Determination method of cooking state and control method of range hood

Abstract

The invention relates to a cooking state determination method and a control method of a range hood, the cooking state determination method is applied to the range hood provided with an infrared temperature sensor, the infrared temperature sensor is installed in an area above an air inlet of the range hood, and the infrared temperature sensor is used for detecting the temperature of a kitchen range area. An oil smoke flowing path is formed between the air inlet and the stove area, and infrared rays generated by the stove area penetrate through oil smoke on the oil smoke flowing path and then are received by the infrared temperature sensor. The cooking state determination method comprises the following steps: detecting the temperature of a stove area in real time through an infrared temperature sensor; and if the fluctuation amplitude of the temperature of the stove area is large fluctuation, determining that the cooking state of the cooking equipment is big fire cooking. According to the invention, the cooking state can be accurately identified as big fire cooking.

Description

Technical Field

[0001] The present invention relates to the field of smart home appliances, and particularly to a method for determining a cooking state and a control method for a range hood. Background Art

[0002] The smoke stove linkage technology refers to setting an infrared temperature sensor in a range hood to sense the heat radiation amount in the stove area, obtaining the temperature of the stove area according to the sensed heat radiation amount, and thus automatically identifying the size of the cooking firepower through the temperature of the stove area, so as to realize the automatic control of the range hood.

[0003] However, due to the different thermal conductivity coefficients of different pots or the different ambient temperatures, if only the size of the temperature in the cooking area is relied on to identify the size of the cooking firepower, there is a possibility of misjudgment. Therefore, when a user is cooking with high heat, if the range hood fails to timely identify the high-heat cooking and increase the air volume of the range hood, it will lead to a poor user experience.

[0004] Therefore, how to accurately identify that the cooking state is high-heat cooking has become a technical problem to be urgently solved. Summary of the Invention

[0005] One of the technical problems solved by the present invention is to provide a method for determining a cooking state, which can accurately identify that the cooking state is high-heat cooking.

[0006] Another technical problem solved by the present invention is to provide a control method for a range hood, which can accurately identify that the cooking state is high-heat cooking.

[0007] The third technical problem solved by the present invention is to provide a control method for a range hood, which can accurately identify that the cooking state changes from high-heat cooking to low-heat cooking, thereby reducing the air volume of the range hood.

[0008] The fourth technical problem to be solved by the present invention is to provide a control method for a range hood, which can accurately identify that the cooking state changes from low-heat cooking to high-heat cooking, thereby increasing the air volume of the range hood.

[0009] The above first technical problem is solved by the following technical solution:

[0010] A method for determining a cooking state, which is applied to a range hood provided with an infrared temperature sensor. The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the stove area. An oil fume flow path is formed between the air inlet and the stove area. After the infrared rays generated by the stove area pass through the oil fume on the oil fume flow path, they are received by the infrared temperature sensor. The method includes:

[0011] The temperature of the cooking appliance area is detected in real time through the infrared temperature sensor;

[0012] If the fluctuation range of the temperature in the cooking appliance area is a large fluctuation, it is determined that the cooking state of the cooking device is high-fire cooking.

[0013] For the method for determining the cooking state according to the present invention, first, the infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking appliance area. An oil fume flow path is formed between the air inlet and the cooking appliance area. After the infrared rays generated in the cooking appliance area pass through the oil fume on the oil fume flow path, they are absorbed by the infrared temperature sensor. Therefore, in the case of high-fire cooking, since there is more oil fume on the oil fume flow path, the ability to block infrared rays is increased. Although high-fire cooking causes an increase in the infrared rays generated in the cooking appliance area, it also causes a large fluctuation in the infrared rays received by the infrared temperature sensor. Thus, the temperature of the area where the cooking appliance is located is continuously detected through the infrared temperature sensor; if a large fluctuation in the temperature of the cooking appliance area is detected, it can be determined that the current cooking state of the cooking device is high-fire cooking. Therefore, the embodiments of the present application use a large fluctuation in temperature as the basis for determining high-fire cooking, which is not affected by human factors or other environmental factors and has high accuracy and reliability.

[0014] The above second technical problem is solved by the following technical solution:

[0015] A control method for a range hood, the range hood is at least provided with a first gear and a second gear, and the air volume of the first gear is greater than that of the second gear. The method includes:

[0016] Determine the cooking state based on the determination method described in any of the above embodiments;

[0017] If it is determined that the current cooking state is high-fire cooking, control the air volume gear of the range hood to the first gear.

[0018] For the control method of the range hood according to the present invention, first determine the cooking state; if it is determined that the current cooking state is high-fire cooking, control the air volume gear of the range hood to the first gear. Since a large amount of oil fume and hot air are generated during high-fire cooking, the air volume of the first gear can quickly suck away these oil fumes and hot air, preventing them from spreading in the kitchen and keeping the kitchen air fresh; it can also quickly remove various odors generated during the cooking process, avoid the residual odors in the room, and keep a good odor environment in the kitchen and adjacent spaces.

[0019] The above third technical problem is solved by the following technical solution:

[0020] A control method for a range hood, the method includes:

[0021] Detect the temperature of the cooking range area in real time through the infrared temperature sensor;

[0022] If the fluctuation amplitude of the temperature in the cooking range area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking;

[0023] When the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature in the cooking range area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking range area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking;

[0024] If it is determined that the cooking state changes from high-fire cooking to low-fire cooking, reduce the air volume of the range hood.

[0025] For the control method of the range hood described in the present invention, if it is determined that the cooking state changes from high-fire cooking to low-fire cooking, reduce the air volume of the range hood. This can avoid energy waste, make energy more reasonably utilized, and reduce the household electricity cost. Moreover, when the cooking state changes from high-fire cooking to low-fire cooking, reducing the air volume can reduce the working burden of components, extend the service life of the range hood, and reduce the frequency of equipment maintenance and replacement. By monitoring the change of the cooking firepower of the cooking device, the embodiments of the present application can automatically adjust the working state of the range hood, achieving the purpose of high efficiency and energy saving and reducing equipment loss.

[0026] The above fourth technical problem is solved by the following technical solutions:

[0027] A control method for a range hood, the method includes:

[0028] Detect the temperature of the cooking range area in real time through the infrared temperature sensor;

[0029] If the fluctuation amplitude of the temperature in the cooking range area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking;

[0030] When the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature in the cooking range area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking range area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking;

[0031] When the cooking state is low-fire cooking, if the temperature in the cooking range area rises rapidly and the fluctuation amplitude of the temperature in the cooking range area is a small fluctuation or no fluctuation, determine that the cooking state changes from low-fire cooking to high-fire cooking;

[0032] If it is determined that the cooking state changes from low-fire cooking to high-fire cooking, increase the air volume of the range hood.

[0033] For the control method of the range hood according to the present invention, if it is determined that the cooking state changes from low-fire cooking to high-fire cooking, the air volume of the range hood is increased. When the cooking device is in high-fire cooking, a large amount of oil fume is generated by the cooking device. Therefore, increasing the air volume of the range hood can timely and effectively discharge this oil fume from the kitchen, keep the air fresh, reduce the adhesion and diffusion of the oil fume in the kitchen, and reduce the impact on the kitchen environment and human health. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is the first flowchart of the method for determining the cooking state provided by the embodiment of the present application;

[0035] Figure 2 It is the structural schematic diagram of the range hood provided by the embodiment of the present application;

[0036] Figure 3 It is the second flowchart of the method for determining the cooking state provided by the embodiment of the present application;

[0037] Figure 4 It is the first flowchart of the control method of the range hood provided by the embodiment of the present application;

[0038] Figure 5 It is the second flowchart of the control method of the range hood provided by the embodiment of the present application;

[0039] Figure 6 It is the third flowchart of the control method of the range hood provided by the embodiment of the present application;

[0040] Figure 7 It is the fourth flowchart of the control method of the range hood provided by the embodiment of the present application;

[0041] Figure 8 It is the fifth flowchart of the control method of the range hood provided by the embodiment of the present application;

[0042] Figure 9 It is the curve graph of the air volume changing with the cooking state provided by the embodiment of the present application;

[0043] Figure 10 It is the structural schematic diagram of the determining device of the cooking device provided by the embodiment of the present application;

[0044] Figure 11 It is the first structural schematic diagram of the control device of the range hood provided by the embodiment of the present application;

[0045] Figure 12 It is the second structural schematic diagram of the control device of the range hood provided by the embodiment of the present application;

[0046] Figure 13 The third structural schematic diagram of the control device of the range hood provided by the embodiment of the present application;

[0047] Figure 14 The structural schematic diagram of the range hood provided by an embodiment of the present application. Detailed implementation manners

[0048] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0049] In the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present application 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 to the present application.

[0050] The terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present application, unless otherwise stated, the meaning of "a plurality" is two or more.

[0051] In the description of the present application, it should be noted that unless otherwise clearly defined and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or an integral connection; it may be a mechanical connection or an electrical connection; it may be directly connected, or indirectly connected through an intermediate medium, and it may be the communication inside two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific situations.

[0052] Embodiment 1

[0053] Figure 1This is the first process schematic diagram of the method for determining the cooking state provided by the embodiments of the present application. This method is applied to a range hood provided with an infrared temperature sensor. The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. As Figure 1 shown, the method for determining the cooking state may include the following steps:

[0054] S101. Detect the temperature of the cooking area in real time through the infrared temperature sensor.

[0055] In the embodiments of the present application, the infrared temperature sensor is installed in the upper area of the air inlet of the range hood, which can ideally cover the cooking area. The range hood is generally installed directly above the cooking appliance. This position makes the distance between the infrared temperature sensor and the cooking area relatively moderate. In this way, it can not only ensure that the infrared temperature sensor can receive infrared rays with sufficient intensity, but also avoid direct interference from high temperature, oil fume, etc. due to too close a distance. At the same time, the smoke flow path formed between the air inlet and the cooking area makes the infrared temperature sensor and the cooking area have a relatively fixed association in space, which is convenient for targeted detection of the temperature of the cooking area.

[0056] Figure 2 This is the structural schematic diagram of the range hood provided by the embodiments of the present application. As Figure 2 shown, the range hood in the embodiments of the present application is provided with an infrared temperature sensor. The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. In one embodiment, the infrared temperature sensor may be set in the directly upper area of the air inlet. The directly upper area of the air inlet can better align with the cooking area, so that the infrared temperature sensor can directly and centrally receive the infrared thermal radiation from the cooking appliance, minimize the interference of surrounding environmental factors to the greatest extent, accurately reflect the real temperature of the cooking area, and provide a reliable basis for judging the cooking state.

[0057] S102. If the fluctuation range of the temperature of the cooking area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking.

[0058] When the cooking device is in high-fire cooking, the cooking device generates a large amount of heat, which is transferred in ways such as thermal radiation and thermal convection. At a high air volume, the air flow at the air inlet of the range hood is intense, continuously taking away heat, making the thermal environment around the infrared temperature sensor complex and changeable. The dynamic balance of thermal radiation and thermal convection is constantly broken and re-established, resulting in unstable heat received by the infrared temperature sensor, and further causing fluctuations in the collected temperature data. Therefore, if the fluctuation range of the temperature in the cooking area is a large fluctuation, it can be determined that the cooking state of the cooking device is high-fire cooking.

[0059] Furthermore, when the cooking device is in high-fire cooking, the greater the air volume at the air inlet, the smaller the average value of the temperature in the cooking area, and the greater the fluctuation range of the temperature in the cooking area; conversely, when the cooking device is in high-fire cooking, the smaller the air volume at the air inlet, the greater the average value of the temperature in the cooking area, and the smaller the fluctuation range of the temperature in the cooking area.

[0060] The method for determining the cooking state proposed in the embodiments of the present application first installs the infrared temperature sensor in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature in the cooking area. An oil fume flow path is formed between the air inlet and the cooking area. The infrared rays generated in the cooking area pass through the oil fume on the oil fume flow path and are absorbed by the infrared temperature sensor. Therefore, in the case of high-fire cooking, due to more oil fume on the oil fume flow path, the ability to block infrared rays is increased. Although high-fire cooking causes an increase in the infrared rays generated in the cooking area, it also causes greater fluctuations in the infrared rays received by the infrared temperature sensor. Thus, the infrared temperature sensor continuously detects the temperature in the area where the cooker is located; if it is detected that the temperature in the cooking area shows a large fluctuation, it can be determined that the current cooking state of the cooking device is in high-fire cooking. Therefore, the embodiments of the present application use the large fluctuation of the temperature as the basis for determining high-fire cooking, which is not affected by human factors or other environmental factors and has high accuracy and reliability.

[0061] Embodiment 2

[0062] Figure 3 This is the second process schematic diagram of the method for determining the cooking state provided by the embodiments of the present application. It is further optimized and extended based on the above technical solutions and can be combined with the above various optional implementation manners.

[0063] As Figure 3 shown, the method for determining the cooking state may include the following steps:

[0064] S301. Real-time detect the temperature in the cooking area through the infrared temperature sensor.

[0065] S302. If the temperature fluctuation range in the cooking appliance area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking.

[0066] S303. When the cooking state is high-fire cooking, if the temperature fluctuation range in the cooking appliance area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking appliance area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking.

[0067] When the cooking device is in high-fire cooking, the cooking device generates a large amount of heat, causing the temperature in the cooking appliance area to rise rapidly and remain at a relatively high level. When the cooking state changes from high-fire cooking to low-fire cooking, the heat provided by the cooking device is greatly reduced and cannot maintain the previous high temperature, resulting in a sharp drop in temperature. And when the cooking device is in low-fire cooking, the flame is small and concentrated, not easily affected by external factors, and can transfer heat to the cooking appliance area more evenly. Therefore, the temperature fluctuation range in the cooking appliance area is a small fluctuation or no fluctuation. As the low fire continues to supply heat, the heat gradually accumulates in the cooking appliance area and the temperature begins to rise slowly. However, due to the limited heat supply of the low fire, the temperature rise rate is relatively slow. Therefore, if the temperature fluctuation range in the cooking appliance area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking appliance area first drops sharply and then rises slowly, it can be determined that the cooking state changes from high-fire cooking to low-fire cooking.

[0068] In a specific embodiment of the present application, the sharp drop in the temperature in the cooking appliance area can be: the speed at which the temperature in the cooking appliance area drops from the high-temperature area to the low-temperature area is greater than a first predetermined speed; the slow rise in the temperature in the cooking appliance area can be: the speed at which the temperature in the cooking appliance area rises within the low-temperature area is less than a second predetermined speed; where the first predetermined speed is not less than the second predetermined speed. The rapid increase in the temperature in the cooking appliance area can be: the speed at which the temperature in the cooking appliance area rises from the low-temperature area to the high-temperature area is greater than a third predetermined speed.

[0069] In a specific embodiment of the present application, a large fluctuation may be: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is greater than a first preset threshold; or, the amplitude of the temperature in the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value within the high-temperature area is greater than a second preset threshold; a small fluctuation is: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is less than the first preset threshold and greater than a third preset threshold; or, the amplitude of the temperature in the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value within the low-temperature area is less than the second preset threshold and greater than a fourth preset threshold; no fluctuation is: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is less than the third preset threshold; or, the amplitude of the temperature in the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value within the low-temperature area is less than the fourth preset threshold; wherein, the first preset threshold is greater than the third preset threshold; the second preset threshold is greater than the fourth preset threshold.

[0070] S304. When the cooking state is low-fire cooking, if the temperature in the cooking appliance area rises rapidly and the fluctuation amplitude of the temperature in the cooking appliance area is a small fluctuation or no fluctuation, it is determined that the cooking state changes from low-fire cooking to high-fire cooking.

[0071] When the cooking device is in the low-fire cooking state, the heat provided by the cooking device is limited and can only keep the cooking appliance area at a relatively low temperature level. When the cooking state changes from low-fire cooking to high-fire cooking, the heat generated by the cooking device increases significantly, and a large amount of heat energy is quickly transferred to the cooking appliance area, causing the temperature in this area to rise rapidly; and, when the cooking state changes from low-fire cooking to high-fire cooking, due to the relatively good stability of the flame, large temperature fluctuations may not be caused in a short time, and the fluctuation amplitude of the temperature in the cooking appliance area shows a state of small fluctuation or no fluctuation. Therefore, when the cooking state is low-fire cooking, if the temperature in the cooking appliance area rises rapidly and the fluctuation amplitude of the temperature in the cooking appliance area is a small fluctuation or no fluctuation, it can be determined that the cooking state changes from low-fire cooking to high-fire cooking.

[0072] The method for determining the cooking state proposed in the embodiments of the present application, when the cooking state is high-fire cooking, if the fluctuation range of the temperature in the stove area changes from large fluctuations to small fluctuations or from large fluctuations to no fluctuations, and the temperature in the stove area first drops sharply and then rises slowly, it is determined that the cooking state changes from high-fire cooking to low-fire cooking; when the cooking state is low-fire cooking, if the temperature in the stove area rises rapidly and the fluctuation range of the temperature in the stove area is small fluctuations or no fluctuations, it is determined that the cooking state changes from low-fire cooking to high-fire cooking. The embodiments of the present application determine the cooking state through the fluctuation range of the temperature in the stove area and the temperature change trend, that is, by using these two key indicators of the fluctuation range and change trend of the temperature, the cooking state of high-fire cooking can be accurately identified.

[0073] Embodiment III

[0074] Figure 4 It is the first process schematic diagram of the control method of the range hood provided by the embodiments of the present application. This method is applied to a range hood equipped with an infrared temperature sensor. The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature in the stove area. An oil fume flow path is formed between the air inlet and the stove area. After the infrared rays generated in the stove area pass through the oil fume on the oil fume flow path, they are received by the infrared temperature sensor. The range hood is at least provided with a first gear and a second gear, and the air volume of the first gear is greater than that of the second gear. As Figure 4 shown, the control method of the range hood may include the following steps:

[0075] S401. Determine the cooking state based on any one of the methods for determining the cooking state provided by the embodiments of the present application.

[0076] S402. If it is determined that the current cooking state is high-fire cooking, control the air volume gear of the range hood to the first gear.

[0077] In the embodiments of the present application, the air volume gear of the range hood is set to the first gear. Usually, the air volume of this gear is large, which can generate a strong suction force, timely and effectively suck away a large amount of oil fume and discharge it outdoors, preventing the oil fume from spreading in the kitchen.

[0078] For the control method of the range hood provided by the embodiments of the present application, first determine the cooking state; if it is determined that the current cooking state is high-fire cooking, control the air volume gear of the range hood to the first gear. Since a large amount of oil fume and hot air are generated during high-fire cooking, the air volume of the first gear can quickly suck away these oil fume and hot air, preventing them from spreading in the kitchen and keeping the kitchen air fresh; it can also quickly remove various odors generated during the cooking process, avoid the residues of odors in the room, and keep the kitchen and adjacent spaces in a good odor environment.

[0079] Embodiment IV

[0080] Figure 5 This is the second flowchart diagram of the control method for the range hood provided by the embodiments of the present application. This method is applied to a range hood provided with an infrared temperature sensor, and the infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. As Figure 5 shown, the control method of the range hood may include the following steps:

[0081] S501. Detect the temperature of the cooking area in real time through the infrared temperature sensor.

[0082] S502. If the fluctuation range of the temperature in the cooking area is a large fluctuation, it is determined that the cooking state of the cooking device is high-fire cooking.

[0083] S503. When the cooking state is high-fire cooking, if the fluctuation range of the temperature in the cooking area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking area first drops sharply and then rises slowly, it is determined that the cooking state changes from high-fire cooking to low-fire cooking.

[0084] In one embodiment, when the cooking state is high-fire cooking, if the fluctuation range of the temperature in the cooking area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking area first drops sharply and then rises slowly, it can be determined that the cooking state changes from high-fire cooking to low-fire cooking. When the cooking state is low-fire cooking, if the temperature in the cooking area rises rapidly and the fluctuation range of the temperature in the cooking area is a small fluctuation or no fluctuation, it can be determined that the cooking state changes from low-fire cooking to high-fire cooking.

[0085] In the specific embodiments of the present application, the sharp drop in the temperature of the cooking area may be: the speed at which the temperature in the cooking area drops from the high-temperature area to the low-temperature area is greater than the first predetermined speed; the slow rise in the temperature of the cooking area may be: the speed at which the temperature in the cooking area rises within the low-temperature area is less than the second predetermined speed; wherein, the first predetermined speed is not less than the second predetermined speed. The rapid rise in the temperature of the cooking area may be: the speed at which the temperature in the cooking area rises from the low-temperature area to the high-temperature area is greater than the third predetermined speed.

[0086] In a specific embodiment of the present application, a large fluctuation may be: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is greater than a first preset threshold; or, the amplitude of the temperature in the high-temperature area of the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value is greater than a second preset threshold; a small fluctuation may be: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is less than the first preset threshold and greater than a third preset threshold; or, the amplitude of the temperature in the low-temperature area of the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value is less than the second preset threshold and greater than a fourth preset threshold; no fluctuation may be: the difference between the maximum value and the minimum value of the temperature in the cooking appliance area within a unit time is less than the third preset threshold; or, the amplitude of the temperature in the low-temperature area of the cooking appliance area rising from the minimum value to the maximum value or falling from the maximum value to the minimum value is less than the fourth preset threshold; wherein, the first preset threshold is greater than the third preset threshold; the second preset threshold is greater than the fourth preset threshold.

[0087] S504. If it is determined that the cooking state changes from high-fire cooking to low-fire cooking, the air volume of the range hood is reduced.

[0088] Under normal circumstances, the greater the air volume of the range hood, the greater the noise usually is. When the cooking device is in low-fire cooking, the amount of oil fume in the kitchen is relatively small, and there is no need for a large air volume for oil fume discharge. Reducing the air volume can effectively reduce the noise generated by the range hood during operation, which helps to create a quieter kitchen environment. Moreover, the air volume of the range hood is proportional to the power. Reducing the air volume means reducing power consumption, thereby effectively saving electric energy.

[0089] The control method of the range hood proposed in the embodiment of the present application first determines the cooking state; if it is determined that the cooking state changes from high-fire cooking to low-fire cooking, then the air volume of the range hood is reduced. Since a large amount of oil fume is generated during high-fire cooking, it is necessary for the range hood to operate at a large air volume to effectively discharge the oil fume. After switching to low-fire cooking, the amount of oil fume generated decreases, so the air volume of the range hood can be reduced, which can avoid energy waste, make the energy be used more reasonably, and reduce the household electricity cost. Moreover, when the cooking state changes from high-fire cooking to low-fire cooking, reducing the air volume can reduce the working burden of the components, extend the service life of the range hood, and reduce the frequency of equipment maintenance and replacement. The embodiment of the present application can achieve the purpose of high efficiency and energy saving and reducing equipment loss by monitoring the fire power change of the cooking device and automatically adjusting the working state of the range hood.

[0090] Embodiment Five

[0091] Figure 6This is the third process schematic diagram of the control method for the range hood provided by the embodiments of the present application. It is further optimized and extended based on the above technical solution and can be combined with each of the above optional embodiments.

[0092] As Figure 6 shown, the control method of the range hood may include the following steps:

[0093] S601. Real-time detect the temperature of the stove area through an infrared temperature sensor.

[0094] S602. If the fluctuation range of the temperature in the stove area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking.

[0095] S603. When the cooking state is high-fire cooking, if the fluctuation range of the temperature in the stove area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the stove area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking.

[0096] S604. If it is determined that the cooking state changes from high-fire cooking to low-fire cooking, reduce the air volume of the range hood.

[0097] S605. Calculate the rising amplitude of the temperature in the stove area within the first predetermined time period after reducing the air volume.

[0098] S606. If the rising amplitude of the temperature in the stove area within the first predetermined time period is less than the first predetermined amplitude, continue to reduce the air volume of the range hood until the rising amplitude of the temperature in the stove area within the first predetermined time period is equal to the first predetermined amplitude; wherein, the first predetermined amplitude is determined by the amplitude of the temperature in the stove area dropping from the maximum value in the high-temperature area to the minimum value in the low-temperature area.

[0099] In an ideal state, the heat generated by the cooking device should be used for cooking as effectively as possible to reduce unnecessary waste. If the air volume of the range hood is too large, a large amount of heat that could originally be used for cooking will be carried away while exhausting the oil fume, which means that the energy is not fully utilized. By monitoring the rising amplitude of the temperature, the utilization of heat can be intuitively understood. When it is found that the temperature rises slowly, that is, the amplitude is too small, it indicates that the air volume of the range hood needs to be further reduced to optimize energy utilization and reduce energy consumption. In the embodiments of the present application, by calculating the rising amplitude of the temperature in the stove area within the first predetermined time period after reducing the air volume, it is determined whether the current air volume of the range hood is appropriate. If the rising amplitude of the temperature is too small, it means that the range hood may still be carrying away too much heat, affecting the cooking efficiency and energy utilization, so the air volume of the range hood needs to be further reduced.

[0100] Embodiment Six

[0101] Figure 7This is the fourth process schematic diagram of the control method for the range hood provided by the embodiments of the present application. This method is applied to a range hood equipped with an infrared temperature sensor, which is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. As Figure 7 shown, the control method of the range hood may include the following steps:

[0102] S701. Detect the temperature of the cooking area in real time through the infrared temperature sensor.

[0103] S702. If the fluctuation amplitude of the temperature in the cooking area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking.

[0104] S703. When the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature in the cooking area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking.

[0105] S704. When the cooking state is low-fire cooking, if the temperature in the cooking area rises rapidly and the fluctuation amplitude of the temperature in the cooking area is a small fluctuation or no fluctuation, determine that the cooking state changes from low-fire cooking to high-fire cooking.

[0106] S705. If it is determined that the cooking state changes from low-fire cooking to high-fire cooking, increase the air volume of the range hood.

[0107] The control method of the range hood proposed by the embodiments of the present application first determines the cooking state; if it is determined that the cooking state changes from low-fire cooking to high-fire cooking, the air volume of the range hood is increased. When the cooking device is in high-fire cooking, the cooking device will generate a large amount of smoke. Therefore, increasing the air volume of the range hood can timely and effectively discharge this smoke out of the kitchen, keep the air fresh, reduce the adhesion and diffusion of smoke in the kitchen, and reduce the impact on the kitchen environment and human health.

[0108] Embodiment VII

[0109] Figure 8 This is the fifth process schematic diagram of the control method for the range hood provided by the embodiments of the present application. Based on the above technical solutions, it is further optimized and extended, and can be combined with the above various optional implementation manners.

[0110] As Figure 8 shown, the control method of the range hood may include the following steps:

[0111] S801. Detect the temperature in the cooking range area in real time through an infrared temperature sensor.

[0112] S802. If the fluctuation amplitude of the temperature in the cooking range area is a large fluctuation, determine that the cooking state of the cooking device is high-fire cooking.

[0113] S803. When the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature in the cooking range area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature in the cooking range area first drops sharply and then rises slowly, determine that the cooking state changes from high-fire cooking to low-fire cooking.

[0114] S804. When the cooking state is low-fire cooking, if the temperature in the cooking range area rises rapidly and the fluctuation amplitude of the temperature in the cooking range area is a small fluctuation or no fluctuation, determine that the cooking state changes from low-fire cooking to high-fire cooking.

[0115] S805. If it is determined that the cooking state changes from low-fire cooking to high-fire cooking, increase the air volume of the range hood.

[0116] S806. After increasing the air volume, calculate the increase amplitude of the fluctuation amplitude of the temperature in the cooking range area within the second preset time period.

[0117] S807. If the increase amplitude of the fluctuation amplitude of the temperature in the cooking range area within the second preset time period is less than the second preset amplitude, continue to increase the air volume of the range hood until the increase amplitude of the fluctuation amplitude of the temperature in the cooking range area within the second preset time period is equal to the second preset amplitude; wherein, the second preset amplitude is determined by the amplitude of the temperature in the cooking range area rising from the minimum value in the low-temperature area to the maximum value in the high-temperature area.

[0118] In the embodiment of the present application, by calculating the increase amplitude of the temperature fluctuation amplitude in the cooking range area within the second preset time period after increasing the air volume, the influence of the current air volume of the range hood on the temperature environment in the cooking range area is evaluated. The fluctuation amplitude of the temperature can reflect the stability of the temperature in the cooking environment, and a suitable temperature fluctuation is crucial for the cooking effect. If the increase amplitude of the temperature is too small, it indicates that the air volume of the range hood may not be sufficient to maintain a stable and suitable cooking temperature environment, so it is necessary to continue to increase the air volume of the range hood.

[0119] Figure 9 This is the curve graph showing the change of the air volume with the cooking state provided by the embodiment of the present application. As Figure 9 shown, the abscissa represents time, and the ordinate represents temperature. Serial numbers 1 - 41 represent 1 - 14 different time points; among them, 1 - 12 are: high wind and high fire; 12 - 19 are: high wind and low fire; 19 - 31 are: low wind and low fire; 31 - 35 are: low wind and high fire; 35 - 41 are: high wind and high fire.

[0120] For the control method of the range hood proposed in the embodiments of the present application, if the increase in the temperature in the cooking area is less than the first predetermined range within the first predetermined time period, the air volume of the range hood can be further reduced; if the increase in the fluctuation range of the temperature in the cooking area is less than the second predetermined range within the second predetermined time period, the air volume of the range hood can be further increased. The range hood operates at an appropriate air volume, which can avoid equipment wear caused by long-term high-load or low-efficiency operation. When the air volume matches the cooking state, components such as the motor and fan inside the range hood can operate under normal working conditions, reducing the probability of failures and extending the service life of the equipment.

[0121] Embodiment VIII

[0122] Figure 10 It is a schematic structural diagram of the determination device of the cooking equipment provided by the embodiments of the present application. Applied to a range hood equipped with an infrared temperature sensor, the infrared temperature sensor is installed in the upper area of the air inlet of the range hood, the infrared temperature sensor is used to detect the temperature of the cooking area, and an oil fume flow path is formed between the air inlet and the cooking area. After the infrared rays generated in the cooking area pass through the oil fume on the oil fume flow path, they are received by the infrared temperature sensor. The device includes: a temperature detection module and a cooking state determination module; this device is applicable to execute the cooking state determination method provided by the embodiments of the present application. As Figure 10 shown, the cooking state determination device includes: a temperature detection module 1001 and a cooking state determination module 1002; wherein,

[0123] The temperature detection module 1001 is used to detect the temperature of the cooking area in real time through the infrared temperature sensor;

[0124] The cooking state determination module 1002 is used to determine that the cooking state of the cooking equipment is high-fire cooking if the fluctuation range of the temperature in the cooking area is a large fluctuation. This device is applicable to execute the control method of the range hood provided by the embodiments of the present application.

[0125] The above-mentioned cooking state determination device can execute the methods provided in Embodiment I and Embodiment II of the present application, and has the corresponding functional modules and beneficial effects for executing the methods. For the technical details not described in detail in this embodiment, reference can be made to the cooking state determination method provided in any embodiment of the present application.

[0126] Embodiment IX

[0127] Figure 11The first structural schematic diagram of the control device of the range hood provided by the embodiment of the present application. This device is applicable to execute the control method of the range hood provided by the third embodiment of the present application. This method is applied to a range hood provided with an infrared temperature sensor, and the infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. The range hood is provided with at least a first gear and a second gear, and the air volume of the first gear is greater than that of the second gear. As Figure 11 shown, the control device of the range hood includes: a first cooking state determination module 1101 and a first air volume adjustment module 1102; wherein,

[0128] The first cooking state determination module 1101 is configured to determine the cooking state based on any one of the cooking state determination methods provided by the present application;

[0129] The first air volume adjustment module 1102 is configured to reduce the air volume of the range hood if it is determined that the cooking state changes from high-fire cooking to low-fire cooking.

[0130] The above control device of the range hood can execute the method provided by the third embodiment of the present application, and has the corresponding functional modules and beneficial effects for executing the method. For the technical details not described in detail in this embodiment, reference can be made to the control method of the range hood provided by the third embodiment of the present application.

[0131] Embodiment Ten

[0132] Figure 12 The second structural schematic diagram of the control device of the range hood provided by the embodiment of the present application. This device is applicable to execute the control method of the range hood provided by the fourth embodiment of the present application. It is applied to a range hood provided with an infrared temperature sensor. The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated by the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. As Figure 12 shown, the control device of the range hood includes: a second cooking state determination module 1201 and a second air volume adjustment module 1202; wherein,

[0133] The cooking state determination module 1201 is configured to detect the temperature of the cooker area in real time through the infrared temperature sensor; if the fluctuation amplitude of the temperature of the cooker area is a large fluctuation, it is determined that the cooking state of the cooking device is high-fire cooking; when the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature of the cooker area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature of the cooker area first drops sharply and then rises slowly, it is determined that the cooking state changes from high-fire cooking to low-fire cooking;

[0134] The second air volume adjustment module 1202 is configured to reduce the air volume of the range hood if it is determined that the cooking state changes from high-fire cooking to low-fire cooking.

[0135] The above control device of the range hood can execute the method provided in the fourth embodiment of the present application, and has corresponding function modules and beneficial effects for executing the method. For technical details not described in detail in this embodiment, reference may be made to the control method of the range hood provided in the fourth embodiment of the present application.

[0136] Embodiment XI

[0137] Figure 13 This is the third structural schematic diagram of the control device of the range hood provided in the embodiment of the present application. This device is applicable to execute the control method of the range hood provided in the fifth embodiment of the present application. It is applied to a range hood provided with an infrared temperature sensor, and the infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooker area. An oil fume flow path is formed between the air inlet and the cooker area. After the infrared rays generated by the cooker area pass through the oil fume on the oil fume flow path, they are received by the infrared temperature sensor. As Figure 13 shown, the control device of the range hood includes: a third cooking state determination module 1301 and a third air volume adjustment module 1302; wherein,

[0138] The third cooking state determination module 1301 is configured to detect the temperature of the cooker area in real time through the infrared temperature sensor; if the fluctuation amplitude of the temperature of the cooker area is a large fluctuation, it is determined that the cooking state of the cooking device is high-fire cooking; when the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature of the cooker area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature of the cooker area first drops sharply and then rises slowly, it is determined that the cooking state changes from high-fire cooking to low-fire cooking; when the cooking state is low-fire cooking, if the temperature of the cooker area rises rapidly and the fluctuation amplitude of the temperature of the cooker area is a small fluctuation or no fluctuation, it is determined that the cooking state changes from low-fire cooking to high-fire cooking;

[0139] The third air volume adjustment module 1302 is configured to increase the air volume of the range hood if it is determined that the cooking state changes from low-fire cooking to high-fire cooking.

[0140] The control device of the above range hood can execute the method provided in Embodiment VI of the present application, and has the corresponding functional modules and beneficial effects for executing the method. For the technical details not described in detail in this embodiment, reference can be made to the control method of the range hood provided in Embodiment VI of the present application.

[0141] Embodiment XII

[0142] Figure 14 It is a schematic structural diagram of a range hood provided in an embodiment of the present application. Figure 14 It shows a block diagram of an exemplary range hood suitable for implementing the embodiments of the present application. Figure 14 The shown range hood 12 is only an example and should not impose any limitation on the functions and usage scope of the embodiments of the present application.

[0143] As Figure 14 shown, the components of the range hood 12 may include, but are not limited to: one or more processors or processing units 16, a system memory 28, and a bus 18 connecting different system components (including the system memory 28 and the processing unit 16).

[0144] The bus 18 represents one or more of several types of bus structures, including a memory bus or a memory controller, a peripheral bus, a graphics acceleration port, a processor, or a local bus using any of the multiple bus structures. For example, these architectures include, but are not limited to, Industry Standard Architecture (ISA) bus, Micro Channel Architecture (MAC) bus, Enhanced ISA bus, Video Electronics Standards Association (VESA) local bus, and Peripheral Component Interconnect (PCI) bus.

[0145] The range hood 12 typically includes a variety of computer system-readable media. These media can be any available media accessible by the range hood 12, including volatile and non-volatile media, removable and non-removable media.

[0146] The system memory 28 may include computer system-readable media in the form of volatile memory, such as random access memory (RAM) 30 and / or cache memory 32. The range hood 12 may further include other removable / non-removable, volatile / non-volatile computer system storage media. By way of example only, a storage system 34 can be used to read and write non-removable, non-volatile magnetic media ( Figure 14 not shown, commonly referred to as a "hard disk drive"). Although Figure 14Not shown in the figure, a disk drive for reading and writing a removable non-volatile disk (such as a "floppy disk") and an optical disk drive for reading and writing a removable non-volatile optical disk (such as a CD-ROM, DVD-ROM or other optical medium) may be provided. In these cases, each drive may be connected to the bus 18 through one or more data medium interfaces. The memory 28 may include at least one program product having a set (such as at least one) of program modules configured to perform the functions of the embodiments of the present application.

[0147] A program / utilities 40 having a set (at least one) of range hood program modules 42 may be stored in, for example, the memory 28. Such program modules 42 include, but are not limited to, an operating system, one or more application programs, other program modules, and program data. The implementation of a network environment may be included in each or some combination of these examples. The program modules 42 generally perform the functions in the embodiments described in the present application.

[0148] The range hood 12 may also communicate with one or more external devices 14 (such as a keyboard, a pointing device, a display 24, etc.), and may also communicate with one or more devices that enable a user to interact with the range hood 12, and / or communicate with any device that enables the range hood 12 to communicate with one or more other computing devices (such as a network card, a modem, etc.). Such communication may be carried out through the input / output (I / O) interface 22. Moreover, the range hood 12 may also communicate with one or more networks (such as a local area network (LAN), a wide area network (WAN), and / or a public network, such as the Internet) through the network adapter 20. As shown in the figure, the network adapter 20 communicates with other modules of the range hood 12 through the bus 18. It should be understood that although Figure 14 not shown in the figure, other hardware and / or software modules may be used in combination with the range hood 12, including but not limited to: microcode, device drivers, redundant processing units, external disk drive arrays, RAID systems, tape drives, and data backup storage systems, etc.

[0149] The processing unit 16 executes various functional applications and data processing by running the programs stored in the system memory 28, such as implementing the control method of the range hood provided by the embodiments of the present application.

[0150] In the specific content of the above specific embodiments, the technical features may be combined arbitrarily without contradiction. For the sake of concise description, not all possible combinations of the above technical features are described. However, as long as the combinations of these technical features do not conflict, they should all be considered as the scope recorded in this specification.

[0151] The specific content of the above specific embodiments only expresses several embodiments of the present invention. Its description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the patent for the present invention. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent for the present invention shall be subject to the appended claims.

Claims

1. A method for determining a cooking state, applied to a range hood provided with an infrared temperature sensor, characterized in that: The infrared temperature sensor is installed in the upper area of the air inlet of the range hood. The infrared temperature sensor is used to detect the temperature of the cooking area. A smoke flow path is formed between the air inlet and the cooking area. After the infrared rays generated in the cooking area pass through the smoke in the smoke flow path, they are received by the infrared temperature sensor. The method includes: Real-time detecting the temperature of the cooking area through the infrared temperature sensor; If the fluctuation amplitude of the temperature of the cooking area is a large fluctuation, determining that the cooking state of the cooking device is high-fire cooking.

2. The method according to claim 1, wherein: The method further includes: When the cooking state is high-fire cooking, if the fluctuation amplitude of the temperature of the cooking area changes from a large fluctuation to a small fluctuation or from a large fluctuation to no fluctuation, and the temperature of the cooking area first drops sharply and then rises slowly, determining that the cooking state changes from high-fire cooking to low-fire cooking.

3. The method according to claim 2, characterized in that: The method further includes: When the cooking state is low-fire cooking, if the temperature of the cooking area rises rapidly and the fluctuation amplitude of the temperature of the cooking area is a small fluctuation or no fluctuation, determining that the cooking state changes from low-fire cooking to high-fire cooking.

4. The method according to claim 2, wherein: The temperature of the cooking area drops sharply means that the speed at which the temperature of the cooking area drops from a high temperature area to a low temperature area is greater than a first predetermined speed; the temperature of the cooking area rises slowly means that the speed at which the temperature of the cooking area rises within the low temperature area is less than a second predetermined speed, where the first predetermined speed is not less than the second predetermined speed.

5. The method according to claim 3, wherein: The temperature of the cooking area rises rapidly means that the speed at which the temperature of the cooking area rises from a low temperature area to a high temperature area is greater than a third predetermined speed.

6. The method according to claim 1 or 2, characterized in that, The large fluctuation means that the difference between the maximum value and the minimum value of the temperature of the cooking area within a unit time is greater than a first preset threshold; or, the amplitude at which the temperature of the cooking area rises from the minimum value to the maximum value or drops from the maximum value to the minimum value within the high temperature area is greater than a second preset threshold; The small fluctuation means that the difference between the maximum value and the minimum value of the temperature of the cooking area within the unit time is less than the first preset threshold and greater than a third preset threshold; or, the amplitude at which the temperature of the cooking area rises from the minimum value to the maximum value or drops from the maximum value to the minimum value within the low temperature area is less than the second preset threshold and greater than a fourth preset threshold; The no fluctuation means that the difference between the maximum value and the minimum value of the temperature of the cooking area within the unit time is less than the third preset threshold; or, the amplitude at which the temperature of the cooking area rises from the minimum value to the maximum value or drops from the maximum value to the minimum value within the low temperature area is less than the fourth preset threshold; where the first preset threshold is greater than the third preset threshold; the second preset threshold is greater than the fourth preset threshold.

7. A control method for an oil fume suction machine, characterized in that: The range hood is provided with at least a first gear and a second gear, and the air volume of the first gear is greater than that of the second gear. The method includes: Determining the cooking state based on the determination method according to any one of claims 1-6; If it is determined that the current cooking state is high-fire cooking, control the air volume gear of the range hood to the first gear.

8. A control method for an oil fume suction machine, characterized in that: The method includes: Determine the cooking state based on the determination method described in claim 2; If it is determined that the cooking state changes from high-fire cooking to low-fire cooking, reduce the air volume of the range hood.

9. The method according to claim 8, characterized in that: The method further includes: After reducing the air volume, calculate the increase in the temperature of the cooktop area within a first predetermined time period; If the increase in the temperature of the cooktop area within the first predetermined time period is less than a first predetermined amplitude, continue to reduce the air volume of the range hood until the increase in the temperature of the cooktop area within the first predetermined time period is equal to the first predetermined amplitude; wherein, the first predetermined amplitude is determined by the amplitude of the temperature of the cooktop area decreasing from the maximum value in the high-temperature area to the minimum value in the low-temperature area.

10. A control method for an oil fume suction machine, characterized in that: The method includes: Determine the cooking state based on the determination method described in claim 3; If it is determined that the cooking state changes from low-fire cooking to high-fire cooking, increase the air volume of the range hood.

11. The method according to claim 10, characterized in that: The method further includes: After increasing the air volume, calculate the increase in the fluctuation amplitude of the temperature of the cooktop area within a second predetermined time period; If the increase in the fluctuation amplitude of the temperature of the cooktop area within the second predetermined time period is less than a second predetermined amplitude, continue to increase the air volume of the range hood until the increase in the fluctuation amplitude of the temperature of the cooktop area within the second predetermined time period is equal to the second predetermined amplitude; wherein, the second predetermined amplitude is determined by the amplitude of the temperature of the cooktop area rising from the minimum value in the low-temperature area to the maximum value in the high-temperature area.

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