of the two spaces cannot be adjusted separately. When in use, the temperatures of the two heating spaces are the same. Therefore, users cannot control and adjust the temperature of the two heating spaces separately when cooking ingredients with different characteristics, which has a certain impact on the use of the pot. Summary of the Invention

[0003] The purpose of this application is to provide a cookware, cooking equipment, cooking control method, control device, and storage medium to solve or improve the aforementioned problems. This application achieves the above objective through the following technical solutions.

[0004] In a first aspect, embodiments of this application provide a cookware, comprising: a first pot body; a second pot body connected to the first pot body, the second pot body including a pot body bottom and a transition connecting portion, the transition connecting portion connecting the first pot body and the pot body bottom; a first heating element disposed on the first pot body; and a second heating element disposed at a distance from the first heating element, the second heating element being at least partially disposed on the pot body bottom, and the first heating element and the second heating element being independently controlled.

[0005] Secondly, embodiments of this application provide a cooking apparatus, including the pot described in the first aspect.

[0006] Thirdly, embodiments of this application provide a cooking control method for a cooking device as described in the second aspect. The cooking control method includes: controlling a first heating element to heat in response to a first start command; and controlling a second heating element to heat in response to a second start command, wherein the first heating element and the second heating element are controlled independently of each other.

[0007] Fourthly, embodiments of this application provide a cooking control device for use in the cooking equipment as described in the second aspect. The cooking control device includes: a first control module for controlling a first heating element to heat in response to a first start command; and a second control module for controlling a second heating element to heat in response to a second start command, wherein the first heating element and the second heating element are controlled independently of each other.

[0008] Fourthly, embodiments of this application provide a cooking device, including: one or more processors; a memory; one or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, and the one or more applications are configured to perform the cooking control method as described in the third aspect.

[0009] Fifthly, embodiments of this application provide a computer-readable storage medium storing program code that can be invoked by a processor to execute the cooking control method as described in the third aspect.

[0010] The cookware provided in this application embodiment allows the first pot body and the second pot body to be heated to the required temperature independently through the first heating element and the second heating element, which are controlled independently. At the same time, the first heating element and the second heating element are separated by a certain interval through a transition connection, and the thermal influence between the first heating element and the second heating element is small, which can achieve precise control of the heating temperature of the first pot body and the second pot body. Attached Figure Description

[0011] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0012] Figure 1 This is a schematic diagram of the structure of the cookware provided in the embodiments of this application.

[0013] Figure 2 A cross-sectional view of the cookware provided in the embodiments of this application.

[0014] Figure 3 This is a partial cross-sectional view of the first pot body in the cookware provided in the embodiments of this application.

[0015] Figure 4 This is a partial cross-sectional view of the bottom of the pot body in the cookware provided in the embodiment of this application.

[0016] Figure 5 A cross-sectional view of the cooking apparatus provided in an embodiment of this application.

[0017] Figure 6 A schematic diagram of the modules of the cooking equipment provided in the embodiments of this application.

[0018] Figure 7 A flowchart of a cooking control method provided in an embodiment of this application.

[0019] Figure 8Another flowchart of the cooking control method provided in the embodiments of this application.

[0020] Figure 9 Another flowchart of the cooking control method provided in the embodiments of this application.

[0021] Figure 10 A schematic diagram of the cooking control device provided in an embodiment of this application.

[0022] Figure 11 This is a schematic diagram of a computer-readable storage medium provided in an embodiment of this application. Detailed Implementation

[0023] The embodiments of this application are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0024] The related technology provides a cooking pot that combines grilling and hot pot functions. It uses a combination of a heating element and an aluminum alloy baking pan. The heating element and the baking pan are heated by contact, which results in low heat transfer efficiency and uneven heating. The area around the heating element is heated with concentrated heat, while other areas are colder, creating a large temperature gradient. Consumers often experience poor cooking experience, with some food burning while others are undercooked. Furthermore, the pot is made of aluminum alloy with a non-stick coating, which peels off after repeated use, affecting consumer safety.

[0025] Other related technologies employ induction cookers paired with alloy baking pans, or use heating elements on one side for grilling and infrared heating elements on the other for hot pot. However, these solutions all suffer from problems such as large cooking pot size, rectangular shape, uneven heating, temperature interference between the grilling and hot pot areas, and easy peeling of the non-stick coating, which need to be improved.

[0026] In view of this, after conducting extensive research, the inventors proposed a cookware that allows the first and second pot bodies to be heated to the required temperature independently through a first heating element and a second heating element that are controlled independently. At the same time, the first and second heating elements are spaced apart to reduce the heat transfer between them, thereby achieving precise control of the heating temperature of the first and second pot bodies, reducing the risk of cookware breakage, and improving the corrosion resistance of the cookware.

[0027] Furthermore, both the first and second pot bodies are made of inorganic non-metallic materials. Since inorganic non-metallic materials have low lateral heat transfer efficiency, the thermal impact between the first and second pot bodies is small. At the same time, inorganic non-metallic materials do not contain coatings, avoiding the phenomenon of non-stick coating peeling off, making them healthy and easy to clean.

[0028] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of the present application, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present application without creative effort are within the scope of protection of the present application.

[0029] Please refer to the following: Figure 1 and Figure 2 This application provides a cookware 100, including a first pot body 110, a second pot body 120, a first heating element 130, and a second heating element 140. The second pot body 120 is connected to the first pot body 110 and includes a pot body bottom 121 and a transition connecting portion 122, which connects the first pot body 110 and the pot body bottom 121. The first heating element 130 is disposed on the first pot body 110, and the second heating element 140 is disposed at a distance from the first pot body 110. The second heating element 140 is at least partially disposed on the pot body bottom 121, and the first heating element 130 and the second heating element 140 are independently controlled.

[0030] The first heating element 130 and the second heating element 140 may both be magnetic heating elements; or, the first heating element 130 and the second heating element 140 may both be resistive elements; or, one of the first heating element 130 and the second heating element 140 may be a magnetic heating element and the other may be a resistive element.

[0031] Taking the first heating element 130 and the second heating element 140 as examples where both are magnetic heating elements, during use, the first heating element 130 and the second heating element 140 are placed in an alternating magnetic field. The alternating magnetic field can cause the first heating element 130 and the second heating element 140 to generate eddy currents and heat up at high speed. Then, the first heating element 130 can transfer heat to the first pot body 110 to heat the first pot body 110; the second heating element 140 can transfer heat to the second pot body 120 to heat the second pot body 120.

[0032] The first heating element 130 and the second heating element 140 can be controlled independently. This means that the first heating element 130 can be placed in the first alternating magnetic field and the second heating element 140 can be placed in the second alternating magnetic field. The first alternating magnetic field and the second alternating magnetic field can be controlled independently, thereby allowing the heating of the first heating element 130 and the second heating element 140 to be controlled separately.

[0033] The first heating element 130 and the second heating element 140 are independently controlled, or they can be connected to different power supply circuits to achieve independent control of the heating current. The cookware 100 provided in this embodiment allows the first pot body 110 and the second pot body 120 to be heated to the desired temperature independently through the independently controlled first heating element 130 and the second heating element 140. Simultaneously, the first heating element 130 and the second heating element 140 are spaced apart, reducing the heat transfer between them and enabling precise control of the heating temperature of the first pot body 110 and the second pot body 120. Furthermore, when the cookware 100 uses electromagnetic heating, it is separated from other electrical components, eliminating the risk of electric shock.

[0034] In this embodiment, the first heating element 130 may be provided only on the first pot body 110, and the second heating element 140 may be provided only on the bottom 121 of the pot body. The transition connection portion 122 is not provided with the first heating element 130 and the second heating element 140, so that the heat influence between the first heating element 130 and the second heating element 140 is minimized.

[0035] Alternatively, the second heating element 140 may be partially disposed at the bottom 121 of the pot body and partially disposed at the transition connection 122. The height of the second heating element 140 at the transition connection 122 may be less than or equal to half the height of the transition connection 122. This reduces heating of the transition connection 122, thereby reducing the risk of dry burning of the second pot body 120 and reducing heat concentration at the transition connection 122. This improves the corrosion resistance of the transition connection 122 and reduces the risk of cracking. Furthermore, since the transition connection 122 is non-metallic, its heat transfer efficiency is generally low, which reduces the unevenness of heat transfer and the risk of breakage. Alternatively, the height of the second heating element 140 at the transition connection 122 may be less than one-third of the height of the transition connection 122, further reducing heating of the transition connection 122.

[0036] At least one of the first heating element 130 and the second heating element 140 is a membrane structure; the thickness of the first heating element 130 and the thickness of the second heating element 140 can both be 0.03mm to 0.07mm. Within this range, the eddy current effect is obvious and the heating efficiency is high; and the thickness is not too thin to avoid phenomena such as membrane wrinkles and peeling.

[0037] The first heating element 130 and the second heating element 140 can be magnetically conductive materials such as iron foil or stainless steel foil, or magnetically sensitive materials such as silver foil, copper foil, or aluminum foil. Both magnetically conductive and magnetically sensitive materials can generate eddy currents in an alternating magnetic field. These metal foils have relatively high purity, are more cost-effective than screen-printed metal films, and have a simpler process, eliminating the need for multiple sintering and printing steps, thus reducing costs and facilitating large-scale application. The material of the second heating element 140 can be the same as or different from that of the first heating element 130.

[0038] In some embodiments, both the first heating element 130 and the second heating element 140 include a metal foil and a protective layer covering the metal foil. That is, the protective layer covers the entire outer surface of the metal foil, including its upper surface, lower surface, and periphery. The protective layer protects the metal foil, isolating it from the outside air and effectively protecting it from surface oxidation and heating power attenuation after a period of use.

[0039] The protective layer can be a glaze or a resin layer. The glaze can be made of materials such as silicon dioxide, aluminum oxide, bismuth oxide, and copper oxide, while the resin can be made of fluororesin or epoxy resin. The metal foil can be bonded to the glaze layer by high-temperature sintering. The sintering process uses vacuum sintering or atmosphere-protected sintering to ensure that the oxidation ratio of the metal foil is controlled at a low level.

[0040] In some embodiments, the second pot body 120 is provided with a cooking groove 123, the first pot body 110 is located on one side of the cooking groove 123 in the depth direction, and the bottom 121 of the pot body is located on the other side of the cooking groove 123 in the depth direction. Thus, the first pot body 110 and the bottom 121 of the pot body form a height difference, which can be used as cooking areas for different purposes. For example, the cooking groove 123 can be used as a hot pot or stewing area, and the first pot body 110 can be used as a grilling area, which is versatile and practical. At the same time, the first pot body 110 is higher and the second pot body 120 is lower. When the second pot body 120 carries a liquid or other heating substance, the liquid is below the first pot body 110, and the liquid in the second pot body 120 can absorb the heat in the transition connection 122, thereby reducing the heat concentration at the transition connection 122 and reducing the thermal impact between the first pot body 110 and the second pot body 120.

[0041] In this embodiment, the cooking groove 123 is an opening groove facing the first pot body 110, and the bottom 121 of the pot body is located at the bottom of the cooking groove 123. The second pot body 120 may further include an enclosing portion 124, which is disposed opposite to the transition connecting portion 122. The bottom 121 of the pot body is connected between the transition connecting portion 122 and the enclosing portion 124, and the transition connecting portion 122, the bottom 121 of the pot body, and the enclosing portion 124 define the cooking groove 123.

[0042] In some embodiments, the heating power of the first heating element 130 is less than that of the second heating element 140. This results in the second pot body 120 having a higher power output and the first pot body 110 having a lower power output. On one hand, the second pot body 120 can achieve rapid heating, while the first pot body 110 can heat slowly, improving heating uniformity and enabling different cooking modes. On the other hand, the first pot body 110 is taller and has a lower power output. Since the first pot body 110 is positioned above the liquid surface of the second pot body 120, it prevents rapid temperature increases. For non-metallic pot bodies, rapid temperature increases can easily lead to heat concentration and cracking, while for metallic pot bodies, it can easily cause uneven temperature distribution.

[0043] In this embodiment, the first heating element 130 and the second heating element 140 can be magnetic heating elements, and the sheet resistance of the first heating element 130 is less than that of the second heating element 140, so that the heating power of the first heating element 130 is less than that of the second heating element 140. Alternatively, the first heating element 130 and the second heating element 140 can be magnetic heating elements, and the content of magnetic material in the first heating element 130 is lower than that in the second heating element 140, which also makes the heating power of the first heating element 130 less than that of the second heating element 140.

[0044] In some embodiments, the second pot body 120 has a maximum water level line, which is lower than the bottom surface of the first pot body 110, meaning the first pot body 110 is entirely located above the maximum water level line of the second pot body 120. The second heating element 140 is arranged below the maximum water level line of the second pot body 120, while the first heating element 130 is arranged above the maximum water level line of the second pot body 120. By placing the second heating element 140 below the maximum water level line of the second pot body 120, the heat generated by the second heating element 140 can be quickly absorbed by the liquid, reducing heat accumulation at the transition connection 122 and avoiding the risk of uneven heating or cracking at the transition connection 122. Similarly, the arrangement of the first heating element 130 above the maximum water level line of the second pot body 120 also reduces heat accumulation at the transition connection 122.

[0045] Furthermore, the second pot body 120 has a minimum water level line, and the second heating element 140 is arranged below the minimum water level line of the second pot body 120 to ensure that the heat generated by the second heating element 140 can be quickly absorbed by the liquid.

[0046] In some embodiments, the projection length of the distance between the first heating element 130 and the second heating element 140 onto the transition connection 122 is greater than or equal to 1 / 5 of the length of the transition connection 122, preferably greater than or equal to 1 / 3. This reduces the mutual influence of the heat from the two heating elements on the two pots and reduces heat concentration at the transition connection 122. This improves heating uniformity and, for metallic transition connections 122, enhances corrosion resistance; for non-metallic transition connections 122, it reduces the risk of breakage.

[0047] In some embodiments, the cooking basin 123 is arranged around the outer periphery of the first pot body 110. As a result, the size of the pot 100 can be reduced while ensuring that the cooking basin 123 has a certain volume; and the pot 100 is generally round, with an aesthetically pleasing design.

[0048] In this embodiment, the first pot body 110 can be a plate-shaped structure with a circular outline. For example, the first pot body 110 can be a flat plate-shaped structure with a circular outline, which facilitates the frying and grilling of food; or, the first pot body 110 can be an arc-shaped plate-shaped structure with a circular outline, and the first pot body 110 is concave from the edge of the first pot body 110 toward the center of the first pot body 110, so as to prevent food from falling off the first pot body 110 during the frying and grilling process.

[0049] The surface of the first pot body 110 may also be provided with a dot matrix to prevent sticking. The first heating element 130 can cover the entire area of ​​the first pot body 110, that is, the area of ​​the first heating element 130 is approximately equal to the area of ​​the first pot body 110, so as to increase the heat output of the first heating element 130. Of course, in some other embodiments, the first heating element 130 may only cover a part of the first pot body 110, for example, the first heating element 130 may only cover the central area of ​​the first pot body 110, and the peripheral area of ​​the first pot body 110 adjacent to the transition connection portion 122 may not be provided with the first heating element 130.

[0050] The transition connection 122 can be an annular structure surrounding the outer periphery of the first pot body 110, and the inner diameter of the transition connection 122 can gradually increase from the first pot body 110 toward the bottom 121 of the pot body. The included angle between the transition connection 122 and the first pot body 110 is an obtuse angle, so that the first heating element 130 and the second heating element 140 are spaced a certain distance apart in the transverse direction of the cookware 100, that is, in the radial direction of the transition connection 122, thereby further reducing the heat transfer between the first heating element 130 and the second heating element 140.

[0051] The bottom 121 of the pot body can be an annular structure surrounding the outer periphery of the transition connection 122, and the bottom 121 of the pot body extends a certain distance in the lateral direction of the cookware 100. For example, the ring width of the bottom 121 of the pot body is 1 / 3 to 1 / 2 of the diameter of the first pot body 110, so as to ensure the volume of the cooking tank 123.

[0052] The second heating element 140 can cover the entire bottom 121 of the pot body, meaning the area of ​​the second heating element 140 is approximately equal to the area of ​​the bottom 121 of the pot body, thereby increasing the heat output of the second heating element 140. Of course, in some embodiments, the second heating element 140 can also cover only a portion of the bottom 121 of the pot body. For example, the second heating element 140 may only be located on the side of the bottom 121 of the pot body adjacent to the enclosure 124, away from the first heating element 130.

[0053] The enclosing portion 124 is an annular structure surrounding the outer periphery of the bottom 121 of the pot body, and the enclosing portion 124 bends towards the first pot body 110 relative to the bottom 121 of the pot body. The side of the enclosing portion 124 away from the bottom 121 of the pot body can be flush with the first pot body 110 to improve the appearance consistency of the cookware 100. The enclosing portion 124 and the transition connecting portion 122 are arranged opposite to each other, and the distance between the enclosing portion 124 and the transition connecting portion 122 can gradually increase from the bottom of the cooking tank 123 towards the opening of the cooking tank 123 to facilitate cooking. The second heating element 140 can also be provided in the enclosing portion 124 to further increase the area of ​​the second heating element 140 and increase the heat output.

[0054] In some embodiments, the first pot body 110 and the second pot body 120 are both made of inorganic non-metallic materials such as glass and ceramics. The first pot body 110 and the second pot body 120 can be integrally formed.

[0055] Because inorganic non-metallic materials have low lateral heat transfer efficiency, the thermal impact between the first pot body 110 and the second pot body 120 is small, thereby achieving precise control of the heating temperature of the first pot body 110 and the second pot body 120. At the same time, inorganic non-metallic materials do not contain coatings, which can avoid the phenomenon of non-stick coating peeling off, making them healthy and easy to clean.

[0056] Please refer to the following: Figure 3 and Figure 4 In some embodiments, at least one of the first pot body 110 and the second pot body 120 includes a heating layer 111 and a bottom layer 112, the heating layer 111 being in contact with the food to be cooked, and the bottom layer 112 being located at the bottom of the first pot body 110 or the second pot body 120 and not in contact with the food.

[0057] When the first pot body 110 includes a heating layer 111 and a bottom layer 112, the first heating element 130 can be sandwiched between the heating layer 111 and the bottom layer 112 of the first pot body 110, that is, the first heating element 130 is set in the interlayer space of the first pot body 110, which can improve heating efficiency and achieve long-term protection of the first heating element 130.

[0058] When the second pot body 120 includes a heating layer 111 and a bottom layer 112, the second heating element 140 can be sandwiched between the heating layer 111 and the bottom layer 112 of the second pot body 120, that is, the second heating element 140 is set in the interlayer space of the second pot body 120, which can improve heating efficiency and achieve long-term protection of the second heating element 140.

[0059] The thickness of the heating layer 111 can be less than that of the bottom layer 112 to further improve heat transfer efficiency. The bottom layer 112 is thicker, which reduces the transfer of heat to the bottom layer 112 and further promotes the transfer of heat to the heating layer 111, forming a dominant heat transfer direction and having good heat preservation performance.

[0060] In some other embodiments, the first pot body 110 does not have a sandwich space, and the first heating element 130 can be attached to the outer surface of the first pot body 110. The second heating element 140 can also be attached to the outer surface of the second pot body 120 to heat the second pot body 120.

[0061] In some embodiments, at least one of the first heating element 130 and the second heating element 140 is a magnetic heating element. The magnetic heating element may include a magnetic material and a glaze. The content of the magnetic material in the middle region of the magnetic heating element, away from the heating layer 111 and the bottom layer 112, is higher than the content of the magnetic material in the two side regions of the magnetic heating element, which are closer to the heating layer 111 and the bottom layer 112. Conversely, the content of the glaze in the middle region is lower than the content of the glaze in the two side regions. That is, the magnetic material in the magnetic heating element is concentrated in the middle region away from the heating layer 111 and the bottom layer 112, while the glaze is concentrated in the two side regions closer to the heating layer 111 and the bottom layer 112.

[0062] Therefore, a transition zone can be formed on both sides of the magnetic heating element, which improves the uniformity of heat conduction between the magnetic heating element and the heating layer 111 and the bottom layer 112, thereby avoiding delamination between the magnetic heating element and the heating layer 111 and the bottom layer 112.

[0063] In some embodiments, at least one of the first heating element 130 and the second heating element 140 is a magnetic heating element, and the interface between the magnetic heating element and the heating layer 111 and the bottom layer 112 is a concave-convex interface. By setting the concave-convex interface, it is beneficial to increase the heat conduction area between the magnetic heating element and the pot body, improve the uniformity of heat conduction between the magnetic heating element and the pot body, and thereby reduce the phenomenon of delamination between the magnetic heating element and the pot body.

[0064] In this embodiment, a concave-convex structure can be pre-formed on the surfaces of the heating layer 111 and the bottom layer 112 for connection with the magnetic heating element, and a concave-convex structure can be formed on the surface of the magnetic heating element for connection with the heating layer 111 and the bottom layer 112. Then, the concave-convex structures on the heating layer 111 and the bottom layer 112 and the concave-convex structures on the magnetic heating element are connected to each other, so that a concave-convex interface can be formed at the connection.

[0065] In some embodiments, at least one of the first heating element 130 and the second heating element 140 is a magnetic heating element. The magnetic heating element includes a magnetic material layer and a glaze layer. The magnetic material layer is connected to the heating layer 111. The glaze layer is located between the magnetic material layer and the bottom layer 112. The magnetic material layer is connected to the bottom layer 112 through the glaze layer. The roughness of the interface between the magnetic material layer and the heating layer 111 is greater than the roughness of the interface between the glaze layer and the bottom layer 112. Therefore, the heat conduction area between the magnetic material layer and the heating layer 111 is relatively large, which improves the heat conduction efficiency between the magnetic heating element and the heating layer 111. Meanwhile, the heat conduction area between the glaze layer and the bottom layer 112 is relatively small, which reduces the transfer of heat to the bottom layer 112. At the same time, the glaze has a low heat conduction efficiency. The relatively large heat conduction area between the magnetic material layer and the heating layer 111 improves the uniformity of heat transfer from the magnetic material layer to the heating layer 111 and reduces the risk of cracking of the heating layer 111. The low heat conduction efficiency of the glaze can improve the uniformity of heat transfer between the glaze and the bottom layer 112. Furthermore, the low roughness reduces the efficiency of heat transfer to the bottom layer 112 and further promotes the transfer of heat to the heating layer 111.

[0066] The cookware 100 provided in this application embodiment allows the first pot body 110 and the second pot body 120 to be heated to the required temperature independently through the independently controlled first heating element 130 and second heating element 140. At the same time, both the first pot body 110 and the second pot body 120 are made of inorganic non-metallic materials such as glass and ceramics. The first heating element 130 and the second heating element 140 are separated by a certain interval through the transition connection part 122, and the heat effect between the first pot body 110 and the second pot body 120 is small, thus realizing precise control of the heating temperature of the first pot body 110 and the second pot body 120.

[0067] Please see Figure 5This application also provides a cooking device 200, including a pot 100.

[0068] The cooking appliance 200 may further include an electromagnetic heating platform 210 for placing the cookware 100; when the first heating element 130 or the second heating element 140 is a magnetic heating element, the electromagnetic heating platform 210 includes a coil for electromagnetic coupling with the magnetic heating element; when both the first heating element 130 and the second heating element 140 are magnetic heating elements, the electromagnetic heating platform 210 includes a first coil 211 and a second coil 212, the first coil 211 for electromagnetic coupling with the first heating element 130, and the second coil 212 for electromagnetic coupling with the second heating element 140; wherein the first coil 211 and the second coil 212 are spaced apart.

[0069] As can be seen from the principle of electromagnetic heating, a rapidly changing high-frequency voltage and current flowing through a coil will generate a rapidly changing alternating magnetic field. Specifically, the first coil 211 generates a first alternating magnetic field after alternating current flows through it. Since the first heating element 130 is within this first alternating magnetic field, it generates eddy currents and heats up rapidly. Similarly, the second coil 212 generates a second alternating magnetic field after alternating current flows through it. Since the second heating element 140 is within this second alternating magnetic field, it also generates eddy currents and heats up rapidly. By controlling the different currents flowing through the first coil 211 and the second coil 212, magnetic fields of different intensities can be generated, thereby controlling the heating temperature of the first heating element 130 and the second heating element 140.

[0070] In this embodiment, the electromagnetic heating table 210 also includes a housing (not shown in the figure), which is used to hold the pot 100. The first coil 211 and the second coil 212 are both disposed inside the housing. The relative position between the first coil 211 and the second coil 212 corresponds to the relative position between the first pot body 110 and the second pot body 120.

[0071] As an example, the cooking tank 123 is arranged around the outer periphery of the first pot body 110, that is, the second pot body 120 is arranged around the outer periphery of the first pot body 110. The second coil 212 is arranged around the outer periphery of the first coil 211. When the pot 100 is placed on the electromagnetic heating table 210, the first heating element 130 is located within the orthographic projection range of the first coil 211, and the second heating element 140 is located within the orthographic projection range of the second coil 212, so that the first heating element 130 can be in the first alternating magnetic field, and the second heating element 140 can be in the second alternating magnetic field.

[0072] The cooking device 200 provided in this application embodiment can generate magnetic fields of different intensities by controlling the different currents flowing through the first coil 211 and the second coil 212. This allows for individual control of the heat output of the first heating element 130 and the second heating element 140, enabling the first pot body 110 and the second pot body 120 to be heated to the required temperature individually. At the same time, the first heating element 130 and the second heating element 140 are separated by a transition connection 122, resulting in a small thermal impact between the first pot body 110 and the second pot body 120, thus achieving precise control of the heating temperature of the first pot body 110 and the second pot body 120.

[0073] Please refer to the following: Figure 5 and Figure 6 The electromagnetic heating stage 210 may also include a control system 213, an interactive system 214, and a power supply system 215 that are coupled to each other. The first coil 211 and the second coil 212 are both coupled to the control system 213.

[0074] The control system 213 includes one or more (only one is shown in the figure) processors 2131, a memory 2132, and one or more application programs. The one or more application programs can be stored in the memory 2132 and configured to be executed by the one or more processors 2131. The one or more programs are configured to perform the cooking control method as described in the following method embodiments.

[0075] Processor 2131 may include one or more processing cores. Processor 2131 connects to various parts within the electromagnetic heating platform using various interfaces and lines, and performs various functions and processes data of the electromagnetic heating platform by running or executing instructions, programs, code sets, or instruction sets stored in memory 2132, and by calling data stored in memory 2132. Optionally, processor 2131 may be implemented using at least one hardware form of Digital Signal Processing (DSP), Field-Programmable Gate Array (FPGA), or Programmable Logic Array (PLA). Processor 2131410 may integrate one or a combination of several of the following: Central Processing Unit (CPU), Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user interface, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into processor 2131 and may be implemented separately through a communication chip.

[0076] The memory 2132 may include random access memory (RAM) or read-only memory (ROM). The memory 2132 can be used to store instructions, programs, code, code sets, or instruction sets. The memory 2132 may include a program storage area and a data storage area. The program storage area may store instructions for implementing an operating system, instructions for implementing at least one function (such as touch functionality, sound playback functionality, image playback functionality, etc.), and instructions for implementing the various method embodiments described below. The data storage area may also store data created during the use of the electromagnetic heating table.

[0077] The interactive system 214 is used to interact with a user. The interactive system 214 may include multiple physical buttons and at least one screen. The multiple physical buttons may include a power button, a mode selection button, or a timer button, etc. The screen may display specific information or other interface information corresponding to different physical buttons pressed by the user. The screen may be a touch screen, which may have a virtual button area and an information display area. The virtual button area is used to output virtual button presses, such as mode selection buttons or timer buttons, etc. The information display area is used to display specific information or other interface information corresponding to different virtual button presses by the user.

[0078] The power system 215 is used to connect to a power source in the user's home or other location to obtain electrical energy for the cooking equipment 200. The cooking equipment 200 then transmits the obtained electrical energy to its various components to enable the cooking equipment 200 to operate normally.

[0079] The cooking appliance 200 may also include a sensor 216, which is coupled to the control system 213. The sensor 216 can be installed on the cookware 100, the electromagnetic heating table 210, or other locations convenient for collecting the temperature of the cookware 100, as needed. The sensor 216 may include a temperature sensor, such as an infrared temperature sensor.

[0080] Please see Figure 7 This application also provides a cooking control method for a cooking device 200, which may include the following steps S110 and S120.

[0081] Step S110: In response to the first start command, control the first heating element to heat;

[0082] Step S120: In response to the second start command, control the second heating element to perform heating, wherein the first heating element and the second heating element are controlled independently of each other.

[0083] Taking an example where both the first and second heating elements are magnetically sensitive heating elements, the user can input a first start command through the interactive system 214 on the electromagnetic heating platform. Upon receiving the first start command, the electromagnetic heating platform provides a first current to the first coil, and the first heating element and the first coil are electromagnetically coupled to generate heat. Similarly, the user can input a second start command through the interactive system 214. Upon receiving the second start command, the electromagnetic heating platform provides a second current to the second coil, and the second heating element and the second coil are electromagnetically coupled to generate heat.

[0084] The cooking control method provided in this application embodiment can independently control the heat output of the first heating element and the second heating element by controlling the first current and the second current independently, so that the first pot body and the second pot body can be heated to the required temperature independently; at the same time, the first heating element and the second heating element form a certain interval through the transition connection part, the heat influence between the first pot body and the second pot body is small, and the heating temperature of the first pot body and the second pot body is accurately controlled.

[0085] Please see Figure 8 In some embodiments, step S110 may include steps S111 to S114.

[0086] Step S111: Determine the target temperature of the first pot body according to the first start command;

[0087] The first start command includes the target temperature. The user can input the target temperature of the first pot body through the interactive system on the electromagnetic heating platform. After the target temperature is input, press the start button, and the electromagnetic heating platform will generate the first start command.

[0088] Step S112: Control the first heating element to heat at a first preheating power for a first preset time, wherein the first preheating power is less than the rated power of the cooking equipment.

[0089] The first preheating power and the first preset time can be optimized according to the intended use of the first pot. By reasonably setting the first preheating power and the first preset time, the food in the first pot is continuously heated at a low heat, promoting the even distribution of moisture within the food and facilitating the moisture balance between foods. Simultaneously, it can stimulate the release of flavor compounds, increasing the aroma of the food and ensuring a better user experience. As an example, if the first pot is used as a grilling zone, the first preheating power can be 60% to 80% of the rated power of the cooking equipment, and the first preset time can be 1 second to 600 seconds; preferably, the first preset time can be 30 seconds.

[0090] Step S113: Obtain the temperature of the first pot body.

[0091] The temperature of the first pot body can refer to the temperature of the inner surface of the first pot body that comes into contact with the food. The temperature of the first pot body can be obtained through temperature sensors such as infrared sensors. Furthermore, the temperature of the first pot body can be collected once at preset time intervals, for example, the preset time interval can be 1 second to 5 seconds, to reduce the wake-up frequency of the temperature sensor and save energy.

[0092] Step S114: If the temperature of the first pot body is greater than the target temperature of the first pot body, control the first heating element to stop heating.

[0093] The cooking control method provided in this application, upon receiving a first start command, first controls the first heating element to heat at a first preheating power for a first preset time, so that the temperature of the first pot can be effectively controlled, preventing food from burning due to excessively high temperature or undercooked food due to excessively low temperature. After the preheating stage is completed, it is determined whether the temperature of the first pot is greater than the target temperature input by the user. If the temperature of the first pot is greater than the target temperature, the first heating element is controlled to stop heating. Even if the user mistakenly inputs a lower target temperature before cooking begins, the food can still be cooked, simplifying the user's operation control. That is, cooking is only completed after the temperature of the first pot reaches the target temperature, which can meet the user's cooking needs. When cooking different foods, the target temperature can be automatically adjusted according to the type of food, or the user can manually adjust the target temperature according to their preferred taste.

[0094] In some embodiments, step S110 may further include the following:

[0095] If the temperature of the first pot body is less than or equal to the target temperature of the first pot body, the first heating element is controlled to heat at a power greater than the first preheating power. Specifically, if the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body, the first heating element is controlled to heat at the set power, wherein the set temperature is less than the target temperature of the first pot body, and the set power is greater than the first preheating power and less than the rated power; if the temperature of the first pot body is less than or equal to the set temperature, the first heating element is controlled to heat at the rated power.

[0096] The set temperature can be 50% to 80% of the target temperature, and the set power can be 80% to 90% of the rated power of the cooking equipment. When the temperature of the first pot is greater than the set temperature but less than or equal to the target temperature of the first pot, the first heating element is controlled to heat at a higher set power, which can reduce the heating time without wasting power due to excessive power; when the temperature of the first pot is less than or equal to the set temperature, the first heating element is controlled to heat at the maximum rated power, so that the first pot quickly reaches the target temperature and saves cooking time.

[0097] In some embodiments, the cooking control method may further include the following:

[0098] If the temperature of the first pot is higher than the target temperature, the power of the second heating element is reduced, which can quickly lower the temperature of the first pot. If the temperature of the first pot is higher than the set temperature but lower than or equal to the target temperature, the power of the first heating element is kept constant, and the power of the second heating element is increased; thus, the temperature of the first pot is increased slowly, without a rapid increase that could lead to overheating.

[0099] The set temperature is lower than the target temperature of the first pot body. The specific values ​​of the set temperature and the target temperature of the first pot body can be referred to the relevant records in the above embodiments, and will not be repeated here.

[0100] Please see Figure 9 In some embodiments, step S120 may include steps S121 to S124.

[0101] Step S121: Control the second heating element to heat at the second preheating power and continue for a second preset time, wherein the second preheating power is less than the rated power of the cooking equipment.

[0102] The second preheating power and the second preset time can be optimized according to the intended use of the second pot. The second preheating power can be different from the first preheating power, and the second preset time can be different from the first preset time. That is, the first and second pots use different preheating modes to adapt to different cooking needs. In other embodiments, the second preheating power can be equal to the first preheating power, and the second preset time can be equal to the first preset time. That is, the first and second pots use the same preheating mode to reduce the temperature difference at the transition joint when the first and second pots start heating simultaneously, thus protecting the transition joint.

[0103] As an example, the cooking tank of the second pot is used as a hot pot cooking area. The second preheating power can be 70% to 90% of the rated power of the cooking equipment, and the second preset time can be 1 second to 600 seconds; preferably, the second preset time can be 30 seconds.

[0104] Step S122: Determine the target power and target heating time according to the second start command.

[0105] The second start command can include the target power and target heating time. The user can input the target power and target heating time through the interactive system on the electromagnetic heating platform. After inputting the information, the user can press the start button, and the electromagnetic heating platform will generate the second start command.

[0106] Step S123: Control the second heating element to heat at the target power.

[0107] Step S124: If a shutdown command is received or the target heating time is reached, control the second heating element to stop heating.

[0108] The cooking control method provided in this application, upon receiving a second start command, first controls the second heating element to heat at a second preheating power for a second preset time, ensuring precise temperature control of the second pot body. This prevents food from burning due to excessive heat or undercooked food due to insufficient heat. Even if the user mistakenly inputs a lower target power and / or target heating time before cooking begins, the food will still be cooked, simplifying user operation. After preheating, the second heating element is controlled to heat at the target power, meeting the user's cooking needs. The target power can be automatically adjusted for different types of food, or the user can manually adjust the target power according to their preferred taste. The user can input a shutdown command at any time during cooking via the electromagnetic heating platform's interactive system. Upon receiving the shutdown command or reaching the target heating time, the current to the second coil is stopped, effectively stopping the second heating element from heating.

[0109] In some embodiments, the cooking control method may further include the following:

[0110] The target temperature of the second pot body is determined according to the second start command;

[0111] If the temperature of the second pot is detected to be higher than the target temperature of the second pot, then the first heating element and the second heating element are controlled to stop heating.

[0112] The second start command can include a target temperature for the second pot body, which the user can input through the interactive system. When the temperature of the second pot body is detected to be higher than the target temperature, the first and second heating elements are controlled to stop heating, thus preventing the second pot body from dry burning.

[0113] Please see Figure 10 This application also provides a cooking control device 300 for cooking equipment. The cooking control device 300 may include:

[0114] The first control module 310 is used to control the first heating element to heat in response to the first start command;

[0115] The second control module 320 is used to control the second heating element to heat in response to the second start command; wherein the first heating element and the second heating element are controlled independently of each other.

[0116] In some embodiments, the first control module 310 is further configured to:

[0117] The target temperature of the first pot body is determined according to the first start command; the first heating element is controlled to heat at a first preheating power for a first preset time, wherein the first preheating power is less than the rated power of the cooking equipment; the temperature of the first pot body is obtained; if the temperature of the first pot body is greater than the target temperature of the first pot body, the first heating element is controlled to stop heating.

[0118] In some embodiments, the first control module 310 is further configured to:

[0119] If the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body, the first heating element is controlled to heat at the set power, wherein the set temperature is less than the target temperature of the first pot body, and the set power is greater than the first preheating power and less than the rated power; if the temperature of the first pot body is less than or equal to the set temperature, the first heating element is controlled to heat at the rated power.

[0120] In some embodiments, the second control module 320 is further configured to: reduce the power of the second heating element if the temperature of the first pot body is greater than the target temperature of the first pot body. The first control module 310 is further configured to: keep the power of the first heating element unchanged if the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body; the second control module 320 is further configured to: increase the power of the second heating element if the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body; wherein the set temperature is less than the target temperature of the first pot body.

[0121] In some embodiments, the second control module 320 is further configured to:

[0122] The second heating element is controlled to heat at a second preheating power for a second preset time, wherein the second preheating power is less than the rated power of the cooking equipment; a target power and a target heating time are determined according to a second start command; the second heating element is controlled to heat at the target power; if a shutdown command is received or the target heating time is reached, the second heating element is controlled to stop heating.

[0123] In some embodiments, the first control module 310 is further configured to: if the temperature of the second pot body is detected to be greater than the target temperature of the second pot body, control the first heating element to stop heating; the second control module 320 is further configured to: if the temperature of the second pot body is detected to be greater than the target temperature of the second pot body, control the second heating element to stop heating.

[0124] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the above-described device and module can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0125] Please see Figure 11This application also provides a computer-readable storage medium 400. The computer-readable storage medium 400 stores program code 410, which can be called by a processor to execute the methods described in the above method embodiments.

[0126] Computer-readable storage medium 400 may be an electronic memory such as flash memory, EEPROM (Electrically Erasable Programmable Read-Only Memory), EPROM, hard disk, or ROM. Optionally, the computer-readable storage medium includes a non-transitory computer-readable storage medium. The computer-readable storage medium 400 has storage space for program code that performs any of the method steps described above. This program code can be read from or written to one or more computer program products. The program code may, for example, be compressed in a suitable form.

[0127] The above description is merely a preferred embodiment of this application and is not intended to limit this application in any way. Although this application has been disclosed above with reference to preferred embodiments, it is not intended to limit this application. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the technical solution of this application. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of this application without departing from the scope of the technical solution of this application shall still fall within the scope of the technical solution of this application.

Claims

1. A pan, characterized in that include: First pot body; The second pot body is connected to the first pot body. The second pot body includes a pot body bottom and a transition connecting part, and the transition connecting part is connected between the first pot body and the pot body bottom. A first heating element is disposed on the first pot body; as well as The second heating element is arranged at a distance from the first heating element, and the second heating element is at least partially disposed at the bottom of the pot body, and the first heating element and the second heating element are controlled independently of each other; At least one of the first pot body and the second pot body includes an opposing heating layer and a bottom layer, the first heating element is sandwiched between the heating layer and the bottom layer of the first pot body, and / or the second heating element is sandwiched between the heating layer and the bottom layer of the second pot body; at least one of the first heating element and the second heating element is a magnetic heating element; The magnetic heating element comprises a magnetic material and a glaze. The content of the magnetic material in the middle region of the magnetic heating element, which is far from the heating layer and the bottom layer, is higher than the content of the magnetic material in the two side regions of the magnetic heating element, which are close to the heating layer and the bottom layer. The content of the glaze in the middle region is lower than the content of the glaze in the two side regions.

2. The cookware according to claim 1, characterized in that, The second pot body is provided with a cooking groove, the first pot body is located on one side of the cooking groove in the depth direction, and the bottom of the pot body is located on the other side of the cooking groove in the depth direction.

3. The cookware according to claim 2, characterized in that, The projection of the distance between the first heating element and the second heating element onto the transition connection is greater than or equal to 1 / 5 of the length of the transition connection.

4. The cookware according to claim 2, characterized in that, The heating power of the first heating element is less than the heating power of the second heating element.

5. The cookware according to claim 2, characterized in that, The second pot body has a maximum water level line, which is set below the bottom surface of the first pot body; the second heating element is arranged below the maximum water level line, and the first heating element is arranged above the maximum water level line.

6. The cookware according to claim 2, characterized in that, The height of the second heating element in the transition connection is less than or equal to 1 / 2 of the height of the transition connection.

7. The cookware according to claim 2, characterized in that, The cooking tank is arranged around the outer periphery of the first pot body.

8. The cookware according to claim 1, characterized in that, Both the first pot body and the second pot body are made of inorganic non-metallic materials.

9. The cookware according to claim 1, characterized in that, The interface between the magnetic heating element and the heating layer and the bottom layer is a concave-convex interface.

10. The cookware according to claim 1, characterized in that, The thickness of the heating layer is less than the thickness of the bottom layer.

11. A cooking device, characterized in that, Including the cookware as described in any one of claims 1-10.

12. The cooking apparatus according to claim 11, characterized in that, The cooking device further includes an electromagnetic heating platform for placing the pot; when the first heating element or the second heating element is a magnetic heating element, the electromagnetic heating platform includes a coil for electromagnetic coupling with the magnetic heating element; when both the first heating element and the second heating element are magnetic heating elements, the electromagnetic heating platform includes a first coil and a second coil, the first coil for electromagnetic coupling with the first heating element and the second coil for electromagnetic coupling with the second heating element; wherein the first coil and the second coil are spaced apart.

13. A cooking control method for the cooking apparatus as described in claim 11, characterized in that, The cooking control method includes: In response to the first start command, the first heating element is controlled to heat; In response to a second start command, the second heating element is controlled to perform heating; wherein the first heating element and the second heating element are controlled independently of each other.

14. The cooking control method according to claim 13, characterized in that, The control of the first heating element to heat includes: The target temperature of the first pot body is determined according to the first start command; The first heating element is controlled to heat at a first preheating power for a first preset time, wherein the first preheating power is less than the rated power of the cooking equipment; Obtain the temperature of the first pot body; If the temperature of the first pot body is greater than the target temperature of the first pot body, control the first heating element to stop heating.

15. The cooking control method according to claim 14, characterized in that, The method of controlling the first heating element to heat also includes: If the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body, the first heating element is controlled to heat at the set power, wherein the set temperature is less than the target temperature of the first pot body, and the set power is greater than the first preheating power and less than the rated power; if the temperature of the first pot body is less than or equal to the set temperature, the first heating element is controlled to heat at the rated power.

16. The cooking control method according to claim 14, characterized in that, The cooking control method further includes: If the temperature of the first pot body is greater than the target temperature of the first pot body, reduce the power of the second heating element; If the temperature of the first pot body is greater than the set temperature and less than or equal to the target temperature of the first pot body, the power of the first heating element remains unchanged, and the power of the second heating element is increased, wherein the set temperature is less than the target temperature of the first pot body.

17. The cooking control method according to claim 13, characterized in that, The control of the second heating element to heat includes: The second heating element is controlled to heat at a second preheating power for a second preset time, wherein the second preheating power is less than the rated power of the cooking equipment; The target power and target heating time are determined according to the second start command; Control the second heating element to heat at the target power; If a shutdown command is received or the target heating time is reached, the second heating element is controlled to stop heating.

18. The cooking control method according to claim 13, characterized in that, The cooking control method further includes: The target temperature of the second pot body is determined according to the second start command; If the temperature of the second pot body is greater than the target temperature of the second pot body, then control the first heating element and the second heating element to stop heating.

19. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores program code that can be invoked by a processor to execute the cooking control method of the cooking apparatus as described in any one of claims 13-18.

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