Cooking control methods

Abstract

This application discloses a cooking control method, including the following steps: receiving a cooking instruction and obtaining a cooking plan; starting a first steam program and activating the heating plate; initiating a water injection step for a second steam program; real-time monitoring of the steam concentration and heating plate temperature inside the inner pot; stopping the first steam program and entering the steam generation step of the second steam program when the cooking environment inside the inner pot meets the switching conditions; monitoring water level changes, and if the water level is below the minimum water level line, initiating a water replenishment step for the second steam program; by first executing the first steam program to quickly establish an initial steam environment and improve the steam response speed, and then switching to the second steam program, the problem of high cooking energy consumption caused by using only the first steam program is avoided; moreover, activating the heating plate when starting the first steam program not only provides heat for the first steam program, but also prepares for heating the subsequent water injection and steam generation of the second steam program, shortening the switching delay and ensuring cooking continuity.

Description

Technical Field

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

[0002] Currently, appliances with steam cooking functions are widely used in home and commercial kitchens. Existing steam generation methods mainly fall into two categories: one is to directly heat the water pool at the bottom of the inner tank through a heating element, causing the water to boil and generate steam, such as an evaporator; the other is to heat the water outside the inner tank with a separate steam generator to generate steam, which is then sent into the inner tank, such as an instantaneous steam generator.

[0003] However, existing steam cooking equipment still has the following technical problems in its control methods: When using an evaporator, the evaporation process requires a long time to heat the water to the boiling point at the beginning, resulting in a slow steam response and insufficient steam production in the initial stage. Meanwhile, the temperature inside the inner pot rises due to the heating of the evaporator, which can easily cause the food surface to dry out. On the other hand, while using an instant steam generator can significantly reduce the steam production time, the lower temperature inside the inner pot will generate a large amount of condensation, leading to a large amount of water accumulation on the bottom of the inner pot. This will also result in a lot of water on the food surface, affecting the cooking effect.

[0004] Therefore, a new cooking control method is needed to solve the above problems. Summary of the Invention

[0005] This application provides a cooking control method that can quickly generate steam.

[0006] An embodiment of this application discloses a cooking control method, including the following steps: Receive cooking instructions and obtain cooking plans, and formulate a cooking plan based on the cooking plans; According to the cooking plan, start the first steam program and simultaneously activate the heating plate located at the bottom of the inner pot; According to the water injection step of starting the second steam program in the cooking plan, a certain amount of water is injected into the inner pot through the water injection component. Real-time monitoring of steam concentration inside the inner tank and temperature of the heating plate; If the cooking environment inside the inner pot is detected to meet the switching conditions for switching from the first steam program to the second steam program, the first steam program is stopped and the steam generation step of the second steam program is entered, where the heating plate heats the water to generate steam. During the operation of the second steam program, water level changes are also monitored. If the water level is lower than the minimum water level line, the water replenishment step of the second steam program is initiated.

[0007] As a further improvement of the present invention, the cooking program includes a first steam program, a second steam program, and switching conditions for switching from the first steam program to the second steam program; the switching conditions may be at least one of steam concentration, heating plate temperature, and the amount of water injected into the inner pot.

[0008] As a further improved technical solution of the present invention, the switching condition for switching from the first steam program to the second steam program is the steam concentration. The steam concentration is detected by at least one of the following three methods: detecting the temperature change inside the inner liner, detecting the oxygen content change inside the inner liner, and detecting the steam concentration change by microwave.

[0009] As a further improved technical solution of the present invention, the steam concentration is determined to meet the switching conditions by detecting the temperature inside the inner pot. When the temperature probe inside the inner pot detects that the temperature inside the inner pot has increased and is maintained at 85~95°C within a unit time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

[0010] As a further improved technical solution of the present invention, the steam concentration is determined to meet the switching conditions by detecting the oxygen content in the inner pot. When the oxygen content sensor in the inner pot detects that the oxygen content in the inner pot has decreased and is maintained at 3~8% within a unit time, it is determined that the cooking environment in the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

[0011] As a further improved technical solution of the present invention, the switching conditions are determined by detecting the steam concentration using microwave. When the microwave detection module inside the inner pot detects that the steam concentration inside the inner pot has increased and is maintained at 90~95% within a unit time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

[0012] As a further improvement of the present invention, the first steam process includes the following steps: The first control unit is activated to send water from the water tank to the atomizing module; Activate the atomization module to atomize the water; The fan assembly is activated, driving the water mist through the heating tube below the heating plate into the inner tank, where it is heated and evaporated to form steam.

[0013] As a further improvement to the present invention, the second steam process includes the following steps: Water filling procedure: Activate the second control unit to supply water into the inner tank at the first flow rate until the water supply reaches the maximum water level; Steam generation steps: Maintain the heating plate temperature within a first temperature threshold range. If the heating plate temperature exceeds the first temperature threshold range, stop the operation of the heating plate. If the heating plate temperature is below the first temperature threshold range, start the heating plate for heating. Water replenishment steps: Activate the second control unit to supply water to the inner tank at the second flow rate until the water supply reaches the maximum water level or meets the water volume required for cooking. The second flow rate is less than the first flow rate.

[0014] As a further improvement to the present invention, the water replenishment step of monitoring water level changes and initiating a second steam program if the water level falls below the minimum water level line includes: During the steam generation process, the temperature at the lowest water level line on the heating plate is monitored and defined as the first temperature. If the first temperature is continuously higher than the second temperature threshold within a unit of time, the lowest water level line on the heating plate is in a dry-burning state. It is determined that the water level in the inner tank is lower than the lowest water level line and a water replenishment step is required.

[0015] As a further improvement of the present invention, during the cooking process, if the steam concentration inside the inner pot is detected to be lower than the steam threshold, the first steam program is started while maintaining the second steam program to quickly replenish the steam in the inner pot.

[0016] Compared with the prior art, the beneficial effects of this application are as follows: This application discloses a cooking control method that first executes a first steam program to quickly establish an initial steam environment and improve steam response speed, and then switches to a second steam program to avoid the problem of high cooking energy consumption caused by using only the first steam program; moreover, the heating plate is activated when the first steam program is started, which not only provides heat for the first steam program, but also prepares for the subsequent water injection and steam generation of the second steam program, shortens the switching delay, and ensures cooking continuity. Attached Figure Description

[0017] Figure 1 This is a flowchart illustrating the cooking control method in this application. Detailed Implementation

[0018] The exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. If several embodiments exist, features in these embodiments may be combined with each other without conflict. When the description refers to the drawings, unless otherwise stated, the same numbers in different drawings represent the same or similar elements. The descriptions in the following exemplary embodiments do not represent all embodiments consistent with the present invention; rather, they are merely examples of apparatuses, products, and / or methods consistent with some aspects of the present invention as set forth in the claims.

[0019] The terminology used in this invention is for the purpose of describing particular embodiments only and is not intended to limit the scope of protection of this invention. The singular forms “a,” “the,” or “the” as used in the specification and claims of this invention are also intended to include the plural forms unless the context clearly indicates otherwise.

[0020] It should be understood that the terms "first," "second," and similar words used in the specification and claims of this invention do not indicate any order, quantity, or importance, but are merely used to distinguish features. Similarly, the terms "an" or "a" do not indicate a quantity limitation, but rather indicate the presence of at least one. Unless otherwise stated, the terms "before," "after," "upper," "lower," and similar words appearing in this invention are for ease of explanation only and are not limited to a specific location or spatial orientation. The terms "comprising" or "including" are an open-ended expression, meaning that the element preceding "comprising" or "including" encompasses the element following "comprising" or "including" and its equivalents, but this does not preclude the element preceding "comprising" or "including" from also including other elements. In this invention, the term "several" means two or more.

[0021] Example 1

[0022] Please refer to Figure 1 This application discloses a cooking control method, comprising the following steps: Receive cooking instructions and obtain cooking plans, and formulate a cooking plan based on the cooking plans; According to the cooking plan, start the first steam program and simultaneously activate the heating plate located at the bottom of the inner pot; According to the water injection step of starting the second steam program in the cooking plan, a certain amount of water is injected into the inner pot through the water injection component. Real-time monitoring of steam concentration inside the inner tank and temperature of the heating plate; If the cooking environment inside the inner pot is detected to meet the switching conditions for switching from the first steam program to the second steam program, the first steam program is stopped and the steam generation step of the second steam program is entered, where the heating plate heats the water to generate steam. During the operation of the second steam program, water level changes are also monitored. If the water level is lower than the minimum water level line, the water replenishment step of the second steam program is initiated.

[0023] This application first executes a first steam program to quickly establish an initial steam environment, improving the steam response speed, and then switches to a second steam program, avoiding the problem of high cooking energy consumption caused by using only the first steam program; moreover, the heating plate is activated when the first steam program is started, which not only provides heat for the first steam program, but also prepares for the subsequent water injection and steam generation of the second steam program, shortening the switching delay and ensuring cooking continuity.

[0024] Based on the monitoring of the cooking environment, the program is switched only when the cooking environment reaches the set conditions, ensuring that the inner pot has a sufficient hot and humid environment when switching, preventing insufficient steam due to switching too early or energy waste due to switching too late; during the second steam program, the water level changes are monitored and water is automatically replenished to above the minimum water level line to avoid dry burning and damage to the heating plate, while ensuring a continuous and stable steam output.

[0025] This application uses the first steam program as pre-steaming to quickly meet the cooking environment requirements inside the inner pot, and the second steam program as main steaming to carry out the main cooking work. This achieves a smooth transition from rapid steaming to stable high-flow steam, and requires no manual intervention throughout the process, improving the level of cooking automation and the consistency of food taste. Furthermore, since the second steam program in this application still uses the heating plate located at the bottom of the inner pot as the heat source, the water injected into the inner pot and the water formed by condensation will be evaporated, and no excessive water will remain at the bottom of the inner pot after cooking.

[0026] Example 2

[0027] This application discloses a cooking control method, including the following steps: Receive cooking instructions and obtain cooking plans, and formulate a cooking plan based on the cooking plans; According to the cooking plan, start the first steam program and simultaneously activate the heating plate located at the bottom of the inner pot; According to the water injection step of starting the second steam program in the cooking plan, a certain amount of water is injected into the inner pot through the water injection component. Real-time monitoring of steam concentration inside the inner tank and temperature of the heating plate; If the cooking environment inside the inner pot is detected to meet the switching conditions for switching from the first steam program to the second steam program, the first steam program is stopped and the steam generation step of the second steam program is entered, where the heating plate heats the water to generate steam. During the operation of the second steam program, water level changes are also monitored. If the water level is lower than the minimum water level line, the water replenishment step of the second steam program is initiated.

[0028] The cooking program includes a first steam program, a second steam program, and switching conditions for switching from the first steam program to the second steam program; the switching conditions may be at least one of steam concentration, heating plate temperature, and the amount of water injected into the inner liner.

[0029] It provides three independent or combined switching criteria: steam concentration, heating plate temperature, and water injection volume, enabling automatic switching between the first and second steam programs without manual intervention, thus improving the level of cooking automation. Furthermore, under the combined judgment method, it can more accurately determine whether the switching conditions are met, ensuring that the first steam program is stopped and the second steam program is started at the appropriate time.

[0030] Monitoring the steam concentration directly reflects the steam content inside the inner pot, and is mainly used to determine whether the cooking environment inside the inner pot can meet the cooking requirements; monitoring the heating plate temperature is mainly used to determine whether the heating plate can immediately generate enough steam to maintain the cooking environment after starting the second steam program; monitoring the water volume is mainly used to determine whether it is ready to start the second steam program, ensuring that the second steam program can be generated immediately after the first steam program is stopped.

[0031] If only one parameter is selected as the judgment criterion, the switching condition for switching from the first steam program to the second steam program is the steam concentration. The steam concentration is detected by at least one of the following three methods: detecting the temperature change inside the inner liner, detecting the oxygen content change inside the inner liner, and detecting the steam concentration change by microwave.

[0032] Steam concentration is the core indicator for measuring the saturated steam volume of the inner pot. It can more directly represent the amount of steam inside the inner pot. Under the premise of selecting only one parameter for judgment, only steam concentration can meet the monitoring needs. It can accurately determine whether the current cooking environment meets the cooking requirements and improve cooking efficiency.

[0033] In this embodiment, steam concentration is used as the primary monitoring indicator, while heating plate temperature and water volume injected into the inner pot are used as secondary monitoring indicators. Not only does the steam concentration meet the cooking requirements, but the temperature of the heating plate and the water volume also need to meet the requirements for starting the second steam program. This ensures that the second steam program can start immediately after the first steam program is stopped, ensuring a seamless connection between the two steam programs and guaranteeing better cooking results.

[0034] In this embodiment, the steam concentration is determined to meet the switching conditions by detecting the temperature inside the inner pot. When the temperature probe inside the inner pot detects that the temperature inside the inner pot has increased and is maintained at 85~95°C within a unit time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

[0035] At normal pressure, the boiling point of water is 100℃. If the inner tank temperature is maintained at 85~95℃, it means that the water vapor is close to saturation, indicating that the first steam program has generated enough steam. At this time, the second steam program is switched on. The heating plate directly heats the liquid water, which can avoid the water evaporating too quickly in an unsaturated environment and causing local overheating. At this time, the water on the heating plate has been heated and can generate steam immediately, which can realize the switching between the first steam program and the second steam program.

[0036] During the monitoring process, in order to ensure data accuracy, this embodiment continuously records the temperature change per unit time after the temperature inside the inner pot rises to 85°C. Only if the temperature remains between 85°C and 95°C will it be determined that the cooking environment inside the inner pot meets the switching conditions. This eliminates the interference of short-term temperature fluctuations and ensures that the inner pot environment has stabilized in a high temperature and high humidity state, avoiding insufficient steam caused by switching before preheating is completed.

[0037] In another embodiment, the steam concentration is determined to meet the switching conditions by detecting the oxygen content inside the inner pot. When the oxygen content sensor inside the inner pot detects that the oxygen content inside the inner pot has decreased and is maintained at 3~8% within a unit time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

[0038] Oxygen content is inversely proportional to steam concentration, and measuring changes in oxygen content is more direct and faster than measuring changes in temperature. The initial oxygen content in the inner liner is about 21%, and a decrease to 3-8% means that the steam concentration is as high as about 62-86%, forming a dense steam environment. Because the inner cavity is a high-temperature, sealed space, gas movement is relatively intense, and the monitoring results are inaccurate. To avoid excessively high monitoring requirements that would lead to an excessively long first steam program running time and reduce monitoring accuracy, the first steam program is stopped early. Although the steam concentration will be lower, it is still sufficient for cooking needs. However, the start of the second steam program requires confirmation using the heating plate temperature to ensure that steam is produced immediately upon startup, ensuring stable cooking.

[0039] In this embodiment, the oxygen content sensor is a zirconium oxide oxygen sensor.

[0040] In another embodiment, the switching condition is determined by detecting the steam concentration using microwaves. When the microwave detection module inside the inner pot detects an increase in the steam concentration inside the inner pot and maintains it at 90-95% within a unit time, it is determined that the cooking environment inside the inner pot meets the switching condition for switching from the first steam program to the second steam program.

[0041] The microwave sensor does not need to contact the inner wall of the liner and will not fail due to scale, oil or condensation. It is suitable for cooking environments with long-term high humidity and lots of oil fumes. Microwaves travel at near the speed of light in the medium. Microwave attenuation or phase shift caused by changes in steam concentration can be captured in real time, achieving millisecond-level response and enabling precise control of the switching time.

[0042] Therefore, monitoring changes in steam concentration using a microwave sensor enables more precise control. A steam concentration of 90-95% corresponds to a theoretical oxygen content of approximately 1.05-2.1% or a temperature of approximately 97-99°C, which is higher than the monitoring requirements of the previous two embodiments. At this point, the transition to the second cooking program can be smoother, and the overall steam volume and inner pot temperature will not fluctuate too much, resulting in better cooking results.

[0043] Moreover, temperature monitoring via microwave is unaffected by the environment. It can be performed according to standard procedures at different altitudes or air pressures without requiring compensation algorithms to optimize due to environmental influences, ensuring that the monitoring program has good versatility.

[0044] In this application, the monitoring unit time is 10~15s; The first steam process includes the following steps: The first control unit is activated to send water from the water tank to the atomizing module; Activate the atomization module to atomize the water; The fan assembly is activated, driving the water mist through the heating tube below the heating plate into the inner tank, where it is heated and evaporated to form steam.

[0045] First, water is atomized into micron-sized droplets, then rapidly evaporated through high-speed heat conduction via a coating on the heating plate. Compared to directly heating a large amount of liquid water, the evaporation time is significantly shortened. Furthermore, the extension path of the heating tube can be designed to ensure that the water mist is fully heated below the heating plate, guaranteeing that only steam enters the inner tank. The water mist is also heated evenly within the heating tube, preventing localized dry burning of the heating plate or water boiling and splashing. The steam is highly pure, with no unevaporated water droplets. The heating tubes and fan are placed in the unused space below the heating plate without taking up additional inner tank volume. The heating plate itself is used for the second steam program, achieving hardware reuse. It can also preheat the side of the heating plate closest to the inner tank during the first steam program, ensuring that the upper surface of the heating plate is already at a high temperature when the second steam program is started, enabling immediate steam generation.

[0046] The fan assembly guides or drives the water mist to move towards the inner tank, creating an airflow circulation between the inner tank and the heating element. This allows the steam generated by the first steam process to enter the inner tank more quickly. Furthermore, the circulating hot airflow can be preheated before the water mist enters the heating element, accelerating the steam generation efficiency and ensuring a better pre-steaming effect.

[0047] The second steam process includes the following steps: Water filling procedure: Activate the second control unit to supply water into the inner tank at the first flow rate until the water supply reaches the maximum water level; Steam generation steps: Maintain the heating plate temperature within a first temperature threshold range. If the heating plate temperature exceeds the first temperature threshold range, stop the operation of the heating plate. If the heating plate temperature is below the first temperature threshold range, start the heating plate for heating. Water replenishment steps: Activate the second control unit to supply water to the inner tank at the second flow rate until the water supply reaches the maximum water level or meets the water volume required for cooking. The second flow rate is less than the first flow rate.

[0048] The heating plate directly heats liquid water, and the steam production per unit time is much higher than that of the first steam program. It is suitable for cooking that requires continuous high-intensity steam, but the initial heating time is long. Therefore, the first steam program is set to introduce steam into the inner pot during the initial heating time to quickly build up the cooking environment and improve cooking efficiency.

[0049] The first flow rate with a larger flow rate is used in the water filling step to quickly fill the inner tank and shorten the preparation time; while the second flow rate with a smaller flow rate is used in the water replenishment step to avoid a sudden drop in the temperature of the heating plate and interruption of steam caused by a large amount of cold water injection, so as to achieve smooth water replenishment; and during the water replenishment process with a small flow rate, the water can also be heated as it flows on the heating plate, so as to achieve preheating and reduce the impact on the steam generation.

[0050] Real-time monitoring of the heating plate temperature and maintaining it within the threshold range ensures that water can continuously boil and generate steam, prevents overheating from damaging the coating or producing harmful substances, and reduces energy consumption. In this embodiment, the first temperature threshold range is 110~130℃, which can ensure the continuous generation of steam and avoid increasing power consumption due to excessive heating plate temperature.

[0051] In this embodiment, both the first and second control components are water pumps that actively drive the water flow; in other embodiments, if the water tank is located above the inner liner and the atomizing module, the first and second control components can also be control valves, and the water flows by gravity.

[0052] The water replenishment step, which involves monitoring water level changes and initiating the second steam procedure if the water level falls below the minimum water level line, includes: During the steam generation process, the temperature at the lowest water level line on the heating plate is monitored and defined as the first temperature. If the first temperature is continuously higher than the second temperature threshold within a unit of time, the lowest water level line on the heating plate is in a dry-burning state. It is determined that the water level in the inner tank is lower than the lowest water level line and a water replenishment step is required.

[0053] When water covers the heating plate, the water absorbs heat, keeping the heating plate temperature near the boiling point of water. When the water level drops and exposes the heating plate, the heating plate heats up faster in the air. Dry burning can be determined by detecting a sharp temperature rise. By using the temperature change of the heating plate itself to infer the water level, there is no need to install additional floats, electrodes, or ultrasonic sensors, which reduces costs and avoids the risk of sensor failure in high temperature and high humidity environments.

[0054] By adopting the judgment condition of "continuously exceeding the second temperature threshold within a unit time", false triggers caused by temperature fluctuations during water addition can be filtered out, ensuring the accuracy of water replenishment commands. In this embodiment, the unit time is 10~15s.

[0055] The second temperature threshold needs to be greater than the boiling point of water, but not too high. Therefore, the second temperature threshold is set to 110~120℃. When the heating plate temperature exceeds this threshold for 10~15 seconds, it is confirmed that the heating plate is in a dry-burning state. The monitoring positions for dry-burning monitoring and heating plate temperature monitoring are different. The dry-burning monitoring position is at the lowest water level line, which will be covered by water. However, the monitoring position for heating plate temperature monitoring will not be covered by water, which can ensure the accuracy of temperature measurement.

[0056] If the steam concentration inside the inner pot is detected to be lower than the steam threshold during cooking, the first steam program will be activated while maintaining the second steam program to quickly replenish the steam in the inner pot.

[0057] Common scenarios that lead to a decrease in steam concentration include: opening the door to check food, adding cold ingredients, and aging or leaking the inner pot's sealing ring. The dual-program parallel operation can quickly restore the set humidity, reducing the impact of steam drop on cooking results; and by only briefly activating the first steam program when the concentration falls below the steam threshold, it avoids the extra energy consumption caused by running the first steam program continuously.

[0058] The monitoring parameters for the steam threshold are the same as those for the switching conditions. However, the steam threshold is uniformly set using steam concentration. In this application, the steam threshold is a point value with a value of 60%. That is, when the steam concentration in the inner liner is detected to be less than 60%, the first steam program is started to replenish steam in the inner liner, and the first steam program is stopped when the steam concentration in the inner liner meets the switching conditions.

[0059] The second steam program provides a basic high-flow-rate steam, while the first steam program is activated instantaneously when the steam concentration decreases, using atomization evaporation to quickly generate additional steam and compensate for the lag in the response of the heating plate's steam generation.

[0060] The above embodiments are for illustrative purposes only and are not intended to limit the technical solutions described in this invention. The understanding of this specification should be based on those skilled in the art. For example, the directional descriptions such as "front," "back," "left," "right," "up," and "down" are important. Although this specification has described the invention in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify or make equivalent substitutions to this invention. All technical solutions and improvements that do not depart from the spirit and scope of this invention should be covered within the scope of the claims of this invention.

Claims

1. A cooking control method, characterized in that, Includes the following steps: Receive cooking instructions and obtain cooking plans, and formulate a cooking plan based on the cooking plans; According to the cooking plan, start the first steam program and simultaneously activate the heating plate located at the bottom of the inner pot; According to the water injection step of starting the second steam program in the cooking plan, a certain amount of water is injected into the inner pot through the water injection component. Real-time monitoring of steam concentration inside the inner tank and temperature of the heating plate; If the cooking environment inside the inner pot is detected to meet the switching conditions for switching from the first steam program to the second steam program, the first steam program is stopped and the steam generation step of the second steam program is entered, where the heating plate heats the water to generate steam. During the operation of the second steam program, water level changes are also monitored. If the water level is lower than the minimum water level line, the water replenishment step of the second steam program is initiated.

2. The cooking control method as described in claim 1, characterized in that: The cooking program includes a first steam program, a second steam program, and switching conditions for switching from the first steam program to the second steam program; the switching conditions may be at least one of steam concentration, heating plate temperature, and the amount of water injected into the inner pot.

3. The cooking control method as described in claim 1, characterized in that: The switching condition from the first steam program to the second steam program is the steam concentration. The steam concentration is detected by at least one of three methods: detecting changes in the temperature inside the inner liner, detecting changes in the oxygen content inside the inner liner, and detecting changes in steam concentration using microwave.

4. The cooking control method as described in claim 3, characterized in that: The temperature inside the inner pot is detected to determine whether the steam concentration meets the switching conditions. When the temperature probe inside the inner pot detects an increase in temperature and maintains it at 85~95℃ within a unit of time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

5. The cooking control method as described in claim 3, characterized in that: The oxygen content inside the inner pot is detected to determine whether the steam concentration meets the switching conditions. When the oxygen content sensor inside the inner pot detects that the oxygen content inside the inner pot has decreased and is maintained at 3~8% within a unit of time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

6. The cooking control method as described in claim 3, characterized in that: The switching conditions are determined by detecting the steam concentration using microwaves. When the microwave detection module inside the inner pot detects an increase in the steam concentration and maintains it at 90-95% within a unit of time, it is determined that the cooking environment inside the inner pot meets the switching conditions for switching from the first steam program to the second steam program.

7. The cooking control method as described in claim 1, characterized in that: The first steam process includes the following steps: The first control unit is activated to send water from the water tank to the atomizing module; Activate the atomization module to atomize the water; The fan assembly is activated, driving the water mist through the heating tube below the heating plate into the inner tank, where it is heated and evaporated to form steam.

8. The cooking control method as described in claim 1, characterized in that: The second steam process includes the following steps: Water filling procedure: Activate the second control unit to supply water into the inner tank at the first flow rate until the water supply reaches the maximum water level; Steam generation steps: Maintain the heating plate temperature within a first temperature threshold range. If the heating plate temperature exceeds the first temperature threshold range, stop the operation of the heating plate. If the heating plate temperature is below the first temperature threshold range, start the heating plate for heating. Water replenishment steps: Activate the second control unit to supply water to the inner tank at the second flow rate until the water supply reaches the maximum water level or meets the water volume required for cooking. The second flow rate is less than the first flow rate.

9. The cooking control method as described in claim 1, characterized in that: The water replenishment step, which involves monitoring water level changes and initiating a second steam procedure if the water level falls below the minimum water level line, includes: During the steam generation process, the temperature at the lowest water level line on the heating plate is monitored and defined as the first temperature. If the first temperature is continuously higher than the second temperature threshold within a unit of time, the lowest water level line on the heating plate is in a dry-burning state. It is determined that the water level in the inner tank is lower than the lowest water level line and a water replenishment step is required.

10. The cooking control method as described in claim 1, characterized in that: If the steam concentration inside the inner pot is detected to be lower than the steam threshold during cooking, the first steam program will be activated while maintaining the second steam program to quickly replenish the steam in the inner pot.

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