Method of controlling a cooking system and related cooking system
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Solution Overview
Problem
Cooking systems, particularly induction cooktops, lack effective methods to monitor food temperature and doneness, as operations like food insertion and manipulation cause sudden temperature changes that can be influenced by food type and sensor positioning, making it difficult to detect these events reliably.
Innovation Solution
A method using a closed-loop controller in an induction cooktop system with temperature and power sensors to detect food insertion and manipulation by analyzing the time derivative of temperature and power absorption, generating logic signals to flag pre-heating completion and food handling events, allowing for automated recipe execution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If temperature sensor is used to detect food insertion by monitoring temperature changes, then food handling events can be detected, but detection reliability is reduced due to influence from food type and sensor positioning
Solution Approach 1:
The patent combines multiple detection parameters (temperature changes and power absorption variations) into a unified detection system. By merging these two independent measurement approaches, the system overcomes the limitations of using temperature alone, achieving more reliable detection of food insertion events regardless of food type or sensor positioning.
Solution Approach 2:
The patent changes the detection parameter from solely temperature monitoring to include power absorption monitoring. This parameter change allows the system to detect food insertion through electrical characteristics rather than thermal characteristics, thereby avoiding the reliability issues associated with temperature-based detection alone.
2Stability of the object's composition
If induction cooktop operates to keep constant cooking temperature, then cooking consistency is improved, but sudden temperature decreases from food manipulation are detected making automated control difficult
Solution Approach 1:
The patent implements a feedback mechanism that continuously monitors both temperature and power absorption, then uses this information to distinguish between normal cooking variations and actual food insertion events. The system feeds this combined information back to the control logic, enabling automated recipe execution without excessive complexity.
Solution Approach 2:
The patent introduces power absorption measurement as an intermediary parameter that mediates between the temperature control system and the food detection requirement. This intermediary allows the system to detect food events without disrupting the temperature stability control, as power absorption provides additional information without interfering with thermal regulation.
3Reliability
If multiple sensors are used to improve detection accuracy, then food handling detection reliability improves, but system complexity and cost increase
Solution Approach 1:
The patent makes the existing temperature sensor serve multiple functions: it continues to provide temperature control feedback while simultaneously contributing to food insertion detection when combined with power absorption data. This multi-functionality improves detection reliability without requiring additional temperature sensors, thereby limiting complexity increase.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables accurate monitoring of cooking processes by detecting food insertion and manipulation, ensuring consistent cooking temperatures and automating recipe steps, thereby improving cooking consistency and user assistance.
Implementation Method 1
induction cooktop
Implementation Method 2
heating power absorption
Data Source
AI summary
Operations such as adding food or flipping or otherwise manipulating food in an item of cookware being heated may be detected by comparing with a threshold the time derivative of a sensed temperature and/or of heating power absorbed by an item of cookware, wherein the heating power is provided by an induction cooktop operated in order to keep constant the temperature value sensed by the sensors coupled to the item of cookware.