Range hood control method and device and electronic equipment

Abstract

The invention provides a control method and device of a range hood and electronic equipment. The method comprises the steps that whether cookware is placed in a cooking bench area or not is detected based on an infrared sensor; if the infrared sensor detects that the cookware is placed in the cooking bench area, detecting temperature data of the cooking bench area based on a temperature sensor; determining a temperature change rate based on the plurality of temperature data, determining a cooking stage based on the temperature change rate, and determining a gear of the range hood based on the cooking stage; and closing the range hood based on the infrared sensor and the temperature data. In the mode, the change of the cooking stage can be more accurately determined by adopting the temperature change rate through the combination of the infrared sensor and the temperature sensor, so that non-inductive automatic starting and stopping of the range hood and cooking stage identification are realized, and self-adaptive control of the range hood is realized; and the response accuracy of the range hood can be improved while the equipment cost of the range hood is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of range hoods, and in particular to a control method, device and electronic equipment for a range hood. Background Art

[0002] At present, the control of traditional range hoods relies on manual operation by the user or feedback from a single sensor, which has obvious limitations: 1. Trigger lag: Solutions based on oil fume concentration or user presence (such as infrared human body sensing) are prone to misjudgment. For example, it may be mistakenly activated when the user is close but not cooking, or oil fume is generated in the early stage of stir-frying but has not reached the threshold; 2. Low energy efficiency: The fixed wind speed mode cannot match dynamic cooking needs (such as continuous high-power operation during stewing); 3. Reliance on complex technology: Some solutions use cameras to identify pots or gesture control, which requires high computing power support and a sharp increase in cost, and its reliability decreases in oily environments; 4. Inability to accurately represent changes in cooking stages: Existing technical solutions generally use temperature changes to determine the cooking stage. Simple temperature changes only represent changes in the length of firepower. As long as time changes, the temperature will also change. Temperature changes cannot accurately represent changes in cooking stages.

[0003] In addition, the control scheme of traditional range hoods cannot accurately distinguish different scenarios such as boiling water and frying, and a low-cost dynamic control method is urgently needed. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a control method, device and electronic equipment for a range hood, so as to combine the physical state of the cookware with the linkage judgment of the temperature change rate, and realize adaptive control of the range hood through multi-sensor collaboration and dynamic logic judgment.

[0005] In a first aspect, an embodiment of the present invention provides a method for controlling a range hood, the method comprising: detecting whether pots are placed in the stove area based on an infrared sensor; if the infrared sensor detects that pots are placed in the stove area, detecting temperature data of the stove area based on a temperature sensor; determining a temperature change rate based on multiple temperature data, determining a cooking stage based on the temperature change rate, and determining a gear position of the range hood based on the cooking stage; and turning off the range hood based on the infrared sensor and the temperature data.

[0006] In an optional embodiment of the present application, the above-mentioned step of detecting the temperature data of the stove area based on the temperature sensor includes: detecting the temperature data of multiple positions of the stove area based on the temperature sensor, and taking the average value of the temperature data of the multiple positions as the temperature data of the stove area.

[0007] In an optional embodiment of the present application, the above-mentioned step of turning off the range hood based on the infrared sensor and temperature data includes: if the infrared sensor detects that the pots placed in the stove area are moved away, and the temperature change rate continues to decrease for a time exceeding a preset threshold, turning off the range hood.

[0008] In an optional embodiment of the present application, the above method also includes: detecting the oil fume concentration and the oil fume concentration change rate of the range hood based on the gas sensor, and adjusting the gear of the range hood based on the oil fume concentration and the oil fume concentration change rate.

[0009] In an optional embodiment of the present application, the above method further includes: determining the cooking stage based on the temperature change rate and the oil smoke concentration change rate.

[0010] In an optional embodiment of the present application, the above method also includes: turning off the range hood based on the gas sensor and temperature data.

[0011] In an optional embodiment of the present application, the above-mentioned step of turning off the range hood based on the gas sensor and temperature data includes: if the oil smoke concentration is less than a preset threshold and the temperature data meets the preset temperature conditions, turning off the range hood.

[0012] In an optional embodiment of the present application, the step of turning off the range hood includes: turning off the range hood after the range hood has run for a preset time period.

[0013] In a second aspect, an embodiment of the present invention further provides a range hood control device, the device comprising: a pot detection module, for detecting whether pots are placed in the stove area based on an infrared sensor; a temperature data detection module, for detecting temperature data of the stove area based on the temperature sensor if the infrared sensor detects that pots are placed in the stove area; a gear determination module, for determining a temperature change rate based on multiple temperature data, determining a cooking stage based on the temperature change rate, and determining a gear of the range hood based on the cooking stage; and a range hood shutoff module, for shutting off the range hood based on the infrared sensor and temperature data.

[0014] In a third aspect, an embodiment of the present invention further provides an electronic device, including a processor and a memory, wherein the memory stores computer-executable instructions that can be executed by the processor, and the processor executes the computer-executable instructions to implement the above-mentioned range hood control method.

[0015] In a fourth aspect, an embodiment of the present invention further provides a computer-readable storage medium, which stores computer-executable instructions. When the computer-executable instructions are called and executed by a processor, the computer-executable instructions prompt the processor to implement the above-mentioned range hood control method.

[0016] The embodiments of the present invention bring the following beneficial effects: Embodiments of the present invention provide a range hood control method, device, and electronic device. These methods utilize an infrared sensor to detect whether a cookware is placed in the stovetop area. If the infrared sensor detects a cookware placement in the stovetop area, a temperature sensor is used to detect the temperature of the stovetop area. Based on multiple temperature data, a temperature change rate is determined, and the cooking stage is determined based on the temperature change rate. The range hood gear is then determined based on the cooking stage. Finally, the range hood is shut down based on the infrared sensor and temperature data. This method utilizes a combination of infrared and temperature sensors, and utilizes the temperature change rate to more accurately determine cooking stage changes, enabling seamless automatic start and stop of the range hood, cooking stage identification, and adaptive control of the range hood. This reduces the equipment cost of the range hood while also improving its response accuracy.

[0017] Other features and advantages of the present disclosure will be set forth in the following description, or some features and advantages may be inferred or unambiguously determined from the description, or may be learned by practicing the above-mentioned technology of the present disclosure.

[0018] In order to make the above-mentioned objectives, features and advantages of the present disclosure more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0020] Figure 1 A flow chart of a range hood control method provided by an embodiment of the present invention; Figure 2 A schematic structural diagram of a range hood provided by an embodiment of the present invention; Figure 3 A schematic structural diagram of a stove provided by an embodiment of the present invention; Figure 4 A flow chart of another range hood control method provided by an embodiment of the present invention; Figure 5 A schematic diagram of a range hood control method provided by an embodiment of the present invention; Figure 6 A schematic structural diagram of a range hood control device provided by an embodiment of the present invention; Figure 7 A schematic structural diagram of an electronic device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0022] Currently, traditional range hood control relies on manual user operation or single sensor feedback, which presents significant limitations: 1. Trigger lag: Solutions based on oil fume concentration or user presence (such as infrared body sensing) are prone to misjudgment, such as false activation when a user is near but not cooking, or when oil fume is generated but has not reached the threshold during the initial stages of stir-frying. 2. Low energy efficiency: Fixed fan speed modes cannot meet dynamic cooking needs (such as continuous high power operation during stewing). 3. Reliance on complex technology: Some solutions use cameras to identify pots or gesture control, which requires high computing power and increases costs, and reduces reliability in oily environments. 4. Inability to accurately represent changes in cooking stages: Existing technical solutions generally use temperature changes to determine the cooking stage. This simple temperature change only represents changes in the duration of the cooking process. As time changes, the temperature also changes, and temperature changes cannot accurately represent changes in the cooking stage. Furthermore, traditional range hood control solutions cannot accurately distinguish between different scenarios such as boiling water and frying, urgently requiring a low-cost dynamic control method.

[0023] Based on this, the embodiments of the present invention provide a range hood control method, device and electronic device, which specifically provide an adaptive range hood control method based on pot detection and temperature changes. It can use low-cost general sensors to adapt to various scenarios such as gas stoves and induction cookers, and solve the problems of trigger lag, low energy efficiency and dependence on complex image recognition in traditional solutions. It uses low-cost general sensors to adapt to various scenarios such as gas stoves and induction cookers, and solves the problems of trigger lag, low energy efficiency and dependence on complex image recognition in traditional solutions.

[0024] To facilitate understanding of this embodiment, a control method for a range hood disclosed in an embodiment of the present invention is first introduced in detail.

[0025] Example 1: The embodiment of the present invention provides a control method for a range hood, which can realize the full automatic operation of the range hood through multi-sensor coordination and dynamic logic judgment. Figure 1 The flowchart of a range hood control method shown in FIG. 1 includes the following steps: Step S102: Detect whether there is any pot placed in the stove area based on the infrared sensor.

[0026] In this embodiment, pot presence detection may be performed first: an infrared sensor is used to detect whether pots are placed in the stove area.

[0027] The infrared sensor in this embodiment may be an infrared proximity sensor that can detect whether a pot is placed in the stove area. If the reflected signal (infrared signal) of the infrared proximity sensor exceeds a preset threshold, it can be determined whether a pot is placed in the stove area.

[0028] In addition, in this embodiment, a weight sensor can be placed in the stove area to detect the weight data of the pot. If the weight data (pressure signal) of the pot exceeds a preset threshold, it can also be determined whether there is a pot placed in the stove area.

[0029] Step S104: If the infrared sensor detects that a pot is placed in the stove area, the temperature data of the stove area is detected based on the temperature sensor.

[0030] If the infrared sensor detects a pot in the cooktop area, the range hood enters standby mode: the temperature sensor is activated, and the main motor enters standby mode, which reduces the range hood's power consumption. After entering the standby mode, the range hood can continue to identify the cooking phase by detecting the temperature data of the cooktop area through the temperature sensor.

[0031] In some embodiments, the temperature data of multiple positions of the stove area may be detected by a temperature sensor, and an average value of the temperature data of the multiple positions may be used as the temperature data of the stove area.

[0032] For example, in this embodiment, the temperature data of four positions in the stove area can be detected by a temperature sensor, and the average value of the temperature data of the four positions is used as the temperature data of the stove area.

[0033] Step S106 , determining a temperature change rate based on the plurality of temperature data, determining a cooking stage based on the temperature change rate, and determining a gear position of the range hood based on the cooking stage.

[0034] In this embodiment, the temperature change rate can be determined based on multiple temperature data, and the cooking stage can be determined based on the temperature change rate. Cooking stages such as stir-frying, stewing, and cooling can be distinguished, thereby automatically switching the gear of the range hood, for example: high, medium, and low speed modes.

[0035] For example, in this embodiment, the temperature data of the stove area can be collected every 0.5 seconds, and the temperature change rate is determined based on the temperature data collected multiple times, for example: temperature change rate = temperature change value ΔT / time change value Δt.

[0036] After determining the temperature change rate, in this embodiment, the cooking stage can be determined based on the temperature change rate, for example, stir-frying, stewing, cooling, and other cooking stages.

[0037] Existing solutions generally use temperature changes to determine cooking stages. This simple temperature change simply represents a change in the duration of cooking. As time changes, the temperature also changes, and therefore cannot accurately represent changes in cooking stages. However, if the rate of temperature change per unit time changes, the cooking stage will generally change. Therefore, this embodiment uses the temperature change rate to determine the cooking stage, which is more accurate than existing solutions.

[0038] Step S108: Turn off the range hood based on the infrared sensor and temperature data.

[0039] In this embodiment, the range hood can be intelligently shut down: the range hood can be automatically shut down based on conditions such as the removal of pots and the temperature dropping, thereby avoiding energy waste.

[0040] In some embodiments, if the infrared sensor detects that the pot placed on the stove area is moved away and the temperature change rate continues to decrease for a time exceeding a preset threshold, the range hood is turned off.

[0041] For example, this embodiment can perform intelligent shutdown judgment based on infrared sensors and temperature sensors. For example: if the infrared sensor detects that the pots placed in the stove area are moved away, and the temperature data detected by the temperature sensor determines that the temperature change rate of the stove area continues to decrease for more than 1 minute (that is, the threshold is 1 minute), the range hood can be turned off.

[0042] An embodiment of the present invention provides a range hood control method that uses an infrared sensor to detect whether a cookware is placed in the stovetop area. If the infrared sensor detects a cookware in the stovetop area, the temperature sensor is used to detect the temperature of the stovetop area. The method then determines the temperature change rate based on multiple temperature data, determines the cooking stage based on the temperature change rate, and determines the range hood gear position based on the cooking stage. The method then shuts down the range hood based on the infrared sensor and temperature data. This method utilizes a combination of infrared and temperature sensors, and can more accurately determine cooking stage changes using the temperature change rate, enabling seamless automatic start and stop of the range hood and cooking stage identification, thus achieving adaptive range hood control. This reduces the equipment cost of the range hood while also improving the range hood's response accuracy.

[0043] Example 2: This embodiment provides another range hood control method, which is implemented on the basis of the above embodiment, focusing on describing the specific manner of linkage of the gas sensor. The range hood in this embodiment may also be provided with a gas sensor.

[0044] See also Figure 2The structural diagram of a range hood shown in FIG. Figure 3 The schematic diagram of a stove shows an infrared sensor mounted on the lower glass panel of the range hood and in the smoke collection chamber on its back. Its sensing direction faces the stove, detecting the presence of pots and pans in the cooktop area. A gas sensor, mounted at the smoke inlet of the range hood, monitors smoke concentration in real time and triggers the enhanced mode. The temperature sensor assembly, mounted around the stove, includes a non-contact infrared temperature sensor, a protective cover, and a heat-resistant glass window (such as quartz glass) to prevent oil and dirt from adhering. The protective cover is secured to the stovetop by welding, threading, or bonding. The heat-resistant glass window is secured to the protective cover by bonding or snap-in fastening.

[0045] Based on the above description, see Figure 4 The flowchart of another range hood control method shown in FIG. 1 includes the following steps: Step S402: Detect whether there is any pot placed in the stove area based on the infrared sensor.

[0046] Step S404: If the infrared sensor detects that a pot is placed in the stove area, the temperature data of the stove area is detected based on the temperature sensor.

[0047] Step S406: determining a temperature change rate based on the plurality of temperature data, determining a cooking stage based on the temperature change rate, and determining a gear position of the range hood based on the cooking stage.

[0048] Step S408 : detecting the oil fume concentration and the oil fume concentration change rate of the range hood based on the gas sensor, and adjusting the gear position of the range hood based on the oil fume concentration and the oil fume concentration change rate.

[0049] In this embodiment, not only can the temperature change rate be determined by temperature data and the gear position of the range hood be determined according to the temperature change rate; the oil fume concentration and the oil fume concentration change rate of the range hood can also be detected based on the gas sensor, and the gear position of the range hood can be adjusted based on the oil fume concentration and the oil fume concentration change rate.

[0050] Among them, this embodiment can detect the oil fume concentration of the range hood through a gas sensor. When the oil fume concentration is greater than a preset threshold, the oil fume concentration change rate is determined based on multiple detected oil fume concentrations, and then the gear of the range hood is adjusted according to the oil fume concentration change rate.

[0051] For example, when the oil fume concentration is greater than a preset threshold, this embodiment can determine whether the oil fume concentration change rate meets a preset condition; if so, adjust the range hood gear; if not, keep the range hood gear unchanged.

[0052] In some embodiments, the cooking stage may also be determined based on the temperature change rate and the oil smoke concentration change rate.

[0053] In this embodiment, not only can the temperature change rate be determined based on multiple temperature data, and the cooking stage can be determined based on the temperature change rate; the cooking stage can also be determined based on both the temperature change rate and the oil smoke concentration change rate.

[0054] The oil fume concentration change rates for differentiating cooking stages, such as stir-frying, stewing, and cooling, are different. For example, the oil fume concentration change rate for stir-frying is higher, while the oil fume concentration change rates for stewing and cooling are lower. Therefore, in this embodiment, the cooking stage can be determined based on both the temperature change rate and the oil fume concentration change rate, thereby more accurately determining the cooking stage.

[0055] In this embodiment, infrared sensors, temperature sensors, and gas sensors can be used to perform multi-sensor collaborative control of the range hood. The cooking stage can be comprehensively judged based on data fusion of multiple sensors, which is more accurate than the existing technology of judging the cooking stage based on a single temperature sensor.

[0056] In this embodiment, the method of determining the range hood position based on the temperature change rate is referred to as the basic mode, and the method of adjusting the range hood position based on the oil fume concentration is referred to as the enhanced mode. The enhanced mode can further adjust the range hood position based on the basic mode when the gas sensor detects that the oil fume concentration exceeds a threshold.

[0057] The basic mode adjusts the range hood's gear position solely based on the rate of temperature change, making it suitable for smoke-free scenarios such as boiling water before cooking. The enhanced mode is triggered when the gas sensor detects that the oil smoke concentration exceeds a threshold (during the cooking phase). Based on the range hood's gear position determined by the basic mode, the gear position is further increased by adding additional wind speed to expel smoke. For example, the power of the current gear position is increased by 20% (e.g., medium speed → medium speed + 20%).

[0058] See also Figure 5 The diagram shows a control method for a range hood. When the infrared sensor detects the presence of a cooker, the temperature sensor is activated and the range hood enters standby mode. After the cooker is turned on, the temperature sensor classifies the cooking stage based on the temperature change rate (ΔT / Δt): 1. When the temperature change rate ΔT / Δt ≥ 5°C / second, the range hood starts the gear corresponding to the high-speed mode. When the gas sensor detects that the oil smoke concentration is greater than the threshold S1, the range hood enters the enhanced mode, adding 20% ​​wind speed to the gear corresponding to the current high-speed mode. 2. When 2°C / second ≤ temperature change rate ΔT / Δt < 5°C / second, the range hood starts at the gear corresponding to the medium-speed mode. When the gas sensor detects that the oil smoke concentration is greater than the threshold S2, the range hood enters the enhanced mode, adding 20% ​​wind speed to the gear corresponding to the current medium-speed mode. 3. When 0℃ / s < temperature change rate ΔT / Δt < 2℃ / s, the range hood starts the gear corresponding to the low-speed mode. When the gas sensor detects that the oil smoke concentration is greater than the threshold S3, the range hood enters the enhanced mode, adding 20% ​​wind speed to the gear corresponding to the current low-speed mode; Step S410: Turn off the range hood based on the gas sensor and temperature data.

[0059] In this embodiment, in addition to being able to shut down the range hood based on the infrared sensor and temperature data (ie, condition 1), the range hood can also be shut down based on the gas sensor and temperature data (ie, condition 1).

[0060] In some embodiments, if the oil smoke concentration is less than a preset threshold and the temperature data meets a preset temperature condition, the range hood is turned off.

[0061] For example, the temperature condition may be room temperature ±3°C. If the fume concentration is less than the preset threshold and the temperature data is within the range of room temperature ±3°C, the range hood may be turned off.

[0062] In some embodiments, the range hood can be turned off after running for a preset period of time.

[0063] In this embodiment, after the range hood is determined to be turned off, the range hood may be allowed to run for a period of time (eg, 5 minutes) before being turned off, thereby achieving forced countdown protection of the range hood.

[0064] like Figure 5 As shown in the figure, in enhanced mode, when the infrared sensor detects that the pot is removed and the temperature sensor detects that the temperature change continues to decrease for more than 1 minute (i.e. condition 1), or the gas sensor detects that the oil smoke concentration is less than the threshold S4 and the temperature sensor detects that the temperature is at room temperature ±3°C (i.e. condition 2), the shutdown condition is triggered and the range hood is turned off after a delay of 5 minutes to ensure that the residual oil smoke is discharged.

[0065] The above method provided by the embodiment of the present invention proposes a dual-signal trigger mechanism based on physical detection of cookware and temperature change rate. Through the combination of infrared sensors and temperature sensors, the range hood can be automatically started and stopped without any sense of touch and cooking stage identification can be realized, which solves the pain point of traditional solutions relying on user operation or complex image recognition, reduces equipment costs and improves response accuracy.

[0066] The above method provided by the embodiment of the present invention also proposes a staged dynamic adjustment of wind speed and dual-mode superposition control logic, which realizes adaptive adjustment of wind speed according to the temperature change rate and gas sensor feedback, thereby meeting the smoke exhaust requirements of high-intensity cooking such as stir-frying, and saving energy and reducing noise in low oil smoke scenarios.

[0067] In summary, the above method provided by the embodiment of the present invention can realize adaptive control of the range hood through multi-sensor collaboration and dynamic logic judgment, specifically including: 1. Precise triggering: using the dual conditions of pot presence detection (infrared sensor) and temperature change rate to determine the start of cooking, avoiding user accidental touch or environmental interference; 2. Dynamic response: identifying cooking stages such as stir-frying and stewing through the temperature change rate, automatically matching high, medium and low speed gears, which can reduce energy consumption; 3. Minimalist implementation: using general sensors instead of cameras, the hardware cost is greatly reduced; 4. Intelligent shutdown: combining the dual judgment of temperature drop rate and oil smoke concentration to solve the problem of energy waste caused by users forgetting to turn off. The above method provided by the embodiment of the present invention is particularly suitable for elderly users and commercial use of multiple stoves. It can improve the automation experience while reducing maintenance requirements.

[0068] Example 3: Corresponding to the above method embodiment, the present invention provides a control device for a range hood, see Figure 6 The schematic diagram of the structure of a range hood control device is shown, and the range hood control device includes: A pot detection module 61 is used to detect whether a pot is placed in the stove area based on an infrared sensor; A temperature data detection module 62 is configured to detect temperature data of the stove area based on the temperature sensor if the infrared sensor detects that a pot is placed in the stove area; a gear determination module 63 for determining a temperature change rate based on a plurality of temperature data, determining a cooking stage based on the temperature change rate, and determining a gear of the range hood based on the cooking stage; The range hood closing module 64 is used to close the range hood based on the infrared sensor and temperature data.

[0069] An embodiment of the present invention provides a range hood control device that uses an infrared sensor to detect whether a cookware is placed in the stovetop area. If the infrared sensor detects a cookware in the stovetop area, the device uses a temperature sensor to detect the temperature of the stovetop area. The device then determines the temperature change rate based on multiple temperature data, determines the cooking stage based on the temperature change rate, and determines the range hood gear position based on the cooking stage. The device then shuts down the range hood based on the infrared sensor and temperature data. This method utilizes a combination of infrared and temperature sensors, and can more accurately determine cooking stage changes using the temperature change rate, enabling seamless automatic start and stop of the range hood and cooking stage identification, thus achieving adaptive control of the range hood. This reduces the equipment cost of the range hood while also improving the range hood's response accuracy.

[0070] The temperature data detection module is used to detect temperature data of multiple positions in the stove area based on the temperature sensor, and use the average value of the temperature data of the multiple positions as the temperature data of the stove area.

[0071] The range hood shut-off module is configured to shut down the range hood if the infrared sensor detects that the pot placed in the stove area has been removed and the temperature change rate continues to decrease for a time period exceeding a preset threshold.

[0072] The above device also includes: a gas sensor detection module, which is used to detect the oil smoke concentration and oil smoke concentration change rate of the range hood based on the gas sensor, and adjust the gear of the range hood based on the oil smoke concentration and oil smoke concentration change rate.

[0073] The gas sensor detection module is also used to determine the cooking stage based on the temperature change rate and the oil smoke concentration change rate.

[0074] The range hood shutoff module is further configured to shut off the range hood based on the gas sensor and temperature data.

[0075] The range hood shut-off module is configured to shut down the range hood if the oil smoke concentration is less than a preset threshold and the temperature data meets a preset temperature condition.

[0076] The range hood shut-off module is used to shut down the range hood after the range hood has been running for a preset time.

[0077] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the range hood control device described above can refer to the corresponding process in the embodiment of the aforementioned range hood control method, and will not be repeated here.

[0078] Example 4: The embodiment of the present invention further provides an electronic device for operating the control method of the range hood described above; see Figure 7The structural diagram of an electronic device shown in the figure includes a memory 100 and a processor 101, wherein the memory 100 is used to store one or more computer instructions, and the one or more computer instructions are executed by the processor 101 to implement the above-mentioned range hood control method.

[0079] Further, Figure 7 The electronic device shown further includes a bus 102 and a communication interface 103 , and the processor 101 , the communication interface 103 and the memory 100 are connected via the bus 102 .

[0080] The memory 100 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage. The communication connection between the system network element and at least one other network element is achieved through at least one communication interface 103 (which may be wired or wireless), and the Internet, wide area network, local area network, metropolitan area network, etc. may be used. The bus 102 may be an ISA bus, a PCI bus, or an EISA bus. The bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 7 Only one bidirectional arrow is used in the diagram, but this does not mean that there is only one bus or one type of bus.

[0081] The processor 101 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the above method can be completed by hardware integrated logic circuits in the processor 101 or software instructions. The above processor 101 may be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it may also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the various methods, steps, and logic block diagrams disclosed in the embodiments of the present invention. The general-purpose processor may be a microprocessor or any conventional processor. The steps of the method disclosed in conjunction with the embodiments of the present invention can be directly embodied as being executed by a hardware decoding processor, or executed by a combination of hardware and software modules in the decoding processor. The software module can be located in a storage medium well-known in the art, such as a random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or register. The storage medium is located in the memory 100, and the processor 101 reads the information in the memory 100 and, in conjunction with its hardware, completes the steps of the method of the aforementioned embodiment.

[0082] An embodiment of the present invention also provides a computer-readable storage medium, which stores computer-executable instructions. When the computer-executable instructions are called and executed by a processor, the computer-executable instructions prompt the processor to implement the above-mentioned range hood control method. The specific implementation can be found in the method embodiment, which will not be repeated here.

[0083] The computer program product of the range hood control method, device and electronic device provided in the embodiments of the present invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the method in the previous method embodiment. The specific implementation can be found in the method embodiment and will not be repeated here.

[0084] Those skilled in the art will clearly understand that, for the convenience and brevity of description, the specific working process of the system and / or device described above can refer to the corresponding process in the aforementioned method embodiment and will not be repeated here.

[0085] In addition, in the description of the embodiments of the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; they may refer to mechanical connections or electrical connections; they may refer to direct connections or indirect connections through an intermediate medium; and they may refer to internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on the specific circumstances.

[0086] If a function is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the portion that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for causing a computer device (which can be a personal computer, server, or network device, etc.) to execute all or part of the steps of the various embodiments of the method of the present invention. The aforementioned storage medium includes various media that can store program code, such as USB flash drives, mobile hard drives, read-only memories (ROMs), random access memories (RAMs), magnetic disks, or optical disks.

[0087] In the description of the present invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate and simplify the description of the present invention. They are not intended to indicate or imply that the devices or components referred to must have, be constructed, or operate in a specific orientation, and therefore should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0088] Finally, it should be noted that the above embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that any person skilled in the art can modify or easily conceive of changes to the technical solutions described in the above embodiments within the technical scope disclosed by the present invention, or replace some of the technical features therein with equivalents. Such modifications, changes or replacements do not deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A range hood control method, characterized in that: The method comprises: Detect whether there is a pot placed in the stove area based on the infrared sensor; If the infrared sensor detects that the pot is placed in the stove area, detecting temperature data of the stove area based on the temperature sensor; determining a temperature change rate based on the plurality of temperature data, determining a cooking stage based on the temperature change rate, and determining a gear position of the range hood based on the cooking stage; The range hood is turned off based on the infrared sensor and the temperature data.

2. The method according to claim 1, characterized in that The step of detecting the temperature data of the stove area using a temperature sensor includes: detecting the temperature data of multiple positions of the stove area using the temperature sensor, and taking the average value of the temperature data of the multiple positions as the temperature data of the stove area.

3. The method according to claim 1, characterized in that The step of shutting down the range hood based on the infrared sensor and the temperature data includes: If the infrared sensor detects that the pot placed in the stove area is removed and the time for the temperature change rate to continue to decrease exceeds a preset threshold, the range hood is turned off.

4. The method according to any one of claims 1 to 3, characterized in that The method further comprises: The oil fume concentration and the oil fume concentration change rate of the range hood are detected based on a gas sensor, and the gear position of the range hood is adjusted based on the oil fume concentration and the oil fume concentration change rate.

5. The method according to claim 4, characterized in that The method further comprises: The cooking stage is determined based on the temperature change rate and the oil smoke concentration change rate.

6. The method according to claim 4, characterized in that The method further comprises: The range hood is turned off based on the gas sensor and the temperature data.

7. The method according to claim 6, characterized in that The step of shutting down the range hood based on the gas sensor and the temperature data includes: If the oil smoke concentration is less than a preset threshold and the temperature data meets a preset temperature condition, the range hood is turned off.

8. The method according to any one of claims 1 to 3, characterized in that The step of shutting down the range hood comprises: After the range hood runs for a preset time, the range hood is turned off.

9. A range hood control device, characterized in that: The device comprises: The pot detection module is used to detect whether there is a pot placed in the stove area based on the infrared sensor; a temperature data detection module, configured to detect temperature data of the stove area based on the temperature sensor if the infrared sensor detects that the pot is placed in the stove area; a gear position determination module, configured to determine a temperature change rate based on the plurality of temperature data, determine a cooking stage based on the temperature change rate, and determine a gear position of the range hood based on the cooking stage; The range hood closing module is used to close the range hood based on the infrared sensor and the temperature data.

10. An electronic device, characterized in that: The method comprises a processor and a memory, wherein the memory stores computer-executable instructions that can be executed by the processor, and the processor executes the computer-executable instructions to implement the range hood control method according to any one of claims 1 to 7.

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