A heating method for an induction cooker and an induction cooker

Abstract

This application relates to the technical field of induction cookers, and more particularly to an induction cooker heating method and an induction cooker. This application determines the real-time heating power of the induction cooker based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient of the food to be cooked, the preset temperature, and the initial temperature of the induction cooker, thereby effectively improving the cooking effect.

Description

Technical Field

[0001] This application relates to the technical field of induction cookers, and in particular to an induction cooker heating method and an induction cooker. Background Technology

[0002] As a rapid heating tool, the induction cooker generates heat directly on the bottom of the pot without the need for an open flame or conductive heating, thus greatly improving thermal efficiency. It is a highly efficient and energy-saving kitchen appliance, completely different from all traditional kitchen appliances with or without flame and conductive heating, and therefore it is being used more and more widely.

[0003] Existing technology has led to the development of an induction cooker whose power decreases as the temperature rises, thereby maintaining the induction cooker's temperature within a stable range after reaching a preset temperature value.

[0004] However, the power of existing induction cookers changes with temperature in a relatively fixed amount, and cannot be adjusted according to the different foods being cooked, resulting in inconsistent cooking results. This situation needs further improvement. Summary of the Invention

[0005] To address the problem that existing induction cookers cannot adjust the heating amount according to the different foods being cooked, this application provides an induction cooker heating method and an induction cooker, employing the following technical solution:

[0006] In a first aspect, this application provides a heating method for an induction cooker, the method comprising the following steps:

[0007] Determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker;

[0008] Obtain the heat capacity coefficient of the food to be cooked;

[0009] If the real-time heating temperature is lower than the preset temperature, the real-time heating power of the induction cooker is determined based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker.

[0010] Heating is performed based on the real-time heating power.

[0011] By adopting the above technical solution, this application determines the real-time heating power of the induction cooker based on the real-time heating temperature of the induction cooker, the maximum heating power of the induction cooker, the heat capacity coefficient of the food to be cooked, the preset temperature, and the initial temperature of the induction cooker. Different real-time heating powers are determined according to the heat capacity coefficients of different foods to be cooked, thereby effectively improving the cooking effect of the food.

[0012] Optionally, obtaining the specific heat capacity coefficient of the food to be cooked includes the following steps:

[0013] Acquire an image of the food to be cooked inside the induction cooker;

[0014] The image is input into the food recognition model to obtain the target food category;

[0015] The heat capacity coefficient of the food to be cooked is determined based on the target food category.

[0016] By adopting the above technical solution, this application obtains an image of the food to be cooked inside the induction cooker, inputs the image into a food recognition model to obtain the target food category, and thus determines the heat capacity coefficient of the food to be cooked based on the target food category, without the need for manual selection, thereby improving the automation capability of the induction cooker.

[0017] Optionally, the real-time heating power of the induction cooker is determined based on the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker, including the following steps:

[0018] The change in power with temperature is determined by the formula ΔP = Pmax * C / (Tset - T0), where C is the heat capacity coefficient, Pmax is the maximum heating power, Tset is the preset temperature, and T0 is the initial temperature.

[0019] The real-time heating power is determined according to the formula P = Pmax - ΔP * (T - T0), where ΔP is the change in power with temperature change, and T is the real-time heating temperature.

[0020] By adopting the above technical solution, this application determines the change in temperature caused by power through the heat capacity coefficient, maximum heating power, preset temperature, and initial temperature. This prevents the temperature from rising too quickly, which could lead to a large deviation between the real-time heating temperature and the preset temperature, and also prevents the temperature from rising too slowly, which could reduce the economy of the induction cooker. At the same time, by adjusting the rate of temperature rise according to different heat capacity coefficients, it can further adapt to the properties of food, preventing uneven temperatures inside and outside of foods with high heat capacity, and insufficient heating in the center, thereby improving the cooking effect. Then, based on the change in temperature caused by power, the real-time heating power is determined by the real-time heating temperature, maximum heating power, and initial temperature, thereby achieving the effect of automatically adjusting the real-time processing power, so that the induction cooker maintains the temperature within a stable temperature range.

[0021] Optionally, determining the heat capacity coefficient of the food to be cooked based on the target food category includes the following steps:

[0022] If the target food category is determined to be meat, then the coefficient of performance (COP) is determined to be 0.8.

[0023] If the target food category is determined to be vegetables, then the coefficient of performance (COP) is determined to be 0.9.

[0024] If the target food category is determined to be water, then the heat capacity coefficient is determined to be 1.

[0025] By adopting the above technical solution, in a simple embodiment, the heat capacity coefficients of meat, vegetables and water are specifically defined.

[0026] Optionally, the induction cooker includes a first constant temperature control system and a second constant temperature control system, the first constant temperature control system and the second constant temperature control system working synchronously, and the method further includes the following steps:

[0027] Obtain the first temperature signal fed back by the first constant temperature control system;

[0028] Obtain the second temperature signal fed back by the second constant temperature control system;

[0029] The first temperature signal and the second temperature signal are compared to determine the temperature deviation value;

[0030] If the temperature deviation value is less than a preset deviation threshold, the average value of the first temperature signal and the second temperature signal is taken as the real-time heating temperature.

[0031] By adopting the above technical solution, the induction cooker of this application includes a first constant temperature control system and a second constant temperature control system. The temperature deviation value is determined by the first temperature signal and the second temperature signal fed back by the two constant temperature control modules. When the temperature deviation value is less than the preset deviation threshold, the average value of the first temperature signal and the second temperature signal is used as the real-time heating temperature, thereby obtaining a more accurate real-time heating temperature.

[0032] Optionally, the first constant temperature control system uses a thermistor to feed back the first temperature signal;

[0033] The second constant temperature control system uses a thermocouple to feed back the second temperature signal.

[0034] By adopting the above technical solutions, the two constant temperature control systems obtain more accurate real-time heating temperatures by feeding back temperature signals through thermistors and thermocouples, respectively.

[0035] Optionally, the method further includes the following steps:

[0036] If the temperature deviation value is greater than the preset deviation threshold, then the control system is determined to be normal.

[0037] The temperature signal fed back from the normal control system is used as the real-time heating temperature.

[0038] By adopting the above technical solution, when the temperature deviation value is greater than the preset deviation threshold, the failed control system is identified, and then the temperature signal fed back by the normal control system is used as the real-time heating temperature, thereby preventing the power control error of the induction cooker caused by the failure of the control system and reducing the occurrence of high temperature damage to the induction cooker.

[0039] Optionally, after determining the real-time heating power according to the formula P = Pmax - ΔP * (T - T0), the following steps are also included:

[0040] Determine the relationship between the real-time heating power and the minimum heating power of the induction cooker;

[0041] If the real-time heating power is less than the minimum heating power, then the minimum heating power is determined as the real-time heating power;

[0042] Determine the relationship between the real-time power and the maximum heating power;

[0043] If the real-time heating power is greater than the maximum heating power, then the maximum heating power is determined as the real-time heating power.

[0044] By adopting the above technical solution, when the real-time heating power is less than the minimum heating power, the minimum heating power is determined as the real-time heating power; when the real-time heating power is greater than the maximum heating power, the maximum heating power is determined as the real-time heating power, thereby preventing the real-time heating power from exceeding the heating power range of the induction cooker.

[0045] Secondly, this application provides an induction cooker that uses the above-described induction cooker heating method, the induction cooker comprising:

[0046] The judgment module is used to determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker.

[0047] The heat capacity coefficient acquisition module is used to obtain the heat capacity coefficient of the food to be cooked;

[0048] A heating power determination module is used to determine the real-time heating power of the induction cooker based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker if the real-time heating temperature is lower than the preset temperature.

[0049] A heating module is used to heat the device according to the real-time heating power.

[0050] Thirdly, this application provides a computer device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the steps of the above-described induction cooker heating method.

[0051] Fourthly, this application provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the above-described induction cooker heating method.

[0052] In summary, this application includes at least one of the following beneficial technical effects:

[0053] 1. This application determines the real-time heating power of the induction cooker based on the real-time heating temperature of the induction cooker, the maximum heating power of the induction cooker, the heat capacity coefficient of the food to be cooked, the preset temperature, and the initial temperature of the induction cooker. Different real-time heating powers are determined according to the heat capacity coefficients of different foods to be cooked, thereby effectively improving the cooking effect of the food.

[0054] 2. This application determines the change in temperature caused by power through the heat capacity coefficient, maximum heating power, preset temperature, and initial temperature. This prevents the temperature from rising too quickly, which would lead to a large deviation between the real-time heating temperature and the preset temperature, and also prevents the temperature from rising too slowly, which would reduce the economy of the induction cooker. At the same time, by adjusting the rate of temperature rise according to different heat capacity coefficients, it can further adapt to the properties of food and prevent uneven internal and external temperatures of foods with high heat capacity and insufficient heating of the central part, thereby improving the cooking effect of food.

[0055] 3. The induction cooker of this application includes a first constant temperature control system and a second constant temperature control system. The temperature deviation value is determined by the first temperature signal and the second temperature signal fed back by the two constant temperature control modules. When the temperature deviation value is less than the preset deviation threshold, the average value of the first temperature signal and the second temperature signal is used as the real-time heating temperature, thereby obtaining a more accurate real-time heating temperature. Attached Figure Description

[0056] Figure 1 This is an exemplary flowchart of an electromagnetic heating method according to an embodiment of this application;

[0057] Figure 2 This is another exemplary flowchart of the induction cooker heating method according to an embodiment of this application;

[0058] Figure 3 This is a schematic diagram of the module of the induction cooker according to an embodiment of this application. Detailed Implementation

[0059] The terminology used in the following embodiments of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. As used in the specification and appended claims of this application, the singular expressions “a,” “an,” “the,” “the,” “the,” and “this” are intended to include the plural expressions as well, unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used in this application refers to any or all possible combinations including one or more of the listed items.

[0060] Hereinafter, the terms "first" and "second" are used for descriptive purposes only and should not be construed as implying or suggesting relative importance or implicitly indicating the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature, and in the description of the embodiments of this application, unless otherwise stated, "multiple" means two or more.

[0061] The heating method of induction cookers in related technologies involves controlling the power to decrease as the real-time temperature rises, thereby maintaining the temperature of the induction cooker within a stable range. However, the temperature variation is relatively fixed for different foods to be cooked, resulting in inconsistent cooking effects.

[0062] This application provides an induction cooker heating method and an induction cooker, which determines different real-time heating power based on the heat capacity coefficient of different foods to be cooked, thereby effectively improving the cooking effect of the food.

[0063] The embodiments of this application will now be described in further detail with reference to the accompanying drawings.

[0064] This application provides a heating method for an induction cooker, executed by an electronic device, which can be a server or a terminal device. In this embodiment, the terminal device is an induction cooker, and the terminal device and the server can be directly or indirectly connected via wired or wireless communication. This application does not impose any limitations on this method.

[0065] This application discloses a heating method for an induction cooker. (Refer to...) Figure 1 , Figure 1 This is an exemplary flowchart of an electromagnetic heating method according to an embodiment of this application.

[0066] S110. Determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker.

[0067] It should be noted that the real-time heating temperature can be the heating temperature value at any time while the induction cooker is in heating mode, while the preset temperature of the induction cooker is the constant temperature point that the user sets to be achieved, and the preset temperature can be changed according to the user's needs.

[0068] S120, Obtain the heat capacity coefficient of the food to be cooked.

[0069] In this application, the induction cooker body and the cooking container are integrated, and the cooking container is equipped with a cover and a cover handle. The camera can be installed on the cover or the handle.

[0070] Specifically, an image of the food to be cooked inside the induction cooker is captured by a camera, the image is input into a food recognition model to obtain the target food category, and the heat capacity coefficient of the food to be cooked is determined based on the target food category.

[0071] In one embodiment, the food recognition model can accurately identify the specific type of the target food and then set the heat capacity parameter based on the specific heat capacity of the target food.

[0072] In a simpler embodiment, the food recognition model can only identify whether the target food is meat, vegetables, or water. If the target food is determined to be meat, the heat capacity coefficient is determined to be 0.8; if the target food is determined to be vegetables, the heat capacity coefficient is determined to be 0.9; and if the target food is determined to be water, the heat capacity coefficient is determined to be 1.

[0073] It should be noted that the specific heat capacity of meat is generally greater than that of vegetables, and the specific heat capacity of vegetables is generally greater than that of water. This means that as the specific heat capacity increases, the coefficient of thermal expansion decreases. The advantage of this is that when cooking meat, because of its higher specific heat capacity, the heat transfer from the induction cooker to the meat's interior takes longer. If the power is increased too quickly, it can easily cause the outside of the meat to overheat while the heat fails to reach the inside, resulting in uneven temperature distribution and insufficient heating in the center, thus affecting the cooking outcome.

[0074] It is understandable that, in some embodiments, the heat capacity coefficient of the food to be cooked can also be obtained by having the user manually input the category of the food to be cooked.

[0075] S130. If the real-time heating temperature is lower than the preset temperature, the real-time heating power of the induction cooker shall be determined based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker.

[0076] S140, Heating is performed according to the real-time heating power.

[0077] It should be noted that when the real-time heating temperature is lower than the preset temperature, it indicates that the current heating temperature has not yet reached the constant temperature point. In this case, firstly, the change in the induction cooker's power with temperature should be determined based on the maximum heating power, heat capacity coefficient, preset temperature, and initial temperature. Then, the real-time heating power should be determined based on the change in the induction cooker's power with temperature, the maximum heating power, the real-time heating temperature, and the initial temperature. The maximum heating power is the rated value of the induction cooker, and the initial temperature is the temperature value of the induction cooker in its non-heating state, which can be room temperature. Since the real-time heating power is determined based on the real-time heating temperature, the heat capacity coefficient of the food, the preset temperature, the maximum heating power of the induction cooker, and the initial temperature of the induction cooker, it is applicable to specific environments with that initial temperature value, specific heating states with that real-time heating temperature, specific food specific heat capacity, and specific induction cookers with that rated maximum heating power. It has strong specificity and adaptability, avoiding the problem of large errors between the real-time heating temperature and the constant temperature point caused by excessively rapid heating. At the same time, it avoids the problem of uneven internal and external temperatures and insufficient heating in the center of foods with high specific heat capacity due to rapid heating.

[0078] It should be noted that the change in power with temperature is a step value determined based on the maximum heating power, the heat capacity coefficient of the food, and the preset temperature change of the induction cooker. This step value determines the rate of power increase, which in turn determines the rate of temperature rise. Too rapid a temperature rise will lead to a large deviation between the real-time heating temperature and the preset temperature, resulting in uneven heating of the food inside and out, and insufficient heating in the center. Conversely, too slow a temperature rise will reduce the induction cooker's economy. Therefore, the power change with temperature determined based on the induction cooker's rated maximum heating power, the heat capacity coefficient of the food, and the preset temperature change of the induction cooker provides the most practical and effective heating power and temperature step value.

[0079] The real-time heating temperature is a variable, while the initial temperature is a fixed value once the ambient temperature of the induction cooker is determined. Since both the preset temperature and the initial temperature are fixed values, the variables affecting the real-time heating power are the real-time heating temperature and the coefficient of performance (COP).

[0080] Specifically, in this embodiment, the change in power with temperature is first determined according to the formula ΔP = Pmax * C / (Tset - T0), where C is the heat capacity coefficient, Pmax is the maximum heating power, Tset is the preset temperature, and T0 is the initial temperature.

[0081] Then, the real-time heating power is determined according to the formula P = Pmax - ΔP * (T - T0), where ΔP is the change in power with temperature change, and T is the real-time heating temperature.

[0082] In this embodiment, after determining the real-time heating power according to the formula, the following steps are also included:

[0083] The system determines the relationship between the real-time heating power and the minimum heating power of the induction cooker. If the real-time heating power is less than the minimum heating power, the minimum heating power is set as the real-time heating power. The system also determines the relationship between the real-time heating power and the maximum heating power. If the real-time heating power is greater than the maximum heating power, the maximum heating power is set as the real-time heating power, thus preventing the real-time heating power from exceeding the heating power range of the induction cooker.

[0084] In the above embodiments, this application determines the real-time heating power of the induction cooker based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient of the food to be cooked, the preset temperature, and the initial temperature of the induction cooker. Different real-time heating powers are determined according to the heat capacity coefficients of different foods, thereby effectively improving the cooking effect. In some implementations, when the temperature feedback system fails, the automatic power control of the induction cooker may cause it to continuously operate at high power, resulting in high-temperature damage. Therefore, the induction cooker of this application includes a first constant temperature control system and a second constant temperature control system. The first and second constant temperature systems operate independently and synchronously, and the first and second constant temperature systems track and control each other's temperature through a microprocessor.

[0085] Reference Figure 2 , Figure 2 This is another exemplary flowchart of the induction cooker heating method according to an embodiment of this application.

[0086] Before determining the relationship between the real-time heating temperature of the induction cooker and its preset temperature, it is necessary to first obtain the real-time heating temperature of the induction cooker.

[0087] The process of obtaining the real-time heating temperature of the induction cooker includes the following steps:

[0088] S210: Obtain the first temperature signal fed back by the first constant temperature control system.

[0089] S220: Obtain the second temperature signal fed back by the second constant temperature control system.

[0090] S230. Compare the first temperature signal with the second temperature signal to determine the temperature deviation value.

[0091] It should be noted that the first and second constant temperature control systems of this application use two independent temperature sensors. Specifically, the first constant temperature control system uses a thermistor to feed back the first temperature signal, and the second constant temperature control system uses a thermocouple to feed back the second temperature signal. The microprocessor compares the two temperature feedback signals and calculates the temperature deviation value.

[0092] S240. If the temperature deviation value is less than the preset deviation threshold, the average value of the first temperature signal and the second temperature signal shall be used as the real-time heating temperature.

[0093] It should be noted that when both constant temperature control systems have excellent temperature feedback functions, by taking the average of the first temperature signal and the second temperature signal as the real-time heating temperature, and by using two independent temperature sensors in the first and second constant temperature control systems, a more accurate real-time heating temperature can be determined.

[0094] In an optional embodiment, a thermistor is selected as the main sensor, a first constant temperature control system is selected as the main system, a thermocouple is selected as the secondary sensor, and a second constant temperature control system is selected as the secondary system.

[0095] Understandably, when a thermistor is chosen as the main sensor and the first constant temperature control system is chosen as the main system, for cost reasons, the first constant temperature control system can have loop compensation, amplification, and temperature acquisition functions; the loop compensation and amplification circuit functions of the second constant temperature control system are simplified, only implementing basic temperature acquisition functions, thereby achieving cost reduction. Furthermore, different reference weights can be set for the first and second constant temperature control systems. The first and second temperature signals are multiplied by their respective reference weights, and then the results are added together to obtain the real-time heating temperature.

[0096] S250. If the temperature deviation value is greater than the preset deviation threshold, then the normal control system is determined.

[0097] S260: Use the temperature signal fed back from the normal control system as the real-time heating temperature.

[0098] Understandably, when a sensor reads an error signal exceeding the normal range, it indicates that the temperature control system associated with that sensor has failed. In this case, the failed control system cannot be used. Therefore, by switching to the normal control system to take full responsibility for temperature control, the possibility of the induction cooker being damaged by high temperatures can be reduced.

[0099] In some embodiments, test points can be set on the signal lines to test the working status of the signal lines through independent monitoring circuits and determine whether there is a fault.

[0100] Through the above scheme, this application collects temperature using two sets of constant temperature control systems, thereby determining a more accurate real-time heating temperature. Furthermore, when one set of constant temperature control systems fails, the temperature signal fed back by the normal control system is used as the real-time heating temperature, thereby reducing the occurrence of high-temperature damage to the induction cooker.

[0101] Secondly, this application provides an induction cooker. The induction cooker of this application will be described below in conjunction with the aforementioned induction cooker heating method. Please refer to... Figure 3 , Figure 3 This is a schematic diagram of the module of the induction cooker according to an embodiment of this application.

[0102] An induction cooker, employing the above-described induction cooker heating method, the induction cooker comprising:

[0103] The judgment module 310 is used to determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker during heating.

[0104] The heat capacity coefficient acquisition module 320 is used to acquire the heat capacity coefficient of the food to be cooked.

[0105] The heating power determination module 330 is used to determine the real-time heating power of the induction cooker based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker if the real-time heating temperature is lower than the preset temperature.

[0106] The heating module 340 is used to heat according to the real-time heating power.

[0107] In one embodiment, the induction cooker includes a first constant temperature control system and a second constant temperature control system. The first constant temperature control system uses a thermistor to feed back a first temperature signal, and the second constant temperature control system uses a thermocouple to feed back a second temperature signal.

[0108] In one embodiment, this application provides a computer device, which may be a server. The computer device includes a processor, memory, and a network interface connected via a system bus. The processor provides computing and control capabilities. The memory includes a non-volatile storage medium and internal memory. The non-volatile storage medium stores an operating system, computer programs, and a database. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The database stores data. The network interface communicates with external terminals via a network connection. When the computer program is executed by the processor, it implements a heating method for an induction cooker.

[0109] Those skilled in the art will understand that the structure of the computer device is only a partial structure related to the solution of this application and does not constitute a limitation on the computer device to which the solution of this application is applied. A specific computer device may include more or fewer components than shown in the figure, or combine certain components, or have different component arrangements.

[0110] In one embodiment, a computer device is also provided, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the steps in the above method embodiments.

[0111] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the embodiments of the above methods. Any references to memory, storage, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, or optical storage, etc. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM), etc.

[0112] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A heating method for an induction cooker, characterized in that, The method includes the following steps: Determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker; The heat capacity coefficient of the food to be cooked is obtained. If the target food category is determined to be meat, the heat capacity coefficient is determined to be 0.

8. If the target food category is determined to be vegetables, the heat capacity coefficient is determined to be 0.

9. If the target food category is determined to be water, the heat capacity coefficient is determined to be 1. If the real-time heating temperature is lower than the preset temperature, the real-time heating power of the induction cooker is determined based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker. Heating is performed according to the real-time heating power; The induction cooker includes a first constant temperature control system and a second constant temperature control system, which operate synchronously. The method further includes the following steps: Obtain the first temperature signal fed back by the first constant temperature control system; Obtain the second temperature signal fed back by the second constant temperature control system; The first temperature signal and the second temperature signal are compared to determine the temperature deviation value; If the temperature deviation value is less than a preset deviation threshold, the average value of the first temperature signal and the second temperature signal is taken as the real-time heating temperature. The process of determining the real-time heating power of the induction cooker based on its maximum heating power, heat capacity coefficient, preset temperature, and initial temperature includes the following steps: The change in power with temperature is determined by the formula ΔP = Pmax * C / (Tset - T0), where C is the heat capacity coefficient, Pmax is the maximum heating power, Tset is the preset temperature, and T0 is the initial temperature. The real-time heating power is determined according to the formula P = Pmax - ΔP * (T - T0), where ΔP is the change in power with temperature change, and T is the real-time heating temperature.

2. The induction cooker heating method according to claim 1, characterized in that, The steps for obtaining the heat capacity coefficient of the food to be cooked include the following: Acquire an image of the food to be cooked inside the induction cooker; The image is input into the food recognition model to obtain the target food category; The heat capacity coefficient of the food to be cooked is determined based on the target food category.

3. The induction cooker heating method according to claim 1, characterized in that: The first constant temperature control system uses a thermistor to feed back the first temperature signal; The second constant temperature control system uses a thermocouple to feed back the second temperature signal.

4. The induction cooker heating method according to claim 1, characterized in that, The method further includes the following steps: If the temperature deviation value is greater than the preset deviation threshold, then the control system is determined to be normal. The temperature signal fed back from the normal control system is used as the real-time heating temperature.

5. The induction cooker heating method according to claim 1, characterized in that, After determining the real-time heating power according to the formula P = Pmax - ΔP* (T - T0), the following steps are also included: Determine the relationship between the real-time heating power and the minimum heating power of the induction cooker; If the real-time heating power is less than the minimum heating power, then the minimum heating power is determined as the real-time heating power; Determine the relationship between the real-time heating power and the maximum heating power; If the real-time heating power is greater than the maximum heating power, then the maximum heating power is determined as the real-time heating power.

6. An induction cooker, employing the induction cooker heating method as described in any one of claims 1-5, wherein the induction cooker comprises: The judgment module is used to determine the relationship between the real-time heating temperature of the induction cooker and the preset temperature of the induction cooker. The heat capacity coefficient acquisition module is used to obtain the heat capacity coefficient of the food to be cooked; A heating power determination module is used to determine the real-time heating power of the induction cooker based on the real-time heating temperature, the maximum heating power of the induction cooker, the heat capacity coefficient, the preset temperature, and the initial temperature of the induction cooker if the real-time heating temperature is lower than the preset temperature. A heating module is used to heat the device according to the real-time heating power.

7. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the induction cooker heating method according to any one of claims 1-5.

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