Dry burning detection method of cooking utensil and cooking utensil

Abstract

The invention discloses a dry burning detection method of a cooking utensil and the cooking utensil, a cooking cavity is formed in the cooking utensil, and the dry burning detection method comprises the steps that the temperature state of the cooking cavity in a first temperature interval and the temperature state of the cooking cavity in a second temperature interval are detected; acquiring a first heating rate in the first temperature interval and a second heating rate in the second temperature interval; the first heating rate and the second heating rate are judged, and when the second heating rate is larger than the set percentage of the first heating rate, it is judged that the interior of the cooking cavity is in a dry burning state; wherein the temperature in the first temperature interval is lower than the temperature in the second temperature interval. According to the dry-burning detection method of the cooking utensil, whether the cooking cavity is in the dry-burning state or not can be accurately judged by comparing the heating rates of the cooking cavity in the different temperature intervals, external structural parts do not need to be arranged, the cost can be reduced, and popularization is facilitated.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and particularly to a dry-burning detection method for a cooking appliance and a cooking appliance. Background Art

[0002] An air fryer is a small cooking household appliance that cooks food based on the principles of baking and air-drying. It uses hot air to blow away the water vapor on the surface of the food, causing the food to heat up and become cooked. Moreover, the oil on the surface of the food can heat up and boil under the action of the hot air, achieving the same effect as frying. The heat conduction and temperature detection of an air fryer generally do not directly contact the food, and it is impossible to directly detect whether there is food in the frying barrel, resulting in a relatively high detection difficulty. When the air fryer is in a state of dry burning with no food in the frying barrel, it is easy to cause device aging and increase energy consumption. In related technologies, the dry-burning detection method of an air fryer usually requires the use of external structural components. The addition of external structural components greatly increases the cost of the product, leaving room for improvement. Summary of the Invention

[0003] The present invention aims to at least solve one of the technical problems existing in the prior art. To this end, an object of the present invention is to provide a dry-burning detection method for a cooking appliance, which can accurately determine whether the cooking cavity is in a dry-burning state without the need to set external structural components and has a relatively low cost.

[0004] According to an embodiment of the present invention, in the dry-burning detection method for a cooking appliance, a cooking cavity is formed in the cooking appliance, and the dry-burning detection method includes: detecting the temperature state of the cooking cavity in a first temperature range and the temperature state in a second temperature range; obtaining a first heating rate in the first temperature range and a second heating rate in the second temperature range; determining the first heating rate and the second heating rate, and determining that the cooking cavity is in a dry-burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein the temperature in the first temperature range is lower than the temperature in the second temperature range.

[0005] According to an embodiment of the present invention, in the dry-burning detection method for a cooking appliance, by comparing the heating rates of the cooking cavity in different temperature ranges, it is possible to accurately determine whether the cooking cavity is in a dry-burning state without the need to set external structural components, which can reduce costs and is conducive to popularization.

[0006] According to some embodiments of the present invention, in the dry-burning detection method for a cooking appliance, the first temperature range is 40°C - 90°C, and the second temperature range is 105°C - 160°C.

[0007] According to some embodiments of the present invention, in the dry-burning detection method for a cooking appliance, the first temperature range is 50°C - 80°C.

[0008] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, the dry-burning detection method further comprising: determining that there is food in the cooking cavity when the second heating rate is less than or equal to a set percentage of the first heating rate.

[0009] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, the set percentage being 94.95% - 95.05%.

[0010] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, the obtaining of the first heating rate in the first temperature range and the second heating rate in the second temperature range comprising: starting to time when the temperature in the cooking cavity reaches the first temperature range, and obtaining the duration required for the temperature to rise by a first preset value to obtain the first heating rate, and stopping timing after the time exceeds a first preset duration; starting to time when the temperature in the cooking cavity reaches the second temperature range, and obtaining the duration required for the temperature to rise by a second preset value to obtain the second heating rate, and stopping timing after the time exceeds a second preset duration.

[0011] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, both the first preset value and the second preset value being set to 5°C.

[0012] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, the dry-burning detection method further comprising: obtaining the initial temperature of the cooking cavity; obtaining the maximum temperature value and the minimum temperature value of the cooking cavity within a first preset heating time; determining that the cooking cavity is in a dry-burning state when the difference between the maximum temperature value and the initial temperature is less than a first set difference or the difference between the maximum temperature value and the minimum temperature value is less than a second set difference.

[0013] A dry-burning detection method for a cooking appliance according to some embodiments of the present invention, the dry-burning detection method further comprising: determining that there is food in the cooking cavity when the difference between the maximum temperature value and the initial temperature is greater than or equal to the first set difference and the difference between the maximum temperature value and the minimum temperature value is greater than or equal to the second set difference.

[0014] The present invention also proposes a cooking appliance.

[0015] A cooking appliance according to an embodiment of the present invention is applicable to the dry - burning detection method described in any of the above - mentioned embodiments. A cooking cavity is formed in the cooking appliance, and the cooking appliance includes: a detection module configured to detect the temperature state of the cooking cavity within a first temperature range and a temperature state within a second temperature range; an acquisition module configured to acquire a first heating rate within the first temperature range and a second heating rate within the second temperature range; a determination module configured to determine the first heating rate and the second heating rate, and determine that the cooking cavity is in a dry - burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein the temperature within the first temperature range is lower than the temperature within the second temperature range.

[0016] For the cooking appliance according to an embodiment of the present invention, by comparing the heating rates of the cooking cavity within different temperature ranges, it is possible to accurately determine whether the cooking cavity is in a dry - burning state. There is no need to set external structural components, which can reduce costs, is conducive to promotion, and improves the practicality of the cooking appliance.

[0017] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The above - mentioned and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, wherein:

[0019] Figure 1 is a flowchart of the working process of the dry - burning detection method of the cooking appliance according to an embodiment of the present invention;

[0020] Figure 2 is a flowchart of the working process of the dry - burning detection method of the cooking appliance according to an embodiment of the present invention;

[0021] Figure 3 is a flowchart of the working process of the dry - burning detection method of the cooking appliance according to an embodiment of the present invention;

[0022] Figure 4 is a temperature change diagram of the cooking appliance according to an embodiment of the present invention when the cooking cavity is in a dry - burning state;

[0023] Figure 5 is a temperature change diagram of the cooking appliance according to an embodiment of the present invention when there is food in the cooking cavity;

[0024] Figure 6 is a schematic structural diagram of the cooking appliance according to an embodiment of the present invention.

[0025] Reference Signs:

[0026] Cooking appliance 100,

[0027] Detection module 1, acquisition module 2, determination module 3. Specific implementation manner

[0028] The embodiments of the present invention will be described in detail below. The examples of the embodiments are shown in the drawings, where the same or similar reference numerals represent the same or similar elements or elements with the same or similar functions throughout. The embodiments described below with reference to the drawings are exemplary and are only used to explain the present invention and should not be construed as a limitation of the present invention.

[0029] Next, with reference to the drawings, a dry-burning detection method for a cooking appliance according to an embodiment of the present invention will be described.

[0030] It should be noted that the cooking appliance 100 can be an air fryer or other household appliances with a similar structure. The cooking appliance 100 is provided with a cooking cavity for holding food. When food is placed in the cooking cavity, the cooking appliance 100 can heat the cooking cavity to heat the food, and the cooking appliance 100 is provided with a detection module 1, which is usually a temperature sensor. The detection module 1 can be used to detect the temperature in the cooking cavity.

[0031] As Figure 1 shown, the dry-burning detection method for a cooking appliance according to an embodiment of the present invention includes:

[0032] S10: Detect the temperature state in the first temperature range and the temperature state in the second temperature range of the cooking cavity. That is to say, when the cooking cavity starts to heat, the current temperature in the cooking cavity can be detected in real time. When the temperature in the cooking cavity reaches the first temperature range, the temperature state of the cooking cavity in the first temperature range can be recorded, and when the temperature in the cooking cavity reaches the second temperature range, the temperature state of the cooking cavity in the second temperature range can be recorded. Among them, the temperature state can be the temperature change amplitude per unit time, or can be the heating duration corresponding to the set temperature change amplitude. The present invention does not limit this.

[0033] S20: Obtain the first heating rate in the first temperature range and the second heating rate in the second temperature range. That is to say, after detecting the temperature state in the first temperature range and the temperature state in the second temperature range of the cooking cavity, the first heating rate of the cooking cavity in the first temperature range (i.e., Figure 5 shown as K1) can be obtained corresponding to the temperature state of the cooking cavity in the first temperature range, and the second heating rate of the cooking cavity in the second temperature range (i.e., Figure 5 shown as K2) can be obtained corresponding to the temperature state of the cooking cavity in the second temperature range.

[0034] S30: Determine the first heating rate and the second heating rate, and determine that the cooking cavity is in a dry burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein, the temperature in the first temperature range is lower than the temperature in the second temperature range.

[0035] It should be noted that the first temperature range is smaller than the second temperature range, the first temperature range is lower than the boiling point of water, and the second temperature range is higher than the boiling point of water. If there is food placed in the cooking cavity, when the temperature of the cooking cavity reaches the second temperature range, the moisture in the food will evaporate. Combining Figure 4 and Figure 5 it can be known that since the moisture in the food can absorb more heat during the evaporation process, the second heating rate in the second temperature range of the cooking cavity should be less than the first heating rate in the first temperature range.

[0036] That is to say, by comparing the first heating rate and the second heating rate, when it is determined that the second heating rate is greater than a set percentage (the set percentage is less than 1) of the first heating rate, it can be determined that the first heating rate and the second heating rate are similar or equal, that is, it means that there is no food placed in the cooking cavity, then it can be determined that the cooking cavity is in a dry burning state and perform dry burning processing. Thus, it is possible to avoid the cooking appliance 100 from continuously working in a dry burning state, which is beneficial to improving the service life of the cooking appliance 100.

[0037] Among them, when the cooking appliance 100 performs dry burning processing, the cooking appliance 100 stops heating the cooking cavity, and the buzzer can continuously sound to prompt the user to handle it. When the user has completed the handling, the cooking appliance 100 re-enters the working state.

[0038] According to the dry burning detection method of the cooking appliance according to the embodiment of the present invention, by comparing the heating rates of the cooking cavity in different temperature ranges, it is possible to accurately determine whether the cooking cavity is in a dry burning state, without the need to set external structural components, which can reduce costs and is beneficial to promotion.

[0039] In some embodiments of the present invention, the first temperature range can be set to 40°C - 90°C, and the second temperature range can be 105°C - 160°C. It can be understood that by setting the first temperature range within the above range, it is possible to avoid the interference of the indoor temperature on the detection module 1, and it is possible to avoid uneven heating of the food resulting in premature evaporation of moisture in local areas, which is beneficial to improving the detection accuracy of the first heating rate. And by setting the second temperature range within the above range, it can be ensured that the moisture evaporation amount in the cooking cavity in the second temperature range is relatively large, which can increase the difference between the first heating rate and the second heating rate and improve the judgment accuracy of the dry burning state.

[0040] In a more preferred embodiment, the first temperature range can be set to 50°C - 80°C, and its effect is more obvious than the above content.

[0041] In some embodiments of the present invention, such as Figure 1 shown, the dry-burning detection method according to the embodiment of the present invention further includes:

[0042] S40: When the second heating rate is less than or equal to a set percentage of the first heating rate, it is determined that there is food in the cooking cavity. That is to say, by comparing the first heating rate and the second heating rate, when it is determined that the second heating rate is less than or equal to the set percentage of the first heating rate, it can be determined that the difference between the first heating rate and the second heating rate is large, and it can be determined that there is food placed in the cooking cavity, and the cooking appliance 100 is working normally. Thus, the reliability of the dry-burning detection method can be improved.

[0043] In some embodiments of the present invention, the set percentage can be 94.95% - 95.05%. Preferably, the set percentage can be set to 95%. Through the above settings, the accuracy of judging the dry-burning state can be improved, which is beneficial to improving the reliability of the dry-burning detection method.

[0044] In some embodiments of the present invention, such as Figure 2 shown, S20: Obtaining the first heating rate within the first temperature range and the second heating rate within the second temperature range includes:

[0045] S21: Start timing when the temperature in the cooking cavity reaches the first temperature range, and obtain the duration required for the temperature to rise by the first preset value to obtain the first heating rate. After the time exceeds the first preset duration, stop timing.

[0046] That is to say, when the cooking cavity starts to heat, the current temperature in the cooking cavity can be detected in real time. When the temperature in the cooking cavity reaches the first temperature range, start timing. Whenever the temperature in the cooking cavity rises by the first preset value, the corresponding duration of rising by the first preset value can be obtained. By comparing the first preset value with the obtained duration, the first heating rate can be obtained. If multiple first heating rates are obtained, the average value can be taken (of course, it can also be a weighted average value, and the present invention does not limit this). As the temperature rises, when the temperature in the cooking cavity exceeds the first temperature range, stop timing, or when the time for the temperature in the cooking cavity to be within the first temperature range exceeds the first preset duration, stop timing. Thus, the detection accuracy of the first heating rate can be improved, and it is beneficial to energy conservation.

[0047] It should be noted that the first preset duration can be set to 25s, or the first preset duration can be set to 30s, or the first preset duration can be set to 35s. The present invention does not limit this.

[0048] S22: Start timing when the temperature in the cooking cavity reaches the second temperature range, and obtain the time required for the temperature to rise by a second preset value to obtain a second heating rate. Stop timing after the time exceeds a second preset duration.

[0049] That is to say, as the temperature in the cooking cavity continues to rise, start timing when the temperature in the cooking cavity reaches the second temperature range. Whenever the temperature in the cooking cavity rises by the second preset value, the corresponding time duration can be obtained. By comparing the second preset value with the obtained time duration, the second heating rate can be obtained. If multiple second heating rates are obtained, the average value can be taken (of course, it can also be a weighted average value, and the present invention does not limit this). As the temperature rises, stop timing when the temperature in the cooking cavity exceeds the second temperature range, or stop timing when the time for the temperature in the cooking cavity to be within the second temperature range exceeds the second preset duration. Thereby, the detection accuracy of the second heating rate can be improved, and energy conservation is facilitated.

[0050] It should be noted that the second preset duration can be set to 25 s, or the second preset duration can be set to 30 s, or the second preset duration can be set to 35 s. The present invention does not limit this.

[0051] In some embodiments of the present invention, both the first preset value and the second preset value are set to 5 °C. For example, when the first temperature range is 50 °C - 80 °C, and within the first preset duration, when the temperature in the cooking cavity reaches 55 °C, 60 °C, 65 °C, 70 °C..., the time required for the temperature to rise by 5 °C can be obtained respectively, and then the first heating rate can be obtained; when the second temperature range is 105 °C - 160 °C, and within the second preset duration, when the temperature in the cooking cavity reaches 110 °C, 115 °C, 120 °C, 125 °C, 130 °C..., the time required for the temperature to rise by 5 °C can be obtained respectively, and then the second heating rate can be obtained. Through the above settings, on the premise of ensuring the detection accuracy, the number of detections can be reduced, which is conducive to energy conservation.

[0052] Of course, the first preset value and the second preset value can also be set to 2 °C; or, the first preset value and the second preset value can both be set to 10 °C; or, the first preset value can be set to 5 °C, and the second preset value can be set to 10 °C. The present invention does not limit this.

[0053] In some embodiments of the present invention, as Figure 3 shown, the dry-burning detection method of the cooking appliance according to the embodiment of the present invention further includes:

[0054] S50: Obtain the initial temperature of the cooking cavity. That is, when the food is placed in the cooking cavity, the cooking appliance 100 starts to heat the food. At this time, the current temperature in the cooking cavity can be detected first to obtain the initial temperature of the cooking cavity (i.e., Figure 5 T0 shown).

[0055] S60: Obtain the maximum temperature value and the minimum temperature value in the cooking cavity within the first preset heating time. It should be noted that when the cooking appliance 100 starts to heat the cooking cavity, the temperature of the cooking cavity gradually rises, the temperature conduction in the cooking cavity reaches equilibrium, and the temperature of the food gradually rises. Since the fan drives the air flow in the cooking cavity, the moisture on the surface of the food will vaporize, and the food absorbs heat quickly, causing the temperature in the cooking cavity to start to drop. Record the temperature before the drop as the maximum temperature value (i.e., Figure 5 T1 shown). As the moisture on the surface of the food decreases, the temperature starts to conduct into the food, and the temperature in the barrel resumes to rise. Record the temperature before the rise as the minimum temperature value (i.e., Figure 5 T2 shown).

[0056] Among them, during the process of detecting the maximum temperature value and the minimum temperature value, it can be set to stop detecting the maximum temperature value and the minimum temperature value after the detection time reaches the first preset heating time. When the detection of the maximum temperature value and the minimum temperature value stops, if the maximum temperature value and the minimum temperature value are not obtained, it can be directly determined that the cooking cavity is in a dry-burning state; if multiple maximum temperature values and multiple minimum temperature values are obtained, the first maximum temperature value and the first minimum temperature value shall prevail.

[0057] Specifically, the first preset heating time can be selected according to the experience of the designers and experimental data. For example, the first preset heating time can be set to 4 minutes, or the first preset heating time can be set to 5 minutes. This application does not limit this.

[0058] S70: Determine that the cooking cavity is in a dry-burning state when the difference between the maximum temperature value and the initial temperature is less than the first set difference or the difference between the maximum temperature value and the minimum temperature value is less than the second set difference. It should be noted that the first set difference and the second set difference can be selected according to the experience of the designers and experimental data. For example, the first set difference can be taken as 1 °C, and the second set difference can be taken as 3 °C.

[0059] That is to say, the difference between the maximum temperature value and the initial temperature can be compared with a first set difference, and the difference between the maximum temperature value and the minimum temperature value can be compared with a second set difference. If the difference between the maximum temperature value and the initial temperature is less than the first set difference, or the difference between the maximum temperature value and the minimum temperature value is less than the second set difference, it can be determined that there is no moisture or very little moisture (such as liquid residue) in the cooking cavity, and then it can be determined that the cooking cavity is in a dry-burning state, and dry-burning treatment can be carried out.

[0060] Through the above settings, the dry-burning state can be detected when the temperature of the cooking cavity is relatively low, which is beneficial to reducing the dry-burning time, improving the service life of the cooking appliance 100, and improving the practicability of the dry-burning detection method.

[0061] In some embodiments of the present invention, such as Figure 3 shown, the dry-burning detection method of the cooking appliance according to the embodiment of the present invention further includes:

[0062] S80: Determine that there is food in the cooking cavity when the difference between the maximum temperature value and the initial temperature is greater than or equal to the first set difference and the difference between the maximum temperature value and the minimum temperature value is greater than or equal to the second set difference. That is to say, the difference between the maximum temperature value and the initial temperature can be compared with the first set difference, and the difference between the maximum temperature value and the minimum temperature value can be compared with the second set difference. If the difference between the maximum temperature value and the initial temperature is greater than or equal to the first set difference, and the difference between the maximum temperature value and the minimum temperature value is greater than or equal to the second set difference, it can be judged that there is more moisture in the cooking cavity, and then it can be determined that there is food in the cooking cavity, and the cooking appliance 100 works normally.

[0063] The present invention also proposes a cooking appliance 100.

[0064] Such as Figure 6 shown, the cooking appliance 100 according to the embodiment of the present invention is applicable to the dry-burning detection method of any of the above embodiments. A cooking cavity is formed in the cooking appliance 100, and the cooking appliance 100 includes: a detection module 1, an acquisition module 2, and a determination module 3. The detection module 1 is used to detect the temperature state in the first temperature range and the temperature state in the second temperature range of the cooking cavity; the acquisition module 2 is used to acquire the first heating rate in the first temperature range and the second heating rate in the second temperature range; the determination module 3 is used to judge the first heating rate and the second heating rate, and determine that the cooking cavity is in a dry-burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein, the temperature in the first temperature range is lower than the temperature in the second temperature range.

[0065] According to the cooking appliance 100 of the embodiment of the present invention, by comparing the heating rate of the cooking cavity in different temperature ranges, it is possible to accurately determine whether the cooking cavity is in a dry-burning state. Without the need to set external structural components, the cost can be reduced, which is conducive to promotion and improves the practicability of the cooking appliance 100.

[0066] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.

[0067] In the description of the present invention, the "first feature" and "second feature" may include one or more of such features.

[0068] In the description of the present invention, the meaning of "a plurality" is two or more.

[0069] In the description of the present invention, the first feature being "above" or "below" the second feature may include the first and second features being in direct contact, or may include the first and second features not being in direct contact but being in contact through additional features therebetween.

[0070] In the description of the present invention, the first feature being "above", "above the top" and "on the upper surface" of the second feature includes the first feature being directly above and obliquely above the second feature, or merely indicating that the horizontal height of the first feature is higher than that of the second feature.

[0071] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0072] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the claims and their equivalents.

Claims

1. A dry-burning detection method for a cooking appliance, characterized in that, A cooking cavity is formed inside the cooking appliance (100), and the dry-burning detection method includes: Detecting the temperature states of the cooking cavity within a first temperature range and within a second temperature range; Obtaining a first heating rate within the first temperature range and a second heating rate within the second temperature range; Judging the first heating rate and the second heating rate, and determining that the cooking cavity is in a dry-burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein, the temperature within the first temperature range is lower than the temperature within the second temperature range.

2. The dry-burning detection method of the cooking appliance according to claim 1, characterized in that The first temperature range is 40°C - 90°C, and the second temperature range is 105°C - 160°C.

3. The dry-burning detection method of the cooking appliance according to claim 2, wherein, The first temperature range is 50°C - 80°C.

4. The dry-burning detection method of the cooking appliance according to claim 1, characterized in that The dry-burning detection method further includes: Determining that there is food in the cooking cavity when the second heating rate is less than or equal to the set percentage of the first heating rate.

5. The dry-burning detection method of the cooking appliance according to claim 1, wherein, The set percentage is 94.95% - 95.05%.

6. The dry-burning detection method of the cooking appliance according to claim 1, characterized in that, The obtaining of the first heating rate within the first temperature range and the second heating rate within the second temperature range includes: When the temperature in the cooking cavity reaches the first temperature range, start timing, and obtain the time required for the temperature to rise by a first preset value to obtain the first heating rate. After the time exceeds the first preset time, stop timing; When the temperature in the cooking cavity reaches the second temperature range, start timing, and obtain the time required for the temperature to rise by a second preset value to obtain the second heating rate. After the time exceeds the second preset time, stop timing.

7. The dry-burning detection method of the cooking appliance according to claim 6, wherein Both the first preset value and the second preset value are set to 5°C.

8. The dry-burning detection method of the cooking appliance according to any one of claims 1-7, characterized in that, The dry-burning detection method further includes: Obtaining the initial temperature of the cooking cavity; Obtaining the maximum temperature value and the minimum temperature value within a first preset heating time of the cooking cavity; Determining that the cooking cavity is in a dry-burning state when the difference between the maximum temperature value and the initial temperature is less than a first set difference or the difference between the maximum temperature value and the minimum temperature value is less than a second set difference.

9. The dry-burning detection method of the cooking appliance according to claim 8, wherein The dry-burning detection method further includes: Determining that there is food in the cooking cavity when the difference between the maximum temperature value and the initial temperature is greater than or equal to the first set difference and the difference between the maximum temperature value and the minimum temperature value is greater than or equal to the second set difference.

10. A cooking appliance, characterized in that, The cooking appliance is applicable to the dry-burning detection method according to any one of claims 1 - 9. A cooking cavity is formed inside the cooking appliance, and the cooking appliance includes: A detection module for detecting the temperature states of the cooking cavity within a first temperature range and within a second temperature range; An obtaining module for obtaining the first heating rate within the first temperature range and the second heating rate within the second temperature range; A determination module for judging the first heating rate and the second heating rate, and determining that the cooking cavity is in a dry-burning state when the second heating rate is greater than a set percentage of the first heating rate; wherein, the temperature within the first temperature range is lower than the temperature within the second temperature range.

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