Electric range and control method thereof

Abstract

An electric range according to an embodiment disclosed herein may comprise: a main body including at least one heating zone; at least one working coil for heating a cooking container placed in the heating zone; at least one cooling fan for cooling the heating zone; at least one temperature sensor for sensing the temperature of the heating zone; and at least one processor configured to control an operation of at least one of the working coil or the cooling fan. The processor may be configured to acquire information about a contaminated region on the basis of an image of the upper surface of the main body, set a residual heat retention region on the basis of the contaminated region, acquire a temperature value for the set residual heat retention region from the temperature sensor, and control the operation.

Description

Electric range and control method thereof

[0001] The present disclosure relates to an electric range and a method for controlling the same.

[0002] Generally, electric ranges (or induction heating devices) or gas ranges are used as cooking appliances for heating and cooking food.

[0003] Among the above cooking appliances, the electric range includes a main body on which a cooking vessel (e.g., a pot, a frying pan) is placed, and a working coil that generates a magnetic field to heat the cooking vessel when an electric current is applied. Since the electric range uses the cooking vessel itself as a heat source, it has the advantage of not generating harmful gases and having a low risk of fire.

[0004] However, since the electric range itself cannot be used as a heat source, there is the inconvenience of having to use hot water and / or a cleaning detergent specifically designed for electric ranges separately when cleaning the electric range.

[0005] The information described above may be provided as related art for the purpose of aiding understanding of the present disclosure. No claim or determination is made as to whether any of the foregoing may be applied as prior art related to the present disclosure.

[0006] According to various embodiments of the present disclosure, an electric range can be provided that, after the cooking of the electric range is finished, detects a contaminated area using a camera of the hood range, sets a residual heat retention area by comparing the detected contaminated area with the cooking area, and performs an operation to maintain the residual heat of the set residual heat retention area.

[0007] An electric range according to one embodiment of the present disclosure may include a main body comprising at least one heating area, at least one working coil for heating a cooking vessel placed in the heating area, at least one cooling fan for cooling the heating area, at least one temperature sensor for detecting the temperature of the heating area, and at least one processor configured to control the operation of at least one of the working coil or the cooling fan. The processor may be configured to acquire information regarding a contaminated area based on an image of the upper surface of the main body, set a residual heat retention area based on the contaminated area, acquire a temperature value of the set residual heat retention area from the temperature sensor, and control the operation based on the temperature value.

[0008] In a control method for an electric range according to one embodiment of the present disclosure, the electric range may include a main body comprising at least one heating area, at least one working coil for heating a cooking vessel placed in the heating area, and at least one cooling fan for cooling the heating area. The method may include the operation of obtaining information regarding a contaminated area based on image information of the upper surface of the main body of the electric range from a hood range, the operation of setting a residual heat retention area by comparing the heating area corresponding to the working coil that has finished operating with the contaminated area, the operation of obtaining a temperature value of the set residual heat retention area, and the operation of adjusting the output of the working coil or the rotation speed of the cooling fan corresponding to the residual heat retention area based on the temperature value.

[0009] In relation to the description of the drawings, the same or similar reference numerals may be used for identical or similar components.

[0010] FIG. 1 is a perspective view showing a cooking control system according to one embodiment of the present disclosure.

[0011] FIG. 2 is a control block diagram of a hood range according to one embodiment of the present disclosure.

[0012] FIG. 3 is a control block diagram of an electric range according to one embodiment of the present disclosure.

[0013] FIG. 4 is a control flowchart relating to a cleaning method of an electric range using residual heat in a cooking area after cooking is finished, according to one embodiment of the present disclosure.

[0014] FIGS. 5A and 5B are plan views of an electric range showing the contamination state of the upper surface of the main body of the electric range before and after cooking, according to one embodiment of the present disclosure.

[0015] FIG. 6 is a control flowchart for setting a residual heat retention area of ​​an electric range according to one embodiment of the present disclosure.

[0016] FIG. 7 is a plan view of an electric range in which contaminants are present in all of the plurality of cooking zones, according to one embodiment of the present disclosure.

[0017] FIG. 8 is a plan view of an electric range according to one embodiment of the present disclosure, in which contaminants are present in a heating area other than the cooking area.

[0018] FIG. 9 is a plan view of an electric range in which contaminants are spread across a heating area and a cooking area, according to one embodiment of the present disclosure.

[0019] FIG. 10 is a plan view of an electric range according to one embodiment of the present disclosure, in which contaminants are outside the heating area and the cooking area.

[0020] The various embodiments used to illustrate the principles of the present disclosure in FIGS. 1 through 9 disclosed below and in this patent document are for illustrative purposes only and should not be construed as limiting the scope of the present disclosure in any way. Those skilled in the art will understand that the principles of the present disclosure may be implemented in any system or device appropriately arranged.

[0021] Hereinafter, embodiments of the present disclosure are described in detail with reference to the drawings so that those skilled in the art can easily practice them. However, the present disclosure may be embodied in various different forms and is not limited to the embodiments described herein. In relation to the description of the drawings, the same or similar reference numerals may be used for identical or similar components. Furthermore, in the drawings and related descriptions, descriptions of well-known functions and configurations may be omitted for clarity and brevity.

[0022] FIG. 1 is a perspective view showing a cooking control system (1) according to one embodiment of the present disclosure.

[0023] Referring to FIG. 1, a cooking control system (1) according to one embodiment may include a hood range (100) and an electric range (200).

[0024] According to one embodiment, the hood range (100) may be a ventilation device that exhausts or purifies smoke or odors generated from food during cooking to the outside. The hood range (100) may be positioned above the electric range (200) (e.g., in the +Z-axis direction). The hood range (100) may be named an exhaust device.

[0025] According to one embodiment, a suction port (not shown) for sucking in smoke or odor generated during cooking may be provided on the bottom surface (e.g., one surface facing the -Z axis direction) of the main body (110) of the hood range (100). When smoke or odor is generated during cooking, the hood range (100) may operate an exhaust fan (e.g., the exhaust fan (170) of FIG. 2) to suck the smoke or odor into the main body (110) through the suction port (111), and the sucked smoke or odor may be discharged to the outside through an exhaust pipe (or a connecting pipe) (not shown) connected to the outside.

[0026] According to one embodiment, the hood range (100) can detect (or detect) smoke generated during cooking, a cooking container (e.g., a pot or frying pan) placed on the upper surface (211) of the electric range (200), or a contaminant (or, contaminated area) on the upper surface (211) of the electric range (200) through an image sensor such as a camera.

[0027] According to one embodiment, the electric range (200) may be a device that wirelessly transmits power to a cooking vessel (e.g., a pot or a frying pan) located above (e.g., in the +Z-axis direction) using electromagnetic induction. The electric range (200) may be named an induction heating device, an induction range, or a cooktop. For example, the electric range (200) may be a cooking device that heats a cooking vessel using the principle of induction heating.

[0028] According to one embodiment, the electric range (200) can transmit power by using a magnetic field induced in a receiving coil or an IH metal (e.g., iron) through a magnetic induction method. For example, the electric range (200) can generate eddy currents in a cooking vessel or induce a magnetic field in a receiving coil of a cooking vessel by controlling current to flow through a working coil (e.g., the working coil (270) of FIG. 3) described later to form a magnetic field.

[0029] According to one embodiment, a plurality of heating zones (212) for heating a cooking vessel may be provided on the upper surface (211) of the main body (210) of the electric range (200). For example, the electric range (200) may have three heating zones (212-1, 212-2, 212-3) provided on the upper surface (211) of the main body (210), as shown in the drawing. For example, the heating zones (212-1, 212-2, 212-3) may be designed with at least some having different sizes (or diameters), as shown in the drawing. The heating zones (212) may be named cooking zones or burners. The cooking zone may refer to a heating zone among the heating zones (212) where cooking has been completed. A cooking vessel may be placed on the heating area (212), and the electric range (200) can heat the cooking vessel placed on the heating area (212) using a working coil.

[0030] FIG. 2 is a control block diagram of a hood range (100) according to one embodiment of the present disclosure.

[0031] The embodiment of FIG. 2 can be optionally combined with the embodiments of FIG. 1 and FIG. 3 to FIG. 10.

[0032] Referring to FIG. 2, a hood range (100) according to one embodiment may include at least one of an input unit (120), a sensor unit (130), a communication unit (140), a control unit (150), a display (160), and an exhaust fan (170).

[0033] According to one embodiment, the input unit (120) may be configured to receive various commands for the operation of the hood range (100). For example, the input unit (120) may receive a command regarding the rotational speed of the exhaust fan (170) and transmit a corresponding operation signal to the control unit (150). For example, the input unit (120) may be implemented in the form of a touch panel, but the present disclosure is not limited thereto. The input unit (120) may be provided on the front of the main body (110) of the hood range (100).

[0034] According to one embodiment, the sensor unit (130) may be configured to sense the heating area of ​​the electric range (200) or the surrounding area of ​​the heating area. For example, the sensor unit (130) may sense the heating area (212) of the electric range (200) and the surrounding area, and transmit the sensed value to the control unit (150).

[0035] According to one embodiment, the sensor unit (130) may be an image sensor for detecting contaminants (or contaminated areas) on the upper surface (211) of the electric range (200). The sensor unit (130) may include, for example, at least one of a CCD (Carrier-Coupled Device), a CMOS (Complementary Metal-Oxide Semiconductor), a Thermal Imaging Camera, and an RGB Camera. For example, the hood range (100) may sense the cooking area and the surrounding area using at least one of the CCD (Carrier-Coupled Device), CMOS (Complementary Metal-Oxide Semiconductor), a Thermal Imaging Camera, and an RGB Camera of the sensor unit (130).

[0036] According to one embodiment, the communication unit (140) may be configured to communicate with external devices such as an external server, a user device, or an electric range (200). For example, the communication unit (140) may transmit or receive data with external devices.

[0037] According to one embodiment, the communication unit (140) may include a wired communication unit (141) or a wireless communication unit (142) (e.g., a cellular communication module, a short-range wireless communication module, or a GNSS (global navigation satellite system) communication module).

[0038] According to one embodiment, the wired communication unit (141) can connect to a wired communication network and communicate with external devices through the wired communication network. For example, the wired communication unit (141) can connect to a wired communication network via Ethernet (Ethernet, IEEE 802.3 technical standard) and receive data from external devices through the wired communication network.

[0039] According to one embodiment, the wireless communication unit (142) can communicate wirelessly with a base station or an access point (AP) and can connect to a wired communication network through the base station or access point. The wireless communication unit (142) can also communicate with external devices connected to the wired communication network via the base station or access point. For example, the wireless communication unit (142) can communicate wirelessly with the access point (AP) using Wi-Fi (IEEE 802.11 technical standard) or communicate with the base station using CDMA, WCDMA, GSM, LET (Long Term Evolution), WiBro, etc. The wireless communication unit (142) can also receive data from external devices via the base station or access point. Additionally, the wireless communication unit (142) can communicate directly with external devices. For example, the wireless communication unit (132) can receive data wirelessly from external devices using Wi-Fi, Bluetooth (Bluetooth, IEEE 802.15.1 technical standard), ZigBee (ZigBee, IEEE 802.15.4 technical standard), etc.

[0040] According to one embodiment, the control unit (150) processes user input and / or detection data and / or communication data, and can control the components included in the hood range (100) based on the data processing.

[0041] According to one embodiment, the control unit (150) may be configured to control the operation of the display (160) and / or the exhaust fan (170), or to determine whether the electric range (200) is contaminated through the sensor unit (130). For example, the control unit (150) may adjust the rotational speed of the exhaust fan (170) in response to a command regarding the operation of the exhaust fan (170) input through the input unit (120). For example, the control unit (150) may determine whether the upper surface (211) of the electric range (200) is contaminated based on an image of the upper surface (211) of the electric range (200) before and after cooking obtained through the sensor unit (130).

[0042] According to one embodiment, the control unit (150) includes a memory (152) for storing / remembering programs and / or data, and a processor (151) for processing user input and / or detection data and / or communication data according to the programs and / or data stored in the memory (152).

[0043] According to one embodiment, the memory (152) may store / remember programs and / or data. A program may include a plurality of instructions combined to perform a specific function, and data may be processed and / or manipulated by a plurality of instructions included in the program. Additionally, the programs and / or data may include system programs and / or system data directly related to the operation of the hood range (100), and application programs and / or application data that provide convenience to the user.

[0044] According to one embodiment, the memory (152) may include a non-volatile memory for storing a program and / or data for controlling components included in the hood range (100) and a volatile memory for storing temporary data that occurs while controlling components included in the hood range (100).

[0045] According to one embodiment, the non-volatile memory may store, for example, programs and / or data electrically, magnetically, or optically. The non-volatile memory may include, for example, ROM (Read Only Memory) or flash memory for storing data for a long period. Additionally, the non-volatile memory may include a solid disk drive (SSD), a hard disk drive (HDD), or an optical disk drive (ODD).

[0046] According to one embodiment, the volatile memory can load programs and / or data from, for example, non-volatile memory and electrically store programs and / or data. The volatile memory may include, for example, S-RAM (Static Random Access Memory), D-RAM (Dynamic Random Access Memory), etc., for temporarily storing data.

[0047] This memory (152) can store / remember programs and data such as an operating system (OS), middleware, and applications, and can provide programs and data to the processor (151) in response to a request from the processor (151).

[0048] According to one embodiment, the processor (151) can process user input of the input unit (120), detection data of the sensor unit (130), and / or communication data of the communication unit (140) according to a program and / or data stored in memory (152). Based on the data processing, the processor (151) can generate control signals to control the sensor operation of the sensor unit (130), the operation of the communication unit (140), the operation of the display (160), and the driving of the exhaust fan (170).

[0049] According to one embodiment, the display (160) may be configured to output information regarding the status and / or function of the hood range (100). The display (160) may be provided on the front of the main body (110) of the hood range (100). For example, the display (160) may be implemented in the form of a touch panel together with an input unit (120). However, the present disclosure is not limited thereto.

[0050] According to one embodiment, the exhaust fan (170) may be configured to draw in indoor air through an intake port (not shown) provided in the main body (110) of the hood range (100) and discharge it to the outside.

[0051] FIG. 3 is a control block diagram of an electric range (200) according to one embodiment of the present disclosure.

[0052] The embodiment of FIG. 3 can be optionally combined with the embodiments of FIG. 1, FIG. 2 and FIG. 4 to FIG. 10.

[0053] Referring to FIG. 3, an electric range (200) according to one embodiment may include at least one of an input unit (220), a sensor unit (230), a communication unit (240), a control unit (250), a display (260), a working coil (270), and a cooling fan (280).

[0054] According to one embodiment, the input unit (220) may be configured to receive various commands for the operation of the electric range (200). For example, the input unit (220) may receive commands regarding the operation of the working coil (270) and / or the cooling fan (280), and may transmit a corresponding operation signal to the control unit (250). For example, the input unit (220) may be implemented in the form of a touch panel, but the present disclosure is not limited thereto. The input unit (220) may be provided on one side of the upper surface (211) of the main body (210) of the electric range (200).

[0055] According to one embodiment, the sensor unit (220) may be configured to sense the heating area (212) of the electric range (200) or the surrounding area of ​​the heating area (212). For example, the sensor unit (130) may sense the heating area (212) of the electric range (200) and the surrounding area, and transmit the sensed value to the control unit (250).

[0056] According to one embodiment, the sensor unit (230) may be configured to monitor or sense the state of the electric range (200) or to sense a cooking container placed on the electric range (200).

[0057] According to one embodiment, the sensor unit (230) may include at least one of a container detection sensor (231), a temperature sensor (232), and a vibration sensor (233).

[0058] According to one embodiment, a container detection sensor (231) may be provided to detect the presence and / or location of a cooking container placed on a heating area (212). For example, the container detection sensor (231) may include a capacitance sensor for detecting a cooking container (400). Specifically, the container sensor (231) may detect a change in capacitance caused by the cooking container. However, the container sensor (121) is not limited to a capacitance sensor and may include various sensors capable of detecting a cooking container placed on the heating area (212), such as an infrared sensor, a weight sensor, a micro switch, or a membrane switch. The container detection sensor (231) may be provided in a number corresponding to the number of heating areas (212).

[0059] According to one embodiment, a temperature sensor (232) may be provided to detect the temperature of a heating area (212) and / or a cooking vessel placed in the heating area (212). The temperature sensor (232) may be provided in a number corresponding to the number of heating areas (212).

[0060] According to one embodiment, a vibration sensor (233) may be provided to detect contents (e.g., liquid) that boil over from a cooking container during cooking. For example, the vibration sensor (233) may detect vibrations of contents that boil over from a cooking container during cooking on the upper surface (211) of the main body (210) of the electric range (200). In some embodiments, the electric range (200) may determine the degree of contamination on the upper surface (211) of the main body (210) of the electric range (200) by detecting the degree of vibration through the vibration sensor (233).

[0061] According to one embodiment, the communication unit (240) may be configured to communicate with external devices such as an external server, a user device, or a hood range (100). For example, the communication unit (240) may transmit or receive data with external devices.

[0062] According to one embodiment, the communication unit (240) may include a wired communication unit (241) or a wireless communication unit (242) (e.g., a cellular communication module, a short-range wireless communication module, or a GNSS (global navigation satellite system) communication module).

[0063] According to one embodiment, the wired communication unit (241) can connect to a wired communication network and communicate with external devices through the wired communication network. For example, the wired communication unit (241) can connect to a wired communication network via Ethernet (Ethernet, IEEE 802.3 technical standard) and receive data from external devices through the wired communication network.

[0064] According to one embodiment, the wireless communication unit (242) can communicate wirelessly with a base station or an access point (AP) and can connect to a wired communication network through the base station or access point. The wireless communication unit (242) can also communicate with external devices connected to the wired communication network via the base station or access point. For example, the wireless communication unit (242) can communicate wirelessly with the access point (AP) using Wi-Fi (IEEE 802.11 technical standard) or communicate with the base station using CDMA, WCDMA, GSM, LET (Long Term Evolution), WiBro, etc. The wireless communication unit (242) can also receive data from external devices via the base station or access point. Additionally, the wireless communication unit (242) can communicate directly with external devices. For example, the wireless communication unit (242) can receive data wirelessly from external devices using Wi-Fi, Bluetooth (Bluetooth, IEEE 802.15.1 technical standard), ZigBee (ZigBee, IEEE 802.15.4 technical standard), etc.

[0065] According to one embodiment, the control unit (250) processes user input and / or detection data and / or communication data, and can control the components included in the electric range (200) based on the data processing.

[0066] According to one embodiment, the control unit (250) can control the operation of the working coil (270) and / or the cooling fan (280) in response to a command through the input unit (220), or control the operation of the working coil (270) and / or the cooling fan (280) based on a sensing value of the sensor unit (230).

[0067] For example, the control unit (250) can adjust the output of the working coil (270) (or the temperature of the cooking vessel on the heating area (212)) in response to a command regarding the operation of the working coil (270) input through the input unit (220). For example, the control unit (250) can adjust the output of the working coil (270) (or the temperature of the cooking vessel on the heating area (212)) based on a sensing value (e.g., temperature value) of the sensor unit (230) (e.g., temperature sensor (232)).

[0068] For example, the control unit (250) can adjust the rotational speed of the cooling fan (280) in response to a command regarding the operation of the cooling fan (280) input through the input unit (220). For example, the control unit (250) can adjust the rotational speed of the cooling fan (280) based on a sensing value (e.g., temperature value) of the sensor unit (230) (e.g., temperature sensor (232)).

[0069] According to one embodiment, the control unit (250) can set a residual heat retention area by comparing the contaminated area of ​​the electric range (200) received from the hood range (100) via the communication unit (240) with the heating area (or cooking area) (212) where cooking has ended. The residual heat retention area may refer to a heating area (212) that requires maintenance at a predetermined temperature (e.g., 30 degrees) where there is little risk of burns to the user for cleaning the electric range (200).

[0070] According to one embodiment, the control unit (250) can obtain an image of the upper surface (211) of the electric range (200) before and after cooking from the hood range (100) through the communication unit (240) and determine whether the upper surface of the electric range (200) is contaminated.

[0071] According to one embodiment, the control unit (250) includes a memory (252) for storing / remembering programs and / or data, and a processor (251) for processing user input and / or detection data and / or communication data according to the programs and / or data stored in the memory (252).

[0072] According to one embodiment, the memory (252) may store / remember programs and / or data. A program may include a plurality of instructions combined to perform a specific function, and data may be processed and / or manipulated by a plurality of instructions included in the program. Additionally, the programs and / or data may include system programs and / or system data directly related to the operation of the electric range (200), and application programs and / or application data that provide convenience to the user.

[0073] According to one embodiment, the memory (252) may include a non-volatile memory for storing a program and / or data for controlling components included in the electric range (200) and a volatile memory for storing temporary data that occurs while controlling components included in the electric range (200).

[0074] According to one embodiment, the non-volatile memory may store, for example, programs and / or data electrically, magnetically, or optically. The non-volatile memory may include, for example, ROM (Read Only Memory) or flash memory for storing data for a long period. Additionally, the non-volatile memory may include a solid disk drive (SSD), a hard disk drive (HDD), or an optical disk drive (ODD).

[0075] According to one embodiment, the volatile memory can load programs and / or data from, for example, non-volatile memory and electrically store programs and / or data. The volatile memory may include, for example, S-RAM (Static Random Access Memory), D-RAM (Dynamic Random Access Memory), etc., for temporarily storing data.

[0076] This memory (252) can store / remember programs and data such as an operating system (OS), middleware, and applications, and can provide programs and data to the processor (251) in response to a request from the processor (251).

[0077] According to one embodiment, the processor (251) can process user input of the input unit (220), detection data of the sensor unit (230), and / or communication data of the communication unit (240) according to a program and / or data stored in memory (252). Based on the data processing, the processor (251) can generate a control signal to control the sensor operation of the sensor unit (230), the operation of the communication unit (240), the operation of the display (260), the operation of the exhaust fan (280), and the operation of the cooling fan (280).

[0078] According to one embodiment, the working coil (270) can generate a magnetic field and / or an electromagnetic field to heat a cooking vessel placed in the heating area (212). For example, when a driving current is applied to the working coil (270), a magnetic field may be induced around the working coil (270). In particular, when an alternating current, which changes in magnitude and direction over time, is supplied to the working coil (270), a magnetic field that changes in magnitude and direction over time may be induced around the working coil (270). The magnetic field around the working coil (270) may pass through the upper surface (211) of the main body (210) of the electric range (200) and may reach the cooking vessel placed in the heating area (212). Due to the magnetic field that changes in magnitude and direction over time, an eddy current may be generated in the cooking vessel that rotates around the magnetic field. Thus, the phenomenon in which an eddy current is generated due to a magnetic field that changes over time is called the electromagnetic induction phenomenon. Due to the above eddy currents, electric resistance heat may be generated in the cooking vessel. Electric resistance heat is heat generated in a resistor when current flows through it, and is also called Joule heat. The cooking vessel is heated by this electric resistance heat, and the food contained in the cooking vessel can be heated. The working coil (270) can heat the cooking vessel by utilizing the electromagnetic induction phenomenon and electric resistance heat.

[0079] According to one embodiment, the working coil (270) may be provided at a location corresponding to the heating area (212). For example, the working coil (270) may be provided in a number corresponding to the heating area (212). According to one embodiment, the working coil (270) may be designed to have the size of the corresponding heating area (212).

[0080] According to one embodiment, a cooling fan (280) may be provided to cool a heated heating area (or cooking area) (212) during cooking or after cooking is finished. The cooling fan (280) may be provided at a location corresponding to the heating area (212). For example, the cooling fan (280) may be provided in a number corresponding to the heating area (212).

[0081] Hereinafter, a method for cleaning the electric range (200) using residual heat (e.g., about 30 degrees) of the cooking area (or the heating area where operation has ended) after the cooking of the electric range (200) is finished is described.

[0082] FIG. 4 is a control flowchart relating to a cleaning method of an electric range (200) using residual heat in a heating area after cooking is finished, according to one embodiment of the present disclosure.

[0083] FIGS. 5A and 5B are plan views of an electric range (200) showing the contamination state of the upper surface (211) of the main body (210) of the electric range (200) before and after cooking, according to one embodiment of the present disclosure.

[0084] FIG. 5a is a drawing showing the upper surface (211) of the main body (210) of the electric range (200) in a clean state before cooking. FIG. 5b is a drawing showing the upper surface (211) of the main body (210) of the electric range (200) in a state dirty by contaminants (or contaminated areas) (D) after cooking is finished, and it can be seen that contaminants (or contaminated areas) (D) of different sizes exist in each of the first heating area (212-1) and the second heating area (212-2) among the plurality of heating areas (212).

[0085] The embodiments of FIGS. 4 to 5b can be optionally combined with the embodiments of FIGS. 1 to 3 and FIGS. 6 to 10.

[0086] Referring to FIGS. 4 to 5b, according to one embodiment, in operation 410, cooking of the electric range (200) may be terminated. For example, when a command corresponding to termination is input to the input unit (220) of the electric range (200), the electric range (200) may terminate cooking of the electric range (200) by controlling the operation of the working coil (270) corresponding to the cooking area (e.g., power off). For example, when a vibration amount exceeding a predetermined level is detected by the vibration sensor (233) of the electric range (200), the electric range (200) may terminate cooking of the electric range (200) by controlling the operation of the working coil (270) corresponding to the cooking area (e.g., power off).

[0087] According to one embodiment, in operation 420, the hood range (100) can determine whether the upper surface (211) of the main body (210) of the electric range (200) is contaminated. For example, the hood range (100) can determine whether the upper surface (211) of the main body (210) of the electric range (200) is contaminated by obtaining an image (see FIG. 5a) of the upper surface (211) of the main body (210) of the electric range (200) before cooking and an image (see FIG. 5b) of the upper surface (211) of the main body (210) of the electric range (200) after cooking is finished through a sensor unit (e.g., image sensor) (230), and then comparing the images with each other. Specifically, if the hood range (100) determines that the upper surface (211) of the main body (210) of the electric range (200) is contaminated, the area where the contaminant (D) exists can be set as the contaminated area (D). Afterwards, the hood range (100) can transmit information regarding contamination of the upper surface (211) of the main body (210) of the electric range (200) (e.g., contamination area (D)) to the electric range (200) through the communication unit (240).

[0088] In contrast, in another embodiment, an electric range (200), rather than a hood range (100), may determine whether the upper surface (211) of the main body (210) of the electric range (200) is contaminated. For example, the hood range (100) may acquire an image (see FIG. 5b) of the upper surface (211) of the main body (210) of the electric range (200) before and after cooking through a sensor unit (e.g., an image sensor) (230), and transmit the acquired image to the electric range (200) through a communication unit (240). Subsequently, the electric range (200) may determine whether the upper surface (211) of the main body (210) of the electric range (200) is contaminated by comparing the images received from the hood range (100) with each other.

[0089] According to one embodiment, in operation 430, when the upper surface (211) of the main body (210) of the electric range (200) is contaminated, the electric range (200) may set a residual heat retention area among a plurality of heating areas (212) where residual heat (e.g., about 30 degrees) is required to be maintained in order to remove contaminants (or, contaminated area) (D) from the upper surface (211) of the main body (210) of the electric range (200). For example, the electric range (200) may compare the contaminated area (D) with the cooking area (or, the heating area (212) where operation has ended) and set the cooking area as the residual heat retention area, set another heating area together with the cooking area as the residual heat retention area, or set only the other heating area other than the cooking area as the residual heat retention area. A method for setting the residual heat retention area of ​​the electric range (200) will be explained with reference to FIG. 6.

[0090] According to one embodiment, in operation 440, the electric range (200) can maintain (or adjust) the temperature of a set residual heat retention area to a set temperature (e.g., about 30 degrees). The set temperature can be set to a temperature that helps remove a contaminated area (D) present on the upper surface (211) of the main body (210) of the electric range (200), such that the user will not be burned when cleaning the electric range (200).

[0091] According to one embodiment, the electric range (200) can detect the current temperature of the set residual heat retention area from the temperature sensor (232) and compare the current temperature of the residual heat retention area with the set temperature.

[0092] According to one embodiment, the electric range (200) can control the operation of a working coil (270) and / or a cooling fan (280) so that the temperature of the residual heat maintenance area reaches the set temperature based on a comparison value between the current temperature of the residual heat maintenance area and the set temperature. For example, when the current temperature of the residual heat maintenance area is lower than the set temperature, the electric range (200) can operate a working coil (270) corresponding to the residual heat maintenance area to heat a cooking vessel placed in the residual heat maintenance area, thereby bringing the temperature of the residual heat maintenance area to the set temperature. For example, when the current temperature of the residual heat maintenance area is higher than the set temperature, the electric range (200) can operate a cooling fan (280) corresponding to the residual heat maintenance area to cool the residual heat maintenance area, thereby bringing the temperature of the residual heat maintenance area to the set temperature. At this time, the electric range (200) determines whether the current temperature of the residual heat maintenance area belongs to a preset temperature range, and by varying the rotation speed of the cooling fan (280) according to the temperature range to which the current temperature of the residual heat maintenance area belongs, the residual heat maintenance area can be effectively cooled.

[0093] Additionally, the electric range (200) may raise the temperature of the residual heat retention area to a set temperature by suggesting (or inducing) the user to move the heated cooking vessel to the residual heat retention area through the display (260) in order to utilize the heat of the heated cooking vessel.

[0094] According to one embodiment, in operation 450, the electric range (200) may output information regarding the set residual heat retention area through a display (260) in response to the current temperature value of the residual heat retention area. The information regarding the residual heat retention area may include at least one of the location of the residual heat retention area, the current temperature of the residual heat retention area, whether the residual heat retention area is cleanable, and information regarding a suggestion to change the position of the cooking vessel. For example, when the current temperature of the residual heat retention area reaches a set temperature, the electric range (200) may provide through the display (260) that the electric range (200) is currently in a cleanable state.

[0095] According to another embodiment, if cleaning of the electric range (200) is to be performed regardless of whether cooking is done, as shown in the drawing, the electric range (200) may set a heating area (212) that includes or is close to a contaminated area (D) as a residual heat retention area, and then perform the aforementioned operation 440 and / or operation 450 to maintain (or adjust) the temperature of the residual heat retention area to a set temperature or provide information regarding the residual heat retention area to the user.

[0096] Hereinafter, a method for setting a residual heat retention area by comparing a contaminated area and a cooking area (or a heating area where operation has ended) with reference to FIG. 6 will be explained.

[0097] FIG. 6 is a control flowchart for setting a residual heat retention area of ​​an electric range (200) according to one embodiment of the present disclosure.

[0098] The embodiment of FIG. 6 can be optionally combined with the embodiments of FIG. 1 to 5b and FIG. 7 to 10.

[0099] Referring to FIG. 6, in operation 610 according to one embodiment, the electric range (200) may set a residual heat retention area based on whether the contaminated area (D) is substantially the same as the cooking area. For example, the electric range (200) may determine whether the contaminated area obtained from the hood range (100) is substantially the same as (or includes) the cooking area. For example, the electric range (200) may determine whether the contaminated area is substantially the same as (or includes) the cooking area by comparing at least one of the location, shape, and area of ​​the contaminated area (D) obtained from the hood range (100) and the cooking area. Specifically, it may determine whether the contaminated area is substantially the same as (or includes) the cooking area by comparing whether the contaminated area (D) is entirely included within the cooking area.

[0100] According to one embodiment, in operation 620, the electric range (200) may set the cooking area as a residual heat retention area if the contaminated area (D) obtained from the hood range (100) is the same as the cooking area. For example, the electric range (200) may set the cooking area as a residual heat retention area if the contaminated area (D) obtained from the hood range (100) is located inside the cooking area.

[0101] According to one embodiment, in operation 630, the electric range (200) may set a residual heat retention area based on whether the contaminated area (D) overlaps with the cooking area. For example, in operation 630, the electric range (200) may determine whether the contaminated area (D) and the cooking area overlap if the contaminated area (D) obtained from the hood range (100) is different from the cooking area. Based on the determination of the overlap between the cooking area and the contaminated area (D), the electric range (200) may determine whether the contaminated area (D) overlaps at least partially with the cooking area, or whether the contaminated area (D) exists in a location outside the cooking area (e.g., another heating area (212) other than the cooking area).

[0102] According to one embodiment, in operation 640, the electric range (200) may set a residual heat retention area based on the degree of overlap of a contaminated area (D) on a cooking area. For example, in operation 640, if at least a portion of the contaminated area (D) overlaps with the cooking area, the electric range (200) may calculate the ratio that the overlapping contaminated area (D) occupies in the entire cooking area and compare the calculated ratio with a set ratio (e.g., a first set ratio or a first threshold ratio) (e.g., about 70%). The first set ratio may mean a ratio regarding the degree of overlap (or area) of the contaminated area within the cooking area to the total area of ​​the cooking area. For example, in operation 640, if at least a portion of the contaminated area (D) overlaps with the cooking area, the electric range (200) may calculate the ratio of the contaminated area (D) overlapping with the cooking area to the entire contaminated area (D), and compare the calculated ratio with a set ratio (e.g., a second set ratio or a second threshold ratio) (e.g., about 70%). The second set ratio may mean a ratio regarding the degree of overlap (or area) of the contaminated area within the cooking area to the total area of ​​the contaminated area (D). The set ratio (or threshold ratio) may be set by considering whether the degree of overlap of the contaminated area (D) can be cleaned using only the residual heat of the cooking area.

[0103] According to one embodiment, in operation 650, if the ratio calculated in operation 640 (or the degree of overlap of the contaminated area) is less than or equal to the set ratio, the electric range (200) may set the contaminated area (D) partially overlapping with the cooking area, or the heating area (212) adjacent to the contaminated area (D) as a residual heat retention area. In operation 650, the electric range (200) may, based on location information regarding the contaminated area obtained from the hood range (200), compare and determine whether there is an overlap between each of the plurality of heating areas (212) excluding the cooking area and the contaminated area (D), and additionally set the heating area (212) excluding the cooking area as a residual heat retention area. For example, if the degree of overlap between the cooking area and the contaminated area is less than or equal to the set ratio and the contaminated area overlaps with another heating area (212) excluding the cooking area, the electric range (200) may set the other heating area (212) overlapping with the contaminated area as a residual heat retention area, together with the cooking area. The electric range (200), in operation 650, can additionally set the heating area excluding the cooking area as a residual heat retention area by comparing and determining the proximity between each of the multiple heating areas excluding the cooking area and the contaminated area (D) based on location information regarding the contaminated area obtained from the hood range (200). For example, if the degree of overlap between the cooking area and the contaminated area is less than or equal to a set ratio and the contaminated area does not overlap with other heating areas (212) excluding the cooking area, the electric range (200) can additionally set the heating area closest to the contaminated area (D) among the multiple heating areas excluding the cooking area, together with the cooking area, as a residual heat retention area.

[0104] According to one embodiment, the electric range (200) can set only the cooking area as the residual heat retention area when the ratio calculated in operation 640 (or the degree of overlap of the contaminated area) is greater than or equal to the set ratio.

[0105] According to one embodiment, in operation 660, the electric range (200) may set a heating area (212) that overlaps with or is close to the contaminated area (D) as a residual heat retention area when the contaminated area (D) and the cooking area do not overlap. For example, the electric range (200) may additionally set a heating area (212) excluding the cooking area as a residual heat retention area by comparing and determining whether each of the plurality of heating areas (212) excluding the cooking area overlaps with the contaminated area (D) based on location information regarding the contaminated area obtained from the hood range (200). For example, the electric range (200) may additionally set a heating area excluding the cooking area as a residual heat retention area by comparing and determining the proximity between each of the plurality of heating areas including the cooking area and the contaminated area (D) based on location information regarding the contaminated area obtained from the hood range (200).

[0106] FIG. 7 is a plan view of an electric range (200) in which contaminants (D) are present in all of the plurality of cooking areas, according to one embodiment of the present disclosure.

[0107] The embodiment of FIG. 7 can be optionally combined with the embodiments of FIG. 1 to 6, FIG. 8 and FIG. 10.

[0108] Referring to FIG. 7, when all of the plurality of heating zones (212-1, 212-2, 212-3) correspond to cooking zones (or, heating zones (212) where operation has ended) and there is a contaminated zone (D) in each cooking zone, the electric range (200) can set all of the cooking zones as residual heat retention zones and perform an operation for sequential cleaning of the residual heat retention zones (e.g., first residual heat retention zone, second residual heat retention zone, third residual heat retention zone).

[0109] The electric range (200) can control the rotational speed of the working coil (e.g., the working coil (270) of FIG. 3) and / or the cooling fan (e.g., the cooling fan (280) of FIG. 3) of the first heating area (or, first cooking area) (212-1) corresponding to the first residual heat maintenance area so that the temperature of the first residual heat maintenance area reaches a set temperature (e.g., about 30 degrees). And, when the temperature of the first residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the first residual heat maintenance area is in a cleanable state (701).

[0110] Afterward, the electric range (200) can control the rotational speed of the working coil (e.g., the working coil (270) of FIG. 3) and / or the cooling fan (e.g., the cooling fan (280) of FIG. 3) of the second heating area (or second cooking area) (212-2) corresponding to the second residual heat area so that when the residual heat maintenance operation of the first residual heat maintenance area is completed, the temperature of the second residual heat maintenance area reaches a set temperature (e.g., about 30 degrees). Afterward, when the temperature of the second residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the second residual heat maintenance area is in a cleanable state (702).

[0111] Finally, the electric range (200) can control the rotational speed of the working coil (e.g., the working coil (270) of FIG. 3) and / or the cooling fan (e.g., the cooling fan (280) of FIG. 3) of the third heating area (or third cooking area) (213-3) corresponding to the third residual heat area so that when the residual heat maintenance operation of the third residual heat maintenance area is completed, the temperature of the third residual heat maintenance area reaches a set temperature (e.g., about 30 degrees). Afterward, when the temperature of the third residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the third residual heat maintenance area is in a cleanable state (702).

[0112] As described above, in the case where all heating areas (212-1, 212-2, 212-3) of the electric range (100) are set as residual heat retention areas, the order of performing residual heat retention operations can be set in various ways considering the user's usage pattern, such as the frequency of use of the cooking area (or heating area).

[0113] FIG. 8 is a plan view of an electric range (200) in which a contaminant (D) exists in a heating area other than the cooking area, according to one embodiment of the present disclosure.

[0114] The embodiment of FIG. 8 can be optionally combined with the embodiments of FIG. 1 to 8, FIG. 9, and FIG. 10.

[0115] Referring to FIG. 8, if a contaminated area (D) exists in a heating area (212-3) other than the cooking area (or, a heating area where operation has ended) (212-1 or 212-2), the electric range (200) can set the heating area (212-3) where the contaminated area (D) exists as a residual heat maintenance area and perform an operation to maintain residual heat in the residual heat maintenance area.

[0116] The electric range (200) may suggest to the user, via the display (260), that a cooking vessel placed on a heating area (or, cooking area) (212-1 or 212-2) be placed on a heating area corresponding to the residual heat area (e.g., a third heating area (213-3)) in order to maintain residual heat in the residual heat maintenance area (801).

[0117] And, the electric range (200) can control the output of the working coil (e.g., the working coil (270) of FIG. 3) of the heating area (213-3) corresponding to the residual heat maintenance area so that the temperature of the residual heat maintenance area reaches a set temperature (e.g., about 30 degrees).

[0118] At the same time, the electric range (200) can operate a cooling fan (e.g., the cooling fan (280) of FIG. 3) corresponding to the cooking area (212-1 or 212-2) where cooking is finished, thereby cooling the temperature of the cooking area (212-1 or 212-2) down to a set temperature.

[0119] Afterwards, when the temperature of the residual heat retention area of ​​the electric range (200) reaches the set temperature, it can output through the display (260) that the residual heat retention area is in a cleanable state (802).

[0120] FIG. 9 is a plan view of an electric range (200) in which contaminants (D) are spread across a heating area (212) and a cooking area, according to one embodiment of the present disclosure.

[0121] The embodiment of FIG. 9 can be optionally combined with the embodiments of FIG. 1 to 8 and FIG. 10.

[0122] Referring to FIG. 9, if a contaminated area (D) exists across a cooking area (or a heating area where operation has ended) (212-1) and another heating area (212-3) (or if the contaminated area (D) overlaps the other heating area (212-3) by a predetermined ratio (e.g., about 30%) or more), the electric range (200) can set both the cooking area (212-1) and the other heating area (212-3) across which the contaminated area (D) spans as residual heat retaining areas and perform an operation to retain residual heat in the residual heat retaining areas.

[0123] The electric range (200) may suggest to the user that, in order to maintain the residual heat of the cooking area (e.g., first heating area (212-1)) corresponding to the first residual heat maintenance area, the cooking vessel placed in the cooking area (212-1) be placed on the heating area (e.g., third heating area (212-3)) corresponding to the second residual heat maintenance area (901).

[0124] Then, the electric range (200) can control the output of the working coil (e.g., the working coil (270) of FIG. 3) or the cooling fan (e.g., the cooling fan (280) of FIG. 3) of the heating area (212-1) corresponding to the residual heat maintenance area so that the temperature of the first residual heat maintenance area reaches a set temperature (e.g., about 30 degrees). Afterwards, when the temperature of the first residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the first residual heat maintenance area is in a cleanable state (902).

[0125] Afterwards, the electric range (200) can control the working coil or cooling fan of the heating area (212-3) corresponding to the second residual heat maintenance area so that the temperature of the second residual heat maintenance area reaches the set temperature. Afterwards, when the temperature of the second residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the first residual heat maintenance area is in a cleanable state (903).

[0126] FIG. 10 is a plan view of an electric range (200) in which contaminants (D) are outside the heating area and cooking area according to one embodiment of the present disclosure.

[0127] The embodiment of FIG. 10 can be optionally combined with the embodiments of FIG. 1 to 9.

[0128] Referring to FIG. 10, if a contaminated area (D) exists outside the cooking area or heating area (212-1, 212-2, 212-3), the electric range (200) can set the heating area (212-3) adjacent to the contaminated area (D) as a residual heat maintenance area and perform an operation to maintain residual heat in the residual heat maintenance area.

[0129] The electric range (200) may suggest to the user that a cooking vessel be placed in the heating area (212-3) to maintain residual heat in the heating area (212-3) corresponding to the residual heat maintenance area.

[0130] And, the electric range (200) can control the output of the working coil (e.g., the working coil (270) of FIG. 3) or the cooling fan (e.g., the cooling fan (280) of FIG. 3) of the heating area (212-3) corresponding to the residual heat maintenance area so that the temperature of the residual heat maintenance area reaches a set temperature (e.g., about 30 degrees). Afterwards, when the temperature of the first residual heat maintenance area reaches the set temperature, the electric range (200) can output through the display (260) that the first residual heat maintenance area is in a cleanable state (1001).

[0131] An electric range (200) according to one embodiment of the present disclosure may include a main body (210) comprising at least one heating area (212), at least one working coil (270) for heating a cooking vessel placed in the heating area (212), at least one cooling fan (280) for cooling the heating area (212), at least one temperature sensor (232) for detecting the temperature of the heating area (212), and at least one processor (251) configured to control the operation of at least one of the working coil (270) or the cooling fan (280). The processor (251) may obtain information regarding a contaminated area (D) based on an image of the upper surface (211) of the main body (210), set a residual heat retention area based on the contaminated area (D), obtain a temperature value of the set residual heat retention area from the temperature sensor (232), and control the operation based on the temperature value.

[0132] According to one embodiment, the processor (251) may operate a working coil (270) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature based on the fact that the temperature value of the residual heat maintenance area is below the set temperature.

[0133] According to one embodiment, the processor (251) may operate a cooling fan (280) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature based on the fact that the temperature value of the residual heat maintenance area is above the set temperature.

[0134] According to one embodiment, the processor (251) may identify a heating area (212) in which the ratio is greater than or equal to a threshold value as the residual heat retention area, based on the ratio of the contaminated area included in each of the at least one heating area (212).

[0135] According to one embodiment, the processor (251) may identify the proximity level between each of the at least one heating area (212) and the contaminated area based on the fact that the heating area (212) in which the ratio is greater than or equal to a threshold is not identified, and based on the identification, identify the heating area (212) in which the proximity level is maximum as the residual heat retention area.

[0136] According to one embodiment, the processor (251) may identify the residual heat retention area based on the fact that the at least one working coil (270) has stopped operating.

[0137] According to one embodiment, the processor (251) may identify a heating area (212) corresponding to the working coil (270) whose operation has been stopped as a cooking area, compare the overlap level between the at least one heating area (212) and the contaminated area, and identify the cooking area as the residual heat retention area in response to the overlap level between the cooking area and the contaminated area being greater than or equal to a first threshold value.

[0138] According to one embodiment, the first threshold value may be a threshold ratio regarding the ratio in which the cooking area includes the contaminated area, or a threshold ratio regarding the ratio in which the contaminated area includes the cooking area.

[0139] According to one embodiment, the processor (251) may identify a heating area (212) corresponding to the working coil (270) that has ceased operation as a cooking area, compare the overlap level between the at least one heating area (212) and the contaminated area, and, in response to the overlap level between the cooking area and the contaminated area being less than a first threshold value, identify the heating area (212) in which the overlap level between the cooking area and the contaminated area among other heating areas corresponding to the cooking area and the heating area (212) is greater than or equal to a second threshold value as a residual heat retention area.

[0140] According to one embodiment, the processor (251) may identify a heating area (212) corresponding to the working coil (270) that has ceased operation as a cooking area, compare the overlap level between the at least one heating area (212) and the contaminated area, and in response to the cooking area containing at least a portion of the contaminated area not being identified, identify the heating area (212) having the maximum value among the proximity levels as the residual heat retention area based on the proximity level between each of the at least one heating area (212) and the contaminated area.

[0141] According to one embodiment, the electric range (200) may further include a display (260). The processor (251) may be configured to control the display (260) so that information regarding the set residual heat retention area is output in response to the temperature value.

[0142] According to one embodiment, information regarding the residual heat retention area may include at least one of the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area can be cleaned, and information regarding a suggestion for changing the location of the cooking vessel.

[0143] In a control method for an electric range (200) according to one embodiment of the present disclosure, the electric range (200) may include a main body (210) having at least one heating area (212), at least one working coil (270) for heating a cooking vessel placed in the heating area (212), and at least one cooling fan (280) for cooling the heating area (212). The method may include the operation of obtaining information regarding a contaminated area (D) based on image information of the upper surface (211) of the main body (210) of the electric range (200) from a hood range (100), the operation of setting a residual heat retention area by comparing the heating area (212) corresponding to the working coil (270) that has finished operating with the contaminated area (D), the operation of obtaining a temperature value of the set residual heat retention area, and the operation of adjusting the output of the working coil (270) or the rotation speed of the cooling fan (280) corresponding to the residual heat retention area based on the temperature value.

[0144] According to one embodiment, the electric range (200) may further include a display (260). The method may include an operation of controlling the display (260) so that information regarding the set residual heat retention area is output in response to the temperature value.

[0145] According to one embodiment, information regarding the residual heat retention area may include at least one of the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area can be cleaned, and information regarding a suggestion for changing the location of the cooking vessel.

Claims

1. In an electric range (200), A main body (210) including at least one heating area (212); At least one working coil (270) for heating a cooking vessel placed in the heating area (212); At least one cooling fan (280) for cooling the heating area (212); At least one temperature sensor (232) for detecting the temperature of the heating area (212); and It includes at least one processor (251) configured to control the operation of at least one of the working coil (270) or cooling fan (280), and The above processor (251) is, Information regarding the contaminated area (D) is obtained based on an image of the upper surface (211) of the main body (210), and Based on the above contamination area (D), a residual heat retention area is established, and The temperature value of the set residual heat maintenance area is obtained from the temperature sensor (232), and An electric range that controls the operation based on the above temperature value.

2. In Paragraph 1, The above processor (251) is, Based on the fact that the temperature value of the above residual heat retention area is below the set temperature, An electric range that operates a working coil (270) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature.

3. In Paragraph 1, The above processor (251) is, Based on the fact that the temperature value of the above residual heat retention area is above the set temperature, An electric range that operates a cooling fan (280) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature.

4. In Paragraph 1, The above processor (251) is, Based on the ratio of the contaminated area included in each of the at least one heating area (212), the heating area (212) in which the ratio is greater than or equal to a threshold value is identified as the residual heat retention area. Electric stove.

5. In Paragraph 4, The above processor (251) is, An electric range that identifies the proximity level between each of the at least one heating area (212) and the contaminated area based on the fact that the heating area (212) where the ratio is above a threshold is not identified, and, based on the identification, identifies the heating area (212) where the proximity level is maximum as the residual heat retention area.

6. In Paragraph 1, The above processor (251) is, An electric range that identifies the residual heat retention area based on the fact that at least one working coil (270) has stopped operating.

7. In Paragraph 6, The above processor (251) is, The heating area (212) corresponding to the working coil (270) whose operation has been stopped is identified as a cooking area, and Compare the level of overlap between the above at least one heating area (212) and the above contamination area, and In response to the fact that the overlap level between the cooking area and the contamination area is greater than or equal to a first threshold, the cooking area is identified as the residual heat retention area. Electric range.

8. In Paragraph 7, The above first threshold value is, A critical ratio regarding the ratio in which the above cooking area includes the above contamination area, or, A critical ratio regarding the ratio in which the above contamination area includes the above cooking area, Electric range.

9. In Paragraph 6, The above processor (251) is, The heating area (212) corresponding to the working coil (270) whose operation has been stopped is identified as a cooking area, and Compare the level of overlap between the above at least one heating area (212) and the above contamination area, and In response to the fact that the overlap level between the cooking area and the contaminated area is less than a first threshold, the heating area in which the overlap level between the cooking area and the contaminated area among the heating area (212) corresponding to the cooking area and another heating area (212) is greater than or equal to a second threshold is identified as a residual heat retention area. Electric range.

10. In Paragraph 6, The above processor (251) is, The heating area (212) corresponding to the working coil (270) whose operation has been stopped is identified as a cooking area, and Compare the level of overlap between the above at least one heating area (212) and the above contamination area, and In response to the fact that the cooking area containing at least a portion of the contaminated area is not identified, An electric range that identifies the heating area (212) having the maximum value among the proximity levels as the residual heat retention area, based on the proximity level between each of the at least one heating area (212) and the contaminated area.

11. In any one of paragraphs 1 through 10, It further includes a display (260), The above processor (251) is, An electric range configured to control the display (260) so that information regarding the set residual heat retention area is output in response to the above temperature value.

12. In Paragraph 11, Information regarding the above residual heat retention area is, An electric range comprising at least one of information regarding the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area is cleanable, and a suggestion for changing the position of the cooking vessel.

13. In a method for controlling an electric range (200), The above electric range (200) is, A main body (210) including at least one heating area (212); At least one working coil (270) for heating a cooking vessel placed in the heating area (212); and It includes at least one cooling fan (280) for cooling the heating area (212), and The above method is, An operation to obtain information regarding a contaminated area (D) based on image information of the upper surface (211) of the main body (210) of the electric range (200) from the hood range (100); An operation to set a residual heat retention area by comparing the heating area (212) corresponding to the working coil (270) that has finished operation with the contamination area (D); Operation of obtaining the temperature value of the residual heat retention area set above; and A method comprising the operation of adjusting the output of a working coil (270) or the rotation speed of a cooling fan (280) corresponding to the residual heat retention area based on the above temperature value.

14. In Paragraph 13, The above electric range (200) is, It further includes a display (260), The above method is, A method comprising controlling the display (260) so that information regarding the set residual heat retention area is output in response to the above temperature value.

15. In Paragraph 14, Information regarding the above residual heat retention area is, A method comprising at least one of information regarding the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area can be cleaned, and a suggestion for changing the location of the cooking vessel.

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