Integrated cooker alarm monitoring method and system

Abstract

The invention provides an integrated cooker alarm monitoring method and system, and belongs to the technical field of monitoring. The integrated cooker alarm monitoring method comprises the following steps: acquiring temperature data of water in a pot and current firepower; water quantity information in a pot and dish category information are obtained, the dish category information comprises dish names and corresponding evaporation rates, and the water quantity information in the pot comprises water depth information and water meter area; fitting a temperature change curve function based on the multiple groups of temperature data; based on the temperature change curve function, the water meter area, the evaporation rate and the current fire power, the water drying time point is calculated, and the water drying time point is the first final time point of water drying, the second final time point of water drying or the third final time point of water drying; and based on the water drying time point, early warning is triggered in advance within a preset time range. The method has the advantages that intelligent prediction and early warning are carried out through the temperature change trend.

Description

Technical Field

[0001] The invention belongs to the field of monitoring technology, and in particular to an integrated stove alarm monitoring method and system. Background Art

[0002] In the prior art, it is usually difficult for kitchen equipment to monitor the status of the pot in real time during the cooking process, which can easily lead to problems such as water drying up, overheating of dishes, and even fire. This not only affects the cooking effect, but also poses a major safety hazard. Some existing methods rely on simple temperature sensors, but cannot fully perceive the heat distribution in the pot, and cannot make intelligent predictions based on temperature change trends, resulting in alarm delays or high false alarm rates. Therefore, a more intelligent and accurate monitoring method is urgently needed to improve the safety and practicality of integrated stoves. Summary of the invention

[0003] The purpose of the present invention is to address the above-mentioned problems in the existing technology and to propose an integrated stove alarm monitoring method and system, which has the characteristics of intelligent prediction and early warning through temperature change trends.

[0004] The purpose of the present invention can be achieved by the following technical solutions:

[0005] An integrated stove alarm monitoring method, comprising:

[0006] Get the temperature data of the water in the pot and the current fire power;

[0007] Acquire water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area;

[0008] Based on multiple sets of temperature data, fit the temperature change curve function;

[0009] Calculate the water drying time point based on the temperature change curve function, the water surface area, the evaporation rate and the current fire power, wherein the water drying time point is the first final time point of the water drying, the second final time point of the water drying or the third final time point of the water drying;

[0010] Based on the time point when the water boils dry, an early warning is triggered within a predetermined time range.

[0011] In the above integrated stove alarm monitoring method, the water drying time point is calculated based on the temperature change curve function, water surface area, water depth information, evaporation rate and current fire power, including:

[0012] Determine whether the slope of the temperature change curve reaches the set temperature rise critical value;

[0013] If it is reached, the remaining water volume is predicted based on the current temperature data, evaporation rate, current fire power and water depth information, and the first final time point when the water is dried up is calculated in combination with the water surface area;

[0014] If not reached, continue to collect temperature data, current firepower information and water depth information to update the judgment.

[0015] In the above integrated stove alarm monitoring method, it also includes:

[0016] Determine whether the pot is in a sealed state;

[0017] If the pot is sealed, the evaporation rate is dynamically adjusted downward based on the sealing state, and the current fire power data, water depth information and water surface area before the pot is sealed are obtained to recalculate the second final time point when the water is boiled dry;

[0018] If the pot is not sealed, the current evaporation rate is kept unchanged, and the first final time point when the water is boiled dry is maintained.

[0019] In the above integrated stove alarm monitoring method, the water volume information in the pot and the dish category information are obtained, and the dish category information includes the dish name and the corresponding evaporation rate, including:

[0020] Determine whether the dish category is in the historical dish record:

[0021] If it is in the record, the preset evaporation rate value corresponding to the historical dish record is directly adopted;

[0022] If it is not in the record, proceed to the next step of judgment;

[0023] Obtain a first water depth at a first time, and obtain a second water depth at a second time;

[0024] calculating water evaporation based on a difference between the first water depth and the second water depth;

[0025] The water evaporation efficiency per unit time is calculated based on the water evaporation amount and the time difference between the first time and the second time.

[0026] In the above integrated stove alarm monitoring method, the current firepower includes three fixed firepower levels: low firepower, medium firepower and high firepower. If firepower adjustment occurs, the following steps are performed:

[0027] Continuously monitor whether the user has adjusted the firepower level;

[0028] If no adjustment is detected, the current firepower value is kept unchanged and calculations continue according to the existing model;

[0029] If an adjustment event is detected, the moment of firepower change and the adjusted firepower level are recorded, and the next step of logic is entered;

[0030] At the moment of firepower adjustment, the adjusted current firepower value is collected;

[0031] Re-estimate evaporation rates based on adjusted fire values, current water depth information, and water surface area;

[0032] The third final time point when the water boils off is recalculated using the updated evaporation rate, current water depth information, and water surface area.

[0033] In the above integrated stove alarm monitoring method, it also includes:

[0034] Using the temperature change curve function and real-time temperature data, determine whether the real-time temperature deviates from the predicted temperature value at the corresponding time point;

[0035] If the difference between the real-time temperature and the predicted temperature exceeds the preset safety threshold, an early warning is triggered.

[0036] In the above integrated stove alarm monitoring method, when the triggering warning conditions are met, the user is reminded in various forms, including:

[0037] Triggering a sound alarm, light prompt or display warning message on the integrated stove body; or pushing an alarm message to the bound user's mobile phone;

[0038] The pushing of alarm information to the bound user's mobile phone includes:

[0039] Collect the specific reasons for triggering the warning, including water drying trend and abnormal temperature deviation;

[0040] Generate corresponding alarm information content, including alarm reason, time point and current fire status;

[0041] Through the communication module, the alarm information is pushed to the user's mobile phone application or SMS notification;

[0042] When pushing alarm information, it comes with operational suggestions;

[0043] If the push fails, the failure log will be recorded and resend will be attempted until the user receives the alarm message or the alarm status is cleared.

[0044] An integrated stove alarm monitoring system, comprising:

[0045] The first acquisition module acquires the temperature data of the water in the pot and the current fire power;

[0046] The second acquisition module acquires water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area;

[0047] A calculation module, based on multiple sets of temperature data, fits the temperature change curve function;

[0048] A processing module calculates a water drying time point based on a temperature change curve function, a water surface area, an evaporation rate, and a current firepower, wherein the water drying time point is a first final time point of water drying, a second final time point of water drying, or a third final time point of water drying;

[0049] The alarm module triggers an early warning based on the time point when the water boils dry and within a predetermined time range.

[0050] Compared with the prior art, this application has the following advantages:

[0051] 1. This application comprehensively collects and analyzes information such as temperature data, firepower, water volume and evaporation rate of dishes in the pot, so that the temperature change trend and water evaporation situation can be accurately fitted, thereby effectively predicting the time when the water will dry up.

[0052] 2. By combining the water surface area, the evaporation rate of the food and the fire power, the time when the water will dry up can be estimated more accurately under different cooking conditions, and the safety hazards and cooking quality problems caused by the water drying up can be prevented in time.

[0053] 3. Before triggering the warning, the system sets a preset time range in advance, so that the warning signal is issued in advance before the actual water boils dry, leaving enough time for users or smart devices to intervene. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 It is a flow chart of an alarm monitoring method in this application;

[0055] Figure 2 It is a module diagram of an alarm monitoring system in this application. DETAILED DESCRIPTION

[0056] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0057] like Figure 1 As shown, an integrated stove alarm monitoring method includes:

[0058] S100, obtaining temperature data of water in the pot and current fire power;

[0059] The temperature sensor is used to detect the temperature changes of the water in the pot in real time, and at the same time collect the current fire power of the stove, such as flame size or power, for subsequent temperature change trend analysis and energy input evaluation.

[0060] S200, obtaining water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area;

[0061] The water volume information in the pot includes water depth information and water surface area, which can be obtained through a liquid level sensor and a pre-set pot size. The dish category information includes the dish name and the corresponding evaporation rate. Different dishes may have different water evaporation rates during the cooking process. This information can be obtained through empirical data or experimental tests and stored in a database for retrieval.

[0062] S300, fitting a temperature change curve function based on multiple sets of temperature data;

[0063] As the cooking process progresses, the multiple sets of temperature data collected continuously will be used to fit the temperature change curve. Through mathematical modeling, such as regression analysis or other fitting methods, the functional relationship between temperature change and time is obtained. This function will serve as an important basis for subsequent calculations.

[0064] S400, calculating a water drying time point based on the temperature change curve function, the water surface area, the evaporation rate and the current firepower, wherein the water drying time point is a first final time point of water drying, a second final time point of water drying or a third final time point of water drying;

[0065] According to the temperature change curve function obtained in step S300, the water surface area, water depth information, and the evaporation rate corresponding to the dish, and combined with the actual value of the current firepower, the model is used to calculate the predicted time point when the water is boiled dry under the current cooking conditions. It should be noted that the time point may include multiple candidate results, such as the first final time point when the water is boiled dry, the second final time point when the water is boiled dry, or the third final time point when the water is boiled dry. The specific selection can be determined according to the actual situation or preset rules.

[0066] S500: Based on the time point when the water is boiled dry, a warning is triggered within a predetermined time range.

[0067] To ensure that measures can be taken before the water boils dry, the warning time point is set to be lower than the calculated actual time of water drying up, for example, a few minutes in advance or adjusted according to a preset coefficient. When the timer reaches the warning time range, the system automatically triggers a warning signal. The warning method may include sending instructions to the integrated stove control module to automatically adjust the firepower, or sending warning information to the user through the communication network to remind the user to take necessary measures in time.

[0068] Specifically, in the step S400, the water drying time point is calculated based on the temperature change curve function, the water surface area, the water depth information, the evaporation rate and the current fire power, including:

[0069] Determine whether the slope of the temperature change curve reaches the set temperature rise critical value;

[0070] During the cooking process, the changing trend of water temperature can reflect the transfer of heat energy and water evaporation. Usually, when the slope of the temperature change curve reaches the preset temperature rise critical value, it indicates that the heat input is sufficient to reduce the water content rapidly, thus entering a state where it may dry out.

[0071] The system collects continuous temperature data over a period of time and uses this data to fit a temperature change curve function. Based on the fitted temperature change curve, the system calculates the slope of the curve in the current period, that is, the temperature rise rate.

[0072] The calculated slope is compared with a preset temperature rise threshold.

[0073] If it is reached, the remaining water volume is predicted based on the current temperature data, evaporation rate, current fire power and water depth information, and the first final time point when the water is dried up is calculated in combination with the water surface area;

[0074] If not reached, continue to collect temperature data, current firepower information and water depth information to update the judgment.

[0075] If the slope reaches or exceeds the critical value, it means that the current heating state may cause rapid water loss. At this time, the next step is to predict the remaining water volume and calculate the time point when the water boils dry.

[0076] Based on the current temperature data and fire information, combined with the evaporation rate, the evaporation amount of water per unit time under the current conditions is predicted. The remaining water in the pot is calculated using the predicted unit evaporation amount and water depth information. The remaining water is combined with the water surface area of ​​the pot, and the water depth is converted into a total water value. According to the evaporated water per unit time, the time required for the remaining water to gradually decrease to zero under the current fire and temperature conditions is calculated. This is used as the first and final time point for the water to dry up. This time point is the predicted duration from the current state to the time when the water is completely dried up, which provides a basis for the formulation of subsequent early warning strategies.

[0077] If the slope does not reach the critical value, it is considered that the current temperature change does not meet the conditions for triggering the risk of dry burning. The system continues to collect temperature data, firepower information and water depth information, and waits for subsequent data updates before re-judgment.

[0078] In order to further improve the accuracy of the prediction of the time when the water boils dry, this step not only includes calculating the first final time point when the water boils dry based on the slope of the temperature curve and related data, but also adds a judgment on whether the pot is in a sealed state, so as to dynamically adjust the evaporation rate when the pot is sealed and recalculate the second final time point when the water boils dry.

[0079] Specifically,

[0080] The step S400 further includes:

[0081] Determine whether the pot is in a sealed state;

[0082] The system further determines whether the current cookware is in a sealed state, and the sealing state of the cookware can be determined by whether the cooker lid is closed.

[0083] If the pot is sealed, the evaporation rate is dynamically adjusted downward based on the sealing state, and the current fire power data, water depth information and water surface area before the pot is sealed are obtained to recalculate the second final time point when the water is boiled dry;

[0084] Under sealed conditions, since a relatively closed environment is formed inside the pot, the evaporation rate of water will be affected, so the evaporation rate needs to be dynamically adjusted downward. After detecting the sealed state, the system dynamically adjusts the original evaporation rate parameters, such as by correcting them through a preset adjustment coefficient or model, to be closer to the actual effect of reducing water evaporation under the sealed state;

[0085] At the same time, the system uses the current fire power data, water depth information and water surface area collected before the pot is sealed. These data reflect the initial cooking state before the pot is sealed, and recalculates the water drying time to obtain the second final time point when the water is dried up.

[0086] This time point represents the predicted length of time for complete depletion of moisture in a sealed state, taking into account the reduced evaporation rate.

[0087] If the pot is not sealed, the current evaporation rate is kept unchanged, and the first final time point when the water is boiled dry is maintained.

[0088] When the pot is not sealed, the original evaporation rate parameters are kept unchanged. At this time, the water drying time still uses the first final time point, that is, the water drying time directly calculated based on the current real-time data.

[0089] By judging and processing the sealing state of the cookware, this embodiment can automatically adjust the evaporation rate under different cooking environments, improve the accuracy of the prediction of the water drying time, and adapt to cooking scenarios in both open and sealed states.

[0090] When the pot is sealed, the evaporation rate is dynamically adjusted downward so that a more realistic heat transfer and water evaporation situation can be reflected when calculating the water drying time, thereby obtaining a more reasonable second final time point; while in an unsealed state, the calculation result of the first final time point is continued to be used to ensure data consistency.

[0091] Specifically, the water volume information in the pot and the dish category information are obtained, wherein the dish category information includes the dish name and the corresponding evaporation rate, including:

[0092] This embodiment describes the acquisition of water volume information in the pot and dish category information, wherein the dish category information includes the dish name and its corresponding evaporation rate. To ensure that the water evaporation rate under the current cooking state can be accurately determined when both the existing historical data and the real-time data are unavailable or mismatched, the specific steps are as follows:

[0093] Determine whether the dish category is in the historical dish records;

[0094] If it is in the record, the preset evaporation rate value corresponding to the historical dish record is directly adopted;

[0095] If it is not in the record, proceed to the next step of judgment;

[0096] The system first checks whether the dish category currently being cooked exists in the pre-established historical dish record database; if it does, the system directly calls the preset evaporation rate value in the historical record corresponding to the dish as a reference parameter for water evaporation in the current cooking environment; if it does not exist in the record, it proceeds to the next step to dynamically determine the current evaporation rate through real-time data collection and calculation.

[0097] Obtain a first water depth at a first time, and obtain a second water depth at a second time;

[0098] calculating water evaporation based on a difference between the first water depth and the second water depth;

[0099] The water evaporation efficiency per unit time is calculated based on the water evaporation amount and the time difference between the first time and the second time.

[0100] At a first time point, the system uses a liquid level sensor or a corresponding detection device to collect a first water depth in the pot, and at a second time point, the system collects a second water depth in the pot; based on the difference between the first water depth and the second water depth, the amount of water depth reduction between the two collection periods is calculated; at the same time, in combination with the water surface area of ​​the pot, determined by the geometric parameters of the pot, the water depth change is converted into actual water evaporation; based on the time difference between the first time and the second time point, the total duration of the sampling period is determined, and the water evaporation efficiency per unit time (such as per second or per minute) can be obtained by dividing the water evaporation amount calculated above by the time difference. This evaporation efficiency is used as the dynamic evaporation rate parameter under the current circumstances.

[0101] By determining whether the dish category is in the historical records, the system can quickly select the historical preset evaporation rate parameters, thereby simplifying the calculation process and being suitable for common dishes.

[0102] When the dish category is not in the historical records, water depth data is collected in real time and the water evaporation efficiency per unit time is calculated, so that the system can dynamically obtain the actual water evaporation situation under the current cooking conditions and ensure the accuracy of the early warning algorithm.

[0103] Specifically, the current firepower includes three fixed firepower levels: low firepower, medium firepower and high firepower. If firepower adjustment occurs, the following steps are performed:

[0104] In this embodiment, the current firepower is divided into three fixed levels: low firepower, medium firepower and high firepower. When the system continuously monitors the cooking status, it needs to determine whether the firepower adjustment occurs, so as to update the relevant parameters in time to ensure that the early warning model always reflects the latest status.

[0105] Continuously monitor whether the user has adjusted the firepower level;

[0106] If no adjustment is detected, the current firepower value is kept unchanged and calculations continue according to the existing model;

[0107] At this time, the parameters such as firepower and evaporation rate remain unchanged from the previous state;

[0108] During the cooking process, the system continuously monitors whether the user adjusts the fire level. If no fire adjustment event is detected, the current fire value remains unchanged; the system continues to collect data and calculate the water drying time according to the original model and parameters.

[0109] If an adjustment event is detected, the moment of firepower change and the adjusted firepower level are recorded, and the next step of logic is entered;

[0110] At the moment of firepower adjustment, the adjusted current firepower value is collected;

[0111] When the system detects the user adjusting the firepower level, the system executes the following steps to record the time of firepower change and the adjusted firepower level. The system records the specific time of firepower adjustment and the adjusted firepower level (low firepower, medium firepower or high firepower); the adjusted current firepower value is collected at the time of firepower adjustment. In addition, the system immediately collects the adjusted firepower data at the time of firepower adjustment to ensure that parameters are updated in a timely and accurate manner.

[0112] Re-estimate evaporation rates based on adjusted fire values, current water depth information, and water surface area;

[0113] Using the adjusted firepower value, the system combines the real-time collected water depth information in the pot and the water surface area of ​​the pot to re-estimate the water evaporation rate under the current cooking conditions. This update step ensures that the impact of firepower changes on heat energy input can be transmitted to the evaporation rate calculation in real time, avoiding inaccurate warnings due to data mismatch.

[0114] The third final time point when the water boils off is recalculated using the updated evaporation rate, current water depth information, and water surface area.

[0115] The updated evaporation rate, current water depth information and water surface area are used to recalculate the third final time point when the water boils away. This time point represents the predicted time required for complete evaporation of water under the new parameter conditions after the fire power is adjusted, providing the latest basis for system early warning.

[0116] Specifically, it also includes:

[0117] Using the temperature change curve function and real-time temperature data, determine whether the real-time temperature deviates from the predicted temperature value at the corresponding time point;

[0118] If the difference between the real-time temperature and the predicted temperature exceeds the preset safety threshold, an early warning is triggered.

[0119] Based on the existing integrated stove alarm monitoring method, this embodiment further introduces real-time temperature monitoring and deviation analysis to ensure that temperature fluctuations during cooking are within a safe range. The temperature change curve function previously obtained by collecting multiple groups of temperature data in step S300 is used to describe the trend of temperature changes over time during the cooking process. The system continuously collects water temperature data in the pot through a temperature sensor to achieve real-time temperature monitoring, providing data support for subsequent error judgment.

[0120] Based on the current time point, the system obtains the predicted temperature value corresponding to the moment through the temperature change curve function, compares the real-time collected temperature data with the predicted temperature value, and calculates the difference between the two. If the difference between the real-time temperature and the predicted temperature is within the preset safety threshold, it is considered that the temperature state is within the normal range, and the monitoring system continues to run without triggering an early warning. If the difference between the real-time temperature and the predicted temperature exceeds the preset safety threshold, it indicates that the current temperature state has abnormal fluctuations or exceeds the safety range, triggering the early warning mechanism.

[0121] Specifically, when the triggering warning conditions are met, the user is reminded in various ways, including:

[0122] Triggering a sound alarm, light prompt or display warning message on the integrated stove body; or pushing an alarm message to the bound user's mobile phone;

[0123] The pushing of alarm information to the bound user's mobile phone includes:

[0124] Collect the specific reasons for triggering the warning, including water drying trend and abnormal temperature deviation;

[0125] Generate corresponding alarm information content, including alarm reason, time point and current fire status;

[0126] Through the communication module, the alarm information is pushed to the user's mobile phone application or SMS notification;

[0127] When pushing alarm information, it comes with operational suggestions;

[0128] If the push fails, the failure log will be recorded and resend will be attempted until the user receives the alarm message or the alarm status is cleared.

[0129] The use of multiple alarm methods such as sound and light display on the integrated stove body and mobile phone push notifications fully ensures that the user can still receive alarm information in time when he is not in the kitchen or is not paying attention, thereby reducing the safety risks that may be caused by the abnormal state not being discovered in time. The system generates alarm information based on multiple parameters such as temperature and water boiling trend collected in real time, and comes with specific operation suggestions, so that users can clearly identify the cause of the fault and response measures after receiving the alarm, so as to take quick and effective intervention actions. By recording failure logs and retrying the sending mechanism, it ensures that the alarm information can be delivered reliably. Even in unstable network connections or other abnormal situations, it can ensure the effective transmission of early warning information, thereby improving the overall reliability of the system and user experience.

[0130] like Figure 2 As shown, an integrated stove alarm monitoring system comprises:

[0131] The first acquisition module 10 acquires the temperature data of the water in the pot and the current fire power;

[0132] The second acquisition module 20 acquires water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area;

[0133] A calculation module 30 is configured to fit a temperature change curve function based on multiple sets of temperature data;

[0134] The processing module 40 calculates a water drying time point based on the temperature change curve function, the water surface area, the evaporation rate and the current firepower, wherein the water drying time point is a first final time point of water drying, a second final time point of water drying or a third final time point of water drying;

[0135] The alarm module 50 triggers an early warning within a predetermined time range in advance based on the time point when the water boils dry.

[0136] It should be noted that all directional indications in the embodiments of the present invention, such as up, down, left, right, front, back, etc., are only used to explain the relative position relationship and movement status of the components in a certain specific posture, as shown in the accompanying drawings. If the specific posture changes, the directional indication will also change accordingly.

[0137] In addition, the descriptions of "first", "second", etc. in the present invention are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. At the same time, the meaning of "and / or" appearing in the full text is that it includes three schemes. Taking "A and / or B" as an example, it includes scheme A, or scheme B, or a scheme that satisfies both A and B. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in this field to implement. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0138] The above components are all common standard parts or components known to those skilled in the art, and their structures and principles can be known to those skilled in the art through technical manuals or conventional experimental methods.

[0139] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. An integrated stove alarm monitoring method, characterized in that: include: Get the temperature data of the water in the pot and the current fire power; Acquire water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area; Based on multiple sets of temperature data, fit the temperature change curve function; Based on the temperature change curve function, the water surface area, the evaporation rate and the current fire power, the water drying up time point is calculated, wherein the water drying up time point is the first final time point of the water drying up, the second final time point of the water drying up or the third final time point of the water drying up; Based on the time point when the water boils dry, an early warning is triggered within a predetermined time range.

2. The integrated stove alarm monitoring method according to claim 1, characterized in that: Based on the temperature change curve function, water surface area, water depth information, evaporation rate and current fire power, the water drying time is calculated, including: Determine whether the slope of the temperature change curve reaches the set temperature rise critical value; If it is reached, the remaining water volume is predicted based on the current temperature data, evaporation rate, current fire power and water depth information, and the first final time point when the water is dried up is calculated in combination with the water surface area; If not reached, continue to collect temperature data, current firepower information and water depth information to update the judgment.

3. The integrated stove alarm monitoring method according to claim 2, characterized in that: Also includes: Determine whether the pot is in a sealed state; If the pot is sealed, the evaporation rate is dynamically adjusted downward based on the sealing state, and the current fire power data, water depth information and water surface area before the pot is sealed are obtained to recalculate the second final time point when the water is boiled dry; If the pot is not sealed, the current evaporation rate is kept unchanged, and the first final time point when the water is boiled dry is maintained.

4. The integrated stove alarm monitoring method according to claim 1, characterized in that: Obtaining water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, including: Determine whether the dish category is in the historical dish record: If it is in the record, the preset evaporation rate value corresponding to the historical dish record is directly adopted; If it is not in the record, proceed to the next step of judgment; Obtain a first water depth at a first time, and obtain a second water depth at a second time; calculating water evaporation based on a difference between the first water depth and the second water depth; The water evaporation efficiency per unit time is calculated based on the water evaporation amount and the time difference between the first time and the second time.

5. The integrated stove alarm monitoring method according to claim 4, characterized in that: The current firepower includes three fixed firepower levels: low firepower, medium firepower and high firepower. If firepower adjustment occurs, perform the following steps: Continuously monitor whether the user has adjusted the firepower level; If no adjustment is detected, the current firepower value is kept unchanged and calculations continue according to the existing model; If an adjustment event is detected, the moment of firepower change and the adjusted firepower level are recorded, and the next step of logic is entered; At the moment of firepower adjustment, the adjusted current firepower value is collected; Re-estimate evaporation rates based on adjusted fire values, current water depth information, and water surface area; The third final time point when the water boils off is recalculated using the updated evaporation rate, current water depth information, and water surface area.

6. The integrated stove alarm monitoring method according to claim 1, characterized in that: Also includes: Using the temperature change curve function and real-time temperature data, determine whether the real-time temperature deviates from the predicted temperature value at the corresponding time point; If the difference between the real-time temperature and the predicted temperature exceeds the preset safety threshold, an early warning is triggered.

7. The integrated stove alarm monitoring method according to claim 1, characterized in that: When the triggering warning conditions are met, the user is reminded in various ways, including: Triggering a sound alarm, light prompt or display warning message on the integrated stove body; or pushing an alarm message to the bound user's mobile phone; The pushing of alarm information to the bound user's mobile phone includes: Collect the specific reasons for triggering the warning, including water drying trend and abnormal temperature deviation; Generate corresponding alarm information content, including alarm reason, time point and current fire status; Through the communication module, the alarm information is pushed to the user's mobile phone application or SMS notification; When pushing alarm information, it comes with operational suggestions; If the push fails, the failure log will be recorded and resend will be attempted until the user receives the alarm message or the alarm status is cleared.

8. An integrated stove alarm monitoring system, characterized in that: include: The first acquisition module acquires the temperature data of the water in the pot and the current fire power; The second acquisition module acquires water volume information in the pot and dish category information, wherein the dish category information includes the dish name and the corresponding evaporation rate, and the water volume information in the pot includes water depth information and water surface area; A calculation module, based on multiple sets of temperature data, fits the temperature change curve function; A processing module calculates a water drying time point based on a temperature change curve function, a water surface area, an evaporation rate, and a current firepower, wherein the water drying time point is a first final time point of water drying, a second final time point of water drying, or a third final time point of water drying; The alarm module triggers an early warning based on the time point when the water boils dry and within a predetermined time range.

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