A stove dry-burning prevention control system and a stove dry-burning prevention control method

Abstract

This application discloses a stove anti-dry-burning control system and a stove anti-dry-burning control method. The method includes: acquiring the characteristic parameters of the current cookware; during the cooking process, acquiring the cooking characteristic parameters of the current cookware and determining the current cooking state based on the cooking characteristic parameters; based on the current cooking state and the material of the current cookware, searching for a corresponding benchmark dry-burning threshold from a set of preset benchmark dry-burning thresholds; correcting the found benchmark dry-burning threshold based on the thermal inertia, bottom thickness, and thermal conductivity of the current cookware to obtain a target dry-burning threshold; acquiring the temperature of the current cookware collected by a temperature sensor and determining whether the temperature of the current cookware meets the requirements of the target dry-burning threshold; if not, determining that there is a risk of dry burning and executing a dry-burning protection action. According to the embodiments of this application, false alarms or missed alarms caused by differences in cookware can be avoided, improving the accuracy and versatility of the stove anti-dry-burning determination and increasing user satisfaction.

Description

Technical Field

[0001] This application relates to the field of smart home appliance control technology, and in particular to a stove anti-dry-burning control system and a stove anti-dry-burning control method. Background Technology

[0002] Anti-dry-burning technology for cooktops is an important component of cooktop safety protection. Its core purpose is to take timely action to prevent fire accidents when the cookware is dry-burning.

[0003] Currently, most cooktop anti-dry-burning technologies on the market rely on temperature detection, monitoring the temperature of the pot bottom to determine if there is a risk of dry burning. The main approach involves setting a uniform temperature threshold (e.g., 280℃). When the pot bottom temperature exceeds this threshold, it is considered dry burning, and the gas supply is cut off. However, this uniform temperature threshold cannot adapt to cookware of different materials and thicknesses, leading to frequent false alarms or missed alarms, resulting in low user satisfaction. Summary of the Invention

[0004] This application provides a stove anti-dry-burning control system and a stove anti-dry-burning control method. The method enables the stove anti-dry-burning control system to adapt to cookware of different materials and thicknesses, avoids false alarms or missed alarms caused by differences in cookware, improves the accuracy and versatility of stove anti-dry-burning judgment, and improves user satisfaction.

[0005] Firstly, a stove anti-dry-burning control system is provided, comprising: Temperature sensor, used to collect the temperature of cookware; The controller connected to the temperature sensor is configured as follows: Obtain the cookware characteristic parameters of the current cookware, including thermal inertia, bottom thickness, thermal conductivity and material; During the cooking process, the cooking feature parameters of the current cookware are obtained and input into the pre-trained cooking state recognition model. The cooking state probability output by the cooking state recognition model is obtained, and the current cooking state is determined based on the cooking state probability. The cooking feature parameters include temperature, temperature rise rate, temperature acceleration, and heating power. Based on the current cooking status and the material of the current cookware, the corresponding reference dry-burning threshold is found from multiple preset reference dry-burning thresholds. The reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold, which is obtained by calibrating a standard cookware. Based on the current thermal inertia, bottom thickness and thermal conductivity of the cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold, which includes the target temperature threshold and / or the target temperature rise threshold. Acquire the current temperature of the cookware collected by the temperature sensor, and determine whether the current temperature of the cookware meets the target dry-boil threshold requirement; If the conditions are not met, a risk of dry burning is identified, and dry burning protection actions are executed.

[0006] Secondly, a method for preventing dry burning in a stove is provided, including: Obtain the cookware characteristic parameters of the current cookware, including thermal inertia, bottom thickness, thermal conductivity and material; During the cooking process, the cooking feature parameters of the current cookware are obtained and input into the pre-trained cooking state recognition model. The cooking state probability output by the cooking state recognition model is obtained, and the current cooking state is determined based on the cooking state probability. The cooking feature parameters include temperature, temperature rise rate, temperature acceleration, and heating power. Based on the current cooking status and the material of the current cookware, the corresponding reference dry-burning threshold is found from multiple preset reference dry-burning thresholds. The reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold, which is obtained by calibrating a standard cookware. Based on the current thermal inertia, bottom thickness and thermal conductivity of the cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold, which includes the target temperature threshold and / or the target temperature rise threshold. Acquire the current temperature of the cookware collected by the temperature sensor, and determine whether the current temperature of the cookware meets the target dry-boil threshold requirement; If the conditions are not met, a risk of dry burning is identified, and dry burning protection actions are executed.

[0007] In the above embodiments, a cooktop anti-dry-burning control system and a cooktop anti-dry-burning control method are provided. The system can adapt the corresponding benchmark dry-burning threshold to the target dry-burning threshold of the cookware based on the thermal conductivity, bottom thickness, and thermal inertia of the cookware. In this way, the cooktop anti-dry-burning control system can adapt to cookware of different materials and thicknesses, avoid false alarms or missed alarms caused by differences in cookware, improve the accuracy and versatility of the cooktop anti-dry-burning judgment, and improve user satisfaction. Attached Figure Description

[0008] Figure 1 This is a schematic diagram of the structure of a stove anti-dry-burning control system provided in an embodiment of this application; Figure 2 This is a flowchart of a stove anti-dry-burning control method provided in an embodiment of this application; Figure 3 This is a flowchart illustrating how to obtain the cookware characteristic parameters of the current cookware, as provided in an embodiment of this application. Figure 4This is a flowchart illustrating how to obtain the cooking characteristic parameters of a current cookware, as provided in an embodiment of this application. Figure 5 This is a schematic diagram showing the relationship between the temperature of a standard cookware and time under six cooking conditions provided in the embodiments of this application; Figure 6 This is a flowchart illustrating a method for correcting a baseline dry-burning threshold, as provided in an embodiment of this application. Figure 7 This is a flowchart illustrating the execution of a dry-burning protection action provided in an embodiment of this application; Figure 8 This is a flowchart of another stove anti-dry-burning control method provided in the embodiments of this application; Figure 9 This is a flowchart illustrating an example of a stove anti-dry-burning control provided in an embodiment of this application; Figure 10 This is a schematic diagram of a multi-cooker management system provided in an embodiment of this application. Detailed Implementation

[0009] To make the objectives and implementation methods of this application clearer, the exemplary implementation methods of this application will be clearly and completely described below with reference to the accompanying drawings of the exemplary embodiments of this application. Obviously, the exemplary embodiments described are only some embodiments of this application, and not all embodiments.

[0010] It should be noted that the brief descriptions of terms in this application are only for the convenience of understanding the embodiments described below, and are not intended to limit the embodiments of this application. Unless otherwise stated, these terms should be understood in their ordinary and common meaning.

[0011] The terms "first," "second," "third," etc., used in the specification, claims, and accompanying drawings of this application are used to distinguish similar or related objects or entities, and do not necessarily imply a specific order or sequence, unless otherwise specified. It should be understood that such terms are interchangeable where appropriate.

[0012] The terms “comprising” and “having”, and any variations thereof, are intended to cover but not exclude inclusion, for example, a product or device that includes a range of components is not necessarily limited to all of the components that are clearly listed, but may include other components that are not clearly listed or that are inherent to such product or device.

[0013] Anti-dry-burning technology is a crucial component of stove safety protection. Its core purpose is to promptly activate anti-dry-burning protection when the pot is dry-burning, preventing fire accidents. Currently, most anti-dry-burning technologies on the market are based on temperature detection, judging the risk of dry-burning by monitoring the temperature of the pot bottom. The main methods include: 1. Fixed temperature threshold method: Setting a uniform temperature threshold (e.g., 280℃). When the pot bottom temperature exceeds this threshold, it is considered dry-burning, and the gas supply is cut off. This is currently the most common anti-dry-burning solution, widely used in various mid-to-low-end gas stoves. 2. Time accumulation method: Judging the risk of dry-burning based on heating time, setting a maximum heating time (e.g., 30 minutes). When the heating time exceeds this maximum heating time, dry-burning protection is triggered. Some products adjust the maximum heating time based on the power level. 3. Simple temperature rise rate method: Setting a temperature rise rate threshold. When the temperature rise rate exceeds this threshold (e.g., 10℃ / min), dry-burning protection is triggered. 4. Multi-sensor fusion method: Using multiple temperature sensors, judging the dry-burning state through temperature distribution. The main drawbacks of existing technical solutions are as follows: 1. Poor adaptability: Cookware of different materials and sizes has vastly different temperature characteristics. For example, iron pots conduct heat quickly and rise rapidly, earthenware pots conduct heat slowly but have strong heat storage capacity, stainless steel pots have uniform temperature distribution, and aluminum pots heat up quickly but also dissipate heat quickly. Fixed temperature thresholds and temperature rise rate thresholds cannot adapt to all cookware, leading to a one-size-fits-all problem. 2. High false alarm rate: During stir-frying, the temperature rises rapidly (up to 300-350℃), often misjudged as dry burning. Frequent triggering of dry burning protection during normal stir-frying severely impacts the cooking experience and efficiency, forcing users to disable the anti-dry burning function, thus losing its protective effect. 3. Risk of missed detection: Thick-bottomed pots or pots made of special materials experience slow temperature rise during dry burning, and fixed temperature thresholds and temperature rise rate thresholds may not be able to detect this in time, posing a fire safety hazard, especially for earthenware pots and cast iron pots. 4. Inability to identify cooking status: The inability to distinguish cooking status results in a single protection strategy that cannot be optimized for different scenarios. 5. Poor user experience: When using new cookware, users need to repeatedly adjust the heat level and heating time based on experience. If the adjustment is not done properly, it may cause the anti-dry-burning protection to be triggered falsely or not triggered, which seriously affects the user experience.

[0014] In view of this, this application provides a stove anti-dry-burning control system and a stove anti-dry-burning control method. The stove anti-dry-burning control system will be described in detail below.

[0015] The stove anti-dry-burning control system provided in this application can have various implementation forms. For example, it can be an independently set anti-dry-burning control device or an anti-dry-burning control device integrated into the stove body. This application does not limit it in this way.

[0016] Figure 1 This is a schematic diagram of a stove anti-dry-burning control system provided in an embodiment of this application. Figure 1As shown, the stove's anti-dry-burning control system includes: Temperature sensor 10 is used to collect the temperature of the cookware; The controller 20, which is connected to the temperature sensor 10, is configured to: Obtain the cookware characteristic parameters of the current cookware, including thermal inertia, bottom thickness, thermal conductivity and material; During the cooking process, the cooking feature parameters of the current cookware are obtained and input into the pre-trained cooking state recognition model. The cooking state probability output by the cooking state recognition model is obtained, and the current cooking state is determined based on the cooking state probability. The cooking feature parameters include temperature, temperature rise rate, temperature acceleration, and heating power. Based on the current cooking status and the material of the current cookware, the corresponding reference dry-burning threshold is found from multiple preset reference dry-burning thresholds. The reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold. The reference dry-burning threshold is obtained by calibrating a standard cookware. Based on the current thermal inertia, bottom thickness and thermal conductivity of the cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold, which includes the target temperature threshold and / or the target temperature rise threshold. The temperature of the current cookware is acquired by the temperature sensor 10, and it is determined whether the current temperature of the cookware meets the target dry-burning threshold requirement. If the conditions are not met, a risk of dry burning is identified, and dry burning protection actions are executed.

[0017] Specifically, the temperature sensor 10 can be an NTC thermistor, located at the center of the bottom of the pot, but it is not limited to this.

[0018] In some embodiments, such as Figure 1 As shown, the stove's anti-dry-burning control system also includes: The memory 30, connected to the controller 20, is used to store the cookware characteristic parameters, including the relationship between temperature and time, the initial temperature rise rate, the time to reach the steady state temperature, and the steady state temperature. When obtaining the cookware characteristic parameters of the current cookware, the controller 20 is specifically configured as follows: If the current cookware is a previously used cookware, read the cookware characteristic parameters of the current cookware from memory 30; If the current cookware is unused, control the stove to heat the current cookware to standard temperature, and acquire the temperature change of the current cookware over time as detected by temperature sensor 10. From the relationship between the current temperature of the cookware and time, extract the initial temperature rise rate, the time to reach the steady-state temperature, and the steady-state temperature of the current cookware; Determine the heat capacity and thermal inertia of the current cookware based on the relationship between the current temperature of the cookware and time. Based on the initial temperature rise rate, thermal inertia, heat capacity, and time to reach steady-state temperature of the current cookware, identify the material and bottom thickness of the current cookware; Based on the identified material of the current cookware, determine the thermal conductivity of the current cookware; The relationship between the current temperature of the cookware and time, the initial temperature rise rate, the time to reach the steady state temperature, the steady state temperature, the heat capacity, the thermal inertia, the thickness of the bottom of the cookware, the thermal conductivity and the material are stored in the memory 30.

[0019] Specifically, the memory 30 can be Flash or similar, but is not limited to these.

[0020] In some embodiments, when determining whether the current cookware is a previously used cookware, the controller 20 is specifically configured as follows: The cooktop is controlled to heat the current pot at a preset heating power for a first preset period of time, and the temperature data of the current pot during the first preset period of time is collected by the temperature sensor 10. The first temperature data is matched with the cookware characteristic parameters of each cookware stored in the memory 30; If the match is successful, it is determined that the current cookware has been used; otherwise, if the match fails, it is determined that the current cookware has not been used.

[0021] In some embodiments, when acquiring the cooking characteristic parameters of the current cookware, the controller 20 is specifically configured as follows: Acquire the second temperature data of the current cookware detected by temperature sensor 10 within a second preset time period; The rate of temperature rise of the cookware is calculated based on the change in the second temperature data within the second preset time period. Calculate the current temperature acceleration of the cookware based on the change in the rate of temperature rise during the second preset time period; Obtain the heating power of the stove.

[0022] In some embodiments, when the found baseline dry-burning threshold is corrected based on the current thermal inertia, bottom thickness, and thermal conductivity of the cookware to obtain the target dry-burning threshold, the controller 20 is specifically configured as follows: The thermal conductivity correction coefficient is obtained by dividing the thermal conductivity of the current cookware by the thermal conductivity of the corresponding standard cookware. The thickness correction coefficient is obtained by dividing the bottom thickness of the current cookware by the bottom thickness of the corresponding standard cookware. The thermal inertia correction coefficient is obtained by dividing the thermal inertia of the current cookware by the thermal inertia of the corresponding standard cookware. The comprehensive correction coefficient is obtained by multiplying the thermal conductivity correction coefficient, the thickness correction coefficient to the first preset power, and the thermal inertia correction coefficient to the second preset power. The target temperature threshold is obtained by multiplying the reference temperature threshold by the comprehensive correction factor. And / or multiply the baseline temperature rise threshold by the comprehensive correction factor to obtain the target temperature rise threshold.

[0023] In some embodiments, the target dry-burning threshold includes a target temperature threshold and a target temperature rise threshold. When the dry-burning protection action is executed, the controller 20 is specifically configured as follows: If the current temperature of the cookware is lower than the target temperature threshold and the current temperature rise rate of the cookware is greater than or equal to the target temperature rise threshold, control the gas valve to reduce the heat. If the current temperature of the cookware is greater than the target temperature threshold and the current temperature rise rate of the cookware is less than the target temperature rise threshold, control the gas valve to reduce the heat. If the current temperature of the cookware is greater than the target temperature threshold and the current temperature rise rate of the cookware is greater than or equal to the target temperature rise threshold, the gas valve will be controlled to cut off the gas supply and an alarm will be triggered.

[0024] In some embodiments, after cooking is complete, the controller 20 is further configured to: Record the cooking characteristic parameters of the cookware during the cooking process, the current cooking status, whether the dry-burn protection action is triggered, and the user's feedback on the dry-burn protection action; According to a preset cycle, the parameters of the cooking state recognition model are updated using incrementally recorded cooking characteristic parameters, current cooking state, whether the dry-burn protection action is triggered, and user feedback on the dry-burn protection action.

[0025] In some embodiments, the cooking state includes at least one of the following: normal heating state, stir-frying state, deep-frying state, boiling water state, dry-burning state, and cookware removal state; Standard cookware includes at least one of the following: iron pots, stainless steel pots, earthenware pots, aluminum pots, non-stick pots, and copper pots.

[0026] In some embodiments, under calibrated heating, the temperature-time curves of the standard cookware in normal heating, stir-frying, deep-frying, and boiling water states are lower than their corresponding reference temperature thresholds, while the temperature-time curve of the standard cookware in dry-burning states continues to rise over time and crosses the corresponding reference temperature threshold.

[0027] Figure 2 This is a flowchart of a stove anti-dry-burning control method provided in an embodiment of this application. Figure 2 As shown, the method for preventing dry burning of this stove includes the following steps: S210. Obtain the cookware characteristic parameters of the current cookware.

[0028] Specifically, cookware characteristic parameters are parameters used to quantify the thermophysical properties of cookware, including thermal inertia, bottom thickness, and thermal conductivity. Of course, cookware characteristic parameters may also include at least one of the following: temperature change over time, initial rate of temperature rise, time to reach steady-state temperature, steady-state temperature, and heat capacity.

[0029] Thermal inertia refers to the time required for the cookware temperature to change from its initial value to a preset percentage (e.g., 63.2%) of the final steady-state temperature, reflecting the speed of temperature response.

[0030] Among them, the thickness of the pot bottom refers to the geometric thickness of the bottom of the pot, that is, the vertical distance between the outer surface and the inner surface of the pot bottom. Its size directly affects the length of the heat conduction path and the thermal resistance.

[0031] Thermal conductivity refers to the thermal conductivity of cookware materials, which represents the material's ability to conduct heat, i.e., the heat flow rate per unit area under a unit temperature gradient. The higher the thermal conductivity, the faster the heat is transferred inside the cookware.

[0032] Among them, the relationship between temperature and time refers to the relationship between the temperature of the cookware and time during the heating process, which can be represented by a temperature-time curve.

[0033] The initial temperature rise rate refers to the rate of change of the temperature of the cookware over time during the initial heating stage. It is calculated by the slope of the tangent line of the temperature-time curve at the start of heating. The initial stage refers to a preset time window starting from the start of heating. The length of the preset time window can be, for example, 10 seconds to 60 seconds, but is not limited to this.

[0034] The time to reach steady-state temperature refers to the length of time from the start of heating to the time it takes for the cookware to reach steady-state temperature.

[0035] Steady-state temperature refers to the temperature value at which the temperature of a cookware no longer changes significantly with time under continuous heating conditions, i.e., the temperature after the temperature-time curve enters a flat segment.

[0036] Among them, heat capacity refers to the amount of heat absorbed (or released) when the temperature of the cookware increases (or decreases) by a unit temperature. It reflects the cookware's ability to resist temperature changes. The larger the heat capacity, the slower the temperature rises, and the smaller the heat capacity, the faster the temperature rises.

[0037] In some embodiments, obtaining the cookware characteristic parameters of the current cookware includes: if the current cookware is a previously used cookware, reading the cookware characteristic parameters of the current cookware from the memory.

[0038] In other embodiments, Figure 3 This is a flowchart illustrating how to obtain the characteristic parameters of a current cookware, as provided in an embodiment of this application. Figure 3As shown, the cookware characteristic parameters for obtaining the current cookware include: S211. If the current cookware is unused, control the stove to heat the current cookware to standard temperature and obtain the temperature change of the current cookware over time as detected by the temperature sensor.

[0039] Specifically, a standard heating experiment is conducted on the current cookware. For example, the stove is controlled to heat a fixed amount of water (e.g., 500 mL) in the current cookware at a rated power (e.g., 4.2 kW). The temperature sensor collects the temperature at the center of the bottom of the current cookware at a preset sampling frequency (e.g., 1 Hz), thereby obtaining the relationship between temperature and time during the entire heating process from the start of heating to the water reaching steady-state boiling.

[0040] S212. Extract the initial temperature rise rate, the time to reach steady-state temperature, and the steady-state temperature of the current cookware from the relationship between the current temperature of the cookware and time.

[0041] Specifically, a linear fit is performed on the relationship between temperature and time. The slope of the fitted line at the beginning of heating is the initial temperature rise rate. When the slope is less than a preset slope threshold (e.g., 0.05℃ / s) and the duration is greater than a third preset duration (e.g., 5 seconds), it is determined that the current pot has reached a steady-state temperature. The time difference between this moment and the beginning of heating is taken as the time to reach the steady-state temperature.

[0042] S213. Determine the heat capacity and thermal inertia of the current cookware based on the relationship between the temperature of the current cookware and the time.

[0043] Specifically, in the initial heating stage, heat loss is negligible, and the entire heating power of the stove is used to raise the temperature of the pot. According to the principle of heat balance, the heating power equals the heat capacity of the pot multiplied by the initial temperature rise rate. Therefore, dividing the rated power by the initial temperature rise rate gives the heat capacity of the pot. Alternatively, the rated power can also be divided by the initial temperature rise rate to obtain the heat capacity of the pot.

[0044] Specifically, the initial temperature of the cookware is extracted from the relationship between temperature and time. The difference between the steady-state temperature and the initial temperature is calculated as the steady-state temperature difference. The sum of the preset ratios of the initial temperature and the steady-state temperature difference is calculated as the target temperature. The moment when the temperature first reaches the target temperature is found from the relationship between temperature and time. The time difference between this moment and the start of heating is calculated to obtain the thermal inertia of the cookware.

[0045] S214. Identify the material and bottom thickness of the current cookware based on its initial temperature rise rate, heat capacity, thermal inertia, and time to reach steady-state temperature.

[0046] Specifically, the controller can pre-store a first lookup table of six factors: initial temperature rise rate, heat capacity, thermal inertia, time to reach steady-state temperature, material, and pot bottom thickness. By querying this first lookup table, the material and pot bottom thickness of the current cookware can be obtained. This first lookup table is obtained by conducting standard heating experiments on cookware of different materials and thicknesses.

[0047] S215. Determine the thermal conductivity of the current cookware based on the identified material of the current cookware.

[0048] Specifically, the controller can pre-store a second lookup table between material and thermal conductivity, and the thermal conductivity of the current cookware can be obtained by querying the second lookup table.

[0049] S216. Store the relationship between the current temperature of the pot and time, the initial temperature rise rate, the time to reach the steady state temperature, the steady state temperature, the heat capacity, the thermal inertia, the pot bottom thickness, the thermal conductivity and the material in the memory.

[0050] For example, Table 1 shows the cookware characteristic parameters extracted under standard heating test conditions for six common cookware types (e.g., iron pots, stainless steel pots, earthenware pots, aluminum pots, non-stick pots, and copper pots).

[0051] Table 1

[0052] Understandably, if the current cookware is unused, its characteristic parameters can be obtained by learning the characteristics of the current cookware. This enables the stove dry-burning control system to autonomously learn the characteristics of unused cookware, eliminating the need for manual settings by the user, reducing the difficulty of user operation, and laying a data foundation for accurately determining the target dry-burning threshold in the future.

[0053] Specifically, there are various ways to "determine whether the current cookware is a previously used cookware". Typical examples are described below, but they do not constitute a limitation of this application.

[0054] In some embodiments, determining whether the current cookware is a previously used cookware includes: controlling the stove to heat the current cookware with a preset heating power for a first preset period of time, and receiving first temperature data of the current cookware collected by a temperature sensor within the first preset period of time; The first temperature data is matched with the cookware characteristic parameters of each cookware stored in the memory; If the match is successful, it is determined that the current cookware has been used; otherwise, if the match fails, it is determined that the current cookware has not been used.

[0055] Specifically, the cooktop is controlled to heat the current pot (empty pot) at a preset heating power for a first preset period of time, and the temperature data of the current pot detected by the temperature sensor during the first preset period of time (i.e., the first temperature data) is acquired. It should be noted that the specific values ​​of the preset heating power and the first preset period of time can be set by those skilled in the art according to the actual safe heating requirements of the cooktop, as long as it can be ensured that the heating during the first preset period of time will not cause the current pot to dry-burn. In other words, the heating during the first preset period of time is a non-destructive, safe, short-term heating process, the purpose of which is to acquire the first temperature data used to identify the pot, that is, the data on the temperature change of the current pot over time during the first preset period of time.

[0056] Specifically, the heat capacity of the current cookware is determined based on the first temperature data. The heat capacity of the current cookware is then matched with the heat capacities of various cookware stored in the memory. If the match is successful, the current cookware is determined to be a used cookware; otherwise, if the match fails, the current cookware is determined to be an unused cookware.

[0057] It's understandable that different cookware typically differ in material and size, and these differences directly lead to variations in heat capacity. Furthermore, heat capacity is an inherent physical property of the cookware itself and does not change with cooking conditions (such as dry heating, boiling, frying, stir-frying, etc.). Therefore, heat capacity can be used to quickly and accurately determine whether a cookware has been used before.

[0058] In other embodiments, determining whether the current cookware is a used cookware includes: acquiring a surface image of the current cookware captured by a camera, matching the surface image with surface images of used cookware stored in a memory, and if the match is successful, determining that the current cookware is a used cookware; otherwise, if the match fails, determining that the current cookware is an unused cookware.

[0059] S220. During the cooking process, obtain the cooking feature parameters of the current pot, input the cooking feature parameters into the pre-trained cooking state recognition model, obtain the cooking state probability output by the cooking state recognition model, and determine the current cooking state based on the cooking state probability.

[0060] Specifically, cooking state characteristic parameters include temperature, temperature rise rate, temperature acceleration, and heating power.

[0061] Temperature refers to the real-time temperature of the cookware detected by the temperature sensor.

[0062] The rate of temperature rise refers to the change in temperature of the cookware per unit time, which is the first derivative of temperature with respect to time.

[0063] Temperature acceleration refers to the rate of temperature rise of the cookware per unit time, which is the second derivative of temperature with respect to time.

[0064] Heating power refers to the heat output of the stove under the current firepower.

[0065] Specifically, there are multiple ways to implement "obtaining the cooking characteristic parameters of the current cookware". The following is a typical example.

[0066] In some embodiments, Figure 4 This is a flowchart illustrating how to obtain the cooking characteristic parameters of a current cookware, as provided in an embodiment of this application. Figure 4 As shown, the cooking characteristic parameters of the current cookware are obtained, including: S221. Obtain the second temperature data of the current cookware within a second preset time period detected by the temperature sensor.

[0067] S222. Calculate the current temperature rise rate of the cookware based on the change in the second temperature data within the second preset time period.

[0068] S223. Calculate the current temperature acceleration of the cookware based on the change in the temperature rise rate during the second preset time period.

[0069] S224. Obtain the heating power of the stove.

[0070] Specifically, the second preset time period refers to a dynamically sliding, fixed-length time window used during the actual cooking process to collect second temperature data and calculate the temperature rise rate and temperature acceleration. The second temperature data is the data on the temperature change of the current cookware over time within the second preset time period.

[0071] Specifically, the heating power can be determined based on the current firepower setting of the stove, but it is not limited to this.

[0072] Understandably, by collecting the second temperature data of the cookware in real time and calculating the temperature rise rate and temperature acceleration, while simultaneously obtaining the heating power of the stove, the thermal state of the cookware and its changing trend can be characterized from four dimensions: temperature, temperature rise rate, temperature acceleration, and heating power. This provides more references for effectively distinguishing different cooking states and helps improve the accuracy of cooking state identification.

[0073] Specifically, the cooking state recognition model refers to a pre-trained neural network model that can output cooking state probabilities based on the input cooking feature parameters, so that the controller can take the cooking state with the highest probability as the current cooking state.

[0074] For example, the cooking state recognition model includes an input layer, a first hidden layer, a second hidden layer, and an output layer. The input layer receives an N-dimensional feature vector, which includes temperature, temperature rise rate, temperature acceleration, and heating power. When there are multiple temperature sensors, it also includes the temperature distribution standard deviation, where N is an integer greater than or equal to 4. The first and second hidden layers each contain 16 neurons and both use the ReLU activation function. A Dropout layer with a dropout rate of 0.2 is placed between the first and second hidden layers. The output layer uses the Softmax activation function to output the cooking state probability, but is not limited to this. This design simplifies the cooking state recognition model structure, reduces inference time, and meets the real-time requirements of stove control. Simultaneously, the introduction of the Dropout layer ensures the model's generalization ability and robustness in different usage scenarios.

[0075] For example, the specific training steps of the cooking state recognition model are as follows: Obtain sample data, which includes multiple sets of cooking feature parameters and the labeled cooking states corresponding to each set of cooking feature parameters; divide the sample data into a training set and a validation set; use the cooking feature parameters in the training set as input and the corresponding labeled cooking states as labels to perform supervised training on the cooking state recognition model; use the backpropagation algorithm to update the parameters of the cooking state recognition model until the recognition accuracy of the cooking state recognition model on the validation set reaches a preset threshold (e.g., 95%), but is not limited to this.

[0076] For example, Table 2 shows the cooking characteristic parameters corresponding to each of the five cooking states and the cooking states identified based on the cooking state recognition model.

[0077] Table 2

[0078] S230. Based on the current cooking status and the material of the current cookware, find the corresponding benchmark dry-burning threshold from multiple preset benchmark dry-burning thresholds.

[0079] The reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold, which is obtained by calibrating a standard cookware. Correspondingly, the preset multiple reference dry-burning thresholds are reference dry-burning thresholds that have been pre-calibrated experimentally for different standard cookware under different cooking conditions. For example, the preset multiple reference dry-burning thresholds can be in the form of a table or matrix. This application does not limit this, but is not limited to it.

[0080] Optionally, the cooking states include at least one of the following: normal heating state, stir-frying state, deep-frying state, boiling water state, dry-boiling state, and cookware removal state; standard cookware includes at least one of the following: iron pot, stainless steel pot, earthenware pot, aluminum pot, non-stick pot, and copper pot. In this way, multiple preset benchmark dry-boiling thresholds can cover a wide range of cooking states and cookware materials, improving the universality and reliability of the dry-boiling protection.

[0081] Optionally, under calibrated heating, the temperature-time curves of the standard cookware in normal heating, stir-frying, deep-frying, and boiling water states are lower than their corresponding reference temperature thresholds. The temperature-time curve of the standard cookware in dry-heating state continuously rises over time and crosses the corresponding reference temperature threshold.

[0082] Specifically, for each type of standard cookware, calibration heating tests are conducted on the standard cookware under the following conditions: stir-frying, deep-frying, boiling water, dry-heating, and cookware removal. The relationship between the temperature of the standard cookware and time under each cooking condition is obtained, and then the reference temperature threshold and reference temperature rise threshold under each cooking condition are determined.

[0083] For example, Figure 5 This is a schematic diagram illustrating the temperature change over time of a standard cookware under six cooking conditions provided in this application's embodiments. For example... Figure 5 As shown, temperature-time curves illustrate the relationship between temperature and time in six typical cooking states: normal heating, stir-frying, deep-frying, boiling, dry-heating, and cookware removal. These curves also demonstrate the relationship between temperature and a reference temperature threshold. In normal heating, the temperature rapidly rises to approximately 100 degrees Celsius and then stabilizes, remaining near that temperature for an extended period. The temperature-time curve consistently lies below the corresponding reference temperature threshold. Boiling is similar to normal heating, with the temperature stabilizing around 100 degrees Celsius; the temperature-time curve remains below the corresponding reference temperature threshold. In deep-frying, the temperature rises to approximately 200 degrees Celsius and then stabilizes, remaining near that temperature. The temperature-time curve consistently lies below the corresponding reference temperature threshold. In stir-frying, the temperature rapidly climbs to approximately 300 degrees Celsius and then enters a high-temperature stability plateau, with a steady-state temperature of approximately 280 to 290 degrees Celsius. The temperature-time curve consistently lies below the corresponding reference temperature threshold. In dry-heating, the temperature continues to rise without any signs of stabilization; the temperature-time curve continuously climbs and eventually crosses the corresponding reference temperature threshold, entering a dangerous zone. In summary, the temperature-time curve under normal conditions always lies below its corresponding reference temperature threshold, while the temperature-time curve under dry-burning conditions continuously rises and crosses its corresponding reference temperature threshold.

[0084] For example, Table 3 shows the baseline dry-boiling thresholds for a standard cookware (2.5mm thick iron pot) under the conditions of stir-frying, deep-frying, boiling water, and dry-boiling.

[0085] Table 3

[0086] S240. Based on the current thermal inertia, bottom thickness and thermal conductivity of the cookware, the found benchmark dry-burning threshold is corrected to obtain the target dry-burning threshold, which includes the target temperature threshold and / or the target temperature rise threshold.

[0087] In some embodiments, Figure 6 This is a flowchart illustrating a correction of a baseline dry-burning threshold provided in an embodiment of this application, such as... Figure 6 As shown, based on the current thermal inertia, bottom thickness, and thermal conductivity of the cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold. The target dry-burning threshold includes a target temperature threshold and / or a target temperature rise threshold, including: S241. Divide the thermal conductivity of the current cookware by the thermal conductivity of the corresponding standard cookware to obtain the thermal conductivity correction coefficient. Divide the bottom thickness of the current cookware by the bottom thickness of the corresponding standard cookware to obtain the thickness correction coefficient. Divide the thermal inertia of the current cookware by the thermal inertia of the corresponding standard cookware to obtain the thermal inertia correction coefficient.

[0088] S242. Multiply the thermal conductivity correction coefficient, the thickness correction coefficient to the first preset power, and the thermal inertia correction coefficient to the second preset power to obtain the comprehensive correction coefficient.

[0089] S243. Multiply the reference temperature threshold by the comprehensive correction coefficient to obtain the target temperature threshold.

[0090] S244. Multiply the reference temperature rise threshold by the comprehensive correction factor to obtain the target temperature rise threshold.

[0091] Specifically, the corresponding standard cookware refers to standard cookware made of the same material as the current cookware.

[0092] Specifically, the specific values ​​of the first and second preset powers can be set by those skilled in the art according to actual conditions, and are not limited thereto. For example, the target temperature threshold and the target temperature rise threshold are calculated using the following formulas: T_threshold = T_base × K_λ × K_d^0.5× K_τ^0.3 V_threshold = V_base × K_λ× K_d^0.5 × K_τ^0.3 Where T_threshold is the target temperature threshold, T_base is the reference temperature threshold, K_λ is the thermal conductivity correction coefficient, K_d is the pot bottom thickness correction coefficient, K_τ is the thermal inertia correction coefficient, V_threshold is the target temperature rise threshold, and V_base is the reference temperature rise threshold.

[0093] Understandably, by introducing thermal conductivity correction coefficient, thickness correction coefficient, and thermal inertia correction coefficient, the benchmark dry-burning threshold of standard cookware can be adapted to the target dry-burning threshold of the current cookware. This allows the stove's anti-dry-burning control system to adapt to cookware of different materials and thicknesses, avoiding false alarms or missed alarms caused by differences in cookware, and improving the accuracy and versatility of the stove's anti-dry-burning judgment.

[0094] S250: Obtain the current temperature of the cookware collected by the temperature sensor, and determine whether the current temperature of the cookware meets the requirements of the target dry-burning threshold.

[0095] In some embodiments, the target dry-burning threshold includes only the target temperature threshold. If the current temperature of the cookware is less than the target temperature threshold, it is determined that the current temperature of the cookware meets the requirements of the target dry-burning threshold; otherwise, it is determined that the current temperature of the cookware does not meet the requirements of the target dry-burning threshold.

[0096] In other embodiments, the target dry-burning threshold only includes the target temperature rise threshold. If the current temperature rise rate of the cookware is less than the target temperature rise threshold, it is determined that the temperature of the current cookware meets the requirements of the target dry-burning threshold; otherwise, it is determined that the temperature of the current cookware does not meet the requirements of the target dry-burning threshold.

[0097] In some other embodiments, the target dry-burning threshold includes a target temperature threshold and a target temperature rise threshold. If the current temperature of the cookware is less than the target temperature threshold and the current temperature rise rate of the cookware is less than the target temperature rise threshold, it is determined that the current temperature of the cookware meets the requirements of the target dry-burning threshold; otherwise, it is determined that the current temperature of the cookware does not meet the requirements of the target dry-burning threshold.

[0098] S260. If not satisfied, a risk of dry burning is identified, and dry burning protection action is executed.

[0099] In some embodiments, the gas valve is controlled to cut off the gas supply and an alarm is triggered whenever a risk of dry burning is detected.

[0100] In other embodiments, Figure 7 This is a flowchart illustrating an action to perform dry-burn protection, as provided in an embodiment of this application. Figure 7 As shown, the dry-burning protection action is performed, including: S261, if the current temperature of the pot is less than the target temperature threshold and the current temperature rise rate of the pot is greater than or equal to the target temperature rise threshold, the gas valve is controlled to reduce the heat.

[0101] S262. If the current temperature of the cookware is greater than the target temperature threshold and the current temperature rise rate of the cookware is less than the target temperature rise threshold, control the gas valve to reduce the heat.

[0102] S263. If the current temperature of the cookware is greater than the target temperature threshold and the current temperature rise rate of the cookware is greater than or equal to the target temperature rise threshold, control the gas valve to cut off the gas supply and trigger an alarm.

[0103] Understandably, setting a temperature threshold and triggering protection if either exceeds the temperature rise rate is more comprehensive and reliable than using a single temperature threshold, thus reducing the risk of missed alarms. Furthermore, this application provides a tiered protection method: reducing the heat output for minor risks and cutting off the gas supply for severe risks, thereby balancing safety and user experience.

[0104] Figure 8 This is a flowchart of another method for preventing dry burning of a stove provided in an embodiment of this application. Figure 8 As shown, optionally, the method further includes: S270, after cooking is completed, recording the cooking characteristic parameters of the cookware during the cooking process, the current cooking state, whether the dry-burn protection action is triggered, and the user's feedback operation on the dry-burn protection action.

[0105] Specifically, user feedback on dry-burn protection actions refers to the subsequent interactive actions taken by the user based on the protection action after it is executed, such as confirmation, cancellation, and cooking status correction.

[0106] S280. According to a preset cycle, the parameters of the cooking state recognition model are updated using the incrementally recorded cooking characteristic parameters, the current cooking state, whether the dry-burn protection action is triggered, and the user's feedback operation on the dry-burn protection action.

[0107] Specifically, the cooktop dry-burning control system continuously records cooktop usage data, cooktop characteristic parameters, cooking feature parameters, current cooking status, whether dry-burning protection is triggered, and user feedback on dry-burning protection actions during daily use. Then, according to a preset cycle, using the incremental data accumulated in the previous cycle, the controller uses the cooking feature parameters from the incremental data as input samples and the actual cooking status (determined based on user feedback on dry-burning protection actions) as supervision labels to construct a fine-tuning sample set. The fine-tuning sample set is divided into a fine-tuning training set and a fine-tuning validation set; using the cooking feature parameters from the fine-tuning training set as input features and the actual cooking status as supervision labels, the loss value between the predicted cooking status output by the cooking status recognition model and the supervision labels is calculated; the backpropagation algorithm is used to update the weight parameters and bias parameters of the cooking status recognition model; the recognition accuracy of the updated model is verified using the fine-tuning validation set; the above training process is repeated until the verification accuracy no longer improves or reaches the preset maximum number of training rounds, at which point the update stops. In this way, the cooking status recognition model can become increasingly consistent with the user's personal cooking habits.

[0108] In this embodiment, the corresponding reference dry-burning threshold can be adapted to the target dry-burning threshold of the current cookware based on the thermal conductivity, bottom thickness, and thermal inertia of the cookware. In this way, the stove anti-dry-burning control system can adapt to cookware of different materials and thicknesses, avoid false alarms or missed alarms caused by differences in cookware, improve the accuracy and versatility of the stove anti-dry-burning judgment, increase user satisfaction, and make users more willing to turn on the anti-dry-burning function.

[0109] To illustrate in detail the stove anti-dry-burning control method provided in the embodiments of this application, a specific example is given below. Figure 9 This is a flowchart illustrating an example of a stove anti-dry-burning control provided in an embodiment of this application. Figure 10 This is a schematic diagram of a multi-cooker management system provided in an embodiment of this application. Figure 9 and Figure 10As shown, the stove anti-dry-burning control method provided in this application supports anti-dry-burning control for various cookware types (such as iron pots, stainless steel pots, casserole pots, aluminum pots, non-stick pots, and copper pots). The cookware characteristic parameters of each type of cookware are stored in a cookware characteristic fingerprint database in non-volatile memory with an independent data structure. When the stove is powered on, firstly, system initialization and cookware identification are performed: the anti-dry-burning control system performs self-check and initialization operations, and then quickly determines whether the current cookware is a used cookware based on the first temperature rise data. If it is a used cookware, its individual cookware characteristic parameters are directly read; if it is an unused cookware, cookware characteristic learning is triggered to obtain the cookware characteristic parameters. Then, real-time cooking state identification is performed: during the cooking process, feature parameters in four dimensions—temperature of the bottom of the pot, temperature rise rate, temperature acceleration, and heating power—are continuously collected and input into the cooking state identification model for inference. The model outputs the probability of the current state being normal heating, stir-frying, deep-frying, boiling, dry-burning, or cookware removed, and the cooking state with the highest probability is taken as the current cooking state. Then, the thresholds are adaptively adjusted: based on the current cooking state and the material of the cookware, a baseline temperature threshold and a baseline temperature rise threshold are obtained from multiple preset baseline thresholds. These thresholds are then corrected based on the thermal conductivity, thickness, and thermal inertia of the cookware to obtain target temperature thresholds and target temperature rise thresholds adapted to the current cookware and cooking state. Next, a dry-burning risk assessment and handling process is performed: the real-time monitored temperature is compared with the target temperature threshold, and the real-time calculated temperature rise rate is compared with the target temperature rise threshold. If either value exceeds the corresponding threshold, a dry-burning risk is identified, and dry-burning protection actions such as reducing the heat or cutting off the gas are executed, along with an audible and visual alarm. Finally, data is recorded for subsequent model updates: the user's cooking characteristic parameters, current cooking state, whether dry-burning protection actions are triggered, and the user's feedback on dry-burning protection actions are recorded. The cooking state recognition model is fine-tuned and updated using incremental data at preset intervals. Then, the process returns to the real-time cooking state recognition step to continue real-time monitoring, forming a continuously evolving closed-loop control. In this way, when users change cookware in multi-cookware usage scenarios, the system can automatically identify and switch to the corresponding target dry-boil threshold, ensuring that each cookware receives optimal dry-boil protection.

[0110] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0111] For ease of explanation, the above description has been provided in conjunction with specific embodiments. However, the above exemplary discussion is not intended to be exhaustive or to limit the embodiments to the specific forms disclosed above. Various modifications and variations can be obtained based on the above teachings. The selection and description of the above embodiments are for the purpose of better explaining the principles and practical applications, thereby enabling those skilled in the art to better utilize the described embodiments and various different variations of embodiments suitable for specific use considerations.

Claims

1. A stove anti-dry-burning control system, characterized in that, include: Temperature sensor, used to collect the temperature of cookware; The controller connected to the temperature sensor is configured to: Obtain the cookware characteristic parameters of the current cookware, wherein the cookware characteristic parameters include thermal inertia, bottom thickness, thermal conductivity and material; During the cooking process, the cooking feature parameters of the current cookware are obtained, and the cooking feature parameters are input into a pre-trained cooking state recognition model. The cooking state probability output by the cooking state recognition model is obtained, and the current cooking state is determined according to the cooking state probability. The cooking feature parameters include temperature, temperature rise rate, temperature acceleration, and heating power. Based on the current cooking state and the material of the current cookware, a corresponding reference dry-burning threshold is found from a plurality of preset reference dry-burning thresholds, wherein the reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold, and the reference dry-burning threshold is obtained by calibrating a standard cookware. Based on the thermal inertia, bottom thickness, and thermal conductivity of the current cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold, wherein the target dry-burning threshold includes a target temperature threshold and / or a target temperature rise threshold. The temperature of the current cookware collected by the temperature sensor is obtained, and it is determined whether the temperature of the current cookware meets the requirements of the target dry-burning threshold. If the conditions are not met, a risk of dry burning is identified, and dry burning protection actions are executed.

2. The stove anti-dry-burning control system according to claim 1, characterized in that, Also includes: A memory, connected to the controller, is used to store the cookware characteristic parameters, which include the relationship between temperature and time, initial temperature rise rate, time to reach steady state temperature, steady state temperature, and heat capacity. When acquiring the cookware characteristic parameters of the current cookware, the controller is specifically configured as follows: If the current cookware is a previously used cookware, the cookware characteristic parameters of the current cookware are read from the memory; If the current cookware is unused, the stove is controlled to perform standard heating on the current cookware, and the temperature of the current cookware during the heating process is obtained from the temperature sensor. From the relationship between the temperature of the current cookware and time, extract the initial temperature rise rate, the time to reach the steady-state temperature, and the steady-state temperature of the current cookware; Based on the relationship between the temperature of the current cookware and time, determine the heat capacity and thermal inertia of the current cookware; Based on the initial temperature rise rate, thermal inertia, heat capacity, and time to reach steady-state temperature of the current cookware, the material and bottom thickness of the current cookware are identified. Based on the identified material of the current cookware, the thermal conductivity of the current cookware is determined; The relationship between the temperature of the current cookware and time, the initial temperature rise rate, the time to reach the steady state temperature, the steady state temperature, the heat capacity, the thermal inertia, the thickness of the bottom of the cookware, the thermal conductivity, and the material are stored in the memory.

3. The stove anti-dry-burning control system according to claim 2, characterized in that, When determining whether the current cookware is a previously used cookware, the controller is specifically configured as follows: The stove is controlled to heat the current pot with a preset heating power for a first preset period of time, and the temperature data of the current pot collected by the temperature sensor during the first preset period of time is received. The first temperature data is matched with the cookware characteristic parameters of each cookware stored in the memory; If the match is successful, the current cookware is determined to be a used cookware; otherwise, if the match fails, the current cookware is determined to be an unused cookware.

4. The stove anti-dry-burning control system according to claim 1, characterized in that, When acquiring the cooking characteristic parameters of the current cookware, the controller is specifically configured as follows: Acquire the second temperature data of the current cookware detected by the temperature sensor within a second preset time period; The temperature rise rate of the current cookware is calculated based on the change of the second temperature data within the second preset time period. Calculate the temperature acceleration of the current cookware based on the change in the temperature rise rate during the second preset time period; Obtain the heating power of the stove.

5. The stove anti-dry-burning control system according to claim 1, characterized in that, Based on the thermal inertia, bottom thickness, and thermal conductivity of the current cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold. The controller is then specifically configured as follows: The thermal conductivity correction coefficient is obtained by dividing the thermal conductivity of the current cookware by the thermal conductivity of the corresponding standard cookware; the thickness of the bottom of the current cookware is obtained by dividing the thickness of the bottom of the corresponding standard cookware by the thickness of the bottom of the current cookware; and the thermal inertia correction coefficient is obtained by dividing the thermal inertia of the current cookware by the thermal inertia of the corresponding standard cookware. The comprehensive correction coefficient is obtained by multiplying the thermal conductivity correction coefficient, the thickness correction coefficient to a first preset power, and the thermal inertia correction coefficient to a second preset power. The target temperature threshold is obtained by multiplying the reference temperature threshold by the comprehensive correction coefficient. The target temperature rise threshold is obtained by multiplying the reference temperature rise threshold by the comprehensive correction coefficient.

6. The stove anti-dry-burning control system according to claim 1, characterized in that, The target dry-burning threshold includes the target temperature threshold and the target temperature rise threshold. When the dry-burning protection action is executed, the controller is specifically configured as follows: If the temperature of the current cookware is lower than the target temperature threshold and the temperature rise rate of the current cookware is greater than or equal to the target temperature rise threshold, control the gas valve to reduce the heat. If the temperature of the current cookware is greater than the target temperature threshold and the temperature rise rate of the current cookware is less than the target temperature rise threshold, control the gas valve to reduce the heat. If the current temperature of the cookware is greater than the target temperature threshold and the current temperature rise rate of the cookware is greater than or equal to the target temperature rise threshold, the gas valve is controlled to cut off the gas supply and an alarm is triggered.

7. The stove anti-dry-burning control system according to claim 1, characterized in that, After cooking is complete, the controller is also configured to: Record the cooking characteristic parameters of the cookware during the cooking process, the current cooking state, whether the dry-burn protection action is triggered, and the user's feedback operation on the dry-burn protection action; According to a preset period, the parameters of the cooking state recognition model are updated using the incrementally recorded cooking feature parameters, the current cooking state, whether the dry burning protection action is triggered, and the user's feedback operation on the dry burning protection action.

8. The stove anti-dry-burning control system according to any one of claims 1-7, characterized in that, The cooking state includes at least one of the following: normal heating state, stir-frying state, deep-frying state, boiling water state, dry-frying state, and pot removed state; The standard cookware includes at least one of the following: iron pot, stainless steel pot, earthenware pot, aluminum pot, non-stick pot, and copper pot.

9. The stove anti-dry-burning control system according to claim 8, characterized in that, Under calibrated heating, the temperature-time curves of the standard cookware in the normal heating state, stir-frying state, deep-frying state, and boiling water state are lower than their corresponding reference temperature thresholds. The temperature-time curve of the standard cookware in the dry-burning state continues to rise over time and crosses the corresponding reference temperature threshold.

10. A method for controlling dry burning in a stove, characterized in that, include: Obtain the cookware characteristic parameters of the current cookware, wherein the cookware characteristic parameters include thermal inertia, bottom thickness, thermal conductivity and material; During the cooking process, the cooking feature parameters of the current cookware are obtained, and the cooking feature parameters are input into a pre-trained cooking state recognition model. The cooking state probability output by the cooking state recognition model is obtained, and the current cooking state is determined according to the cooking state probability. The cooking feature parameters include temperature, temperature rise rate, temperature acceleration, and heating power. Based on the current cooking state and the material of the current cookware, a corresponding reference dry-burning threshold is found from a plurality of preset reference dry-burning thresholds, wherein the reference dry-burning threshold includes a reference temperature threshold and / or a reference temperature rise threshold, and the reference dry-burning threshold is obtained by calibrating a standard cookware. Based on the thermal inertia, bottom thickness, and thermal conductivity of the current cookware, the found baseline dry-burning threshold is corrected to obtain the target dry-burning threshold, wherein the target dry-burning threshold includes a target temperature threshold and / or a target temperature rise threshold. The temperature of the current cookware is acquired by the temperature sensor, and it is determined whether the temperature of the current cookware meets the requirements of the target dry-burning threshold. If the conditions are not met, a risk of dry burning is identified, and dry burning protection actions are executed.

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