Cooker and method of controlling a cooker

Abstract

The present application relates to the field of cooking utensils, and discloses a cooking utensil and a cooking utensil control method. In the cooking utensil, a first contact surface is at least partially an arc-shaped curved surface capable of being attached to the inner wall of the bottom of a round-bottomed pot, and a second contact surface is at least partially a flat surface capable of being attached to the inner wall of a flat-bottomed pot. A gravity sensing unit is capable of sensing the first contact surface or the second contact surface attached to the bottom wall of the pot, so as to determine which of the first detection unit and the second detection unit is used to detect the temperature of the bottom wall of the pot and which is used to detect the temperature inside the pot. Meanwhile, the cooking state can be identified according to the temperature in the pot, and the risk of dry burning can be identified according to the temperature of the bottom wall of the pot. Furthermore, the dry burning detection device can be applied to different types of pots, so that the cooking utensil can meet the dry burning detection requirements of different types of pots.

Description

Technical Field

[0001] This invention relates to the field of cooktop technology, and in particular to a cooktop and a cooktop control method. Background Technology

[0002] In the field of household gas stoves, anti-dry-burning detection devices are usually installed on gas stoves to detect the temperature of the bottom of the pot. When the temperature of the bottom of the pot is detected to be too high, an alarm will be sounded to prevent the pot from dry-burning.

[0003] However, since the anti-dry-burning device is located outside the cookware, its temperature sensor detects the temperature at the bottom of the cookware. When the temperature at the bottom of the cookware exceeds a certain preset temperature, it is predicted that the cookware is at high risk of dry-burning, and at this time, the gas valve is shut off to prevent the cookware from dry-burning.

[0004] In practical applications, it was found that because the cookware has multiple different cooking states, the probability of the cookware misjudging the anti-dry-burning condition is relatively high under different cooking states, which affects the user experience. Summary of the Invention

[0005] The first technical problem solved by this invention is to provide a stove that can not only accurately confirm whether the cookware is dry-burning, but also be applicable to the dry-burning prevention detection of different types of cookware.

[0006] The second technical problem solved by this invention is to provide a stove control method that can improve the safety performance of the stove.

[0007] The first technical problem mentioned above is solved by the following technical solution: The cooktop includes a dry-burning prevention detection device, which comprises: The detection shell is made of food-grade heat-resistant material. Two opposite outer surfaces of the detection shell are a first contact surface and a second contact surface. The first contact surface is an arc-shaped curved surface capable of at least partially conforming to the bottom wall of the cookware, with the arc-shaped curved surface protruding away from the second contact surface. The second contact surface is a flat surface capable of at least partially conforming to the bottom wall of the cookware. The inner wall of the detection shell is provided with a first through hole and a second through hole, one end of the first through hole extending to the first contact surface, and one end of the second through hole extending to the second contact surface. Both the first detection unit and the second detection unit are arranged inside the detection housing. The probe end of the first detection unit is arranged inside the first through hole and is sealed to the wall of the first through hole. The probe end of the second detection unit is arranged inside the second through hole and is sealed to the wall of the second through hole. One of the first detection unit and the second detection unit is used to detect the bottom wall temperature of the cookware, and the other is used to detect the internal temperature of the cookware. Both the first detection unit and the second detection unit include a detection housing and a temperature detection module disposed inside the detection housing. The detection housing is made of food-grade heat-resistant material. A gravity sensing unit is located inside the detection housing and is used to sense the first contact surface or the second contact surface that is in contact with the bottom wall of the cookware.

[0008] The stove described in this invention has the following advantages compared with the prior art: The stove provided by the present invention has a first contact surface that is at least partially an arc-shaped curved surface that can conform to the inner wall of a round-bottomed pot, and a second contact surface that is at least partially a flat surface that can conform to the inner wall of a flat-bottomed pot. The gravity sensing unit can sense the first or second contact surface that is in contact with the bottom wall of the pot, which facilitates the determination of which of the first and second detection units is used to detect the bottom wall temperature of the pot and which is used to detect the internal temperature of the pot. It also facilitates the identification of the cooking state based on the internal temperature of the pot and the identification of the risk of dry burning based on the bottom wall temperature of the pot. Furthermore, it enables the anti-dry burning detection device to be applicable to different types of pots, so that the stove can meet the anti-dry burning detection requirements of different types of pots.

[0009] Furthermore, the probe end of the first detection unit is sealed to the wall of the first through hole, and the probe end of the second detection unit is sealed to the wall of the second through hole. This prevents liquids such as soup from entering the detection housing, thereby extending the service life of both the first and second detection units.

[0010] The detection shell, the detection housing of the first detection unit, and the detection housing of the second detection unit are all made of food-grade heat-resistant materials. This not only extends the service life of the detection shell, the first detection unit, and the second detection unit, but also ensures that the detection shell, the first detection unit, and the second detection unit will not contaminate the food and sauce inside the cookware.

[0011] In one embodiment, the end face of the probe end of the first detection unit is coplanar with the plane containing the intersection line of the first contact surface and the inner wall of the first through hole; or, in the axial section passing through the axis of the first through hole, the orthographic projection of the end face of the probe end of the first detection unit is on the same arc as the orthographic projection of the first contact surface. And / or, the end face of the probe end of the second detection unit is coplanar with the second contact surface.

[0012] In one embodiment, a circuit board is provided inside the detection housing, and the circuit board is electrically connected to the first detection unit, the second detection unit, and the gravity sensing unit; The stove also includes a controller, and the circuit board is wirelessly connected to the controller.

[0013] In one embodiment, the detection housing includes a first housing and a second housing that are snap-fitted and sealed together, with the first contact surface disposed on the first housing and the second contact surface disposed on the second housing.

[0014] In one embodiment, a first sealing plate is sealed around the outer periphery of the probe end of the first detection unit, and a first sealing element is sandwiched between the inner wall of the first housing and the first sealing plate. The first sealing element surrounds the outer periphery of the first through hole, and the first sealing element is a food-grade high-temperature resistant sealing element. And / or, a second sealing plate is sealed around the outer periphery of the probe end of the second detection unit, a second sealing element is sandwiched between the inner wall of the second housing and the second sealing plate, the second sealing element surrounds the outer periphery of the second through hole, and the second sealing plate is a food-grade high-temperature resistant sealing element; And / or, a third seal is sandwiched between the first housing and the second housing, the third seal being a food-grade, high-temperature resistant seal.

[0015] In one embodiment, a first magnetic attractor is pre-embedded and installed inside the first housing, and a second magnetic attractor is pre-embedded and installed inside the second housing; Alternatively, the anti-dry-burning detection device may further include a magnetic attracting component and a ferromagnetic structural component that can attract each other. One of the magnetic attracting component and the ferromagnetic structural component is pre-embedded and installed in both the first housing and the second housing. The other of the magnetic attracting component and the ferromagnetic structural component is arranged independently outside the detection housing.

[0016] In one embodiment, the cooktop also includes an alarm electrically connected to the controller, the alarm being used to issue a warning that the cookware is at risk of dry burning.

[0017] The second technical problem mentioned above is solved by the following technical solution: A stove control method, wherein the stove is any of the stoves provided in any embodiment, the stove control method includes the following steps: The gravity sensing unit is controlled to sense the first contact surface or the second contact surface that is in contact with the bottom wall of the cookware. Based on the first contact surface or the second contact surface that is in contact with the bottom wall of the cookware, the detection unit used to detect the temperature of the bottom wall of the cookware and the detection unit used to detect the internal temperature of the cookware are determined in the first detection unit and the second detection unit. The actual internal temperature T of the cookware is obtained by the detection unit used to detect the internal temperature of the cookware. 锅内 According to T 锅内 Determine the current cooking state of the cookware, which includes boiling, oil boiling, and stir-frying. Determine the dry-burning temperature threshold for predicting the risk of dry burning of the cookware based on the current cooking state; The actual temperature T of the bottom wall of the cookware is obtained by the detection unit used to detect the temperature of the bottom wall of the cookware. 锅底 In the T 锅底 When the temperature exceeds the determined dry-burning temperature threshold, the gas valve of the stove is controlled to close.

[0018] The stove control method of the present invention predicts whether there is a risk of dry burning by combining the temperature inside the pot and the temperature of the bottom wall of the pot, making the prediction of the risk of dry burning of the pot more accurate.

[0019] In one embodiment, the stove control method further includes the following steps: During the operation of the stove, T is acquired in real time. 锅底 ; Calculate the rate of temperature change ΔT at the bottom of the pot based on the temperature of the bottom wall of the pot. 测 ; In the △T 测 The rate greater than the preset temperature ΔT 预设 And the T 锅底 Greater than the preset dry-burning temperature T of the empty pot 预0 When this occurs, the gas valve is closed. In the △T 测 ≤△T 预设 At that time, the current cooking state of the cookware is determined based on the internal temperature of the cookware.

[0020] In one embodiment, determining the current cooking state of the cookware based on the internal temperature of the cookware includes the following steps: If T 锅内 Greater than the first preset temperature T 预1 And less than the second preset temperature T 预2 And the duration is greater than or equal to the first preset duration TM 预1 If so, the current cooking state is boiling. If T 锅内 ≥T 预2 And less than the third preset temperature T 预3 And the duration is greater than or equal to the second preset duration TM 预2 If so, the current cooking state is the stir-fry state; If T 锅内 ≥T 预3 And less than the fourth preset temperature T 预4 And the duration is greater than or equal to the third preset duration TM 预3 If so, the current cooking state is the oil boiling state.

[0021] In one embodiment, determining a dry-burning temperature threshold for predicting a risk of dry-burning in the cookware based on the current cooking state includes the following steps: Obtain the correspondence between the cooking state and the dry burning temperature threshold pre-stored in the controller of the stove; Based on the correspondence between the cooking state and the dry burning temperature threshold, the dry burning temperature threshold corresponding to the current cooking state is determined. Attached Figure Description

[0022] Figure 1 This is a split diagram of the anti-dry-burning detection device provided in an embodiment of the present invention; Figure 2 This is a cross-sectional view of the anti-dry-burning detection device provided in an embodiment of the present invention; Figure 3 A cross-sectional view of the anti-dry-burning detection device provided in this embodiment of the invention when applied to a round-bottomed cookware; Figure 4 A cross-sectional view of the anti-dry-burning detection device provided in this embodiment of the invention when applied to a flat-bottomed cookware; Figure 5 This is a first flowchart of a stove control method provided in an embodiment of the present invention; Figure 6 This is a second flowchart of the stove control method provided in an embodiment of the present invention.

[0023] Label Explanation: 1. Detection shell; 11. First shell; 111. First contact surface; 112. First through hole; 113. Buckle; 114. First groove; 12. Second shell; 121. Second contact surface; 122. Second through hole; 123. Slot; 124. Second groove; 2a. First detection unit; 2b. Second detection unit; 3. First sealing plate; 4. Second sealing plate; 5. First sealing element; 6. Second sealing element; 7. Third sealing element; 8. Gravity sensing unit; 9. Circuit board; 91. Bluetooth communication module; 92. Data processing module; 10. Magnetic suction component; 101. First magnetic suction component; 102. Second magnetic suction component; 20. Ferromagnetic structural components; 100. Cookware. Detailed Implementation

[0024] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] In the description of this invention, it should be understood that the terms "center", "upper", "lower", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0026] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. In the description of this invention, unless otherwise stated, "a plurality of" means two or more.

[0027] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0028] Embodiments of the present invention provide a cooktop to improve the sensitivity and reliability of the cooktop's anti-dry-burning detection.

[0029] like Figure 1 and Figure 2As shown, the cooktop includes an anti-dry-burning detection device, which comprises a detection housing 1, a first detection unit 2a, a second detection unit 2b, and a gravity sensing unit 8. The detection housing 1 is made of food-grade heat-resistant material. Two oppositely arranged outer surfaces of the detection housing 1 are a first contact surface 111 and a second contact surface 121. The first contact surface 111 is an arc-shaped curved surface capable of at least partially conforming to the bottom wall of the cookware 100, with the arc-shaped curved surface protruding from the side away from the second contact surface 121. The second contact surface 121 is a flat surface capable of at least partially conforming to the bottom wall of the cookware 100. The inner wall of the detection housing 1 is provided with a first through hole 112 and a second through hole 122. One end of the first through hole 112 extends to the first contact surface 111, and one end of the second through hole 122 extends to the second contact surface 121.

[0030] The first detection unit 2a and the second detection unit 2b are both arranged inside the detection housing 1. The detection end of the first detection unit 2a is arranged inside the first through hole 112 and is sealed to the hole wall of the first through hole 112. The detection end of the second detection unit 2b is arranged inside the second through hole 122 and is sealed to the hole wall of the second through hole 122.

[0031] One of the first detection unit 2a and the second detection unit 2b is used to detect the temperature of the bottom wall of the cookware 100, and the other is used to detect the internal temperature of the cookware 100. The gravity sensing unit 8 is disposed inside the detection housing 1, and the gravity sensing unit 8 is used to sense the first contact surface 111 or the second contact surface 121 that is in contact with the bottom wall of the cookware 100.

[0032] Both the first detection unit 2a and the second detection unit 2b include a detection housing and a temperature detection module disposed inside the detection housing. The detection housing is made of food-grade heat-resistant material.

[0033] When the stove is applied to flat-bottomed cookware, the first contact surface 111 can be attached to the bottom wall of the cookware 100; when the stove is applied to round-bottomed cookware, the second contact surface 121 can be attached to the bottom wall of the cookware 100. This allows the stove to be used to attach one of the first contact surface 111 and the second contact surface 121 to the bottom wall of the cookware 100 according to the type of cookware 100, so that the anti-dry-burning detection device can be applied to different types of cookware 100, and the stove can meet the anti-dry-burning detection requirements of different types of cookware 100.

[0034] The gravity sensing unit 8 can sense the first contact surface 111 or the second contact surface 121 that is in contact with the bottom wall of the cookware 100, which makes it easier to determine which of the first detection unit 2a and the second detection unit 2b is used to detect the bottom wall temperature of the cookware 100 and which is used to detect the internal temperature of the cookware 100. This makes it easier to identify the cooking status based on the internal temperature of the pot and to identify the risk of dry burning based on the bottom wall temperature of the cookware 100, thereby improving the accuracy of dry burning detection.

[0035] Furthermore, the probe end of the first detection unit 2a is sealed to the wall of the first through hole 112, and the probe end of the second detection unit 2b is sealed to the wall of the second through hole 122. This prevents soup or other liquids from entering the detection housing 1 from the cookware 100, thereby extending the service life of the first detection unit 2a and the second detection unit 2b.

[0036] The outer casing 1 is made of food-grade heat-resistant material, which not only extends the service life of the outer casing 1, but also ensures that the outer casing 1 will not contaminate the food and sauce inside the cookware 100.

[0037] For example, the first through hole 112 and the second through hole 122 are coaxial.

[0038] For example, the gravity sensing unit 8 employs a high-temperature resistant industrial-grade MEMS accelerometer. It can not only determine which of the first detection unit 2a and the second detection unit 2b is located below based on the detection signal from the MEMS accelerometer, and detect the temperature of the bottom of the cookware 100 through the detection unit located below, and detect the temperature inside the cookware 100 through the other detection unit, but also determine whether the high-temperature resistance requirements are met when the detection housing 1 is placed inside the cookware 100.

[0039] It should be noted that the detection signal from the MEMS accelerometer determines which of the first detection unit 2a and the second detection unit 2b is located at the bottom. The detection unit located at the bottom is used to detect the temperature of the bottom wall of the cookware 100, and the other is used to detect the temperature inside the cookware 100. This specific gravity sensing principle is existing technology in this field and will not be described in detail here.

[0040] The detection housing of the detection unit is made of food-grade heat-resistant material, ensuring that the first detection unit 2a and the second detection unit 2b will not contaminate the food and sauce inside the cookware 100. For example, the detection housing is made of 304 stainless steel. It should be noted that the detection housing can also be made of 316 stainless steel.

[0041] In some embodiments, such as Figure 1 and Figure 2As shown, within the axial section of the axis passing through the first through hole 112, the orthographic projection of the end face of the probe end of the first detection unit 2a and the orthographic projection of the first contact surface 111 are located on the same arc. This not only allows the first contact surface 111 to fit against the bottom wall of the round-bottomed pot and avoids interference between the probe end of the first detection unit 2a and the bottom wall of the round-bottomed pot, but also allows the end face of the probe end of the first detection unit 2a to fit against the bottom wall of the round-bottomed pot. This ensures that the temperature measured by the probe end of the first detection unit 2a is the temperature of the round-bottomed pot at the position where the probe end of the first detection unit 2a is fitted, thereby improving the accuracy of the signal measured by the probe end of the first detection unit 2a.

[0042] In other embodiments, the end face of the probe end of the first detection unit 2a may be made coplanar with the plane containing the intersection line of the first contact surface 111 and the inner wall of the first through hole 112. This not only allows the first contact surface 111 to fit against the bottom wall of the round-bottomed pot and avoids interference between the probe end of the first detection unit 2a and the bottom wall of the round-bottomed pot, but also makes the end face of the probe end of the first detection unit 2a closer to the bottom wall of the round-bottomed pot, so that the detection result of the probe end of the first detection unit 2a is closer to the actual temperature of the round-bottomed pot in the area where the probe end of the first detection unit 2a is located.

[0043] In some embodiments, such as Figure 1 and Figure 2 As shown, the end face of the probe end of the second detection unit 2b is coplanar with the second contact surface 121, which allows the second contact surface 121 to fit against the bottom wall of the flat-bottomed pot, avoiding interference between the probe end of the second detection unit 2b and the bottom wall of the flat-bottomed pot; it also allows the end face of the probe end of the second detection unit 2b to fit against the bottom wall of the flat-bottomed pot, so that the temperature detected by the probe end of the second detection unit 2b is the temperature of the flat-bottomed pot at the position where the probe end of the second detection unit 2b is in contact, thereby improving the accuracy of the signal measured by the probe end of the second detection unit 2b.

[0044] In some embodiments, such as Figure 1 and Figure 2 As shown, the detection housing 1 contains a circuit board 9, which is electrically connected to the first detection unit 2a, the second detection unit 2b, and the gravity sensing unit 8. The circuit board 9 is also wirelessly connected to the controller of the stove. For example, the circuit board 9 includes a Bluetooth communication module 91, which is wirelessly connected to the controller of the stove.

[0045] The integrated circuit board 9 inside the detection housing 1 includes a circuit board base, a data processing module 92 mounted on the circuit board base, and a wireless communication module, etc. The data processing module 92 can process the signals from the first detection unit 2a, the second detection unit 2b, and the gravity sensing unit 8. For example, it converts the temperature signals measured by the first detection unit 2a and the second detection unit 2b into electrical signals, converts the gravity direction signal measured by the gravity sensing unit 8 into an electrical signal, and processes these electrical signals to confirm whether dry burning has occurred. When dry burning is confirmed, a flameout signal is generated, and the wireless communication module sends the flameout signal to the stove controller so that the controller can control the gas valve of the stove to close. In this way, the control strategy of the stove can be simplified. The circuit board 9 only needs to send the data processing results to the stove controller, and the controller controls the gas valve to close, etc. The controller does not need to perform complex data processing.

[0046] For example, the wireless communication module is a Bluetooth communication module 91.

[0047] The cooktop also includes an alarm electrically connected to the controller, which is used to issue an alarm indicating that the cookware 100 is at risk of dry burning. When dry burning is confirmed, the controller activates the alarm to alert the user.

[0048] For example, the alarm includes an indicator light, a buzzer, and a display. When it is confirmed that the cookware 100 is dry-burning, the indicator light flashes a red light, the buzzer emits a beeping alarm sound, and the gas valve is shut off. At the same time, the display shows graphic and textual prompts such as "The cookware is about to dry-burn, the gas stove has been turned off".

[0049] In some embodiments, such as Figure 1 and Figure 2 As shown, a power supply unit is provided inside the detection housing 1. The power supply unit is used to supply power to the power-consuming components inside the detection housing 1. The power-consuming components include a first detection unit 2a, a second detection unit 2b, a gravity sensing unit 8, and a circuit board 9. This arrangement facilitates the use of the power supply unit to supply power to the first detection unit 2a, the second detection unit 2b, the gravity sensing unit 8, and the circuit board 9.

[0050] For example, the power supply unit uses a button battery, which is low in cost.

[0051] In some embodiments, such as Figure 1 and Figure 2 As shown, the detection housing 1 includes a first housing 11 and a second housing 12 that are snap-fitted and sealed together. A first contact surface 111 is provided on the first housing 11, and a second contact surface 121 is provided on the second housing 12.

[0052] The first housing 11 and the second housing 12 are snapped together, which is a simple connection method and easy to disassemble and assemble, making it convenient to replace the power supply unit inside the detection housing 1. The first housing 11 and the second housing 12 are sealed together, which can prevent soup or other liquids inside the pot 100 from entering the detection housing 1 when the detection housing 1 is placed inside the pot 100, thereby extending the service life of the first detection unit 2a and the second detection unit 2b.

[0053] Specifically, the first housing 11 is provided with a buckle 113, and the second housing 12 is provided with a slot 123, with the buckle 113 being engaged in the slot 123; a third sealing element 7 is sandwiched between the first housing 11 and the second housing 12 to seal the connection between the first housing 11 and the second housing 12, and the third sealing element 7 is a food-grade high-temperature resistant sealing element.

[0054] For example, the third seal 7 is made of heat-resistant food-grade silicone, which has a temperature range of -40°C to 230°C. This ensures that the components inside the detection housing 1 do not contaminate the food and sauce inside the cookware, thus guaranteeing the normal operation of each component.

[0055] It should be noted that the card slot 123 can also be located in the first housing 11, and the buckle 113 can be located in the second housing 12.

[0056] To improve the connection stability of the first housing 11 and the second housing 12, the first housing 11 is provided with a plurality of buckles 113 circumferentially distributed around the axis of the first through hole 112, and the second housing 12 is provided with a plurality of slots 123 corresponding to the plurality of buckles 113, and the buckles 113 and the corresponding slots 123 are engaged.

[0057] For example, the first housing 11 is provided with four equally spaced buckles 113, and correspondingly, the second housing 12 is provided with four equally spaced slots 123.

[0058] For example, both the first housing 11 and the second housing 12 are made of food-grade high-temperature resistant plastic structure, such as polyetheretherketone, a high-temperature resistant food-grade material, so that the detection housing 1 can work in the range of 250°C to 260°C for a long time without contaminating the food and sauce inside the cookware 100.

[0059] In some embodiments, such as Figure 1 and Figure 2 As shown, a first sealing plate 3 is sealed around the outer periphery of the detection end of the first detection unit 2a. A first sealing element 5 is sandwiched between the inner wall of the first housing 11 and the first sealing plate 3. The first sealing element 5 surrounds the outer periphery of the first through hole 112. The first sealing element 5 is a food-grade high-temperature resistant sealing element.

[0060] Specifically, the inner wall of the first housing 11 is provided with a first groove 114, the first through hole 112 penetrates the bottom wall of the first groove 114, the first sealing member 5 is provided in the first groove 114, and the first sealing member 5 is sandwiched between the first sealing plate 3 and the bottom wall of the first groove 114.

[0061] The first sealing plate 3 prevents broth and other liquids inside the cookware 100 from entering the detection housing 1 through the first through hole 112. A first sealing element 5 is sandwiched between the inner wall of the first housing 11 and the first sealing plate 3 to prevent broth and other liquids inside the cookware 100 from entering the detection housing 1 through the gap between the inner wall of the first housing 11 and the first sealing plate 3. The first sealing plate 3 is sealed around the outer periphery of the detection end of the first detection unit 2a, preventing broth and other liquids inside the cookware 100 from entering the detection housing 1 through the gap between the first sealing plate 3 and the detection end of the first detection unit 2a, thus protecting the internal components of the detection housing 1 from contamination by food and liquids. Furthermore, the first sealing element 5 is a food-grade, high-temperature resistant sealing element, which also prevents the first sealing element 5 from contaminating the food and liquids inside the cookware 100.

[0062] For example, the first sealing plate 3 is interference-fitted onto the outer periphery of the probe end of the first detection unit 2a to achieve a sealed connection between the first sealing plate 3 and the probe end of the first detection unit 2a.

[0063] For example, both the first sealing plate 3 and the second sealing plate 4 are made of 304 stainless steel, a high-temperature resistant food-grade material, which can prevent the first sealing element 5 from contaminating the food and sauce inside the cookware 100. It should be noted that the first sealing plate 3 and the second sealing plate 4 can also be made of 316 stainless steel.

[0064] For example, both the first seal 5 and the second seal 6 are made of high-temperature resistant food-grade silicone, which has a temperature range of -40°C to 230°C.

[0065] In some embodiments, such as Figure 1 and Figure 2 As shown, the outer periphery of the detection end of the second detection unit 2b is sealed with a second sealing plate 4, and a second sealing element 6 is sandwiched between the inner wall of the second housing 12 and the second sealing plate 4. The second sealing element 6 surrounds the outer periphery of the second through hole 122.

[0066] Specifically, the inner wall of the second housing 12 is provided with a second groove 124, the second through hole 122 penetrates the bottom wall of the second groove 124, the second sealing member 6 is provided in the second groove 124, and the second sealing member 6 is sandwiched between the second sealing pressure plate 4 and the bottom wall of the second groove 124.

[0067] The second sealing plate 4 prevents broth and other liquids inside the cookware 100 from entering the detection housing 1 through the second through hole 122. A second sealing element 6 is sandwiched between the inner wall of the second housing 12 and the second sealing plate 4 to prevent broth and other liquids inside the cookware 100 from entering the detection housing 1 through the gap between the inner wall of the second housing 12 and the second sealing plate 4. The second sealing plate 4 is sealed around the outer periphery of the detection end of the second detection unit 2b, preventing broth and other liquids inside the cookware 100 from entering the detection housing 1 through the gap between the second sealing plate 4 and the detection end of the second detection unit 2b, thus protecting the internal components of the detection housing 1 from contamination by food and liquids. Furthermore, the second sealing element 6 is a food-grade, high-temperature resistant seal, which also prevents the second sealing element 6 from contaminating the food and liquids inside the cookware 100.

[0068] For example, the second sealing plate 4 is interference-fitted onto the outer periphery of the probe end of the second detection unit 2b to achieve a sealed connection between the second sealing plate 4 and the probe end of the second detection unit 2b.

[0069] In some embodiments, such as Figure 1 and Figure 2 As shown, the anti-dry burning detection device also includes a magnetic suction component 10 and a ferromagnetic structural component 20 that can attract each other. One of the magnetic suction component 10 and the ferromagnetic structural component 20 is pre-embedded in the first housing 11 and the second housing 12. The other of the magnetic suction component 10 and the ferromagnetic structural component 20 is arranged independently outside the detection housing 1.

[0070] For example, the ferromagnetic structural component 20 is an iron block, the magnetic absorbing component 10 is a permanent magnet, the magnetic absorbing component 10 is placed inside the detection housing 1, and the multiple magnetic absorbing components 10 are divided into multiple first magnetic absorbing components 101 and multiple second magnetic absorbing components 102. The first magnetic absorbing component 101 is pre-embedded and injection molded in the first housing 11, the second magnetic absorbing component 102 is pre-embedded and injection molded in the second housing 12, and the ferromagnetic structural component 20 is placed outside the detection housing 1.

[0071] The ferromagnetic structural component 20 has a first side and a second side arranged opposite to each other. The first side is an arc-shaped surface recessed towards the side containing the second side, and the second side is a flat surface. This allows one of the first and second sides to be fitted against the outer wall of the cookware 100, depending on the type of cookware 100. This results in a stronger magnetic attraction between the ferromagnetic structural component 20 and the magnetic attractor 10, thereby stably fixing the anti-dry-burning detection device to the cookware 100. For example, when used with a round-bottomed cookware, the first side is fitted against the outer wall of the cookware 100; when used with a flat-bottomed cookware, the second side is fitted against the outer wall of the cookware 100.

[0072] Specifically, the detection housing 1 is placed inside the cookware 100, with one of the first contact surface 111 and the second contact surface 121 adhering to the bottom wall of the cookware 100. The ferromagnetic structural member 20 is placed outside the cookware 100, with one of its first side surface and the second side surface adhering to the outer wall of the cookware 100. The ferromagnetic structural member 20 and the magnetic attractant 10 attract each other to fix the detection housing 1 to the cookware 100. Depending on the type of cookware 100, the first magnetic attractant 101 in the first housing 11 or the second magnetic attractant 102 in the second housing 12, which is closer to the cookware 100, can attract each other to the ferromagnetic structural member 20 outside the cookware 100 to fix the detection housing 1 at any position inside the cookware 100. The installation method of fixing the detection housing 1 to the cookware 100 is simple and quick.

[0073] It should be noted that the magnetic attractor 10 can also be placed outside the detection housing 1, and the ferromagnetic structural member 20 can be placed inside the detection housing 1. For the cookware 100 made of ferromagnetic material, the ferromagnetic structural member 20 can be omitted, and the detection housing 1 can be installed on the cookware 100 by the magnetic attraction between the magnetic attractor 10 inside the detection housing 1 and the cookware 100.

[0074] More specifically, a plurality of first magnetic attractors 101 are circumferentially distributed along the axis of the first through hole 112. When the first contact surface 111 is in contact with the bottom wall of the cookware 100, the detection housing 1 is fixed to the cookware 100 by the mutual attraction of the plurality of first magnetic attractors 101 and the ferromagnetic structural member 20.

[0075] Multiple second magnetic attractors 102 are circumferentially distributed along the axis of the second through hole 122. When the second contact surface 121 is in contact with the bottom wall of the cookware 100, the multiple second magnetic attractors 102 and the ferromagnetic structural member 20 attract each other to fix the detection shell 1 to the cookware 100.

[0076] To accurately detect the temperature at the bottom of the cookware 100, the anti-dry-burning detection device is placed at the center of the bottom of the cookware 100. During production, the magnetic component 10 is magnetized, and the attraction force between the magnetic component 10 and the ferromagnetic structural component 20 is determined to ensure that the anti-dry-burning detection device will not shake after being fixed to the bottom of the cookware 100.

[0077] For example, such as Figure 3 As shown, for round-bottomed cookware, the anti-dry-boil detection device can be positioned on one side of the center of the bottom of the cookware 100 to avoid interfering with the user's stirring of food. For example... Figure 4 As shown, for flat-bottomed cookware, the anti-dry-burning detection device can be placed at the center of the bottom of the cookware 100.

[0078] In some embodiments, the present invention also provides a stove control method, wherein the stove is the stove provided in any of the above embodiments.

[0079] like Figure 5 As shown, the stove control method includes the following steps: S10. Control the gravity sensing unit to sense the first contact surface or the second contact surface that is in contact with the bottom wall of the pot, and determine the detection unit in the first detection unit and the second detection unit used to detect the temperature of the bottom wall of the pot, and the detection unit used to detect the internal temperature of the pot, through the first contact surface or the second contact surface that is in contact with the bottom wall of the pot. S20. Obtain the actual internal temperature T of the cookware as measured by the detection unit used to detect the internal temperature of the cookware. 锅内 According to T 锅内 Determine the current cooking status of the cookware; S30. Determine the dry-burning temperature threshold for predicting the risk of dry burning of the cookware based on the current cooking status. S40. Obtain the actual temperature T of the bottom wall of the cookware measured by the detection unit used to detect the temperature of the bottom wall of the cookware. 锅底 In T 锅底 When the temperature exceeds the determined dry-burning temperature threshold, the gas valve of the stove will be shut off.

[0080] In step S20 above, the cooking states of the pot include boiling, frying, and stir-frying. The traditional cooking state of boiling water using a pot is called boiling. The cooking state of frying food is called frying. Stir-frying is the traditional cooking state of stir-frying or pan-frying food in a pot.

[0081] This stove control method determines the current cooking state of the pot based on its internal temperature, and then determines a dry-burning temperature threshold to predict the risk of dry burning. When the temperature of the pot's bottom wall exceeds this threshold, it predicts a risk of dry burning and shuts off the stove's gas valve. This method combines the internal and bottom wall temperatures of the pot to predict the risk of dry burning, making the prediction more accurate.

[0082] It should be noted that the probability of pots burning dry is relatively high when the stove is operating at maximum power. Therefore, the above stove control method is activated when the stove is operating at maximum power.

[0083] In some embodiments, the cooktop control method further includes the following steps: During the operation of the stove, T is acquired in real time. 锅底 ; Calculate the rate of temperature change ΔT at the bottom of the pot based on the temperature of the bottom wall of the pot. 测 ; In the △T测 The rate greater than the preset temperature ΔT 预设 And the T 锅底 Greater than the preset dry-burning temperature T of the empty pot 预0 When this occurs, the gas valve is closed. In the △T 测 ≤△T 预设 At that time, according to T 锅底 Determine the current cooking status of the cookware.

[0084] It should be noted that △T 测 When the temperature is greater than 0, the temperature at the bottom of the pot rises. The rate of change of the pot bottom temperature is ΔT. 测 <0, the temperature at the bottom of the pot decreases; △T 测 =0, the temperature of the bottom of the pot remains unchanged.

[0085] For example, the preset dry-burning temperature of the empty pot is 350°C. The preset temperature rate is a known value determined through repeated experiments and is embedded in the controller of the stove in advance.

[0086] When the rate of temperature rise inside the cookware is too high, the cookware may be in a state of dry burning, or it may be in the preheating process before cooking. The rate of temperature change at the bottom of the pot will be ΔT. 测 >△T 预设 Under the premise that the temperature T of the bottom wall of the pot 锅底 >T 预0 If this occurs, it means the cookware is in a dry-burning state. In this case, immediately turn off the gas to protect the cookware and extend its service life.

[0087] In △T 测 ≤△T 预设 Once you confirm that the pot is not dry-boiling empty, you can then make further predictions to prevent dry-boiling.

[0088] In some embodiments, step S20 above, determining the current cooking state of the cookware based on the internal temperature of the cookware, includes the following steps: If T 锅内 Greater than the first preset temperature T 预1 And less than the second preset temperature T 预2 And the duration is greater than or equal to the first preset duration TM 预1 If so, the current cooking state is boiling. If T 锅内 ≥T 预2 And less than the third preset temperature T 预3 And the duration is greater than or equal to the second preset duration TM 预2 If so, the current cooking state is the stir-fry state; If T 锅内 ≥T 预3 And less than the fourth preset temperature T预4 And the duration is greater than or equal to the third preset duration TM 预3 If so, the current cooking state is the oil boiling state.

[0089] First preset temperature T 预1 Second preset temperature T 预2 This is a known value determined through multiple experiments. It should be noted that the boiling point of water affects T. 预1 and T 预2 The boiling point of water is T. 预1 and T 预2 Between, T 预2 This represents the upper limit of the steam temperature at which water boils. The boiling point of water varies with altitude. During product manufacturing, the boiling point of water is determined based on the altitude of the region where the product will be sold, and a first preset temperature T is determined accordingly. 预1 Second preset temperature T 预2 Taking a plain area with a standard atmosphere as an example, where the product is sold, the boiling point of water is 100℃. 预1 At 95℃, T 预2 The temperature is 110℃.

[0090] T 预3 and T 预4 This is a known value determined through multiple experiments. It should be noted that the boiling point of edible oil affects T. 预3 and T 预4 T 预3 T is the lower limit of oil temperature for frying food. 预4 The upper limit of oil temperature for frying food was determined through multiple repeated experiments. (T) 预3 and T 预4 It is pre-installed in the stove's controller. The boiling point of cooking oil varies with altitude, and to prevent food from burning, a fourth preset temperature T is generally set. 预4 Lower than the boiling point of edible oils. Taking a plain area with a standard atmospheric pressure of 1 atmosphere as an example, the boiling point of edible oils is typically 230℃~250℃. For example, T 预3 The temperature is 180℃, T 预4 The temperature is 200℃.

[0091] During stir-frying or deep-frying, the internal temperature of the cookware will remain between 95℃ and 110℃ for a period of time, but will quickly exceed 110℃. Therefore, it is possible to monitor whether the duration of the internal temperature of the cookware remaining within the 95℃~100℃ range is greater than or equal to a first preset time TM. 预1 To determine if the cookware is in a boiling state, the internal temperature of the cookware must remain within the range of 95℃ to 110℃ for a duration greater than or equal to the first preset time duration TM.预1 If the time is right, it means the pot is in a boiling state; otherwise, it may be in a boiling state or a stir-fry state.

[0092] When stir-frying, the internal temperature of the pan is generally the temperature of the oil-water mixture; when deep-frying, the internal temperature is generally the temperature of the cooking oil. Therefore, the internal temperature of the pan during stir-frying is generally lower than that during deep-frying. Since the internal temperature of the pan will be between 110℃ and 180℃ for a period during deep-frying before quickly exceeding 180℃, the duration of this temperature range can be monitored to ensure it is greater than or equal to a second preset time TM. 预2 To determine if the cookware is in a cooking state, ensure the internal temperature of the cookware remains within the range of 110℃ to 180℃ for a duration greater than or equal to the second preset time duration TM. 预2 If the time is right, it means the pot is in the stir-frying state; otherwise, it may be in the boiling state.

[0093] During the normal frying process, the internal temperature of the pot is generally maintained within the range of 180℃ to 200℃. However, if dry burning occurs later, the internal temperature of the pot can exceed 230℃. Therefore, it is possible to monitor whether the duration for which the internal temperature of the pot remains within the 180℃ to 200℃ range is greater than or equal to the third preset time TM. 预3 To determine if the cookware is in a cooking state, ensure the internal temperature of the cookware remains within the range of 180℃ to 200℃ for a duration greater than or equal to the third preset time duration TM. 预3 When the time is right, it means the pot is in the oil-boiling state.

[0094] It should be noted that TM 预1 TM 预2 TM 预3 All three are known values ​​determined through repeated experiments. Any two of them may be equal or unequal, and no specific restrictions are imposed here.

[0095] In some embodiments, step S30 above, which determines the dry-burning temperature threshold for predicting that the cookware has a risk of dry-burning based on the current cooking state, includes the following steps: Obtain the correspondence between the cooking status and the dry burning temperature threshold stored in the controller of the stove; Based on the correspondence between cooking state and dry burning temperature threshold, determine the dry burning temperature threshold corresponding to the current cooking state.

[0096] It should be noted that the correspondence between cooking status and dry burning temperature threshold is based on the altitude of the product's sales region. The data table was determined through multiple repeated experiments and embedded in the stove's controller in advance.

[0097] For example, taking a plain area with a standard atmospheric pressure of 1 as the sales region of the product, the dry-burning temperature threshold corresponding to the cookware in the boiling state is 150°C, the dry-burning temperature threshold corresponding to the cookware in the stir-frying state is 250°C, and the dry-burning temperature threshold corresponding to the cookware in the oil boiling state is 300°C.

[0098] The following is combined Figure 6 The specific process of a stove control method provided in a preferred embodiment of the present invention will be described.

[0099] S100. During the operation of the stove, the first contact surface or the second contact surface that is in contact with the bottom wall of the pot is sensed by the gravity sensing unit. The first contact surface or the second contact surface that is in contact with the bottom wall of the pot is used to determine the detection unit used to detect the temperature of the bottom wall of the pot and the detection unit used to detect the internal temperature of the pot in the first detection unit and the second detection unit. S110. Obtain the temperature of the bottom wall of the cookware measured by the detection unit used to detect the temperature of the bottom wall of the cookware, and calculate the rate of change of the bottom temperature of the cookware based on the temperature of the bottom wall of the cookware. S120. Determine whether △T is satisfied. 测 >△T 预设 And T 锅底 >T 预0 If yes, the cookware is in an empty, dry-burning state, and the gas valve is shut off; if no, execute S130. S130, Determine T 锅内 Is it less than or equal to T? 预1 If yes, return to S130; otherwise, execute S200. S200, Determine T 锅内 Is it less than T? 预2 If yes, then execute S210; otherwise, execute S300. S210, Determine T 锅内 >T 预1 And T 锅内 <T 预2 Is the duration greater than or equal to TM? 预1 If yes, then execute S220; otherwise, return to S200. S220. When the cooking state is boiling, query the correspondence between the cooking state and the dry-burning temperature threshold, and determine the dry-burning temperature threshold corresponding to the boiling state. S230, in T 锅底 When the temperature exceeds the dry-burning temperature threshold corresponding to the boiling state, it is predicted that the cookware will soon dry-burn and the gas valve is controlled to close. S300, Determine T 锅内 Is it less than T? 预3 If yes, then execute S310; otherwise, execute S400. S310, Determine T 锅内 ≥T 预2 And T 锅内 <T 预3 Is the duration greater than or equal to TM? 预2 If yes, then execute S320; otherwise, return to S300. S320. The cooking state is stir-frying. Query the correspondence between the cooking state and the dry-burning temperature threshold, and determine the dry-burning temperature threshold corresponding to the stir-frying state. S330, in T 锅底 When the temperature exceeds the dry-burning temperature threshold corresponding to the stir-frying state, it is predicted that the cookware will soon dry-burn and the gas valve will be shut off. S400, The cooking state is oil boiling state. Query the correspondence between the cooking state and the dry burning temperature threshold, and determine the dry burning temperature threshold corresponding to the oil boiling state. S410, in T 锅底 When the temperature exceeds the dry-burning temperature threshold corresponding to the oil-boiling state, it is predicted that the cookware will soon dry-burn and the gas valve will be shut off.

[0100] In the specific implementation of the above embodiments, the technical features can be combined in any non-contradictory way. For the sake of brevity, not all possible combinations of the above technical features are described. However, as long as the combination of these technical features is not contradictory, it should be considered to be within the scope of this specification.

[0101] The specific embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A stove, characterized in that, Includes a dry-burning prevention detection device, the dry-burning prevention detection device comprising: The detection housing (1) is made of food-grade heat-resistant material. Two opposite outer surfaces of the detection housing (1) are a first contact surface (111) and a second contact surface (121). The first contact surface (111) is an arc-shaped curved surface that can at least partially fit against the inner wall of the cookware (100). The arc-shaped curved surface protrudes from the side away from the second contact surface (121). The second contact surface (121) is a flat surface that can at least partially fit against the inner wall of the cookware (100). The inner wall of the detection housing (1) is provided with a first through hole (112) and a second through hole (122). One end of the first through hole (112) extends to the first contact surface (111), and one end of the second through hole (122) extends to the second contact surface (121). The first detection unit (2a) and the second detection unit (2b) are both arranged inside the detection housing (1). The probe end of the first detection unit (2a) is arranged inside the first through hole (112) and is sealed to the hole wall of the first through hole (112). The probe end of the second detection unit (2b) is arranged inside the second through hole (122) and is sealed to the hole wall of the second through hole (122). One of the first detection unit (2a) and the second detection unit (2b) is used to detect the bottom wall temperature of the cookware (100), and the other is used to detect the internal temperature of the cookware (100). Both the first detection unit (2a) and the second detection unit (2b) include a detection housing and a temperature detection module disposed inside the detection housing. The detection housing is made of food-grade heat-resistant material. Gravity sensing unit (8) is disposed inside the detection housing (1) and is used to sense the first contact surface (111) or the second contact surface (121) that is in contact with the inner wall of the cookware (100).

2. The stove according to claim 1, characterized in that, The end face of the probe end of the first detection unit (2a) is coplanar with the plane containing the intersection line of the first contact surface (111) and the inner wall of the first through hole (112); or, in the axial section passing through the axis of the first through hole (112), the orthographic projection of the end face of the probe end of the first detection unit (2a) is on the same arc as the orthographic projection of the first contact surface (111). And / or, the end face of the probe end of the second detection unit (2b) is coplanar with the second contact surface (121).

3. The stove according to claim 1, characterized in that, The detection housing (1) is provided with a circuit board (9), which is electrically connected to the first detection unit (2a), the second detection unit (2b), and the gravity sensing unit (8); The stove also includes a controller, and the circuit board (9) is wirelessly connected to the controller.

4. The stove according to any one of claims 1 to 3, characterized in that, The detection housing (1) includes a first housing (11) and a second housing (12) that are snapped together and sealed together. The first contact surface (111) is located on the first housing (11), and the second contact surface (121) is located on the second housing (12).

5. The stove according to claim 4, characterized in that, The first detection unit (2a) is sealed with a first sealing plate (3) on the outer periphery of the detection end. A first sealing element (5) is sandwiched between the inner wall of the first housing (11) and the first sealing plate (3). The first sealing element (5) surrounds the outer periphery of the first through hole (112). The first sealing element (5) is a food-grade high-temperature resistant sealing element. And / or, the outer periphery of the detection end of the second detection unit (2b) is sealed with a second sealing plate (4), and a second sealing element (6) is sandwiched between the inner wall of the second housing (12) and the second sealing plate (4). The second sealing element (6) surrounds the outer periphery of the second through hole (122), and the second sealing plate (4) is a food-grade high-temperature resistant sealing element. And / or, a third seal (7) is sandwiched between the first housing (11) and the second housing (12), the third seal (7) being a food-grade high-temperature resistant seal.

6. The stove according to claim 4, characterized in that, A first magnetic suction component (101) is pre-embedded and installed inside the first housing (11), and a second magnetic suction component (102) is pre-embedded and installed inside the second housing (12). Alternatively, the anti-dry burning detection device may also include a magnetic suction element (10) and a ferromagnetic structural element (20) that can attract each other. One of the magnetic suction element (10) and the ferromagnetic structural element (20) is pre-embedded in both the first housing (11) and the second housing (12). The other of the magnetic suction element (10) and the ferromagnetic structural element (20) is arranged independently outside the detection housing (1) from each other.

7. The stove according to claim 3, characterized in that, The cooktop also includes an alarm electrically connected to the controller, the alarm being used to issue an alarm indicating that the cookware (100) is at risk of dry burning.

8. A stove control method, characterized in that, The stove is the stove according to any one of claims 1 to 7, and the stove control method includes the following steps: The gravity sensing unit (8) is controlled to sense the first contact surface (111) or the second contact surface (121) that is in contact with the inner wall of the cookware (100). Through the first contact surface (111) or the second contact surface (121) that is in contact with the inner wall of the cookware (100), the detection unit in the first detection unit (2a) and the second detection unit (2b) used to detect the bottom wall temperature of the cookware (100) and the detection unit used to detect the internal temperature of the cookware (100) are determined. The actual internal temperature T of the cookware (100) is obtained by the detection unit used to detect the internal temperature of the cookware (100). 锅内 According to T 锅内 Determine the current cooking state of the cookware, which includes boiling, oil boiling, and stir-frying. Determine the dry-burning temperature threshold for predicting the risk of dry burning of the cookware based on the current cooking state; The actual temperature T of the bottom wall of the cookware (100) is obtained by the detection unit used to detect the temperature of the bottom wall of the cookware (100). 锅底 In the T 锅底 When the temperature exceeds the determined dry-burning temperature threshold, the gas valve of the stove is controlled to close.

9. The stove control method according to claim 8, characterized in that, The stove control method also includes the following steps: During the operation of the stove, T is acquired in real time. 锅底 ; Calculate the rate of temperature change ΔT at the bottom of the pot based on the temperature of the bottom wall of the pot. 测 ; In the △T 测 The rate greater than the preset temperature ΔT 预设 And the T 锅底 Greater than the preset dry-burning temperature T of the empty pot 预0 When this occurs, the gas valve is closed. In the △T 测 ≤△T 预设 At that time, the current cooking state of the cookware is determined based on the internal temperature of the cookware.

10. The stove control method according to claim 9, characterized in that, Determining the current cooking state of the cookware based on its internal temperature includes the following steps: If T 锅内 Greater than the first preset temperature T 预1 And less than the second preset temperature T 预2 And the duration is greater than or equal to the first preset duration TM 预1 If so, the current cooking state is boiling. If T 锅内 ≥T 预2 And less than the third preset temperature T 预3 And the duration is greater than or equal to the second preset duration TM 预2 If so, the current cooking state is the stir-fry state; If T 锅内 ≥T 预3 And less than the fourth preset temperature T 预4 And the duration is greater than or equal to the third preset duration TM 预3 If so, the current cooking state is the oil boiling state.

11. The stove control method according to claim 8, characterized in that, Determining the dry-burning temperature threshold for predicting the risk of dry burning of the cookware based on the current cooking state includes the following steps: Obtain the correspondence between the cooking state and the dry burning temperature threshold pre-stored in the controller of the stove; Based on the correspondence between the cooking state and the dry burning temperature threshold, the dry burning temperature threshold corresponding to the current cooking state is determined.

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