CN115218227A

CN115218227A - Dry burning detection method and system for kitchen range, kitchen range and storage medium

Info

Publication number: CN115218227A
Application number: CN202210835674.8A
Authority: CN
Inventors: 孟雪
Original assignee: Ningbo Fotile Kitchen Ware Co Ltd
Current assignee: Ningbo Fotile Kitchen Ware Co Ltd
Priority date: 2022-07-15
Filing date: 2022-07-15
Publication date: 2022-10-21

Abstract

The invention provides a dry burning detection method and system for a kitchen range, the kitchen range and a storage medium, wherein the dry burning detection method for the kitchen range comprises the following steps: acquiring the temperature of a pot and the on-stove state within a preset time; wherein the on-stove state is used for representing whether the cookware is placed on the stove or not; and obtaining an evaluation result of the dry burning of the cooker according to the temperature in the preset time and the state on the cooker, and if the evaluation result is greater than an evaluation result threshold value, judging that the dry burning occurs. According to the method and the device, the evaluation result of the stove dry burning is obtained through the temperature of the pot in the preset time and the state on the stove to judge whether the dry burning occurs, specifically, the pot state parameters are generated through the continuous state on the stove of the pot to optimize the first evaluation result to obtain the second evaluation result, and whether the dry burning occurs is judged based on the second evaluation result, so that the judgment accuracy is effectively improved, the occurrence of misjudgment of the dry burning is reduced, and the experience of a user is improved.

Description

Dry burning detection method and system for kitchen range, kitchen range and storage medium

Technical Field

The invention relates to the technical field of cooking appliances, in particular to a dry burning detection method and system for a kitchen range, the kitchen range and a storage medium.

Background

The existing stove dry burning detection method can generate misjudgment under some special scenes. For example, when the user is turning the pot or taking the pot away, it is judged that the fire is turned off for dry cooking, and actually the user wants to continue cooking and does not want to turn off the fire. For example, the amount of temperature change of the food material during cooking increases to a certain extent due to the type of the pot, and it is erroneously determined that the fire is turned off due to dry burning. The existing stove dry burning detection method has low judgment accuracy and poor user experience.

Disclosure of Invention

The invention aims to overcome the defects that in some cooking scenes, the cooking range is misjudged to be dry-burning, the judgment accuracy is low, and the user experience is poor in the prior art, and provides a dry-burning detection method and system for the cooking range, the cooking range and a storage medium.

The invention solves the technical problems through the following technical scheme:

the invention provides a dry burning detection method of a stove, which comprises the following steps:

acquiring the temperature of a pot and the on-stove state within a preset time; wherein the on-stove state is used for representing whether the cookware is placed on the stove or not;

and obtaining an evaluation result of the dry burning of the kitchen range according to the temperature in the preset time and the state on the kitchen range, and if the evaluation result is greater than an evaluation result threshold value, judging that the dry burning occurs.

Preferably, the obtaining an evaluation result of the dry combustion according to the temperature within the preset time and the state on the stove, and if the evaluation result is greater than an evaluation result threshold, determining that the dry combustion occurs includes:

obtaining a first evaluation result of the stove dry burning according to the temperature within the preset time length; the preset time length comprises a first preset time length;

generating a cookware state parameter according to the on-stove state within the first preset time;

and optimizing the first evaluation result according to the cookware state parameter to obtain a second evaluation result, and if the second evaluation result is greater than the evaluation result threshold, judging that dry burning occurs.

Preferably, the generating of the pot state parameter according to the on-stove state within the first preset time includes:

obtaining a cooking scene of the pot according to the state on the stove within the first preset time;

and generating the pan state parameters according to the cooking scene.

Preferably, the on-cooker state within the first preset time duration represents a cooking scene in which a person intervenes, and the generated pot state parameter enables the second evaluation result to be lower than the first evaluation result.

Preferably, the on-stove state comprises an un-placed state and a placed state, the un-placed state indicates that the cookware is not placed on the stove, and the placed state indicates that the cookware is placed on the stove;

according to in the first preset duration the state obtains on the kitchen the culinary art scene of pan includes:

if the state on the stove within the first preset time length represents that the cookware is in the continuous non-placed state, the cooking scene is a no-pot empty-burning scene;

if the state on the stove in the first preset time duration represents that the pot is in the over-placing state and the continuous time duration of the pot in the non-placing state is longer than a second preset time duration, the cooking scene is a pot-out scene; the second preset time length is less than the first preset time length;

if the state on the stove in the first preset time represents that the cookware is changed back and forth between the placing state and the non-placing state, the cooking scene is a wok tossing scene;

if within the first preset duration the state representation on the kitchen stove the pan is continuous the state of placing, then the culinary art scene is a set of pans.

Preferably, the generating the pan status parameter according to the cooking scenario includes:

acquiring a preset corresponding relation between the cooking scene and the state parameter of the cookware;

and obtaining the state parameters of the cookware according to the cooking scene and the corresponding relation.

Preferably, the obtaining a first evaluation result of the stove dry burning according to the temperature within the preset time period comprises:

acquiring the temperature of the pot and the upper limit value of the temperature measurement range;

calculating according to the temperature, the upper limit value and a preset temperature threshold value to obtain a temperature evaluation result; wherein the temperature assessment is positively correlated with the temperature when the temperature is greater than the temperature threshold;

calculating to obtain a temperature difference evaluation result according to the temperature evaluation result; wherein the sum of the temperature evaluation result and the temperature difference evaluation result is a preset constant value;

calculating to obtain a temperature difference normalization coefficient according to the temperature variation within a third preset time and a preset temperature difference threshold; wherein the temperature difference normalization coefficient is positively correlated with the variation;

and calculating to obtain the first evaluation result according to the temperature evaluation result, the temperature difference evaluation result and the temperature difference normalization coefficient.

Preferably, the dry burning detection method further comprises:

acquiring the height of the bottom of the cookware from the cooker;

obtaining the shape of the bottom of the pot according to the height;

and setting the temperature threshold and the temperature difference threshold according to the shape of the pot bottom.

Preferably, the bottom of obtaining the pan is apart from the height of cooking utensils includes:

the height is obtained by a first telescopic member arranged in a fire center of the cooker.

Preferably, the state on the kitchen of acquireing the pan includes:

determining the on-stove state through the compression state of a second telescopic component arranged in a fire area of the stove; when the cooker is placed on the cooker, the cooker is in contact with the second telescopic component and enables the second telescopic component to be in a compressed state.

Preferably, the dry burning detection method further comprises:

and when the dry burning is judged to occur, generating an anti-dry burning control instruction, wherein the anti-dry burning control instruction is used for carrying out dry burning early warning and/or fire shutting protection.

The invention also provides a dry burning detection system of the stove, which comprises: acquiring a measuring module and an evaluation result generating module;

the acquisition and measurement module is used for acquiring the temperature of the cookware and the on-stove state within a preset time; wherein the on-stove state is used for representing whether the cookware is placed on the stove or not;

the evaluation result generation module is used for obtaining an evaluation result of the stove dry burning according to the temperature in the preset time and the state on the stove, and if the evaluation result is greater than an evaluation result threshold value, the occurrence of the dry burning is judged.

Preferably, the evaluation result generating module includes: a first evaluation result generation submodule, a cookware state parameter generation submodule and a second evaluation result generation submodule;

the first evaluation result generation submodule is used for obtaining a first evaluation result of the stove dry burning according to the temperature in the preset duration; the preset time length comprises a first preset time length;

the cooker state parameter generation submodule is used for generating a cooker state parameter according to the state on the stove within the first preset time length;

the second evaluation result generation submodule is used for optimizing the first evaluation result according to the cookware state parameter to obtain a second evaluation result, and if the second evaluation result is larger than the evaluation result threshold, the dry burning is judged to occur.

Preferably, the pot status parameter generation submodule includes: a cooking scene judging unit and a cooker state parameter generating unit;

the cooking scene judging unit is used for obtaining a cooking scene of the cooker according to the state on the stove within the first preset time;

the cooker state parameter generating unit is used for generating the cooker state parameter according to the cooking scene.

Preferably, the on-stove state comprises an un-placed state and a placed state, the un-placed state indicates that the pot is not placed on the stove, and the placed state indicates that the pot is placed on the stove;

the cooking scene judging unit is specifically configured to obtain that the cooking scene is a no-pot empty-burning scene if the state on the cooker within the first preset time period represents that the cookers are in the continuous non-placed state;

the cooking scene judging unit is specifically configured to obtain that the cooking scene is a pot-out scene if the state on the stove in the first preset time period represents that the pot is in the over-placed state and the continuous time period of the pot in the un-placed state is longer than a second preset time period; the second preset time length is less than the first preset time length;

the cooking scene judging unit is specifically configured to obtain that the cooking scene is a top pot scene if the state on the stove in the first preset time indicates that the pot is switched back and forth between the placed state and the non-placed state;

the cooking scene judging unit is specifically used for obtaining that the cooking scene is a pot erecting scene if the state representation on the cooker is continuous in the first preset time.

Preferably, the pot state parameter generating unit includes: the corresponding relation obtaining subunit and the cookware state parameter generating subunit;

the corresponding relation obtaining subunit is configured to obtain a corresponding relation between the preset cooking scene and the pot state parameter;

the cooker state parameter generating subunit is used for obtaining the cooker state parameters according to the cooking scene and the corresponding relation.

Preferably, the first evaluation result generation sub-module includes: the temperature difference normalization coefficient calculation unit comprises an acquisition unit, a temperature evaluation result calculation unit, a temperature difference normalization coefficient calculation unit and a first evaluation result calculation unit;

the acquisition unit is used for acquiring the temperature of the cookware and the upper limit value of the temperature measurement range;

the temperature evaluation result calculation unit is used for calculating a temperature evaluation result according to the temperature, the upper limit value and a preset temperature threshold value; wherein the temperature assessment result is positively correlated with the temperature when the temperature is greater than the temperature threshold;

the temperature difference evaluation result calculation unit is used for calculating a temperature difference evaluation result according to the temperature evaluation result; wherein the sum of the temperature evaluation result and the temperature difference evaluation result is a preset constant value;

the temperature difference normalization coefficient calculation unit is used for calculating to obtain a temperature difference normalization coefficient according to the temperature variation in a third preset time and a preset temperature difference threshold; wherein the temperature difference normalization coefficient is positively correlated with the variation;

the first evaluation result calculation unit is used for calculating to obtain the first evaluation result according to the temperature evaluation result, the temperature difference evaluation result and the temperature difference normalization coefficient.

Preferably, the dry burning prevention system further comprises: the pot bottom shape judging module and the threshold setting module;

the acquisition and measurement module is also used for acquiring the height from the bottom of the cookware to the cooker;

the pot bottom shape judging module is used for obtaining the pot bottom shape of the pot according to the height;

the threshold setting module is used for setting the temperature threshold and the temperature difference threshold according to the shape of the pot bottom.

Preferably, the acquiring and measuring module is specifically configured to acquire the height through a first retractable component disposed in a fire center of the stove.

Preferably, the acquisition measurement module is specifically configured to determine the on-stove state through a compression state of a second retractable member disposed in a fire area of the stove; when the cooker is placed on the cooker, the cooker is in contact with the second telescopic component and enables the second telescopic component to be in a compressed state.

Preferably, the dry-fire detection system further comprises: a control instruction generation module;

the control instruction generation module is used for generating an anti-dry heating control instruction when dry heating is judged to occur, and the anti-dry heating control instruction is used for carrying out dry heating early warning and/or fire shutdown protection.

The invention also provides a cooker which comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein the processor executes the computer program to realize the dry burning detection method of the cooker.

Preferably, the hob further comprises: a first retractable member;

the first telescopic component is arranged in a fire center of the cooker;

and/or the presence of a gas in the gas,

the cooktop further comprises: a second retractable member;

the second telescopic component is arranged in a fire area of the cooker.

The invention also provides a computer-readable storage medium on which a computer program is stored, which, when executed by a processor, implements the aforementioned dry-fire detection method of a hob.

The positive progress effects of the invention are as follows: whether the dry combustion occurs or not is judged by the evaluation result of the dry combustion of the cooker obtained by presetting the temperature of the cooker in the duration and the state on the cooker, specifically, the cooker state parameters are generated by the continuous state on the cooker of the cooker to optimize the first evaluation result to obtain the second evaluation result, and when the second evaluation result is greater than the threshold value of the evaluation result, the dry combustion is judged, so that the judgment accuracy is effectively improved, the occurrence of misjudgment of the dry combustion is reduced, and the experience of a user is improved.

Drawings

Fig. 1 is a flowchart of a dry combustion detection method of a cooker of embodiment 1 of the present invention.

Fig. 2A is a flowchart of a specific implementation of step S02 in the method for detecting dry burning of a cooker in embodiment 1 of the present invention.

Fig. 2B is a flowchart of a specific implementation of step S12 in the dry combustion detection method of the cooker in embodiment 1 of the present invention.

Fig. 3 is a flowchart of a specific implementation of step S122 in the dry burning detection method of the cooker in embodiment 1 of the present invention.

Fig. 4 is a flowchart of a specific implementation of step S11 in the method for detecting dry burning of a cooker in embodiment 1 of the present invention.

Fig. 5 is a flowchart of a specific embodiment of a dry combustion detection method of a cooker in embodiment 1 of the present invention.

Fig. 6 is a module schematic view of a dry fire detection system of a hob of embodiment 2 of the present invention.

Fig. 7 is a module schematic of a cooktop of embodiment 3 of the invention.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the invention thereto.

Example 1

The embodiment provides a dry burning detection method of a kitchen range, and with reference to fig. 1, the dry burning detection method includes:

s01, acquiring the temperature of the pot and the state on the stove in preset time. Wherein, the state is used for the sign pan whether to place on the cooking utensils on the kitchen utensils.

And S02, obtaining an evaluation result of the dry burning of the kitchen range according to the temperature in the preset time and the state on the kitchen range, and judging that the dry burning occurs if the evaluation result is greater than an evaluation result threshold value.

Whether the evaluation result that the state obtained the cooking utensils dry combustion method through the temperature of the interior pan of predetermineeing time length and on the kitchen the cooking utensils dry combustion method judges to take place to dry combustion method, has improved the judgement rate of accuracy effectively, has reduced the emergence of dry combustion method erroneous judgement, has promoted user's experience and has felt.

In specific implementation, referring to fig. 2A, step S02 includes:

s11, obtaining a first evaluation result of the dry burning of the stove according to the temperature within the preset time. The preset time duration comprises a first preset time duration.

And S12, generating a cookware state parameter according to the on-stove state within the first preset time.

And S13, optimizing the first evaluation result according to the state parameters of the cookware to obtain a second evaluation result, and judging that dry burning occurs if the second evaluation result is greater than an evaluation result threshold value.

Wherein, the first evaluation result of the stove dry burning is calculated according to the temperature of the pot measured in the preset time. The first evaluation result can be the score of the dry fever and also can be the confidence coefficient of the dry fever.

The first preset duration may include a plurality of sampling periods, and a cooking scene of the pot may be determined by a state on the cooker obtained by sampling in the continuous sampling periods.

For example, one sampling period is 2 seconds, the first preset time duration is 10 seconds, the first preset time duration includes 5 continuous sampling periods, and the cooking scene of the pot is judged according to the on-stove state sampled in the 5 sampling periods. Assuming that the on-stove state is 1, which means that a pot is placed on the stove, and 0, which means that the pot is not placed on the stove, the on-stove states are arranged according to the corresponding sampling periods, and under the condition that the pot remains placed on the stove within the first preset time period, the on-stove state within the first preset time period may be represented as 11111.

The first preset duration can be set according to actual needs.

According to the embodiment, the pot state parameters are generated through the continuous on-stove state of the pot to optimize the first evaluation result to obtain the second evaluation result, and when the second evaluation result is larger than the evaluation result threshold value, dry burning is judged to occur, so that the judgment accuracy is effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, referring to fig. 2B, step S12 includes:

s121, obtaining a cooking scene of the pot according to the state on the stove within the first preset time.

And S122, generating a cookware state parameter according to the cooking scene.

Wherein, can define and distinguish the culinary art scene of pan according to actual demand to confirm the kitchen that culinary art scene corresponds and go up the state characteristic.

According to the cooking scene of the pot is judged according to the continuous on-stove state of the pot, the pot state parameter is generated according to the cooking scene to optimize the first evaluation result to obtain the second evaluation result, and when the second evaluation result is larger than the evaluation result threshold value, dry burning is judged to occur, so that the evaluation result is optimized according to the cooking scene, the judgment accuracy is effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, the state on the cooker in a first preset time represents a cooking scene intervened by a person, and the generated cooker state parameter enables the second evaluation result to be lower than the first evaluation result.

For example, whether the cooking scene is intervened or not can be judged according to the fact that the state on the stove is not changed within the first preset duration, under the condition that the cooking scene is intervened by a person, the probability of dry burning is not high, a small pot state parameter can be determined, and therefore the problem of dry burning misjudgment of the cooking scene intervened by the person can be solved.

According to the cooking scene distinguishing method and the cooking scene distinguishing device, the cooking scene of the pot is distinguished through whether the person intervenes, under the condition that the person intervenes, the probability of dry burning is not high, a small state parameter of the pot can be determined, the optimized evaluation result aiming at the cooking scene is further realized, the judgment accuracy is effectively improved, the occurrence of dry burning misjudgment is reduced, and the experience of a user is improved.

During the specific implementation, the state includes not placing the state and places the state on the kitchen, and not placing the state sign pan and not placing on the cooking utensils, placing the state sign pan and placing on the cooking utensils.

Step S121 includes:

if the state on the cooker within the first preset time represents that the cookers are in a continuous non-placing state, the cooking scene is a no-pot empty-burning scene.

If the state representation cookware on the stove within the first preset time length has the over-placing state and the time length of the cookware in the continuous non-placing state is greater than the second preset time length, the cooking scene is a cooking scene. And the second preset time length is less than the first preset time length.

If the state representation pan comes and goes back between the state of placing and the state of not placing within a first preset duration, then the culinary art scene is the top pot scene.

If the state on the stove in the first preset time duration represents that the pots are in a continuous placing state, the cooking scene is a pot erecting scene.

Under the condition that the first preset time comprises a plurality of sampling periods, the cooking scene of the cooker can be judged through the on-stove state obtained through sampling in the continuous sampling periods.

Assuming that the state on the stove is 1, which means that the cookware is placed on the stove, and the state on the stove is 0, which means that the cookware is not placed on the stove, the states on the stove are arranged according to the corresponding sampling periods to obtain continuous states on the stove within a first preset time. For example, in the case where a cooker remains placed on the cooker for a first preset duration (including 5 sampling periods), the on-cooker state for the first preset duration may be represented as 11111.

Table 1 shows an example of judging a cooking scenario according to the on-range state within the first preset time period.

TABLE 1

Cooking scenario	Continuous on-range conditions	Cookware state parameters
			No-pot empty burning scene	00000	1
Scene of going out of pot	10000	0.25
			Top pot scenario	10101	0
Pot rack scene	11111	1

In the example of table 1, the second preset duration may be 1 sampling period.

The second preset time and the corresponding pan state parameter of the cooking scene can be set according to actual needs.

Specifically, whether the pot is in an over-placing state or not can be represented by setting a pot pressing flag (flag) so as to conveniently judge a cooking scene. For example, the pot hold-down flag is set to True, indicating that the pot is in an over-placed state; and the flag for pressing down the cookware is set to False, which indicates that the cookware is not in an over-placing state.

In the embodiment, a specific implementation mode for judging the cooking scene according to the state on the stove is provided, the cooking scene is further optimized according to the evaluation result, the judgment accuracy is effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, referring to fig. 3, step S122 includes:

s1221, obtaining a corresponding relation between a preset cooking scene and the cookware state parameters.

And S1222, obtaining the state parameters of the cookware according to the cooking scenes and the corresponding relation.

Table 1 also shows an example of the correspondence between the cooking scenario and the pan state parameter. In the no-pot empty-burning scene, no pot is placed on the stove, the second evaluation result is equal to the first evaluation result, and the evaluation result score is maintained unchanged. In a pot-out scene, the score of the evaluation result needs to be reduced, the first evaluation result is smaller than the second evaluation result, and when the second evaluation result climbs to the degree that alarming and dry burning intervention are needed, a period of time is needed, which is equivalent to prolonging the time of dry burning alarming, so as to avoid misjudgment. In a wok tossing scene, because a person moves the wok, the probability of dry burning is very low and the dry burning judgment can be omitted. In a pot erecting scene, due to the fact that probability of cooking and soup cooking is high, dry cooking is judged according to a first evaluation result, a second evaluation result is equal to the first evaluation result, and score of the evaluation result is kept unchanged.

The corresponding relation between the cooking scene and the state parameters of the cookware can be set according to actual needs.

In the embodiment, a specific implementation mode for obtaining the state parameters of the cookware according to the cooking scene is provided, the cooking scene is further optimized to evaluate the result, the judgment accuracy is effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, referring to fig. 4, the step S11 of "obtaining a first evaluation result of the oven dry-burning according to the temperature within the preset time" includes:

s111, acquiring the temperature of the pot and the upper limit value of the temperature measuring range.

And S112, calculating according to the temperature, the upper limit value and a preset temperature threshold value to obtain a temperature evaluation result. When the temperature is higher than the temperature threshold value, the temperature evaluation result is positively correlated with the temperature of the pot.

And S113, calculating according to the temperature evaluation result to obtain a temperature difference evaluation result. And the sum of the temperature evaluation result and the temperature difference evaluation result is a preset fixed value.

And S114, calculating to obtain a temperature difference normalization coefficient according to the variation of the temperature in the third preset time period and a preset temperature difference threshold value. Wherein the temperature difference normalization coefficient is positively correlated with the variation.

And S115, calculating according to the temperature evaluation result, the temperature difference evaluation result and the temperature difference normalization coefficient to obtain a first evaluation result.

Wherein, the upper limit value of the temperature measuring range is the upper limit value of the measurable temperature range of the probe/measurer/component which actually measures the temperature of the cookware.

The higher the temperature of the pot is, the larger the temperature evaluation result is, resulting in the larger the first evaluation result is.

The larger the variation of the temperature of the cookware within the third preset time is, the faster the temperature variation is represented, and the larger the temperature difference evaluation result is, the larger the first evaluation result is.

The third preset duration, the temperature threshold and the temperature difference threshold can be set according to actual needs.

The first evaluation result is that dry burning judgment is carried out according to the double dimensionalities of temperature and temperature rise (temperature change), and the accuracy rate is high. However, for some special scenes, misjudgment may exist, for example, after a user finishes frying the dish, the user takes the pan out of the dish, the stove is in an empty-cooking state, the temperature rising speed is high, the obtained evaluation result is high in score, dry-cooking early warning and fire-off protection can be performed, but after the user finishes frying the dish, misjudgment is generated by an anti-dry-cooking algorithm; for example, when a user stir-fries a wok, the temperature rise speed is high due to the combination of strong fire and occasional no-wok empty burning, and misjudgment of dry burning can be caused.

Specifically, the second evaluation result may be expressed by the following formula:

Score2＝Score1*β。

Score1＝param_a+param_b*normal_b。

param_b＝1-param_a。

normal_b＝(b-B)/B。

param_a＝f((a-A)/(Max_T-A))。

when x < -1, f (x) =0. When x is more than or equal to-1 and less than or equal to 1, f (x) =0.5+0.5x. When x >1, f (x) =1.

Wherein, score1 represents the first evaluation result, score2 represents the second evaluation result, β represents the pot state parameter, param _ a represents the temperature evaluation result, param _ B represents the temperature difference evaluation result, normal _ B represents the temperature difference normalization coefficient, a represents the temperature of the pot, a represents the temperature threshold, B represents the amount of change in temperature within the third preset time period, B represents the temperature difference threshold, max _ T represents the upper limit value of the temperature measurement range, f (x) represents the calculation function of the temperature evaluation result, and x represents (a-a)/(Max _ T-a).

The value of x may be limited to between-1 and 1 by the upper value of the temperature measurement range. param _ a is limited to between 0 and 1.

The calculation formulas of the first evaluation result and the second evaluation result can be defined according to actual needs.

In the embodiment, the first evaluation result is used for carrying out dry burning judgment according to the temperature and temperature rise dual dimensionality, the accuracy is high, the cooker state parameter is generated according to the cooking scene to optimize the first evaluation result to obtain the second evaluation result, whether dry burning occurs or not is judged, dry burning misjudgment caused by the conditions of rapid heating and the like is avoided, the judgment accuracy is effectively improved, the occurrence of dry burning misjudgment is reduced, and the experience feeling of a user is improved.

In specific implementation, referring to fig. 5, the dry combustion detection method further includes:

s14, acquiring the height of the bottom of the pot from the stove.

And S15, obtaining the shape of the bottom of the pot according to the height.

And S16, setting a temperature threshold and a temperature difference threshold according to the shape of the pot bottom.

Wherein, different types of cookers have different shapes of the bottom of the cooker. Experimental data show that the temperature rising speeds of pots with different pot bottoms are different, and the temperatures and the temperature rises corresponding to pots with different pot bottom shapes are greatly different, so that the temperature threshold value and the temperature difference threshold value can be adjusted according to the pot bottom shapes.

Specifically, since it is found by investigation that dry cooking is mostly a pot setting scene occurring in a cooking scene, in order to more accurately perform dry cooking prevention determination, it is preferable to adjust the temperature threshold and the temperature difference threshold by the shape of the pot bottom when it is determined that the dry cooking is a pot setting scene.

In the embodiment, the shape of the pot bottom is obtained according to the distance between the bottom of the pot and the cooker, the temperature threshold and the temperature difference threshold are determined according to the shape of the pot bottom, the first evaluation result is calculated, the judgment accuracy is further effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, step S14 includes:

the height is obtained by a first telescopic member provided in a fire center of the cooker.

Wherein the first telescopic member may comprise one or more springs (or telescopic probes). The height can be obtained by the amount of expansion and contraction of the first extensible member.

For example, when the first telescopic member is not stressed (i.e. the pot is not placed on the cooker), the upper end of the first telescopic member is 5 cm away from the cooker, when the first telescopic member is stressed to be compressed (i.e. the pot is placed on the cooker), the upper end of the first telescopic member is pressed down by 1 cm, the telescopic amount of the first telescopic member is 1 cm, then, the upper end of the first telescopic member is 4 cm away from the cooker, i.e. the bottom of the pot is 4 cm away from the cooker.

When a cooker is placed on the cooker, the first telescopic part arranged at the fire center of the cooker is in contact with the central area of the bottom of the cooker, and the shape of the bottom of the cooker can be known to be concave, convex, flat-bottom and the like according to the height of the central area from the cooker and the combination of the structure of the cooker (such as the height, distribution and the like of supporting parts for supporting the cooker).

For example, the contact part of the supporting part supporting the pot and the peripheral area of the bottom of the pot is 5 cm from the pot, and the height obtained by the first telescopic part is 4 cm (the central area of the bottom of the pot), so that the central area of the bottom of the pot is lower than the peripheral area of the bottom of the pot, and the shape of the bottom of the pot is known to be concave.

In the case where the first telescopic member comprises a plurality of springs (or telescopic probes) distributed in different positions (which may not be limited to the fire centre), more detailed data of the pan bottom shape can be known from these plurality of springs (or telescopic probes).

Specifically, the first telescopic part can be judged to be in the stable state according to the fact that the telescopic amount of the first telescopic part is kept unchanged for a period of time, and the height is obtained under the condition that the first telescopic part is in the stable state, so that the phenomenon that the obtained height is inaccurate due to the fact that the cooker moves is avoided. For example, when the amount of expansion and contraction of the first extensible member is not changed for 10 seconds continuously, the height of the bottom of the pot from the stove can be obtained according to the amount of expansion and contraction, and the shape of the bottom of the pot can be further determined.

The height of the bottom of the cooker from the cooker can be obtained in the modes of ultrasonic waves, infrared rays and the like.

In the embodiment, the height is obtained through the first telescopic component, so that the judgment accuracy is further effectively improved, the occurrence of dry burning misjudgment is reduced, and the experience of a user is improved.

In specific implementation, the step S11 of obtaining the cooking range state of the cookware includes:

the on-stove state is determined by the compression state of a second telescopic component arranged in the fire area of the stove. Wherein, when the pan was placed on the cooking utensils, pan and the contact of second extensible member just made the second extensible member be in compression state.

Wherein the second telescopic member may comprise one or more springs (or telescopic probes). The first extendable member and the second extendable member may be the same member or different members.

The on-stove state of the cookware can be obtained through whether the second telescopic component is in a compressed state, and if the second telescopic component is in the compressed state, the on-stove state of the cookware is in a placing state; if the second telescopic part is not in a compressed state, the cooking range on the cooker is in an unseated state.

The state on the stove of the cookware can be obtained in the modes of ultrasonic wave, infrared ray and the like.

In this embodiment, acquire the on-stove state through the second extensible part, further improved the judgement rate of accuracy effectively, reduced the emergence of dry combustion method erroneous judgement, promoted user's experience and felt.

In specific implementation, the dry burning detection method further comprises the following steps:

and when the dry burning is judged to occur, generating a dry burning prevention control instruction. The dry burning prevention control instruction is used for carrying out one or more of dry burning early warning and fire shutoff protection.

Wherein, can carry out dry combustion method early warning and protection of turning off a fire through preventing dry combustion method control command. The dry combustion early warning can comprise early warning prompt in the modes of sound, light, short messages and the like. Fire shutdown protection may include shutting down a fire source of the cooktop.

The embodiment judges the cooking scene of the cooker through the continuous state on the cooker, generates the cooker state parameter according to the cooking scene to optimize the first evaluation result to obtain the second evaluation result, judges that dry burning occurs when the second evaluation result is greater than the evaluation result threshold value, generates the dry burning prevention control instruction to prevent dry burning operation, effectively improves the judgment accuracy, reduces the occurrence of dry burning misjudgment, ensures the fire safety of the cooker, and improves the experience of users.

Example 2

This embodiment provides a dry combustion method detecting system of cooking utensils, and referring to fig. 6, dry combustion method detecting system includes: an acquisition measuring module 1 and an evaluation result generating module 2.

The acquisition measuring module 1 is used for acquiring the temperature of the cookware in the preset time and the state on the cooker. Wherein, the state is used for the sign pan whether to place on the cooking utensils on the kitchen utensils.

The evaluation result generation module 2 is used for obtaining an evaluation result of the stove dry burning according to the temperature in the preset time and the state on the stove, and if the evaluation result is greater than an evaluation result threshold value, the occurrence of the dry burning is judged.

In specific implementation, the evaluation result generation module 2 includes: a first evaluation result generation submodule 21, a pot state parameter generation submodule 22 and a second evaluation result generation submodule 23.

The first evaluation result generation submodule 21 is configured to obtain a first evaluation result of the stove dry burning according to the temperature within the preset time duration. The preset time length comprises a first preset time length.

The pot state parameter generation submodule 22 is configured to generate a pot state parameter according to the on-range state within a first preset time period.

The second evaluation result generation submodule 23 is configured to optimize the first evaluation result according to the pot state parameter to obtain a second evaluation result, and determine that dry burning occurs if the second evaluation result is greater than an evaluation result threshold.

And the first evaluation result of the dry burning of the cooker is obtained by calculation according to the temperature of the cooker measured within the preset time. The first evaluation result can be the score of the dry burning and also can be the confidence coefficient of the dry burning.

For example, one sampling period is 2 seconds, the first preset time duration is 10 seconds, the first preset time duration includes 5 continuous sampling periods, and the cooking scene of the pot is judged according to the on-stove state sampled in the 5 sampling periods. Assuming that the on-stove state is 1, which means that a pot is placed on the stove, and the on-stove state is 0, which means that the pot is not placed on the stove, the on-stove states are arranged according to the sequence of the corresponding sampling periods, and under the condition that the pot remains placed on the stove within the first preset time period, the on-stove state within the first preset time period may be represented as 11111.

The first preset duration can be set according to actual needs.

In specific implementation, the cookware state parameter generation submodule 22 includes: a cooking scenario determination unit 221 and a pot state parameter generation unit 222.

The cooking scene determining unit 221 is configured to obtain a cooking scene of the pot according to the on-stove state within the first preset time.

The pot state parameter generating unit 222 is configured to generate a pot state parameter according to a cooking scenario.

According to the embodiment, the cooking scene of the pot is judged through the continuous on-stove state of the pot, the pot state parameter is generated according to the cooking scene to optimize the first evaluation result to obtain the second evaluation result, and when the second evaluation result is larger than the evaluation result threshold value, dry burning is judged to occur, so that the evaluation result is optimized according to the cooking scene, the judgment accuracy is effectively improved, the occurrence of dry burning misjudgment is reduced, and the experience of a user is improved.

In specific implementation, the state on the kitchen range within a first preset time duration represents a cooking scene intervened by people, and the generated cookware state parameter enables the second evaluation result to be lower than the first evaluation result.

According to the embodiment, the cooking scene of the pot is distinguished through whether the person intervenes, under the condition that the person intervenes, the probability of dry burning is low, a small state parameter of the pot can be determined, the optimized evaluation result aiming at the cooking scene is further realized, the judgment accuracy is effectively improved, the occurrence of dry burning misjudgment is reduced, and the experience of a user is improved. During the specific implementation, the state includes not placing the state and places the state on the kitchen, does not place the state sign pan and does not place on the cooking utensils, places the state sign pan and places on the cooking utensils.

The cooking scenario determination unit 221 is specifically configured to obtain that the cooking scenario is a no-pot empty-burning scenario if the state on the cooker within the first preset time period represents that the pots are in a continuous non-placed state.

The cooking scenario determination unit 221 is specifically configured to obtain a cooking scenario as a pot-out scenario if the state on the cooker in the first preset time period represents that the pot has an overdisplaced state and the time period when the pot is in the continuous unplaced state is longer than a second preset time period. And the second preset time length is less than the first preset time length.

The cooking scene determining unit 221 is specifically configured to obtain a cooking scene as a top-pan scene if the on-oven state representation cookware within the first preset time changes back and forth between the placed state and the non-placed state.

The cooking scenario determination unit 221 is specifically configured to obtain a cooking scenario as a pot rack scenario if the state on the cooker within the first preset time period represents that the pots are placed continuously.

Assuming that the state on the stove is 1, which means that the cookware is placed on the stove, and the state on the stove is 0, which means that the cookware is not placed on the stove, the states on the stove are arranged according to the sequence of the corresponding sampling periods to obtain continuous states on the stove within a first preset time. For example, in the case where a cooker remains placed on the cooker for a first preset duration (including 5 sampling periods), the on-cooker state for the first preset duration may be represented as 11111.

Table 2 shows an example of judging a cooking scene according to the on-range state within the first preset time period.

TABLE 2

Cooking scenario	Continuous on-range conditions	Cookware state parameters
			No-pot empty burning scene	00000	1
Scene of pot discharge	10000	0.25
			Top pot scenario	10101	0
Pot rack scene	11111	1

In the example of table 2, the second preset duration may be 1 sampling period.

The second preset duration can be set according to actual needs.

Specifically, whether the pot is in an over-placing state or not can be represented by setting a pot pressing flag (flag) so as to conveniently judge a cooking scene. For example, the pot is pressed down by a flag which is set to True, and the pot is in an over-placing state; the pan down flag is set to False, indicating that the pan is not in an over-placed state.

In the embodiment, a specific implementation mode for judging the cooking scene according to the state on the stove is provided, the optimized evaluation result of the cooking scene is further realized, the judgment accuracy is effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, the pot state parameter generating unit 222 includes: the correspondence obtaining subunit 2221 and the pot state parameter generating subunit 2222.

The correspondence obtaining subunit 2221 is configured to obtain a correspondence between a preset cooking scenario and a pot state parameter.

The pot state parameter generating subunit 2222 is configured to obtain a pot state parameter according to the cooking scenario and the correspondence relationship.

Table 2 also shows an example of the correspondence between the cooking scenario and the pan state parameter. In the no-pot empty-burning scene, no pot is placed on the stove, the second evaluation result is equal to the first evaluation result, and the evaluation result score is maintained unchanged. In a pot-out scene, the evaluation result score needs to be reduced, the first evaluation result is smaller than the second evaluation result, and when the second evaluation result climbs to the degree of needing alarm and dry-burning intervention, a period of time is required, which is equivalent to prolonging the time of dry-burning alarm, so as to avoid misjudgment. In a pot tossing scene, because a person moves the pot, the probability of dry burning is very low and the dry burning judgment can be omitted when the person moves the pot. In a pot erecting scene, due to the fact that probability of cooking and soup cooking is high, dry cooking is judged according to a first evaluation result, a second evaluation result is equal to the first evaluation result, and score of the evaluation result is kept unchanged.

The corresponding relation between the cooking scene and the cookware state parameter can be set according to actual needs.

In specific implementation, the first evaluation result generation sub-module 21 includes: an acquisition unit 211, a temperature evaluation result calculation unit 212, a temperature difference evaluation result calculation unit 213, a temperature difference normalization coefficient calculation unit 214, and a first evaluation result calculation unit 215.

The obtaining unit 211 is used for obtaining the temperature of the pot and the upper limit value of the temperature measuring range.

The temperature evaluation result calculation unit 212 is configured to calculate a temperature evaluation result according to the temperature, the upper limit value, and a preset temperature threshold. Wherein, when the temperature is larger than the temperature threshold value, the temperature evaluation result is positively correlated with the temperature.

The temperature difference evaluation result calculation unit 213 is configured to calculate a temperature difference evaluation result according to the temperature evaluation result. And the sum of the temperature evaluation result and the temperature difference evaluation result is a preset fixed value.

The temperature difference normalization coefficient calculation unit 214 is configured to calculate a temperature difference normalization coefficient according to the variation of the temperature within the third preset time period and a preset temperature difference threshold. Wherein the temperature difference normalization coefficient is positively correlated with the variation.

The first evaluation result calculation unit 215 is configured to calculate a first evaluation result according to the temperature evaluation result, the temperature difference evaluation result, and the temperature difference normalization coefficient.

Wherein, the upper limit value of the temperature measuring range is the upper limit value of the measurable temperature range of the probe/measurer/component which actually measures the temperature of the cooker.

The third preset time, the temperature threshold and the temperature difference threshold can be set according to actual needs.

The first evaluation result is that dry burning judgment is carried out according to the double dimensionalities of temperature and temperature rise (temperature change), and the accuracy rate is high. However, misjudgment may exist in some special scenes, for example, after a user finishes frying the dish, the user takes the pan out of the dish, the stove is in an empty-cooking state at the moment, the temperature rising speed is high, the obtained evaluation result is high in score, dry-cooking early warning and fire-stopping protection can be performed, but after the user wants to finish frying the dish, misjudgment is generated by an anti-dry-cooking algorithm at the moment; for example, when a user stir-fries a wok, the temperature rise speed is high due to the combination of strong fire and occasional no-wok empty burning, and misjudgment of dry burning can be caused.

Score2＝Score1*β。

Score1＝param_a+param_b*normal_b。

param_b＝1-param_a。

normal_b＝(b-B)/B。

param_a＝f((a-A)/(Max_T-A))。

When the concrete implementation, dry combustion method detecting system still includes: a pot bottom shape judging module 3 and a threshold value setting module 4.

The acquisition measuring module 1 is also used for acquiring the height of the bottom of the cookware from the cooker.

The pot bottom shape judging module 3 is used for obtaining the pot bottom shape of the pot according to the height.

The threshold setting module 4 is used for setting a temperature threshold and a temperature difference threshold according to the shape of the pan bottom.

Wherein, different types of pots have different pot bottom shapes. Experimental data show that the temperature rising speeds of pots with different pot bottoms are different, and the temperatures and the temperature rises corresponding to pots with different pot bottom shapes are greatly different, so that the temperature threshold value and the temperature difference threshold value can be adjusted according to the pot bottom shapes.

In the embodiment, the shape of the pot bottom is obtained according to the distance between the bottom of the pot and the cooker, the temperature threshold value and the temperature difference threshold value are determined according to the shape of the pot bottom, the first evaluation result is calculated, the judgment accuracy rate is further effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience feeling of a user is improved.

In specific implementation, the obtaining and measuring module 1 is specifically configured to obtain the height through a first telescopic component arranged in a fire center of the cooker.

The first telescopic component can belong to a stove and also can belong to an anti-dry heating system of the stove, and the first telescopic component is not limited here. The first telescopic member may comprise one or more springs (or telescopic probes). The height can be obtained by the amount of expansion and contraction of the first extensible member.

For example, when the first telescopic component is not stressed (i.e. the pot is not placed on the stove), the upper end of the first telescopic component is 5 cm away from the stove, when the first telescopic component is stressed and compressed (i.e. the pot is placed on the stove), the upper end of the first telescopic component is pressed down by 1 cm, the telescopic amount of the first telescopic component is 1 cm, then, the upper end of the first telescopic component is 4 cm away from the stove, that is, the bottom of the pot is 4 cm away from the stove.

When the pan is placed on the cooker, the first telescopic part arranged at the firepower center of the cooker is contacted with the central area of the bottom of the pan, and the shape of the bottom of the pan can be known to be concave, convex, flat and the like according to the height of the central area away from the cooker and the combination of the structure of the cooker (such as the height and distribution of the supporting part for supporting the pan and the like).

In the embodiment, the height is acquired through the first telescopic component, so that the judgment accuracy is further effectively improved, the occurrence of misjudgment of dry burning is reduced, and the experience of a user is improved.

In specific implementation, the acquisition and measurement module 1 is specifically configured to determine the on-stove state according to the compression state of the second retractable component arranged in the fire area of the stove. When the cookware is placed on the cooker, the cookware is in contact with the second telescopic component and enables the second telescopic component to be in a compressed state.

The second telescopic component can belong to a stove and also can belong to an anti-dry heating system of the stove, and the second telescopic component is not limited here. The second retractable member may comprise one or more springs (or retractable probes). The first extendable member and the second extendable member may be the same member or different members.

The on-stove state of the cookware can be obtained by judging whether the second telescopic component is in a compressed state, and if the second telescopic component is in a compressed state, the on-stove state of the cookware is a placing state; if the second telescopic part is not in a compressed state, the cooking range on the cooker is in an unseated state.

When the concrete implementation, dry combustion method detecting system still includes: and a control instruction generation module 5.

The control instruction generating module 5 is used for generating a dry burning prevention control instruction when dry burning is judged to occur. The dry burning prevention control instruction is used for carrying out one or more of dry burning early warning and fire shutoff protection.

The embodiment judges the cooking scene of the cooker through the continuous on-stove state of the cooker, generates the cooker state parameter according to the cooking scene to optimize the first evaluation result to obtain the second evaluation result, judges that dry burning occurs when the second evaluation result is greater than an evaluation result threshold value, generates a dry burning prevention control instruction to prevent dry burning operation, effectively improves the judgment accuracy, reduces the occurrence of dry burning misjudgment, ensures the fire safety of the cooker, and improves the experience of users.

Example 3

Fig. 7 is a schematic structural diagram of an electronic device according to embodiment 3 of the present invention. The electronic equipment comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, and when the processor executes the program, the dry burning detection method of the cooker in the embodiment 1 is realized. The electronic device 30 shown in fig. 7 is only an example, and should not bring any limitation to the functions and the scope of use of the embodiment of the present invention.

The electronic device 30 may be embodied in the form of a general purpose computing device, which may be, for example, a server device. The components of the electronic device 30 may include, but are not limited to: the at least one processor 31, the at least one memory 32, and a bus 33 connecting the various system components (including the memory 32 and the processor 31).

The bus 33 includes a data bus, an address bus, and a control bus.

The memory 32 may include volatile memory, such as Random Access Memory (RAM) 321 and/or cache memory 322, and may further include Read Only Memory (ROM) 323.

Memory 32 may also include a program/utility 325 having a set (at least one) of program modules 324, such program modules 324 including, but not limited to: an operating system, one or more application programs, other program modules, and program data, each of which, or some combination thereof, may comprise an implementation of a network environment.

The processor 31 executes various functional applications and data processing, such as a dry-fire detection method of the cooker in embodiment 1 of the present invention, by running the computer program stored in the memory 32.

The electronic device 30 may also communicate with one or more external devices 34 (e.g., keys, pointing devices, etc.). Such communication may be through input/output (I/O) interfaces 35. Also, the model-generating electronic device 30 may communicate with one or more networks (e.g., a Local Area Network (LAN), a Wide Area Network (WAN), and/or a public network, such as the Internet) via the network adapter 36. As shown, network adapter 36 communicates with the other modules of model-generated electronic device 30 via bus 33. It should be appreciated that although not shown in the figures, other hardware and/or software modules may be used in conjunction with the model-generating electronic device 30, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (disk array) systems, tape drives, and data backup storage systems, to name a few.

When the concrete implementation, the cooking utensils still include: a first retractable member.

The first telescopic component is arranged in a fire center of the cooker.

For example, when the first telescopic component is not stressed (i.e. the pot is not placed on the cooker), the upper end of the first telescopic component is 5 cm away from the cooker main body, when the first telescopic component is stressed and compressed (i.e. the pot is placed on the cooker), the upper end of the first telescopic component is pressed down by 1 cm, the telescopic amount of the first telescopic component is 1 cm, then, the upper end of the first telescopic component is 4 cm away from the cooker, that is, the bottom of the pot is 4 cm away from the cooker.

When the concrete implementation, the cooking utensils still include: a second telescoping member.

The second telescopic component is arranged in a fire area of the cooker.

It should be noted that although in the above detailed description several modules/modules or sub-modules/modules of the electronic device are mentioned, such division is merely exemplary and not mandatory. Indeed, the features and functionality of two or more of the modules/modules described above may be embodied in one module/module, according to embodiments of the invention; conversely, the features and functions of one module/module described above may be further divided into embodiments by a plurality of modules/modules.

Example 4

The present embodiment provides a computer-readable storage medium on which a computer program is stored, which when executed by a processor, implements the dry fire detection method of the hob in embodiment 1.

More specific examples, among others, that the readable storage medium may employ may include, but are not limited to: a portable disk, a hard disk, random access memory, read only memory, erasable programmable read only memory, optical storage device, magnetic storage device, or any suitable combination of the foregoing.

In a possible embodiment, the invention can also be implemented in the form of a program product comprising program code for causing a terminal device to perform a dry fire detection method implementing the hob in example 1, when said program product is run on said terminal device.

Where program code for carrying out the invention is written in any combination of one or more programming languages, the program code may be executed entirely on the user device, partly on the user device, as a stand-alone software package, partly on the user device, partly on a remote device or entirely on the remote device.

While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that this is by way of example only, and that the scope of the invention is defined by the appended claims. Various changes or modifications to these embodiments may be made by those skilled in the art without departing from the principle and spirit of this invention, and these changes and modifications are within the scope of this invention.

Claims

1. A dry burning detection method of a kitchen range is characterized by comprising the following steps:

and obtaining an evaluation result of the dry burning of the cooker according to the temperature in the preset time and the state on the cooker, and if the evaluation result is greater than an evaluation result threshold value, judging that the dry burning occurs.

2. The dry combustion detection method of the cooker as claimed in claim 1, wherein the obtaining of the evaluation result of the dry combustion according to the temperature within the preset time and the state on the cooker, and if the evaluation result is greater than an evaluation result threshold, determining that the dry combustion occurs comprises:

obtaining a first evaluation result of the dry burning of the kitchen range according to the temperature within the preset time; the preset time comprises a first preset time;

generating a cooker state parameter according to the state on the cooker within the first preset time;

3. The dry burning detection method of the cooker as claimed in claim 2, wherein said generating a pot status parameter according to the on-cooker status within the first preset duration comprises:

and generating the pan state parameters according to the cooking scene.

4. The method of detecting dry cooking of a hob according to claim 3, characterized in that the on-hob state within the first preset duration characterizes a cooking scenario with human intervention, the generated pot state parameter is such that the second evaluation result is lower than the first evaluation result.

5. The dry-fire detection method for a cooking appliance according to claim 3, wherein the on-stove state includes an un-placed state and a placed state, the un-placed state indicates that the pot is not placed on the cooking appliance, and the placed state indicates that the pot is placed on the cooking appliance;

obtaining a cooking scene of the pot according to the state on the stove in the first preset time, including:

if the state on the stove within the first preset time duration represents that the cookware is in the continuous non-placement state, the cooking scene is a no-pot empty-burning scene;

if the state on the stove in the first preset time length represents that the cookware is in the over-placing state and the continuous time length of the cookware in the non-placing state is longer than a second preset time length, the cooking scene is a pot-out scene; the second preset time length is less than the first preset time length;

if the state on the stove in the first preset time duration represents that the cookware is changed back and forth between the placing state and the non-placing state, the cooking scene is a jolt pot scene;

if the state representation on the kitchen range within the first preset time is that the pot is continuous, the cooking scene is a pot erecting scene.

6. The cooktop dry-fire detection method of claim 3, wherein generating the pot state parameters according to the cooking scenario comprises:

7. The dry burning detection method for the cooker as claimed in claim 2, wherein the obtaining a first evaluation result of the dry burning of the cooker according to the temperature within the preset time period comprises:

calculating according to the temperature, the upper limit value and a preset temperature threshold value to obtain a temperature evaluation result; wherein the temperature assessment result is positively correlated with the temperature when the temperature is greater than the temperature threshold;

8. The dry burning detection method of the cooker as claimed in claim 7, further comprising:

acquiring the height from the bottom of the cooker to the cooker;

obtaining the shape of the bottom of the pot according to the height;

9. The dry burning detection method of the cooker as claimed in claim 8, wherein the obtaining of the height of the bottom of the pot from the cooker comprises:

10. The dry-fire detection method for the cooker as claimed in claim 1, wherein the obtaining of the on-cooker state of the pot comprises:

determining the on-stove state through the compression state of a second telescopic component arranged in a fire area of the stove; wherein, when the pan was placed on the cooking utensils, the pan with the contact of second extensible part just makes the second extensible part is in compression state.

11. The dry fire detection method of a hob according to any one of the claims 1 to 10, characterized in that the dry fire detection method further comprises:

12. The utility model provides a dry combustion method detecting system of cooking utensils which characterized in that includes: acquiring a measuring module and an evaluation result generating module;

13. A hob comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor, when executing the computer program, implements the dry fire detection method of the hob according to any one of the claims 1 to 11.

14. The cooktop of claim 13, further comprising: a first retractable member;

the first telescopic component is arranged in a fire center of the cooker;

and/or the presence of a gas in the gas,

the cooktop further comprises: a second retractable member;

the second telescopic component is arranged in a fire area of the cooker.

15. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, realizes a dry fire detection method of a hob according to any one of the claims 1 to 11.