A control method and device of an intelligent stove and an electronic device

Abstract

The application relates to a control method and device of an intelligent cooking range and electronic equipment. The method can include: acquiring environment sensing information corresponding to a cooking area and multi-dimensional cooking range sensing information corresponding to a cooking range operation state; performing multi-modal feature fusion processing on the multi-dimensional cooking range sensing information and the environment sensing information to obtain cooking state fusion information; identifying a cooking object type in a target pot according to the cooking state fusion information; determining a cooking safety level corresponding to the cooking range according to the cooking state fusion information and the cooking object type; and controlling a cooking appliance in the cooking area to perform a hierarchical safety intervention action corresponding to the cooking safety level. According to the technical solution provided in the application, the inaccuracy of a single sensor in a complex kitchen environment can be eliminated, the accuracy and anti-interference of state sensing are improved, and precise control based on the cooking safety level can be realized, so that the safety and intelligent level of kitchen electrical equipment control are improved.

Description

Technical Field

[0001] This application relates to the field of intelligent kitchen appliance control technology, and in particular to a control method, device and electronic equipment for an intelligent stove. Background Technology

[0002] Currently, with the rapid development of smart kitchen appliance technology, smart cooktops have gradually become a research and development hotspot in the kitchen appliance industry. Existing smart cooktops mainly achieve safety protection functions such as anti-dry burning and automatic flameout through a single sensor.

[0003] In existing technologies, some anti-dry-burning cooktops detect the temperature of the cookware by placing temperature sensors, such as NTC thermistors (Negative Temperature Coefficient Thermistors), at the bottom of the pot or the burner. When the detected temperature exceeds a preset threshold, the cooktop is shut off to prevent dry-burning. However, the above solutions still have the following technical drawbacks: Single NTC sensors are susceptible to high temperature and humidity in the kitchen, such as when steam ovens / ovens are working, the oil fumes can interfere with temperature detection, leading to false shut-offs or missed detections of dry burning. The high temperature and humidity generated by steam ovens and ovens in the kitchen environment can adhere to the bottom of the pot and the surface of the sensor, affecting the accuracy of temperature measurement by the NTC thermistor. At the same time, the oil fumes and steam generated during cooking can also create heat convection around the sensor, further interfering with the stability of temperature detection.

[0004] Meanwhile, existing stoves can only detect temperature as a single physical quantity, and cannot sense whether the cooking medium in the pot is water, oil, or solid food, nor can they detect the liquid level in the pot. This makes it impossible to distinguish between normal cooking and dangerous states such as dry burning or low-oil dry burning. As a result, the safety protection strategy of the stove can only adopt a uniform fixed temperature threshold, and cannot carry out differentiated and precise safety control according to different cooking scenarios. This leads to frequent false alarms in high-temperature cooking scenarios and the hidden danger of delayed response to dry burning in low-temperature cooking scenarios.

[0005] Furthermore, existing cooktops primarily operate independently, lacking electrical interlocking logic with other kitchen appliances such as steamers, ovens, and microwaves. This makes it impossible to monitor the door status and operational status of other appliances. When the steamer door is open or the oven is operating at high temperature, users can still illegally operate the cooktop to ignite it, posing a potential safety hazard and easily leading to a kitchen-wide safety accident. Summary of the Invention

[0006] This application provides a control method, device, and electronic device for a smart cooktop, aiming to at least address issues in related technologies such as how to improve the detection accuracy of smart cooktops in complex kitchen environments and enhance the control safety of kitchen appliances. The technical solution of this application is as follows: According to a first aspect of the embodiments of this application, a control method for an intelligent stove is provided, comprising: Acquire environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status; Multimodal feature fusion processing is performed on multidimensional stove sensor information and environmental sensor information to obtain cooking state fusion information; Based on the cooking status fusion information, the type of food being cooked in the target cookware is identified; the target cookware is used to characterize the cookware placed on the stove in the ignition state. The cooking safety level of the stove is determined based on the information fused from the cooking status and the type of food being cooked. Control the cooking appliances in the cooking area to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances in the cooking area include stoves.

[0007] According to a second aspect of the embodiments of this application, a control device for a smart stove is provided, comprising: The sensor information acquisition module is used to acquire environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status. The multimodal feature fusion module is used to perform multimodal feature fusion processing on multidimensional stove sensing information and environmental sensing information to obtain cooking state fusion information; The cooking item type identification module is used to identify the type of cooking item in the target cookware based on the cooking status fusion information; the target cookware is used to characterize the cookware placed on the stove in the ignition state. The cooking safety level determination module is used to determine the cooking safety level of the stove based on the cooking status fusion information and the type of food being cooked. The safety control module is used to control the cooking appliances in the cooking area to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances in the cooking area include stoves.

[0008] According to a third aspect of the embodiments of this application, an electronic device is provided, comprising: a processor; a memory for storing processor-executable instructions; wherein the processor is configured to execute the instructions to implement the method as described in any one of the first aspects above.

[0009] According to a fourth aspect of the present application, a computer-readable storage medium is provided, wherein when the instructions in the computer-readable storage medium are executed by a processor of an electronic device, the electronic device is enabled to perform any of the methods described in the first aspect of the present application. According to a fifth aspect of the embodiments of this application, a computer program product is provided, including computer instructions that, when executed by a processor, cause a computer to perform the method described in any one of the first aspects of the embodiments of this application.

[0010] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit this application.

[0011] The technical solutions provided by the embodiments of this application bring at least the following beneficial effects: By acquiring environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status, the detection blind spots caused by insufficient information from a single sensor are avoided. Multimodal feature fusion processing is performed on multidimensional stove sensor information and environmental sensor information to obtain cooking state fusion information, which eliminates the detection inaccuracy of single sensors in complex kitchen environments and improves the accuracy and anti-interference of state perception. Based on the information fused from the cooking status, the type of food being cooked in the target pot can be identified, enabling the stove to automatically sense the type of cooking medium in the pot, thus avoiding the inability of traditional stoves to identify the type of cooking load and to differentiate fire control and prevent dry burning. By integrating information on cooking status and the type of food being cooked, the cooking safety level of the stove is determined, achieving precise safety assessment and avoiding the high false alarm rate and low sensitivity caused by a single sensor. This allows the cooking appliances in the cooking area to perform graded safety intervention actions corresponding to the cooking safety level, avoiding simple control with a single processing method and achieving precise control based on the cooking safety level. At the same time, it also improves the safety and intelligence level of kitchen appliance control, further enhancing the user experience.

[0012] Other features and aspects of this application will become clear from the following detailed description of exemplary embodiments with reference to the accompanying drawings. Attached Figure Description

[0013] To more clearly illustrate the technical solutions and advantages in the embodiments or prior art of this specification, the drawings used in the description of the embodiments or prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this specification. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0014] Figure 1This is a flowchart illustrating a control method for an intelligent stove according to an exemplary embodiment.

[0015] Figure 2 This is a flowchart illustrating a cooking feature fusion method according to an exemplary embodiment.

[0016] Figure 3 This is a flowchart illustrating a method for determining the type of food to be cooked, according to an exemplary embodiment.

[0017] Figure 4 This is a flowchart illustrating a method for determining a security level according to an exemplary embodiment.

[0018] Figure 5 This is a block diagram of a control device for a smart stove according to an exemplary embodiment.

[0019] Figure 6 This is a block diagram of an electronic device for controlling a smart cooktop, according to an exemplary embodiment. Figure 1 .

[0020] Figure 7 This is a block diagram of an electronic device for controlling a smart cooktop, according to an exemplary embodiment. Figure 2 . Detailed Implementation

[0021] To enable those skilled in the art to better understand the technical solutions of this application, the technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments in the specification, and not all of the embodiments. Based on the embodiments in this specification, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0022] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or server that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or devices.

[0023] Various exemplary embodiments, features, and aspects of this application will now be described in detail with reference to the accompanying drawings. The same reference numerals in the drawings denote elements that have the same or similar functions. Although various aspects of the embodiments are shown in the drawings, they are not necessarily drawn to scale unless specifically indicated otherwise.

[0024] The term "exemplary" as used herein means "serving as an example, embodiment, or illustration." Any embodiment illustrated herein as "exemplary" is not necessarily to be construed as superior to or better than other embodiments. The term "and / or" in this document is merely a description of the relationship between related objects, indicating that three relationships may exist, for example, A and / or B, which can represent: A alone, A and B simultaneously, and B alone. Furthermore, the term "at least one" in this document means any combination of at least two of any one or more of a plurality, for example, including at least one of A, B, and C, which can represent including any one or more elements selected from the set consisting of A, B, and C.

[0025] Unless otherwise specified, the directions in this article should be understood as follows: the direction closer to the user is forward, and the direction farther from the user is backward.

[0026] Furthermore, to better illustrate this application, numerous specific details are provided in the following detailed description. Those skilled in the art should understand that this application can be implemented without certain specific details. In some instances, methods, means, components, and circuits well-known to those skilled in the art have not been described in detail in order to highlight the main points of this application.

[0027] Existing cooktop control methods primarily rely on a single NTC temperature sensor to detect the temperature of the pot bottom. When the detected temperature exceeds a preset threshold, the cooktop is directly shut off to prevent dry burning. However, this control method has the following drawbacks: a single sensor is easily interfered with in the high-temperature, high-humidity steam and oil fume environment of a kitchen, leading to temperature detection distortion and resulting in false shut-offs or missed dry burning detections; it can only detect a single physical quantity, temperature, and cannot sense the type of cooking medium and liquid level in the pot, relying solely on a uniform, fixed temperature threshold for safety judgment. It cannot provide differentiated control based on different cooking scenarios such as water, oil, and solid ingredients, resulting in frequent false alarms in high-temperature scenarios such as frying and the potential for delayed dry burning response in low-temperature scenarios such as boiling water and soup; the cooktop mainly operates independently and lacks electrical interlocking logic with other kitchen appliances such as steamers, ovens, and microwave ovens. It cannot know the door status and operating status of other appliances, allowing users to illegally ignite the cooktop even when the steamer door is not closed or the oven is operating at high temperature, posing a potential safety hazard.

[0028] To address the aforementioned technical problems, this application provides a control method, device, and electronic device for an intelligent cooktop. This eliminates the inaccuracy of single-sensor detection in complex kitchen environments, improving the accuracy and anti-interference capability of status perception. Simultaneously, it enables precise control based on cooking safety levels, enhancing the safety and intelligence of kitchen appliance control. Specifically, as described in the following embodiments.

[0029] Figure 1 This is a flowchart illustrating a control method for an intelligent stove according to an exemplary embodiment. Figure 1 As shown, it may include the following steps.

[0030] In step S101, environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status are acquired. In the embodiments of this specification, the cooking area can refer to the cooktop and the surrounding space related to cooking operations, including the cooktop body, the area where the cooktop is placed, and the area where other cooking appliances that are linked with the cooktop in the same integrated kitchen appliance system, such as the steam oven, oven, and microwave oven, are located. For example, the cooking area can refer to a family kitchen.

[0031] Environmental sensing information can refer to information used to characterize environmental physical quantities within the cooking area, including but not limited to ambient temperature and ambient humidity information.

[0032] The operating state of a cooktop can refer to the set of operating parameters of the cooktop itself and the interaction state between the cooktop and the cookware during the cooking process. For example, the operating state of a cooktop may include, but is not limited to, flame combustion state, firepower state, heating state, temperature state, and the state of the food being cooked. This application does not limit this.

[0033] Multidimensional cooktop sensing information can refer to multidimensional information collected by various types of sensors installed on the cooktop and / or cookware, used to characterize the operating status of the cooktop and the cooking status of the cookware. This information may include, but is not limited to, initial NTC temperature information of the bottom of the pot, initial infrared flame temperature information, initial ultrasonic liquid level information, and initial flame ion information. This application does not limit this information.

[0034] In one possible implementation, when the stove is in the ignition state, i.e., during combustion, an ambient temperature and humidity sensor located within the cooking area collects environmental sensing information, enabling accurate perception of the ambient temperature and humidity within the cooking area. For example, the ambient temperature and humidity sensor can be located on the side of the stove panel, the bottom of the stove, below the range hood, or on a kitchen wall, etc., and this application does not limit the location of the sensor.

[0035] An NTC thermistor, positioned at the center of the burner and in close contact with the bottom of the pot, collects the initial NTC temperature information of the pot from the multi-dimensional stove sensing information. The temperature range of this NTC thermistor is -20℃ to 300℃. An infrared thermal imaging sensor, focused on the flame area of ​​the stove, collects the initial infrared flame temperature information from the multi-dimensional stove sensing information. This infrared thermal imaging sensor is connected to the main control unit via an SPI communication interface, and its casing is treated with high-temperature resistance and oil fume prevention sealing to ensure long-term stability under the high-temperature operating environment of the stove. An ultrasonic sensor, located inside the stove panel and aligned with the center area of ​​the pot, collects the initial ultrasonic liquid level information. This ultrasonic sensor is connected to the main control unit via an IIC interface, with a ranging range of 0 to 20 cm and a resolution of 1 mm. A flame ionization sensor collects the initial flame ionization information. This flame ionization sensor reuses the stove's ignition needle or has an independent detection needle. Its output signal is amplified by an operational amplifier and shaped by a comparator to output a stable level signal, used to characterize the flame combustion state of the stove, including normal combustion, flame lift-off, or flameout.

[0036] In one possible implementation, before acquiring the environmental sensor information corresponding to the cooking area and the multi-dimensional stove sensor information corresponding to the stove's operating status, the door lock opening and closing detection is performed on the cooking appliances in the cooking area. When the cooking appliances are running and the door lock of the cooking appliances is in the open state, the ignition circuit of the stove is disconnected and an appliance linkage prohibition information is generated to display the appliance linkage prohibition information on the cooking appliances.

[0037] Specifically, before igniting the stove, a door lock sensor, a door microswitch, or an infrared sensor is installed at the door of each cooking appliance. For example, the door lock sensor can be a Hall sensor, which determines the door position by detecting the magnet's proximity or distance; the microswitch determines the door status by the door touching / releasing the switch contact; or the infrared sensor determines the door position by the light path being open or closed. This application does not limit the scope of this application.

[0038] In one example, when all cooking appliance doors are detected to be closed and locked, or when the locks of all operating cooking appliances are properly closed and locked, the door lock sensor sends a first level signal, such as a high level, to the main control unit, such as the kitchen appliance linkage system, indicating that the door lock is closed. The main control unit determines that there is no linkage safety hazard in the current cooking area. At this time, the ignition circuit of the stove is kept in the conducting state, that is, the user can start the stove normally.

[0039] In another example, when the door is open, not closed, or not locked, and the cooking appliance is running, the door lock sensor sends a second-level signal, such as a low level, to the main control unit, indicating that the door lock is open. The main control unit determines that there is a potential safety hazard in the current cooking area. The main control unit then disconnects the ignition circuit of the stove, making the ignition circuit open, so that even if the user presses the ignition switch, the igniter cannot ignite the stove.

[0040] Simultaneously, the main control unit generates an appliance linkage prohibition message. This message reminds the user that the door lock of the cooking appliance is open and cannot be linked with other cooking appliances in the cooking area. The message is then sent to the cooking appliance with the open door or displayed on the main display screen of the integrated stove, showing text such as "Linkage Prohibited" or "Please close the steam oven door before ignition," to remind the user that ignition is currently impossible and to eliminate potential safety hazards.

[0041] For example, the cooking appliance is an oven. The user prepares to operate the stove to ignite and cook, the oven is running, and the oven door is not locked. The main control unit detects that the door lock is open (i.e., not locked) through the door lock sensor on the oven door, determines that there is a potential safety hazard, and then disconnects the ignition circuit of the stove. It also displays an appliance linkage prohibition message "Please lock the oven door" on the oven display screen or the integrated stove main display screen. This application does not limit this aspect.

[0042] In one possible implementation, after the user closes the door of the cooking appliance according to the appliance linkage prohibition information, the main display screen of the integrated stove or range hood will show "Linkage prohibition lifted, stove ignition restored to normal", thereby restoring the stove's ignition circuit.

[0043] In step S103, multimodal feature fusion processing is performed on the multidimensional stove sensing information and environmental sensing information to obtain cooking state fusion information.

[0044] In the embodiments of this specification, cooking state fusion information can refer to a comprehensive set of information used to characterize the current cooking state of the stove and cookware, obtained by multimodal feature fusion processing of multidimensional stove sensing information and environmental sensing information.

[0045] Figure 2 This is a flowchart illustrating a cooking feature fusion method according to an exemplary embodiment. Figure 2 As shown, it includes the following steps.

[0046] Step S201: Perform amplitude limiting filtering preprocessing on the multi-dimensional stove sensing information and environmental sensing information to filter out abnormal interference information and obtain multi-dimensional preprocessed stove sensing information and preprocessed environmental sensing information. Step S203: Perform Kalman filtering on the stove temperature correlation information in the multi-dimensional preprocessed stove sensor information to obtain filtered stove temperature correlation information. Step S205: Perform moving average filtering on the ultrasonic liquid level information in the multi-dimensional pre-processed stove sensor information to obtain filtered ultrasonic liquid level information. Step S207: The flame ion signal in the multi-dimensional pre-processed stove sensor information is shaped and de-jittered to obtain flame state information; Step S209: Based on the ambient humidity information in the preprocessed environmental sensing information, determine the fusion weights corresponding to the filtered stove temperature association information and the ambient temperature information in the preprocessed environmental sensing information. Step S211: Perform weighted fusion processing on the filtered stove temperature correlation information, ambient temperature information and their respective fusion weights to obtain cooking fusion temperature information; Step S213: Based on the filtered ultrasonic liquid level information, flame state information, and cooking fusion temperature information, cooking state fusion information is obtained.

[0047] Because the raw data collected by sensors in complex kitchen environments—namely, multi-dimensional cooktop sensor information and environmental sensor information—may always include outlier data caused by factors such as high temperature, high humidity, oil fumes, steam, and flame disturbance, these outlier data can affect the accuracy of feature fusion. Therefore, hardware filtering and software limiting are used as preprocessing methods to preprocess the multi-dimensional cooktop sensor information and environmental sensor information.

[0048] Specifically, for the collected multi-dimensional stove sensor information and environmental sensor information, the corresponding sensor information measurement range is set according to the rated range of each sensor. Data exceeding the sensor information measurement range is judged as abnormal interference information and is removed. Simultaneously, for continuously collected multi-dimensional stove sensor information and environmental sensor information, if the difference between the sensor information at the current sampling time and the sensor information at the previous sampling time exceeds a preset rate of change threshold, the sensor information is judged as instantaneously fluctuating abnormal data, i.e., abnormal interference information, and is removed. For example, if the instantaneous fluctuation of the initial pot bottom NTC temperature information exceeds 15℃ / 0.5s, then the initial pot bottom NTC temperature information is judged as abnormal interference information and filtered out. As another example, if the sudden change of the initial ultrasonic liquid level information exceeds 3cm / 0.2s, then the initial ultrasonic liquid level information is judged as abnormal interference information and filtered out. This application does not limit this.

[0049] The cooktop temperature pipeline information includes the NTC temperature of the pot bottom and the infrared flame temperature after amplitude limiting and filtering preprocessing. Both the pot bottom NTC temperature and the infrared flame temperature are continuously and slowly varying physical quantities, which are easily affected by high-frequency noise and fluctuate during actual data acquisition. Therefore, Kalman filtering is used to filter the pot bottom NTC temperature and infrared flame temperature information. Kalman filtering is an optimal state estimation algorithm that can recursively estimate the optimal sensor estimate for the current moment using the estimated value of the sensor information from the previous moment and the sensor information acquired at the current moment, thereby effectively suppressing high-frequency noise, smoothing the temperature curve, and preserving the true temperature change trend. After Kalman filtering, the filtered cooktop temperature correlation information is obtained, namely the filtered pot bottom NTC temperature information (T). NTC ) and filtered infrared flame temperature information (T 红外 ).

[0050] Ultrasonic liquid level information is acquired by an ultrasonic sensor. Its principle is to emit ultrasonic signals and receive the echo signals reflected from the liquid surface, using the time difference between emission and reception to calculate the liquid level height. However, during cooking, factors such as steam and hot air convection generate a large number of false echoes, causing frequent fluctuations in the liquid level data. Therefore, this application uses a moving average filtering method to filter the ultrasonic liquid level information. The moving average filtering method establishes a fixed-length data window, such as 8 sets of sample values. Each time a new sample value is acquired, the oldest value in the window is removed, and the average of all sample values ​​within the window is calculated as the current output value. This filtering method can effectively smooth short-term fluctuations in liquid level data and filter out false echoes caused by steam and hot air convection, ensuring that the output filtered ultrasonic liquid level information accurately reflects the actual liquid level height in the pot. After moving average filtering, filtered ultrasonic liquid level information is obtained.

[0051] The flame ionization signal is acquired by a flame ionization sensor to characterize the flame combustion state of the stove. The flame ionization sensor determines the presence of a flame by detecting the ion current in the flame; its output signal is a current signal, which is amplified by an operational amplifier and shaped by a comparator to become a level signal. However, the flame may experience slight fluctuations or transient changes due to airflow during combustion, causing momentary jumps in the acquired flame ionization signal. To prevent misjudgment of the flame state, the amplified and shaped level signal undergoes debouncing processing. For example, a delay judgment mechanism is set. When a change in the level signal is detected, the flame state is not immediately determined to have changed, but rather monitored for a preset time, such as 50ms. If the signal state remains unchanged within this time, the state is confirmed as a true flame state; otherwise, it is considered flame fluctuation interference and the signal change is ignored. After shaping and debouncing processing, the output flame state information can include three states: normal combustion, flame lift-off, or flameout.

[0052] The reliability of different sensors varies depending on the ambient humidity. For example, when the ambient humidity is low, such as below 60%, the cooktop is in a normal cooking environment, the NTC thermistor is in close contact with the bottom of the pot, and the temperature measurement accuracy is relatively high. Therefore, the NTC temperature information (T) of the pot bottom is filtered. NTC Assign a higher fusion weight, such as 60%, to filter infrared flame temperature information (T). 红外 A weight of 25% is allocated to ambient temperature information (T). 环境 The weighting is 15%, but this application does not limit it. When the ambient humidity is high, such as 75% or higher, indicating that a steamer or oven is operating, a large amount of steam adheres to the bottom of the pot and the surface of the NTC thermistor, causing the NTC temperature measurement result to be falsely high. In this case, the filter for the pot bottom NTC temperature information (T) should be reduced. NTC The fusion weight is increased to 40%, improving the filtered infrared flame temperature information (T). 红外 The fusion weight is increased to 40%, and ambient temperature information (T) is incorporated. 环境 The fusion weight of each temperature is set to 20% to reduce interference from high humidity environments on temperature detection. By dynamically adjusting the fusion weight of each temperature based on ambient humidity information, the interference caused by high humidity steam generated by cooking appliances such as steam ovens and ovens on temperature detection is effectively solved. Based on the real-time changing ambient humidity information of the cooking area, the filtered NTC temperature information of the pot bottom (T) can be dynamically determined. NTC ), filtered infrared flame temperature information (T) 红外 ) and ambient temperature information (T) 环境 The corresponding fusion weights are W1, W2, and W3, respectively, where W1 + W 2+ W3=1.

[0053] Furthermore, the NTC temperature information of the filtered pot bottom (T) is used to... NTC ), filtered infrared flame temperature information (T) 红外 ) and ambient temperature information (T) 环境 The weighted sums of the determined fusion weights W1, W2, and W3 are used to obtain the comprehensive temperature value, i.e., the cooking fusion temperature information (T). 综合 Specifically, the formula is: T 综合 =W1*T NTC +W2*T 红外 +W3*T 环境 .

[0054] For example, when the ambient humidity information is low, such as below 60%, T 综合= =T NTC ×60%+T 红外 ×25%+T 环境 ×15%.

[0055] When the ambient humidity is high, such as 75% or higher, T 综合 =T NTC ×40% +T 红外 ×40%+T 环境 ×20%. Through weighted fusion processing, the resulting cooking temperature information integrates data from multiple temperature sensors, making it more accurate and reliable than any single temperature sensor. This effectively avoids temperature misjudgments caused by interference from a single sensor in complex kitchen environments.

[0056] The information obtained from the above steps is combined into cooking state fusion information. This cooking state fusion information includes at least: cooking fusion temperature information and its temperature change rate, filtered ultrasonic liquid level information and its liquid level change rate, and flame state information, such as normal combustion, flame lift-off, or flameout.

[0057] In step S105, the type of food being cooked in the target pot is identified based on the cooking state fusion information. In the embodiments of this specification, the target cookware can be used to characterize a cookware placed on a stove that is in the ignition state.

[0058] The type of cooking medium can refer to the type of cooking medium or food contained in the target cookware, including at least water-based mediums, oil-based mediums, solid food mediums, and dry-cooking types. This application does not limit this.

[0059] Figure 3 This is a flowchart illustrating a method for determining the type of food to be cooked, according to an exemplary embodiment. Figure 3 As shown, it includes the following steps.

[0060] Step S301: Generate cooking temperature change trend information based on the cooking fusion temperature information in the cooking state fusion information; Step S303: Generate liquid level change trend information corresponding to the target cookware based on the filtered ultrasonic liquid level information in the cooking state fusion information; Step S305: Perform a similarity comparison between the cooking temperature change trend information and multiple preset standard temperature change information to obtain the similarity between the cooking temperature change trend information and the temperature information corresponding to each preset standard temperature change information. Step S307: The liquid level change trend information is compared with the liquid level change information of multiple preset standard liquid level changes to obtain the similarity between the liquid level change trend information and the liquid level information corresponding to each preset standard liquid level change information. Step S309: Determine the type of food to be cooked based on the similarity of temperature information and liquid level information.

[0061] Specifically, the main control unit extracts cooking fusion temperature information from the cooking state fusion information. This cooking fusion temperature information is a comprehensive temperature value obtained after weighted fusion processing. The main control unit continuously collects cooking fusion temperature information at a preset sampling period, such as every 50ms, and stores it in a cache. To capture the dynamic change characteristics of the cookware temperature, it extracts a temperature data sequence within a preset time period before the current moment, such as a continuous 3-second sequence. This temperature data sequence is analyzed to generate cooking temperature change trend information. This cooking temperature change trend information may include the temperature change curve over time, the rate of temperature rise, and the morphological characteristics of temperature change, etc., which are not limited in this application.

[0062] Furthermore, filtered ultrasonic liquid level information is extracted from the cooking status fusion information. This filtered ultrasonic liquid level information is the liquid level height value obtained after processing with a moving average filter. The main control unit continuously acquires the filtered ultrasonic liquid level information at the same preset period as the temperature sampling, for example, every 50ms, and stores it in a cache. Similarly, it extracts a liquid level data sequence within a preset time period before the current moment, for example, a continuous 3-second sequence, and analyzes this liquid level data sequence to generate liquid level change trend information. This liquid level change trend information includes the liquid level change curve over time, the liquid level drop rate, and the liquid level change morphology characteristics.

[0063] The main control unit's internal memory, such as Flash, stores various preset standard temperature change information. These preset standard temperature change information correspond to different types of cooked foods, such as standard temperature change curves for water-based media, oil-based media, solid food ingredients, and no-heat conditions; this application does not limit the specific types. The aforementioned preset standard temperature change information can be pre-established based on a large amount of measured data, reflecting the typical temperature change patterns of various types of cooked foods during the heating process.

[0064] The main control unit performs similarity calculations by comparing the cooking temperature change trend information with various preset standard temperature change curves. For example, the Euclidean distance algorithm can be used to calculate the deviation value between the two. The smaller the deviation value, the higher the similarity; the larger the deviation value, the lower the similarity. This yields the similarity between the cooking temperature change trend information and the temperature information corresponding to various preset standard temperature change curves.

[0065] Accordingly, the main control unit's internal memory also stores various preset standard liquid level change information, corresponding to the different types of food being cooked. For example, the liquid level of water-based media exhibits a continuous and uniform decrease, the liquid level of oil-based media remains relatively stable for a short period, the liquid level of solid food exhibits a small and slow decrease, and the liquid level detection in a no-cooking state is zero and continuously without echo. The main control unit performs similarity comparison calculations between the liquid level change trend information and various preset standard liquid level change information, using the same or corresponding similarity algorithms as temperature comparison, such as the Euclidean distance algorithm, to obtain the similarity between the liquid level change trend information and the liquid level information corresponding to various preset standard liquid level change information.

[0066] The main control unit comprehensively judges the similarity of temperature information and liquid level information. For example, a weighted comprehensive score can be calculated by setting the temperature similarity weight to 70% and the liquid level similarity weight to 30%, or a judgment logic can be adopted that prioritizes matching the type with the highest temperature similarity and then checks whether the liquid level similarity of that type meets the preset conditions. Finally, the type of cooking food corresponding to the preset standard change information with the smallest deviation and the highest similarity is determined as the type of cooking food in the current target cookware. Optionally, the type of cooking food includes at least water-based media, oil-based media, solid ingredients, and empty cooking state; this application does not limit this.

[0067] In one example, suppose a user places a pot of water on the stove and heats it. The main control unit generates temperature change trend information based on the cooking temperature information. As heating progresses, the temperature gradually rises. When the water temperature reaches 100℃, it stops rising and maintains a constant temperature plateau around 100℃, with the rate of temperature change approaching 0℃ / s. The main control unit generates liquid level change trend information based on filtered ultrasonic liquid level information, showing a continuous and uniform decrease in liquid level.

[0068] Furthermore, the aforementioned temperature change trend information was compared with the similarity information of various preset standard temperature changes. Since the temperature change pattern of water-based media is "entering a constant temperature mode after heating to 100℃," and the real-time temperature change trend in the water boiling scenario precisely exhibits the characteristic of "maintaining a constant temperature after heating to 100℃," the deviation from the standard temperature curve for water-based media is the smallest, resulting in the highest similarity. Meanwhile, the deviation from the standard temperature curves for other types, namely oils, solid foods, and dry-boiling, is larger, resulting in lower similarity. The liquid level change trend also shows the highest similarity to the standard liquid level change curve for water-based media.

[0069] The similarity of temperature and liquid level information is used for determination. Since the temperature similarity result shows the highest similarity to water-based media, and the liquid level similarity result also identifies it as water-based media, the current cooking medium is thus determined to be water-based.

[0070] In another example, the main control unit uses a weighted comprehensive score for judgment. Specifically, different weight coefficients are set for temperature information similarity and liquid level information similarity, for example, temperature similarity weight is 70% and liquid level similarity weight is 30%. The temperature information similarity and liquid level information similarity corresponding to each type of cooking food are weighted and summed according to the above weights to obtain the comprehensive score for each type of cooking food. Taking water as an example, assuming that the current real-time temperature change trend has a temperature information similarity of 90% with the standard temperature change curve of water (i.e., the deviation is small) and a temperature information similarity of 30% with the standard temperature change curve of oil; at the same time, the current real-time liquid level change trend has a liquid level information similarity of 85% with the standard liquid level change curve of water and 40% with the standard liquid level change curve of oil. Then the comprehensive score for water = 90% × 70% + 85% × 30% = 88.5%; the comprehensive score for oil = 30% × 70% + 40% × 30% = 33%.

[0071] Furthermore, after calculating the comprehensive score for each type of cooking item, the type of cooking item with the highest comprehensive score is determined as the type of cooking item in the current target cookware. This application does not limit the above weighting ratios, which can be determined according to the actual situation.

[0072] In one possible implementation, the candidate cooking type corresponding to the target cookware is determined based on the similarity of temperature information and liquid level information; if the candidate cooking type remains unchanged within a preset continuous period, the candidate cooking type is determined as the cooking type.

[0073] The main control unit makes a comprehensive judgment based on the similarity of temperature information and liquid level information to determine the candidate cooking type corresponding to the target cookware. This candidate cooking type is the preliminary judgment result for the current identification cycle.

[0074] During the cooking process, users may perform normal operations such as adding water, adding vegetables, and stirring the ingredients. These operations can cause instantaneous fluctuations in temperature or liquid level information, resulting in abrupt changes in the candidate food type within a single recognition cycle. If the result of each recognition cycle is directly used as the final food type output, it will lead to frequent erroneous switching of the food type, which in turn will cause unnecessary jumps in heat or inappropriate switching of protection thresholds, affecting the normal cooking experience.

[0075] Then, after determining the candidate cooking types, the image stabilization lock monitoring stage begins. Specifically, the main control unit continuously performs the cooking type identification process at a preset identification cycle, such as once every 50ms, obtaining one candidate cooking type each time. The main control unit monitors the candidate cooking types obtained within multiple consecutive identification cycles to determine whether they remain unchanged within the preset continuous cycle. The specific value of the preset continuous cycle can be set according to the actual application scenario and sensor sampling frequency, for example, it can be set to 3 consecutive identification cycles, 5 consecutive identification cycles, or 0.5 seconds, etc., and this application does not limit it in this regard.

[0076] In one possible implementation, a counter is used to accumulate the number of consecutive cycles in which the candidate cooking type remains unchanged. When the current candidate cooking type is detected to be the same as the candidate cooking type in the previous identification cycle, the counter is incremented by 1; when the current candidate cooking type is detected to be different from the candidate cooking type in the previous identification cycle, it indicates that a type jump has occurred, and the counter is reset to zero to restart the accumulation. When the counter value reaches a preset consecutive cycle threshold, such as 3 consecutive cycles, it indicates that the candidate cooking type has been stably maintained for a preset number of consecutive cycles. At this point, the candidate cooking type is determined as the final cooking type and the output is locked.

[0077] In another possible implementation, a timer can be used for debounce locking. That is, when a candidate cooking type is first identified, the timer is started. If the identification results are the same candidate cooking type every time within a preset time, such as 0.5 seconds, then the candidate type is locked as the final cooking type. If any identification result is different from the first identification result within the preset time period, the timer is reset and the timing restarts.

[0078] By implementing the above anti-shake locking steps, we can effectively avoid frequent erroneous switching of cooking types caused by instantaneous fluctuations in sensor data due to normal user cooking operations. This ensures that the recognition results remain stable and reliable during the dynamic changes of the cooking process, thereby guaranteeing the consistency of the fire control strategy and protection threshold, and improving the user's cooking experience.

[0079] In step S107, the cooking safety level of the stove is determined based on the cooking status fusion information and the type of food being cooked. In the embodiments of this specification, the cooking safety level can refer to a comprehensive set of information used to characterize the current cooking state of the stove and cookware, obtained by multimodal feature fusion processing of multidimensional stove sensor information and environmental sensor information.

[0080] Figure 4 This is a flowchart illustrating a method for determining a security level according to an exemplary embodiment. Figure 4 As shown, it includes the following steps.

[0081] Step S401: Determine the preset abnormal temperature trigger condition and preset abnormal liquid level trigger condition corresponding to the type of food being cooked, based on the type of food being cooked. Step S403: Determine the current temperature comparison result based on the cooking fusion temperature information in the cooking state fusion information and the preset abnormal temperature triggering condition; Step S405: Determine the current liquid level comparison result based on the filtered ultrasonic liquid level information in the cooking state fusion information and the preset abnormal liquid level triggering conditions; Step S407: Determine the cooking safety level corresponding to the stove based on the current temperature comparison result, the current liquid level comparison result, and the flame status information in the cooking status fusion information.

[0082] Specifically, different types of food have different thermal characteristics during heating, and therefore their corresponding abnormality detection thresholds also differ. For example, water-based media enter a constant-temperature boiling state after reaching 100℃ under normal cooking conditions. If the temperature continues to rise above 100℃ and deviates significantly from this temperature plateau, it indicates that the water in the pot has boiled away and is in a dry-burning state. Therefore, the preset abnormal temperature trigger condition is set based on the 100℃ constant-temperature plateau. Oil-based media can reach temperatures of 160℃ to 220℃ under normal cooking conditions. If the oil temperature exceeds this normal temperature range and continues to rise, there is a risk of fire. Therefore, its preset abnormal temperature trigger condition is set at a temperature value higher than the normal frying temperature range. The cooking temperature of solid foods usually fluctuates between 80℃ and 180℃, and its preset abnormal temperature trigger condition is set according to this temperature range. In the case of dry burning, where there is no medium in the pot, the temperature rises rapidly without any constant-temperature plateau. Its preset abnormal temperature trigger condition is set to a lower threshold so that protection is triggered in the early stages of abnormal temperature rise.

[0083] For example, the preset abnormal temperature triggering conditions for water-based media, oil-based media, and solid food ingredients can have different temperature thresholds. For instance, the dry-burning warning threshold for water-based media can be set to a temperature value higher than 100°C, such as 120°C; the dry-burning warning threshold for oil-based media can be set to a temperature value higher than the normal frying temperature range, such as 260°C; the dry-burning warning threshold for solid food ingredients can be set to a temperature value between water-based and oil-based media, such as 220°C; and the dry-burning warning threshold for dry-burning in an empty-burning state can be set even lower, such as 150°C, so as to respond quickly in the early stage of dry-burning. This application does not limit this.

[0084] Correspondingly, the preset abnormal liquid level trigger conditions differ for different types of cooked foods. For example, in water-based media, the liquid level will continuously and uniformly decrease during normal cooking. The preset abnormal liquid level trigger condition is set to the liquid level being below a certain height threshold, such as 1 / 5 of the pot's depth, and the rate of liquid level decrease exceeding a preset rate threshold. In oil-based media, the liquid level remains basically constant during normal cooking. The preset abnormal liquid level trigger condition is set to a significant decrease in liquid level, indicating a large loss of oil, or the liquid level being zero, indicating that the oil has dried up. In solid foods, the liquid level decreases slightly and slowly during normal cooking. The preset abnormal liquid level trigger conditions are different from the above two types, and this application does not limit them.

[0085] The cooking fusion temperature information is extracted from the cooking state fusion information and compared with the determined preset abnormal temperature trigger conditions. For example, if the preset abnormal temperature trigger conditions include three sub-conditions: a first preset abnormal temperature trigger condition, a second preset abnormal temperature trigger condition, and a third preset abnormal temperature trigger condition, the main control unit determines the preset abnormal temperature trigger condition under which the current cooking fusion temperature information is located and obtains the current temperature comparison result.

[0086] The filtered ultrasonic liquid level information is extracted from the cooking status fusion information and compared with the determined preset abnormal liquid level trigger conditions. For example, if the preset abnormal liquid level trigger conditions include three conditions: a first preset abnormal temperature trigger condition, a second preset abnormal temperature trigger condition, and a third preset abnormal temperature trigger condition, the main control unit determines the current liquid level under the preset abnormal temperature trigger condition and obtains the current liquid level comparison result.

[0087] The main control unit integrates the current temperature comparison result, the current liquid level comparison result, and the flame status information to determine the cooking safety level of the stove according to the preset safety level judgment logic. The cooking safety level is used to characterize the current safety risk level of the stove, and includes at least a normal cooking level, a first-level warning level, a second-level protection level, and a third-level protection level. The degree of danger corresponding to each level increases progressively, and this application does not limit this.

[0088] In step S109, the cooking appliances in the cooking area are controlled to perform graded safety intervention actions corresponding to the cooking safety level.

[0089] In the embodiments described in this specification, the cooking appliances in the cooking area include a stove.

[0090] Graded safety intervention actions can refer to safety control actions with different levels and methods of intervention, performed according to different cooking safety levels.

[0091] In one possible implementation, if the current temperature comparison result does not meet the preset abnormal temperature trigger condition, the current liquid level comparison result does not meet the preset abnormal liquid level trigger condition, and the flame status information does not meet the preset abnormal flame trigger condition, the main control unit determines the normal cooking level corresponding to the stove. That is, when the temperature, liquid level, and flame status do not reach the first preset abnormal temperature trigger condition, it indicates that the stove is currently in a normal cooking state, and there are no abnormalities; therefore, the cooking safety level is determined to be the normal cooking level. Under the normal cooking level, the system does not perform any safety intervention actions, and the stove performs automatic firepower adjustment processing matching the type of food being cooked. For example, when the cooking medium is identified as water-based, the main control unit controls the stove to operate at high heat to quickly boil the water; when the cooking medium is identified as oil-based, the main control unit controls the stove to operate at medium heat to control the rate of oil temperature rise and prevent the oil from overheating; when the cooking medium is identified as solid food, the main control unit controls the stove to operate at low heat for slow cooking. This automatic heat adjustment process allows the stove to adaptively match the optimal heat according to the type of food being cooked in the pot during normal cooking, achieving intelligent cooking control.

[0092] In one possible implementation, if the current temperature comparison result meets the first preset abnormal temperature triggering condition, or the current liquid level comparison result meets the first preset abnormal liquid level triggering condition, or the flame status information meets the first preset abnormal flame triggering condition, the main control unit determines the corresponding first-level warning level of the stove; that is, when any one of the three factors—temperature, liquid level, and flame status—reaches the first-level abnormal condition, the main control unit determines that the stove is at the first-level warning level.

[0093] When the cooktop is currently in a Level 1 warning state, it indicates a slight abnormality in temperature, liquid level, or flame status, but not yet at a level requiring active intervention. The main control unit generates a first warning message and sends it to the display interface of the cooking appliances within the cooking area. For example, it may display text messages such as "Please note, pot temperature is too high" or "Please note, liquid level is too low" on the cooktop panel display, steam oven display, oven display, or integrated cooktop main display. Alternatively, it may emit an intermittent beeping sound or flashing indicator lights to remind the user to observe the cooking status. Simultaneously, the main control unit maintains the cooktop's current heat level without adjusting it to avoid premature intervention that could disrupt the normal cooking process.

[0094] In one possible implementation, the first warning message can also be pushed to the user's mobile terminal device, such as a mobile phone, via a WiFi module to achieve a remote reminder function.

[0095] In one possible implementation, if the current temperature comparison result meets the second preset abnormal temperature trigger condition, and the current liquid level comparison result meets the second preset abnormal liquid level trigger condition, the main control unit determines the corresponding secondary protection level of the stove; the danger level of the secondary protection level is higher than that of the primary warning level. That is, when the temperature reaches the second-level abnormal temperature condition and the liquid level simultaneously reaches the second-level abnormal liquid level condition, the main control unit determines that the stove is in the secondary protection level.

[0096] When the cooktop is currently in the second-level protection state, it indicates that the temperature has risen to the second-level abnormal temperature condition and the liquid level has dropped to the second-level abnormal liquid level condition. The cooktop is in a moderate abnormal state, with a slight risk of dry burning or impending overflow. Therefore, the main control unit actively adjusts the cooktop's current heat to a target heat, which is lower than the cooktop's current heat, i.e., it automatically reduces the heat. By reducing the heat, the rate of temperature rise in the pot is slowed, and the rate of liquid level drop is reduced, thus mitigating further deterioration of the abnormal state without completely interrupting the cooking process, avoiding cooking failure caused by directly turning off the heat.

[0097] For example, if the stove's current heat setting is high (e.g., the gas solenoid valve is open at 80%), the main control unit will reduce the heat to a medium setting (e.g., the valve opening is adjusted to 50%). If the stove's current heat setting is medium, the main control unit will reduce the heat to a low setting (e.g., the valve opening is adjusted to 30%). After adjusting the heat, the main control unit continues to monitor the cooking status and integrate information. If the abnormal situation improves (e.g., the temperature begins to drop or the liquid level stabilizes), the current heat setting will be maintained. If the abnormal situation continues to worsen, the safety level will be further upgraded to level three protection.

[0098] In one possible implementation, when the current temperature comparison result meets the third preset abnormal temperature trigger condition, or the current liquid level comparison result meets the third preset abnormal liquid level trigger condition, or the flame status information meets the second preset abnormal flame trigger condition, the main control unit determines the corresponding level three protection level for the stove; the level three protection level is more dangerous than the level two protection level. That is, when the temperature reaches the level three abnormal temperature condition, or the liquid level reaches the level three abnormal liquid level condition, or the flame status reaches the level two abnormal flame condition, such as when the flame goes out, the main control unit determines that the stove is at the level three protection level.

[0099] When the stove is currently in Level 3 protection mode, it indicates that the temperature has reached the Level 3 abnormal temperature condition, i.e., severe dry burning, or the liquid level has reached the Level 3 abnormal liquid level condition, i.e., there is no medium left in the pot, or the flame status indicator is off, i.e., accidental flameout or gas leak. The stove is at the highest risk level, posing a serious safety hazard of fire or gas leak. At this time, the main control unit immediately executes the highest level of safety protection actions.

[0100] Specifically, the gas solenoid valve of the stove is closed, cutting off the gas supply and forcibly shutting off the stove, eliminating the risk of fire and gas leaks at the source. Secondly, the main control unit generates a second warning message and sends it to the display interface of the cooking appliances in the cooking area. This message may display emergency warnings such as "Severe dry burning, gas cut off" or "Accidental flameout, gas cut off," accompanied by a high-frequency buzzer alarm and flashing red indicator lights to alert the user of a serious safety risk. Simultaneously, the main control unit sends shutdown commands to other cooking appliances associated with the stove in the cooking area, such as steam ovens, ovens, and microwave ovens, via communication interfaces, such as RS485 wired communication or WiFi wireless communication, controlling these appliances to perform shutdown actions. For example, it may control a working steam oven to shut down its heating and steam generation modules, a working oven to shut down its heating element, and a working microwave oven to shut down its microwave emission module, preventing other appliances from continuing to operate at high temperatures and causing a general kitchen safety accident when the stove malfunctions.

[0101] In one possible implementation, after the three-level protection action is executed, the main control unit enters a locked state, disconnecting the stove's ignition circuit and preventing the user from immediately re-igniting it. Only after the user eliminates the safety hazard—for example, confirming there is no dry burning, no gas leak, or adding food or water—and performs a preset reset operation, such as pressing and holding the reset button, will the main control unit unlock and the stove resume ignition. This locking mechanism ensures that the stove will not be accidentally ignited again before the safety hazard is eliminated, achieving integrated safety protection across the entire cooking area.

[0102] In one example, the cooking medium is water-based. The first preset abnormal temperature trigger condition can be set to a temperature ≥120℃ (mild dry burning warning), the second preset abnormal temperature trigger condition to a temperature ≥160℃ (requiring reduced heat), and the third preset abnormal temperature trigger condition to a temperature ≥220℃ (severe dry burning requiring immediate gas shut-off). The first preset abnormal liquid level trigger condition is when the liquid level is below 1 / 3 of the pot's depth, the second preset abnormal liquid level trigger condition is when the liquid level is below 1 / 5 of the pot's depth, and the third preset abnormal liquid level trigger condition is when the liquid level is zero. Assuming the current cooking fusion temperature for the water-based medium is 130℃, the current liquid level is below 1 / 3 but not below 1 / 5 of the pot's depth, and the flame is in normal combustion mode, since the temperature meets the first preset abnormal temperature trigger condition (130℃ ≥ 120℃), and the liquid level and flame state do not trigger abnormalities, the current cooking safety level is determined to be a Level 1 warning, generating a warning message to remind the user. If the temperature continues to rise to 160℃ and the liquid level drops to less than 1 / 5 of the pot's depth, the temperature meets the second preset abnormal temperature trigger condition and the liquid level meets the second preset abnormal liquid level trigger condition. The main control unit determines the cooking safety level to be Level 2 protection and automatically reduces the heat. If the user does not handle the situation in time and the temperature further rises to 220℃, the temperature meets the third preset abnormal temperature trigger condition. The main control unit determines the cooking safety level to be Level 3 protection, immediately cuts off the gas valve, and executes the linkage protection.

[0103] Figure 5 This is a block diagram of a control device for a smart cooktop according to an exemplary embodiment. (Refer to...) Figure 5 The device may include: The sensor information acquisition module 501 is used to acquire environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove operating status. In one possible implementation, the sensor information acquisition module 501 includes: The door lock opening test unit is used to detect the door lock opening and closing of the cooking appliances in the cooking area. When the cooking appliances are running and the door lock of the cooking appliances is in the open state, the ignition circuit of the stove is disconnected and an appliance linkage prohibition information is generated to display the appliance linkage prohibition information on the cooking appliances.

[0104] The multimodal feature fusion module 503 is used to perform multimodal feature fusion processing on the multidimensional stove sensing information and the environmental sensing information to obtain cooking state fusion information; In one possible implementation, the multimodal feature fusion module 503 includes: The preprocessing information determination unit is used to perform amplitude limiting filtering preprocessing on the multi-dimensional stove sensing information and the environmental sensing information to filter out abnormal interference information and obtain multi-dimensional preprocessed stove sensing information and preprocessed environmental sensing information. The filtered temperature correlation information determination unit is used to perform Kalman filtering on the stove temperature correlation information in the multi-dimensional preprocessed stove sensing information to obtain filtered stove temperature correlation information. The filtered ultrasonic liquid level information determination unit is used to perform moving average filtering on the ultrasonic liquid level information in the multi-dimensional pre-processed stove sensing information to obtain filtered ultrasonic liquid level information. The flame state information determination unit is used to perform shaping and de-jitter processing on the flame ion signal in the multi-dimensional pre-processed stove sensing information to obtain flame state information. The fusion weight determination unit is used to determine the fusion weights corresponding to the filtered stove temperature association information and the ambient temperature information in the preprocessed environmental sensing information based on the ambient humidity information in the preprocessed environmental sensing information. The cooking temperature determination unit is used to perform weighted fusion processing on the filtered stove temperature association information, the ambient temperature information and their respective fusion weights to obtain cooking fusion temperature information. The state fusion unit is used to obtain the cooking state fusion information based on the filtered ultrasonic liquid level information, the flame state information, and the cooking fusion temperature information.

[0105] The cooking food type identification module 505 is used to identify the type of cooking food in the target pot based on the cooking state fusion information; the target pot is used to represent the pot placed on the stove in the ignition state; In one possible implementation, the food type identification module 505 includes: The temperature trend generation unit is used to generate cooking temperature change trend information based on the cooking fusion temperature information in the cooking state fusion information; The liquid level trend generation unit is used to generate liquid level change trend information corresponding to the target cookware based on the filtered ultrasonic liquid level information in the cooking state fusion information. The temperature similarity determination unit is used to perform similarity comparison processing between the cooking temperature change trend information and multiple preset standard temperature change information to obtain the temperature information similarity between the cooking temperature change trend information and each preset standard temperature change information. The liquid level similarity determination unit is used to perform similarity comparison processing between the liquid level change trend information and multiple preset standard liquid level change information to obtain the similarity between the liquid level change trend information and the liquid level information corresponding to each preset standard liquid level change information. The cooking item type determination unit is used to determine the cooking item type based on the similarity of the temperature information and the similarity of the liquid level information.

[0106] In one possible implementation, the food type identification module 505 includes: The candidate cooking type determination unit is used to determine the candidate cooking type corresponding to the target cookware based on the similarity of the temperature information and the similarity of the liquid level information. A continuous monitoring unit is used to determine the candidate cooking type as the cooking type if the candidate cooking type remains unchanged within a preset continuous period.

[0107] The cooking safety level determination module 507 is used to determine the cooking safety level corresponding to the stove based on the cooking status fusion information and the type of food being cooked; In one possible implementation, the cooking safety level determination module 507 includes: An abnormal condition determination unit is used to determine, based on the type of food being cooked, a preset abnormal temperature trigger condition and a preset abnormal liquid level trigger condition corresponding to the type of food being cooked. The temperature comparison result determination unit is used to determine the current temperature comparison result based on the cooking fusion temperature information in the cooking state fusion information and the preset abnormal temperature triggering condition; The liquid level comparison result determination unit is used to determine the current liquid level comparison result based on the filtered ultrasonic liquid level information in the cooking state fusion information and the preset abnormal liquid level triggering condition; The cooking safety level determination unit is used to determine the cooking safety level corresponding to the stove based on the current temperature comparison result, the current liquid level comparison result, and the flame state information in the cooking state fusion information.

[0108] In one possible implementation, the cooking safety level determination module 507 includes: The normal cooking level determination unit is used to determine the normal cooking level corresponding to the stove when the current temperature comparison result does not meet the preset abnormal temperature triggering condition, the current liquid level comparison result does not meet the preset abnormal liquid level triggering condition, and the flame state information does not meet the preset abnormal flame triggering condition; the preset abnormal temperature triggering condition includes a first preset abnormal temperature triggering condition, a second preset abnormal temperature triggering condition, and a third preset abnormal temperature triggering condition; the preset abnormal liquid level triggering condition includes a first preset abnormal liquid level triggering condition, a second preset abnormal liquid level triggering condition, and a third preset abnormal liquid level triggering condition; the preset abnormal flame triggering condition includes a first preset abnormal flame triggering condition and a second preset abnormal flame triggering condition. Alternatively, the Level 1 Warning Determination Unit is used to determine the Level 1 Warning level corresponding to the stove when the current temperature comparison result meets the first preset abnormal temperature triggering condition, or the current liquid level comparison result meets the first preset abnormal liquid level triggering condition, or the flame status information meets the first preset abnormal flame triggering condition; the danger level of the Level 1 Warning Level is higher than the danger level of the normal cooking level. Alternatively, the secondary protection level determination unit is used to determine the secondary protection level corresponding to the stove when the current temperature comparison result meets the second preset abnormal temperature triggering condition and the current liquid level comparison result meets the second preset abnormal liquid level triggering condition; the danger level of the secondary protection level is higher than the danger level of the primary warning level. Alternatively, the level 3 protection determination unit is used to determine the level 3 protection corresponding to the stove when the current temperature comparison result meets the third preset abnormal temperature triggering condition, or the current liquid level comparison result meets the third preset abnormal liquid level triggering condition, or the flame status information meets the second preset abnormal flame triggering condition; the level 3 protection level is more dangerous than the level 2 protection level.

[0109] The safety control module 509 is used to control the cooking appliances in the cooking area to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances in the cooking area include the stove.

[0110] In one possible implementation, the security control module 509 includes: The first adjustment unit is used to control the stove to perform automatic firepower adjustment when the cooking safety level is the normal cooking level. Alternatively, the second adjustment unit is used to generate a first warning message when the cooking safety level is the first warning level, and to display the first warning message on the cooking appliance and maintain the current firepower of the stove. Alternatively, the third adjustment unit is used to adjust the current heat to a target heat when the cooking safety level is the second-level protection level; the target heat is less than the current heat of the stove. Alternatively, the fourth regulating unit is used to cut off the gas valve of the stove, generate a second warning message, display the second warning message on the cooking appliance, and control the cooking appliance in the cooking area to perform a shutdown action when the cooking safety level is the third protection level.

[0111] Regarding the apparatus in the above embodiments, the specific manner in which each module performs its operation has been described in detail in the embodiments related to the method, and will not be elaborated upon here.

[0112] Figure 6 This is a block diagram illustrating an electronic device for controlling a smart cooktop according to an exemplary embodiment. The electronic device can be a terminal, and its internal structure diagram can be as follows: Figure 6 As shown, the electronic device includes a processor, memory, network interface, display screen, and input devices connected via a system bus. The processor provides computing and control capabilities. The memory includes a non-volatile storage medium and internal memory. The non-volatile storage medium stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The network interface is used to communicate with external terminals via a network connection. When the computer program is executed by the processor, it implements a control method for an intelligent stove. The display screen can be an LCD screen or an e-ink screen. The input devices can be a touch layer covering the display screen, buttons, a trackball, or a touchpad mounted on the device's casing, or an external keyboard, touchpad, or mouse. Those skilled in the art will understand that Figure 6 The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the electronic device to which the present application is applied. The specific electronic device may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.

[0113] Figure 7 This is a block diagram illustrating an electronic device for controlling a smart cooktop according to an exemplary embodiment. The electronic device may be a server, and its internal structure diagram may be as follows: Figure 7 As shown, the electronic device includes a processor, memory, and network interface connected via a system bus. The processor provides computing and control capabilities. The memory includes a non-volatile storage medium and internal memory. The non-volatile storage medium stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The network interface is used to communicate with external terminals via a network connection. When the computer program is executed by the processor, it implements a control method for an intelligent stove. Those skilled in the art will understand that Figure 7The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the electronic device to which the present application is applied. The specific electronic device may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements. In an exemplary embodiment, an electronic device is also provided, including: a processor; and a memory for storing processor-executable instructions; wherein the processor is configured to execute the instructions to implement the control method of the smart stove as described in the embodiments of this application.

[0114] In an exemplary embodiment, a computer-readable storage medium is also provided, which, when executed by a processor of an electronic device, enables the electronic device to perform the control method for the smart stove described in this application. The computer-readable storage medium may be a ROM, random access memory (RAM), CD-ROM, magnetic tape, floppy disk, or optical data storage device, etc.

[0115] In an exemplary embodiment, a computer program product containing instructions is also provided, which, when run on a computer, causes the computer to execute the control method of the smart stove in the embodiments of this application.

[0116] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. This computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the embodiments of the above methods. Any references to memory, storage, databases, or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), dual data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), RAMbus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and RAMbus dynamic RAM (RDRAM), etc.

[0117] Other embodiments of this application will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of this application that follow the general principles of this application and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this application are indicated by the following claims.

[0118] It should be understood that this application is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this application is limited only by the appended claims.

Claims

1. A control method for an intelligent stove, characterized in that, include: Acquire environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status; Multimodal feature fusion processing is performed on the multidimensional stove sensing information and the environmental sensing information to obtain cooking state fusion information; Based on the cooking state fusion information, the type of food being cooked in the target cookware is identified; The target cookware is used to characterize the cookware placed on a stove that is in the ignition state; Based on the cooking status fusion information and the type of food being cooked, the cooking safety level of the stove is determined; The cooking appliances within the cooking area are controlled to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances within the cooking area include the stove.

2. The control method for an intelligent stove according to claim 1, characterized in that, The step of performing feature fusion processing on the multi-dimensional stove sensor information and the environmental sensor information to obtain cooking state fusion information includes: The multidimensional stove sensor information and the environmental sensor information are subjected to amplitude limiting filtering preprocessing to filter out abnormal interference information, resulting in multidimensional preprocessed stove sensor information and preprocessed environmental sensor information. Kalman filtering is applied to the stove temperature correlation information in the multidimensional preprocessed stove sensor information to obtain filtered stove temperature correlation information. The ultrasonic liquid level information in the multidimensional preprocessed stove sensor information is subjected to moving average filtering to obtain filtered ultrasonic liquid level information. The flame ion signal in the multi-dimensional pre-processed stove sensor information is shaped and de-jittered to obtain flame state information; Based on the ambient humidity information in the preprocessed environmental sensing information, determine the fusion weights corresponding to the temperature association information of the filtered stove and the ambient temperature information in the preprocessed environmental sensing information. The filtered stove temperature correlation information, the ambient temperature information, and their respective fusion weights are weighted and fused to obtain cooking fusion temperature information. The cooking state fusion information is obtained based on the filtered ultrasonic liquid level information, the flame state information, and the cooking fusion temperature information.

3. The control method for an intelligent stove according to claim 1 or 2, characterized in that, The step of identifying the type of food being cooked in the target cookware based on the cooking state fusion information includes: Based on the cooking fusion temperature information in the cooking state fusion information, cooking temperature change trend information is generated; Based on the filtered ultrasonic liquid level information in the cooking state fusion information, liquid level change trend information corresponding to the target cookware is generated; The cooking temperature change trend information is compared with multiple preset standard temperature change information to obtain the similarity between the cooking temperature change trend information and the temperature information corresponding to each preset standard temperature change information. The liquid level change trend information is compared with the liquid level change information of multiple preset standard liquid level changes to obtain the similarity between the liquid level change trend information and the liquid level information corresponding to each preset standard liquid level change information. The type of food to be cooked is determined based on the similarity of the temperature information and the similarity of the liquid level information.

4. The control method for an intelligent stove according to claim 3, characterized in that, Determining the type of food to be cooked based on the similarity of the temperature information and the similarity of the liquid level information includes: Based on the similarity of the temperature information and the similarity of the liquid level information, the candidate cooking type corresponding to the target cookware is determined; If the candidate cooking type remains unchanged within a preset continuous period, the candidate cooking type is determined as the cooking type.

5. The control method for an intelligent stove according to claim 1 or 2, characterized in that, The step of determining the cooking safety level of the stove based on the cooking status fusion information and the type of food being cooked includes: Based on the type of food being cooked, determine the preset abnormal temperature trigger condition and the preset abnormal liquid level trigger condition corresponding to the type of food being cooked; The current temperature comparison result is determined based on the cooking fusion temperature information in the cooking state fusion information and the preset abnormal temperature triggering condition; Based on the filtered ultrasonic liquid level information in the cooking state fusion information and the preset abnormal liquid level triggering condition, the current liquid level comparison result is determined; Based on the current temperature comparison result, the current liquid level comparison result, and the flame status information in the cooking status fusion information, the cooking safety level corresponding to the stove is determined.

6. The control method for an intelligent stove according to claim 5, characterized in that, The cooking safety level includes normal cooking level, first-level warning level, second-level protection level, and third-level protection level; determining the cooking safety level of the stove based on the current temperature comparison result, the current liquid level comparison result, and the flame status information includes: If the current temperature comparison result does not meet the preset abnormal temperature trigger condition, the current liquid level comparison result does not meet the preset abnormal liquid level trigger condition, and the flame status information does not meet the preset abnormal flame trigger condition, then the normal cooking level corresponding to the stove is determined; the preset abnormal temperature trigger condition includes a first preset abnormal temperature trigger condition, a second preset abnormal temperature trigger condition, and a third preset abnormal temperature trigger condition; the preset abnormal liquid level trigger condition includes a first preset abnormal liquid level trigger condition, a second preset abnormal liquid level trigger condition, and a third preset abnormal liquid level trigger condition; the preset abnormal flame trigger condition includes a first preset abnormal flame trigger condition and a second preset abnormal flame trigger condition. Alternatively, if the current temperature comparison result meets the first preset abnormal temperature triggering condition, or the current liquid level comparison result meets the first preset abnormal liquid level triggering condition, or the flame status information meets the first preset abnormal flame triggering condition, the first-level warning level corresponding to the stove is determined; the danger level of the first-level warning level is higher than the danger level of the normal cooking level. Alternatively, if the current temperature comparison result meets the second preset abnormal temperature triggering condition and the current liquid level comparison result meets the second preset abnormal liquid level triggering condition, the secondary protection level corresponding to the stove is determined; the danger level of the secondary protection level is higher than the danger level of the primary warning level. Alternatively, when the current temperature comparison result meets the third preset abnormal temperature triggering condition, or the current liquid level comparison result meets the third preset abnormal liquid level triggering condition, or the flame status information meets the second preset abnormal flame triggering condition, the third protection level corresponding to the stove is determined; the danger level of the third protection level is higher than that of the second protection level.

7. The control method for an intelligent stove according to claim 6, characterized in that, The control system enables the cooking appliances within the cooking area to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances within the cooking area include the stove, comprising: When the cooking safety level is the normal cooking level, the stove is controlled to automatically adjust the firepower. Alternatively, if the cooking safety level is the first-level warning level, a first warning message is generated and displayed on the cooking appliance while maintaining the current firepower of the stove. Alternatively, if the cooking safety level is the second-level protection level, the current heat output will be adjusted to the target heat output; the target heat output is less than the current heat output of the stove. Alternatively, if the cooking safety level is the third protection level, the gas valve of the stove is cut off, a second warning message is generated, the second warning message is displayed on the cooking appliance, and the cooking appliance in the cooking area is controlled to shut down.

8. The control method for an intelligent stove according to claim 1, characterized in that, Before acquiring the environmental sensor information corresponding to the cooking area and the multi-dimensional stove sensor information corresponding to the stove's operating status, the method includes: The door lock opening and closing detection is performed on the cooking appliances in the cooking area. When the cooking appliances are running and the door lock of the cooking appliances is in the open state, the ignition circuit of the stove is disconnected and an appliance linkage prohibition information is generated, so as to display the appliance linkage prohibition information on the cooking appliances.

9. A control device for an intelligent stove, characterized in that, include: The sensor information acquisition module is used to acquire environmental sensor information corresponding to the cooking area and multi-dimensional stove sensor information corresponding to the stove's operating status. A multimodal feature fusion module is used to perform multimodal feature fusion processing on the multidimensional stove sensing information and the environmental sensing information to obtain cooking state fusion information; The cooking item type identification module is used to identify the type of cooking item in the target cookware based on the cooking state fusion information; the target cookware is used to characterize the cookware placed on the stove in the ignition state. The cooking safety level determination module is used to determine the cooking safety level of the stove based on the cooking status fusion information and the type of food being cooked. A safety control module is used to control the cooking appliances in the cooking area to perform graded safety intervention actions corresponding to the cooking safety level; the cooking appliances in the cooking area include the stove.

10. An electronic device, characterized in that, include: processor; Memory used to store the processor's executable instructions; The processor is configured to execute the instructions to implement the control method for the smart stove as described in any one of claims 1 to 8.

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