Cooking appliance and control method for cooking appliance

Abstract

A cooking appliance (100) and a control method therefor. The cooking appliance (100) comprises an inner pot (20, 20A, 20B, 20C, 20D, 20E, 20F), a heating assembly (40) for heating the inner pot (20, 20A, 20B, 20C, 20D, 20E, 20F), a temperature sensing device for sensing the temperature of one or more of the inner pot (20, 20A, 20B, 20C, 20D, 20E, 20F), a cooking cavity and the heating assembly (40), and a control device, wherein the inner pot (20, 20A, 20B, 20C, 20D, 20E, 20F) comprises an inner pot bottom (21) and an inner pot side (24), and is provided with a temperature control area that comprises at least the inner pot bottom (21); the control device is electrically connected to the heating assembly (40) and the temperature sensing device, and calculates, on the basis of a sensed value of the temperature sensing device and a predetermined correspondence, the temperature Tbottom at a bottom inner surface of the inner pot bottom (21); the cooking appliance (100) is configured to control the output power of the heating assembly (40) when a preset condition is met, so as to perform temperature control on the temperature control area; it is determined that the preset condition is met in one of the following cases: in a boiling stage of a cooking process, the Tbottom is greater than a holding temperature and the difference therebetween is greater than or equal to a preset rising temperature; and in the boiling stage of the cooking process, the Tbottom reaches a mark temperature T0.

Description

[0001] Cooking utensils and methods of controlling cooking utensils

[0002] Technical Field

[0003] This application relates to the field of cooking appliance technology, and more specifically to a cooking appliance and a method for controlling the cooking appliance.

[0004] Background Technology

[0005] To facilitate scraping and cleaning, the inner pot of a rice cooker needs excellent non-stick properties. Currently, the non-stick property of rice cooker inner pots is achieved by spraying a non-stick coating onto the inner pot. However, over time or with improper use (such as cleaning with a steel brush or metal spatula), this non-stick coating can peel off. This leads to a decrease in the non-stick performance, making it difficult to scrape and clean the pot; furthermore, the peeling coating may enter the body with the rice, potentially impacting health. Rice cookers with uncoated inner pots often suffer from severe sticking or poorly cooked rice because the sticking point cannot be accurately determined, affecting the user experience. Therefore, determining the appropriate sticking point to achieve non-stick performance in uncoated rice cookers is a problem that needs to be solved.

[0006] Summary of the Invention

[0007] The summary section of this invention introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section 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.

[0008] To at least partially address the aforementioned problems, a first aspect of this application provides a cooking utensil comprising:

[0009] The inner pot has a cooking cavity inside for holding food. The inner pot includes a bottom and a side. The inner pot is provided with a temperature control area, which includes at least the bottom of the inner pot.

[0010] Heating components for heating the inner pot;

[0011] A temperature sensing device for sensing the temperature of one or more of the inner pot, the cooking cavity, and the heating assembly; and

[0012] A control device, electrically connected to the heating element and the temperature sensing device, calculates the temperature Tbottom of the bottom inner surface of the pot base based on the sensing value of the temperature sensing device and a predetermined correspondence. The cooking appliance is configured to control the output power of the heating element to control the temperature of the temperature-controlled area when preset conditions are met.

[0013] The control device is configured as follows:

[0014] During the boiling stage of the cooking process, a maintaining temperature is obtained. When the value of the bottom temperature (Tbottom) is greater than the maintaining temperature, and the difference between the two is greater than or equal to a preset rising temperature, the cooking process is determined to have entered the heating range and the preset condition is met; or,

[0015] During the boiling stage of the cooking process, when the bottom temperature T reaches the marked temperature To, it is determined that a preset condition is met, wherein the marked temperature To is greater than or equal to the sum of the boiling point temperature and 4. (2).

[0016] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot. Gravity can no longer change the position of the starch, making this the area of ​​severe sticking. According to this application, the preset condition is a marker indicating that the bottom of the pot has reached the critical point of sticking. After the food boils, if high-temperature heating is continued, the starch will solidify and stick to the pot. Therefore, temperature control begins when the food boils to a certain extent. During the boiling stage, the pot is judged to have reached the critical point of sticking by determining whether it has entered the heating range or reached the marked temperature. This accurately determines the moment when the starch is about to solidify, ensuring that the rice can fully absorb heat during the boiling stage. Furthermore, the judgment result facilitates subsequent adjustments to the heating components to better achieve a non-stick effect.

[0017] In this application, unless otherwise specified, “temperature monitoring” refers to the average value of the temperature sensing value of the temperature sensing device within the first preset monitoring time after entering the boiling stage, wherein the first preset monitoring time is, for example, 2-4 minutes.

[0018] In this application, unless otherwise specified, "boiling point temperature" refers to the temperature at which the food being cooked in the cooking cavity boils under the actual use environment of the cooking appliance, which can be obtained by means of temperature sensor detection, air pressure conversion or pre-stored data.

[0019] Optionally, the cooking appliance is further configured to control the output power of the heating component after a preset condition is met, such that the temperature T_bottom of the bottom inner surface of the pot bottom is in the range of: 8 (TCWT_bottomW_boiling point temperature and 3 (2)).

[0020] According to this application, after the bottom of the pot reaches the critical point of sticking, controlling the temperature of the inner surface of the bottom of the pot can prevent the starch adhesive at the bottom from solidifying and sticking to the pot.

[0021] Optionally, the cooking appliance is further configured to control the output power of the heating component after a preset condition is met, so that the temperature T_bottom of the bottom inner surface of the pot bottom is in the range of 92°C W_bottom W_boiling point temperature.

[0022] According to this application, the temperature at the bottom of the pot can prevent sticking and ensure that food is cooked. Optionally, the cooking appliance is configured to calculate the temperature T_side of the inner surface of the side portion of the pot based on the sensing value of the temperature sensing device and a predetermined correspondence, and, after meeting preset conditions, ensure that T_side is higher than T_bottom.

[0023] According to this application, after the bottom temperature is limited, the side temperature is higher, which can provide enough heat to the food to ensure that the rice is cooked.

[0024] Optionally, the value of the T side being higher than the T bottom is △, and the range of AT is: 1°CW △ TW60°C.

[0025] According to this application, the side of the inner pot is less prone to sticking, and the side temperature can be flexibly controlled after the bottom temperature is limited.

[0026] Optionally, the range of AT is: 3°CW ATW20°C.

[0027] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. The temperature on the sides of the pot will not be too high, avoiding excessive temperature differences between the side walls and the bottom walls, which could lead to uneven food heating.

[0028] Optionally, the cooking appliance is further configured to calculate the temperature T_side of the inner surface of the side portion (24) of the pot body based on the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying a preset condition, make the range of T_side be: boiling point temperature WT_side W_boiling point temperature and 60° (2).

[0029] According to this application, the cooking utensil has a high temperature on its side wall, which is less prone to sticking, just as the starch adhesive is about to solidify. This helps the food to receive enough heat to cook the rice.

[0030] Optionally, the cooking appliance is further configured such that, after a preset condition is met, the range of the T side is: the boiling point temperature of the W side is the sum of the boiling point temperature of WT and 40°C (2).

[0031] According to this application, when the starch adhesive in the cooking utensil is about to solidify, and the bottom temperature is controlled to prevent it from getting too high, the inner surface of the side is kept at a certain temperature to ensure that the rice is cooked through and that the cooking time is not too long (overcooking time will reduce the aroma of the rice and may even produce a ricey smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some degree of sticking to the pot.

[0032] Optionally, the cooking appliance is further configured such that, after satisfying preset conditions, the range of the T side is: boiling point temperature equal to 5° (2) and the W side boiling point temperature equal to 20° (2).

[0033] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. The temperature on the sides of the pot will not be too high, avoiding excessive temperature differences between the side walls and the bottom walls, which could lead to uneven food heating.

[0034] Optionally, the indicated temperature To is less than or equal to the boiling point temperature and 40°C (2).

[0035] Furthermore, the indicated temperature To is less than or equal to the boiling point temperature and 15° (2).

[0036] According to this application, if the food is heated at a high temperature for a long time after it boils, the starch glue will solidify and stick to the pot. Therefore, the bottom temperature is controlled while there is still some moisture in the starch glue at the bottom of the pot, so that the moisture in the starch glue at the bottom of the pot does not evaporate or evaporates less, thus avoiding sticking.

[0037] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the control device is further configured to:

[0038] During the boiling stage, when the value of the bottom temperature (T) is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be within the maintained temperature range.

[0039] According to this application, the method for determining whether the temperature has entered the maintenance or heating range is simple and effective. Optionally, the temperature sensing device is used to sense the temperature of the bottom inner surface of the pot bottom, and the cooking appliance is further configured to: after entering the boiling stage, record the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the maintenance temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0040] The preset temperature rise is greater than or equal to 3°C.

[0041] According to this application, the method for obtaining the temperature is simple and effective. By setting a preset temperature rise of 3°C or greater, it is possible to sensitively detect when the cooking process has entered the heating range.

[0042] Optionally, the heating assembly includes a bottom heating assembly, which heats at least the bottom of the inner pot.

[0043] The cooking appliance is further configured to: after meeting preset conditions, when the temperature Tbottom of the bottom inner surface is below 80°C (2), control the bottom heating component to start working or control the bottom heating component to increase its power.

[0044] According to this application, the temperature of the bottom of the inner pot is controlled to prevent sticking. However, the bottom temperature must be maintained at the same time to ensure the rice is cooked thoroughly.

[0045] Optionally, the inner pot has a central axis. In a cross-section of the inner pot passing through the central axis, the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is θ. The angle θ is located on one side of the outer surface of the inner pot and above the horizontal line.

[0046] Wherein, the included angle 'e' of the bottom wall of the pot is in the range of 0°, 30°, and / or, the bottom of the pot is the pot wall that is not higher than the bottom boundary line, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot.

[0047] The portion of the inner pot, excluding the bottom, is the side portion of the inner pot.

[0048] According to this application, the precise division between the bottom and sides of the pot inner liner facilitates accurate temperature control of the inner surface of the pot inner liner and prevents sticking.

[0049] Optionally, the side portion of the pot includes a first side region and / or a second side region, wherein the included angle e of the first side region ranges from 90° to e > 31°, and the included angle e of the second side region ranges from e to 90°, wherein the temperature control region further includes the first side region.

[0050] In the second side region, gravity can change the position of the starch, and since almost no starch adheres, sticking to the pan is almost nonexistent. In the first side region, starch movement is hindered by the supporting force and friction of the inner surface of the pan, but gravity can still change the position of the starch, making it a region prone to slight sticking.

[0051] Optionally, the inner pot side includes a first side region, and the cooking appliance is configured such that, after a preset condition is met, the temperature Tside1 of the first side region ranges from: boiling point temperature TW to boiling point temperature 40°C (2 ohms); and / or

[0052] The inner pot includes a second side region. The cooking appliance is configured such that, after a preset condition is met, the temperature T_side2 of the second side region ranges from: boiling point temperature T_side2 to boiling point temperature W_boiling point temperature and 60°C (the sum of 2).

[0053] According to this application, the temperature of different parts of the inner pot can both prevent sticking and ensure that the food is given enough heat.

[0054] Optionally, the inner pot side includes a first side region, and the cooking appliance is configured such that, after satisfying preset conditions, the temperature range of the first side region, Tside1, is: boiling point temperature ≈ 5°C (2 wt%) and boiling point temperature ≈ 20°C (2 wt%); and / or

[0055] The inner pot includes a second side region. The cooking appliance is configured such that, after satisfying preset conditions, the temperature range of the second side region, T_side2, is: the sum of the boiling point temperature and 5°C, and the boiling point temperature of T_side2W, is the sum of 20°C and 20°C.

[0056] According to this application, the cooking appliance maintains a side temperature between the boiling point and 5°C (2%) and the boiling point and 20°C (2%) just before the starch adhesive solidifies. Within this temperature range, the food receives more heat, ensuring the rice has a good texture and consistency. Simultaneously, the temperature difference between the rice near the side wall and the rice in the center of the pot is reduced, resulting in better uniformity of rice cooking.

[0057] Optionally, the heating assembly includes a bottom heating assembly and a side heating assembly, the bottom heating assembly being located below the side heating assembly, the bottom heating assembly heating at least the bottom of the pot, and the side heating assembly heating at least a portion of the sides of the pot.

[0058] The side portion of the pot includes a first side region and a second side region. The side heating assembly includes a second heating assembly and a third heating assembly. The third heating assembly is located above the second heating assembly. The bottom heating assembly is positioned corresponding to the bottom of the pot. The second heating assembly is positioned corresponding to the first side region, and the third heating assembly is positioned corresponding to the second side region; or the bottom heating assembly is positioned corresponding to the bottom of the pot and the first side region, and the side heating assembly is positioned corresponding to the second side region; or

[0059] The bottom heating component is located at a position corresponding to the bottom of the pot, a portion of the first side region, and a portion of the second side region, and the side heating component is located at a position corresponding to a portion of the second side region.

[0060] According to this application, the heating positions of the bottom heating assembly and the side heating assembly can be flexibly adjusted. Optionally, the heating assembly includes a bottom heating assembly and a side heating assembly, the bottom heating assembly being located below the side heating assembly, the bottom heating assembly heating at least the bottom of the pot, and the side heating assembly heating at least a portion of the sides of the pot.

[0061] The cooking appliance is also configured such that, after a preset condition is met, the average power of the bottom heating component is lower than the average power of the side heating component.

[0062] In this application, "average power" refers to the quotient obtained by dividing the amount of electricity consumed by a device over a given time period by the duration of that time period.

[0063] According to this application, when the starch adhesive is about to solidify, the cooking appliance switches the main heating source from the bottom heating element to the side heating element, controlling the temperature of the inner surface of the bottom of the pot, thus preventing the starch adhesive from solidifying and sticking to the pot. Simultaneously, the side heating ensures that the food receives sufficient heat to guarantee that the rice is cooked thoroughly.

[0064] Optionally, after meeting preset conditions, the cooking appliance is further configured as follows:

[0065] Reduce the power of the bottom heating element, or stop the bottom heating element from heating, so that the average power of the bottom heating element is lower than the average power of the side heating elements; and / or

[0066] The power of the side heating assembly is increased, or the side heating assembly is activated to heat up, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly. According to this application, switching the main heating source includes adjusting the power of the heating assembly and changing the on / off state of the heating assembly.

[0067] Optionally, the cooking appliance is further configured to:

[0068] Before the preset conditions are met, the average power of the bottom heating component is lower than the average power of the side heating component. After the preset conditions are met, the average power of the bottom heating component and the side heating component is kept constant.

[0069] According to this application, if the bottom heating component is already the main heating source before the preset conditions are met, the original heating power can be maintained after entering the heating range.

[0070] Optionally, the cooking appliance is further configured to operate both the bottom heating element and the side heating element before a preset condition is met; or

[0071] Before the preset conditions are met, the bottom heating component is activated, and the side heating component is deactivated.

[0072] According to this application, the heating method can be flexibly set before the starch adhesive is about to cure.

[0073] Optionally, the cooking appliance is further configured to:

[0074] After the preset conditions are met, the average power of the bottom heating assembly is immediately lower than the average power of the side heating assembly; or

[0075] After the preset conditions are met and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

[0076] According to this application, the main heat source can be switched immediately after the cooking process meets the preset conditions, thereby completely avoiding starch gelatinization. Alternatively, the main heat source can be switched after a certain period of time, which helps to increase the supply of heat to the bottom and ensure that the rice is cooked thoroughly.

[0077] Optionally, the cooking appliance is further configured to:

[0078] After a preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component, such that the time interval between the moment when the temperature control target is first reached and the moment when the average power of the bottom heating component is lower than the average power of the side heating component does not exceed a first preset interval duration.

[0079] The temperature control target is: The range of T_bottom is: 8(TCWT_bottomW_boiling point temperature and 3.(2) sum,

[0080] The first preset interval duration is less than or equal to 5 minutes.

[0081] Furthermore, the first preset interval duration is less than or equal to 1 mine.

[0082] According to this application, after the preset conditions are met during the cooking process, the bottom temperature is quickly controlled, which can completely prevent the starch glue from solidifying and achieve a good non-stick effect.

[0083] Optionally, the cooking appliance further includes a lid for covering the inner pot, the lid having a top heating element disposed therein, and the cooking appliance is further configured to activate the top heating element after a preset condition is met; or

[0084] The cooking appliance also includes a steam generating component for releasing hot steam from the top of the cooking chamber into the cooking chamber to heat the food. The cooking appliance is further configured to activate the steam generating component after a preset condition is met.

[0085] According to this application, controlling the bottom temperature when the starch is about to solidify can prevent sticking to the pot. By heating the top space of the cooking cavity, heat can be added to the food to cook it, and there is no need to worry about sticking to the pot.

[0086] A second aspect of this application provides a method for controlling a cooking appliance, the cooking appliance comprising:

[0087] A pot inner liner, the interior of which forms a cooking cavity for holding food, includes a bottom and sides, and a temperature control zone, the temperature control zone including at least the bottom of the pot inner liner; and

[0088] A heating assembly for heating the inner pot; and

[0089] A temperature sensing device for sensing the temperature of one or more of the inner pot, the cooking cavity, and the heating assembly;

[0090] The control method includes:

[0091] The temperature T_bottom of the bottom inner surface of the pot is calculated based on the sensing value of the temperature sensing device and the predetermined correspondence.

[0092] During the boiling stage of the cooking process, a maintaining temperature is obtained. When the value of the bottom T is greater than the maintaining temperature, and the difference between the two is greater than or equal to a preset rising temperature, the cooking process is determined to have entered the heating range and the preset condition is satisfied. Alternatively, during the boiling stage of the cooking process, when the bottom T reaches the indicated temperature To, the preset condition is satisfied, wherein the indicated temperature To is greater than or equal to the boiling point temperature and 4. (2)

[0093] When preset conditions are met, the output power of the heating component is controlled to control the temperature of the temperature control area.

[0094] At the bottom of the pot, the movement of starch is hindered by the supporting force and friction of the inner surface of the pot. Gravity can no longer change the position of the starch, making this the area of ​​severe sticking. According to this application, the preset condition is a marker indicating that the bottom of the pot has reached the critical point of sticking. After the food boils, if high-temperature heating is continued, the starch will solidify and stick to the pot. Therefore, the bottom temperature is controlled when the food boils to a certain extent. During the boiling stage, the pot is judged to have reached the critical point of sticking by determining whether it has entered the heating range or reached the marked temperature. This accurately determines the moment when the starch is about to solidify, ensuring that the rice can fully absorb heat during the boiling stage. Furthermore, the judgment result facilitates subsequent adjustments to the heating components to better achieve a non-stick effect.

[0095] Optionally, the control method further includes: after satisfying preset conditions, controlling the output power of the heating component so that the temperature T_bottom of the bottom inner surface of the pot bottom is in the range of: 80°C W_bottom W_boiling point temperature and 3. (2)

[0096] According to this application, controlling the temperature of the inner surface of the bottom of the pot when the starch adhesive is about to solidify can prevent the starch adhesive from solidifying and sticking to the pot. Optionally, the control method further includes: after meeting preset conditions, controlling the output power of the heating component so that the temperature T_bottom of the inner surface of the bottom of the pot is in the range of: 92°C W_bottom W_boiling point temperature.

[0097] According to this application, the temperature at the bottom of the pot can prevent sticking and ensure that the food is cooked. Optionally, the control method further includes: calculating the temperature T_side of the inner surface of the side portion (24) of the pot based on the sensing value of the temperature sensing device and a predetermined correspondence, and, after satisfying a preset condition, making the T_side higher than the T_bottom.

[0098] According to this application, after the bottom temperature is limited, the side temperature is higher, which can provide enough heat to the food to ensure that the rice is cooked.

[0099] Optionally, the value of the T side being higher than the T bottom is △, and the range of AT is: 1°CW △ TW60°C.

[0100] According to this application, the side of the inner pot is less prone to sticking, and the side temperature can be flexibly controlled after the bottom temperature is limited.

[0101] Optionally, the range of AT is: 3°CW ATW20°C.

[0102] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. The temperature on the sides of the pot will not be too high, avoiding excessive temperature differences between the side walls and the bottom walls, which could lead to uneven food heating.

[0103] Optionally, the control method further includes: calculating the temperature T_side of the inner surface of the side portion of the pot according to the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying a preset condition, making the range of the T_side be: the boiling point temperature WT_side W = the sum of the boiling point temperature and 60°C.

[0104] According to this application, the cooking utensil has a high temperature on its side wall, which is less prone to sticking, just as the starch adhesive is about to solidify. This helps the food to receive enough heat to cook the rice.

[0105] Optionally, the control method further includes: after satisfying a preset condition, making the range of the T side be: the boiling point temperature of the W side and the boiling point temperature of 40°C (2).

[0106] According to this application, when the starch adhesive in the cooking utensil is about to solidify, and the bottom temperature is controlled to prevent it from getting too high, the inner surface of the side is kept at a certain temperature to ensure that the rice is cooked through and that the cooking time is not too long (overcooking time will reduce the aroma of the rice and may even produce a ricey smell). However, the temperature of the inner surface of the side should not be too high, otherwise there will still be some degree of sticking to the pot.

[0107] Optionally, the control method further includes: after satisfying preset conditions, making the range of the T side be: boiling point temperature and 5° (2) and the W side boiling point temperature and 20° (2).

[0108] According to this application, the temperature at the bottom of the pot can prevent sticking while ensuring the food is cooked thoroughly. The temperature on the sides of the pot will not be too high, avoiding excessive temperature differences between the side walls and the bottom walls, which could lead to uneven food heating.

[0109] Optionally, the control method further includes: the identified temperature To is less than or equal to the boiling point temperature and 40°C (2).

[0110] Furthermore, the indicated temperature To is less than or equal to the boiling point temperature and 15° (2).

[0111] According to this application, if the food is heated at a high temperature for a period of time after it boils, the starch glue will solidify and stick to the pot. Therefore, the bottom temperature is controlled while there is still some moisture in the starch glue at the bottom of the pot, so that the moisture in the starch glue at the bottom of the pot does not evaporate or evaporates less, thus avoiding sticking.

[0112] Optionally, the boiling stage includes a sequential temperature maintenance interval and a temperature rise interval, and the control method further includes:

[0113] During the boiling stage, when the value of the bottom temperature (T) is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to be within the maintained temperature range.

[0114] According to this application, the method for determining whether the temperature has entered the maintenance or heating range is simple and effective. Optionally, the temperature sensing device is used to sense the temperature of the bottom inner surface of the pot bottom, and the control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the maintenance temperature, wherein the first preset monitoring time is 2-4 minutes; and / or

[0115] The preset temperature rise is greater than or equal to 3°C.

[0116] According to this application, the method for obtaining the temperature is simple and effective. By setting a preset temperature rise of 3°C or greater, it is possible to sensitively detect when the cooking process has entered the heating range.

[0117] Optionally, the heating assembly includes a bottom heating assembly, which heats at least the bottom of the inner pot.

[0118] The control method further includes: after a preset condition is met, when the temperature Tbottom of the bottom inner surface is below 80°C, controlling the bottom heating component to start working or controlling the bottom heating component to increase its power.

[0119] According to this application, the temperature of the bottom of the inner pot is controlled to prevent sticking. However, the bottom temperature must be maintained at the same time to ensure the rice is cooked thoroughly.

[0120] Optionally, the heating assembly includes a bottom heating assembly and a side heating assembly, the bottom heating assembly being located below the side heating assembly, the bottom heating assembly heating at least the bottom of the pot, and the side heating assembly heating at least a portion of the sides of the pot.

[0121] The control method further includes: after a preset condition is met, making the average power of the bottom heating component lower than the average power of the side heating component.

[0122] According to this application, when the starch adhesive is about to solidify, the cooking appliance switches the main heating source from the bottom heating element to the side heating element, controlling the temperature of the inner surface of the bottom of the pot, thus preventing the starch adhesive from solidifying and sticking to the pot. Simultaneously, the side heating ensures that the food receives sufficient heat to guarantee that the rice is cooked thoroughly.

[0123] Optionally, after the preset conditions are met, the control method further includes:

[0124] Reduce the power of the bottom heating element, or stop the bottom heating element from heating, so that the average power of the bottom heating element is lower than the average power of the side heating elements; and / or

[0125] The power of the side heating assembly is increased, or the side heating assembly is activated to heat up, so that the average power of the bottom heating assembly is lower than the average power of the side heating assembly. According to this application, switching the main heating source includes adjusting the power of the heating assembly and changing the on / off state of the heating assembly.

[0126] Optionally, the control method further includes:

[0127] Before the preset conditions are met, the average power of the bottom heating component is lower than the average power of the side heating component. After the preset conditions are met, the average power of the bottom heating component and the side heating component is kept constant.

[0128] According to this application, if the bottom heating component is already the main heating source before the preset conditions are met, the original heating power can be maintained after entering the heating range.

[0129] Optionally, the control method further includes:

[0130] Before the preset conditions are met, both the bottom heating assembly and the side heating assembly are activated; or

[0131] Before the preset conditions are met, the bottom heating component is activated, and the side heating component is deactivated.

[0132] According to this application, the heating method can be flexibly set before the starch adhesive is about to cure.

[0133] Optionally, the control method further includes:

[0134] After the preset conditions are met, immediately reduce the average power of the bottom heating assembly to be lower than the average power of the side heating assembly; or

[0135] After the preset conditions are met and after a preset delay period, the average power of the bottom heating component is made lower than the average power of the side heating component.

[0136] According to this application, the main heat source can be switched immediately after the cooking process meets the preset conditions, thereby completely avoiding starch gelatinization. Alternatively, the main heat source can be switched after a certain period of time, which helps to increase the supply of heat to the bottom and ensure that the rice is cooked thoroughly. Optionally, the control method further includes:

[0137] After a preset condition is met, the average power of the bottom heating component is made lower than the average power of the side heating component, such that the time interval between the moment when the temperature control target is first reached and the moment when the average power of the bottom heating component is lower than the average power of the side heating component does not exceed a first preset interval duration.

[0138] The temperature control target is: The range of T_bottom is: 8(TCWT_bottomW_boiling point temperature and 3.(2) sum,

[0139] The first preset interval duration is less than or equal to 5 minutes.

[0140] Furthermore, the first preset interval duration is less than or equal to 1 mine.

[0141] According to this application, after the preset conditions are met during the cooking process, the bottom temperature is quickly controlled, which can completely prevent the starch glue from solidifying and achieve a good non-stick effect.

[0142] Attached Figure Description

[0143] The following drawings, which are incorporated herein by reference and are used to understand this application, illustrate embodiments of the invention and their descriptions, thereby explaining the principles of the invention.

[0144] In the attached image:

[0145] Figure 1 is a side cross-sectional view of a cooking appliance according to the first embodiment of this application; Figure 2 is a side view of the inner pot in Figure 1;

[0146] Figures 3 to 13 are schematic diagrams of various combinations of the inner pot and heating element of a cooking appliance according to specific embodiments of this application;

[0147] Figures 14 and 15 are partial cross-sectional schematic diagrams of the inner wall of the pot in Figure 1, showing the heat-conducting partition.

[0148] Figures 16 to 18 are schematic diagrams of different examples of the second heating assembly in Figure 1; Figure 19 is a schematic diagram of a specific example of the second heating assembly and the inner pot in Figure 1; Figure 20 is a schematic diagram of a specific example of the first heating assembly in Figure 1.

[0149] Figure 21 is a side cross-sectional view of a cooking appliance according to the second embodiment of this application; Figure 22 is a side cross-sectional view of the inner pot and heating element of a cooking appliance according to the third embodiment of this application.

[0150] Figure 23 is a side cross-sectional view of the inner pot and heating assembly of the cooking appliance according to the fourth embodiment of this application;

[0151] Figure 24 is a side sectional view of a cooking appliance according to the fifth embodiment of this application; Figure 25 is a partial sectional view of the inner pot wall in the third region of the inner pot in Figure 24; Figures 26 to 28 are partial sectional views of the inner pot wall in the second region of the inner pot in Figure 24.

[0152] Figure 29 is a side cross-sectional view of a cooking appliance according to the sixth embodiment of this application; Figure 30 is a cross-sectional view of a cooking appliance according to the seventh embodiment of this application; Figure 31 is a side cross-sectional view of a cooking appliance according to the eighth embodiment of this application; Figure 32 is a top view of the second heating component and the inner pot in Figure 31.

[0153] Figure 33 is a schematic diagram of the temperature curve during the cooking process of rice using a cooking appliance according to a specific embodiment of this application;

[0154] Figure 34 is a photograph of the inner pot of the cooking appliance after cooking rice according to a specific embodiment of this application.

[0155] Detailed Implementation

[0156] The following description provides numerous specific details to offer 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, certain technical features well-known in the art have not been described to avoid confusion with this application.

[0157] To fully understand this application, a detailed description will be provided below. 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, other embodiments may also be available in addition to these detailed descriptions.

[0158] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0159] 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.

[0160] The term "attached" or "attached" as used herein includes: a construction in which a component is directly fixed to another component by fixing it directly to another component; a construction in which a component is indirectly fixed to another component by fixing it to an intermediate member, which in turn is fixed to another component; and a construction in which one component is integral with another component, that is, one component is substantially part of another component. This definition also applies to words with similar meanings, such as "connect," "joint," "couple," "install," "adhere," "fix," and their derivatives. Finally, degree terms such as "substantially," "approximately," and "approximately" as used herein indicate the amount of deviation from which modifications to the terminology do not significantly alter the final result.

[0161] Ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Moreover, 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”.

[0162] It should be noted that the terms “up,” “down,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this article are for illustrative purposes only and are not intended to be limiting.

[0163] In this document, terms such as “equal” and “same” 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.

[0164] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0165] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. 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.

[0166] This application provides a cooking appliance and a method for controlling the same. In particular, it is a cooking appliance using an uncoated cooking container.

[0167] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings.

[0168] As shown in Figure 1, in a specific embodiment, the cooking appliance 100 according to this application may include a pot body 12 and a lid 11. Typically, the pot body 12 is used to heat the inner pot 20, which is a cooking container for holding food. The internal space of the inner pot 20 is a cooking cavity. The pot body 12 may have a cylindrical (or other shaped) receiving cavity 14, from which the inner pot 20 can be freely placed or removed for easy cleaning. The inner pot 20 is made of metal and constructed as a rotating body with an opening and an inner cavity formed by the pot wall; that is, the inner pot 20 is constructed as a rotating body shape with an axis PA extending in the vertical direction as its axis (the inner pot wall is formed by rotating a fixed-shape generatrix around the axis PA by 360 degrees). The inner surface of the inner pot 20 does not have a coating, such as a non-stick coating. The capacity of the inner pot 20 is typically below 6L; for example, it could be 2L or 4L. The lid 11 is pivotally connected to the pot body 12 via a pivot shaft, used to cover the pot body 12.

[0169] The cooking appliance 100 has a heating element 40 for performing cooking heating. The heating element 40 is disposed around or near the inner pot 20 for heating the inner pot 20. The heating element 40 is electrically connected to a control device (not shown) for heating the inner pot 20 under the control of the control device, thereby realizing the cooking function. The control device is configured, for example, as an MCU chip. The control device has built-in control program software.

[0170] The cooking appliance 100 also includes a temperature sensing device for sensing the cooking temperature. The temperature sensing device is electrically connected to a control device, allowing the control device to obtain cooking temperature information and control the heating element 40 to operate based on this information. The temperature sensing device may include, for example, at least a top temperature sensor 18 and a bottom temperature sensor 19. The top temperature sensor 18, for example, is disposed in the lid 11 and senses the cooking temperature at the top of the cooking cavity. The bottom temperature sensor 19, for example, is disposed in the pot body 12 and contacts the bottom of the inner pot 20 to sense the cooking temperature at the bottom of the cooking container. The temperature sensing device may also include temperature sensors disposed in other locations.

[0171] Understandably, the control method of the cooking appliance 100 is executed through a control device.

[0172] The main substance causing rice to stick to the pot is starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water, forming a starch solution. In the initial stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and suspended in the mixed solution, while a small portion settles on the surface of the pot (in a non-stick state).

[0173] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized and non-gelatinized starch granules have different adhesive strengths; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the surface of the pot, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. During the boiling stage, when the water is about to evaporate, the starch gum has relatively low adhesion to the pot's surface due to the presence of moisture, making it easy to scrape off or remove the starch gum adhering to the inner surface of the pot, thus maintaining a non-stick state at this point. If heating continues at a high temperature, the moisture between the starch gum and the inner surface of the pot gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0174] During cooking, the adhesive strength of starch glue is related to whether it cures or carbonizes. When the adhesive strength of starch glue to the inner surface of the pot liner 20 is relatively strong, it becomes more difficult to scoop rice, which is what is known as sticking to the pot. Whether the starch glue cures or carbonizes is the result of the combined effects of temperature and time. Only prolonged high temperatures will cause the starch glue to cure or even carbonize.

[0175] The cooking process is actually a gradual increase in temperature at the bottom. Especially after boiling, as the water gradually evaporates, the bottom temperature continues to rise, eventually reaching the high temperature that causes the rice to stick to the pot—that is, the sticking phenomenon begins. Because this high temperature needs to be maintained to cook the rice thoroughly, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but sticks later, and why sticking usually occurs when the water has almost evaporated.

[0176] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a small amount adheres to the side walls of the inner pot 20. Therefore, the inner surface of the inner pot 20 exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch content are also more prone to sticking. Generally, as shown in Figure 2, based on the amount of starch adhering to the inner surface of the inner pot wall 20, the inner pot wall 20 can be divided into the following regions:

[0177] 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the pot. Since starch hardly adheres to the third area 23 of the pot, sticking to the pot is almost non-existent.

[0178] 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the pot liner 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the pot liner, which is a slightly sticky area.

[0179] 3. The movement of starch is hindered by the supporting force and friction of the inner surface of the pot 20. The area where gravity can no longer change the position of starch is called the starch sedimentation zone, or the first area 21 of the pot 20, which is the area of ​​severe sticking.

[0180] In this application, as shown in Figure 2, the first region 21, the second region 22, and the third region 23 of the pot can be simply divided according to the following method: In the cross section of the pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent at any point on the inner surface of the pot 20 forms an angle e with the horizontal line on one side of the outer surface of the pot 20 and above the horizontal line. The portion where the angle e is less than or equal to 31 degrees forms the first region 21 of the pot, the portion where the angle e is greater than 31 degrees and less than 90 degrees forms the second region 22 of the pot, and the portion where the angle e is greater than or equal to 90 degrees forms the third region 23 of the pot.

[0181] For example, the tangent LA at point A on the inner surface of the bottom of the pot liner 20 intersects the horizontal line LH, forming an angle θ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. This angle θ is less than 31 degrees, thus the pot liner region at point A is the first pot liner region 21. The tangent LB at point B on the inner surface of the side of the pot liner 20 intersects the horizontal line LH, forming an angle θ on one side of the outer surface of the pot liner 20 and above the horizontal line LH. This angle θ is greater than 31 degrees and less than 90 degrees, thus the pot liner region at point B is the second pot liner region 22. The tangent LC at point C on the upper inner surface of the pot liner 20 intersects the horizontal line LH. The two lines form an angle 0 on one side of the outer surface of the pot liner 20 and above the horizontal line LH. This angle 0 is greater than 90 degrees. Therefore, the pot liner region at point C is the third region 23 of the pot liner.

[0182] The above scheme is an illustrative method for dividing the inner pot into zones. The division of the inner pot is mainly based on the different amounts of starch adhesive that can adhere to different areas. Generally speaking, the further down the pot, the more severe the sticking. The first zone 21 of the inner pot is located at the bottom, forming the bottom wall of the inner pot 20, also called the bottom of the inner pot. Regardless of the shape of the inner pot, it will have a first zone 21. The second zone 22 and the third zone 23 of the inner pot provide the side walls of the inner pot 20, also collectively referred to as the side portion 24 of the inner pot. The inner pot 20 has at least one of the second zone 22 and the third zone 23. The side portion of the inner pot is located above the bottom of the inner pot. The second zone 22 is also called the first side portion of the inner pot; the inner surface of this part of the inner pot is the first side portion. The third zone 23 is also called the second side portion of the inner pot; the inner surface of this part of the inner pot is the second side portion.

[0183] In the examples shown in Figures 3 to 5, the inner pot 20A is approximately spherical, and the first region 21, the second region 22, and the third region 23 of the inner pot are arranged continuously from bottom to top, that is, the inner pot wall of the inner pot 20A has three continuously distributed inner pot regions.

[0184] In the example shown in Figure 6, the sidewall of the pot liner 20B is cylindrical, and the bottom wall is basically planar. Therefore, the pot liner 20B only includes two continuously distributed pot liner regions: the first pot liner region 21 and the third pot liner region 23. Or, the side of the pot liner 24 only includes the third pot liner region 23.

[0185] In the examples shown in Figures 7 and 8, compared to the example shown in Figure 6, in order to reduce the area of ​​the first region 21 of the pot liner, the sidewall of the pot liner 20C is inclined inward to form a trapezoidal pot liner. Thus, the pot liner 20 only includes two continuously distributed pot liner regions: the first region 21 and the second region 22. Or, in other words, the side portion 24 of the pot liner only includes the second region 22.

[0186] In the examples of Figures 9 and 10, the sidewalls of the inner pot 20D are further recessed, causing the horizontal bottom wall to disappear, forming a V-shaped inner pot. In this embodiment, when the included angle θ at any point on the inner surface of the inner pot 20 is not less than or equal to 31 degrees, the portion whose height difference with the lowest point of the inner surface of the inner pot 20 does not exceed 2 cm forms the first region 21 of the inner pot, that is, the portion always located at the bottom is the first region 21 of the inner pot. The second region 22 of the inner pot has a uniform included angle, for example, approximately 60 degrees.

[0187] In the examples of Figures 11 and 12, the pot liner 20E comprises three continuously distributed pot liner regions: a first pot liner region 21, a second pot liner region 22, and a third pot liner region 23. In a cross-section of the pot liner 20E passing through axis PA, the first pot liner region 21, the second pot liner region 22, and the third pot liner region 23 all extend generally along a straight line. The included angle of the first pot liner region 21 is mostly 0 degrees, the included angle of the second pot liner region 22 is between 31 and 60 degrees, and the included angle of the third pot liner region 23 is approximately 90 degrees. The first pot liner region 21 and the second pot liner region 22 are smoothly connected. The second pot liner region 22 and the third pot liner region 23 are smoothly connected.

[0188] In the example of Figure 13, compared to the example of Figure 6, the outer periphery of the first region 21 of the inner pot 20F is constructed with an arc-shaped curve, similar to the inner pot 20Ao. The inner pot 20F includes two continuously distributed inner pot regions: the first region 21 and the third region 23. The side portion 24 of the inner pot only includes the third region 23. The first region 21 can be smoothly connected to the third region 23. As shown in Figure 33, the cooking process of the cooking appliance 100 for cooking rice includes, for example, a water absorption process, a boiling process, a simmering process, and a rice cooking process (each process is a stage).

[0189] During the water absorption process, the ingredients fully absorb water in warm water (e.g., the temperature at the bottom of the cooking cavity is maintained at 30-70°C, also known as the water absorption temperature) to improve texture. Typically, the water absorption process lasts for a preset duration (e.g., 1-90 minutes). The average heating power during the water absorption process does not exceed 1000W. To save cooking time, a short period of full-power heating can be performed first, followed by stopping the heating. The cooking appliance 100 also supports cold water soaking and / or hot water cooking. During cold water soaking, the heating element 40 does not operate during the water absorption process. During hot water cooking, the water initially added to the cooking cavity is hot water, so the water absorption process can be omitted or the heating element 40 can be disabled during the water absorption process.

[0190] In the boiling stage, the cooking appliance 100 uses high heat to heat the food to a near-boiling temperature (e.g., 70-90°C at the top of the cooking chamber, also known as the boiling temperature), and then maintains boiling in the boiling stage to ensure the food is basically cooked. The average heating power of the boiling stage is, for example, 400-2000W, and full power heating is possible. In some cases, such as in high-altitude environments, where the temperature rise in the cooking chamber is limited, the boiling stage can proceed to the boiling stage after a preset boiling time (not exceeding 40 minutes).

[0191] The boiling process continues for a preset boiling time (e.g., 4-40 minutes) before proceeding to the next process. The average heating power of the boiling process is, for example, 200-1000 kW.

[0192] The cooking process dries out any remaining free moisture, further cooking the ingredients. This process can be continued for a preset cooking time (e.g., 2-20 minutes) while maintaining the food temperature within a certain range. The average heating power of the cooking process is, for example, 100-1000 Wo. Cooking is complete when the cooking process ends.

[0193] After cooking, the food can be kept warm over low heat during the keep-warm process, allowing users to enjoy hot food. The keep-warm process typically maintains the food temperature at a set temperature (e.g., 40-80°C at the bottom of the cooking container). This process usually lasts for a relatively long time (e.g., at least 30 minutes) and is ended manually. The average heating power during the keep-warm process is, for example, 100-1000 kW.

[0194] As mentioned earlier, during the rice cooking process, the internal temperature of the inner pot 20 enters the boiling stage (boiling process) after reaching the boiling point. The boiling stage includes at least a temperature-maintaining interval (segment, time period) and a heating interval. As shown in Figure 33, the temperature-maintaining interval is the stage where the temperature is basically maintained at the boiling point. Since there is still water at the bottom of the inner pot 20 when it first enters the boiling stage, the boiling point of water limits the temperature of the bottom of the pot to fluctuate only around the boiling point during the heating time of the temperature-maintaining interval (for example, when the boiling point is 100°C, the temperature of the bottom of the inner pot is between 101°C and 102°C). After heating for a period of time, it enters the heating interval. At this time, the water is basically boiled away, and the temperature of the bottom of the inner pot 20 will gradually rise. If the area of ​​the inner pot 20 with starch adhesive is continuously heated at high temperature after the heating interval, the starch adhesive will begin to solidify and cause sticking to the pot. Therefore, the temperature of the inner surface of the inner pot 20 can be controlled to prevent the starch adhesive from solidifying and carbonizing as much as possible. The temperature control area includes the first area 21 of the pot. In some embodiments, the temperature control area also includes the first area 21 of the pot and the second area 22 of the pot. Especially in the first area 21 of the pot, which is prone to sticking, it is even more important to control the temperature of the inner surface within a suitable range in a timely manner.

[0195] The control device is configured to control the output power of the heating element 40 during rice cooking, once preset conditions are met, thereby controlling the temperature of the inner pot 20's temperature control area. Meeting the preset conditions serves as a marker that the bottom of the inner pot is about to reach the critical point of sticking. During the boiling stage, the device determines whether the inner pot has reached the critical point of sticking by judging whether it has entered the heating range or reached the marked temperature. This precise timing judgment allows for more accurate timing assessment, extending the initial heating time during the boiling stage and ensuring that the rice fully absorbs heat. Furthermore, the judgment result facilitates subsequent adjustments to the heating element's operation, thereby controlling the temperature of the inner pot's temperature control area and achieving a better non-stick effect.

[0196] After the preset conditions are met, the temperature of the temperature control area of ​​the pot needs to be controlled. For example, when the preset conditions are met, the output power of the heating component 40 is controlled so that the average power of the bottom heating component is lower than the average power of the side heating component (that is, switching the heat source). Then (for example, in the cooking process), the temperature of the inner surface of the first area 21 of the pot is not lower than 65°C and not higher than the boiling point of water and 15°C. (2. Preferably, the control device is configured such that, during the rice cooking process, when preset conditions are met, the heating component 40 is activated, ensuring that the temperature of the inner surface of the first region 21 of the pot is greater than or equal to 80°C and less than or equal to the sum of the boiling point of water and 3°C during the rice cooking process. Taking the boiling point of water as 100°C as an example, the maximum temperature of the inner surface of the first region 21 of the pot does not exceed 103°C. At 103°C, the moisture in the starch adhesive adhering to the inner surface of the first region 21 of the pot does not evaporate or evaporates less, thus keeping the starch adhesive in a moist state and ultimately achieving non-sticking. Of course, the lower the temperature of the inner surface of the first region 21 of the pot, the less impact it has on the moisture in the starch adhesive adhering to it, and the less likely it is to stick to the pot. The preset condition is that the food in the pot 20 has boiled and entered the heating range. For example, it can be determined whether it has entered the heating range by the following method.)

[0197] The temperature change trend can be used to determine whether the cooking process has entered the heating range. For example, during the boiling stage, the control device acquires the temperature of the maintained temperature range. When the temperature value sensed by the temperature sensing device is greater than the maintained temperature, and the difference between the two is greater than or equal to the preset rising temperature, the cooking process is determined to have entered the heating range; when the temperature value sensed by the temperature sensing device is less than the sum of the maintained temperature and the preset rising temperature, the cooking process is determined to still be in the maintained temperature range. The preset rising temperature is, for example, greater than or equal to 3°C. For example, after entering the boiling stage, the average value of the temperature sensing device within a first preset monitoring time is recorded as the maintained temperature. The first preset monitoring time is, for example, 2-4 minutes. The temperature sensing device can be a temperature probe specifically designed to sense the temperature of the bottom 21 of the pot or the inner surface of the bottom 21 of the pot, such as a bottom temperature sensor 19°C.

[0198] Actual temperature detection is subject to errors due to other factors, and heating has thermal inertia. The temperature sensor's readings may not accurately reflect the actual temperature of the inner surface of the pot liner 20. Therefore, the actual temperature of the pot liner 20 is greater than the detected value. At this point, the moisture in the first region 21 of the pot liner has evaporated, and the starch adhesive has solidified, leading to sticking. Therefore, during the boiling heating process, the temperature of the first region 21 of the pot liner is measured at regular intervals (e.g., 5s, 10s, 15s). The temperature readings are continuously compared with the sum of the current temperature and the preset temperature rise. Because the measurement intervals are short and the preset temperature rise is relatively small, it can more accurately reflect whether the pot liner 20 has a temperature rising trend. Once the rising trend is detected, the power of the heating components can be adjusted promptly. Therefore, detecting the temperature change trend is more accurate than detecting the specific temperature, resulting in better consistency in mass production.

[0199] When the fluctuation of the temperature sensing value of the temperature sensing device does not exceed the preset fluctuation range within the first preset monitoring time, the food is determined to be boiling, that is, entering the boiling stage temperature range. The start time of the first preset monitoring time is the start time of the temperature range. For example, the average, maximum, or minimum value of all temperature sensing values ​​of the same temperature sensor within the first preset monitoring time that do not exceed the preset fluctuation range can be taken as the boiling temperature of the food (due to different altitudes, the boiling temperature of the food is not necessarily 100). (2) The boiling point temperature can be determined based on the boiling temperature of the food. Those skilled in the art can establish a correspondence between the sensing value of the temperature sensor and the actual temperature of the food through experiments. Based on this correspondence, the boiling point temperature can be determined based on the sensing value of the temperature sensor. Alternatively, if simplified, the boiling temperature of the food can be directly taken as the boiling point temperature.

[0200] In addition to the aforementioned preset condition of determining the temperature rise range during the boiling stage, another preset condition can be that the temperature T_bottom of the inner surface of the first region 21 of the pot reaches the marked temperature To. If T_bottom reaches the marked temperature To, the heating component 40 is controlled to operate, so that the average power of the bottom heating component is lower than the average power of the side heating component. For example, during the cooking of rice, it is first determined that the food in the pot 20 is boiling, and the boiling temperature of the food can be determined. Then, when the temperature T_bottom of the inner surface of the first region 21 rises, and T_bottom is higher than the sum of T_bottom corresponding to the boiling temperature of the food and the preset temperature rise, it is considered that the temperature T_bottom of the inner surface of the first region 21 of the pot has reached the marked temperature To. The value range of the preset temperature rise is, for example, [3 °C, 4 °C]. For example, in the boiling stage, the boiling temperature of the food is the boiling point temperature, for example, 100 °C. (2. Due to the presence of superheat, corresponding to the boiling temperature of the food, or in other words, when the food boils, the temperature of the bottom inner surface of the pot 20 is usually greater than or equal to the sum of the boiling point and 1.02°C (e.g., 101°C to 102°C). The marked temperature To is set based on the principle that the inner surface temperature of the pot 20 will rise after the water boils dry. To avoid interference and ensure the accuracy of the program judgment, it is generally necessary to detect a temperature rise of 3-4°C. Therefore, the marked temperature To is, for example, a preset heating temperature increase based on 101°C to 102°C. Usually, To is greater than or equal to the sum of the boiling point and 4.02°C.)

[0201] The maximum value of the labeled temperature To can be the boiling point plus 40°C (2). At this temperature, the rice will undergo the Maillard reaction, and the rice will develop its aroma. Preferably, the labeled temperature To is not higher than the boiling point of water plus 15°C (2). Boiling temperature rise detection is a better method for judging preset conditions than the labeled temperature To. However, judging based on the labeled temperature To is simpler. Whether the rice sticks to the pot is the result of the combined effect of time and temperature on the starch adhesive. Therefore, it is also acceptable for the labeled temperature To to be higher than the temperature of the inner surface of the first region 21 of the pot during subsequent cooking. This is because the inner surface of the first region 21 of the pot will not be at the temperature point of the labeled temperature To for a long time. Therefore, the brief "high temperature" state (the temperature point of the labeled temperature To) of the inner surface of the first region 21 of the pot will not immediately cause the water in the starch adhesive to evaporate rapidly, nor will it cause the rice to stick to the pot.

[0202] The temperature To is indicated, for example, boiling point and 5. (2 and ), boiling point and 6. (2 and ), boiling point and 7. (2 and ), boiling point and 8. (2 and ), boiling point and 9. (2 and ), boiling point and 10. (2 and ), boiling point and 11. (2 and ), boiling point and 12. (2 and ), boiling point and 13. (2 and ), boiling point and 14. (2 and ), boiling point and 15°C and 20. (2 and ), boiling point and 25. (2 and ), boiling point and 30. (2 and ), boiling point and 35°C and 40. (2 and ), boiling point and 40.

[0203] Another method for determining the preset conditions is to consider that the preset conditions are met when the food in the inner pot 20 maintains boiling for a preset boiling time t, and then control the heating element 40 to operate. The preset boiling time t can be, for example, 4 to 15 minutes, or 6 to 10 minutes. Controlling the timing of switching the main heating element based on the preset boiling time t requires eliminating the influence of environmental factors and the amount of food, making adaptive control difficult. Therefore, time-based control usually requires a margin of safety. For example, assuming it takes 8 minutes of heating before sticking, to ensure it doesn't stick, the preset boiling time t could be 7 minutes. However, this might result in insufficient heating and poor rice quality. Judging by the boiling time is simpler.

[0204] Preferably, the temperature sensing value of the bottom temperature sensor 19 is used to determine whether the temperature range and the temperature rise range have been entered.

[0205] It should be noted that after the preset conditions are met, the heating component 40 is controlled to work, so that the average power of the bottom heating component is lower than the average power of the side heating component. It can be considered that the rice cooking process begins after the heating component 40 is controlled to work, or it can be considered that the rice cooking process begins after the heating component has been controlled to work for a period of time. There is no restriction here. Whether the preset conditions are met is only a sign that the heating component 40 is controlled to proceed to the next step.

[0206] More preferably, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that during the cooking process, the temperature of the inner surface of the first region 21 of the pot is not lower than 80°C and not higher than the boiling point temperature plus 3. (2). More preferably, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that during the cooking process, the temperature of the inner surface of the first region 21 of the pot is not lower than 92°C and not higher than the boiling point temperature. Basically, this application mainly avoids sticking by strictly controlling the bottom temperature of the pot 20 during the cooking stage.

[0207] After entering the cooking stage, control the bottom temperature to be greater than or equal to 80 degrees Celsius. (2) To ensure the rice is cooked thoroughly, the bottom temperature is controlled to be less than or equal to the boiling point temperature. (3) The sum of (2) is to prevent sticking. When the bottom temperature is 9200W (boiling point temperature), the rice will not be undercooked and will be cooked better. Furthermore, during the cooking stage, when the bottom temperature cannot be too high, in order to dry the free moisture in the pot 20 and further cook the rice, preferably, the temperature of the remaining parts can be appropriately increased. For example, the temperature of the inner surface of the second region 22 and / or the third region 23 of the pot can be appropriately increased. For example, when the preset conditions are met, the control device is configured to control the heating component 40 to work, such that during the cooking stage, the temperature of the inner surface of the second region 22 and / or the inner surface of the third region 23 of the pot is greater than the temperature of the inner surface of the first region 21 of the pot. In other words, the control device is configured to, during the rice cooking process, after the preset conditions are met, control the heating component 40 to work, such that the average power of the bottom heating component is lower than the average power of the side heating component, and then at least during the cooking stage, This ensures that the temperature of the inner surface of the bottommost region 21 of the pot is lower than the temperature of the inner surfaces of other regions, meaning the temperature of the inner surface of the bottom of the pot is lower than the temperature of the inner surface of the side of the pot. For example, at least during the cooking stage, the temperature T_side of the side of the pot is higher than the temperature T_bottom of the bottom of the pot by a value of ΔT, 1°C to 60°C. In this application, the preferred range of ΔT is 3°C to 20°C. For example, ΔT can be selected as one of 5°C, 10°C, or 15°C. With this temperature difference, the cooking appliance 100 can cook the rice well while reducing sticking, enhancing the aroma of the rice, and ensuring a certain texture. Similarly, in this application, T_bottom can be selected as one of 80°C, 85°C, 90°C, 95°C, or 100°C, and T_side can be selected as 110°C or 115°C. One of 120°C, 125°C, and 130°C. It should be noted that the actual temperature of the inner surface of the pot during the heating process may fluctuate around the selected values ​​of T bottom and T side, which is also within the scope of protection of this application.

[0208] In this application, the heat source is switched after entering the heating zone. After switching the heat source, until the cooking is finished, preferably, the inner surface temperature T_bottom of the bottom 21 of the pot needs to be maintained at 8(TCWT_bottomW_boiling point temperature and 3°(2). After switching the heat source, the temperature of the side of the pot needs to be higher than the temperature of the bottom of the pot for at least a period of time. It is not limited to maintaining a high temperature on the side and always being higher than the temperature of the bottom of the pot from the time the heat source is switched until the cooking is finished, but the bottom 21 of the pot needs to be maintained at a "low temperature" state (8(TCWT_bottomW_boiling point temperature and 3°(2)). After determining that the heating zone has been entered, the average power of the bottom heating component can be immediately lower than the average power of the side heating component; or, after determining that the heating zone has been entered, after a preset delay period, the average power of the bottom heating component can be lower than the average power of the side heating component; or, after determining that the heating zone has been entered, and after T_bottom reaches the marked temperature, the average power of the bottom heating component can be lower than the average power of the side heating component.

[0209] Alternatively, if the average power of the bottom heating element is already lower than the average power of the side heating element before the cooking process is determined to have entered the heating zone, the average power of both the bottom and side heating elements can be kept constant after the cooking process is determined to have entered the heating zone. Furthermore, the average power of the bottom heating element can be controlled to be lower than the average power of the side heating element throughout the entire period from when the preset conditions are met until the end of the cooking stage, or the average power of the bottom heating element can be lower than the average power of the side heating element for a portion of the time from when the preset conditions are met until the end of the cooking stage, so that the bottom temperature of the inner pot 20 is lower than the side temperature.

[0210] In some embodiments of the inner pot 20 including a second region 22, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that the temperature of the inner surface of the second region 22 of the inner pot is not lower than the boiling point temperature and not higher than the boiling point temperature 40 during the cooking stage. (2. While ensuring the bottom temperature is not too high, the inner surface of the second region 22 of the pot must maintain a certain temperature to guarantee the rice is cooked thoroughly without overcooking (overcooking will reduce the aroma of the rice and even produce a raw, unpleasant smell). However, the temperature of the inner surface of the second region 22 should not be too high either, otherwise there will still be some sticking. More preferably, during the cooking stage, the temperature of the inner surface of the second region 22 of the pot is not lower than the boiling point temperature plus 5. (2. ) and not higher than the boiling point temperature plus 20. (2. ) Within this temperature range, the ingredients can receive more heat, thus ensuring the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the pot and the rice in the center of the pot is reduced, thus improving the uniformity of rice cooking.

[0211] In some embodiments where the inner pot 20 includes a third region 23, when preset conditions are met, the control device is configured to control the heating component 40 to operate, such that during the cooking stage, the temperature of the inner surface of the third region 23 of the inner pot is not lower than the boiling point temperature and not higher than the boiling point temperature plus 60°C (2). If the sidewall temperature is too high while ensuring the rice is cooked, it will cause poor temperature uniformity in the rice cooking process, meaning the rice near the sidewalls will turn yellowish-brown while the rice in the center is still uncooked. More preferably, during the cooking stage, the temperature of the inner surface of the third region 23 of the inner pot is not lower than the boiling point temperature plus 5°C (2) and not higher than the boiling point temperature plus 20°C (2).

[0212] Optionally, before the preset conditions are met, the control device is configured to control the heating component 40 to operate, also ensuring that the temperature of the inner surface of the second region 22 and / or the inner surface of the third region 23 of the pot is greater than the temperature of the inner surface of the first region 21 of the pot. That is, throughout the entire cooking process, the temperature of the upper or side part of the pot 20 is always kept higher than the temperature of the bottom.

[0213] In this application, there is no limitation on the relationship between the temperature of the inner surface of the second region 22 and the inner surface of the third region 23 of the pot. They may be equal or unequal. It is possible that the temperature of the inner surface of the second region 22 is greater than the temperature of the inner surface of the third region 23, or it is possible that the temperature of the inner surface of the second region 22 is less than the temperature of the inner surface of the third region 23.

[0214] The temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot is not lower than the boiling point plus 5. (The reason for the sum of 2: This temperature allows the rice inside the inner pot to reach a higher temperature, thus ensuring that the rice receives more heat and has a good stickiness and texture when cooked.)

[0215] The temperature of the inner surface of the second region 22 and / or the third region 23 of the inner pot should not exceed the boiling point of 20°C. (The reason for the sum of 2: If the temperature is too high, it will cause an excessive temperature difference between the rice around the side wall of the pot and the rice in the center of the pot, thus making the cooking of rice less uniform.)

[0216] As shown in Tables 1-1 and 1-2, as the temperature of the side of the pot increases, the viscosity of the cooked rice increases, and the moisture content deviation of the cooked rice also increases, indicating a decrease in the uniformity of the cooked rice and an increase in the degree of gelatinization. The greater the degree of gelatinization, the better the cooked rice tastes. Therefore, during the cooking stage, the temperature of the inner surface of the second region 22 and / or the third region 23 of the pot is preferably not lower than the boiling point temperature plus 5° (2) and not higher than the boiling point temperature plus 20° (2).

[0217] Table 1-1 Side Heating Temperature (T2) Rice-to-Water Ratio Cooking Time / min Hardness / g Hardness Grade Viscosity / g.sec Viscosity Grade T2=100°C (Boiling Point) Jinlongyu Panjin Large 39.03 1940.98±57.26 B 156.89±11.95 C T2=105°C Rice:Water 39.46 2110.34±98.65 A 244.72 ±42.72 B T2=110°C 450g:620g 39.28 2179.32±163.11 A 328.95±93.57 A

[0218]

[0219] T2=120°C 39.55 2269 ±70.92 B 452.08±93.79 B

[0220] Table 1-2

[0221] Side heating temperature (T2) Rice-to-water ratio elasticity elasticity grade moisture deviation moisture deviation grade gelatinization degree / % gelatinization degree grade T2=100°C (boiling point) Jinlongyu plate 0.87±0.05 A 3.91 A 92.8 B T2=105°C Jinda rice: 0.9±0.06 A 4.13 A 94.28 B T2=110°C water 0.85±0.06 A 4.36 A 97.17 A

[0222]

[0223] T2=120°C 450g:620g 0.85±0.04 A 6.34 B 97.21 A

[0224] In this application, because the amount of starch adhering to the second region 22 of the pot is relatively small, even a moderate increase in temperature will not cause serious sticking. The third region 23 of the pot has almost no starch adhering to it, so there is no need to strictly control the temperature. In order to avoid sticking and to cook the rice properly, the temperature of the inner surface of the first region 21 of the pot is primarily controlled, and the temperature of the inner surface of the second region 22 of the pot is secondarily controlled.

[0225] The solution of this application lies in determining the timing of switching the heat source and achieving a low bottom temperature on the inner surface of the inner pot 20 during the cooking stage, thereby ensuring that the inner pot 20 will not stick severely during the cooking process. In addition, the side heating component heats the side of the inner pot 20 to supplement the heat of the rice. During the boiling stage, high-power heating can be applied to the bottom of the inner pot during the temperature maintenance range. This ensures the rice in the cooking cavity boils fully, allowing the rice grains enough time to tumble and absorb heat, resulting in fully gelatinized rice with excellent texture and enhanced aroma. Monitoring the temperature of the bottom of the inner pot during the boiling stage and determining whether to enter the heating range allows for more accurate assessment of any remaining moisture before switching the heat source. This ensures the rice has sufficient time to boil while minimizing heating of the bottom of the inner pot before the starch gel hardens, achieving a good non-stick effect. The timing of heat switching is more precise. Furthermore, during at least a portion of the cooking stage, the inner pot maintains a low-temperature bottom and high-temperature side temperature zone, achieving both excellent rice texture and a good non-stick effect, improving heating efficiency and shortening cooking time.

[0226] In some existing technologies, the bottom of the pot is heated at a high temperature in the early stages of cooking to provide heat for the rice, and then cooled by air cooling in the later stages. However, the initial heating temperature of the bottom of the pot during the early cooking stage is 100-120°C, exceeding the evaporation temperature of water. This causes the moisture in the starch adhesive to continuously evaporate, leading to excessive solidification of the starch adhesive. This increased interfacial adhesion results in the starch adhesive sticking to the pot. The stickiness of the starch adhesive mainly comes from the gelatinization of starch molecules during heating to form a homogeneous solution. After cooling, the viscosity is enhanced through intermolecular forces (such as hydrogen bonds). Relying solely on condensation from cooling the pot during the later stages of cooking is insufficient to address the stickiness problem once the starch adhesive has solidified. The solidified starch adhesive has a stable molecular structure and significantly increased viscosity, preventing the condensation from penetrating the solidified starch adhesive to alter its molecular structure. Therefore, the solidified starch adhesive does not effectively retain its stickiness, resulting in poor non-stickiness. Compared to the solutions of the prior art, this application switches the heat source before the cooking stage and ensures that the moisture in the starch glue at the bottom of the pot does not evaporate or evaporates less throughout the cooking stage, resulting in better non-stickiness.

[0227] In GB / T 32095.2—2015, "Specifications for the Performance and Testing of Non-stick Surfaces of Household Metal Cooking Utensils for Food, Part 2: Specifications for Non-stick and Abrasion Resistance Testing", the procedures for the non-stick test of cooked rice are specified as follows:

[0228] a) Add rice and water according to the different types and volumes specified in Table 1;

[0229] b) Turn on the power to cook rice, and keep warm for 10 minutes after cooking is complete;

[0230] c) Invert the cooking appliance and observe whether all the rice has fallen out by gravity or by gently shaking the inner pot;

[0231] d) After cleaning the cooking utensils, repeat the above test a total of 5 times to check the non-stick properties of the coating on the cooking utensils. The rice residue amount is used to determine the rating level based on the average residual weight of the last 4 tests.

[0232] Note: Rice cookers and pressure cookers are used according to the usual household method for cooking dry rice, with proper rice-water ratios and cooking techniques. After cooking using the above testing methods, as shown in Figure 34, the solution in this application achieves a Level II non-stick effect. This means that even with gentle shaking of the cooking appliance, some rice still adheres to the uncoated inner pot, but the weight of the rice is less than 50g. Furthermore, after actual cooking, the weight of rice adhering to the heated uncoated inner pot of this application is less than 20g, which is closer to a Level I non-stick effect where all rice can be removed from the appliance with gentle shaking or without any shaking. Compared to existing products with uncoated inner pots, where rice still adheres after cooking with gentle shaking (50g < rice weight WIOOg), this application only achieves a Level III non-stick effect. The solution in this application results in less rice adhering to the uncoated inner pot, providing a better non-stick effect. The boiling point of water can generally be assumed to be 100°C. For more precise control (e.g., to prevent overflow), analysis can be performed during operation based on actual conditions.

[0233] For example, the control device can determine whether the food in the inner pot 20 is boiling or close to boiling based on the temperature sensing value of the top temperature sensor 18 (when boiling, the temperature sensing value of the top temperature sensor 18 tends to be constant or rises slowly). Then, during the period when the food is maintaining boiling (during the boiling phase), the boiling point temperature is determined based on the sensing value of the top temperature sensor 18 (during the maintenance of boiling, the sensing value of the top temperature sensor 18 is essentially the temperature of the steam in the cooking chamber). Alternatively, the boiling point temperature can be determined based on altitude. For example, the cooking appliance 100 also includes a wireless communication device and a positioning device. The wireless communication device is used for wireless communication with a server. The wireless communication device is electrically connected to the control device to operate under the control of the control device. The positioning device is used to determine the position of the cooking appliance 100. The positioning device is also electrically connected to the control device to operate under the control of the control device. The control device is configured to send the location information of the cooking appliance 100, determined by the positioning device, to the server via a wireless communication device. This allows the server to determine the altitude of the cooking appliance 100 based on the location information, and then determine the boiling point temperature based on the altitude. Specifically, the server can determine the boiling point temperature and then send that information to the wireless communication device, or the server can send the altitude information to the wireless communication device, and the control device can then determine the corresponding boiling point temperature.

[0234] Alternatively, the cooking appliance 100 may be equipped with a pressure sensor for detecting ambient air pressure. This pressure sensor is electrically connected to the control device, which determines the boiling point temperature based on the ambient air pressure value.

[0235] To achieve the temperature distribution trend of lower temperature at the bottom and higher temperature at the top on the inner surfaces of the first region 21, the second region 22, and the third region 23 of the pot, the cooking appliance 100 can use multiple independent heating elements to heat the pot 20. That is, a control device is electrically connected to each heating element to independently control the operation of each heating element.

[0236] As shown in Figure 3, the heating assembly 40 includes a first heating assembly 41, a second heating assembly 42, and a third heating assembly 43 arranged sequentially from bottom to top. The position of the first heating assembly 41 (within the pot body 12) corresponds to the first region 21 of the inner pot and is mainly used to heat the first region 21. The position of the second heating assembly 42 corresponds to the second region 22 of the inner pot and is mainly used to heat the second region 22. The position of the third heating assembly 43 corresponds to the third region 23 of the inner pot and is mainly used to heat the third region 23. Thus, the heating assemblies are set in a one-to-one correspondence with the regions of the inner pot, and the temperature of each region of the inner pot is mainly determined by the power of the corresponding heating assembly.

[0237] As shown in Figure 4, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the second region 22 and the third region 23 of the pot and is mainly used to heat the second region 22 and the third region 23. The temperature of the first region 21 of the pot is mainly determined by the first heating assembly 41. The power of the second heating assembly 42 prioritizes ensuring the temperature requirements of the second region 22 of the pot.

[0238] As shown in Figure 5, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The position of the first heating assembly 41 corresponds to the first region 21, the second region 22, and at least part of the third region 23 of the pot, and can heat the first region 21, the second region 22, and the third region 23. The second heating assembly 42 is positioned corresponding to the third region 23. The power of the first heating assembly 41 is controlled to achieve a preset temperature for the first region 21. The second heating assembly 42 can be selected to be controlled to heat the third region 23. That is, at this time, the temperatures of the first region 21 and the second region 22 of the pot are the same, both being the preset temperature of the first region 21. The temperature of the third region 23 of the pot is higher than the temperatures of the former two. The control device can control the second heating component 42 to heat the third region 23 of the pot, so that the temperature of the third region 23 of the pot reaches its preset temperature at least during the cooking stage.

[0239] In some embodiments, the first heating component 41 is positioned corresponding to the first region 21 and the second region 22 of the pot, and the second heating component 42 is positioned corresponding to the third region 23 of the pot. That is, at this time, the temperatures of the first region 21 and the second region 22 of the pot are the same, both being the preset temperature of the first region 21. The temperature of the third region 23 of the pot is higher than the temperatures of the former two. The control device can control the second heating component 42 to heat the third region 23 of the pot, so that the temperature of the third region 23 of the pot reaches its preset temperature at least during the cooking stage.

[0240] As shown in Figure 6, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the inner pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the third region 23 of the inner pot and is mainly used to heat the third region 23. The temperature of the first region 21 of the inner pot is mainly determined by the first heating assembly 41. The temperature of the third region 23 of the inner pot is mainly determined by the second heating assembly 42. In this example, because the bottom wall area of ​​the inner pot 20B is relatively large, a corresponding heating assembly needs to be set for the first region 21 of the inner pot in order to heat the food in the middle through the thermal convection of water.

[0241] As shown in Figure 7, the heating assembly 40 includes a first heating assembly 41 and a second heating assembly 42 arranged sequentially from bottom to top. The first heating assembly 41 is positioned corresponding to the first region 21 of the pot and is mainly used to heat the first region 21. The second heating assembly 42 is positioned corresponding to the second region 22 of the pot and is mainly used to heat the second region 22. The first heating assembly 41 can be selected to heat the first region 21 at a preset temperature. The second heating assembly 42 can be selected to heat the second region 22 at a preset temperature. The temperature of the first region 21 is mainly determined by the power of the first heating assembly 41. The temperature of the second region 22 is mainly determined by the power of the second heating assembly 42.

[0242] In this application, the heating component corresponding to at least the first region 21 of the inner pot is also referred to as the bottom heating component. For example, the first heating component 41 in Figures 3 to 7 can all be referred to as the bottom heating component. The heating components corresponding to the second region 22 and / or the third region 23 of the inner pot are also referred to as the side heating components. In the examples shown in Figures 3 to 7 and Figure 13, each inner pot region has at least one corresponding heating component in the pot body 12, or in other words, at least one heating component is provided in the pot body 12 corresponding to each inner pot region. It is understood that each heating component 40 is mainly used to heat the inner pot region corresponding to its position, but it also affects the temperature of other inner pot regions. With the continuous heating, heat conduction will continue to occur inside the inner pot wall of the inner pot 20, inside the food, and between the inner pot wall and the food. Therefore, strictly speaking, the temperature of any part of the inner pot wall of the inner pot 20 is the result of the combined effect of all heating components 40. Therefore, in order to save costs, some inner pot regions may not be provided with directly corresponding heating components. For example, at least the bottommost first region 21 of the inner pot has no corresponding heating element for direct heating, that is, the cooking appliance may not have a bottom heating element but only a side heating element.

[0243] As shown in Figure 8, compared to the examples in Figures 6 and 7, after reducing the area of ​​the bottom wall of the pot, to avoid sticking, there is no corresponding heating element in the first region 21 of the pot. The heating element 40 only includes the first heating element 41. The position of the first heating element 41 corresponds to the second region 22 of the pot. Thus, both the first region 21 and the second region 22 of the pot are heated by the first heating element 41. The power of the first heating element 41 prioritizes ensuring the temperature requirement of the first region 21. It can be understood that the first heating element 41 is relatively far from the first region 21 of the pot. Therefore, its heating capacity for the first region 21 is weaker than its heating capacity for the second region 22, thus generally ensuring that the temperature of the first region 21 is lower than the temperature of the second region 22.

[0244] As shown in Figure 9, the heating assembly 40 includes only the first heating assembly 41, whose position corresponds to both the first region 21 and the second region 22 of the inner pot. As shown in Figure 10, the heating assembly 40 also includes only the first heating assembly 41, whose position corresponds to the second region 22 of the inner pot. In both examples, the power of the first heating assembly 41 prioritizes meeting the temperature requirements of the first region 21 of the inner pot. Understandably, when the temperature of the first region 21 of the inner pot meets the requirements, the power of the first heating assembly 41 in Figure 9 will be lower than that in Figure 10. Consequently, the temperature of the second region 22 of the inner pot in Figure 9 will be lower than that in Figure 10, resulting in a lower overall temperature for the food and a longer cooking time.

[0245] Therefore, when there is no direct heat source at the bottom of the pot 20, the heat source on the side of the pot can ensure the temperature requirement at the bottom of the pot, while making the temperature of the side wall higher than that of the bottom wall.

[0246] As shown in Figure 11, the first region 21 of the pot has no corresponding heating element. The heating element 40 includes a first heating element 41 and a second heating element 42 arranged sequentially from bottom to top. The position of the first heating element 41 corresponds to the second region 22 of the pot. The position of the second heating element 42 corresponds to the third region 23 of the pot. The power of the first heating element 41 and the second heating element 42 prioritizes ensuring the temperature requirements of the first region 21 of the pot. The temperature of the first region 21 of the pot is mainly determined by the first heating element 41. When the power of the first heating element 41 is adjusted so that the temperature of the inner surface of the first region 21 of the pot meets the control requirements, if the temperature of the inner surface of the second region 22 of the pot does not reach the preferred temperature range, the power of the second heating element 42 can be adjusted to make the temperature of the inner surface of the second region 22 of the pot even more optimal.

[0247] As shown in Figure 12, there is no corresponding heating element in the first region 21 of the pot. The heating element 40 only includes the first heating element 41. The position of the first heating element 41 corresponds to the second region 22 and the third region 23 of the pot. The power of the first heating element 41 is prioritized to ensure the temperature requirements of the first region 21 of the pot.

[0248] In this application, the presence of a heating element in a specific pot area can be determined using the following method: In the vertical projection of the cooking appliance 100, if a heating element 40 is present in the first pot area 21, then the heating element 40 is considered to correspond to the position in the first pot area 21. In the horizontal projection of the cooking appliance 100, if a heating element 40 is present in the second pot area 22, then the heating element 40 is considered to correspond to the position in the second pot area 22. In the horizontal projection of the cooking appliance 100, if a heating element 40 is present in the third pot area 23, then the heating element 40 is considered to correspond to the position in the third pot area 23.

[0249] In this application, when the maximum diameter of the first region 21 of the inner pot is no greater than 15cm, a heating component corresponding to the position of the first region 21 of the inner pot may not be required. Since the bottom area is small, side heating can meet the heat requirements of the bottom. Avoiding direct heating of the bottom helps to control the bottom temperature and prevents sticking.

[0250] In this application, there is no limitation on the correspondence between the pot cavity area and the heating component. Multiple heating components can be set for the same pot cavity area, or no heating components can be set for one or more pot cavity areas, or one heating component can correspond to multiple pot cavity areas.

[0251] The heating element 40 of the pot body 12 may include a bottom heating element and a side heating element. The bottom heating element is positioned at least corresponding to the bottom of the inner pot, and the side heating element is positioned at least partially corresponding to the side of the inner pot. In other words, the bottom heating element is used to heat at least the bottom of the inner pot, as shown by the first heating element 41 in Figures 3, 4, 6, 7 and 13, and may also heat the side of the inner pot, as shown by the first heating element 41 in Figure 5; while the side heating element can only heat the side of the inner pot, for example, heating all of the side of the inner pot (as shown by the second heating element 42 in Figures 4, 6, 7 and 13, or the first heating element 41 in Figures 8, 10 and 12) or a portion of it (as shown by the second heating element 42 and the third heating element 43 in Figure 3, or the second heating element 42 in Figure 5, or the first heating element 41 and the second heating element 42 in Figure 11).

[0252] For example, when the pot body 12 is equipped with a bottom heating component and a side heating component, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot and a first side region. The bottom heating component heats at least the bottom of the inner pot, and the side heating component heats at least a portion of the first side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot and a second side region. The bottom heating component heats at least the bottom of the inner pot, and the side heating component heats at least a portion of the second side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot, a first side region, and a second side region. The bottom heating component heats the bottom of the inner pot, and the side heating component heats at least one of the first side region and the second side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the bottom of the inner pot, a first side region, and a second side region. The bottom heating component heats the bottom of the inner pot and at least a portion of the first side region, and the side heating component heats the second side region. Alternatively, the heating components may also cover the bottom and sides of the inner pot.

[0253] In this application, different parts of the same heating element can generate different amounts of heat, thereby causing different temperatures in different parts of the pot wall corresponding to the same heating element. For example, in the example shown in Figure 12, the first heating element 41 can make the temperature of the second region 22 of the pot different from the temperature of the third region 23 of the pot.

[0254] Understandably, if the temperature of the pot cavity area is determined only by the heating element corresponding to its location, the temperature of the pot cavity area will be easier to control. This requires that the heat from the heating element be conducted as little as possible to other pot cavity areas besides the pot cavity area corresponding to its location. Optionally, as shown in Figures 11 to 15, a heat-conducting partition 70 is provided on the pot cavity wall between two pot cavity areas, such that the thermal conductivity of the pot cavity wall of the non-heat-conducting partition 70 along the extension direction DG of the generatrix of the pot cavity wall is better than the thermal conductivity of the heat-conducting partition 70 along the extension direction DG of the generatrix of the pot cavity wall. That is, in the vertical direction, the thermal conductivity of the two pot cavity areas adjacent to the heat-conducting partition 70 is better than the thermal conductivity of the heat-conducting partition 70 itself. In this way, heat transfer between two pot cavity areas adjacent to the same heat-conducting partition 70 is blocked, allowing each pot cavity area to maintain or adjust its own temperature relatively independently. For example, a first heat-conducting barrier 71 can be provided between the first region 21 and the second region 22 of the pot, and a second heat-conducting barrier 72 can be provided between the second region 22 and the third region 23 of the pot.

[0255] In particular, when two adjacent pot chamber regions have different heating components corresponding to them, a heat-conducting partition 70 can be constructed between the two pot chamber regions. For example, the portion connecting at least one of the two adjacent pot chamber regions to the other is constructed with a heat-conducting partition 70.

[0256] Alternatively, when one of two adjacent pot regions has a heating element corresponding to its position, while the other does not, a heat-conducting partition 70 can be constructed between the two pot regions. For example, as shown in Figures 11 and 12, at least one of the portion of the second pot region 22 connecting to the first pot region 21 and the portion of the first pot region 21 connecting to the second pot region 22 is provided with a first heat-conducting partition 71. In the vertical direction, the thermal conductivity of the first pot region 21 and the second pot region 22 adjacent to the first heat-conducting partition 71 is better than the thermal conductivity of the first heat-conducting partition 71 itself.

[0257] Alternatively, as shown in Figure 13, the first heat-conducting partition 71 connects the first region 21 of the pot and the third region 23 of the pot.

[0258] For example, a point on the inner surface of the aforementioned pot liner 20 with an included angle e of 31 degrees is located in the first heat-conducting partition 71. Alternatively, a point on the inner surface of the pot liner 20 with a height difference of 2 cm from the lowest point of the inner surface of the pot liner 20 is located in the first heat-conducting partition 71.

[0259] Similarly, at least one of the portions of the second region 22 of the pot body connecting to the third region 23 of the pot body and the portions of the third region 23 of the pot body connecting to the second region 22 of the pot body is provided with a second heat-conducting partition 72. In the vertical direction, the heat conduction performance of the second region 22 and the third region 23 of the pot body adjacent to the second heat-conducting partition 72 is better than the heat conduction performance of the second heat-conducting partition 72 itself.

[0260] For example, the point on the inner surface of the aforementioned pot liner 20 with an included angle of 90 degrees is located in the second heat-conducting partition 72.

[0261] As shown in Figure 14, the walls of two adjacent pot regions (e.g., pot region 21 and pot region 22) are made of a first material (e.g., metal), while the pot wall of the thermally conductive partition 70 includes a second material 52. The first material has better thermal conductivity than the second material. The second material 52 is preferably a high thermal resistance material, such as silicone, porous materials, non-metallic polymers or non-metallic compounds, ceramic materials, glass fiber wool, asbestos, silicates, aerogel felt, etc. Therefore, the thermal resistance of the thermally conductive partition 70 is greater than that of pure metal. In other words, the high thermal resistance material constitutes the thermally conductive partition 70. The high thermal resistance material is, for example, installed in an annular groove in the pot 20.

[0262] As shown in Figure 15, the thickness of the pot wall of the heat-conducting partition 70 is less than the thickness of the pot walls of two adjacent pot areas. That is, the thickness of the pot wall of the heat-conducting partition 70 is less than the thickness of the pot walls on both sides extending along the generatrix of the pot 20. For example, at the location of the heat-conducting partition 70, the pot wall can be thinned by creating a material gap, such as constructing an annular groove on the outer surface of the pot 20, thereby reducing the heat conductivity of the pot wall in that area.

[0263] Alternatively, the walls of two adjacent pot chamber regions are made of a first material, while the pot chamber wall of the thermally conductive partition 70 comprises a second material. The thermal conductivity of the first material is superior to that of the second material along the generatrix extension direction DG of the pot chamber wall. For example, the second material has different bidirectional thermal conductivity; its thermal conductivity along direction DG is lower than its thermal conductivity along the circumferential direction of the pot chamber 20, thus hindering heat transfer between adjacent pot chamber regions.

[0264] In this application, when the pot body 12 includes a bottom heating assembly and a side heating assembly, a heat-conducting partition 70 is disposed on the inner pot 20 at the portion corresponding to the boundary between the bottom heating assembly and the side heating assembly. The bottom end of the heat-conducting partition 70 extends to the inner pot area corresponding to the bottom heating assembly, and the top end of the heat-conducting partition 70 extends to the inner pot area corresponding to the side heating assembly. Alternatively, the heat-conducting partition is disposed within the inner pot area corresponding to the bottom heating assembly, and / or, the heat-conducting partition is disposed within the inner pot area corresponding to the side heating assembly.

[0265] The side heating assembly for heating the second region of the pot interior is also called the first side heating assembly. The side heating assembly for heating the third region of the pot interior is also called the second side heating assembly. When the side heating assembly includes the first side heating assembly and the second side heating assembly arranged in the vertical direction, a heat-conducting partition 70 may also be provided at the portion of the pot interior 20 corresponding to the boundary between the first side heating assembly and the second side heating assembly.

[0266] Once the cooking appliance 100 is designed and finalized, the thermal resistance between any two parts of the pot body 12 is fixed. With the power of the heating element 40 known, the temperature of any part of the pot body 12 at any given time can be calculated. The temperature of another part of the inner pot wall can be estimated from the temperature of one part, and thus the temperature of any part of the inner surface of the inner pot 20 at any given time can also be calculated. To more conveniently obtain the temperature of the inner surface of the inner pot 20, the cooking appliance 100 also includes an additional temperature sensor for sensing the heating temperature. The additional temperature sensor is electrically connected to the control device. The sensed value from the additional temperature sensor can be used to characterize the temperature of the inner surface of the inner pot 20.

[0267] Furthermore, once the design of the inner pot 20 is finalized, the thermal resistance of the inner pot wall in each direction is fixed. For example, the bottom temperature sensor 19 is used to sense the temperature of the outer surface of the first region 21 of the inner pot. Once the design of the inner pot 20 is finalized, the thermal resistance of the inner pot wall in the first region 21 along the thickness direction of the inner pot wall is fixed. For example, the thermal resistance of the inner pot wall in the first region 21 along the thickness direction of the inner pot wall can be determined by testing. With the power of the heating assembly 40 known, the relationship between the temperature of the inner surface of the inner pot and the temperature of the outer surface of the inner pot at that location can be established experimentally or by calculation. The control device incorporates a first correspondence between the sensing value of the bottom temperature sensor 19 and the temperature of the inner surface of the first region 21 of the inner pot, thereby allowing the inner surface temperature to be determined based on the outer surface temperature.

[0268] Alternatively, the relationship between the temperature of one part of the pot wall and the temperature of another part of the pot wall can be determined experimentally. Similarly, the control device can establish a correspondence between the sensing value of an additional temperature sensor and the temperature of the inner surface of the pot 20, thereby determining the temperature at various locations on the inner surface of the pot 20 based on the sensing value of the additional temperature sensor. For example, a first relationship between the sensing value of the additional temperature sensor built into the control device and the temperature of the inner surface of the first region of the pot; a second relationship between the sensing value of the additional temperature sensor built into the control device and the temperature of the inner surface of the second region 22 of the pot; and a third relationship between the sensing value of the additional temperature sensor built into the control device and the temperature of the inner surface of the third region 23 of the pot.

[0269] The bottom temperature sensor 19 can be understood as an additional temperature sensor. Alternatively, a side temperature sensor can be provided to monitor the temperature of the sides of the pot liner 20. To more accurately reflect the temperature of different areas of the pot liner 20, each area of ​​the pot liner 20 can have a corresponding additional temperature sensor. Preferably, the additional temperature sensor is used to sense the temperature of the outer surface of the pot liner 20, or it is used to sense the temperature of the heating element 40. The temperature of the heating element 40 also has a certain correlation with the temperature of the inner surface of the pot liner 20, thus indirectly reflecting the temperature of the inner surface of the pot liner 20 in the above manner.

[0270] Preferably, the cooking appliance 100 includes a bottom heating element and a side heating element. Considering both hardware cost and cooking effect, the cooking appliance 100 preferably includes two heating elements: a first heating element 41 and a second heating element 42. The first heating element 41 corresponds to the first region 21 of the inner pot, and the second heating element 42 corresponds to the remaining regions of the inner pot. After meeting preset conditions, the power of the bottom heating element is lower than that of the side heating element; for example, the power of the bottom heating element is reduced and / or the power of the side heating element is increased, making the side heating element the primary heat source (meaning that more of the food's heat comes from the side heating element). This achieves the aforementioned temperature control targets for each region of the inner pot during and before the boiling stage, effectively controlling the bottom temperature of the inner pot 20 and preventing rice from sticking to the pot. This application mainly avoids sticking by changing the primary heating source in the later stages of the boiling stage, thus strictly controlling the bottom temperature of the inner pot 20. Typically, after switching the main heating source at the second preset interval (e.g., 10-20 seconds), the cooking process enters the rice cooking stage. Typically, after switching the main heating source at the first preset interval (e.g., 1-5 minutes), the temperature of each pot area reaches the target temperature mentioned above.

[0271] Preferably, after determining that the cooking process has entered the heating zone, the control device controls the heating component 40 to operate, so that before entering the cooking stage, the temperature range of T_bottom is: 8(TCWT_bottomW_boiling point temperature and 3(2)), and the temperature of the inner surface of the side of the pot is higher than that of T_side. That is, the temperature control target is achieved within the time period corresponding to the second preset interval, thereby better controlling the bottom temperature and preventing sticking.

[0272] Alternatively, the starting point for entering the "Bingfan" stage can be the moment when the main heating source is switched after the cooking process has entered the heating zone. Alternatively, the starting point for entering the "Bingfan" stage can be the moment when the T-side and T-bottom reach the desired non-stick temperature.

[0273] Before the preset conditions are met, the cooking appliance 100 can operate both the bottom heating element and the side heating element, or it can operate only the bottom heating element and disable the side heating element.

[0274] After the preset conditions are met, the cooking appliance 100 reduces the power of the bottom heating element or stops heating; simultaneously, it increases the power of the side heating element or starts heating. After the preset conditions are met, the bottom heating element can be stopped first, and then restarted when the temperature of the inner surface of the bottom of the pot does not reach 80°C (2). Alternatively, after the preset conditions are met, the bottom heating element can be reduced in power first, and then increased in power when the temperature of the inner surface of the bottom of the pot does not reach 80°C (2). That is, after switching the main heating source in the heating range, regardless of the state in which the bottom heating element operates, as long as the temperature of the inner surface of the bottom of the pot is less than 80°C (2), the bottom heating element will increase its power or start heating to raise the temperature of the inner surface of the bottom of the pot, so that the temperature of the inner surface of the bottom of the pot is maintained at 80°C (2) or higher from the end of the heating range.

[0275] During rice cooking, once preset conditions are met, the first heating element 41 is first deactivated. When the temperature sensed by the additional temperature sensor indicates that the inner surface temperature of the second region 22 of the pot has reached the boiling point temperature plus 40°C (2), while the inner surface temperature of the first region 21 of the pot has not reached 80°C (2), the first heating element is then activated again. Alternatively, once preset conditions are met, the power of the first heating element 41 is first reduced. When the temperature sensed by the additional temperature sensor indicates that the inner surface temperature of the second region 22 of the pot has reached the boiling point temperature plus 40°C (2), while the inner surface temperature of the first region 21 of the pot has not reached 80°C (2), the power of the first heating element 41 is then increased.

[0276] Therefore, after the preset conditions are met, the side heating component becomes the main heat source, which can effectively control the bottom temperature of the inner pot 20 and prevent the rice from sticking to the pot.

[0277] Alternatively, as shown in Figure 3, the cooking appliance 100 may simultaneously include a first heating element 41, a second heating element 42, and a third heating element 43. The first heating element 41 is a bottom heating element, and the second and third heating elements 42 and 43 are side heating elements. The bottom heating element is located at the bottom of the inner pot, the second heating element 42 is located in the first side area, and the third heating element 43 is located in the second side area. The control device is configured to, when preset conditions are met, reduce the power of the bottom heating element and / or increase the power of the side heating elements, so that the temperature of the second side area is higher than the temperature of the first side area during the cooking stage.

[0278] Alternatively, as shown in Figure 5, the cooking appliance 100 may include a first heating element 41 and a second heating element 42. The first heating element 41 is a bottom heating element. The second heating element 42 is a side heating element. The bottom heating element is positioned corresponding to the bottom of the pot and at least a portion of the first side region, and the side heating element is positioned corresponding to a portion of the second side region of the first side region (not overlapping with the first side region corresponding to the bottom heating element), or the side heating element is positioned only corresponding to the second side region. Alternatively, the bottom heating element is positioned corresponding to the bottom of the pot, a portion of the first side region and the second side region, and the side heating element is positioned corresponding to a portion of the second side region. The control device is configured to, when a preset condition is met, reduce the power of the bottom heating element and / or increase the power of the side heating element, so that the temperature of the second side region is higher than the temperature of the first side region during the cooking stage.

[0279] In both embodiments, the bottom heating component corresponds to at least the bottom of the pot and at least a portion of the first side region, and the side heating component corresponds to at least a portion of the first side region and the second side region. After satisfying preset conditions, the temperature of the inner surface of the pot region corresponding to the bottom heating component is greater than or equal to 80°C and less than or equal to the sum of the boiling point temperature and 3°C, and the temperature of the inner surface of the pot region corresponding to the side heating component is greater than the boiling point temperature and less than or equal to the sum of the boiling point temperature and 60°C.

[0280] Optionally, the heating power of the side heating assembly (e.g., the second heating assembly 42) is 100W to 1000W, for example 300W to 500W, for example 400W.

[0281] Preferably, the cooking appliance 100 has a second heating element 42 surrounding the outer periphery of the side of the inner pot 20. To accommodate the shape of the rotating body of the inner pot 20, the second heating element 42 has a generally cylindrical shape.

[0282] As shown in Figure 16, the second heating assembly 42 includes a second heating element 62 and a second supporting element 61. The second heating element 62 is used to realize the heating function, that is, to generate heat in the corresponding pot area. The second supporting element 61 is used to support the second heating element 62, or in other words, the second heating element 62 is installed on the second supporting element 61. The second supporting element 61 is generally cylindrical and surrounds the outer periphery of the pot 20. When the pot 20 is placed in the pot body 12, the pot 20 and the second supporting element 61 are substantially coaxial. The second heating assembly 42 can be constructed, for example, as an electromagnetic heating device. In this case, the second supporting element 61 is constructed as a winding frame. The second heating element 62 is constructed as an electromagnetic heating coil 54, which is wound around the second supporting element 61, thereby surrounding the pot 20.

[0283] As shown in Figure 17, an additional temperature sensor 17 can be disposed on the second heating assembly 42, for example, on the second support member 61, for sensing the temperature of the second heating assembly 62, or the temperature of the outer surface of the side of the pot liner 20. The additional temperature sensor 17 can be disposed on the outer or inner surface of the cylinder of the second heating assembly 42. In the example of Figure 16, the additional temperature sensor 17 is, for example, an infrared temperature sensor for sensing the temperature of the outer surface of the pot liner 20.

[0284] As shown in Figure 17, the second support component 61 is constructed as a heat insulation ring 63, and the second heating component 62 is constructed as a heating element 64, which is disposed in contact with the outer surface of the heat insulation ring 63. For example, the two ends of the heating element 64 are connected by fasteners 65, so that the heating element 64 is tightly bound to the outer surface of the heat insulation ring 63, and the heating element 64 heats the pot liner 20 by thermal radiation. The fasteners 65 of two adjacent heating elements 64 are spaced apart along the circumferential direction of the pot liner 20. The fasteners 65 are, for example, tension springs. An additional temperature sensor 17 is disposed between the heat insulation ring 63 and the heating element 64, or at least the temperature sensing part 73 of the additional temperature sensor 17 is sandwiched between the heat insulation ring 63 and the heating element 64, so that the additional temperature sensor 17 can sense the temperature of the second heating component 42. The number of heating elements 64 is one or more. In this application, optionally, the side heating assembly includes at least two side heating elements arranged in the vertical direction for achieving the heating function. The control device can also be configured to control the number of side heating elements for heating according to the amount of food, wherein the more food there is, the more side heating elements are used for heating. Optionally, the side heating assembly includes a main heating element and an auxiliary heating element. During cooking, the corresponding main heating element is activated according to the amount of food, while the auxiliary heating element operates in a low-temperature maintenance state.

[0285] For example, the second heating assembly 42 may include a plurality of second heating elements 62 arranged in a vertical direction. The control device is also configured to control the number of second heating elements 62 used for heating according to the amount of food. Specifically, the more food there is, the more second heating elements 62 are used for heating, and the lower second heating elements 62 are preferentially heated. The total height occupied by all the second heating elements 62 is greater than or equal to 30 mm, thereby ensuring sufficient heating of the sides of the pot.

[0286] For example, the second heating assembly 42 includes N second heating elements 62 arranged vertically for heating, with the N second heating elements numbered 1, 2, and N from bottom to top. The control device is further configured to divide the amount of food that can be cooked into N consecutive food quantity ranges based on the amount of food. The smaller the number of the food quantity range, the less food is in that range. Specifically, when the amount of food actually being cooked falls into the Mth food quantity range, the control device activates the first to Mth second heating elements 62.

[0287] Alternatively, the control device calculates the height of the ingredients based on the quantity, and then determines one of the multiple heating elements corresponding to the ingredient height (e.g., the horizontal plane at the ingredient height passes through this heating element), causing this heating element and the heating elements below it to operate. The height of the ingredients varies with the quantity. The second heating component 42 heats the side of the inner pot 20. When heating elements at different heights operate, the side heating height varies. The side heating height adjusts with the quantity of ingredients; the more ingredients, the higher the heating height, and the less ingredients, the lower the heating height. This avoids energy waste and prevents the surface of the rice from becoming dry and hard.

[0288] For example, the second heating element 62 includes multiple heating elements 64, all of which are arranged vertically within the insulation ring 63, so that each heating element 64 forms a second heating element 62. The two ends of the heating elements 64 are prone to forming weak heating points at the locations of the fasteners 65; therefore, the positions of the fasteners 65 are spaced apart along the circumferential direction of the insulation ring 63 to prevent the weak heating points from concentrating. In the illustrated example, the second heating assembly 42 includes two second heating elements 62A and 62B0, with the two fasteners 65 spaced 180 degrees apart along the circumferential direction of the insulation ring. Of course, the second heating assembly 42 may include more second heating elements 62A and 62B0.

[0289] When the second heating component 42 is an electromagnetic heating device, the height of side heating can be varied by setting multiple electromagnetic heating coils 54 in the vertical direction.

[0290] As shown in Figure 18, the second heating component 42 includes an annular (e.g., circular) heating coil 48 that surrounds the inner pot 20. When the heating coil 48 is in operation, it generates heat as a whole, providing heat evenly to the side of the inner pot 20.

[0291] As shown in Figure 19, the second heating component 42 may also be equipped with a temperature control switch 75. The temperature control switch 75 contacts the heating element 64, thereby sensing the temperature of the second heating component 62. The temperature control switch 75 is connected in series with the second heating component 62. When the temperature of the second heating component 62 is too high, the temperature control switch 75 disconnects, preventing the side heating component from working, thus avoiding excessively high temperatures on the side of the pot causing localized dry and hard rice, and ensuring safe use. The second heating component 42 may also be equipped with a thermal fuse 76. The thermal fuse 76 is connected in series with the second heating component 62. The thermal fuse 76 contacts or is close to the insulation ring 63, so that when the heating element 64 causes the insulation ring 63 to become too hot, the thermal fuse 76 melts, also preventing the side heating component from working.

[0292] Because of the thermal resistance between the temperature control switch 75 and the heat source, the temperature control switch 75 exhibits a lag in detecting the heat source's temperature. When the actual temperature of the heat source reaches the trigger temperature of the temperature control switch 75, but the actual temperature of the temperature control switch 75 has not yet reached its trigger temperature, the heating element 64 continues to heat until the actual temperature of the temperature control switch 75 reaches its trigger temperature. Therefore, using the temperature control switch 75 for temperature control will always result in temperature spikes and control lag. The insulation ring 63, for example, can be a metal component with a thin wall thickness, high thermal resistance, and a certain heat capacity, so the temperature fluctuation is more gradual, and temperature spikes will not occur. The thermal fuse 76 is installed in the insulation ring 63 to prevent the thermal fuse 76 from accidentally blowing due to temperature spikes.

[0293] As shown in Figure 20, similar to the second heating assembly 42, the first heating assembly 41 may also include a first heating element 46 and a first supporting element 45. The first heating element 46 is used to perform the heating function, and the first supporting element 45 is used to support the first heating element 46. The first supporting element 45 contacts the bottom of the second heating assembly, such as the bottom of the second supporting element 61, and provides support for the second heating assembly 42. The first heating assembly 41 is used to correspond to the first region 21 of the inner pot and is directly installed on the base of the pot body 12. Therefore, the first heating assembly 41 (especially the first supporting element 45) is usually constructed in a disc shape. The top edge of the disc can support the second heating assembly 42. The first heating assembly 41 can be an electromagnetic heating device, a thermal radiation heating device, etc.

[0294] Alternatively, the cooking appliance may not have a bottom heating element. For example, the first heating element 41 corresponds to the second region 22 of the inner pot, and the second heating element 42 corresponds to the third region 23 of the inner pot. In such an embodiment, during the cooking of rice, when preset conditions are met, the first heating element 41 is first stopped. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the third region 23 of the inner pot has reached the boiling point temperature plus 60°C (2), while the temperature of the inner surface of the first region 21 of the inner pot has not reached 80°C (2), the first heating element 41 is then activated. Alternatively, when preset conditions are met, the power of the first heating element 41 is first reduced. When the temperature sensed by the additional temperature sensor indicates that the temperature of the inner surface of the third region 23 of the inner pot has reached the boiling point temperature plus 60°C (2), while the temperature of the inner surface of the first region 21 of the inner pot has not reached 80°C (2), the power of the first heating element 41 is then increased.

[0295] During the rice cooking process, before the preset conditions are met, both the first heating element 41 and the second heating element 42 can be activated, thereby rapidly heating the food and saving cooking time. Alternatively, before the preset conditions are met, only the first heating element 41 can be activated, while the second heating element 42 remains inactive, avoiding excessive heat supply to the side.

[0296] During the rice cooking process, in the heat preservation stage, the first heating element 41 can be activated while the second heating element 42 is deactivated to avoid excessive heat supply to the sides. Alternatively, in the heat preservation stage, both the first heating element 41 and the second heating element 42 can be activated to ensure even temperature distribution of the rice throughout the cooking process.

[0297] In the embodiments shown in Figures 21 to 23, the heating element 40 is positioned corresponding to both the second region 22 and the third region 23 of the inner pot. The first region 21 of the inner pot has no corresponding heating element. The cooking appliance 100, for example, includes only one heating element 40, meaning that the same heating element 40 simultaneously corresponds to both the second region 22 and the third region 23 of the inner pot.

[0298] For example, the inner pot 20 may be an inner pot 20E, in which the second region 22 and the third region 23 are straight lines. Adapted to the shape of the inner pot 20E, in a cross-section of the cooking appliance 100 passing through axis PA, the heating element 40 also presents a zigzag shape formed by the intersection of two straight lines. That is, the heating element 40 includes a first heating section 57 and a second heating section 58. The first heating section 57 is positioned corresponding to the second region 22 of the inner pot, and the second heating section 58 is positioned corresponding to the third region 23 of the inner pot. The first heating section 57 is constructed in the shape of the side of a frustum, and its generatrix is ​​generally parallel to the generatrix of the second region 22 of the inner pot. The second heating section 58 is constructed as a vertically extending cylinder, and its axis is substantially coincident with the axis PA of the inner pot 20E, thus the second heating section 58 is also parallel to the third region 23 of the inner pot.

[0299] To achieve zoned temperature control within the inner pot 20, with lower surface temperatures in the lower regions, the cooking appliance 100 can be configured such that the thermal resistance of the second region 22 of the inner pot, perpendicular to the inner pot wall (i.e., along the thickness of the inner pot wall), is higher than that of the third region 23 of the inner pot, also perpendicular to the inner pot wall. In other words, in the second region 22, the resistance to heat transfer from the outer surface to the inner surface is greater, resulting in a lower temperature on the inner surface of the second region 22. For example, the inner pot 20 can be configured such that the thickness of the inner pot wall in the second region 22 is greater than that in the third region 23. Alternatively, the thermal resistance of the material in the second region 22 can be greater than that in the third region 23.

[0300] Alternatively, the cooking appliance 100 can be configured such that the heat flux density of the heating element 40 on the inner surface of the third region 23 of the pot is higher than that on the inner surface of the second region 22 of the pot. For example, as shown in FIG21, the cooking appliance 100 is configured such that the distance d3 between the heating element 40 and the outer surface of the third region 23 of the pot is less than the distance d2 between the heating element 40 and the outer surface of the second region 22 of the pot. Specifically, the distance d3 between the second heating element 58 and the outer surface of the third region 23 of the pot is less than the distance d2 between the first heating element 57 and the outer surface of the second region 22 of the pot. When the heating element 40 is a heating body, the second heating element 58 is closer to the pot 20E, and therefore the temperature of the third region 23 of the pot is higher.

[0301] Alternatively, the heating assembly 40 is configured as an electromagnetic heating device. The first heating section 57 has a first electromagnetic heating coil 55. The first electromagnetic heating coil 55 surrounds the second region 22 of the pot. The second heating section 58 has a second electromagnetic heating coil 56. The second electromagnetic heating coil 56 surrounds the third region 23 of the pot. The first electromagnetic heating coil 55 and the second electromagnetic heating coil 56 are formed by winding the same enameled wire, therefore the two parts cannot be heated independently. The second heating section 58 is closer to the pot 20E, resulting in a stronger magnetic field of the second electromagnetic heating coil 56 in the third region 23 of the pot, leading to a higher temperature in the third region 23.

[0302] Alternatively, the heating assembly 40 includes heating elements surrounding the inner pot 20, meaning that both the first heating element 57 and the second heating element 58 are multiple turns of heating elements surrounding the inner pot 20E, with all heating elements connected in series. The second heating element 58 is closer to the inner pot 20E, resulting in less radiant energy loss and a higher temperature in the third region 23 of the inner pot.

[0303] When the heating component 40 is configured as an electromagnetic heating device, the winding density of the first electromagnetic heating coil 55 can be less than that of the second electromagnetic heating coil 56. For example, the spacing between the turns of the first electromagnetic heating coil 55 is greater than the spacing between the turns of the second electromagnetic heating coil 56, that is, the first electromagnetic heating coil 55 is wound more loosely, resulting in a lower magnetic field strength. Alternatively, the number of layers in the first electromagnetic heating coil 55 is less than the number of layers in the second electromagnetic heating coil 56, which also results in a lower magnetic field strength in the first electromagnetic heating coil 55.

[0304] The methods described above for adjusting thermal resistance, adjusting the distance between the electromagnetic heating coil and the inner pot 20, and adjusting the winding density of the electromagnetic heating coil can be used in combination.

[0305] When the heating assembly 40 consists of multiple heating tubes encircling the inner pot 20, the density of the heating tubes in the first heating section 57 can be less than the density of the heating tubes in the second heating section 58. For example, the spacing between the coils of the heating tubes in the first heating section 57 is greater than the spacing between the coils of the heating tubes in the second heating section 58. Alternatively, the number of layers of heating tubes in the first heating section 57 is less than the number of layers of heating tubes in the second heating section 58.

[0306] The methods described above for adjusting thermal resistance, adjusting the distance between the heating element and the inner pot 20, and adjusting the density of the heating element can be used in combination.

[0307] In an embodiment not shown, the heating element 40 covers the bottom and sides of the heating pot. The cooking appliance 100 can be configured such that the heat flux density of the heating element 40 on the inner surface of the side of the pot is higher than that on the inner surface of the bottom of the pot. The heating element 40 is, for example, an electromagnetic heating device with an electromagnetic heating coil. Thus, similar to the examples shown in Figures 21 to 23, the distance between the coil and the outer surface of the bottom of the pot can be greater than the distance between the coil and the outer surface of the side of the pot, or the winding degree of the coil corresponding to the side of the pot can be greater than the winding degree of the coil corresponding to the bottom of the pot, or the number of layers of the coil corresponding to the side of the pot can be greater than the number of layers of the coil corresponding to the bottom of the pot. It is understood that these three methods can be used in combination.

[0308] In the embodiment shown in Figure 24, the heating element 40 corresponds only to the second region 22 of the pot; there is no corresponding heating element 40 in the first region 21 or the third region 23 of the pot. As shown in Figure 25, the pot wall of the pot 20, such as the pot wall of the third region 23, is typically a double-layer structure, consisting of an outer wall 28 and an inner wall 29. The outer wall 28 is made of, for example, a highly thermally conductive metal material (copper, aluminum). The inner wall 29 is made of, for example, a food-grade metal material (stainless steel, titanium).

[0309] When the second region 22 of the pot is heated, heat is transferred to the third region 23. For example, firstly, the outer wall 28 of the second region 22 transfers heat to the outer wall 28 of the third region 23, and then the outer wall 28 of the third region 23 transfers heat to the inner wall 29. The inner wall 29 of the second region 22 also transfers heat to the inner wall 29 of the third region 23. To ensure that the temperature of the inner surface of the second region 22 is not higher than the temperature of the inner surface of the third region 23, the pot 20 is constructed such that the thermal resistance of the second region 22 in the direction perpendicular to the pot wall is higher than that of the third region 23 in the same direction. That is, in the second region 22, the resistance to heat transfer from the outside to the inside is greater, which makes the temperature of the inner surface of the second region 22 significantly lower than the temperature of the outer surface. In the third region 23 of the pot, due to the low resistance to heat transfer from the outside to the inside, the temperature difference between the inner and outer surfaces is relatively small, so that the temperature of the inner surface of the third region 23 of the pot is not lower than the temperature of the inner surface of the second region 22 of the pot.

[0310] Specifically, as shown in Figure 26, a high thermal resistance material 52 (e.g., silicone) can be placed between the inner wall 29 and the outer wall 28 in the second region 22 of the pot. Alternatively, as shown in Figure 27, a cavity 53 can be constructed between the inner wall 29 and the outer wall 28. The cavity 53 is filled with air (air is a poor conductor of heat) or evacuated. Thus, the high thermal resistance material 52 or the cavity 53 hinders the transfer of heat from the outer wall 28 to the inner wall 29, and the temperature of the inner wall 29 is significantly lower than the temperature of the outer wall 28.

[0311] Alternatively, as shown in Figure 28, the pot liner 20 is constructed such that the thickness of the pot liner wall in the second region 22 is greater than the thickness of the pot liner wall in the third region 23, thereby increasing the thermal resistance. For example, the thickness of the inner wall 29 of the second region 22 is greater than the thickness of the inner wall 29 of the third region 23 (compare Figures 25 and 28). Of course, it is also possible that the thickness of the outer wall 28 of the second region 22 is greater than the thickness of the outer wall 28 of the third region 23.

[0312] After the second region 22 of the pot is heated, heat will also be transferred to the first region 21 of the pot. To ensure that the temperature of the inner surface of the first region 21 is lower than the temperature of the inner surface of the second region 22, a heat-conducting barrier 70 can be constructed between the first region 21 and the second region 22. For example, a heat-conducting barrier 70 can be provided in at least one of the portions of the second region 22 connecting the first region 21 and the portions of the first region 21 connecting the second region 22, to prevent heat transfer from the second region 22 to the first region 21. The heat conductivity of the portion of the second region 22 excluding the heat-conducting barrier 70 along the generatrix of the pot wall is better than that of the heat-conducting barrier 70 along the generatrix of the pot wall. In the embodiment shown in FIG. 29, the lid 11 of the cooking appliance 100 is provided with a top heating assembly 84. The top heating element 84 is, for example, an electromagnetic heating device, an infrared heating device, or a heat convection heating device. When preset conditions are met, the control device also controls the top heating element 84 to operate, increasing the heating of the upper part of the food and supplementing its heat. When the preset conditions are not yet met, because there is still a lot of water in the inner pot, the efficiency of top heating in supplementing the heat of the rice is low; in this case, the top heating element 84 may or may not operate. When the top heating element 84 is an infrared heating device, its heating power ranges from 100W to 800W, preferably 100W to 300W. In the embodiment shown in Figure 30, the cooking appliance 100 also includes a steam generating element 83 and a steam channel 88. The steam generating element 83 includes, for example, a steam cup 87 and a heating element 86. The steam cup 87 is used to hold water, and the heating element 86 is used to heat the steam cup 87 to boil the water. The two ends of the steam passage 88 are connected to the steam cup 87 and the inner pot 20, respectively, allowing hot steam to enter the inner pot 20. A steam generating assembly 83 is, for example, located on the outer periphery of the side heating assembly in the pot body 12. The steam passage 88 may consist of multiple pipe segments extending from the pot body 12 to the lid 11, ultimately opening onto the lower surface of the lid 11. A bypass is provided in, for example, a portion of the steam passage 88 located in the lid 11, which can accommodate a steam temperature probe 85 for sensing the temperature within the steam passage 88. The heating element 86 and the steam temperature probe 85 are electrically connected to a control device, which then controls the operation of the heating element 86 based on the sensing value of the steam temperature probe 85.Once the preset conditions are met, the control device can control the heating element 86 to operate, thereby generating hot steam to heat the rice. The power of the heating element 86 is, for example, between 100W and 2000W, with 150W to 500W being preferred.

[0313] In the embodiments shown in Figures 31 and 32, the heating element 40 of the cooking appliance 100 includes a first heating element 41 at the bottom and a second heating element 42 on the side. The cooking appliance 100 also includes a barrier mechanism 51, which prevents the side heating elements from transferring heat to the bottom 21 of the inner pot 20 from the outside of the inner pot. Thus, the barrier mechanism 51 makes it difficult for heat to flow from the side to the bottom, which is beneficial for maintaining a higher temperature on the side and for separate temperature control of the side and bottom.

[0314] The second heating component 42 includes, for example, an airflow generating device 30, which includes a fan, an air pump, etc., thereby the second heating component 42 is configured as a hot air convection heating device.

[0315] Specifically, a bottom gap 103 exists between the bottom heating element 41 and the outer surface of the inner pot 20, and a side gap 13 exists between the side heating element 44 and the outer surface of the inner pot 20. It is understood that both the bottom gap 103 and the side gap 13 are part of the receiving cavity 14. To better achieve independent temperature control of the bottom and sides, a blocking mechanism 51 is located between the bottom heating element 46 and the side heating element 62 to prevent communication between the bottom gap 103 and the side gap 13. For example, the blocking mechanism 51 is an annular structure surrounding the outer periphery of the inner pot 20, having two opposing sides, one side contacting the outer surface of the inner pot 20 and the other side contacting the pot body 12 (e.g., the cavity wall of the receiving cavity 14), thereby blocking the bottom gap 103 from communicating with the side gap 13.

[0316] The side gap 13 also forms an airflow channel 13 between the second heating component 42 and the pot liner 20. The airflow generating device 30 generates airflow in the airflow channel 13, which makes the air temperature in the airflow channel 13 evenly distributed, so that the side of the pot liner can be evenly heated. The blocking mechanism 51 is located at the bottom of the airflow channel 13 and is used to block the airflow channel 13 to prevent the airflow in the airflow channel 13 from flowing downward. The blocking mechanism 51 makes the airflow flow in the side of the pot liner 20 without leaking to the bottom liner 21. At the same time, the heat of the bottom heating component 41 is blocked by the blocking mechanism 51 and is difficult to flow to the side, which is beneficial for precise temperature control of the side and bottom of the pot liner respectively.

[0317] An airflow generating device 30 is installed, for example, on the outer periphery of the second support member 61. The airflow generating device 30 includes an airflow inlet 34 and an airflow outlet 35. The edges of the airflow inlet 34 and the airflow outlet 35 are in close contact with the surface of the second support member 61. The second support member 61 is provided with an air inlet corresponding to the airflow inlet 34 and an air outlet corresponding to the airflow outlet 35. When the airflow generating device 30 is in operation, airflow flows out from the airflow outlet 35 of the airflow generating device 30, enters the airflow channel 13 through the air outlet, flows through the airflow channel 13 once, exits the airflow channel 13 from the air outlet, and then returns to the airflow generating device 30 from the airflow inlet 34 (see the red arrow in Figure 32). Both the airflow inlet 34 and the airflow outlet 35 of the airflow generating device 30 are connected to the airflow channel 13, and the air in the airflow channel 13 is circulated and heated for reuse, which helps to maintain a higher temperature on the side.

[0318] The side-mounted hot air convection heating method ensures uniform temperature on the sides of the pot, guaranteeing consistent heating temperature and thus improving the uniformity of the finished rice, resulting in better rice quality.

[0319] In this application, the component in the bottom heating assembly that performs the heating function is also referred to as the bottom heating component, and the support component in the bottom heating assembly that supports and mounts the bottom heating component is also referred to as the bottom support component. Similarly, the component in the side heating assembly that performs the heating function is also referred to as the side heating component, and the support component in the side heating assembly that supports and mounts the side heating component is also referred to as the side support component. The side support component can also serve an insulation function, for example, preventing heat from diffusing outwards.

[0320] The sequence of steps in the method described in this application can be adjusted, combined, or reduced according to actual needs. The terminal units in this embodiment can be integrated, further divided, or reduced according to actual needs.

[0321] The processes 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 steps in the above processes can also be added, combined, or deleted according to actual needs.

[0322] Furthermore, the commands, command numbers, and data items described in all the preferred embodiments above are merely examples. Therefore, these commands, command numbers, and data items can be set in any way, as long as the same function is achieved. The terminal units in each preferred embodiment can also be integrated, further divided, or reduced according to actual needs.

[0323] 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. Features described in one embodiment 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.

[0324] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this 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 cooking utensil (100), characterized in that, include: The inner pot (20) has a cooking cavity inside for holding food. The inner pot (20) includes a bottom (21) and a side (24). The inner pot (20) is provided with a temperature control area, which includes at least the bottom (21). Heating assembly (40) for heating the inner pot; A temperature sensing device for sensing the temperature of one or more of the inner pot (20), the cooking cavity, and the heating assembly (40); and The control device is electrically connected to the heating assembly (40) and the temperature sensing device, and calculates the temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) according to the sensing value of the temperature sensing device and a predetermined correspondence. The cooking appliance (100) is configured to control the output power of the heating component (40) to control the temperature of the temperature control zone when preset conditions are met. The control device is configured as follows: During the boiling stage of the cooking process, a maintaining temperature is obtained. When the value of the bottom temperature (Tbottom) is greater than the maintaining temperature, and the difference between the two is greater than or equal to a preset rising temperature, the cooking process is determined to have entered the heating range, and the preset condition is determined to be met; or, During the boiling stage of the cooking process, when the bottom temperature T reaches the indicated temperature To, it is determined that the preset condition is met, wherein the indicated temperature To is greater than or equal to the sum of the boiling point temperature and 4. (2).

2. The cooking utensil (100) according to claim 1, wherein, The cooking appliance is also configured to, after the preset conditions are met, control the output power of the heating component (40) so that the temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) is in the range of: 8 (TCWT_bottomW_boiling point temperature and 3 (2)).

3. The cooking utensil (100) according to claim 2, wherein, The cooking appliance (100) is further configured to control the output power of the heating component (40) after the preset conditions are met, so that the temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) is in the range of 92°C W_bottom W_boiling point temperature.

4. The cooking utensil (100) according to claim 2 or 3, wherein, The cooking appliance (100) is further configured to calculate the temperature T_side of the inner surface of the side portion (24) of the pot body according to the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying the preset condition, make the T_side higher than the T_bottom, wherein the value of the T_side being higher than the T_bottom is T, and the range of the T_side is: 1°CW ATW60°C.

5. The cooking utensil (100) according to claim 4, wherein, The range of AT is: 3°C to 20°C.

6. The cooking utensil (100) according to any one of claims 1-3, wherein, The cooking appliance (100) is further configured to calculate the temperature T_side of the inner surface of the side portion (24) of the pot body based on the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying the preset conditions, make the range of the T_side be: boiling point temperature WT_side W_boiling point temperature and 6(TC).

7. The cooking utensil (100) according to claim 6, wherein, The cooking appliance (100) is further configured such that, after the preset conditions are met, the range of the T side is: the boiling point temperature WT side W boiling point temperature and 40° (2).

8. The cooking utensil (100) according to claim 7, wherein, The cooking appliance (100) is further configured such that, after the preset conditions are met, the range of the T side is: boiling point temperature and 5° (2) and the W side boiling point temperature and 20° (2).

9. The cooking utensil (100) according to any one of claims 1-8, wherein, The indicated temperature To is less than or equal to the sum of the boiling point temperature and 40°C.

10. The cooking utensil (100) according to claim 9, wherein, The indicated temperature To is less than or equal to the sum of the boiling point temperature and 15°C.

11. The cooking utensil (100) according to any one of claims 1-10, wherein, The boiling stage includes a sequential temperature maintenance interval and a temperature rise interval. The control device is further configured to: during the boiling stage, when the value of the bottom T is less than the sum of the maintained temperature and the preset rising temperature, determine that the cooking process is within the maintained temperature range.

12. The cooking utensil (100) according to any one of claims 1-11, wherein, The temperature sensing device is used to sense the temperature of the bottom inner surface of the bottom of the pot (21). The cooking appliance (100) is further configured to: after entering the boiling stage, record the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the maintained temperature, wherein the first preset monitoring time is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

13. The cooking utensil (100) according to claim 2, wherein, The heating component (40) includes a bottom heating component (41), which heats at least the bottom (21) of the inner pot. The cooking appliance (100) is further configured to: after the preset conditions are met, when the temperature T_bottom of the inner surface of the bottom is lower than 80°C, control the bottom heating component (41) to start working or control the bottom heating component (41) to increase its power.

14. The cooking utensil (100) according to any one of claims 1-13, wherein, The inner pot (20) has a central axis (PA). In a cross-section of the inner pot (20) passing through the central axis (PA), the angle between the tangent at any point on the inner surface of the inner pot and the horizontal line is ε. The angle ε is located on one side of the outer surface of the inner pot (20) and above the horizontal line. Wherein, the included angle e of the pot wall at the bottom (21) of the pot is in the range of: 0° we W31°; and / or, the pot wall not higher than the bottom boundary line is the bottom (21) of the pot, wherein the bottom boundary line is a horizontal line located 2cm above the lowest point of the inner surface of the pot (20). The portion of the inner pot (20) other than the bottom (21) is the side portion (24) of the inner pot.

15. The cooking utensil (100) according to claim 14, wherein, The inner pot side (24) includes a first side region (22) and / or a second side region (23), wherein the included angle of the first side region (22) ranges from 90° to 0° to 31°, and the included angle e of the second side region (23) ranges from e to 90°, wherein the temperature control area further includes the first side region (22).

16. The cooking utensil (100) according to claim 15, wherein, The inner pot side (24) includes the first side region (22), and the cooking appliance (100) is configured such that, after the preset conditions are met, the temperature T_side1 of the first side region (22) ranges as follows: boiling point temperature WT_side1 = boiling point temperature and 40°C (2). The inner pot side (24) includes a second side region (23), and the cooking appliance (100) is configured such that, after the preset conditions are met, the temperature T side 2 of the second side region is in the range of: boiling point temperature T side 2W boiling point temperature and 60°C (2).

17. The cooking utensil (100) according to claim 16, wherein, The inner pot side (24) includes the first side region (22), and the cooking appliance (100) is configured such that, after the preset conditions are met, the temperature T_side1 of the first side region (22) ranges as follows: boiling point temperature and 5°C (2) and boiling point temperature and 20°C (2); and / or The inner pot side (24) includes a second side region (23), and the cooking appliance (100) is configured such that, after the preset conditions are met, the temperature range of the second side region (23) T side 2 is: boiling point temperature and 5°C (2) and W side 2W boiling point temperature and 20°C (2).

18. The cooking utensil (100) according to any one of claims 15-17, wherein, The heating assembly (40) includes a bottom heating assembly (41) and a side heating assembly. The bottom heating assembly (41) is located below the side heating assembly. The bottom heating assembly (41) heats at least the bottom (21) of the inner pot, and the side heating assembly heats at least a portion of the side (24) of the inner pot. The side portion (24) of the pot includes a first side portion region (22) and a second side portion region (23), wherein, The side heating assembly includes a second heating assembly (42) and a third heating assembly (43). The third heating assembly (43) is located above the second heating assembly (42). The bottom heating assembly (41) is positioned corresponding to the bottom (21) of the inner pot. The second heating assembly (42) is positioned corresponding to the first side region (22). The third heating assembly (43) is positioned corresponding to the second side region (23). The bottom heating assembly (41) is positioned corresponding to the bottom (21) of the inner pot and the first side region (22), and the side heating assembly is positioned corresponding to the second side region (23); or The position of the bottom heating component (41) corresponds to a portion of the bottom (21) of the inner pot, the first side region (22) and the second side region (23), and the position of the side heating component corresponds to a portion of the second side region (23).

19. The cooking utensil (100) according to claim 1, wherein, The heating assembly (40) includes a bottom heating assembly (41) and a side heating assembly. The bottom heating assembly (41) is located below the side heating assembly. The bottom heating assembly (41) heats at least the bottom (21) of the pot, and the side heating assembly heats at least a portion of the side (24) of the pot. The cooking appliance (100) is further configured such that, after the preset conditions are met, the average power of the bottom heating component (41) is lower than the average power of the side heating component.

20. The cooking appliance (100) according to claim 19, wherein, after the preset condition is met, the cooking appliance (100) is further configured as follows: Reduce the power of the bottom heating assembly (41), or stop the bottom heating assembly (41) from heating, so that the average power of the bottom heating assembly (41) is lower than the average power of the side heating assembly; and / or Increase the power of the side heating assembly, or start the side heating assembly to heat up so that the average power of the bottom heating assembly (41) is lower than the average power of the side heating assembly.

21. The cooking appliance (100) according to claim 19 or 20, wherein, The cooking appliance is also configured to: Before the preset condition is met, the average power of the bottom heating component (41) is lower than the average power of the side heating component. After it is determined that the preset condition is met, the average power of the bottom heating component (41) and the side heating component remains unchanged.

22. The cooking utensil (100) according to claim 19 or 20, wherein, The cooking appliance (100) is also configured to: Before the preset conditions are met, both the bottom heating assembly (41) and the side heating assembly are activated; or Before the preset conditions are met, the bottom heating component (41) is activated and the side heating component is deactivated.

23. The cooking utensil (100) according to claim 19 or 20, wherein, The cooking appliance (100) is also configured to: After the preset conditions are met, the average power of the bottom heating assembly (41) is immediately lower than the average power of the side heating assembly; or After the preset conditions are met, and after a preset delay period, the average power of the bottom heating component (41) is lower than the average power of the side heating component.

24. The cooking utensil (100) according to claim 19 or 20, wherein, The cooking appliance (100) is also configured to: After the preset conditions are met, the average power of the bottom heating component (41) is made lower than the average power of the side heating component, such that the time interval between the moment when the temperature control target is first reached and the moment when the average power of the bottom heating component (41) is lower than the average power of the side heating component does not exceed a first preset interval duration. The temperature control target is: The range of the bottom temperature T is: 8 (TCWT bottom W boiling point temperature and 3. (2 sum, The first preset interval duration is less than or equal to 5 minutes.

25. The cooking utensil (100) according to claim 24, wherein, The first preset interval duration is less than or equal to 1 minute.

26. The cooking utensil (100) according to any one of claims 1 to 25, wherein, The cooking appliance (100) further includes a cover (11) for covering the inner pot (20), and a top heating component (84) is provided in the cover (11). The cooking appliance (100) is also configured to activate the top heating component (84) after the preset conditions are met. Alternatively, the cooking appliance (100) further includes a steam generating component (83) for releasing hot steam from the top of the cooking cavity into the cooking cavity to heat the food. The cooking appliance (100) is also configured to activate the steam generating component (83) after the preset conditions are met.

27. A method for controlling a cooking appliance, the cooking appliance (100) comprising: The inner pot (20) has a cooking cavity inside for holding food. The inner pot (20) includes a bottom (21) and a side (24). The inner pot (20) is provided with a temperature control area, which includes at least the bottom (21). A heating assembly (40) for heating the inner pot (20); and A temperature sensing device for sensing the temperature of one or more of the inner pot (20), the cooking cavity, and the heating assembly (40); The control method is characterized by comprising: The temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) is calculated based on the sensing value of the temperature sensing device and the predetermined correspondence. During the boiling stage of the cooking process, a maintaining temperature is obtained. When the value of the bottom temperature T is greater than the maintaining temperature, and the difference between the two is greater than or equal to a preset rising temperature, the cooking process is determined to have entered the heating range, and the preset condition is determined to be met; or, during the boiling stage of the cooking process, when the bottom temperature T reaches the indicated temperature To, the preset condition is determined to be met, wherein the indicated temperature To is greater than or equal to the boiling point temperature and 4. (2) When the preset conditions are met, the output power of the heating component (40) is controlled to control the temperature of the temperature control area.

28. The control method according to claim 27, wherein, The control method further includes: after the preset conditions are met, controlling the output power of the heating component (40) so that the temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) is in the range of: 8 (TCWT bottom W boiling point temperature and 3 (2) sum).

29. The control method according to claim 28, wherein, The control method further includes: after the preset conditions are met, controlling the output power of the heating component (40) so that the temperature T_bottom of the bottom inner surface of the bottom of the pot bottom (21) is in the range of 92°C W_bottom W_boiling point temperature.

30. The control method according to claim 28 or 29, wherein, The control method further includes: calculating the temperature T_side of the inner surface of the side portion (24) of the pot according to the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying the preset conditions, making the T_side higher than the T_bottom, wherein the value of the T_side being higher than the T_bottom is Δ. The range of Δ is: 1°CW ΔW 60°C.

31. The control method according to claim 30, wherein, The range of AT is: 3°C ETW20°C.

32. The control method according to any one of claims 27-29, wherein, The control method further includes: calculating the temperature T_side of the inner surface of the side portion (24) of the pot liner based on the sensing value of the temperature sensing device and a predetermined correspondence, and after satisfying the preset conditions, making the range of the T_side be: boiling point temperature WT_side W_boiling point temperature and 60° (2).

33. The control method according to claim 32, wherein, The control method further includes: after satisfying the preset conditions, making the range of the T side be: the boiling point temperature of the W side and the boiling point temperature of 40°C (2).

34. The control method according to claim 33, wherein, The control method further includes: after satisfying the preset conditions, making the range of the T side as follows: boiling point temperature and 5° (2) and the boiling point temperature of the W side and 20° (2).

35. The control method according to any one of claims 27-34, wherein, The indicated temperature To is less than or equal to the boiling point temperature and 40°C (2).

36. The control method according to claim 35, wherein, The indicated temperature To is less than or equal to the boiling point temperature and 15° (2).

37. The control method according to any one of claims 27-36, wherein, The boiling stage includes a temperature maintenance interval and a temperature rise interval, and the control method further includes: during the boiling stage, when the value of the bottom temperature (T_bottom) is less than the sum of the temperature maintenance temperature and the preset temperature rise temperature, it is determined that the cooking process is in the temperature maintenance interval.

38. The control method according to any one of claims 27-37, wherein, The temperature sensing device is used to sense the temperature of the bottom inner surface of the bottom of the pot (21). The control method further includes: after entering the boiling stage, recording the average value of the temperature sensing value of the temperature sensing device within a first preset monitoring time as the maintained temperature, wherein the first preset monitoring time is 2-4 minutes; and / or The preset temperature rise is greater than or equal to 3°C.

39. The control method according to claim 28, wherein, The heating component (40) includes a bottom heating component (41), which heats at least the bottom (21) of the pot. The control method further includes: after the preset conditions are met, when the temperature T of the bottom inner surface is lower than 8 (TC), controlling the bottom heating component (41) to start working or controlling the bottom heating component (41) to increase its power.

40. The control method according to any one of claims 27 to 38, wherein, The heating assembly (40) includes a bottom heating assembly (41) and a side heating assembly. The bottom heating assembly (41) is located below the side heating assembly. The bottom heating assembly (41) heats at least the bottom (21) of the pot, and the side heating assembly heats at least a portion of the side (24) of the pot. The control method further includes: after the preset conditions are met, making the average power of the bottom heating assembly (41) lower than the average power of the side heating assembly.

41. The control method according to claim 40, wherein, After the preset conditions are met, the control method further includes: Reduce the power of the bottom heating assembly (41), or stop the bottom heating assembly (41) from heating, so that the average power of the bottom heating assembly (41) is lower than the average power of the side heating assembly; and / or Increase the power of the side heating assembly, or start the side heating assembly to heat up, so that the average power of the bottom heating assembly (41) is lower than the average power of the side heating assembly.

42. The control method according to claim 40 or 41, wherein, The control method further includes: Before the preset conditions are met, the average power of the bottom heating component (41) is lower than the average power of the side heating component. After the preset conditions are met, the average power of the bottom heating component (41) and the side heating component are kept constant.

43. The control method according to claim 40 or 41, wherein, The control method further includes: Before the preset conditions are met, both the bottom heating assembly (41) and the side heating assembly are activated; or Before the preset conditions are met, the bottom heating component (41) is activated and the side heating component is deactivated.

44. The control method according to claim 40 or 41, wherein, The control method further includes: After the preset conditions are met, the average power of the bottom heating assembly (41) is immediately lower than the average power of the side heating assembly; or After the preset conditions are met, and after a preset delay period, the average power of the bottom heating component (41) is lower than the average power of the side heating component.

45. The control method according to claim 40 or 41, wherein, The control method further includes: After the preset conditions are met, the average power of the bottom heating component (41) is made lower than the average power of the side heating component, such that the time interval between the moment when the temperature control target is first reached and the moment when the average power of the bottom heating component (41) is lower than the average power of the side heating component does not exceed a first preset interval duration. The temperature control target is: The range of the bottom temperature T is: 8 (TCWT bottom W boiling point temperature and 3. (2 sum, The first preset interval duration is less than or equal to 5 minutes.

46. ​​The control method according to claim 45, wherein, The first preset interval duration is less than or equal to 1 minute.

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