Method for controlling cooking appliance and cooking appliance

Abstract

The present application discloses a method for controlling a cooking appliance and a cooking appliance. A cover body of the cooking appliance is provided with a top electromagnetic heating apparatus. A pot body of the cooking appliance is provided with a bottom heating apparatus. The method for controlling a cooking appliance comprises: enabling a cooking process to comprise a consecutive first stage and heat preservation stage, the first stage being used for cooking food ingredients, and the heat preservation stage being used for heat preservation of cooked food; and enabling a top electromagnetic heating apparatus to operate within at least part of the duration of the first stage and within at least part of the duration of the heat preservation stage. According to the present application, the cover body is preheated in advance before the heat preservation stage, and generation of condensed water can be effectively prevented. According to the electromagnetic heating apparatus, the temperature of a plastic member of the cover body does not easily increase, so that the service life of the cover body can be prolonged.

Description

[0001] This application relates to the field of cooking appliance technology, specifically to a control method for a cooking appliance, and a cooking appliance employing this control method. Background Art: Condensation occurs on the lid of a rice cooker during cooking. This condensation dripping onto food affects its texture. Most existing rice cookers dry this condensation using a top heating element. Because the heating element operates through heat conduction, the heating of the element heats the plastic parts of the lid, affecting their lifespan. Therefore, a cooking appliance is needed to at least partially solve this problem. Summary of the Invention: This summary introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution. To at least partially solve the above-mentioned problems, a first aspect of this application provides a control method for a cooking appliance. The lid of the cooking appliance is provided with a top electromagnetic heating device, and the pot body of the cooking appliance is provided with a bottom heating device. The control method includes: making the cooking process include a first stage and a heat-keeping stage that are consecutive, wherein the first stage is used to cook the food, and the heat-keeping stage is used to keep the cooked food warm; and activating the top electromagnetic heating device during at least a portion of the time period of the first stage and at least a portion of the time period of the heat-keeping stage. According to this application, the lid is preheated before the heat-keeping stage, which can effectively prevent the formation of condensation. Optionally, the lid has a lower side panel facing the cooking space, and the control method further includes: activating the top electromagnetic heating device during the first stage, so that the temperature of the lower side panel is greater than or equal to a first temperature and less than or equal to a second temperature, wherein the first temperature is less than the second temperature. Furthermore, the first temperature ranges from [90, 110] °C; and / or the second temperature ranges from [110, 130] °C. According to this application, before the heat preservation stage, the cover is maintained at a temperature corresponding to water vaporization, which can effectively prevent the formation of condensate.Optionally, the pot body is further provided with a bottom temperature sensor for sensing the temperature of the cooking space. The control method further includes: during the heat preservation stage, activating the top electromagnetic heating device to make the temperature of the lower panel greater than or equal to the temperature sensed by the bottom temperature sensor. According to this application, during the heat preservation stage, ensuring that the temperature of the lid is not lower than the temperature of the food can prevent condensation from forming on the lid. Optionally, during the heat preservation stage, the temperature sensed by the first temperature sensor is no more than 15°C higher than the temperature sensed by the bottom temperature sensor. According to this application, during the heat preservation stage, ensuring that the temperature of the lid is no more than 15°C higher than the temperature of the food prevents condensation from forming on the lid and avoids overheating the top layer of food, preventing the top layer of food from drying out. Optionally, the control method further includes: during the heat preservation stage, activating the bottom heating device to make the temperature sensed by the bottom temperature sensor within the range of [50, 80] °C. According to this application, the food is maintained in a temperature range of 50°C to 80°C. Optionally, the control method further includes: recording the time taken for the sensing value of the bottom temperature sensor to rise from a first heating temperature to a second heating temperature; determining the amount of food based on the time, wherein the second heating temperature is higher than the first heating temperature; and, after the sensing value of the bottom temperature sensor reaches the second heating temperature, causing the cooking process to enter the first stage and activating the top electromagnetic heating device. Further, the control method further includes: deactivating the top electromagnetic heating device when the sensing value of the bottom temperature sensor has not reached the second heating temperature. According to this application, the cooking appliance can automatically analyze the amount of food. To ensure accurate analysis of the amount of food, the top electromagnetic heating device is activated only after the amount of food is determined. Optionally, the control method further includes: activating the top electromagnetic heating device during the heat preservation stage, so that the temperature of the lower panel is greater than or equal to a third temperature and less than or equal to a fourth temperature, wherein the third temperature is less than the fourth temperature, and the fourth temperature is less than the second temperature. Further, the fourth temperature is less than or equal to the first temperature.According to this application, the temperature of the lid during the heat preservation stage can be lower than the temperature in the first stage. Optionally, the control method further includes: determining whether the food in the cooking space is boiling; and after determining that the food is boiling, causing the cooking process to enter the first stage and activating the top electromagnetic heating device. Further, the control method further includes: deactivating the top electromagnetic heating device when it is determined that the food is not boiling. According to this application, heating the lid after the food boils can achieve a better effect of suppressing condensation; heating the lid before the food boils is unnecessary, thus saving energy. Optionally, in the first stage, the top electromagnetic heating device operates at a first power; in the heat preservation stage, the top electromagnetic heating device operates at a second power, wherein the first power is greater than the second power; and / or in the first stage, the top electromagnetic heating device operates intermittently, wherein the duration of the non-operation interval between two adjacent operating periods of the top electromagnetic heating device does not exceed 60 seconds. According to this application, the temperature of the lid in the first stage is higher than the temperature in the heat preservation stage. In the first stage, the top electromagnetic heating device needs to operate frequently to maintain a higher temperature for the lid. Optionally, the cover is further provided with a first top temperature sensor for sensing the temperature of the lower side panel, and the control method determines the temperature of the lower side panel based on the sensing value of the first top temperature sensor; or the cover is further provided with a second top temperature sensor for sensing the temperature of the gas in the cooking space, and the control method determines the temperature of the lower side panel based on the sensing value of the second top temperature sensor. According to this application, the temperature of the cover is detected by sensors, which allows for more precise control.A second aspect of this application provides a cooking appliance, comprising: a pot body including a cooking space for holding food; a bottom heating device disposed on the pot body for heating the bottom of the cooking space; a lid for covering the pot body, the lid having a lower side panel facing the cooking space; a top electromagnetic heating device disposed on the lid for heating the top of the cooking space; a bottom temperature sensor for sensing the temperature of the bottom of the cooking space; and a control device electrically connected to the bottom heating device, the top electromagnetic heating device, and the bottom temperature sensor, wherein the control device is configured to perform the steps of the control method according to the first aspect. According to this application, preheating the lid before the heat preservation stage can effectively prevent condensation from forming on the lid. Using electromagnetic heating to heat the lid allows heat to be concentrated on the metal parts of the lid without heating the plastic parts, thus protecting the plastic parts. A third aspect of this application provides a cooking appliance, comprising: a pot body including a cooking space for holding food; a bottom heating device disposed on the pot body for heating the bottom of the cooking space; a lid for covering the pot body, the lid having a lower side panel facing the cooking space; a top electromagnetic heating device disposed on the lid for heating the top of the cooking space; a top temperature sensor disposed on the lid for sensing the temperature of the lower side panel or gas in the cooking space; a bottom temperature sensor for sensing the temperature of the bottom of the cooking space; and a control device electrically connected to the bottom heating device, the top electromagnetic heating device, the top temperature sensor, and the bottom temperature sensor, wherein the control device is configured to perform the steps of the control method according to the first aspect of the technical solution. Optionally, the cover includes: a liner, wherein the electromagnetic heating coil of the top electromagnetic heating device is disposed on the liner; and a removable cover, detachably connected to the liner and located on the side of the cover facing the cooking space, wherein the lower side panel is disposed on the removable cover.According to this application, the cover structure is compact. Optionally, the lower side panel is at least partially constructed as a magnetically conductive metal element, and in the vertical projection of the cooking appliance, the electromagnetic heating coil of the top electromagnetic heating device at least partially coincides with the metal element. According to this application, the electromagnetic heating device has high heating efficiency. The following figures are included as part of this application for understanding the application. The figures illustrate representative embodiments of the application and are used to explain the principles of the application, not to limit the application. In the figures: Figure 1 is a side cross-sectional view of a cooking appliance according to a preferred embodiment of the application; Figure 2 is a top view of the cover of the cooking appliance shown in Figure 1. Reference numerals:

[0002] 10: Clay pot

[0003] 11: Receiving cavity

[0004] 20: Cover

[0005] 21: Cover

[0006] 22: Liner

[0007] 23: Removable lid

[0008] 24: Second top temperature sensor

[0009] 25: Lower side panel

[0010] 30: Pot Inner Wall

[0011] 31: Container

[0012] 32: Bottom wall

[0013] 33: Sidewall

[0014] 71: Bottom heating device

[0015] 73: Top electromagnetic heating device

[0016] 75: Electromagnetic heating coil

[0017] 80: Bottom temperature sensor

[0018] 90: Steam Valve 100: Cooking Appliance Detailed Description Numerous specific details are set forth in the following description to provide a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be practiced without one or more of these details. In other instances, some technical features well-known in the art have not been described to avoid confusion with this application. For a thorough understanding of this application, a detailed description will be provided in the following description. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. Obviously, the implementation of embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, in addition to these detailed descriptions, this application may have other embodiments. Ordinal numbers such as "first" and "second" used in this application are merely identifiers and have no other meaning, such as a specific order. Furthermore, for example, the term "first component" does not imply the existence of a "second component," and the term "second component" does not imply the existence of a "first component." The use of words such as "first," "second," and "third" does not indicate any order and can be interpreted as names. It should be noted that the terms "upper," "lower," "front," "back," "left," "right," "inner," "outer," and similar expressions used in this application are for illustrative purposes only and are not intended to be limiting. In this document, "equal," "same," etc., are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use. Unless otherwise stated, numerical ranges in this document include not only the entire range within its two endpoints but also several sub-ranges contained therein. This application provides a cooking appliance and a method for controlling it. Now, exemplary embodiments according to this application will be described in more detail with reference to the accompanying drawings. As shown in FIG1, In a preferred embodiment, the cooking appliance 100 according to the preferred embodiment of this application mainly includes a pot body 10 and a lid 20. The pot body 10 is used to hold the ingredients needed for cooking.The lid 20 is closably connected to the top of the pot body 10 for closing the pot body 10. For example, the lid 20 is pivotally connected to the pot body 10. The pot body 10 can be constructed as a rounded cuboid or any other suitable shape. A pot inner 30 is provided in the pot body 10. As shown, the pot body 10 is provided with a receiving cavity 11, in which the pot inner 30 is removably disposed. The pot inner 30 includes a bottom wall 32 and a side wall 33 extending upward from the edge of the bottom wall 32. The bottom wall 32 and the side wall 33 enclose a holding cavity 31 for holding food. When the lid 20 is closed, a cooking space is formed between the pot inner 30 and the lid 20, and the holding cavity 31 constitutes the main part of this cooking space. The holding cavity 31 can also be equated with the cooking space. The lid 20 has a lower side panel 25 facing the cooking space, which constitutes the lower surface of the lid 20. The lid 20 includes, for example, a top cover 21, a liner 22, and a removable lid 23. The liner 22 is pivotally connected to the pot body 10. All functional components of the lid 20 are housed in the liner 22. The top cover 21 and the removable lid 23 are also connected to the liner 22. The top cover 21 is the outer shell of the lid 20, covering the outside of the liner 22. The removable lid 23 is located on the side of the lid 20 facing the cooking space. The removable lid 23 is detachably connected to the liner 22 for easy cleaning. A lower panel 25 is provided on the removable lid 23. For example, the lower panel 25 constitutes the main structure of the removable lid 23, and is detachably connected to the liner 22. A sealing ring may also be provided around or partially on the lower panel 25 to prevent steam, foam, etc., from entering the interior of the lid 20. The top cover 21 and the liner 22 are primarily made of plastic. The cooking appliance 100 is also equipped with a control device (not shown), multiple heating elements, and multiple temperature sensors. The heating elements of the cooking appliance 100 include, for example, a bottom heating element 71 and a top electromagnetic heating element 73. The bottom heating element 71 is located below the receiving cavity 11 to heat the bottom wall 32 (i.e., the bottom of the cooking space). The top electromagnetic heating element 73 is used to heat the top of the cooking space, for example, it is located on the cover 20. Thus, the cooking appliance 100 has a three-dimensional heating structure, which allows the cooking space to be heated evenly, achieving the effect of uniform cooking of the food.The bottom heating device 71 has a first rated heating power P1. The top electromagnetic heating device 73 has a third rated heating power P3. The first rated heating power P1 is greater than the third rated heating power P3. The bottom heating device 71 can be an electromagnetic heating device or a heating plate. The temperature sensor of the cooking appliance 100 includes a bottom temperature sensor 80. The bottom temperature sensor 80 is used to detect the bottom temperature of the pot body 10, that is, the bottom temperature of the inner pot 30, that is, the bottom temperature Tb of the cooking space. The bottom temperature sensor 80 can be set at the bottom of the receiving cavity 11 and senses the temperature of the bottom wall 32 by contacting the bottom wall 32. As shown in FIG2, preferably, the electromagnetic heating coil 75 of the top electromagnetic heating device 73 is set in the cover 22. At least part of the removable cover 23 (or the lower side panel 25) is constructed as a metal part with magnetic conductivity, so that eddy currents can be generated in the metal part under the action of electromagnetic field to generate heat, thereby realizing top heating. The electromagnetic heating coil 75 and the metal part are both components of the top electromagnetic heating device 73. Preferably, in the vertical projection of the cooking appliance 100, the electromagnetic heating coil 75 of the top electromagnetic heating device 73 at least partially overlaps with the metal part of the removable cover 23. Thus, the electromagnetic heating coil 75 and the metal part of the removable cover 23 are arranged opposite each other, which is beneficial for fully utilizing the electromagnetic field. The electromagnetic heating coil 75 may be wound into a ring, for example, and the metal part may also be constructed into a ring corresponding to the electromagnetic heating coil 75. Of course, the electromagnetic heating coil 75 may also be constructed in other shapes. To fully utilize the electromagnetic field generated by the electromagnetic heating coil 75, preferably, in the vertical projection of the cooking appliance 100, the electromagnetic heating coil 75 is completely contained within the area defined by the metal part. For example, the removable cover 23 (or the lower side panel 25) may be made entirely of a magnetically conductive metal. The control device may be, for example, a microcontroller unit (MCU) for implementing cooking control of the cooking appliance 100. All heating devices and temperature sensors are electrically connected to the control device. The temperature sensor feeds back the sensed temperature to the control device, which then enables the control device to perform more precise control over, for example, various heating devices, based on the temperature information.For example, the control device controls the operation of the bottom heating element 71 based at least on the temperature sensed by the bottom temperature sensor 80. The cooking appliance 100 also includes a steam valve 90 disposed on the lid 20. When the lid 20 is closed, the steam valve 90 connects the cooking space to the environment, allowing steam in the cooking space to be released into the environment. The cooking process of the cooking appliance 100 typically includes, in sequence, a water absorption stage, a heating stage, a boiling stage, a cooking stage, and a heat preservation stage. In the water absorption stage, the bottom heating element 71 operates at low power, allowing the food to soak and absorb water in warm water to achieve a better texture. The duration of the water absorption stage is, for example, 10 to 15 minutes. In the heating stage, the bottom heating element 71 operates at high power, rapidly heating and boiling the food. In the boiling stage, the control device controls the heating element to maintain the food at a boiling temperature or boiling state, thereby cooking the food. The duration of the boiling stage is typically at least 8 to 10 minutes. During the cooking phase, the control device operates the heating element to dry free moisture in the cooking space and further cook the food. The cooking phase typically lasts at least 8 to 10 minutes. During the heat-keeping phase, the cooked food is kept warm so the user can enjoy it hot. To address the problems in the prior art, the control device of the cooking appliance 100 is configured to execute the following control flow: The cooking process of the cooking appliance 100 includes a first phase and a heat-keeping phase that are consecutive; the top electromagnetic heating element 73 is operated for at least a portion of the first phase and for at least a portion of the heat-keeping phase. The first phase is used to cook the food, and the heat-keeping phase is used to keep the cooked food warm. In other words, the first phase is the cooking process preceding the heat-keeping phase. The first phase is continuous with the heat-keeping phase, therefore the first phase includes at least the latter half of the cooking phase. Alternatively, the first phase includes the entire cooking phase. Alternatively, the first stage can be extended forward, for example, by including the boiling maintenance stage (or its latter half), or by including the boiling maintenance stage and the heating stage (or its latter half), or by including the boiling maintenance stage, the heating stage, and the water absorption stage (or its latter half).In this application, the duration of the latter half of a certain stage of the cooking process is not necessarily half of the total duration of that stage. The latter half refers to a period of time that continues forward from the end of that stage. The duration of this process can be half of the total duration of that stage, or it can be greater than or less than half of the total duration of that stage. The earlier the first stage begins, the earlier the top electromagnetic heating device 73 starts working, the earlier the removable lid 23 is preheated, and the less likely condensation will form on the removable lid 23. When the top electromagnetic heating device 73 is working, according to its heating principle, basically only the metal parts that can generate eddy currents will heat up, while the plastic parts forming the lid 20 will not heat up at all, thus not affecting the service life of the plastic parts. Compared with the conductive heating of the heating wire, electromagnetic heating makes the removable lid 23 heat up itself, thus also having the characteristics of high heating efficiency, low power, and short heating time. This allows the heat generated by electromagnetic heating to be concentrated on preventing condensation and not acting on the top layer of food, avoiding the top layer of food from drying out and turning yellow. The cooking appliance 100 has the function of analyzing the amount of food. For example, the control device records the time taken for the temperature value of the bottom temperature sensor 80 to rise from a first heating temperature to a second heating temperature, and determines the amount of food based on this time. The second heating temperature is higher than the first heating temperature. It is understood that the longer the time, the larger the amount of food, and the shorter the time, the smaller the amount of food. For example, the control device can have a built-in correspondence between this time and the amount of food, finding the amount of food based on the measured time. To ensure accurate determination of the amount of food, preferably, the cooking process does not enter the first stage before the amount of food is determined; that is, the top electromagnetic heating device 73 does not operate before the amount of food is determined. In other words, the cooking process does not enter the first stage until the temperature value of the bottom temperature sensor 80 reaches the second heating temperature; that is, the top electromagnetic heating device 73 does not operate until the temperature value of the bottom temperature sensor 80 reaches the second heating temperature. Only after the temperature value of the bottom temperature sensor 80 reaches the second heating temperature does the cooking process enter the first stage, and only then can the top electromagnetic heating device 73 operate.Preferably, when the control device determines that the food in the cooking space has boiled, the cooking process enters the first stage and the top electromagnetic heating device 73 is activated. The control device can determine that the food has boiled, for example, by determining that the food has boiled when the bottom temperature of the cooking space reaches a preset bottom temperature. In such an embodiment, the cooking process enters the first stage only after the bottom temperature sensor 80 reaches the preset bottom temperature, and the top electromagnetic heating device 73 can then operate. It is understood that the preset bottom temperature is greater than or equal to a second heating temperature. Alternatively, the food is determined to boil when the rate of temperature increase at the bottom of the cooking space is less than a preset bottom temperature increase rate. Or, the cooking appliance 100 can also be equipped with a top temperature sensor for detecting the top temperature of the cooking space, and the top temperature sensor is electrically connected to the control device. The food is determined to boil when the top temperature of the cooking space reaches the preset top temperature; or, the food is determined to boil when the rate of temperature increase at the top of the cooking space is less than a preset top temperature increase rate. Alternatively, the cooking appliance 100 may be equipped with a boiling sensor for detecting boiling signals in the cooking space. When the sensor detects a boiling signal, it determines that the food is boiling. For example, boiling can be determined by detecting foam in the food after it has boiled. Preferably, in the first stage, the control device controls the top electromagnetic heating device 73 to operate so that the temperature of the lower panel 25 is greater than or equal to a first temperature and less than or equal to a second temperature, wherein the first temperature is less than the second temperature. The temperature of the lower panel 25 is, for example, the temperature of the removable cover 23, or the temperature of the metal part used to generate eddy currents. Preferably, the first temperature ranges from [90, 110]°C, for example, 100°C. The first temperature roughly corresponds to the temperature at which water vaporizes. Preferably, the second temperature ranges from [110, 130]°C, for example, 120°C. The second temperature roughly corresponds to the temperature at which the plastic material melts. Therefore, in the first stage, the removable cover 23 is heated to a relatively high temperature to suppress condensation while minimizing impact on the plastic material of the cover 20.For example, the cover 20 (e.g., the liner 22) is also provided with a first top temperature sensor for sensing the temperature of the lower side panel 25. The control device is electrically connected to the first top temperature sensor and determines the temperature of the lower side panel 25 based on the sensing value of the first top temperature sensor. Understandably, the first top temperature sensor needs to be as close as possible to the lower side panel 25, for example, it should be able to contact the metal parts of the lower side panel 25, so that the sensing value of the first top temperature sensor can be directly considered as the temperature of the lower side panel 25. For example, in the first stage, the top electromagnetic heating device 73 operates intermittently at a first power. When the temperature sensed by the first top temperature sensor is lower than a first temperature, the top electromagnetic heating device 73 operates at the first power. When the temperature sensed by the first top temperature sensor is higher than a second temperature, the top electromagnetic heating device 73 stops operating. This maintains the metal parts of the lower side panel 25 at a higher temperature. The first power is, for example, 5% to 10% of the rated power P3 of the top electromagnetic heating device 73. oDuring the heat preservation phase, the food temperature is typically maintained between 50°C and 80°C. In other words, during the heat preservation phase, the sensing value of the bottom temperature sensor 80 is typically kept within the range of [50, 80]°C. During the heat preservation phase, the temperature of the lower panel 25 is kept slightly higher than the food temperature to avoid condensation. Therefore, preferably, during the heat preservation phase, the control device controls the top electromagnetic heating device 73 to operate so that the temperature of the lower panel 25 is greater than or equal to the temperature sensed by the bottom temperature sensor 80. Preferably, the temperature of the lower panel 25 is no more than 15°C higher than the temperature sensed by the bottom temperature sensor 80. This saves energy and prevents the top layer of the food from drying out. For example, during the heat preservation phase, the top electromagnetic heating device 73 operates intermittently at a second power. When the temperature sensed by the first top temperature sensor is lower than the temperature sensed by the bottom temperature sensor 80, the top electromagnetic heating device 73 operates at the second power. When the temperature sensed by the first top temperature sensor is 15°C higher than the temperature sensed by the bottom temperature sensor 80, the top electromagnetic heating device 73 stops operating. This maintains the metal parts of the lower side panel 25 at a temperature slightly higher than that of the food. The second power is, for example, 1% to 3% of the rated heating power P3 of the top electromagnetic heating device 73. oAlternatively, during the heat preservation phase, the temperature of the lower panel 25 may not be adjusted according to the real-time temperature of the food. Instead, the temperature of the lower panel 25 may be maintained near or slightly above the upper limit of the food's heat preservation temperature. For example, during the heat preservation phase, the control device controls the top electromagnetic heating device 73 to operate so that the temperature sensed by the first top temperature sensor is greater than or equal to a third temperature and less than or equal to a fourth temperature, wherein the third temperature is less than the fourth temperature. Preferably, the third temperature is greater than or equal to the upper limit of the food's heat preservation temperature, for example, 75°C to 85°C. Preferably, the fourth temperature is less than the second temperature. More preferably, the fourth temperature is less than the first temperature. Alternatively, the difference between the third and fourth temperatures does not exceed 5°C to 15°C. For example, during the heat preservation phase, the top electromagnetic heating device 73 operates intermittently at a second power. When the temperature sensed by the first top temperature sensor is lower than the third temperature, the top electromagnetic heating device 73 operates at the second power. When the temperature sensed by the first top temperature sensor is higher than the fourth temperature, the top electromagnetic heating device 73 stops operating. Alternatively, the cover 20 (e.g., the liner 22) is provided with a second top temperature sensor 24 for sensing the temperature of the gas in the cooking space. The control device is electrically connected to the second top temperature sensor 24 and determines the temperature of the lower panel 25 based on the sensing value of the second top temperature sensor. The second top temperature sensor 24 can extend into the cooking space through an opening in the lower panel 25, or it can be located in the steam valve 90 (as shown in Figure 1). It is understood that the sensing value of the second top temperature sensor 24 differs significantly from the actual temperature of the lower panel 25 compared to the first top temperature sensor. It is understood that the temperature of the gas at the top of the cooking space is related to the temperature of the lower panel 25. The inventors of this application have experimentally monitored the sensing value of the second top temperature sensor 24 and the actual temperature of the lower panel 25, and determined the correspondence between the two. Therefore, the temperature of the lower panel 25 can be determined based on the sensing value of the second top temperature sensor 24 and its relationship with the actual temperature of the lower panel 25.Alternatively, the power and operating cycle of the top electromagnetic heating device 73 can be determined experimentally, allowing it to operate at a fixed power and operating cycle to ensure a suitable temperature for the lower panel 25 during the first stage and / or the heat preservation stage. During the first stage and the heat preservation stage, the top electromagnetic heating device 73 can have different operating powers and / or operating cycles, respectively. In this application, operating the top electromagnetic heating device 73 consecutively during the first stage and the heat preservation stage means that the top electromagnetic heating device 73 is already in a state of frequent operation before the heat preservation stage, and this state continues until the heat preservation stage, so that the removable cover 23 can maintain a high temperature, thereby suppressing condensation. Especially in the first stage, the top electromagnetic heating device 73 can operate intermittently, but the interval between two adjacent operating periods does not exceed 60 seconds, so that the temperature of the removable cover 23 does not drop excessively. For example, when the cooking process enters the first stage after the food boils, the first stage includes a boiling maintenance stage and a cooking simmer stage. Typically, the boiling stage lasts for no less than 5 minutes, for example, 8 to 10 minutes, or longer. If the top electromagnetic heating device 73 is not working during the boiling stage, it will remain inactive for at least 5 consecutive minutes, meaning the interval between its inactivity exceeds 5 minutes. The temperature of the removable lid 23 will drop significantly during these 5 minutes, causing condensation to form on it. In other words, in this technical solution, the first stage only includes the boiling maintenance stage and does not include the boiling stage; the first stage and the heat preservation stage are not consecutive. In the above cooking process, the top electromagnetic heating device 73 is activated before the heat preservation stage, effectively suppressing condensation. Based on its working principle, the top electromagnetic heating device 73 does not easily heat the plastic parts of the lid 20, thus extending the lifespan of the lid 20. The processes and steps described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The order of the steps in the above process can also be added, merged, or deleted according to actual needs.In understanding the scope of this application, the term "comprising" and its derivatives, as used herein, are intended to be open-ended terms that specify the presence of a described feature, element, component, group, whole, and / or step, but do not exclude the presence of other undescribed features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "comprising," "having," and their derivatives. The term "attached" or "attached" as used herein includes: a construction in which an element is directly fixed to another element by directly fixing it to another element; a construction in which an element is indirectly fixed to another element by fixing it to an intermediate member, which in turn is fixed to another element; and a construction in which one element is integral with another element, i.e., one element is substantially part of another element. This definition also applies to words with similar meanings, such as "connected," "joined," "coupled," "installed," "adhesive," "fixed," and their derivatives. Finally, the degree terms such as “substantially,” “approximately,” and “approximately” used herein refer to the amount of deviation from which the final result is modified without significantly altering it. Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. A feature described in one embodiment herein may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated. This application has been described through the above embodiments, but it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit the application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.

Claims

Claims 1. A method for controlling a cooking appliance, wherein the lid of the cooking appliance is provided with a top electromagnetic heating device, and the pot body of the cooking appliance is provided with a bottom heating device, characterized in that, The control method includes: making the cooking process include a first stage and a heat-keeping stage that are consecutive, wherein the first stage is used to cook the ingredients and the heat-keeping stage is used to keep the cooked food warm; and making the top electromagnetic heating device work during at least a portion of the time period of the first stage and at least a portion of the time period of the heat-keeping stage.

2. The control method for cooking appliances according to claim 1, wherein, The cover has a lower panel facing the cooking space, and the control method further includes: in the first stage, activating the top electromagnetic heating device to make the temperature of the lower panel greater than or equal to a first temperature and less than or equal to a second temperature, wherein the first temperature is less than the second temperature.

3. The control method for cooking appliances according to claim 2, wherein, The first temperature ranges from [90, 110] °C; and / or the second temperature ranges from [110, 130] °C.

4. The method for controlling a cooking appliance according to claim 2 or 3, wherein, The pot body is also provided with a bottom temperature sensor for sensing the temperature of the cooking space. The control method further includes: during the heat preservation stage, activating the top electromagnetic heating device to make the temperature of the lower panel greater than or equal to the temperature sensed by the bottom temperature sensor.

5. The control method for cooking appliances according to claim 4, wherein, During the heat preservation phase, the temperature of the lower panel is no more than 15°C higher than the temperature sensed by the bottom temperature sensor.

6. The method for controlling a cooking appliance according to claim 4 or 5, wherein, The control method further includes: during the heat preservation stage, activating the bottom heating device to ensure that the temperature sensed by the bottom temperature sensor is within the range of [50, 80]°C.

7. The method for controlling a cooking appliance according to any one of claims 4-6, wherein, The control method further includes: recording the time taken for the sensing value of the bottom temperature sensor to rise from a first heating temperature to a second heating temperature; determining the amount of food based on the time taken, wherein the second heating temperature is higher than the first heating temperature; and after the sensing value of the bottom temperature sensor reaches the second heating temperature, causing the... The cooking process enters the first stage and activates the top electromagnetic heating device.

8. The method for controlling a cooking appliance according to claim 7, wherein, The control method further includes: when the sensing value of the bottom temperature sensor does not reach the second heating temperature, the top electromagnetic heating device is deactivated.

9. A method for controlling a cooking appliance according to any one of claims 2-8, wherein, The control method further includes: during the heat preservation stage, activating the top electromagnetic heating device to make the temperature of the lower panel greater than or equal to a third temperature and less than or equal to a fourth temperature, wherein the third temperature is less than the fourth temperature and the fourth temperature is less than the second temperature.

10. The method for controlling a cooking appliance according to claim 9, wherein, The fourth temperature is less than or equal to the first temperature.

11. A method for controlling a cooking appliance according to any one of the preceding claims, wherein, The control method further includes: determining whether the food in the cooking space is boiling; and after determining that the food is boiling, causing the cooking process to enter the first stage and activating the top electromagnetic heating device.

12. The method for controlling a cooking appliance according to claim 11, wherein, The control method further includes: when it is determined that the food has not boiled, disabling the top electromagnetic heating device.

13. The method for controlling a cooking appliance according to any one of claims 1 to 12, wherein, In the first stage, the top electromagnetic heating device is operated at a first power; in the heat preservation stage, the top electromagnetic heating device is operated at a second power, wherein the first power is greater than the second power; and / or in the first stage, the top electromagnetic heating device operates intermittently, wherein the duration of the inactivity interval between two adjacent operating periods of the top electromagnetic heating device does not exceed 60 seconds.

14. The method for controlling a cooking appliance according to any one of claims 2 to 13, wherein, The cover is further provided with a first top temperature sensor for sensing the temperature of the lower side panel, and the control method determines the temperature of the lower side panel based on the sensing value of the first top temperature sensor; or the cover is further provided with a second top temperature sensor for sensing the temperature of the gas in the cooking space, and the control method determines the temperature of the lower side panel based on the sensing value of the second top temperature sensor. The temperature of the lower side panel is described.

15. A cooking utensil, characterized in that, include: The pot body includes a cooking space for holding food ingredients; A bottom heating device is disposed on the pot body for heating the bottom of the cooking space; a lid is disposed on the lid for covering the pot body, the lid having a lower side panel facing the cooking space; and a top electromagnetic heating device is disposed on the lid for heating the top of the cooking space. A bottom temperature sensor for sensing the temperature at the bottom of the cooking space; and a control device electrically connected to the bottom heating device, the top electromagnetic heating device, and the bottom temperature sensor, wherein the control device is configured to perform the steps of the control method according to any one of claims 1 to 13.

16. A cooking utensil, characterized in that, include: The pot body includes a cooking space for holding food ingredients; A bottom heating device is disposed on the pot body for heating the bottom of the cooking space; a lid is disposed on the pot body for covering the pot body, the lid having a lower side panel facing the cooking space; a top electromagnetic heating device is disposed on the lid for heating the top of the cooking space; a top temperature sensor is disposed on the lid for sensing the temperature of the lower side panel or the gas in the cooking space. A bottom temperature sensor for sensing the temperature at the bottom of the cooking space; and a control device electrically connected to the bottom heating device, the top electromagnetic heating device, the top temperature sensor, and the bottom temperature sensor, wherein the control device is configured to perform the steps of the control method according to any one of claims 1 to 14.

17. The cooking appliance according to claim 15 or 16, wherein, The cover includes: a liner, wherein the electromagnetic heating coil of the top electromagnetic heating device is disposed on the liner; and a removable cover, detachably connected to the liner and located on the cover facing the cooking... 16 On one side of the space, the lower side panel is disposed on the removable cover.

18. The cooking utensil according to any one of claims 15-17, wherein, The lower panel is at least partially constructed as a magnetically conductive metal component, and in the vertical projection of the cooking appliance, the electromagnetic heating coil of the top electromagnetic heating device at least partially overlaps with the metal component. 17

Images