Cooking appliance and method of controlling a cooking appliance

Abstract

This application discloses a cooking appliance and a method for controlling the cooking appliance. The cooking appliance includes a pot, a heating element, and a control device. The pot wall includes a heat-conducting partition and a body. The body includes at least one of a bottom and a side portion of the pot. The heat-conducting partition is arranged around the pot in a circumferential direction, extending along the generatrix of the pot wall. At least one side of the heat-conducting partition is connected to the body, and its thermal conductivity is lower than that of at least one side of the body. The heating element is used to heat the pot. The control device is electrically connected to the heating element. The control device is configured to: during the boiling stage of cooking rice, at least after a preset condition is met, control the heating element to operate, and: the temperature T of the inner surface of the bottom of the pot... 底 For: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 The temperature T of the inner surface of the side of the pot. 侧 For: Boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃, T 侧 With T 底 The difference ΔT between them is: 1℃≤ΔT≤60℃.

Description

Technical Field

[0001] This application relates to the field of cooking appliance technology, and more specifically to a cooking appliance and a method for controlling the cooking appliance. 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. This summary section is not intended to limit the key 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, a first aspect of this application provides a cooking appliance, the cooking appliance comprising:

[0005] The inner pot includes an inner pot wall and a cooking cavity enclosed by the inner pot wall. The inner pot wall includes a heat-conducting partition and a main body. The main body includes at least one of a bottom of the inner pot and a side portion of the inner pot. The heat-conducting partition is arranged around the circumferential direction of the inner pot and extends along the generatrix of the inner pot wall. At least one side of the heat-conducting partition is connected to the main body. The heat conductivity of the heat-conducting partition is lower than that of at least one side of the main body.

[0006] Heating assembly, the heating assembly being used to heat the inner pot;

[0007] A control device, electrically connected to the heating assembly, is configured as follows:

[0008] During the boiling stage of rice cooking, the heating component is controlled to operate at least after preset conditions are met, and:

[0009] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 ,

[0010] The temperature T of the inner surface of the side of the pot body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] 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 this the area with the highest stickiness. According to this application, by controlling the temperature of the inner surface of the bottom of the pot after the food has boiled and just before the starch paste solidifies, the starch paste at the bottom can be prevented from solidifying and sticking to the pot. At the same time, the higher temperature on the sides ensures that the food receives sufficient heat to ensure that the rice is cooked. The heat-conducting partition divides the pot into multiple zones. Due to the poor thermal conductivity of the heat-conducting partition, the multiple zones of the pot can have different temperatures, which is beneficial for zoned temperature control at the bottom and sides of the pot. This application improves the non-stick effect by combining the timing of temperature control, the temperature of temperature control, and the heat-conducting partition.

[0013] Optionally, the bottom of the pot includes a bottom heating zone with an outer diameter of DO1, the lower end of the heat-conducting partition has an inner diameter of DO2, and the maximum outer diameter of the side of the pot is DO3.

[0014] 5mm≤(DO2-DO1) / 2; and / or, (DO2-DO1) / 2≤(DO3-DO1) / 2.

[0015] According to this application, the bottom heating zone is an area where starch precipitates in large quantities, with a thickness of 5mm ≤ (DO2-DO1) / 2. The heat-conducting partition is located on the outer periphery of the bottom heating zone, and the radial distance between the bottom heating zone and the heat-conducting partition is not less than 5mm. This can create a significant temperature difference between the bottom and sides of the pot. (DO2-DO1) / 2 ≤ (DO3-DO1) / 2, thus the distance between the sides of the pot and the bottom heat source is greater, making it difficult for the sides to obtain heat from the bottom heat source. This results in different temperatures in different areas of the pot, promoting the tumbling of the food.

[0016] Optionally, along the extension direction of the generatrix of the pot wall, the length of the heat-conducting partition is less than or equal to 30 mm; and / or

[0017] Along the extension direction of the generatrix of the inner pot wall, the length of the heat-conducting partition is greater than or equal to 10 mm.

[0018] According to this application, the dimensions of the thermally conductive partition ensure that the thermally conductive partition can significantly impede heat transfer.

[0019] Optionally, the heat-conducting barrier includes a groove surrounding the circumferential direction of the inner pot, and at least one groove is provided.

[0020] This application reduces the thickness of the boiler wall by constructing grooves in the boiler wall, thereby constructing a heat-conducting isolation part, which is a simple method.

[0021] Optionally,

[0022] At the groove, the minimum thickness of the inner pot wall is not less than 0.3 mm; and / or

[0023] The groove is formed on the outer surface of the inner wall of the pot.

[0024] According to this application, the depth of the groove is limited to ensure the strength of the inner pot. The groove is constructed on the outer surface of the inner pot wall, making it easy to machine.

[0025] Optionally, the heat-conducting barrier includes at least two grooves arranged along the extension direction of the generatrix of the pot wall, with a protrusion between two adjacent grooves, wherein...

[0026] Along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is greater than or equal to 1 mm; and / or, along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is less than or equal to 3 mm.

[0027] According to this application, the distance between the grooves must ensure the strength of the inner pot while also ensuring a certain continuity of the grooves to improve thermal resistance.

[0028] Optionally, the groove is an arc-shaped groove, a rectangular groove, a V-shaped groove, or a trapezoidal groove.

[0029] According to this application, the shape of the groove can be flexibly set.

[0030] Optionally, the minimum thickness of the body portion is TH1, and the thickness of the bottom of the groove is TH2, where 1 / 5 ≤ TH2 / TH1 ≤ 4 / 5.

[0031] According to this application, the thickness of the groove bottom is limited to ensure the strength of the inner pot.

[0032] Optionally, the thermally conductive barrier portion further includes a high thermal resistance material embedded in the groove.

[0033] This application constructs a heat-conducting partition by setting a high thermal resistance material on the inner wall of the pot, which can enhance the strength of the groove.

[0034] Optionally, the thermally conductive barrier portion includes a high thermal resistance material, the thermally conductive barrier portion is connected to the main body portion, and the surface of the main body portion in contact with the high thermal resistance material is provided with a plurality of particle protrusions.

[0035] According to this application, the particle protrusions can increase the contact area of ​​the high thermal resistance material, making the connection of the high thermal resistance material more stable.

[0036] Optionally,

[0037] The length and / or height and / or width of the particle protrusion is 0.1 to 0.5 mm; and / or

[0038] The gap between the particle protrusions is 0.2 to 0.5 mm.

[0039] According to this application, the size parameters of the granular protrusions are adapted to conventional pot liner.

[0040] Optionally, the high thermal resistance material is at least one of the following: non-metallic polymer, non-metallic compound, porous material, ceramic material, silicone, glass fiber wool, asbestos, silicate, or aerogel felt.

[0041] According to this application, high thermal resistance materials can be flexibly selected.

[0042] Optionally, the inner pot has a central axis, and in a cross-section of the inner pot 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.

[0043] The heat-conducting barrier is provided on the inner wall of the pot at a position θ of 31 degrees; or, the heat-conducting barrier is provided on the inner wall of the pot extending 2 cm upward from the lowest point of the inner surface of the pot.

[0044] According to this application, the precise positioning of the heat-conducting partition facilitates more accurate temperature control in different zones, thus preventing rice from sticking to the pot.

[0045] Optionally, the heat-conducting partition is provided on the inner wall of the pot at a position θ of 90 degrees.

[0046] According to this application, there is almost no starch adhering to the inner wall of the pot where θ is 90 degrees or higher, so it will hardly stick to the pot, and the temperature of this part of the inner wall does not need to be strictly controlled.

[0047] Optionally, the control device is further configured to, after a preset condition is met, cause:

[0048] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧≤The sum of boiling point temperature and 40℃.

[0049] According to this application, after the food boils, the bottom temperature can prevent the starch adhesive from solidifying and sticking to the pot. When the food boils and the starch adhesive is about to solidify, the inner surface of the cooking vessel is kept at a certain temperature while the bottom temperature is controlled to prevent it from becoming too high. This ensures the rice is cooked thoroughly without overcooking (overcooking will reduce the aroma of the rice and may even produce a raw, unpleasant smell). However, the temperature of the inner surface of the side should not be too high, otherwise some sticking to the pot will still occur.

[0050] Optionally, the control device is further configured to, after a preset condition is met, cause:

[0051] The temperature T of the bottom inner surface is thus increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, such that the temperature T of the inner surface of the side portion is ... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0052] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. After the food boils and the starch is about to solidify, the cooking appliance maintains a side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C. Within this temperature range, the food receives more heat, ensuring the rice has a good texture and consistency. Simultaneously, the temperature difference between the rice near the side walls and the rice in the center of the pot is reduced, resulting in better uniformity in cooking the rice.

[0053] Optionally, the control device is further configured to, when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

[0054] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0055] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the control device is further configured to adjust the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0056] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0057] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is further configured to:

[0058] During the boiling stage, the temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the cooking process is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be in the maintained temperature range.

[0059] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0060] Optionally,

[0061] The control device is further configured to: after entering the boiling stage, record the average temperature sensing value of the temperature sensing device within a first preset monitoring time period as the boiling temperature, wherein the first preset monitoring time period is 2-4 minutes; and / or

[0062] The preset temperature rise is greater than or equal to 3°C.

[0063] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range.

[0064] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃; and / or

[0065] The heat-conducting partition is disposed between the bottom of the pot and the side of the pot.

[0066] According to this application, the temperature on the side of the pot will not be too high, avoiding excessive temperature difference between the side wall and the bottom wall, and uneven food temperature. The heat-conducting barrier is located between the bottom and side of the pot, directly blocking heat exchange between the bottom and side of the pot, which is more conducive to achieving zoned temperature control of the bottom and side of the pot.

[0067] Optionally, the heating assembly includes a plurality of heating elements arranged in a vertical direction for achieving the heating function, and the pot liner includes a heating zone corresponding to each heating element, wherein the heat-conducting partition is located wholly or partially between two adjacent heating zones.

[0068] According to this application, the heat-conducting partition is disposed between the parts of the pot that are directly heated by the heating components, so that the temperature of the pot wall on both sides of the heat-conducting partition is mainly determined by the power of the corresponding heating components, thereby achieving a one-to-one correspondence between the heating components and the pot area, and making it easy to achieve zoned temperature control.

[0069] Optionally, the inner pot has a central axis, and in a cross-section of the inner pot 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. The angle θ is located on one side of the outer surface of the inner pot and above the horizontal line.

[0070] Wherein, the included angle θ of the pot wall at the bottom of the pot is in the range of: 0°≤θ≤31°; and / or, the pot wall not higher than the bottom boundary line is the bottom of the pot, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot.

[0071] The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

[0072] According to this application, there are quantitative decomposition lines on the bottom and sides of the inner pot, which is conducive to more precise temperature control in different zones and to achieve the effect of rice not sticking to the pot.

[0073] Optionally, the inner surface of the side portion includes a first side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the cooking appliance is configured such that, after a preset condition is met, the temperature T of the first side portion region is increased. 侧1 The range is: boiling point temperature ≤ T 侧1 ≤The sum of boiling point temperature and 40℃; and / or,

[0074] The inner surface of the side portion includes a second side portion region, wherein the included angle of the second side portion region is in the range of θ ≥ 90°, and the cooking appliance is configured such that, after meeting a preset condition, the temperature T of the second side portion region is... 侧2 The range is: boiling point temperature ≤ T 侧2 ≤The sum of boiling point temperature and 60℃.

[0075] In the second side region, gravity can shift the position of the starch, so almost no starch adheres and almost no sticking occurs. In the first side region, starch movement is hindered by the support and friction of the inner surface of the pot, but gravity can still shift its position, making it a region prone to slight sticking. Just as the starch gel is about to solidify, by controlling the bottom temperature and raising the side temperature to provide heat to the food, the second side region, where almost no starch adheres, can be heated at a relatively higher temperature to provide more heat to the food.

[0076] Optionally, the inner surface of the side portion includes a first side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the cooking appliance is configured such that, after a preset condition is met, the temperature T of the first side portion region is increased. 侧1 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧1 ≤The sum of boiling point temperature and 20℃; and / or,

[0077] The inner surface of the side portion includes a second side portion region, wherein the included angle of the second side portion region is in the range of θ ≥ 90°, and the cooking appliance is configured such that, after meeting a preset condition, the temperature T of the second side portion region is... 侧2 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧2 ≤The sum of boiling point temperature and 20℃.

[0078] According to this application, the cooking appliance controls the side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C after the food has boiled and the starch is about to solidify. Within this temperature range, the food can receive more heat, thus ensuring that the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the inner pot and the rice in the center of the inner pot is reduced, resulting in better uniformity of rice cooking.

[0079] A second aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0080] A pot inner liner, comprising a pot inner liner wall and a cooking cavity enclosed by the pot inner liner wall, the pot inner liner wall comprising a heat-conducting partition portion and a body portion, the body portion comprising at least one of a pot inner liner bottom and a pot inner liner side portion, the heat-conducting partition portion being disposed around the circumference of the pot inner liner and extending along the generatrix of the pot inner liner wall, at least one side of the heat-conducting partition portion being connected to the body portion, and the heat conductivity of the heat-conducting partition portion being lower than the heat conductivity of at least one side of the body portion; and

[0081] Heating assembly, the heating assembly being used to heat the inner pot;

[0082] The control method includes:

[0083] During the boiling stage of rice cooking, the heating component is controlled to operate at least after preset conditions are met, and:

[0084] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 ,

[0085] The temperature T of the inner surface of the side of the pot body 侧The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃

[0086] And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

[0087] 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 this the area with the highest stickiness. According to this application, by controlling the temperature of the inner surface of the bottom of the pot after the food has boiled and just before the starch paste solidifies, the starch paste at the bottom can be prevented from solidifying and sticking to the pot. At the same time, the higher temperature on the sides ensures that the food receives sufficient heat to ensure that the rice is cooked. The heat-conducting partition divides the pot into multiple zones. Due to the poor thermal conductivity of the heat-conducting partition, the multiple zones of the pot can have different temperatures, which is beneficial for zoned temperature control at the bottom and sides of the pot. This application improves the non-stick effect by combining the timing of temperature control, the temperature of temperature control, and the heat-conducting partition.

[0088] Optionally, the control method further includes, after a preset condition is met, ensuring that:

[0089] The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

[0090] According to this application, after the food boils, the bottom temperature can prevent the starch adhesive from solidifying and sticking to the pot. When the food boils and the starch adhesive is about to solidify, the inner surface of the cooking vessel is kept at a certain temperature while the bottom temperature is controlled to prevent it from becoming too high. This ensures the rice is cooked thoroughly without overcooking (overcooking will reduce the aroma of the rice and may even produce a raw, unpleasant smell). However, the temperature of the inner surface of the side should not be too high, otherwise some sticking to the pot will still occur.

[0091] Optionally, the control method further includes, after a preset condition is met, ensuring that:

[0092] The temperature T of the bottom inner surface is thus increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, such that the temperature T of the inner surface of the side portion is ... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

[0093] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. After the food boils and the starch is about to solidify, the cooking appliance maintains a side temperature between the sum of the boiling point and 5°C and the sum of the boiling point and 20°C. Within this temperature range, the food receives more heat, ensuring the rice has a good texture and consistency. Simultaneously, the temperature difference between the rice near the side walls and the rice in the center of the pot is reduced, resulting in better uniformity in cooking the rice.

[0094] Optionally, the control method further includes, when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

[0095] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0096] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the method further includes adjusting the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

[0097] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch will solidify and stick to the pot. Therefore, the bottom temperature should be controlled when the food has boiled to a certain extent (for example, after entering the rice cooking stage).

[0098] Optionally, the cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control method further includes:

[0099] During the boiling stage, the temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the cooking process is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be in the maintained temperature range.

[0100] According to this application, the method for determining whether a temperature range or a temperature rise range has been entered is simple and effective.

[0101] Optionally,

[0102] The control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0103] The preset temperature rise is greater than or equal to 3°C.

[0104] According to this application, the method for obtaining the temperature is simple and effective. Setting a preset temperature rise of 3°C or greater allows for sensitive detection that the cooking process has entered the heating range.

[0105] Optionally, the range of ΔT is: 3℃≤ΔT≤20℃.

[0106] According to this application, the temperature on the side of the pot will not be too high, thus avoiding a large temperature difference between the side wall and the bottom wall, resulting in uneven food temperature. Attached Figure Description

[0107] The following drawings, which are incorporated herein by reference as part of this application, are provided for understanding the application. The drawings illustrate representative embodiments of the application and are used to explain the principles of the application, not to limit it.

[0108] In the attached image:

[0109] Figures 1 to 5 This is a side view of a pot according to a specific embodiment of this application;

[0110] Figures 6 to 15 This is a partial side cross-sectional view of the inner wall of a pot according to a specific embodiment of the present application, showing different examples of the heat-conducting partition.

[0111] Figure 16 This is a side cross-sectional view of a cooking appliance according to the first embodiment of this application;

[0112] Figure 17 for Figure 16 A schematic diagram of a portion of the structure of a cooking appliance, showing the inner pot and heating element;

[0113] Figures 18 to 20 for Figure 17 Schematic diagrams of different examples of side heating components;

[0114] Figure 21 for Figure 17 A schematic diagram of the bottom heating component;

[0115] Figure 22 This is a schematic diagram of a portion of the structure of a cooking appliance according to a second embodiment of the present application, showing the inner pot and the heating element;

[0116] Figure 23 for Figure 18 A side view of a portion of the structure of a cooking appliance, showing the inner pot and bottom heating element;

[0117] Figure 24A schematic diagram of the temperature curve during the cooking process of rice using a cooking appliance according to a specific embodiment of this application;

[0118] Figure 25 A photograph of the inner pot of a cooking appliance after cooking rice according to a specific embodiment of this application. Detailed Implementation

[0119] 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.

[0120] To fully understand this application, a detailed description will be provided in the following description. 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. Obviously, the implementation of the 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, in addition to these detailed descriptions, this application may have other embodiments.

[0121] The ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Furthermore, 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.” The use of words such as “first,” “second,” and “third” does not indicate any order and can be interpreted as names.

[0122] It should be noted that the terms “upper,” “lower,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this application are for illustrative purposes only and are not intended to be limiting.

[0123] 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.

[0124] 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.

[0125] This application provides a pot inner and a cooking appliance using the pot inner, as well as a method for controlling the cooking appliance.

[0126] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings.

[0127] The substance that causes rice to stick to the pot is mainly starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water, forming a starch solution. In the initial stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and are suspended in the mixed solution, while a small portion settles on the surface of the pot (in a non-stick state).

[0128] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized starch granules have different adhesive strength than non-gelatinized ones; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the surface of the pot, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. When the water is about to boil away during the boiling stage, the starch gum has relatively low adhesion to the pot surface due to the presence of moisture, making it easy to scrape off or remove the starch gum adhering to the inner surface of the pot, thus maintaining a non-stick state at this point. If heating continues at a high temperature, the moisture between the starch gum and the inner surface of the pot gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0129] During cooking, the adhesive strength of starch glue is related to whether it cures or carbonizes. When the adhesive strength of starch glue to the inner surface of the pot liner 20 is relatively strong, it becomes more difficult to scoop rice, which is what is known as sticking to the pot. Whether the starch glue cures or carbonizes is the result of the combined effects of temperature and time. Only prolonged high temperatures will cause the starch glue to cure or even carbonize.

[0130] 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.

[0131] 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:

[0132] 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 also almost non-existent.

[0133] 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.

[0134] 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.

[0135] 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 or equal to 31 degrees forms the first region 21 of the pot, the portion with the first angle greater than 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.

[0136] 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.

[0137] The above scheme is a schematic representation of one method of dividing the pot's inner liner into zones. These zones are primarily based on the different amounts of starch adhesive that can adhere to different areas. Generally speaking, the lower the liner, the more severe the sticking. The first zone 21 of the inner liner is located at the bottom, forming the bottom wall of the inner liner 20, also called the bottom of the inner liner 21 (bottom wall of the inner liner). Regardless of the shape of the inner liner, it will always have a first zone 21. The second zone 22 and the third zone 23 of the inner liner provide the side walls of the inner liner 20, collectively referred to as the side portion 24 (side wall of the inner liner). The inner liner 20 has at least one of the second zone 22 and the third zone 23. The side portion of the inner liner is located above the bottom of the inner liner. The second zone is also called the first side portion of the inner liner; this portion of the inner surface of the inner liner is the first side portion. The third zone is also called the second side portion of the inner liner; this portion of the inner surface of the inner liner is the second side portion. Different zones of the inner liner have different temperature requirements.

[0138] The following section will detail how to specifically control the temperature of each area of ​​the inner pot in the technical solution for preventing rice from sticking to the pot.

[0139] like Figure 16 and Figure 17 As shown, the cooking appliance 100 according to the first embodiment of this application may include a pot body 12 and a lid 11. Typically, the pot body 12 is used to heat the inner pot 20, which is a cooking container for holding food. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the inner pot 20 can be freely placed or removed for easy cleaning. The inner surface of the inner pot 20 is uncoated, for example, with a non-stick coating. The capacity of the inner pot 20 is typically less than 6L; for example, it may be 2L or 4L. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft for covering the pot body 12.

[0140] The pot body 12 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 an MCU chip. The control device has built-in control program software.

[0141] The cooking appliance 100 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 that 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.

[0142] Understandably, the cooking appliance 100 is controlled by a control device.

[0143] The heating assembly 40 includes, for example, a bottom heating assembly 41 and a side heating assembly 44. The bottom heating assembly 41 is located at the bottom of the pot body 12, corresponding to the bottom 21 of the inner pot, and is positioned below the inner pot 20, for heating the bottom 21 of the inner pot. The side heating assembly 44 is located corresponding to the side 24 of the inner pot, and surrounds the outer periphery of the side 24 of the inner pot, for heating the side 24 of the inner pot. Simultaneously, a heat-conducting partition 70 is provided between the bottom 21 and the side 24 of the inner pot, so that the temperature of each area of ​​the inner pot is mainly determined by the power of the corresponding heating assembly, and the temperatures of the bottom 21 and the side 24 of the inner pot can be controlled independently.

[0144] In the vertical projection of the cooking appliance 100, if there is a heating element inside the bottom 21 of the inner pot, then the heating element is considered to correspond to the position of the bottom 21 of the inner pot, and this heating element is the bottom heating element 41. In the horizontal projection of the cooking appliance 100, if there is a heating element inside the side 24 of the inner pot, then the heating element is considered to correspond to the position of the side 24 of the inner pot, and this heating element is the side heating element 44.

[0145] like Figure 24 As shown, the cooking process of the cooking appliance 100 includes, for example, a water absorption process, a boiling process, a simmering process, and a rice cooking process (each process is a stage).

[0146] 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.

[0147] 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 boiling 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 boiling stage can proceed to the boiling stage after a preset boiling time (not exceeding 40 minutes).

[0148] 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.

[0149] 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. Cooking is complete when the rice-cooking process ends.

[0150] 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.

[0151] During rice cooking, the internal temperature of the inner pot 20 enters the boiling stage (boiling process) after reaching the boiling point. The boiling stage includes at least a temperature-maintaining interval (segment, time period) and a heating interval. The temperature-maintaining interval is the stage where the temperature is basically maintained at the boiling point. Since there is still water at the bottom of the inner pot 20 at the beginning of the boiling stage, the boiling point of water limits the temperature of the bottom of the pot to fluctuating only around the boiling point during the heating period (for example, when the boiling point is 100℃, the temperature of the bottom of the inner pot is between 101℃ and 102℃). After continuous heating for a period of time, the heating interval begins. At this point, the water has mostly boiled away, and the temperature of the bottom of the inner pot 20 gradually rises. If the area of ​​the inner pot 20 with the starch adhesive is continuously heated at high temperature after the heating interval, the starch adhesive will begin to solidify, causing sticking. Therefore, the temperature of the inner surface of the inner pot 20 can be controlled to prevent the starch adhesive from solidifying and carbonizing. Especially in the first area 21 of the inner pot, which is prone to sticking, it is crucial to control the temperature of the inner surface within a suitable range in a timely manner.

[0152] To prevent sticking, the control device is configured to activate the heating element 40 during rice cooking when preset conditions are met. This ensures that the temperature of the inner surface of the bottom 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. Taking water's boiling point as 100°C as an example, the maximum temperature of the inner surface of the bottom 21 of the pot will not exceed 103°C. At 103°C, the moisture in the starch adhesive adhering to the inner surface of the bottom 21 of the pot will not evaporate or will evaporate minimally, thus keeping the starch adhesive moist and preventing sticking. Of course, the lower the temperature of the inner surface of the bottom 21 of the pot, the less impact it has on the moisture in the starch adhesive, and the less likely it is to stick. For example, the following method can be used to determine whether the preset conditions are met.

[0153] When the cooking process enters the heating zone, it is considered that the preset conditions are met. Whether the heating zone has been entered can be determined based on the temperature change trend. For example, during the boiling stage, the control device acquires the temperature of the maintenance zone. When the temperature sensing value of the temperature sensing device is greater than the maintenance temperature, and the difference between the two is greater than or equal to the preset rising temperature, it is determined that the rice cooking process has entered the heating zone; when the temperature sensing value of the temperature sensing device is less than the sum of the maintenance temperature and the preset rising temperature, it is determined that the rice cooking process is still in the maintenance zone. The preset rising temperature is, for example, greater than or equal to 3°C. For example, after entering the boiling stage, the average value of the temperature sensing values ​​of the temperature sensing device within a first preset monitoring time is recorded as the maintenance temperature. The first preset monitoring time is, for example, 2-4 minutes. The temperature sensing device can be a temperature probe specifically used to sense the temperature of the bottom 21 of the pot or the inner surface of the bottom 21 of the pot, such as the bottom temperature sensor 19. Preferably, the temperature sensing value of the bottom temperature sensor 19 is used here to determine whether the maintenance zone and the heating zone have been entered.

[0154] Actual temperature detection is subject to errors due to other factors, and heating has thermal inertia. The temperature sensor's reading may not accurately reflect the actual temperature of the inner surface of the pot liner 20. Therefore, the actual temperature of the pot liner 20 is greater than the detected value. At this point, the moisture in the first region 21 of the pot liner has evaporated, and the starch adhesive has solidified, leading to sticking. Therefore, during the boiling stage of heating, the temperature of the first region 21 of the pot liner is detected at regular intervals (e.g., 5s, 10s, 15s). The temperature reading is continuously compared with the sum of the current temperature and the preset temperature rise. Because the detection interval is short and the preset temperature rise is small, it can more accurately reflect whether the pot liner 20 has a temperature rising trend. Once the rising trend is detected, the power of the heating components can be adjusted in time. Therefore, detecting the temperature change trend is more accurate than detecting the specific temperature, resulting in better consistency in mass production.

[0155] When the fluctuation of the temperature sensing value of the temperature sensing device does not exceed a preset fluctuation range within a first preset monitoring period, the food is determined to be boiling, i.e., entering the boiling stage temperature range. The start time of the first preset monitoring period is the start time of the temperature range. For example, the average, maximum, or minimum value of all temperature sensing values ​​of the same temperature sensor within the first preset monitoring period whose fluctuations do not exceed the preset fluctuation range can be used as the boiling temperature of the food (the boiling temperature of the food is not necessarily 100°C due to different altitudes). The boiling point temperature can be determined based on the boiling temperature of the food. Those skilled in the art can establish a correspondence between the sensing value of the temperature sensor and the actual temperature of the food through experiments. Based on this correspondence, the boiling point temperature can be determined based on the sensing value of the temperature sensor. Alternatively, if simplified, the boiling temperature of the food can be directly used as the boiling point temperature.

[0156] In addition to the aforementioned temperature rise range for determining the boiling stage as a preset condition, another preset condition could be the temperature T of the inner surface of the first region 21 of the pot. 底 Has the indicated temperature T0 been reached? If T 底 If the indicated temperature T0 is reached, the preset conditions are considered met. For example, during the cooking of rice, it is first determined that the food in the inner pot 20 is boiling, and the boiling temperature of the food can be determined. Then, when the temperature T of the inner surface of the first region 21 reaches a certain level... 底 Increase, and T 底 T is higher than the boiling temperature of the food. 底 When the sum of the preset heating temperatures is equal to the temperature of the inner surface of the first region 21 of the pot, the temperature T is considered to be... 底The indicated temperature T0 is reached. The preset temperature range is, for example, [3℃, 4℃]. For example, during the boiling stage, the boiling temperature of the food is the boiling point temperature, for example, 100℃. Due to the existence of superheat, corresponding to the boiling temperature of the food, or in other words, when the food boils, the temperature of the bottom inner surface of the pot 20 is usually greater than or equal to the boiling point plus 1℃-2℃ (e.g., 101℃, 102℃). The indicated temperature T0 is set based on the principle that the inner surface temperature of the pot 20 will rise after the water boils dry. To avoid interference and ensure the accuracy of the program judgment, it is generally necessary to detect a temperature rise of 3-4℃. Therefore, the indicated temperature T0 is, for example, a preset temperature rise temperature increased from 101℃-102℃. Usually, T0 is greater than or equal to the sum of the boiling point and 4℃.

[0157] The maximum value of the labeled temperature T0 can be the sum of the boiling point and 40°C. At this temperature, the rice will undergo the Maillard reaction, releasing its aroma. Preferably, the labeled temperature T0 is not higher than the sum of the boiling point of water and 15°C. Boiling temperature rise detection is a better method for judging preset conditions than the labeled temperature T0. However, judging based on the labeled temperature T0 is simpler. Whether the rice sticks to the pan is the result of the combined effect of time and temperature on the starch adhesive. Therefore, it is acceptable for the labeled temperature T0 to be higher than the temperature of the inner surface of the first region 21 of the pot during subsequent cooking, because the inner surface of the first region 21 of the pot will not be at the temperature point of the labeled temperature T0 for a long time. Thus, a brief "high temperature" state (the temperature point of the labeled temperature T0) on the inner surface of the first region 21 of the pot will not immediately cause the water in the starch adhesive to evaporate rapidly, nor will it cause sticking to the pan.

[0158] Temperature T0 is indicated for example as the sum of boiling point and 5℃, boiling point and 6℃, boiling point and 7℃, boiling point and 8℃, boiling point and 9℃, boiling point and 10℃, boiling point and 11℃, boiling point and 12℃, boiling point and 13℃, boiling point and 14℃, boiling point and 15℃, boiling point and 20℃, boiling point and 25℃, boiling point and 30℃, boiling point and 35℃, and boiling point and 40℃.

[0159] Another method for determining the preset conditions is to consider the preset conditions met when the food in the inner pot 20 maintains boiling for a preset boiling time t, and then control the heating element 40 to operate. The preset boiling time t is, for example, 4 to 15 minutes, or 6 to 10 minutes. Controlling the timing of switching to the main heating element based on the preset boiling time t requires eliminating the influence of environmental factors and the amount of food, making adaptive control difficult. Therefore, time-based control usually requires a margin of safety. For example, assuming it takes 8 minutes to heat before sticking, to ensure it doesn't stick, the preset boiling time t could be 7 minutes, thus guaranteeing non-sticking. However, this might result in insufficient heating and poor rice quality. Judging by the boiling time is simpler.

[0160] When the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component 41 is lower than the average power of the side heating component 44 (that is, the heat source is switched), and then (for example in the rice cooking process) the aforementioned temperature control target of low temperature at the bottom is achieved.

[0161] It should be noted that after the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component is lower than the average power of the side heating component. It can be considered that the rice cooking process begins after the heating component 40 is controlled to work, or it can be considered that the rice cooking process begins after the heating component has been controlled to work for a period of time. There is no restriction here. Whether the preset conditions are met is only a sign that the heating component 40 is controlled to proceed to the next step.

[0162] More preferably, when 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 bottom 21 of the pot is not lower than 85°C and not higher than the sum of the boiling point temperature and 3°C. More preferably, when 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 bottom 21 of the pot is not lower than 92°C and not higher than the boiling point temperature. Basically, this application mainly avoids sticking by controlling the bottom temperature of the pot 20 during the rice-cooking stage.

[0163] After entering the rice-cooking stage, controlling the bottom temperature to be greater than or equal to 80℃ is to ensure the rice is cooked through, while controlling the bottom temperature to be less than or equal to the sum of the boiling point and 3℃ is to prevent sticking. When 92℃≤T 底 At temperatures below the boiling point, the rice will not be undercooked and will be cooked more thoroughly.

[0164] 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 and further cook the rice, preferably, the temperature of the remaining parts can be appropriately increased, for example, the temperature of the inner surface of the side portion 24 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 side portion of the inner pot is greater than the temperature of the inner surface of the bottom portion 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 bottom portion 21 of the inner pot is lower than the temperature of the inner surfaces of other portions of the inner pot, that is, the temperature of the inner surface of the bottom portion 21 is lower than the temperature of the inner surface of the side portion 24 of the inner pot. For example, at least after the preset condition is met, the temperature T of the inner surface of the side portion of the inner pot is... 侧 Temperature T above the inner surface of the bottom of the pot 底 The value is ΔT, where 1℃≤ΔT≤60℃.

[0165] In this application, the preferred range of ΔT is: 3℃ ≤ ΔT ≤ 20℃. For example, ΔT can be selected as one of 5℃, 10℃, and 15℃. Under this temperature difference, the cooking appliance 100 can cook the rice well while reducing sticking, bringing out the aroma of the rice, and ensuring a certain taste. Similarly, in this application, T 底 You can choose one of 80℃, 85℃, 90℃, 95℃, or 100℃. 侧 You can choose one of the following temperatures: 110℃, 115℃, 120℃, 125℃, or 130℃. It should be noted that the actual temperature of the inner surface of the pot during heating may vary. 底 and T 侧 The selected value may fluctuate, but this is also within the scope of protection of this application.

[0166] In this application, the heat source is switched after preset conditions are met. After switching the heat source, until cooking is complete, preferably, the inner surface temperature T of the bottom 21 of the pot is maintained. 底 It needs to be kept at 80℃≤T 底 ≤The sum of the boiling point temperature and 3℃. After switching the heat source, the temperature of the side 24 of the inner pot should be higher than the temperature of the bottom 21 of the inner pot for at least a certain period of time. It is not required that the side be kept at a high temperature and always higher than the bottom 21 of the inner pot from the time the heat source is switched until the end of cooking. However, the bottom 21 of the inner pot needs to be kept at a "low temperature" state (e.g., 80℃≤T). 底(≤ the sum of boiling point temperature and 3℃). After determining that the preset conditions are met, the average power of the bottom heating component 41 can be immediately lower than the average power of the side heating component 44; or, after determining that the preset conditions are met, after a preset delay period, the average power of the bottom heating component 41 can be lower than the average power of the side heating component 44; or, after determining that the heating has entered the heating range, and during T... 底 After reaching the marked temperature T0, the average power of the bottom heating component 41 is lower than the average power of the side heating component 44.

[0167] Alternatively, if the average power of the bottom heating element 41 is already lower than the average power of the side heating element 44 before the cooking process is determined to meet the preset conditions, the average power of the bottom heating element 41 and the side heating element 44 can be kept constant after the preset conditions are met. Specifically, when the preset conditions are met, the control device is configured to control the heating element 40 to operate, so that the temperature of the inner surface of the side portion 24 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. While the bottom temperature is controlled to not be too high, the inner surface of the side portion 24 of the pot must maintain a certain temperature to ensure the rice is cooked thoroughly and that the cooking time is not too long (overcooking time will reduce the aroma of the rice and even produce a raw rice smell). However, the temperature of the inner surface of the side portion 24 of the pot should not be too high either, otherwise there will still be some degree of sticking. More preferably, when the preset conditions are met, the temperature of the inner surface of the side portion 24 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. Within this temperature range, the ingredients can absorb more heat, thus ensuring the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the inner pot and the rice in the center of the inner pot is reduced, resulting in better uniformity of rice cooking.

[0168] Optionally, before the preset conditions are met, the control device is configured to control the heating element 40 to operate, also ensuring that the temperature of the inner surface of the side portion 24 of the pot is greater than the temperature of the inner surface of the bottom portion 21 of the pot. That is, throughout the entire cooking process, the temperature of the upper or side portion of the pot 20 is always kept higher than the temperature of the bottom portion.

[0169] like Figure 1As shown, the pot liner 20 according to a specific embodiment of this application includes a pot liner wall 91 and a cooking cavity 92 enclosed by the pot liner wall 91. To enable different regions of the pot liner wall 91 to have different heating temperatures, preferably, the pot liner wall 91 includes a body portion 29 and at least one heat-conducting partition portion 70, which is disposed around the circumference of the pot liner 20, for example, extending a full circumference. The pot liner 20 is generally a rotating structure, i.e., formed by a generatrix around an axis PA. Along the extension direction DG of the generatrix of the pot liner wall 91, at least one side of the heat-conducting partition portion 70 is connected to the body portion 29, and the thermal conductivity of the heat-conducting partition portion 70 is lower than that of at least one side of the body portion 29.

[0170] The heat-conducting partition can be connected to the main body on only one side or on both sides. The one side or both sides of the heat-conducting partition 70 refers to the upper side, lower side (or both ends) of the heat-conducting partition 70 along the extension direction of the generatrix. The part of the pot with low thermal conductivity forms the heat-conducting partition, while the part with high thermal conductivity forms the main body. The thermal conductivity of different regions of the main body can also be different.

[0171] In this application, thermal conductivity can be understood as thermal resistance or thermal conductivity coefficient. Good thermal conductivity, i.e., low thermal resistance (high thermal conductivity coefficient), results in fast heat transfer and makes it relatively easier to form a uniform temperature. Poor thermal conductivity, i.e., high thermal resistance (low thermal conductivity coefficient), results in slow heat transfer and makes it relatively difficult to form a uniform temperature. Therefore, when a thermally conductive partition 70 is provided on the inner pot wall 91, the thermally conductive partition 70 divides the inner pot wall 91 into multiple regions. The thermal conductivity of the thermally conductive partition 70 is poor, making it difficult for heat to transfer between the two inner pot wall regions. When the temperature on one side changes, heat is difficult to transfer to the other side (at least the heat transfer speed is slowed down), allowing the two inner pot wall regions to have different temperatures. The temperature of different regions of the inner pot is determined by the power of the heating component and the thermally conductive partition provided on the inner pot, thus allowing the temperature of different regions of the inner pot to be controlled separately.

[0172] In this application, the non-stick effect of the rice is ensured before cooking by judging whether the preset conditions are met; the key to ensuring non-stick effect during cooking is to control the temperature of the bottom of the pot; in addition, the heat-conducting partition of the pot changes the heat conduction performance of different areas of the pot, making it easier to form and maintain the temperature zone of the pot. The combination of these three factors can further improve the non-stick effect of the pot.

[0173] When the inner wall 91 of the pot includes a plurality of heat-conducting partitions 70, the plurality of heat-conducting partitions 70 are arranged at intervals in the vertical direction.

[0174] exist Figure 1In the example shown, the inner pot wall 91 includes two heat-conducting partitions 70: a first heat-conducting partition 71 and a second heat-conducting partition 72. The heat-conducting partitions 70 are annular strip structures. The first heat-conducting partition 71 and the second heat-conducting partition 72 are arranged vertically, with the first heat-conducting partition 71 below the second heat-conducting partition 72. Both extend towards the center of the inner pot and, together with the main body, form the inner pot. The inner surfaces of both are part of the inner surface of the inner pot. The inner pot wall 91 is divided into three regions: from bottom to top, the first region 21, the second region 22, and the third region 23. In one embodiment, the first heat-conducting partition 71 can be considered as the edge of the first region 21, or as the edge of the second region 22, or a portion of the first heat-conducting partition 71 may belong to the first region 21 and another portion to the second region 22. The first heat-conducting partition 71, together with part of the main body, forms the first region 21 and the second region 22 of the pot.

[0175] Similarly, the second heat-conducting isolation portion 72 is disposed at the upper part of the second region 22 of the pot or at the lower part of the third region 23 of the pot, or the second heat-conducting isolation portion 72 spans across the second region 22 and the third region 23 of the pot. The second heat-conducting isolation portion 72 and part of the main body portion together form the second region 22 and the third region 23 of the pot.

[0176] Along the extension direction DG of the busbar, the thermal conductivity of the thermally conductive partition 70 may be lower than that of the body 29 on both its upper and lower sides, or it may be lower than that of only one side. Preferably, the thermal conductivity of the thermally conductive partition 70 is lower than that of the body 29 on its upper side.

[0177] In some other embodiments, the heat-conducting partition extends upward along the generatrix of the pot wall in the direction DG and forms the side portion 24 of the pot, while the bottom portion 21 of the pot serves as the main body portion 29. Preferably, the thermal conductivity of the side portion 24 is lower than that of the bottom portion 21 along the generatrix of the pot wall in the direction DG, so as to reduce the heat transfer from the side portion 24 to the bottom portion 21. Alternatively, the heat-conducting partition 70 forms the bottom of the pot, and the side portion 24 serves as the main body portion 29. The temperature difference between the side portion 24 and the bottom portion 21 can also be achieved by adjusting the power of the heating assembly 40. Of course, the heat-conducting partition 70 can also be mostly formed on the side portion 24 of the pot, with a small portion extending into the bottom portion 21, or vice versa. The division between the heat-conducting partition 70 and the main body portion 29 is not limited to one form.

[0178] In addition to the two methods mentioned above, the heat-conducting partition 70 can be a groove provided on the outer surface of the pot. The pot wall 91 is divided into three regions, namely the first region 21, the second region 22, and the third region 23 from bottom to top. The heat-conducting partition can be provided on the outer surface at the junction of two adjacent regions and distributed in both adjacent regions; or it can be provided only on the outer surface of the upper part of the first region 21, or only on the outer surface of the lower part of the second region 22 or the third region 23.

[0179] It should be noted that the side portion 24 and the bottom portion 21 of the pot, or the first region 21, the second region 22 and the third region 23 of the pot, are distinguished by the relative positional relationship of the different regions of the pot; the heat-conducting partition portion 70 and the main body portion 29 are divided according to the different heat conduction performance of the pot.

[0180] exist Figures 3 to 5 In the example shown, the generatrix of the pot wall 91 is basically composed of straight line segments, making the aforementioned first included angle not continuously changing. The pot bottom 21 and pot side 24 can also be divided as follows: the portion of the pot wall 91 whose height difference with the lowest point of the inner surface of the pot 20 does not exceed 2 cm forms the pot bottom 21 (that is, the portion always at the very bottom is the pot bottom 21), and the remaining portion is the pot side 24. Alternatively, the horizontal line extending 2 cm upwards from the lowest point of the inner surface of the pot 20 is defined as the bottom-side dividing line LD; the pot wall not higher than the bottom-side dividing line LD is the pot bottom 21, and the pot wall higher than the bottom-side dividing line LD is the pot side 24.

[0181] A heat-conducting partition 70 is provided at the location of the inner wall 91 with a first included angle of 31 degrees. Alternatively, the heat-conducting partition 70 can be provided at the location of the inner wall 91 extending 2 cm upward from the lowest point of the inner surface of the inner wall 20. Of course, the heat-conducting partition 70 can also be provided at the location of the inner wall 91 with a first included angle of 90 degrees.

[0182] The first, second, and third regions of the pot can also be divided using other methods. Alternatively, the number and location of the heat-conducting partitions 70 can be determined according to other rules or requirements.

[0183] exist Figures 6 to 8In the illustrated embodiment, the thickness of the pot wall 91 is reduced by constructing grooves 79 in the pot wall 91, thereby constructing a heat-conducting partition 70. For example, the heat-conducting partition 70 includes one groove 79 or at least two grooves 79 arranged along the extension direction DG of the generatrix of the pot wall 91, the grooves 79 extending a full circumference of the pot 20. It should be noted that the multiple grooves 79 constituting the same heat-conducting partition 70 are adjacent to each other and not too far apart. For example, along the extension direction DG of the generatrix of the pot wall 91, the length SD of the heat-conducting partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. The length SD of the heat-conducting partition 70 is, for example, 10 mm, 15 mm, 20 mm, 25 mm, 30 mm, etc.

[0184] Along the extension direction DG of the generatrix of the inner pot wall, the length CD of the inner pot wall 91 between the openings of two adjacent grooves 79 (see...). Figure 8 The length CD of the pot wall 91 between the openings of two adjacent grooves 79 is greater than or equal to 1 mm to ensure the strength of the pot liner 20. Along the extension direction DG of the generatrix of the pot liner wall, the length CD of the pot wall 91 between the openings of two adjacent grooves 79 is less than or equal to 3 mm. This ensures that the multiple grooves 79 are not too far apart, and the grooves 79 have a certain continuity, which can significantly improve local thermal resistance. The length CD can be, for example, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, etc.

[0185] For ease of processing, the length SDS of a single groove 79 along the extension direction DG of the generatrix of the pot wall 91 is not less than 1 mm. This can also be understood as a protrusion 81 being provided between two adjacent grooves 79. The minimum length of the protrusion 81 along the extension direction DG of the generatrix of the pot wall 91 is greater than or equal to 1 mm. The minimum length of the protrusion 81 along the extension direction DG of the generatrix of the pot wall 91 is less than or equal to 3 mm. The minimum length of the protrusion 81 can be, for example, 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, etc.

[0186] In the example of constructing the groove 79, when the thermally conductive barrier 70 includes only one groove 79, the width of the opening of the groove 79 is equal to the length SD of the thermally conductive barrier 70 (see [reference]). Figure 7 When the thermally conductive barrier 70 includes a plurality of grooves 79, the total span of all the grooves 79 is the length SD of the thermally conductive barrier 70 (see [reference]). Figure 8 Alternatively, the length SD of the thermally conductive partition 70 is limited to 30mm, and all grooves 79 within a 30mm width are considered as grooves of the same thermally conductive partition 70. When the thermally conductive partition 70 includes multiple grooves 79, the lengths of the various grooves 79 may be the same or different, and the distances between the grooves may be the same or different.

[0187] Groove 79 can be an arc-shaped groove (see...) Figure 8), or rectangular slot (see Figure 6 ), or V-groove (see Figure 7 The groove 79 is preferably formed on the outer surface of the inner pot wall 91, so that the groove 79 can be formed by stamping after the inner pot 20 is formed, which simplifies the processing technology. The groove 79 can also be formed on the inner surface of the inner pot wall 91. To ensure the strength of the inner pot 20, the minimum thickness TMIN of the inner pot wall 91 at the groove 79 is not less than 0.3 mm (see [reference]). Figure 7 The minimum thickness TMIN is, for example, no greater than 1.5 mm, thereby effectively improving the thermal resistance of the thermally conductive barrier portion 70. The minimum thickness TMIN is, for example, 0.3 mm, 0.6 mm, 0.9 mm, 1.2 mm, 1.5 mm, etc. For example, the minimum thickness of the body portion 29 is TH1, and the thickness of the bottom of the groove 79 is TH2, where 1 / 5 ≤ TH2 / TH1 ≤ 4 / 5 (see...). Figure 6 ).

[0188] Figures 9 to 15 An example is shown of constructing a thermally conductive partition 70 by replacing part or all of the material of the inner pot wall 91 with a high thermal resistance material 52.

[0189] exist Figures 9 to 11 In the embodiment shown, a groove 79 is constructed on the inner wall 91 of the pot, and then the groove 79 is filled with a high thermal resistance material 52. Figures 6 to 8 The implementation method is similar. For example, one or more grooves 79 can be constructed on the pot wall 91 along the extension direction DG of the generatrix of the pot wall 91, and a high thermal resistance material 52 can be embedded in each groove 79. This is equivalent to... Figures 6 to 8 Based on the implementation method, an additional step of filling with high thermal resistance material 52 is added.

[0190] When the thermally conductive barrier 70 includes multiple grooves 79, the lengths of the grooves 79 may be the same or different (see [reference]). Figure 11 The distance between the grooves 79 can be the same or different. After filling with the high thermal resistance material 52, the total thickness of the pot wall 91 remains unchanged, thus the pot 20 has good strength. This implementation is equivalent to replacing the original metal material of the pot wall 91 with the high thermal resistance material 52 in the thickness direction of the pot wall 91.

[0191] Along the extension direction DG of the generatrix of the pot wall 91, the length SD of the thermally conductive partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. In other words, along the extension direction DG of the generatrix of the pot wall 91, the span of the entire high thermal resistance material 52 is 10 mm to 30 mm. The high thermal resistance material 52 can fill one side of the outer surface of the pot wall 91 (see...). Figure 9 It can also be filled on one side of the inner surface of the inner wall 91 of the pot (see...). Figure 10 ).

[0192] exist Figures 12 to 14 In the illustrated embodiment, along the extension direction DG of the generatrix of the pot wall 91, the high thermal resistance material 52 is sandwiched between the low thermal resistance materials (e.g., metal) constituting the pot wall 91. That is, the high thermal resistance material of the thermally conductive partition 70 is connected to the main body 29. This embodiment is equivalent to replacing all the original metal material of the pot wall 91 with the high thermal resistance material 52 in the thickness direction of the pot wall 91, i.e., in... Figures 9 to 11 Based on the embodiment shown, the content of high thermal resistance material 52 is further increased. Thus, at and near the thermally conductive partition 70, the inner wall 91 of the pot is composed of alternating high thermal resistance material 52 and low thermal resistance material.

[0193] Along the extension direction DG of the generatrix of the pot wall 91, the length SD of the thermally conductive partition 70 is less than or equal to 30 mm and greater than or equal to 10 mm. In other words, along the extension direction DG of the generatrix of the pot wall 91, the span of all high thermal resistance material 52 is 10 mm to 30 mm. When the thermally conductive partition 70 includes multiple segments of high thermal resistance material 52, the lengths of each segment of high thermal resistance material 52 can be the same or different, and the distances between the segments can be the same or different. For ease of processing, the length of each segment of high thermal resistance material 52 along the extension direction DG of the generatrix of the pot wall 91 is not less than 1 mm.

[0194] The high thermal resistance material 52 and the metal material (or other low thermal resistance material) of the pot wall 91 can be connected by bonding, casting, or other methods. To ensure a strong connection, such as... Figure 12 As shown, the metallic material has a dovetail groove at the end along the direction DG, which holds the high thermal resistance material 52 in place. For example... Figure 15 As shown, the surface of the body 29 for contacting the high thermal resistance material 52 is provided with a plurality of particle protrusions 82, which can increase the contact area between the low thermal resistance material and the high thermal resistance material 52. The size of each particle protrusion is 0.1 mm to 0.5 mm, that is, each of the three dimensions of length, height, and width is 0.1 mm to 0.5 mm. For example, each of the three dimensions of length, height, and width is 0.1 mm, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, etc. The gap between the particle protrusions 82 is 0.2 mm to 0.5 mm, for example, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, etc. The particle protrusions 82 are, for example, sprayed onto the surface of the low thermal resistance material. The above-mentioned dimensional parameters of the particle protrusions 82 are adapted to a pot liner with a conventional thickness of pot wall.

[0195] The thermally conductive partition 70 can be constructed by increasing the thermal resistance of a portion of the pot wall 91. The thermally conductive partition 70 can be constructed in various ways.

[0196] For example, at the heat-conducting partition 70, the thickness of the pot wall 91 is less than the thickness of the pot wall 91 on at least one of its two sides. That is, the heat-conducting partition 70 is constructed by thinning the thickness of the pot wall 91. For example, Figure 1 In this process, the wall thickness of the first heat-conducting partition 71 is less than the wall thickness of the first region 21 and the second region 22 of the pot. When the thickness of the pot wall 91 becomes thinner, the flow path of heat flow narrows, the flow is obstructed, and thus the thermal resistance increases.

[0197] Alternatively, the thermally conductive barrier 70 may include a high thermal resistance material (i.e., a material with reduced thermal conductivity). For example, Figure 1 The main body of the inner pot 20 is made of metal material. At the first heat-conducting partition 71, part or all of the material of the inner pot wall is replaced with a high thermal resistance material (such as at least one of non-metallic polymers, non-metallic compounds, porous materials, ceramic materials, silicone, glass fiber wool, asbestos, silicates, aerogel felt, etc.), thereby increasing the thermal resistance of the first heat-conducting partition 71.

[0198] The position of the heat-conducting partition 70 in the inner wall 91 is set according to specific needs. When the specific heating control requirements are different, the position of the heat-conducting partition 70 will also be different.

[0199] For example, in the technical problem of preventing rice from sticking to the pot, the position of the heat-conducting partition 70 is related to the location of starch deposition in the inner pot 20.

[0200] In the first embodiment, after the food boils, the temperature of the bottom 21 of the pot has a greater impact on the sticking effect. The pot 20 can only have a heat-conducting partition 70 between the bottom 21 and the side 24 to achieve the bottom temperature control target. For example, the pot includes a first region 21, a second region 22, and a third region 23. A heat-conducting partition 70 is provided between the first region 21 and the second region 22, but not between the second region 22 and the third region 23.

[0201] 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 order to avoid sticking and to cook the rice properly, 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.

[0202] The solution of this application lies in determining the timing of switching the heat source and achieving a low bottom temperature on the inner surface of the pot 20 during the rice cooking stage, thereby ensuring that the pot 20 will not stick severely during the cooking process. In addition, the side heating component heats the side of the pot 20 to supplement the heat of the rice. During the boiling stage, the bottom of the inner pot can be heated at high power to ensure the rice in the cooking cavity boils fully, giving the rice grains enough time to tumble and absorb heat, allowing for complete gelatinization and resulting in better-tasting rice with enhanced aroma. Monitoring the temperature of the bottom of the inner pot during the boiling stage and determining whether it has entered the heating zone allows for more accurate assessment of any remaining moisture before switching the heat source. This ensures the rice has sufficient time to boil while minimizing heating of the bottom before the starch gel hardens, achieving a good non-stick effect. The switching timing is more precise. Furthermore, during at least a portion of the simmering stage, the inner pot achieves a temperature zone effect with a low bottom and high sides, balancing excellent rice quality with a good non-stick effect, improving heating efficiency and shortening cooking time.

[0203] In some existing technologies, the bottom of the pot is heated at a high temperature in the early stages of the rice-cooking process to provide heat to the rice, and then cooled down by air cooling. Since the initial heating temperature of the bottom of the pot is 100℃-120℃, exceeding the evaporation temperature of water, the moisture in the starch adhesive continues to evaporate, leading to excessive solidification of the starch adhesive. This increases interfacial adhesion and causes the starch adhesive to stick to the pot. The stickiness of the starch adhesive mainly comes from the gelatinization of starch molecules during heating to form a homogeneous solution, which is further enhanced by intermolecular forces (such as hydrogen bonds) upon cooling. Relying solely on condensation from cooling the pot in the later stages of the rice-cooking process is insufficient once the starch adhesive has solidified. Its molecular structure is stable, and its viscosity has significantly increased. Therefore, the condensation cannot penetrate the solidified starch adhesive to alter its molecular structure, thus failing to effectively solve the stickiness problem and resulting in poor non-stickiness. Compared to the solutions in the aforementioned existing technologies, this application switches the heat source before the rice-cooking stage and ensures that the moisture in the starch adhesive at the bottom of the pot does not evaporate or evaporates minimally throughout the entire cooking process, resulting in better non-stickiness.

[0204] 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 operating method for the non-stick test of cooked rice. The solution in this application, after cooking using this standardized test method, as follows... Figure 25As shown, a Level II non-stick effect can be achieved, 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 of this application is less than 20g, which is closer to the Level I non-stick effect achieved by gently shaking the appliance or without any shaking, where all the rice can be removed from the appliance. Compared to existing uncoated inner pots, where even after cooking, gentle shaking of the cooking appliance still results in rice adhering to the inner pot (50g < rice weight ≤ 100g, achieving only Level III non-stick), the solution of this application results in less rice adhering to the uncoated inner pot, demonstrating a better non-stick effect.

[0205] 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.

[0206] 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 (during the boiling process), the boiling point temperature is determined based on the sensing value of the top temperature sensor 18 (during the period of keeping boiling, the sensing value of the top temperature sensor 18 is basically the temperature of the steam in the cooking chamber).

[0207] 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.

[0208] 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.

[0209] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating component 41 and / or increases the power of the side heating component 44, making the side heating component 44 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.

[0210] Before the preset conditions are met, that is, before T 底 The temperature has not yet exceeded T, which corresponds to the boiling point of the food. 底 Before the preset heating temperature, the cooking appliance 100 can either make both the bottom heating element 41 and the side heating element 44 work, or make only the bottom heating element 41 work and the side heating element 44 not work.

[0211] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating element 41 or stops heating; simultaneously, it increases the power of the side heating element 44 or starts heating. Alternatively, after the preset conditions are met, the bottom heating element 41 can be stopped first, and then restarted when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C. Or, after the preset conditions are met, the power of the bottom heating element 41 can be reduced first, and then increased when the temperature of the inner surface of the bottom 21 of the pot pot does not reach 80°C.

[0212] During rice cooking, once preset conditions are met, the bottom heating element 41 is first deactivated. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41 is then activated again. Alternatively, once preset conditions are met, the bottom heating element 41's power is first reduced. When the temperature sensor indicates that the inner surface temperature of the side portion 24 of the pot has reached the sum of the boiling point and 40°C, but the inner surface temperature of the bottom portion 21 has not reached 80°C, the bottom heating element 41's power is then increased.

[0213] Once the cooking appliance 100 is designed and finalized, the sensing value of each temperature sensor corresponds to the temperature of any point on the inner surface of the pot 20, and this correspondence can be obtained experimentally. The cooking appliance 100 can make the temperature analysis of the inner surface of the pot 20 more accurate by placing temperature sensors near the temperature-sensitive areas (such as the bottom 21 and the side 24 of the pot).

[0214] The rated power of the side heating assembly 44 is, for example, 100W to 1000W, 300W to 500W, or 400W.

[0215] like Figure 18As shown, in the first embodiment, the side heating assembly 44 includes an annular (e.g., circular) heating coil 48 surrounding the inner pot 20. The heating coil 48 heats up as a whole during operation, providing even heat to the side of the inner pot 20. An additional temperature sensor 17 can be provided on the side heating assembly 44. The additional temperature sensor 17 can be used to sense the temperature of the side heating assembly 44, or it can be used to sense the temperature of the outer surface of the inner pot side 24 (e.g., the additional temperature sensor 17 is an infrared temperature sensor).

[0216] like Figure 19 and Figure 20 As shown, the side heating assembly 44 includes a side heating component 62 and a side support component 61. The side heating component 62 is used to perform the heating function, that is, to generate heat in the corresponding pot area. The side support component 61 is used to support the side heating component 62, or in other words, the side heating component 62 is mounted on the side support component 61. The side support component 61 is generally cylindrical and surrounds the outer periphery of the pot 20. The side support component 61 can be constructed as a heat insulation ring.

[0217] like Figure 19 As shown, the side heating component 62 is constructed as an electromagnetic heating coil 54, which is wound around the side support component 61, so that the electromagnetic heating coil 54 surrounds the pot liner 20, and the side heating assembly 44 is an electromagnetic heating device.

[0218] like Figure 20 As shown, the side heating component 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 insulation ring and the heating element 64, or at least the temperature-sensing part of the additional temperature sensor 17 is sandwiched between the insulation ring and the heating element 64, so that the additional temperature sensor 17 can sense the temperature of the side heating component 44. The number of heating elements 64 is one or more.

[0219] The side heating assembly 44 may include a plurality of side heating elements 62 arranged in a vertical direction. The control device is further configured to control the number of side heating elements 62 used for heating according to the amount of food. Specifically, the more food there is, the more side heating elements 62 are used for heating, and the lower side heating elements 62 are preferentially heated.

[0220] For example, the side heating assembly 44 includes N side heating elements 62 arranged vertically for heating, with the N elements numbered sequentially from bottom to top as 1, 2...N. The control device is further configured to divide the amount of food to be cooked into N consecutive food quantity ranges based on the quantity of food. The smaller the number of the food quantity range, the less food is in that range. Specifically, when the actual amount of food to be cooked falls into the Mth food quantity range, the control device heats the first to the Mth side heating elements 62.

[0221] Alternatively, the control device calculates the height of the ingredients based on the quantity, then determines one of the multiple heating elements corresponding to the ingredient height (e.g., the horizontal plane at the ingredient height passes through this heating element), and activates this heating element and the heating elements below it. The height of the ingredients varies with the quantity. The side heating element 44 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.

[0222] For example, the side heating element 62 includes multiple heating elements 64, all of which are disposed on the side support element 61 and arranged vertically, so that each heating element 64 forms a side heating element 62. The two ends of the heating elements 64 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 side heating assembly 44 includes two side 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 side heating assembly 44 may include more side heating elements 62.

[0223] When the side heating component 44 is an electromagnetic heating device, the height of the side heating can be varied by setting multiple electromagnetic heating coils 54 in the vertical direction.

[0224] The presence of multiple side heating elements 62 on the side also allows the side heating elements 62 to occupy more height, resulting in a more uniform side temperature.

[0225] like Figure 21As shown, similar to the side heating assembly 44, the bottom heating assembly 41 includes a bottom support member 45 and a bottom heating member 46. The bottom support member 45 is disposed at the bottom of the pot body 12. The bottom heating member 46 is disposed on the bottom support member 45 and is used to realize the heating function. The bottom support member 45 can support the side heating assembly 44. The bottom heating member 46 can also be constructed as an electromagnetic heating coil 54, so the bottom heating assembly 41 is also an electromagnetic heating device. Of course, the bottom heating assembly 41 can use other heating methods. In order to match the rotating shape of the inner pot 20, the bottom heating member 46 is usually arranged in a disc or ring.

[0226] In the first embodiment, in the projection of the cooking appliance 100 along the vertical and / or horizontal directions, the heat-conducting partition 70 is located between the bottom heating member 46 and the side heating member 62.

[0227] exist Figure 22 In the second embodiment shown, unlike the first embodiment, the heating element 240 of the cooking appliance 200 includes a first heating element 41 (i.e., the bottom heating element 41), a second heating element 42, and a third heating element 43 arranged sequentially from bottom to top. The position of the first heating element 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 element 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 element 43 corresponds to the third region 23 of the inner pot and is mainly used to heat the third region 23. Simultaneously, a first heat-conducting partition 71 is provided between the first region 21 and the second region 22 of the inner pot, and a second heat-conducting partition 72 is provided between the second region 22 and the third region 23 of the inner pot. Thus, the heating elements are arranged one-to-one with the regions of the inner pot, and the temperature of each region is mainly determined by the power of the corresponding heating element, enabling independent temperature control for each region.

[0228] In the second embodiment, the cooking appliance 200 is configured to control each heating component to work after a preset condition is met, so that the temperature of the inner surface of the second region 22 and the third region 23 of the pot is higher than the temperature of the inner surface of the first region 21 of the pot.

[0229] For example, the operation of each heating component is controlled so 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. Preferably, when the preset conditions are met, the control device is configured to control the heating component 40 to operate so that the temperature of the inner surface of the first region 21 of the pot is not lower than 80°C and not higher than the sum of the boiling point and 3°C. More preferably, the temperature of the inner surface of the first region 21 of the pot is not lower than 92°C and not higher than the boiling point.

[0230] In the second embodiment, 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.

[0231] The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot is not lower than the sum of the boiling point and 5°C is that this temperature ensures that the rice inside the pot has a higher temperature, thus ensuring that the rice receives more heat and has a good stickiness and texture. The reason why the temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot is not higher than the sum of the boiling point and 20°C is that if the temperature is too high, it will cause an excessive temperature difference between the rice around the sides of the pot and the rice in the center, thus reducing the uniformity of the cooked rice.

[0232] In the second embodiment, optionally, before a preset condition is met, the control device is configured to control the heating assembly 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 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 portion of the pot 20 is always kept higher than the temperature of the bottom portion.

[0233] 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.

[0234] 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.

[0235] Understandably, in the second embodiment, each of the first heating assembly 41, the second heating assembly 42, and the third heating assembly 43 has a heating element for achieving the heating function. In the projection of the cooking appliance 200 along the vertical and / or horizontal directions, the heat-conducting partition 70 is located between the heating elements of two adjacent heating assemblies.

[0236] Of course, for other needs, the heating components can be set up to correspond with the pot area, and heat-conducting partitions can be set between the pot areas to achieve more precise zone temperature control.

[0237] like Figure 23 As shown, a heat-conducting barrier 70 is constructed between the bottom 21 and the side 24 of the pot 20, making it difficult for heat to be transferred between the bottom 21 and the side 24 of the pot 20.

[0238] like Figure 23 As shown, the outer diameter of the bottom heating element 46 is DO1, the inner diameter of the lower end of the heat-conducting partition 70 is DO2, and the maximum outer diameter of the side of the pot liner 20 is DO3. The bottom liner 21 has a bottom heating zone 28. The bottom heating zone 28 is the pot liner wall directly heated by the bottom heating element 46. The bottom heating zone 28 is defined by the size of the bottom heating element 46. For example, in the vertical projection of the cooking appliance 100, the pot liner wall surrounded by the outer peripheral edge of the bottom heating element 46 is the bottom heating zone 28. The outer diameter of the bottom heating zone 28 is DO1. The bottom heating zone 28 is located in the center of the bottom liner 21 and is a completely starch-deposited area.

[0239] Preferably, 5mm ≤ (DO2-DO1) / 2, meaning the thermally conductive partition 70 is located on the outer periphery of the bottom heating element 46 and the bottom heated area 28, and the radial distance SID between the bottom heated area 28 and the thermally conductive partition 70 is not less than 5mm. This prevents heat transfer from the sides to the bottom, creating a significant temperature difference (e.g., at least 5°C) between point A on the outer periphery of the bottom heated area 28 and point B at the upper end of the thermally conductive partition 70, resulting in a noticeable temperature difference between the top and bottom. The area between points A and B forms a heat reduction buffer zone.

[0240] Preferably, (DO2-DO1) / 2≤(DO3-DO1) / 2, that is, the maximum radial dimension of the inner pot 20 is formed on the side 24 of the inner pot, and the part with the maximum radial dimension is further away from the heat-conducting partition 70 than the bottom heating area 28. As a result, the side 24 of the inner pot is far away from the bottom heat source and it is not easy to obtain the heat from the bottom heat source. This makes the temperature different in different areas of the inner pot and promotes the convection and tumbling of the food in the cooking cavity.

[0241] This application achieves zoned temperature control of the pot by setting a heat-conducting barrier on the pot wall with a different thermal resistance than the pot body, thereby improving cooking quality and user experience.

[0242] To achieve zoned temperature control, preferably, the temperature of each pot area is determined by the power of the heating element corresponding to its location, and a heat-conducting partition is disposed between each pot area. For example, the heating assembly 40 includes multiple heating elements arranged vertically for heating (e.g., bottom heating element 46, side heating element 62, etc.), the pot 20 includes a heated area corresponding to each heating element, and the heat-conducting partition 70 is located, for example, wholly or partially, between two adjacent heated areas.

[0243] For example, corresponding to the bottom heating element 46, in the vertical projection of the cooking appliance 100, the portion of the bottom 21 of the inner pot that overlaps with the bottom heating element 46 is the bottom heating area 28 of the inner pot 20 corresponding to the bottom heating element 46. Similarly, for the side heating element 62, the portion of the side 24 of the inner pot that is at the same height as the side heating element 62 is the side heating area of ​​the inner pot 20 corresponding to the side heating element 62 (or, in the horizontal projection of the cooking appliance 100, the portion of the side 24 of the inner pot that overlaps with the side heating element 62 is the side heating area of ​​the inner pot 20 corresponding to the side heating element 62).

[0244] The heated zone can also be understood as the area directly covered and heated by the heating element. Preferably, the heat-conducting partition 70 is at least partially located between two adjacent heated zones, so that each heating element does not heat across zones. The heating element corresponds one-to-one with the pot area, which can effectively achieve zoned temperature control, that is, each heated zone is an independent temperature zone. For example, the heat-conducting partition 70 can be completely located between two adjacent heated zones, that is, the heat-conducting partition 70 is not directly covered and heated by the heating element. Alternatively, one or both edges of the heat-conducting partition 70 are located in the heated zone, that is, only the edges of the heat-conducting partition 70 are directly covered and heated by the heating element.

[0245] Understandably, the heating elements (heating assemblies) can be flexibly configured. For the same pot area separated or defined by the thermally conductive partition 70, multiple independently operating heating elements can be installed, and the desired temperature target for different parts of the pot area can be achieved by controlling the power of the multiple heating elements. Therefore, the heating elements do not necessarily need to correspond one-to-one with the desired temperature control zones to achieve zoned temperature control, and the boundaries of the temperature zones are not necessarily determined by the thermally conductive partition. As a preferred embodiment, it is easier to achieve zoned temperature control by having the heating elements correspond one-to-one with the desired temperature control zones and the thermally conductive partition 70 located at the boundaries of the temperature zones.

[0246] The foregoing of this application Figures 2 to 5The zoning rule for the pot liner 20 is merely an example. In the illustrated embodiment, the heat-conducting isolation section 70 is positioned at the boundary of the zone according to this rule, thereby achieving zoned temperature control. However, other zoning rules can also be used for the zoned temperature control of the pot liner 20. The heat-conducting isolation section 70 may also not be positioned at the boundary of the temperature control zone.

[0247] The processes and steps 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 process can also be added, combined, or deleted according to actual needs.

[0248] 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.

[0249] 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.

[0250] 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.

[0251] 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, The cooking appliance includes: The inner pot includes an inner pot wall and a cooking cavity enclosed by the inner pot wall. The inner pot wall includes a heat-conducting partition and a main body. The main body includes at least one of a bottom of the inner pot and a side portion of the inner pot. The heat-conducting partition is arranged around the circumferential direction of the inner pot and extends along the generatrix of the inner pot wall. At least one side of the heat-conducting partition is connected to the main body. The heat conductivity of the heat-conducting partition is lower than that of at least one side of the main body. Heating assembly, the heating assembly being used to heat the inner pot; and A control device, electrically connected to the heating assembly, is configured as follows: During the boiling stage of rice cooking, the heating component is controlled to operate at least after preset conditions are met, and: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

2. The cooking utensil according to claim 1, characterized in that, The bottom of the pot includes a bottom heating zone with an outer diameter of DO1, the lower end of the heat-conducting partition has an inner diameter of DO2, and the maximum outer diameter of the side of the pot is DO3. 5mm≤(DO2-DO1) / 2; and / or, (DO2-DO1) / 2≤(DO3-DO1) / 2.

3. The cooking utensil according to claim 1, characterized in that, Along the extension direction of the generatrix of the pot wall, the length of the heat-conducting partition is less than or equal to 30 mm; and / or Along the extension direction of the generatrix of the inner pot wall, the length of the heat-conducting partition is greater than or equal to 10 mm.

4. The cooking utensil according to claim 1, characterized in that, The heat-conducting partition includes a groove surrounding the inner pot in the circumferential direction, and at least one groove is provided.

5. The cooking utensil according to claim 4, characterized in that, At the groove, the minimum thickness of the inner pot wall is not less than 0.3 mm; and / or The groove is formed on the outer surface of the inner wall of the pot.

6. The cooking utensil according to claim 4, characterized in that, The heat-conducting partition includes at least two grooves arranged along the extension direction of the generatrix of the pot wall, with a protrusion between two adjacent grooves. Along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is greater than or equal to 1 mm; and / or, along the extension direction of the generatrix of the pot wall, the minimum length of the protrusion is less than or equal to 3 mm.

7. The cooking utensil according to claim 4, characterized in that, The groove is an arc-shaped groove, a rectangular groove, a V-shaped groove, or a trapezoidal groove; and / or The minimum thickness of the main body is TH1, and the thickness of the bottom of the groove is TH2, where 1 / 5 ≤ TH2 / TH1 ≤ 4 / 5.

8. The cooking utensil according to claim 4, characterized in that, The thermally conductive partition also includes a high thermal resistance material embedded in the groove.

9. The cooking utensil according to claim 1, characterized in that, The thermally conductive barrier includes a high thermal resistance material. The thermally conductive barrier is connected to the main body. The surface of the main body that contacts the high thermal resistance material is provided with multiple particle protrusions.

10. The cooking utensil according to claim 9, characterized in that, The length and / or height and / or width of the particle protrusion is 0.1 to 0.5 mm; and / or The gap between the particle protrusions is 0.2 to 0.5 mm.

11. The cooking utensil according to claim 8 or 9, characterized in that, The high thermal resistance material is at least one of the following: non-metallic polymer, non-metallic compound, porous material, ceramic material, silicone, glass fiber wool, asbestos, silicate, or aerogel felt.

12. The cooking utensil according to claim 1, characterized in that, The inner pot has a central axis. In a cross-section of the inner pot 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 heat-conducting barrier is provided on the inner wall of the pot at a position θ of 31 degrees; or, the heat-conducting barrier is provided on the inner wall of the pot extending 2 cm upward from the lowest point of the inner surface of the pot.

13. The cooking utensil according to claim 12, characterized in that, The heat-conducting partition is provided on the inner wall of the pot at a position θ of 90 degrees.

14. The cooking utensil according to claim 1, characterized in that, The control device is further configured to, after a preset condition is met, cause: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

15. The cooking utensil according to claim 1, characterized in that, The control device is further configured to, after a preset condition is met, cause: The temperature T of the bottom inner surface is thus increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, such that the temperature T of the inner surface of the side portion is ... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

16. The cooking utensil according to claim 1, characterized in that, The control device is further configured to, when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

17. The cooking utensil according to claim 1, characterized in that, The boiling stage includes a sequential temperature maintenance interval and a temperature rise interval. The control device is further configured to adjust the temperature based on the temperature T of the bottom inner surface of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

18. The cooking utensil according to claim 17, characterized in that, The cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control device is further configured to: During the boiling stage, the temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the cooking process is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be in the maintained temperature range.

19. The cooking utensil according to claim 18, characterized in that, The control device is further configured to: after entering the boiling stage, record the average temperature sensing value of the temperature sensing device within a first preset monitoring time period as the boiling temperature, wherein the first preset monitoring time period is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

20. The cooking utensil according to claim 1, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃; and / or The heat-conducting partition is disposed between the bottom of the pot and the side of the pot.

21. The cooking utensil according to claim 1, characterized in that, The heating assembly includes a plurality of heating elements arranged in a vertical direction for achieving the heating function. The pot liner includes a heating zone corresponding to each heating element, wherein the heat-conducting partition is located wholly or partially between two adjacent heating zones.

22. The cooking utensil according to claim 1, characterized in that, The inner pot has a central axis. In a cross-section of the inner pot 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. The angle θ is located on one side of the outer surface of the inner pot and above the horizontal line. Wherein, the included angle θ of the pot wall at the bottom of the pot is in the range of: 0°≤θ≤31°; and / or, the pot wall not higher than the bottom boundary line is the bottom of the pot, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot. The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

23. The cooking utensil according to claim 22, characterized in that, The inner surface of the side portion includes a first side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the cooking appliance is configured such that, after satisfying a preset condition, the temperature T of the first side portion region is increased. 侧1 The range is: boiling point temperature ≤ T 侧1 ≤The sum of boiling point temperature and 40℃; and / or, The inner surface of the side portion includes a second side portion region, wherein the included angle of the second side portion region is in the range of θ ≥ 90°, and the cooking appliance is configured such that, after meeting a preset condition, the temperature T of the second side portion region is... 侧2 The range is: boiling point temperature ≤ T 侧2 ≤The sum of boiling point temperature and 60℃.

24. The cooking utensil according to claim 22, characterized in that, The inner surface of the side portion includes a first side portion region, wherein the included angle of the first side portion region ranges from 90° to θ to 31°, and the cooking appliance is configured such that, after satisfying a preset condition, the temperature T of the first side portion region is increased. 侧1 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧1 ≤The sum of boiling point temperature and 20℃; and / or, The inner surface of the side portion includes a second side portion region, wherein the included angle of the second side portion region is in the range of θ ≥ 90°, and the cooking appliance is configured such that, after meeting a preset condition, the temperature T of the second side portion region is... 侧2 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧2 ≤The sum of boiling point temperature and 20℃.

25. A method for controlling a cooking appliance, the cooking appliance comprising: The inner pot includes an inner pot wall and a cooking cavity enclosed by the inner pot wall. The inner pot wall includes a heat-conducting partition and a main body. The main body includes at least one of a bottom of the inner pot and a side portion of the inner pot. The heat-conducting partition is arranged around the circumferential direction of the inner pot and extends along the generatrix of the inner pot wall. At least one side of the heat-conducting partition is connected to the main body. The heat conductivity of the heat-conducting partition is lower than that of at least one side of the main body. and Heating assembly, the heating assembly being used to heat the inner pot; The control method is characterized by comprising: During the boiling stage of rice cooking, the heating component is controlled to operate at least after preset conditions are met, and: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 65℃≤T 底 ≤ Boiling point temperature and 15℃ sum T 沸 , The temperature T of the inner surface of the side of the pot body 侧 The range is: boiling point temperature < T 侧 ≤The sum of boiling point temperature and 60℃ And the T 侧 With the T 底 The difference between them is ΔT, and the range of ΔT is: 1℃≤ΔT≤60℃.

26. The control method according to claim 25, characterized in that, The control method further includes, after a preset condition is met, ensuring that: The temperature T of the bottom inner surface of the bottom of the pot 底 The range is: 80℃≤T 底 ≤The sum of the boiling point temperature and 3°C; and / or, the temperature T of the inner surface of the side portion. 侧 The range is: boiling point temperature ≤ T 侧 ≤The sum of boiling point temperature and 40℃.

27. The control method according to claim 25, characterized in that, The control method further includes, after a preset condition is met, ensuring that: The temperature T of the bottom inner surface is thus increased. 底 The range is: 92℃≤T 底 ≤ Boiling point temperature; and / or, such that the temperature T of the inner surface of the side portion is ... 侧 The range is: the sum of boiling point temperature and 5℃ ≤ T 侧 ≤The sum of boiling point temperature and 20℃.

28. The control method according to claim 25, characterized in that, The control method further includes, when the T 底 If the sum of the boiling point temperature and 4°C is greater than or equal to the sum of the boiling point temperature and 4°C, the preset condition is deemed to be met.

29. The control method according to claim 25, characterized in that, The boiling stage includes a sequential temperature maintenance interval and a temperature rise interval. The method further includes adjusting the temperature based on the temperature T of the inner surface of the bottom of the pot. 底 Determine whether the cooking process has entered the heating range. When it is determined that the cooking process has entered the heating range, it is determined that the preset condition is met.

30. The control method according to claim 29, characterized in that, The cooking appliance further includes a temperature sensing device for sensing the temperature of the bottom inner surface, and the control method further includes: During the boiling stage, the temperature is maintained. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the cooking process is determined to have entered the heating range. When the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be in the maintained temperature range.

31. The control method according to claim 30, characterized in that, The control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the boiling temperature, wherein the first preset monitoring time is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

32. The control method according to any one of claims 25 to 31, characterized in that, The range of ΔT is: 3℃≤ΔT≤20℃.

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