A pot cooking temperature control method and device, intelligent cooker and storage medium

Abstract

The application discloses a kind of cooking temperature control method, device, intelligent cooker and storage medium of pan.The control method includes: in initial stage of cooking, the temperature of multiple depth positions of pan is collected, and multiple first pan temperature values corresponding to different depth positions are respectively obtained;Multiple first pan temperature values, the temperature change rate of pan in different depth positions in the same time interval is calculated respectively;According to the temperature change rate of pan in different depth positions, at least one effective depth position is determined;According to the multiple first pan temperature values corresponding to at least one effective depth position, multiple pan temperature change rates are calculated and obtained;According to multiple pan temperature change rates of each effective depth position, the current cooking type is determined;According to the current cooking type determined, the fire control of cooker is carried out.The application solves the problem that traditional cooker needs to be manually adjusted by experience, which is prone to improper fire and safety hazards, can dynamically match the best firepower, and gives consideration to cooking intelligence and active safety protection.

Description

Technical Field

[0001] The embodiments of the present invention relate to kitchen appliance technology, and more particularly to a method, device, smart stove and storage medium for controlling the cooking temperature of cookware. Background Technology

[0002] Currently, most cooktops still rely on manual mechanical adjustment or simple timer / temperature control, with firepower output entirely dependent on the user's personal experience and manual operation.

[0003] However, the temperature of the cookware changes drastically during cooking. Different cooking methods (such as stir-frying, deep-frying, and stewing) have significantly different requirements for heat. Manual adjustment by the user not only lags behind temperature changes, but also easily leads to improper heat control and poor taste of the food. Furthermore, in scenarios such as deep-frying or dry-frying, if the heat is not adjusted back in time or abnormal temperature rise is not detected, it can easily cause serious safety accidents such as oil overheating and fire or dry-burning of the cookware. Summary of the Invention

[0004] This invention provides a cooking temperature control method, device, smart stove, and storage medium to assist users in controlling cooking temperature and achieving better cooking results, while also proactively intervening in abnormal temperature rises to avoid safety risks.

[0005] In a first aspect, embodiments of the present invention provide a method for controlling the cooking temperature of a cookware, comprising: Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected at a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively. Based on the multiple first cookware temperature values ​​corresponding to different depth positions, calculate the rate of change of cookware temperature at different depth positions within the same time interval; Based on the rate of temperature change of the cookware at different depth positions within the same time interval, at least one effective depth position is determined; Based on the multiple first cookware temperature values ​​corresponding to the at least one effective depth position, multiple cookware temperature change rates are calculated. The current cooking type is determined based on the multiple cookware temperature change rates at each of the effective depth positions; Control the heat output of the stove based on the current cooking type.

[0006] Optionally, determining at least one effective depth position based on the rate of temperature change of the cookware at different depth positions within the same time interval includes: The effective depth position is selected when the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval.

[0007] Optionally, the current cooking type is determined based on the multiple cookware temperature change rates at each of the effective depth positions, including: The average rate of change of cookware temperature at each effective depth position within the same time interval is calculated to obtain multiple effective cookware temperature change rates. The current cooking type is determined based on the temperature change rate of the multiple effective cookware.

[0008] Optionally, the cooking type includes oil heating; Based on the multiple effective cookware temperature change rates, the current cooking type is determined, including: When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1≥k1, the current cooking type is determined to be the oil-heating state; where k1 is an integer, 0<k1<N, and N is the total number of times the cookware temperature is collected at preset time intervals within the preset time range of the initial cooking stage.

[0009] Optionally, the current cooking type is determined based on the multiple effective cookware temperature change rates, including: When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of the multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected. The current cooking type is determined based on the temperature of the cookware collected continuously.

[0010] Optionally, the cooking type includes boiling water. When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of the multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected, including: When the multiple effective cookware temperature change rates exceed the first preset temperature change rate threshold for K1 consecutive times and K1 < k1, and / or when the multiple effective cookware temperature change rates are lower than the first preset temperature change rate threshold for K2 consecutive times and K2 ≥ k2, the temperature of the cookware is collected again according to the second preset time interval to obtain multiple second cookware temperature values. Based on the continuously collected temperature data of the cookware, the current cooking type is determined, including: When the temperature change of the plurality of second pots is less than a preset change value, the current cooking type is determined to be boiling water.

[0011] Optionally, the stove's heat output can be controlled based on the determined current cooking type, including: Get the target cooking temperature range for the current cooking type; The temperature of the cookware is collected again at the third preset time interval to obtain multiple third cookware temperature values. When the temperature of the third cookware exceeds the target cooking temperature range, reduce the stove's heat. When the temperature of the third cookware is lower than the target cooking temperature range, the stove heat is increased.

[0012] In a second aspect, embodiments of the present invention also provide a cookware cooking temperature control device for performing the cookware cooking temperature control method as described in any embodiment of the first aspect, the control device comprising: The temperature acquisition module is used to acquire the temperature of multiple depth positions of the cookware within a preset time range during the initial stage of cooking, according to a first preset time interval, and obtain the multiple first cookware temperature values ​​corresponding to different depth positions respectively. The first calculation module is used to calculate the rate of change of cookware temperature at different depths within the same time interval based on the multiple first cookware temperature values ​​corresponding to different depths. The depth position determination module is used to determine at least one effective depth position based on the rate of change of the cookware temperature at different depth positions within the same time interval. The second calculation module is used to calculate multiple cookware temperature change rates based on the multiple first cookware temperature values ​​corresponding to the at least one effective depth position. The cooking type determination module is used to determine the current cooking type based on the multiple cookware temperature change rates at each of the effective depth positions; The fire control module is used to control the firepower of the stove according to the determined current cooking type.

[0013] Thirdly, embodiments of the present invention also provide an intelligent stove, comprising: One or more processors; Storage device for storing one or more programs. When the one or more programs are executed by the one or more processors, the one or more processors implement the cooking temperature control method as described in any embodiment of the first aspect.

[0014] Fourthly, embodiments of the present invention also provide a readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the cooking temperature control method as described in any embodiment of the first aspect.

[0015] The technical solution of this invention involves first collecting temperatures at multiple depth locations of the cookware within a preset time range during the initial cooking stage, according to a first preset time interval, to obtain multiple first cookware temperature values ​​corresponding to different depth locations. Then, based on the multiple first cookware temperature values ​​corresponding to different depth locations, the rate of change of cookware temperature at different depth locations within the same time interval is calculated. Subsequently, based on the rate of change of cookware temperature at different depth locations within the same time interval, at least one effective depth location is determined, thus obtaining the effective depth location carrying cookware cooking information and its first cookware temperature value. Furthermore, multiple cookware temperatures are calculated based on the multiple first cookware temperature values ​​corresponding to at least one effective depth location. The system first measures the temperature change rate of the cookware. Then, based on the temperature change rates of multiple cookware at various effective depth locations, it determines the current cooking type. Finally, based on the determined current cooking type, it controls the stove's heat output. This solves the problem of traditional stoves not being able to automatically adjust the heat according to the cooking content, requiring manual adjustment based on experience, which can easily lead to improper heat control or safety hazards. By collecting cookware temperature in real time and calculating its change rate, it automatically identifies different cooking types and dynamically matches the optimal heat curve accordingly. This not only significantly lowers the operational threshold to help users achieve better cooking results, but also proactively intervenes when abnormal heating such as dry burning or excessively high oil temperature is detected, avoiding safety risks caused by temperature runaway from the source. It achieves a balance between intelligent and convenient cooking and proactive safety protection. In addition, by prioritizing the determination of which depth locations have effective cookware temperature data, and then using the cookware temperature change rates collected and calculated from these temperature locations to determine the cooking type, it can increase the amount of data for judgment, avoid errors, make the judgment basis more reliable, and the judgment results more accurate and effective, thereby more accurately assisting users in controlling the stove's heat output. Attached Figure Description

[0016] Figure 1 This is a flowchart of a cooking temperature control method for cookware provided in an embodiment of the present invention; Figure 2 This is a flowchart of another cookware cooking temperature control method provided in an embodiment of the present invention; Figure 3 This is a flowchart of another cooking temperature control method for cookware provided in an embodiment of the present invention; Figure 4 This is a flowchart illustrating another method for controlling cooking temperature in a cookware according to an embodiment of the present invention. Figure 5 This is a schematic diagram of the structure of a cookware cooking temperature control device provided in an embodiment of the present invention; Figure 6 This is a structural schematic diagram of an intelligent stove provided in an embodiment of the present invention. Detailed Implementation

[0017] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and not intended to limit it. Furthermore, it should be noted that, for ease of description, the accompanying drawings show only the parts relevant to the present invention, and not all of the structures.

[0018] The terminology used in the embodiments of this invention is for the purpose of describing specific embodiments only and is not intended to limit the invention. It should be noted that directional terms such as "upper," "lower," "left," and "right" described in the embodiments of this invention are used to describe the angles shown in the accompanying drawings and should not be construed as limiting the embodiments of this invention. Furthermore, in the context, it should be understood that when referring to an element being formed "on" or "below" another element, it can be formed not only directly on or below the other element, but also indirectly on or below it through intermediate elements. The terms "first," "second," etc., are used for descriptive purposes only and do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0019] The term "comprising" and its variations as used in this invention are open-ended, meaning "including but not limited to". The term "based on" means "at least partially based on". The term "one embodiment" means "at least one embodiment".

[0020] It should be noted that the concepts of "first" and "second" mentioned in this invention are only used to distinguish the corresponding contents and are not used to limit the order or interdependence.

[0021] It should be noted that the terms "a" and "a plurality of" used in this invention are illustrative rather than restrictive. Those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0022] Figure 1 This is a flowchart of a cooking temperature control method for a cookware according to an embodiment of the present invention, see reference. Figure 1 This embodiment is applicable to scenarios where cooking is carried out using a smart cooktop, which can be a gas stove or an induction cooktop. The method can be executed by a cookware cooking temperature control device, and the control method specifically includes the following steps: S110. Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected according to a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively.

[0023] The initial cooking stage refers to the period immediately after the stove is turned on for cooking. During this stage, the pot begins to heat up and its temperature rises. This temperature rise carries cooking information that can be used for cooking type analysis. This step involves acquiring the temperature for a portion of the time at the start of cooking. Specifically, the preset duration can be 3 minutes, 5 minutes, etc., and the first preset time interval can be 30 seconds, 60 seconds, etc. That is, this step can collect the pot temperature every 30 seconds or every 60 seconds within 3 minutes or 5 minutes after the stove is turned on, obtaining real-time pot temperature data, i.e., the first pot temperature value. The pot temperature can be detected by the anti-dry-burning probe on the gas stove or by the negative temperature coefficient (NTC) thermistor module on the induction cooker; there is no limitation here.

[0024] Furthermore, examples of different depth positions on the cookware could be the center of the bottom, one-third of the cookware's height, and two-thirds of the cookware's height. This step, by collecting temperature data at different depth positions, can more accurately reflect the temperature changes of the cookware in the early stages of cooking, thereby allowing for a more accurate determination of the cooking type. At this point, temperature sensors can be installed at the aforementioned depth positions on the bottom of the cookware to collect real-time cookware temperatures at different depths.

[0025] S120. Based on the multiple first pot temperature values ​​corresponding to different depth positions, calculate the pot temperature change rate at different depth positions within the same time interval.

[0026] It is understandable that in the initial stage of cooking, the pot is continuously heated, and the temperature gradually rises. By collecting the temperature at different depths of the pot at a first preset time interval, the gradually changing temperature values ​​of each area of ​​the pot can be obtained. Furthermore, corresponding calculations can be performed to determine the changes in temperature at each depth of the pot during this stage. Specifically, this step uses multiple first pot temperature values ​​collected at the first preset time interval to calculate the rate of temperature change at different depths of the pot at different times, which can also be simply understood as the slope of temperature rise. For example, the difference between two adjacent first pot temperature values ​​collected every 30 seconds or 60 seconds at the same depth can be calculated and divided by the 30-second or 60-second time interval to obtain the multiple rates of temperature change at that depth.

[0027] S130. Determine at least one effective depth position based on the rate of change of cookware temperature at different depth positions within the same time interval.

[0028] It is understandable that, since the height of the food inside the pot is not fixed, the temperature collection at different depths of the pot in this embodiment primarily considers the temperature of the pot in the area covered by liquid or food. This may result in some temperature collection points being uncovered among the multiple temperature collection points set at different pot depths, i.e., invalid temperature data. However, whether or not liquid or food covers the pot significantly affects its temperature change. Therefore, this embodiment can directly utilize the temperature changes at different depths to determine at least one effective depth location by identifying the temperature collection point truly covered by liquid or food, thereby determining the truly valid temperature data.

[0029] S140. Calculate multiple cookware temperature change rates based on multiple first cookware temperature values ​​corresponding to at least one effective depth position.

[0030] Multiple first pot temperature values ​​at effective depth positions can represent numerical values ​​that effectively reflect the pot temperature. Using these first pot temperature values, multiple pot temperature change rates at various times can be accurately calculated. These pot temperature change rates can then be used to reflect cooking efficiency or heating efficiency, and thus be used to determine the cooking type.

[0031] S150. Determine the current cooking type based on the temperature change rate of multiple cookwares at each effective depth position.

[0032] The cooking type here can be understood as the cooking method the user chooses. Cooking types can be simply divided into boiling and stir-frying, or more specifically, stir-frying, deep-frying, steaming, etc. As mentioned in the previous step, different cooking types have different heating or cooking efficiencies. Based on the temperature change rates of multiple cookware obtained in the previous step, this step can determine the current cooking type. Taking boiling and stir-frying as examples, compared to cooking oil, water has a higher specific heat capacity and a lower boiling point. Therefore, in the initial stage of cooking, under the same stove heat, the temperature rise of the cookware in boiling mode will be slower, meaning the temperature change rate will be relatively smaller, and the maximum temperature will be lower. Thus, through preliminary experiments, the temperature change rates of boiling and stir-frying modes can be obtained, and then, when actually detecting and calculating the cookware temperature change rate, the cooking type can be determined.

[0033] S160. Control the heat output of the stove according to the determined current cooking type.

[0034] This step involves automatically controlling the stove's heat output after determining the current cooking type through temperature detection and assessment. It's understandable that different cooking types require different levels of heat from the water and ingredients in the pot to achieve optimal results. By automatically identifying the current cooking type and controlling the heat, the system assists users in cooking, reduces the difficulty of heat control, and makes it easier for users to prepare delicious meals.

[0035] The technical solution provided in the above embodiments first collects the temperature at multiple depth positions of the cookware within a preset time range during the initial cooking stage, according to a first preset time interval, to obtain multiple first cookware temperature values ​​corresponding to different depth positions; then, based on the multiple first cookware temperature values ​​corresponding to different depth positions, calculates the rate of change of cookware temperature at different depth positions within the same time interval; subsequently, based on the rate of change of cookware temperature at different depth positions within the same time interval, determines at least one effective depth position, thereby obtaining the effective depth position carrying cookware cooking information and its first cookware temperature value; furthermore, by calculating multiple cookware temperatures based on the multiple first cookware temperature values ​​corresponding to at least one effective depth position, multiple cookware temperatures are obtained. The system first measures the temperature change rate of the cookware. Then, based on the temperature change rates of multiple cookware at various effective depth locations, it determines the current cooking type. Finally, based on the determined current cooking type, it controls the stove's heat output. This solves the problem of traditional stoves not being able to automatically adjust the heat according to the cooking content, requiring manual adjustment based on experience, which can easily lead to improper heat control or safety hazards. By collecting cookware temperature in real time and calculating its change rate, it automatically identifies different cooking types and dynamically matches the optimal heat curve accordingly. This not only significantly lowers the operational threshold to help users achieve better cooking results, but also proactively intervenes when abnormal heating such as dry burning or excessively high oil temperature is detected, avoiding safety risks caused by temperature runaway from the source. It achieves a balance between intelligent and convenient cooking and proactive safety protection. In addition, by prioritizing the determination of which depth locations have effective cookware temperature data, and then using the cookware temperature change rates collected and calculated from these temperature locations to determine the cooking type, it can increase the amount of data for judgment, avoid errors, make the judgment basis more reliable, and the judgment results more accurate and effective, thereby more accurately assisting users in controlling the stove's heat output.

[0036] Based on the above technical solution, step S160, which involves controlling the firepower of the stove according to the determined current cooking type, may specifically include: S161. Obtain the target cooking temperature range for the current cooking type.

[0037] S162. Continue to collect the temperature of the cookware according to the third preset time interval to obtain multiple third cookware temperature values.

[0038] S1631. When the temperature of the third cookware exceeds the target cooking temperature range, reduce the heat of the stove.

[0039] S1632. When the temperature of the third pot is lower than the target cooking temperature range, increase the heat of the stove.

[0040] The third preset time interval can be the same as or different from the first preset time interval. For example, the third preset time interval can be 10s, 30s, 60s, etc. Different cooking types should have corresponding target cooking temperatures. In one embodiment, this is done to determine the cooking type for safety protection purposes, obtaining the target cooking temperature range for the current cooking type. This can be understood as the pot temperature for the current cooking type should be within this cooking temperature range; otherwise, safety problems will occur. For example, when stir-frying, the pot temperature should not exceed 300℃, otherwise it is easy to cause a high-temperature fire. Based on this, in step S1631, if the subsequently collected third pot temperature value exceeds the target cooking temperature range, it indicates that the pot temperature is excessive and may pose a safety risk; therefore, the stove heat can be reduced. In another scenario, this embodiment aims to achieve efficient cooking by determining the cooking type and obtaining the target cooking temperature range for the current cooking type. This can be understood as follows: during the middle of cooking, the pot temperature should not be too high or too low, otherwise it will affect cooking efficiency, such as causing burning, overflowing, or affecting the rapid evaporation of water and the taste of stir-frying. Therefore, in step S1631, if the third pot temperature value collected subsequently does not meet the target cooking temperature range, it indicates that the pot temperature is unsuitable. When the temperature is lower than the target cooking temperature range, the stove heat needs to be increased to maintain the high temperature for stir-frying, etc. When the temperature is higher than the target cooking temperature range, the stove heat needs to be reduced to avoid burning, overflowing, etc., thereby enabling more precise control of the pot temperature, providing a suitable cooking temperature, and improving the user's cooking experience.

[0041] Figure 2 This is a flowchart of another cookware cooking temperature control method provided in an embodiment of the present invention, see reference. Figure 2 This embodiment is an optimization based on the above embodiment. Specifically, regarding step S130 of the above embodiment, determining at least one effective depth position based on the rate of change of cookware temperature at different depth positions within the same time interval can be optimized as follows: The effective depth position is selected when the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval.

[0042] Based on this, step S150 in the above embodiment, determining the current cooking type based on the multiple cookware temperature change rates at each effective depth position, can be further refined as follows: The average rate of change of cookware temperature at each effective depth position within the same time interval is calculated to obtain multiple effective cookware temperature change rates.

[0043] The current cooking type is determined based on the temperature change rate of multiple effective cookware.

[0044] For details not covered in this embodiment, please refer to the previous embodiment.

[0045] like Figure 2 As shown in the figure, an embodiment of the present invention provides a method for controlling the cooking temperature of a cookware, which includes the following steps: S210. Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected according to a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively.

[0046] S220. Based on the multiple first pot temperature values ​​corresponding to different depth positions, calculate the pot temperature change rate at different depth positions within the same time interval.

[0047] S230. Select the depth position where the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval as the effective depth position.

[0048] This step provides a specific scheme for determining the effective depth location from cookware temperatures at multiple depth positions. Specifically, the effective depth location is selected when the rate of change of cookware temperature within the same time interval is lower than a second preset temperature change rate threshold. This indicates that the temperature change of the cookware is relatively low in areas covered by liquid or food, and this can be used to determine the effective depth location. It can be understood that when a certain depth position of the cookware is not covered by liquid or food, the heat from the stove will not be transferred to the liquid or food after heating, and the temperature rise of the cookware at this position will be relatively significant. Conversely, by detecting and determining depth positions with a temperature change rate lower than a specific threshold, this position can be identified as an area covered by liquid or food and can be used as an effective depth location. The cookware temperature collected at this position can then be used to determine the cooking type.

[0049] S240. Calculate multiple cookware temperature change rates based on multiple first cookware temperature values ​​corresponding to at least one effective depth position.

[0050] S251. Average the rate of change of cookware temperature at each effective depth position within the same time interval to obtain multiple effective cookware temperature change rates.

[0051] S252. Determine the current cooking type based on the temperature change rate of multiple effective cookware.

[0052] The steps S251 and S252 described above are essentially processes for determining the cooking type by using multiple cookware temperature change rates collected at multiple depth locations. By averaging the corresponding cookware temperature change rates at multiple effective depth locations determined in step S230, interference from localized temperature anomalies in subsequent judgment processes can be eliminated, preventing inaccurate judgment of the current cooking type and thus avoiding abnormalities in stove heat control.

[0053] S260. Control the heat output of the stove according to the determined current cooking type.

[0054] The technical solution of this embodiment, by refining the method of determining the effective depth position from the pot temperature at multiple depth positions, and refining the process of using multiple pot temperature change rates collected at multiple depth positions to determine the cooking type, can avoid interference from abnormal data, ensure that effective pot temperature data is used to determine the cooking type, improve the accuracy of cooking type determination, and thus accurately match the user's cooking needs.

[0055] Figure 3 This is a flowchart of another cookware cooking temperature control method provided in an embodiment of the present invention, see reference. Figure 3 This embodiment is a refinement based on the previous embodiment. Specifically, based on the above embodiment, the cooking type may include an oil heating state. An oil heating state indicates that hot oil is required in the pan, and the cooking oil in the pan will show a significant temperature rise in the initial stage of cooking. Optionally, step S252, determining the current cooking type based on the temperature change rate of multiple effective cookwares, can be further refined as follows: When the temperature change rate of multiple valid cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1≥k1, the current cooking type is determined to be oil heating state; where k1 is an integer, 0<k1<N, and N is the total number of times the cookware temperature is collected at preset time intervals within the preset time range of the initial cooking stage.

[0056] Furthermore, step S252 above, determining the current cooking type based on the temperature change rates of multiple effective cookwares, may also include: When the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected. The current cooking type is determined based on the temperature of the cookware collected during the subsequent sampling.

[0057] For details not covered in this embodiment, please refer to the above embodiments.

[0058] like Figure 3As shown in the figure, an embodiment of the present invention provides a method for controlling the cooking temperature of a cookware, which includes the following steps: S310. Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected according to a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively.

[0059] S320. Based on the multiple first pot temperature values ​​corresponding to different depth positions, calculate the pot temperature change rate at different depth positions within the same time interval.

[0060] S330. Select the depth position where the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval as the effective depth position.

[0061] S340. Calculate multiple cookware temperature change rates based on multiple first cookware temperature values ​​corresponding to at least one effective depth position.

[0062] S351. Average the rate of change of cookware temperature at each effective depth position within the same time interval to obtain multiple effective cookware temperature change rates.

[0063] S3521. When the temperature change rate of multiple valid cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1≥k1, the current cooking type is determined to be oil heating state; where k1 is an integer, 0<k1<N, and N is the total number of times the temperature of the cookware is collected at preset time intervals within the preset time range of the initial cooking stage.

[0064] For example, during the first 5 minutes of cooking, the pot temperature can be collected every 60 seconds, including the initial temperature at 0 minutes, resulting in 6 initial pot temperature values. After calculation, 5 pot temperature change rates can be obtained. Using this as an example, this step analyzes, compares, and counts these 5 pot temperature change rates. Here, k1 can be 3, and the first preset temperature change rate threshold can be 10℃ / min. This means that when at least 3 out of the 5 pot temperature change rates continuously exceed 10℃ / min, the current cooking type is considered to be oil heating. The first preset temperature change rate threshold is used to distinguish the oil temperature rise slope in oil heating mode. Oil heating mode exhibits obvious temperature change characteristics, rising rapidly and continuously with a significantly high temperature rise slope. Therefore, this step sets corresponding judgment conditions based on this characteristic. Through preliminary experiments, k1 and the first preset temperature change rate threshold can be reasonably set. This is just an example to accurately determine the oil heating mode, facilitating subsequent stove heat control during oil heating.

[0065] S35221. When the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected.

[0066] S35222. Determine the current cooking type based on the temperature of the pot that is continuously collected.

[0067] When the effective cookware temperature change rate does not meet the judgment condition of step S3521 above, that is, the number of times exceeding 10℃ / min is less than 3, it indicates that the current cooking state is not an oil-burning state. In addition, another judgment condition can be used to determine if it is a non-oil-burning state. Specifically, k2 can be 3, that is, when more than 3 of the 5 effective cookware temperature change rates are all below 10℃ / min, it indicates that the cookware's heating rate is not high for most of the initial cooking stage, and therefore it can also be judged as a non-oil-burning state. Subsequently, to further analyze and judge the cooking type, cookware temperature can continue to be collected, and subsequent cookware temperature characteristics can be used for further judgment.

[0068] S360. Control the heat output of the stove according to the determined current cooking type.

[0069] The technical solution of this embodiment, by refining the steps of determining the current cooking type based on multiple effective cookware temperature change rates, can effectively identify the current cooking type as oil-heating by utilizing the temperature rise characteristics of the cookware during oil heating. This allows for precise temperature control of the cookware during oil heating, preventing abnormal temperature rises such as overheating and enabling cooling measures to avoid kitchen fires and ensure kitchen safety. Simultaneously, it allows for precise control of the user's cooking temperature during oil heating, assisting users in achieving better cooking results and reducing cooking difficulty.

[0070] Based on the above technical solution, the cooking type can also include boiling water. Boiling water indicates that water needs to be boiled in the pot, and in the initial stage of cooking, the water in the pot will experience a significant temperature rise. Based on this, in step S35221, when the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected. Specifically, this can be further refined as follows: S352210. When the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times and K2 ≥ k2, the temperature of the cookware is collected again according to the second preset time interval to obtain multiple second cookware temperature values. Step S35222 above: Based on the temperature of the pot being continuously collected, determine the current cooking type, which can be further refined as follows: S352220: When the temperature change of multiple second pots is less than the preset change value, the current cooking type is determined to be boiling water.

[0071] The aforementioned steps S352210 and S352220 are essentially a precise identification scheme for the boiling water state. Firstly, it can be understood that if, in step S352210, the effective pot temperature change rate obtained during the initial cooking stage does not meet the conditions for an oil-boiling state, the oil-boiling state can be ruled out. To confirm that the current cooking state is boiling water, further pot temperature acquisition can be performed. The second preset time interval can be the same as or different from the first preset time interval; for example, it can be 10s, 30s, 60s, etc., thus continuously obtaining multiple pot temperatures, i.e., second pot temperature values. Based on this, the judgment condition in step S352220 can be used to compare whether the change amplitude of multiple second pot temperature values ​​is less than a preset change amplitude value, i.e., stable within a fixed temperature range. If so, the current cooking state can be determined to be boiling water. It can be understood that after heating the water in the pot during the initial cooking stage, the water temperature can basically reach a temperature close to the boiling point. Therefore, theoretically, continued heating and temperature acquisition should not cause significant changes in the water temperature. Based on this, this embodiment can effectively identify the current cooking type as boiling water by the range of water temperature change, thereby enabling precise control of the pot temperature during boiling water, reducing heat and preventing problems such as overflowing or dry burning.

[0072] The embodiments of this invention also provide the temperature values ​​and calculated temperature rise slopes of the cookware during 15 minutes of cooking in both water-boiling and oil-boiling states, as detailed in Tables 1 and 2. Comparison of the two tables verifies that in the initial stage of cooking (within 5 minutes) in oil-boiling state, the temperature rise slopes at different locations of the cookware are relatively high, mostly exceeding 10℃ / min. In water-boiling state, although different locations of the cookware also experience stable temperature rises, the temperature rise slopes differ significantly due to the higher specific heat capacity of water. Furthermore, in subsequent temperature monitoring (6-15 minutes), the cookware temperature no longer rises significantly but stabilizes near the boiling point of water. Therefore, by comparing the effective rate of change of cookware temperature and the amplitude of temperature change, the oil-boiling and water-boiling states can be effectively distinguished, allowing for appropriate heat control and efficient assistance to the user's cooking operations.

[0073] Table 1. Temperature and heating slope at different locations of the pot during boiling water. Table 2. Temperature and heating slope at different locations of the cookware under oil heating conditions. Figure 4 This is a flowchart illustrating another method for controlling the cooking temperature of a cookware according to an embodiment of the present invention. (Refer to...) Figure 4 In actual cooking, the process can include a collection stage, a judgment stage, and a control stage, among which: During the data collection phase: First, control the stove to start powering on, or control the stove to turn off and restart, and then record the initial temperature value of the pot, that is, the temperature value when Time=0; at the same time, within the first 5 minutes after the start of work, the pot temperature is detected and recorded every 60 seconds, that is, every 1 minute; after that, the difference between adjacent hourly temperatures is calculated, and since the data collection time is 1 minute, the temperature rise slope of each hour can be obtained directly.

[0074] During the judgment phase, based on the known temperature rise slope at each hour, the number of times the temperature rise slope is not less than 10℃ / min can be determined, and it can be determined whether the temperature rise slope is not less than 10℃ / min for three or more consecutive times. When this condition is met, it can be determined that the state is oil-burning. If the above condition is not met, the number of times the temperature rise slope is not higher than 10℃ / min is determined, and it can be determined whether the temperature rise slope is not higher than 10℃ / min for three or more consecutive times. When this condition is met, it can be determined that the current state is not oil-burning, but possibly water-burning. To ensure the accuracy of the judgment, the pot temperature can be collected for 120 seconds. When the pot temperature remains within the set temperature range for 120 seconds, it can be determined that the state is water-burning.

[0075] During the control phase, if the current cooking state is determined to be oil heating, the heat can be adjusted accordingly by continuing to monitor the pot temperature; if the current cooking state is determined to be water boiling, the heat can be adjusted accordingly by monitoring the pot temperature.

[0076] Figure 5 This is a schematic diagram of a cookware cooking temperature control device provided in an embodiment of the present invention. (Refer to...) Figure 5 The cookware cooking temperature control device is used to execute the cookware cooking temperature control method provided in any embodiment of the present invention. The control device includes: Temperature acquisition module 51 is used to acquire the temperature of multiple depth positions of the pot within a preset time range during the initial stage of cooking, according to a first preset time interval, and obtain multiple first pot temperature values ​​corresponding to different depth positions. The first calculation module 52 is used to calculate the rate of change of cookware temperature at different depths within the same time interval based on multiple first cookware temperature values ​​corresponding to different depths. The depth position determination module 53 is used to determine at least one effective depth position based on the rate of change of cookware temperature at different depth positions within the same time interval. The second calculation module 54 is used to calculate multiple cookware temperature change rates based on multiple first cookware temperature values ​​corresponding to at least one effective depth position. The cooking type determination module 55 is used to determine the current cooking type based on the temperature change rate of multiple cookwares at each effective depth position; The fire control module 56 is used to control the fire of the stove according to the determined current cooking type.

[0077] In this embodiment, a temperature acquisition module is set up to acquire the temperature at multiple depth positions of the cookware within a preset time range during the initial cooking stage, according to a first preset time interval, to obtain multiple first cookware temperature values ​​corresponding to different depth positions; a first calculation module is used to calculate the cookware temperature change rate at different depth positions within the same time interval based on the multiple first cookware temperature values ​​corresponding to different depth positions; a depth position determination module is used to determine at least one effective depth position based on the cookware temperature change rate at different depth positions within the same time interval; a second calculation module is used to calculate multiple cookware temperature change rates based on the multiple first cookware temperature values ​​corresponding to at least one effective depth position; and the cooking type is determined. The first module determines the cooking type based on the temperature change rate of multiple cookware samples at various effective depth locations. The second module controls the stove's heat output based on the determined cooking type. This solves the problem of traditional stoves failing to automatically adjust heat according to the cooking content, requiring manual adjustment based on experience, which can easily lead to improper heat control or safety hazards. By collecting cookware temperature data in real time and calculating its change rate, the system automatically identifies different cooking types and dynamically matches the optimal heat curve. This significantly lowers the operational threshold, helping users achieve better cooking results. Furthermore, it proactively intervenes when abnormal heating is detected, such as dry burning or excessively high oil temperature, preventing safety risks caused by temperature runaway. This achieves a balance between intelligent and convenient cooking and proactive safety protection. In addition, by prioritizing the determination of which depth locations have valid cookware temperature data and then using the calculated temperature change rate from those locations to determine the cooking type, the system increases the amount of data for judgment, avoids errors, and makes the judgment more reliable and accurate. This allows for more precise assistance to users in controlling the stove's heat output.

[0078] Optionally, the depth position determination module 53 is specifically used for: The effective depth position is selected when the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval.

[0079] Optionally, the cooking type determination module 55 includes: The effective temperature change rate acquisition unit is used to average the cookware temperature change rate at each effective depth position within the same time interval to obtain multiple effective cookware temperature change rates. The cooking type determination unit is used to determine the current cooking type based on the temperature change rate of multiple valid cookware.

[0080] Optionally, the cooking type includes oil-heated state; The cooking type determination unit is specifically used for: When the temperature change rate of multiple valid cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1≥k1, the current cooking type is determined to be oil heating state; where k1 is an integer, 0<k1<N, and N is the total number of times the cookware temperature is collected at preset time intervals within the preset time range of the initial cooking stage.

[0081] Optionally, the cooking type determining unit is also specifically used for: When the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected. The current cooking type is determined based on the temperature of the cookware collected during the subsequent sampling.

[0082] Optionally, the cooking type includes boiling water mode; The cooking type determination unit includes: The second temperature acquisition subunit is used to acquire the temperature of the cookware according to the second preset time interval when the temperature change rate of multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times and K1 < k1, and / or when the temperature change rate of multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times and K2 ≥ k2, to obtain multiple second cookware temperature values. The cooking type determination subunit is used to determine the current cooking type as boiling water when the temperature change range of multiple second pots is less than a preset change range value.

[0083] Optionally, the fire control module 56 includes: The target temperature acquisition unit is used to acquire the target cooking temperature range under the current cooking type. The third temperature acquisition unit is used to continue to acquire the temperature of the cookware according to the third preset time interval, and obtain multiple third cookware temperature values. The heat control unit is used to: reduce the heat of the stove when the temperature of the third pot exceeds the target cooking temperature range; and increase the heat of the stove when the temperature of the third pot is below the target cooking temperature range.

[0084] The cookware cooking temperature control device provided in the embodiments of the present invention can execute the cookware cooking temperature control method provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects of executing the method.

[0085] Figure 6 This is a structural schematic diagram of an intelligent stove provided in an embodiment of the present invention, as shown below. Figure 6 As shown, the smart cooktop includes a processor 60, a memory 61, an input device 62, and an output device 63; the number of processors 60 in the smart cooktop can be one or more. Figure 6 Taking a processor 60 as an example; the processor 60, memory 61, input device 62, and output device 63 in the smart stove can be connected via a bus or other means. Figure 6 Taking the example of a connection between China and Israel via a bus.

[0086] The memory 61, as a computer-readable storage medium, can be used to store software programs, computer-executable programs, and modules, such as the program instructions / modules corresponding to the cookware cooking temperature control method in this embodiment of the invention (e.g., the temperature acquisition module 51, the rate of change calculation module 52, the cooking type determination module 53, and the firepower control module 54 in the cookware cooking temperature control device). The processor 60 executes various functional applications and data processing of the device / terminal / server by running the software programs, instructions, and modules stored in the memory 61, thereby realizing the aforementioned cookware cooking temperature control method.

[0087] The memory 61 may primarily include a program storage area and a data storage area. The program storage area may store the operating system and at least one application program required for a given function; the data storage area may store data created based on terminal usage. Furthermore, the memory 61 may include high-speed random access memory and non-volatile memory, such as at least one disk storage device, flash memory, or other non-volatile solid-state storage device. In some instances, the memory 61 may further include memory remotely located relative to the processor 60, which can be connected to the device / terminal / server via a network. Examples of such networks include, but are not limited to, the Internet, intranets, local area networks, mobile communication networks, and combinations thereof.

[0088] Input device 62 can be used to receive input digital or character information, and to generate key signal inputs related to user settings and function control of the device / terminal / server. Output device 63 may include display devices such as a display screen.

[0089] This invention also provides a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, performs a method for controlling the cooking temperature of a cookware, the method comprising: Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected at a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively. Based on multiple first pot temperature values ​​corresponding to different depth positions, calculate the rate of change of pot temperature at different depth positions within the same time interval. Determine at least one effective depth position based on the rate of change of cookware temperature at different depth positions within the same time interval; Based on multiple first cookware temperature values ​​corresponding to at least one effective depth position, multiple cookware temperature change rates are calculated. The current cooking type is determined based on the temperature change rate of multiple cookwares at each effective depth position; Control the heat output of the stove based on the current cooking type.

[0090] Optionally, when the program is executed by the processor, it can also be used to execute a cookware cooking temperature control method provided in any embodiment of the present invention.

[0091] The computer storage medium of this invention can be any combination of one or more computer-readable media. A computer-readable medium can be a computer-readable signal medium or a computer-readable storage medium. A computer-readable storage medium can be, for example,—but not limited to—an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination thereof. More specific examples (a non-exhaustive list) of computer-readable storage media include: an electrical connection having one or more wires, a portable computer disk, a hard disk, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM), flash memory, optical fiber, portable CD-ROM, optical storage device, magnetic storage device, or any suitable combination thereof. A computer-readable storage medium can be any tangible medium containing or storing a program that can be used by or in conjunction with an instruction execution system, apparatus, or device.

[0092] Computer-readable signal media may include data signals propagated in baseband or as part of a carrier wave, carrying computer-readable program code. Such propagated data signals may take various forms, including but not limited to electromagnetic signals, optical signals, or any suitable combination thereof. Computer-readable signal media may also be any computer-readable medium other than computer-readable storage media, which can send, propagate, or transmit programs for use by or in connection with an instruction execution system, apparatus, or device.

[0093] Program code contained on a computer-readable medium may be transmitted using any suitable medium, including but not limited to: wireless, wire, optical fiber, radio frequency (RF), etc., or any suitable combination thereof.

[0094] Computer program code for performing the operations of this invention can be written in one or more programming languages ​​or a combination thereof, including object-oriented programming languages ​​such as Java, Smalltalk, and C++, as well as conventional procedural programming languages ​​such as "C" or similar programming languages. The program code can be executed entirely on the user's computer, partially on the user's computer, as a standalone software package, partially on the user's computer and partially on a remote computer, or entirely on a remote computer or server. In cases involving remote computers, the remote computer can be connected to the user's computer via any type of network—including a local area network (LAN) or a wide area network (WAN)—or can be connected to an external computer (e.g., via the Internet using an Internet service provider).

[0095] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, combinations, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.

Claims

1. A method for controlling the cooking temperature of a cookware, characterized in that, include: Within a preset time range during the initial cooking stage, the temperature at multiple depth positions of the cookware is collected at a first preset time interval, and multiple first cookware temperature values ​​corresponding to different depth positions are obtained respectively. Based on the multiple first cookware temperature values ​​corresponding to different depth positions, calculate the rate of change of cookware temperature at different depth positions within the same time interval; Based on the rate of temperature change of the cookware at different depth positions within the same time interval, at least one effective depth position is determined; Based on the multiple first cookware temperature values ​​corresponding to the at least one effective depth position, multiple cookware temperature change rates are calculated. The current cooking type is determined based on the multiple cookware temperature change rates at each of the effective depth positions; The stove's heat is controlled based on the current cooking type.

2. The control method according to claim 1, characterized in that, Determining at least one effective depth position based on the rate of temperature change of the cookware at different depth positions within the same time interval includes: The effective depth position is selected when the temperature change rate of the cookware is lower than the second preset temperature change rate threshold within the same time interval.

3. The control method according to claim 1, characterized in that, The current cooking type is determined based on the multiple cookware temperature change rates at each of the effective depth positions, including: The average rate of change of cookware temperature at each effective depth position within the same time interval is calculated to obtain multiple effective cookware temperature change rates. The current cooking type is determined based on the temperature change rate of the multiple effective cookware.

4. The control method according to claim 3, characterized in that, The cooking type includes oil heating; Based on the multiple effective cookware temperature change rates, the current cooking type is determined, including: When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1≥k1, the current cooking type is determined to be the oil-heating state; where k1 is an integer, 0<k1<N, and N is the total number of times the cookware temperature is collected at preset time intervals within the preset time range of the initial cooking stage.

5. The control method according to claim 3, characterized in that, Based on the multiple effective cookware temperature change rates, the current cooking type is determined, including: When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of the multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected. The current cooking type is determined based on the temperature of the cookware collected continuously.

6. The control method according to claim 5, characterized in that, The cooking type includes boiling water; When the temperature change rate of the multiple effective cookware exceeds the first preset temperature change rate threshold for K1 consecutive times, and K1 < k1, and / or when the temperature change rate of the multiple effective cookware is lower than the first preset temperature change rate threshold for K2 consecutive times, and K2 ≥ k2, the temperature of the cookware continues to be collected, including: When the multiple effective cookware temperature change rates exceed the first preset temperature change rate threshold for K1 consecutive times and K1 < k1, and / or when the multiple effective cookware temperature change rates are lower than the first preset temperature change rate threshold for K2 consecutive times and K2 ≥ k2, the temperature of the cookware is collected again according to the second preset time interval to obtain multiple second cookware temperature values. Based on the continuously collected temperature data of the cookware, the current cooking type is determined, including: When the temperature change of the plurality of second pots is less than a preset change value, the current cooking type is determined to be boiling water.

7. The control method according to claim 1, characterized in that, Based on the determined current cooking type, the stove's heat output is controlled, including: Get the target cooking temperature range for the current cooking type; The temperature of the cookware is collected again at the third preset time interval to obtain multiple third cookware temperature values. When the temperature of the third cookware exceeds the target cooking temperature range, reduce the stove's heat. When the temperature of the third cookware is lower than the target cooking temperature range, the stove heat is increased.

8. A cooking temperature control device for cookware, characterized in that, For performing the cookware cooking temperature control method as described in any one of claims 1-7, the control device comprises: The temperature acquisition module is used to acquire the temperature of multiple depth positions of the cookware within a preset time range during the initial stage of cooking, according to a first preset time interval, and obtain the multiple first cookware temperature values ​​corresponding to different depth positions respectively. The first calculation module is used to calculate the rate of change of cookware temperature at different depths within the same time interval based on the multiple first cookware temperature values ​​corresponding to different depths. The depth position determination module is used to determine at least one effective depth position based on the rate of change of the cookware temperature at different depth positions within the same time interval. The second calculation module is used to calculate multiple cookware temperature change rates based on the multiple first cookware temperature values ​​corresponding to the at least one effective depth position. The cooking type determination module is used to determine the current cooking type based on the multiple cookware temperature change rates at each of the effective depth positions; The fire control module is used to control the firepower of the stove according to the determined current cooking type.

9. A smart stove, characterized in that, include: One or more processors; Storage device for storing one or more programs. When the one or more programs are executed by the one or more processors, the one or more processors implement the cooking temperature control method as described in any one of claims 1-7.

10. A readable storage medium having a computer program stored thereon, characterized in that, When the program is executed by the processor, it implements the cooking temperature control method as described in any one of claims 1-7.

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