CN108954417B

CN108954417B - Dry-burning-preventing electromagnetic oven and control method thereof

Info

Publication number: CN108954417B
Application number: CN201810680788.3A
Authority: CN
Inventors: 谢军; 沈兵
Original assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd
Current assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd
Priority date: 2018-06-27
Filing date: 2018-06-27
Publication date: 2023-05-26
Anticipated expiration: 2038-06-27
Also published as: CN108954417A

Abstract

The invention provides an anti-dry heating induction cooker and a control method thereof. The weighing device is arranged below the tray and is used for detecting the total weight of the cooker and the materials inside the cooker and/or the vibration acceleration of the cooker. The control device is connected with the detection part in a circuit way and is configured to turn off or keep on a power switch of the electromagnetic oven according to the total weight change of the cooker and the materials in the cooker and the vibration acceleration of the cooker. Specifically, dry burning is determined to occur when the acceleration of the cookware and the material is less than an acceleration threshold and the weight reduction rate of the cookware and the material is greater than a weight reduction rate threshold. The anti-dry heating induction cooker disclosed by the invention comprehensively judges whether dry heating occurs by using the dual conditions of weight and vibration acceleration, has more accurate judging result, can accurately determine the time point of closing the power switch, and avoids the situation that the power switch is automatically closed when dry heating or food is not cooked yet.

Description

Dry-burning-preventing electromagnetic oven and control method thereof

Technical Field

The invention relates to kitchen ware, in particular to an anti-dry heating electromagnetic oven and a control method thereof.

Background

An induction cooker is a common cooking utensil in modern families, and a magnetic field generated by an electromagnetic coil causes vortex current to be formed on the surface of the cooking utensil, so that the cooking utensil is heated. Such induction cookers are generally provided with a switch on a panel thereof for controlling the opening and closing of a power supply. However, in some cases, the user may forget to turn off the power supply during cooking, and the material in the cooker is heated for a long time, and the liquid is boiled dry, so that dry burning occurs. The continuous burning of a plurality of foods can cause waste and too high temperature of the cooker to cause fire disaster when serious. Therefore, in the field of induction cookers, how to intelligently turn off a power switch, and thus preventing the occurrence of dry burning becomes an important research topic.

In order to solve the above problems, the existing induction cooker is provided with a temperature sensor on the surface or near the position where the cooker is placed, so as to detect the temperature of the cooker. When the temperature of the cooker exceeds the threshold temperature, the dry burning is judged to occur, and at the moment, the power switch is automatically cut off, and the electromagnetic oven stops working. However, the temperature threshold value at which dry combustion occurs is different in different cases, and cannot be approximated by a user, depending on the cooking mode. However, the above-mentioned induction cooker generally only sets a temperature threshold, which may result in inaccurate judgment of the time point of dry combustion of the induction cooker. For example, when a user frying food, the temperature of the cooker is higher than that of other cooking modes, and in such a case, the induction cooker is not actually dry-burned, and the power switch is automatically turned off, so that the food is not cooked; or when a user cooks food, the temperature of the cooker is lower than that of other cooking modes, and under the condition, dry burning condition can occur, and the electromagnetic oven can not cut off the power switch in time, so that potential safety hazards are generated.

Disclosure of Invention

The present invention has been made in view of the above problems, and has as its object to provide an anti-dry combustion induction cooker and a control method thereof that overcome or at least partially solve the above problems.

One purpose of the invention is to prevent the induction cooker from dry burning.

Another object of the invention is to protect the detecting means from the heat of the cooker.

In one aspect, the invention provides an anti-dry heating induction cooker, comprising: a housing having a chamber formed therein, the housing including a panel and a bottom case disposed under the panel; the tray is arranged in the center of the panel in a vertically floating manner and is used for bearing the cooker; the weighing device is arranged in the cavity and is used for detecting the total weight of the cooker and materials in the cooker and/or the vibration acceleration of the cooker; wherein the weighing device includes: a supporting member whose top end extends upward to support the tray; the detecting component is arranged at the bottom end of the supporting component, and the total weight of the cooker and the materials inside the cooker and/or the vibration acceleration of the cooker are determined by sensing the weight and/or the vibration acceleration transmitted by the supporting component; and the control device is in circuit connection with the detection part and is configured to turn off or keep on a power switch of the electromagnetic oven according to the total weight change of the cooker and the internal materials thereof and the vibration acceleration of the cooker.

Optionally, the support member includes: the fixed plate is horizontally arranged on the sensing element of the detection component; and the bottom end of each supporting rod is fixedly connected with the fixing plate, and the top end of each supporting rod extends upwards to support the tray.

Optionally, the fixing plate is a cross-shaped flat plate with central symmetry; the support rods are 4 and are respectively arranged at the four ends of the cross-shaped flat plate.

Optionally, an opening is formed in the center of the panel for accommodating the tray; or the panel is centrally formed with a cavity structure for receiving the tray.

Optionally, a plurality of through holes are provided in the panel to allow the plurality of struts to pass out of the panel.

Optionally, the bottom of each strut connecting fixing plate is also provided with a heat insulation part, and the heat insulation part is made of heat insulation materials.

Optionally, the detecting means includes: a gravity sensor for detecting the total weight of the cooker and its internal materials; and an acceleration sensor for detecting a vibration acceleration of the cooker.

Optionally, the bottom of the detecting component is fixedly connected with the bottom shell.

Optionally, the electromagnetic coil is arranged in the chamber and positioned below the tray, and two ends of the electromagnetic coil are connected with a power supply of the electromagnetic oven for heating the cooker.

On the other hand, the invention also provides a control method of the anti-dry heating induction cooker, which comprises the following steps: detecting the weight of the cooker and the material in the time when the power supply of the electromagnetic oven is turned on, and calculating the weight dropping speed of the cooker and the material; detecting the acceleration of the cooker and the material; judging whether the acceleration of the cooker and the material is smaller than an acceleration threshold value or not, and judging whether the weight dropping speed of the cooker and the material is larger than a weight dropping speed threshold value or not; if yes, closing a power switch of the induction cooker.

The invention provides an anti-dry heating induction cooker which comprises a weighing device and a control device. The weighing device is arranged below the tray and is used for detecting the total weight of the cooker and the internal materials thereof and/or the vibration acceleration of the cooker on the tray. The control device is connected with the detection part in a circuit way and is configured to turn off or keep a power switch of the electromagnetic oven according to the total weight change of the cooker and the materials in the cooker and the vibration acceleration of the cooker. When the materials in the cooker are dry-burned, the internal moisture is drastically reduced, so that the weight reduction speed of the cooker and the materials is obviously increased. Meanwhile, the cooker has little moisture in the dry burning process, the boiling is not intense, and when the dry burning does not occur, the moisture in the cooker is more, and the boiling is intense. Therefore, the vibration of the cooker is obviously weakened during dry heating, and the vibration acceleration is reduced. Therefore, when the acceleration of the cooker and the material is less than the acceleration threshold and the weight-down speed of the cooker and the material is greater than the weight-down speed threshold, it can be determined that dry combustion occurs. The anti-dry heating induction cooker disclosed by the invention comprehensively judges whether dry heating occurs by using the dual conditions of weight and vibration acceleration, has more accurate judging result, can accurately determine the time point of closing the power switch, and avoids the situation that the power switch is automatically closed when dry heating or food is not cooked yet.

Further, the support member includes: a fixed plate and a plurality of struts. The fixed plate is horizontally placed on the sensing element of the detecting part. The bottom end of each supporting rod in the plurality of supporting rods is fixedly connected with a fixing plate, and the top end of each supporting rod extends upwards to support the tray. According to the anti-dry heating induction cooker, the supporting rods in the supporting part separate the detecting part from the cooker, so that heat of the cooker is prevented from being transferred to the sensor in the detecting part, elements in the sensor are heated, and data measurement is inaccurate.

The above, as well as additional objectives, advantages, and features of the present invention will become apparent to those skilled in the art from the following detailed description of a specific embodiment of the present invention when read in conjunction with the accompanying drawings.

Drawings

Some specific embodiments of the invention will be described in detail hereinafter by way of example and not by way of limitation with reference to the accompanying drawings. The same reference numbers will be used throughout the drawings to refer to the same or like parts or portions. It will be appreciated by those skilled in the art that the drawings are not necessarily drawn to scale. In the accompanying drawings:

FIG. 1 is a schematic top view of an induction cooker with dry heat protection according to one embodiment of the invention;

FIG. 2 is a schematic cross-sectional view of an induction cooker with dry heat protection according to one embodiment of the invention;

FIG. 3 is a schematic cross-sectional view of an induction cooker with dry heat protection according to another embodiment of the invention;

FIG. 4 is a schematic diagram of a weighing device of an anti-dry heat induction cooker according to one embodiment of the invention;

FIG. 5 is a schematic diagram of a detection component of the anti-dry heat induction cooker according to one embodiment of the present invention;

FIG. 6 is a schematic diagram of a control method of a dry-fire resistant induction cooker according to one embodiment of the invention; and

fig. 7 is a flowchart of a control method of the dry combustion preventing induction cooker according to an embodiment of the present invention.

Detailed Description

The invention provides an anti-dry heating induction cooker, as shown in fig. 1, in this embodiment, the induction cooker includes: a housing 10, a tray 111, a weighing device 30 and a control device. The housing 10 includes a panel 11, a bottom case 12 located below the panel 11, and left and right side plates 13. The center of the panel 11 is used for placing cookware, and the front side area thereof is a key control area 112. The panel 11, the side panels 13 and the bottom shell 12 together define a chamber of the housing 10, which is mainly intended to house the electromagnetic coils of the induction cooker and the main control panel and the related circuit elements.

As shown in fig. 1 and 2, a tray 111 is provided at the center of the panel 11 so as to float up and down for carrying cookware. In the present embodiment, an opening is formed in the center of the panel for accommodating the tray 111. The opening and the tray 111 are circular, and the two circles form concentric circles with a radius of one large and one small. The radius of the opening is slightly larger than the radius of the tray 111 to prevent the panel 11 from mechanically interfering with the tray 111. Preferably, a receiving cavity is formed at an upper surface of the tray 111 to receive the cooker. Such cookware includes, but is not limited to, woks, autoclaves, pans, and the like. In other embodiments of the invention, as shown in fig. 3, the panel 11 does not have an opening in the center, but is formed with a circular cavity structure for receiving the tray 111, which is arranged to effectively prevent liquid in the cooker from splashing into the chamber. The tray 111 is made of a ceramic plate having high strength and impact resistance.

As shown in fig. 2 to 4, the weighing device 30 is disposed in the cavity below the panel 11 for detecting the total weight of the cooker and its internal materials on the tray 111 and the vibration acceleration of the cooker. As shown in fig. 4, the weighing device 30 further includes: a support member 31 and a detection member 32. The top end of the supporting member 31 extends up to the tray 111 to indirectly support the cooker.

The detecting part 32 is disposed at the bottom end of the supporting part 31, and determines the total weight of the cooker and its internal materials and/or the vibration acceleration of the cooker by sensing the weight and/or the vibration acceleration transmitted by the supporting part 31. As shown in fig. 5, specifically, the detecting part 32 includes a housing 321, inside which a gravity sensor 323 and an acceleration sensor 324 are integrally provided. The gravity sensor 323 is used for detecting the total weight of the cooker and its internal materials on the supporting component 31, and since the supporting component 31 further comprises the tray 111, the weight of the rest of the tray 111 needs to be subtracted from the measured data to obtain the actual weight of the cooker and its internal materials. The acceleration sensor 324 is used to detect the vibration acceleration of the cooker. The acceleration sensor 324 is a sensor capable of measuring acceleration. The device is generally composed of a mass block, a damper, an elastic element, a sensitive element, an adapting circuit and the like. During acceleration, the sensor obtains an acceleration value by measuring the inertial force borne by the mass block and utilizing Newton's second law. Depending on the sensor sensing element, the acceleration sensor 324 may be capacitive, inductive, strain, piezoresistive, piezoelectric, or the like. The upper surface of the housing 321 is provided with a sensing element 322, and the sensing element 322 is connected to two sensors inside the housing 321, and the two sensors obtain data such as weight and vibration acceleration by detecting pressure applied to the sensing element 322.

In the present embodiment, the supporting member 31 further includes: a fixed plate 311 and a plurality of struts 312. The fixing plate 311 is horizontally placed on the sensing element 322 of the sensing part 32, and the fixing plate 311 may be fixed to the housing 321 of the sensing part 32 by means of vertically installed screws to ensure that no relative movement between the fixing plate 311 and the sensing element 322 in the horizontal direction occurs, but the fixing plate 311 can move within a certain range in the vertical direction. The length of each strut 312 is equal and extends vertically, and the bottom end of each strut 312 is fixedly connected to the fixing plate 311, in this embodiment, the bottom end of each strut 312 is connected to the fixing plate 311 by a screw, and in other embodiments, the bottom ends may be connected by welding or gluing, etc. The struts 312 extend upward at their top ends to support the tray 111. In this embodiment, the section of each strut 312 near the top end also has a bend for reinforcing the support tray 111. In this embodiment, the tops of struts 312 are connected directly to tray 111 through openings in panel 11. In other embodiments of the present invention, the panel 11 has a concave structure, and holes are reserved on the bottom surface of the concave of the panel 11 to allow the struts 312 to pass upward through the panel and connect with the tray 111. In this embodiment, the top end of each strut 312 is connected to the bottom surface of the tray 111 by a screw. Preferably, the plurality of struts 312 are disposed near the edge of the fixing plate 311, and the two adjacent struts are uniformly distributed at the same interval, so that each strut 312 is uniformly stressed and the fixing plate 311 is more stable.

In this embodiment, the fixing plate 311 is a cross-shaped plate with central symmetry; the number of the struts 312 is 4, and the struts are respectively arranged at four ends of the cross-shaped flat plate.

The supporting member 31 of this embodiment is integrally in a central symmetrical structure, and each strut 312 is stressed uniformly and operates more stably, so that the condition that the tray 111 or the cooker slides obliquely does not occur, and the measurement data of the detecting member 32 is more accurate. At the same time, the struts 312 in the support member 31 separate the detection member 32 from the cookware, avoiding heat transfer from the cookware to the sensor in the detection member 32, causing the elements in the sensor to be heated, resulting in inaccurate data measurements. Preferably, a heat insulation portion 314 may be further provided at the end of each of the struts 312 to which the fixing plate 311 is connected, to further block heat transfer. The heat insulating portion 314 is made of a heat insulating material, for example: heat-insulating rubber, heat-insulating plastic, and the like.

The control device is electrically connected to the detecting unit 32 and is configured to turn off the power switch of the induction cooker according to the total weight change of the cooker and the internal materials thereof and the vibration acceleration change of the cooker.

The bottom of the detecting member 32 is fixedly coupled to the upper surface of the bottom chassis 12. Specifically, the bottom of the housing of the detection member has a flat plate 325. The flat plate 325 is welded to the bottom surface of the housing 321. The flat plate 325 is screwed with the bottom case 12 so that the weighing device 30 is integrally fixed to the bottom case 12.

The electromagnetic coil is disposed inside the chamber (not shown) and below the tray 111, and both ends thereof are connected to a power source of the induction cooker. After the electromagnetic coil is connected with an alternating current power supply, a continuously-changing magnetic field can be generated, vortex current is formed on the bottom surface of the cooker by the magnetic field, and Joule heat is generated by the vortex current, so that the temperature of the cooker is increased. The principle of the induction cooker is well known to those skilled in the art, and will not be described in detail herein. In this embodiment, the electromagnetic coil may be placed between the fixing plate 311 and the tray 111 (or the panel 11) and avoid the supporting rod 312 to prevent mechanical interference with the weighing device 30. In other embodiments of the invention, a solenoid may also be provided inside the tray 111 to facilitate heating of the cookware.

The invention also provides a control method of the dry-heating-preventing induction cooker. Fig. 6 is a schematic diagram of a control method of a dry-fire prevention induction cooker according to an embodiment of the present invention, which is used to automatically turn off a power switch of the induction cooker when dry-fire occurs to implement a dry-fire prevention function. The control method generally includes the steps of:

step S602, detecting the weight of the cooker and the material in the time when the power switch is turned on, and calculating the weight falling speed. The weight of the cookware and the material is detected using a gravity sensor 323 in the detection part 32.

Step S604, detecting the acceleration of the cooker and the material. Acceleration of the cooker is detected using an acceleration sensor 324 in the detecting part 32, the magnitude of which is used to characterize the intensity of vibration of the cooker. In general, when more water exists in the cooker, the boiling is intense, and the vibration of the cooker is also relatively intense. If the user has not turned on the power switch or has actively turned off the power switch, the related detection of the weight and the acceleration is stopped.

Step S606, judging whether the acceleration of the cooker and the material is smaller than an acceleration threshold value, and the weight reduction speed of the cooker and the material is larger than a weight reduction speed threshold value. When the materials in the cooker are dry-burned, the internal moisture is drastically reduced, so that the weight reduction speed of the cooker and the materials is obviously increased. Meanwhile, the cooker has little moisture in the dry burning process, the boiling is not intense, and when the dry burning does not occur, the moisture in the cooker is more, and the boiling is intense. Therefore, the vibration of the cooker is obviously weakened during dry heating, and the vibration acceleration is reduced.

Step S608, if the judgment result of the step S606 is yes, determining that dry burning occurs in the cooker, and turning off a power switch of the electromagnetic oven at the moment to stop heating. At the same time, the detection part 32 stops the detection of the weight and the acceleration. According to the control method, the weight and vibration acceleration dual conditions are used for comprehensively judging whether dry burning occurs, the judging result is more accurate, the time point of closing the power switch can be accurately determined, and the situation that the power switch is automatically closed when dry burning or food is not cooked is avoided.

Fig. 7 is a flowchart of a control method of the dry combustion preventing induction cooker according to an embodiment of the present invention, which sequentially performs the steps of:

step S702, detecting the acceleration of the cooker and the material after determining that the power switch is turned on.

In step S704, the acceleration is continuously recorded in a first preset period after the power switch is turned on, and the maximum acceleration value is selected and used for determining the cooking type currently used by the user. The first preset time may be set to 5 minutes. In the present embodiment, the acceleration sensor 324 selects the maximum acceleration value occurring within the first preset time period. In other embodiments of the present invention, the average acceleration level during the first preset time may also be calculated, and the subsequent step determines the cooking type according to the average acceleration level.

Step S706, determining the current cooking type according to the interval range of the maximum acceleration value. The force applied to the cooker by the user varies for different cooking types, and thus the magnitude of the acceleration of the cooker varies according to the cooking type. In this embodiment, the current cooking type of the user is determined according to the maximum acceleration value detected in the first preset time period. A lookup table of acceleration values and cooking types is preset in a main control board of the induction cooker, the lookup table is provided with a plurality of interval ranges of acceleration maximum values, each interval range corresponds to one cooking type, and the induction cooker queries the lookup table through the detected acceleration maximum values to obtain the cooking type of the current user. For example: in the cooking mode: the acceleration value is generally about 5 millig (where g is the gravitational acceleration value); in the cooking mode: acceleration values are generally greater than 1g; in frying mode: the acceleration value is generally 20 to 50 millig. When the acceleration sensor 324 detects a maximum acceleration value of 40 millig, it may be determined that the current cooking type is frying. The above-listed data is for the convenience of understanding the embodiments of the present invention, and is not limited thereto, and may be changed according to the type of induction cooker.

Step S708, the acceleration threshold and the weight reduction speed threshold are selected according to the preset dry heating threshold condition queried by the current cooking type. The main control board is also pre-stored with dry heating threshold conditions, which comprise acceleration thresholds and weight reduction speed thresholds corresponding to various cooking types. After the induction cooker determines the current cooking type, an acceleration threshold value and a weight reduction speed threshold value are determined according to the cooking type, so that whether dry burning occurs in the cooker or not is determined in the subsequent steps. For different cooking types, when dry burning occurs, the acceleration value and the weight drop value of the cooker are different, so that the threshold value selected for each type is also different. For example: for the cooking mode, the weight drop value and the acceleration value of the cooker are larger during dry burning, so that the corresponding selected threshold value is also larger; for the cooking mode, the value is smaller, so that the selected threshold value is smaller.

In this embodiment, the anti-dry heating induction cooker first determines the current cooking type of the user, and then determines the acceleration threshold and the weight reduction speed threshold according to different cooking types. According to the induction cooker, proper condition thresholds can be selected according to different cooking conditions, and the dry burning time point is judged more accurately.

In step S710, waiting for a second preset time period, the second preset time period being determined according to the cooking type. When a user starts to cook until the water in the cooker is boiled to be dry, a certain time is needed, and the detection of the weight dropping speed of the cooker and the materials and the acceleration of the cooker can be stopped in the time, so that the workload of the detection part is reduced. The second preset time may be set to 10min-1h, and for a cooking type (e.g., dish frying, etc.) with less water in the cooker, the second preset time may be set to a shorter time (e.g., 10 min); and for the cooking type (cooking, etc.) in which the water content in the cooker is high, the second preset time may be set to a longer time (for example, 1 h).

Step S712, detecting the weight of the cooker and the material during the time when the power switch is turned on, and calculating the weight decreasing speed thereof. Specifically, the weight sensor may detect the weight of the cookware and the material once every predetermined time; and then calculating the weight difference value detected in the last two adjacent times, and dividing the weight difference value by the preset time to obtain the weight falling speed in the time interval. The data update is performed on the weight-down speed every predetermined time interval. The predetermined time is not excessively long, and is generally set to 5 to 10 seconds.

Step S714, continuously detecting the acceleration of the cooker and the material. The acceleration sensor 324 is used to continuously detect the acceleration magnitude of the cooker to determine whether the acceleration magnitude is below an acceleration threshold.

Step S716, judging whether the acceleration of the cooker and the material is smaller than the acceleration threshold value, and the weight reduction speed of the cooker and the material is larger than the weight reduction speed threshold value. And determining whether dry combustion occurs in the cooker according to the detected acceleration and the weight reduction speed of the cooker and the materials.

Step S718, if the judgment result of step S716 is yes, turning off the power switch of the induction cooker.

It will be appreciated by those skilled in the art that, unless specifically stated otherwise, terms such as "upper", "lower", "left", "right", "front", "rear", and the like in the embodiments of the present invention are used to denote directions or positional relationships, based on the actual use state of the induction cooker, and these terms are merely for convenience of description and understanding of the technical solution of the present invention, and do not indicate or imply that the apparatus or components referred to must have a specific direction, and therefore should not be construed as limiting the present invention.

By now it should be appreciated by those skilled in the art that while a number of exemplary embodiments of the invention have been shown and described herein in detail, many other variations or modifications of the invention consistent with the principles of the invention may be directly ascertained or inferred from the present disclosure without departing from the spirit and scope of the invention. Accordingly, the scope of the present invention should be understood and deemed to cover all such other variations or modifications.

Claims

1. A control method of an anti-dry heating induction cooker, the anti-dry heating induction cooker comprising:

a housing having a chamber formed therein, the housing including a panel and a bottom case disposed under the panel;

the tray is arranged in the center of the panel in a vertically floating manner and is used for bearing the cooker;

the weighing device is arranged in the cavity and is used for detecting the total weight of the cooker and the internal materials thereof and/or the vibration acceleration of the cooker; wherein the weighing device comprises:

a supporting member whose top end extends upward to support the tray;

the detecting component is arranged at the bottom end of the supporting component, and the total weight of the cooker and the internal materials thereof and/or the vibration acceleration of the cooker are determined by sensing the weight and/or the vibration acceleration transmitted by the supporting component;

the control device is in circuit connection with the detection component and is configured to turn off or keep on a power switch of the electromagnetic oven according to the total weight change of the cooker and the internal materials thereof and the vibration acceleration of the cooker;

the control method comprises the following steps:

detecting the weight of the cooker and the material in the time of starting the power supply of the electromagnetic oven, and calculating the weight dropping speed of the cooker and the material;

detecting the acceleration of the cooker and the material;

judging whether the acceleration of the cooker and the material is smaller than an acceleration threshold value or not, and judging whether the weight descending speed of the cooker and the material is larger than a weight descending speed threshold value or not;

if yes, closing a power switch of the induction cooker.

2. The control method of a dry combustion induction cooker according to claim 1, wherein the supporting member includes:

a fixing plate horizontally arranged on the sensing element of the detecting part; and

the bottom end of each supporting rod is fixedly connected with the fixing plate, and the top end of each supporting rod extends upwards to support the tray.

3. The control method of a dry combustion preventing induction cooker according to claim 2, wherein

The fixing plate is a cross-shaped flat plate with central symmetry;

the number of the supporting rods is 4, and the supporting rods are respectively arranged at the four ends of the cross-shaped flat plate.

4. The control method of a dry combustion preventing induction cooker according to claim 3, wherein

An opening is formed in the center of the panel for accommodating the tray; or (b)

The panel has a cavity structure formed in the center for receiving the tray.

5. The control method of an induction cooker for preventing dry combustion as claimed in claim 4, wherein

The panel is provided with a plurality of through holes so as to allow the plurality of support rods to pass out of the panel.

6. The control method of a dry combustion induction cooker according to any one of claims 2 to 5, wherein

The bottom of each support rod connected with the fixing plate is also provided with a heat insulation part, and the heat insulation part is made of heat insulation materials.

7. The control method of a dry-fire prevention induction cooker according to claim 1, wherein the detecting means includes:

a gravity sensor for detecting the total weight of the cooker and its contents; and

and an acceleration sensor for detecting vibration acceleration of the cooker.

8. The control method of a dry-fire preventing induction cooker according to claim 1, wherein

The bottom of the detection part is fixedly connected with the bottom shell.

9. The control method of an induction cooker for preventing dry combustion according to claim 1, further comprising:

and the electromagnetic coil is arranged in the cavity and below the tray, and two ends of the electromagnetic coil are connected with a power supply of the electromagnetic oven and used for heating the cooker.