A cooking appliance

Abstract

The application discloses a cooking utensil. The cooking utensil comprises a pot body, a pot liner and a control device. The pot body is provided with a heating assembly; the pot liner is arranged in the pot body in a removable manner, and comprises a pot liner bottom and a pot liner side portion located above the pot liner bottom; and the control device is electrically connected to the heating assembly. The control device is configured to, during cooking of rice, control the heating assembly to work when a preset condition is met, so that the temperature T 底 of an inner surface of the pot liner bottom is not lower than 65 DEG C and not higher than the sum of the boiling point temperature of water and 15 DEG C, and the temperature T 侧 of an inner surface of the pot liner side portion is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature of water and 60 DEG C. Wherein, T 侧 is higher than T 底 1-60 DEG C. The preset condition comprises at least one of the temperature of the inner surface of the pot liner bottom reaching a mark temperature and the food material maintaining boiling for a preset boiling duration.

Description

Technical Field

[0001] This application relates to the field of cooking utensil technology, and more specifically to a cooking utensil. Background Technology

[0002] To facilitate scraping and cleaning, the inner pot of a rice cooker needs to have good non-stick properties. Currently, the non-stick property of the inner pot is achieved by spraying a non-stick coating onto it. However, over time or with improper use (such as cleaning with a steel brush or metal spatula), this non-stick coating can peel off. This not only reduces the non-stick performance of the inner pot, making it difficult to scrape and clean, but also risks the coating residue potentially entering the body with the rice, potentially impacting health. Therefore, achieving a non-stick coating-free rice cooker is a problem that needs to be solved. Summary of the Invention

[0003] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. The summary section is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0004] To at least partially solve the above problems, this application provides a cooking appliance comprising:

[0005] The pot body is equipped with a heating element for heating food.

[0006] A pot inner liner, removably disposed within the pot body, the interior of which forms a cooking cavity for holding food, the pot inner liner including a bottom and a side portion located above the bottom; and

[0007] The control device is electrically connected to the heating assembly.

[0008] The control device is configured to, during the rice cooking process, control the heating component to operate when preset conditions are met, such that:

[0009] The temperature T on the inner surface of the bottom of the pot is... 底 The range is: 65℃≤T 底 ≤The sum of boiling point temperature and 15℃

[0010] The temperature T of the inner surface of the pot on the side of the pot. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 60℃

[0011] And the T 侧 With the T 底The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0012] The preset conditions include at least one of the following: the temperature of the inner surface of the bottom of the pot reaches the marked temperature and the food is kept boiling for a preset boiling time.

[0013] According to this application, at the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, and gravity can no longer change the position of the starch, making it a heavily sticky area. The preset condition is that the food in the pot has boiled or is close to boiling, which is the moment when the starch is about to solidify. Controlling the temperature at the bottom of the pot at this time can prevent the starch at the bottom from solidifying and sticking to the pot.

[0014] Optionally, the range of the indicated temperature T0 is: 90℃ ≤ T0 ≤ the sum of the boiling point temperature and 15℃; and / or,

[0015] The preset boiling time t is in the range of: 4 min ≤ t ≤ 11 min.

[0016] According to this application, once the ingredients have boiled, the temperature at the bottom of the inner pot needs to be strictly controlled to prevent sticking.

[0017] Optionally, when the preset conditions are met, the control device is configured to control the heating component to operate, thereby increasing the temperature T of the inner surface of the bottom of the pot. 底 The temperature shall not be lower than 85°C and not higher than the sum of the boiling point temperature and 5°C.

[0018] According to this application, the temperature at the bottom of the pot can prevent food from sticking while ensuring that the food is cooked through.

[0019] Optionally, the inner pot has a central axis, and in a cross-section passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line.

[0020] The inner surface of the pot's inner side includes a first side region and a second side region. The included angle of the first side region is in the range of 90° > θ ≥ 31°, and the included angle of the second side region is in the range of θ ≥ 90°.

[0021] When the preset conditions are met, the control device is configured to control the heating component to work, such that the temperature of the first side region and / or the temperature of the second side region are greater than the temperature of the inner surface of the bottom of the pot.

[0022] When the preset conditions are met, the control device is configured to control the heating component to work such that the temperature of the first side region and / or the temperature of the second side region is higher than the temperature of the inner surface of the bottom of the pot by a value of ΔT.

[0023] Furthermore, when the preset conditions are met, the control device is configured to control the heating component to operate, such that:

[0024] The temperature of the first side region is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C; and / or, the temperature of the inner surface of the second side region is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C.

[0025] Furthermore, when the preset conditions are met, the control device is configured to control the heating component to operate, such that:

[0026] The temperature of the first side region is not lower than the sum of the boiling point temperature and 5°C, and not higher than the sum of the boiling point temperature and 20°C; and / or, the temperature of the second side region is not lower than the boiling point temperature, and not higher than the sum of the boiling point temperature and 20°C.

[0027] According to this application, in the second side region, gravity can change the position of the starch, and in the third region of the pot, since almost no starch adheres, almost no sticking occurs. In the first side region, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot, but gravity can still change the position of the starch, making it a region with slight sticking. The first and third side regions have higher temperatures, preventing serious sticking and also facilitating the cooking of food.

[0028] Optionally, the heating assembly includes a first heating assembly and a second heating assembly, wherein the first heating assembly is located below the second heating assembly, and the second heating assembly is disposed in the inner pot at a location corresponding to the second side region.

[0029] The cooking appliance also includes an additional temperature sensor for sensing the heating temperature, and the control device is further configured to:

[0030] When the preset conditions are met, the first heating component is first stopped working. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the first heating component is then activated; or

[0031] Once the preset conditions are met, the power of the first heating component is reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the power of the first heating component is increased.

[0032] According to this application, when the starch adhesive is about to cure, the heating method is adjusted to mainly heat the side wall, which helps to control the temperature of the bottom of the pot and prevent sticking.

[0033] Optionally, the heating assembly includes a first heating assembly and a second heating assembly. The first heating assembly is disposed in the inner pot at a location corresponding to the bottom of the inner pot, and the second heating assembly is disposed in the inner pot at a location corresponding to the first side region. Alternatively, the second heating assembly is disposed in the pot body at a location corresponding to both the first side region and the second side region.

[0034] The cooking appliance also includes an additional temperature sensor for sensing the heating temperature, and the control device is further configured to:

[0035] When the preset conditions are met, the first heating component is first stopped working. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the first heating component is then activated; or

[0036] Once the preset conditions are met, the power of the first heating component is reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the power of the first heating component is increased.

[0037] According to this application, when the starch adhesive is about to cure, the heating method is adjusted to mainly heat the side wall, which helps to control the temperature of the bottom of the pot and prevent sticking.

[0038] Optionally, the second heating assembly includes a plurality of heating elements arranged in a vertical direction for performing the heating function. The control device is further configured to control the number of heating elements for heating according to the amount of food, wherein the more food there is, the more heating elements are used for heating, and the heating elements located at the bottom are preferentially heated.

[0039] According to this application, the heating height on the side is adjusted according to the amount of food. The more food there is, the higher the heating height is, and the less food there is, the lower the heating height is. This can avoid energy waste and also prevent the surface of the rice from becoming dry and hard.

[0040] Optionally, the cooking appliance further includes a bottom temperature sensor for sensing the outer surface temperature of the bottom of the pot, and the control device is further configured to acquire the bottom sensing value of the bottom temperature sensor.

[0041] The control device is also configured to:

[0042] Before the preset conditions are met, the amount of food is analyzed based on the time it takes for the bottom sensing value to rise from the first preset bottom temperature to the second preset bottom temperature; or the amount of food is analyzed based on the increase in the bottom sensing value within the preset food quantity analysis time.

[0043] According to this application, cooking appliances can automatically analyze the amount of ingredients.

[0044] Optionally, the control device incorporates the correlation between the sensing value of the bottom temperature sensor and the temperature of the inner surface of the pot.

[0045] According to this application, the cooking appliance can determine the temperature of the inner surface of the pot based on the temperature of the outer surface of the bottom of the pot.

[0046] Optionally, the control device incorporates a first correspondence between the sensing value of the bottom temperature sensor and the temperature of the inner surface of the bottom of the pot.

[0047] According to this application, the cooking appliance can determine the temperature of the inner surface of the first region of the pot based on the temperature of the outer surface of the bottom of the pot.

[0048] Optionally, the cooking appliance further includes a human-computer interaction device for allowing the user to set the amount of ingredients, and the human-computer interaction device is electrically connected to the control device.

[0049] According to this application, users can set the amount of ingredients through a human-computer interaction device, thereby controlling the device to control the heating height of the side of the pot according to the amount of ingredients.

[0050] Optionally, before the preset conditions are met, the control device activates both the first heating component and the second heating component; or

[0051] Before the preset conditions are met, the control device activates the first heating component and deactivates the second heating component.

[0052] According to this application, the heating method can be flexibly set before the food boils.

[0053] Optionally, the cooking appliance further includes a bottom temperature sensor for sensing the outer surface temperature of the bottom of the pot, and the control device is further configured to acquire the bottom sensing value of the bottom temperature sensor.

[0054] The control device is also configured to:

[0055] During the rice cooking and heat preservation stage, the heating component is controlled to maintain the bottom sensing value between 40-80°C.

[0056] According to this application, the rice is kept at a temperature of 40-80℃.

[0057] Optionally, the control device is further configured to:

[0058] During the heat preservation phase, the first heating component is activated, while the second heating component is deactivated; or

[0059] During the heat preservation stage, both the first heating component and the second heating component are activated.

[0060] According to this application, the heating method during the heat preservation stage is flexible.

[0061] Optionally, the heating power of the second heating component is 150W to 1000W.

[0062] According to this application, the power of the side heating is 150W to 1000W.

[0063] Optionally, the additional temperature sensor is used to sense the temperature of the outer surface of the pot liner, or

[0064] The additional temperature sensor is used to sense the temperature of the heating component.

[0065] Optionally, the control device incorporates a third relationship between the sensed value of the additional temperature sensor and the temperature of the second side region.

[0066] Alternatively, the control device may have a second relationship between the sensed value of the additional temperature sensor and the temperature of the first side region.

[0067] Alternatively, the control device may also incorporate a first relationship between the sensing value of the additional temperature sensor and the temperature of the inner surface of the bottom of the pot.

[0068] According to this application, the control device can determine the temperature of the inner surface of the pot based on the sensing value of the additional temperature sensor, and the additional temperature sensor can be set in a flexible manner.

[0069] Optionally, before the preset conditions are met, the control device is configured to control the heating assembly to operate such that the temperature of the first side region and / or the temperature of the second side region are greater than the temperature of the inner surface of the bottom of the pot.

[0070] According to this application, the temperature of the side wall of the inner pot can be higher than that of the bottom wall of the inner pot before the food boils, thereby shortening the cooking time.

[0071] Optionally, the cooking appliance further includes a top temperature sensor for detecting the temperature at the top of the cooking cavity, and the control device is further configured to acquire the top sensing value of the top temperature sensor, determine whether the food is boiling based on the top sensing value, and determine the boiling point temperature based on the top sensing value during the boiling of the food.

[0072] According to this application, the cooking appliance automatically determines the boiling point temperature based on the top temperature.

[0073] Optionally, the cooking appliance further includes:

[0074] A wireless communication device for wireless communication with the server, the wireless communication device being electrically connected to the control device; and

[0075] A positioning device is used to determine the position of the cooking appliance, and the positioning device is electrically connected to the control device.

[0076] The control device is configured to send the location information of the cooking appliance to the server via the wireless communication device, so that the server can determine the altitude of the cooking appliance and thus determine the boiling point temperature based on the altitude.

[0077] According to this application, cooking appliances can determine the boiling point temperature based on altitude.

[0078] Optionally, the cooking appliance further includes a barometric pressure sensor for detecting ambient air pressure, the barometric pressure sensor being electrically connected to the control device, the control device being configured to determine the boiling point temperature based on the sensing value of the barometric pressure sensor.

[0079] According to this application, cooking appliances can determine the boiling point temperature based on ambient air pressure.

[0080] Optionally, the inner pot has a central axis. In a cross-section passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line.

[0081] The included angle of the inner surface of the pot wall at the bottom of the pot is in the range of 0°≤θ1≤31°; and / or, the inner surface of the pot wall at the bottom of the pot is formed by extending upward from the lowest point of the inner surface of the pot no more than 2cm.

[0082] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0083] According to this application, the cooking appliance can cook rice well while reducing sticking, bringing out the aroma of the rice, and ensuring a certain taste. Attached Figure Description

[0084] The following drawings, which are incorporated herein by reference and used to understand this application, illustrate embodiments of the application and their descriptions, thereby explaining the principles of the application.

[0085] In the attached image:

[0086] Figure 1 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0087] Figure 2 for Figure 1 A side view of the inner pot of the pot;

[0088] Figures 3 to 12 This is a schematic diagram of various combinations of the inner pot and heating element of a cooking appliance according to a specific embodiment of this application;

[0089] Figure 13 and Figure 14 for Figure 1 A partial cross-sectional schematic diagram of the inner pot wall, showing the heat-conducting partition;

[0090] Figures 15 to 17 for Figure 1 Schematic diagrams of different examples of the second heating component;

[0091] Figure 18 for Figure 17 A schematic diagram of the second support component;

[0092] Figure 19 for Figure 17 A schematic diagram of the second heating component from another angle;

[0093] Figure 20 for Figure 19 A top view of the second heating component shown;

[0094] Figure 21 for Figure 19 A schematic diagram of the airflow generating device in the diagram;

[0095] Figure 22 and Figure 23 for Figure 21 The diagram shows an exploded three-dimensional view of the airflow generating device.

[0096] Figure 24 for Figure 21 A schematic diagram of the additional temperature sensor in the circuit;

[0097] Figure 25 This is a side cross-sectional view of a cooking appliance according to the second embodiment of this application;

[0098] Figure 26 for Figure 25 A schematic diagram of the airflow isolation mechanism in the diagram;

[0099] Figure 27 This is a side cross-sectional view of a cooking appliance according to the third embodiment of this application;

[0100] Figure 28 for Figure 27 A schematic diagram of the inner pot;

[0101] Figure 29 This is a side cross-sectional view of a cooking appliance according to the fourth embodiment of this application;

[0102] Figure 30 for Figure 29 A schematic diagram of the second support component of the second heating assembly;

[0103] Figure 31 This is a side cross-sectional view of a cooking appliance according to the fifth embodiment of this application;

[0104] Figure 32 for Figure 31 A schematic diagram of a first example of the first heating component in the process;

[0105] Figure 33 for Figure 31 A schematic diagram of a second example of the first heating component;

[0106] Figure 34 This is a side cross-sectional view of a cooking appliance according to the sixth embodiment of this application;

[0107] Figure 35 This is a side cross-sectional view of the inner pot and heating assembly of a cooking appliance according to the seventh embodiment of this application.

[0108] Figure 36 This is a side cross-sectional view of the inner pot and heating assembly of the cooking appliance according to the eighth embodiment of this application;

[0109] Figure 37 This is a side cross-sectional view of a cooking appliance according to the ninth embodiment of this application;

[0110] Figure 38 for Figure 37 A partial cross-sectional view of the inner pot wall in the third region of the inner pot.

[0111] Figures 39 to 41 for Figure 37 A partial cross-sectional view of the inner pot wall in the second region of the inner pot.

[0112] Figure 42A schematic diagram of the temperature curve during the cooking process of rice using a cooking appliance according to a specific embodiment of this application;

[0113] Figure 43 A photograph of the inner pot of the cooking appliance after cooking rice according to a specific embodiment of this application. Detailed Implementation

[0114] The following description provides numerous specific details to offer a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with this application.

[0115] To fully understand this application, a detailed description will be provided below. It is obvious that the implementation of embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, other embodiments may also be available in addition to these detailed descriptions.

[0116] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0117] In understanding the scope of this application, the term "comprising" and its derivatives, as used herein, are intended to be open-ended terms that specify the presence of a described feature, element, component, group, whole, and / or step, but do not exclude the presence of other undescribed features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "comprising," "having," and their derivatives.

[0118] The term "attached" or "joined" as used herein includes: a construction in which one element is directly fixed to another element by fixing it directly to another element; a construction in which one element is indirectly fixed to another element by fixing it to an intermediate member, which in turn is fixed to another element; and a construction in which one element is integral with another element, that is, one element is substantially part of another element. This definition also applies to words with similar meanings, such as "connect," "joint," "couple," "install," "adhere," "fix," and their derivatives. Finally, degree terms such as "substantially," "approximately," and "approximately" as used herein indicate the amount of deviation from which modifications to the terminology do not significantly alter the final result.

[0119] Ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0120] It should be noted that the terms "upper," "lower," "front," "back," and "left" used in this article are different.

[0121] The terms "right," "inner," "outer," and similar expressions are for illustrative purposes only and are not intended to be restrictive.

[0122] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0123] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0124] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0125] This application provides a cooking appliance and a method for controlling the same. In particular, it is a cooking appliance using an uncoated cooking container.

[0126] like Figure 1 As shown, in a specific embodiment, the cooking appliance 100 according to this application may include a pot body 12 and a lid 11. Typically, the pot body 12 includes a pot inner 20, which is a cooking container for holding food. The internal space of the pot inner 20 is a cooking cavity. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the pot inner 20 can be freely placed or removed for easy cleaning. The pot inner 20 is made of metal and constructed as a rotating body with an opening and an inner cavity formed by the pot wall; that is, the pot inner 20 is constructed as a rotating body shape with an axis PA extending in the vertical direction as its axis (the pot inner wall is formed by rotating a fixed-shape generatrix around the axis PA by 360 degrees). The inner surface of the pot inner 20 has no coating, such as a non-stick coating. The capacity of the pot inner 20 is typically less than 6L; for example, the capacity of the pot inner 20 may be 2L or 4L, etc. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for closing the pot body 12.

[0127] The cooking appliance 10 has a heating element 40 for performing cooking heating. The heating element 40 is disposed around the periphery of the inner pot 20 for heating the inner pot 20. The heating element 40 is electrically connected to a control device (not shown) for heating the inner pot 20 under the control of the control device, thereby realizing the cooking function. The control device is configured, for example, as a MCU chip. The control device has built-in control program software.

[0128] The cooking appliance 10 also includes a temperature sensing device for sensing the cooking temperature. The temperature sensing device is electrically connected to a control device, allowing the control device to obtain cooking temperature information and control the heating element 40 to operate based on this information. The temperature sensing device may include, for example, at least a top temperature sensor 18 and a bottom temperature sensor 19. The top temperature sensor 18, for example, is disposed in the lid 11 and senses the cooking temperature at the top of the cooking cavity. The bottom temperature sensor 19, for example, is disposed in the pot body 12 and contacts the bottom of the inner pot 20 to sense the cooking temperature at the bottom of the cooking container. The temperature sensing device may also include temperature sensors disposed in other locations.

[0129] Understandably, the cooking appliance 10 is controlled by a control device.

[0130] The main substance causing rice to stick to the pot is starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water. This starch forms a viscous substance called starch glue, which is the primary cause of rice sticking to the pot. The adhesive strength of this starch glue depends on whether it solidifies or carbonizes. When the starch glue has a strong adhesive force on the inner surface of the pot liner (20), it becomes difficult to scrape the rice off the pot, resulting in sticking. Whether the starch glue solidifies or carbonizes is a result of both temperature and time; only prolonged high temperatures will cause the starch glue to solidify or even carbonize.

[0131] The process of cooking rice is actually a gradual increase in temperature at the bottom. Especially after boiling, as the water gradually evaporates, the bottom temperature continues to rise, eventually reaching the high temperature that causes the rice to stick to the pot—that is, the sticking phenomenon begins. Because this high temperature needs to be maintained to fully cook the rice, it leads to increased sticking as it cooks. This explains why rice doesn't stick in the early stages of cooking but sticks later, and why sticking usually occurs when the water has almost evaporated.

[0132] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the side walls of the inner pot. Therefore, the inner surface of the inner pot 20 exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch distribution are also more prone to sticking. Generally speaking, as... Figure 2 As shown, based on the amount of starch adhering to the inner surface of the inner wall of the inner pot 20, the inner wall of the inner pot 20 can be divided into the following areas:

[0133] 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the pot. Since starch hardly adheres to the third area 23 of the pot, sticking to the pot is almost non-existent.

[0134] 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the pot liner, which is a slightly sticky area.

[0135] 3. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area 21 of the pot liner, which is the area of ​​severe sticking.

[0136] In this application, as Figure 2 As shown, the first region 21, the second region 22, and the third region 23 of the pot are divided according to the following method: In the cross section of the pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent at any point on the inner surface of the pot 20 has a first angle with the horizontal line on one side of the outer surface of the pot 20 and above the horizontal line. The portion with the first angle less than 31 degrees forms the first region 21 of the pot, the portion with the first angle greater than or equal to 31 degrees and less than 90 degrees forms the second region 22 of the pot, and the portion with the first angle greater than or equal to 90 degrees forms the third region 23 of the pot.

[0137] For example, the tangent LA at point A on the inner surface of the bottom of the pot liner 20 intersects the horizontal line LH, forming a first angle α on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle α is less than 31 degrees, thus the pot liner region at point A is the first pot liner region 21. The tangent LB at point B on the inner surface of the side of the pot liner 20 intersects the horizontal line LH, forming a first angle β on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle β is greater than 31 degrees and less than 90 degrees, thus the pot liner region at point B is the second pot liner region 22. The tangent LC at point C on the inner surface of the upper part of the pot liner 20 intersects the horizontal line LH, forming a first angle γ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. Angle γ is greater than 90 degrees, thus the pot liner region at point C is the third pot liner region 23.

[0138] Generally speaking, the first region 21 of the pot liner is located at the bottom, forming the bottom wall of the pot liner 20, also known as the bottom of the pot liner. Regardless of the shape of the pot liner, it will always have the first region 21. The second region 22 and the third region 23 of the pot liner provide the side walls of the pot liner 20, also collectively referred to as the side portions of the pot liner. The pot liner 20 has at least one of the second region 22 and the third region 23. The side portions of the pot liner are located above the bottom of the pot liner. The second region of the pot liner is also called the first side portion, and the inner surface of this portion of the pot liner is the first side portion region. The third region of the pot liner is also called the second side portion, and the inner surface of this portion of the pot liner is the second side portion region.

[0139] The first, second, and third regions of the inner pot can also be divided using other methods.

[0140] exist Figures 3 to 5 In the example shown, the inner pot 20A is approximately spherical, and the first region 21, the second region 22, and the third region 23 of the inner pot are arranged continuously from bottom to top, meaning that the inner pot wall of the inner pot 20A has three continuously distributed inner pot regions. Figure 6 In the example shown, the sidewall of the pot liner 20B is cylindrical, and the bottom wall is basically planar. Therefore, the pot liner 20B includes only two continuously distributed pot liner regions: the first region 21 and the third region 23. Figure 7 and Figure 8 In the example shown, compared to Figure 6 In the example shown, to reduce the area of ​​the first region 21 of the pot, the sidewall of the pot 20C is inclined inward to form a trapezoidal pot, so that the pot 20 only includes two continuously distributed pot regions: the first region 21 and the second region 22. Figure 9 and Figure 10In the example, the sidewalls of the inner pot 20D further taper inward, causing the horizontal bottom wall to disappear, forming a V-shaped inner pot. In this embodiment, when the first included angle at any point on the inner surface of the inner pot 20 is not less than 31 degrees, the portion whose height difference with the lowest point of the inner surface of the inner pot 20 does not exceed 2 cm forms the first region 21 of the inner pot; that is, the portion always located at the bottom is the first region 21 of the inner pot. The second region 22 of the inner pot has a uniform first included angle, for example, approximately 60 degrees. Figure 11 and Figure 12 In the example, the pot liner 20E comprises three continuously distributed pot liner regions: a first pot liner region 21, a second pot liner region 22, and a third pot liner region 23. In a cross-section of the pot liner 20E passing through axis PA, the first pot liner region 21, the second pot liner region 22, and the third pot liner region 23 all extend generally along a straight line. Specifically, the first angle of the first pot liner region 21 is mostly 0 degrees, the first angle of the second pot liner region 22 ranges from 31 degrees to 60 degrees, and the first angle of the third pot liner region 23 is approximately 90 degrees. The first pot liner region 21 and the second pot liner region 22 are smoothly connected. The second pot liner region 22 and the third pot liner region 23 are smoothly connected.

[0141] like Figure 42 As shown, the cooking process of the cooking appliance 100 includes, for example, a water absorption process, a boiling process, a boiling maintenance process, and a rice simmering process (each process is a stage).

[0142] During the water absorption process, the ingredients fully absorb water in warm water (e.g., the temperature at the bottom of the cooking cavity is maintained at 30-70℃, also known as the water absorption temperature) to improve texture. Typically, the water absorption process lasts for a preset duration (e.g., 1-90 minutes). The average heating power during the water absorption process is, for example, no more than 1000W. To save cooking time, a short period of full-power heating can be performed first, followed by stopping the heating. The cooking appliance 100 also supports cold water soaking and / or hot water cooking. During cold water soaking, the heating element 40 does not operate during the water absorption process. When cooking with hot water, the water initially added to the cooking cavity is hot water, so the water absorption process can be omitted or the heating element 40 can remain inactive during the water absorption process.

[0143] In the boiling stage, the cooking appliance 100 heats the food to near-boiling temperature using high heat (e.g., the temperature at the top of the cooking chamber is 70-90°C, also known as the boiling temperature), and then maintains boiling in the sustaining stage to ensure the food is basically cooked. The average heating power of the boiling stage is, for example, 400-2000W, and full power heating is possible. In some cases, such as in high-altitude environments, where the temperature rise in the cooking chamber is limited, the sustaining stage can be initiated after the boiling stage has lasted for a preset boiling time (not exceeding 40 minutes).

[0144] The boiling process continues for a preset boiling time (e.g., 4-40 minutes) before proceeding to the next process. The average heating power of the boiling process is, for example, 200-1000W.

[0145] The rice-cooking process dries out any remaining free moisture, further cooking the ingredients. This process can be continued for a preset cooking time (e.g., 2-20 minutes) while maintaining the food temperature within a certain range. The average heating power of the rice-cooking process is, for example, 100-1000W. Once the rice-cooking process is complete, the cooking is finished.

[0146] After cooking, the food can be kept warm over low heat in the keep-warm process so that users can enjoy hot food. The keep-warm process typically maintains the food temperature at a set temperature (e.g., 40-80°C at the bottom of the cooking container). This process usually lasts for a relatively long time (e.g., at least 30 minutes) and can be ended manually. The average heating power of the rice cooking process is, for example, 100-1000W.

[0147] As mentioned earlier, during the rice cooking process, when the water has mostly evaporated, the temperature of the inner pot 20 gradually rises, causing the starch to begin to solidify and stick to the pot. Therefore, temperature can be used to indicate whether the rice is starting to stick. Furthermore, the temperature of the inner surface of the inner pot 20 can be controlled to prevent the starch from solidifying and carbonizing. Especially in the first area 21 of the inner pot, where sticking is more likely, it is crucial to promptly control the temperature of the inner surface within a suitable range.

[0148] For example, such as Figure 42 As shown, the control device is configured to, during the rice cooking process, control the heating component 40 to operate when preset conditions are met, ensuring that the temperature of the inner surface of the first region 21 of the pot is not lower than 65°C and not higher than the sum of the boiling point of water and 15°C. The preset conditions are at least one of the following two: one is that the temperature of the inner surface of the first region 21 of the pot reaches a marked temperature T0, and the other is that the food in the pot 20 maintains boiling for a preset boiling time t. Specifically, the marked temperature T0 is not lower than 90°C and not higher than the sum of the boiling point of water and 15°C. More preferably, the marked temperature T0 is not lower than the boiling point and not higher than the sum of the boiling point and 15°C. The preset boiling time t is, for example, 4 to 11 minutes, or 6 to 10 minutes. More preferably, when the preset conditions are met, the control device is configured to control the heating component 40 to operate, ensuring that the temperature of the inner surface of the first region 21 of the pot is not lower than 85°C and not higher than the sum of the boiling point and 5°C. Basically, this application mainly avoids sticking by controlling the bottom temperature of the inner pot 20 in the later stage of boiling and the simmering stage.

[0149] During the rice cooking stage, when the bottom temperature cannot be too high, in order to dry the free moisture in the inner pot 20, preferably, the temperature of the remaining parts can be appropriately increased. For example, the temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot can be appropriately increased. For example, when a preset condition is met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the second region 22 and / or the inner surface of the third region 23 of the inner pot is greater than the temperature of the inner surface of the first region 21 of the inner pot. In other words, the control device is configured to, during the rice cooking process, at least after a preset condition is met, control the heating component 40 to operate, such that the temperature of the inner surface of the first region 21 of the inner pot, located at the bottom of the inner pot region, is lower than the temperature of the inner surfaces of the other regions of the inner pot. For example, at least after the preset condition is met, the temperature T of the inner surface of the side of the inner pot... 侧 Temperature T above the inner surface of the bottom of the pot 底 The value is ΔT, where 1℃≤ΔT≤60℃.

[0150] Specifically, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the second region 22 of the pot is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C. More preferably, when preset conditions are met, the temperature of the inner surface of the second region 22 of the pot is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C. When preset conditions are met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the third region 23 of the pot is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C. More preferably, when preset conditions are met, the temperature of the inner surface of the third region 23 of the pot is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C.

[0151] Optionally, before the preset conditions are met, the control device is configured to control the heating component 49 to operate, also ensuring that the temperature of the inner surface of the second region 22 and / or the inner surface of the third region 23 of the pot is greater than the temperature of the inner surface of the first region 21 of the pot. That is, throughout the entire cooking process, the temperature of the upper or side part of the pot 20 is always kept higher than the temperature of the bottom.

[0152] In this application, there is no limitation on the relationship between the temperature of the inner surface of the second region 22 and the inner surface of the third region 23 of the pot. They may be equal or unequal. It is possible that the temperature of the inner surface of the second region 22 is greater than the temperature of the inner surface of the third region 23, or it is possible that the temperature of the inner surface of the second region 22 is less than the temperature of the inner surface of the third region 23.

[0153] In this application, because the amount of starch adhering to the second region 22 of the pot is relatively small, even a moderate increase in temperature will not cause serious sticking. The third region 23 of the pot has almost no starch adhering to it, so there is no need to strictly control the temperature. In this application, to avoid sticking and to ensure the rice is cooked, the temperature of the inner surface of the first region 21 of the pot is primarily controlled, and the temperature of the inner surface of the second region 22 of the pot is secondarily controlled.

[0154] Under normal circumstances, the boiling point of water can be assumed to be 100℃. For more precise control (e.g., to prevent overflow), analysis can be performed based on the actual situation during operation.

[0155] For example, the control device can determine whether the food in the inner pot 20 is boiling or close to boiling based on the temperature sensing value of the top temperature sensor 18 (when boiling, the temperature sensing value of the top temperature sensor 18 tends to be constant or rises slowly). Then, during the period when the food is kept boiling (in the boiling maintenance process), the boiling point temperature is determined based on the sensing value of the top temperature sensor 18 (during the boiling maintenance period, the sensing value of the top temperature sensor 18 is basically the temperature of the steam in the cooking chamber).

[0156] Alternatively, the boiling point temperature can be determined based on altitude. For example, the cooking appliance 100 also includes a wireless communication device and a positioning device. The wireless communication device is used for wireless communication with a server. The wireless communication device is electrically connected to a control device to operate under the control of the control device. The positioning device is used to determine the position of the cooking appliance 100. The positioning device is also electrically connected to the control device to operate under the control of the control device. The control device is configured to send the position information of the cooking appliance 100 determined by the positioning device to the server via the wireless communication device, so that the server can determine the altitude of the cooking appliance 100 based on the position information, and thus determine the boiling point temperature based on the altitude. Specifically, the server can determine the boiling point temperature and then send the boiling point temperature information to the wireless communication device, or the server can send the altitude information to the wireless communication device, and the control device can determine the corresponding boiling point temperature.

[0157] Alternatively, the cooking appliance 100 may be equipped with a pressure sensor for detecting ambient air pressure, which is electrically connected to the control device, and the control device determines the boiling point temperature based on the ambient air pressure value.

[0158] To achieve a temperature distribution trend of increasing temperature from bottom to top on the inner surfaces of the aforementioned first region 21, second region 22, and second region 23 of the inner pot, the cooking appliance 100 can employ multiple independent heating elements 40 to heat the inner pot 20. That is, a control device is electrically connected to each heating element 40 to independently control the operation of each heating element 40.

[0159] like Figure 3As shown, the heating assembly 40 includes a first heating assembly 41, a second heating assembly 42, and a third heating assembly 43 arranged sequentially from bottom to top. The position of the first heating assembly 41 (its location within the pot body 12) corresponds to the first region 21 of the inner pot and is mainly used to heat the first region 21. The position of the second heating assembly 42 corresponds to the second region 22 of the inner pot and is mainly used to heat the second region 22. The position of the third heating assembly 43 corresponds to the third region 23 of the inner pot and is mainly used to heat the third region 23. Thus, the heating assemblies are arranged in a one-to-one correspondence with the regions of the inner pot, and the temperature of each region of the inner pot is mainly determined by the power of the corresponding heating assembly.

[0160] like Figure 4 As shown, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the second region 22 and the third region 23 of the pot and is mainly used to heat the second region 22 and the third region 23. The temperature of the first region 21 of the pot is mainly determined by the first heating assembly 41. The power of the second heating assembly 42 prioritizes ensuring the temperature requirements of the second region 22 of the pot.

[0161] like Figure 5 As shown, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The positions of the first heating assembly 41 correspond to the first region 21, the second region 22, and the third region 23 of the pot, and it can heat these regions. The second heating assembly 42 is positioned corresponding to the third region 23. The power of the first heating assembly 41 prioritizes ensuring the temperature requirements of the first region 21. The second heating assembly 42 assists in controlling the temperature of the third region 23.

[0162] like Figure 6 As shown, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the inner pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the third region 23 of the inner pot and is mainly used to heat the third region 23. The temperature of the first region 21 of the inner pot is mainly determined by the first heating assembly 41. The temperature of the third region 23 of the inner pot is mainly determined by the second heating assembly 42. In this example, because the bottom wall area of ​​the inner pot 20B is relatively large, a corresponding heating assembly needs to be set for the first region 21 of the inner pot in order to heat the food in the middle through the thermal convection of water.

[0163] like Figure 7As shown, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the pot interior and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the second region 22 of the pot interior and is mainly used to heat the second region 22. The temperature of the first region 21 of the pot interior is mainly determined by the first heating assembly 41. The temperature of the second region 22 of the pot interior is mainly determined by the second heating assembly 42.

[0164] In this application, the heating component that corresponds at least to the first region 21 of the inner pot is also referred to as the bottom heating component. For example Figures 3 to 7 The first heating element 41 in the pot can be referred to as the bottom heating element. The heating elements provided corresponding to the second region 22 and / or the third region 23 of the pot are also referred to as the side heating elements.

[0165] exist Figures 3 to 7 In the example shown, each pot area has at least one corresponding heating element within the pot body 12; in other words, at least one heating element is provided at each location within the pot body 12 corresponding to each pot area. It is understood that each heating element 40 primarily heats the pot area corresponding to its location, but also affects the temperature of other pot areas. As heating continues, heat conduction occurs continuously within the pot wall of the pot 20, within the food, and between the pot wall and the food. Therefore, strictly speaking, the temperature of any part of the pot wall of the pot 20 is the result of the combined effect of all heating elements 40. Therefore, to save costs, some pot areas may not have directly corresponding heating elements. For example, at least the lowest pot area 21 may not have a directly corresponding heating element for heating; that is, the cooking appliance may not have a bottom heating element but only side heating elements.

[0166] like Figure 8 As shown, and then relative to Figure 6 and Figure 7 In the example, after reducing the area of ​​the bottom wall of the pot, to avoid sticking, there is no corresponding heating element in the first region 21 of the pot. The heating element 40 only includes the first heating element 41. The position of the first heating element 41 corresponds to the second region 22 of the pot. Thus, both the first region 21 and the second region 22 of the pot are heated by the first heating element 41. The power of the first heating element 41 prioritizes ensuring the temperature requirement of the first region 21. It is understandable that the first heating element 41 is relatively far from the first region 21, therefore, its heating capacity for the first region 21 is weaker than its heating capacity for the second region 22, thus generally ensuring that the temperature of the first region 21 is lower than the temperature of the second region 22.

[0167] like Figure 9 As shown, the heating assembly 40 only includes a first heating assembly 41, and the position of the first heating assembly 41 corresponds to both the first region 21 and the second region 22 of the pot. Figure 10 As shown, the heating assembly 40 only includes a first heating assembly 41, the position of which corresponds to the second region 22 of the pot. In both examples, the power of the first heating assembly 41 prioritizes ensuring the temperature requirement of the first region 21 of the pot. It is understandable that when the temperature of the first region 21 of the pot meets the requirements, Figure 9 The power of the first heating element 41 in the middle will be lower than Figure 10 The power of the first heating component 41 in the middle, thereby Figure 9 The temperature in the second zone 22 of the inner pot will be lower than Figure 10 The temperature of the second zone 22 in the inner pot makes the overall temperature of the food lower, resulting in a longer cooking time.

[0168] Therefore, when there is no direct heat source for heating the bottom wall of the inner pot 20, the heat source at the side wall can ensure the temperature requirement of the bottom wall, while making the temperature at the side wall higher than that at the bottom wall.

[0169] like Figure 11 As shown, the first region 21 of the pot has no corresponding heating element. The heating element 40 includes a first heating element 41 and a second heating element 42 arranged sequentially from bottom to top. The position of the first heating element 41 corresponds to the second region 22 of the pot. The position of the second heating element 42 corresponds to the third region 23 of the pot. The power of the first heating element 41 and the second heating element 42 prioritizes ensuring the temperature requirements of the first region 21 of the pot. The temperature of the first region 21 of the pot is mainly determined by the first heating element 41. When the power of the first heating element 41 is adjusted so that the temperature of the inner surface of the first region 21 of the pot meets the control requirements, if the temperature of the inner surface of the second region 22 of the pot does not reach the preferred temperature range, the power of the second heating element 42 can be adjusted to make the temperature of the inner surface of the second region 22 of the pot even more optimal.

[0170] like Figure 12 As shown, the first region 21 of the pot has no corresponding heating element. The heating element 40 only includes a first heating element 41. The position of the first heating element 41 corresponds to the second region 22 and the third region 23 of the pot. The power of the first heating element 41 is prioritized to ensure the temperature requirements of the first region 21 of the pot.

[0171] In this application, the presence of a heating element in a specific pot area can be determined using the following methods: In the vertical projection of the cooking appliance 100, if a heating element 40 is present in the first pot area 21, then the heating element 40 is considered to correspond to the position in the first pot area 21. In the vertical projection of the cooking appliance 100, if a heating element 40 is present in the second pot area 22, then the heating element 40 is considered to correspond to the position in the second pot area 22. In the vertical projection of the cooking appliance 100, if a heating element 40 is present in the third pot area 23, then the heating element 40 is considered to correspond to the position in the third pot area 23.

[0172] In this application, when the maximum diameter of the first region 21 of the pot is not greater than 15cm, it is not necessary to set a heating component corresponding to the position of the first region 21 of the pot.

[0173] In this application, it is not limited to a one-to-one correspondence between the pot cavity area and the heating component. Multiple heating components can be set for the same pot cavity area, or no heating components can be set for one or more pot cavity areas, or one heating component can correspond to multiple pot cavity areas.

[0174] For example, when the pot body 12 is provided with a bottom heating component and a side heating component, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot and a first side region. The bottom heating component heats at least the bottom of the inner pot, and the side heating component heats at least a portion of the first side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot and a second side region. The bottom heating component heats at least the bottom of the inner pot, and the side heating component heats at least a portion of the second side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot, a first side region, and a second side region. The bottom heating component heats the bottom of the inner pot, and the side heating component heats at least one of the first side region and the second side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot, a first side region, and a second side region. The bottom heating component heats the bottom of the inner pot and at least a portion of the first side region, and the side heating component heats the second side region. Alternatively, the heating components may also cover the bottom and sides of the inner pot.

[0175] In this application, for the same heating element, different parts can generate different amounts of heat, thereby causing different temperatures at different parts of the pot wall corresponding to the same heating element. For example, as Figure 12 In the example shown, the first heating component 41 can make the temperature of the second region 22 of the pot interior different from the temperature of the third region 23 of the pot interior.

[0176] Understandably, if the temperature of the inner pot area is determined only by the heating element corresponding to its location, the temperature of that area will be easier to control. This requires that the heat from the heating element be conducted as little as possible to other areas of the inner pot besides the area corresponding to its location. Optionally, such as... Figures 11 to 14 As shown, a heat-conducting partition 70 is provided on the pot wall between the two pot regions. This ensures that the thermal conductivity of the pot wall of the non-heat-conducting partition 70 along the extension direction DG of the pot wall is better than that of the heat-conducting partition 70 along the extension direction DG of the pot wall. This obstructs heat transfer between adjacent pot regions, allowing each pot region to maintain or adjust its temperature relatively independently. For example, a first heat-conducting partition 71 can be provided between the first pot region 21 and the second pot region 22, and a second heat-conducting partition 72 can be provided between the second pot region 22 and the third pot region 23.

[0177] In particular, when two adjacent pot chamber regions each have different heating components corresponding to them, a heat-conducting partition 70 can be constructed between the two pot chamber regions. For example, the portion connecting at least one of the two adjacent pot chamber regions to the other is constructed with a heat-conducting partition 70. The thermal conductivity of the portion of the pot chamber wall excluding the heat-conducting partition 70 in the extension direction DG along the generatrix of the pot chamber wall is superior to the thermal conductivity of the heat-conducting partition 70 in the extension direction DG along the generatrix of the pot chamber wall.

[0178] Alternatively, when one of two adjacent pot chamber regions has a heating element corresponding to its position, while the other does not, a heat-conducting partition 70 can be constructed between the two pot chamber regions. For example, as Figure 11 and Figure 12 As shown, at least one of the portion of the second region 22 of the pot liner connecting to the first region 21 of the pot liner and the portion of the first region 21 of the pot liner connecting to the second region 22 of the pot liner is provided with a first thermally conductive partition 71. The thermal conductivity of the portion of the pot liner wall of the second region 22 excluding the portion with the first thermally conductive partition 71, extending along the generatrix of the pot liner wall, is better than the thermal conductivity of the portion with the first thermally conductive partition 71, extending along the generatrix of the pot liner wall, in the first region 21. Similarly, the thermal conductivity of the portion of the pot liner wall of the first region 21 excluding the portion with the first thermally conductive partition 71, extending along the generatrix of the pot liner wall, in the first region 21, is better than the thermal conductivity of the portion with the first thermally conductive partition 71, extending along the generatrix of the pot liner wall, in the first region 21.

[0179] Similarly, at least one of the portions of the second region 22 of the pot liner connecting to the third region 23 of the pot liner and the portions of the third region 23 of the pot liner connecting to the second region 22 of the pot liner is provided with a second heat-conducting partition 72. The thermal conductivity of the portion of the pot liner wall of the second region 22 excluding the portion of the second heat-conducting partition 72 along the generatrix of the pot liner wall in the direction DG is better than the thermal conductivity of the portion of the second heat-conducting partition 72 along the generatrix of the pot liner wall in the direction DG. Similarly, the thermal conductivity of the portion of the pot liner wall of the third region 23 excluding the portion of the second heat-conducting partition 72 along the generatrix of the pot liner in the direction DG is better than the thermal conductivity of the portion of the second heat-conducting partition 72 along the generatrix of the pot liner wall in the direction DG.

[0180] like Figure 13 As shown, the walls of two adjacent pot interior regions (e.g., pot interior region 21 and pot interior region 22) are made of a first material (e.g., metal), while the pot interior wall of the heat-conducting partition 70 includes a second material 52. The first material has better thermal conductivity than the second material. The second material 52 is preferably a high thermal resistance material, such as silicone. Thus, the thermal resistance of the heat-conducting partition 70 is greater than that of pure metal. In other words, the high thermal resistance material constitutes the heat-conducting partition 70. The high thermal resistance material is, for example, installed in an annular groove in the pot interior 20.

[0181] like Figure 14 As shown, the thickness of the pot wall of the heat-conducting partition 70 is less than the thickness of the pot walls of two adjacent pot regions. That is, the thickness of the pot wall of the heat-conducting partition 70 is less than the thickness of the pot walls on both sides extending along the generatrix of the pot 20. For example, at the location of the heat-conducting partition 70, the pot wall can be thinned by making a material defect, such as constructing an annular groove on the outer surface of the pot 20, thereby reducing the heat conductivity.

[0182] Alternatively, the walls of two adjacent pot chamber regions may be made of a first material, while the pot chamber wall of the thermally conductive partition 70 may include a second material. The thermal conductivity of the first material is superior to that of the second material along the extension direction DG of the generatrix of the pot chamber wall. For example, the second material may have different bidirectional thermal conductivity, with its thermal conductivity along direction DG being lower than its thermal conductivity along the circumferential direction of the pot chamber 20, thereby hindering heat transfer between adjacent pot chamber regions.

[0183] Once the cooking appliance 100 is designed and finalized, the thermal resistance between any two parts of the pot body 12 is fixed. With the power of the heating element 40 known, the temperature of any part of the pot body 12 at any given time can be calculated, and thus the temperature of any part of the inner surface of the inner pot 20 at any given time can also be calculated. To more conveniently obtain the temperature of the inner surface of the inner pot 20, the cooking appliance 100 also includes an additional temperature sensor for sensing the heating temperature. The additional temperature sensor is electrically connected to the control device. The sensing value of the additional temperature sensor can be used to characterize the temperature of the inner surface of the inner pot 20.

[0184] For example, the bottom temperature sensor 19 is used to sense the temperature of the outer surface of the first region 21 of the pot. Once the pot 20 is designed and finalized, the thermal resistance of the pot wall in the first region 21 along the thickness direction of the pot wall can be calculated based on parameters such as the material and wall thickness of the pot 20. When the power of the heating assembly 40 is known, a relationship can be established between the temperature of the inner surface of the pot at that location and the temperature of the outer surface of the pot. The control device incorporates a first correspondence between the sensing value of the bottom temperature sensor 19 and the temperature of the inner surface of the first region 21 of the pot, thereby determining the inner surface temperature based on the outer surface temperature. Furthermore, once the pot 20 is designed and finalized, the thermal resistance of the pot wall in each direction can be calculated, thereby estimating the temperature of another part of the pot wall based on the temperature of one part. The control device incorporates a correspondence between the sensing value of the bottom temperature sensor 19 and the temperature of the inner surface of the pot 20, thereby determining the inner surface temperature at any location based on the outer surface temperature of the first region 21 of the pot. For example, a second correspondence between the sensing value of the bottom temperature sensor 19 built into the control device and the temperature of the inner surface of the second region 22 of the pot. For example, a third correspondence between the sensing value of the bottom temperature sensor 19 built into the control device and the temperature of the inner surface of the third region 23 of the pot.

[0185] Similarly, the control device incorporates a built-in temperature sensor to correlate the sensing value with the temperature of the inner surface of the pot liner 20, thereby determining the temperature at various locations on the inner surface of the pot liner 20 based on the sensing value of the built-in temperature sensor. For example, there is a first relationship between the sensing value of the built-in temperature sensor and the temperature of the inner surface of the first region of the pot liner; a second relationship between the sensing value of the built-in temperature sensor and the temperature of the inner surface of the second region 22 of the pot liner; and a third relationship between the sensing value of the built-in temperature sensor and the temperature of the inner surface of the third region 23 of the pot liner.

[0186] The bottom temperature sensor 19 can be understood as an additional temperature sensor. Preferably, the additional temperature sensor is used to sense the temperature of the outer surface of the inner pot 20, or the additional temperature sensor is used to sense the temperature of the heating assembly 40.

[0187] Taking into account both hardware cost and cooking effect, the cooking appliance 100 preferably includes two heating components: a first heating component 41 and a second heating component 42. The first heating component 41 corresponds to the first region 21 of the inner pot, and the second heating component 42 corresponds to the remaining regions of the inner pot. Alternatively, the first heating component 41 corresponds to the second region 22 of the inner pot, and the second heating component 42 corresponds to the third region 23 of the inner pot.

[0188] When the second heating element 42 is correspondingly positioned with the third region 23 of the inner pot, during rice cooking, once preset conditions are met, the first heating element 41 is first stopped. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the third region 23 of the inner pot has reached the sum of the boiling point and 60°C, while the temperature of the inner surface of the first region 21 of the inner pot has not reached 65°C, the first heating element 41 is then activated. Alternatively, once preset conditions are met, the power of the first heating element 41 is first reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the third region 23 of the inner pot has reached the sum of the boiling point and 60°C, while the temperature of the inner surface of the first region 21 of the inner pot has not reached 65°C, the power of the first heating element 41 is then increased.

[0189] When the second heating element 42 is correspondingly positioned with the second region 22 of the inner pot, during rice cooking, the first heating element 41 stops working first after a preset condition is met. The first heating element is then activated again when the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the second region 22 of the inner pot has reached the sum of the boiling point and 40°C, while the temperature of the inner surface of the first region 21 of the inner pot has not reached 65°C. Alternatively, after the preset condition is met, the power of the first heating element 41 is reduced first. The first heating element is then activated again when the power sensed by the additional temperature sensor indicates that the temperature of the inner surface of the second region 22 of the inner pot has reached the sum of the boiling point and 40°C, while the temperature of the inner surface of the first region 21 of the inner pot has not reached 65°C.

[0190] Therefore, after the preset conditions are met, the side heating component becomes the main heat source, which can effectively control the bottom temperature of the inner pot 20 and prevent the rice from sticking to the pot.

[0191] During rice cooking, before the preset conditions are met, both the first heating element 41 and the second heating element 42 can be activated, thereby rapidly heating the food and saving cooking time. Alternatively, before the preset conditions are met, only the first heating element 41 can be activated, while the second heating element 42 remains inactive, avoiding excessive heat supply to the side.

[0192] GB / T 32095.2—2015, Standard for the Performance and Testing of Non-stick Surfaces of Household Metal Cooking Utensils for Food, Part 2: Standard for Testing Non-stickness and Abrasion Resistance, specifies the procedures for the non-stick test when cooking rice. The solution proposed in this application, after passing this standard test, if... Figure 43 As shown, this solution achieves a Level II non-stick effect, meaning that even with gentle shaking of the cooking appliance, some rice still adheres to the uncoated inner pot, but the weight of the rice is less than 50g. Furthermore, after actual cooking, the weight of rice adhering to the heated uncoated inner pot is less than 20g, which is closer to a Level I non-stick effect, where all rice can be removed from the appliance with gentle shaking or without any shaking. In contrast, existing uncoated inner pots, even after cooking, still have rice adhering to them with gentle shaking (50g < rice weight ≤ 100g), achieving only a Level III non-stick effect. This solution results in less rice adhering to the uncoated inner pot, demonstrating a superior non-stick performance.

[0193] During the rice cooking process, in the heat preservation stage, the first heating element 41 can be activated while the second heating element 42 remains inactive to avoid excessive heat supply to the sides. Alternatively, in the heat preservation stage, both the first heating element 41 and the second heating element 42 can be activated to ensure even temperature distribution of the rice throughout the cooking process.

[0194] Optionally, the heating power of the second heating component 42 is 150W to 1000W.

[0195] Preferably, the cooking appliance 100 has a second heating element 42 surrounding the outer periphery of the side portion of the inner pot 20. To accommodate the shape of the rotating body of the inner pot 20, the second heating element 42 has a generally cylindrical shape.

[0196] like Figure 15 As shown, the second heating assembly 42 includes an annular (e.g., circular) heating coil 48 that surrounds the inner pot 20. When in operation, the heating coil 48 generates heat as a whole, providing even heat to the sides of the inner pot 20.

[0197] like Figure 16As shown, the second heating assembly 42 includes a second heating element 62 and a second supporting element 61. The second heating element 62 is used to perform the heating function, that is, to generate heat in the corresponding pot area. The second supporting element 61 is used to support the second heating element 62, or in other words, the second heating element 62 is mounted on the second supporting element 61. The second supporting element 61 is generally cylindrical and surrounds the outer periphery of the pot 20. When the pot 20 is placed in the pot body 12, the pot 20 and the second supporting element 61 are substantially coaxial. The second heating assembly 42 can be constructed, for example, as an electromagnetic heating device. The second supporting element 61 is constructed as a winding frame. The second heating element 62 is constructed as an electromagnetic heating coil 54, which is wound around the second supporting element 61, thereby surrounding the pot 20.

[0198] An additional temperature sensor 17 can be disposed on the second heating assembly 42, for example, on the second support member 61, for sensing the temperature of the second heating assembly 62, or the temperature of the outer surface of the side of the pot liner 20. The additional temperature sensor 17 can be disposed on the outer or inner surface of the cylinder of the second heating assembly 42. Figure 16 In the example, the additional temperature sensor 17 is, for example, an infrared temperature sensor, used to sense the temperature of the outer surface of the pot liner 20.

[0199] like Figures 17 to 19 As shown, the second support member 61 is constructed as a heat-conducting ring 63 made of metal. The second heating member 62 is constructed as a heating element 64, which is disposed in contact with the outer surface of the heat-conducting ring 63. For example, the two ends of the heating element 64 are connected by fasteners 65, so that the heating element 64 is tightly clamped to the outer surface of the heat-conducting ring 63. The fastener 65 is, for example, a tension spring. An additional temperature sensor 17 is disposed between the heat-conducting ring 63 and the heating element 64, or at least the temperature-sensing part 73 of the additional temperature sensor 17 is sandwiched between the heat-conducting ring 63 and the heating element 64, so that the additional temperature sensor 17 can sense the temperature of the second heating component 42. The number of heating elements 64 is one or more.

[0200] The second heating assembly 42 may include a plurality of second heating elements 62 arranged in a vertical direction. The control device is further configured to control the number of second heating elements 62 used for heating according to the amount of food. Specifically, the more food there is, the more second heating elements 62 are used for heating, and the lower second heating elements 62 are preferentially heated.

[0201] For example, the second heating assembly 42 includes N second heating elements 62 arranged vertically for heating, with the N second heating elements numbered 1, 2...N from bottom to top. The control device is further configured to divide the amount of food that can be cooked into N consecutive food quantity ranges based on the amount of food. The smaller the number of the food quantity range, the less food is in that range. Specifically, when the amount of food actually being cooked falls into the Mth food quantity range, the control device activates the first to Mth second heating elements 62.

[0202] Alternatively, the control device calculates the height of the ingredients based on the quantity, then determines one of the multiple heating elements corresponding to that height (e.g., the horizontal plane at the ingredient height passes through that heating element), and activates that heating element and the heating elements below it. The height of the ingredients varies with the quantity. The second heating element 42 heats the side of the inner pot 20; the side heating height varies depending on the height of the heating element. The side heating height adjusts with the quantity of ingredients; the more ingredients, the higher the heating height, and the less ingredients, the lower the heating height. This avoids energy waste and prevents the rice from becoming dry and hard on the surface.

[0203] For example, the second heating element 62 includes multiple heating elements 64, all of which are arranged vertically along the heat-conducting ring 63, so that each heating element 64 forms a second heating element 62. The two ends of the heating elements 64 can easily form airflow channels at the locations of the fasteners 65, creating weak heating points. Therefore, the positions of the fasteners 65 are spaced apart along the circumferential direction of the heat-conducting ring 63 to prevent the weak heating points from concentrating. In the illustrated example, the second heating assembly 42 includes two second heating elements 62A and 62B. The two fasteners 65 are spaced 180 degrees apart along the circumferential direction of the heat-conducting ring. Of course, the second heating assembly 42 may include more second heating elements 62.

[0204] When the second heating component 42 is an electromagnetic heating device, the height of side heating can be varied by setting multiple electromagnetic heating coils 54 in the vertical direction.

[0205] like Figure 19 and Figure 20As shown, when the inner pot 20 is placed in the receiving cavity 14, an airflow channel 13 is formed between the side of the inner pot 20 and the second heating element 42. The airflow channel 13 is, for example, an annular gap. Due to structural, installation errors, and manufacturing processes, the heating performance of different parts of the second heating element 42 is not uniform, which may lead to uneven temperatures in different parts of the side wall of the inner pot 20. To promote temperature uniformity, the cooking appliance 100 may also include an airflow generating device 30, which includes, for example, a fan, for generating airflow in the airflow channel 13 between the second heating element 42 and the inner pot wall, such as an annular airflow around the inner pot 20 (e.g., a fan). Figure 20 (As shown by the red streamlines in the diagram). The airflow can equalize the air temperature in the airflow channel 13, thereby equalizing the temperature of the side walls of the pot 20. This heating method can also be called convection heating.

[0206] like Figure 20 As shown, the airflow inlet 34 and airflow outlet 35 of the airflow generating device 30 are spaced apart along the circumferential direction of the pot liner 20. Figure 20 and Figure 21 As shown, preferably, the airflow generating device 30 includes a baffle 39 disposed between the airflow inlet 34 and the airflow outlet 35 to prevent airflow from flowing between them. Thus, air flowing out of the airflow outlet 35 is not immediately drawn back into the airflow inlet 34. The baffle 39 extends generally in the vertical direction and contacts the side wall of the pot 20 when the pot liner 20 is placed in the pot body 12. The edge shape of the baffle 39 is adapted to the outer surface shape of the pot liner 20 to conform to its outer surface. Therefore, the baffle 39 forms a barrier in the airflow channel 13, allowing the annular airflow in the airflow channel 13 to flow unidirectionally around the pot liner, thereby promoting temperature uniformity in the airflow channel 13.

[0207] The airflow generating device 30 can be disposed on the second support member 61, for example, on the side of the second support member 61 facing away from the pot liner 20. Figure 18As shown, the second support member 61 has an air inlet 67 at the position corresponding to the air inlet 34 of the airflow generating device 30. The second support member 61 also has an air outlet 67 at the position corresponding to the air outlet 35 of the airflow generating device 30. The second support member 61 has a through groove 69 at the position corresponding to the baffle 39 of the airflow generating device 30, allowing the baffle 39 to pass through and contact the inner pot 20. The airflow generating device 30 fits against the outer surface of the second support member 61 to minimize air leakage at the air inlet 34 and the air outlet 35. Thus, airflow enters the airflow channel 13 from the air outlet 35 through the air outlet 67 and flows unidirectionally under the action of the baffle 39. After circling the inner pot 20 once, the airflow passes through the air inlet 67 back into the air inlet 34 and returns to the airflow generating device 30. The air inlet 34 and the air outlet 35 are kept as close as possible to each other.

[0208] Specifically, such as Figures 20 to 23 As shown, the airflow generating device 30 includes a housing assembly 31, an impeller 37, and a motor 38. The housing assembly 31 is connected to the second support member 61. The housing assembly includes a mounting cavity 36, an airflow inlet 34, and an airflow outlet 35, both of which communicate with the mounting cavity 36. The impeller 37 is disposed in the mounting cavity 36 and is used to generate airflow when rotating. The motor 38 drives the impeller 37 to rotate.

[0209] The housing assembly 31 includes, for example, a first housing 32 and a second housing 33. The first housing 32 is used to connect to the second support member 61, and both the airflow inlet 34 and the airflow outlet 35 are formed in the first housing 32. The second housing 33, together with the first housing 32, encloses a mounting cavity 36. The second housing 33 is provided with a through hole 33A. A motor 38 is connected to the side of the second housing 33 facing away from the mounting cavity 36, and the output shaft of the motor 38 extends through the through hole 33A to enter the mounting cavity 36 and connect to the impeller 37.

[0210] The first housing 32 also includes, for example, a through cavity 32A. The opening at one end of the through cavity 32A is covered by the second housing 33, so that the internal space of the through cavity 32A forms a mounting cavity 36, in which the impeller 37 is placed. The opening at the other end of the through cavity 32A forms an airflow inlet 34. The axial direction of the impeller 37 is also the axial direction of the mounting cavity 36, and thus the axial direction DA of the through cavity 32A. The airflow inlet 34 is, for example, coaxially arranged with the impeller 37, while the axis of the airflow outlet 35 is offset from the axis of the impeller 37.

[0211] The first housing 32 includes a first side 32E and a second side 32F spaced apart along the axial direction DA of the through cavity 32A, wherein the first side 32E faces the second support member 61. The airflow inlet 34 and the airflow outlet 35 both face the first side 32E. The shape of the contact edge 32J of the first side 32E is adapted to the outer surface shape of the second support member 61 to fit against the outer surface of the second support member 61. It should be noted that the contact edge 32J is at least a portion of all edges of the airflow generating device 30 on the first side 32E, and is the portion of the airflow generating device 30 used to contact the second support member 61. In the projection of the first housing 32 along the axial direction DA of the through cavity 32A, both the airflow inlet 34 and the airflow outlet 35 are located within the contact edge 32J of the first side 32E.

[0212] The second support member 61 is constructed in a cylindrical or annular shape to surround the outer periphery of the pot 20. Therefore, the contact edge 32J of the first side 32E extends in a cylindrical surface to fit against the second support member 61, the axis of which is the axis of the second support member 61. The axial direction DA of the through cavity 32A is generally the radial direction of the second support member 61. Alternatively, the axis of the through cavity 32A passes through the second support member 61. The first housing 32 also includes a third side 32M and a fourth side 32N spaced apart along a second direction DS, wherein the second direction DS is perpendicular to the axial direction DA and the vertical direction DF (also referred to as the first direction in this application) of the through cavity 32A. The second direction DS generally corresponds to the circumferential direction of the second support member 61. The contact edge 32J of the first side 32E includes, for example, a first edge 32P and a second edge 32Q spaced apart along the vertical direction DF, and a third edge 32R and a fourth edge 32S spaced apart along the second direction DS. The first edge 32P and the second edge 32Q extend along a horizontal arc, the center of which lies on the axis of the second support member 61. The first edge 32P and the second edge 32Q are generally parallel to each other. The first edge 32P is below, and the second edge 32Q is above. The third edge 32R and the fourth edge 32S extend along a vertical straight line. Thus, the contact edge 32J of the first side 32E extends in a vertical cylindrical surface, which can fit well with the cylindrical surface of the outer surface of the second support member 61.

[0213] like Figure 20 As shown, the through cavity 32A is positioned near the fourth side 32N, and the airflow outlet 35 is positioned near the third side 32M, such that the airflow inlet 34 and the airflow outlet 35 are spaced apart along the second direction DS. The third side 32M of the first housing 32 has a first dimension in the axial direction DA of the through cavity 32A. The fourth side 32N of the first housing 32 has a second dimension in the axial direction DA of the through cavity 32A. The first dimension is smaller than the second dimension. This allows sufficient space within the through cavity 32A to accommodate the impeller 37.

[0214] The first housing 32 is also provided with an air outlet duct 32D. For example... Figure 21 As shown, one end of the air outlet 32D forms an airflow outlet 35. The air outlet 32D is connected to the airflow inlet 34, and guides the airflow from the airflow outlet 35 to move in a direction surrounding the outer surface of the pot liner 20. Figure 23 As shown, the port at the other end of the air outlet duct 32D is located on the side wall of the through cavity 32A, for example, near the second side 32F on the side wall of 32A. The duct wall of the air outlet duct 32D includes a guide wall 32G that provides a portion of the outer surface of the first housing 32. The guide wall 32G extends from the side wall of the through cavity 32A to the third edge 32R. At any two points on the inner surface of the guide wall 32G, the point closer to the third edge 32R along the second direction DS is also closer to the first edge 32P along the axial direction of the through cavity 32A. Thus, the guide wall 32G gradually approaches the first edge 32P, and with the first dimension being smaller than the second dimension, the air outlet duct 32D extends generally along the tangent of the second support member 61 at the airflow outlet 35, so that the airflow enters the airflow channel 13 tangentially, which is beneficial for the airflow to flow unidirectionally in the annular path. The guide wall 32G intersects with the first edge 32P at the third edge 32R, forming a sharp angle at the third edge 32R. Preferably, in the vertical projection of the cooking appliance 100, the angle of this sharp angle is less than 45 degrees. Alternatively, the air outlet 32D is inclined relative to the second support member 61, and on the horizontal plane passing through the air outlet 32D, the acute angle formed between the air outlet 32D and the second support member 61 is less than 45°.

[0215] The airflow outlet 35 is formed, for example, at the contact edge 32J on the first side 32E, and is defined by, for example, a first edge 32P, a second edge 32Q, a third edge 32R, and a baffle plate 39. The airflow inlet 34 is recessed inward from the contact edge 32J on the first side 32E, so that the sidewall of the through cavity 32A is a basically regular cylindrical surface, which is beneficial for the impeller 37 to generate a stable airflow.

[0216] Because the second side 32F is thicker, the first housing 32 also has a space on the second side 32F for mounting an additional temperature sensor 17 (see [reference]). Figure 24 The mounting slot 32B is for the second heating element 62. The opening of the mounting slot 32B faces upward, meaning that the additional temperature sensor 17 is inserted into the mounting slot 32B from above. The temperature sensing part 73 of the additional temperature sensor 17 extends from the opening to contact the second heating element 62, thereby the additional temperature sensor 17 is used to sense the temperature of the second heating element 62.

[0217] The outer surface of the first side 32E of the first housing 32 includes a limiting surface 32H. The limiting surface 32H is oriented along the axial direction DA of the through cavity 32A toward the contact edge 32J and mounting groove 32B of the second side 32F, away from the first side 32E. In the projection of the first housing 32 along the axial direction DA of the through cavity 32A, at least a portion of the limiting surface 32H is higher than the contact edge 32J (specifically, the second edge 32Q) and mounting groove 32B of the first side 32E. Thus, when the contact edge 32J of the first side 32E abuts against the outer surface of the second support member 61, a gap is formed between the limiting surface 32H and the outer surface of the second support member 61, which accommodates the second heating member 62 (e.g., heating element 64) and the temperature sensing portion 73 of the additional temperature sensor 17. That is, the second heating member 62 is located between the limiting surface 32H and the second support member 61. The temperature sensing portion 73 is sandwiched between the second heating member 62 and the second support member 61.

[0218] like Figure 21 and Figure 23 As shown, the wall of the mounting slot 32B has a wire hole 32K for the wire 74 of the additional temperature sensor 17 to pass through.

[0219] Understandably, the airflow channel 13 between the second heating element 42 and the side of the pot liner 20 is part of the receiving cavity 14 and extends downwards. The airflow in the airflow channel 13 flows downwards, causing the temperature around the pot liner area below the second heating element 42 to be the same as the temperature of the pot liner area above it. This is not conducive to regional temperature control of the pot liner 20. Therefore, as... Figures 25 to 33 As shown, the cooking appliance 100 also includes an airflow blocking mechanism 51. The airflow blocking mechanism 51 is located at the bottom of the airflow channel 13 and is used to block the airflow channel 13 to prevent the airflow in the airflow channel 13 from flowing downward. The airflow blocking mechanism 51 is connected to the second heating component 42 and the inner pot 20, thereby forming the airflow channel 13 together with the airflow blocking mechanism 51, the second heating component 42 and the inner pot 20.

[0220] like Figure 25 and Figure 26 As shown, the airflow blocking mechanism 51 can be constructed as a sealing ring 16 made of a material with poor thermal conductivity (e.g., silicone). To secure the second heating assembly 42, the first heating assembly 41 is typically supported (in contact with) the second heating assembly 42 from below. For example, the first heating assembly 41 supports the second support member 61 from below. The sealing ring 16 is installed, for example, at the bottom of the second support member 61, sandwiched between the first heating assembly 41 and the second support member 61. When the inner pot 20 is placed into the pot body 12, the sidewalls of the inner pot 20 seal against the inner circumferential surface of the sealing ring 16, thereby blocking the airflow passage 13.

[0221] like Figure 33 As shown, similar to the second heating assembly 42, the first heating assembly 41 may also include a first heating element 46 and a first support element 45. The first heating element 46 is used to perform the heating function, and the first support element 45 is used to support the first heating element 46. The first support element 45 contacts the bottom of the second heating assembly, such as the bottom of the second support element 61, and provides support for the second heating assembly 42. The first heating assembly 41 is used to correspond to the first region 21 of the inner pot and is directly mounted on the base of the pot body 12. Therefore, the first heating assembly 41 (especially the first support element 45) is usually constructed in a disc shape. The top edge of the disc supports the second heating assembly 42.

[0222] like Figure 27 and Figure 28 As shown, at least a portion of the airflow blocking mechanism 51 is formed on the outer surface of the inner pot 20. The first heating element 41 remains in contact with the bottom of the second heating element 42. The outer surface of the inner pot 20 is provided with a radially outwardly extending annular flange 25. When the inner pot 20 is placed in the pot body 12, the flange 25 contacts the first heating element 41 (e.g., the first support member 45) or the second heating element 42 (e.g., the second support member 61), thereby the flange 25 and the first heating element 41 (e.g., the first support member 45) or the second heating element (e.g., the second support member 61) together block the airflow channel 13. Specifically, when the flange 25 contacts the first heating element 41, the first heating element 41 contacts the second heating element 42, and the flange 25, the first heating element 41, the second heating element 42, and the inner pot 20 form the airflow channel 13; when the flange 25 contacts the second heating element 42, the flange 25, the second heating element 42, and the inner pot 20 form the airflow channel 13.

[0223] like Figure 29 and Figure 30 As shown, the airflow blocking mechanism 51 is formed at the bottom of the second heating assembly 62. For example, the second support member 62 is constructed in a cylindrical shape. The bottom of the second support member 62 is constructed with a second protruding structure 68 extending inward in the radial direction, for example, a flange bent inward in the radial direction. When the inner pot 20 is placed in the pot body 12, the outer surface of the inner pot 20 contacts the second protruding structure 68, thereby blocking the bottom of the airflow passage 13.

[0224] like Figure 31 and Figure 32As shown, the airflow blocking mechanism 51 can also be formed on top of the first heating assembly 41. The first heating assembly 41 contacts the bottom of the second heating assembly 42. The airflow blocking mechanism is configured as a first protrusion 47 extending radially inward on top of the first heating assembly 41 (e.g., the first support member 45). When the inner pot 20 is placed in the pot body 12, the outer surface of the inner pot 20 contacts the first protrusion 47, thereby blocking the bottom of the airflow passage 13.

[0225] Understandably, the airflow isolation mechanism 51 basically corresponds to the boundary between two adjacent pot chamber areas.

[0226] Understandably, the matching arrangement of the airflow generating device 30 and the airflow blocking mechanism 51 also applies to the two heating components 40 corresponding to the second region 22 and the third region 23 of the pot, respectively. In other words, the matching arrangement of the airflow generating device 30 and the airflow blocking mechanism 51 applies to any two adjacent heating components 40.

[0227] The first heating component 41 can be configured as a heating plate or as an electromagnetic heating device. For example... Figure 33 As shown, the first support component 45 is constructed as a coil frame (or coil disk), and the electromagnetic heating coil 53 is wound around its surface to form the first heating component 46. Of course, the first heating component 41 can also be a heating device constructed using other heating principles.

[0228] exist Figures 34 to 36 In the illustrated embodiment, the heating element 40 is positioned corresponding to both the second region 22 and the third region 23 of the inner pot. The first region 21 of the inner pot has no corresponding heating element. The cooking appliance 100 may include only one heating element 40, meaning the same heating element 40 simultaneously corresponds to both the second region 22 and the third region 23 of the inner pot.

[0229] For example, the inner pot 20 may be an inner pot 20E, in which the second region 22 and the third region 23 are straight lines. Adapted to the shape of the inner pot 20E, in a cross-section of the cooking appliance 100 passing through axis PA, the heating element 40 also has a zigzag shape formed by the intersection of two straight lines. That is, the heating element 40 includes a first heating part 57 and a second heating part 58. The first heating part 57 is located corresponding to the second region 22 of the inner pot, and the second heating part 58 is located corresponding to the third region 23 of the inner pot. The first heating part 57 is constructed in the shape of the side of a frustum, and its generatrix is ​​generally parallel to the generatrix of the second region 22 of the inner pot. The second heating part 58 is constructed as a vertically extending cylinder, and its axis is basically coincident with the axis PA of the inner pot 20E, thus the second heating part 58 and the third region 23 of the inner pot are also parallel to each other.

[0230] To achieve zoned temperature control in the inner pot 20, with lower surface temperatures in the lower regions, the cooking appliance 100 can be configured such that the thermal resistance of the second region 22 of the inner pot, in the direction perpendicular to the inner pot wall (i.e., along the thickness direction of the inner pot wall), is higher than that of the third region 23 of the inner pot, in the same direction. In other words, in the second region 22, the resistance to heat transfer from the outer surface to the inner surface is greater, resulting in a lower temperature on the inner surface of the second region 22. For example, the inner pot 20 can be configured such that the thickness of the inner pot wall in the second region 22 is greater than the thickness of the inner pot wall in the third region 23. Alternatively, the thermal resistance of the material in the second region 22 can be greater than that of the material in the third region 23.

[0231] Alternatively, the cooking appliance 100 may be configured such that the heat flux density of the heating element 40 on the inner surface of the third region 23 of the pot is higher than that on the inner surface of the second region 22 of the pot.

[0232] For example, such as Figure 34 As shown, the cooking appliance 100 is configured such that the distance d3 between the heating element 40 and the outer surface of the third region 23 of the inner pot is less than the distance d2 between the heating element 40 and the outer surface of the second region 22 of the inner pot. Specifically, the distance d3 between the second heating element 58 and the outer surface of the third region 23 of the inner pot is less than the distance d2 between the first heating element 57 and the outer surface of the second region 22 of the inner pot. When the heating element 40 is a heating element, the second heating element 58 is closer to the inner pot 20E, therefore the temperature of the third region 23 of the inner pot is higher.

[0233] Alternatively, the heating assembly 40 may be configured as an electromagnetic heating device. The first heating section 57 has a first electromagnetic heating coil 55. The first electromagnetic heating coil 55 surrounds the second region 22 of the pot. The second heating section 58 has a second electromagnetic heating coil 56. The second electromagnetic heating coil 56 surrounds the third region 23 of the pot. The first electromagnetic heating coil 55 and the second electromagnetic heating coil 56 are formed by winding the same enameled wire, thus the two parts cannot be heated independently. The second heating section 58 is closer to the pot 20E, resulting in a stronger magnetic field of the second electromagnetic heating coil 56 in the third region 23 of the pot, leading to a higher temperature in the third region 23.

[0234] Alternatively, the heating assembly 40 includes heating elements surrounding the inner pot 20, meaning that both the first heating element 57 and the second heating element 58 are multiple turns of heating elements surrounding the inner pot 20E, with all heating elements connected in series. The second heating element 58 is closer to the inner pot 20E, resulting in less radiant energy loss and a higher temperature in the third region 23 of the inner pot.

[0235] When the heating component 40 is configured as an electromagnetic heating device, the winding density of the first electromagnetic heating coil 55 can be less than that of the second electromagnetic heating coil 56. For example, the spacing between the turns of the first electromagnetic heating coil 55 is greater than the spacing between the turns of the second electromagnetic heating coil 56, that is, the first electromagnetic heating coil 55 is wound more loosely, resulting in a lower magnetic field strength. Alternatively, the number of layers in the first electromagnetic heating coil 55 is less than the number of layers in the second electromagnetic heating coil 56, which also results in a lower magnetic field strength in the first electromagnetic heating coil 55.

[0236] The methods described above for adjusting thermal resistance, adjusting the distance between the electromagnetic heating coil and the inner pot 20, and adjusting the winding density of the electromagnetic heating coil can be used in combination.

[0237] When the heating assembly 40 consists of multiple heating tubes encircling the inner pot 20, the density of the heating tubes in the first heating section 57 can be less than the density of the heating tubes in the second heating section 58. For example, the spacing between the coils of the heating tubes in the first heating section 57 is greater than the spacing between the coils of the heating tubes in the second heating section 58. Alternatively, the number of layers of the heating tubes in the first heating section 57 is less than the number of layers of the heating tubes in the second heating section 58.

[0238] The methods described above for adjusting thermal resistance, adjusting the distance between the heating element and the inner pot 20, and adjusting the density of the heating element can be used in combination.

[0239] Optionally, a heat-conducting barrier 70 may be provided at least one of the portions of the second region 22 of the pot liner connecting to the first region 21 of the pot liner and the portion of the first region 21 of the pot liner connecting to the second region 22 of the pot liner, to prevent heat transfer from the second region 22 of the pot liner to the first region 21 of the pot liner, thereby reducing the temperature of the inner surface of the first region 21 to be lower than the temperature of the inner surface of the second region 22 of the pot liner. The thermal conductivity of the portion of the pot liner wall excluding the heat-conducting barrier 70 along the generatrix of the pot liner wall is superior to that of the heat-conducting barrier 70 along the generatrix of the pot liner wall.

[0240] In one embodiment (not shown), the heating element 40 covers the bottom and sides of the heating pot. The cooking appliance 100 may be configured such that the heat flux density of the heating element 40 on the inner surface of the side of the pot is higher than the heat flux density on the inner surface of the bottom of the pot. The heating element 40 is, for example, an electromagnetic heating device with an electromagnetic heating coil. Thus, with Figures 34 to 36The example shown is similar; the distance between the coil and the outer surface of the bottom of the pot can be greater than the distance between the coil and the outer surface of the side of the pot; or, the degree of winding of the coil corresponding to the side of the pot can be greater than the degree of winding of the coil corresponding to the bottom of the pot can be greater; or, the number of layers of the coil corresponding to the side of the pot can be greater than the number of layers of the coil corresponding to the bottom of the pot can be. Understandably, these three methods can be used in combination.

[0241] exist Figure 37 In the illustrated embodiment, the heating component 40 corresponds only to the second region 22 of the pot, while there are no corresponding heating components 40 in the first region 21 and the third region 23 of the pot. Figure 38 Therefore, the inner pot wall of the inner pot 20, such as the inner pot wall of the third region 23, is typically a double-layer structure, consisting of an outer wall 28 and an inner wall 29. The outer wall 28 is, for example, made of a highly thermally conductive metal material (copper, aluminum). The inner wall 29 is, for example, made of a food-grade metal material (stainless steel, titanium).

[0242] When the second region 22 of the pot is heated, heat is transferred to the third region 23. For example, firstly, heat is transferred from the outer wall 28 of the second region 22 to the outer wall 28 of the third region 23, and then from the outer wall 28 of the third region 23 to the inner wall 29. The inner wall 29 of the second region 22 also transfers heat to the inner wall 29 of the third region 23. To ensure that the temperature of the inner surface of the second region 22 is not higher than that of the inner surface of the third region 23, the pot 20 is constructed such that the thermal resistance of the second region 22 in the direction perpendicular to the pot wall is higher than that of the third region 23 in the same direction. That is, in the second region 22, the resistance to heat transfer from the outside to the inside is greater, which makes the temperature of the inner surface of the second region 22 significantly lower than that of the outer surface. In the third region 23 of the pot, due to the small resistance to heat transfer from the outside to the inside, the temperature difference between the inner and outer surfaces is relatively small, so that the temperature of the inner surface of the third region 23 of the pot is not lower than the temperature of the inner surface of the second region 22 of the pot.

[0243] Specifically, such as Figure 39 As shown, in the second region 22 of the pot liner, a high thermal resistance material 52 (e.g., silicone) can be disposed between the inner wall 29 and the outer wall 28. Alternatively, as... Figure 40 As shown, a cavity 53 can be constructed between the inner wall 29 and the outer wall 28. The cavity 53 can be filled with air (air is a poor conductor of heat) or evacuated. Thus, the high thermal resistance material 52 or the cavity 53 hinders the transfer of heat from the outer wall 28 to the inner wall 29, and the temperature of the inner wall 29 is significantly lower than the temperature of the outer wall 28.

[0244] Or, such as Figure 41As shown, the pot liner 20 is constructed such that the thickness of the pot liner wall in the second region 22 is greater than the thickness of the pot liner wall in the third region 23, thereby increasing the thermal resistance. For example, the thickness of the inner wall 29 of the second region 22 is greater than the thickness of the inner wall 29 of the third region 23 (comparison). Figure 38 and Figure 41 Of course, it is also possible that the thickness of the outer wall 28 of the second region 22 of the pot is greater than the thickness of the outer wall 28 of the third region 23 of the pot.

[0245] After the second region 22 of the pot is heated, heat will also be transferred to the first region 21 of the pot. To ensure that the temperature of the inner surface of the first region 21 is lower than the temperature of the inner surface of the second region 22, a heat-conducting barrier 70 can be constructed between the first region 21 and the second region 22. For example, a heat-conducting barrier 70 can be provided in at least one of the portions of the second region 22 connecting the first region 21 and the first region 21 connecting the second region 22, to prevent heat transfer from the second region 22 to the first region 21. The thermal conductivity of the portion of the pot wall in the second region 22 excluding the portion with the heat-conducting barrier 70, along the extension direction of the generatrix of the pot wall, is superior to the thermal conductivity of the portion with the heat-conducting barrier 70 along the extension direction of the generatrix of the pot wall.

[0246] In this application, when the pot body 12 includes a bottom heating assembly and a side heating assembly, a heat-conducting partition 70 is disposed on the inner pot 20 at the portion corresponding to the boundary between the bottom heating assembly and the side heating assembly. The bottom end of the heat-conducting partition 70 extends to the inner pot area corresponding to the bottom heating assembly, and the top end of the heat-conducting partition 70 extends to the inner pot area corresponding to the side heating assembly. Alternatively, the heat-conducting partition is disposed within the inner pot area corresponding to the bottom heating assembly, and / or, the heat-conducting partition is disposed within the inner pot area corresponding to the side heating assembly.

[0247] The side heating assembly for heating the second region of the pot interior is also called the first side heating assembly. The side heating assembly for heating the third region of the pot interior is also called the second side heating assembly. When the side heating assembly includes the first side heating assembly and the second side heating assembly arranged in the vertical direction, a heat-conducting partition 70 may also be provided at the portion of the pot interior 20 corresponding to the boundary between the first side heating assembly and the second side heating assembly.

[0248] In this application, the component in the bottom heating assembly that performs the heating function is also referred to as the bottom heating component, and the support component in the bottom heating assembly that supports and mounts the bottom heating component is also referred to as the bottom support component. Similarly, the component in the side heating assembly that performs the heating function is also referred to as the side heating component, and the support component in the side heating assembly that supports and mounts the side heating component is also referred to as the side support component. The side support component can also serve an insulation function, for example, preventing heat from diffusing outwards.

[0249] In some embodiments, the side heating assembly may not include a side support component; for example, the side heating assembly may be constructed as a single, integral heating coil, which is the side heating component. The airflow generating device 30 may be directly mounted on the heating coil.

[0250] In this application, the side heating assembly can be an electromagnetic heating element, an electric heating plate heating element, or a heat convection heating element. Optionally, the side heating assembly includes at least two side heating elements arranged in the vertical direction for achieving the heating function. The control device can also be configured to control the number of side heating elements used for heating according to the amount of food, wherein the more food there is, the more side heating elements are used for heating. Optionally, the side heating assembly includes a main heating element and an auxiliary heating element. During cooking, the corresponding main heating element is activated according to the amount of food, while the auxiliary heating element operates in a low-temperature maintenance state.

[0251] In this application, when the inner surface of the pot liner 20 includes a continuous inner surface of the bottom of the pot liner, a first side region, and a second side region, and the bottom heating component heats the bottom of the pot liner and the first side region, and the side heating component heats the second side region, after satisfying the preset conditions, the temperature of the inner surface of the pot liner region corresponding to the bottom heating component is greater than or equal to 65°C and less than or equal to the sum of the boiling point temperature and 15°C, and the temperature of the inner surface of the pot liner region corresponding to the side heating component is greater than the boiling point temperature and less than or equal to the sum of the boiling point temperature and 60°C.

[0252] In this application, the preferred range of ΔT is: 3℃ ≤ ΔT ≤ 20℃. For example, ΔT can be selected as one of 5℃, 10℃, or 15℃. Within this temperature difference, the cooking appliance can cook the rice well while reducing sticking, enhancing the aroma and ensuring a certain texture. Similarly, in this application, T... 底 You can choose one of 90℃, 95℃, or 100℃. 侧 You can choose one of 110℃, 115℃, 120℃, 125℃, or 130℃.

[0253] The processes described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The order of steps in the above processes can also be added, combined, or deleted according to actual needs.

[0254] Furthermore, the commands, command numbers, and data items described in all the preferred embodiments above are merely examples; therefore, these commands, command numbers, and data items can be set in any way, as long as the same function is achieved. The terminal units in each preferred embodiment can also be integrated, further divided, or reduced according to actual needs.

[0255] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Features described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0256] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.

Claims

1. A cooking utensil, characterized in that, include: A pot body, wherein a heating element is provided; The inner pot is removably installed in the pot body, and the interior of the inner pot forms a cooking cavity for holding food. The inner pot includes a bottom and a side portion of the inner pot located above the bottom. The control device is electrically connected to the heating assembly. The control device is configured to, during the rice cooking process, control the heating component to operate when preset conditions are met, such that: the temperature T of the inner surface of the inner bottom of the can 底 ranging from 65°C to the boiling temperature plus 15°C 底 ranging from 65°C to the boiling temperature plus 15°C The temperature T of the inner surface of the pot on the side of the pot 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 Higher than the T 底 The value is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃. The preset conditions include at least one of the following: the temperature of the inner surface of the bottom of the pot reaches the marked temperature and the food is kept boiling for a preset boiling time.

2. The cooking utensil according to claim 1, characterized in that, The range of the indicated temperature T0 is: 90℃ ≤ T0 ≤ the sum of the boiling point temperature and 15℃; and / or, The preset boiling time t is in the range of: 4min≤t≤11min.

3. The cooking utensil according to claim 1, characterized in that, When the preset conditions are met, the control device is configured to control the heating component to operate, so that the T 底 The range is: 85℃≤T 底 ≤The sum of boiling point temperature and 5℃.

4. The cooking utensil according to claim 1, characterized in that, The inner pot has a central axis. In a cross-section passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line. The inner surface of the pot's inner side includes a first side region and a second side region. The included angle of the first side region is in the range of 90° > θ ≥ 31°, and the included angle of the second side region is in the range of θ ≥ 90°. When the preset conditions are met, the control device is configured to control the heating component to work such that the temperature of the first side region and / or the temperature of the second side region is higher than the temperature of the inner surface of the bottom of the pot by a value of ΔT.

5. The cooking utensil according to claim 4, characterized in that, When the preset conditions are met, the control device is configured to control the heating component to operate, such that: The temperature of the first side region is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C; and / or, the temperature of the inner surface of the second side region is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C.

6. The cooking utensil according to claim 5, characterized in that, When the preset conditions are met, the control device is configured to control the heating component to operate, such that: The temperature of the first side region is not lower than the sum of the boiling point temperature and 5°C, and not higher than the sum of the boiling point temperature and 20°C; and / or, the temperature of the second side region is not lower than the boiling point temperature, and not higher than the sum of the boiling point temperature and 20°C.

7. The cooking utensil according to claim 5, characterized in that, The heating assembly includes a first heating assembly and a second heating assembly. The first heating assembly is located below the second heating assembly, and the second heating assembly is disposed in the inner pot at a location corresponding to the second side region. The cooking appliance also includes an additional temperature sensor for sensing the heating temperature, and the control device is further configured to: When the preset conditions are met, the first heating component is first stopped working. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the first heating component is then activated. or Once the preset conditions are met, the power of the first heating component is reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the power of the first heating component is increased.

8. The cooking utensil according to claim 5, characterized in that, The heating assembly includes a first heating assembly and a second heating assembly. The first heating assembly is disposed in the inner pot at a location corresponding to the bottom of the inner pot, and the second heating assembly is disposed in the inner pot at a location corresponding to the first side region. Alternatively, the second heating assembly is disposed in the pot body at a location corresponding to both the first and second side regions. The cooking appliance also includes an additional temperature sensor for sensing the heating temperature, and the control device is further configured to: When the preset conditions are met, the first heating component is first stopped working. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the first heating component is then activated. or Once the preset conditions are met, the power of the first heating component is reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the bottom of the pot has not reached 65°C, the power of the first heating component is increased.

9. The cooking utensil according to claim 7 or 8, characterized in that, The second heating assembly includes a plurality of heating elements arranged in a vertical direction for performing heating functions. The control device is further configured to control the number of heating elements for heating according to the amount of food, wherein the more food there is, the more heating elements are used for heating, and the heating elements located at the bottom are preferentially heated.

10. The cooking utensil according to claim 9, characterized in that, The cooking appliance also includes a bottom temperature sensor for sensing the outer surface temperature of the bottom of the pot, and the control device is further configured to acquire the bottom sensing value of the bottom temperature sensor. The control device is also configured to: Before the preset conditions are met, the amount of food is analyzed based on the time it takes for the bottom sensing value to rise from the first preset bottom temperature to the second preset bottom temperature; or the amount of food is analyzed based on the increase in the bottom sensing value within the preset food quantity analysis time.

11. The cooking utensil according to claim 10, characterized in that, The control device incorporates the correlation between the sensing value of the bottom temperature sensor and the temperature of the inner surface of the pot.

12. The cooking utensil according to claim 11, characterized in that, The control device has a built-in bottom temperature sensor that establishes a first correspondence between the sensing value and the temperature of the inner surface of the bottom of the pot.

13. The cooking utensil according to claim 9, characterized in that, The cooking appliance also includes a human-computer interaction device for users to set the amount of ingredients, and the human-computer interaction device is electrically connected to the control device.

14. The cooking utensil according to claim 7 or 8, characterized in that, Before the preset conditions are met, the control device makes both the first heating component and the second heating component work; or Before the preset conditions are met, the control device activates the first heating component and deactivates the second heating component.

15. The cooking utensil according to claim 7 or 8, characterized in that, The cooking appliance also includes a bottom temperature sensor for sensing the outer surface temperature of the bottom of the pot, and the control device is further configured to acquire the bottom sensing value of the bottom temperature sensor. The control device is also configured to: During the rice cooking and heat preservation stage, the heating component is controlled to maintain the bottom sensing value between 40-80°C.

16. The cooking utensil according to claim 15, characterized in that, The control device is also configured to: During the heat preservation phase, the first heating component is activated, while the second heating component is deactivated; or During the heat preservation stage, both the first heating component and the second heating component are activated.

17. The cooking utensil according to claim 7 or 8, characterized in that, The heating power of the second heating component is 150W to 1000W.

18. The cooking utensil according to claim 7 or 8, characterized in that, The additional temperature sensor is used to sense the temperature of the outer surface of the pot liner, or The additional temperature sensor is used to sense the temperature of the heating component.

19. The cooking utensil according to claim 7, characterized in that, The control device incorporates a third relationship between the sensed value of the additional temperature sensor and the temperature of the second side region.

20. The cooking utensil according to claim 8, characterized in that, The control device incorporates a second relationship between the sensed value of the additional temperature sensor and the temperature of the first side region.

21. The cooking utensil according to claim 7 or 8, characterized in that, The control device also incorporates a first relationship between the sensing value of the additional temperature sensor and the temperature of the inner surface of the bottom of the pot.

22. The cooking utensil according to claim 4, characterized in that, Before the preset conditions are met, the control device is configured to control the heating assembly to operate such that the temperature of the first side region and / or the temperature of the second side region are greater than the temperature of the inner surface of the bottom of the pot.

23. The cooking utensil according to any one of claims 1 to 22, characterized in that, The cooking appliance also includes a top temperature sensor for detecting the temperature at the top of the cooking cavity, and the control device is further configured to acquire the top sensing value of the top temperature sensor, determine whether the food is boiling based on the top sensing value, and determine the boiling point temperature based on the top sensing value during the boiling of the food.

24. The cooking utensil according to any one of claims 1 to 22, characterized in that, The cooking appliance also includes: A wireless communication device for wireless communication with the server, the wireless communication device being electrically connected to the control device; and A positioning device is used to determine the position of the cooking appliance, and the positioning device is electrically connected to the control device. The control device is configured to send the location information of the cooking appliance to the server via the wireless communication device, so that the server can determine the altitude of the cooking appliance and thus determine the boiling point temperature based on the altitude.

25. The cooking utensil according to any one of claims 1 to 22, characterized in that, The cooking appliance also includes a pressure sensor for detecting ambient air pressure, the pressure sensor being electrically connected to the control device, the control device being configured to determine the boiling point temperature based on the sensing value of the pressure sensor.

26. The cooking utensil according to any one of claims 1 to 22, characterized in that, The inner pot has a central axis. In a cross-section passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. This angle is located on one side of the outer surface of the inner pot and above the horizontal line. Wherein, the included angle of the inner surface of the bottom of the pot is in the range of: 0°≤θ≤31°; and / or, the inner surface of the bottom of the pot is formed by extending upward from the lowest point of the inner surface of the pot no more than 2cm.

27. The cooking utensil according to any one of claims 1 to 22, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

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