Cooking system with error detection
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Solution Overview
Problem
Traditional cooking methods lack precision and error detection, leading to inconsistencies in cooking food, as users manually control heat sources and estimate cooking times without real-time feedback.
Innovation Solution
A cooking system comprising a heat source, a processor, and sensors that communicate to detect temperature and energy usage, identifying errors such as improper device positioning or usage, and transmitting alerts to users through a wireless device for correction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional manual cooking methods are used, then users have operational flexibility and simplicity, but cooking precision and consistency deteriorate due to lack of real-time monitoring and error detection
Solution Approach 1:
The system continuously monitors temperature, energy consumption, and device positioning during cooking, comparing actual values against expected parameters. When deviations are detected (such as incorrect pan placement or temperature anomalies), the system provides real-time feedback to the user through alerts and notifications, enabling corrective action to maintain cooking precision without requiring complex manual intervention
Solution Approach 2:
The cooking system automatically detects errors such as incorrect device positioning, improper pan placement, or abnormal temperature changes without requiring user intervention. The system self-monitors its own operation parameters and autonomously generates error notifications, reducing the need for complex user monitoring while maintaining high measurement precision
2Reliability
If manual cooking estimation is used, then device complexity remains low, but cooking consistency and reliability deteriorate due to lack of real-time feedback
Solution Approach 1:
The system establishes a communication link with the cooking device and continuously receives status updates during the cooking process. It compares actual cooking parameters (temperature, time, energy usage) against the prescribed recipe parameters, providing real-time feedback through error detection and notifications to ensure the cooking process remains reliable and consistent with the intended outcome
Solution Approach 2:
The patent replaces manual visual estimation and tactile monitoring with electronic sensors and automated detection systems. Optical sensors, temperature sensors, and communication modules automatically track cooking progress and detect errors, substituting complex human judgment processes with reliable electronic monitoring that enhances cooking reliability without proportionally increasing user burden
3Manufacturing precision
If real-time error detection is implemented, then cooking consistency improves, but information processing requirements and system complexity increase
Solution Approach 1:
The system extracts only the critical error detection functions from the overall cooking control system. It specifically monitors for predefined error conditions such as incorrect device positioning, abnormal temperature changes, or energy consumption anomalies, rather than attempting to process all possible cooking parameters. This selective extraction of essential monitoring functions maintains cooking consistency while minimizing information processing burden
Data Source
AI summary
According to one example, a system comprises a plurality of cooking device systems that are each operable to be used in cooking a food item during a cooking process; a heat source system comprising a plurality of heat sources that are each operable to provide an amount of energy to be used to cook the food item; and a sensor operable to detect information associated with the cooking process. The system further comprises a processor operable to determine an identity of a first cooking device system and determine an identity of a first heat source. The processor is further operable to receive an indication of the detected information; determine whether there is an error in the cooking process based on the indication; and following a determination that there is an error in the cooking process, transmit an indication of the error in the cooking process.