Method for operating an extractor device, control device and extractor device

Abstract

Method for operating an extractor device (2) comprising the steps: - detecting, within a detection area (10), at least one cooking vessel (14) on a cooking zone (12) of a cooking hob (3) and a movement of an object in an area (16) of the detected cooking vessel (14), wherein the object is a hand (H) of a user; - evaluating the detected cooking vessel (14) to determine whether the cooking vessel (14) is closed with a lid and evaluating the detected movement; - determining a cooking level (18) set for the cooking zone (12) of the detected cooking vessel (14); - predicting the amount of vapor generated at the extractor device (2) on the basis of the evaluation result and the determined cooking level (18); and - Controlling the extractor device (2) on the basis of the predicted vapor generation, characterized in that the evaluation of the detected movement comprises determining a movement pattern and determining an intention to actuate the lid of the detected cooking vessel (14) on the basis of the determined movement pattern.

Description

[0001] The present invention relates to a method for operating an extractor device according to the preamble of claim 1, a control device therefor and such an extractor device.

[0002] For operating functions of household appliances, it is known to operate the household appliances using a gesture recognition unit. Such a device with a gesture recognition unit is described, for example, in DE 10 2014 007 172 A1. In a room illuminated by a first household appliance, which is an extractor hood, gestures for operating another household appliance can be detected.

[0003] In addition, modern extractor hoods are known to use air quality sensors that regulate the extractor hood according to the current air composition. The sensor reacts as soon as the air composition has changed. If the user opens the lid of a pot, the fan speed is adjusted as soon as the rising vapors have passed the air quality sensor. In such cases, however, the system can only react with a time delay from the original event. If a surge of vapor occurs during cooking in current systems, it cannot be sufficiently sucked in by the extractor hood due to the fan speed being too low and the fan reacting too slowly. This means that a large proportion of the vapor can still escape into the kitchen air, which is then polluted with moisture and cooking odors.

[0004] A permanently increased fan speed can reduce the spread of steam. However, the associated noise level is perceived as unpleasant by the user, making this generally undesirable. Furthermore, increased fan speed may not be necessary for every cooking process or for every user activity.

[0005] From DE 10 2018 201 047 A1 a method for operating at least one function of a household appliance and a corresponding control device are known.

[0006] From DE 10 2015 104 631 A1 a sensor device for an extractor hood is known which is designed to determine a property of the cooking zone which influences the amount of rising vapors, wherein the property is determined in particular by object recognition of a cooking vessel and / or by detecting an actually rising vapor with respect to a reference point.

[0007] In DE 39 09 125 A1, a control device for an extractor fan in an extractor hood positioned above cooking plates is designed to automatically adjust the speed of the extractor fan to a value favorable for extracting fumes and minimizing noise. For this purpose, at least one infrared detector is installed on the extractor hood, which measures the temperature prevailing near the cooking plates. An evaluation circuit sets a higher speed for a detector signal based on a higher temperature than for a lower temperature.

[0008] DE 27 47 710 A1 relates to an extractor hood for placement above kitchen stoves or the like for extracting and / or filtering cooking fumes or vapors, with a fan which extracts and conveys the resulting cooking fumes or vapors and whose speed is adjustable.

[0009] DE 10 2017 209 841 A1 relates to a display system arranged in a housing for a hob. The display system is characterized in that it is mounted above a hob and comprises at least one detection unit for detecting at least one state of the hob and a projection unit for projecting a representation of the at least one detected state of the hob onto the hob.It further relates to an extractor hood comprising at least part of such a display system and to a method for displaying at least one state on a hob, wherein by means of such a display system, which comprises at least one detection unit and a projection unit and is arranged above the hob, the at least one state of the hob is detected contactlessly as state information by means of the at least one detection unit, the state information of the at least one detected state is converted into display data, and a display is projected onto the hob by means of the projection unit on the basis of the display data. The object of the present invention is therefore to provide a solution that at least reduces the disadvantages of the prior art.Preferably, the capture of vapors by an extractor device is improved in order to reduce pollution of the kitchen air, while at the same time the operation of the extractor device is selectively adjusted.

[0010] This object is achieved according to the invention by a method for operating an extractor. The method comprises the following steps: - detecting, within a detection range, at least one cooking vessel on a cooking zone of a hob and a movement of an object in the area of the detected cooking vessel, wherein the object is a hand of a user; - Evaluating the detected cooking vessel to determine whether the cooking vessel is closed with a lid and evaluating the detected movement; - Determining a cooking level set for the cooking zone of the detected cooking vessel - Predicting the amount of vapour produced by the extractor on the basis of the evaluation result and the determined cooking level; and - controlling the extractor device on the basis of the predicted vapor generation, wherein the evaluation of the detected movement comprises determining a movement pattern and determining an intention to actuate a lid of the detected cooking vessel based on the determined movement pattern.

[0011] This makes it possible to provide a more accurate prediction of vapor generation. For example, a very low or minimum cooking level can be set to simply keep food in the respective cooking vessel warm or to defrost it for an extended period. In such cases, it can be assumed that the food will not reach the respective boiling point and therefore no vapors or steam will build up in the cooking pot. At a low cooking level, evaporation of food contained in the respective cooking vessel is still possible. During the cooking process, however, the extractor fan is preferably operated at a low power level, which can be considered sufficient for a particular cooking level. Accordingly, at a low cooking level, it can be assumed that opening the lid of the respective cooking vessel does not require an adjustment of the power level of the extractor fan.

[0012] Conversely, at a high cooking level, the food may reach a boiling point, which can generate a lot of steam. In such a case, the power level of the extractor fan should be increased if it is not already operating at at least the specified power level.

[0013] The cooking level is still determined for each cooking zone, allowing differentiation between different cooking processes and cooking vessels. Accordingly, selective control of the extractor hood is provided, taking into account not only an active cooktop but also a specific cooking level. This also prevents the extractor hood from being activated every time an object is detected. In other words, control only occurs when an increased amount of vapor is predicted based on a determined cooking level.

[0014] The extractor hood can be controlled based on empirical values at various cooking levels. These values or characteristic curves can, for example, be stored in a control device and / or stored and made available in a control device algorithm by means of appropriate programming. Preferably, the recording, evaluation, and prediction take place continuously when the hob is activated. The evaluation can take place over a specified period, with the respective cooking levels being evaluated over time, so that a corresponding energy supply curve can be taken into account when predicting the vapor generation.

[0015] Selective prediction makes it possible to react in good time to an expected increase in vapor buildup, even before a lid is removed from a container. User interaction is not required to respond to the vapor buildup. This is because the extractor hood is controlled automatically based on the determined cooking level and any detected movement. This prevents a surge of vapor from being sufficiently sucked in by the extractor hood due to a fan speed that is too low and a reaction that is too sluggish on the part of the fan or the user. Instead, the automatic and early control means that almost all of the vapor is sucked in by the extractor hood, and only an insignificant proportion of the vapor enters the kitchen air, significantly reducing pollution.The extractor hood can be designed as an extractor hood or in the form of a tabletop extractor or downdraft extractor, whereby detection of at least one cooking vessel and the movement of an object can be provided by a detection unit communicatively coupled to the extractor. One advantage of providing the detection unit separately is that even when the tabletop extractor is switched off, for example, when it is retracted into a worktop, detection and thus a prediction of the vapor generation is possible.

[0016] Selective control and prediction are further enabled by detecting movement in the area of the respective cooking vessel. Thus, for example, an adjustment of the extractor hood's power level can only be provided if movement is detected in the area of a cooking pot, for which a high heat setting is set for the corresponding cooking zone.

[0017] The movement of an object can be easily captured by a camera. These movements are already partially captured for recognizing gestures and controlling at least one household appliance based on these gestures, such as extractor hoods. Thus, the use of movement in the area of a cooking vessel has the advantage of allowing the use of existing detection units, such as cameras.

[0018] The movement in the area of the cooking vessel includes the movement of the user's hand. Accordingly, a movement and the course of the movement are interpreted as the user's intention to operate the respective cooking vessel or a corresponding lid of the cooking vessel. For example, a movement of a hand toward a cooking vessel suggests the intended lifting of a cooking lid.

[0019] The cooking level or a change in the cooking level can be determined based on data transmitted from the cooktop or data captured by a camera on a cooktop control panel. For example, the cooktop can be communicatively coupled to a control device of the extractor hood or a separate control module and transmit the corresponding cooking levels for the detected cooking zones or the cooking vessels on the cooktop, preferably wirelessly.

[0020] Alternatively or additionally, the hob and its control panel are located completely within the detected area, for example in the detection area of a detection unit of a control device, which can also be designed as a module and in particular as a PAI module (Projection and Interaction Module). Such a control device can be designed accordingly in the extractor device such as an extractor hood or as a separate device, for example for an extractor device in the form of a table extractor or downdraft extractor. In the latter case, the control device is arranged at a similar height to an extractor hood above the worktop and preferably the hob, for example on a ceiling or a wall cupboard. A cooking level or a change in the cooking level can thus be determined by the detection unit, which is designed as a camera, for example, and assigned to a respective cooking zone.

[0021] The control unit also enables the recognition of objects and / or gestures. Preferably, the user interacts with the extractor hood using gestures, allowing the hob and its respective cooking zones to be operated via the control panel, which is located within the detection range of the control unit.

[0022] In order to enable an even more accurate prediction of the vapor generation, the temperature of the food contained in the cooking vessel is preferably determined and the vapor generation is further predicted on the basis of the determined temperature.

[0023] The temperature can be determined, for example, using sensors located beneath the respective cooking surface, such as infrared sensors. Alternatively, the entire cooking process can be evaluated, whereby the total energy consumption can be determined based on the set cooking level(s) over the respective time, and a corresponding temperature can be determined.

[0024] Based on the measured temperature, it can be determined, for example, whether a boiling temperature has been reached, so that the presence of steam within the respective cooking vessel can be assumed, which is taken into account in the prediction.

[0025] For reasons of efficiency, the respective cooking vessel is preferably covered by a lid during the cooking process. To improve detection of the food even with the lid closed, the cooking vessel can be closed with an at least partially transparent lid. In this way, the food can be detected through the lid, with the amount of vapor produced being predicted based on the condition of the food detected by the lid. For example, the lid can be made of fire-resistant glass or a corresponding plastic except for the handle, or a transparent window can be enclosed in a metal lid. The transparency is to be understood in the sense that a camera, for example, can capture data through the lid. The shape of the lid can be taken into account when detecting the condition. For example, the shape can be stored in a control device or determined using depth images.

[0026] Preferably, the detected state comprises a movement of the food corresponding to the temperature of the food and / or the presence of steam within the cooking vessel.

[0027] For example, if there is no or only slight movement of the food being cooked, and especially of the surface, the evaluation result can be inferred to be a low temperature of the food. However, if strong movement of the food being cooked, and especially of the surface, is detected, this indicates a higher temperature of the food being cooked as the evaluation result. The movement of the food being cooked can be a movement in the surface of the food. This can be used, for example, to detect the boiling of a liquid food.

[0028] For example, if the evaluation result shows an increased temperature of the food being cooked due to the movement of the surface, it can be predicted that the probability of vapors building up at the extractor fan will increase. Alternatively or additionally, the upward or downward movement of the surface of the food being cooked, i.e. a rise or fall in the surface, can be recorded as a decision criterion, and from this it can be concluded that the temperature of the food has increased or cooled. However, in addition to or alternatively to the temperature, boiling or steam development can also be detected directly based on the recorded surface movement. The validity of the prediction can be further improved based on the temperature and / or steam detection.

[0029] Although the extractor hood can in principle be controlled with a predefined control signal or with a predefined output of the extractor hood, the power level or fan output of the extractor hood is preferably controlled based on the forecast. Thus, the setting is made according to the predicted vapor generation, so that, for example, the fan output only needs to be increased slightly when steam and / or vapor development is low, and it needs to be set accordingly higher during boiling or when increased vapor generation is predicted, so that the extractor hood operates at a higher level.

[0030] In order to avoid any unnecessary activation or to further adjust the performance of the extractor fan, for example if the adjustment of the fan performance is not sufficient, a safety check is preferably carried out after the prediction and activation of the extractor fan.

[0031] The detected movement can be used to determine the intention to operate a lid of the cooking vessel. After the lid is removed, the surface activity of the food contained in the cooking vessel and / or the detection of steam or vapors is monitored for safety purposes. The control of the extractor hood is reset in the absence of a specified surface activity and / or a specified amount of steam or vapors within or after a specified time has elapsed.

[0032] In other words, if an increase in the amount of vapor is predicted and the extractor fan is switched to a higher power level, it can be checked whether this increase in the amount of vapor has actually occurred.

[0033] For safety checks, for example, a change in at least one property of the air-vapour mixture can be monitored, preferably the air quality, the presence of fine dust particles and / or the air humidity, whereby the control of the extractor device is reset in the absence of a predetermined change within or after a predetermined time has elapsed.

[0034] The safety check can be performed using sensors, for example, which may be provided for the extractor hood. Sensors used here include air quality sensors, VOC (volatile organic component) sensors, PM 2.5 particulate matter sensors, humidity sensors, and / or temperature sensors. If these sensors detect that the properties of the air flowing into the extractor hood have not changed, the extractor hood's power level is reset.

[0035] However, if the vapor generation prediction was correct, this is confirmed by the safety check or validation process. The adjusted setting of the extractor unit remains in increased extraction mode until the safety check can no longer detect vapors. This can be verified, for example, only using continuous camera images or with an additional air sensor.

[0036] In order to support the cooking process, the control may further comprise a control of a specific lighting of a lighting device of the extractor device and / or an information output to the user.

[0037] For example, as described above, by detecting the movement, the user's intention to operate a corresponding lid of the respective cooking vessel is determined or ascertained, so that this movement is expected to trigger the lifting / removal of the lid. When removing a lid, it can be assumed that the user will take a look inside the cooking vessel or pot. By controlling specific lighting, a selective area can be highlighted and targeted illumination of the cooking vessel can be achieved.

[0038] Furthermore, when cooking according to a recipe known, for example, to an assistance function of a control device or stored therein, the user can be prompted acoustically or visually to close the lid according to the current recipe section. Such information can be output by the hob, the extractor hood, or the control device. Likewise, the removal of the lid and / or the cooking vessel can coincide with the end of the recipe or cooking process, so that the power of the extractor hood and / or the cooking level can be reduced or switched off accordingly.

[0039] As a further safety check, a warning signal can be issued when steam or vapor is detected and there is no movement detected for a specified period. This allows, for example, the user's absence to be detected and the user to be notified accordingly when a desired boiling temperature is reached, a high level of vapor is detected, or the cooking pot boils over.

[0040] According to a further aspect, the present invention relates to a control device for operating an extractor hood. The control device comprises a detection unit for detecting at least one cooking vessel on a cooking zone of a hob and for detecting a movement of an object in the region of the detected cooking vessel within a detection range of the detection unit, wherein the object is a user's hand. It also comprises an evaluation unit for evaluating the detected cooking vessel to determine whether the cooking vessel is closed with a lid and for evaluating the detected movement.The control device further comprises a prediction unit for predicting vapor generation at the extractor hood based on the evaluation result of the evaluation unit, and a control unit configured to control the extractor hood based on the predicted vapor generation. The control device is further configured to determine a cooking level set for the cooking zone of the detected cooking vessel, and the prediction unit is further configured to predict vapor generation based on the set cooking level. The evaluation unit is configured to determine a movement pattern from the detected movement and to determine an intention to operate a lid of the detected cooking vessel based on the determined movement pattern.

[0041] Advantages and features described with regard to the method according to the invention apply - as far as applicable - correspondingly to the control device according to the invention and vice versa.

[0042] The control device can be designed as a module that can preferably be attached to the extractor device in the form of an extractor hood and comprises a communication unit for wirelessly transmitting data between the control device and the extractor hood and / or between the control device and the hob. The module can, for example, be integrated into an extractor hood. In this case, the extractor hood is preferably connected to the hob above which it is arranged for data exchange. This connection can be a wired or wireless connection.

[0043] Alternatively, it is also possible for the control device to be a module that is arranged separately from the extractor hood and is connected to at least one of the household appliances via a wireless communication connection. In this case, communication between the control device and an extractor hood can, for example, take place directly, and the extractor hood can be connected to the hob for communication. Alternatively, however, it is also possible for the control device to be connected to the hob for communication, and the hob, in turn, to be connected to the extractor hood for communication. Finally, it is also within the scope of the invention for the control device to be connected to both the extractor hood and the hob. The connection(s) between the control device and the hob and / or the extractor hood can be wired or wireless.

[0044] Furthermore, the control device or at least the detection unit of the control device can be arranged at a similar height to an extractor hood above the worktop and preferably the hob. In particular, a control device designed as a module can thus be communicatively coupled to an extractor device in the form of a table fan or downdraft extractor, and the control device or at least the detection unit of the control device can be attached or arranged, for example, on a ceiling or a wall cabinet in order to provide detection of at least one cooking vessel and object movement. In other words, parts of the control device can optionally be integrated into the extractor device, and at least the detection unit can be arranged separately. The control unit enables the recognition of objects and / or gestures. The user preferably interacts with the extractor device using gestures.The hob and other networked devices can be operated via a control panel, which is preferably located within the detection range of the control device.

[0045] The detection unit preferably further comprises at least one camera, a control monitor, and / or at least one sensor. The camera is preferably a depth-image camera. Additionally, the camera can also be designed to record videos. The sensors can, for example, comprise microphone arrays to support the detection of the user's position and / or infrared sensors to determine temperatures. The control monitor of the detection unit preferably represents a monitoring unit that monitors control instructions from a control system of the extractor hood and / or the hob. This allows, for example, the set power level of the extractor hood or the hob or the cooking zones of the hob to be detected.

[0046] The units of the control device can be implemented at least partially as a program. Furthermore, the units of the control device can be at least partially combined. Furthermore, units of the control device can be formed at least partially by units of one of the household appliances. For example, at least part of the detection unit or the control unit can be formed by units on the hob or the extractor hood.

[0047] The method according to the invention is preferably carried out with a control device according to the invention.

[0048] According to a further aspect, the present invention relates to an extractor device, preferably an extractor hood, which comprises a control device according to the invention, wherein the control device is preferably integrated in the extractor device.

[0049] The present invention will be explained again below with reference to the accompanying drawings. They show: Fig. 1: a schematic representation of an embodiment of the control device according to the invention in a cooking system; Fig. 2: a schematic block diagram of the units of an embodiment of the control device; and Fig. 3: a schematic representation of a detection of movements and cooking levels for predicting a vapor occurrence according to the control device according to the invention and the method according to the invention.

[0050] The method according to the invention can be carried out, for example, with a Fig. 1 and Fig. 2, wherein the control device 1 in these examples is preferably attached to an extractor device in the form of an extractor hood 2, and wherein a detection unit 100 of the control device 1 comprises a detection area 10, in which a cooking surface 3 and a control panel are arranged. The control panel is designed according to Fig. 1 is currently being operated by a hand H. A cooking level for a cooking zone can be set and adjusted accordingly via the control panel, with the detection unit 100 detecting both a movement of the hand and the set cooking level. For example, the detection unit 100 can contain a camera that detects the set cooking level(s) and assigns them to a respective cooking zone.

[0051] In this way, the detection unit 100 detects decision criteria relating to the movement of an object, for example, a user's hand H in the area of a cooking vessel, and a set cooking level of the cooking zone of the respective cooking vessel. Based on an evaluation in an evaluation unit 101 of the detected decision criteria, it can be predicted accordingly whether vapor generation is to be expected for a respective cooking vessel. This occurs selectively for the cooking vessel and the cooking level of the corresponding cooking zone in whose area a movement is detected.

[0052] Based on the predicted vapor volume by a prediction unit 102, a control unit 103 outputs a corresponding command for the extractor hood 2 to increase the power of the extractor hood 2 in accordance with the predicted vapor volume, even before the lid of the respective cooking vessel has been opened and before the rising vapor has physically reached the extractor hood 2. This prevents contamination of the kitchen air, for example, by odors and moisture, in the event of a vapor surge.

[0053] In other words, the detection unit 100 can detect that the lid of a cooking vessel has been lifted, with the prediction unit 102 determining the expected amount of vapor. In contrast to existing systems, which can only trigger a system reaction with a time offset from the original event, the intelligent linking of the detection unit 100 according to the invention, in particular the optical process detection during cooking, enables an anticipatory system reaction before or simultaneously with the cooking event. Thus, with the help of machine object recognition, the user's intended actions and the sequence of events of the cooking process can be interpreted and predicted in some cases, and appropriate measures can be initiated.

[0054] Additional detection algorithms can, for example, detect the state of a liquid: cold = no / slight surface movement and hot = strong surface movement or rise in the liquid level. Thus, the movement of the food being cooked can also be taken into account when predicting the amount of vapor, for example, to consider a temperature and, if applicable, boiling of the food, or to determine whether a boiling temperature has been reached or a temperature exists that allows steam and / or vapor to develop. The power level of the extractor device, which can also be referred to as the fan level, is set by the control unit 103 of the control device 1 to the power level adapted to the amount of vapor.

[0055] In Fig.Figure 3 schematically illustrates the detection of hand movements H and cooking levels 18 for predicting vapor generation according to the control device 1 according to the invention and the method according to the invention. Accordingly, this exemplary arrangement shows a cooktop 3 with three cooking zones 12, wherein a corresponding cooking level 18 can be set for each cooking zone 12 using the control panel 20, as shown by the dashed lines. Both the cooking zones 12 and the cooking levels 18 are encompassed by the detection range 10 of a control device (not shown).

[0056] Furthermore, a respective detection area 16 is provided for each cooking zone 12. In this way, the detection unit can detect an object, in this case a hand H, and determine whether movement has been detected in an area 16 of a respective cooking zone 12.

[0057] In this embodiment, a first hand H1 is initially detected in an area 16 of a cooking zone 12, with no cooking level set for the cooking zone 12, as shown by the dotted hatching. In this case, the prediction unit of the control device does not trigger the extractor fan, especially since no cooking vessel is located on the cooking zone 12 and the cooking zone is also switched off, so that the occurrence of vapors in this area 16 can ultimately be completely ruled out.

[0058] However, if another hand H2 is detected in the central region 16, this relates to a cooking zone 12 on which a cooking vessel 14 is placed and for which a high cooking level 18 has been set, as indicated by the line hatching. Accordingly, a prediction unit of the control device determines that movement has been detected near a cooking vessel with a potentially high temperature of the food contained therein, so that the occurrence of vapors is predicted. Based on the predicted occurrence of vapors, the control unit of the control device accordingly controls the extractor extraction device in order to anticipate a surge of vapors even before the lid of the cooking vessel 14 has been operated and the vapors have reached the extractor extraction device.

[0059] Although not shown, the detection of the cooking level 18 can also be supported by a communicative coupling between a control unit of the hob 3 and the control device, by transmitting the corresponding data, preferably wirelessly. The detection unit can thus be configured exclusively for the purpose of motion detection and, for example, have a higher resolution of this area or the area of the hob 3.

[0060] Furthermore, video images and / or depth images can optionally be captured, and the contents of the respective cooking vessel 14 can be detected to determine the condition of the food being cooked, for example, to determine a temperature or, specifically, to determine the presence of steam within the cooking vessel. Accordingly, the predictions can be further improved by additional parameters and corresponding detection or determination, thus increasing the validity of the prediction. List of reference symbols 1 control device 10 Detection range 12 cooking zones 14 Cooking vessel 16 Area 18 cooking levels 20 Control panel 100 recording units 101 Evaluation unit 102 Forecast Unit 103 Control unit 2 Extractor hood 3 hob H Hand H1 first hand H2 additional hand

Claims

[1] Method for operating an extractor device (2) comprising the steps: - detecting, within a detection area (10), at least one cooking vessel (14) on a cooking zone (12) of a cooking hob (3) and a movement of an object in an area (16) of the detected cooking vessel (14), wherein the object is a hand (H) of a user; - evaluating the detected cooking vessel (14) to determine whether the cooking vessel (14) is closed with a lid and evaluating the detected movement; - determining a cooking level (18) set for the cooking zone (12) of the detected cooking vessel (14); - predicting the amount of vapor generated at the extractor device (2) on the basis of the evaluation result and the determined cooking level (18); and - controlling the extractor device (2) on the basis of the predicted vapour generation, characterized bythat the evaluation of the detected movement comprises determining a movement pattern and determining an intention to actuate the lid of the detected cooking vessel (14) on the basis of the determined movement pattern. [2] Method according to claim 1, wherein the cooking level (18) or a change in the cooking level (18) is determined on the basis of data transmitted from the cooking surface (3) or data captured by a camera of a control panel (20) of the cooking surface (3). [3] Method according to claim 1 or 2, wherein a temperature of a cooking product contained in the cooking vessel (14) is determined and the vapor generation is further predicted on the basis of the determined temperature. [4] Method according to one of the preceding claims, wherein the cooking vessel (14) is closed by means of an at least partially transparent lid, wherein the occurrence of vapors is predicted on the basis of a state of the food to be cooked detected by the lid. [5] Method according to claim 4, wherein the detected condition comprises a movement of the food corresponding to the temperature of the food and / or a presence of steam within the cooking vessel (14). [6] Method according to one of the preceding claims, wherein a power level setting or a fan power of the extractor device (2) is controlled on the basis of the prediction. [7] Method according to one of the preceding claims, wherein a safety check is carried out after the prediction and control of the extractor device (2). [8] Method according to claim 7, wherein an intention to actuate the lid of the cooking vessel (14) is determined by the detected movement and wherein, after removal of the lid, a surface activity of the food contained in the cooking vessel (14) and / or the detection of steam or vapors is monitored for safety checking, wherein the control of the extractor device (2) is reset in the absence of a predetermined surface activity and / or a predetermined amount of steam or vapors within or after the expiry of a predetermined time. [9] Method according to claim 7 or 8, wherein for the safety check a change in at least one property of the air-vapour mixture is monitored, preferably the air quality, the presence of fine dust particles and / or the air humidity, wherein the control of the extractor device (2) is reset in the absence of a predetermined change within or after the expiry of a predetermined time. [10] Method according to one of the preceding claims, wherein the control further comprises a control of a specific lighting of a lighting device of the extractor device (2) and / or an information output to the user. [11] Method according to one of the preceding claims, wherein a warning signal is issued when steam or vapors are detected and if no movement is detected for a predetermined time. [12] Control device (1) for the operation of an extractor device (2), comprising: - a detection unit (100) for detecting at least one cooking vessel (14) on a cooking zone (12) of a hob (3) and for detecting a movement of an object in an area (16) of the detected cooking vessel (14) within a detection area (10) of the detection unit (100), wherein the object is a hand (H) of a user, - an evaluation unit (101) for evaluating the detected cooking vessel (14) to determine whether the cooking vessel (14) is closed with a lid and for evaluating the detected movement, - a prediction unit (102) for predicting a vapor generation at the extractor device (2) based on the evaluation result of the evaluation unit (101), and - a control unit (103) which is designed to control the extractor device (2) on the basis of the predicted vapour generation, wherein the control device (1) is further configured to determine a cooking level (18) set for the cooking zone (12) of the detected cooking vessel (14) and the prediction unit (102) is further configured to predict a vapor generation based on the set cooking level (18), characterized by , that the evaluation unit (101) is designed to determine a movement pattern from the detected movement and an intention to actuate the lid of the detected cooking vessel (14) based on the specific movement pattern. [13] Control device (1) according to claim 12, wherein the control device (1) is a module which is preferably attachable to the extractor hood (2) and comprises a communication unit for the wireless transmission of data between the control device (1) and the extractor hood (2) and / or between the control device (1) and the hob (3). [14] Control device (1) according to one of claims 12 or 13, wherein the detection unit (100) comprises at least one camera, a control monitor and / or at least one sensor. [15] Control device (1) according to one of claims 12 to 14, which is arranged to carry out the method according to one of claims 2 to 11. [16] Extractor extraction device (2), preferably an extractor hood (2), comprising a control device (1) according to one of claims 12 to 15, wherein the control device (1) is preferably integrated in the extractor extraction device (2).

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