Cooking appliance and control method

Abstract

This application discloses a cooking appliance and a control method. The cooking appliance includes a pot body, a pot inner liner, and a control device. The pot body is provided with a bottom heating element and a side heating element. The pot inner liner includes a bottom and a side, with the bottom heating element located at the bottom and the side heating element located at the side. The control device is configured to detect at least a temperature T from the bottom inner surface of the bottom of the pot inner liner. 底 Once the designated temperature is reached, the bottom heating element and the side heating element are simultaneously turned on and off, and the temperature T of the bottom inner surface is controlled. 底 For: 80℃≤T 底 ≤T 沸点 +3℃, control the temperature T of the inner surface of the side of the pot body. 侧 For: T 侧 ≥T 底 T 沸点 This is the boiling point of water. After the food boils and the starch gelatin begins to solidify, the cooking appliance simultaneously controls the bottom and side heating sources to achieve different heating temperatures in different areas of the inner pot while controlling multiple zones simultaneously.

Description

Technical Field

[0001] This application relates to the technical field of kitchen appliances, and more specifically to a cooking appliance and control method. Background Technology

[0002] To facilitate scooping rice from and cleaning the inner pot of a rice cooker, the inner pot needs to have good non-stick properties. Currently, the non-stick property of rice cooker inner pots is achieved by spraying a non-stick coating onto the inner pot. 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 scoop rice and clean the pot, 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 features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

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

[0005] The pot body is provided with a bottom heating element and a side heating element;

[0006] The inner pot is removably disposed in the pot body. The inner pot includes a bottom and a side portion. The bottom heating component is located at the bottom of the inner pot, and the side heating component is located at the side portion of the inner pot.

[0007] A control device, electrically connected to the bottom heating assembly and the side heating assembly,

[0008] The control device is configured to detect at least the temperature T of the bottom inner surface of the bottom of the pot. 底 Once the designated temperature is reached, the bottom heating element and the side heating element are simultaneously turned on and off.

[0009] And control the temperature T of the bottom inner surface 底 For: 80℃≤T 底 ≤T 沸点 +3℃, controlling the temperature T of the inner surface of the side of the pot body. 侧 For: T 侧 ≥T 底 T 沸点 It is the boiling point of water.

[0010] According to this solution, once the starch adhesive begins to solidify after the food boils, the bottom and side heating sources are simultaneously controlled. This allows for multi-zone heating under single control, ensuring different areas of the pot reach varying temperatures. The bottom area is kept cooler than the side areas, and each area achieves its designed temperature. This effectively prevents the starch adhesive from solidifying and causing the food to stick to the bottom, while the higher side temperature ensures sufficient heat for the rice to cook properly. Simultaneous control of the heating sources in different temperature zones simplifies the control program, making the cooking process easier and improving efficiency. Furthermore, this solution enhances the non-stick coating's effectiveness on the pot's inner pot.

[0011] Optionally, the control device is configured to at least monitor the temperature T of the inner surface of the bottom. 底 After reaching the designated temperature, control the temperature T of the inner surface of the side of the pot body. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃. According to this solution, after the food boils and the starch adhesive is about to solidify, the cooking utensil effectively prevents the starch adhesive from solidifying and sticking to the pot in areas where there is slight sticking. This ensures that the side walls, which are less prone to sticking, maintain a higher temperature, allowing the food to receive sufficient heat and cook the rice thoroughly.

[0012] Optionally, the cooking process of the cooking appliance includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control device is configured to determine the temperature T of the bottom inner surface within the temperature rise zone. 底 Once the marked temperature is reached, the bottom heating element and the side heating element are simultaneously turned on or off. According to this solution, as the temperature of the inner surface of the bottom continues to rise in the later stages of boiling, the starch adhesive begins to solidify. By monitoring the marked temperature of the inner surface of the bottom after the food boils, the bottom heating element and the side heating element can be controlled simultaneously. This allows for more precise control, preventing sticking to the pot while ensuring adequate heat supply to the bottom.

[0013] Optionally, the cooking process of the cooking appliance includes a boiling stage and a simmering stage performed sequentially, and the control device is configured to control the temperature T of the inner surface of the bottom. 底 Once the designated temperature is reached and the rice-cooking stage ends, the bottom heating element and the side heating element are simultaneously turned on or off. According to this solution, the rice-cooking stage is the main stage where starch gelatin solidifies. By strictly controlling the bottom temperature of the inner pot during this stage, sticking to the pot can be effectively prevented.

[0014] Optionally, the control device is configured to set the indicated temperature T0 as follows: T0 ≥ T 沸点 +T 设 T 设 To preset the heating temperature, T 设 The value range is [3℃, 4℃]. According to this scheme, the temperature T on the bottom inner surface of the pot can be monitored. 底 With the boiling point T of water 沸点 The difference in temperature is used to determine whether the marked temperature has been reached.

[0015] Optionally, the bottom heating assembly is connected in series, in parallel, or independently to the side heating assembly, and the power P of the bottom heating assembly is... 底 With the power P of the side heating assembly 侧 Satisfying relation: P 侧 >P 底 According to this scheme, different power distributions are set at the bottom and sides of the pot, which can achieve Tc during the rice cooking stage. 侧 >T 底 This allows for rice that is neither sticky nor difficult to cook, resulting in delicious rice.

[0016] Optionally, the power P of the bottom heating assembly 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 =1:1.2 to 1:10. According to this scheme, the power distribution between the bottom and sides of the pot is more precise, thereby enabling accurate control of the temperature in different areas to achieve their respective design expectations.

[0017] Optionally, the bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 Satisfying relation: L 侧 >L 底 According to this scheme, by designing the wire length distribution of coils in different regions, the heat source power distribution in different regions can be implemented, thereby achieving P... 侧 >P 底 .

[0018] Optionally, the wire length L of the bottom coil 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.2 to 1:10. According to this scheme, by more precisely designing the wire length distribution of coils in different areas, the power distribution between the bottom and sides of the pot can be more accurate, thereby enabling precise control of the temperature in different areas to achieve their respective design expectations.

[0019] Optionally, the bottom heating assembly includes a bottom heating element, the side heating assembly includes a side heating element, the bottom heating element is connected in series with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 Satisfying relation: R 侧 >R 底 Alternatively, the bottom heating element is connected in parallel with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 Satisfying relation: R 侧 <R 底 According to this scheme, by designing the resistance distribution of heating elements in different areas, the heat source power in different areas can be distributed. Furthermore, based on different wiring methods, the resistance of the heating elements in different areas can be allocated to achieve P... 侧 >P 底 .

[0020] Optionally, the bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element, wherein the bottom heating element and the side heating element are connected in series, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 = 1:1.2 to 1:10. Alternatively, the bottom heating element is connected in parallel with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 侧 :R 底 =1:1.2~1:10. According to this scheme, by designing the resistance distribution of heating elements in different areas more precisely, and by accurately distributing the resistance of heating elements in different areas according to different wiring methods, the power distribution between the bottom and sides of the pot can be more precise, thereby enabling precise control of the temperature in different areas to achieve their respective design expectations.

[0021] Optionally, one of the bottom heating assembly and the side heating assembly includes an electromagnetic coil, and the other of the bottom heating assembly and the side heating assembly includes an electric heating element, wherein the electromagnetic coil and the electric heating element are independently connected. According to this solution, electromagnetic heating and resistance heating can be combined to achieve different heating temperatures in different areas of the pot.

[0022] Optionally, in a cross-section of the inner pot through its central axis, the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line above the horizontal line. The portion of the inner surface of the inner pot within the range of 0 ≤ α ≤ 31° is the bottom inner surface, and the portion within the range of α ≥ 31° is the side inner surface. According to this scheme, the area is divided based on the influence of gravity on the mobility of starch. The smaller the angle α, the less the starch is affected by gravity, and the more likely the area is to stick to the pot. Conversely, the larger the angle α, the greater the influence of gravity on the starch, and the less likely the area is to stick to the pot. The bottom inner surface below 31° is a heavily sticky area. This zoning method is more suitable for regularly shaped inner pots.

[0023] Optionally, the side portion of the pot includes a first pot side portion and / or a second pot side portion, wherein the inner surface of the first side portion of the first pot side portion is the portion of the inner surface of the pot within the range of 31° ≤ α < 90°, and the inner surface of the second side portion of the second pot side portion is the portion of the inner surface of the pot within the range of α ≥ 90°. According to this scheme, based on the angle range, the area of ​​the pot side portion can be further divided into a slightly sticky area at the first pot side portion and / or a almost non-sticky area at the second pot side portion.

[0024] Optionally, in a cross-section of the inner pot through its central axis, the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line above the horizontal line. Any point on the inner surface of the inner pot has a vertical distance h from the lowest point on its inner surface. The inner pot has a plane P passing through a point h = 30 mm, where a point α = 90° is above plane P. The portion of the inner surface of the inner pot within h < 30 mm is the bottom inner surface, and the portion within h ≥ 30 mm is the side inner surface. According to this scheme, based on the influence of gravity on the mobility of starch and combined with the asynchronous evaporation caused by uneven water level distribution within the pot, the area is divided into zones. Water will accumulate at the lowest point of the pot due to gravity, causing the water to dry out first in higher areas, making sticking more likely. The area below h = 30 mm is the heavily sticking zone, which can more accurately solve the sticking problem of inner pots of different shapes. This zone division method is applicable to inner pots of various shapes, with a wider range of applications.

[0025] Optionally, the pot inner side includes a first pot inner side and / or a second pot inner side. The inner surface of the first side of the first pot inner side is the portion of the inner surface of the pot inner side within the range of α < 90° and h ≥ 30 mm. The inner surface of the second side of the second pot inner side is the portion of the inner surface of the pot inner side within the range of α ≥ 90° and h > 30 mm. According to this solution, based on the angle range, the area of ​​the pot inner side can be further divided into a slightly sticky area at the first pot inner side and / or a almost non-sticky area at the second pot inner side.

[0026] Optionally, in a cross-section of the inner pot through its central axis, the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line above the horizontal line; any point on the inner surface of the inner pot has a vertical distance h from the lowest point on its inner surface; the inner pot has a plane P passing through a point h = 30 mm; any point on the inner surface of the inner pot has a radial dimension R from the central axis of the inner pot; in the same cross-section, a point on the inner surface of the inner pot with α = 90° has a distance R0 from the central axis of the inner pot, wherein the point with α = 90° is on or below the plane P; the portion of the inner surface of the inner pot within the range of R < 0.85R0 and h < 30 mm is the bottom inner surface; and the portion of the inner surface of the inner pot within the range of R > 0.85R0 is the side inner surface.

[0027] According to this solution, based on the influence of gravity on the mobility of starch, combined with the influence of uneven water level distribution in the pot leading to asynchronous evaporation, and combined with the influence of sudden changes in the curvature of the inner surface of the pot leading to concentrated heat flux and overheating, the area below 0.85R0 and below h=30mm is a severely sticky area, which can more accurately solve the problem of sticking in pots of different shapes.

[0028] Optionally, the pot inner side includes a first pot inner side and a second pot inner side, wherein the inner surface of the first side of the first pot inner side is the portion of the inner surface of the pot inner in the range of R > 0.85R0 and h < 30mm, and the inner surface of the second side of the second pot inner side is the portion of the inner surface of the pot inner in the range of R > 0.85R0 and h ≥ 30mm.

[0029] According to this scheme, based on the radial dimension range, the area on the side of the pot can be further divided into a slightly sticky area on the first side of the pot and a almost non-sticky area on the second side of the pot.

[0030] Optionally, when the pot side includes a first pot side, the control device is configured to detect the temperature T from the inner surface of the bottom. 底 After reaching the marked temperature, control the temperature T of the inner surface of the first side portion. 侧1 For: T沸点 ≤T 侧1 ≤T 沸点 +40℃. When the inner pot side includes a second inner pot side, the control device is configured to detect the temperature T from the inner surface of the bottom. 底 After reaching the marked temperature, control the temperature T of the inner surface of the second side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃. According to this application, the temperature of different parts of the inner pot can both prevent sticking and ensure sufficient heat for the food.

[0031] Optionally, the pot inner side includes a first pot inner side and a second pot inner side located above the first pot inner side, and the side heating assembly is at least disposed on the second pot inner side, wherein the power P of the bottom heating assembly is... 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 = 1:1.5 to 1:10.

[0032] According to this solution, when the pot is divided into three zones, the power of the bottom and sides of the pot is precisely allocated, so that the temperature of the three zones can be precisely controlled to achieve their respective design expectations.

[0033] Optionally, the pot inner side includes a first pot inner side and a second pot inner side located above the first pot inner side, and the side heating assembly is at least disposed on the second pot inner side, wherein the bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the wire length L of the bottom coil is... 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.5~1:10. According to this scheme, when the pot is divided into three zones, the power distribution between the bottom and sides of the pot is more precise by designing the wire length distribution of the coils in different zones. This allows for precise control of the temperature in each zone to achieve its respective design expectation value.

[0034] Alternatively, the bottom heating assembly includes a bottom heating element, the side heating assembly includes a side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧=1:1.5~1:10. According to this scheme, when the pot is divided into three zones, the resistance distribution of the heating elements in different zones is designed more precisely, so that the power distribution between the bottom and sides of the pot is more accurate. This allows for precise control of the temperature in each of the three zones to achieve their respective design expectations.

[0035] Optionally, the pot inner pot side includes a first pot inner pot side and a second pot inner pot side located above the first pot inner pot side. The side heating assembly includes a first side heating assembly that heats at least the first pot inner pot side and a second side heating assembly that heats at least the second pot inner pot side. The first side heating assembly and the second side heating assembly are connected in series, in parallel, or independently. According to this solution, when the starch gelatin begins to solidify after the food boils, the cooking appliance starts to simultaneously control the bottom heating source and the two side heating sources, so as to achieve different heating temperatures in three areas of the pot inner pot while controlling multiple areas of heating with a single control.

[0036] Optionally, the first side heating assembly P 侧1 With the power P of the second side heating assembly 侧2 The ratio is: P 侧1 :P 侧2 =1:1 to 1:10. According to this scheme, the power distribution on the sides of the two pot bodies is more precise, thereby allowing for accurate control of the temperature in the two side regions to achieve their respective design expectations.

[0037] Optionally, the second side heating assembly is continuously arranged along the circumference of the pot. The first side heating assembly includes at least two first side heating elements, which are arranged at intervals along the circumference of the pot. At least the first side heating assembly and the bottom heating assembly are constructed as a single unit. According to this solution, various implementations of the side heating assembly can achieve single-control multi-zone heating.

[0038] Optionally, the first side heating assembly includes a first side coil, and the second side heating assembly includes a second side coil. The first side coil and the second side coil are connected in series or in parallel, and the length L of the first side coil is... 侧1 The wire length L of the second side coil 侧2 Satisfying relation: L 侧2 ≥L 侧1 According to this scheme, by designing the wire length distribution of the coils in the two side regions, the heat source power distribution between the two side regions can be implemented, achieving P... 侧2 ≥P 侧1 .

[0039] Optionally, the wire length L of the first side coil 侧1 The wire length L of the second side coil侧2 The ratio is: L 侧1 :L 侧2 =1:1 to 1:10. According to this scheme, by designing the wire length distribution of the coils in the two side areas more precisely, the power distribution of the two pot sides is more accurate, thereby enabling precise control of the temperature of the two side areas to achieve their respective design expectations.

[0040] Optionally, the first side heating assembly includes a first side heating element, and the second side heating assembly includes a second side heating element. The first side heating element and the second side heating element are connected in series, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 Satisfying relation: R 侧2 ≥R 侧1 Alternatively, the first side heating element is connected in parallel with the second side heating element, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 Satisfying relation: R 侧2 ≤R 侧1 According to this scheme, by designing the resistance distribution of the heating elements in the two side regions, the heat source power of the two side regions can be distributed. Furthermore, the resistance of the heating elements in the two side regions can be allocated according to different wiring methods to achieve P... 侧2 ≥P 侧1 .

[0041] Optionally, the first side heating assembly includes a first side heating element, and the second side heating assembly includes a second side heating element, wherein the first side heating element and the second side heating element are connected in series, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 The ratio is: R 侧1 :R 侧2 = 1:1 to 1:10. Alternatively, the first side heating element and the second side heating element are connected in parallel, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 The ratio is: R 侧2 :R 侧2 =1:1 to 1:10. According to this scheme, by designing the resistance distribution of the heating elements in the two side areas more precisely, and by accurately distributing the resistance of the heating elements in the two side areas according to different wiring methods, the power distribution of the two pot sides is more precise, thereby enabling precise control of the temperature of the two side areas to reach their respective design expectations.

[0042] Optionally, one of the first side heating assembly and the second side heating assembly includes an electromagnetic coil, and the other of the first side heating assembly and the second side heating assembly includes a heating element, wherein the electromagnetic coil and the heating element are independently connected. According to this solution, electromagnetic heating and resistance heating can be combined to achieve different heating temperatures in the two side regions of the pot.

[0043] Optionally, the pot inner side includes a first pot inner side but not a second pot inner side, and the power P of the bottom heating assembly... 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 =1:1.2 to 1:8. According to this scheme, when the pot is divided into two regions including the side of the first pot, the power of the bottom and the side of the pot is precisely allocated, so that the temperature of the two regions can be precisely controlled to achieve their respective design expectations.

[0044] Optionally, the pot inner side includes a first pot inner side but not a second pot inner side, the bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.2~1:6. According to this scheme, when the pot is divided into two regions including the side of the first pot, the power distribution between the bottom and side of the pot is more precise by designing the wire length distribution of the coils in different regions. This allows for precise control of the temperature of the two regions to achieve their respective design expectations.

[0045] Alternatively, the bottom heating assembly includes a bottom heating element, the side heating assembly includes a side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 =1:1.2 to 1:8. According to this scheme, when the pot is divided into two regions including the side of the first pot, the power distribution between the bottom and the side of the pot is more precise by designing the resistance distribution of the heating elements in different regions. This allows for precise control of the temperature of the two regions to achieve their respective design expectations.

[0046] Optionally, the pot inner side includes a second pot inner side but not a first pot inner side, and the power P of the bottom heating assembly... 底 With the power P of the side heating assembly 侧 The ratio is: P底 :P 侧 =1:1.2 to 1:10. According to this scheme, when the pot is divided into two regions including the side of the second pot, the power of the bottom and side of the pot is precisely allocated, so that the temperature of the two regions can be precisely controlled to achieve their respective design expectations.

[0047] Optionally, the pot inner side includes a second pot inner side but not the first pot inner side, the bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.2~1:10. According to this scheme, when the pot is divided into two regions including the side of the second pot, the power distribution between the bottom and side of the pot is more precise by designing the wire length distribution of the coils in different regions. This allows for precise control of the temperature of the two regions to achieve their respective design expectations.

[0048] Alternatively, the bottom heating assembly includes a bottom heating element, the side heating assembly includes a side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 =1:1.2~1:10. According to this scheme, when the pot is divided into two regions including the side of the second pot, the power distribution between the bottom and side of the pot is more precise by designing the resistance distribution of the heating elements in different regions. This allows for precise control of the temperature of the two regions to achieve their respective design expectations.

[0049] Optionally, the cooking appliance further includes:

[0050] Bottom temperature sensor for detecting the temperature T on the bottom inner surface. 底 ;or

[0051] Side temperature sensor for detecting the temperature T of the inner surface of the side. 侧 ,

[0052] The control device is electrically connected to the bottom temperature sensing device and the side temperature sensing device.

[0053] The control device is configured to adjust the temperature T of the detected bottom inner surface based on the temperature T. 底 Or the temperature T of the inner surface of the side portion 侧 The bottom heating component and the side heating component are simultaneously controlled to turn on and off.

[0054] According to this solution, the temperature of the bottom inner surface and the temperature of the side inner surface can be synchronously controlled by a bottom temperature sensor or a side temperature sensor, which is conducive to more accurate temperature control; using a single sensor to control the temperature of multiple areas saves costs.

[0055] According to a second aspect of this application, a control method is provided for the cooking appliance described in the first aspect, the control method comprising:

[0056] At least from the temperature T of the bottom inner surface of the bottom of the pot. 底 Once the indicated temperature is reached, the bottom heating component and the side heating component are simultaneously turned on or off.

[0057] And control the temperature T of the bottom inner surface 底 For: 80℃≤T 底 ≤T 沸点 +3℃, controlling the temperature T of the inner surface of the side of the pot body. 侧 For: T 侧 >T 底 .

[0058] According to this solution, once the starch adhesive begins to solidify after the food boils, the bottom and side heating sources are simultaneously controlled. This allows for multi-zone heating with a single source, ensuring different areas of the pot reach varying temperatures. The bottom area maintains a lower temperature than the side areas, while each area achieves its designed temperature. This effectively prevents the starch adhesive from solidifying and causing the food to stick to the bottom, while the higher side temperature ensures sufficient heat for the rice to cook properly.

[0059] Optionally, the control method includes: at least controlling the temperature T of the bottom inner surface. 底 After reaching the designated temperature, control the temperature T of the inner surface of the side of the pot body. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃. According to this design, after the food boils and the starch adhesive is about to solidify, the cooking vessel effectively prevents the starch adhesive from solidifying and sticking to the pan in areas prone to slight sticking. This ensures the less sticky side walls maintain a higher temperature, allowing the food to receive sufficient heat and cook the rice thoroughly.

[0060] Optionally, the control method includes: at least controlling the temperature T of the bottom inner surface. 底 After reaching the designated temperature, the temperature T of the first inner surface of the side portion is controlled. 侧1 For: T 沸点 ≤T侧1 ≤T 沸点 +40℃, and / or control the temperature T of the second inner surface of the inner side of the inner side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃. According to this design, the temperature of different parts of the inner pot can both prevent sticking and ensure sufficient heat for the food.

[0061] Optionally, the control method includes: based on the detected temperature T of the bottom inner surface 底 Or the temperature T of the inner surface of the side portion 侧 The bottom heating assembly and the side heating assembly are simultaneously controlled to turn on and off. According to this solution, the temperature of the bottom inner surface and the side inner surface are synchronously controlled, resulting in more precise temperature control.

[0062] Optionally, the control method includes:

[0063] Determine the detected T 底 Is it within 80℃≤T? 底 ≤T 沸点 Within +3℃ or detected T 侧 Is it in T? 沸点 ≤T 侧 ≤T 沸点 Within the range of +60℃;

[0064] If the determination is yes, then control the bottom heating assembly and the side heating assembly to maintain their current state;

[0065] If we determine T 底 ≤80℃ or T 侧 ≤T 沸点 Then, the bottom heating assembly and the side heating assembly are turned on simultaneously.

[0066] If we determine T 沸点 +3℃≤T 底 or T 沸点 +60℃≤T 侧 Then, the bottom heating component and the side heating component are simultaneously turned off.

[0067] According to this solution, the temperature of the bottom inner surface and the side inner surface can be controlled more precisely and synchronously. Attached Figure Description

[0068] The following drawings, which are incorporated herein by reference and used to understand this application, illustrate embodiments of the application and their descriptions, thereby explaining the principles of the application.

[0069] In the attached image:

[0070] Figure 1 This is a cross-sectional schematic diagram of a cooking appliance according to the first embodiment of this application;

[0071] Figure 2A A cross-sectional schematic diagram of the inner pot according to one embodiment of this application;

[0072] Figure 2B A cross-sectional schematic diagram of the inner pot according to another embodiment of this application;

[0073] Figure 2C A cross-sectional schematic diagram of the inner pot according to another embodiment of this application;

[0074] Figure 3A A cross-sectional schematic diagram of the inner pot according to one embodiment of this application;

[0075] Figure 3B A cross-sectional schematic diagram of the inner pot according to another embodiment of this application;

[0076] Figure 3C A cross-sectional schematic diagram of the inner pot according to another embodiment of this application;

[0077] Figure 4 for Figure 1 A three-dimensional schematic diagram of the inner pot and heating components shown;

[0078] Figure 5 for Figure 4 A three-dimensional schematic diagram of the inner pot and heating components in an inverted state;

[0079] Figure 6 for Figure 4 The diagram shows a three-dimensional exploded view of the inner pot and heating components.

[0080] Figure 7 for Figure 4 Another three-dimensional schematic diagram of the inner pot and heating assembly shown;

[0081] Figure 8 for Figure 1 A three-dimensional schematic diagram of the inner pot and the heating assembly of another embodiment;

[0082] Figure 9 for Figure 1 A perspective view of the inner pot and the heating assembly in another embodiment;

[0083] Figure 10 for Figure 1 A perspective view of the inner pot and a heating assembly according to another embodiment.

[0084] Explanation of reference numerals in the attached figures:

[0085] 1. Cooking utensils

[0086] 2. Cover

[0087] 3 pots

[0088] 4 Bottom temperature sensor

[0089] 5 power supply boards

[0090] 10 inner pots

[0091] 11 Bottom of the inner pot

[0092] 12-pot inner side

[0093] 12a First Pot Side

[0094] 12b Second Pot Side

[0095] 20 Bottom heating components

[0096] 21 Bottom Coil

[0097] 30 side heating components

[0098] 30a First side heating assembly

[0099] 30b Second side heating assembly

[0100] 31 side coils

[0101] 31a First Side Coil

[0102] 31b Second Side Coil

[0103] 32 Bottom Coil

[0104] 33 side coil disc

[0105] 34 magnetic strip holder

[0106] 35 magnetic strip

[0107] 36 First limit frame

[0108] 37 Second limit frame

[0109] 38 cable trays

[0110] 121 Bottom heating element

[0111] 131 Side heating element

[0112] 131a First side heating element

[0113] 131b Second side heating element

[0114] 122 Connecting part

[0115] 123 lead end

[0116] R11 inner pot first zone

[0117] R12 inner pot second zone

[0118] R13 inner pot third zone 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 below. It is obvious that the implementation of embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, other embodiments may also be available in addition to these detailed descriptions.

[0121] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms “comprising” and / or “including” are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0122] Ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0123] It should be noted that the terms "upper," "lower," "front," "back," "left," "right," "inner," "outer," and similar expressions used herein are for illustrative purposes only and are not intended to be limiting. The terms "parallel" / "perpendicular," and similar expressions used in this application encompass both absolutely parallel / perpendicular relationships and approximately parallel / perpendicular relationships (e.g., relationships differing from absolutely parallel / perpendicular relationships by a range of -5° to +5°), and have equivalent effects.

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

[0125] See Figure 1 This application provides a cooking appliance 1, which includes a lid 2, a pot body 3, and a pot inner 30. The lid 2 is closable and can be installed on the pot body 3. When the lid 2 is closed on the pot body 3, it covers the pot inner 30, forming a cooking space S1 between the lid 2 and the pot inner 30. The pot inner 30 can be freely placed into or removed from the pot body 3 for easy cleaning. The pot inner 30 is typically made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice or soup. The pot body 3 includes a heating device, such as a heating plate, for heating the pot inner 30.

[0126] It is understood that the cooking appliance 1 according to this application can be a rice cooker, an electric pressure cooker or other cooking appliance 1, and the cooking appliance 1 can have various functions such as cooking porridge in addition to cooking rice.

[0127] The lid 2 has a shape that substantially corresponds to the pot body 3. It is pivotally connected to the pot body 3 via a pivot axis and can pivot freely between a closed position and an open position relative to the pot body 3 about the pivot axis, so as to facilitate closing and opening the pot body 3. The lid 2 usually also has a pot opening sealing ring, which can be made of, for example, rubber material, and is disposed between the lid 2 and the inner pot 10 to seal the cooking space when the lid 2 is in the closed position.

[0128] It should be noted that the directional terms used in this article to describe the various parts and components of the cooking utensil 1, such as "up", "down", "above", "below", "upward", "downward", "facing upward", and "facing downward", are relative to the cooking utensil 1 when it is placed horizontally, upright, and the lid 2 is in the closed position.

[0129] The inner pot 10 includes a bottom 11 and a side 12, with the side 12 located above the bottom 11. This design is applicable to both coated and uncoated inner pots, achieving better non-stick performance. Taking an uncoated inner pot as an example, the inner surface of the inner pot 10 has no non-stick coating. To achieve non-stick properties, the temperature of the bottom 11 and side 12 is controlled. The main substance causing rice to stick to the pot is starch. During cooking, as the water temperature rises, the starch granules inside the rice grains expand and release into the water. This starch forms a viscous substance called starch glue, which is the primary cause of rice sticking. The adhesive strength of the starch glue depends on whether it has solidified and carbonized. When the adhesive force between the starch glue and the inner surface of the inner pot 10 is strong, it becomes difficult to scoop the rice, resulting in sticking. Whether starch adhesives solidify or carbonize is the result of the combined effects of temperature and time. Only prolonged exposure to high temperatures will cause starch adhesives to solidify or even carbonize.

[0130] The cooking process 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 cook the rice thoroughly, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but does stick 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 10. Therefore, the inner surface of the inner pot 10 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 2A As shown, based on the amount of starch adhering to the inner surface of the pot liner 10, the pot liner wall of the pot liner 10 can be divided into the following pot liner regions:

[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 R13 of the pot. Since starch hardly adheres to the third area R13 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 10, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area R12 of the pot 10, 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 10, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area R11 of the pot 10, which is the area of ​​severe sticking.

[0135] In this application, as Figure 2A As shown, the first region R11, the second region R12, and the third region R13 of the pot can be simply divided according to the following method: In the cross-section of the pot 10 passing through the central axis Ax of the pot (this cross-section is in a vertical plane), the tangent at any point on the inner surface of the pot 10 forms a first angle α with the horizontal line on one side of the outer surface of the pot 10 and above the horizontal line. Figure 2A Locations A and B are schematically marked, and the locations of three regions are indicated by dashed lines. At location A, the first included angle α is 31°, and at location B, the first included angle α is 90°. The portion of the inner pot with a first included angle α less than or equal to 31° forms the first region R11 of the inner pot; the portion with a first included angle α greater than 31° and less than 90° forms the second region R12 of the inner pot; and the portion with a first included angle α greater than or equal to 90° forms the third region R13 of the inner pot.

[0136] The above scheme is an illustrative method for dividing the pot's inner liner into zones. These zones are primarily determined by the different amounts of starch adhesive that can adhere to different areas. Generally speaking, the first zone R11 of the inner liner is located at the bottom, forming the wall of the bottom 11, also referred to as the bottom 11. Regardless of the shape of the inner liner, it will always have a first zone R11. The second zone R12 and the third zone R13 provide the walls of the side 12, also collectively referred to as the side 12. The inner liner 10 has at least one of the second zone R12 and the third zone R13.

[0137] exist Figure 2A In the example shown, the inner pot 10 is approximately spherical, the wall of the side portion 12 of the inner pot is constructed to be entirely arc-shaped, and the wall of the bottom portion 11 of the inner pot is either entirely arc-shaped or arc-shaped except for the central portion. The first region R11, the second region R12, and the third region R13 of the inner pot are arranged continuously from bottom to top, that is, the inner pot wall of the inner pot 10 has three continuously distributed inner pot regions.

[0138] exist Figure 2B In the example shown, the wall structure of the side portion 12 of the pot is a straight cylinder, and the wall of the bottom portion 11 of the pot is basically flat. Therefore, the pot 10B only includes two continuously distributed pot regions: the first pot region R11 and the third pot region R13, without a second pot region R12 between them. Or, in other words, the side portion 12 of the pot only includes the third pot region R13.

[0139] exist Figure 2CIn the example shown, compared to Figure 2B In the example shown, to reduce the area of ​​the first region R11 of the pot, the wall of the side portion 12 of the pot slopes outward from bottom to top, forming a truncated cone-shaped pot. Thus, the pot 10 includes only two continuously distributed pot regions: the first region R11 and the second region R12. Alternatively, the side portion 12 of the pot only includes the second region R12, without the third region R13.

[0140] exist Figure 1 In the example shown, the wall of the inner pot side 12 is constructed as a combination of arc and straight cylindrical shapes. The upper and lower parts of the straight cylindrical wall are arc-shaped. The first inner pot region R11, the second inner pot region R12, and the third inner pot region R13 are arranged continuously from bottom to top, that is, the inner pot wall of the inner pot 10 has three continuously distributed inner pot regions.

[0141] In the above-described region division method, the portion of the inner surface of the pot's inner surface within the range of 0 ≤ α ≤ 31° is the bottom inner surface, and the portion of the inner surface of the pot's inner surface within the range of α ≥ 31° is the side inner surface. The first side portion 12a of the pot's inner surface is the second region R12, and its first side inner surface is the portion of the inner surface of the pot's inner surface within the range of 31° ≤ α < 90°. The second side portion 12b of the pot's inner surface is the third region R13, and its second side inner surface is the portion of the inner surface of the pot's inner surface within the range of α ≥ 90°.

[0142] Alternatively, besides the effect of gravity on the mobility of starch, other reasons for sticking to the pan include uneven water distribution within the pan, leading to asynchronous evaporation, which also contributes to sticking. Specifically, with Figure 1 and Figure 3A Taking the pot's inner surface as an example, when the point α = 90° is below the plane h = 30mm, the inner surface curvature of the pot is relatively large. When the height h of the bottom heating zone of the pot is ≥ 30mm, the water level distribution inside the pot is uneven, and evaporation is asynchronous. This means that when the temperature is detected at the center of the pot bottom to determine if the water is dry, the water in the higher areas of the curved bottom has already been dry for a long time, causing sticking. Furthermore, during the rice-cooking stage, when the temperature is controlled at the bottom 11 of the pot, the temperature in the higher areas of the curved bottom is also prone to overheating, causing sticking.

[0143] Therefore, the inner pot can be simply divided into zones using the following method: such as Figure 3AAs shown, the first region R11, the second region R12, and the third region R13 of the pot liner can be simply divided as follows: In a cross-section of the pot liner 30 passing through the central axis Ax (this cross-section is in a vertical plane), the tangent at any point on the inner surface of the pot liner 30 forms an angle α with the horizontal line on one side of the outer surface of the pot liner 30 and above the horizontal line. Any point on the inner surface of the pot liner has a vertical distance h from the lowest point C on the inner surface of the pot liner, and the pot liner has a plane P passing through point A at h = 30 mm. Figure 3A Points A, B, and C are schematically marked, and the locations of the three areas are indicated by dashed lines. At point A, h = 30 mm, and at point B, the included angle α is 90°.

[0144] Depending on the shape of the pot's inner liner, different regions can be divided. The first illustrative division is as follows: Point B, where α = 90°, is above plane P. The portion of the inner liner where h < 30mm forms the first region R11; the portion where α < 90° and h ≥ 30mm forms the second region R12; and the portion where α ≥ 90° forms the third region R13. In this first illustrative division, the inner liner always has a first region R11 and a second region R12; the inner liner can also have a third region R13 (e.g.,...). Figure 3A It may also not have the third region R13 of the inner pot (e.g.) Figure 3B ).

[0145] exist Figure 3A In the example shown, the inner pot 30 is approximately spherical, the wall of the inner pot side 12 is constructed to be generally arc-shaped, and the wall of the inner pot bottom 11 is generally arc-shaped or arc-shaped except for the central part. The first region R11, the second region R12, and the third region R13 of the inner pot are arranged continuously from bottom to top, that is, the inner pot wall of the inner pot 30 has three continuously distributed inner pot regions. The first region R11 forms the wall of the inner pot bottom 11, also called the inner pot bottom 11; the second region R12 and the third region R13 form the wall of the inner pot side 12, also called the inner pot side 12.

[0146] exist Figure 3B In the example shown, the wall of the inner pot side 12 slopes outward from bottom to top, forming a truncated cone shape, with the side wall being conical. The inner pot 30 includes only a first inner pot region R11 and a second inner pot region R12, which are continuously distributed from bottom to top. The first inner pot region R11 forms part of the bottom 11 and the inner pot side 12, and the second inner pot region R12 forms part of the inner pot side 12. The inner pot side 12 does not have a third inner pot region R13.

[0147] In the above-described region division method, the portion of the inner surface of the pot body within the range of h < 30 mm is the bottom inner surface, and the portion of the inner surface of the pot body within the range of h ≥ 30 mm is the side inner surface. The first side 12a of the pot body is the second region R12 of the pot body, and its first side inner surface is the portion of the inner surface of the pot body within the range of α < 90° and h ≥ 30 mm. The second side 12b of the pot body is the third region R13 of the pot body, and its second side inner surface is the portion of the inner surface of the pot body within the range of α ≥ 90° and h > 30 mm.

[0148] In addition, other reasons for food sticking include: abrupt changes in the curvature of the inner surface of the pot causing concentrated heat flux and overheating, which can also contribute to sticking. Specifically, with Figure 3C Taking the shape of the pot's inner liner as an example, when the point α = 90° is above the plane with h = 30 mm, there is a sudden curvature change at the corner on the inner surface of the pot's inner liner. When there is a significant corner in the pot's inner liner, the curvature of that area will change abruptly (i.e., the shape will change suddenly). This sudden curvature change will lead to heat flux concentration and temperature exceeding the limit. Heat flux concentration refers to the accumulation of heat at the corner, forming a heat flux peak, making the local temperature 20-30°C higher than the adjacent area. Temperature exceeding the limit means that when the temperature exceeds the critical temperature for starch gelatinization, food is prone to sticking to the pot wall, resulting in sticking.

[0149] Therefore, the second schematic method of division is as follows: any point on the inner surface of the pot has a radial dimension R from the central axis of the pot, and on the same cross section, point B on the inner surface of the pot with α = 90° has a radial dimension R0 from the central axis of the pot.

[0150] Point B, with α = 90°, lies on or below plane P. The portion of the inner pot where R < 0.85R0 and h < 30mm forms the first region R11; the portion where R > 0.85R0 and h < 30mm forms the second region R12; and the portion where α ≥ 90° and h ≥ 30mm forms the third region R13. In the second illustrative division, the inner pot has a first region R11, a second region R12, and a third region R13 (e.g., ...). Figure 3C In the second illustrative division method, the inner pot has a first region R11, a second region R12, and a third region R13.

[0151] exist Figure 3C In the example shown, the wall structure of the side portion 12 of the pot is generally cylindrical, the wall of the bottom portion 11 of the pot is basically flat, the first region R11 and a part of the second region R12 of the pot form the bottom portion 11 of the pot, and a part of the second region R12 and the third region R13 of the pot form the side portion 12 of the pot.

[0152] In the above-described region division method, the portion of the inner surface of the pot liner within the range of R < 0.85R0 and h < 30mm is the bottom inner surface, and the portion of the inner surface of the pot liner within the range of R > 0.85R0 is the side inner surface. The first side 12a of the pot liner is the second region R12 of the pot liner, and its first side inner surface is the portion of the inner surface of the pot liner within the range of R > 0.85R0 and h < 30mm. The second side 12b of the pot liner is the third region R13 of the pot liner, and its second side inner surface is the portion of the inner surface of the pot liner within the range of R > 0.85R0 and h ≥ 30mm.

[0153] exist Figure 1 In the example shown, the wall of the inner pot side 12 is constructed as a combination of arc and straight cylindrical shapes. The upper and lower parts of the straight cylindrical wall are arc-shaped. Figure 1 The pot shown conforms to the first schematic division method, with the first region R11, the second region R12, and the third region R13 of the pot arranged sequentially from bottom to top.

[0154] The side portion 12 and bottom portion 11 of the inner pot are heated by heating components. The pot body 3 is provided with a bottom heating component 20 and a side heating component 30. The bottom heating component 20 is located at the bottom portion 11 of the inner pot and is used to heat at least the bottom portion 11 of the inner pot. The side heating component 30 is located at the side portion 12 of the inner pot and is used to heat at least the side portion 12 of the inner pot. The bottom heating component 20 corresponds at least to the position of the first region R11 of the inner pot, and the side heating component 30 corresponds at least to the position of one of the second region R12 and the third region R13 of the inner pot.

[0155] The cooking appliance 1 also includes a control device (not shown), which is electrically connected to the bottom heating element 20 and the side heating element 30 to control the operation of the bottom heating element 20 and the side heating element 30, thereby heating the inner pot. The control device has built-in control program software. It can be understood that the control method of the cooking appliance 1 is executed through the control device.

[0156] The cooking appliance 1 also includes a temperature sensing device for sensing the cooking heating temperature. The temperature sensing device is electrically connected to a control device, allowing the control device to obtain cooking heating temperature information and control the heating components to operate based on this information. The temperature sensing device may include, for example, at least a top temperature sensor and a bottom temperature sensor 4. The top temperature sensor 18 is disposed, for example, in the lid 2, for sensing the cooking heating temperature at the top of the cooking cavity. The bottom temperature sensor 4 is disposed, for example, in the pot body 3, for sensing the cooking heating temperature at the bottom of the cooking container. Optionally, the temperature sensing device may include a side temperature sensor for sensing the cooking heating temperature on the sides of the cooking container.

[0157] Optionally, the temperature sensing device can be a temperature probe specifically designed for sensing the temperature of the bottom 11 of the pot or the inner surface of the bottom 11. That is, the bottom temperature sensor 4 is used to detect the temperature T of the inner surface of the bottom. 底 The side temperature sensor is used to detect the temperature T of the inner side surface. 侧 .

[0158] Alternatively, the bottom temperature sensor 4 or the side temperature sensor can contact the outer surface of the pot. Once the pot 20 is designed and finalized, the thermal resistance of the pot wall in each direction is fixed. For example, the bottom temperature sensor 4 is used to sense the temperature of the outer surface of the first region R11 of the pot. Once the pot 20 is designed and finalized, the thermal resistance of the pot wall in the first region R11 along the thickness direction of the pot wall is fixed. For example, the thermal resistance of the pot wall in the first region R11 along the thickness direction of the pot wall can be determined by testing. When the power of the bottom heating assembly 20 is known, the relationship between the temperature of the inner surface of the pot and the temperature of the outer surface of the pot at that location can be established experimentally or by calculation. The control device is equipped with a correspondence between the sensing value of the bottom temperature sensor 4 and the temperature of the inner surface of the first region R11 of the pot, thereby allowing the bottom inner surface temperature to be determined based on the bottom outer surface temperature. The side temperature sensor is used to sense the temperature of the outer surface of the second region R12 or the third region R13 of the pot. The principle of determining the inner surface temperature of the side based on the outer surface temperature is basically the same as that of the bottom temperature sensor 4, and will not be elaborated further for the sake of simplicity.

[0159] The cooking process of cooking appliance 1 includes a sequential water absorption stage, a boiling stage, a simmering stage, and a rice-cooking stage. In the water absorption stage, 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. In the boiling stage, cooking appliance 1 uses high heat to heat the ingredients to near-boiling temperature (e.g., the temperature at the top of the cooking cavity is 70-90℃, also known as the boiling temperature), and then maintains boiling in the boiling stage to ensure the ingredients are basically cooked. The rice-cooking stage dries out any remaining free moisture, further cooking the ingredients. The cooking process also includes a heat-keeping stage following the rice-cooking stage, which uses low heat to keep the food warm so the user can enjoy hot food.

[0160] 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 11 of the inner pot when it first enters 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 of the temperature-maintaining interval (for example, when the boiling point is 100℃, the temperature of the bottom 11 of the inner pot is between 101℃ and 102℃). After continuous heating for a period of time, it enters the heating interval. At this time, the water has basically boiled away, and the temperature of the bottom 11 of the inner pot will gradually rise. If the area of ​​the inner pot 20 with 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 R11 of the inner pot, which is prone to sticking, it is even more important to control the temperature of the inner surface within a suitable range in a timely manner.

[0161] The control device can determine whether the cooking process has entered the heating range based on temperature change trends. For example, during the boiling stage, the control device acquires the maintained temperature within the temperature range. When the temperature reading from the temperature sensor is greater than the maintained temperature, and the difference between the two is greater than or equal to a preset temperature rise, the cooking process is determined to have entered the heating range. When the temperature reading from the temperature sensor is less than the sum of the maintained temperature and the preset temperature rise, the cooking process is determined to still be within the maintained temperature range. The preset temperature rise is, for example, greater than or equal to 3°C. For example, after entering the boiling stage, the average temperature reading from the temperature sensor within a preset monitoring time is recorded as the maintained temperature. The preset monitoring time is, for example, 2-4 minutes.

[0162] Of course, in addition to the above-mentioned method of detecting the heating range by temperature detection, it is also possible to determine whether the food in the inner pot 20 has maintained boiling for a preset boiling time t. For example, from the start of the preset time, after the preset boiling time t has elapsed, it is considered that the cooking process has entered the heating range.

[0163] Near the end of the boiling stage, when the water has mostly evaporated, the temperature at this point indicates whether the rice is starting to stick to the pot; this temperature is the designated temperature T0. The designated temperature T0 is also the parameter used by the program to determine when cooking appliance 1 enters the steaming stage. After the designated temperature is reached, heating is controlled in the easily sticky bottom starch-deposited area, maintaining this area at a relatively low temperature to prevent sticking; while the main heating focuses on the less sticky areas with a small amount of starch adhesion and / or non-starch-deposited areas. The designated temperature T0 is the temperature at a specific moment within the heating range; depending on the actual situation, it can be the beginning, middle, or end of the heating range.

[0164] During the rice cooking process, first determine that the food in the inner pot 20 has reached a boil, and then determine the boiling point of the food. Then, when the temperature T of the inner surface of the first region R11 of the inner pot... 底 Increase, and T 底 T is higher than the boiling temperature of the food. 底 With preset heating temperature T 设 When the summation is reached, the temperature T of the inner surface of the first region R11 of the pot is considered to be... 底 The marked temperature T0 has been reached. The preset heating temperature T0 设 The value 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 sum of the boiling point and 1℃-2℃ (for example, 101℃, 102℃). The marked 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 marked temperature T0 is, for example, based on 101℃-102℃ and then increased by the preset heating temperature. That is, T0 ≥ T 沸点 +T 设 T 设 The value range is [3℃, 4℃]. Generally, T0 ≥ T 沸点 +4℃. Preferably, T0 ≤ T 沸点 +15℃.

[0165] The inner surface of the first region R11 of the pot liner has a temperature T1, the inner surface of the second region R12 has a temperature T2, and the inner surface of the third region R13 has a temperature T3. After the indicated temperatures appear, the temperature of the pot liner 10 needs to be controlled such that T2 > T1 and / or T3 > T1. The temperature range of T1 is 80℃ ≤ T1 ≤ T 沸点 +3℃, preferably, 92℃<T1≤T 沸点 The temperature range of T2 is T 沸点 ≤T2≤T 沸点 +40℃, preferably, T 沸点 +5℃<T2≤T 沸点 +20℃; the temperature range of T3 is T 沸点 ≤T3≤T 沸点 +60℃, preferably, T 沸点 +5℃<T3≤T 沸点 +20℃. This meets the heating requirements for cooking while achieving a non-stick effect.

[0166] Due to differences in altitude, the boiling point of food is not necessarily 100℃; in other words, the boiling point of water is not necessarily 100℃. Generally, the boiling point of water can be assumed to be 100℃. Therefore, 80℃≤T1≤103℃, 100℃<T2≤140℃, 100℃<T3≤160℃; preferably, 92℃≤T1≤100℃, 105℃<T2≤120℃, 105℃<T3≤120℃.

[0167] The cooking appliance 1 described herein enables single-zone heating of multiple areas. Specifically, the control device is configured to control the temperature T from at least the bottom inner surface of the pot bottom 11. 底 Once the designated temperature is reached, the bottom heating element 20 and the side heating element 30 are simultaneously turned on and off, and the temperature T of the bottom inner surface is controlled. 底 For: 80℃≤T 底 ≤T 沸点 +3℃, control the temperature T of the inner surface of the side of the pot liner 12. 侧 For: T 侧 ≥T 底 T 沸点 T is the boiling point of water. 底 This refers to T1 mentioned above. When the starch adhesive begins to solidify after the food boils, cooking appliance 1 simultaneously controls the bottom and side heating sources. This allows for multi-zone heating with a single source, ensuring different areas of the pot reach different temperatures. The bottom area is kept cooler than the side areas, and each area reaches its designed temperature. This effectively prevents the starch adhesive from solidifying and causing the food to stick to the bottom, while the higher side temperature ensures sufficient heat for the rice to cook properly.

[0168] The control device is configured to at least monitor the temperature T of the bottom inner surface. 底 After reaching the designated temperature, control the temperature T of the inner surface of the side portion 12 of the pot. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃. Cooking utensil 1 effectively prevents the starch adhesive from solidifying and sticking to the pan in areas where the food is slightly sticky after the ingredients have boiled. This ensures that the side walls, which are less prone to sticking, maintain a higher temperature, allowing the food to receive sufficient heat and cook the rice thoroughly.

[0169] The control device is configured to detect the temperature T on the bottom inner surface. 底 After reaching the marked temperature, control the temperature T of the inner surface of the first side. 侧1 For: T 沸点 ≤T 侧1 ≤T 沸点 +40℃. 侧1This refers to T2 mentioned above. The control device is configured to detect the temperature T from the bottom inner surface. 底 After reaching the target temperature, control the temperature T of the inner surface of the second side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃. 侧2 This is T3 mentioned above. The different temperatures of the different parts of the inner pot side 12 can both prevent sticking and ensure that the food is given enough heat.

[0170] The control device is configured to determine the temperature T of the bottom inner surface within the heating range. 底 Once the marked temperature is reached, the bottom heating element 20 and the side heating element 30 are simultaneously turned on or off. During the later stages of boiling, the temperature of the bottom inner surface continues to rise, causing the starch adhesive to solidify. Monitoring the marked temperature of the bottom inner surface after boiling allows for simultaneous control of the bottom heating element 20 and the side heating element 30, enabling more precise control that prevents sticking while ensuring adequate heat supply to the bottom. The control device is configured to monitor the temperature T of the bottom inner surface. 底 Once the indicated temperature is reached and the rice-cooking stage ends, the bottom heating element 20 and the side heating element 30 are simultaneously turned on or off. The rice-cooking stage is the main stage where starch adhesive solidifies. By strictly controlling the bottom temperature of the inner pot during the rice-cooking stage, sticking to the pot can be effectively prevented.

[0171] The control device is configured to adjust the temperature T of the detected bottom inner surface. 底 Or the temperature T of the inner surface of the side 侧 The bottom heating element 20 and the side heating element 30 are synchronously controlled to turn on and off. Synchronous control of the temperature of the bottom inner surface and the side inner surface is achieved through the bottom temperature sensor 4 or the side temperature sensor, which facilitates more precise temperature control; using a single sensor to control the temperature of multiple areas saves costs.

[0172] According to a second aspect of this application, a control method is provided, the control method comprising: controlling at least the temperature T of the bottom inner surface of the bottom of the pot bottom 11. 底 Once the designated temperature is reached, the bottom heating element 20 and the side heating element 30 are simultaneously turned on or off; and the temperature T of the bottom inner surface is controlled. 底 For: 80℃≤T 底 ≤T 沸点 +3℃, control the temperature T of the inner surface of the side of the pot liner 12. 侧 For: T 侧 >T 底 The control methods include: at least controlling the temperature T of the bottom inner surface. 底After reaching the designated temperature, control the temperature T of the inner surface of the side portion 12 of the pot. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃. Control methods include: at least from the temperature T of the bottom inner surface. 底 After reaching the designated temperature, control the temperature T of the first inner surface of the side inner surface. 侧1 For: T 沸点 ≤T 侧1 ≤T 沸点 +40℃, and / or control the temperature T of the second inner surface of the inner side of the inner side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃.

[0173] The control method includes: based on the detected temperature T of the bottom inner surface 底 Or the temperature T of the inner surface of the side 侧 The bottom heating element 20 and the side heating element 30 are synchronously controlled to turn on and off. The control method includes: determining the detected T... 底 Is it within 80℃≤T? 底 ≤T 沸点 Within +3℃ or detected T 侧 Is it in T? 沸点 ≤T 侧 ≤T 沸点 Within the range of +60℃; if the judgment is yes, then control the bottom heating component 20 and the side heating component 30 to maintain the current state; if the judgment is T 底 ≤80℃ or T 侧 ≤T 沸点 If T is determined, the bottom heating component 20 and the side heating component 30 will be turned on simultaneously. 沸点 +3℃≤T 底 or T 沸点 +60℃≤T 侧 Then, the bottom heating component 20 and the side heating component 30 will be turned off simultaneously.

[0174] The cooker body 3 also houses a power board 5, which can be electrically connected to the control device. The bottom heating element 20 and the side heating element 30 can be connected in series, in parallel, or independently. Specifically, the bottom heating element 20 and the side heating element 30 can be connected in series with the power board 5, or in parallel with the power board 5, or each can be independently connected to the power board 5. Regardless of the connection method, the bottom heating element 20 requires a power P. 底 With the power P of the side heating assembly 30 侧 Satisfying relation: P 侧 >P底 Different power distributions are set at the bottom 11 and the side 12 of the inner pot, which can achieve T power distribution during the rice cooking stage. 侧 >T 底 This achieves rice that is both non-sticky and tastes good. For example, the power P of the bottom heating element 20... 底 With the power P of the side heating assembly 30 侧 The ratio can be: P 底 :P 侧 = 1:1.2 to 1:10. For example, P 底 :P 侧 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0175] like Figures 4 to 9 As shown, the bottom heating assembly 20 and the side heating assembly 30 are electromagnetic heating devices capable of electromagnetically heating the inner pot. Specifically, the bottom heating assembly 20 includes a bottom coil 21 and a bottom coil disc 32, with the bottom coil 21 wound around the outer side of the bottom coil disc 32 away from the inner pot. The side heating assembly 30 includes a side coil 31 and a side coil disc 33, with the side coil 31 wound around the outer side of the side coil disc 33 away from the inner pot. The side coil 31 and the bottom coil 21 can be connected in series or in parallel. The illustration shows a structure in which the side coil 31 and the bottom coil 21 are connected in series. Optionally, the side coil 31 and the bottom coil 21 are formed by winding a single enameled wire to form a series connection. The enameled wire is wound sequentially around the bottom coil disc 32 and the side coil disc 33, and both ends of the enameled wire are fixed to the power board 5, for example, by screws.

[0176] The wire length L of the bottom coil 21 底 The wire length L of the side coil 31 侧 Satisfying relation: L 侧 >L 底 By designing the wire length distribution of coils in different regions, the heat source power in different regions can be distributed, achieving P... 侧 >P 底 For example, the wire length L of the bottom coil 21 底 The wire length L of the side coil 31 侧 The ratio can be: L 底 :L 侧 = 1:1.2 to 1:10. For example, L 底 :L 侧 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10. It should be noted that the coil length refers to the effective length, that is, the length of the portion of the coil immediately adjacent to the coil plate, generally excluding the portion of the coil connected to the power board 5.

[0177] When controlling the power distribution of heating coils in multiple zones, various factors (such as pot material, magnetic strip arrangement, magnetic field density, electromagnetic field distance, and enameled wire distribution length) affect the system. When the bottom coil 21 and the side coil 31 are connected in series to form an LC resonant circuit, the resonant frequencies of the two coils are the same, and the alternating magnetic field energy generated per unit length of enameled wire is the same. Considering all factors, this design prefers to use the enameled wire length to distribute the coil power, which is more reasonable.

[0178] like Figure 10 As shown, the bottom heating assembly 20 and the side heating assembly 30 are resistance heating devices capable of resistively heating the inner pot. Specifically, the bottom heating assembly 20 includes a bottom heating element 121, and the side heating assembly 30 includes a side heating element 131. In the illustrated example, the bottom heating element 121 and the side heating element 131 are connected in series. The bottom heating element 121 can be connected to the side heating element 131 via a wire or a connecting part 122. Each of the bottom heating element 121 and the side heating element 131 has a lead end 123, which is connected to the power board 5 via a wire. The resistance R of the bottom heating element 121... 底 The resistance R of the side heating element 131 侧 Satisfying relation: R 侧 >R 底 By designing the resistance distribution of heating elements in different areas, the heat source power can be distributed across different areas, achieving P... 侧 >P 底 The resistance R of the bottom heating element 121 底 The resistance R of the side heating element 131 侧 The ratio can be: R 底 :R 侧 = 1:1.2 to 1:10. For example, R 底 :R 侧 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0179] Alternatively, the bottom heating element 121 is connected in parallel with the side heating element 131. The resistance R of the bottom heating element 121 底 The resistance R of the side heating element 131 侧 Satisfying relation: R 侧 <R 底 The resistance R of the bottom heating element 121 底 The resistance R of the side heating element 131 侧 The ratio can be: R 侧 :R 底 = 1:1.2 to 1:10. For example, R 侧:R 底 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0180] In an embodiment not shown, one of the bottom heating assembly 20 and the side heating assembly 30 includes an electromagnetic coil, and the other of the bottom heating assembly 20 and the side heating assembly 30 includes an electric heating element. The electromagnetic coil and the electric heating element are independently connected. Electromagnetic heating and resistance heating can be combined to achieve different heating temperatures in different areas of the pot.

[0181] For a pot with three sections, the pot side 12 includes a first pot side 12a and a second pot side 12b located above the first pot side 12a, with the side heating assembly 30 at least disposed on the second pot side 12b. The power P of the bottom heating assembly 20... 底 With the power P of the side heating assembly 30 侧 The ratio can be: P 底 :P 侧 = 1:1.5 to 1:10. For example, P 底 :P 侧 Suitable power ratios are 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10. When the pot is divided into three zones, the power is precisely allocated between the bottom 11 and the side 12 of the pot, allowing for precise temperature control of each zone to achieve its designed target value. For series or parallel configurations, the wire length L of the bottom coil 21... 底 The wire length L of the side coil 31 侧 The ratio is: L 底 :L 侧 = 1:1.5 to 1:10. For example, L 底 :L 侧 Suitable ratios include 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0182] Alternatively, for the series configuration, the resistance R of the bottom heating element 121 is... 底 The resistance R of the side heating element 131 侧 The ratio is: R 底 :R 侧 = 1:1.5 to 1:10. For example, R 底 :R 侧 Suitable ratios are 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10. For parallel configurations, the resistance R of the bottom heating element 121... 底 The resistance R of the side heating element 131侧 The ratio is: R 侧 :R 底 = 1:1.5 to 1:10. For example, R 侧 :R 底 Suitable ratios include 1:1.5, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0183] like Figures 4 to 8 As shown, the side heating assembly 30 includes a first side heating assembly 30a that heats at least the first pot side 12a and a second side heating assembly 30b that heats at least the second pot side 12b. The first side heating assembly 30a and the second side heating assembly 30b are connected in series, in parallel, or independently. When the starch gelatin begins to solidify after the food boils, the cooking appliance 1 simultaneously controls the bottom heating source and the two side heating sources to achieve different heating temperatures in the three areas of the pot while controlling multiple areas with a single source. The first side heating assembly 30a... 侧1 With the power P of the second side heating assembly 30b 侧2 The satisfying relation: P 侧2 ≥P 侧1 The ratio of the two can be: P 侧1 :P 侧2 = 1:1 to 1:10. For example, P 侧1 :P 侧2 Suitable ratios include 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0184] The first side heating assembly 30a includes a first side coil 31a, and the second side heating assembly 30b includes a second side coil 31b. The first side coil 31a and the second side coil 31b are connected in series or in parallel. The length L of the first side coil 31a is... 侧1 The wire length L of the second side coil 31b 侧2 Satisfying relation: L 侧2 ≥L 侧1 By designing the wire length distribution of the coils in the two side regions, the heat source power in the two side regions can be distributed, achieving P... 侧2 ≥P 侧 1.

[0185] The wire length allocation of the first side coil 31a is slightly complex. It needs to consider both the actual sticking situation in the small starch-adhering area (the degree of starch adhesion varies depending on the pot's bottom curvature, surface roughness, and cooking control) and the drying situation near the end of cooking. For example, when the rice is almost cooked, due to gravity, the rice in the small starch-adhering area has dried out, but the rice in the starch-sedimentation area still has residual moisture. If the power allocated to the first side coil 31a is too high at this time, it will cause excessive heat in the small starch-adhering area, resulting in sticking. Therefore, the wire length L of the first side coil 31a... 侧1 The wire length L of the second side coil 31b 侧2 The ratio is: L 侧1 :L 侧2 =1:1 to 1:10. By designing the wire length distribution of the coils in the two side regions more precisely, the power distribution of the two pot sides 12 is more accurate, thereby enabling precise control of the temperature of the two side regions to achieve their respective design expectations.

[0186] While the distance between the coil and the pot does not directly affect power distribution, a larger distance can lead to a difference in heat absorption within the pot and an increase in back pressure within the coil, thus affecting the overall IH heating performance and indirectly impacting power distribution. For example... Figure 7 As shown, the distance between the bottom coil 21 and the outer surface of the pot is a1, which is approximately 9.4 mm; the distance between the first side coil 31a and the outer surface of the pot is a2, which is also approximately 9.4 mm. The distance b between the second side coil 31b and the outer surface of the pot should be as small as possible. However, considering the placement and removal of the pot, the distance b should not be too small. The design range for the distance b is 3–15 mm, with b preferably being approximately 10 mm.

[0187] The first side heating assembly 30a includes a first side heating element 131a, and the second side heating assembly 30b includes a second side heating element 131b. The first side heating element 131a and the second side heating element 131b are connected in series. The resistance R of the first side heating element 131a is... 侧1 The resistance R of the second side heating element 131b 侧2 Satisfying relation: R 侧2 ≥R 侧1 Alternatively, the first side heating element 131a and the second side heating element 131b are connected in parallel, and the resistance R of the first side heating element 131a is... 侧1 The resistance R of the second side heating element 131b 侧2 Satisfying relation: R 侧2 ≤R 侧1 By designing the resistance distribution of the heating elements in the two side regions, the heat source power in the two side regions can be distributed. Furthermore, the resistance of the heating elements in the two side regions can be allocated according to different wiring methods, thus achieving P...侧2 ≥P 侧1 .

[0188] The first side heating assembly 30a includes a first side heating element 131a, and the second side heating assembly 30b includes a second side heating element 131b. The first side heating element 131a and the second side heating element 131b are connected in series. The resistance R of the first side heating element 131a is... 侧1 The resistance R of the second side heating element 131b 侧2 The ratio is: R 侧1 :R 侧2 = 1:1 to 1:10. Alternatively, the first side heating element 131a and the second side heating element 131b are connected in parallel, and the resistance R of the first side heating element 131a is... 侧1 The resistance R of the second side heating element 131b 侧2 The ratio is: R 侧2 :R 侧2 =1:1 to 1:10. By designing the resistance distribution of the heating elements in the two side areas more precisely, and by accurately distributing the resistance of the heating elements in the two side areas according to different wiring methods, the power distribution of the two pot sides 12 is more precise, thereby enabling precise control of the temperature of the two side areas to reach their respective design expectations.

[0189] While the distance between the heating element and the inner pot does not directly affect power distribution, a larger distance can result in poor heat absorption within the pot, thus affecting overall heating performance and indirectly impacting power distribution. For example... Figure 10 As shown, optionally, the bottom heating element 121 and the first side heating element 131a form a whole, and the distance between this whole and the outer surface of the pot is c. The smaller c is, the better. The design range of distance c is 0 to 5 mm. The distance d between the second side heating element 131b and the outer surface of the pot is the smaller the better. Considering the placement and removal of the pot, the distance d should not be too small. The design range of distance d is 1 to 20 mm, and preferably d is about 2.4 mm.

[0190] Alternatively, one of the first side heating assembly 30a and the second side heating assembly 30b includes an electromagnetic coil, and the other of the first side heating assembly 30a and the second side heating assembly 30b includes an electric heating element, with the electromagnetic coil and the electric heating element connected independently. Electromagnetic heating and resistance heating can be combined to achieve different heating temperatures in the two side regions of the pot.

[0191] Optionally, such as Figures 4 to 7 As shown, the first side heating assembly 30a and the second side heating assembly 30b are continuously arranged along the circumference of the pot. For example, both the first side coil 31a and the second side coil 31b are wound around the circumference of the pot. Figure 8 As shown, the first side heating assembly 30a includes at least two first side heating elements, which are arranged circumferentially around the inner pot. For example, at least two first side coils 31a are partially wound and arranged circumferentially around the inner pot. Optionally, at least the first side heating assembly 30a and the bottom heating assembly 20 are constructed as a single unit. Figure 6 The first side heating assembly 30a, the second side heating assembly 30b, and the bottom heating assembly 20 are shown to be constructed as a whole, forming a modular structure that facilitates assembly onto different cooking appliances 1. Specifically, the side coil plate 33 and the bottom coil plate 32 are constructed as a whole, i.e., a coil plate, which has a bowl-shaped structure. The first side coil 31a, the second side coil 31b, and the bottom coil 21 are all wound around this whole.

[0192] like Figure 5 and Figure 6 As shown, to prevent electromagnetic interference from the side coil to the outside of the module, multiple magnetic strips 35 are provided on the outside of the coil. Depending on the electromagnetic interference and the side IH heating density, 3-24 magnetic strips 35 can be evenly arranged, preferably 8 magnetic strips 35. Optionally, to prevent electromagnetic interference, an annular magnetic shield (such as an aluminum / copper sheet) can be provided to wrap around the outside of the side coil 31, which can also prevent electromagnetic interference. The coil disk is provided with a magnetic strip fixing groove structure for fixing the coil and installing the magnetic strips 35. The magnetic strip holder 34, magnetic strips 35, and other components are respectively fixedly installed on the coil disk.

[0193] The bottom coil 21 is fixed by multiple first limiting brackets 36, and the magnetic strip bracket 34 is installed at the bottom of the coil disk to fix and limit the bottom coil 21. After the bottom coil 21 is wound, it is spirally wound outward from one of the multiple second limiting brackets 37 along the interlayer space formed by all the second limiting brackets 37 and the outer surface of the coil disk. After the first side coil 31a is wound, it is led out from one of the second limiting brackets 37, at which position the enameled wire is prevented from slipping out. The enameled wire is fixed by the wire routing groove 38. The enameled wire is led out from the wire routing groove 38 and spirally wound downward along the annular interlayer space formed by the outer wall of the coil disk and the structure of several magnetic strip fixing grooves, in the direction shown in the figure, to form the side coil 31. After the second side coil 31b is wound, it is fixed by the wire routing groove 38 and extends toward the power board 5, and is connected to the power board 5 by screws, completing the overall winding of the enameled wire.

[0194] Optionally, the first side heating assembly 30a can be removed, meaning the inner pot only has the second side heating assembly 30b. For example... Figure 9As shown, the inner pot has a bottom coil 21 and a second side coil 31b, but no first side coil 31a. Whether or not to include the first side coil 31a depends on the specific situation. When the bottom coil 21 and the second side coil 31b are cooking rice, if the rice in the center of the bottom is just cooked and the first side area is also just cooked, then the first side coil 31a is not needed. Conversely, if the rice in the center of the bottom is just cooked but the first side area is not cooked due to the absence of the first side coil 31a, then the first side coil 31a is needed to increase the heat in that area.

[0195] For a pot inner chamber with two sections, the inner chamber side 12 includes a first inner chamber side 12a but excludes a second inner chamber side 12b. The power P of the bottom heating assembly 20... 底 With the power P of the side heating assembly 30 侧 The ratio is: P 底 :P 侧 = 1:1.2 to 1:8. For example, P 底 :P 侧 Suitable power ratios are 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, and 1:8. When the pot is divided into two regions, including the first pot side 12a, the power is precisely allocated between the bottom 11 and the side 12 of the pot, allowing for precise temperature control of both regions to achieve their respective design expectations. For series or parallel configurations, the wire length L of the bottom coil 21... 底 The wire length L of the side coil 31 侧 The ratio is: L 底 :L 侧 = 1:1.2 to 1:6. For example, L 底 :L 侧 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, and 1:6.

[0196] Alternatively, for the series configuration, the resistance R of the bottom heating element 121 is... 底 The resistance R of the side heating element 131 侧 The ratio is: R 底 :R 侧 = 1:1.2 to 1:8. For example, R 底 :R 侧 Suitable ratios are 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, and 1:8. For parallel configurations, the resistance R of the bottom heating element 121... 底 The resistance R of the side heating element 131 侧 The ratio is: R 侧 :R 底 = 1:1.2 to 1:8. For example, R 侧 :R底 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, and 1:8.

[0197] For another type of pot with two sections, the pot side 12 includes a second pot side 12b but does not include the first pot side 12a. The power P of the bottom heating assembly 20... 底 With the power P of the side heating assembly 30 侧 The ratio is: P 底 :P 侧 = 1:1.2 to 1:10. For example, P 底 :P 侧 Suitable power ratios are 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10. When the pot is divided into two regions, including the second pot side 12b, the power is precisely allocated between the bottom 11 and the side 12 of the pot, allowing for precise temperature control of both regions to achieve their respective design expectations. For series or parallel configurations, the wire length L of the bottom coil 21... 底 The wire length L of the side coil 31 侧 The ratio is: L 底 :L 侧 = 1:1.2 to 1:10. For example, L 底 :L 侧 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0198] Alternatively, for the series configuration, the resistance R of the bottom heating element 121 is... 底 The resistance R of the side heating element 131 侧 The ratio is: R 底 :R 侧 = 1:1.2 to 1:10. For example, R 底 :R 侧 Suitable ratios are 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10. For parallel configurations, the resistance R of the bottom heating element 121... 底 The resistance R of the side heating element 131 侧 The ratio is: R 侧 :R 底 = 1:1.2 to 1:10. For example, R 侧 :R 底 Suitable ratios include 1:1.2, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, and 1:10.

[0199] Furthermore, the commands, command numbers, and data items described in all the preferred embodiments above are merely examples; therefore, these commands, command numbers, and data items can be set in any way, as long as the same function is achieved. The terminal units in each preferred embodiment can also be integrated, further divided, or reduced according to actual needs.

[0200] 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.

[0201] This application has been described through the above embodiments. However, it should be understood that the above embodiments are only for illustrative purposes. This application is not limited to the above embodiments. Many variations and modifications can be made based on the teachings of this application, and all such variations and modifications fall within the scope of protection claimed in this application.

Claims

1. A cooking utensil, characterized in that, The cooking appliance includes: The pot body is provided with a bottom heating element and a side heating element; The inner pot is removably disposed in the pot body, the inner pot including a bottom and a side, the bottom heating component heats at least the bottom of the inner pot, and the side heating component heats at least the side of the inner pot; The control device is electrically connected to the bottom heating assembly and the side heating assembly. The control device is configured to detect at least the temperature T of the bottom inner surface of the bottom of the pot. 底 Once the designated temperature is reached, the bottom heating element and the side heating element are simultaneously turned on or off. And control the temperature T of the bottom inner surface. 底 For: 80℃≤T 底 ≤T 沸点 +3℃, controlling the temperature T of the inner surface of the side of the pot body. 侧 For: T 侧 >T 底 T 沸点 It is the boiling point of water.

2. The cooking utensil according to claim 1, characterized in that, The control device is configured to at least monitor the temperature T of the bottom inner surface. 底 After reaching the designated temperature, control the temperature T of the inner surface of the side of the pot body. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃.

3. The cooking utensil according to claim 1, characterized in that, The cooking process of the cooking appliance includes a boiling stage, which comprises a temperature maintenance zone and a temperature rise zone, and the control device is configured to determine the temperature T of the bottom inner surface within the temperature rise zone. 底 Once the indicated temperature is reached, the bottom heating component and the side heating component are simultaneously turned on or off.

4. The cooking utensil according to claim 1, characterized in that, The cooking process of the cooking appliance includes a boiling stage and a simmering stage, and the control device is configured to control the temperature T of the inner surface of the bottom. 底 Once the indicated temperature is reached and the rice cooking stage ends, the bottom heating element and the side heating element are simultaneously turned on or off.

5. The cooking utensil according to claim 1, characterized in that, The control device is configured to set the indicated temperature T0 as follows: T0 ≥ T 沸点 +T 设 T 设 To preset the heating temperature, T 设 The value range is [3℃, 4℃].

6. The cooking utensil according to any one of claims 1 to 5, characterized in that, The bottom heating component can be connected in series, in parallel, or independently to the side heating component. The power P of the bottom heating component... 底 With the power P of the side heating assembly 侧 Satisfying relation: P 侧 >P 底 .

7. The cooking utensil according to claim 6, characterized in that, The power P of the bottom heating component 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 = 1:1.2 to 1:

10.

8. The cooking utensil according to any one of claims 1 to 5, characterized in that, The bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 Satisfying relation: L 侧 >L 底 .

9. The cooking utensil according to claim 8, characterized in that, The length L of the bottom coil 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 = 1:1.2 to 1:

10.

10. The cooking utensil according to any one of claims 1 to 5, characterized in that, The bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element. The bottom heating element is connected in series with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 Satisfying relation: R 侧 >R 底 ,or The bottom heating element is connected in parallel with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 Satisfying relation: R 侧 <R 底 .

11. The cooking utensil according to any one of claims 1 to 5, characterized in that, The bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element. The bottom heating element is connected in series with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 =1:1.2 to 1:10, or The bottom heating element is connected in parallel with the side heating element, and the resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 侧 :R 底 = 1:1.2 to 1:

10.

12. The cooking utensil according to any one of claims 1 to 5, characterized in that, One of the bottom heating assembly and the side heating assembly includes an electromagnetic coil, and the other of the bottom heating assembly and the side heating assembly includes an electric heating element, wherein the electromagnetic coil and the electric heating element are independently connected.

13. The cooking utensil according to claim 1, characterized in that, In a cross-section of the inner pot through its central axis, the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line, which lies above the horizontal line. The portion of the inner surface of the pot body within the range of 0 ≤ α ≤ 31° is the bottom inner surface, and the portion of the inner surface of the pot body within the range of α ≥ 31° is the side inner surface.

14. The cooking utensil according to claim 13, characterized in that, The pot inner side includes a first pot inner side and / or a second pot inner side. The inner surface of the first side of the first pot inner side is the portion of the inner surface of the pot inner side within the range of 31°≤α<90°. The inner surface of the second side of the second pot inner side is the portion of the inner surface of the pot inner side within the range of α≥90°.

15. The cooking utensil according to claim 1, characterized in that, In a cross-section of the inner pot through its central axis (Ax), the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line above the horizontal line. The vertical distance h between any point on the inner surface of the inner pot and the lowest point on its inner surface is also present. The inner pot has a plane P passing through a point h = 30 mm. Wherein, the point where α = 90° is above the plane P, the portion of the inner surface of the pot body within the range of h < 30 mm is the bottom inner surface, and the portion of the inner surface of the pot body within the range of h ≥ 30 mm is the side inner surface.

16. The cooking utensil according to claim 15, characterized in that, The pot inner side includes a first pot inner side and / or a second pot inner side. The inner surface of the first side of the first pot inner side is the portion of the inner surface of the pot inner side within the range of α < 90° and h ≥ 30 mm. The inner surface of the second side of the second pot inner side is the portion of the inner surface of the pot inner side within the range of α ≥ 90° and h > 30 mm.

17. The cooking utensil according to claim 1, characterized in that, In a cross-section of the inner pot through its central axis, the tangent at any point on the inner surface of the inner pot forms an angle α with the horizontal line above the horizontal line. The vertical distance h between any point on the inner surface of the inner pot and the lowest point on its inner surface is also present. The inner pot has a plane P passing through a point h = 30 mm. Any point on the inner surface of the pot has a radial dimension R from the central axis of the pot. On the same cross-section, a point on the inner surface of the pot with α = 90° has a radial dimension R0 from the central axis of the pot. Wherein, the point α = 90° is on or below the plane P, the portion of the inner surface of the pot body within the range of R < 0.85R0 and h < 30mm is the bottom inner surface, and the portion of the inner surface of the pot body within the range of R > 0.85R0 is the side inner surface.

18. The cooking utensil according to claim 17, characterized in that, The pot inner side includes a first pot inner side and a second pot inner side. The inner surface of the first side of the first pot inner side is the portion of the inner surface of the pot inner side within the range of R > 0.85R0 and h < 30mm. The inner surface of the second side of the second pot inner side is the portion of the inner surface of the pot inner side within the range of R > 0.85R0 and h ≥ 30mm.

19. The cooking utensil according to any one of claims 14, 16, and 18, characterized in that, When the pot side includes a first pot side, the control device is configured to detect the temperature T from the inner surface of the bottom. 底 After reaching the marked temperature, control the temperature T of the inner surface of the first side portion. 侧1 For: T 沸点 ≤T 侧1 ≤T 沸点 +40℃, and / or When the inner pot side includes a second inner pot side, the control device is configured to detect the temperature T from the inner surface of the bottom. 底 After reaching the marked temperature, control the temperature T of the inner surface of the second side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃.

20. The cooking utensil according to any one of claims 14, 16, and 18, characterized in that, The pot inner side includes a first pot inner side and a second pot inner side located above the first pot inner side, and the side heating assembly is at least disposed on the second pot inner side. Wherein, the power P of the bottom heating component 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 = 1:1.5 to 1:

10.

21. The cooking utensil according to any one of claims 14, 16, and 18, characterized in that, The pot inner side includes a first pot inner side and a second pot inner side located above the first pot inner side, and the side heating assembly is at least disposed on the second pot inner side. The bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.5 to 1:10; or The bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element. The resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 = 1:1.5 to 1:

10.

22. The cooking utensil according to any one of claims 14, 16, and 18, characterized in that, The pot side includes a first pot side and a second pot side located above the first pot side. The side heating assembly includes a first side heating assembly that heats at least the first pot side and a second side heating assembly that heats at least the second pot side. The first side heating assembly and the second side heating assembly are connected in series, in parallel, or independently.

23. The cooking utensil according to claim 22, characterized in that, First side heating assembly P 侧1 With the power P of the second side heating assembly 侧2 The ratio is: P 侧1 :P 侧2 =1:1 to 1:

10.

24. The cooking utensil according to claim 22, characterized in that, The second side heating assembly is continuously arranged along the circumference of the inner pot; And / or the first side heating assembly includes at least two first side heating elements, the at least two first side heating elements being arranged at circumferential intervals along the inner pot; And / or at least the first side heating assembly and the bottom heating assembly are constructed as a single unit.

25. The cooking utensil according to claim 22, characterized in that, The first side heating assembly includes a first side coil, and the second side heating assembly includes a second side coil. The first side coil and the second side coil are connected in series or in parallel. The length L of the first side coil is... 侧1 The wire length L of the second side coil 侧2 Satisfying relation: L 侧2 ≥L 侧1 .

26. The cooking utensil according to claim 25, characterized in that, The length L of the first side coil 侧1 The wire length L of the second side coil 侧2 The ratio is: L 侧1 :L 侧2 =1:1 to 1:

10.

27. The cooking utensil according to claim 22, characterized in that, The first side heating assembly includes a first side heating element, and the second side heating assembly includes a second side heating element. The first side heating element and the second side heating element are connected in series, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 Satisfying relation: R 侧2 ≥R 侧1 ,or The first side heating element and the second side heating element are connected in parallel, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 Satisfying relation: R 侧2 ≤R 侧1 .

28. The cooking utensil according to claim 22, characterized in that, The first side heating assembly includes a first side heating element, and the second side heating assembly includes a second side heating element. The first side heating element and the second side heating element are connected in series, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 The ratio is: R 侧1 :R 侧2 =1:1 to 1:10, or The first side heating element and the second side heating element are connected in parallel, and the resistance R of the first side heating element is... 侧1 The resistance R of the second side heating element 侧2 The ratio is: R 侧2 :R 侧2 =1:1 to 1:

10.

29. The cooking utensil according to claim 22, characterized in that, One of the first side heating assembly and the second side heating assembly includes an electromagnetic coil, and the other of the first side heating assembly and the second side heating assembly includes an electric heating element, wherein the electromagnetic coil and the electric heating element are independently connected.

30. The cooking utensil according to claim 14 or 16, characterized in that, The pot inner side includes a first pot inner side but not a second pot inner side, and the power P of the bottom heating assembly... 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 = 1:1.2 to 1:

8.

31. The cooking utensil according to claim 14 or 16, characterized in that, The side of the pot includes the first side of the pot but does not include the second side of the pot. The bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 =1:1.2 to 1:6; or, The bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element. The resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 = 1:1.2 to 1:

8.

32. The cooking utensil according to claim 14 or 16, characterized in that, The side of the pot includes a second side but not the first side, and the power P of the bottom heating assembly... 底 With the power P of the side heating assembly 侧 The ratio is: P 底 :P 侧 = 1:1.2 to 1:

10.

33. The cooking utensil according to claim 14 or 16, characterized in that, The side of the pot includes the second side of the pot but does not include the first side of the pot. The bottom heating assembly includes a bottom coil, the side heating assembly includes a side coil, and the bottom coil has a wire length L. 底 The length L of the side coil 侧 The ratio is: L 底 :L 侧 = 1:1.2 to 1:10; or, The bottom heating assembly includes a bottom heating element, and the side heating assembly includes a side heating element. The resistance R of the bottom heating element is... 底 With the resistance R of the side heating element 侧 The ratio is: R 底 :R 侧 = 1:1.2 to 1:

10.

34. The cooking utensil according to any one of claims 1 to 5, characterized in that, The cooking appliance also includes: Bottom temperature sensor for detecting the temperature T on the bottom inner surface. 底 ;or Side temperature sensor for detecting the temperature T of the inner surface of the side. 侧 , The control device is electrically connected to the bottom temperature sensing device and the side temperature sensing device. The control device is configured to adjust the temperature T of the detected bottom inner surface based on the temperature T. 底 Or the temperature T of the inner surface of the side portion 侧 The bottom heating component and the side heating component are simultaneously controlled to turn on and off.

35. A control method for a cooking appliance according to any one of claims 1 to 34, characterized in that, The control method includes: At least from the temperature T of the bottom inner surface of the bottom of the pot. 底 Once the indicated temperature is reached, the bottom heating component and the side heating component are simultaneously turned on or off. And control the temperature T of the bottom inner surface. 底 For: 80℃≤T 底 ≤T 沸点 +3℃, controlling the temperature T of the inner surface of the side of the pot body. 侧 For: T 侧 >T 底 .

36. The control method according to claim 35, characterized in that, The control method includes: At least from the temperature T of the bottom inner surface 底 After reaching the designated temperature, control the temperature T of the inner surface of the side of the pot body. 侧 For: T 沸点 ≤T 侧 ≤T 沸点 +60℃.

37. The control method according to claim 35, characterized in that, The control method includes: At least from the temperature T of the bottom inner surface 底 After reaching the designated temperature, the temperature T of the first inner surface of the side portion is controlled. 侧1 For: T 沸点 ≤T 侧1 ≤T 沸点 +40℃, and / or control the temperature T of the second inner surface of the inner side of the inner side. 侧2 For: T 沸点 ≤T 侧2 ≤T 沸点 +60℃.

38. The control method according to any one of claims 35 to 37, characterized in that, The control method includes: Based on the detected temperature T of the bottom inner surface 底 Or the temperature T of the inner surface of the side portion 侧 The bottom heating component and the side heating component are simultaneously controlled to turn on and off.

39. The control method according to claim 38, characterized in that, The control method includes: Determine the detected T 底 Is it within 80℃≤T? 底 ≤T 沸点 Within +3℃ or detected T 侧 Is it in T? 沸点 ≤T 侧 ≤T 沸点 Within the range of +60℃; If the determination is yes, then control the bottom heating assembly and the side heating assembly to maintain their current state; If we determine T 底 ≤80℃ or T 侧 ≤T 沸点 Then, the bottom heating component and the side heating component are turned on simultaneously. If we determine T 沸点 +3℃≤T 底 or T 沸点 +60℃≤T 侧 Then, the bottom heating component and the side heating component are simultaneously turned off.

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