Range hood control method and equipment thereof

Abstract

The invention relates to the technical field of kitchen electric appliances, and provides a control method and equipment of a range hood, the equipment comprises a range hood and stove linkage control system, a computer storage medium, a computer program product and electronic equipment, and the control method comprises the following steps: obtaining a cooking action of a target area; acquiring temperature information of the target area; controlling the range hood based on the cooking action and the temperature information; wherein the step of acquiring the cooking action of the target area comprises the following steps: acquiring image data of the target area; a cooking action is obtained based on the image data. The user operation steps can be simplified, and the user experience is improved.

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, and in particular to a control method and device for a range hood, the device including a range hood and stove linkage control system, a computer storage medium, a computer program product, and electronic equipment. Background Technology

[0002] Cooking appliances such as stoves produce harmful substances like fumes and smoke when operating. If these are not removed promptly, they can pollute the surrounding air and environment. Range hoods are used to extract these fumes and smoke and are common kitchen appliances in daily life. Traditional range hoods often rely on manual operation, which is cumbersome and inconvenient. Summary of the Invention

[0003] This application provides a control method and device for a range hood. The device includes a range hood and stove linkage control system, a computer storage medium, a computer program product, and electronic equipment, which can simplify user operation steps and improve user experience.

[0004] To address the aforementioned technical problems, this application provides a control method for a range hood, which includes: acquiring cooking actions in a target area; acquiring temperature information of the target area; and controlling the range hood based on the cooking actions and temperature information; wherein, the step of acquiring cooking actions in the target area includes: acquiring image data of the target area; and acquiring cooking actions based on the image data.

[0005] To address the aforementioned technical problems, this application further provides a range hood and cooktop linkage control system. This system includes a temperature detection module and a cooking motion recognition module. The temperature detection module acquires temperature information of the target area; the cooking motion recognition module acquires cooking motions in the target area; and a controller is communicatively connected to at least the temperature detection module and the cooking motion recognition module. The controller uses the aforementioned control method to control the operation of the range hood.

[0006] To address the aforementioned technical problems, this application further provides a computer storage medium. The computer storage medium stores program instructions, which are executed by a processor to implement the control method described above.

[0007] To address the aforementioned technical problems, this application further provides a computer program product. The computer program product includes computer program instructions that enable a computer to implement the aforementioned control method.

[0008] To address the aforementioned technical problems, this application further provides an electronic device. The electronic device includes a memory and a processor. The memory stores program data, which can be executed by the processor to implement the control method described above.

[0009] The beneficial effects of this application are as follows: The control method of this application includes: acquiring cooking actions in a target area; acquiring temperature information of the target area; and controlling the range hood based on the cooking actions and temperature information. The step of acquiring the cooking actions in the target area includes: acquiring image data of the target area; and acquiring the cooking actions based on the image data. By combining cooking actions with temperature information in the above manner, the stage of cooking and the generation of fumes can be more accurately determined. Therefore, the range hood can be more accurately and automatically controlled, simplifying user operation steps and improving the user experience to a certain extent. Attached Figure Description

[0010] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 This is a flowchart illustrating an embodiment of the control method for a range hood according to this application; Figure 2 yes Figure 1 A flowchart of step S11 in the embodiment; Figure 3 yes Figure 2 Step S22 in the embodiment is a flowchart of an embodiment; Figure 4 This is a flowchart illustrating step A1 in one embodiment of the control method for a range hood according to this application; Figure 5 This is a flowchart illustrating step A2 in one embodiment of the control method for a range hood according to this application; Figure 6 This is a flowchart illustrating step A3 in one embodiment of the control method for a range hood according to this application; Figure 7 This is a flowchart illustrating step A4 in one embodiment of the control method for a range hood according to this application; Figure 8 This is a schematic diagram of the structure of an embodiment of the computer storage medium of this application. Detailed Implementation

[0011] In the following description, specific details such as particular system architectures and techniques are set forth for illustrative purposes and not for limitation, in order to provide a thorough understanding of the embodiments of this application. However, those skilled in the art will understand that this application may also be implemented in other embodiments without these specific details. In other instances, detailed descriptions of well-known systems, apparatuses, circuits, and methods have been omitted so as not to obscure the description of this application with unnecessary detail.

[0012] The terms "first," "second," etc., used in this application are used to distinguish different objects, not to describe a specific order. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that, when used in this specification, the term "comprising" indicates the presence of the described feature, integral, step, operation, element, and / or component, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or collections thereof. It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the application. As used in this specification, unless the context clearly indicates otherwise, the singular forms "a," "an," and "the" are intended to include the plural forms. It should also be further understood that the term "and / or," as used in this specification, refers to any combination and all possible combinations of one or more of the associated listed items, and includes such combinations.

[0013] As used in this specification, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrase "if determination" or "if [the described condition or event] is detected" may be interpreted, depending on the context, as "once determination," "in response to determination," "once [the described condition or event] is detected," or "in response to detection of [the described condition or event]."

[0014] It should be noted that when one element is fixed to another element, this includes fixing the element directly to the other element or fixing the element to the other element through at least one other intermediate element. When one element is connected to another element, this includes connecting the element directly to the other element or connecting the element to the other element through at least one other intermediate element.

[0015] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0016] Cooking appliances such as stoves produce harmful substances like fumes and smoke when operating. If these are not removed promptly, they can pollute the surrounding air and environment. Range hoods are used to extract these fumes and smoke and are common kitchen appliances in daily life. Traditional range hoods often rely on manual operation, which is cumbersome and inconvenient.

[0017] This application first proposes a control method for a range hood, such as... Figure 1 As shown. The control method includes steps S11 to S13.

[0018] Step S11: Obtain the cooking action for the target area.

[0019] In some embodiments, the target area is the area where the cooking fumes are generated and the area where they originate.

[0020] In some embodiments, an operational action occurs in the target area. When a specific operational action is detected in the target area, the main working area of ​​the range hood will generate, or is about to generate, more or less oil fumes to be extracted, in the main working area of ​​the range hood. The target area and the main working area of ​​the range hood may partially overlap, fully overlap, or not overlap at all.

[0021] In some embodiments, the target area is the area where the stove is located.

[0022] In some embodiments, cooking actions include at least one of the following: placing the pot, adjusting the stove switch, lifting the pot lid, covering the pot lid, adding ingredients, stir-frying, serving the dish, and removing the dish from the pot.

[0023] For example, placing a pot includes at least the action of placing the pot on the stove burner. For instance, the presence of a new pot on the burner can be monitored to determine if a pot placement action has occurred. Adjusting the stove switch includes at least the action of adjusting the stove's heat, such as switching the stove from off to on, from low to high, or from high to low. Lifting the lid includes at least the action of opening the lid covering the pot upwards or to the side; in some scenarios, this action allows steam and fumes to escape from the pot. Covering the pot includes at least the action of placing the lid on the pot; in some scenarios, this action can seal in steam and fumes, preventing them from escaping the pot to some extent. Adding ingredients includes at least the action of putting food, seasonings, etc., into the pot; in some scenarios, such as when the pot is hot, adding ingredients can generate significant amounts of smoke and fumes. Stir-frying involves at least the action of turning the ingredients in the pan using a spatula or similar tool. In some scenarios, such as when the pan is hot, this action can generate significant amounts of oil fumes and smoke. Serving food involves at least the action of removing the cooked dish from the pan. In some scenarios, as the temperature inside the pan gradually decreases, this action usually indicates that the cooking process is nearing its end. Removing the pan from the stove involves at least the action of removing the pan from the stovetop. In some scenarios, as the temperature at the location of the stovetop decreases, this action usually indicates that the cooking process is nearing its end. Recognizing cooking actions in the target area provides crucial behavioral data for the intelligent control of the range hood, improving the adaptability of the range hood's operation to the cooking process.

[0024] In some embodiments, step S11 can be performed as follows: Figure 2 The method shown is implemented in the following way, specifically including steps S21 to S22.

[0025] Step S21: Acquire image data of the target area.

[0026] In some embodiments, the image data includes continuous image frames of the target area within a preset time period or image frames acquired at specific time intervals. For example, it can be acquired in real time or at set intervals by an image acquisition module (such as a camera) installed on a range hood or in other locations in the kitchen. This image data can reflect, to some extent, the state changes of objects within the target area and the user's operational behavior.

[0027] Step S22: Obtain cooking actions based on image data.

[0028] When analyzing the acquired image data, image recognition models, such as deep learning-based models, can be used. For example, firstly, image frames are preprocessed, such as through denoising, enhancement, and grayscale conversion, to improve image quality. Then, key objects in the image are identified, such as pots, lids, stove switches, and the user's hands. Next, the positional changes, morphological changes, and interaction changes of these key objects in consecutive image frames are analyzed to determine if a specific cooking action exists. For instance, when a pot appears on the stove burner, it can be identified as placing a pot; when the position or state of the stove switch changes, and the user's hand movements or hand positions change, it can be identified as adjusting the stove switch; when the relative position of the lid and pot changes from closed to open, and the lid moves upwards or to the side, it can be identified as lifting the lid; and when the lid changes from open to closed, it can be identified as putting the lid on. When an object is detected moving into the pot and eventually entering it, it can be identified as adding ingredients; when a spatula is detected making regular stirring motions in the pot, or when a large-scale movement of ingredients is detected, it can be identified as stir-frying; when plates, bowls, or other tableware are detected approaching the pot, and the amount of food in the pot decreases while food appears in the tableware, it can be identified as serving; when the pot is detected being removed from the stove burner and away from the target area, it can be identified as removing the pot from the heat, etc. These are just examples; in specific implementation scenarios, temperature information can also be used to assist in the analysis of image data to identify specific cooking actions. Through this image analysis process, various cooking actions occurring within the target area can be identified relatively accurately.

[0029] In steps S21 to S22, the cooking actions are obtained based on image data, which can improve the accuracy of the recognition of cooking actions to a certain extent, thereby improving the control precision of the range hood and enhancing the user experience.

[0030] In some embodiments, step S22 can be performed as follows: Figure 3 The method shown is implemented in the following way, specifically including steps S31 to S32.

[0031] Step S31: Based on the image data, acquire the first image data group and the second image data group in sequence according to the time order.

[0032] In some embodiments, a first image data group and a second image data group are sequentially acquired from image data in chronological order. The first image data group may be one or more images of the target area acquired at a first time point, or one or more images of the target area acquired within a first time interval. The second image data group may be one or more images of the target area acquired at a second time point after the first time point, or one or more images of the target area acquired within a second time interval after the first time interval. In some embodiments, the time interval between the first and second time points can be set according to actual needs, for example, to 0.5 seconds, 1 second, etc.

[0033] Step S32: Obtain cooking actions based on the first image data group and the second image data group.

[0034] For example, if there is no pot on the stove in the first image data group, but a pot appears on the stove in the second image data group, it can be determined that a pot-placing action has occurred. In some embodiments, image processing can be used to identify the changed parts within the target area in the first and second image data groups, and cooking actions, such as pot movement or user hand movements, can be identified based on these changed parts.

[0035] Steps S31 and S32 enable the recognition of cooking actions by sequentially acquiring a first set of image data and a second set of image data at different time points or time intervals. Based on the two sets of image data, changes in the state of objects within the target area and changes in user operations can be effectively captured, thereby more accurately identifying specific cooking actions. This time-series-based image comparison method can improve the problem of misjudgment that may be caused by factors such as changes in lighting and the initial state of objects.

[0036] In other embodiments, step S22 can also obtain cooking actions by performing deep feature analysis on a single image data. For example, using a pre-trained image recognition model, features are extracted from a single target area image to identify whether there are features of specific cooking actions in the image, such as a specific posture of the user's hand or a specific state of the cookware.

[0037] In other embodiments, step S11 can also be implemented in other ways. For example, a pressure sensor can be set in the target area to assist in judging the action of placing the pot; when the pot is placed on the stove burner, the pressure sensor can detect the pressure change. For example, an angle sensor can be set on the stove switch knob to detect the rotation angle of the knob, thereby determining whether the stove switch has been adjusted. For example, sound data of the target area can be collected by a sound sensor, such as the sound of the spatula hitting the pot when stir-frying, and the sound characteristics can be analyzed to assist in judging the cooking action. Furthermore, the range hood controller can be used to comprehensively analyze the above-mentioned sensor data and image data to further improve the accuracy of recognizing the cooking action and reduce the risk of misjudgment.

[0038] Step S12: Obtain temperature information for the target area.

[0039] Temperature information is a physical quantity reflecting the temperature conditions within a target area, and can be collected using devices such as temperature sensors. In some embodiments, temperature changes in the target area are closely related to the amount of cooking fumes produced. For example, when the stove is lit, the temperature in the target area gradually rises; during high-temperature cooking such as stir-frying, the temperature rises rapidly and remains at a high level; when cooking is finished and the stove is turned off, the temperature gradually decreases. Therefore, obtaining temperature information from the target area helps to more accurately determine the intensity of cooking fume production.

[0040] In some embodiments, the temperature information includes at least one temperature-related information, such as, for example, real-time temperature values ​​and temperature change rates within the target area, maximum, minimum, and average temperatures of the target area within a preset time period, temperature sequences of the target area over time, and temperature distribution, temperature changes, and temperature sequences of different sub-regions within the target area.

[0041] Step S13: Control the range hood based on cooking actions and temperature information.

[0042] In some embodiments, the range hood controller identifies cooking actions in the target area through a cooking action recognition module and collects temperature information of the target area through a temperature detection module, then performs a comprehensive analysis and judgment. For example, in one application scenario, when the identified cooking action is a first-type action such as "placing a pot on the stove and adjusting the stove switch," the controller further checks whether the temperature information meets a first preset condition; for example, whether the temperature in the temperature sequence continuously increases, whether the number of temperature rises is greater than or equal to the first threshold, and whether the temperature rise value is greater than or equal to the first temperature threshold. If all conditions are met, the range hood is controlled to start operating. In this application scenario, if the user merely places the pot on the stove without turning on the stove switch, the range hood will not be automatically turned on. This comprehensive analysis can reduce the probability of misjudgment to a certain extent and improve the accuracy of automatic control of the range hood.

[0043] By combining cooking actions with temperature information, controllers and other control devices can more accurately determine the stage of cooking and the amount of oil fumes produced. This allows for more precise automated control of the range hood, simplifying user operation steps and improving the user experience to some extent.

[0044] In some embodiments, step S13 may include a variety of preset control logic. Taking steps A1 to A4 as examples, step S13 may include at least one of steps A1 to A4.

[0045] Step A1: In response to the cooking action being a first type of action and the temperature information meeting the first preset condition, control the range hood to turn on.

[0046] In some embodiments, the first type of action is a combination of actions that indicate that cooking is about to begin or has just begun and may produce fumes. For example, the first type of action includes at least placing a pot on the stove and adjusting the stove switch. Specifically, adjusting the stove switch may also be a matter of switching the stove from an off state to an on state.

[0047] In some embodiments, the temperature information includes a temperature sequence. In related embodiments, the temperature information is not a single instantaneous temperature value, but a discrete temperature sequence, which is a set of multiple temperature data points collected sequentially in chronological order. The time difference between adjacent temperature data points in the temperature sequence can be determined based on sensor performance and the product's usage scenario.

[0048] In some embodiments, the first type of action includes at least placing the pot and adjusting the stove switch, and step A1 can be performed as follows: Figure 4 The method shown is implemented in the following way, specifically including steps S41 to S43.

[0049] Step S41: In response to the cooking action being a first type of action, obtain the first temperature sequence within a first preset time period based on the first preset rule.

[0050] The first temperature sequence is the temperature sequence collected within a first preset time period. The specific duration of the first preset time period can be set based on the actual cooking scenario and the sensor sampling frequency, for example, the specific duration of the first preset time period can be 2 seconds, 3 seconds, 5 seconds, 6 seconds, 10 seconds, 15 seconds, or 30 seconds, etc. The first temperature sequence can dynamically reflect the temperature change trend around the stove or pot before and after the occurrence of the first type of action.

[0051] The first preset rule is the selection rule for the first preset time. The selection method for the first preset time can be determined based on product setting requirements, and there are no specific limitations.

[0052] In some embodiments, the first preset time can be set to trace back a specific duration from the current moment to determine whether there is a first temperature rise moment; if so, the first temperature sequence from the first temperature rise moment to the current moment is obtained. Here, the current moment is the moment when the first type of action is identified.

[0053] In some embodiments, the selection range of the first preset time covers or is close to the time period in which the first type of action occurs. For example, the start and end times of the first type of action can be determined based on image data and corresponding keyframes, and then the selection range of the first preset time can be determined based on the start and end times and preset rules. For example, if the start time of the first type of action is t0 and the end time is t1, the first preset time can be set to start from (t0-δt1) before t0 and end from (t1+δt2) after t1, where δt1 and δt2 can be set according to actual needs, such as δt1=2 seconds, δt2=5 seconds, etc. Alternatively, the first preset time can be set to start from t0 and end from (t1+δt2) after t1. Or, the first preset time can be set to start from (t1-δt1) before t1 and end from (t1+δt2) after t1. For example, the first preset time can be set to start from time t1 and end at time (t1+δt2) after t1. For example, the first preset time can be set to start from the current time and end at a preset duration after the current time, where the current time is the moment when the first type of action is identified, that is, in response to the cooking action being the first type of action, the first temperature sequence within the first preset time period from the current time to the preset duration after the current time is obtained.

[0054] Step S42: If it is determined that the temperature continues to increase based on the first temperature sequence, then obtain the corresponding number of temperature rises and the temperature rise value.

[0055] After obtaining the first temperature sequence, it is determined whether the temperature in the sequence shows a continuous increasing trend. For example, the difference between adjacent temperature data points is calculated. If at least k consecutive differences are positive, the temperature can be considered to be continuously increasing. The value of k can be set based on the usage scenario, and can be an integer greater than 1, such as 2, 3, 4, 5, 6, 7, 8, 9, 10, or 11. Once it is determined that the temperature is continuously increasing, the corresponding number of temperature rises and the temperature rise value are further counted.

[0056] The number of temperature rises refers to the number of times that the temperature rises consecutively between adjacent temperature data points in the first temperature sequence. For example, in the first temperature sequence, the temperature rises from the i-th temperature data point to the (i+1)-th temperature data point, which is recorded as one temperature rise. If such a rise occurs consecutively n times, then the number of temperature rises is n.

[0057] The temperature rise value is the temperature difference from the start of the first temperature rise to the end of the last temperature rise in the first temperature sequence. In one application scenario, when it is determined that the temperature in the first temperature sequence shows a continuous increasing trend, the last temperature data point in the first temperature sequence is the highest temperature data point. The temperature rise value is the difference between the starting temperature data point corresponding to the first temperature rise in the first temperature sequence (i.e., the starting point of the first temperature increase) and the last temperature data point in the first temperature sequence (i.e., the end of the continuous increase). For example, if the first temperature rise in the first temperature sequence occurs between the i-th temperature data point and the (i+1)-th temperature data point, and it is determined that the temperature continues to increase to the end of the sequence, with the temperature of the i-th temperature data point being T1 and the temperature of the last temperature data point being T2, then the temperature rise value is (T2-T1).

[0058] For example, the first temperature sequence is [20℃, 20℃, 20℃, 20.5℃, 21.5℃, 23℃, 25℃, 27.5℃], containing 8 temperature data points. The differences between adjacent temperature data points are 0℃, 0℃, +0.5℃, +1℃, +1.5℃, +2℃, and +2.5℃, respectively. Five consecutive positive temperature differences indicate a continuous temperature increase. In this case, the temperature rise occurred 5 times. The starting temperature of the first temperature rise is 20℃, and the ending temperature of the last temperature rise is 27.5℃. Therefore, the temperature rise value is 27.5℃ - 20℃ = 7.5℃.

[0059] Step S43: In response to the temperature rise count being greater than or equal to the first threshold and the temperature rise value being greater than or equal to the first temperature threshold, control the range hood to start.

[0060] The initial count threshold can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15, etc. The first temperature threshold can be 2℃, 3℃, 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, or 10℃, etc. For example, when the initial count threshold is set to 10 times and the first temperature threshold is set to 3℃, if five or more consecutive temperature rises are detected in the first temperature sequence, and the temperature rise value reaches 3℃ or above, then the temperature information is determined to meet the first preset condition, and the range hood is then controlled to start operating.

[0061] Steps S41 to S43, through dual judgment of the number of temperature rises and the temperature rise value, can effectively improve the problem of false start of range hoods caused by short-term temperature fluctuations or changes in ambient temperature, and further improve the control accuracy and reliability.

[0062] In other embodiments, the number of temperature rises can be obtained first. When the number of temperature rises in the first temperature sequence has been determined to meet the first threshold, the temperature rise value is then calculated and compared with the first temperature threshold. If the number of temperature rises is insufficient, temperature rise value calculation is unnecessary, reducing system resource consumption.

[0063] Step A1 combines the dynamic changes of the first type of action with the first temperature sequence to construct a more precise start-up trigger condition. Compared to control methods that rely solely on a single action or instantaneous temperature, this dual-verification mechanism can more accurately identify the actual cooking start-up scenario. For example, after the user completes the action of placing the pot on the stove and turning it on, the relevant controller or control system does not immediately start the range hood, but analyzes the first temperature sequence to confirm whether the temperature change matches the trend at the start of cooking. This method can improve the accuracy of judgments caused by factors such as a brief increase in ambient temperature, the user cleaning or wiping the stove switch, or the user accidentally turning the stove on and off quickly.

[0064] During cooking, users perform actions such as lifting the lid, stirring, adding ingredients, and then closing the lid. These actions can sometimes increase or decrease cooking fumes. Corresponding control steps can be set to automatically adjust the range hood's settings during cooking, improving its ease of use. Steps A2 and A3 are used as examples.

[0065] Step A2: During the cooking process, in response to the cooking action being a second type of action and the temperature information meeting the second preset condition, control the range hood to increase the speed.

[0066] In some embodiments, the second type of action is a combination of actions that indicate an impending increase or just beginning of an increase in cooking fumes. For example, the second type of action includes at least lifting the pot lid. In some embodiments, the second type of action may also include turning up the stovetop switch.

[0067] In some embodiments, the temperature information includes a temperature sequence. The specific meaning of the temperature sequence can be found in the above embodiments and will not be repeated here.

[0068] In some embodiments, the second type of action includes at least lifting the lid, and step A2 can be performed as follows: Figure 5 The method shown is implemented in the following way, specifically including steps S51 to S53.

[0069] Step S51: During the cooking process, in response to the cooking action being a second type of action, a second temperature sequence within a second preset time period is obtained based on a second preset rule.

[0070] The second temperature sequence is the temperature sequence collected within a second preset time period. The specific duration of the second preset time period can be set based on the actual cooking scenario and the sensor sampling frequency, for example, the specific duration of the second preset time period can be 1 second, 2 seconds, 3 seconds, 5 seconds, 6 seconds, 10 seconds, 15 seconds, or 30 seconds, etc. The second temperature sequence can dynamically reflect the temperature change trend around the stove or pot before and after the second type of action occurs.

[0071] The second preset rule is the selection rule for the second preset time. The selection method for the second preset time can be determined based on product setting requirements, and is not specifically limited. In some embodiments, the second preset time can be set to start from the current moment and end at a preset duration after the current moment. Here, the current moment is the moment when the second type of action is detected. That is, in response to the cooking action being a second type of action, a second temperature sequence within the second preset time period from the current moment to a preset duration after the current moment is obtained.

[0072] In some embodiments, the selection range of the second preset time covers or is close to the time period in which the second type of action occurs. For example, the start and end times of the second type of action can be determined based on image data and corresponding keyframes, and then the selection range of the second preset time can be determined based on the start and end times and preset rules. For example, if the start time of the second type of action is t0 and the end time is t1, the second preset time can be set to start from (t0-δt1) before t0 and end from (t1+δt2) after t1, where δt1 and δt2 can be set according to actual needs, such as δt1=2 seconds, δt2=5 seconds, etc. Alternatively, the second preset time can be set to start from t0 and end from (t1+δt2) after t1. Or, the second preset time can be set to start from (t1-δt1) before t1 and end from (t1+δt2) after t1. For example, the second preset time can be set to start from time t1 and end at time (t1+δt2) after t1.

[0073] In some embodiments, the temperature rise rate can also be obtained based on the temperature sequence, and a second preset time can be selected based on the temperature rise rate. For example, the second preset time can be set to trace back a specific duration from the current time to determine whether there is a moment when the temperature rise rate first exceeds a rate threshold; if so, the second temperature sequence is obtained starting from the moment when the temperature rise rate first exceeds the rate threshold and ending at the current time. Here, the current time is the moment when the second type of action is identified. That is, in response to the cooking action being the second type of action, a temperature rate sequence is obtained from the temperature sequence; based on the temperature rate sequence, the temperature rise rate is traced back a specific duration from the current time to determine whether there is a moment when the temperature rise rate first exceeds the rate threshold; if so, the second temperature sequence is obtained starting from the moment when the temperature rise rate first exceeds the rate threshold and ending at the current time.

[0074] Step S52: If it is determined that the temperature continues to increase based on the second temperature sequence, then obtain the corresponding temperature rise value.

[0075] After obtaining the second temperature sequence, it is determined whether the temperature in the sequence shows a continuous increasing trend. For example, the difference between adjacent temperature data points is calculated. If at least k consecutive differences are positive, the temperature can be considered to be continuously increasing. The value of k can be set based on the usage scenario, and can be an integer greater than 1, such as 2, 3, 4, 5, 6, 7, 8, 9, 10, or 11. Once it is determined that the temperature is continuously increasing, the corresponding temperature rise value is further calculated.

[0076] The temperature rise value is the temperature difference from the start of the first temperature rise to the end of the last temperature rise in the corresponding temperature sequence. The temperature rise value for the second temperature sequence can be obtained by referring to the method used to obtain the temperature rise value for the first temperature sequence, which will not be repeated here.

[0077] Step S53: In response to the temperature rise exceeding the second temperature threshold, control the range hood to increase the speed.

[0078] The second temperature threshold can be set according to different cooking scenarios and the characteristics of oil fume generation. For example, it can be 2℃, 3℃, 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, 12℃, or 15℃. For example, in one application scenario, the second temperature threshold is set to 3℃. If a continuous increase in temperature is detected in the second temperature sequence and the temperature rise exceeds 3℃, it is determined that the temperature information meets the second preset condition. Subsequently, the range hood is controlled to increase one or more levels to increase the suction power. The specific number of levels to be increased can be determined again based on the temperature information.

[0079] Taking lifting the pot lid as an example, in steps S51 to S53, by recognizing the action of lifting the pot lid and combining it with the judgment of the temperature rise value, the current cooking state can be more accurately identified. For example, in the scenario where the food in the pot is cooking at a high temperature and the user lifts the pot lid, the range hood can be upgraded in time to draw out the large amount of oil fumes emitted from the pot with stronger suction, thereby improving the oil fume extraction effect.

[0080] In other embodiments, the second preset condition may also include consideration of parameters such as the number of temperature rises and the temperature rise rate.

[0081] Step A3: During the cooking process, in response to the cooking action being a third type of action and the temperature information meeting the third preset condition, the range hood is controlled to lower its speed.

[0082] In some embodiments, the third type of action is a combination of actions that indicate that the cooking fumes are about to decrease or have just begun to decrease during the cooking process. For example, the third type of action includes at least covering the pot with a lid. In some embodiments, the third type of action may also include turning down the stovetop switch.

[0083] In some embodiments, the temperature information includes a temperature sequence. The specific meaning of the temperature sequence can be found in the above embodiments and will not be repeated here.

[0084] In some embodiments, the third type of action includes at least covering the pot with a lid, and step A3 can be performed as follows: Figure 6 The method shown is implemented in the following way, specifically including steps S61 to S63.

[0085] Step S61: During the cooking process, in response to the cooking action being a third type of action, obtain the third temperature sequence within a third preset time period based on the third preset rule.

[0086] The third temperature sequence is the temperature sequence collected within a third preset time period. The third preset rule is the selection rule for the third preset time. The selection method of the third preset time can be determined based on product setting requirements, and is not specifically limited. In some embodiments, the third preset time can be set to start from the current moment and end at the end of a preset duration after the current moment. Here, the current moment is the moment when the third type of action is identified. That is, in response to the cooking action being a third type of action, the third temperature sequence within the third preset time period from the current moment to the preset duration after the current moment is obtained. The third preset rule can also be set accordingly with reference to the setting methods of the second preset rule and the first preset rule, so that the selection of the third preset time is more suitable for situations where the range hood level needs to be reduced during cooking, which will not be elaborated here.

[0087] Step S62: If it is determined that the temperature continues to decrease based on the third temperature sequence, then obtain the corresponding temperature drop value.

[0088] After obtaining the third temperature sequence, determine whether the temperature in the sequence shows a continuous decreasing trend. For example, calculate the difference between adjacent temperature data points. If at least k consecutive differences are negative, the temperature can be considered to be continuously decreasing. The value of k can be set based on the usage scenario, such as an integer greater than 1, like 2, 3, 4, 5, 6, 7, 8, 9, 10, or 11. Once it is determined that the temperature is continuously decreasing, further calculate the corresponding temperature drop value.

[0089] The temperature drop is the temperature difference from the start of the first temperature drop to the end of the last temperature drop in the corresponding temperature sequence. For example, in the third temperature sequence [100℃, 100℃, 96℃, 95℃, 93℃, 92℃, 90℃, 89℃], the differences between adjacent temperature data points are 0℃, -4℃, -1℃, -2℃, -1℃, -2℃, and -1℃ respectively. Six consecutive negative temperature differences indicate a continuous temperature decrease. In this case, there are six temperature drops. If the starting temperature of the first temperature drop is 100℃ and the ending temperature of the last temperature drop is 89℃, then the temperature rise is 100℃ - 89℃ = 11℃.

[0090] Step S63: In response to the temperature drop exceeding the third temperature threshold, control the range hood to lower its speed.

[0091] The third temperature threshold can be set according to different cooking scenarios and the characteristics of oil fume generation. For example, it can be 2℃, 3℃, 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, 12℃, or 15℃. For example, in one application scenario, the third temperature threshold is set to 10℃. If a continuous temperature drop is detected in the third temperature sequence and the temperature drop exceeds 10℃, it is determined that the temperature information meets the third preset condition. The range hood is then controlled to lower one or more levels, reducing the suction power. The specific number of levels lowered can be determined again based on the temperature information.

[0092] Taking covering a pot with a lid as an example, in steps S61 to S63, by recognizing the action of covering the pot with a lid and combining it with the judgment of the temperature drop value, the current cooking state can be more accurately identified. For example, in the scenario where the user covers the pot with a lid during cooking, timely reducing the range hood's setting to extract fumes with a lower suction power helps save energy.

[0093] In other embodiments, the third preset condition may also include consideration of parameters such as the number of temperature rises and the temperature rise rate.

[0094] The range hood can be automatically turned off when the cooking process is nearing its end or when the user has just finished cooking, based on specific scenarios. Take step A4 as an example.

[0095] Step A4: In response to the cooking action being a fourth type of action and the temperature information meeting the fourth preset condition, control the range hood to turn off.

[0096] In some embodiments, the fourth type of action is a combination of actions that indicate that cooking is about to end or has already ended. For example, the fourth type of action may be serving food; in some embodiments, the fourth type of action may also include turning off the stove switch.

[0097] In some embodiments, the temperature information includes a temperature sequence. The specific meaning of the temperature sequence can be found in the above embodiments and will not be repeated here.

[0098] In some embodiments, the temperature information includes a temperature sequence over a third preset time period prior to the current moment, and the fourth type of action includes at least serving the food. Step A4 can be performed as follows: Figure 7 The method shown is implemented in the following way, specifically including steps S71 to S73.

[0099] Step S71: In response to the cooking action being the fourth type of action, obtain the fourth temperature sequence within the fourth preset time based on the fourth preset rule.

[0100] The fourth temperature sequence is the temperature sequence collected within a fourth preset time period. The fourth preset rule is the selection rule for the fourth preset time. The selection method for the fourth preset time can be determined based on product setting requirements, and is not specifically limited. In some embodiments, the fourth preset time can be set to start from the current moment and end at a preset duration after the current moment. Here, the current moment is the moment when the fourth type of action is identified. That is, in response to the cooking action being a fourth type of action, the fourth temperature sequence is obtained within the fourth preset time period from the current moment to a preset duration after the current moment. The fourth preset rule can also be set accordingly with reference to the setting methods of the third, second, and first preset rules to make the selection of the fourth preset time more suitable for situations where the range hood needs to be turned off, which will not be elaborated here.

[0101] Step S72: If it is determined that the temperature continues to decrease based on the fourth temperature sequence, then obtain the corresponding number of temperature drops and the temperature drop value.

[0102] After obtaining the fourth temperature sequence, first determine whether the temperature shows a continuous downward trend. The determination method can refer to the determination method for continuous temperature decline in step S62.

[0103] After confirming that the temperature continues to decrease, obtain the corresponding number of temperature drops and the temperature drop value. The temperature drop value can be obtained by referring to the method for obtaining the temperature drop value in step S62.

[0104] The number of temperature drops refers to the number of consecutive temperature decreases between adjacent temperature data points in a temperature sequence. For example, the fourth temperature sequence is [100℃, 100℃, 99.5℃, 99℃, 98.2℃, 97℃, 95℃, 93℃, 91℃, 88℃, 85℃], containing 11 temperature data points. The differences between adjacent temperature data points are 0℃, -0.5℃, -0.5℃, -0.8℃, -1.2℃, -2℃, -2℃, -2℃, -3℃, and -3℃, respectively. There are 9 consecutive temperature drops, and the number of temperature drops is 9. The first temperature drop starts at 100℃ and ends at 99.5℃. The last temperature drop starts at 88℃ and ends at 85℃.

[0105] Step S73: In response to the temperature drop number being greater than or equal to the second threshold and the temperature drop value being greater than or equal to the fourth temperature threshold, control the range hood to turn off.

[0106] The second threshold number can be 3, 4, 5, 6, 7, 8, 9, 10, 12, or 15, etc. For example, in one application scenario, the second threshold number is set to 10 times, and the fourth temperature threshold number is set to 10℃. When a continuous temperature drop is detected in the fourth temperature sequence, and the number of temperature drops reaches or exceeds 10 times, while the temperature drop value reaches or exceeds 10℃, it is determined that the temperature information meets the fourth preset condition, and the range hood is then automatically shut down. This setting can mitigate the risk of the range hood shutting down prematurely due to brief temperature fluctuations or misjudgments.

[0107] Taking serving food as an example, in steps S71 to S73, by recognizing the act of serving food and combining the dual judgment of the number of temperature drops and the temperature drop value, the cooking completion status can be more accurately identified. For example, after the user completes the serving operation, the temperature of the pot usually continues to drop significantly. By detecting whether the number of temperature drops reaches the second threshold and whether the temperature drop value exceeds the fourth temperature threshold, the risk of accidental shutdown caused by incorrect recognition of other non-cooking completion actions can be effectively reduced.

[0108] In some embodiments, in order to further improve control accuracy, when controlling the range hood to turn off, after determining that the temperature continues to drop and the temperature drop value and the number of temperature drops both reach the fourth preset condition, the subsequent temperature sequence can be further obtained to determine whether the temperature tends to stabilize. For example, it can be determined whether the fluctuation range is small in the subsequent period of time after the temperature drops to a certain level, such as the temperature being within the preset fluctuation threshold range; if so, the range hood is controlled to turn off.

[0109] In some embodiments, steps A1 to A4 are not sequential; they represent control logic for four different operating conditions: power on, increasing the power level, decreasing the power level, and power off. In some embodiments, step S13 may also include other control logic to control the range hood based on cooking actions and temperature information. For example, if it is detected that the user has not performed any effective cooking actions for an extended period, such as leaving the stovetop for more than a preset time, the current temperature sequence is obtained, and based on this sequence, it is determined that the temperature is continuously decreasing; therefore, the range hood can be controlled to operate at a lower power level.

[0110] The first preset time is used for controlling the range hood to turn on; the second preset time is used for adjusting the range hood to increase its speed during cooking; the third preset time is used for adjusting the range hood to decrease its speed during cooking; and the fourth preset time is used for controlling the range hood to turn off. Therefore, the specific durations of the four preset times can be different. For example, the specific durations of the first preset time and the second preset time can be different.

[0111] Similarly, the four preset rules can be different; for example, the first preset rule and the second preset rule can be different. In some embodiments, the specific duration of the first preset time, the second preset time, the third preset time, or the fourth preset time can be referenced to make corresponding fine adjustments to set the specific duration of other preset times. In some embodiments, the first preset rule, the second preset rule, the third preset rule, or the fourth preset rule can be referenced to make corresponding fine adjustments to set other preset rules.

[0112] Similarly, the first temperature threshold, the second temperature threshold, the third temperature threshold, and the fourth temperature threshold may be different; the first number threshold and the second number threshold may also be different.

[0113] This application further proposes a range hood and cooktop linkage control system. This system includes a temperature detection module, a cooking action recognition module, and a controller.

[0114] The temperature detection module is used to acquire temperature information of the target area.

[0115] In some embodiments, the temperature detection module includes an infrared temperature measurement module. For example, in one application scenario, the infrared temperature measurement module includes multiple infrared temperature sensors. Infrared temperature sensors enable non-contact temperature measurement and can be installed at specific locations on the range hood, such as on the side or bottom of the range hood facing the cooktop, to monitor the temperature of the target area in real time. This arrangement mitigates the risks associated with the temperature detection module directly contacting or being too close to high-temperature objects.

[0116] In other embodiments, the temperature detection module may also include a thermocouple sensor or a resistance temperature detector (RTD) sensor. The installation method can be selected according to actual installation requirements. For example, it can be embedded in the cooktop panel or placed near the burner. In one application scenario, the temperature detection module converts the collected temperature signal into an electrical signal, and then transmits the temperature information to the range hood controller via a wireless transmission module.

[0117] In some embodiments, the temperature detection module may also include multiple different types of temperature sensors.

[0118] The cooking action recognition module is used to identify cooking actions in the target area.

[0119] In some embodiments, the cooking action recognition module includes an image acquisition module for acquiring images of a target area and recognizing cooking actions based on the images. For example, the image acquisition module includes a camera, which can be installed at the bottom, front, or other locations of a range hood to acquire image data of the target area. This image data can be a continuous video stream or intermittently captured image frames.

[0120] In some embodiments, the cooking action recognition module further includes an image processing module. The image processing module analyzes and processes the image data acquired by the image acquisition module to identify cooking actions. For example, the image processing module may have a pre-set action recognition model. In some embodiments, this action recognition model is a deep learning model, such as a convolutional neural network model, trained using a large number of sample images containing various cooking actions. When the image data acquired by the image acquisition module is input into the action recognition model, the model can extract and analyze key features in the image, such as changes in the position of the pot, the trajectory of the hand movements, and the state of the lid, thereby identifying the corresponding cooking actions, such as placing the pot, adjusting the stove switch, lifting the lid, covering the pot, adding ingredients, stir-frying, serving, or removing from the pan. This approach helps to more accurately identify cooking actions in the target area.

[0121] In some embodiments, the cooking action recognition module can be used to execute control methods related to cooking actions in the target area as described in the above embodiments.

[0122] The controller is connected to the temperature detection module and the cooking action recognition module via wired or wireless connection, and the controller controls the range hood using the control method of any of the above embodiments.

[0123] The controller can receive temperature information from the temperature detection module and cooking action information from the cooking action recognition module, and perform comprehensive analysis and judgment on this information according to the preset control logic.

[0124] In some embodiments, at least one of the temperature detection module, the cooking action recognition module, and the controller is installed on the range hood.

[0125] For example, the temperature detection module, cooking action recognition module, and controller are all installed on the range hood. These three components can communicate via a wired connection, eliminating the need for wireless communication and resolving issues such as complex pairing, signal interference, signal delay, and high hardware costs associated with wireless communication. Furthermore, the integration of all three components onto the range hood facilitates compatibility with different cooktop models, mitigating compatibility issues caused by differences in hardware interfaces or communication protocols between cooktops. Users can achieve range hood and cooktop linkage without replacing their cooktop, lowering the barrier to entry for users.

[0126] In other embodiments, the temperature detection module and the cooking action recognition module are installed on the stove, and the controller is installed on the range hood. The temperature detection module and the cooking action recognition module can wirelessly send the collected temperature information and the recognized cooking action information to the controller of the range hood to achieve linkage control.

[0127] This application further proposes a computer storage medium. For example... Figure 8 As shown, Figure 8 This is a schematic diagram of a computer storage medium according to an embodiment of the present application. The computer storage medium 10 stores program instructions 11, which are executed by a processor to implement the above-described control method.

[0128] Specifically, program instructions 11 can form a program file and be stored in the aforementioned storage medium as a software product, so that an electronic device (which may be a personal computer, server, or network device, etc.) or processor can execute all or part of the steps of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks, or terminal devices such as computers, servers, mobile phones, and tablets.

[0129] In this embodiment, the computer storage medium 10 can be, but is not limited to, a USB flash drive, SD card, PD optical drive, portable hard drive, large-capacity floppy drive, flash memory, multimedia memory card, server, etc.

[0130] This application further proposes a computer program product or computer program that includes computer instructions that cause a computer to implement the control method of any of the above embodiments.

[0131] In some embodiments, the computer instructions are stored in a computer storage medium. In some embodiments, the processor of the electronic device reads the computer instructions from the computer storage medium, executes the computer instructions, and causes the electronic device to perform the steps in the above-described method embodiments.

[0132] Furthermore, if the aforementioned functions are implemented as software functions and sold or used as independent products, they can be stored in a mobile terminal-readable storage medium. That is, this application also provides a storage device storing program data, which can be executed to implement the methods of the above embodiments. This storage device can be, for example, a USB flash drive, an optical disc, or a server. In other words, this application can be embodied in the form of a software product, which includes several instructions to cause a smart terminal to execute all or part of the steps of any embodiment of the method in this application.

[0133] This application further proposes an electronic device including a memory and a processor. The memory is used to store program data, which can be executed by the processor to implement the control method of any of the above embodiments.

[0134] In some embodiments, the electronic device may be a control unit integrated into the range hood, such as the main control board of the range hood, allowing the range hood to implement the control methods of any of the above embodiments without establishing communication with external devices. In other embodiments, the electronic device may also be an external terminal device that communicates with the range hood, such as a smartphone, tablet computer, smart speaker, or other intelligent device with data processing capabilities. The processor, as the core computing component of the electronic device, may be a central processing unit, microprocessor, digital signal processor, application-specific integrated circuit, or field-programmable gate array, etc., capable of reading and executing stored program data from memory according to predetermined program logic. In some embodiments, the processor generates corresponding control instructions by analyzing, calculating, and processing input signals, thereby controlling the range hood to perform various functions, such as fan speed adjustment, on / off control, and mode switching, to execute the control methods described in any of the above embodiments.

[0135] Unlike existing technologies, the control method of this application includes: acquiring cooking actions in a target area; acquiring temperature information of the target area; and controlling the range hood based on the cooking actions and temperature information. The step of acquiring the cooking actions in the target area includes: acquiring image data of the target area; and acquiring the cooking actions based on the image data. By combining cooking actions with temperature information in this way, the stage of cooking and the generation of fumes can be more accurately determined. Therefore, the range hood can be more precisely controlled automatically, simplifying user operation steps and improving the user experience to a certain extent.

[0136] In the several embodiments provided in this application, it should be understood that the disclosed methods and apparatus can be implemented in other ways. For example, the apparatus implementations described above are merely illustrative. For instance, the division of modules or units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between devices or units may be electrical, mechanical, or other forms.

[0137] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs. Furthermore, the functional units in the various embodiments of this application may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit. The integrated units described above can be implemented in hardware or as software functional units.

[0138] Any process or method description in the flowchart or otherwise herein can be understood as representing an apparatus, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or process, and the scope of the preferred embodiments of this application includes additional implementations in which functions may be performed not in the order shown or discussed, including substantially simultaneously or in reverse order according to the functions involved, as should be understood by those skilled in the art to which embodiments of this application pertain.

[0139] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a ordered list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (which may be a personal computer, server, network device, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of computer-readable media include: an electrical connection having one or more wires (electronic device), a portable computer disk drive (magnetic device), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Alternatively, the computer-readable medium may be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in a computer memory.

[0140] The above description is merely an embodiment of this application and does 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 control method for a range hood, characterized in that, include: Get the cooking actions in the target area; Obtain temperature information for the target area; The range hood is controlled based on the cooking actions and the temperature information. The step of obtaining the cooking action of the target area includes: Acquire image data of the target area; The cooking action is obtained based on the image data.

2. The control method according to claim 1, characterized in that, The step of obtaining the cooking action based on the image data includes: Based on the image data, the first image data group and the second image data group are obtained sequentially in time sequence; The cooking action is obtained based on the first image data group and the second image data group.

3. The control method according to claim 1, characterized in that, The cooking actions include at least one of the following: placing the pot, adjusting the stove switch, lifting the pot lid, covering the pot lid, adding ingredients, stir-frying, and serving the dish.

4. The control method according to claim 1, characterized in that, The step of controlling the range hood based on the cooking action and the temperature information includes at least one of the following: In response to the cooking action being a first type of action and the temperature information meeting a first preset condition, the range hood is controlled to turn on; During the cooking process, in response to the cooking action being a second type of action and the temperature information meeting a second preset condition, the range hood is controlled to increase its speed. During the cooking process, in response to the cooking action being a third type of action and the temperature information meeting a third preset condition, the range hood is controlled to lower its speed. In response to the cooking action being a fourth type of action and the temperature information meeting a fourth preset condition, the range hood is controlled to turn off.

5. The control method according to claim 4, characterized in that, The temperature information includes a temperature sequence, and the first type of action includes at least placing a pot on the stove and adjusting the stove switch; the step of controlling the range hood to turn on in response to the cooking action being a first type of action and the temperature information satisfying a first preset condition includes: In response to the cooking action being a first type of action, a first temperature sequence within a first preset time period is obtained based on a first preset rule; If it is determined that the temperature continues to increase based on the first temperature sequence, then obtain the corresponding number of temperature rises and the temperature rise value; In response to the temperature rise count being greater than or equal to the first threshold, and the temperature rise value being greater than or equal to the first temperature threshold, the range hood is controlled to start.

6. The control method according to claim 4, characterized in that, The temperature information includes a temperature sequence, the second type of action includes at least lifting the pot lid, the response to the cooking action is a second type of action, and the temperature information satisfies a second preset condition. The step of controlling the range hood to increase its speed includes: During the cooking process, in response to the cooking action being a second type of action, a second temperature sequence within a second preset time period is obtained based on a second preset rule; If it is determined based on the second temperature sequence that the temperature continues to increase, then the corresponding temperature rise value is obtained; In response to the temperature rise exceeding the second temperature threshold, the range hood is controlled to increase its speed.

7. The control method according to claim 4, characterized in that, The temperature information includes a temperature sequence, the third type of action includes at least covering the pot with a lid, the step of responding to the cooking action as a third type of action, and the temperature information satisfying a third preset condition, and controlling the range hood to lower its speed includes: During the cooking process, in response to the cooking action being a third type of action, a third temperature sequence within a third preset time period is obtained based on a third preset rule; If it is determined based on the third temperature sequence that the temperature continues to decrease, then the corresponding temperature drop value is obtained; In response to the temperature drop exceeding the third temperature threshold, the range hood is controlled to lower its speed.

8. The control method according to claim 4, characterized in that, The temperature information includes a temperature sequence, the fourth type of action includes at least serving food, the response to the cooking action is a fourth type of action, and the temperature information satisfies a fourth preset condition. The steps for controlling the range hood to turn off include: In response to the cooking action being a fourth type of action, a fourth temperature sequence within a fourth preset time period is obtained based on a fourth preset rule; If it is determined based on the fourth temperature sequence that the temperature continues to decrease, then obtain the corresponding number of temperature drops and the temperature drop value; In response to the temperature drop count being greater than or equal to the second threshold, and the temperature drop value being greater than or equal to the fourth temperature threshold, the range hood is controlled to shut off.

9. A range hood and stove linkage control system, characterized in that, include: The temperature detection module is used to acquire temperature information of the target area; The cooking action recognition module is used to identify cooking actions in the target area; The controller is communicatively connected to at least the temperature detection module and the cooking action recognition module, and the controller controls the operation of the range hood using the control method according to any one of claims 1-8.

10. The range hood and stove linkage control system according to claim 9, characterized in that, The temperature detection module, the cooking action recognition module, and the controller are mounted on the range hood.

11. The range hood and stove linkage control system according to claim 9, characterized in that, The cooking action recognition module includes an image acquisition module, and / or the temperature detection module includes an infrared temperature measurement module.

12. A computer storage medium, characterized in that, It stores program instructions that are executed by a processor to implement the control method according to any one of claims 1 to 8.

13. A computer program product, characterized in that, It includes computer program instructions that cause a computer to implement the control method according to any one of claims 1 to 8.

14. An electronic device, characterized in that, It includes a memory and a processor, the memory being used to store program data, the program data being executable by the processor to implement the control method as described in any one of claims 1-8.

Images