Boiling identification method, cooking stove, equipment, storage medium and program product

Abstract

The invention provides a boiling identification method, a cooking stove, equipment, a storage medium and a program product, and the method comprises the steps: determining a pot cover state when the pot bottom temperature is a set temperature point in a stove heating process; the state of the pot cover comprises the state with the pot cover and the state without the pot cover, after the state of the pot cover is determined, the real-time evaporation rate is obtained, and whether the materials in the pot are boiled or not is determined according to the real-time evaporation rate and the state of the pot cover, through the method, whether the materials are boiled or not can be determined based on the current real-time evaporation rate according to whether the pot cover exists or not, and the accuracy of boiling recognition is improved.

Description

Technical Field

[0001] This application relates to the field of cooktop technology, and in particular to a boiling identification method, cooking cooktop, device, storage medium, and program product. Background Technology

[0002] In modern kitchens, users increasingly demand precise control over the cooking process. For example, by automatically recognizing the boiling state of water, users can optimize heat control, improve energy efficiency, or automate cooking procedures.

[0003] Most current smart cooktops are equipped with temperature measurement functions, primarily collecting temperature data through a temperature probe in contact with the bottom of the pot and determining whether the water is boiling based on the rate of temperature increase per unit time. However, this control method is highly dependent on the thermal conductivity of the pot. When using pots made of different materials, significant temperature and time deviations can easily occur in identifying boiling. To address the limitations of temperature measurement, this problem can be optimized by adding a weighing sensor. This involves identifying the boiling state based on the amount of weight change per unit time (i.e., the rate of water evaporation). This solution effectively avoids the inconsistency problem caused by differences in pot materials.

[0004] However, the above-mentioned method of identifying boiling using a weighing sensor has the problem of poor accuracy in identifying boiling. Summary of the Invention

[0005] This application provides a boiling identification method, cooking stove, device, storage medium, and program product to improve the accuracy of boiling identification.

[0006] In a first aspect, this application provides a boiling identification method, comprising:

[0007] During the heating process of the stove, the state of the pot lid when the bottom temperature of the pot is determined to be the set temperature point is determined; the state of the pot lid includes the state with a lid and the state without a lid.

[0008] After determining the state of the pot lid, obtain the real-time evaporation rate;

[0009] Based on the real-time evaporation rate and the condition of the lid, determine whether the material in the pot is boiling.

[0010] Optionally, determining the lid state when the pot bottom temperature reaches the set temperature point includes:

[0011] When the temperature at the bottom of the pot reaches the set temperature point, the first evaporation rate is obtained;

[0012] The lid state is determined based on the comparison between the first evaporation rate and the first rate threshold.

[0013] Optionally, based on the real-time evaporation rate and the state of the lid, determine whether the material in the pot is boiling, including:

[0014] Based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling.

[0015] Optionally, the boiling threshold range corresponding to the covered state is the first boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0016] When the pot lid is in the covered state, if the real-time evaporation rate is within the first boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0017] The first boiling determination threshold ranges from the second rate threshold to the third rate threshold; the second rate threshold is the sum of the first evaporation rate and the first value; the first evaporation rate is the evaporation rate when the temperature at the bottom of the pot reaches the set temperature point.

[0018] Optionally, the boiling threshold range corresponding to the uncovered state is the second boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0019] When the pot lid is off, if the real-time evaporation rate is within the second boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0020] The second boiling determination threshold ranges from the fourth rate threshold to the third rate threshold; the fourth rate threshold is the sum of the first evaporation rate and the second value; the first evaporation rate is the evaporation rate when the pot bottom temperature reaches the set temperature point.

[0021] Optionally, the boiling threshold range corresponding to the uncovered state is the third boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0022] When the pot lid is off, if the real-time evaporation rate is within the third boiling determination threshold range and the temperature rise rate of the pot bottom is less than or equal to the preset value, then it is determined that the material in the pot has boiled.

[0023] The third boiling determination threshold ranges from the fifth rate threshold to the third rate threshold; the fifth rate threshold is the sum of the first evaporation rate and the third value; the third value is less than the second value.

[0024] Optionally, obtain the real-time evaporation rate, including:

[0025] Weighing sensors are used to detect changes in the weight of pots placed on the stove at a preset frequency;

[0026] The real-time evaporation rate is calculated based on the weight change information.

[0027] Secondly, this application provides a cooking stove, comprising:

[0028] A controller for executing methods such as any of the first aspects;

[0029] A weighing sensor is used to detect changes in the weight of the pots and pans placed on the stove; this weight change information is used to determine the evaporation rate.

[0030] Temperature sensor used to detect the temperature of the bottom of the pot.

[0031] Thirdly, this application provides an electronic device, including: at least one processor and a memory;

[0032] The memory stores the instructions that the computer executes;

[0033] At least one processor executes computer execution instructions stored in memory, causing at least one processor to perform the method as described in any of the first aspects.

[0034] Fourthly, this application provides a computer-readable storage medium storing computer-executable instructions, which, when executed by a processor, implement the method as described in any of the first aspects.

[0035] Fifthly, this application provides a computer program product, including a computer program that, when executed by a processor, implements the method as described in any of the first aspects.

[0036] The boiling identification method, cooking stove, device, storage medium, and program product provided in this application determine the lid state when the pot bottom temperature reaches a set temperature point during the stove heating process. The lid state includes a covered state and an uncovered state. After determining the lid state, the real-time evaporation rate is obtained. Based on the real-time evaporation rate and the lid state, it is determined whether the material in the pot is boiling. Through the above method, boiling can be determined based on the presence or absence of a lid and the current real-time evaporation rate, thereby improving the accuracy of boiling identification. Attached Figure Description

[0037] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0038] Figure 1 A flowchart illustrating a boiling identification method provided in an embodiment of this application;

[0039] Figure 2 A flowchart illustrating another boiling identification method provided in an embodiment of this application;

[0040] Figure 3 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 1 ;

[0041] Figure 4 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 2 ;

[0042] Figure 5 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 3 ;

[0043] Figure 6 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 4 ;

[0044] Figure 7 This is a schematic diagram of the structure of a boiling identification device 70 provided in an embodiment of this application;

[0045] Figure 8 This is a schematic diagram of the hardware structure of an electronic device 80 provided in an embodiment of this application.

[0046] The accompanying drawings illustrate specific embodiments of this application, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concept of this application to those skilled in the art through reference to particular embodiments. Detailed Implementation

[0047] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application.

[0048] In this document, it should be understood that the terminology used is for convenience of understanding only and does not imply any limitation on its meaning. Furthermore, any number of elements in the accompanying drawings is for illustrative purposes only and not for limitation, and any naming is for distinction only and has no limiting meaning.

[0049] The data involved in this application may be data authorized by the user or fully authorized by all parties, and the collection, dissemination, and use of the data shall comply with the requirements of relevant national laws and regulations.

[0050] Currently, boiling detection based on cooking stoves can be achieved using a weighing sensor. During boiling, water evaporates rapidly; by measuring the change in weight per unit time—that is, the rate of water evaporation—it can be determined whether boiling has occurred.

[0051] However, the presence or absence of a lid significantly alters the rate of water evaporation, which in turn affects the temperature and time deviations in boiling detection, resulting in a lower accuracy rate for boiling detection.

[0052] To address the aforementioned issues, this application provides a boiling identification method. This method first identifies whether the pot lid is covered or uncovered. Based on the determination of whether the pot lid is present or not, boiling is identified by combining the real-time evaporation rate.

[0053] Figure 1 This is a flowchart illustrating a boiling identification method provided in an embodiment of this application. The method can be applied to the controller of a cooking stove and includes steps S101 to S103.

[0054] Step S101: During the heating process of the stove, determine the state of the pot lid when the bottom temperature of the pot is at the set temperature point; the state of the pot lid includes the state with a lid and the state without a lid.

[0055] Since the presence or absence of a pot lid can affect the accuracy of boiling detection, for the reasons mentioned above, the pot lid status can be determined during the heating process on the stove. Optionally, the pot lid status can be detected when the pot bottom temperature reaches a set temperature point, without continuously detecting the pot lid status after the stove starts heating.

[0056] Optionally, the cooktop can be used in the P setting for continuous heating. The P setting is typically required to be a medium-high heat setting to ensure rapid water heating. For example, a heat setting of 3500W-5200W is usually suitable.

[0057] Optionally, since the temperature at the bottom of the pot is higher than the temperature of the material inside, the set temperature can be a preset temperature value close to the boiling point of water. For example, the set temperature could be 90 degrees Celsius, in which case the temperature of the material inside the pot would typically be less than 90 degrees Celsius.

[0058] Optionally, "with lid" means the cookware is covered with a lid, and "without lid" means the cookware is not covered with a lid.

[0059] Optionally, the status of the pot lid can be determined based on image recognition technology. This involves deploying cameras in the kitchen environment to capture real-time images of the stove area. The image processing system analyzes the images to identify whether a pot lid is present on the cookware and transmits the results to the cooking stove.

[0060] Optionally, the lid status can also be determined based on a weighing detection method. Optionally, a weighing sensor can be integrated into the cooktop to monitor the total weight of the entire pot. When the lid is put on or removed, the detected total weight will undergo a step change; by detecting this specific weight change, the lid status can be inferred.

[0061] Step S102: After determining the state of the pot lid, obtain the real-time evaporation rate.

[0062] The real-time evaporation rate reflects the rate at which liquid in the cookware is converted into steam per unit time, and can be used to identify whether boiling has occurred.

[0063] Optionally, after determining the lid status, the real-time evaporation rate can be acquired at regular intervals to determine whether the material in the pot is boiling. For example, the real-time evaporation rate can be acquired every 20 seconds.

[0064] Step S103: Determine whether the material in the pot is boiling based on the real-time evaporation rate and the state of the pot lid.

[0065] Optionally, the boiling state of the material in the pot can be determined by combining the real-time evaporation rate and the established lid condition. Since the lid condition affects steam dissipation, both parameters need to be considered for accurate judgment. When the real-time evaporation rate reaches a corresponding threshold under a specific lid condition, the material can be determined to be in a boiling state.

[0066] For example, when the pot lid is in a covered state and an uncovered state, the evaporation rate is different at the initial boiling state, meaning the conditions for determining whether boiling has occurred are different. Therefore, the real-time evaporation rate is compared with the boiling conditions corresponding to the pot lid state; if the conditions are met, it indicates boiling; otherwise, it indicates that boiling has not occurred.

[0067] For example, when the pot is covered, a first boiling condition is used to determine whether it is boiling; when the pot is uncovered, a second boiling condition is used to determine whether it is boiling. The existing technology does not identify the lid status, but only sets a single boiling condition, resulting in low accuracy.

[0068] By detecting the state of the pot lid, it is possible to determine whether boiling has occurred based on different boiling conditions, thereby improving the accuracy of boiling detection.

[0069] The boiling identification method provided in this application determines the lid state when the pot bottom temperature reaches a set temperature point during the stove heating process. The lid state includes a covered state and an uncovered state. After determining the lid state, the real-time evaporation rate is obtained. Based on the real-time evaporation rate and the lid state, it is determined whether the material in the pot is boiling. Through the above method, boiling can be determined based on the presence or absence of a lid and the current real-time evaporation rate, thereby improving the accuracy of boiling identification.

[0070] Figure 2 A flowchart illustrating another boiling identification method provided in this application embodiment is shown below. Figure 2 As shown, the boiling recognition process is as follows: After the user turns on the stove and starts cooking, continuous heating is performed using the P setting. The temperature sensor at the bottom of the pot detects whether the temperature of the bottom reaches the set temperature point T0. If so, the average weight change rate at this time, which is the first evaporation rate M0, is obtained. If not, heating continues. After obtaining the first evaporation rate M0, it is checked whether M0≤M1 is true. If true, monitoring continues, and the real-time evaporation rate M is obtained. It is then checked whether M≥M2 is true. If true, monitoring continues. If not, it is checked whether M≥M0+A is true. If true, boiling is confirmed; otherwise, monitoring continues. When M0>M1, monitoring continues, checking whether M≥M2 is true. If true, monitoring continues; if not, it is checked whether M≥M0+C is true. If true, boiling is confirmed; otherwise, it is checked whether M≥M0+B and Tv≤T1 are satisfied. If satisfied, boiling is confirmed; otherwise, monitoring continues. The meaning of each parameter will be explained below. The following is a detailed explanation of each step.

[0071] Optionally, determining the lid state when the pot bottom temperature reaches the set temperature point includes:

[0072] When the temperature at the bottom of the pot reaches the set temperature point, the first evaporation rate is obtained;

[0073] The lid state is determined based on the comparison between the first evaporation rate and the first rate threshold.

[0074] Optionally, the evaporation rate of the liquid when the bottom temperature of the pot reaches the set temperature point can be detected, which is the first evaporation rate, and the pot lid can be used to determine whether the pot is covered at this time.

[0075] Optionally, the set temperature point is a preset temperature value, which can be selected in the temperature range where the liquid is about to evaporate violently, such as a temperature close to the boiling point of water, for example, 90 degrees.

[0076] Figure 3 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 1 , Figure 4This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 2 .like Figure 3 and Figure 4 As shown, regardless of whether the pot has a lid or not, the probe temperature (i.e., the bottom temperature of the pot) is slightly higher than the water temperature in the corresponding scenario during the heating process. Therefore, when the bottom temperature of the pot is 90 degrees, the liquid in the pot does not boil.

[0077] Figure 5 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 3 When the temperature at the bottom of the pot reaches the set temperature point, that is, before the liquid is close to boiling, the weight change in the uncovered state is greater than the weight change in the covered state. Therefore, the state of the pot lid can be determined based on the first evaporation rate at the set temperature point.

[0078] Optionally, after the cooktop starts heating, the temperature of the pot bottom is continuously monitored by a temperature sensor on the cooktop. When the pot bottom temperature rises and reaches the set temperature point, the first evaporation rate M0 calculated by the weighing sensor at that moment is obtained.

[0079] Optionally, the first rate threshold M1 is a key criterion, the value of which is determined in advance through a large number of experiments, to distinguish the evaporation rate levels under the two conditions of covered and uncovered.

[0080] Optionally, the first evaporation rate M0 can be compared with a stored first rate threshold M1. If the first evaporation rate M0 is less than or equal to the first rate threshold M1, the current state is determined to be covered, because the presence of the lid will significantly inhibit the escape of steam, thereby keeping the evaporation rate at a low level. Conversely, if the first evaporation rate M0 is greater than the first rate threshold M1, the current state is determined to be uncovered, in which case the liquid surface is exposed to the air, and the evaporation rate is relatively high.

[0081] By detecting the first evaporation rate when the bottom temperature of the pot reaches the set temperature point, it can effectively and accurately distinguish between a covered and uncovered state. It has the advantages of automation and intelligence, eliminating the need for manual input by the user or detection by other complex sensors, thus improving the user experience.

[0082] Optionally, based on the real-time evaporation rate and the state of the lid, determine whether the material in the pot is boiling, including:

[0083] Based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling.

[0084] Optionally, when determining whether the material in the pot is boiling, the boiling determination threshold range can be dynamically selected based on the monitored real-time evaporation rate and the previously determined pot lid status for comprehensive judgment, thereby greatly improving the accuracy of boiling identification.

[0085] Optionally, the real-time evaporation rate refers to a value continuously measured and calculated by a weighing sensor, reflecting the evaporation intensity of the liquid in the pot at the current moment. The lid status refers to whether the pot is covered or uncovered, as determined by the aforementioned method.

[0086] Optionally, the boiling threshold range is a numerical range of evaporation rates associated with the state of the lid, used to define whether boiling has occurred. Its specific upper and lower limits can be preset and stored based on a large amount of experimental data.

[0087] Optionally, different lid states correspond to different boiling threshold ranges. This is because the presence of the lid will significantly change the micro-pressure environment and steam dissipation conditions inside the pot, resulting in the liquid exhibiting drastically different evaporation rate characteristics when boiling.

[0088] The process of determining whether the material inside the pot is boiling is a continuous and dynamic process. After determining the pot lid status, the real-time evaporation rate is continuously calculated. Simultaneously, the previously determined pot lid status results are retrieved. Based on the calculated pot lid status, a corresponding boiling threshold range is determined.

[0089] Optionally, when the vessel is covered, a relatively low threshold range will be used because the lid prevents steam from escaping easily, resulting in a relatively slow rate of mass loss even in the initial boiling state. Conversely, when the vessel is uncovered, a relatively high threshold range will be used because steam can escape freely, leading to a higher rate of mass loss in the initial boiling state. Therefore, the calculated real-time evaporation rate can be compared with the selected threshold range.

[0090] Optionally, if the real-time evaporation rate falls within the corresponding threshold range, the material in the pot is determined to have boiled; if it does not fall within this range, it is determined that boiling has not been reached. This method, which combines real-time data with dynamic thresholds, effectively overcomes interference caused by whether the pot lid is covered, and achieves accurate and reliable identification of the boiling point under various complex cooking conditions.

[0091] By setting different boiling threshold ranges for different lid states, boiling can be accurately identified.

[0092] Optionally, the boiling threshold range corresponding to the covered state is the first boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0093] When the pot lid is in the covered state, if the real-time evaporation rate is within the first boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0094] The first boiling determination threshold ranges from the second rate threshold to the third rate threshold; the second rate threshold is the sum of the first evaporation rate and the first value; the first evaporation rate is the evaporation rate when the temperature at the bottom of the pot reaches the set temperature point.

[0095] Optionally, the first boiling determination threshold range is a numerical range with a lower limit and an upper limit, the lower limit being the second rate threshold and the upper limit being the third rate threshold.

[0096] Optionally, if the real-time evaporation rate M is within the first boiling threshold range, it indicates that boiling has occurred. That is, when M0+A≤M≤M2, it is determined that boiling has occurred, i.e., boiling is identified. The second rate threshold is M0+A, and the third rate threshold is M2. M0 is the first evaporation rate when the pot bottom temperature reaches the set temperature point.

[0097] Optionally, the first value A can be obtained through multiple tests. The first value A is a compensation value determined based on a large amount of experimental data, which characterizes the change in evaporation rate of the liquid from a first evaporation rate M0 to vigorous boiling under a covered state. Optionally, the first evaporation rate M0 reflects the level of evaporation under a covered state near the boiling point temperature.

[0098] Optionally, M2 is the upper limit of the weight change rate, which can be based on the maximum weight change that can be obtained in various scenarios such as maximum firepower (that is, the maximum evaporation rate when water boils). Exceeding this threshold often means that the weight may have changed abruptly due to human factors, such as deliberately scooping out some material. Therefore, setting an upper limit threshold avoids misjudgment.

[0099] By setting a second rate threshold, the qualitative change process from the set temperature point to boiling can be sensitively captured under a covered state. At the same time, by setting a third rate threshold, the stability of the judgment is ensured, and finally, reliable and automatic identification of boiling phenomenon under a covered state is achieved.

[0100] Optionally, the boiling threshold range corresponding to the uncovered state is the second boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0101] When the pot lid is off, if the real-time evaporation rate is within the second boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0102] The second boiling determination threshold ranges from the fourth rate threshold to the third rate threshold; the fourth rate threshold is the sum of the first evaporation rate and the second value; the first evaporation rate is the evaporation rate when the pot bottom temperature reaches the set temperature point.

[0103] When the pot lid is determined to be uncovered through the aforementioned steps, a specific second boiling threshold range will be used as the boiling criterion.

[0104] Optionally, the second boiling determination threshold range is a numerical interval with a lower limit and an upper limit, where the lower limit is the fourth rate threshold and the upper limit is the third rate threshold. Optionally, boiling is determined when the real-time evaporation rate M satisfies M0+C≤M≤M2, i.e., boiling is identified. The fourth rate threshold is M0+C, and the third rate threshold is M2.

[0105] Optionally, the fourth rate threshold is the sum of the first evaporation rate M0 and a preset second value C. The first evaporation rate M0 reflects the evaporation level in the uncovered state near the boiling point temperature. The second value C is a compensation value determined based on extensive experimental data, characterizing the change in evaporation rate from the first evaporation rate M0 to vigorous boiling in the uncovered state.

[0106] Optionally, since steam escapes more easily and violently in the uncovered state, the increase in the evaporation rate required to reach boiling is usually greater, so this second value C is different from the first value A used in the covered state.

[0107] The third rate threshold M2 serves as a unified upper limit to exclude abnormal weight changes caused by human interference and prevent misjudgment.

[0108] By setting a fourth rate threshold, the qualitative change process from the set temperature point to boiling can be sensitively captured in the uncovered state. At the same time, by setting a third rate threshold, the stability of the judgment is ensured, and finally, reliable and automatic identification of boiling phenomenon in the uncovered state is achieved.

[0109] Optionally, the boiling threshold range corresponding to the uncovered state is the third boiling threshold range; based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling, including:

[0110] When the pot lid is off, if the real-time evaporation rate is within the third boiling determination threshold range and the temperature rise rate of the pot bottom is less than or equal to the preset value, then it is determined that the material in the pot has boiled.

[0111] The third boiling determination threshold ranges from the fifth rate threshold to the third rate threshold; the fifth rate threshold is the sum of the first evaporation rate and the third value; the third value is less than the second value.

[0112] When the pot is uncovered, boiling can be determined based on a third boiling threshold range combined with the temperature rise rate at the bottom of the pot. The lower limit of this range is the fifth rate threshold, which is defined as the sum of the first evaporation rate M0 and a preset third value B.

[0113] This is because, under conditions of low heat or poor thermal conductivity of the cookware, the material may not be able to produce sufficiently intense evaporation to reach a high evaporation rate threshold (i.e., the fourth rate threshold).

[0114] Figure 6 This application provides a schematic diagram illustrating the changes in various parameters during the heating process of a cooking stove. Figure 4 ,like Figure 6 As shown, the evaporation rate reached after stable boiling is consistent in both covered and uncovered scenarios. The difference lies in the evaporation rate: in the uncovered scenario, the evaporation rate increases slowly as the water heats up, while in the covered scenario, it increases rapidly, and the temperature change at the bottom of the pot tends to level off in both cases. In other words, when boiling actually occurs, the rate of temperature rise at the bottom of the pot slows significantly or even approaches zero. Therefore, the rate of temperature rise can be introduced as an auxiliary reference to further accurately identify boiling.

[0115] In other words, under uncovered conditions, boiling can be determined when the real-time evaporation rate satisfies M0+B≤M≤M2 and the temperature rise rate Tv≤T1. The temperature rise rate can be calculated based on the detected bottom temperature of the pot, such as by calculating the temperature rise rate based on the temperature change over a certain time period. T1 is a relatively small temperature rise rate value. The third value is less than the second value.

[0116] By setting a more easily achievable fifth rate threshold, it is ensured that boiling detection can still be initiated under these conditions, effectively avoiding the problem of not being able to identify boiling due to an excessively high threshold, thereby expanding the range of applicable cookware and the range of heat adjustment.

[0117] Optionally, obtain the real-time evaporation rate, including:

[0118] Weighing sensors are used to detect changes in the weight of pots placed on the stove at a preset frequency;

[0119] The real-time evaporation rate is calculated based on the weight change information.

[0120] Optionally, when calculating the real-time evaporation rate, the weight change information over a certain time period can be calculated and divided by that time period, or the real-time change value per second can be used to obtain the real-time evaporation rate.

[0121] Using the above-described method for calculating the real-time evaporation rate, the real-time evaporation rate can be accurately obtained.

[0122] Figure 7 A schematic diagram of the structure of a boiling identification device 70 provided in this application embodiment; the device 70 includes:

[0123] The first determining module 701 is used to determine the lid state when the pot bottom temperature is at a set temperature point during the heating process of the stove; the lid state includes a covered state and an uncovered state.

[0124] The acquisition module 702 is used to acquire the real-time evaporation rate after determining the state of the pot lid;

[0125] The second determining module 703 is used to determine whether the material in the pot is boiling based on the real-time evaporation rate and the state of the pot lid.

[0126] Optionally, when determining the lid state at the set temperature point, the first determining module 701 is specifically used for:

[0127] When the temperature at the bottom of the pot reaches the set temperature point, the first evaporation rate is obtained;

[0128] The lid state is determined based on the comparison between the first evaporation rate and the first rate threshold.

[0129] Optionally, when the second determining module 703 determines whether the material in the pot is boiling based on the real-time evaporation rate and the state of the pot lid, it is specifically used for:

[0130] Based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling.

[0131] Optionally, the boiling determination threshold range corresponding to the covered state is the first boiling determination threshold range; when the second determining module 703 determines whether the material in the pot is boiling based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, it is specifically used for:

[0132] When the pot lid is in the covered state, if the real-time evaporation rate is within the first boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0133] The first boiling determination threshold ranges from the second rate threshold to the third rate threshold; the second rate threshold is the sum of the first evaporation rate and the first value; the first evaporation rate is the evaporation rate when the temperature at the bottom of the pot reaches the set temperature point.

[0134] Optionally, the boiling determination threshold range corresponding to the uncovered state is the second boiling determination threshold range; when the second determining module 703 determines whether the material in the pot is boiling based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, it is specifically used for:

[0135] When the pot lid is off, if the real-time evaporation rate is within the second boiling determination threshold range, then it is determined that the material in the pot has boiled.

[0136] The second boiling determination threshold ranges from the fourth rate threshold to the third rate threshold; the fourth rate threshold is the sum of the first evaporation rate and the second value; the first evaporation rate is the evaporation rate when the pot bottom temperature reaches the set temperature point.

[0137] Optionally, the boiling threshold range corresponding to the uncovered state is the third boiling threshold range; when the second determining module 703 determines whether the material in the pot is boiling based on the real-time evaporation rate and the boiling threshold range corresponding to the lid state, it is specifically used for:

[0138] When the pot lid is off, if the real-time evaporation rate is within the third boiling determination threshold range and the temperature rise rate of the pot bottom is less than or equal to the preset value, then it is determined that the material in the pot has boiled.

[0139] The third boiling determination threshold ranges from the fifth rate threshold to the third rate threshold; the fifth rate threshold is the sum of the first evaporation rate and the third value; the third value is less than the second value.

[0140] Optionally, when acquiring the real-time evaporation rate, the acquisition module 702 is specifically used for:

[0141] Weighing sensors are used to detect changes in the weight of pots placed on the stove at a preset frequency;

[0142] The real-time evaporation rate is calculated based on the weight change information.

[0143] The boiling identification device 70 provided in this application embodiment can achieve the above-mentioned... Figure 1 The boiling identification method shown in the embodiment has a similar implementation principle and technical effect, and will not be described again here.

[0144] This application also provides a cooking stove, including:

[0145] The controller is used to execute the methods in the aforementioned boiling identification method embodiments;

[0146] A weighing sensor is used to detect changes in the weight of the pots and pans placed on the stove; this weight change information is used to determine the evaporation rate.

[0147] Temperature sensor used to detect the temperature of the bottom of the pot.

[0148] Figure 8 This is a schematic diagram of the hardware structure of an electronic device 80 provided in an embodiment of this application. Figure 8 As shown, the electronic device 80 provided in this embodiment includes at least one processor 801 and a memory 802; wherein the processor 801 and the memory 802 are connected via a bus 803.

[0149] The 802 memory stores instructions executed by the computer;

[0150] In a specific implementation, at least one processor 801 executes computer execution instructions stored in memory 802, causing at least one processor 801 to execute the method in the above method embodiment.

[0151] The specific implementation process of processor 801 can be found in the above method embodiments, and its implementation principle and technical effect are similar. It will not be repeated here.

[0152] In the above Figure 8 In the illustrated embodiments, it should be understood that the processor can be a Central Processing Unit (CPU), or other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), etc. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the application can be directly manifested as being executed by a hardware processor, or executed by a combination of hardware and software modules within the processor.

[0153] The memory may include high-speed RAM, and may also include non-volatile storage (NVM), such as at least one disk storage.

[0154] The bus can be an Industry Standard Architecture (ISA) bus, a Peripheral Component Interconnect (PCI) bus, or an Extended Industry Standard Architecture (EISA) bus, etc. Buses can be categorized as address buses, data buses, control buses, etc. For ease of illustration, the buses shown in the accompanying drawings are not limited to a single bus or a single type of bus.

[0155] This application also provides a computer-readable storage medium storing computer-executable instructions, which, when executed by a processor, implement the method described in the above-described method embodiments.

[0156] This application also provides a computer program product, including a computer program that, when executed by a processor, implements the method described in the above method embodiments.

[0157] The aforementioned computer-readable storage medium can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk, or optical disk. The readable storage medium can be any available medium accessible to a general-purpose or special-purpose computer.

[0158] An exemplary readable storage medium is coupled to a processor, enabling the processor to read information from and write information to the readable storage medium. Of course, the readable storage medium can also be a component of the processor. The processor and the readable storage medium can reside in an Application Specific Integrated Circuit (ASIC). Alternatively, the processor and the readable storage medium can exist as discrete components in the device.

[0159] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0160] The sequence numbers of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0161] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk) and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, air conditioner, or network device, etc.) to execute the methods of the various embodiments of this application.

[0162] The above are merely preferred embodiments of this application and do not limit the patent scope of this application. Any equivalent structural or procedural transformations made using the content of this application's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this application.

Claims

1. A method for identifying boiling, characterized in that, include: During the heating process of the stove, the lid state is determined when the bottom temperature of the pot reaches the set temperature point; the lid state includes a covered state and an uncovered state. After determining the state of the pot lid, the real-time evaporation rate is obtained; Based on the real-time evaporation rate and the state of the pot lid, it is determined whether the material in the pot is boiling.

2. The method according to claim 1, characterized in that, Determine the lid's state when the pot bottom temperature reaches the set temperature point, including: When the temperature of the bottom of the pot reaches the set temperature point, the first evaporation rate is obtained; The lid state is determined based on the comparison between the first evaporation rate and the first rate threshold.

3. The method according to claim 1, characterized in that, Determining whether the material in the pot is boiling based on the real-time evaporation rate and the state of the pot lid includes: Based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, it is determined whether the material in the pot is boiling.

4. The method according to claim 3, characterized in that, The boiling determination threshold range corresponding to the covered state is the first boiling determination threshold range. Based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, determining whether the material in the pot is boiling includes: When the pot lid is in the covered state, if the real-time evaporation rate is within the first boiling determination threshold range, then it is determined that the material in the pot has boiled. Wherein, the first boiling determination threshold ranges from the second rate threshold to the third rate threshold; the second rate threshold is the sum of the first evaporation rate and the first value; the first evaporation rate is the evaporation rate when the temperature at the bottom of the pot reaches the set temperature point.

5. The method according to claim 3, characterized in that, The boiling determination threshold range corresponding to the uncovered state is the second boiling determination threshold range; Based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, determining whether the material in the pot is boiling includes: When the pot lid is uncovered, if the real-time evaporation rate is within the second boiling determination threshold range, then it is determined that the material in the pot has boiled. Wherein, the second boiling determination threshold ranges from the fourth rate threshold to the third rate threshold; the fourth rate threshold is the sum of the first evaporation rate and the second value; the first evaporation rate is the evaporation rate when the temperature at the bottom of the pot reaches the set temperature point.

6. The method according to claim 5, characterized in that, The boiling determination threshold range corresponding to the uncovered state is the third boiling determination threshold range; Based on the real-time evaporation rate and the boiling determination threshold range corresponding to the lid state, determining whether the material in the pot is boiling includes: When the pot lid is uncovered, if the real-time evaporation rate is within the third boiling determination threshold range and the temperature rise rate of the pot bottom is less than or equal to a preset value, then it is determined that the material in the pot has boiled. Wherein, the third boiling determination threshold ranges from the fifth rate threshold to the third rate threshold; the fifth rate threshold is the sum of the first evaporation rate and the third value; the third value is less than the second value.

7. The method according to any one of claims 1-6, characterized in that, To obtain the real-time evaporation rate, including: Weighing sensors are used to detect changes in the weight of pots placed on the stove at a preset frequency; The real-time evaporation rate is calculated based on the weight change information.

8. A cooking stove, characterized in that, include: A controller for performing the method as described in any one of claims 1-7; A weighing sensor is used to detect changes in the weight of pots and pans placed on the stove. The weight change information is used to determine the evaporation rate; Temperature sensor used to detect the temperature of the bottom of the pot.

9. An electronic device, characterized in that, include: At least one processor and memory; The memory stores computer-executed instructions; The at least one processor executes computer execution instructions stored in the memory, causing the at least one processor to perform the method as described in any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions, which, when executed by a processor, implement the method as described in any one of claims 1 to 7.

11. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the method as described in any one of claims 1 to 7.

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