CN108302562B

CN108302562B - Gas stove and control method thereof

Info

Publication number: CN108302562B
Application number: CN201810028544.7A
Authority: CN
Inventors: 戴相录; 许曼曼; 季俊生
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Wuhu Midea Smart Kitchen Appliance Manufacturing Co Ltd
Priority date: 2018-01-10
Filing date: 2018-01-10
Publication date: 2020-04-03
Anticipated expiration: 2038-01-10
Also published as: CN108302562A

Abstract

The invention discloses a control method of a gas stove and the gas stove, wherein the control method of the gas stove comprises the following steps: acquiring the detection temperature of the bottom of the pot body; obtaining a detected temperature T_iAnd calculating the difference between the collection number K and the preset temperature data number N; when the calculated difference is greater than zero, calculating T_K‑NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), and recording SUB as the temperature change rate, where T is_iThe ith detected temperature. According to the technical scheme, the dry heating temperature setting precision is improved, and dry heating is effectively prevented.

Description

Gas stove and control method thereof

Technical Field

The invention relates to the technical field of gas stoves, in particular to a gas stove and a control method thereof.

Background

In the use process of the existing gas stove, the current cooking type cannot be accurately identified through an algorithm, so that the dry heating temperature of the current cooking cannot be accurately determined, the existing dry heating prevention control is very inaccurate, and the gas stove is not beneficial to the safe use of a user.

Disclosure of Invention

The invention mainly aims to provide a control method of a gas stove, aiming at improving the control precision of dry burning prevention.

In order to achieve the purpose, the control method of the gas stove provided by the invention comprises the following steps:

acquiring the detection temperature of the bottom of the pot body;

obtaining a detected temperature T_iAnd calculating the difference between the collection number K and the preset temperature data number N;

when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), and converting the resultant into a linear formSUB is expressed as the rate of change of temperature, where T_iThe ith detected temperature.

Preferably, said calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd the step of calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K) includes:

for T_K-NTo T_KIs weighted from the latest obtained detected temperature T_KTo the first obtained detection temperature T_K-NGradually decrease;

the average of the weighted N detected temperatures is calculated, and SUB ═ Σ | Ti — Tmean | (i ═ K-N to K) is calculated.

Preferably, said calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), and the step of recording SUB as the temperature change rate specifically includes:

calculating T_K-NTo T_KInterval N of detection temperature T_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), where T is_iThe ith detection temperature;

T_K-Nto T_KN detected temperatures T of the interval_iSatisfies the following conditions:

detection temperature calculation formula T_iAt + b, where a is the scaling factor and T is the acquisition T_iB is temperature compensation; calculating a proportional coefficient a according to a detection temperature calculation formula;

the average of the proportionality coefficients a and SUB is calculated and the average is taken as the temperature change rate.

calculating T_K-NTo T_KN intervals of the standard deviation of the detected temperature;

calculating T_K-NTo T_KInterval N of detection temperature T_meanAnd calculating SUB ═ Σ | Ti-TmeasN | (i ═ K-N to K), where T_iThe ith detection temperature;

the average of the standard deviation, SUB and the scaling factor a is calculated and recorded as the rate of temperature change.

Preferably, the step of calculating the proportionality coefficient a according to the detection temperature calculation formula specifically includes:

the proportionality coefficient a of each weighted detected temperature is calculated, and the average of all the proportionality coefficients a is calculated.

Preferably, said calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd the step of calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K) specifically includes:

will T_K-NTo T_KN detected temperatures of the interval are divided into N₁、N₂And N₃Three sets of values in succession;

calculating N₁Average value T of detected temperature_meanAnd calculate SUB₁∑ Ti-Tmean |, where T_iThe ith detection temperature; and calculating and N₂SUB corresponding to detected temperature₂And N is₃SUB corresponding to detected temperature₃；

N₁A detected temperature T_iSatisfies the following conditions:

detection temperature calculation formula T_i＝a₁t + b, wherein, a₁Is a scale factor, T is a collection T_iB is temperature compensation; calculating a proportionality coefficient a according to a detection temperature calculation formula₁(ii) a And calculating and N₂A corresponding to detected temperature₂And N is₃A corresponding to detected temperature₃；

A is to₁、SUB₁Or the average of the two is represented as AND N₁A temperature change rate corresponding to each detected temperature;

a is to₂、SUB₂Or the average of the two is represented as AND N₂A temperature change rate corresponding to each detected temperature;

a is to₃、SUB₃Or the average of the two is represented as AND N₃The rate of change of temperature corresponding to each detected temperature.

Preferably, T is calculated when said calculated difference is greater than zero_K-NTo T_KAnd the standard deviation of the N detected temperatures is recorded as the temperature change rate, wherein T_K-NFor the K-N detected temperature, T_KThe step of detecting the temperature for the Kth further comprises:

comparing the temperature change rate with a first preset temperature change rate;

when the temperature change rate is smaller than or equal to a first preset temperature change rate, comparing the detection temperature with the first heat conduction temperature;

when the detection temperature is greater than or equal to the first heat conduction temperature, acquiring a first dry-burning temperature corresponding to the detection temperature;

when the detection temperature is lower than the first heat conduction temperature, comparing the detection temperature with the second heat conduction temperature;

and when the detection temperature is greater than or equal to the second heat conduction temperature, acquiring a second dry-burning temperature corresponding to the detection temperature, wherein the second dry-burning temperature is less than the first dry-burning temperature.

Preferably, when the temperature change rate is less than or equal to a first preset temperature change rate, the step of comparing the detected temperature with the first thermal conductivity temperature includes:

when the temperature change rate is smaller than or equal to a first preset temperature rate, acquiring N temperature values participating in calculating the temperature change rate;

carrying out weighted averaging on the N temperature values to obtain a weighted average value, wherein the weight is gradually reduced from the latest obtained detection temperature to the first obtained detection temperature;

the weighted average is compared to the first thermal conductivity temperature.

Preferably, the step of obtaining the detected temperature of the bottom of the pot body further comprises the following steps:

calculating the heating time of the current cooking process of the gas stove;

comparing the heating time with a first preset time;

and when the heating time is longer than or equal to the first preset time, acquiring the detection temperature of the bottom of the pot body.

The invention also provides a gas stove, which comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the computer program realizes the steps of the control method of the gas stove when being executed by the processor, and the control method of the gas stove comprises the following steps:

acquiring the detection temperature of the bottom of the pot body;

when the calculated difference is greater than zero, calculating T_K-NTo T_KThe average value Tmean of N detected temperatures in the interval is calculated, SUB ∑ Ti — Tmean | (i ═ K-N to K) is calculated, and SUB is expressed as the temperature change rate, where T is_iThe ith detected temperature.

According to the technical scheme, the detection temperature of the bottom of the pot body is obtained firstly; reacquiring the detected temperature T_iAnd calculating the difference between the collection number K and the preset temperature data number N; when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), and recording SUB as the temperature change rate, where T is_iThe ith detection temperature; by calculating the acquired detection temperature, the variation amplitude, namely the temperature change rate in the time period of the detection temperature can be accurately reflected, thereby being beneficial to improving the acquisition precision of the dry burning temperature,the control precision of the gas stove is improved, and dry burning is effectively prevented.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a schematic flow chart of an embodiment of a gas range control method according to the present invention;

FIG. 2 is a schematic diagram of the non-contact detection of temperature according to the present invention;

FIG. 3 is a schematic diagram of the present invention showing the principle of contact detection for detecting temperature;

FIG. 4 is a temperature-time curve of a water cooking mode for a cookware with different thermal conductivities according to the present invention;

FIG. 5 is a temperature-time curve for the waterless cooking mode of the present invention;

FIG. 6 is a schematic logical structure diagram of a control method of a gas range according to the present invention;

fig. 7 is a schematic flow chart of another embodiment of the control method of the gas range of the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that all the directional indicators (such as up, down, left, right, front, and rear … …) in the embodiment of the present invention are only used to explain the relative position relationship between the components, the movement situation, etc. in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indicator is changed accordingly.

In addition, the descriptions related to "first", "second", etc. in the present invention are for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.

The invention mainly provides a control method of a gas stove, which is mainly applied to the control of the gas stove to increase the control precision of the gas stove and avoid the phenomenon of dry burning or abnormal cooking caused by misjudgment. According to the invention, the temperature of the bottom of the pot is detected to form a temperature-time change curve of the pot, the current cooking mode is water cooking (see temperature-time curves 1 and 2 in fig. 4), waterless cooking or other cooking modes (see temperature-time curve 3 in fig. 5) is obtained through analysis and research of the curve, and the accuracy of the dry-cooking temperature can be greatly improved when the dry-cooking temperature is set according to different cooking modes due to different dry-cooking temperatures in different cooking modes, so that the dry-cooking can be more favorably and accurately prevented, and food can be normally cooked (the fire cannot be stopped due to misjudgment). It should be noted that the basis for judging the current cooking mode according to the current temperature-time curve is to see whether the temperature-time curve has a level section with stable temperature, and if the curve has a level section (see temperature-time curves 1 and 2 in fig. 4), it indicates that the temperature in the pot is relatively constant in the time section, and it indicates that water participates in the cooking process in the pot; if the curve does not have a horizontal segment, the change range of the temperature in the pot in the time period is large, and the cooking process in the pot does not involve water or only involves a small amount of water.

According to the invention, the thermal conductivity of the cooking pot is judged, so that the pot with good thermal conductivity is low in dry-cooking temperature, and the pot with slightly poor thermal conductivity is high in dry-cooking temperature (see temperature-time curves 1 and 2 in fig. 4), so that the accuracy of the dry-cooking temperature is further improved, and the phenomenon that the cooking cannot be performed due to misjudgment is avoided. When the temperature-time change curve of the cooker is analyzed and researched, the applicant uses a very accurate algorithm, so that the curve is very accurately analyzed, the judgment accuracy of the cooking state of the cooker is greatly improved, the control accuracy of the gas stove is effectively improved, the cooking process is controlled more accurately, and the dry burning phenomenon is prevented.

Referring to fig. 1 to 7, in an embodiment of the present invention, a control method of a gas range includes the steps of:

s10, obtaining the detection temperature of the bottom of the pot body;

in this embodiment, there are various ways to obtain the detected temperature at the bottom of the pot, for example, a temperature detecting device is arranged on the gas stove, and when the pot is cooked on the gas stove, the temperature detecting device on the gas stove detects the temperature at the bottom of the pot; of course, a temperature detection device can be arranged in the cooker to transmit the detected temperature to the main control module of the gas stove. Or, the detected temperature is acquired from the network by connecting a wireless network.

S20, calculating the temperature change rate of the bottom of the pot body according to the detected temperature, wherein the temperature change rate reflects the change range of the detected temperature within a time period;

the acquisition of the detection temperature is continuous action, uninterrupted continuous detection or periodic detection, and if the periodic detection is performed, the period is very short, such as 2-100 ms. And calculating or comparing the detected temperature values to obtain the change rule of the detected temperature, so as to obtain the change amplitude of the detected temperature in the time period. The calculation methods of the temperature change rate can be many, such as the comparison and the record described above, so as to obtain the change rule of the detected temperature in the time period; the temperature change rate of the detected temperature can also be calculated by calculating the standard deviation, fitting a curve, and the like.

S30, comparing the temperature change rate with a first preset temperature change rate;

and comparing the temperature change rate calculated by the detection temperature with a first preset temperature change rate, thereby obtaining the magnitude relation between the temperature change rate and the first preset temperature change rate. The way of comparison can be many, for example, by a comparison circuit.

S40, when the temperature change rate is smaller than or equal to a first preset temperature change rate, acquiring the water cooking dry-burning temperature;

when the temperature change rate is smaller than or equal to a first preset temperature change rate, the temperature change in the cooker is very small in a time period, the curve of the time corresponding to the temperature change is close to the level, and at the moment, it is judged that water exists in the cooker and participates in cooking. And, at this moment, boiling has already been in the pan to make the inside temperature of pan tend to stable. Namely, the cooking mode in the pot can be steaming, stewing, boiling, stewing and the like with water. The water-containing cooking dry-heating temperature corresponding to the cooking mode is obtained, namely when the temperature of the pot exceeds the water-containing cooking dry-heating temperature, the fact that the water in the pot is close to dry-heating is indicated, and if the pot is continuously heated, the dry-heating of the pot occurs.

Regarding the acquisition of the water-containing cooking dry-heating temperature, the acquisition can be a preset fixed value, the boiling temperature Tb of the water-containing cooking is 110-130 ℃, the dry-heating temperature of the water-containing cooking can be set to 190-210 ℃, for example, 200 ℃, or the acquisition can be corresponding to the current detection temperature, the different detection temperatures correspond to different water-containing cooking dry-heating temperatures, and a one-to-one mapping relation exists between the detection temperatures and the water-containing cooking dry-heating temperatures.

And S50, when the detected temperature at the bottom of the pot body is greater than or equal to the water-containing cooking dry-heating temperature, closing the gas stove.

When the detected temperature at the bottom of the pot is higher than or equal to the water-containing cooking dry-burning temperature, the water in the pot is close to dry-burning, and in order to prevent the pot from dry-burning and food from being burnt, the gas stove is closed, and the heating of the pot is stopped.

In the embodiment, the detection temperature of the bottom of the pot body is firstly obtained; calculating the temperature change rate of the bottom of the pot body according to the detection temperature, wherein the temperature change rate reflects the change range of the detection temperature in a time period; comparing the temperature change rate with a first preset temperature change rate, and when the temperature change rate is smaller than or equal to the first preset temperature change rate, acquiring the water-containing cooking dry-burning temperature; then, when the detected temperature at the bottom of the pot body is greater than or equal to the water-containing cooking dry-heating temperature, the gas stove is closed to stop heating the pot; the cooking mode in the cooker is judged by calculating the detected temperature, and then the dry-burning temperature corresponding to the cooking mode is obtained, so that the working state of the cooker can be accurately judged by the gas stove, and the gas stove is accurately closed to prevent the dry-burning phenomenon under the condition of not influencing the normal cooking of the cooker; meanwhile, by distinguishing cooking modes, the condition that dry-burning temperature is used for an improper cooking mode is avoided, and the phenomenon of misjudgment of dry-burning prevention is avoided, so that a user can cook food smoothly, and meanwhile, the dry-burning phenomenon cannot occur;

after the current cooking mode is judged to be water cooking, the heat conductivity of the current pot is further judged according to a temperature-time curve of the pot, and in the horizontal section of the temperature-time curve, when the temperature is higher, the heat conductivity of the pot is poorer, and the dry-burning temperature is higher; when the temperature is lower, the thermal conductivity of the pot is better, and the dry-burning temperature is lower; through the heat conductivity of distinguishing the pan, carry out the setting of dry combustion method temperature according to specific detection temperature for dry combustion method temperature's acquireing is more accurate, is favorable to the control accuracy of further improvement gas-cooker, thereby effectually prevented the phenomenon of dry combustion method appearing cooking the in-process, is favorable to user's safety, convenient use gas-cooker to cook.

In order to more accurately acquire the water-containing cooking dry-heating temperature corresponding to the current detection temperature, when the temperature change rate is less than or equal to a first preset temperature change rate, the current detection temperature is recorded as T_bThe cooking dry-heating temperature is full with waterFoot:

T_{cooking with water}＝max(w,v*T_b)；

Wherein w is 200-220 ℃ and v is 1.2-1.4.

In this embodiment, since the temperature change rate is less than or equal to the first preset temperature change rate, it indicates that the pan is already in the boiling state at this time, and the detected temperature at this time is taken as the boiling temperature T_b. At the same time, the cooking dry-burning temperature is w or v T_bThe larger value of (d). w is 210 ℃ as an example, the boiling temperature T_bThe scaling factor v of (c) is given as example 1.3. Therefore, each boiling temperature can be accurate, the corresponding water cooking dry-heating temperature can be quickly obtained, and the control precision and the control efficiency of the gas stove are favorably improved.

Referring to fig. 5, for more accurate obtaining, after the step of comparing the temperature change rate with the first preset temperature change rate, the method further includes:

when the temperature change rate is larger than a first preset temperature change rate, acquiring the dry burning temperature of the waterless cooking; the temperature of the waterless cooking dry burning is higher than that of the water cooking dry burning;

and when the detected temperature at the bottom of the pot body is greater than or equal to the waterless cooking dry-burning temperature, closing the gas stove.

When the temperature change rate is greater than the first preset temperature change rate, the temperature change of the pot is relatively large at the moment, the curve of the time corresponding to the temperature change has no horizontal section, and at the moment, it is judged that no water is added into the pot for cooking. That is, the cooking manner in the pot may be frying, stir-frying, frying and other cooking manners without water. The temperature of the waterless cooking dry-cooking corresponding to the cooking mode is obtained, namely when the temperature of the pot exceeds the temperature of the waterless cooking dry-cooking, the temperature in the pot is very high and far exceeds the temperature required by cooking food, and if the pot is continuously heated, the dry-cooking of the pot occurs.

Regarding the acquisition of the dry-heating temperature of the waterless cooking, the dry-heating temperature can be a preset fixed value, the normal temperature change range during the waterless cooking is large, the dry-heating temperature can be set to be 270-300 ℃, for example, 280 ℃, or the dry-heating temperature can correspond to the current detection temperature, different detection temperatures correspond to different dry-heating temperatures of the waterless cooking, and a one-to-one mapping relationship exists between the detection temperature and the dry-heating temperature of the waterless cooking.

It is worth mentioning that in some embodiments, a second preset temperature rate is further provided, and the second preset temperature rate is greater than the first preset temperature rate. And when the temperature change rate is greater than or equal to a second preset temperature change rate, setting the dry-cooking temperature as a third cooking dry-cooking temperature, wherein the third cooking dry-cooking temperature is greater than the waterless cooking dry-cooking temperature. Namely, according to the temperature-time change curve, the cooking modes can be divided into two types, three types or even more, and each type corresponds to different dry-burning temperatures. Through the subdivision to the culinary art mode for the dry combustion temperature obtains further refining, is favorable to improving the culinary art accuracy of gas-cooker, with better prevention pan dry combustion method phenomenon appears.

For example, when the temperature change rate is greater than a first preset temperature rate, comparing the temperature change rate with a second preset temperature rate;

when the temperature change rate is smaller than or equal to the second preset temperature change rate, acquiring the anhydrous cooking dry-burning temperature; the temperature of the waterless cooking dry burning is higher than that of the water cooking dry burning;

when the detected temperature at the bottom of the pot body is greater than or equal to the waterless cooking dry-burning temperature, closing the gas stove;

when the temperature change rate is larger than the second preset temperature change rate, acquiring a third cooking dry-burning temperature; the third cooking dry-fire temperature is greater than the waterless cooking dry-fire temperature;

and when the detected temperature at the bottom of the pot body is greater than or equal to the third cooking dry-burning temperature, closing the gas stove.

Of course, in some embodiments, the third cooking dry-fire temperature may also be between the water cooking dry-fire temperature and the waterless cooking dry-fire temperature, as follows:

when the temperature change rate is larger than a first preset temperature change rate, comparing the temperature change rate with a second preset temperature change rate;

when the temperature change rate is smaller than or equal to the second preset temperature change rate, acquiring a third cooking dry-burning temperature; the third cooking dry-fire temperature is greater than the water cooking dry-fire temperature;

when the detected temperature at the bottom of the pot body is greater than or equal to the third cooking dry-burning temperature, closing the gas stove;

when the temperature change rate is larger than the second preset temperature change rate, acquiring the dry-burning temperature of the waterless cooking; the waterless cooking dry-fire temperature is greater than the third cooking dry-fire temperature;

Referring to fig. 4, in some embodiments, in order to more accurately control the gas stove, when it is determined that the current cooking manner is water cooking, the heat conductivity of the pot is further determined according to the detected temperature, and different dry-cooking temperatures are set according to the difference in heat conductivity of the pot. The better the thermal conductivity of the cookware, the lower the dry-burning temperature, the worse the thermal conductivity, and the higher the dry-burning temperature.

Comparing the detection temperature with the first heat conduction temperature on the basis that the current cooking mode is water cooking;

first heat conductivity temperature can be for the temperature that the user set up, also can be for the temperature that sets up when leaving the factory, and this temperature is relevant with the heat conductivity of pan, has the water horizontal line stage of culinary art, and the heat conductivity of pan is poor more, and the temperature of the bottom of a boiler is higher, and the heat conductivity of pan is better, and the temperature of the bottom of a boiler is lower more.

And when the detection temperature is greater than or equal to the first thermal conductivity temperature, acquiring a first dry-burning temperature corresponding to the detection temperature.

When the detected temperature is greater than or equal to the first heat-conducting temperature, the heat-conducting performance of the pot is poor. A one-to-one mapping table between the detection temperature and the dry burning temperature is preset in the gas stove. The mapping table is arranged in a subarea mode, and one of boundaries between two adjacent subareas is the first heat conduction temperature. When the detection temperature is greater than or equal to the first heat conduction temperature, the gas stove searches the detection temperature from a mapping table partition with higher temperature, and therefore the dry burning temperature corresponding to the detection temperature is obtained. By dividing the mapping table and taking one of boundary temperatures of the division as the first heat conduction temperature, the gas stove can quickly and accurately acquire the dry burning temperature, so that whether the gas stove is closed or not can be quickly performed. The normal boiling temperature of the metal pot with good heat conductivity is 110-130 ℃; the normal boiling temperature of the earthenware pot with poor heat conductivity is 140-180 ℃. In the detection temperature-dry burning temperature mapping table, dry burning temperatures corresponding to 110-130 ℃ and 140-180 ℃ are respectively provided.

In this embodiment, after the current cooking mode is determined to be water cooking, the thermal conductivity of the current pot is further determined according to the temperature-time curve of the pot, and in the horizontal section of the temperature-time curve, when the temperature is higher, it is indicated that the thermal conductivity of the pot is worse, and the dry-cooking temperature is higher; when the temperature is lower, the thermal conductivity of the pot is better, and the dry-burning temperature is lower; through the heat conductivity of distinguishing the pan, carry out the setting of dry combustion method temperature according to specific detection temperature for dry combustion method temperature's acquireing is more accurate, is favorable to the control accuracy of further improvement gas-cooker, thereby effectually prevented the phenomenon of dry combustion method appearing cooking the in-process, is favorable to user's safety, convenient use gas-cooker to cook.

In order to obtain the first dry-burning temperature more clearly and quickly, when the detected temperature is greater than or equal to the first thermal conductivity temperature, one of the following two mapping relations can be used, or two averaging relations can be calculated at the same time. The detected temperature at this time is recorded as the boiling temperature T_b，

The first mapping relationship is:

wherein U is 202-214 deg.C, for example 208 deg.C, Z₁1.2 to 1.4, in 1.3 example, F₁140-180 ℃, for example 160 ℃;

the second mapping relationship is:

the relation between the first dry-burning temperature and the detection temperature meets the following requirements:

wherein S is 45-55 ℃, for example 50 ℃, Z₂1.2 to 1.4, in 1.3 example, F₂Is 140-180 ℃, for example 160 ℃.

In this embodiment, since the detected temperature is greater than or equal to the first thermal conductivity temperature, it indicates that the pot is already in the boiling state, and the detected temperature is taken as the boiling temperature T_b。

Under the water cooking state, the first dry-heating temperature is calculated according to the following mapping relation according to the difference of the heat conductivity of the cookware,

calculating with the first mapping relationship:

when boiling temperature T_bA first dry-burning temperature T of less than or equal to 160 DEG C_{First dry burning temperature}Is U, wherein U is 202-214 ℃, for example 208 ℃;

when boiling temperature T_bWhen the temperature is more than 160 ℃, the first dry-burning temperature T_{First dry burning temperature}Is the boiling temperature T_bAnd the proportionality coefficient Z₁The product of (a); wherein Z is₁1.2 to 1.4, in the example 1.3.

Calculating with the second mapping relationship:

when boiling temperature T_bA first dry-burning temperature T of less than or equal to 160 DEG C_{First dry burning temperature}Is the boiling temperature T_bAnd a temperature compensation value S, wherein S is 45-55 ℃, for example 50 ℃;

when boiling temperature T_bWhen the temperature is more than 160 ℃, the first dry-burning temperature T_{First dry burning temperature}Is the boiling temperature T_bAnd the proportionality coefficient Z₂Wherein Z is₂1.2 to 1.4, in the example 1.3.

So for each boiling temperature all can be accurate, quick obtain under the different states of heat conductivity, with detect the temperature corresponding have water culinary art dry combustion method temperature, be favorable to improving the control accuracy and the control efficiency of gas-cooker.

Of course, in some embodiments, in order to further improve the accuracy of the dry-fire temperature, and/or the speed of the dry-fire temperature, the step of comparing the detected temperature with the first thermal conductivity temperature further includes:

In this embodiment, the mapping table between the detection temperature and the dry heating temperature is divided into three regions, the three regions are a high temperature dry heating prevention region, a medium temperature dry heating prevention region and a low temperature dry heating prevention region, respectively, a boundary temperature of the high temperature dry heating prevention region and the medium temperature dry heating prevention region is a first dry heating temperature, and a boundary temperature of the medium temperature dry heating prevention region and the low temperature dry heating prevention region is a second dry heating temperature. When the detection temperature is greater than or equal to the second heat conduction temperature and less than the first heat conduction temperature, the dry heating temperature corresponding to the current detection temperature is located in the medium-temperature dry heating prevention area; when the detection temperature is lower than the second heat conduction temperature, the dry heating temperature corresponding to the current detection temperature is located in the low-temperature dry heating prevention area.

In order to improve the calculation precision of the temperature change rate and improve the accuracy of the heat conductivity judgment of the cooking mode and the cooking pot, when the temperature change rate is less than or equal to a first preset temperature change rate, the step of comparing the detected temperature with the first heat conductivity temperature comprises the following steps:

when the temperature change rate is smaller than or equal to a first preset temperature rate, acquiring M temperature values participating in calculating the temperature change rate;

carrying out weighted averaging on the M temperature values to obtain a weighted average value, wherein the weight is gradually reduced from the latest obtained detection temperature to the first obtained detection temperature;

the weighted average is compared to the first thermal conductivity temperature.

When the temperature change rate is smaller than or equal to a first preset temperature change rate, the cooking mode at the moment is water cooking, the heat conductivity of the cooker needs to be judged below, and then the heat conductivity is acquired and guidedA thermally adapted dry-firing temperature. For T_K-MTo T_KThe M detected temperatures of the section(s) are weighted from the latest obtained detected temperature T_KTo the first obtained detection temperature T_K-MGradually decreases.

Because the difference value of the detection temperature obtained at different time and the current actual temperature is different, the latest detected temperature can reflect the current real detection temperature, and in order to improve the calculation accuracy, weighted values are firstly carried out before M detection temperatures, and then the weighted M detection temperatures are calculated to carry out average value calculation. Wherein the weight is based on the latest detected temperature T_KTo the first obtained detection temperature T_K-NThe gradual decrease makes the weight of the newly obtained detected temperature in the calculation larger, thereby making the calculation result more accurate.

More specifically, the weight is represented by C, T_K-NThe weight value of is C_K-N，T_KThe weight value of is C_K，C_KGreater than C_K-N，C_KTaking 1.0 to 1.2 as an example, C_K-NTaking 0.8-1.0 as an example, from C_KTo C_K-NThe decreasing may be in a linear trend or a quadratic curve trend.

Through weighting each detection temperature, the weight of each detection temperature is fully embodied, the calculated temperature change rate is more accurate, the temperature of a horizontal section in a temperature-time curve can be more accurately reflected, the heat conductivity of a cooker and the like can be better embodied, and the gas stove can be more accurately controlled to work.

In order to improve more accurate, swift according to detecting the temperature and obtaining the dry combustion method temperature, when the detection temperature is greater than or equal to first heat conductivity temperature, the step of obtaining the first dry combustion method temperature that corresponds with the detection temperature includes:

and when the detection temperature is greater than or equal to the first heat conduction temperature, acquiring a first dry burning temperature corresponding to the detection temperature from a preset mapping table of the detection temperature and the first dry burning temperature.

It should be noted that the detection temperature and the dry-burning temperature may correspond to each other, or a plurality of continuous detection temperatures may correspond to the same dry-burning temperature. When the detection temperature and the dry-burning temperature can correspond to each other, the accuracy of the dry-burning temperature can be greatly improved, however, in some embodiments, due to the particularity of the cooking working condition, the one-to-one correspondence between the detection temperature and the dry-burning temperature cannot be achieved, and one detection temperature section (a plurality of continuous detection temperatures) needs to correspond to one dry-burning temperature. The mapping manner is suitable for all mapping manners in the application, that is, the embodiment may be combined with other mapping embodiments in the application.

There are many ways to turn off the gas range, and the following description will be given by taking several specific examples, in which a gas passage for supplying gas for combustion of the gas range is provided for turning off the gas range, the gas passage is provided with an electromagnetic control valve, and the step of turning off the gas range includes: closing the electromagnetic control valve and cutting off the gas channel of the gas stove. The other is to arrange a fire extinguishing structure in the gas stove, and when the heating needs to be stopped, the flame of the gas stove is extinguished, and meanwhile, the gas channel of the gas stove is cut off.

Referring to fig. 2 and 3, in order to more accurately obtain the temperature of the bottom of the pot body 10, a liftable temperature sensor 20 is arranged in the gas stove, and the step of obtaining the detection temperature of the bottom of the pot body 10 specifically includes:

acquiring an ignition instruction;

temperature sensor 20 is raised in response to the ignition command until temperature sensor 20 contacts the bottom of pan body 10 or stays at a predetermined distance from the bottom of pan body 10.

In this embodiment, the temperature detection device 20 is adjustable compared to the burner 30, and the temperature detection device detects the temperature of the pot 10 by contact detection and non-contact detection. The temperature detection device is arranged to be capable of lifting, so that the height of the temperature detection device can be adjusted according to different cookers (different positions of the bottom of the cooker), and the temperature detection device can be suitable for and accurately detect the temperatures of different types of cookers; meanwhile, when the temperature detection device is not used, the temperature detection device can be stored to protect the temperature detection device from being influenced by external environments (dust, water and the like), and the detection precision is kept.

In order to improve the accuracy of the gas range determination, several algorithms for temperature change rates are provided below:

a first algorithm, which calculates the temperature change rate of the bottom of the pot body according to the detected temperature, wherein the step of detecting the change amplitude of the temperature in the temperature change rate reaction time period comprises the following steps:

when the calculated difference is greater than zero, calculating T_K-NTo T_KAnd the standard deviation of N detected temperatures in the interval is recorded as the temperature change rate, wherein T_K-NFor the K-N detected temperature, T_KThe Kth detected temperature.

Obtaining a detected temperature T_iWhen K is larger than N, the acquired quantity of the temperature data at the moment is more, the temperature change rate can be calculated, or the temperature change rate has enough data basis (enough heating time), and the more accurate temperature change rate can be obtained through calculation.

The standard deviation definition is the square root of the arithmetic mean of the standard values of the units of the population squared with their mean. The formula is as follows:

i.e. first calculate T_K-N、T_K-N+1、T_K-N+2To T_KAverage value mu of N detected temperatures in between, and then each detected temperature T_iAnd calculating difference squares of all the detected temperatures and the average value mu, summing the difference squares, and then calculating the average value of the difference squares of the N detected temperatures, wherein the standard deviation is the evolution of the average value of the difference squares.

Through calculating the acquired detection temperature, the standard deviation of the detection temperature can be accurately obtained, so that the variation amplitude in the detection temperature time period, namely the temperature change rate, is clearly reflected.

In some embodiments, for more accurate calculation of the rate of temperature change, the calculation T is performed_K-NTo T_KThe step of detecting the standard deviation of the N detected temperatures and recording the standard deviation as the temperature change rate specifically includes:

and calculating the standard deviation of the N weighted detection temperatures, and recording the calculated standard deviation as the temperature change rate.

Because the difference value of the detection temperature obtained at different time and the current actual temperature is different, the latest detected temperature can reflect the current real detection temperature, and in order to improve the calculation accuracy, the weighted value is firstly carried out before the N detection temperatures, and then the weighted N detection temperatures are calculated for standard deviation. Wherein the weight is based on the latest detected temperature T_KTo the first obtained detection temperature T_K-NThe gradual decrease makes the weight of the newly obtained detected temperature in the calculation larger, thereby making the calculation result more accurate.

More specifically, the weight is represented by A, T_K-NThe weight value of is A_K-N，T_KThe weight value of is A_K，A_KGreater than A_K-N，A_KTaking 1.0 to 1.2 as an example, A_K-NTaking 0.8-1.0 as an example, from A_KTo A_K-NThe decreasing may be in a linear trend or a quadratic curve trend.

It is worth mentioning that the detected temperatures may be weighted only when averaging; the detected temperature may be weighted only in the process of making a difference between the detected temperature and the average value, or of course, the detected temperature may be weighted in both the above-described calculation processes.

By weighting each detection temperature, the weight of each detection temperature is fully embodied, the calculated temperature change rate is more accurate, whether a temperature-time curve has a horizontal section or not and the levelness (stability of detection temperature) of the horizontal section and the like can be more accurately reflected, and the gas stove can be more accurately controlled to work.

Referring to fig. 7, a second algorithm, calculating a temperature change rate of the bottom of the pot body according to the detected temperature, wherein the step of detecting the change amplitude of the temperature in the temperature change rate reaction time period comprises:

s21, acquiring detection temperature T_iAnd calculating the difference between the collection number K and the preset temperature data number N;

s22, when the calculated difference is larger than zero, calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), and recording SUB as the temperature change rate, where T is_iThe ith detected temperature.

By first calculating T_K-NTo T_KAverage value of N detected temperatures of the interval, and then each detected temperature T is obtained_iAnd the average value T_meanThen summing the N average values to obtain the rate of temperature change over the time period.

The standard deviation of the detected temperature can be accurately obtained by calculating the acquired detected temperature, so that the variation amplitude in the time period of the detected temperature, namely the temperature change rate, can be clearly reflected

In some embodiments, for more accurate calculation of the rate of temperature change, the calculation T is performed_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd a step of calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K)The method comprises the following steps:

Because the difference value of the detection temperature obtained at different time is different from the current actual temperature, the latest detected temperature can reflect the current real detection temperature, and in order to improve the calculation accuracy, weighted values are firstly carried out before N detection temperatures, and then SUB ═ Sigma Ti-Tmean |, is carried out on the weighted N detection temperatures. Wherein the weight is based on the latest detected temperature T_KTo the first obtained detection temperature T_K-NThe gradual decrease makes the weight of the newly obtained detected temperature in the calculation larger, thereby making the calculation result more accurate.

More specifically, the weight is represented by B, T_K-NThe weight value of is B_K-N，T_KThe weight value of is B_K，B_KGreater than B_K-N，B_KFor example, 1.0 to 1.2, B_K-NTaking 0.8-1.0 as an example, from B_KTo B_K-NThe decreasing may be in a linear trend or a quadratic curve trend.

It is worth mentioning that the averaging T may be performed only_meanTime to detection temperature T_iWeighting; or may be only at the detection temperature T_iAnd the average value T_meanIn the course of making difference, for detection temperature T_iThe detected temperature may be weighted in both of the above calculation processes.

By detecting the temperature T for each_iWeighting is carried out, so that the weight of each detected temperature is fully embodied, the calculated temperature change rate is more accurate, whether a temperature-time curve has a horizontal section or not and the levelness (stability of detected temperature) of the horizontal section and the like can be more accurately and sensitively reflected, and the gas stove can be more accurately controlled to work.

And a third algorithm, wherein the temperature change rate of the bottom of the pot body is calculated according to the detected temperature, and the step of detecting the change amplitude of the temperature in the temperature change rate reaction time period comprises the following steps:

when the calculated difference is greater than zero, T_K-NTo T_KN detected temperatures T of the interval_iSatisfies the following conditions:

detection temperature calculation formula T_iAt + b, where a is the scaling factor and T is the acquisition T_iB is temperature compensation;

and calculating a proportional coefficient a according to a detection temperature calculation formula, and recording a as a temperature change rate.

In this embodiment, the detection temperature T is obtained_iWhen K is larger than N, the acquired quantity of the temperature data at the moment is more, the temperature change rate can be calculated, or the temperature change rate has enough data basis (enough heating time), and the more accurate temperature change rate can be obtained through calculation.

Calculation formula according to the detected temperature, T_iThe temperature compensation value b is determined according to current cooking environment parameters, wherein the environment parameters comprise environmental temperature, environmental humidity, wind power and other factors. The relationship between the temperature compensation value b and the environmental parameters is stored in a preset relationship table in the gas stove, namely different environmental parameters correspond to different temperature compensation values b. According to the detection temperature calculation formula, a proportionality coefficient a can be calculated, wherein a represents the change rate of the temperature.

In some embodiments, for more accurate calculation of the temperature change rate, the average value of N detected temperatures is found, and the average value is substituted into the detected temperature calculation formula to calculate the proportional coefficient a of the average temperature, thereby improving the accuracy of the temperature change rate.

Of course, T may be first aligned_K-NTo T_KIs weighted from the latest obtained detected temperature T_KTo the first obtained detection temperature T_K-NGradually decrease; then, each detected temperature T is calculated_iThe coefficient of proportionality "a" of (a) is obtained by averaging different "a" s and the obtained average value is used as the temperature change rate.

Of course, in some embodiments, T may be paired first_K-NTo T_KIs weighted from the latest obtained detected temperature T_KTo the first obtained detection temperature T_K-NGradually decreases, and then calculates N detection temperatures T_iCoefficient of proportionality a_iAverage value of (a)_meanAnd then calculating the temperature change rate according to a formula: SUM ═ Σ | a_i-a_mean|。

In order to integrate the advantages of the algorithms, the algorithms can be combined and optimized to further improve the precision of the temperature change rate, so that the control precision of the gas stove is further improved.

Combination of algorithm 1 and algorithm 2:

the first combination mode is as follows:

the calculation of T_K-NTo T_KThe step of detecting the standard deviation of the N detected temperatures and recording the standard deviation as the temperature change rate specifically includes:

the standard deviation and the mean of SUB were calculated and recorded as the rate of temperature change.

In the embodiment, the temperature change rate is calculated by calculating the standard deviation of the detected temperature and the mean value of the SUB, so that the temperature change rate integrates the advantages of the algorithm 1 and the algorithm 2, and the calculation accuracy of the change rate is effectively improved.

In some embodiments, to prevent misjudgment, when the standard deviation calculated by algorithm 1 and the SUB calculated by algorithm 2 are both less than or equal to the first preset temperature rate, it is determined that the temperature-time curve has a horizontal segment, i.e., it is determined that the current cooking mode is water cooking.

The second combination mode:

respectively calculating standard deviation STD of N1 detected temperatures₁，N₂Standard deviation of detected temperature STD₂And N is₃Standard deviation of detected temperature STD₃；

Will STD₁、SUB₁Or the average of the two is represented as AND N₁A temperature change rate corresponding to each detected temperature;

will STD₂、SUB₂Or the average of the two is represented as AND N₂A temperature change rate corresponding to each detected temperature;

will STD₃、SUB₃Or the average of the two is represented as AND N₃The rate of change of temperature corresponding to each detected temperature.

In this embodiment, the N detected temperatures are divided into N₁、N₂And N₃The temperature interval in the time period is divided into three continuous areas, and each temperature area corresponds to three calculation modes, so that each temperature area has three calculation modes which can be selected, namely each temperature area can select different calculation modes according to requirements. E.g. with N₁Temperature change rate meter corresponding to each detected temperatureThe calculation method has, STD₁、SUB₁Or an average of both.

Of course, in some embodiments, in order to prevent misjudgment, it is necessary to judge that there is water cooking when the temperature change rates of the three calculation methods are simultaneously less than or equal to the first temperature change rate.

Combination of algorithm 1 and algorithm 3:

the first combination mode is as follows:

the standard deviation and the average of a were calculated and recorded as the rate of temperature change.

In the embodiment, the temperature change rate is calculated by calculating the standard deviation of the detected temperature and the mean value of the proportionality coefficient a, so that the temperature change rate integrates the advantages of the algorithm 1 and the algorithm 3, and the calculation accuracy of the change rate is effectively improved.

In some embodiments, in order to prevent misjudgment, when the standard deviation calculated by the algorithm 1 and the proportionality coefficient a calculated by the algorithm 3 are both less than or equal to the first preset temperature rate, it is determined that the temperature-time curve has a horizontal segment, that is, it is determined that the current cooking mode is water cooking.

The second combination mode:

N₁A detected temperature T_iSatisfies the following conditions:

Will STD₁、a₁Or the average of the two is represented as AND N₁A temperature change rate corresponding to each detected temperature;

will STD₂、a₂Or the average of the two is represented as AND N₂A temperature change rate corresponding to each detected temperature;

will STD₃、a₃Or the average of the two is represented as AND N₃The rate of change of temperature corresponding to each detected temperature.

In this embodiment, the N detected temperatures are divided into N₁、N₂And N₃The temperature interval in the time period is divided into three continuous areas, and each temperature area corresponds to three calculation modes, so that each temperature area has three calculation modes which can be selected, namely each temperature area can select different calculation modes according to requirements. E.g. with N₁The temperature change rate corresponding to each detected temperature is calculated in the manner of STD₁、a₁Or an average of both.

Combination of algorithm 2 and algorithm 3:

the first combination mode is as follows:

the calculation of T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), and the step of recording SUB as the temperature change rate specifically includes:

In the embodiment, the temperature change rate is calculated by calculating the proportional coefficient a of the detected temperature and the mean value of the SUB, so that the temperature change rate integrates the advantages of the algorithm 2 and the algorithm 3, and the calculation accuracy of the change rate is effectively improved.

In some embodiments, to prevent misjudgment, when SUB calculated by algorithm 2 and the scaling factor a calculated by algorithm 3 are both less than or equal to the first preset temperature rate, it is determined that the temperature-time curve has a horizontal segment, i.e., it is determined that the current cooking mode is water cooking.

The second combination mode:

the calculation of T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd the step of calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K) specifically includes:

N₁A detected temperature T_iSatisfies the following conditions:

In this embodiment, the N detected temperatures are divided into N₁、N₂And N₃The temperature interval in the time period is divided into three continuous areas, and each temperature area corresponds to three calculation modes, so that each temperature area has three calculation modes which can be selected, namely each temperature area can select different calculation modes according to requirements. E.g. with N₁The temperature change rate corresponding to each detected temperature is calculated in a manner of₁、SUB₁Or an average of both.

Combination of algorithm 1, algorithm 2 and algorithm 3:

the first combination mode is as follows:

In the embodiment, the temperature change rate is calculated by calculating the standard deviation of the detected temperature, the SUB and the mean value of the proportionality coefficient a, so that the temperature change rate integrates the advantages of the algorithm 1, the algorithm 2 and the algorithm 3, and the calculation accuracy of the change rate is effectively improved.

In some embodiments, to prevent misjudgment, the standard deviation calculated by algorithm 1, the SUB calculated by algorithm 2, and the scaling factor a calculated by algorithm 3 are simultaneously less than or equal to the first preset temperature rate, and then the temperature-time curve is determined to have a horizontal segment, that is, the current cooking mode is determined to be water cooking.

The second combination mode:

calculating N₁Average of detected temperatureValue T_meanAnd calculate SUB₁∑ Ti-Tmean |, where T_iThe ith detection temperature; and calculating and N₂SUB corresponding to detected temperature₂And N is₃SUB corresponding to detected temperature₃；

N₁A detected temperature T_iSatisfies the following conditions:

A is to₁、STD₁、SUB₁Or the average of the three is represented as AND N₁A temperature change rate corresponding to each detected temperature;

a is to₂、STD₂、SUB₂Or the average of the three is represented as AND N₂A temperature change rate corresponding to each detected temperature;

a is to₃、STD₃、SUB₃Or the average of the three is represented as AND N₃The rate of change of temperature corresponding to each detected temperature.

In this embodiment, the N detected temperatures are divided into N₁、N₂And N₃The temperature interval in the time period is divided into three continuous areas, and each temperature area corresponds to three calculation modes, so that four calculation modes can be selected for each temperature area, namely, different calculation modes can be selected for each temperature area according to requirements. E.g. with N₁The temperature change rate corresponding to each detected temperature is calculated in the manner of STD₁Proportionality coefficients a, SUB₁Or an average of the three.

Of course, in some embodiments, in order to prevent misjudgment, it is necessary to judge that there is water cooking when the temperature change rates of the four calculation methods are simultaneously less than or equal to the first temperature change rate.

In order to more quickly determine the cooking state of the current pot (whether the pot is dried), the method further comprises the following steps after the step of obtaining the detection temperature of the bottom of the pot body:

comparing the detection temperature with a first preset temperature;

the first preset temperature is higher temperature T1, higher than normal cooking temperature of water cooking or waterless cooking, for example, 280-300 ℃, taking 290 ℃ as an example, the first preset temperature is determined according to different cooking modes and different heat conductivities of cookware, and of course, the first preset temperature can be set by a user according to experience or requirements.

And when the detected temperature is greater than or equal to the first preset temperature, closing the gas stove.

When the detected temperature is greater than or equal to the first preset temperature, the cooker is in dry burning or is ready for dry burning, and the cooker must be stopped from being heated, so that the gas stove is immediately closed to avoid more serious dry burning.

For the more rapid judgement current cooking state of pan still include after the step of comparing detected temperature and first preset temperature:

when the detected temperature is less than or equal to a second preset temperature, returning to the step of acquiring the detected temperature of the bottom of the pot body; wherein the second preset temperature is lower than the first preset temperature;

the second predetermined temperature being a lower temperature T_minThe temperature is lower than the normal cooking temperature of water cooking or waterless cooking, for example, 80-100 ℃, 90 ℃ is taken as an example, the second preset temperature is determined according to different cooking modes and different heat conductivities of cookers, and of course, the temperature can be set by a user according to experience or requirements.

When the detected temperature is lower than the second preset temperature, the cookware does not enter a dangerous stage at the moment, the temperature is still in the rising period and is far away from the temperature of dry burning, and the temperature change rate does not need to be calculated at the moment.

And when the detected temperature is higher than the second preset temperature and lower than the first preset temperature, calculating the temperature change rate of the bottom of the pot body according to the detected temperature.

When the detection temperature is between the first preset temperature and the second preset temperature, the cookware is in the dangerous period of dry burning, the current cooking condition needs to be highly concerned, at the moment, the cooking mode needs to be judged by calculating the temperature change rate of the detection temperature, and then the dry burning temperature corresponding to the cooking mode is obtained.

In order to calculate the temperature change rate more accurately and improve the efficiency of collecting the detected temperature, the method also comprises the following steps before the step of obtaining the detected temperature of the bottom of the pot body:

calculating the heating time of the current cooking process of the gas stove;

comparing the heating time with a first preset time;

There are various ways to calculate the heating time of the gas stove during the secondary cooking process, for example, a timing circuit or a timer is provided in the gas stove. The timing of the heating time period may be started from the start of each dish, or may be started from the start of each process (cooking of food includes a plurality of processes, each process requires addition of food materials, etc.). The first preset time is set by a user or related to a cooking mode and a cooking pot, and the first preset time is shorter when no water is cooked and longer when water is cooked; when cooking pot's heat conductivity is good, it is short when first predetermineeing, when cooking pot's heat conductivity is relatively poor, it is long when first predetermineeing. Through the setting of the first preset time, the gas stove detects the temperature after the first preset time, so that the working time of the temperature sensor is shortened, and the service life of the temperature sensor is prolonged; the calculation amount of the gas stove is reduced, and the working efficiency of the gas stove is improved.

The invention further provides a gas stove, which comprises a memory for storing the control method of the gas stove, the specific scheme of the control method of the gas stove refers to the above embodiments, and the gas stove adopts all the technical schemes of all the embodiments, so that the gas stove at least has all the beneficial effects brought by the technical schemes of the embodiments, and the detailed description is omitted. Wherein the gas stove further comprises a processor and a computer program which is stored on the memory and can run on the processor, the computer program realizes the steps of the control method of the gas stove when being executed by the processor, and the control method of the gas stove comprises the following steps:

acquiring the detection temperature of the bottom of the pot body;

when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), and recording SUB as the temperature change rate, where T is_iThe ith detected temperature.

N₁A detected temperature T_iSatisfies the following conditions:

the weighted average is compared to the first thermal conductivity temperature.

calculating the heating time of the current cooking process of the gas stove;

comparing the heating time with a first preset time;

The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims

1. A control method of a gas stove is characterized by comprising the following steps:

acquiring the detection temperature of the bottom of the pot body;

when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), and recording SUB as the temperature change rate, where T is_iFor the ith detection temperature, the change range of the detection temperature in the temperature change rate reaction time period;

when the temperature change rate is smaller than or equal to a first preset temperature change rate, acquiring the water cooking dry-burning temperature;

the calculation of T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd the step of calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K) includes:

for T_K-NTo T_KThe interval N +1 detected temperatures of (a) are weighted from the latest obtained detected temperature T_KTo the first obtained detection temperature T_K-NGradually decrease;

the weighted average of the N +1 detected temperatures is calculated, and SUB ═ Σ | Ti-Tmean | (i ═ K-N to K) is calculated.

2. A control method of a gas stove is characterized by comprising the following steps:

acquiring the detection temperature of the bottom of the pot body;

when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), where T is_iThe ith detection temperature;

the calculation of T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), and the step of marking SUB as the temperature change rate specifically includes:

calculating T_K-NTo T_KInterval N +1 of detection temperature of (a) average value T_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), where T is_iThe ith detection temperature;

T_K-Nto T_KN +1 detected temperatures T of the interval_iSatisfies the following conditions:

calculating the average value of the proportional coefficients a and SUB, and recording the average value as the temperature change rate;

detecting the variation amplitude of the temperature within the temperature variation rate reaction time period;

and when the temperature change rate is smaller than or equal to a first preset temperature change rate, acquiring the water-containing cooking dry-burning temperature.

3. A control method of a gas stove is characterized by comprising the following steps:

acquiring the detection temperature of the bottom of the pot body;

when the calculated difference is greater than zero, calculating T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K), where T is_iThe ith detection temperature;

the calculation of T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd calculate SUB ═ Σ | Ti-Tmean | (i ═ K-N to K), denote SUB as the temperature changeThe method specifically comprises the following steps:

calculating T_K-NTo T_KThe interval N +1 standard deviations of the detected temperatures;

calculating the average value of the standard deviation, the SUB and the proportional coefficient a, and recording as the temperature change rate;

4. The control method of a gas range as set forth in claim 3, wherein the step of calculating the proportionality coefficient a according to the detection temperature calculation formula specifically includes:

5. A control method of a gas stove is characterized by comprising the following steps:

acquiring the detection temperature of the bottom of the pot body;

obtaining a detected temperature T_iThe number of acquisitions K of (a),calculating the difference between the collected number K and the preset temperature data number N;

the calculation of T_K-NTo T_KAverage value T of N +1 detected temperatures of interval_meanAnd the step of calculating SUB ═ Σ | Ti — Tmean | (i ═ K-N to K) specifically includes:

will T_K-NTo T_KThe N +1 detected temperatures in the interval are divided into N₁、N₂And N₃Three sets of values in succession;

N₁A detected temperature T_iSatisfies the following conditions:

a is to₃、SUB₃Or the average of the two is represented as AND N₃A temperature change rate corresponding to each detected temperature;

6. The control method of a gas range as set forth in claim 1, further comprising, after the step of comparing the temperature change rate with a first preset temperature change rate:

7. The control method of the gas range as set forth in claim 6, wherein the comparing the detected temperature with the first thermal conductive temperature when the temperature change rate is less than or equal to a first preset temperature change rate comprises:

when the temperature change rate is smaller than or equal to a first preset temperature rate, acquiring N +1 temperature values participating in calculating the temperature change rate;

carrying out weighted averaging on the N +1 temperature values to obtain a weighted average value, wherein the weight is gradually reduced from the latest obtained detection temperature to the first obtained detection temperature;

the weighted average is compared to the first thermal conductivity temperature.

8. The control method of the gas range as set forth in any one of claims 1 to 7, further comprising, before the step of obtaining the detected temperature of the bottom of the pot body, the steps of:

calculating the heating time of the current cooking process of the gas stove;

comparing the heating time with a first preset time;

9. A gas burner characterized by comprising a memory, a processor and a computer program stored on said memory and executable on said processor, said computer program, when executed by said processor, realizing the steps of a control method of a gas burner according to any one of claims 1 to 8.