Cookware anti-dry-burning method and system, terminal and storage medium

Abstract

The invention relates to a cookware anti-dry-burning method and system, a terminal and a storage medium, and relates to the technical field of cookware anti-dry-burning, and the method comprises the steps: collecting first temperature data of the bottom of a cookware, and calculating a first average temperature; under the condition that the first average temperature exceeds the temperature threshold value, second temperature data of the bottom of the cooker in the preset window are collected; calculating a heating rate and a maximum temperature difference based on the second temperature data; calculating a dry burning risk score based on the heating rate and the maximum temperature difference; when the multiple burning risk scores exceed the risk threshold value and the maximum temperature difference exceeds the temperature difference threshold value, countdown is started, and third temperature data of the bottom of the cookware are collected in the countdown period; calculating third average temperature data based on the third temperature data; and if the third average temperature data is not reduced to the average temperature threshold value before the countdown is ended, a closing signal is sent to a gas inlet valve of the gas stove. The method and the device have the effects of guaranteeing user safety and improving cooking experience.

Description

Technical Field

[0001] This application relates to the technical field of cookware anti-dry burning, and in particular to a method, system, terminal and storage medium for cookware anti-dry burning. Background Technology

[0002] In the field of smart kitchen appliances, anti-dry-burning systems are a key technological support for ensuring user safety and enhancing the cooking experience.

[0003] In related technologies, existing anti-dry-burning systems are usually based on temperature threshold detection technology. By monitoring the temperature at the bottom of the cookware in real time, the gas supply is cut off when the temperature exceeds a preset safety threshold, and an alarm is issued to remind the user.

[0004] Regarding the aforementioned technologies, there are issues with insufficient accuracy and limited intelligence in the dry-burning risk assessment process. This leads to false alarms in normal high-temperature cooking scenarios or missed detections in hidden risk scenarios, making it difficult to accurately identify and intervene in the actual dry-burning state. Summary of the Invention

[0005] To ensure user safety and enhance the cooking experience, this application provides a method, system, terminal, and storage medium for preventing cookware from drying out.

[0006] Firstly, this application provides a method for preventing dry burning of cookware, employing the following technical solution: A method for preventing cookware from drying out includes: Upon receiving a downward pressure signal, the first temperature data of the bottom of the cookware is collected; Calculate the first average temperature based on the first temperature data; If the first average temperature exceeds the temperature threshold, collect the second temperature data of the bottom of the pot within the preset window; Based on the second temperature data, calculate the heating rate and the maximum temperature difference; Calculate the dry-burn risk score based on the heating rate and maximum temperature difference; If several risk scores exceed the risk threshold and the maximum temperature difference exceeds the temperature difference threshold, the cookware is determined to be in a dry-burning state. After determining that the cookware is in a dry-burning state, start the countdown and collect the third temperature data of the bottom of the cookware during the countdown period; Calculate the third average temperature data based on the third temperature data; If the third average temperature data does not drop to the average temperature threshold before the countdown ends, a shut-off signal is sent to the gas stove's gas inlet valve.

[0007] By employing the above technical solution, multi-stage temperature data from the bottom of the cookware is collected. A dry-burning risk score is constructed by combining the heating rate and maximum temperature difference. A dual threshold condition is set for initial judgment, and a countdown verification mechanism is introduced to confirm the temperature drop trend, ultimately executing a gas valve shutdown operation. This solution achieves reliable identification and delayed confirmation of dry-burning conditions, improving the stability and accuracy of dry-burning judgment while ensuring basic safety protection.

[0008] Optionally, second temperature data can be continuously collected within a preset window; The preset window is divided into multiple consecutive time periods, and the average heating rate in each time period is calculated to form a heating rate sequence. Calculate the absolute value of the difference between adjacent average heating rates in the heating rate sequence to obtain the change in heating rate; Calculate the sum of the changes in each heating rate as an index of rate fluctuation intensity; If the rate fluctuation intensity index is greater than the cooking activity threshold, it is determined to be a stir-fry state; Based on the stir-frying state, cancel the start countdown operation and keep the gas stove's gas inlet valve open.

[0009] By employing the above technical solution, the changes in the heating rate of the cookware within a preset window are analyzed. Combined with the rate fluctuation intensity index, highly active cooking states such as stir-frying are identified. Upon confirmation of stir-frying, the dry-burning countdown is canceled, and the gas valve remains open. This solution significantly improves the scenario adaptability of dry-burning detection, effectively avoiding the risk of normal stir-frying being mistakenly identified as dry-burning, and reducing the likelihood of accidental gas shut-off.

[0010] Optionally, within a preset window, monitor whether a downward pressure signal is continuously received; If not, it is determined that the cookware has been removed from the gas stove, and the countdown for the wok-tossing verification is started; During the countdown to start the wok-flipping verification, acquire the last segment of the temperature sequence in the second temperature data corresponding to when the wok leaves the gas stove; Calculate the temperature change trend based on the final temperature sequence; If the temperature change trend is a continuous rise, it is marked as a dry-burning risk event. Based on the risk of dry burning and the event of leaving the stove, the countdown for the pot-tossing verification is terminated, and a shut-off signal is sent to the gas stove's gas inlet valve.

[0011] By employing the above technical solution, the system monitors the temperature sequence after the cookware is removed from the stove, identifies dry-burning risk events by combining temperature change trends, and terminates the verification countdown and shuts off the gas inlet valve upon confirmation of the risk. This solution significantly improves the ability to identify concealed dry-burning after the cookware is removed from the stove, effectively avoids safety accidents caused by the continued heating of residual heat from the cookware, and reduces the occurrence of leaks in protection.

[0012] Optionally, determine whether there is a temperature peak interval in the final temperature sequence. A temperature peak interval refers to a temperature data that shows a trend of first rising and then falling within a preset short time window. If so, the corresponding temperature peak intervals in the last temperature sequence are removed to obtain the corrected temperature subsequence. Determine whether the amount of valid data in the temperature subsequence is greater than the quantity threshold; If so, then recalculate the temperature change trend; If not, then determine whether it is a dry-burning risk event by using the average temperature and maximum temperature difference of the temperature subsequence.

[0013] By employing the above technical solution, the temperature sequence of the cookware after it has been removed from the stove is analyzed. Temperature spikes caused by oil droplets or momentary disturbances are identified and eliminated. The temperature change trend is recalculated using corrected data, and auxiliary judgments are made based on the average temperature and maximum temperature difference when data is insufficient. This solution significantly improves the accuracy of identifying dry-burning after removal from the stove, effectively filters out non-dry-burning interference signals, and reduces the risk of misjudgment.

[0014] Optionally, within a preset window, second temperature data of the bottom of the cookware can be collected at a fixed frequency; Calculate the difference between the second temperature data and the corresponding reference value of the temperature reference curve to obtain the absolute value sequence of temperature deviation; If any absolute value of temperature deviation in the absolute value sequence exceeds the first deviation threshold, it is marked as an outlier, forming an outlier sequence. In the sequence of outliers, identify the first and second adjacent outliers, and the time interval between the first and second outliers shall not exceed a preset duration. The temperature data collected between the first and second anomalies is determined to form a perturbed temperature sequence. Calculate the maximum temperature deviation and its duration based on the perturbation temperature sequence; If the maximum temperature deviation is greater than the second deviation threshold and the duration is greater than the duration threshold, then the perturbation temperature sequence is determined to be a valid perturbation temperature sequence. The number of times the effective perturbation temperature sequence occurs per unit time is counted; If the number of occurrences exceeds the threshold, the cookware is determined to be in the initial stage of dry burning, and an alarm is triggered.

[0015] By employing the above technical solution, the temperature data at the bottom of the cookware is compared with a preset temperature reference curve to identify abnormal temperature deviations and generate disturbance events. A multi-dimensional judgment is then made based on the maximum deviation value, duration, and frequency of disturbances per unit time to identify the initial state of dry burning. This solution significantly improves the accuracy of sensing the early stages of dry burning, effectively providing risk warnings before dry burning occurs and reducing safety accidents caused by delayed response.

[0016] Optionally, the temperature rise rate and temperature fluctuation amplitude can be calculated based on the second temperature data; If the rate of temperature rise is lower than the standard rate and the temperature fluctuation amplitude is lower than the standard fluctuation amplitude, the cookware is determined to be in an abnormal heat conduction state. Based on the abnormal heat conduction state, the cumulative heat load value is calculated according to the second temperature data and the sampling fixed frequency; If the cumulative heat load value is greater than the heat load safety threshold, the cookware is determined to be in the initial stage of dry burning. Based on the initial dry-burning state, a shut-off signal is sent to the gas inlet valve of the gas stove, and a cleaning and maintenance reminder is generated.

[0017] By employing the above technical solution, the temperature rise rate and temperature fluctuation amplitude at the bottom of the cookware are analyzed. Combined with cumulative heat load calculations, abnormal heat conduction caused by carbon buildup or oil stains is identified. In the initial stage of dry burning, the risk is assessed, the gas inlet valve is shut off, and cleaning and maintenance reminders are generated. This solution significantly improves the ability to identify and address hidden dry burning risks caused by carbon buildup, oil stains, etc., effectively preventing safety accidents caused by decreased heat transfer efficiency.

[0018] Optionally, monitor the opening signal of the proportional valve on the gas stove; Theoretical thermal power is calculated based on the opening signal and preset gas calorific value parameters; The actual absorbed heat power is calculated based on the time-series changes of the second temperature data. Calculate the power loss value based on the theoretical heat power and the actual absorbed heat power; The cumulative heat load value is weighted and corrected based on the power loss value, and the corrected cumulative heat load value is used to determine the initial state of dry burning of the cookware.

[0019] By employing the above technical solution, the opening signal of the gas proportional valve and the time-series data of the cookware temperature are monitored. The power loss value is calculated by combining theoretical heat power and actual absorbed heat power. Based on this loss value, the cumulative heat load is weighted and corrected to identify the initial risk of dry burning caused by decreased heat transfer efficiency. This solution significantly improves the accuracy of heat load assessment and effectively avoids misjudgments or response delays caused by neglecting the matching relationship between heat input and heat absorption.

[0020] Secondly, this application provides a cookware anti-dry-burning system, which adopts the following technical solution: A cookware anti-dry-burning system, comprising: The acquisition module is used to acquire the down-pressure signal, the first temperature data, the second temperature data, and the third temperature data; A memory for storing the program of the cookware anti-dry-burning method; The processor and the program in the memory can be loaded and executed by the processor to implement the cookware anti-dry-burning method.

[0021] By adopting the above technical solution, the module acquires the pressure signal of the cookware and multi-stage temperature data in real time, the processor executes the logical judgment of the cookware anti-dry burning method, and the memory stores and supports the stable operation of the cookware anti-dry burning method. This realizes full-process automatic protection from temperature monitoring to gas valve control, which significantly improves the accuracy and timeliness of dry burning identification while ensuring safety and reliability, and provides cookware with an efficient and reliable anti-dry burning solution.

[0022] Thirdly, this application provides a smart terminal, which adopts the following technical solution: A smart terminal includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as described in any one of 1 to 7 above.

[0023] Fourthly, this application provides a computer storage medium capable of storing corresponding programs, which facilitates user safety and enhances the cooking experience, and adopts the following technical solution: A computer-readable storage medium storing a computer program that can be loaded by a processor and executed any of the above-described methods for preventing dry burning of cookware.

[0024] In summary, this application includes at least one of the following beneficial technical effects: 1. The system collects multi-stage temperature data from the bottom of the cookware, constructs a dry-burning risk score by combining the heating rate and maximum temperature difference, and sets dual threshold conditions for initial judgment. Simultaneously, a countdown verification mechanism is introduced to reconfirm the temperature drop trend, and then the gas valve is shut off. This solution achieves reliable identification and delayed confirmation of dry-burning conditions, improving the stability and accuracy of dry-burning judgment while ensuring basic safety protection. 2. By comparing the temperature data at the bottom of the cookware with a preset temperature reference curve, abnormal temperature deviations are identified and disturbance events are generated. Multi-dimensional judgment is then performed based on the maximum deviation value, duration, and frequency of disturbances per unit time to identify the initial state of dry burning. This solution significantly improves the accuracy of sensing the early stages of dry burning, effectively providing risk warnings before dry burning occurs and reducing safety accidents caused by delayed response. 3. By analyzing the temperature rise rate and temperature fluctuation amplitude at the bottom of the cookware, and combining this with cumulative heat load calculations, abnormal heat conduction caused by carbon buildup or grease can be identified. In the initial stage of dry burning, the risk is assessed, the gas inlet valve is shut off, and cleaning and maintenance reminders are generated. This solution significantly improves the ability to identify and address hidden dry burning risks caused by carbon buildup, grease, etc., effectively preventing safety accidents caused by decreased heat transfer efficiency. Attached Figure Description

[0025] Figure 1 This is a flowchart illustrating a method for preventing dry burning of cookware provided in an embodiment of this application.

[0026] Figure 2 This is a flowchart illustrating a method for identifying stir-frying state based on heating rate, provided in an embodiment of this application.

[0027] Figure 3 This is a flowchart illustrating a method for identifying the risk of dry burning when a cookware is removed from the stove, as provided in an embodiment of this application.

[0028] Figure 4 This is a flowchart illustrating a dry-burning risk identification method based on temperature spike rejection provided in an embodiment of this application.

[0029] Figure 5 This is a schematic flowchart of a dry-burning identification method based on temperature reference deviation provided in an embodiment of this application.

[0030] Figure 6 This is a flowchart illustrating a dry-burning identification method based on thermal conduction anomalies provided in an embodiment of this application.

[0031] Figure 7 This is a flowchart illustrating a dry-burning identification method based on thermal power matching provided in an embodiment of this application.

[0032] Figure 8 This is a schematic diagram of a cookware anti-dry-burning system provided in an embodiment of this application. Detailed Implementation

[0033] To make the purpose, technical solution, and advantages of this application clearer, the following description is provided in conjunction with the appendix. Figures 1 to 8 The present application will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the application.

[0034] This application discloses a method for preventing cookware from drying out. (Refer to...) Figure 1 The method includes: Step S101: Upon receiving the downward pressure signal, collect the first temperature data of the bottom of the pot.

[0035] The pressure signal refers to the pressure exerted by the cookware on the metal spring of the temperature sensor when the cookware is placed on the gas stove, which confirms that the cookware is in place.

[0036] The first temperature data refers to the temperature data of the bottom of the cookware collected when it first starts to heat up, reflecting the initial heating state of the cookware. This first temperature data is collected by a temperature sensor installed on the support structure of the gas stove.

[0037] Step S102: Calculate the first average temperature based on the first temperature data.

[0038] The first average temperature refers to the temperature value obtained by arithmetically averaging the first temperature data, and is used to represent the initial average temperature of the bottom of the cookware.

[0039] The first average temperature is the arithmetic mean obtained by adding the temperature values ​​of all sampling points in the first temperature data and then dividing by the number of sampling points. For example, if the first temperature data contains 5 sampling points with temperature values ​​of 210℃, 212℃, 215℃, 213℃, and 214℃, then the first average temperature is the sum of these five values ​​divided by 5, which is 212.8℃.

[0040] Step S103: If the first average temperature exceeds the temperature threshold, collect the second temperature data of the bottom of the pot within the preset window.

[0041] The second temperature data refers to a continuous segment of cookware bottom temperature data collected after the first average temperature exceeds the temperature threshold. This second temperature data is collected by a temperature sensor installed on the support structure of the gas stove.

[0042] Step S104: Calculate the heating rate and maximum temperature difference based on the second temperature data.

[0043] The heating rate refers to how quickly the temperature at the bottom of the pot rises over time within a preset window. It is usually calculated by the ratio of the temperature change in the second temperature data to the corresponding time interval. For example, if the temperature at the bottom of the pot rises from 220℃ to 280℃ within a preset window of 10 seconds, then the heating rate is (280−220)÷10=6℃ / s.

[0044] The maximum temperature difference refers to the difference between the highest and lowest temperature values ​​in the second temperature data, used to reflect the unevenness of heating at the bottom of the cookware. For example, in the temperature data collected within the preset window, the highest temperature is 295℃ and the lowest temperature is 260℃, then the maximum temperature difference is 295−260=35℃.

[0045] Step S105: Calculate the dry-burn risk score based on the heating rate and the maximum temperature difference.

[0046] The dry-burn risk score is a quantitative indicator used to represent the degree of risk of cookware dry-burning, calculated based on the heating rate and maximum temperature difference.

[0047] The dry-burning risk score is obtained by multiplying the heating rate and the maximum temperature difference by their respective weighting coefficients and then summing them. The formula is: Risk Score = α × Heating Rate + β × Maximum Temperature Difference, where α and β are pre-set weighting coefficients used to adjust the relative proportions of the heating rate and maximum temperature difference in the dry-burning risk score. The specific values ​​are determined based on the cookware material, stove type, and calibration experiments. For example, in tests on common cookware, when the heating rate is 5℃ / s and the maximum temperature difference is 20℃, if α=8 and β=2, then the dry-burning risk score is 8×5 + 2×20 = 80.

[0048] Step S106: If several burn risk scores exceed the risk threshold and the maximum temperature difference exceeds the temperature difference threshold, the cookware is determined to be in a dry-burning state.

[0049] Dry burning refers to a dangerous condition in which the liquid inside the cookware has basically evaporated or been exhausted, and the temperature of the bottom of the pot rises rapidly and unevenly under continuous heating, posing a risk of smoke, carbonization, or fire.

[0050] If the risk score for several burns does not exceed the risk threshold, the cookware is considered to be in normal cooking condition, and the dry burning judgment is not triggered. The temperature change of the cookware will continue to be monitored.

[0051] Step S107: After determining that the cookware is in a dry-burning state, start the countdown and collect the third temperature data of the bottom of the cookware during the countdown period.

[0052] The third temperature data refers to the temperature values ​​of the bottom of the cookware continuously collected during the countdown verification period after the cookware is determined to be in a dry-burning state. This data is used to confirm whether the risk of dry burning persists. The third temperature data is collected by a temperature sensor installed on the support structure of the gas stove.

[0053] The countdown timer is set to perform a secondary verification of the dry-burning status, avoiding misjudgments caused by instantaneous temperature fluctuations or brief interference, and ensuring that a shut-off signal is sent to the gas stove's gas inlet valve only when the risk persists.

[0054] Step S108: Calculate the third average temperature data based on the third temperature data.

[0055] The third average temperature data refers to the arithmetic mean of all temperature values ​​collected during the countdown period. It is used to determine whether the cookware temperature has dropped back to a safe range. For example, if 50 temperature values ​​are collected at a frequency of 10 times per second during the 5-second countdown, and the total is 14250℃, then the third average temperature data is 14250 ÷ 50 = 285℃.

[0056] Step S109: If the third average temperature data does not drop to the average temperature threshold before the countdown ends, a shut-off signal is sent to the gas inlet valve of the gas stove.

[0057] Before the countdown ends, determine whether the pot temperature has dropped to a safe temperature level. If the third average temperature is still higher than the average temperature threshold, it means that the pot is still in a dry-burning state. Then, output a signal to close the gas inlet valve to cut off the heat source.

[0058] By employing the above technical solution, multi-stage temperature data from the bottom of the cookware is collected. A dry-burning risk score is constructed by combining the heating rate and maximum temperature difference. A dual threshold condition is set for initial judgment, and a countdown verification mechanism is introduced to confirm the temperature drop trend, ultimately executing a gas valve shutdown operation. This solution achieves reliable identification and delayed confirmation of dry-burning conditions, improving the stability and accuracy of dry-burning judgment while ensuring basic safety protection.

[0059] This application discloses a method for identifying the stir-frying state based on the heating rate. (Refer to...) Figure 2 The method includes: Step S201: Continuously collect the second temperature data within the preset window.

[0060] The second temperature data is used when the cookware is already at a higher temperature, which is more suitable for reflecting temperature changes during the cooking process. The first temperature data is only used for initial judgment, and the third temperature data is used for verification after confirming dry burning. Therefore, the second temperature data is selected.

[0061] Step S202: Divide the preset window into multiple consecutive time periods, and calculate the average heating rate in each time period to form a heating rate sequence.

[0062] The average heating rate is the amount of temperature rise at the bottom of the cookware in each time period divided by the duration of that time period, and is used to characterize how fast the temperature rises in each time period.

[0063] A heating rate sequence is a data sequence composed of the average heating rates calculated for each consecutive time period within a preset window, arranged in chronological order.

[0064] Dividing the window into preset segments is to observe the rate of temperature rise in segments, avoiding the overall average from masking the characteristics of short-term, drastic fluctuations during the stir-frying process.

[0065] Step S203: Calculate the absolute value of the difference between adjacent average heating rates in the heating rate sequence to obtain the change in heating rate.

[0066] The change in heating rate refers to the absolute value of the difference between the average heating rates of two adjacent time periods in a heating rate sequence. It is used to measure the degree of fluctuation in the rate of temperature rise over time. For example, if the heating rate sequence is [6℃ / s, 9℃ / s, 5℃ / s], then the absolute values ​​of the adjacent differences are |9−6|=3 and |5−9|=4, respectively, and the corresponding changes in heating rate are 3 and 4.

[0067] Step S204: Calculate the sum of the changes in each heating rate as an index of rate fluctuation intensity.

[0068] The rate fluctuation intensity index refers to the sum of the changes in the heating rate, used to quantify the overall degree of fluctuation in the rate of temperature rise within a preset window. For example, if the changes in the heating rate are 2, 3, and 4, the rate fluctuation intensity index is 9. The larger this value, the more unstable the temperature rise process is, and the more likely it is to be in a state of overheating.

[0069] Step S205: If the rate fluctuation intensity index is greater than the cooking activity threshold, it is determined to be a stir-fry state.

[0070] Stir-frying refers to a high-temperature cooking state in which there is still oil or liquid in the pan, and the temperature of the pan bottom fluctuates drastically due to rapid stirring. Although the temperature may be close to the dry-burning threshold, it does not belong to true dry-burning.

[0071] Although the temperature of the pan is high during stir-frying, and may even reach the temperature threshold for dry burning, the presence of oil or water in the pan, along with the drastic temperature fluctuations and uneven heating, are normal cooking phenomena and not true dry burning. Therefore, the intensity of the rate fluctuation is used to distinguish between them, thus avoiding accidental turning off of the heat.

[0072] If the rate fluctuation intensity index is less than the cooking activity threshold, it is considered that the cookware is not in a high-heat stir-fry state, and the subsequent countdown and valve closing judgment logic will continue to be executed.

[0073] Step S206: Based on the stir-frying state, cancel the start countdown operation and keep the gas stove's gas inlet valve open.

[0074] Once the cooking mode is determined to be in high heat, the countdown timer is canceled to prevent the gas from being shut off due to a misjudgment of high temperature as dry burning, thus ensuring that the normal cooking process is not disturbed.

[0075] By employing the above technical solution, the changes in the heating rate of the cookware within a preset window are analyzed. Combined with the rate fluctuation intensity index, highly active cooking states such as stir-frying are identified. Upon confirmation of stir-frying, the dry-burning countdown is canceled, and the gas valve remains open. This solution significantly improves the scenario adaptability of dry-burning detection, effectively avoiding the risk of normal stir-frying being mistakenly identified as dry-burning, and reducing the likelihood of accidental gas shut-off.

[0076] This application discloses a method for identifying the risk of dry burning when a cookware is removed from the stove. (Refer to...) Figure 3 The method includes: Step S301: Within the preset window, monitor whether a downward pressure signal is continuously received.

[0077] Monitoring the pressure signal is to determine whether the pot is still stably placed on the stove. If the signal is interrupted, it may indicate that the pot has been lifted or moved, and further verification is needed to determine whether it is a tossing operation.

[0078] By detecting whether the metal wire on the temperature sensor that contacts the cookware remains conductive or triggered due to the continuous pressure from the cookware's weight, it is determined whether the pressure signal is continuous within a preset window.

[0079] Step S302: If not, determine that the pot has left the gas stove and start the countdown for the pot-flipping verification.

[0080] When the interruption of the downward pressure signal is detected, it is determined that the pot has left the stove surface, and a short countdown is started to distinguish between normal user flipping of the pot and actual removal from the stove.

[0081] If a downward pressure signal is continuously received within the preset window, it is assumed that the pot has not left the stove, the countdown for the tossing test is not started, and the temperature data changes are monitored.

[0082] Step S303: During the countdown period for starting the pot-tossing verification, obtain the last segment temperature sequence in the second temperature data corresponding to the pot leaving the gas stove.

[0083] The final temperature sequence refers to the second segment of temperature data collected before the cookware leaves the gas stove, which is used to reflect the temperature change trend of the bottom of the cookware at the moment of removal from the stove.

[0084] The purpose of obtaining the final temperature sequence is to utilize the temperature change trend in the final stage before the cookware is removed from the stove to determine whether the cookware is in a high-temperature, heat-retaining state before removal, and whether there is a risk of dry burning due to residual heat after removal. Using the moment the cookware leaves the stove as the endpoint, a fixed segment of previously collected temperature data is extracted and used as the final temperature sequence. For example, temperature sampling points within 5 seconds before the cookware leaves the stove are selected.

[0085] Step S304: Calculate the temperature change trend based on the final temperature sequence.

[0086] Temperature change trend refers to the overall trend of temperature change in the final segment of the temperature sequence, which is either rising, falling, or remaining stable. It is used to determine whether the cookware is still heating up before it leaves the gas stove.

[0087] Temperature change trend refers to determining whether the overall temperature of the cookware before it leaves the stove is rising, falling, or remaining relatively stable, based on the average difference between adjacent temperature values ​​in the final temperature sequence. For example, if the final temperature sequence is 250℃, 253℃, 256℃, 258℃, and 261℃, with adjacent differences of +3, +3, +2, and +3 respectively, and an average difference of +2.75, which is greater than zero, then the temperature change trend is rising.

[0088] Step S305: If the temperature change trend is continuously rising, then mark it as a dry-burning risk event.

[0089] The risk of dry burning after removal from the stove refers to a situation where, although the cookware has been removed from the stove, it continues to dry burn or even start to smoke and catch fire due to the significant heat it accumulated before being removed from the stove.

[0090] Assuming the cookware has been removed from the gas stove, further determine whether the bottom temperature of the cookware is at a high temperature at the moment it leaves the gas stove, and whether the final temperature sequence shows a continuous upward trend. Only when both conditions of high temperature and rising temperature are met simultaneously is it considered that although the cookware has been removed from the flame, due to severe heat accumulation, the internal heat is still being conducted to the bottom of the cookware, posing a risk of continued dry burning or even smoke and fire in the absence of a flame. In this case, the cookware is marked as a dry burning risk event.

[0091] Step S306: Based on the dry-burning risk event, terminate the countdown for the tossing verification and send a shut-off signal to the gas stove's gas inlet valve.

[0092] After determining that the event is a dry-burning risk event, the countdown for the pot-flipping verification is terminated and the gas inlet valve is turned off to prevent the existing dry-burning risk from worsening due to the continuous heating of the flame when the pot is put back on the gas stove.

[0093] By employing the above technical solution, the system monitors the temperature sequence after the cookware is removed from the stove, identifies dry-burning risk events by combining temperature change trends, and terminates the verification countdown and shuts off the gas inlet valve upon confirmation of the risk. This solution significantly improves the ability to identify concealed dry-burning after the cookware is removed from the stove, effectively avoids safety accidents caused by the continued heating of residual heat from the cookware, and reduces the occurrence of leaks in protection.

[0094] This application discloses a method for identifying the risk of dry burning based on temperature peak rejection. (Refer to...) Figure 4 The method includes: Step S401: Determine whether there is a temperature peak interval in the final temperature sequence. A temperature peak interval refers to a temperature data that shows a trend of first rising and then falling within a preset short time window.

[0095] Temperature spikes refer to localized abrupt changes in temperature data within a short time window at the end of a temperature sequence, where the temperature data rises rapidly and then falls back quickly. These spikes are usually caused by oil droplets splashing or food being disturbed.

[0096] Step S402: If so, remove the corresponding temperature peak interval in the last temperature sequence to obtain the corrected temperature subsequence.

[0097] Temperature subsequence refers to the temperature data remaining after removing temperature peak intervals from the last segment of the temperature sequence.

[0098] Eliminating temperature spikes is to remove false temperature abrupt changes caused by oil droplet splashes or instantaneous interference, and to avoid misjudging the temperature rise trend.

[0099] Step S403: Determine whether the amount of valid data in the temperature subsequence is greater than the quantity threshold.

[0100] Effective data volume refers to the number of temperature sampling points remaining after removing temperature peak intervals. It is used to measure whether the corrected temperature subsequence has enough data to support subsequent trend calculations.

[0101] The purpose of this judgment is to ensure that there are still enough temperature points to reliably calculate trends after removing peaks, and to avoid misjudgments due to insufficient data.

[0102] Step S404: If so, recalculate the temperature change trend.

[0103] When there is sufficient effective data, the temperature change trend is recalculated based on the temperature subsequence after removing peaks to obtain an accurate judgment of heating or cooling that is not affected by instantaneous interference. The calculation method for the temperature change trend here is the same as that in step S304.

[0104] Step S405: If not, determine whether it is a dry-burning risk event based on the average temperature and maximum temperature difference of the temperature subsequence.

[0105] When there is insufficient effective data, the judgment is made based on the average temperature and maximum temperature difference of the temperature subsequence. If the average temperature is higher than the temperature threshold and the maximum temperature difference exceeds the temperature difference threshold, it is considered that there is a risk of dry burning and the stove leaving the stove.

[0106] By employing the above technical solution, the temperature sequence of the cookware after it has been removed from the stove is analyzed. Temperature spikes caused by oil droplets or momentary disturbances are identified and eliminated. The temperature change trend is recalculated using corrected data, and auxiliary judgments are made based on the average temperature and maximum temperature difference when data is insufficient. This solution significantly improves the accuracy of identifying dry-burning after removal from the stove, effectively filters out non-dry-burning interference signals, and reduces the risk of misjudgment.

[0107] This application discloses a method for identifying dry burning based on temperature reference deviation. (Refer to...) Figure 5 The method includes: Step S501: Collect the second temperature data of the bottom of the pot at a fixed frequency within a preset window.

[0108] Within a preset window of fixed duration, the temperature value of the bottom of the cookware is collected at fixed time intervals to form second temperature data for subsequent deviation analysis.

[0109] Step S502: Calculate the difference between the second temperature data and the corresponding reference value of the temperature reference curve to obtain the absolute value sequence of temperature deviation.

[0110] The absolute value sequence of temperature deviation refers to a series of values ​​obtained by subtracting the temperature collected at each sampling point in the second temperature data from the reference temperature at the corresponding moment on the temperature reference curve and taking the absolute value.

[0111] The measured temperature value at each moment in the second temperature data is subtracted from the corresponding reference temperature value on the temperature reference curve. The absolute values ​​of these differences are then taken and arranged sequentially to form a sequence of absolute temperature deviations. For example, if the measured values ​​of the second temperature data at three consecutive moments are 230℃, 245℃, and 240℃, while the corresponding reference values ​​on the temperature reference curve are 220℃, 230℃, and 235℃, the differences are +10℃, +15℃, and +5℃, respectively. The resulting sequence of absolute temperature deviations is 10, 15, and 5.

[0112] Step S503: If any absolute value of temperature deviation in the absolute value sequence exceeds the first deviation threshold, it is marked as an outlier, forming an outlier sequence.

[0113] An outlier is a single data point in the absolute value sequence of temperature deviation that exceeds the first deviation threshold, indicating that the temperature of the cookware deviates from the normal cooking state at that moment.

[0114] An outlier sequence is a set of all outliers in the absolute value sequence of temperature deviations that exceed the first deviation threshold, arranged in chronological order.

[0115] If any absolute value of temperature deviation in the absolute value sequence does not exceed the first deviation threshold, it is considered a normal fluctuation, not marked as an outlier, and not included in the outlier sequence.

[0116] Step S504: Determine the first and second adjacent anomalies in the anomaly sequence, wherein the time interval between the first and second anomalies does not exceed a preset duration.

[0117] The first outlier refers to any outlier that appears in the outlier sequence in chronological order, serving as a reference point for determining the start time of the disturbance event.

[0118] The second outlier is the next outlier in the outlier sequence that immediately follows the first outlier and whose time interval with the first outlier does not exceed a preset duration.

[0119] Process the outlier sequence sequentially in chronological order: Take the first outlier in the sequence as the first outlier, and search for consecutive outliers. As long as the time interval between the subsequent outlier and the first outlier does not exceed the preset time, continue to take outliers from the sequence. When the first outlier that exceeds the preset time is encountered, take the previous outlier that meets the condition as the second outlier and the first outlier as the first outlier. Then take the outlier that exceeds the preset time as the new first outlier and repeat the above process until the entire outlier sequence has been traversed.

[0120] Step S505: Determine the temperature data collected between the first anomaly point and the second anomaly point to form a perturbation temperature sequence.

[0121] A perturbation temperature sequence refers to a temperature sequence that includes all temperature data collected within a time interval, starting at the time corresponding to the first anomaly and ending at the time corresponding to the second anomaly. For example, if the first anomaly occurs at 3.2 seconds and the second anomaly occurs at 3.9 seconds, then the perturbation temperature sequence includes all temperature data collected at a fixed frequency between 3.2 seconds and 3.9 seconds, consisting of temperature data from a total of 8 sampling points.

[0122] Step S506: Calculate the maximum temperature deviation value and duration based on the perturbation temperature sequence.

[0123] The maximum temperature deviation value is taken as the maximum absolute value of the temperature deviation within the corresponding interval of the perturbed temperature sequence, and the duration is the difference between the end time and the start time of the sequence. For example, if the time interval corresponding to the perturbed temperature sequence is 3.2 seconds to 3.9 seconds, and the absolute value of the temperature deviation at each moment is calculated as 18℃, 22℃, 26℃, 27℃, 25℃, 23℃, 20℃, and 19℃, then the maximum temperature deviation value is 27℃, and the duration is 0.7 seconds.

[0124] Step S507: If the maximum temperature deviation value is greater than the second deviation threshold and the duration is greater than the duration threshold, then the perturbation temperature sequence is determined as a valid perturbation temperature sequence.

[0125] An effective perturbation temperature sequence refers to a perturbation temperature sequence that is determined to meet the characteristics of the initial stage of dry burning, where the maximum temperature deviation and duration both exceed their respective thresholds.

[0126] Determining the effective disturbance temperature sequence is to identify temperature disturbances that conform to the initial state of dry burning, as a basis for subsequent judgment on whether to trigger an alarm.

[0127] Step S508: Count the number of times the effective perturbation temperature sequence occurs per unit time.

[0128] The number of occurrences of the effective disturbance temperature sequence per unit time is counted and compared with the number threshold to determine whether the initial dry-burning state has been entered.

[0129] Step S509: If the number of occurrences exceeds the threshold, determine that the cookware is in the initial stage of dry burning and issue an alarm.

[0130] When the number of effective temperature disturbances within a unit of time exceeds a preset threshold, the cookware is determined to have entered the initial stage of dry burning, and an alarm is triggered to notify the user.

[0131] By employing the above technical solution, the temperature data at the bottom of the cookware is compared with a preset temperature reference curve to identify abnormal temperature deviations and generate disturbance events. A multi-dimensional judgment is then made based on the maximum deviation value, duration, and frequency of disturbances per unit time to identify the initial state of dry burning. This solution significantly improves the accuracy of sensing the early stages of dry burning, effectively providing risk warnings before dry burning occurs and reducing safety accidents caused by delayed response.

[0132] This application discloses a method for identifying dry burning based on abnormal heat conduction. (Refer to...) Figure 6 The method includes: Step S601: Calculate the temperature rise rate and temperature fluctuation amplitude based on the second temperature data.

[0133] The temperature rise rate is obtained by subtracting the temperature of the first sampling point from the temperature of the last sampling point within a preset time window in the second temperature data, and then dividing by the length of the window. For example, if the starting temperature of the second temperature data in the last 2 seconds is 230℃ and the ending temperature is 240℃, then the temperature rise rate is (240−230)÷2=5℃ / second.

[0134] The temperature fluctuation range is obtained by taking the difference between the highest and lowest temperatures of the second temperature data within a preset time window. For example, if the highest point of the temperature change curve of the second temperature data within a 3-second time window is 248℃ and the lowest point is 242℃, then the temperature fluctuation range is 6℃.

[0135] Step S602: If the temperature rise rate is lower than the standard rate and the temperature fluctuation amplitude is lower than the standard fluctuation amplitude, the cookware is determined to be in an abnormal heat conduction state.

[0136] Abnormal heat conduction refers to a situation where an insulating layer is formed between the bottom of the cookware and the temperature sensor due to oil or carbon buildup, causing the temperature measured by the sensor to rise slowly and fluctuate weakly, failing to accurately reflect the actual heating conditions inside the cookware.

[0137] Step S603: Based on the abnormal heat conduction state, calculate the cumulative heat load value according to the second temperature data and the sampling fixed frequency.

[0138] The cumulative heat load value is the temperature-time accumulation obtained by summing the second temperature data point by point at a fixed sampling period under abnormal heat conduction conditions. It is used to indirectly reflect the degree of heat accumulation that was not actually captured by the sensor due to the insulation of the bottom of the pot by dirt. For example, if the sampling period is 0.1 seconds, and the second temperature data collected 5 times consecutively after entering the abnormal heat conduction state are 240℃, 242℃, 244℃, 246℃, and 248℃, then the cumulative heat load value is (240 + 242 + 244 + 246 + 248) × 0.1 = 122.0℃ / s.

[0139] Step S604: If the cumulative heat load value is greater than the heat load safety threshold, the cookware is determined to be in the initial stage of dry burning.

[0140] When the accumulated heat load value exceeds the heat load safety threshold, it indicates that the cookware continues to be heated despite the sensor's temperature measurement being distorted, and has actually accumulated enough heat to cause dry burning. Therefore, it is determined to be in the initial stage of dry burning.

[0141] Step S605: Based on the initial dry burning state, send a shut-off signal to the gas inlet valve of the gas stove and generate a cleaning and maintenance prompt.

[0142] After determining that the cookware is in the initial stage of dry burning, the gas inlet valve is closed to cut off the heat source, and the user is prompted to clean the oil and carbon deposits on the bottom of the pot or the stove rack to eliminate the potential for temperature measurement distortion caused by abnormal heat conduction.

[0143] By employing the above technical solution, the temperature rise rate and temperature fluctuation amplitude at the bottom of the cookware are analyzed. Combined with cumulative heat load calculation, abnormal heat conduction caused by oil stains is identified. Risk is assessed in the initial stage of dry burning, the gas inlet valve is shut off, and cleaning and maintenance reminders are generated. This solution significantly improves the ability to identify and handle hidden dry burning risks caused by carbon deposits, oil stains, etc., effectively preventing safety accidents caused by decreased heat transfer efficiency.

[0144] This application discloses a dry-burning identification method based on thermal power matching. (Refer to...) Figure 7 The method includes: Step S701: Monitor the opening signal of the gas inlet valve on the gas stove.

[0145] The opening signal refers to the status information that reflects the current intake volume of the intake valve, and is used to indirectly indicate the intensity of gas supply.

[0146] The voltage or current output of the gas inlet valve is collected by the control circuit of the gas stove to determine the current opening degree of the gas inlet valve.

[0147] Step S702: Calculate the theoretical thermal power based on the opening signal and the preset gas calorific value parameters.

[0148] The preset gas calorific value parameter refers to the heat released by the complete combustion of a unit volume of gas, which is preset according to the gas type and is used to convert the intake valve opening into the corresponding theoretical thermal power.

[0149] Theoretical thermal power refers to the maximum thermal power that can be released when the gas is completely burned, calculated based on the opening of the intake valve and the preset gas calorific value parameters. The actual absorbed thermal power and theoretical thermal power are calculated based on data from the same time window so that the power loss value truly reflects the matching relationship between the gas input heat and the heat absorbed by the cookware under the current heating conditions.

[0150] Theoretical thermal power is the heat released by the complete combustion of gas per unit time, obtained by multiplying the intake valve opening degree by the gas flow rate and a preset gas calorific value parameter. For example, if the intake valve opening degree corresponds to a gas flow rate of 0.03 cubic meters per minute and the preset natural gas calorific value is 35 megajoules per cubic meter, then the theoretical thermal power is 0.03 ÷ 60 × 35,000,000 = 17,500 watts, or 17.5 kilowatts.

[0151] Step S703: Calculate the actual absorbed heat power based on the time-series changes of the second temperature data.

[0152] Actual absorbed heat power refers to the actual heat power absorbed by the cookware, calculated based on the temperature rise per unit time using the second temperature data and the equivalent heat capacity of the cookware.

[0153] The actual absorbed heat power is calculated by multiplying the temperature change of the second temperature data per unit time by the equivalent heat capacity of the cookware and dividing by the sampling time interval. For example, if the equivalent heat capacity of the cookware is 800 joules per degree Celsius, the sampling interval is 1 second, and the temperature rises by 2.5°C within that interval, then the actual absorbed heat power is 800 × 2.5 ÷ 1 = 2000 watts, or 2 kilowatts.

[0154] Step S704: Calculate the power loss value based on the theoretical heat power and the actual absorbed heat power.

[0155] The power loss value refers to the difference between the theoretical thermal power and the actual absorbed thermal power, reflecting the portion of the heat generated by gas combustion that is not effectively absorbed by the cookware. For example, if the theoretical thermal power is 12 kilowatts and the actual absorbed thermal power is 3 kilowatts, then the power loss value is 9 kilowatts, indicating that 9 kilowatts of heat were not absorbed by the cookware.

[0156] Step S705: The cumulative heat load value is weighted and corrected based on the power loss value, and the corrected cumulative heat load value is used to determine the initial state of dry burning of the cookware.

[0157] A weighting factor is set based on the magnitude of the power loss value. The original cumulative heat load value is multiplied by this factor or a correction amount related to the power loss is added to obtain a corrected cumulative heat load value that more accurately reflects the true thermal risk. For example, if the original cumulative heat load value is 100 and the current power loss value is high, with a corresponding weighting factor of 1.3, then the corrected cumulative heat load value is 130. The weighting factor is obtained through a preset mapping table; specifically, it is retrieved from the stored mapping table based on the power loss value.

[0158] By employing the above technical solution, the opening signal of the gas proportional valve and the time-series data of the cookware temperature are monitored. The power loss value is calculated by combining theoretical heat power and actual absorbed heat power. Based on this loss value, the cumulative heat load is weighted and corrected to identify the initial risk of dry burning caused by decreased heat transfer efficiency. This solution significantly improves the accuracy of heat load assessment and effectively avoids misjudgments or response delays caused by neglecting the matching relationship between heat input and heat absorption.

[0159] Based on the same inventive concept, embodiments of this application provide a cookware anti-dry-burning system, see reference. Figure 8 The system includes: The acquisition module is used to acquire the down-pressure signal, the first temperature data, the second temperature data, and the third temperature data; A memory for storing the program of the cookware anti-dry-burning method; The processor and the program in the memory can be loaded and executed by the processor to implement the cookware anti-dry-burning method.

[0160] By adopting the above technical solution, the module acquires the pressure signal of the cookware and multi-stage temperature data in real time, the processor executes the logical judgment of the cookware anti-dry burning method, and the memory stores and supports the stable operation of the cookware anti-dry burning method. This realizes full-process automatic protection from temperature monitoring to gas valve control, which significantly improves the accuracy and timeliness of dry burning identification while ensuring safety and reliability, and provides cookware with an efficient and reliable anti-dry burning solution.

[0161] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is used as an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the system, device, and unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0162] This application provides a computer-readable storage medium storing a computer program that can be loaded by a processor and executed as a cookware anti-dry-boil method.

[0163] Computer storage media include, for example, USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, optical disks, and other media that can store program code.

[0164] Based on the same inventive concept, embodiments of this application provide a smart terminal, including a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as a cookware anti-dry-burning method.

[0165] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is used as an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the system, device, and unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0166] The above are all preferred embodiments of this application and are not intended to limit the scope of protection of this application. Any feature disclosed in this specification (including the abstract and drawings) may be replaced by other equivalent or similar features unless specifically stated otherwise. That is, unless specifically stated otherwise, each feature is only one example of a series of equivalent or similar features.

Claims

1. A method for preventing dry burning of cookware, characterized in that, include: Upon receiving a downward pressure signal, the first temperature data of the bottom of the cookware is collected; Calculate the first average temperature based on the first temperature data; If the first average temperature exceeds the temperature threshold, collect the second temperature data of the bottom of the pot within the preset window; Based on the second temperature data, calculate the heating rate and the maximum temperature difference; Calculate the dry-burn risk score based on the heating rate and maximum temperature difference; If several risk scores exceed the risk threshold and the maximum temperature difference exceeds the temperature difference threshold, the cookware is determined to be in a dry-burning state. After determining that the cookware is in a dry-burning state, start the countdown and collect the third temperature data of the bottom of the cookware during the countdown period; Calculate the third average temperature data based on the third temperature data; If the third average temperature data does not drop to the average temperature threshold before the countdown ends, a shut-off signal is sent to the gas stove's gas inlet valve.

2. The method for preventing dry burning of cookware according to claim 1, characterized in that, The method further includes: The second temperature data is continuously collected within the preset window. The preset window is divided into multiple consecutive time periods, and the average heating rate in each time period is calculated to form a heating rate sequence. Calculate the absolute value of the difference between adjacent average heating rates in the heating rate sequence to obtain the change in heating rate; Calculate the sum of the changes in each heating rate as an index of rate fluctuation intensity; If the rate fluctuation intensity index is greater than the cooking activity threshold, it is determined to be a stir-fry state; Based on the stir-frying state, cancel the start countdown operation and keep the gas stove's gas inlet valve open.

3. A method for preventing dry burning of cookware according to claim 2, characterized in that, After determining that the state is in a stir-frying state, the following is also included: Within the preset window, monitor whether a downward pressure signal is continuously received; If not, it is determined that the cookware has been removed from the gas stove, and the countdown for the wok-tossing verification is started; During the countdown to start the wok-flipping verification, acquire the last segment of the temperature sequence in the second temperature data corresponding to when the wok leaves the gas stove; Calculate the temperature change trend based on the final temperature sequence; If the temperature change trend is a continuous rise, it is marked as a dry-burning risk event. Based on the risk of dry burning and the event of leaving the stove, the countdown for the pot-tossing verification is terminated, and a shut-off signal is sent to the gas stove's gas inlet valve.

4. A method for preventing dry burning of cookware according to claim 3, characterized in that, The method further includes: Determine whether there is a temperature peak interval in the final temperature sequence. A temperature peak interval refers to a temperature data that shows a trend of first rising and then falling within a preset short time window. If so, the corresponding temperature peak intervals in the last temperature sequence are removed to obtain the corrected temperature subsequence. Determine whether the amount of valid data in the temperature subsequence is greater than the quantity threshold; If so, then recalculate the temperature change trend; If not, then determine whether it is a dry-burning risk event by using the average temperature and maximum temperature difference of the temperature subsequence.

5. A method for preventing dry burning of cookware according to claim 1, characterized in that, The method further includes: Within a preset window, second temperature data of the bottom of the cookware is collected at a fixed frequency; Calculate the difference between the second temperature data and the corresponding reference value of the temperature reference curve to obtain the absolute value sequence of temperature deviation; If any absolute value of temperature deviation in the absolute value sequence exceeds the first deviation threshold, it is marked as an outlier, forming an outlier sequence. In the sequence of outliers, identify the first and second adjacent outliers, and the time interval between the first and second outliers shall not exceed a preset duration. The temperature data collected between the first and second anomalies is determined to form a perturbed temperature sequence. Calculate the maximum temperature deviation and its duration based on the perturbation temperature sequence; If the maximum temperature deviation is greater than the second deviation threshold and the duration is greater than the duration threshold, then the perturbation temperature sequence is determined to be a valid perturbation temperature sequence. The number of times the effective perturbation temperature sequence occurs per unit time is counted; If the number of occurrences exceeds the threshold, the cookware is determined to be in the initial stage of dry burning, and an alarm is triggered.

6. A method for preventing dry burning of cookware according to claim 5, characterized in that, The method further includes: Based on the second temperature data, the temperature rise rate and temperature fluctuation amplitude are calculated. If the rate of temperature rise is lower than the standard rate and the temperature fluctuation amplitude is lower than the standard fluctuation amplitude, the cookware is determined to be in an abnormal heat conduction state. Based on the abnormal heat conduction state, the cumulative heat load value is calculated according to the second temperature data and the sampling fixed frequency; If the cumulative heat load value is greater than the heat load safety threshold, the cookware is determined to be in the initial stage of dry burning. Based on the initial dry-burning state, a shut-off signal is sent to the gas inlet valve of the gas stove, and a cleaning and maintenance reminder is generated.

7. A method for preventing dry burning of cookware according to claim 6, characterized in that, The method further includes: Monitor the opening signal of the gas inlet valve on the gas stove; Theoretical thermal power is calculated based on the opening signal and preset gas calorific value parameters; The actual absorbed heat power is calculated based on the time-series changes of the second temperature data. Calculate the power loss value based on the theoretical heat power and the actual absorbed heat power; The cumulative heat load value is weighted and corrected based on the power loss value, and the corrected cumulative heat load value is used to determine the initial state of dry burning of the cookware.

8. A cookware anti-dry-burning system, characterized in that, The system is used to perform the cookware anti-dry-burning method as described in any one of claims 1 to 7, comprising: The acquisition module is used to acquire the down-pressure signal, the first temperature data, the second temperature data, and the third temperature data; A memory for storing the program of the cookware anti-dry-burning method; The processor and the program in the memory can be loaded and executed by the processor to implement the cookware anti-dry-burning method.

9. A smart terminal, characterized in that, It includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as described in any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer program is stored that can be loaded by a processor and execute the method as described in any one of claims 1 to 7.

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