Microwave-to-Air-Frying Switching Control for Cooking Appliances

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Solution Overview

Problem

Existing cooking appliances that combine microwave and air frying heating struggle with determining the optimal timing for switching between these methods, leading to inefficiencies and suboptimal cooking results.

Innovation Solution

A control method and device that utilize temperature, surface hardness, water loss rate, and color parameters to dynamically switch between microwave and air frying modes, ensuring efficient cooking by stopping microwave heating when desired doneness is reached and initiating air frying for surface coloring and flavor enhancement.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If microwave heating is used to cook food, then heating efficiency is improved and cooking time is shortened, but the surface coloring and flavor enhancement are insufficient

Engineering Contradiction:

Improveheating efficiencyVSAvoidsurface coloring quality

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The cooking process is segmented into two distinct stages: first microwave heating for rapid internal cooking, then air frying for surface coloring. This segmentation allows each method to perform its optimal function without interference, resolving the contradiction between heating efficiency and surface quality

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Microwave heating is performed as a preliminary action before air frying. The food is pre-cooked internally using microwave radiation, then finished with air frying to achieve surface browning and flavor development, combining the advantages of both methods

Inventive Principle:

Principle #10Preliminary action

2Manufacturing precision

If air frying is used to cook food, then surface coloring and flavor are improved, but cooking time is extended

Engineering Contradiction:

Improvesurface coloring qualityVSAvoidcooking time

Core Design Contradiction:

Manufacturing precisionVSProductivity

Solution Approach 1:

The cooking process divides air frying into a secondary stage following microwave heating. Only the surface coloring phase requires air frying, significantly reducing the total time needed compared to using air frying for the entire cooking process

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Microwave heating serves as a preliminary cooking step that completes the internal cooking process before air frying begins. This preliminary action reduces the duration of air frying needed, thereby reducing total cooking time while maintaining surface quality

Inventive Principle:

Principle #10Preliminary action

3Productivity

If the switching timing between microwave and air frying is not precisely controlled, then cooking efficiency decreases and cooking quality deteriorates

Engineering Contradiction:

Improvecooking efficiencyVSAvoidcooking quality

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The control device monitors cooking parameters in real-time and uses feedback to determine the optimal switching moment between microwave and air frying modes. This feedback mechanism ensures precise timing that maintains both cooking efficiency and quality

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The cooking system dynamically adjusts between different heating modes based on real-time conditions. The switching timing is not fixed but adapts to the actual cooking state, allowing optimal efficiency and quality for different food types and conditions

Inventive Principle:

Principle #15Dynamics

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

This approach significantly reduces cooking time, preserves nutrients, enhances flavor, and improves user experience by ensuring precise control over the cooking process.

Implementation Method 1

controlling the cooking appliance to conduct microwave heating to the food

Methodology Applied

Scientific EffectMicrowave radiation: Microwave Radiation

Implementation Method 2

microwave heating can act on the interior of the food in the microwave heating process and ensure the heating effect of the food

Methodology Applied

Scientific EffectDielectric heating: Dielectric Heating

Implementation Method 3

controlling the cooking appliance to perform hot air heating to the food

Methodology Applied

Scientific EffectConvection heating: Convection

Implementation Method 4

air frying heating through hot air

Methodology Applied

Scientific EffectForced convection: Forced Convection

Data Source

PatentUS20260075686A1Control method and control device of cooking appliance and cooking appliance

Publication Date: 2026.03.12 GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD

AI summary

The present disclosure provides a control method and a control device of a cooking appliance and a cooking appliance, and the control method of the cooking appliance comprises: under the condition that the temperature of food is larger than or equal to a preset temperature, controlling the cooking appliance to conduct microwave heating to food; obtaining at least one first parameter value of the food; under the condition of obtaining a first preset parameter value in the at least one first parameter value, stopping conducting microwave heating to the food; controlling the cooking appliance to perform hot air heating to the food; obtaining at least one second parameter value of the food; and under the condition that the at least one second parameter value reaches a second preset parameter value corresponding to the food, stopping conducting hot air heating to the food.