JP6537336B2 - Induction cooker - Google Patents

Description

  BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to an induction heating cooker, and relates to heating control according to a heating material.

  Conventionally, the temperature of the container is set via the top plate via the top plate on which the container (pan), which is the object to be heated, into which the food is placed is placed, the heating means for heating the object from below the top plate, and the top plate. In a heating cooker provided with a temperature detecting means for detecting and a control means for controlling energization and heating to the heating means, the control means heats the object to be heated when the temperature detected by the temperature detecting means becomes a predetermined value or more The heating cooker which performs control which reduces the calorie | heat amount to the heating means to do is disclosed (for example, refer patent document 1).

JP-A-8-270957 (FIG. 1)

  However, since the temperature detection means detects the temperature of the container via the top plate, it can not directly detect the temperature of the object to be heated. That is, there is a problem that it is difficult for the control means to determine the characteristics from the temperature of the object to be heated and to appropriately control the heating means in accordance with each object to be heated.

  The present invention has been made to solve the problems as described above, and it is an object of the present invention to provide an induction heating cooker capable of performing control of an appropriate heating means in accordance with an object to be heated.

In order to solve the problem, in the induction heating cooker, a top plate on which the object to be heated is placed, a heating coil disposed below the top plate for induction heating the object to be heated, and heating power of the heating coil Setting means for setting the size, a high frequency power supply for supplying high frequency power to the heating coil, clocking means for measuring time, temperature detection means for detecting the temperature of the top plate or the temperature of the object to be heated, high frequency The control means controls the power supply to control the magnitude of the heating power of the heating coil, and the control means controls the high frequency power supply based on the input from the setting means after the heating operation is started, to the heating coil The heating power is input, the clocking means is operated, measurement of the elapsed time after the start of heating is started, the control temperature to be compared with the temperature detected by the temperature detecting means is set, and the heating is measured by the clocking means After setting the judgment reference time to be compared with the time taken to reach the control temperature, the time taken to reach the control temperature and the judgment reference time are compared, and the heating power output is based on the comparison result and the control temperature The temperature of the top plate or the temperature of the object to be heated is detected by the temperature detection means, and heating is not performed for a certain period of time or longer. By controlling the operation to stop completely , the problem can be solved.

  According to the present invention, in the induction heating cooker, it becomes possible to control the heating means appropriately in accordance with the food held by the object to be heated.

The whole perspective view of the induction heating cooker concerning an embodiment Block diagram of control circuit of induction heating cooker according to the embodiment Flow chart of the heating operation of the induction heating cooker according to the embodiment Graph showing temperature change of top plate detected by thermistor corresponding to elapsed time when heating small amount of water Graph showing the temperature change of the top plate detected by the thermistor corresponding to the elapsed time when heating a large amount of water Graph showing the temperature change of the top plate detected by the thermistor corresponding to the elapsed time when heating the oil when fried A graph showing the temperature change of the top plate detected by the thermistor corresponding to the elapsed time when heating a large amount of water in the heating operation shown by the flow chart of FIG. 3

Hereinafter, the embodiment will be described with reference to FIGS. 1 to 7.
FIG. 1 is a perspective view showing an appearance of the induction heating cooker 1 according to Embodiment 1 of the present invention, and FIG. 2 is a block diagram showing a configuration of a control system in Embodiment 1.
As shown in FIG. 1, the induction heating cooker 1 includes a main body 10 and a top plate 20 that forms the upper surface of the main body 10.
Further, inside the main body 10 below the top plate 20, heating coils 11a, 11b, and 11c, which are heating means for induction heating an object to be heated, are disposed. When these heating coils 11a, 11b and 11c are collectively referred to, it is referred to as the heating coil 11.

Thus, on the top surface of the top plate 20, at the position facing the heating coil 11, the pan 21 serving as a heating target to be cooked is placed by placing the food in the inside.
By placing the pan 21 on the top plate 20 as described above, the pan 21 can be inductively heated by the heating coil 11, and the food held in the pan 21 can be warmed.

Further, as shown in FIG. 2, an inverter circuit (high frequency power supply) 12 for supplying high frequency power to the heating coil 11, a control means 13 for controlling the inverter circuit 12, and time are calculated inside the main body 10. A clocking means 14 is provided.
The control means 13 is constituted by a microcomputer or the like and incorporates a storage means (not shown). The storage unit stores a control algorithm for executing heating control, and also stores input data from various sensors provided inside the main body and input data from the operation unit 15 described later.

The clock means 14 measures time in a process shown in FIG. 3 described later, and inputs measurement data to the control means 13. In addition, the clocking means 14 is mounted on a printed circuit board (not shown) and attached to the main body 10 in a state of being accommodated in a substrate case (not shown).
The function of the clock means 14 may be incorporated in the control means 13. Furthermore, with regard to the installation position of the substrate case, it is provided in a coolable air path far from the heat generation point. In particular, from the viewpoint of cooling efficiency, it is preferable to be disposed upstream of the heating coil 11.

In addition, the heat generating portion such as the heating coil 11 and the control means 13 is cooled by the air flow generated by the cooling fan provided inside the main body 10.
The cooling fan is installed on both sides of the lower rear of the main body 10, sucks air from the outside of the main body 10, sends cooling air to the printed circuit board and the heating coil 11 to cool them, and then proceeds backward to move the main body The air is exhausted to the outside of the main body 10 through an exhaust port 10 a formed at the rear of the 10.
Moreover, as shown in FIG. 1, the grill storage 30 is formed in the lower part of the main body 10, and cooking of grilled dishes, such as meat and a fish, etc. is possible.

Furthermore, as shown in FIG. 1, an operation unit 15 as setting means is provided on the right of the lower front side of the main body 10 .
When the user operates the operation unit 15, operation / setting information such as adjustment of heating output and setting of the induction heating cooker 1 can be input to the control unit 13. The operation unit 15 also includes the operation unit of the grill storage 30.

Next, on the back surface side of the top plate 20 (the surface on the side where the heating coil 11 is provided), there are a second temperature sensor, a thermistor 16 which is a contact type temperature sensor to be a first temperature sensor. An infrared sensor 17 which is a non-contact temperature sensor is provided.
The thermistor 16 and the infrared sensor 17 are located below the portion where the pan 21 of the top plate 20 is placed.

The thermistor 16 is disposed in contact with the back surface of the top plate 20. The thermistor 16 detects the temperature of the top plate 20. That is, the thermistor 16 detects the temperature of the portion of the top plate 20 in contact with the pan 21.
The infrared sensor 17 is provided with the infrared light receiving portion directed in the direction (upward direction) of the top plate 20. The infrared sensor 17 detects infrared radiation emitted from the pan 21 placed on the top plate 20. That is, the infrared sensor 17 detects the temperature of the bottom of the pan 21.

Detection signals from the thermistor 16 and the infrared sensor 17 are input to the signal conversion means 18. The signal conversion means 18 converts the input signal from analog to digital (A / D conversion) and converts it into temperature information. Then, the signal conversion means 18 outputs the converted temperature information to the control means 13.
Thus, the thermistor 16, the infrared sensor 17 and the signal conversion means 18 constitute a temperature detection means. The temperature sensor may be only one of the thermistor 16 and the infrared sensor 17.

Next, the operation of the control means 13 in the first embodiment will be described with reference to FIGS.
When the user turns on the power switch (not shown) of the main body 10, the control means 13 is activated. First, the control unit 13 performs initial processing such as clearing of a counter held internally and setting of an initial value, and then inputs information set by the user from the operation unit 15.

Next, the control means 13 checks whether or not the input setting information is a cooking start instruction, and if it is not a cooking start, the control means 13 waits until a cooking start instruction is input.
In this input waiting state, the user places the pan 21 which is the object to be heated on the top plate 20. Subsequently, in the operation unit 15, the thermal power information and the like are set and the cooking start switch is pressed. Then, a signal of a cooking start instruction is generated from the operation unit 15 and input to the control means 13.

The control means 13 controls the output of the inverter circuit 12 based on the thermal power information in the setting information when there is an input of the cooking start command , and high frequency power to the heating coil 11 (hereinafter referred to as heating power) Start the supply of Thereby, the heating of the pan 21 by induction heating is started.
The control unit 13 outputs the output of the inverter circuit 12 based on the control algorithm stored in the storage unit, the input information from the operation unit 15, and the input information from the temperature detection unit while the heating operation is performed. Control is performed to adjust the strength (heating power) of the heating power.

Next, with reference to FIGS. 3-7, the heat processing which the control means 13 performs is demonstrated. This heat processing distinguishes by detecting whether heating object is water or oil, and realizes appropriate heating control.
Specifically, heating of water assumes control when boiling water is performed. Moreover, heating of oil assumes heating control at the time of performing fried food.
The flowchart shown in FIG. 3 shows a control algorithm for appropriately dividing the heating control at the time of performing boiling and the heating control at the time of performing the fried food by discriminating whether the heating object is water or oil. .

First, the induction heating cooker 1 is powered on, and the control means 13 is activated (S0).
Next, in step S1 (hereinafter, “step” is omitted), the user operates the operation unit 15 to set heating power (thermal power) and start the heating operation. In this embodiment, the heating power is set to 3000 [W] and the case where the heating operation is started will be described.

  Next, at S2, at least one control temperature is set. The control temperature is a value used for comparison with the temperature of the top plate 20 detected by the thermistor 16 in S5, S9, S12, and S15 described later. The control temperature is stored in advance in the storage means.

Although the details will be described later, since the control means 13 reduces or stops the heating power when the temperature of the top plate 20 is higher than the control temperature, the control temperature is also referred to as a "power down temperature".
In the present embodiment, three values of the first control temperature A = 180 ° C., the second control temperature B = 230 ° C., and the third control temperature C = 270 ° C. are set (A < B <C).

The first control temperature A is set to a temperature that takes a long time to reach (a temperature that does not easily reach) when the temperature of the top plate 20 performs the heating operation of water.
For example, as compared with the case of performing the heating operation of oil, the target of the first control temperature A reaches the part where the pan 21 of the top plate 20 is placed at a relatively early stage when performing the heating operation of oil. However, when the heating operation of water is performed, it takes a certain time to reach it.

  That is, so that the time Tw required to reach the above temperature is considerably longer than the time To required to reach the above temperature when the oil is heated. The first control temperature A is set (To <Tw). This comparison is the case where approximately the same amount of oil and water are heated.

Next, in S3, a determination reference time T is set. In the case of the present embodiment, for example, T = 300 seconds is set. The determination reference time T is stored in advance in the storage means.
The determination reference time T is to be compared with the time taken for the temperature of the top plate 20 detected by the thermistor 16 to exceed the first control temperature A in S6 described later.
The standard of the judgment reference time T is longer than the time To which it took for the temperature of the top plate 20 detected by the thermistor 16 to exceed the first control temperature A when the oil was heated. When heating is performed, the temperature of the top plate 20 detected by the thermistor 16 is shorter than the time Tw taken for exceeding the first control temperature A (To <T <Tw). This comparison is the case where approximately the same amount of oil and water are heated.

Here, referring to FIGS. 4 to 6, in the process of the heating operation, the change of the water temperature according to the amount of water and the change of the temperature of the top plate 20 detected by the thermistor 16, and the oil temperature and the thermistor when the oil is heated A change in the temperature of the top plate 20 detected by the sensor 16 will be described.
FIG. 4 shows the temperature of the top plate 20 detected by the thermistor 16 corresponding to the elapsed time when heating a small amount of water. The small amount of water assumes that the amount of boiling water is about 500 cc or less, for example, when boiling the cup of ramen water for one person or boiling the water of coffee for two or three persons.

FIG. 5 shows the temperature of the top plate 20 detected by the thermistor 16 corresponding to the elapsed time when heating a large amount of water. With a large amount of water, for example, when boiling dry noodles, it is assumed that the amount of boiling water exceeds 1000 cc.
FIG. 6 shows the temperature of the top plate 20 detected by the thermistor 16 corresponding to the elapsed time when heating the oil at the time of frying. The amount of oil in this case is assumed to be about 250 cc or more that can be fried.

Referring to FIG. 4, in the case of heating a small amount of water, as in the embodiment of the present invention, when the heating power is set to 3000 [W] and the heating operation is started, the water boils relatively quickly. The water temperature is about 100 ° C., and the water temperature no longer rises.
As a result, the bottom of the object to be heated (the pan 21) holding water becomes difficult to rise, and the temperature of the top plate 20 in contact with the portion to be heated (pan 21) also hardly rises. Therefore, the temperature detected by the thermistor 16 will not reach the control temperature A in most cases.

Next, referring to FIG. 5, when heating a large amount of water, it takes a long time for the heat capacity of the water to boil. For this reason, the bottom surface of the object to be heated (the pan 21) holding water is inductively heated for a long time, and the temperature rises to reach the first control temperature A.
That is, in the case of the conventional control method, the heating power is reduced for safety before the water is boiled (for example, to 1500 [W] before the water is boiled because the first control temperature A is reached before the water is boiled. Decrease) control is performed, and the time for the water to boil will be long.

The process of reducing the heating power performed for this safety is to safely heat the food held by the object to be heated, such as oil, which may be at a high temperature such as oil. It is control.
That is, in the case of a food such as water which does not become as hot as oil, there is a problem that the heating time is reduced and the cooking time is extended.

Next, referring to FIG. 6, since oil has a high boiling point compared to water, it is warmed to a temperature higher than water. Accordingly, the temperature of the top plate 20 detected by the thermistor 16 reaches the first control temperature A before the judgment reference time T in the present embodiment is reached.
Thus, in the case of the conventional control method, control is performed to reduce the heating power (for example, to 1500 [W]).

Furthermore, as the heating of the oil proceeds, the third control temperature C is reached. When the third control temperature C is reached, the heating is stopped (the heating power is 0 [W]) in order to prevent the danger such as ignition.
Furthermore, the temperature of the oil drops when the heating is stopped. Along with this, the temperature of the top plate 20 detected by the thermistor 16 becomes lower than the third control temperature C and higher than the second control temperature B. Then, the heating power is again applied, and the operation of warming the oil is started. When the temperature is lower than the third control temperature C and higher than the second control temperature B, the heating power is 1000 [W].

Furthermore, when the temperature of the oil is lowered, the temperature of the top plate 20 detected by the thermistor 16 is lowered below the second control temperature B and above the first control temperature A. Then, the input heating power is increased (for example, 1500 [W]).
Furthermore, when the temperature of the oil decreases, the temperature of the top plate 20 detected by the thermistor 16 decreases to less than the first control temperature A. Then, the input heating power further increases (for example, 3000 [W]).
This control prevents the oil temperature from rising to an ignition.

The description returns to the heat treatment performed by the control unit 13 of the present invention.
Referring to FIG. 3, in S <b> 4, the control means 13 operates the clocking means 14 to start measurement of time, and shifts to S <b> 5.
Next, in S5, the control means 13 determines whether the temperature of the top plate 20 detected by the thermistor 16 has reached the control temperature A or not. If this temperature does not reach the control temperature A, S5 is repeated until the temperature reaches the control temperature A. When this temperature reaches the control temperature A, the process shifts to S6.

Next, at S6, the control means 13 determines that the heating time Ta required for the temperature of the top plate 20 detected by the thermistor 16 to reach the first control temperature A (180 ° C.) is the determination reference time T In the case of the embodiment, it is determined whether or not it is longer than 300 seconds.
When the heating time Ta is longer than the judgment reference time T, the control means 13 shifts to S7, sets the flag "Flg = 1", stores it in the storage means, and shifts to S9. Thus, as an example of the situation where the heating time Ta becomes longer than the judgment reference time T, this occurs when the food is water.
That is, when heating water, the temperature of the top plate 20 does not reach the first control temperature A within the judgment reference time T because of the relationship with the riseable temperature (boiling point) of water.

Further, when the heating time Ta is shorter than the determination reference time T, the control means 13 shifts to S8 to lower the heating power (in the case of the present embodiment, it decreases from 3000 [W] to 1500 [W]). The processing is performed, and the process shifts to S9.
As described above, as an example of a situation in which the heating time Ta becomes shorter than the judgment reference time T, the case of heating oil at the time of frying will be described. That is, when heating the oil to an extent that allows frying, since the oil reaches a higher temperature than water, the temperature of the top plate 20 is first compared to when the water is heated. The control temperature A is reached quickly.
The reason for reducing the heating power in S8 is to prevent the temperature of the oil from rising more than necessary when heating the oil with high power and keeping the heating power high.

Next, in S9, the control means 13 determines whether the temperature of the top plate 20 detected by the thermistor 16 has reached the third control temperature C (270 ° C.). If the temperature of the top plate 20 has reached the third control temperature C, the process proceeds to S10, the flag "Flg = 0" is set, and stored in the storage means, and the process proceeds to S11.
Then, in S11, the control means 13 performs control to reduce the heating power to 0 [W] (heating stop) or to a large extent, and shifts to S19.

  Here, the third control temperature C is set to a temperature higher than the other reference temperatures. This is set on the basis of the upper temperature at which heating can be performed safely, and if the temperature of the top plate 20 exceeds this temperature, it is assumed that the temperature of the food is high, and ignition of the food (mainly oil) It is a control temperature (threshold value) at which control is performed to suppress excessive temperature rise.

  In addition, the heating operation of water does not occur at such a high temperature, and the heating operation of oil is mainly performed. Therefore, in S11, the flag is reset to "Flg = 0" so as to indicate that the food is oil, in order to make a judgment corresponding to the food in S16 to be described later.

  Next, in S19, the control means 13 determines whether the heating operation has been stopped. If the heating operation is stopped, the heating operation is stopped, and if the heating operation is not stopped, the process proceeds to S9.

Next, in S9, when the temperature of the top plate 20 has not reached the third control temperature C, the control means 13 proceeds to S12.
At S12, the control means 13 determines whether the temperature of the top plate 20 detected by the thermistor 16 has reached the second control temperature B (230 ° C.). If the temperature of the top plate 20 has reached the second control temperature B, the process proceeds to S13, the flag "Flg = 0" is set and stored in the storage means, and the process proceeds to S14.

Then, in S14, the control means 13 performs control to set the heating power to 1000 [W], and shifts to S19.
That is, in S14, when the control means 13 shifts to S14 in a state where the heating power is reduced to 0 [W] or significantly in S11, the control means 13 performs control to increase the heating power. The control means 13 performs control to lower the heating power when the process proceeds to S14 while the heating power is set in S1 and S8 or S17 and S18 described later.

Here, the second control temperature B is set to a temperature lower than the third control temperature C and higher than the first control temperature A.
This prevents the drastic change of the heating power by providing the second control temperature B which is intermediate between the first control temperature A and the third control temperature C, and the temperature of the food significantly It is for performing a stable heating operation so that it does not fluctuate.

  In addition, the heating operation of water does not occur at such a high temperature, and the heating operation of oil is mainly performed. Therefore, in S13, the flag is reset to "Flg = 0" so as to indicate that the food is oil so that the food can be judged in S16 to be described later.

  Next, in S19, the control means 13 determines whether the heating operation has been stopped. If the heating operation is stopped, the heating operation is stopped, and if the heating operation is not stopped, the process proceeds to S9.

Next, in S12, when the temperature of the top plate 20 has not reached the second control temperature B, the control means 13 proceeds to S15.
At S15, the control means 13 determines whether the temperature of the top plate 20 detected by the thermistor 16 has reached the first control temperature A (180 ° C.). When the temperature of the top plate 20 has not reached the first control temperature A in S15, the process proceeds to S18.
In S18, the control means 13 performs control to set the heating power to 3000 [W], and shifts to S19.
The state of the food in S18 is a step for raising the temperature of the food since it is estimated that the temperature is low.

Next, when the temperature of the top plate 20 has reached the first control temperature A in S15, the control means 13 proceeds to S16 and determines whether the flag is “Flg = 0”.
In S16, when “Flg = 0”, the control means 13 shifts to S17, sets the heating power to 1500 [W], and shifts to S19.
Here, in S16, when the control means 13 is "Flg = 0", control which inferred that the food is oil is performed.

  Moreover, when it transfers to S16 in the state to which heating power was set by S11 and S14, the control means 13 will perform control which raises heating power. If the process proceeds to S16 with the heating power set in S8, the control unit 13 performs control to maintain the heating power.

  Next, in S19, the control means 13 determines whether the heating operation has been stopped. If the heating operation is stopped, the heating operation is stopped, and if the heating operation is not stopped, the process proceeds to S9.

Next, in S16, when not "Flg = 0", the control means 13 shifts to S18, sets the heating power to 3000 [W], and shifts to S19. As described above, when the control means 13 does not satisfy "Flg = 0" in S16, control is performed to infer that the food is water.
Here, in the case of water, even when the temperature of the top plate 20 is higher than the first control temperature A, especially when the amount to be heated is large, the temperature may not reach boiling.

Therefore, if the cooking product is judged to be water (Flg = 1) by comparing the heating time Ta with the judgment reference time T in S6, even if it is heated by high heating power, it is as hot as oil, and it is There is no fear.
That is, when the food is water, the control unit 13 can increase the heating power to control the temperature rise of the water quickly, and the boiling can be controlled more quickly.

  Next, in S19, the control means 13 determines whether the heating operation has been stopped. If the heating operation is stopped, the heating operation is stopped, and if the heating operation is not stopped, the process proceeds to S9.

When heating oil or heating a small amount of water by controlling as described above, the temperature of the top plate 20 detected by the thermistor 16 is compared with each control temperature, and based on this, the heating power is appropriately determined. The temperature can be controlled to an appropriate temperature while preventing high temperature and ignition.
In addition to this, since the cooking time is determined by comparing the heating time Ta, which is the time required for the temperature of the top plate 20 to rise to the first control temperature A, and the judgment reference time T, the food is accurate. It can be judged whether it is oil or water.

  Furthermore, when the food is judged to be water, even if the temperature of the top plate 20 becomes higher than the first control temperature A, the heating operation is performed without reducing the heating power (see FIG. 7), so that the water is boiled When you do, you can boil more quickly. In particular, it is effective when boiling a large amount of water.

(Other modifications)
In the embodiment, the first control temperature A, the second control temperature B, and the third control temperature C are described as being set to a constant temperature, but different temperatures according to the magnitude of the heating power May be set.
For example, if the heating power is set to be higher when the heating power is large and lower when the heating power is small, the temperature can be more finely controlled.

Further, the first control temperature A, the second control temperature B, and the third control temperature C may be changed according to the detection temperature detected by the thermistor 16 when the heating operation is started.
For example, when the detected temperature detected by the thermistor 16 when starting the heating operation is high, the first control temperature A, the second control temperature B, and the third control temperature C start the heating operation at a higher level. When the detected temperature detected by the thermistor 16 at this time is low, the first control temperature A, the second control temperature B, and the third control temperature C may be changed to a lower temperature to perform the heating operation.
Thus, the operation of the embodiment can be performed more accurately even when the induction heating cooker is cooled by the outside air or operated in a warmed-up state without much time from the previous operation. it can.

In the embodiment, the sensor temperature is described using the detection value detected by the thermistor 16. However, similar control may be performed using the detection value detected by the infrared sensor 17 .
In the embodiment, the determination reference time T is fixed, but a plurality of times are provided instead of one, and the time may be different depending on the temperature of the top plate 20 at the start of the heating operation and the heating power. It is good.

Further, from the inclination of the rise in the temperature of the top plate 20 detected by the thermistor 16, it is detected whether or not the bottom of the pan 21 is warped, and the first control temperature according to the pan warp and the heating power and heating time A, the second control temperature B, and the third control temperature C may be changed.
Furthermore, if the heating power continues to be 0 [W] for more than a certain period of time, the bottom temperature of the pan 21 may be abnormally heated, so even if the heating operation is completely stopped due to an error. good.

DESCRIPTION OF SYMBOLS 1 induction heating cooker, 10 main body, 11 heating coil, 12 inverter circuit, 13 control means, 14 clock means, 15 operation parts, 16 thermistor (1st temperature sensor), 17 infrared sensor (2nd temperature sensor), 18 signal conversion means, 20 top plate, 30 grill storage

Claims (7)

A top plate on which the object to be heated is placed;
A heating coil disposed below the top plate for inductively heating the object to be heated;
Setting means for setting the magnitude of the heating power of the heating coil;
A high frequency power supply for supplying high frequency power to the heating coil;
Timekeeping means for measuring time,
Temperature detection means for detecting the temperature of the top plate or the temperature of the object to be heated;
Control means for controlling the magnitude of the heating power of the heating coil by controlling the high frequency power source;
Equipped with
The control means
After the heating operation is started, the high frequency power source is controlled based on the input from the setting means, and the heating power is input to the heating coil,
Operating the clocking means to start measuring the elapsed time after the start of heating;
Setting a control temperature to be compared with the temperature detected by the temperature detecting means;
After setting the judgment reference time to be compared with the time required from the start of heating measured by the clocking means to reaching the control temperature,
The time required to reach the control temperature is compared with the judgment reference time, and the output of the heating power is changed or maintained based on the comparison result and the control temperature, and the temperature detection means An induction heating cooker characterized in that the temperature or the temperature of the object to be heated is detected, and the heating operation is completely stopped when the state without the heating power continues for a predetermined time or more. . The control means
When the time taken for the comparison result to reach the control temperature is shorter than the judgment reference time, the output of the heating means is lowered if the detected temperature detected by the temperature detection means exceeds the control temperature Let
If the time required for the comparison result to reach the control temperature is longer than the judgment reference time, the output of the heating means is maintained if the detected temperature detected by the temperature detection means exceeds the control temperature The induction heating cooker according to claim 1, characterized in that:   The induction heating cooker according to claim 1 or 2, wherein the control temperature is changed according to the magnitude of the heating power of the heating coil set by the setting means. The control temperature is the induction heating cooker according to any one of claims 1 to 3, characterized in that to change in accordance with the detected temperature of said temperature detecting means at the time of heating operation is started. The said control means judges the state of the said to-be-heated material based on the change of the detection temperature of the said temperature detection means, According to this judgment, the said control temperature is changed, It is characterized by the above-mentioned. An induction heating cooker according to any one of the preceding claims. The control temperature is more than one value is set, characterized in that by comparing the detected temperature of the control temperature and the temperature sensing means, each control temperature of the comparison, varying the magnitude of the change of the output of the heating power The induction heating cooker as described in any one of Claims 1-5. The said determination reference time is changed according to the detection temperature of the said temperature detection means at the time of a heating operation start, or the magnitude | size of the said heating electric power. Induction cooker.