Cooking utensil and control method and control device thereof

Abstract

The invention discloses a cooking utensil and a control method and a control device.The cooking utensil is provided with a pot body, a heating device is arranged at the bottom of the pot body, and a temperature detection device is only arranged at the bottom of the pot body. Measuring heat transfer parameters of a pot body base material of the pot body; and determining the heat transfer efficiency of the bottom heating device and the pot body to the food materials in the pot body at least according to the heat transfer parameters of the pot body base material.

Description

Technical Field

[0001] This application relates to the field of cooking, and more specifically to a cooking utensil and its control method and control device. Background Technology

[0002] With the development of cooking appliances, more and more users are using cooking appliances such as, but not limited to, rice cookers to steam and cook rice.

[0003] In related technologies, a heating device is usually installed at the bottom of the rice cooker body, and the food inside the pot is cooked by the heating device according to a preset cooking strategy.

[0004] However, if the degree of contact between the pot body and the heating device changes due to manufacturing process precision issues, or due to bumps or dirt during consumer use, problems such as overflowing or undercooking may occur when cooking the food in the pot according to the preset cooking strategy. Summary of the Invention

[0005] This application is made to address at least one of the aforementioned problems. According to a first aspect of this application, a method for controlling a cooking appliance is provided, wherein the cooking appliance has a pot body, a heating device is disposed at the bottom of the pot body, and a temperature detection device is disposed only at the bottom of the pot body; the control method includes: measuring the heat transfer parameters of the pot body substrate under the condition that the pot body contains a mixture of liquid and food ingredients; and determining, at least based on the heat transfer parameters of the pot body substrate, the heat transfer efficiency of the bottom heating device and the pot body to the food ingredients inside the pot body.

[0006] In the aforementioned solution, the heat transfer parameters of the pot's base material are measured while the pot contains a mixture of liquid and food. Based on these parameters, the heat transfer efficiency of the bottom heating device and the pot body to the food is determined. Changes in the contact degree between the pot body and the bottom heating device are reflected in changes in the heat transfer efficiency of the bottom heating device and the pot body to the food. This application, by measuring the heat transfer parameters of the pot's base material before each cooking session and determining the heat transfer efficiency of the bottom heating device and the pot body to the food, facilitates subsequent adjustments to the preset cooking strategy and prevents problems such as overflowing or undercooked food.

[0007] In one embodiment of this application, the step of measuring the heat transfer parameters of the pot body substrate includes: controlling the bottom heating device to heat at a first set power until the temperature detection device detects that the bottom temperature is the first set temperature, and then stopping the heating; after the heating is stopped for a first set time, controlling the temperature detection device to measure the bottom temperature as a first measured temperature; and using the first set temperature and the first measured temperature as the heat transfer parameters of the pot body substrate. By first using a relatively high first set power to quickly heat the bottom temperature to the first set temperature and then stopping the heating, the higher bottom temperature allows for a faster and more efficient transfer of heat from the liquid to the food through the pot body substrate, accurately reflecting the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot, thereby improving the accuracy of the determined heat transfer efficiency.

[0008] In one embodiment of this application, the first set temperature is 90-95°C, so that the bottom temperature is heated to a relatively high temperature before heating is stopped. This results in a larger temperature difference between the bottom temperature and the food inside the pot. Consequently, the first measured temperature obtained by the temperature detection device after the heating is stopped for the first set time is more accurate in reflecting the heat transfer parameters of the pot substrate, thereby improving the accuracy of the measurement of the heat transfer parameters of the pot substrate. The first set power is 85% to 100% of the rated heating power of the bottom heating device, so as to increase the rate at which the bottom temperature is heated to the first set temperature, thereby shortening the measurement time. The first set time is 4-10 minutes, so as to determine a suitable heating stop time value to facilitate accurate measurement of the heat transfer parameters of the pot substrate.

[0009] In one embodiment of this application, the step of determining the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot body based at least on the heat transfer parameters of the pot body substrate includes: obtaining a preset temperature difference-heat transfer level correspondence, wherein the temperature difference-heat transfer level correspondence includes at least two heat transfer levels, each heat transfer level corresponding to a temperature difference range; calculating a first temperature difference obtained by subtracting the first measured temperature from the first set temperature; determining the heat transfer level of the pot body substrate based on the first temperature difference and the temperature difference-heat transfer level correspondence; and using the heat transfer level of the pot body substrate as the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot body. By pre-dividing the heat transfer levels and using the changes in heat transfer levels to characterize the changes in the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot body, the change in heat transfer efficiency can be better understood.

[0010] In one embodiment of this application, before the step of measuring the heat transfer parameters of the pot body substrate, the control method further includes: controlling the bottom heating device to heat so that the bottom temperature is maintained at a second set temperature for a second set duration; wherein the second set temperature is lower than the first set temperature. This allows the initial temperature for each heat transfer parameter measurement to be fixed at the same starting point, thereby reducing the interference of external temperature on the heat transfer parameter measurement and improving the accuracy of the heat transfer parameter measurement.

[0011] In one embodiment of this application, the second set temperature ranges from 35 to 40°C, and the second set duration is 3 to 6 minutes. This not only facilitates the low-temperature water absorption of ingredients such as, but is not limited to, rice, but also helps to fix the initial temperature at the same starting point for each heat transfer parameter measurement.

[0012] In one embodiment of this application, after the step of measuring the heat transfer parameters of the pot body substrate, the control method further includes: controlling the bottom heating device to heat to a third set temperature at a second set power and then stopping heating, and recording the heating time of the bottom heating device as a first heating time; if the bottom temperature remains not less than a fourth set temperature for a period of time after stopping heating reaches the third set time, then recording the bottom temperature at the end of the third set time as a second measurement temperature, and determining the preliminary measurement value of the food based at least on the second temperature difference obtained by subtracting the second measurement temperature from the third set temperature and the first heating time; wherein the fourth set temperature is less than the third set temperature; or, if the bottom temperature remains not less than the fourth set temperature for a period of time after stopping heating does not reach the third set time, then recording the time between stopping heating and the bottom temperature decreasing to the fourth set temperature as a first measurement time, and determining the preliminary measurement value of the food based at least on the first heating time and the first measurement time, so as to quickly and easily measure the preliminary amount of food in the pot.

[0013] In one embodiment of this application, after the heating is stopped for a period of time equal to the third set time or the bottom temperature drops to the fourth set temperature, the control method further includes: controlling the bottom heating device to heat to the third set temperature at the second set power and then stopping the heating, and recording the heating time of the bottom heating device at this time as the second heating time; if the bottom temperature remains not less than the fourth set temperature for a period of time equal to the third set time after the heating is stopped, then recording the bottom temperature at the end of the third set time as the third measurement temperature, and further determining the preliminary measurement value of the food based at least on the third temperature difference obtained by subtracting the third measurement temperature from the third set temperature and the second heating time; or, if the bottom temperature remains not less than the fourth set temperature for a period of time equal to the third set time after the heating is stopped, then recording the time between the heating being stopped and the bottom temperature dropping to the fourth set temperature as the second measurement time, and further determining the preliminary measurement value of the food based at least on the second heating time and the second measurement time. The initial measurements of the ingredients were taken again using essentially the same method, which allowed for the verification of different initial measurements and improved the accuracy of the obtained initial measurements.

[0014] In one embodiment of this application, the second set power is 1 / 3 to 2 / 3 of the rated heating power of the bottom heating device, and the third set duration is 2 to 4 minutes, so as to shorten the time required for the initial measurement of the food and improve the accuracy of the initial measurement of the food.

[0015] In one embodiment of this application, the control method further includes: determining a correction coefficient based on the heat transfer rating of the pot body substrate; correcting the preliminary measurement value of the food ingredient based on the correction coefficient to obtain a precise measurement value of the food ingredient; and determining the heating power during the cooking process based on the precise measurement value of the food ingredient. By using the heat transfer rating of the pot body substrate to correct the preliminary measurement value of the food ingredient obtained in the manner described above, a more accurate precise measurement value of the food ingredient is obtained. This provides a more accurate basis for determining the amount of food ingredient during the cooking process, thereby improving the accuracy of the heating power determined during the cooking process and thus improving the cooking effect.

[0016] In one embodiment of this application, determining the heating power during the cooking process based on the precise measurement value of the ingredients includes: obtaining a preset correspondence between ingredient quantity and average heating power; wherein the correspondence between ingredient quantity and average heating power includes at least two average heating powers, each average heating power corresponding to a range of ingredient quantities; and determining the average heating power during the cooking process based on the precise measurement value of the ingredients and the correspondence between ingredient quantity and average heating power. This facilitates a simple and accurate determination of the heating power during the cooking process.

[0017] According to a second aspect of this application, a control device for a cooking appliance is also provided. The control device includes a computer-readable storage medium and a processor. The computer-readable storage medium stores a computer program executed by the processor. When the computer program is executed by the processor, it causes the processor to perform any of the aforementioned control methods for the cooking appliance. Through this control device, under the condition that the pot contains a mixture of liquid and food ingredients, a bottom heating device and a temperature detection device are controlled to measure the heat transfer parameters of the pot's substrate. Based at least on the heat transfer parameters of the pot's substrate, the heat transfer efficiency of the bottom heating device and the pot to the food ingredients in the pot is determined. Therefore, when the degree of contact between the pot and the bottom heating device changes, it will be reflected in the change in the heat transfer efficiency of the bottom heating device and the pot to the food ingredients in the pot. This application, by measuring the heat transfer parameters of the pot's substrate before each cooking session and determining the heat transfer efficiency of the bottom heating device and the pot to the food ingredients in the pot based on the heat transfer parameters of the pot's substrate, facilitates subsequent correction of the preset cooking strategy and prevents problems such as overflowing or undercooking.

[0018] According to a third aspect of this application, a cooking appliance is also provided, comprising: a pot body and a control device for any of the above-described cooking appliances, wherein a bottom heating device is provided at the bottom of the pot body, and a temperature detection device is provided only at the bottom of the pot body. By measuring the heat transfer parameters of the pot body substrate under the condition that the pot body contains a mixture of liquid and food, the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot body is determined, at least based on the heat transfer parameters of the pot body substrate. When the degree of contact between the pot body and the bottom heating device changes, it will be reflected in the change in the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot body. This application, by measuring the heat transfer parameters of the pot body substrate before each cooking session and determining the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot body, at least based on the heat transfer parameters of the pot body substrate, facilitates subsequent correction of the preset cooking strategy and prevents problems such as overflowing or undercooking. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a flowchart illustrating a control method for a cooking appliance according to an embodiment of the present invention;

[0021] Figure 2 This is a schematic diagram illustrating the curve of bottom temperature changing with cooking time during cooking, according to an embodiment of the present invention.

[0022] Figure 3 This is a schematic flowchart illustrating the process of measuring the heat transfer parameters of a pot body according to an embodiment of the present invention;

[0023] Figure 4 This is a schematic diagram illustrating the process of measuring preliminary values ​​of food ingredients according to an embodiment of the present invention;

[0024] Figure 5 This is a flowchart illustrating the determination of heating power during the cooking process of ingredients, as shown in an embodiment of the present invention.

[0025] Figure 6 This is a schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of the present invention more apparent, exemplary embodiments according to the present invention will be described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are merely a part of the embodiments of the present invention, and not all of the embodiments of the present invention. It should be understood that the present invention is not limited to the exemplary embodiments described herein. Based on the embodiments of the present invention described herein, all other embodiments obtained by those skilled in the art without inventive effort should fall within the protection scope of the present invention.

[0027] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid obscuring the invention.

[0028] It should be understood that the invention can be embodied in various forms and should not be construed as being limited to the embodiments set forth herein. Rather, providing these embodiments will make the disclosure thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0029] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. When used herein, the singular forms “a,” “an,” and “the” are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the terms “compose” and / or “comprising,” when used in this specification, confirm the presence of the stated features, integers, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups. When used herein, the term “and / or” includes any and all combinations of the associated listed items.

[0030] To fully understand this invention, a detailed structure will be presented in the following description to illustrate the technical solution proposed by this invention. Optional embodiments of the invention are described in detail below; however, in addition to these detailed descriptions, the invention may have other embodiments.

[0031] Currently, rice cookers typically have a heating element at the bottom of the pot. Food is cooked according to a preset cooking strategy using this element. In related technologies, the amount of food in the rice cooker is usually determined by the temperature at the top. Specifically, a temperature sensor is installed at the top of the pot to detect the temperature, and the rate of temperature change indicates the amount of food. If the top temperature sensor malfunctions, the amount of food cannot be measured, resulting in cooking failure. For cooking appliances without a top temperature sensor, changes in the contact between the pot and the heating element due to manufacturing defects, bumps, or dirt buildup during use can affect the temperature readings of the only bottom temperature sensor. This can lead to problems such as overflowing or undercooked food when cooking according to the preset strategy.

[0032] To address at least some of the technical problems in the aforementioned related technologies, this application proposes the following embodiments.

[0033] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0034] First, let's introduce the application scenario of the cooking appliance illustrated in this application. This cooking appliance is used for cooking mixtures of liquids and ingredients. Specifically, the cooking appliance has a pot body, a heating device at the bottom of the pot body, and a temperature detection device only at the bottom of the pot body. For example, the pot body can be made from a pot body substrate, and the material of the pot body substrate can be any material capable of withstanding high temperatures, such as, but not limited to, ceramics, iron, stainless steel, and aluminum.

[0035] refer to Figure 1 This application provides a method for controlling a cooking appliance, the method comprising:

[0036] Step 1: With the pot containing a mixture of liquid and food, measure the heat transfer parameters of the pot's base material.

[0037] Step 2: Determine the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot, based at least on the heat transfer parameters of the pot body substrate.

[0038] In the above-described scheme, the heat transfer parameters of the pot body substrate are measured under the condition that the pot body contains a mixture of liquid and food. Based on these parameters, the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot is determined. Changes in the contact degree between the pot body and the bottom heating device will be reflected in changes in the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot. This application, by measuring the heat transfer parameters of the pot body substrate before each cooking session and determining the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot based on these parameters, facilitates subsequent adjustments to the preset cooking strategy and prevents problems such as overflowing or undercooked food. The following is a detailed description of each step in conjunction with the accompanying drawings.

[0039] First, refer to Figure 1 , Figure 2 and Figure 3The heat transfer parameters of the pot's substrate are measured while the pot contains a mixture of liquid and food ingredients. Specifically, the heat transfer parameters of the pot substrate can be measured after the liquid and food mixture is added to the pot. The type of food ingredients can be any type, and the liquid can be, but is not limited to, water or broth. For example, the liquid and food mixture can be rice water; of course, other types of food ingredients can also be used. In this embodiment, after the liquid and food mixture is added to the pot, and before each cooking session, the heat transfer parameters of the pot substrate are measured using the liquid and food mixture. This allows for the acquisition of heat transfer parameters reflecting the current heat transfer performance between the pot and the bottom heating element, between the pot and the food, and the heat transfer performance of the pot substrate. Therefore, even if the degree of contact between the pot body and the bottom heating element changes due to factors such as manufacturing process precision issues, or impacts and dirt accumulation during consumer use, this step can obtain heat transfer parameters reflecting the current degree of contact between the pot body and the bottom heating element. This allows for subsequent adjustments to the preset cooking strategy, preventing problems such as overflowing or undercooking. For example, these heat transfer parameters can be parameters reflecting heat transfer performance, such as heat transfer efficiency and heat transfer rate. For example, the heat transfer parameters can be any parameter reflecting the heat transfer performance of the pot body substrate.

[0040] There are several methods that can be used to measure the heat transfer parameters of the pot body substrate. For example, refer to... Figure 2 and Figure 3 A temperature detection device can be used at the bottom of the pot to detect the temperature of the bottom of the pot. For example, this temperature detection device may include a thermistor (NTC). The heat transfer parameters of the pot's substrate can then be detected using this temperature detection device and the mixture of liquid and food added to the pot. Of course, it should be noted that, in addition to using a temperature detection device to detect the bottom temperature of the pot, other methods can also be used to measure the heat transfer parameters of the pot's substrate.

[0041] For example, refer to Figure 2 and Figure 3The steps for measuring the heat transfer parameters of the pot body substrate may include: controlling the bottom heating device to heat at a first set power until the temperature detection device detects that the bottom temperature is the first set temperature, and then stopping the heating; after the heating has stopped for a first set time, controlling the temperature detection device to measure the bottom temperature as the first measured temperature; and using the first set temperature and the first measured temperature as the heat transfer parameters of the pot body substrate. By first using a relatively high first set power to quickly heat the bottom temperature to the first set temperature and then stopping the heating, since the temperature of the liquid and food mixture is still relatively low, the rate and efficiency of heat transfer from the pot body substrate at a relatively high bottom temperature to the food can accurately reflect the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot, thereby improving the accuracy of the determined heat transfer efficiency. After the heating has stopped for a first set time, the temperature detection device measures the bottom temperature as the first measured temperature, and the magnitude of the first measured temperature can reflect the magnitude of the heat transfer parameters of the pot body substrate. Then, the heat transfer parameters of the pot body substrate can be determined based on the first set temperature and the first measured temperature. If the first measured temperature is lower than the first set temperature, and the larger the first temperature difference between the first set temperature and the first measured temperature, the better and higher the heat transfer parameters of the pot body substrate. In this case, the pot body substrate material may be a material with good thermal conductivity, such as iron or aluminum. If the first measured temperature is higher than the first set temperature, it indicates that the heat transfer parameters of the pot body substrate are lower and worse. In this case, the larger the first temperature difference between the first measured temperature and the first set temperature, the lower and worse the heat transfer parameters of the pot body substrate. In this case, the pot body substrate material may be a material with poor thermal conductivity, such as ceramic.

[0042] For example, refer to Figure 2 and Figure 3 The first set temperature can be 90-95℃. Specifically, the first set temperature can be any value between 90-95℃, such as 90℃, 91℃, 92℃, 93℃, 94℃, or 95℃. This allows the bottom temperature to be heated to a relatively high temperature before heating is stopped, resulting in a larger temperature difference between the bottom temperature and the liquid-food mixture inside the pot. As a result, the first measured temperature obtained by the temperature detection device after the heating has stopped for the first set time can better reflect the heat transfer parameters of the pot body, thereby improving the accuracy of the measurement of the heat transfer parameters of the pot body substrate.

[0043] For example, refer to Figure 2 and Figure 3 The first set power can be 85% to 100% of the rated heating power of the bottom heating device. For example, the first set power can be any value between 85% and 100% of the rated heating power of the bottom heating device, such as 85%, 90%, 95%, or 100%, to increase the rate at which the bottom temperature is heated to the first set temperature, thereby shortening the measurement time.

[0044] For example, refer to Figure 2 and Figure 3 The initial set time can be 4-10 minutes. Specifically, the initial set time can be any value between 4 and 10 minutes, such as, but not limited to, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, and 10 minutes, to determine a suitable duration for stopping heating, facilitating accurate measurement of the heat transfer parameters of the pot's substrate. It should be noted that the initial set time can be determined based on the pot's material, the type of bottom heating device, and the contact method between the pot and the bottom heating device.

[0045] Next, refer to Figure 1 The heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot should be determined based on the heat transfer parameters of the pot's base material. Various methods can be used, depending on the type of heat transfer parameters. Several methods are illustrated below.

[0046] The step of determining the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot, based at least on the heat transfer parameters of the pot body substrate, may include: obtaining a preset temperature difference-heat transfer level correspondence, wherein the temperature difference-heat transfer level correspondence includes at least two heat transfer levels, each heat transfer level corresponding to a temperature difference range; calculating a first temperature difference obtained by subtracting a first measured temperature from a first set temperature; determining the heat transfer level of the pot body substrate based on the first temperature difference and the temperature difference-heat transfer level correspondence; and using the heat transfer level of the pot body substrate as the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot. By pre-dividing the heat transfer levels and using the changes in the heat transfer levels to characterize the changes in the heat transfer efficiency of the bottom heating device and the pot body to the food inside the pot, the change in heat transfer efficiency can be better understood.

[0047] The aforementioned temperature difference-heat transfer level correspondence can be obtained through pre-measurement. For example, this correspondence can be obtained by measuring multiple cooking appliances of the same type at the time of manufacture. In this correspondence, at least two heat transfer levels are defined based on the magnitude of the heat transfer parameters. For example, a higher heat transfer level indicates a larger and better heat transfer parameter in the pot's base material; a lower heat transfer level indicates a smaller and worse heat transfer parameter. Each heat transfer level corresponds to a temperature difference range. As mentioned earlier, the value of the first set temperature minus the first measured temperature may be positive or negative. When the value of the first set temperature minus the first measured temperature is positive, the larger its absolute value, the higher the heat transfer level. Conversely, when the value of the first set temperature minus the first measured temperature is negative, the smaller its absolute value, the lower the heat transfer level.

[0048] refer to Figure 2 and Figure 3In this measurement of the heat transfer parameters of the pot body substrate, after calculating the first temperature difference obtained by subtracting the first measured temperature from the first set temperature, the heat transfer level of the pot body substrate is determined based on the first temperature difference and the correspondence between temperature difference and heat transfer level. If the first measured temperature is lower than the first set temperature, and the larger the first temperature difference between the first set temperature and the first measured temperature, the better and higher the heat transfer level of the pot body substrate. Correspondingly, the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot is higher. In this case, the pot body substrate material may be a material with good thermal conductivity, such as iron or aluminum. If the first measured temperature is higher than the first set temperature, it indicates that the heat transfer level of the pot body substrate is lower and worse. Correspondingly, the heat transfer efficiency of the bottom heating device and the pot body to the food in the pot is lower. In this case, the larger the first temperature difference between the first measured temperature and the first set temperature, the lower and worse the heat transfer level of the pot body substrate. In this case, the pot body substrate material may be a material with poor thermal conductivity, such as ceramic.

[0049] For example, refer to Figure 2 and Figure 3 The process of controlling the bottom heating device to heat the bottom to the first set temperature with the first set power is the rapid heating stage. Since the bottom temperature detection device has a lag in reading data, the bottom temperature will have a certain inertia. That is, after heating stops, the bottom temperature will continue to rise to a certain temperature 'a'. The specific temperature rise varies greatly depending on the material and the degree of contact.

[0050] refer to Figure 2 and Figure 3The heat transfer phase is defined as a first set time period after the bottom heating device heats the bottom to a first set temperature using a first set power and then stops heating. During this phase, heating stops, and heat is transferred from the bottom of the pot through the pot's base material to the food inside. If the pot's base material has good heat transfer properties, the bottom temperature will drop rapidly. Therefore, this invention uses a fixed first set time of 4-6 minutes, which can be adjusted according to actual conditions. If the pot's base material is made of iron, which has relatively good heat transfer, the first set time can be set to 4 minutes. If the pot's base material is made of ceramic, which has slower heat transfer, the first set time can be set to 6 minutes or even longer. For example, the program records the difference 'b' between the highest bottom temperature within the first set time and the bottom temperature after the first set time, and also records the difference 'a' between the highest bottom temperature within the first set time and the first set temperature, and calculates 'ba' to obtain the first temperature difference. Of course, this first temperature difference ba can also be calculated directly from the first measured temperature and the first set temperature. Using this first temperature difference, the heat transfer efficiency of the current inner bottom heating device and the pot body to the food in the pot is divided into 10-20 heat transfer levels. For example, the heat transfer level corresponding to the iron pot body substrate is level 10, which indicates that the heat transfer level is better. This heat transfer level is used to correct the preliminary measurement value of the food in the pot obtained in subsequent measurements.

[0051] For example, refer to Figure 2 and Figure 3 Before measuring the heat transfer parameters of the pot body substrate, the control method may further include: controlling the bottom heating device to heat the pot so that the bottom temperature is maintained at a second set temperature for a second set duration; wherein the second set temperature is lower than a first set temperature. It should be noted that "maintaining at a certain temperature" means that the bottom temperature remains constant at a certain temperature value, or the absolute value of the temperature difference from that temperature value is less than a certain preset value, for example, the preset value could be 3°C. Through the above method, the initial temperature for each heat transfer parameter measurement can be fixed at the same starting point, thereby reducing the interference of external temperature on the heat transfer parameter measurement and improving the accuracy of the heat transfer parameter measurement.

[0052] For example, the second set temperature can be in the range of 35-40℃, specifically, it can be any value between 35-40℃, such as 35℃, 36℃, 37℃, 38℃, 39℃, or 40℃. The second set duration can be 3-6 minutes, specifically, it can be any value between 3-6 minutes, such as 3 minutes, 4 minutes, 5 minutes, or 6 minutes. This not only facilitates the low-temperature water absorption of foods such as, but also helps to fix the initial temperature for each heat transfer parameter measurement at the same starting point. Specifically, this stage can be a preheating stage, where a low-power bottom heating device can be used to maintain the bottom temperature at 35-40℃ for 3-6 minutes for the low-temperature water absorption of foods such as, but not limited to, rice. This also helps to fix the initial temperature for each heat transfer parameter measurement at the same starting point, thereby reducing the interference of external temperature on the heat transfer parameter measurement and improving the accuracy of the measurement.

[0053] For example, refer to Figure 2 and Figure 4 After measuring the heat transfer parameters of the pot body substrate, the control method may further include: using a temperature detection device for measuring the bottom temperature to assess the food inside the pot. For example, after measuring the heat transfer parameters of the pot body substrate, refer to... Figure 2 and Figure 4 The control method may also include:

[0054] The bottom heating device is controlled to heat to the third set temperature at the second set power and then heating is stopped. The heating time of the bottom heating device at this time is recorded as the first heating time.

[0055] If the bottom temperature remains at or above the fourth set temperature for a duration equal to the third set time after heating stops, the bottom temperature at the end of the third set time is recorded as the second measured temperature. The preliminary measured value of the food is determined based on the second temperature difference obtained by subtracting the second measured temperature from the third set temperature and the first heating time. The fourth set temperature is less than the third set temperature.

[0056] By using the above method, the bottom temperature is first controlled to rise to the third set temperature, and then heating is stopped for a period of time. Based on the first heating time and the second temperature difference obtained by subtracting the second measured temperature from the third set temperature, the initial amount of food in the pot can be quickly and easily measured. The above embodiment is applicable to situations where the third set time is relatively short, and the bottom temperature of the pot is still higher than the fourth set temperature after the heating is stopped for the third set time.

[0057] Of course, in some embodiments, the third set time may be relatively long. After the heating is stopped for the third set time, the bottom temperature of the pot may drop below the fourth set temperature. To prevent the bottom temperature of the pot from dropping below the fourth set temperature, the following control method can be adopted: If the bottom temperature remains at or above the fourth set temperature for a period of time less than the third set time after heating is stopped, the time between the heating being stopped and the bottom temperature dropping to the fourth set temperature is recorded as the first measurement time. At least based on the first heating time and the first measurement time, a preliminary measurement value of the food is determined. If the temperature has already dropped to a relatively low level after the heating is stopped for the third set time, the calculation is still based on temperature, not time. However, this temperature is a fixed value – the fourth set temperature. The purpose of setting this fourth set temperature is to set an upper limit, which is generally not reached during normal operation. This can be achieved by adjusting the size of the third set time.

[0058] It should be noted that the first set temperature and the third set temperature mentioned above may or may not be equal. For example, refer to... Figure 2 The first set temperature equals the third set temperature. This example applies when the first temperature difference obtained by subtracting the first measured temperature from the first set temperature is positive. When the first temperature difference is negative, the third set temperature can be set higher than the first set temperature to allow heating to continue and initial measurements of the food ingredients to be taken. Of course, in some embodiments, there are two ways to handle the situation where the calculated first temperature difference is negative. The first is to increase the subsequent third set temperature point to be higher than the first set temperature. The second is to extend the heating stop time. Of these two methods, the first method is preferred because the second method would result in a longer overall cooking time.

[0059] In the above embodiments, reference is made to Figure 2After the bottom heating device heats the pot to a third set temperature using a second set power, heating stops. Due to the inertia of temperature rise at the bottom of the pot, the temperature detection device will detect a period where the bottom temperature is higher than the third set temperature before decreasing. If the bottom temperature does not decrease to a fourth set temperature during the third set time after heating stops, it indicates that the bottom temperature is relatively high. The bottom temperature at the end of the third set time can be recorded as the second measured temperature. The preliminary measurement value of the food is determined based on at least the second temperature difference (the third set temperature minus the second measured temperature) and the first heating time. Alternatively, a pre-set correspondence between the first heating time, the second temperature difference, and the measured value of the food can be used. This pre-set correspondence can include multiple units of food quantity, with each unit corresponding to a first heating time range and a second temperature difference range. The preliminary measurement value of the food is then determined based on this correspondence and the measured first heating time and second temperature difference.

[0060] For example, the fourth set temperature can be 3-10°C lower than the third set temperature. Specifically, the fourth set temperature can be any value between 3-10°C, such as 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, or 10°C lower than the third set temperature, in order to determine a suitable lower limit temperature value and prevent the bottom temperature from dropping too low, thereby making the cooking time too long.

[0061] If the bottom temperature quickly drops to the fourth set temperature during the third set time after heating stops, it indicates that the bottom temperature is too low, meaning that the time for the bottom temperature to remain at or above the fourth set temperature after heating stops has not reached the third set time. To prevent the bottom temperature from dropping too low in a low-temperature environment from affecting cooking, in the above embodiment, the time between stopping heating and the bottom temperature dropping to the fourth set temperature is recorded as the first measurement time, and the preliminary measurement value of the food is determined based at least on the first heating time and the first measurement time. Alternatively, a pre-set correspondence between the first heating time, the first measurement time, and the measured value of the food can be used. This pre-set correspondence can include multiple units of food quantity, with each unit of food quantity corresponding to a first heating time range and a first measurement time range. Then, based on this correspondence, and the first heating time and the first measurement time measured in this instance, the preliminary measurement value of the food is determined.

[0062] For example, refer to Figure 2 and Figure 4 After the heating has stopped for a third set time or the bottom temperature has dropped to a fourth set temperature, the control method may further include:

[0063] The bottom heating device is controlled to heat to the third set temperature at the second set power and then heating is stopped. The heating time of the bottom heating device is recorded as the second heating time.

[0064] If the bottom temperature remains at or above the fourth set temperature for a duration equal to the third set time after heating is stopped, the bottom temperature at the end of the third set time is recorded as the third measured temperature. Furthermore, the preliminary measured value of the food is determined based on at least the third temperature difference obtained by subtracting the third measured temperature from the third set temperature and the second heating time.

[0065] Alternatively, if the time during which the bottom temperature remains at or above the fourth set temperature after heating is stopped does not reach the third set time, the time between the heating being stopped and the bottom temperature dropping to the fourth set temperature is recorded as the second measurement time, and the preliminary measurement value of the food is determined based on at least the second heating time and the second measurement time.

[0066] In this embodiment, the preliminary measurement value of the food was measured again using essentially the same method, thereby enabling the verification of different preliminary measurement values ​​and improving the accuracy of the obtained preliminary measurement values.

[0067] In the above embodiments, reference is made to Figure 2 After the bottom heating device heats the pot to a third set temperature using a second set power, heating stops. Due to the inertia of temperature rise at the bottom of the pot, the temperature detection device will detect a period where the bottom temperature is higher than the third set temperature before decreasing. If the bottom temperature does not decrease to a fourth set temperature during the third set time after heating stops, it indicates that the bottom temperature is relatively high. The third set time can be waited until the bottom temperature at the end of the third set time is recorded as the third measured temperature. The preliminary measurement value of the food is determined based on at least the third temperature difference (the third set temperature minus the third measured temperature) and the second heating time. Alternatively, a pre-set correspondence between the second heating time, the third temperature difference, and the measured value of the food can be used. This pre-set correspondence can include multiple units of food quantity, each unit corresponding to a second heating time range and a third temperature difference range. The preliminary measurement value of the food is then determined based on this correspondence, along with the measured second heating time and third temperature difference.

[0068] For example, refer to Figure 2Here, 'c' represents the first heating time, 'd' represents the second temperature difference between the third set temperature and the second measured temperature, 'e' represents the second heating time, and 'f' represents the third temperature difference between the third set temperature and the third measured temperature. For example, the initial measurement value of the food can be determined to be 8 units based on the heating time (c+e) + the temperature drop (d+f).

[0069] If the bottom temperature quickly drops to the fourth set temperature during the third set time after heating stops, it indicates that the bottom temperature is too low, meaning the time for which the bottom temperature remains at or above the fourth set temperature after heating stops has not reached the third set time. To prevent the bottom temperature from dropping too low in a low-temperature environment from affecting cooking, in the above embodiment, the time between stopping heating and the bottom temperature dropping to the fourth set temperature is recorded as the second measurement time, and the preliminary measurement value of the food is determined based at least on the second heating time and the second measurement time. Alternatively, a pre-set correspondence between the second heating time, the second measurement time, and the measured value of the food can be used. This pre-set correspondence can include multiple units of food quantity, with each unit of food quantity corresponding to a second heating time range and a second measurement time range. Then, based on this correspondence, and the current second heating time and the second measurement time, the preliminary measurement value of the food is determined.

[0070] For example, the second set power can be 1 / 3 to 2 / 3 of the rated heating power of the bottom heating device. Specifically, the second set power can be any value between 1 / 3 and 2 / 3 of the rated heating power of the bottom heating device. For example, the second set power can be 1 / 2 of the rated heating power of the bottom heating device. If the heat transfer parameters of the pot measured in the aforementioned stage are good, the value of the second set power can be appropriately increased. By setting an appropriate second set power, the time required for the initial measurement of the food ingredients can be shortened, and the accuracy of the initial measurement of the food ingredients can be improved.

[0071] For example, the third set duration mentioned above can be 2-4 minutes. Specifically, the third set duration can be any value between 2 and 4 minutes, such as 2 minutes, 3 minutes, or 4 minutes. By setting an appropriate third set duration, the time required for the initial measurement of the ingredients can be shortened, and the accuracy of the initial measurement of the ingredients can be improved.

[0072] refer to Figure 2 The initial measurement stage, shown, distinguishes between large, medium, and small quantities of food inside the pot by recording heating time. (Reference) Figure 2This heating stage is divided into two segments. First, after heating to the third set temperature, the first heating time c is recorded. Then, heating is stopped, and a heat transfer time of the third set time is reserved. During this time, the temperature drop d (representing the second temperature difference between the third set temperature and the second measured temperature) is recorded. Then, the next segment of heating continues. After reaching the third set temperature again, the second heating time e of the second heating is recorded. Then, heating is stopped again for the heat transfer time of the third set time, and the temperature drop f (representing the third temperature difference between the third set temperature and the third measured temperature) is recorded.

[0073] For example, the control method may further include: determining the heating power during the cooking process based on the heat transfer parameters of the pot body and preliminary measurements of the ingredients. That is, in this embodiment, the heating power during the cooking process is determined not only based on the heat transfer parameters of the pot body but also on the preliminary measurements of the ingredients, thereby improving the accuracy of the determined heating power during the cooking process.

[0074] For example, refer to Figure 5 The control method may further include: determining a correction coefficient based on the heat transfer level of the pot body substrate; correcting the preliminary measurement value of the food according to the correction coefficient to obtain an accurate measurement value of the food; and determining the heating power during the cooking process based on the accurate measurement value of the food. In this embodiment, the heat transfer level of the pot body substrate is used to correct the preliminary measurement value of the food obtained using the method described above, resulting in a more accurate measurement value of the food. This provides a more accurate basis for determining the amount of food needed during cooking, thereby improving the accuracy of the heating power determined during the cooking process and thus improving the cooking effect.

[0075] For example, refer to Figure 2Here, 'c' represents the first heating time, 'd' represents the difference between the third set temperature and the second measured temperature, 'e' represents the second heating time, and 'f' represents the difference between the third set temperature and the third measured temperature. For example, the initial measurement value of the food can be determined to be 8 units based on the heating time (c+e) + temperature drop (d+f). Then, the initial measurement value of the food is corrected according to the heat transfer level obtained from the previously measured heat transfer parameters. For instance, if the heat transfer level is divided into 10 levels, and the measured heat transfer level of the pot is level 8, then according to the pre-set heat transfer level-correction coefficient correspondence, the correction coefficient corresponding to level 8 is found to be 18 / 20. Since the initial measurement value of the food is 8 units, the final accurate measurement value of the food inside the pot is determined to be 7 units by calculating the product of the correction coefficient and the initial measurement value, 8*18 / 20, and rounding down. For example, the correction factor mentioned above is often less than 1, but if the position of the bottom heating device is moved closer to the pot body, the correction factor may also be greater than 1. This reflects the change in the contact relationship between the bottom heating device and the pot body between the initial measurement stage and the application stage of the cooking appliance, and the impact on the heat transfer parameters.

[0076] Tests revealed that when the food inside the pot is first heated at high power, the temperature of the liquid inside the pot is relatively low, and the temperature difference between the inside and outside of the pot is almost independent of the amount of food. The cooling rate of the bottom of the pot can be directly equated to the heat transfer rate of the pot's base material. Therefore, the heat transfer parameters of the bottom heating device to the food inside the pot can be roughly calculated using the first round of high-power heating.

[0077] Furthermore, due to factors such as the varying amounts of food and liquid in the pot, the temperature of the liquid will differ after the second stage of heat dissipation. When the liquid volume is small, the temperature difference between the bottom of the pot and the water inside is small, while when the liquid volume is large, the temperature difference is large. A large temperature difference results in relatively faster subsequent heat transfer. Therefore, the initial measurement value of the food in the pot can be determined using the subsequent heating stages. Finally, the initial measurement value of the food can be appropriately corrected using the heat transfer parameters measured in the first stage of heating to calculate a relatively accurate measurement value of the food, which can then be used for subsequent cooking heat adjustment.

[0078] This approach, which utilizes a temperature sensing device only at the bottom of the pot, solves the negative impact on cooking power caused by uneven contact between the pot and the bottom heating element due to manufacturing precision issues or consumer use such as bumps and dirt. Top temperature sensing can be safely eliminated without affecting the original cooking effect, reducing material costs. Furthermore, in products with top temperature sensing devices, this invention automatically switches to bottom sensing in case of malfunction, significantly improving product reliability.

[0079] In the above embodiments, when the inner pot is made of different materials or the pot type has different degrees of contact between the pot body and the bottom heating device, the corresponding heat transfer parameters will vary greatly. Therefore, in the process of this application, the heat transfer parameters between the current bottom heating device and the pot body can be measured first to calibrate the preliminary measurement values ​​of the food obtained in subsequent measurements, so as to obtain accurate measurement values.

[0080] During the final cooking process, the heating power curve can be adjusted based on the precise measurement values ​​of the ingredients determined in the aforementioned stages. This ensures that the food cooked by the product does not overflow or remain undercooked, and achieves a relatively consistent taste and flavor, unaffected by unexpected factors such as differences in structural contact.

[0081] For example, determining the heating power during the cooking process based on precise measurements of the ingredients can be achieved in various ways; any cooking strategy that determines heating power based on the amount of ingredients is within the scope of protection of this application. For example, determining the heating power during the cooking process based on precise measurements of the ingredients can include: obtaining a preset correspondence between ingredient quantity and average heating power; wherein the correspondence includes at least two average heating powers, each corresponding to a range of ingredient quantities; and determining the average heating power during the cooking process based on the precise measurements of the ingredients and the correspondence. This facilitates a simple and accurate determination of the heating power during the cooking process. It should be noted that the above-mentioned correspondence between ingredient quantity and average heating power is preset, and can be obtained through prior experimental measurements. The correspondence includes at least one average heating power, and each average heating power corresponds to a range of ingredient quantities. Of course, in some embodiments, the above-mentioned correspondence between ingredient quantity and average heating power can also be a curve reflecting the correspondence between ingredient quantity and average heating power, thereby enabling a more accurate determination of the average heating power.

[0082] In some embodiments of the present invention described above, multi-stage heating is used to measure the heat transfer parameters between the bottom heating device and the pot body on the food inside the pot, as well as the amount of food inside the pot. These are respectively the heat transfer parameter measurement stage and the preliminary measurement value stage for the food. Finally, based on the measured heat transfer parameters and the preliminary measurement values, the heating power and time in the subsequent cooking process are accurately adjusted.

[0083] In the various embodiments shown above, by measuring the heat transfer parameters of the pot body substrate after adding the liquid and food mixture to the pot body, changes in the contact degree between the pot body and the bottom heating device are reflected in changes in the heat transfer parameters of the pot body substrate. This application, by measuring the heat transfer parameters of the pot body substrate before each cooking session and determining the heating power during the cooking process based at least on these parameters, can correct preset cooking strategies and prevent problems such as overflowing or undercooked food.

[0084] In addition, this application also provides a control device for a cooking appliance, see reference. Figure 6 The control device for a cooking appliance includes a computer-readable storage medium and a processor. The computer-readable storage medium stores a computer program that is executed by the processor. When the computer program is executed by the processor, it causes the processor to perform any of the above-mentioned control methods for the cooking appliance.

[0085] Figure 6 A control device 100 for a cooking appliance according to an embodiment of this application is shown. For example... Figure 6 As shown, the control device 100 for a cooking appliance according to an embodiment of this application may include a computer-readable storage medium 110 and a processor 120. The computer-readable storage medium 110 stores a computer program executed by the processor 120. When the computer program is executed by the processor 120, it causes the processor 120 to perform the control method for the cooking appliance according to the embodiment of this application described above. Those skilled in the art can understand the specific operation of the control device 100 deployment device for the cooking appliance according to the embodiment of this application in conjunction with the foregoing content. For the sake of brevity, it will not be described again here. For example, refer to Figure 6 The main control system of the cooking appliance can be used as the control device 100 of the cooking appliance.

[0086] The aforementioned control device, under the condition that the pot contains a mixture of liquid and food, controls the bottom heating device and temperature detection device to measure the heat transfer parameters of the pot's base material; and determines the heat transfer efficiency of the bottom heating device and the pot to the food inside the pot, at least based on the heat transfer parameters of the pot's base material; thus, when the degree of contact between the pot and the bottom heating device changes, it will be reflected in the change in the heat transfer efficiency of the bottom heating device and the pot to the food inside the pot. This application, by measuring the heat transfer parameters of the pot's base material before each cooking session and determining the heat transfer efficiency of the bottom heating device and the pot to the food inside the pot, facilitates subsequent adjustments to the preset cooking strategy and prevents problems such as overflowing or undercooked food.

[0087] Furthermore, embodiments of this application also provide a cooking utensil, see reference. Figures 1-6The cooking appliance includes a pot body and a control device for any of the above-mentioned cooking appliances. A bottom heating element is provided at the bottom of the pot body, and a temperature detection device is only provided at the bottom of the pot body. For example, the cooking appliance can be a utensil capable of cooking mixtures of liquid and food, such as, but not limited to, a rice cooker. By measuring the heat transfer parameters of the pot body substrate while the pot body contains the liquid and food mixture, the heat transfer efficiency of the bottom heating element and the pot body to the food inside the pot is determined, at least based on the heat transfer parameters of the pot body substrate. Changes in the contact degree between the pot body and the bottom heating element are reflected in changes in the heat transfer efficiency of the bottom heating element and the pot body to the food inside the pot. This application, by measuring the heat transfer parameters of the pot body substrate before each cooking session and determining the heat transfer efficiency of the bottom heating element and the pot body to the food inside the pot based on the heat transfer parameters of the pot body substrate, facilitates subsequent correction of the preset cooking strategy and prevents problems such as overflowing or undercooked food.

[0088] The present invention has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, those skilled in the art will understand that the present invention is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of the present invention, all of which fall within the scope of protection claimed by the present invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A control method of a cooking appliance, wherein, The cooking utensil has a pot body, the bottom of the pot body is provided with a bottom heating device, and only the bottom of the pot body is provided with a temperature detection device, and the control method comprises: Measuring the heat transfer parameter of the pot body base material of the pot body under the condition that the pot body contains a liquid and food material mixture; Determining the heat transfer efficiency of the bottom heating device and the pot body to the food material in the pot body according to at least the heat transfer parameter of the pot body base material.

2. The control method according to claim 1, characterized by, The step of measuring the heat transfer parameter of the pot body base material of the pot body comprises: Controlling the bottom heating device to heat at a first set power until the bottom temperature detected by the temperature detection device reaches a first set temperature, and then stopping heating; After the duration of stopping heating reaches a first set duration, controlling the temperature detection device to measure the bottom temperature as a first measured temperature; Taking the first set temperature and the first measured temperature as the heat transfer parameter of the pot body base material.

3. The control method according to claim 2, characterized by, The first set temperature is 90-95℃, the first set power is 85%-100% of the rated heating power of the bottom heating device, and the first set duration is 4-10 minutes.

4. The control method according to claim 2, characterized by, The step of determining the heat transfer efficiency of the bottom heating device and the pot body to the food material in the pot body according to at least the heat transfer parameter of the pot body base material comprises: Obtaining a preset temperature difference-heat transfer level correspondence, wherein the temperature difference-heat transfer level correspondence comprises at least two heat transfer levels, and each heat transfer level corresponds to a temperature difference range; Calculating a first temperature difference obtained by subtracting the first measured temperature from the first set temperature; According to the first temperature difference and the temperature difference-heat transfer level correspondence, determining the heat transfer level of the pot body base material; Taking the heat transfer level of the pot body base material as the heat transfer efficiency of the bottom heating device and the pot body to the food material in the pot body.

5. The control method according to claim 2, characterized by, Before the step of measuring the heat transfer parameter of the pot body base material of the pot body, the control method further comprises: Controlling the bottom heating device to heat so that the duration of maintaining the bottom temperature at a second set temperature is a second set duration; wherein the second set temperature is lower than the first set temperature.

6. The control method according to claim 5, characterized by, The value range of the second set temperature is 35-40℃, and the second set duration is 3-6 minutes.

7. The control method according to claim 4, characterized by, After the step of measuring the heat transfer parameter of the pot body base material of the pot body, the control method further comprises: Controlling the bottom heating device to heat at a second set power until the bottom temperature reaches a third set temperature, stopping heating, and recording the heating duration of the bottom heating device as a first heating duration; If the duration of maintaining the bottom temperature at not less than a fourth set temperature after stopping heating reaches a third set duration, recording the bottom temperature as a second measured temperature at the end of the third set duration, and determining a preliminary measurement value of the food material according to at least a second temperature difference obtained by subtracting the second measured temperature from the third set temperature, and the first heating duration; wherein the fourth set temperature is less than the third set temperature; or, If the time length that the bottom temperature remains not less than the fourth set temperature after stopping heating does not reach the third set time length, record the time length from stopping heating to the bottom temperature reducing to the fourth set temperature as a second measurement time length, and determine the preliminary measurement value of the food material according to at least the second heating time length and the second measurement time length.

8. The control method according to claim 7, characterized by, After the time length of stopping heating reaches the third set time length or the bottom temperature reduces to the fourth set temperature, the control method further comprises: controlling the bottom heating device to stop heating after heating to the bottom temperature being the third set temperature at the second set power, and recording the heating time length of the bottom heating device this time as a second heating time length; If the time length that the bottom temperature remains not less than the fourth set temperature after stopping heating reaches the third set time length, record the bottom temperature at the end of the third set time length as a third measurement temperature, and determine the preliminary measurement value of the food material according to at least a third temperature difference obtained by subtracting the third measurement temperature from the third set temperature, and the second heating time length; or, If the time length that the bottom temperature remains not less than the fourth set temperature after stopping heating does not reach the third set time length, record the time length from stopping heating to the bottom temperature reducing to the fourth set temperature as a second measurement time length, and determine the preliminary measurement value of the food material according to at least the second heating time length and the second measurement time length.

9. The control method according to claim 7 or 8, characterized by, The second set power is 1 / 3-2 / 3 of the rated heating power of the bottom heating device, and the third set time length is 2-4 minutes.

10. The control method according to claim 7 or 8, characterized by, Further comprising: determining a correction coefficient according to the heat transfer level of the pot body base material; correcting the preliminary measurement value of the food material according to the correction coefficient to obtain an accurate measurement value of the food material; determining the heating power in the process of cooking the food material according to the accurate measurement value of the food material.

11. The control method according to claim 10, characterized by, The determination of the heating power in the process of cooking the food material according to the accurate measurement value of the food material comprises: obtaining a preset food material amount-average heating power correspondence relationship; wherein the food material amount-average heating power correspondence relationship comprises at least two average heating powers, and each average heating power corresponds to a food material amount range; determining the average heating power in the process of cooking the food material according to the accurate measurement value of the food material and the food material amount-average heating power correspondence relationship.

12. A control device of a cooking appliance, characterized in that comprise: a computer readable storage medium and a processor, the computer readable storage medium has a computer program stored thereon, which is run by the processor, and the computer program causes the processor to execute the control method of the cooking utensil according to any one of claims 1-11 when the computer program is run by the processor.

13. A cooking appliance characterized by, comprise: a pot body, the bottom of the pot body is provided with a bottom heating device, and a temperature detection device is provided only at the bottom of the pot body; the control device of the cooking utensil according to claim 12.

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