A multi-functional induction cooker human-computer interaction system and method based on multi-module collaboration

Abstract

This invention discloses a multi-functional induction cooker human-computer interaction system and method based on multi-module collaboration, relating to the field of induction cooker temperature control interaction technology. The system includes analyzing the cooking effects of different cooking modes on ingredients under cooking curve data; determining the target cooking mode of the induction cooker; analyzing the deviation between the temperature collected by the induction cooker and the temperature of the ingredients under the target cooking mode; analyzing the cooking status of the ingredients under different temperature curves of the target cooking mode; correcting and optimizing the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data; controlling the cooking temperature in the induction cooker; and using the induction cooker to interact with the user. This not only reduces the probability of cooking failure by the induction cooker but also effectively ensures the quality of the ingredients after cooking, enhancing the interactivity between the induction cooker and the user, making the cooking of the multi-functional induction cooker more in line with the user's actual needs.

Description

Technical Field

[0001] This invention relates to the field of induction cooker temperature control interaction technology, specifically a multi-functional induction cooker human-computer interaction system and method based on multi-module collaboration. Background Technology

[0002] With the increasing popularity of outdoor leisure, self-driving travel, and outdoor work, people's demand for outdoor cooking is growing. However, most outdoor induction cookers on the market have limited functions and cannot simultaneously meet the three core cooking needs of brewing tea, stir-frying vegetables, and cooking rice. Users need to carry multiple cooking utensils when outdoors, which significantly increases the burden on users and contradicts the core requirements of lightweight and portable outdoor scenarios.

[0003] With the continuous development of technology, induction cookers are becoming increasingly intelligent. Users can set cooking modes in the cooking module of the induction cooker through the human-computer interaction module and cook according to preset cooking parameter curves to achieve the desired food preparation. However, during the human-computer interaction process, manual selection of cooking modes, adjustment of cooking power and cooking time are still required. Although most multi-functional induction cookers on the market can cook according to preset cooking parameter curves based on human-computer interaction commands, in actual cooking, heat is generated from the coil, passes through the bottom of the pot, the pot body, the water inside the pot, and finally reaches the core of the food. For example, sensors... The temperature change measured at the bottom of the pot actually lags behind the temperature change inside the rice. The temperature sensor at the bottom of the pot cannot obtain the accurate temperature of the food. Furthermore, most induction cookers on the market control the temperature according to preset cooking parameter curves. However, in reality, these segmented curves are usually closed-loop controlled at each stage. For example, the keep-warm stage is set to heat when the temperature is below a certain level. But the switching between different stages is triggered by open-loop timing. If the previous stage does not reach the expected temperature due to excessive water, the system will still mechanically switch to the next stage. This not only affects the taste of the cooked food, but may even lead to cooking failure, making the cooked food inedible. Summary of the Invention

[0004] The purpose of this invention is to provide a multi-functional induction cooker human-computer interaction system and method based on multi-module collaboration, so as to solve the problems raised in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration, the method comprising: Step S1: Obtain historical cooking experiment records of the induction cooker, analyze the cooking effects of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data; Step S2: Obtain human-computer interaction data from the induction cooker, determine the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the food temperature under the target cooking mode, and obtain temperature deviation data. Step S3: Based on the temperature offset data, compensate for the temperature under the target cooking mode, analyze the degree of similarity between the temperature change of the ingredients and the historical cooking experiment records under different time spans in the target cooking mode, and analyze the cooking status of the ingredients by the induction cooker under different temperature curves in the target cooking mode. Correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data. Step S4: Based on the target cooking curve data and the cooking curve data, control the cooking temperature in the induction cooker, and use the induction cooker to interact with the user.

[0006] Furthermore, step S3 includes: Obtain the initial temperature set ζ, set the temperature approach threshold S, and calculate the temperature approach maximum value S. max When S max When >S, then from S max Obtain the target segmented cooking temperature curve from the corresponding historical cooking experiment records; When S max When ≤S, obtain the target cooking record set τ of the target cooking mode in the current cycle, obtain the temperature curve of the first stage in the initial target cooking experiment record and use it as the initial temperature reference curve of the induction cooker in the current cycle. Obtain the target cooking record set τ´ and the reference initial temperature set φ, and acquire the temperature curve of the second stage of the target cooking mode within the current cycle. The specific acquisition process is as follows: Calculate the temperature change difference G between the target initial temperature set ζ and the reference initial temperature set φ. (ζ,φ) And obtain the final temperature k between the target initial temperature set ζ and the reference initial temperature set φ respectively. ζ and k φ Obtain the maximum value U of the integral between temperature and time in the temperature curve of each target historical cooking experiment record in the target cooking record set τ during the second stage. max and minimum value U min ; When condition 1: G (ζ,φ) <0 and k φ >k ζ When it is established, the maximum value U is obtained. max The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; When condition 2: G (ζ,φ) >0 and kφ <k ζ If true, then the minimum value U is obtained. min The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; When neither condition 1 nor condition 2 is met, the temperature curve of the target historical cooking experiment record corresponding to the maximum value of the temperature approach value is obtained from the target cooking record set τ´ and used as the temperature curve of the target cooking mode in the second stage in the current cycle. The temperature curves of the target cooking mode at each stage in the current cycle are acquired and aggregated to obtain the target segmented cooking temperature curve of the target cooking mode in the current cycle. Replace the segmented cooking temperature curve of the target cooking mode in the cooking curve data with the segmented cooking temperature curve of the target cooking mode to obtain the target cooking curve data of the target cooking mode. The above steps first compensate for the temperature in the target cooking mode based on the temperature offset data, making the obtained temperature closer to the core temperature of the food. This makes the analysis of the similarity between the temperature change of the food in the target cooking mode and the historical cooking experiment records over different time spans more accurate. At the same time, the temperature curves of the target cooking mode at different stages in the cooking curve data are corrected and optimized. This allows for timely adjustments if the cooking state of the food deviates from the preset cooking effect when using the preset temperature curve for temperature control. It also ensures that the temperature control of the food in the target cooking mode is more in line with the actual situation of the food, and avoids the scenario where the food does not reach the expected level during the cooking process but is still mechanically moved to the next stage. This improves the accuracy and reliability of the induction cooker's temperature control.

[0007] Furthermore, step S2 includes: The system retrieves the human-computer interaction data from the induction cooker, obtains the cooking mode selected by the user on the induction cooker within the current period from the human-computer interaction data, retrieves the marked cooking data, and obtains the marked cooking mode from the marked cooking data. When the cooking mode selected by the user on the induction cooker is marked, the cooking mode selected by the user is determined as the target cooking mode; otherwise, the cooking mode selected by the user is not processed. Obtain historical cooking experiment records for the target cooking mode, and extract the bottom temperature of the pot and the center temperature of the food in the induction cooker from the historical cooking experiment records; Set the unit duration, obtain the temperature set T from the historical cooking experiment records, and calculate the temperature difference of the pot bottom within the unit duration in the temperature set T. Obtain the temperature groups of the induction cooker in the target cooking mode; Obtain the bottom temperature t´ and the temperature difference C´ of the pot bottom within a certain temperature group in the target cooking mode of the induction cooker; Set a first absolute threshold and a second absolute threshold, calculate the absolute value of the difference between the bottom temperature difference and the bottom temperature difference C´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature difference C is less than the first absolute threshold to obtain the temperature group set α. Obtain the absolute value of the difference between the bottom temperature of the pot and the bottom temperature t´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature t´ is less than the second absolute threshold to obtain the temperature group set β. Obtain the intersection γ between temperature set α and temperature set β, and obtain the maximum value t of the pot bottom temperature in the intersection γ. max and minimum value t min The temperature range t of the pot bottom in the target cooking mode is constructed. △ =[t min ,t max Calculate the average value of the temperature difference at the bottom of the pot within several temperature groups in the intersection γ, and denot it as the temperature range at the bottom of the pot t. △ Temperature deviation value; The temperature deviation values ​​of each pot bottom temperature range in the target cooking mode are obtained and aggregated to obtain the temperature deviation data of the induction cooker in the target cooking mode.

[0008] Furthermore, step S1 includes: Historical cooking experiment records of the induction cooker were obtained to acquire cooking curve data of the induction cooker, including segmented cooking temperature curves corresponding to each cooking mode. The cooking mode set by the induction cooker is obtained from historical cooking experiment records, and historical cooking experiment records that were cooked according to the segmented cooking temperature curve in the cooking curve data are obtained from various historical cooking experiment records of the induction cooker and marked. By compiling historical cooking experiment records that are marked for the same cooking mode in each cooking mode, a set of marked cooking records corresponding to each cooking mode is obtained. The historical cooking experiment records are all cooked according to the segmented cooking temperature curve in the cooking curve data. Obtain the cooking scores of ingredients from historical cooking experiment records, and set a cooking score threshold F. △ Given a score change threshold σ, obtain a labeled cooking record set for a specific cooking mode, and calculate the average cooking score μ of each ingredient in the historical cooking experiment records within the labeled cooking record set. F and standard deviation σ △ ; When μ F >F △ And σ △If the value is less than σ, it is determined that the induction cooker does not perform properly when cooking food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data. Otherwise, it is determined that the induction cooker does not perform properly when cooking food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data, and the cooking mode is marked as a flag. The labeled cooking patterns in the cooking curve data are obtained and aggregated to obtain labeled cooking data.

[0009] Furthermore, step S4 includes: The cooking mode selected by the user on the induction cooker is obtained from the human-computer interaction data in the current cycle. When the cooking mode selected by the user is not the target cooking mode, the segmented cooking temperature curve of the cooking mode is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the segmented cooking temperature curve at each stage of the cooking mode. When the user selects the target cooking mode, the cooking curve data of the target cooking mode is obtained, the target segmented cooking temperature curve is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the target segmented cooking temperature curve at each stage of the target cooking mode. The induction cooker allows for human-computer interaction during cooking. An external display screen on the induction cooker shows the cooking status for the current cycle and adjusts the cooker's operating status based on the user's interactive commands.

[0010] To better implement the above method, a multi-functional induction cooker human-computer interaction system based on multi-module collaboration is also proposed. The system includes a cooking effect analysis module, a temperature deviation analysis module, a temperature curve correction module, and a human-computer interaction module. The cooking effect analysis module is used to acquire historical cooking experiment records of the induction cooker, analyze the cooking effect of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data. The temperature deviation analysis module is used to confirm the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the temperature of the food under the target cooking mode, and obtain temperature deviation data. The temperature curve correction module is used to acquire human-computer interaction data in the induction cooker, and combine it with temperature offset data to compensate for the bottom temperature of the pot collected by the induction cooker in the target cooking mode. It also corrects and optimizes the temperature curve of the target cooking mode at different stages in the cooking curve data to obtain the target cooking curve data. The human-computer interaction module is used to control the cooking temperature in the induction cooker based on human-computer interaction data, combined with target cooking curve data and cooking curve data, and to enable human-computer interaction between the induction cooker and the user.

[0011] Furthermore, the cooking effect analysis module includes a recording and marking unit and a cooking effect analysis unit; The recording and marking unit is used to acquire historical cooking experiment records of the induction cooker, and to mark historical cooking experiment records that were cooked according to the segmented cooking temperature curve in the cooking curve data from each historical cooking experiment record of the induction cooker. The cooking effect analysis unit is used to acquire the labeled historical cooking experiment records, analyze the cooking effect of different cooking modes in the induction cooker on the ingredients under the cooking curve data, and obtain labeled cooking data.

[0012] Furthermore, the temperature deviation analysis module includes a target mode determination unit and a temperature deviation analysis unit; The target mode determination unit is used to obtain the cooking mode selected by the user on the induction cooker from the human-computer interaction data, and to determine whether the cooking mode of the induction cooker in the current cycle is the target cooking mode. The temperature deviation analysis unit is used to analyze the degree of deviation between the temperature collected by the induction cooker under the target cooking mode and the temperature of the food, and to obtain temperature deviation data.

[0013] Furthermore, the temperature curve correction module includes a temperature change approach analysis unit and a temperature curve correction unit. The temperature change trend analysis unit is used to compensate for the temperature in the target cooking mode based on the temperature deviation data, and to analyze the degree of similarity between the temperature change of the ingredients and the historical cooking experiment records in the target cooking mode of the induction cooker over different time spans. The temperature curve correction unit is used to analyze the cooking status of the induction cooker on the food under different temperature curves of the target cooking mode, and to correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data.

[0014] Furthermore, the human-computer interaction module includes a human-computer interaction unit; The human-computer interaction unit is used to display the cooking status and power of the current cycle to the user through an external display screen on the induction cooker, and to adjust the working status of the induction cooker according to the user's interactive commands on the induction cooker.

[0015] Compared with existing technologies, the beneficial effects of this invention are as follows: Through the coordinated operation of different modules within the induction cooker, intelligent interactive temperature control of the multi-functional induction cooker is achieved. Historical cooking experiment records are used to compensate for the pot bottom temperature under the target cooking mode. When the user selects the target cooking mode within the current cycle, temperature compensation is performed based on temperature offset data under the target cooking mode. This allows for better analysis of the degree of similarity between the temperature changes of the ingredients and historical cooking experiment records over different time spans within the target cooking mode. Furthermore, the temperature curves of the target cooking mode at different stages in the cooking curve data are corrected and optimized, ensuring that the optimized target cooking curve data meets the cooking temperature requirements of the ingredients within the current cycle. This not only prevents cooking failures by the induction cooker but also effectively guarantees the quality of the ingredients after cooking, enhancing the interactivity between the induction cooker and the user, and making the cooking of the multi-functional induction cooker more in line with the user's actual needs. Attached Figure Description

[0016] Figure 1 This is a flowchart of a human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration, according to the present invention, to correct the temperature curve. Figure 2 This is a schematic diagram of a multi-functional induction cooker human-computer interaction system based on multi-module collaboration according to the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Example: Figures 1-2 As shown, the present invention provides a technical solution: a human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration, the method comprising: Step S1: Obtain historical cooking experiment records of the induction cooker, analyze the cooking effects of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data; For example, the induction cooker integrates three major functions: brewing tea, stir-frying, and cooking rice, solving the problems of existing induction cookers such as single function, cumbersome operation, and low cost performance. The induction cooker consists of an induction cooker body, heating coil, temperature sensor, and control module, which can ensure the reliability and safety of the electrical connection. The control module is electrically connected to the induction cooker body through signal transmission to accurately transmit user-triggered operation commands such as cooking mode selection and parameter adjustment, ensuring timely human-computer interaction. The heating coil can automatically adjust the power according to the mode selection, and the temperature sensor provides real-time temperature feedback to ensure the cooking effect. Furthermore, the induction cooker body adopts a lightweight and compact design, making it suitable for various scenarios such as outdoor camping and road trips, and especially suitable for places where open flames are prohibited. For example, the rice cooking mode on an induction cooker can automate the entire process of heating, simmering, and keeping warm. The water boiling mode on the induction cooker can achieve full automation of heating, boiling water, and keeping warm; The cooking mode on the induction cooker allows for manual power adjustment, enabling manual switching between low, medium, and high heat. Step S1 includes: Historical cooking experiment records of the induction cooker were obtained to acquire cooking curve data of the induction cooker, including segmented cooking temperature curves corresponding to each cooking mode. The cooking mode set by the induction cooker is obtained from historical cooking experiment records, and historical cooking experiment records that were cooked according to the segmented cooking temperature curve in the cooking curve data are obtained from various historical cooking experiment records of the induction cooker and marked. By compiling historical cooking experiment records that are marked for the same cooking mode in each cooking mode, a set of marked cooking records corresponding to each cooking mode is obtained. The historical cooking experiment records are all cooked according to the segmented cooking temperature curve in the cooking curve data. Obtain the cooking scores of ingredients from historical cooking experiment records, and set a cooking score threshold F. △ Given a score change threshold σ, obtain a labeled cooking record set for a specific cooking mode, and calculate the average cooking score μ of each ingredient in the historical cooking experiment records within the labeled cooking record set. F and standard deviation σ △ ; For example, the cooking scores of ingredients in historical cooking experiment records are as follows: Historical cooking experiment records show that after the food was cooked using an induction cooker, professionals scored the cooking results on the food. When μ F >F △ And σ △If the value is less than σ, it is determined that the induction cooker does not perform properly when cooking food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data. Otherwise, it is determined that the induction cooker does not perform properly when cooking food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data, and the cooking mode is marked as a flag. For example, a segmented cooking temperature profile includes the temperature profiles of each stage of the cooking mode at different times; For example, when the cooking mode is rice cooking, the rice cooking process includes four stages: preheating stage, boiling stage, simmering stage, and keeping warm stage. The labeled cooking patterns in the cooking curve data are obtained and aggregated to obtain labeled cooking data.

[0019] Step S2: Obtain human-computer interaction data from the induction cooker, determine the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the food temperature under the target cooking mode, and obtain temperature deviation data. Step S2 includes: The system retrieves the human-computer interaction data from the induction cooker, obtains the cooking mode selected by the user on the induction cooker within the current period from the human-computer interaction data, retrieves the marked cooking data, and obtains the marked cooking mode from the marked cooking data. When the cooking mode selected by the user on the induction cooker is marked, the cooking mode selected by the user is determined as the target cooking mode; otherwise, the cooking mode selected by the user is not processed. Obtain historical cooking experiment records for the target cooking mode, and extract the bottom temperature of the pot and the center temperature of the food in the induction cooker from the historical cooking experiment records; For example, historical cooking experiment records show that when cooking ingredients, a probe installed in the center of the ingredient is used to collect the temperature of the ingredient's center. The temperature sensor is a sensor built into the induction cooker and installed at the bottom of the induction cooker pot to collect the temperature of the bottom of the pot. Set the unit duration, obtain the temperature set T from the historical cooking experiment records, and calculate the temperature difference of the pot bottom within the unit duration in the temperature set T. For example, the temperature set T is: In historical cooking experiment records, the temperature of the bottom of the pot and the temperature of the center of the ingredients are collected at intervals of time to obtain the temperature set T; For example, the temperature difference C at the bottom of the pot within the a-th unit of time in the temperature set T. a : , Among them, t a B represents the temperature of the bottom of the pot within the a-th unit of time in the historical cooking experiment record; aThis represents the core temperature of the food within the a-th unit of time in the historical cooking experiment record; Obtain the temperature groups of the induction cooker in the target cooking mode; For example, to obtain the various temperature groups of the induction cooker in the target cooking mode, the specific process is as follows: The historical cooking experiment records with the cooking mode as the target cooking mode are collected to obtain the cooking record set ξ of the target cooking mode; Obtain the bottom temperature and temperature difference of the pot within each unit of time in each historical cooking experiment record in the cooking record set ξ, and sort them in chronological order to obtain the temperature groups of the induction cooker in the target cooking mode. For example, the specific process of obtaining each temperature group in the target cooking mode of an induction cooker is as follows: Obtain the bottom temperature and temperature difference of the pot within each unit of time in each historical cooking experiment record in the cooking record set ξ, and according to the time sequence of the start time of each unit of time in each historical cooking experiment record, aggregate the bottom temperature and temperature difference of the pot within the same unit of time to obtain a temperature group of the induction cooker in the target cooking mode. Obtain the bottom temperature t´ and the temperature difference C´ of the pot bottom within a certain temperature group in the target cooking mode of the induction cooker; Set a first absolute threshold and a second absolute threshold, calculate the absolute value of the difference between the bottom temperature difference and the bottom temperature difference C´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature difference C is less than the first absolute threshold to obtain the temperature group set α. Obtain the absolute value of the difference between the bottom temperature of the pot and the bottom temperature t´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature t´ is less than the second absolute threshold to obtain the temperature group set β. Obtain the intersection γ between temperature set α and temperature set β, and obtain the maximum value t of the pot bottom temperature in the intersection γ. max and minimum value t min The temperature range t of the pot bottom in the target cooking mode is constructed. △ =[t min ,t max Calculate the average value of the temperature difference at the bottom of the pot within several temperature groups in the intersection γ, and denot it as the temperature range at the bottom of the pot t. △ Temperature deviation value; The temperature deviation values ​​of each pot bottom temperature range in the target cooking mode are obtained and aggregated to obtain the temperature deviation data of the induction cooker in the target cooking mode.

[0020] Step S3: Based on the temperature offset data, compensate for the temperature under the target cooking mode, analyze the degree of similarity between the temperature change of the ingredients and the historical cooking experiment records under different time spans in the target cooking mode, and analyze the cooking status of the ingredients by the induction cooker under different temperature curves in the target cooking mode. Correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data. Step S3 includes: Obtain the initial temperature set ζ, set the temperature approach threshold S, and calculate the temperature approach maximum value S. max When S max When >S, then from S max Obtain the target segmented cooking temperature curve from the corresponding historical cooking experiment records; For example, obtain the target initial temperature set ζ, and calculate the maximum value S of the temperature convergence between the historical initial temperature sets of each reference historical cooking experiment record of the target cooking mode and the target initial temperature set ζ. max The specific process is as follows: Acquire temperature offset data of the induction cooker under the target cooking mode and set the characteristic duration. Obtain the initial temperature set for the target cooking mode; For example, the specific process for obtaining the initial temperature set of the target cooking mode is as follows: The segmented cooking temperature curve of the target cooking mode is obtained from the cooking curve data, and the temperature curve of the first stage is obtained from the segmented cooking temperature curve. The food in the induction cooker is heated by temperature control using the induction cooker within a continuous characteristic time according to the temperature curve of the first stage. The bottom temperature of the pot in the induction cooker in each unit time of the characteristic time is collected to obtain the initial temperature set of the target cooking mode. For example, the pot bottom temperature of the induction cooker within each unit of time during the characteristic duration is: The pot bottom temperature of the induction cooker within a specific time period is the average of the maximum and minimum pot bottom temperatures within that time period. Obtain the temperature deviation data of the induction cooker under the target cooking mode, obtain the temperature deviation value of each pot bottom temperature range in the target cooking mode from the temperature deviation data, compensate the pot bottom temperature in each unit time of the initial temperature set, and obtain the target initial temperature set ζ of the induction cooker under the target cooking mode in the current cycle. For example, the specific process of obtaining the initial temperature set ζ of the target is as follows: Based on the temperature deviation data, the pot bottom temperature is compensated for each unit of time in the initial temperature set, and the compensated food center temperature is obtained for each unit of time in the initial temperature set. The temperature change rate of the compensated food center temperature is calculated for each unit of time in the initial temperature set. The compensated food center temperature and temperature change rate are then combined to obtain the target initial temperature set ζ of the induction cooker in the target cooking mode in the current cycle. For example, the process of obtaining the compensated food core temperature within each unit of time during the initial temperature concentration is as follows: When the initial temperature concentration is concentrated within a certain unit of time and the bottom temperature of the pot is within a certain range of bottom temperature, the temperature deviation value corresponding to the bottom temperature range of the pot is subtracted from the bottom temperature of the pot within a certain unit of time to obtain the compensation food center temperature of the induction cooker within a certain unit of time when the initial temperature concentration is concentrated. For example, calculating the rate of temperature change v of the compensated food center temperature within the e-th unit of time in the initial temperature set. e =(b (e+1) -b e ) / b e , where b (e+1) b is the compensation temperature of the food's core during the (e+1)th unit of time for the initial temperature concentration. e The initial temperature concentration is used to compensate for the core temperature of the food within the e-th unit of time. Obtain the reference historical cooking experiment record of the target cooking mode, and obtain the historical initial temperature set ψ in the reference historical cooking experiment record; For example, the specific process for obtaining reference historical cooking experiment records for a target cooking mode is as follows: Obtain the cooking scores of ingredients from historical cooking experiment records, and identify those whose cooking scores are greater than a cooking score threshold F. △ Historical cooking experiment records are recorded and used as reference historical cooking experiment records for the target cooking mode; For example, the specific process of obtaining the early historical temperature set ψ is as follows: Obtain the reference historical cooking experiment records of the target cooking mode in the current period, obtain the food center temperature and temperature change rate in each unit of time in the continuous characteristic duration after the start of the first stage from the reference historical cooking experiment records, and aggregate them to obtain the historical initial temperature set ψ in the reference historical cooking experiment records. Calculate the temperature convergence value S between the historical initial temperature set ψ and the target initial temperature set ζ. (ψ,ζ) ; Temperature approach value S (ψ,ζ) The specific calculation process is as follows: Based on the food core temperature and temperature change rate within each unit time period in the historical early temperature set ψ, the food core temperatures within each unit time period in the historical early temperature set ψ are normalized. The normalized food core temperatures within each unit time period in the historical early temperature set ψ are then aggregated to obtain the temperature feature vector D of the historical early temperature set ψ. ψ ; The temperature change rate within each unit time period in the initial historical temperature set ψ is normalized, and the normalized temperature change rates within each unit time period in the initial historical temperature set ψ are aggregated to obtain the temperature change feature vector V of the initial historical temperature set ψ. ψ ; Obtain the temperature feature vector D of the initial temperature set ζ of the target ζ and temperature change eigenvector V ζ Calculate the temperature convergence value S between the historical initial temperature set ψ and the target initial temperature set ζ. (ψ,ζ) The specific calculation formula is as follows: , Where η1 and η2 represent the preset first temperature coefficient and second temperature coefficient, respectively, where η1>η2>0, η1+η2=0; Set a temperature approach threshold S, and obtain the maximum value of the temperature approach value S between the historical initial temperature set and the target initial temperature set ζ of each reference historical cooking experiment record in the current period for the target cooking mode. max And denoted as S as the temperature approaches its maximum value. max ; When S max When ≤S, obtain the target cooking record set τ of the target cooking mode in the current cycle, obtain the temperature curve of the first stage in the initial target cooking experiment record and use it as the initial temperature reference curve of the induction cooker in the current cycle. For example, the specific process of obtaining the target cooking record set τ of the target cooking mode within the current period is as follows: Then obtain the core temperature b of the food ingredient from the initial temperature set ζ of the target. last Obtain the temperature b at the center of the food. last For several reference historical cooking experiment records where the absolute value of the difference is less than the absolute threshold of the feature, calculate the temperature change similarity value between the historical initial temperature set of several reference historical cooking experiment records and the target initial temperature set ζ, obtain each target historical cooking experiment record of the target cooking mode in the current period and collect them to obtain the target cooking record set τ of the target cooking mode in the current period. For example, the specific process of obtaining the target cooking record set τ of the target cooking mode within the current period is as follows: Then obtain the core temperature b of the food ingredient from the initial temperature set ζ of the target. lastObtain the temperature b at the center of the food. last For several reference historical cooking experiment records where the absolute value of the difference is less than the absolute threshold of the feature, calculate the temperature change similarity value between the historical initial temperature set of several reference historical cooking experiment records and the target initial temperature set ζ, obtain each target historical cooking experiment record of the target cooking mode in the current period and collect them to obtain the target cooking record set τ of the target cooking mode in the current period. Obtain the target cooking record set τ´ and the reference initial temperature set φ, and acquire the temperature curve of the second stage of the target cooking mode within the current cycle. The specific acquisition process is as follows: For example, the process of obtaining the target cooking record set τ´ is as follows: The reference initial temperature set of each target historical cooking experiment record is obtained by acquiring the compensation of the food core temperature and temperature change rate within each unit time of the first stage from the target cooking record set τ. Calculate the temperature approach value between the reference initial temperature set and the control initial temperature set ζ´ of each target historical cooking experiment record obtained in the target cooking record set τ, set the temperature approach feature threshold S´, obtain several target historical cooking experiment records with temperature approach values ​​greater than the temperature approach feature threshold S´ from the target cooking record set τ and aggregate them to obtain the target cooking record set τ´. For example, the specific process of obtaining the initial reference temperature set φ is as follows: Obtain the maximum value S of the temperature approximation value between each target's historical cooking experiment record and the target's initial temperature set ζ. (ζ,max) and the maximum value S (ζ,max) The corresponding target historical cooking experiment record is recorded as the initial target cooking experiment record. The temperature curve of the first stage in the initial target cooking experiment record is used as the initial temperature reference curve of the induction cooker in the current cycle. Based on the initial temperature reference curve, the temperature of the induction cooker is controlled in the first stage. The temperature change rate of the induction cooker in the first stage of the target cooking mode is obtained and aggregated to compensate for the temperature of the food center in each unit of time, so as to obtain the initial control temperature set ζ´ of the target cooking mode in the current cycle. The reference initial temperature set φ of the initial target cooking experiment records is obtained by collecting the temperature change rate of the food center temperature in the induction cooker within each unit time period in the first stage from the initial target cooking experiment records and aggregating them. The reference initial temperature set φ of the initial target cooking experiment records is obtained by collecting the temperature change rate of the food center temperature in the induction cooker within each unit time period in the first stage from the initial target cooking experiment records and aggregating them. Calculate the temperature change difference G between the target initial temperature set ζ and the reference initial temperature set φ. (ζ,φ) And obtain the final temperature k between the target initial temperature set ζ and the reference initial temperature set φ respectively. ζ and k φ Obtain the maximum value U of the integral between temperature and time in the temperature curve of each target historical cooking experiment record in the target cooking record set τ during the second stage. max and minimum value U min ; When condition 1: G (ζ,φ) <0 and k φ >k ζ When it is established, the maximum value U is obtained. max The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; When condition 2: G (ζ,φ) >0 and k φ <k ζ If true, then the minimum value U is obtained. min The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; For example, the process of obtaining the initial reference temperature set φ is as follows: The temperature curve within the characteristic duration of the first stage of the target segmented cooking temperature curve recorded in the initial target cooking experiment is obtained by temperature compensation, and the compensated food center temperature and temperature change rate within each unit of time in the compensated characteristic duration are collected to obtain the reference initial temperature set φ. For example, the final temperature k ζ To compensate for the core temperature of the food within the last unit of time in the initial temperature set ζ of the target; For example, the temperature change difference value G (ζ,φ) The specific calculation process is as follows: Obtain the average value μ of the rate of temperature change in the initial reference temperature set φ. φ Obtain the average value μ of the temperature change rate in the initial temperature set ζ of the target. ζ Calculate the difference in temperature change. ; When neither condition 1 nor condition 2 is met, the temperature curve of the target historical cooking experiment record corresponding to the maximum value of the temperature approach value is obtained from the target cooking record set τ´ and used as the temperature curve of the target cooking mode in the second stage in the current cycle. The temperature curves of the target cooking mode at each stage in the current cycle are acquired and aggregated to obtain the target segmented cooking temperature curve of the target cooking mode in the current cycle. Replace the segmented cooking temperature curve of the target cooking mode in the cooking curve data with the segmented cooking temperature curve of the target cooking mode to obtain the target cooking curve data of the target cooking mode.

[0021] Step S4: Based on the target cooking curve data and the cooking curve data, control the cooking temperature in the induction cooker, and use the induction cooker to interact with the user. Step S4 includes: The cooking mode selected by the user on the induction cooker is obtained from the human-computer interaction data in the current cycle. When the cooking mode selected by the user is not the target cooking mode, the segmented cooking temperature curve of the cooking mode is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the segmented cooking temperature curve at each stage of the cooking mode. For example, the induction cooker's temperature is controlled according to the segmented cooking temperature curve at each stage of the cooking mode. Specifically, the temperature control is as follows: The temperature curves of each stage in the segmented cooking temperature curve are obtained. The temperature of the bottom of the pot is collected by the temperature sensor of the pot bottom of the induction cooker. The temperature of the bottom of the pot in the induction cooker is compared with the temperature curves of each stage. The power adjustment module of the induction cooker is sent with instructions to dynamically adjust the power of the induction cooker so that the temperature of the bottom of the pot in the induction cooker is similar to the temperature of each stage in the segmented cooking temperature curve. When the user selects the target cooking mode, the cooking curve data of the target cooking mode is obtained, the target segmented cooking temperature curve is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the target segmented cooking temperature curve at each stage of the target cooking mode. The induction cooker is used to interact with the user during cooking. The cooking status within the current cycle is displayed to the user through an external display screen on the induction cooker, and the working status of the induction cooker is adjusted according to the user's interactive commands on the induction cooker. For example, in a specific embodiment, the cooking status includes information such as the cooking temperature, cooking time, and cooking power of the user in the selected cooking mode; For example, user interaction commands on an induction cooker include commands to adjust cooking modes and power. For example, through human-computer interaction between the induction cooker and the user, the induction cooker can collect and display information such as cooking temperature, cooking time and cooking power in real time, and intuitively present the device's operating parameters to the user through an external display screen, so that the user can clearly understand the working mode, power level and operating status of the induction cooker, and improve the convenience and interactive experience of the user.

[0022] To better implement the above method, a multi-functional induction cooker human-computer interaction system based on multi-module collaboration is also proposed. The system includes a cooking effect analysis module, a temperature deviation analysis module, a temperature curve correction module, and a human-computer interaction module. The cooking effect analysis module is used to acquire historical cooking experiment records of the induction cooker, analyze the cooking effect of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data. The temperature deviation analysis module is used to confirm the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the temperature of the food under the target cooking mode, and obtain temperature deviation data. The temperature curve correction module is used to acquire human-computer interaction data in the induction cooker, and combine it with temperature offset data to compensate for the bottom temperature of the pot collected by the induction cooker in the target cooking mode. It also corrects and optimizes the temperature curve of the target cooking mode at different stages in the cooking curve data to obtain the target cooking curve data. The human-computer interaction module is used to control the cooking temperature in the induction cooker based on human-computer interaction data, combined with target cooking curve data and cooking curve data, and to enable human-computer interaction between the induction cooker and the user.

[0023] The cooking effect analysis module includes a recording and marking unit and a cooking effect analysis unit. The recording and marking unit is used to acquire historical cooking experiment records of the induction cooker, and to mark historical cooking experiment records that were cooked according to the segmented cooking temperature curve in the cooking curve data from each historical cooking experiment record of the induction cooker. The cooking effect analysis unit is used to acquire the labeled historical cooking experiment records, analyze the cooking effect of different cooking modes in the induction cooker on the ingredients under the cooking curve data, and obtain labeled cooking data.

[0024] The temperature deviation analysis module includes a target mode determination unit and a temperature deviation analysis unit. The target mode determination unit is used to obtain the cooking mode selected by the user on the induction cooker from the human-computer interaction data, and to determine whether the cooking mode of the induction cooker in the current cycle is the target cooking mode. The temperature deviation analysis unit is used to analyze the degree of deviation between the temperature collected by the induction cooker under the target cooking mode and the temperature of the food, and to obtain temperature deviation data.

[0025] The temperature curve correction module includes a temperature change approach analysis unit and a temperature curve correction unit. The temperature change trend analysis unit is used to compensate for the temperature in the target cooking mode based on the temperature deviation data, and to analyze the degree of similarity between the temperature change of the ingredients and the historical cooking experiment records in the target cooking mode of the induction cooker over different time spans. The temperature curve correction unit is used to analyze the cooking status of the induction cooker on the food under different temperature curves of the target cooking mode, and to correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data.

[0026] The human-computer interaction module includes a human-computer interaction unit; The human-computer interaction unit is used to display the cooking status and power of the current cycle to the user through an external display screen on the induction cooker, and to adjust the working status of the induction cooker according to the user's interactive commands on the induction cooker.

[0027] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration, characterized in that, The method includes: Step S1: Obtain historical cooking experiment records of the induction cooker, analyze the cooking effects of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data; Step S2: Obtain human-computer interaction data from the induction cooker, determine the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the food temperature under the target cooking mode, and obtain temperature deviation data. Step S3: Based on the temperature offset data, compensate for the temperature under the target cooking mode, analyze the degree of similarity between the temperature change of the ingredients and the historical cooking experiment records under different time spans in the target cooking mode, and analyze the cooking status of the ingredients by the induction cooker under different temperature curves in the target cooking mode. Correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data. Step S4: Based on the target cooking curve data and the cooking curve data, control the cooking temperature in the induction cooker, and use the induction cooker to interact with the user.

2. The human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration according to claim 1, characterized in that, Step S3 includes: Obtain the initial temperature set ζ, set the temperature approach threshold S, and calculate the temperature approach maximum value S. max When S max When >S, then from S max Obtain the target segmented cooking temperature curve from the corresponding historical cooking experiment records; When S max When ≤S, obtain the target cooking record set τ of the target cooking mode in the current cycle, obtain the temperature curve of the first stage in the initial target cooking experiment record and use it as the initial temperature reference curve of the induction cooker in the current cycle. Obtain the target cooking record set τ´ and the reference initial temperature set φ, and acquire the temperature curve of the second stage of the target cooking mode within the current cycle. The specific acquisition process is as follows: Calculate the temperature change difference G between the target initial temperature set ζ and the reference initial temperature set φ. (ζ,φ) And obtain the final temperature k between the target initial temperature set ζ and the reference initial temperature set φ respectively. ζ and k φ Obtain the maximum value U of the integral between temperature and time in the temperature curve of each target historical cooking experiment record in the target cooking record set τ during the second stage. max and minimum value U min ; When condition 1: G (ζ,φ) <0 and k φ >k ζ When it is established, the maximum value U is obtained. max The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; When condition 2: G (ζ,φ) >0 and k φ <k ζ If true, then the minimum value U is obtained. min The corresponding target historical cooking experiment record is the temperature curve of the second stage, and is used as the temperature curve of the target cooking mode in the second stage within the current cycle; When neither condition 1 nor condition 2 is met, the temperature curve of the target historical cooking experiment record corresponding to the maximum value of the temperature approach value is obtained from the target cooking record set τ´ and used as the temperature curve of the target cooking mode in the second stage in the current cycle. The temperature curves of the target cooking mode at each stage in the current cycle are acquired and aggregated to obtain the target segmented cooking temperature curve of the target cooking mode in the current cycle. Replace the segmented cooking temperature curve of the target cooking mode in the cooking curve data with the segmented cooking temperature curve of the target cooking mode to obtain the target cooking curve data of the target cooking mode.

3. The human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration according to claim 1, characterized in that, Step S2 includes: The system retrieves the human-computer interaction data from the induction cooker, obtains the cooking mode selected by the user on the induction cooker within the current period from the human-computer interaction data, retrieves the marked cooking data, and obtains the marked cooking mode from the marked cooking data. When the cooking mode selected by the user on the induction cooker is marked, the cooking mode selected by the user is determined as the target cooking mode; otherwise, the cooking mode selected by the user is not processed. Obtain historical cooking experiment records for the target cooking mode, and extract the bottom temperature of the pot and the center temperature of the food in the induction cooker from the historical cooking experiment records; Set the unit duration, obtain the temperature set T from the historical cooking experiment records, and calculate the temperature difference of the pot bottom within the unit duration in the temperature set T. Obtain the temperature groups of the induction cooker in the target cooking mode; Obtain the bottom temperature t´ and the temperature difference C´ of the pot bottom within a certain temperature group in the target cooking mode of the induction cooker; Set a first absolute threshold and a second absolute threshold, calculate the absolute value of the difference between the bottom temperature difference and the bottom temperature difference C´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature difference C is less than the first absolute threshold to obtain the temperature group set α. Obtain the absolute value of the difference between the bottom temperature of the pot and the bottom temperature t´ in each temperature group in the target cooking mode, and gather the temperature groups whose absolute value of the difference with the bottom temperature t´ is less than the second absolute threshold to obtain the temperature group set β. Obtain the intersection γ between temperature set α and temperature set β, and obtain the maximum value t of the pot bottom temperature in the intersection γ. max and minimum value t min The temperature range t of the pot bottom in the target cooking mode is constructed. △ =[t min ,t max Calculate the average value of the temperature difference at the bottom of the pot within several temperature groups in the intersection γ, and denot it as the temperature range at the bottom of the pot t. △ Temperature deviation value; The temperature deviation values ​​of each pot bottom temperature range in the target cooking mode are obtained and aggregated to obtain the temperature deviation data of the induction cooker in the target cooking mode.

4. The human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration according to claim 1, characterized in that, Step S1 includes: Historical cooking experiment records of the induction cooker were obtained to acquire cooking curve data of the induction cooker, including segmented cooking temperature curves corresponding to each cooking mode. The cooking mode set by the induction cooker is obtained from historical cooking experiment records, and historical cooking experiment records that were cooked according to the segmented cooking temperature curve in the cooking curve data are obtained from various historical cooking experiment records of the induction cooker and marked. By compiling historical cooking experiment records that are marked for the same cooking mode in each cooking mode, a set of marked cooking records corresponding to each cooking mode is obtained. The historical cooking experiment records are all cooked according to the segmented cooking temperature curve in the cooking curve data. Obtain the cooking scores of ingredients from historical cooking experiment records, and set a cooking score threshold F. △ Given a score change threshold σ, obtain a labeled cooking record set for a specific cooking mode, and calculate the average cooking score μ of each ingredient in the historical cooking experiment records within the labeled cooking record set. F and standard deviation σ △ ; When μ F > F △ and σ △ < σ, it is determined that the cooking effect of the induction cooker on the food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data is not abnormal. Otherwise, it is determined that the cooking effect of the induction cooker on the food according to the segmented cooking temperature curve of a certain cooking mode in the cooking curve data is abnormal, and a certain cooking mode is marked; The labeled cooking patterns in the cooking curve data are obtained and aggregated to obtain labeled cooking data.

5. The human-computer interaction method for a multi-functional induction cooker based on multi-module collaboration according to claim 1, characterized in that, Step S4 includes: The cooking mode selected by the user on the induction cooker is obtained from the human-computer interaction data in the current cycle. When the cooking mode selected by the user is not the target cooking mode, the segmented cooking temperature curve of the cooking mode is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the segmented cooking temperature curve at each stage of the cooking mode. When the user selects the target cooking mode, the cooking curve data of the target cooking mode is obtained, the target segmented cooking temperature curve is obtained from the cooking curve data, and the temperature of the induction cooker is controlled according to the target segmented cooking temperature curve at each stage of the target cooking mode. The induction cooker allows for human-computer interaction during cooking. An external display screen on the induction cooker shows the cooking status for the current cycle and adjusts the cooker's operating status based on the user's interactive commands.

6. A multi-functional induction cooker human-computer interaction system based on multi-module collaboration, used to execute the multi-functional induction cooker human-computer interaction method based on multi-module collaboration as described in any one of claims 1-5, characterized in that, The system includes a cooking effect analysis module, a temperature deviation analysis module, a temperature curve correction module, and a human-computer interaction module; The cooking effect analysis module is used to acquire historical cooking experiment records of the induction cooker, analyze the cooking effect of different cooking modes on ingredients under the cooking curve data, and obtain labeled cooking data. The temperature deviation analysis module is used to confirm the target cooking mode of the induction cooker based on the marked cooking data, analyze the degree of deviation between the temperature collected by the induction cooker and the food temperature under the target cooking mode, and obtain temperature deviation data. The temperature curve correction module is used to acquire human-computer interaction data in the induction cooker, and combine it with temperature offset data to compensate for the bottom temperature of the pot collected by the induction cooker in the target cooking mode, and to correct and optimize the temperature curve of the target cooking mode at different stages in the cooking curve data to obtain the target cooking curve data. The human-computer interaction module is used to control the cooking temperature in the induction cooker based on human-computer interaction data, combined with target cooking curve data and cooking curve data, and to use the induction cooker to interact with the user.

7. A multi-functional induction cooker human-computer interaction system based on multi-module collaboration according to claim 6, characterized in that, The cooking effect analysis module includes a recording and marking unit and a cooking effect analysis unit; The recording and marking unit is used to acquire historical cooking experiment records of the induction cooker, and to mark historical cooking experiment records of cooking according to the segmented cooking temperature curve in the cooking curve data from each historical cooking experiment record of the induction cooker. The cooking effect analysis unit is used to acquire the marked historical cooking experiment records, analyze the cooking effect of different cooking modes in the induction cooker on the ingredients under the cooking curve data, and obtain marked cooking data.

8. A multi-functional induction cooker human-computer interaction system based on multi-module collaboration according to claim 6, characterized in that, The temperature deviation analysis module includes a target mode determination unit and a temperature deviation analysis unit; The target mode determination unit is used to obtain the cooking mode selected by the user on the induction cooker from the human-computer interaction data, and to determine whether the cooking mode of the induction cooker in the current cycle is the target cooking mode. The temperature deviation analysis unit is used to analyze the degree of deviation between the temperature collected by the induction cooker under the target cooking mode and the temperature of the food, and to obtain temperature deviation data.

9. A multi-functional induction cooker human-computer interaction system based on multi-module collaboration according to claim 6, characterized in that, The temperature curve correction module includes a temperature change approach analysis unit and a temperature curve correction unit; The temperature change approximation analysis unit is used to compensate the temperature in the target cooking mode based on the temperature deviation data, and to analyze the degree of approximation of the temperature changes of the ingredients and historical cooking experiment records in the target cooking mode over different time spans. The temperature curve correction unit is used to analyze the cooking status of the induction cooker on the food under different temperature curves of the target cooking mode, and to correct and optimize the temperature curve of the target cooking mode in the cooking curve data to obtain the target cooking curve data.

10. A multi-functional induction cooker human-computer interaction system based on multi-module collaboration according to claim 6, characterized in that, The human-computer interaction module includes a human-computer interaction unit; The human-computer interaction unit is used to display the cooking status and working power of the current cycle to the user through an external display screen on the induction cooker, and to adjust the working status of the induction cooker according to the user's interactive commands on the induction cooker.

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