CN109303468B

CN109303468B - Cooking appliance and cooking method

Info

Publication number: CN109303468B
Application number: CN201810710484.7A
Authority: CN
Inventors: 吕华
Original assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Current assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date: 2017-07-28
Filing date: 2018-07-02
Publication date: 2022-02-08
Anticipated expiration: 2038-07-02
Also published as: CN109303467A; CN209331756U; CN109303474B; CN109303477B; CN109303479A; CN109303475A; CN109303467B; CN208988479U; CN208957677U; CN109303475B; CN209003569U; CN109303468A; CN209252459U; CN209252407U; CN109303477A; CN109303480B; CN209235713U; CN209300819U; CN109303476B; CN109303474A

Abstract

The present invention provides a cooking appliance and a cooking method, the cooking appliance includes: a pot body; a cover body; a sensing device; a control device; and a gas delivery system, wherein the control device is configured to control the gas delivery system to operate when the temperature of the cooking space sensed by the sensing device is greater than or equal to a first threshold value, the gas delivery system being configured to deliver gas to the cooking space such that the gas enters the cooking space through the cooking space gas inlet when the gas delivery system is in operation. According to the cooking appliance of the present invention, the air supply system supplies air into the cooking space, thereby achieving at least partially the following effects: the air pressure in the cooking space is increased, so that the boiling point of liquid in the cooking space is increased, the boiling of the liquid can be reduced while the cooking efficiency is improved, and the overflow is effectively prevented; the gas flowing through the cooking space is formed, heat can be taken away in the gas flowing process, liquid boiling is reduced, and the overflow is effectively prevented; the gas can impact the foam to break the foam, thereby realizing the anti-overflow.

Description

Cooking appliance and cooking method

Technical Field

The present invention relates generally to the field of cooking appliances, and in particular to a cooking appliance and a cooking method.

Background

In order to improve cooking efficiency, the existing cooking appliances generally have higher heating power. However, in actual use, when the food material (e.g., water) is heated and boiled under a continuous strong fire, a large amount of foam is easily generated, thereby causing a problem of pot overflow. In order to solve the problem, an anti-overflow probe is additionally arranged in some cooking appliances, and heating is stopped or firepower is controlled when foam is about to overflow. However, this results in a prolonged cooking time.

Therefore, there is a need to provide a cooking appliance and a cooking method to at least partially solve the above mentioned problems.

Disclosure of Invention

In this summary, concepts in a simplified form are introduced that are further described in the detailed description. This summary of the invention is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

To at least partially solve the technical problems described above, according to an aspect of the present invention, there is provided a cooking appliance including:

the cooker comprises a cooker body, a heating device and a cooking control device, wherein an inner pot and the heating device are arranged in the cooker body, and the heating device is used for heating the inner pot;

the cover body is arranged on the cooker body in an openable and closable manner, a cooking space is formed between the cover body and the inner pot, and the cooking space is provided with a cooking space air inlet;

a sensing device configured to sense a temperature within the cooking space and derive a corresponding sensed temperature value;

a control device; and

an air supply system is arranged on the air supply system,

wherein the control means is configured to control the operation or standby of the gas delivery system in dependence on the sensed temperature value, the gas delivery system being configured to be operable to deliver gas to the cooking space such that the gas enters the cooking space via the cooking space gas inlet.

According to the scheme, the air supply system supplies air to the cooking space, so that the following effects are at least partially achieved: the air pressure in the cooking space is increased, so that the boiling point of liquid in the cooking space is increased, the boiling of the liquid can be reduced while the cooking efficiency is improved, and the overflow is effectively prevented; the gas flowing through the cooking space is formed, heat can be taken away in the gas flowing process, liquid boiling is reduced, and the overflow is effectively prevented; the gas can impact the foam to break the foam, thereby realizing the anti-overflow. And the air supply system is controlled to be started according to the sensing result of the sensing device, namely, the air supply system can work only when needed, so that the aims of saving energy and improving cooking efficiency can be fulfilled.

Preferably, the cooking space is provided with a cooking space gas outlet through which the gas can be discharged from the cooking space to the outside.

According to this scheme, gas can form the gas flow through culinary art space air inlet, culinary art space and culinary art space gas outlet, and the heat can be taken away to the gas flow in-process, reduces the liquid boiling, effective anti-overflow. Meanwhile, the gas can impact the foam to break the foam, thereby realizing the anti-overflow.

Preferably, the air supply system includes an air supply pipeline communicated with the cooking space, the cooking space air inlet is formed at one end of the air supply pipeline communicated with the cooking space, and an air supply pipeline air inlet is provided at the other end of the air supply pipeline.

According to the scheme, the air supply pipeline is arranged, so that the air supply system can supply air into the cooking space more optimally and more controllably.

Preferably, the air supply system further includes an air pump disposed on the air supply line.

According to this scheme, during the air pump can pump the gas in the external environment to the culinary art space, can increase gaseous velocity of flow and impact force.

Preferably, the air supply system further comprises a check valve disposed on the air supply line.

According to this scheme, the stability of gas flow direction can be guaranteed to the check valve, avoids gas reflux.

Preferably, the cooking space air outlet is configured to continuously maintain an open state or to be switchable between an open state and a closed state.

According to the scheme, when the gas outlet is in the open state, stable gas flow can be formed in the cooking space, and the gas flow can take away heat and break bubbles; when the air outlet is in a closed state, the air pressure in the cooking space is increased, so that the boiling point of the liquid is increased, the boiling is reduced, and the cooking quality is improved.

Preferably, the cooking appliance comprises a micro-pressure valve or a solenoid valve, and the cooking space air outlet is an air inlet of the micro-pressure valve or the solenoid valve.

According to this scheme, the setting of minute-pressure valve and solenoid valve can further optimize cooking utensil's culinary art effect.

Preferably, the cooking appliance is configured such that, in use, the pressure in the cooking volume is greater than ambient air pressure and the difference between the pressure in the cooking volume and the ambient air pressure is from 0 to 50 kPa.

According to this scheme, pressure in the culinary art space is greater than ambient pressure, can promote culinary art quality, and the boiling point of liquid is higher, be difficult to produce the boiling.

Preferably, the cooking appliance is a pressure rice cooker, a soymilk maker or an electric stewpan.

According to the scheme, the pressure rice cooker, the soybean milk machine or the electric stewpan provided with the air supply system can effectively prevent overflow under the condition of ensuring cooking efficiency and cooking quality.

Preferably, the control means is configured to control the operation of the air supply system when the sensed temperature of the cooking space is greater than or equal to a first threshold value.

Preferably, the control device is configured to control the operation of the air supply system when the sensed temperature of the cooking space is greater than or equal to the first threshold value and less than a second threshold value, wherein the first threshold value is less than the second threshold value.

Preferably, the control device is configured to control the air supply system to be on standby when the sensed temperature of the cooking space is greater than or equal to the second threshold value.

According to the above-mentioned several schemes, the operation of the air supply system is started only when the anti-overflow function needs to be started, so that the heat is accumulated in the cooking space during the early cooking operation, and the anti-overflow function is realized by starting the air supply system during the later cooking operation. Thus, such a solution enables further energy savings.

Preferably, the heating apparatus is capable of heating at low-range power and high-range power, and the control means is configured to control the heating apparatus to heat at high-range power when the sensed temperature of the cooking space is less than the second threshold value, and to control the heating apparatus to heat at low-range power or to stand by when the sensed temperature of the cooking space is greater than or equal to the second threshold value.

According to this scheme, heating device switches high-low grade firepower as required, can enough the energy can be saved, can make the food of cooking have better taste again.

Preferably, the control means is configured to control the heating means and the air supply system to operate alternately when the sensed temperature of the cooking space is greater than or equal to a first threshold value.

According to this scheme, when cooking the congee, air supply system can send away the heat fast in the heating clearance to the time in heating clearance has been shortened, and then has shortened whole culinary art time.

Preferably, the first threshold value is a first standard temperature value, and the first standard temperature value is within a range of 65 ℃ to 70 ℃.

Preferably, the second threshold value is a second standard temperature value, and the second standard temperature value is in the range of 80-90 ℃.

Preferably, the sensing device is mounted at a lower surface of the cover.

According to the present solution, the sensing may be arranged to sense the temperature of the gas in the cooking space, which is not too high and is not easily damaged.

According to another aspect of the present invention, there is provided a cooking method implemented by a cooking appliance having a cooking space formed therein, the cooking appliance including a heating device configured to heat the cooking space, a sensing device configured to sense a temperature of the cooking space, a gas supply system configured to supply gas to the cooking space so that the gas enters the cooking space through a cooking space gas inlet in operation, and a control device, the cooking method including the steps of:

when the temperature of the cooking space sensed by the temperature sensing device is greater than or equal to a first threshold value, the control device controls the air supply system to work.

Preferably, the air supply system is controlled to be continuously operated when the sensed temperature of the cooking space is greater than or equal to the first threshold value and less than a second threshold value, wherein the first threshold value is less than the second threshold value.

Preferably, the air supply system is controlled to be on standby when the sensed temperature of the cooking space is greater than or equal to the second threshold value.

Preferably, the heating apparatus is capable of operating at low-range power and high-range power, and the control means controls the heating apparatus to operate continuously at high-range power when the sensed temperature of the cooking space is less than the second threshold value; the control means controls the heating means to be continuously operated or standby at low-grade fire when the sensed temperature of the cooking space is greater than or equal to the second threshold.

Preferably, the control means controls the heating means and the air supply system to be alternately operated when the sensed temperature of the cooking space is greater than or equal to a first threshold value.

Preferably, during the operation of the heating device and the air supply system alternately, the control device controls the operation of the heating device and the air supply system to be in a standby state when the sensed temperature of the cooking space is less than a third threshold value; when the sensed temperature of the cooking space is greater than or equal to a third threshold value, the control device controls the heating device to stand by and the air supply system to operate.

Preferably, the third threshold value is a third standard temperature value, and the third standard temperature value is in the range of 80-88 ℃.

Drawings

In order that the advantages of the invention will be readily understood, a more particular description of the invention briefly described above will be rendered by reference to specific embodiments that are illustrated in the appended drawings. Understanding that these drawings depict only typical embodiments of the invention and are not therefore to be considered to be limiting of its scope, the invention will be described and explained with additional specificity and detail through the use of the accompanying drawings.

Fig. 1 is a schematic view of a cooking appliance according to a preferred embodiment of the present invention;

FIG. 2 is a schematic diagram of the cooking appliance of FIG. 1 during a rice cooking operation; and

fig. 3 is a schematic view of the cooking appliance of fig. 1 during a congee cooking operation.

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the invention.

In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. It is apparent that the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art. The following detailed description of preferred embodiments of the invention, however, the invention is capable of other embodiments in addition to those detailed.

Referring to fig. 1, the present embodiment provides a cooking appliance 100 and a cooking method performed by the cooking appliance 100. The cooking appliance 100 may be an appliance for heating food or water used in a kitchen such as a pressure cooker, a soymilk maker, or an electric stewpan.

The cooking appliance 100 includes a pot body 2 and a lid body 1, and the lid body 1 can be pivotably connected to the pot body 2. The pot body 2 is substantially in the shape of a rounded rectangular parallelepiped and has a cylindrical-shaped housing portion. The inner pot may be configured to be freely put into or taken out of the receiving portion to facilitate cleaning of the inner pot, or configured to be fixed in the pot body 2 so as not to be taken out of the pot body 2. The inner pot is generally made of a metal material for containing a material to be heated, such as rice, soup (shown in fig. 1 by hatching), etc. A heating device (such as an IH heating plate) and a control device are also arranged in the cooker body 2, and the heating device is positioned below the inner pot so as to heat food in the inner pot. Preferably, the heating device is capable of heating the food in the inner pot in a high range fire mode (i.e., high power) and a low range fire mode (i.e., low power). The user can control the cooking operation of the cooking appliance 100 through the control device.

Specifically, the inner pot can comprise a double-layer pot wall area, the double-layer pot wall area comprises an outer layer pot wall, an inner layer pot wall and a cavity formed between the outer layer pot wall and the inner layer pot wall, and the cavity can be filled with a medium capable of phase change heat transfer. The inner pan may also include a single-layer pan wall section having only a single-layer structure. Preferably, the inner pan may be configured with a single-layer pan wall section at the bottom and a double-layer pan wall section at the side.

An air supply system 10 is also provided in the cooking appliance 100. It is to be understood that the air supply system 10 of the cooking appliance 100 is only schematically shown in fig. 1. In practice, the air supply system 10 may be provided in the lid body 1 or the pot body 2. When the air supply system 10 is provided inside the pot body 2, it is preferably provided on the base of the pot body 2. The gas supply system 10 can be operated or stand by under the control of the control device. It is to be understood that the operation principle of the gas supply system 10 mentioned hereinafter is described in the state where the gas supply system 10 operates.

The gas supply system 10 includes a gas supply line 4. The air supply line 4 is a tubular structure, which may be made of a rigid material or a flexible material. One end of the air supply duct 4 is fixedly communicated with the cooking space 3, and the other end is communicated with the outside atmosphere. Air can enter the cooking space 3 through the air supply duct 4, and an air supply duct air inlet 41 is formed at one end of the air supply duct 4 communicating with the outside atmosphere and a cooking space air inlet 42 (also referred to as an air supply duct air outlet) is formed at one end communicating with the cooking space 3.

Preferably, the air supply system 10 further includes an air pump 5 and a check valve 6 provided on the air supply line 4. The air pump 5 is disposed at a position near the air supply line inlet 41 to suck air into the air supply line 4 and pump it to the cooking space 3. The air pump 5 is provided to accelerate the flow rate and impact strength of the air flow so that the air flow can more effectively break the bubbles in the cooking space 3. The check valve 6 can stabilize the flow direction of the air flow and prevent the air flow from flowing back in the air supply pipeline 4. The check valves 6 may be used as intake and exhaust valves, and the number of intake and exhaust valves may be plural each, to achieve better control of the air flow.

The cooking space 3 is further provided with a cooking space air outlet 71 for allowing an air flow to leave the cooking space 3 and an air outlet duct 7, the air flow being able to be discharged by the air supply system 10 to the cooking space 3 and subsequently from the cooking space air outlet 71 to the outside atmosphere. Thus, the air flow passing through the cooking space 3 can be formed, the flowing air flow can break the air bubbles in the cooking space 3, and meanwhile, a part of heat can be taken away, so that the temperature in the cooking space 3 is reduced, and the anti-overflow effect is achieved.

Preferably, a micro-pressure valve or a solenoid valve capable of communicating the cooking space 3 with the outside atmosphere may be further provided in the cover body 1.

In case a micro-pressure valve is provided in the cover 1, the outlet duct 7 may be part of the micro-pressure valve, whereas the cooking space outlet 71 is formed as an inlet of the micro-pressure valve. The air current can enter into the micro-pressure valve through the air inlet of micro-pressure valve, and then is discharged to the external atmosphere from the air outlet of micro-pressure valve. In this case, the cooking space air outlet 71 is normally continuously kept in an open state, so that the air flow is continuously formed in the cooking space 3. The air flow continuously flows through the cooking space 3, continuously taking away heat and breaking up bubbles.

Preferably, structures are provided in the micro-pressure valve to make the gas discharge path more tortuous. For example, a lower cover of the micro-pressure valve may be provided with an upwardly extending gas channel (e.g., may be the gas outlet pipe 7). Meanwhile, a blocking rib can be arranged between the gas channel and the gas outlet of the micro-pressure valve. Therefore, after the gas enters the cavity of the micro-pressure valve from the gas channel, the gas can be discharged from the gas outlet only by bypassing the blocking rib. In this way, the provision of the micro-pressure valve enables a micro-pressure environment to be formed in the cooking space 3, so that the gas pressure in the cooking space 3 is greater than the atmospheric pressure (preferably, the cooking appliance 100 is configured such that the difference between the gas pressure in the cooking space 3 and the atmospheric pressure is 0-50kPa in use), thereby increasing the boiling point of the liquid in the cooking space 3, reducing boiling, and also improving cooking quality.

In the case of a solenoid valve provided in the lid 1, the cooking space outlet 71 is the inlet of the solenoid valve and the outlet duct 7 forms part of the solenoid valve. The air flow can enter the electromagnetic valve through the air inlet of the electromagnetic valve and then is discharged to the outside atmosphere from the air outlet of the electromagnetic valve. Preferably, the solenoid valve may be controlled such that cooking volume air outlet 71 is intermittently closed, i.e., cooking volume air outlet 71 is switched between an open state and a closed state.

In this case, when cooking space air outlet 71 is in the closed state, air supply system 10 supplies air into cooking space 3, but the air cannot be discharged, so that a micro-pressure environment is formed in cooking space 3 (preferably, cooking appliance 100 is configured such that the difference between the air pressure in cooking space 3 and the atmospheric pressure is 0-50kPa in use), the boiling point of the liquid in cooking space 3 is increased, the boiling is reduced, and the cooking quality is improved; when the cooking space air outlet 71 is in the open state, air flow is formed in the cooking space 3. The air flow continuously flows through the cooking space 3, effectively taking heat away and breaking up bubbles.

As described above, it can be understood that the cooking appliance 100 of the present embodiment can achieve at least one of the following effects: the air pressure in the cooking space 3 is increased, so that the boiling point of liquid in the cooking space 3 is increased, the boiling of the liquid can be reduced while the cooking efficiency is improved, and the overflow is effectively prevented; the gas flowing through the cooking space 3 is formed, heat can be taken away in the gas flowing process, the liquid boiling is reduced, and the overflow is effectively prevented; the air flow can impact the foam to break the foam, thereby achieving the anti-overflow effect.

Of course, in other embodiments not shown, the cooking appliance 100 of the present embodiment may be modified. For example, the provision of a micro-pressure valve or solenoid valve may be eliminated or other means may be used instead, while the control of the open-closed state of the air outlet of the cooking space is achieved in other ways.

In this embodiment, a temperature sensing device communicating with the control device is further installed on the lower surface of the cover body, the temperature sensing device can sense the temperature in the cooking space 3 (it can be understood that the temperature is the gas temperature or the vapor temperature in the cooking space 3) and obtain a corresponding sensed temperature value, the temperature sensing device sends the sensed temperature value to the control device, and the control device controls the gas supply system 10 and the heating device according to the sensed temperature value.

Preferably, the control device has a first standard temperature value T1 (i.e. a first threshold value) and a second standard temperature value T2 (i.e. a second threshold value) greater than the first standard temperature value, as well as a third standard temperature value T3 (i.e. a third threshold value) pre-stored therein. The control device is configured to compare the sensed temperature values with these standard temperature values and control the gas supply system 10 and the heating device based on the comparison result.

Referring now to fig. 2, when the cooking appliance operates in the rice cooking mode, the control means controls the air supply system 10 based on the following principle: when the sensed temperature value is less than the first standard temperature value T1, the air supply system 10 is in standby; when the sensed temperature value is greater than or equal to the first standard temperature value T1 and less than the second standard temperature value T2, the air supply system 10 operates; when the sensed temperature value is greater than or equal to the second standard temperature value T2, the air supply system 10 stands by.

In this way, the operation of the device capable of taking away heat (i.e., the air supply system 10) can be suspended when the temperature in the cooking space 3 is low, thereby improving the heating efficiency; when the temperature in the cooking space 3 is high, the air supply system 10 works to prevent the pot from overflowing. Since the air supply system 10 can prevent the overflow, the heating device can continue to heat the inner pot with high-grade fire power, thereby having high heating efficiency.

Preferably, still in the cooking mode, when the sensed temperature is less than the second standard temperature value T2, the control device controls the heating device to continuously heat the inner pot with high-grade fire power, so as to ensure the quality of food, improve the heating efficiency, and due to the existence of the air supply system 10, the fire power does not need to be reduced due to problems of overflowing and the like; when the sensed temperature reaches the second standard temperature value T2, the control device also controls the heating device to switch to low-grade fire operation or standby, thereby avoiding the pan from being burnt. At this time, the rice is gelatinized at a high temperature, thereby having a better taste.

Since the sensed temperature value sensed by the sensing means may actually have an error from the actual temperature in the cooking space 3, it may be preferable to set the first standard temperature value T1 pre-stored in the control means to 65 ℃ -70 ℃ and the second standard temperature value T2 to 80 ℃ -90 ℃ based on an analysis of the error and other factors. It will be appreciated that the actual temperature inside the cooking space 3 may be 68-69 ℃ when the sensed temperature value reaches the first standard temperature value T1; and when the sensed temperature value reaches the second standard temperature value T2, the actual temperature inside the cooking space 3 may be about 82 ℃.

While in the porridge cooking mode, referring to fig. 3, the control means controls the gas supply system 10 and the heating means in another principle. Specifically, in the initial stage of cooking, the heating device is heated by high-grade heat power, and the air supply system 10 is on standby. When the sensed temperature value sensed by the sensing device is greater than or equal to the first standard temperature value T1, the heating device and the air supply system 10 alternately work under the control of the control device. In the process of the alternate operation, the heating device heats the inner pot with high-grade fire power, and when the sensed temperature value sensed by the sensing device is greater than or equal to the third standard temperature value T3, the heating device is in standby, and the air supply system 10 operates to gradually cool the inside of the cooking space 3; subsequently, the temperature inside the cooking space 3 is sensed again, and when the sensed temperature value is less than the third standard temperature value T3, the air supply system 10 is in standby and the heating device is restarted. Preferably, the third standard temperature value T3 is set between 80 ℃ and 88 ℃.

Because the air supply system 10 can rapidly cool the cooking space 3 when the heating device is in pause, the gap between the two sections of heating processes of the heating device is shortened, the whole cooking time can be shortened, the cooking quality can be improved, and the porridge has better taste.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Terms such as "disposed" and the like, as used herein, may refer to one element being directly attached to another element or one element being attached to another element through intervening elements. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.

The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the scope of the described embodiments. It will be appreciated by those skilled in the art that many variations and modifications may be made to the teachings of the invention, which fall within the scope of the invention as claimed.

Claims

1. A cooking appliance, characterized in that it comprises:

a sensing device configured to sense a temperature within the cooking space;

a control device; and

an air supply system is arranged on the air supply system,

wherein the control means is configured to control operation of the gas delivery system when the temperature of the cooking space sensed by the sensing means is greater than or equal to a first threshold, the gas delivery system being configured to be operable to deliver gas to the cooking space such that the gas enters the cooking space through the cooking space gas inlet, and

the control device is configured to be able to control the air supply system and the heating device in a rice cooking mode, wherein in the rice cooking mode:

the control device is configured to control the air supply system to be continuously operated when the sensed temperature of the cooking space is greater than or equal to the first threshold value and less than a second threshold value, wherein the first threshold value is less than the second threshold value,

the heating device can operate with low-grade fire power and high-grade fire power, and

controlling the heating apparatus to continuously operate at high-grade fire when the sensed temperature of the cooking space is less than the second threshold value, controlling the air supply system to stand by and controlling the heating apparatus to continuously operate or stand by at low-grade fire when the sensed temperature of the cooking space is greater than or equal to the second threshold value.

2. The cooking appliance of claim 1, wherein the cooking space is provided with a cooking space outlet through which the gas can be exhausted from the cooking space to the outside.

3. The cooking appliance of claim 1, wherein the air supply system includes an air supply duct communicating with the cooking space, the cooking space air inlet is formed at one end of the air supply duct communicating with the cooking space, and an air supply duct air inlet is provided at the other end of the air supply duct.

4. The cooking appliance of claim 3, wherein the air supply system further comprises an air pump disposed on the air supply line.

5. The cooking appliance of claim 3, wherein the air delivery system further comprises a one-way valve disposed on the air delivery conduit.

6. The cooking appliance of claim 2, wherein the cooking space air outlet is configured to continuously remain open or be switchable between an open state and a closed state.

7. The cooking appliance of claim 6, wherein the cooking appliance comprises a micro-pressure valve or solenoid valve, and the cooking space outlet is an inlet of the micro-pressure valve or solenoid valve.

8. The cooking appliance of claim 1, wherein the cooking appliance is configured such that, in use, the pressure in the cooking volume is greater than ambient air pressure, and the difference between the pressure in the cooking volume and the ambient air pressure is between 0kPa and 50 kPa.

9. The cooking appliance of claim 1, wherein the cooking appliance is a pressure rice cooker, a soymilk maker, or an electric stewpan.

10. The cooking appliance of claim 1, wherein the control device is configured to control the gas delivery system and the heating device in a congee cooking mode, wherein in the congee cooking mode:

controlling the heating device and the air supply system to alternately operate when the sensed temperature of the cooking space is greater than or equal to a first threshold value.

11. The cooking appliance of claim 10, wherein the control device is configured to control the heating device to operate and the gas delivery system to be on standby when the sensed temperature of the cooking space is less than a third threshold during the alternating operation of the heating device and the gas delivery system; controlling the heating device to stand by and the air supply system to operate when the sensed temperature of the cooking space is greater than or equal to a third threshold value.

12. The cooking appliance according to claim 1 or 10, wherein the first threshold value is a first standard temperature value, the first standard temperature value being in the range of 65-70 ℃.

13. The cooking appliance of claim 1, wherein the second threshold value is a second standard temperature value, the second standard temperature value being in a range of 80-90 ℃.

14. The cooking appliance of claim 11, wherein the third threshold value is a third standard temperature value, the third standard temperature value being in a range of 80-88 ℃.

15. The cooking appliance of claim 1, wherein the first threshold and the second threshold are pre-stored within the control device, and a third threshold is also pre-stored within the control device.

16. The cooking appliance of claim 1, wherein the sensing device is mounted at a lower surface of the lid.

17. A cooking method implemented by a cooking appliance having a cooking space formed therein, the cooking appliance including a heating device configured to heat the cooking space, a sensing device configured to sense a temperature of the cooking space, a gas delivery system configured to deliver gas to the cooking space such that the gas enters the cooking space through the cooking space gas inlet in operation, and a control device, the cooking method comprising the steps of:

the control means controls the operation of the air supply system when the temperature of the cooking space sensed by the sensing means is greater than or equal to a first threshold value, and

the control means controls the air supply system and the heating means in a rice cooking mode in which:

controlling the air supply system to continuously operate when the sensed temperature of the cooking space is greater than or equal to the first threshold value and less than a second threshold value, wherein the first threshold value is less than the second threshold value,

18. The cooking method of claim 17 further comprising the control means controlling the air delivery system and the heating means in a porridge mode, wherein in the porridge mode:

the control means controls the heating means and the air supply system to alternately operate when the sensed temperature of the cooking space is greater than or equal to a first threshold value.

19. The cooking method of claim 18, wherein the control means controls the heating means to be operated and the air supply system to be in a standby state when the sensed temperature of the cooking space is less than a third threshold value during the heating means and the air supply system are alternately operated; when the sensed temperature of the cooking space is greater than or equal to a third threshold value, the control device controls the heating device to stand by and the air supply system to operate.

20. The cooking method according to claim 17 or 18, wherein the first threshold value is a first standard temperature value, the first standard temperature value being in a range of 65-70 ℃.

21. The cooking method of claim 17, wherein the second threshold value is a second standard temperature value, the second standard temperature value being in a range of 80-90 ℃.

22. The cooking method of claim 19, wherein the third threshold value is a third standard temperature value, the third standard temperature value being in a range of 80-88 ℃.