Cooking control method, device and system

Abstract

The invention relates to the technical field of intelligent cooking, in particular to a cooking control method, device and system, the method is applied to a control unit in a cooking system, and the cooking system further comprises a range hood and stove all-in-one machine, a first temperature measuring mechanism and a second temperature measuring mechanism; the range hood and stove all-in-one machine is integrated with an electromagnetic stove panel and a liftable island table range hood; the first temperature measuring mechanism is arranged at the bottom of the electromagnetic range panel. The pot bottom temperature is detected through the first temperature measuring mechanism, the second temperature measuring mechanism is driven by the lifting push rod to be aligned with the central area of the pot body all the time so as to adapt to pots of different sizes and placement positions, real-time compensation and correction are conducted on the second temperature measuring mechanism through double-sensor fusion temperature measurement and algorithm compensation, and the accuracy of pot temperature measurement is improved. Therefore, the problems of misalignment and limitation of a single sensor are solved, the accuracy and anti-interference capability of cookware temperature measurement are greatly improved, risks can be quickly identified, dry burning protection is executed, and the intelligent cooking experience is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of intelligent cooking technology, in particular to a cooking control method, device and system. BACKGROUND

[0002] With the acceleration of social life pace, people hope to be able to complete cooking more quickly and conveniently, and without too much cooking experience to achieve good cooking effect. The smoke stove integrated machine itself has fast heating speed and high efficiency, on this basis, the intelligent cooking function can automatically generate a heating scheme according to the food and the cooking method, which meets the needs of modern users for convenient cooking.

[0003] The dry burning prevention technology of the electromagnetic stove in the existing smoke stove integrated machine usually only relies on the pot bottom temperature sensor for judgment, which is difficult to fully reflect the overall and real heat state of the pot, is easy to be disturbed by factors such as steam, oil fume or pot material reflection to produce misjudgment, and the detection position is fixed and limited and cannot adapt to pots of different sizes and positions, so that the temperature detection precision is limited and it is difficult to accurately judge whether it is dry burning. SUMMARY

[0004] Therefore, the purpose of the present application is to provide a cooking control method, device and system.

[0005] In a first aspect, the present application provides a cooking control method applied to a control unit in a cooking system, the cooking system further comprising a smoke stove integrated machine, a first temperature measuring mechanism and a second temperature measuring mechanism; the smoke stove integrated machine is integrated with an electromagnetic stove panel and a liftable island stove hood; the first temperature measuring mechanism is arranged at the bottom of the electromagnetic stove panel and is used for detecting the pot bottom temperature of a pot on the smoke stove integrated machine; the second temperature measuring mechanism is arranged on a lifting push rod of the island stove hood and is used for detecting the pot body temperature of the pot when the island stove hood is lifted to a first position and is aligned with the central area of the pot body; the first temperature measuring mechanism and the second temperature measuring mechanism are electrically connected with the control unit; the method comprises: obtaining the pot body temperature measured by the second temperature measuring mechanism and the pot bottom temperature measured by the first temperature measuring mechanism; compensating the pot body temperature based on the pot body temperature and the pot bottom temperature through a fusion algorithm to obtain a compensated pot body temperature; judging whether the pot is in a dry burning state based on the compensated pot body temperature, the pot bottom temperature and the pot type of the pot within a preset time length in a heating starting stage; If yes, controlling the smoke stove integrated machine to stop heating and execute a dry burning protection mode. In combination with the first aspect, the pot type includes a first pot type; The step of judging whether the pot is in a dry burning state based on the compensated pot body temperature, the pot bottom temperature and the pot type of the pot within a preset time length in a heating starting stage comprises: If the compensated pot body temperature reaches the first temperature threshold for a first time, it is determined that the pot is in a dry burning state.

[0006] In combination with the first aspect, the pot type further includes a second pot type. Based on the compensated pot body temperature, the pot bottom temperature and the pot type of the pot within the preset time length of the heating starting stage, the step of determining whether the pot is in a dry burning state includes: If the compensated pot body temperature reaches the first temperature threshold for a second time and the temperature rise slope calculated based on the pot bottom temperature is greater than the slope threshold, and / or, the pot bottom temperature reaches the first temperature threshold and maintains for a third time, it is determined that the pot is in a dry burning state.

[0007] In combination with the first aspect, before the step of determining whether the pot is in a dry burning state based on the compensated pot body temperature, the pot bottom temperature and the pot type of the pot, the method further includes: Obtaining the first pot bottom temperature when the compensated pot body temperature reaches the first temperature threshold; If the difference between the first pot bottom temperature and the pot body temperature is greater than or equal to the preset temperature difference, it is determined that the pot type is the first type of pot. If the difference between the first pot bottom temperature and the pot body temperature is less than the preset temperature difference, it is determined that the pot type is the second type of pot.

[0008] In combination with the first aspect, the control unit stores the mapping relationship between the pot type and the heating mode. The method further includes: Obtaining the pot type of the pot; Based on the preset mapping relationship, determining the heating mode corresponding to the pot type; Inputting the heating mode and the currently executed automatic cooking strategy into the AI model trained in advance, and outputting an updated automatic cooking strategy; wherein the AI model dynamically optimizes the temperature control curve by learning user habits; Controlling the smoke stove all-in-one machine to operate with the updated automatic cooking strategy.

[0009] In combination with the first aspect, the method further includes: In the constant heating power stage, obtaining the change curve of the compensated pot body temperature; If the change curve represents a sudden temperature change and continuous rise, it is determined that the water in the pot is reduced and enters a specified cooking stage.

[0010] In combination with the first aspect, the second temperature measuring mechanism is a dot matrix infrared detection device; the method further includes: Obtaining temperature data of multiple points on the side wall of the pot through the dot matrix infrared detection device; For each point, generating a corresponding temperature change curve based on the temperature data of the point; If multiple temperature change curves represent entering a specified cooking stage, the output power of the integrated cooking machine is adjusted in combination with the multiple temperature change curves.

[0011] In combination with the first aspect, if the change rate of the pot body temperature exceeds the first preset threshold for a continuous fourth time and the change rate of the pot bottom temperature is less than the second preset threshold, it is determined that the first temperature measuring mechanism is abnormal. In response to the cooking instruction, an initial cooking strategy in the cooking instruction is obtained. The pot body temperature measured by the second temperature measuring mechanism after compensation is taken as a main parameter, and a first cooking strategy is generated and executed based on the main parameter and the initial cooking strategy. If the change rate of the pot body temperature exceeds the first change rate threshold and lasts for a fifth time, it is determined that the second temperature measuring mechanism is abnormal. The current pot body temperature is corrected based on the pot bottom temperature to obtain a corrected main parameter. A second cooking strategy is generated based on the corrected main parameter.

[0012] In the second aspect, the embodiments of the present application also provide a cooking control device applied to a control unit in a cooking system, the cooking system further comprising an integrated cooking machine, a first temperature measuring mechanism and a second temperature measuring mechanism; the first temperature measuring mechanism is used to detect the pot bottom temperature of a pot on the integrated cooking machine; the second temperature measuring mechanism is used to detect the pot body temperature of the pot; the first temperature measuring mechanism and the second temperature measuring mechanism are electrically connected with the control unit; the device comprises: The pot body temperature measured by the second temperature measuring mechanism and the pot bottom temperature measured by the first temperature measuring mechanism are obtained. Based on the pot body temperature, the pot bottom temperature and the type of the pot, it is determined whether the pot is in a dry burning state. If yes, the integrated cooking machine is controlled to stop heating and execute a dry burning protection mode.

[0013] In a third aspect, the embodiments of the present application also provide a cooking control system, which is applied to a control unit in a cooking system, and the cooking system further comprises a smoke range integrated machine, a first temperature measuring mechanism and a second temperature measuring mechanism; the smoke range integrated machine is integrated with an electromagnetic range panel and a liftable island smoke machine; the first temperature measuring mechanism is arranged at the bottom of the electromagnetic range panel and is used for detecting the bottom temperature of a pot on the smoke range integrated machine; the second temperature measuring mechanism is arranged on a lifting push rod of the island smoke machine and is used for detecting the body temperature of the pot when the island smoke machine is lifted to a first position and is aligned with the central area of the pot body; the first temperature measuring mechanism and the second temperature measuring mechanism are respectively electrically connected with the control unit; and the control unit is used for executing the method as described above. The embodiments of the present application bring the following beneficial effects: the cooking control method, device and system provided by the present application are applied to a control unit in a cooking system, and the cooking system further comprises a smoke range integrated machine, a first temperature measuring mechanism and a second temperature measuring mechanism; the smoke range integrated machine is integrated with an electromagnetic range panel and a liftable island smoke machine; the first temperature measuring mechanism is arranged at the bottom of the electromagnetic range panel and is used for detecting the bottom temperature of a pot on the smoke range integrated machine; the second temperature measuring mechanism is arranged on a lifting push rod of the island smoke machine and is used for detecting the body temperature of the pot when the island smoke machine is lifted to a first position and is aligned with the central area of the pot body; the first temperature measuring mechanism and the second temperature measuring mechanism are respectively electrically connected with the control unit; and the method comprises the following steps: acquiring the body temperature detected by the second temperature measuring mechanism and the bottom temperature detected by the first temperature measuring mechanism; compensating the body temperature by a fusion algorithm based on the body temperature and the bottom temperature, to obtain a compensated body temperature; judging whether the pot is in a dry burning state based on the compensated body temperature, the bottom temperature and the type of the pot in a preset time length in a heating starting stage; and if yes, controlling the smoke range integrated machine to stop heating and execute a dry burning protection mode.

[0014] The present application detects the bottom temperature by the first temperature measuring mechanism, and always aligns with the central area of the pot body by the second temperature measuring mechanism driven by the lifting push rod, so as to adapt to pots of different sizes and positions, and compensates and corrects the second temperature measuring mechanism in real time by double-sensor fusion temperature measurement and algorithm compensation, so as to overcome the problems of single sensor misalignment and limitation, greatly improve the accuracy and anti-interference ability of pot temperature measurement, and facilitate rapid identification of risks and execution of dry burning protection, and improve the intelligent cooking experience.

[0015] Other features and advantages of the present application will be set forth in the following description, and in part will become apparent to those skilled in the art from the description, or can be learned by practice of the present application. The objects and other advantages of the present application will be realized and achieved by the structures particularly pointed out in the description, claims and drawings.

[0016] In order to make the above-mentioned objects, features and advantages of the present application more obvious and easy to understand, the following preferred embodiments are specifically described in detail below, and the accompanying drawings are as follows. BRIEF DESCRIPTION OF DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the specific embodiments of the present application or the prior art, the drawings needed to be used in the specific embodiments or prior art description will be briefly introduced. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0018] Figure 1 A flowchart of a cooking control method provided for Embodiment 1 of the present application is shown in the figure. Figure 2 An initial state diagram of a cooking range integrated machine in the cooking control method provided for Embodiment 1 of the present application is shown in the figure. Figure 3 A state diagram of the cooking range integrated machine in the cooking control method provided for Embodiment 1 of the present application is shown in the figure. Figure 4 A dry burning temperature curve diagram of a thin pot in the cooking control method provided for Embodiment 1 of the present application is shown in the figure. Figure 5 A dry burning temperature curve diagram of a thick pot in the cooking control method provided for Embodiment 1 of the present application is shown in the figure. Figure 6 A flowchart of a cooking control method provided for Embodiment 2 of the present application is shown in the figure. Figure 7 A flowchart of a cooking control method provided for Embodiment 3 of the present application is shown in the figure. Figure 8 A temperature change curve diagram in the cooking control method provided for Embodiment 3 of the present application is shown in the figure. Figure 9 Another temperature change curve diagram in the cooking control method provided for Embodiment 3 of the present application is shown in the figure. Figure 10 A flowchart of a cooking control method provided for Embodiment 4 of the present application is shown in the figure. Figure 11 A schematic diagram of a cooking control device provided for Embodiment 5 of the present application is shown in the figure. Figure 12 An electronic device structure provided for the present application is shown in the figure.

[0019] Reference signs: 1-cooking range integrated machine, 11-machine body, 12-island cooking range integrated machine, 13-lifting push rod, 2-first temperature measuring mechanism, 3-second temperature measuring mechanism; 10-acquisition module, 20-compensation module, 30-judgment module, 40-control module; 130-processor, 131-memory, 132-bus, 133-communication interface. DETAILED DESCRIPTION

[0020] In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the present application will be described clearly and completely below with reference to the drawings, obviously, the described embodiments are some but not all of the embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by a person of ordinary skill in the art without creative work belong to the protection scope of the present application.

[0021] In order to facilitate the understanding of the embodiments, the application scenarios and design ideas of the embodiments of the present application will be briefly introduced below.

[0022] Based on this, the present application provides a cooking control method, device and system to accurately identify the dry burning state of the pot through double temperature judgment, so as to improve the safety and cooking experience of cooking.

[0023] Embodiment 1 The present application provides a cooking control method applied to a control unit in a cooking system, the cooking system further comprising a smoke stove all-in-one machine 1, a first temperature measuring mechanism 2 and a second temperature measuring mechanism 3; the smoke stove all-in-one machine 1 is integrated with an electromagnetic stove panel and a liftable island table smoke machine; the first temperature measuring mechanism 2 is arranged at the bottom of the electromagnetic stove panel and is used to detect the pot bottom temperature of the pot on the smoke stove all-in-one machine 1; the second temperature measuring mechanism 3 is arranged on the lifting push rod of the island table smoke machine and is used to detect the pot body temperature of the pot when the island table smoke machine is aligned with the central area of the pot body when rising to the first position; the first temperature measuring mechanism 2 and the second temperature measuring mechanism 3 are electrically connected with the control unit respectively.

[0024] In combination with the first aspect, in combination with Figure 1 The method shown in the figure comprises: S110, obtaining the pot body temperature measured by the second temperature measuring mechanism 3 and the pot bottom temperature measured by the first temperature measuring mechanism 2.

[0025] S120, based on the pot body temperature and the pot bottom temperature, compensating the pot body temperature through a fusion algorithm to obtain the compensated pot body temperature; S130, based on the pot body temperature, the pot bottom temperature and the pot type of the pot in the preset time length of the heating starting stage, judging whether the pot is in a dry burning state.

[0026] If yes, step S140 is executed.

[0027] S140, controlling the smoke stove all-in-one machine 1 to stop heating and executing a dry burning protection mode.

[0028] In the present embodiment, the first temperature measuring mechanism 2 is a contact type temperature measuring mechanism (such as an NTC thermistor) embedded in the center of the electromagnetic hob panel of the hob range all-in-one machine 1 or arranged at the center of the lower coil plate. This position is the core heat source center of the heating area of the hob range all-in-one machine 1, and the heat of the bottom of the pot is directly generated by the electromagnetic coil at this position. By installing the first temperature measuring mechanism 2 at this position, the temperature change transmitted from the bottom of the pot can be detected most directly and most quickly, ensuring the accuracy and response speed of the measurement. If it is installed at the edge, the measured temperature will be much lower than the actual center temperature of the pot bottom, resulting in detection lag and inaccuracy. The first temperature measuring mechanism 2 is arranged below the electromagnetic hob panel and does not directly contact the user, which not only ensures safety but also avoids damage to the sensor caused by oil stains, moisture or pot collision during cooking. In addition, the temperature measuring head of the first temperature measuring mechanism 2 is in close physical contact with the lower surface of the microcrystalline glass panel through certain mechanical structures (such as springs, heat-conducting silica gel pads, etc.). The heat is transmitted from the bottom of the pot to the microcrystalline glass panel. It can be understood that if there is a gap, air will form a heat insulation layer, resulting in a serious lag in temperature measurement. In the present application, the heat is almost losslessly conducted to the first temperature measuring mechanism 2 through the "close contact" method, so that the accurate panel temperature is measured, and the panel temperature has a high correlation with the pot bottom temperature, so that the real temperature of the pot bottom can be indirectly but accurately reflected.

[0029] In the present embodiment, the hob range all-in-one machine 1 includes a machine body 11 for carrying and heating the pot and an island range hood 12 arranged on one side of the machine body 11 and capable of lifting; the machine body 11 serves as the fixed main body of the hob range all-in-one machine and integrates the electromagnetic hob panel and the heating coil plate. Specifically, the island range hood 12 moves along the height direction under the drive of the lifting device to rise to absorb the smoke when the hob range all-in-one machine 1 performs a cooking task (combined with Figure 2 illustrated), and is reset to make the top control panel flush with the upper surface of the machine body 11 (combined with Figure 3 illustrated) when the cooking task is stopped, keeping the appearance flat and beautiful.

[0030] The second temperature measuring mechanism 3 is a non-contact temperature measuring mechanism (such as an infrared temperature measuring sensor) arranged on the lifting push rod 13 of the lifting mechanism of the island range hood 12. When the island range hood 12 rises to the first position, the detection surface of the second temperature measuring mechanism 3 is aligned with the center area of the side wall of the pot body, and the infrared radiation energy emitted by the surface of the pot is detected and converted into a temperature reading. The first position is a preset mechanical stroke end point or an intermediate point of the island range hood 12. When the lifting push rod 13 drives the island range hood 12 to move to this position, it is ensured that the detection surface of the second temperature measuring mechanism 3 can be vertically aligned and focused on the center area of the side wall of the pot body, so that the most representative temperature reading of the pot body is obtained.

[0031] As one feasible approach, the second temperature measuring mechanism 3 uses single-point infrared thermometry, with its measuring surface facing the center of the cookware. Alternatively, the second temperature measuring mechanism 3 uses dot matrix infrared thermometry, which measures the temperature values ​​of multiple points on the corresponding area of ​​the cookware side. The temperature value obtained after data processing of the multiple temperature values ​​represents the temperature value of the cookware side. The calculation method can be to calculate the average value or to perform a weighted summation. The specific calculation method needs to be selected according to the dot matrix arrangement. This is only an example and is not limited.

[0032] In step S110, the first temperature measuring mechanism 2 and the second temperature measuring mechanism 3 detect the bottom temperature and body temperature of the cookware in real time and transmit the data to the control unit. In step S120, the control unit uses a fusion algorithm to fuse the two temperatures collected in step S110 to compensate for any misjudgments of the body temperature that may be caused by interference from factors such as steam, oil fumes, or reflections from the cookware material, thus obtaining a more accurate compensated body temperature. Subsequently, in step S130, the control unit combines the bottom temperature, the compensated body temperature, and the cookware type to accurately determine whether the cookware is in a dry-burning state, and if so, stops heating and executes a dry-burning protection mode.

[0033] In this embodiment, a fusion algorithm is used to compensate for the pot body temperature. The specific implementation can include, but is not limited to, a combination of one or more of the following methods: weighted average fusion method, temperature difference compensation method, model reference adaptive method, etc. Taking the weighted average fusion method as an example, weights are dynamically assigned to the pot body temperature and the pot bottom temperature, and the sum of their weights is 1. Then, the weighted sum is calculated using the following formula to obtain the corrected pot body temperature: T = a × T1 + b × f(T2, ΔT); where T is the compensated pot body temperature, a is the first weight, T1 is the pot body temperature detected by the second temperature measuring mechanism, b is the second weight, and f(T2, ΔT) is the compensation function based on the pot bottom temperature T2 and the temperature difference ΔT.

[0034] This is merely an example and is not intended to be limiting.

[0035] In conjunction with the first aspect, the cookware type includes a first cookware type. In this embodiment, the first cookware type is a thin pot, specifically referring to a cookware with a relatively thin overall thickness (usually less than 1.5mm) made of a metal with good thermal conductivity but low heat capacity, such as 304 or 430 cookware.

[0036] Step S130 includes: S131, if the compensated pot body temperature reaches the first temperature threshold and is maintained for a first time, the pot is determined to be in a dry-burning state.

[0037] Knowing that the cookware is thin, its high thermal conductivity and rapid heating mean that cooking an empty pan for just 10 seconds during stir-frying can cause it to dry-burn, leading to deformation or even damage rendering it unusable. Because the first temperature measuring mechanism 2 located beneath the cookware has a detection lag, relying solely on the bottom temperature for dry-burn prevention is insufficient to quickly identify the dry-burning condition, resulting in an unsatisfactory dry-burn prevention function. This application, however, addresses the physical characteristics of thin pans by directly monitoring and correcting for the rapid temperature rise of the pan body during heating. This overcomes the lag problem of traditional bottom temperature measurement, enabling the identification of a dry-burning hazard within seconds, thus providing valuable time for timely power-off protection.

[0038] Understandably, the risk of dry burning in a thin pan and the resulting temperature spikes mainly occur during the initial heating stage (i.e., the short period immediately following heating). This application sets a temperature hazard value (i.e., a first temperature threshold) and a time hazard value (i.e., a first time). Dry burning is only determined when both conditions are met simultaneously, ensuring that the temperature is not a momentary fluctuation but a sustained high temperature, thus confirming a genuine dry burning hazard and preventing false triggering. In this embodiment, the first temperature threshold is set to 250°C, and the first time is set to 2-3 seconds; these are merely examples and not intended to be limiting.

[0039] In conjunction with the first aspect, the cookware type also includes a second cookware type. In this embodiment, the second cookware type is a thick-walled pot, specifically referring to a cookware with a relatively thick body and bottom, high heat capacity, and relatively slow heat conduction, such as those made of cast iron, wrought iron, or composite thick-bottomed stainless steel.

[0040] Step S130 includes: S132, if the compensated pot body temperature reaches the first temperature threshold and is maintained for a second time and the temperature rise slope calculated based on the pot bottom temperature is greater than the slope threshold, and / or the pot bottom temperature reaches the first temperature threshold and is maintained for a third time, the pot is determined to be in a dry-burning state. In this embodiment, thick-walled pots (such as cast iron pots or composite thick-bottomed stainless steel pots) have a large heat capacity and heat up slowly. It takes longer for the heat absorbed by the bottom of the pot to be transferred to the body, resulting in a significant temperature difference between the body and the bottom of the pot in the initial stage of heating. The first temperature measuring mechanism 2 is an indirect measurement and is inherently delayed. Therefore, relying solely on a single condition (such as the temperature of the pot body) may not be able to determine whether a thick-walled pot is dry-heated in a timely or reliable manner.

[0041] In this embodiment, a comprehensive set of parameters based on multiple conditions and parameters is used to accurately determine whether the thick pot is in a state of preventing dry burning.

[0042] Specifically, condition one includes sub-condition A (the compensated pot body temperature reaches the first temperature threshold and is maintained for a second time) and sub-condition B (the temperature rise slope calculated based on the pot bottom temperature is greater than the slope threshold). The anti-dry-burning mechanism is triggered only when both sub-condition A and sub-condition B are met. Understandably, when sub-condition A is met, the cookware is considered to be in a very dangerously high-temperature state. The second time here may be slightly longer than the first time for a thinner pot because a thicker pot heats up more gently. The "temperature rise slope" refers to the rate at which the pot bottom temperature changes over time (unit: ℃ / s). When sub-condition B is met, it indicates that the pot bottom is being rapidly heated, but the heat is not effectively absorbed by the food or water. This is a typical characteristic of dry burning; for example, an empty pot or a pot that has dried out will have a much faster temperature rise than a pot used for normal cooking. Therefore, condition one indicates that the pot body is already very hot and the pot bottom is still rapidly heating up (trending to do so), which is definitely a danger of dry burning and should be dealt with immediately.

[0043] Condition 2 serves as a supplement and safeguard to Condition 1. In certain extreme cases, if the infrared sensor (measuring the pot body) completely fails (e.g., it is completely covered by oil), the system can still rely on the basic pot bottom temperature sensor for a final line of defense. Usually, the "third time" in Condition 2 is set to be longer than the second time because for thick pots, it takes a long time for the pot bottom temperature to rise to the dangerous value. The "third time" is to confirm that this is not a short-term temperature peak, but a continuous dry-burning state.

[0044] Thus, if either condition one or condition two is met, the thick pot will be determined to be in a dry-burning state. The determination of the anti-dry-burning state is based on a highly reliable fusion of multiple parameters, namely "temperature-trend-time".

[0045] In conjunction with the first aspect, prior to step S130, the following also includes: S1300, obtain the first pot bottom temperature when the compensated pot body temperature reaches the first temperature threshold.

[0046] In the initial stage of heating, when the compensated pot body temperature (measured by the second temperature measuring mechanism 3) reaches a first temperature threshold (e.g., 250°C), the pot bottom temperature (the first pot bottom temperature measured by the first temperature measuring mechanism 2) is immediately recorded.

[0047] S1301, if the temperature difference between the bottom of the first pot and the body of the pot is greater than or equal to the preset temperature difference, the pot type is determined to be the first type of pot.

[0048] If the difference between the two is large (for example, the body of the pot is 250°C, while the bottom is only 100°C), it means that the heat was absorbed by the body of the pot before it could be transferred to the bottom. The pot has very low thermal inertia, and the system will determine that this is a "thin pot".

[0049] Combination Figure 4 As shown, the temperature of the pot body and bottom before heating is room temperature (e.g., Figure 4 As shown in the figure, at 25°C, the temperature of the thin pan rises rapidly in the initial stage of heating (0-t1), reaching the first temperature threshold T1 at time t1 (in conjunction with...). Figure 4 (As shown at point A), but at this time the temperature of the pot bottom is much lower than T1 (combined with...) Figure 4 As shown at point C), it takes more time for the bottom of the pot to heat up to T1 (in conjunction with...). Figure 4 (Point B in the middle).

[0050] S1302, if the difference between the temperature of the first pot bottom and the first temperature threshold is less than the comparison relationship of the preset temperature difference, the pot type is determined to be the second type of pot.

[0051] If the difference between the two is very small (for example, when the body of the pot reaches 250°C, the bottom of the pot is also 230°C), it means that the heat transfer is very fast, the temperature of the body and the bottom of the pot rises simultaneously, the pot has a large thermal inertia, and the system will determine that this is a "thick pot".

[0052] Combination Figure 5 As shown, the temperature of the pot body and bottom before heating is room temperature (e.g., Figure 5 As shown in the figure, at 25°C, the temperature of the pan body rises in the initial stage of heating (0-t1), but compared to... Figure 4 The temperature rise slope is low, and the first temperature threshold T1 is reached at time t1 (combined with...). Figure 5 (As shown at point A), but at this time the temperature of the pot bottom is less than but relatively close to T1 (in conjunction with...) Figure 5 As shown at point C), it takes more time for the bottom of the pot to heat up to T1 (in conjunction with...). Figure 5 Point B in the middle.

[0053] Understandably, in cases where the cookware type cannot be accurately determined or the cookware type information is forgotten to be manually selected or entered, the above dynamic temperature data can be used to determine the cookware type, so as to facilitate subsequent judgment of the anti-dry-burning status or even the adjustment of the cooking mode.

[0054] Example 2 This application also provides a cooking control method, which is also applied to the control unit of the cooking system in Embodiment 1. The control unit stores a mapping relationship between cookware type and heating mode. Figure 6 As shown, the method includes: S210, Get the cookware type.

[0055] S220, based on the preset mapping relationship, determines the heating mode corresponding to the type of cookware.

[0056] S230 inputs the heating mode and the currently executed automatic cooking strategy into a pre-trained AI model and outputs an updated automatic cooking strategy; the AI ​​model dynamically optimizes the temperature control curve by learning user habits.

[0057] S240 controls the integrated range hood and cooktop to operate with an updated automatic cooking strategy.

[0058] In this embodiment, the control unit pre-stores a mapping relationship, which represents the correspondence between cookware type and heating mode. This mapping relationship can be stored in the form of tables, data pairs, etc., to clearly specify which type of cookware corresponds to which optimal heating mode. In this way, the cooking experience of experts or the best solution verified by a large number of tests is solidified into the machine, so that users can obtain professional cooking results without any knowledge. For example: Cookware type - Thick cast iron pot; Heating mode - Continuous high power heating mode; Cookware type - thin stainless steel pot; Heating mode - intermittent pulse heating mode; Cookware type - casserole, heating mode - slow simmering mode.

[0059] In this embodiment, the cookware type is "thick pot" and the corresponding heating method is "continuous heating"; the cookware type is "thin pot" and the corresponding heating method is "pulse heating".

[0060] Subsequently, the established heating mode and the current automatic cooking strategy, which includes richer contextual information (such as the currently executing recipe stage, cooking time, and current actual power), are used as input to the AI ​​model. This AI model has learned from a large amount of user operation data and can understand the user's personalized preferences. It generates a new strategy (i.e., the updated automatic cooking strategy) by fine-tuning the basic heating mode and dynamically optimizing the temperature control curve. This allows the cooking process to move beyond rigidly executing preset programs and instead dynamically adapt, learn, and continuously optimize to infinitely approach the user's ideal cooking effect. For example, if the AI ​​model discovers that the user typically likes to increase the heat by 5% at this recipe stage, it will output a new strategy that increases the power by 5% on the basic pulse heating mode. In this embodiment, fine-tuning and optimization may include adjusting the temperature control curve (such as parameters like temperature threshold, temperature rise rate, and temperature rise duration), and may also include adding, adjusting, or deleting cooking stages.

[0061] Finally, the output of the new strategy, optimized by the AI ​​model, is converted into specific control commands (such as adjusting the PWM duty cycle, changing the pulse frequency, etc.) to drive the integrated range hood and cooktop 1 to work, so as to fine-tune the strategy according to real-time conditions (such as slight differences in cookware, ambient temperature, and amount of food) to achieve true "personalized cooking for a thousand people".

[0062] Example 3 This application also provides a cooking control method, which is also applied to the control unit in the cooking systems of Embodiments 1 and 2, wherein the control unit stores a mapping relationship between cookware type and heating mode. Figure 7 As shown, the method includes: S310, during the constant heating power stage, obtains the temperature change curve of the compensated pot body.

[0063] S320, if the change curve represents a sudden temperature change and a continuous rise, it indicates that the moisture in the cookware has decreased and the specified cooking stage has begun.

[0064] Understandably, the "constant heating power stage" refers to the output power of the integrated range hood and cooktop 1 remaining stable for a period of time, without being altered manually or by program. During this period, based on the correlation between the compensated temperature change of the pot and the change in the amount of water inside, the second temperature measuring mechanism 3 continuously and frequently collects temperature data from the side of the pot and connects these data along the time axis to form a continuous temperature-time curve, thus obtaining the temperature change curve, as shown below. Figure 8 As shown.

[0065] Understandably, in the initial stages of stewing, there is ample water, and the pot walls are covered by boiling water and continuously cooled (water vapor evaporation absorbs a large amount of heat), thus maintaining a relatively stable temperature. When the water level decreases to the point where it can no longer completely cover and cool the pot walls, the exposed pot walls come into direct contact with the heat source or high-temperature steam, causing their temperature to rise rapidly and continuously, such as... Figure 8 The temperature curve shown is at a certain time point (e.g.) Figure 8 The t1 value in the pan changes from its previous stable or slow change state, showing a clear inflection point and starting to rise rapidly, indicating that the water in the pan has been significantly reduced and the cooking process is transitioning from the "stewing" stage to the "reducing" stage.

[0066] In conjunction with the first aspect, after step S320, the method further includes: S330, reduce the heating power of the integrated range hood and cooktop 1, and / or start the timer to begin the countdown.

[0067] The characteristic of the reducing stage is that the water in the pot has been greatly reduced. If the heat is kept high at this time, the remaining water will evaporate quickly, causing the food to burn. The purpose of reducing the power after entering the "reducing stage" is to slow down the rate of water evaporation, so that the heat has enough time to penetrate into the food and achieve the effect of "thick sauce" rather than "burning dry".

[0068] Furthermore, reducing the sauce requires not only appropriate power but also precise time control. Too short a time results in too much sauce and a weak flavor; too long a time still carries the risk of burning. The countdown function provides a time-based management feature for the sauce reduction process.

[0069] In this embodiment, the two methods described above can be used to prevent dry burning during the sauce reduction stage. By standardizing power and time control, the uncertainty of human operation is eliminated, and the same optimal sauce reduction effect can be achieved every time cooking, ensuring the stability of the dish quality and improving cooking safety.

[0070] In conjunction with the first aspect, the second temperature measuring mechanism 3 is a dot-matrix infrared detection device. The method also includes: The S410 uses a dot matrix infrared detection device to acquire temperature data at multiple points on the side wall of the cookware.

[0071] S420 generates a corresponding temperature change curve for each location based on the temperature data at that location.

[0072] S430: If multiple temperature change curves indicate that the cooking stage has been entered, adjust the output power of the integrated range hood and stove 1 in combination with the multiple temperature change curves.

[0073] Understandably, a dot-matrix infrared detection device can simultaneously detect the temperature of multiple pixels within a region, thereby generating a small-area thermal image, rather than just the temperature value of a single point. This allows it to obtain two-dimensional temperature distribution information on the side of the cookware. Subsequently, a "temperature-time" change curve, similar to that of a single-point sensor, is generated for each point. Figure 9 As shown, the temperature change curve for the first point (e.g.) Figure 9 The middle curve 1), the temperature change curve at the second point (e.g.) Figure 9 (As shown in curve 2), the temperature change curve at the third point (as shown in curve 2). Figure 9 As shown in curve 3, the system analyzes the curve characteristics of all points simultaneously. If most (or all) of the monitoring points show a continuous rise under constant power (i.e., indicating the start of the reduction stage), the system finally determines that the reduction stage has begun. This consensus among multiple sensor points makes the system's decision more reliable and accurate. Simultaneously, the system analyzes temperature differences (gradients) at different heights. If the temperature at the bottom of the pot (curve 1) is much higher than the temperature at the top (curve 3), it indicates that the water level has dropped significantly and most of the pot wall is exposed. In this case, the power can be significantly reduced to prevent the bottom from burning instantly. If the temperature gradient is small and both are rising slowly, the system can determine that the reduction is in progress, and only a slight reduction in power is needed.

[0074] Example 4 This application also provides a cooking control method, which is also applied to the control unit in the cooking systems of Embodiments 1, 2, and 3. Combined with Figure 10 As shown, the method includes: S510, in response to a cooking instruction, obtains the initial cooking strategy from the cooking instruction.

[0075] S520 uses the compensated pot body temperature as the main parameter, and generates and executes the first cooking strategy based on the main parameter and the initial cooking strategy.

[0076] S530, if the rate of change of the compensated pot body temperature exceeds the first rate of change threshold and continues for a fifth time, it is determined that the second temperature measuring mechanism is detecting an abnormality.

[0077] S540 corrects the current compensated pot body temperature based on the pot bottom temperature to obtain the corrected main parameters.

[0078] S550 generates a second cooking strategy based on the corrected master parameters.

[0079] Understandably, in this embodiment, the second temperature measuring mechanism 3 is an infrared detection device. Detection anomalies caused by factors such as cookware reflection and the color of the cookware's outer surface coating can be corrected and compensated by collecting the temperature of the bottom of the pot, thereby obtaining a more accurate second cooking strategy.

[0080] In step S510, the "cooking instruction" can be manually selected by the user (e.g., selecting the "braised pork" program on the app) or recommended by an AI model. This instruction, or its associated data, contains an "initial cooking strategy." The "initial cooking strategy" is a preset basic plan for a specific dish or cooking mode, typically including a time-power curve (e.g., boiling at high power (2000W) for the first 5 minutes, simmering at medium-low power (800W) for the next 20 minutes, and reducing the sauce for the last 5 minutes), a target temperature (98℃ for simmering mode), and other parameters (total duration, stage divisions, etc.). Then, cooking begins, entering a dynamic control stage driven by real-time data. Specifically, the real-time compensated pot temperature is compared with the expected target of the initial strategy, and dynamic fine-tuning is performed. The real-time calculated and currently executed plan is the "first cooking strategy." For example, the initial strategy might be set to reach boiling within 5 minutes, but if the real-time temperature shows a rapid temperature increase, the system might lower the power prematurely to prevent overflow. Subsequently, temperature compensation is continuously monitored and performed to determine the reliability of the compensated pot body temperature. If an anomaly is detected in the master parameter, the system switches to the pot bottom temperature measured by the first temperature measuring mechanism 2 to estimate or directly replace the pot body temperature, generating a "corrected master parameter." This parameter is considered a more reliable control basis. Finally, using the corrected and reliable "corrected master parameter," the subsequent cooking path is replanned. This ensures that the cooking process will not be interrupted or fail due to a temporary malfunction of the master sensor (second temperature measuring mechanism 3). Instead, based on the new reliable data, the remaining cooking time, required power, etc., are recalculated to generate a completely new "second cooking strategy" and continue execution, thus achieving seamless integration and intelligent management.

[0081] Example 5 Secondly, this application also provides a cooking control device applied to a control unit in a cooking system. The cooking system further includes a range hood and cooktop integrated unit 1, a first temperature measuring mechanism 2, and a second temperature measuring mechanism 3. The range hood and cooktop integrated unit 1 integrates an induction cooktop panel and a liftable island range hood 12. The first temperature measuring mechanism 2 is located at the bottom of the induction cooktop panel and is used to detect the bottom temperature of the pot on the range hood and cooktop integrated unit 1. The second temperature measuring mechanism 3 is located on the lifting push rod 13 of the island range hood 12 and is used to detect the pot body temperature by aligning it with the center area of ​​the pot body when the island range hood 12 rises to the first position. The first temperature measuring mechanism 2 and the second temperature measuring mechanism 3 are electrically connected to the control unit. Figure 11 As shown, the device includes: an acquisition module 10, a compensation module 20, a judgment module 30, and a control module 40.

[0082] The acquisition module 10 is used to acquire the pot body temperature measured by the second temperature measuring mechanism 3 and the pot bottom temperature measured by the first temperature measuring mechanism 2.

[0083] The compensation module 20 is used to compensate the pot body temperature based on the pot body temperature and the pot bottom temperature through a fusion algorithm to obtain the compensated pot body temperature.

[0084] The judgment module 30 is used to determine whether the pot is in a dry-burning state based on the compensated pot body temperature, pot bottom temperature and pot type within a preset time during the initial heating stage.

[0085] The control module 40 is used to control the integrated range hood and stove 1 to stop heating and execute the dry burning protection mode when the cookware is in a dry burning state.

[0086] Thirdly, this application also provides a cooking control system, including a control unit. The cooking system further includes a range hood and cooktop integrated unit 1, a first temperature measuring mechanism 2, and a second temperature measuring mechanism 3. The range hood and cooktop integrated unit 1 integrates an induction cooktop panel and a liftable island range hood 12. The first temperature measuring mechanism 2 is located at the bottom of the induction cooktop panel and is used to detect the bottom temperature of the pot on the range hood and cooktop integrated unit 1. The second temperature measuring mechanism 3 is located on the lifting push rod of the island range hood and is used to align with the center area of ​​the pot when the island range hood rises to the first position to detect the pot body temperature. The first temperature measuring mechanism 2 and the second temperature measuring mechanism 3 are electrically connected to the control unit, which is used to execute the methods of embodiments 1-4.

[0087] Fourthly, embodiments of this application provide an electronic device, combined with Figure 12 As shown, the electronic device includes a memory 131 and a processor 130. The memory 131 stores a computer program, and the processor 130 runs the computer program to make the electronic device perform the above-described method.

[0088] Furthermore, combined Figure 12 The electronic device shown also includes a bus 132 and a communication interface 133, with the processor 130, the communication interface 133 and the memory 131 connected via the bus 132.

[0089] The memory 131 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 133 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 132 may be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 12 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0090] Processor 130 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 130 or by instructions in software form. Processor 130 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 methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor may be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a mature storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 131, and processor 130 reads the information in memory 131 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0091] Fifthly, embodiments of this application provide a readable storage medium storing computer program instructions, which are read and executed by a processor to perform the above-described method.

[0092] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and apparatus described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0093] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0094] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part 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 to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0095] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the 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.

[0096] Finally, it should be noted that the above embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. 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 foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cooking control method, characterized in that, The control unit is applied to a cooking system, which also includes an integrated range hood and cooktop, a first temperature measuring mechanism, and a second temperature measuring mechanism. The integrated range hood and cooktop integrates an induction cooktop panel and a liftable island range hood. The first temperature measuring mechanism is located at the bottom of the induction cooktop panel and is used to detect the bottom temperature of the pot on the integrated range hood and cooktop. The second temperature measuring mechanism is located on the lifting push rod of the island range hood and is used to detect the pot body temperature of the pot body by aligning it with the center area of ​​the pot body when the island range hood is raised to the first position. The first temperature measuring mechanism and the second temperature measuring mechanism are respectively electrically connected to the control unit; the method includes: The temperature of the pot body measured by the second temperature measuring mechanism and the temperature of the pot bottom measured by the first temperature measuring mechanism are obtained. Based on the pot body temperature and the pot bottom temperature, the pot body temperature is compensated using a fusion algorithm to obtain the compensated pot body temperature. Based on the compensated pot body temperature, pot bottom temperature, and pot type within a preset time during the initial heating phase, determine whether the pot is in a dry-burning state. If so, control the integrated range hood and stove to stop heating and execute the dry-burn protection mode.

2. The method according to claim 1, characterized in that, The cookware type includes the first cookware type; The step of determining whether the cookware is in a dry-heating state based on the compensated pot body temperature, the pot bottom temperature, and the cookware type within a preset time during the initial heating phase includes: If the compensated pot body temperature reaches the first temperature threshold and remains at that temperature for a first time, the pot is determined to be in a dry-burning state.

3. The method according to claim 1, characterized in that, The cookware type also includes a second cookware type; The step of determining whether the cookware is in a dry-heating state based on the compensated pot body temperature, the pot bottom temperature, and the cookware type within a preset time during the initial heating phase includes: If the compensated pot body temperature reaches the first temperature threshold and is maintained for a second time, and the temperature rise slope calculated based on the pot bottom temperature is greater than the slope threshold, and / or the pot bottom temperature reaches the first temperature threshold and is maintained for a third time, the pot is determined to be in a dry-burning state.

4. The method according to claim 3, characterized in that, Before the step of determining whether the cookware is in a dry-heat state based on the compensated body temperature, bottom temperature, and cookware type, the method further includes: The first pot bottom temperature is obtained when the compensated pot body temperature reaches the first temperature threshold. If the temperature difference between the bottom of the first pot and the body of the pot is greater than or equal to a preset temperature difference, the type of cookware is determined to be the first type of cookware. If the temperature difference between the bottom of the first pot and the body of the pot is less than a preset temperature difference, the pot type is determined to be the second type of pot.

5. The method according to claim 1, characterized in that, The control unit stores the mapping relationship between the cookware type and the heating mode; The method further includes: Obtain the cookware type of the cookware; Based on a preset mapping relationship, determine the heating mode corresponding to the cookware type; The heating mode and the currently executed automatic cooking strategy are input into a pre-trained AI model, which outputs an updated automatic cooking strategy; wherein, the AI ​​model dynamically optimizes the temperature control curve by learning user habits; Control the integrated range hood and cooktop to operate with the updated automatic cooking strategy.

6. The method according to claim 1, characterized in that, The method further includes: During the constant heating power stage, the temperature change curve of the compensated pot body is obtained; If the change curve represents a sudden temperature change and a continuous rise, it indicates that the moisture in the cookware has decreased and the cookware has entered a designated cooking stage.

7. The method according to claim 6, characterized in that, The second temperature measuring mechanism is a dot-matrix infrared detection device; the method further includes: Temperature data at multiple points on the side wall of the cookware are obtained using the dot matrix infrared detection device. For each location, a corresponding temperature change curve is generated based on the temperature data of that location; If multiple temperature change curves indicate that the cooking process has entered the specified stage, the output power of the integrated range hood and cooktop is adjusted based on the multiple temperature change curves.

8. The method according to claim 1, characterized in that, If the rate of change of the pot body temperature exceeds the first preset threshold and the rate of change of the pot bottom temperature is less than the second preset threshold within a fourth consecutive time period, the first temperature measuring mechanism is determined to be abnormal. In response to a cooking instruction, the initial cooking strategy in the cooking instruction is obtained; The compensated pot body temperature is used as the main parameter, and a first cooking strategy is generated and executed based on the main parameter and the initial cooking strategy. If the rate of change of the pot body temperature exceeds the first rate of change threshold and continues for a fifth time, it is determined that the second temperature measuring mechanism is detecting an abnormality. The current pot body temperature is corrected based on the pot bottom temperature to obtain the corrected main parameters; A second cooking strategy is generated based on the modified master parameters.

9. A cooking control device, characterized in that, A control unit is applied to a cooking system, the cooking system further including a range hood and cooktop, a first temperature measuring mechanism, and a second temperature measuring mechanism; the first temperature measuring mechanism is used to detect the bottom temperature of the pot on the range hood and cooktop; the second temperature measuring mechanism is used to detect the body temperature of the pot. The first temperature measuring mechanism and the second temperature measuring mechanism are electrically connected to the control unit, respectively; the device includes: The temperature of the pot body measured by the second temperature measuring mechanism and the temperature of the pot bottom measured by the first temperature measuring mechanism are obtained. Based on the temperature of the pot body, the temperature of the pot bottom, and the type of the pot, determine whether the pot is in a dry-burning state; If so, control the integrated range hood and stove to stop heating and execute the dry-burn protection mode.

10. A cooking control system, characterized in that, A control unit is applied to a cooking system, the cooking system further comprising a range hood and cooktop integrated unit, a first temperature measuring mechanism, and a second temperature measuring mechanism; the range hood and cooktop integrated unit integrates an induction cooktop panel and a liftable island range hood; the first temperature measuring mechanism is disposed at the bottom of the induction cooktop panel and is used to detect the bottom temperature of the pot on the range hood and cooktop integrated unit; the second temperature measuring mechanism is disposed on the lifting push rod of the island range hood and is used to detect the pot body temperature of the pot body by aligning it with the center area of ​​the pot body when the island range hood is raised to a first position; the first temperature measuring mechanism and the second temperature measuring mechanism are electrically connected to the control unit; the control unit is used to execute the method as described in any one of claims 1-8.

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