Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

This application provides a control method and apparatus for a cooking device, a readable storage medium, and a cooking device, relating to the field of cooking device technology. The control method includes: determining target cooking parameters in response to a cooking input; wherein the target cooking parameters include at least one temperature threshold; controlling an electromagnetic heating coil and a heating element to begin heating the inner pot, and acquiring the temperature value of the inner pot; and controlling the electromagnetic heating coil and / or the heating element to operate based on a comparison between the temperature value and the temperature threshold. This application uses an electromagnetic heating coil and a heating element as dual heat sources, which improves heating efficiency. Furthermore, during the cooking operation, the operating parameters of the electromagnetic heating coil and the heating element are dynamically adjusted based on the inner pot temperature and the temperature threshold specified by the target cooking parameters, ensuring that the heating effect always matches the cooking process, thereby improving the cooking effect and efficiency of the cooking device.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and more specifically, to a control method and apparatus for cooking equipment, a readable storage medium, and cooking equipment. Background Technology

[0002] In related technologies, cooking appliances such as electric slow cookers typically operate based on the heating power selected by the user. When stewing, a large amount of water is added, requiring a long heating time to reach boiling, especially when stewing meat, resulting in low cooking efficiency. Summary of the Invention

[0003] This application aims to at least address the problem of low cooking efficiency in electric slow cookers in existing or related technologies.

[0004] Therefore, the first aspect of this application proposes a method for controlling a cooking device.

[0005] The second aspect of this application proposes a control device for a cooking apparatus.

[0006] The third aspect of this application proposes a control device for a cooking apparatus.

[0007] The fourth aspect of this application proposes a readable storage medium.

[0008] The fifth aspect of this application proposes a cooking device.

[0009] In view of the above, a first aspect of this application provides a control method for a cooking device, the cooking device including an inner pot, an electromagnetic heating coil, and a heating element, the heating element being disposed on the periphery of the inner pot, and the electromagnetic heating coil being disposed opposite to the bottom wall of the inner pot; the control method includes: determining target cooking parameters in response to cooking input; wherein the target cooking parameters include at least one temperature threshold; controlling the electromagnetic heating coil and the heating element to start heating the inner pot, and acquiring the temperature value of the inner pot; and controlling the electromagnetic heating coil and / or the heating element to operate based on a comparison result between the temperature value and the temperature threshold.

[0010] In this technical solution, the cooking equipment includes, but is not limited to, rice cookers, slow cookers, electric pressure cookers, and electric casseroles. The cooking equipment includes an inner pot, which, exemplarily, is made of metal. The inner pot is housed within the main body of the cooking equipment and is used to hold the food to be cooked. Outside the inner pot, an induction heating (IH) coil and a heating element are provided for heating the inner pot. The induction heating coil generates an alternating magnetic field when energized. This alternating magnetic field induces eddy currents in the metal inner pot, which generate Joule heat as they pass through the inner pot, thus heating it. Exemplarily, the heating element is a resistance heating element, specifically a ring-shaped heating element.

[0011] Because electromagnetic heating has a wide heating range and continuously adjustable heating power, it can perform frequency conversion heating of the inner pot over a large area and has temperature control capabilities. The heating element acts as a supplementary heat source, which can supplement the heating of the inner pot, making the inner pot heated more evenly.

[0012] In related technologies, when an electric slow cooker performs stewing or cooking, the user sets the heating power and the slow cooker heats according to the set power. Since a relatively large amount of water is usually added during stewing, the time from initial heating to boiling is long, and the water vaporizes into steam after boiling, causing the water level in the pot to decrease. To simultaneously maintain sufficient broth, prevent dry burning, and achieve a thorough stewing effect, users often need to add more water, further increasing the stewing time and resulting in low cooking efficiency for the electric slow cooker.

[0013] To address the aforementioned issues, the control method for the cooking device proposed in this application, upon receiving cooking input from a user, determines corresponding target cooking parameters based on the user's input. These target cooking parameters include cooking time, cooking method, and at least one temperature threshold. This temperature threshold indicates the temperature required for different cooking stages. For example, the temperature threshold could be a temperature threshold used to determine whether the water in the inner pot has boiled.

[0014] After cooking begins, the cooking device continuously collects the temperature value of the inner pot through a temperature sensor and compares whether the real-time collected inner pot temperature value reaches or exceeds the above-mentioned temperature threshold. Based on the comparison result, the device controls the electromagnetic heating coil and heating element to adjust their operating parameters.

[0015] For example, the temperature threshold is used to determine whether the water in the inner pot has boiled. When the temperature of the inner pot is detected to be lower than the temperature threshold, it means that the water in the inner pot has not yet boiled. At this time, the electromagnetic heating coil and heating element are controlled to heat at maximum power, thereby improving heating efficiency and shortening the time required for the water to boil from the start of cooking.

[0016] For example, the temperature threshold is used to determine whether the inner pot is dry-burning. When the temperature of the inner pot reaches or exceeds the temperature threshold, it means that the water in the inner pot has boiled dry. At this time, the electromagnetic heating coil and heating element are controlled to stop working and a dry-burning reminder is issued.

[0017] For example, the temperature threshold is used to determine whether the cooking stage has reached a specific stage in the cooking mode set by the user. When the temperature of the inner pot is detected to reach or exceed the temperature threshold, it means that the cooking has entered the next stage. At this time, the heating power of one or more of the electromagnetic heating coil and heating element is adjusted according to the cooking curve of the cooking mode selected by the user.

[0018] This application improves heating efficiency by using an electromagnetic heating coil and a heating element as dual heat sources. During the cooking process, the inner pot temperature is continuously monitored in real time. Based on the inner pot temperature and the temperature threshold specified by the target cooking parameters, the working parameters of the electromagnetic heating coil and the heating element are dynamically adjusted, ensuring that the heating effect always matches the cooking process, thereby improving the cooking effect and efficiency of the cooking equipment.

[0019] In addition, the control method for the cooking equipment in the above-mentioned technical solution provided in this application may also have the following additional technical features:

[0020] In some technical solutions of this application, optionally, the target cooking parameters include a first temperature threshold; according to the comparison result of the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element includes: when the temperature value of the inner pot is less than the first temperature threshold, controlling the electromagnetic heating coil to heat the inner pot at rated power, and controlling the heating element to continuously heat the inner pot.

[0021] In this technical solution, the first temperature threshold is a temperature threshold used to determine whether the water in the inner pot is boiling. For example, the temperature range of the first temperature threshold is 98°C to 105°C. For example, the first temperature threshold is 100°C. It is understood that for cooking appliances with pressure cooking functions, the first temperature threshold can be set to a value higher than 100°C when performing pressure cooking.

[0022] During the cooking process, the temperature sensor continuously monitors the inner pot temperature and determines whether it has reached or exceeded a first temperature threshold. If the inner pot temperature has not reached or exceeded the first temperature threshold, it means that the water in the inner pot has not yet reached a boiling point. In this case, the electromagnetic heating coil is controlled to heat the inner pot at its rated power, i.e., at the maximum power of the IH coil. At the same time, the heating element is controlled to continue heating. At this time, the cooking equipment heats at its maximum heating power, which enables the water in the inner pot to boil quickly, shortening the time required from the start of cooking to boiling, thereby shortening the total cooking time required for stewing and simmering, and improving cooking efficiency.

[0023] In some technical solutions of this application, the target cooking parameters may optionally include a second temperature threshold and a target power curve, wherein the second temperature threshold is greater than the first temperature threshold, and the target power curve is used to indicate the correspondence between cooking time and heating power.

[0024] Controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold, further includes: controlling the operation of the electromagnetic heating coil based on the cooking time and target power curve of the cooking equipment when the temperature value of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold.

[0025] In this technical solution, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a relatively balanced rate with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0026] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0027] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on the user's input, the cooking device determines the corresponding target power curve. This target power curve is specifically a curve showing the change in heating power with cooking time, indicating the target cooking power at different cooking times. For example, if the temperature of each stage in the cooking process is set as T1, T2, T3, etc., then the corresponding power of the electromagnetic heating coil at different cooking times is P1, P2, P3, etc.

[0028] When the cooking device starts cooking, it simultaneously starts a timer, and the time recorded is the total cooking time. During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking device is determined to be in the boiling and simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. This controls the electromagnetic coil to perform power-adjusted heating, thereby matching the cooking effect with the user-set cooking mode and improving the cooking result.

[0029] Optionally, in some technical solutions of this application, the target cooking parameters may further include a second temperature threshold and a target heating cycle, wherein the second temperature threshold is greater than the first temperature threshold; and controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold may further include:

[0030] When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the heating element is controlled to work based on the target heating cycle; wherein the heating element continues to heat during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0031] In this technical solution, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a relatively balanced rate with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0032] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0033] During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking equipment is determined to be in the boiling and simmering stage. To ensure cooking results, the water in the inner pot is maintained at a stable boiling state, meaning it neither stops boiling nor over-boils. By controlling the intermittent operation of the heating element, stable temperature control can be achieved in each cooking stage, thus ensuring uniform heating of the inner pot while preventing overheating and over-boiling, thereby improving cooking results.

[0034] Optionally, in some technical solutions of this application, the target cooking parameters may further include a second temperature threshold, a target power curve, and a target heating cycle, wherein the second temperature threshold is greater than the first temperature threshold, and the target power curve is used to indicate the correspondence between cooking time and heating power; controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold may also include:

[0035] When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the electromagnetic heating coil is controlled to work based on the cooking time and target power curve of the cooking equipment, and the heating element is controlled to work based on the target heating cycle; wherein, the heating element continues to heat during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0036] In this technical solution, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a relatively balanced rate with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0037] The target power curve is specifically a curve showing how heating power changes with cooking time, indicating the target cooking power for different cooking times.

[0038] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0039] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0040] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on this input, the cooking device determines the corresponding target power curve. Simultaneously, the cooking device starts a timer, and the time recorded is the cooking duration. During cooking, when the inner pot temperature reaches or exceeds a first temperature threshold, but does not reach a second temperature threshold, the cooking device is determined to be in the boiling / simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. Simultaneously, the heating element is controlled to operate intermittently based on the target heating cycle.

[0041] By controlling the electromagnetic heating coil to adjust the power of heating according to the target power curve, and controlling the heating element to heat intermittently based on the target heating cycle, stable temperature control can be achieved at different cooking stages, ensuring that the cooking effect always meets expectations.

[0042] Optionally, in some technical solutions of this application, the operation of the electromagnetic heating coil and / or heating element is controlled based on the comparison result of the temperature value and the temperature threshold. It also includes: when the temperature value of the inner pot is greater than or equal to the second temperature threshold, the electromagnetic heating coil and the heating element are both suspended from heating.

[0043] In this technical solution, the second temperature threshold is a high-temperature protection temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, it means that the rate at which the electromagnetic heating coil and heating element generate heat to the inner pot has exceeded the rate at which the inner pot transfers heat to the food and water inside. At this time, heat accumulates on the inner pot, causing the inner pot temperature to be too high, which may cause risks such as burning or even dry burning.

[0044] Therefore, when the temperature of the inner pot is detected to reach or exceed the second temperature threshold, the electromagnetic heating coil and heating element are immediately stopped from heating until the temperature of the inner pot is detected to be within the safe temperature range. Then, heating is restarted according to the temperature of the inner pot and the cooking time.

[0045] For example, the range of the second temperature threshold is 101°C to 110°C. For example, the second temperature threshold is 103°C. For example, the second temperature threshold is 105°C.

[0046] This application improves cooking safety by controlling the electromagnetic heating coil and heating element to stop heating when the inner pot temperature exceeds a second temperature threshold, thus avoiding problems such as scorching or dry burning.

[0047] In some technical solutions of this application, optionally, the target cooking parameters also include a third temperature threshold, which is greater than the first temperature threshold and less than the second temperature threshold; after controlling both the electromagnetic heating coil and the heating element to stop heating, the control method further includes: when the temperature value of the inner pot is less than the third temperature threshold, controlling the electromagnetic heating coil and the heating element to resume heating.

[0048] In this technical solution, the third temperature threshold is a safe temperature threshold that is lower than the second temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, the electromagnetic heating coil and heating element are both stopped heating, and the inner pot begins to cool naturally. When the temperature of the inner pot cools down to be equal to or lower than the third temperature threshold, the risk of overheating is eliminated. At this point, based on the target heating cycle and target power curve, the electromagnetic heating coil and heating element are controlled to resume heating, thereby ensuring cooking efficiency and achieving intelligent cooking control.

[0049] It is understandable that if the electromagnetic heating coil and heating element stop heating and wait for the inner pot temperature to cool down to the third temperature threshold, and the electromagnetic heating coil and heating element resume heating, if the inner pot temperature reaches or exceeds the second temperature threshold again within a preset time, it indicates that a dry-burning problem has occurred. At this time, the cooking device will immediately stop cooking and issue a dry-burning alarm message.

[0050] In some technical solutions of this application, the target cooking parameters may optionally include a target cooking time; the control method may also include: acquiring the cooking time of the cooking device; and controlling the electromagnetic heating coil and the heating element to stop working when the cooking time reaches the target cooking time.

[0051] In this technical solution, before starting cooking, the user specifies a target cooking time, such as 2 hours, through input. When the cooking device starts cooking, it simultaneously starts a timer; the time recorded is the elapsed cooking time. During the cooking process, the device continuously monitors whether the cooking time has reached the user-set target cooking time.

[0052] If the cooking time reaches the user-set target cooking time, the cooking process ends, the cooking device controls the electromagnetic heating coil and heating element to stop working, and issues a cooking completion prompt.

[0053] Optionally, in some technical solutions of this application, the cooking device also includes a temperature sensor, which is integrated with an electromagnetic heating coil to obtain the temperature value of the inner pot.

[0054] In this technical solution, the cooking device is equipped with a temperature sensor, exemplarily an NTC (Negative Temperature Coefficient) temperature sensor. The temperature sensor is integrated with the electromagnetic heating coil, thus eliminating the need for a separate temperature sensor on the inner pot.

[0055] For example, an NTC temperature sensor is positioned at the center of the electromagnetic heating coil to detect the temperature of the inner pot at the center of the electromagnetic heating coil.

[0056] A second aspect of this application provides a control device for a cooking apparatus. The cooking apparatus includes an inner pot, an electromagnetic heating coil, and a heating element. The heating element is disposed on the periphery of the inner pot, and the electromagnetic heating coil is disposed opposite to the bottom wall of the inner pot. The control device includes: a determining module for determining target cooking parameters in response to cooking input; wherein the target cooking parameters include at least one temperature threshold; and a control module for controlling the electromagnetic heating coil and the heating element to start heating the inner pot and acquiring the temperature value of the inner pot; and controlling the electromagnetic heating coil and / or the heating element to operate based on a comparison result between the temperature value and the temperature threshold.

[0057] In this technical solution, the cooking equipment includes, but is not limited to, rice cookers, slow cookers, electric pressure cookers, and electric casseroles. The cooking equipment includes an inner pot, which, exemplarily, is made of metal. The inner pot is housed within the main body of the cooking equipment and is used to hold the food to be cooked. Outside the inner pot, an induction heating (IH) coil and a heating element are provided for heating the inner pot. The induction heating coil generates an alternating magnetic field when energized. This alternating magnetic field induces eddy currents in the metal inner pot, which generate Joule heat as they pass through the inner pot, thus heating it. Exemplarily, the heating element is a resistance heating element, specifically a ring-shaped heating element.

[0058] Because electromagnetic heating has a wide heating range and continuously adjustable heating power, it can perform frequency conversion heating of the inner pot over a large area and has temperature control capabilities. The heating element acts as a supplementary heat source, which can supplement the heating of the inner pot, making the inner pot heated more evenly.

[0059] In related technologies, when an electric slow cooker performs stewing or cooking, the user sets the heating power and the slow cooker heats according to the set power. Since a relatively large amount of water is usually added during stewing, the time from initial heating to boiling is long, and the water vaporizes into steam after boiling, causing the water level in the pot to decrease. To simultaneously maintain sufficient broth, prevent dry burning, and achieve a thorough stewing effect, users often need to add more water, further increasing the stewing time and resulting in low cooking efficiency for the electric slow cooker.

[0060] To address the aforementioned issues, the control method for the cooking device proposed in this application, upon receiving cooking input from a user, determines corresponding target cooking parameters based on the user's input. These target cooking parameters include cooking time, cooking method, and at least one temperature threshold. This temperature threshold indicates the temperature required for different cooking stages. For example, the temperature threshold could be a temperature threshold used to determine whether the water in the inner pot has boiled.

[0061] After cooking begins, the cooking device continuously collects the temperature value of the inner pot through a temperature sensor and compares whether the real-time collected inner pot temperature value reaches or exceeds the above-mentioned temperature threshold. Based on the comparison result, the device controls the electromagnetic heating coil and heating element to adjust their operating parameters.

[0062] For example, the temperature threshold is used to determine whether the water in the inner pot has boiled. When the temperature of the inner pot is detected to be lower than the temperature threshold, it means that the water in the inner pot has not yet boiled. At this time, the electromagnetic heating coil and heating element are controlled to heat at maximum power, thereby improving heating efficiency and shortening the time required for the water to boil from the start of cooking.

[0063] For example, the temperature threshold is used to determine whether the inner pot is dry-burning. When the temperature of the inner pot reaches or exceeds the temperature threshold, it means that the water in the inner pot has boiled dry. At this time, the electromagnetic heating coil and heating element are controlled to stop working and a dry-burning reminder is issued.

[0064] For example, the temperature threshold is used to determine whether the cooking stage has reached a specific stage in the cooking mode set by the user. When the temperature of the inner pot is detected to reach or exceed the temperature threshold, it means that the cooking has entered the next stage. At this time, the heating power of one or more of the electromagnetic heating coil and heating element is adjusted according to the cooking curve of the cooking mode selected by the user.

[0065] This application improves heating efficiency by using an electromagnetic heating coil and a heating element as dual heat sources. During the cooking process, the inner pot temperature is continuously monitored in real time. Based on the inner pot temperature and the temperature threshold specified by the target cooking parameters, the working parameters of the electromagnetic heating coil and the heating element are dynamically adjusted, ensuring that the heating effect always matches the cooking process, thereby improving the cooking effect and efficiency of the cooking equipment.

[0066] A third aspect of this application provides a control device for a cooking apparatus. The control device includes: a memory for storing programs or instructions; and a processor for executing programs or instructions to implement the steps of the control method for the cooking apparatus provided in any of the above technical solutions. Therefore, it also includes all the beneficial effects of the control method for the cooking apparatus provided in any of the above technical solutions, and will not be repeated here to avoid repetition.

[0067] The fourth aspect of this application provides a readable storage medium having a program or instructions stored thereon that, when executed by at least one processor, implements the steps of the control method for a cooking apparatus as provided in any of the above-described technical solutions, and therefore also includes all the beneficial effects of the control method for a cooking apparatus as provided in any of the above-described technical solutions, which will not be repeated here to avoid repetition.

[0068] The fifth aspect of this application provides a cooking apparatus, including a control device for the cooking apparatus as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions. Therefore, it also includes all the beneficial effects of the control device for the cooking apparatus as provided in any of the above technical solutions and / or the readable storage medium as provided in any of the above technical solutions. To avoid repetition, these will not be repeated here. Attached Figure Description

[0069] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0070] Figure 1 The present application shows a schematic diagram of the structure of a cooking apparatus according to some embodiments;

[0071] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown;

[0072] Figure 3 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown;

[0073] Figure 4 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown;

[0074] Figure 5A structural block diagram of the control device of a cooking apparatus according to some embodiments of this application is shown.

[0075] Figure label:

[0076] 100 Cooking equipment, 102 Inner pot, 104 Electromagnetic heating coil, 106 Heating element, 108 Temperature sensor. Detailed Implementation

[0077] To better understand the above-mentioned objectives, features, and advantages of this application, the application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0078] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0079] The following reference Figures 1 to 5 This application describes a control method and apparatus for a cooking device, a readable storage medium, and a cooking device according to some embodiments thereof.

[0080] In one embodiment of this application, a method for controlling a cooking device is provided. Figure 1 The following are schematic diagrams illustrating the structure of a cooking apparatus according to some embodiments of this application, such as... Figure 1 As shown, the cooking device 100 includes an inner pot 102, an electromagnetic heating coil 104, and a heating element 106. The heating element 106 is disposed on the periphery of the inner pot 102, and the electromagnetic heating coil 104 is disposed opposite to the bottom wall of the inner pot 102.

[0081] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown, such as... Figure 2 As shown, the control methods include:

[0082] Step 202, in response to cooking input, determine target cooking parameters; wherein the target cooking parameters include at least one temperature threshold;

[0083] Step 204: Control the electromagnetic heating coil and heating element to start heating the inner pot, and obtain the temperature value of the inner pot;

[0084] Step 206: Based on the comparison result between the temperature value and the temperature threshold, control the operation of the electromagnetic heating coil and / or the heating element.

[0085] In this embodiment, the cooking equipment includes, but is not limited to, rice cookers, slow cookers, electric pressure cookers, and electric casseroles. The cooking equipment includes an inner pot, which, exemplarily, is made of metal. The inner pot is housed within the main body of the cooking equipment and is used to hold the food to be cooked. Outside the inner pot, an induction heating (IH) coil and a heating element are provided for heating the inner pot. The IH coil generates an alternating magnetic field when energized, which induces eddy currents in the metal inner pot. These eddy currents generate Joule heat as they pass through the metal inner pot, thus heating it. Exemplarily, the heating element is a resistance heating element, specifically a ring-shaped heating element.

[0086] Because electromagnetic heating has a wide heating range and continuously adjustable heating power, it can perform frequency conversion heating of the inner pot over a large area and has temperature control capabilities. The heating element acts as a supplementary heat source, which can supplement the heating of the inner pot, making the inner pot heated more evenly.

[0087] In related technologies, when an electric slow cooker performs stewing or cooking, the user sets the heating power and the slow cooker heats according to the set power. Since a relatively large amount of water is usually added during stewing, the time from initial heating to boiling is long, and the water vaporizes into steam after boiling, causing the water level in the pot to decrease. To simultaneously maintain sufficient broth, prevent dry burning, and achieve a thorough stewing effect, users often need to add more water, further increasing the stewing time and resulting in low cooking efficiency for the electric slow cooker.

[0088] To address the aforementioned issues, the control method for the cooking device proposed in this application, upon receiving cooking input from a user, determines corresponding target cooking parameters based on the user's input. These target cooking parameters include cooking time, cooking method, and at least one temperature threshold. This temperature threshold indicates the temperature required for different cooking stages. For example, the temperature threshold could be a temperature threshold used to determine whether the water in the inner pot has boiled.

[0089] After cooking begins, the cooking device continuously collects the temperature value of the inner pot through a temperature sensor and compares whether the real-time collected inner pot temperature value reaches or exceeds the above-mentioned temperature threshold. Based on the comparison result, the device controls the electromagnetic heating coil and heating element to adjust their operating parameters.

[0090] For example, the temperature threshold is used to determine whether the water in the inner pot has boiled. When the temperature of the inner pot is detected to be lower than the temperature threshold, it means that the water in the inner pot has not yet boiled. At this time, the electromagnetic heating coil and heating element are controlled to heat at maximum power, thereby improving heating efficiency and shortening the time required for the water to boil from the start of cooking.

[0091] For example, the temperature threshold is used to determine whether the inner pot is dry-burning. When the temperature of the inner pot reaches or exceeds the temperature threshold, it means that the water in the inner pot has boiled dry. At this time, the electromagnetic heating coil and heating element are controlled to stop working and a dry-burning reminder is issued.

[0092] For example, the temperature threshold is used to determine whether the cooking stage has reached a specific stage in the cooking mode set by the user. When the temperature of the inner pot is detected to reach or exceed the temperature threshold, it means that the cooking has entered the next stage. At this time, the heating power of one or more of the electromagnetic heating coil and heating element is adjusted according to the cooking curve of the cooking mode selected by the user.

[0093] This application improves heating efficiency by using an electromagnetic heating coil and a heating element as dual heat sources. During the cooking process, the inner pot temperature is continuously monitored in real time. Based on the inner pot temperature and the temperature threshold specified by the target cooking parameters, the working parameters of the electromagnetic heating coil and the heating element are dynamically adjusted, ensuring that the heating effect always matches the cooking process, thereby improving the cooking effect and efficiency of the cooking equipment.

[0094] In some embodiments of this application, optionally, the target cooking parameters include a first temperature threshold; controlling the operation of the electromagnetic heating coil and / or the heating element based on the comparison result between the temperature value and the temperature threshold includes: when the temperature value of the inner pot is less than the first temperature threshold, controlling the electromagnetic heating coil to heat the inner pot at rated power, and controlling the heating element to continuously heat the inner pot.

[0095] In this embodiment, the first temperature threshold is a temperature threshold used to determine whether the water in the inner pot is boiling. Exemplarily, the temperature range of the first temperature threshold is 98°C to 105°C. Exemplarily, the first temperature threshold is 100°C. It is understood that for cooking appliances with pressure cooking functions, the first temperature threshold can be set to a value higher than 100°C when performing pressure cooking.

[0096] During the cooking process, the temperature sensor continuously monitors the inner pot temperature and determines whether it has reached or exceeded a first temperature threshold. If the inner pot temperature has not reached or exceeded the first temperature threshold, it means that the water in the inner pot has not yet reached a boiling point. In this case, the electromagnetic heating coil is controlled to heat the inner pot at its rated power, i.e., at the maximum power of the IH coil. At the same time, the heating element is controlled to continue heating. At this time, the cooking equipment heats at its maximum heating power, which enables the water in the inner pot to boil quickly, shortening the time required from the start of cooking to boiling, thereby shortening the total cooking time required for stewing and simmering, and improving cooking efficiency.

[0097] In some embodiments of this application, the target cooking parameters may optionally include a second temperature threshold and a target power curve, wherein the second temperature threshold is greater than the first temperature threshold and the target power curve is used to indicate the correspondence between cooking time and heating power.

[0098] Controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold, further includes: controlling the operation of the electromagnetic heating coil based on the cooking time and target power curve of the cooking equipment when the temperature value of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold.

[0099] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0100] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0101] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on the user's input, the cooking device determines the corresponding target power curve. This target power curve is specifically a curve showing the change in heating power with cooking time, indicating the target cooking power at different cooking times. For example, if the temperature of each stage in the cooking process is set as T1, T2, T3, etc., then the corresponding power of the electromagnetic heating coil at different cooking times is P1, P2, P3, etc.

[0102] When the cooking device starts cooking, it simultaneously starts a timer, and the time recorded is the total cooking time. During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking device is determined to be in the boiling and simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. This controls the electromagnetic coil to perform power-adjusted heating, thereby matching the cooking effect with the user-set cooking mode and improving the cooking result.

[0103] In some embodiments of this application, optionally, the target cooking parameters further include a second temperature threshold and a target heating cycle, wherein the second temperature threshold is greater than a first temperature threshold; controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold further includes:

[0104] When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the heating element is controlled to work based on the target heating cycle; wherein the heating element continues to heat during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0105] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0106] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0107] During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking equipment is determined to be in the boiling and simmering stage. To ensure cooking results, the water in the inner pot is maintained at a stable boiling state, meaning it neither stops boiling nor over-boils. By controlling the intermittent operation of the heating element, stable temperature control can be achieved in each cooking stage, thus ensuring uniform heating of the inner pot while preventing overheating and over-boiling, thereby improving cooking results.

[0108] In some embodiments of this application, optionally, the target cooking parameters further include a second temperature threshold, a target power curve, and a target heating cycle, wherein the second temperature threshold is greater than a first temperature threshold, and the target power curve is used to indicate the correspondence between cooking time and heating power; controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold further includes:

[0109] When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the electromagnetic heating coil is controlled to work based on the cooking time and target power curve of the cooking equipment, and the heating element is controlled to work based on the target heating cycle; wherein, the heating element continues to heat during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0110] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0111] The target power curve is specifically a curve showing how heating power changes with cooking time, indicating the target cooking power for different cooking times.

[0112] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0113] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0114] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on this input, the cooking device determines the corresponding target power curve. Simultaneously, the cooking device starts a timer, and the time recorded is the cooking duration. During cooking, when the inner pot temperature reaches or exceeds a first temperature threshold, but does not reach a second temperature threshold, the cooking device is determined to be in the boiling / simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. Simultaneously, the heating element is controlled to operate intermittently based on the target heating cycle.

[0115] By controlling the electromagnetic heating coil to adjust the power of heating according to the target power curve, and controlling the heating element to heat intermittently based on the target heating cycle, stable temperature control can be achieved at different cooking stages, ensuring that the cooking effect always meets expectations.

[0116] In some embodiments of this application, optionally, controlling the operation of the electromagnetic heating coil and / or heating element based on the comparison result of the temperature value and the temperature threshold further includes: controlling both the electromagnetic heating coil and the heating element to suspend heating when the temperature value of the inner pot is greater than or equal to the second temperature threshold.

[0117] In this embodiment, the second temperature threshold is a high-temperature protection temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, it means that the rate at which the electromagnetic heating coil and heating element generate heat to the inner pot has exceeded the rate at which the inner pot transfers heat to the food and water inside the pot. At this time, heat accumulates on the inner pot, causing the inner pot temperature to be too high, which may cause risks such as burning or even dry burning.

[0118] Therefore, when the temperature of the inner pot is detected to reach or exceed the second temperature threshold, the electromagnetic heating coil and heating element are immediately stopped from heating until the temperature of the inner pot is detected to be within the safe temperature range. Then, heating is restarted according to the temperature of the inner pot and the cooking time.

[0119] For example, the range of the second temperature threshold is 101°C to 110°C. For example, the second temperature threshold is 103°C. For example, the second temperature threshold is 105°C.

[0120] This application improves cooking safety by controlling the electromagnetic heating coil and heating element to stop heating when the inner pot temperature exceeds a second temperature threshold, thus avoiding problems such as scorching or dry burning.

[0121] In some embodiments of this application, optionally, the target cooking parameter further includes a third temperature threshold, which is greater than the first temperature threshold and less than the second temperature threshold; after controlling both the electromagnetic heating coil and the heating element to suspend heating, the control method further includes: controlling the electromagnetic heating coil and the heating element to resume heating when the temperature value of the inner pot is less than the third temperature threshold.

[0122] In this embodiment, the third temperature threshold is a safe temperature threshold that is lower than the second temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, the electromagnetic heating coil and the heating element are both stopped heating, and the inner pot begins to cool naturally. When the temperature of the inner pot cools down to be equal to or lower than the third temperature threshold, the risk of overheating is eliminated. At this point, based on the target heating cycle and target power curve, the electromagnetic heating coil and the heating element are controlled to resume heating, thereby ensuring cooking efficiency and achieving intelligent cooking control.

[0123] It is understandable that if the electromagnetic heating coil and heating element stop heating and wait for the inner pot temperature to cool down to the third temperature threshold, and the electromagnetic heating coil and heating element resume heating, if the inner pot temperature reaches or exceeds the second temperature threshold again within a preset time, it indicates that a dry-burning problem has occurred. At this time, the cooking device will immediately stop cooking and issue a dry-burning alarm message.

[0124] In some embodiments of this application, the target cooking parameter may optionally include a target cooking time; the control method may further include: acquiring the cooking time of the cooking device; and controlling the electromagnetic heating coil and the heating element to stop working when the cooking time reaches the target cooking time.

[0125] In this embodiment, before starting cooking, the user specifies a target cooking time via input, such as 2 hours. When the cooking device starts cooking, it simultaneously starts a timer; the time recorded is the elapsed cooking time. During the cooking process, the cooking device continuously checks whether the target cooking time has been reached.

[0126] If the cooking time reaches the user-set target cooking time, the cooking process ends, the cooking device controls the electromagnetic heating coil and heating element to stop working, and issues a cooking completion prompt.

[0127] In some embodiments of this application, optionally, such as Figure 1 As shown, the cooking device 100 also includes a temperature sensor 108, which is integrated with the electromagnetic heating coil 104 to obtain the temperature value of the inner pot 102.

[0128] In this embodiment, the cooking device is equipped with a temperature sensor, exemplarily an NTC (Negative Temperature Coefficient) temperature sensor. The temperature sensor is integrated with the electromagnetic heating coil, thus eliminating the need for a separate temperature sensor on the inner pot.

[0129] For example, an NTC temperature sensor is positioned at the center of the electromagnetic heating coil to detect the temperature of the inner pot at the center of the electromagnetic heating coil.

[0130] In some embodiments of this application, a multi-heat-source IH electric slow cooker is used as an example to illustrate the control method of the cooking device in the embodiments of this application.

[0131] For example, the cooking device includes an electromagnetic heating coil mounted on the device base. The inner pot includes a ceramic inner liner, the bottom outer ring of which is wrapped with stainless steel material, which works in conjunction with the electromagnetic heating coil to heat the ceramic inner liner. An annular heating strip is provided in the middle of the side wall of the inner liner for auxiliary heating.

[0132] The bottom electromagnetic heating coil features a large heat dissipation range and continuously adjustable power, enabling it to heat the bottom of the inner pot over a wide area. It also features frequency conversion heating and temperature control capabilities. The heating element is located in the middle of the inner pot's side wall. The NTC temperature sensor is integrated into the electromagnetic heating coil to detect the core temperature and simultaneously detects the bottom temperature of the pot through temperature compensation, eliminating the need for a separate temperature sensor for the inner pot.

[0133] Figure 3 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown, such as... Figure 3 As shown, the method includes:

[0134] Step 302: The user selects the cooking function, sets the temperature and time, and then starts cooking;

[0135] Step 304: The function indicator light illuminates, the cooking countdown begins, and the cooking equipment starts working;

[0136] Step 306: Real-time monitoring of NTC temperature;

[0137] The NTC temperature is denoted as IH NTC.

[0138] Step 308: Determine whether IH NTC < Temp1 is satisfied; if yes, proceed to step 310; otherwise, proceed to step 312.

[0139] Temp1 is the first temperature threshold.

[0140] Step 310: The IH coil heats up at full power, and the heating element begins to heat up;

[0141] Step 312: Determine if Temp1 < IH NTC < Temp2; if yes, proceed to step 314; otherwise, return to step 310.

[0142] Temp2 is the second temperature threshold.

[0143] Step 314: The electromagnetic heating coil is heated by adjusting its power, and the heating element is heated intermittently.

[0144] For example, the electromagnetic heating coil is heated by adjusting the power using PID (Proportional Integral Derivative) control.

[0145] Step 316: Determine if IH NTC > Temp2; if yes, proceed to step 318; otherwise, return to step 314.

[0146] Step 318: High temperature protection process, stop heating; after step 318, return to step 306.

[0147] The user selects the function, sets parameters such as temperature and time, and presses the start button to begin cooking. The cooking device then starts working, with corresponding indicator lights illuminating and a countdown display appearing. During the cooking process, the inner pot temperature is monitored in real time.

[0148] During the cooking process, the cooking equipment first performs the initial cooking stage. When the detected NTC temperature is less than Temp1, the pot is not boiling. At this time, the electromagnetic heating coil turns on to heat at full power, acting on the stainless steel base and then transferring heat to the ceramic inner pot. At the same time, the annular heating tube turns on to supplement the heating, making the pot boil more quickly.

[0149] If the detected NTC temperature is greater than Temp1 and less than Temp2, the electromagnetic heating coil is activated with adjusted power. At this point, the pot has reached boiling point. The annular heating strip is designed for intermittent heating, operating for M seconds followed by N seconds of pause. Based on the cooking curves of different food menus, the bottom electromagnetic heating coil is controlled to adjust its power accordingly. The target temperature for different foods during cooking is represented by different temperature points forming different temperature curves throughout the cooking process. The temperature at each stage of the cooking process is set as T1, T2, T3, etc., until cooking is complete.

[0150] For example, in the process of stewing soup, the cooking process is divided into a high-heat stage, a low-heat stage, a simmering stage, and a heat-keeping stage. The high-heat stage maintains a boiling state, the low-heat stage is set to temperature T1, the simmering stage is set to temperature T2, and the heat-keeping stage is set to temperature T3.

[0151] During the simmering stage, the NTC detects the difference between the actual temperature and the target temperature T1 and adjusts the power accordingly using PID control. This continues until the low heat stage, where the difference between T2 and the NTC-detected temperature is used for PID control, and so on. This ensures stable temperature control at each cooking stage, maintaining optimal food cooking performance and results.

[0152] When the NTC temperature is detected to be higher than Temp2, the electromagnetic heating coil activates the over-temperature protection, stops heating, and monitors the NTC temperature in real time until the NTC temperature is within the safe range below Temp2, at which point heating resumes based on the temperature inside the pot.

[0153] During the cooking process, cooking ends and returns to standby when the countdown of the set cooking time reaches 0.

[0154] In some embodiments of this application, a control device for a cooking apparatus is provided. The cooking apparatus includes an inner pot, an electromagnetic heating coil, and a heating element. The heating element is disposed on the periphery of the inner pot, and the electromagnetic heating coil is disposed opposite to the bottom wall of the inner pot. Figure 4 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 4 As shown, the control device 400 includes: a determination module 402, configured to determine target cooking parameters in response to cooking input; wherein the target cooking parameters include at least one temperature threshold; a control module 404, configured to control the electromagnetic heating coil and heating element to start heating the inner pot and acquire the temperature value of the inner pot; and to control the electromagnetic heating coil and / or heating element to operate based on the comparison result of the temperature value and the temperature threshold.

[0155] In this embodiment, the cooking equipment includes, but is not limited to, rice cookers, slow cookers, electric pressure cookers, and electric casseroles. The cooking equipment includes an inner pot, which, exemplarily, is made of metal. The inner pot is housed within the main body of the cooking equipment and is used to hold the food to be cooked. Outside the inner pot, an induction heating (IH) coil and a heating element are provided for heating the inner pot. The IH coil generates an alternating magnetic field when energized, which induces eddy currents in the metal inner pot. These eddy currents generate Joule heat as they pass through the metal inner pot, thus heating it. Exemplarily, the heating element is a resistance heating element, specifically a ring-shaped heating element.

[0156] Because electromagnetic heating has a wide heating range and continuously adjustable heating power, it can perform frequency conversion heating of the inner pot over a large area and has temperature control capabilities. The heating element acts as a supplementary heat source, which can supplement the heating of the inner pot, making the inner pot heated more evenly.

[0157] In related technologies, when an electric slow cooker performs stewing or cooking, the user sets the heating power and the slow cooker heats according to the set power. Since a relatively large amount of water is usually added during stewing, the time from initial heating to boiling is long, and the water vaporizes into steam after boiling, causing the water level in the pot to decrease. To simultaneously maintain sufficient broth, prevent dry burning, and achieve a thorough stewing effect, users often need to add more water, further increasing the stewing time and resulting in low cooking efficiency for the electric slow cooker.

[0158] To address the aforementioned issues, the control method for the cooking device proposed in this application, upon receiving cooking input from a user, determines corresponding target cooking parameters based on the user's input. These target cooking parameters include cooking time, cooking method, and at least one temperature threshold. This temperature threshold indicates the temperature required for different cooking stages. For example, the temperature threshold could be a temperature threshold used to determine whether the water in the inner pot has boiled.

[0159] After cooking begins, the cooking device continuously collects the temperature value of the inner pot through a temperature sensor and compares whether the real-time collected inner pot temperature value reaches or exceeds the above-mentioned temperature threshold. Based on the comparison result, the device controls the electromagnetic heating coil and heating element to adjust their operating parameters.

[0160] For example, the temperature threshold is used to determine whether the water in the inner pot has boiled. When the temperature of the inner pot is detected to be lower than the temperature threshold, it means that the water in the inner pot has not yet boiled. At this time, the electromagnetic heating coil and heating element are controlled to heat at maximum power, thereby improving heating efficiency and shortening the time required for the water to boil from the start of cooking.

[0161] For example, the temperature threshold is used to determine whether the inner pot is dry-burning. When the temperature of the inner pot reaches or exceeds the temperature threshold, it means that the water in the inner pot has boiled dry. At this time, the electromagnetic heating coil and heating element are controlled to stop working and a dry-burning reminder is issued.

[0162] For example, the temperature threshold is used to determine whether the cooking stage has reached a specific stage in the cooking mode set by the user. When the temperature of the inner pot is detected to reach or exceed the temperature threshold, it means that the cooking has entered the next stage. At this time, the heating power of one or more of the electromagnetic heating coil and heating element is adjusted according to the cooking curve of the cooking mode selected by the user.

[0163] This application improves heating efficiency by using an electromagnetic heating coil and a heating element as dual heat sources. During the cooking process, the inner pot temperature is continuously monitored in real time. Based on the inner pot temperature and the temperature threshold specified by the target cooking parameters, the working parameters of the electromagnetic heating coil and the heating element are dynamically adjusted, ensuring that the heating effect always matches the cooking process, thereby improving the cooking effect and efficiency of the cooking equipment.

[0164] In some embodiments of this application, optionally, the target cooking parameters include a first temperature threshold; the control module 404 is also configured to control the electromagnetic heating coil to heat the inner pot at rated power and control the heating element to continuously heat the inner pot when the temperature value of the inner pot is less than the first temperature threshold.

[0165] In this embodiment, the first temperature threshold is a temperature threshold used to determine whether the water in the inner pot is boiling. Exemplarily, the temperature range of the first temperature threshold is 98°C to 105°C. Exemplarily, the first temperature threshold is 100°C. It is understood that for cooking appliances with pressure cooking functions, the first temperature threshold can be set to a value higher than 100°C when performing pressure cooking.

[0166] During the cooking process, the temperature sensor continuously monitors the inner pot temperature and determines whether it has reached or exceeded a first temperature threshold. If the inner pot temperature has not reached or exceeded the first temperature threshold, it means that the water in the inner pot has not yet reached a boiling point. In this case, the electromagnetic heating coil is controlled to heat the inner pot at its rated power, i.e., at the maximum power of the IH coil. At the same time, the heating element is controlled to continue heating. At this time, the cooking equipment heats at its maximum heating power, which enables the water in the inner pot to boil quickly, shortening the time required from the start of cooking to boiling, thereby shortening the total cooking time required for stewing and simmering, and improving cooking efficiency.

[0167] In some embodiments of this application, the target cooking parameters may optionally include a second temperature threshold and a target power curve, wherein the second temperature threshold is greater than the first temperature threshold and the target power curve is used to indicate the correspondence between cooking time and heating power.

[0168] The control module 404 is also used to control the operation of the electromagnetic heating coil based on the cooking time and target power curve of the cooking device when the temperature value of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold.

[0169] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0170] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0171] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on the user's input, the cooking device determines the corresponding target power curve. This target power curve is specifically a curve showing the change in heating power with cooking time, indicating the target cooking power at different cooking times. For example, if the temperature of each stage in the cooking process is set as T1, T2, T3, etc., then the corresponding power of the electromagnetic heating coil at different cooking times is P1, P2, P3, etc.

[0172] When the cooking device starts cooking, it simultaneously starts a timer, and the time recorded is the total cooking time. During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking device is determined to be in the boiling and simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. This controls the electromagnetic coil to perform power-adjusted heating, thereby matching the cooking effect with the user-set cooking mode and improving the cooking result.

[0173] In some embodiments of this application, optionally, the target cooking parameters further include a second temperature threshold and a target heating cycle, wherein the second temperature threshold is greater than the first temperature threshold; the control module 404 is further configured to control the heating element to work based on the target heating cycle when the temperature value of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold; wherein the heating element continuously heats during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0174] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0175] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0176] During cooking, when the inner pot temperature reaches or exceeds the first temperature threshold, but does not reach the second temperature threshold, the cooking equipment is determined to be in the boiling and simmering stage. To ensure cooking results, the water in the inner pot is maintained at a stable boiling state, meaning it neither stops boiling nor over-boils. By controlling the intermittent operation of the heating element, stable temperature control can be achieved in each cooking stage, thus ensuring uniform heating of the inner pot while preventing overheating and over-boiling, thereby improving cooking results.

[0177] In some embodiments of this application, optionally, the target cooking parameters further include a second temperature threshold, a target power curve, and a target heating cycle. The second temperature threshold is greater than the first temperature threshold, and the target power curve is used to indicate the correspondence between cooking time and heating power. The control module 404 is further configured to control the electromagnetic heating coil to work based on the cooking time and target power curve of the cooking device when the temperature value of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, and to control the heating element to work based on the target heating cycle. The heating element continuously heats during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

[0178] In this embodiment, the second temperature threshold is a high temperature protection temperature threshold. When the temperature of the inner pot exceeds the first temperature threshold but does not exceed the second temperature threshold, it indicates that the water in the inner pot is boiling, and the rate at which the heating element, including the electromagnetic heating coil and the heating tape, heats the inner pot at a rate that is relatively balanced with the rate at which the inner pot transfers heat to the food and water. At this time, the cooking device is in a continuous stewing and cooking state.

[0179] The target power curve is specifically a curve showing how heating power changes with cooking time, indicating the target cooking power for different cooking times.

[0180] The target heating cycle is used to control the heating element to perform intermittent heating. In terms of time, the operation of the heating element is divided into multiple continuous heating cycles. When the heating element is in intermittent heating, assuming the duration of the heating cycle is (M+N) seconds, the heating element works continuously for M seconds within a heating cycle, and stops working for N seconds after working for M seconds, until the next heating cycle begins, thus achieving intermittent heating.

[0181] Different cooking modes and stages require different amounts of heat. For example, during the simmering stage, the water in the pot needs to be kept at a gentle boil, which requires lower heating power. On the other hand, during the high-heat reduction stage, the water in the pot needs to be brought to a vigorous boil, which requires higher heating power.

[0182] Before starting cooking, the user selects the ingredients and cooking mode through cooking input. Based on this input, the cooking device determines the corresponding target power curve. Simultaneously, the cooking device starts a timer, and the time recorded is the cooking duration. During cooking, when the inner pot temperature reaches or exceeds a first temperature threshold, but does not reach a second temperature threshold, the cooking device is determined to be in the boiling / simmering stage. At this point, based on the current cooking time and the target power curve, the target power is determined, and the heating power of the electromagnetic coil is adjusted accordingly. Simultaneously, the heating element is controlled to operate intermittently based on the target heating cycle.

[0183] By controlling the electromagnetic heating coil to adjust the power of heating according to the target power curve, and controlling the heating element to heat intermittently based on the target heating cycle, stable temperature control can be achieved at different cooking stages, ensuring that the cooking effect always meets expectations.

[0184] In some embodiments of this application, optionally, the control module 404 is also configured to control both the electromagnetic heating coil and the heating element to suspend heating when the temperature of the inner pot is greater than or equal to a second temperature threshold.

[0185] In this embodiment, the second temperature threshold is a high-temperature protection temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, it means that the rate at which the electromagnetic heating coil and heating element generate heat to the inner pot has exceeded the rate at which the inner pot transfers heat to the food and water inside the pot. At this time, heat accumulates on the inner pot, causing the inner pot temperature to be too high, which may cause risks such as burning or even dry burning.

[0186] Therefore, when the temperature of the inner pot is detected to reach or exceed the second temperature threshold, the electromagnetic heating coil and heating element are immediately stopped from heating until the temperature of the inner pot is detected to be within the safe temperature range. Then, heating is restarted according to the temperature of the inner pot and the cooking time.

[0187] For example, the range of the second temperature threshold is 101°C to 110°C. For example, the second temperature threshold is 103°C. For example, the second temperature threshold is 105°C.

[0188] This application improves cooking safety by controlling the electromagnetic heating coil and heating element to stop heating when the inner pot temperature exceeds a second temperature threshold, thus avoiding problems such as scorching or dry burning.

[0189] In some embodiments of this application, optionally, the target cooking parameters may further include a third temperature threshold, which is greater than the first temperature threshold and less than the second temperature threshold; the control module 404 is also used to control the electromagnetic heating coil and the heating element to resume heating when the temperature of the inner pot is less than the third temperature threshold.

[0190] In this embodiment, the third temperature threshold is a safe temperature threshold that is lower than the second temperature threshold. When the temperature of the inner pot reaches or exceeds the second temperature threshold, the electromagnetic heating coil and the heating element are both stopped heating, and the inner pot begins to cool naturally. When the temperature of the inner pot cools down to be equal to or lower than the third temperature threshold, the risk of overheating is eliminated. At this point, based on the target heating cycle and target power curve, the electromagnetic heating coil and the heating element are controlled to resume heating, thereby ensuring cooking efficiency and achieving intelligent cooking control.

[0191] It is understandable that if the electromagnetic heating coil and heating element stop heating and wait for the inner pot temperature to cool down to the third temperature threshold, and the electromagnetic heating coil and heating element resume heating, if the inner pot temperature reaches or exceeds the second temperature threshold again within a preset time, it indicates that a dry-burning problem has occurred. At this time, the cooking device will immediately stop cooking and issue a dry-burning alarm message.

[0192] In some embodiments of this application, the target cooking parameter may optionally include a target cooking time; the control device may further include: an acquisition module for acquiring the cooking time of the cooking device; and a control module 404 for controlling the electromagnetic heating coil and the heating element to stop working when the cooking time reaches the target cooking time.

[0193] In this embodiment, before starting cooking, the user specifies a target cooking time via input, such as 2 hours. When the cooking device starts cooking, it simultaneously starts a timer; the time recorded is the elapsed cooking time. During the cooking process, the cooking device continuously checks whether the target cooking time has been reached.

[0194] If the cooking time reaches the user-set target cooking time, the cooking process ends, the cooking device controls the electromagnetic heating coil and heating element to stop working, and issues a cooking completion prompt.

[0195] In some embodiments of this application, optionally, such as Figure 1 As shown, the cooking device 100 also includes a temperature sensor 108, which is integrated with the electromagnetic heating coil 104 to obtain the temperature value of the inner pot 102.

[0196] In this embodiment, the cooking device is equipped with a temperature sensor, exemplarily an NTC (Negative Temperature Coefficient) temperature sensor. The temperature sensor is integrated with the electromagnetic heating coil, thus eliminating the need for a separate temperature sensor on the inner pot.

[0197] For example, an NTC temperature sensor is positioned at the center of the electromagnetic heating coil to detect the temperature of the inner pot at the center of the electromagnetic heating coil.

[0198] In some embodiments of this application, a control device for a cooking apparatus is provided. Figure 5 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 5 As shown, the control device 500 includes: a memory 502 for storing programs or instructions; and a processor 504 for executing programs or instructions to implement the steps of the control method for the cooking device provided in any of the above embodiments. Therefore, it also includes all the beneficial effects of the control method for the cooking device provided in any of the above embodiments, which will not be repeated here to avoid repetition.

[0199] In some embodiments of this application, a readable storage medium is provided that stores a program or instructions which, when executed by at least one processor, implement the steps of the control method for the cooking apparatus provided in any of the above embodiments, and therefore also includes all the beneficial effects of the control method for the cooking apparatus provided in any of the above embodiments. To avoid repetition, these will not be repeated here.

[0200] In some embodiments of this application, a cooking device is provided, including a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments. Therefore, it also includes all the beneficial effects of the control device for the cooking device as provided in any of the above embodiments and / or the readable storage medium as provided in any of the above embodiments. To avoid repetition, these will not be repeated here.

[0201] The methods can be implemented in various ways depending on specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For instance, in a hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the functions described above, and / or combinations thereof.

[0202] A computer-readable storage medium can be a tangible device that holds and stores instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable and programmable read-only memory (EPROM or flash memory), static random access memory (SRAM), portable optical disc read-only memory (CD-ROM), digital universal disk (DVD), memory cards, floppy disks, encoding mechanical devices (e.g., punched cards or grooves with raised structures for recording instructions), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be construed as the transmission of signals themselves, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires.

[0203] In the description of this application, the term "multiple" refers to two or more. Unless otherwise expressly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0204] In the description of this application, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0205] The above description is merely an embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking device includes an inner pot, an electromagnetic heating coil, and a heating element. The heating element is disposed around the periphery of the inner pot, and the electromagnetic heating coil is disposed opposite to the bottom wall of the inner pot. The control method includes: In response to cooking input, target cooking parameters are determined; wherein the target cooking parameters include at least one temperature threshold. The electromagnetic heating coil and the heating element are controlled to start heating the inner pot, and the temperature value of the inner pot is obtained; Based on the comparison result between the temperature value and the temperature threshold, the operation of the electromagnetic heating coil and / or the heating element is controlled.

2. The control method according to claim 1, characterized in that, The target cooking parameters include a first temperature threshold; Based on the comparison result between the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element includes: When the temperature of the inner pot is less than the first temperature threshold, the electromagnetic heating coil is controlled to heat the inner pot at the rated power, and the heating element is controlled to continuously heat the inner pot.

3. The control method according to claim 2, characterized in that, The target cooking parameters also include a second temperature threshold and a target power curve, wherein the second temperature threshold is greater than the first temperature threshold, and the target power curve is used to indicate the relationship between cooking time and heating power; Based on the comparison result between the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element further includes: When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the electromagnetic heating coil is controlled to work based on the cooking time of the cooking device and the target power curve.

4. The control method according to claim 2, characterized in that, The target cooking parameters also include a second temperature threshold and a target heating cycle, wherein the second temperature threshold is greater than the first temperature threshold; Based on the comparison result between the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element further includes: When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the heating element is controlled to work based on the target heating cycle. The heating element continuously heats during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

5. The control method according to claim 2, characterized in that, The target cooking parameters also include a second temperature threshold, a target power curve, and a target heating cycle. The second temperature threshold is greater than the first temperature threshold, and the target power curve is used to indicate the relationship between cooking time and heating power. Based on the comparison result between the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element further includes: When the temperature of the inner pot is greater than or equal to the first temperature threshold and less than the second temperature threshold, the electromagnetic heating coil is controlled to work based on the cooking time of the cooking device and the target power curve, and the heating element is controlled to work based on the target heating cycle. The heating element continuously heats during the first duration of each target heating cycle and stops heating during the second duration of each target heating cycle.

6. The control method according to any one of claims 3 to 5, characterized in that, Based on the comparison result between the temperature value and the temperature threshold, controlling the operation of the electromagnetic heating coil and / or the heating element further includes: When the temperature of the inner pot is greater than or equal to the second temperature threshold, the electromagnetic heating coil and the heating element are both controlled to stop heating.

7. The control method according to claim 6, characterized in that, The target cooking parameters also include a third temperature threshold, which is greater than the first temperature threshold and less than the second temperature threshold; After the control method stops both the electromagnetic heating coil and the heating element, it further includes: If the temperature of the inner pot is less than the third temperature threshold, the electromagnetic heating coil and the heating element are controlled to resume heating.

8. The control method according to any one of claims 1 to 5, characterized in that, The target cooking parameters also include the target cooking time; The control method further includes: Obtain the cooking time of the cooking equipment; When the cooking time reaches the target cooking time, both the electromagnetic heating coil and the heating element are controlled to stop working.

9. The control method according to any one of claims 1 to 5, characterized in that, The cooking device also includes a temperature sensor, which is integrated with the electromagnetic heating coil to obtain the temperature value of the inner pot.

10. A control device for a cooking apparatus, characterized in that, The cooking device includes an inner pot, an electromagnetic heating coil, and a heating element. The heating element is disposed around the periphery of the inner pot, and the electromagnetic heating coil is disposed opposite to the bottom wall of the inner pot. The control device includes: A determination module is configured to determine target cooking parameters in response to cooking input; wherein the target cooking parameters include at least one temperature threshold. The control module is used to control the electromagnetic heating coil and the heating element to start heating the inner pot, and to acquire the temperature value of the inner pot; and Based on the comparison result between the temperature value and the temperature threshold, the operation of the electromagnetic heating coil and / or the heating element is controlled.

11. A control device for a cooking apparatus, characterized in that, The control device includes: Memory, used to store programs or instructions; A processor for executing the program or instructions to implement the steps of the control method for the cooking apparatus as described in any one of claims 1 to 9.

12. A readable storage medium having a program or instructions stored thereon, characterized in that, When the program or instructions are executed by at least one processor, they implement the steps of the control method for the cooking apparatus as described in any one of claims 1 to 9.

13. A cooking appliance, characterized in that, include: Control device for the cooking equipment as described in claim 10 or 11; and / or The readable storage medium as described in claim 12.

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