WO2014091508A1

WO2014091508A1 - Knob for a cooking vessel lid with device for cooking temperature control

Info

Publication number: WO2014091508A1
Application number: PCT/IT2012/000380
Authority: WO
Inventors: Andrea Giacosi; Angelo Ramolini; Roberto Baratelli
Original assignee: Menfi Industria S.P.A.
Priority date: 2012-12-14
Filing date: 2012-12-14
Publication date: 2014-06-19

Abstract

It is described a cooking temperature control device (1) composed of a gripping knob (2), suitable for attaching to a lid (101) of a cooking vessel (100), wherein the knob (2) comprises, contained therein, temperature sensor means (3), configured to detect the temperature of the knob; then, processing means (4), operatively connected to the sensor means (3), and configured to receive the knob temperature detected, to estimate a cooking temperature within the cooking vessel (100), depending on the knob temperature detected, and to generate temperature control information on the basis of the estimated cooking temperature; and, in addition, wireless transmission means (5), operatively connected to the processing means (4), and configured to receive temperature control information from the processing means (4) and to transmit it in wireless mode. The processing means (4) are configured to operate alternatively, in a selectable manner, in a first cooking mode, wherein the cooking temperature is a temperature of a liquid or moist environment present inside the cooking vessel (100), or in a second cooking mode, wherein the cooking temperature is a temperature observable in contact with an inner wall of the cooking vessel (100). Moreover, the invention comprises a cooking temperature control method, performed by the aforementioned device, and a cooking control system comprising such device.

Description

DESCRIPTION

KNOB FOR A COOKING VESSEL LID WITH DEVICE FOR COOKING TEMPERATURE CONTROL.

TECHNICAL BACKGROUND OF THE INVENTION

Field of application

The present invention relates to the field of cooking temperature control, by cooking vessels provided with control elements. In particular, the invention relates to a cooking temperature control device made by means of a knob of a lid of a cooking vessel, as well as to a temperature control method implemented by said device. The invention also relates to a remote temperature signalling system and a remote cooking control system, comprising the aforementioned device.

Description of the prior art

In the context of a more and more increasing introduction of smart everyday instruments, based on intelligence made possible by electronics, the application of temperature monitoring and/or control devices to cooking vessels, such as pots, pans and so forth is emerging in the field of R&D. Within this field, some known solutions envisage incorporating electronic monitoring and/or control devices in a handle of the cooking vessel, if there is sufficient space for including such devices, and the handle is of such a size as to position the electronic devices sufficiently far away from the heating body of the vessel, to avoid temperatures which could damage the electronic parts. Some of such known solutions comprise thermal sensors placed in contact with a heating surface of the vessel, in order to detect the temperature thereof as input data for the monitoring and/or control functions. Because of the space constraints mentioned above, such solutions are applicable only to a limited subset of cooking vessels (for example, in particular frying pans), while for the most part of the vessels (among which pots, for example) such solutions are not usable. In addition, the temperature detection in a single point of the vessel, for example at the point of attachment of the handle, generally provides data which are not very accurate, suitable at most to withstand an approximate monitoring of the temperature, and not indeed true remote cooking control functions, functions for which a need is strongly felt.

In order to partial overcome the above mentioned limitations, solutions have been conceived wherein the temperature monitoring devices are included in the knob of a lid of a cooking vessel. However, such solutions suffer from a further serious drawback: the accuracy of the cooking temperature estimated is drastically worsened by the fact that the detected temperature is the temperature of the lid and not the real cooking temperature inside the cooking vessel. It has been experimentally demonstrated that this leads to inaccurate monitoring of the temperature and, above all, this precludes any realistic possibility of producing remote cooking control systems, on the basis of such known devices and on the temperature they are able to detect.

It may therefore be concluded that faced with the increasingly felt need to have smart cooking vessels, provided with accurate monitoring device of the temperature within said vessel, the existing solutions referred to above do not offer a globally satisfactory response.

In addition, as regards the even more pressing need to have remote cooking control methods and systems, controlled by control devices incorporated in said cooking vessels, it must be observed that the prior art does not offer any realistic solution.

Consequently, the object of the present invention is to devise and make available a cooking temperature control device, comprised in the knob of a cooking vessel, and a related temperature control method, which is improved so as to satisfy the aforementioned requirements, and able to overcome the drawbacks mentioned above with reference to the prior art. The achievement of the object indicated above further allows to achieve the consequent further objects of devising and making available a remote temperature signalling system and a remote temperature control system, based on the device according to the invention, and in turn improved so as to satisfy the aforementioned requirements, overcoming the drawbacks mentioned in relation to the prior art.

SUMMARY OF THE INVENTION

Such object is achieved by a device according to claim 1.

Further embodiments of such device are defined in the claims from 2 to 12.

A lid which includes the device according to the invention, and a cooking vessel comprising the lid, are respectively defined in claims 13 and 14.

A remote signalling system of a cooking temperature, comprising the device according to the invention, is defined in claim 15.

Further embodiments of such remote signalling system are defined in claims 16, 17. A remote cooking control system, comprising the device according to the invention, is defined in claim 18.

A method of controlling a cooking temperature within a cooking vessel, performed by the device according to the invention, is defined in claim 19.

A further method of controlling a cooking temperature within a cooking vessel, according to the invention, is defined in claim 20.

A method for the remote signalling of a cooking temperature, performed by the remote cooking temperature signalling system according to the invention, is defined in claim 21.

A method for cooking control for a cooking vessel, performed by the remote cooking control system according to the invention, is defined in claim 22.

A further method for cooking control for a cooking vessel is defined in claim 23.

BRIEF DESCRIPTION OF THE DRAWINGS

Further characteristics and advantages of the cooking temperature control device and related cooking temperature control method, of the remote signalling system of a cooking temperature and related method, of the remote cooking control system and related method, will be evident from the description given below of their preferred embodiments, made by way of non-limiting examples with reference to the annexed drawings, wherein:

- figure 1 shows a simplified functional diagram of the cooking temperature control device according to the present invention;

- figures 2A and 2B respectively show a perspective view and view from above of a knob for lid, comprised in the device according to the invention, according to one embodiment;

- figure 3 shows a cross-section view of the knob in figure 2B;

- figure 4 shows a display and control interface comprised in one embodiment of the knob according to the invention;

- figures 5A and 5B respectively show a lateral and cross-section view of a cooking vessel and relative lid, comprised in the invention;

- figure 6 shows a simplified functional diagram of a remote signalling system of a cooking temperature, according to the present invention;

- figure 7 shows a simplified functional diagram of a cooking control system, according to the present invention;

- figure 8 shows curves representing the time trend - measured experimentally - of various temperatures present in a lid and in a vessel, of those considered in the present invention;

- figure 9 is a simplified block diagram related to the step of estimating the cooking temperature, in the context of a cooking temperature signalling method according to the invention;

- figure 10 is a simplified block diagram relative to the step of estimating the cooking temperature, in the context of a cooking temperature control method according to the invention. DETAILED DESCRIPTION

With reference to figure 1 , a cooking temperature control device 1 according to the present invention is described.

The cooking temperature control device 1 comprises a gripping knob 2, suitable for attaching to a lid (shown in fig. 5B, indicated by reference numeral 101) of a cooking vessel (shown in fig. 5B, indicated by reference numeral 100). The knob 2 comprises: temperature sensor means 3, configured to detect the knob temperature of the knob; processing means 4, operativeiy connected to the temperature sensor means 3, and configured to receive the knob temperature detected, to estimate a cooking temperature within the cooking vessel 100, depending on the knob temperature detected, and to generate temperature control information on the basis of the estimated cooking temperature; and, in addition, wireless transmission means 5, operativeiy connected to the processing means 4, and configured to receive temperature control information from the processing means 4 and transmit it in wireless mode. The temperature sensor means 3, processing means 4 and wireless transmission means 5 are entirely contained inside the knob 2. The processing means 4 are further configured to operate alternatively, in a selectable manner, in a first cooking mode, wherein the cooking temperature is temperature of a liquid or moist environment present inside the cooking vessel 100, or in a second cooking mode, wherein the cooking temperature is a temperature observable (i.e., present) in contact with an inner wall of the cooking vessel 00.

With reference to the knob 2, it is to be noted that, in a preferred example (shown in figures 2A and 2B), it comprises a casing 20 in thermoplastic material, having a heat resistance suitable for the function of gripping the lid, compatible for example with the standard HDT A (ASTM D648 or ISO 75) for T greater than or equal to 90°C. Such casing 20 has the twofold function of being the body of the knob (suitable for permitting gripping of the lid in an economically advantageous manner, for example thanks to the sleeve 21) and as a casing for the other components of the device, that is to say the temperature sensor means 3, processing means 4 and wireless transmission means 5 (hereinafter also indicated as the "electronic part" of the device).

The knob 2, the mechanical structure of which is shown by way of example in figures 2A, 2B and 3, is attachable to the lid 101 by means of mechanical fastenings configured to fasten to corresponding mechanical fastenings present in the lid, in themselves known. In addition, in one embodiment, the knob is also constrained to the lid by an attachment screw 22. Above such screw 22, and in contact therewith is a bush 23 suitable for sustaining the aforementioned electronic part of the device, at the same time keeping it at a distance of few centimetres from the points of attachment and thereby from the lid, to reduce the temperature peaks to which it may be subjected and thereby to guarantee better reliability.

The electronic part of the device, in one embodiment, is an electronic circuit board 24, the technology of which is in itself known, such as a printed circuit, configured to host one or more integrated circuits, and if necessary, further welded elements, as well as the connections suitable for the various elements.

More specifically, the sensor means 3, in one embodiment of the device 1 , comprise an infra-red temperature sensor 3, in itself known. Such temperature sensor 3 may be fixed, for example, by SMT welding, to the electronic circuit board 24.

Alternatively (or in addition, for reasons of redundancy) the sensor means may comprise a contact thermal sensor, such as a thermocouple or a suitably linearized NTC (Negative Temperature Coefficient) sensor.

According to a particular embodiment, the aforementioned knob temperature, detected directly by the temperature sensor, corresponds to a temperature present at the bush placed above the attachment screw of the knob.

According to one embodiment of the device, the processing means 4 comprise at least one electronic processor 4 (or CPU, or micro-controller), in itself known, mounted on the printed circuit, and comprise in addition one or more memories, included in the processor or external thereto, configured to store configuration data and, among other things, parameters deriving from initial characterization, as will be illustrated below. The processing means 4 perform, among other things, the important function, already mentioned, of estimating a cooking temperature within the cooking vessel 100, depending on the knob temperature detected, on the basis of a software loaded therein, able to perform one or more algorithms for estimate, which will be described in detail below.

The wireless transmission means 5, according to one embodiment, are composed of a radio transmitter device, in itself known, comprising an integrated circuit for generating radio signals, mounted on the printed circuit 24, and an antenna, connected to the radio transmitter device, the antenna being integrated in the printed circuit 24.

The radio transmitter device is configured to operate, preferably on a licence-free radio band, for example to transmit on ISM band at a frequency of 433 MHz.

It is to be noted that, according to a preferred embodiment, the wireless transmission means 5 make possible a one-way transmission, from the knob 2 toward the remote, of the temperature control information generated by the processor 4, on the basis of the processing performed thereby. However, in other embodiments also included in the invention, the device 1 also comprises wireless receiving means configured to receive wireless signals from remote, for example commands from the user or return signals from other devices wirelessly connected to the knob 2. In such embodiments, the device 2 therefore comprises two-way wireless reception and transmission means, suitable for allowing a two-way communication between the knob and a remote device, and/or to permit a user to impart commands from remote (for example, by means of a mobile phone).

According to a particular embodiment, each cooking temperature control device 1 (i.e., each knob 2, i.e., the wireless transmission means 5 of each knob 2) is characterized by a serial number (for example, a 32-bit number), assigned during the production phase, which is also used as a univocal identification, or MAC (Media Access Control) address, in the case of radio communication between various devices, an example of which will be given below.

The knob 2 according to the invention contains in addition a replaceable power supply battery. In one embodiment, the battery is inserted in a cavity made for this purpose in the mechanical structure of the knob, and is connected by clips mounted on the circuit board. Optionally, the knob 2 comprises mechanisms for recognizing and signalling a flat battery situation, so as to permit its prompt replacement.

According to one embodiment, the device 1 further comprises a control and display interface 6, on an upper surface of the knob (typically, opposite the point of attachment to the lid, and protected for example by a glass cover 68), configured to allow the user to see information related to the estimated temperature, in first zones 61 of the interface, and in addition to allow the user to set a cooking temperature, by touching second zones of the interface. ,

According to a further embodiment, the control and display interface 6 is further configured to allow the user to set a cooking time, by touching third zones of the interface 63, and to see the elapsing of time in fourth zones 64 of the interface.

According to a further embodiment, the control and display interface 6 is further configured to allow the user to perform further operations by means of fifth zones 65 of the interface. Among such operations, it is here mentioned the turning on or off of the device, and, of particular importance, the selection of a cooking mode: for example, the already mentioned modes in which the device may alternatively operate in a selectable manner, that is: the first cooking mode (also defined as "moist" mode), wherein the cooking temperature is a temperature of a liquid or moist environment present inside the cooking vessel, and the second cooking mode (also defined as "dry" mode), wherein the cooking temperature is a temperature observable (i.e., present) in contact with an inner wall of the cooking vessel.

For the purpose of realizing the control and display interface 6, the upper surface of the knob is made by means of a disc 68 made from a transparent sheet, by a material suitable for the high temperatures at play, having back-lit and /or LED graphic zones and touch sensitive zones.

An example of the control and display interface 6 is shown in figure 4, wherein the interface comprises four touch buttons 62, 63, 65 (for example based on "touch capacitor" technology) and two set of LEDs 64, 61 , respectively suitable for the measurement of the cooking temperature and for the visualization of the temperature.

Therefore, in such case, the aforementioned "first interface zones" 61 are composed of the outer crown of LEDs, associated to indications of temperature values (indications on the outer part of the LEDs referring to "moist" cooking; indications on the inner part of the LEDs referring to "dry" cooking). The LEDs are, typically, of different colours, turning on gradually as specific temperatures are reached, and are grouped into sub-groups of different colours, having a different meaning depending on the cooking mode that is selected: for example, for the "moist" cooking mode, a yellow pre-heating sector, a green sector related to a cooking range 60° to 100°, and a red sector indicating overheating temperatures of over 100°C; for the "dry" cooking mode, the approximate temperature values associated to the green sector are about 180°C, while the first LED of the red sector indicates a temperature of about 220°C.

The aforementioned "fourth interface zones" 64 are composed of the inner crown of LEDs (for example, eleven LEDs), which turn on gradually as time elapses.

The aforementioned "second interface zones" 62 are composed of the "temperature button" (for example back-lit with an orange colour), which may be pressed by the user to set a cooking temperature.

The aforementioned "third interface zones" 63 are composed of the "clock button" (for example back-lit with a green colour) which may be pressed by the user to set a cooking time.

The aforementioned "fifth interface zones" 65 are composed of the "on/off button"

(for example back-lit with a yellow colour), and also of the "select mode" button (for example back-lit with an orange colour) which may be pressed by the user to select a cooking mode (moist or dry).

The "dry" mode is used for example for cooking where the food is at least partially in direct contact with one of the walls of the cooking vessel 100 (typically, the bottom). The "moist" mode is used for example for steam cooking, or cooking where the food to be cooked is immersed in water or another liquid, to be boiled.

Referring once again to the processing means 4 of the device 1 , it is useful to summarize the functions they perform, in an embodiment which comprises all the aforementioned characteristics: first of all, reading the temperature sensor 3 at regular intervals, and estimating a cooking temperature within the cooking vessel 100, depending on the knob temperature detected; in addition, managing the user interface 6 and directly driving the related LEDs, and managing reading of the touch buttons; then, generating temperature control information on the basis of the estimated cooking temperature and, if necessary, of the cooking temperature set by the user and/or the cooking time set by the user (this also implies a function of calculating cooking times and cycles); managing communication with the wireless transmission means 5, in particular sending the control information in a format suitable for allowing multiplexing in the time domain and then frequency modulation and transmission by means of the wireless transmission means 5.

It is to be noted that, in different embodiments, only the temperature or only the time, or both the temperature and the time may be set as targets.

With reference to the temperature control information, it is important to clarify that the term "control" is used here in its broadest sense. In other words, according to one embodiment of the invention, the temperature control information comprises temperature adjustment commands, for a remote adjustment of the cooking temperature. According to a further embodiment comprised in the invention, the temperature control information comprises temperature monitoring information, for a remote visualization of the cooking temperature. According to yet a further embodiment comprised in the invention, the temperature control information comprises both the aforementioned temperature adjustment commands and the aforementioned monitoring information.

According to a particular embodiment, specifically related to estimating the temperature, the processing means are configured to estimate the cooking temperature within the cooking vessel 100, depending on the lid temperature detected, on the basis of at least one predictive algorithm based on a selectable thermal modelling of the cooking vessel 100, wherein the selectable thermal modelling is based on a first thermal model of the cooking vessel when empty, if the processing means are configured to operate in the first cooking mode, and a second thermal model of the cooking vessel when containing a cooking liquid, if the processing means are configured to operate in the second cooking mode.

According to an even more specific embodiment, the at least one predictive algorithm is an algorithm operating in the discrete frequency Fourier domain, wherein the thermal modelling of the cooking vessel is based on a transfer function in canonical form, characterized by a first set of parameters for the first thermal model, and by a second set of parameters for the second thermal model. In such case, the parameters of the first set and the second set are determined by an initial characterization of the cooking vessel 100, prior to use, in conditions corresponding to the first and to the second cooking modes respectively.

Further details of the method of estimating the cooking temperature will be illustrated below, while describing the temperature control method according to the present invention.

The present invention also comprises a lid 101 (shown in figures 5A and 5B) for a cooking vessel, comprising a temperature control device 1 according to any of the embodiments illustrated above, that is having a knob 2 according to any of the embodiments illustrated above. The lid 101 may be any lid of any cooking vessel, provided it is predisposed for mechanically receiving the knob 2 according to the invention.

Also included in the invention is a cooking vessel 100 (shown in figures 5A and 5B) comprising a lid 101 according to one of the embodiments cited above. The cooking vessel 100 may be a pot, a pressure cooker, a casserole, a frying pan, or any cooking vessel suitable for cooking a food according to any cooking method.

The present invention also comprises a remote signalling system 0 of a cooking temperature (shown by way of example in the simplified functional diagram in figure 6), comprising a cooking temperature control device 1 , in the aforementioned embodiment in which it performs functions of remote transmission of temperature monitoring information; and further comprising a remote signalling device 11 , operatively connected via wireless to the cooking temperature control device 1 to receive the temperature monitoring information, and configured to signal information related to the cooking temperature, on the basis of the temperature monitoring information received.

In one embodiment, the remote signalling device 11 comprises a remote display device 13, such as for example a temperature display, configured to display the cooking temperature on a screen, provided with wireless receiving means 14 of the display device, operating on the same band as the wireless transmission means of the knob 2.

According to a particular embodiment, information relative to the cooking time, that has been set, is also transmitted by the control device 1 and received by the remote display device 13, and the display device is configured to also display such set cooking time and the time remaining to the completion of cooking.

In another embodiment, the remote signalling device 11 comprises an acoustic signalling device 12, configured to signal various states of the system (in particular a state of "completion of the cooking cycle") by means of an acoustic signal.

The acoustic signalling system 12 comprises for example an acoustic signal or

"buzzer" (of a type in itself known), a power supply battery, a radio receiver 15 compatible with the radio transmitter incorporated in the knob, and, further, a LED and a command button.

The acoustic signalling device 12 is configured to periodically listen, at selectable intervals of time, to the messages sent by the knob 2 (or, if more than one knob is within the radio signal reach, of each of such knobs), and to activate the "buzzer" on the basis of such messages.

More specifically, the acoustic signalling device 12 may be in three logical states: "off¹, "standby" (monitoring of the radio messages at long intervals and low energy consumption) and "active" (continuous monitoring of the radio messages, and thus greater energy consumption). The transition from one state to another may be controlled by means of the command button.

In a particular embodiment, different states may be signalled using different acoustic signals. For example, upon receiving a "cooking completion" message, a respective sound sequence (called " cooking completion") is emitted to attract the attention of the user.

In a further embodiment (illustrated in figure 6), the remote signalling device 11 comprises both an acoustic signalling device 12 and a remote display device 13. In this case, the cooking status, in terms of both the set and current temperatures, and the set and remaining cooking times, is remotely signalled, and in addition the moment when the cooking is completed is signalled acoustically. In such case, the radio receivers 14, 15 may be replaced by a single radio receiver, which serves both devices 12,13.

The present invention also comprises a cooking control system 30 (shown by way of example in the simplified functional diagram of figure 7), for a cooking vessel, comprising a cooking temperature control device 1 , in the aforementioned embodiment in which it performs functions of remote transmission of temperature control information; and further comprising a remote cooking actuation device 31.

The remote cooking actuation device 31 , in turn comprises a communication and interaction module 32, configured to operate a wireless communication with the wireless transmission means 5 of the cooking temperature control device 1 (incorporated in the knob 2), so as to operatively connect the cooking actuation device 31 with such control device 1 , in order to receive the temperature adjustment commands generated by the control device 1. The communication and interaction module 32 is further configured to generate actuation commands on the basis of the received temperature adjustment commands.

In addition, the remote cooking actuation device 31 comprises cooking actuation means 33, operatively connected to the communication and interaction module 32 to receive the actuation commands, and configured to generate a controlled thermal power, depending on the actuation commands received, so as to heat the cooking vessel 100 in a controlled manner.

According to a preferred embodiment, the cooking actuation means 33 for example consist of an induction plate 33, in itself known, configured to receive the actuation commands and to act as a heater (by supplying thermal power, for example deriving it from an electrical power supply), depending on the received actuation commands.

According to a preferred embodiment, the communication and interaction module

32 is made, e.g., by means of an electronic circuit board (such as a printed circuit), suitable to be integrated in the induction plate, and functioning on the basis of a 5V DC power supply, for example. Such communication and interaction module 32 comprises a module processor (or micro-controller) and module wireless receiver means having similar and dual characteristics with respect to those of the wireless transmitter means 5 contained in the knob 2. In particular, the module wireless receiver means operate on the same frequency band as the aforementioned wireless transmission means (such as ISM band at 433 MHz) and comprise a radio receiver device and a receiver antenna made on said printed circuit. The communication and interaction module 32 further comprises an adjustment circuit, suitable for determining the turning on or off of the heating plate, for example by means of a 5V "open collector" output, on the basis of the actuation commands, transmitted by the wireless transmission means 5 of the knob and received by the communication and interaction module 32.

The communication functions, in this case reception, are managed by a firmware present on the integrated micro-controller.

According to a particular embodiment of the system 30, the remote cooking actuation device 33 comprises, in addition, a further acoustic signalling device 34, configured to signal the various states of the system ( in particular a state of "completion of cooking cycle") by means of an acoustic signal.

The further acoustic signalling device 34, typically driven by the firmware of the micro-controller, comprises an acoustic signalling device (or "buzzer") of a type in itself known, a power supply battery, a radio receiver compatible with the radio transmitter incorporated in the knob, and in addition a LED and a command button.

In one embodiment, such further acoustic signalling device 34, from a functional point of view, is similar to the aforementioned acoustic signalling device 12 of the remote signalling system 10, described above.

Moreover, according to one embodiment, the logic association/disassociation of a knob 2 with the remote cooking actuation device 31 is signalled by a respective acoustic signal, too. It is to be noted that such association/disassociation functions, which may be preparatory to the remote communication between the knob and the actuator device, will be illustrated below.

The functions of the further acoustic signalling device 34, mentioned above, are programmable in terms of duration and sequences and may be enabled or disabled at a firmware level.

The present invention also comprises a method of controlling a cooking temperature within a cooking vessel. Such method, first of all, comprises providing a cooking temperature control device 1 according to any one of the embodiments described previously. Then, the method comprises the steps of detecting a knob temperature of the knob 2, comprised in the device 1 , by means of temperature sensor means 3, comprised in the knob; then, estimating a cooking temperature within the cooking vessel 100, depending on the knob temperature detected, by means of processing means 4 comprised in the knob; then, generating temperature control information on the basis of the estimated cooking temperature and transmitting in wireless mode such temperature control information, by means of wireless transmission means 5, comprised in the knob. In the method illustrated here, the step of estimating a cooking temperature comprises the steps of selecting, by the processing means 4, on the basis of a user setting, a first cooking mode, wherein the cooking temperature is a temperature of a liquid or moist environment present within the cooking vessel 100, or a second cooking mode, wherein the cooking temperature is a temperature observable (i.e., present) in contact with an inner wall of the cooking vessel 100; and lastly of estimating the cooking temperature, depending on the detected knob temperature and the selected cooking mode.

According to a further embodiment, the method further comprises, before the step of detecting a temperature, the steps of modelling the cooking vessel 100 by means of a first thermal model, corresponding to the first cooking mode, and a second thermal model, corresponding to the second cooking mode, such first and second thermal model being based on at least one transfer function in canonical mode, characterized by a first set of parameters for the first thermal model and by a second set of parameters for the second thermal model; then determining the parameters of the aforementioned first set and second set by means of an initial characterization of the cooking vessel 100, prior to use, in conditions corresponding to the first and to the second cooking modes respectively; then, storing the parameters of such first and second set in the processing means 4 of the control device 1. In such case, the step of estimating a cooking temperature, depending on the detected knob temperature and selected cooking mode, is carried out by means of at least one predictive algorithm operating in the discrete frequency Fourier domain, based on the stored parameters of the first model, if the first cooking mode is selected, and on the stored parameters of the second model, if the second cooking mode is selected.

The present invention also comprises a method for the remote signalling of a cooking temperature, wherein a system for the remote signalling of a cooking temperature 10 is provided (display, or acoustic signal, or both, as described above), and the steps of the method of controlling a cooking temperature within a cooking vessel, described above, are carried out. In such method, the at least one transfer function is the inverse function of a transfer function, in the frequency domain, between the Fourier transform of the cooking vessel temperature, measured experimentally, and the Fourier transform of the knob temperature, measured experimentally. Furthermore, in such method, the control information, wirelessly transmitted from the knob 2 to the remote signalling device 11 , comprise temperature monitoring information. The method lastly comprises the step of signalling the cooking temperature (by displaying or acoustic signalling or both), by the remote signalling device 1 , on the basis of the temperature monitoring information received.

The invention also relates to a method for a cooking control for a cooking vessel, wherein a cooking control system 30 is provided, such as the one described above, and the steps of the method of controlling a cooking temperature, described above, are carried out. In such method, the at least one transfer function comprises: a transfer function, measured experimentally, between the Fourier transform of the cooking vessel temperature and the Fourier transform of the knob temperature; a transfer function between the Fourier transform of the thermal power supplied under the control of the temperature control device and the Fourier transform of the cooking temperature in the vessel; and a transfer function between the Fourier transform of the cooking temperature in the vessel and the thermal power supplied under the control of the temperature control device. Moreover, in such method, the control information, wirelessly transmitted from the knob 2 to the remote cooking actuation device 31 , comprises temperature control information, among which the estimated cooking temperature and temperature adjustment commands. The method lastly comprises the step of adjusting the cooking temperature, by the remote actuation device 3 , on the basis of the control information received.

According to a particular embodiment of such method, the temperature adjustment step is a closed loop step, and is performed by determining the power to be supplied on the basis of the result of the transfer function between the Fourier transform of the cooking temperature in the vessel and the thermal power supplied by the remote cooking actuation device 31 , having as input the estimated cooking temperature.

It is to be noted that, in the method mentioned above, the user may set an operating mode (such as "moist" or "dry"). The user may also set a cooking temperature and, possibly, in addition or in place of the cooking temperature, a cooking time. The method is able to perform the remote adjustment of the temperature on the basis of such possible different settings by the user.

Moreover, it is to be observed that, according to further embodiments of the method, the cooking modes, which can be set and selected, may be more than two (for example, in the "moist" mode, corresponding to different filling levels of the cooking vessel) and may also be different from those mentioned above (e.g., depending on the different characteristics of the vessels which the lid comprising the knob can be associated to).

According to a further embodiment of the method, such method comprises an initial step of associating a temperature control device 1 to a remote cooking actuation device 31. Such association step is performed on the basis of wireless communication protocols in themselves known, managed by processors present in the elements to be associated. The communication protocols, in turn, are based on the fact that each device has its own MAC address.

This further implies that, in one embodiment, several temperature control devices (or knobs) may be associated to the remote cooking actuation device, as far as within the radio signal range. In such case, the processor of the remote cooking actuation device 31 manages the related communications by means of point-to-multipoint wireless communication protocols, in themselves known, and applies security mechanisms implying the association of a predetermined number of knobs to the same cooking plate (thus preventing the risk that the knob interacts with other cooking plates in the vicinity not associated to it). The "association" step allows the reciprocal recognition of the interacting devices, and permits an improvement of the communication and inter-operability functions.

In the same way, the method embodiments which provide the association step, also provide a dual "disassociation" step, for example when a control device is turned off, or the related lid is moved out of the radio signal range.

With reference to the communications between the knob/s and the remote cooking actuation device, the following remark can be further considered. In the particular embodiment wherein the temperature control device 1 is provided with radio means able to transmit but not to receive, and, in a dual manner, the remote cooking actuation device 31 is provided with radio means able to receive but not to transmit, the communication protocols provided in the present invention are protocols purposely developed to improve the level of transmission reliability and system safety. In fact, in such case, traditional media access protocols (such as for example carrier sense, collision avoidance), aimed at preventing or reducing the probability of conflict with other devices, cannot be used; moreover, it is not possible to know whether a communication has been successful (since no "acknowledge" messages, such as the ones possible in two-way transmissions, are provided).

Therefore, since some of the transmitted information are essential for the correct operation of the system and other ones are needed for the safety thereof (because of the risk of over-heating), the use of various mitigation mechanisms is required, such as for example the repeated transmission of the same information, or the introduction of a jitter on the transmission delay to prevent a transmitter from being in phase with another transmitter.

Similarly, the absence of received packets on the receiver side must be considered as a problem. Faced with this event, the cooking plate 31 is configured to put the system into a safety mode, stopping the power supply when it no longer receives messages, and/or warning the user by means of a suitable acoustic signal.

Hereinafter, further physical and technical details about the important aspect of estimating the cooking temperature and the related algorithms, according to embodiments of the invention, will be provided, in order to illustrate in greater depth the method of controlling a temperature within a cooking vessel according to the invention.

The cooking temperature to be detected, also defined below as the "inner temperature of the vessel", depends on the cooking mode selected. In the aforementioned "dry" cooking mode, such temperature is, for example, the temperature of the bottom of the cooking vessel 100, which is propagated to the lid 101 on the basis of the heat 00380 conduction phenomenon. In the aforementioned "moist" cooking mode, rather, such temperature is for example the temperature of the liquid present in the cooking vessel 100, which is propagated to the lid 101 as a result of a combination of phenomena, i.e., partly by heat conduction and partly by convection.

The lid temperature, depending on the inner temperature of the vessel, in turn determines the "knob temperature", which is detected directly by the sensor.

Such knob temperature, in the examples illustrated above, may be a temperature different from the lid temperature (this may be an intentional design feature, to reduce the temperature the electronics present in the knob are subjected to), e.g., it may the temperature of the bush 23 fitted above the screw 22 for attachment to the lid 101 , present on the bottom of the knob 2. The knob temperature may also be any other temperature present inside the knob and detectable by the sensor, including a lid temperature.

Usually, however, the temperature detected by the sensor is not the lid temperature, which in turn is different from the inner temperature of the cooking vessel.

What is of interest for the purposes of the present application, is the relation between the temperature detected by the sensor (which we call "knob temperature") and the actual temperature within the vessel (which we call the "cooking temperature"), which is the value to be estimated on the basis of the detected quantity:

T_cookj_ng = f (t, Tknob)

where the function f relating the two quantities Taking and T_kn0b is particularly complex, and in general cannot be expressed in analytical form.

In fact, the overall dependence arises from a chain of relations, each one in itself complex: the relation between the knob temperature and the outer lid temperature (depending on the internal arrangement of the knob); the relation between the outer lid temperature and the inner lid temperature (depending on the form and material of the lid); the relation between the inner lid temperature and the cooking temperature (depending on the aforementioned heat conduction and, where applicable, heat convection phenomena).

Overall, such relations entail distortions and delays of the knob temperature compared to the cooking temperature, which are extremely difficult to model in an analytic or semi-analytic manner. In particular, in the time domain, it has been found that T_knob depends not only on time and on T_COOking but also on the time derivatives of different orders of the latter (to be moreover calculated in specific prior time instants, in which the effects of at least the prime derivative and second derivative is not negligible. The real phenomenon can be therefore better approximated by the relation: Tcooking ⁼ f (t| Tknob, T'knob, T'Vnob)-

The above relations can be derived experimentally, for each specific case.

In such regard,- figure 8 shows the time trend curve of different temperatures correlated to each other, obtained in a particular experimental case, for the "moist" cooking mode (the qualitative trends of the curves, and the explanations given below, however, apply mutatis mutandis to all the other conditions envisaged, such as "dry").

The graph in figure 8 (showing time t on the x-axis and temperature T on the y- axis) illustrates four curves: the curve T1 , referring to the cooking temperature T_COokin_g (quantity to be estimated); the curve T2, referring to the corresponding temperature present inside the lid; the curve T3, referring to the corresponding temperature present outside the lid; the curve T4, referring to the knob temperature T_kn0b detected directly by the temperature sensor.

The graph in figure 8 allows to immediately understand, even on the basis of a qualitative examination, the complexity of the relations involved. To obtain a certain curve, starting from another, a translation along the time axis (addition of a delay) is not sufficient, nor is a translation along the temperature axis (addition of a temperature offset), because of all the distortions that are present.

Moreover, the same graph suggests an immediate assessment of how critical is an estimation the cooking temperature on the basis of the knob temperature. In fact, if the curves are read instant by instant, that is to say intercepting them with lines parallel to the y-axis, it can be appreciated how significant the gap between the different curves is, in particular between T_knob (T4) and Taking (T1). This implies that if T_knob were used directly as an estimate of T_C00king _, or if a simplified analytical relation between the two (for example, by introducing a delay) were applied, the error made would be such as to practically make it impossible to carry out any of the aforementioned methods, provided by the present invention.

A significant aspect of the invention is thus the choice to use a model/algorithm in the frequency domain, or more specifically, an algorithm based on a discrete Fourier modelling. Such a choice derives from the consideration that a time-domain modelling would be extremely critical, and that an efficient temperature estimator over time would be very difficult to develop, bearing in mind that the phenomenon to be modelled is characterised by (i) significant delays; (ii) complex correlations; (iii) dependence on derivatives calculated in prior moments.

On the basis of such choice, the algorithm/model according to the invention provides defining the Fourier transforms of the aforementioned time trend functions, and putting them in relation with each other by means of appropriate transfer functions, already mentioned above, and which will be further illustrated below.

A further aspect of the invention is that of choosing to express one or more transfer functions in canonical form, that is as a discrete variant of the Fourier transform (such as for example the Z transform), so as to capture the variability of the various cases and various conditions, by simply determining respective set of parameters (set of parameters already mentioned above and which will be illustrated further below). The aforementioned modelling of the cooking vessel by means of initial characterization, before use, in different conditions ("moist", "dry" or in different filling conditions) assumes the right meaning in this context because it allows to determine the specific parameters to be used in each case. The different set of parameters, related to a respective one of all the envisaged conditions of use (which may be any as desired without limitation) are thus established on the basis of said initial experimental characterization, then stored in the processing means comprised in the knobs and lastly used in a selectable manner, according to the actual conditions of use. Such approach, adopted by the invention, makes it possible to use the knob, in an optimal manner, in different operating conditions, among which the "dry" and "moist" cooking modes. The temperature control device 1 according to the invention is thus able to manage both situations, since it can store the two different sets of experimental parameters, and retrieve the correct set, once the desired cooking mode has been chosen; moreover, such aspect can be further generalized, since the invention provides the possibility of storing numerous sets of parameters, each referring to a different experimental condition, where the experimental conditions may be not only "moist/dry" but represent different situations in terms of size of the cooking vessel, level of filling etc.

According to the same logical approach, a same knob 2 may be employed both in the remote signalling system 10 and in the cooking control system 30, comprised in the invention and illustrated above: in fact, it is possible to store in the same processing means 4, and thus properly select, during an operating phase, the two different algorithms which may be used in the two cases (algorithms which will be illustrated below), in addition to all the sets of experimental parameters that are necessary.

Consider first the case in which the knob 2 is used in a temperature signalling system 10, in which, therefore, remote cooking control functions are not present, and thus information about the thermal power supplied, instant by instant, by the heater 33 to the cooking vessel 100 is not available.

In such case, the method for estimating the cooking temperature is represented in the block diagram in figure 9. In the initial characterization phase of the vessel 100, a transfer function O_dry (z) is determined, in the frequency domain, being O_dry (z) the transfer function between the Fourier transform of the cooking vessel temperature, measured experimentally, and the Fourier transform of the knob temperature, measured experimentally, in the case of an empty cooking vessel. In the same way, in addition or in place of the above, a transfer function O_moist(z) is determined, in the frequency domain, being O_moist(z) the transfer function between the Fourier transform of the cooking vessel temperature, measured experimentally, and the Fourier transform of the knob temperature, measured experimentally, in the case of a cooking vessel at least partially filled with water (in such case "average" characterization conditions may be used, between those reasonably expected, in terms of quantity of water in the vessel and power supplied by the heater or plate).

The transfer functions may be stored in the processing means of the knob, which are able to calculate and store the inverse transfer functions, respectively 0^"1 _dry(z) e O^" ¹moist(z), on the whole denoted in figure 9 as 0^"1(z). For example, if such inverse transfer functions are expressed in canonical form, the respective parameters are stored. According to another example, the coefficients of a FIR or IIR filter (Finite Impulse Response or Infinite Impulse Response), representing in an approximate form the aforementioned transfer function, are stored.

In operating conditions, one of said inverse transfer functions is selected 0^"1(z), that is 0^"1dry(z) or 0^"1 _moist(z) depending on the cooking mode chosen, and the processing means 4 of the knob 2 are able to determine the cooking temperature T_C00king in the following manner: detecting the knob temperature T_kn0b, applying the inverse transfer function 0^"1(z), to obtain the estimated cooking temperature.

If the transfer function is expressed by means of a FIR filter, this operation permits the time trend of the estimated T_COOking o be obtained at the output of the FIR filter to which the sequence of samples T_kn0b in the time domain is presented, as input.

As illustrated above, the estimation of the cooking temperature is performed in this case as an open loop step.

Consider now the case in which the knob is used in a temperature control system

30, in which remote cooking control functions are present, and therefore information about the thermal power actually supplied, instant by instant, by the heater 33 to the cooking vessel 100 is available.

In such case, the method for estimating the cooking temperature is represented in the block diagram in figure 10. In figure 10, C (z) is a transfer function, in the frequency domain, between the Fourier transform of the cooking temperature in the vessel and the thermal power P supplied under control- of the temperature control device 1. C(z) therefore represents a cooking control strategy (i.e., a control algorithm), predetermined and in itself known, such as a PID (proportional, integrative, derivative) strategy or an ON/OFF strategy with controlled time intervals.

In such regard, it is to be observed that, for the "moist" cooking mode, the relationship between the "supplied heat" (in other words power supplied) and "temperature" is substantially proportional until boiling point is reached, while once such point has been reached the temperature no longer increases while increasing the supplied heat, since the energy is consumed to make the liquid gradually evaporate until its complete evaporation; consequently, the related transfer function C_moist(z), which is stored to be then retrieved in the case of selection of the "moist" cooking mode, will typically be of the PID type.

For the "dry" cooking mode rather, the relationship between the "supplied heat " and

"temperature" is always substantially proportional; consequently, the related transfer function C_dry(z), which is stored to be then retrieved in the case of selection of the "dry" cooking mode, will typically be of the ON/OFF type, with a very careful setting of the related time intervals, to prevent the supplying of energy/power beyond the desired temperature, which could cause a quick burning of the food.

It is to be noted that the cooking control strategy C(z), and the relative algorithm implementing it, can be various, depending not only on the "moist" or "dry" mode but also on other parameters, such as the cooking temperature that has been set. Therefore, a plurality of transfer functions C(z), or equivalently, several families of algorithms corresponding thereto, can be stored.

In a particular embodiment, three families of algorithms are stored, corresponding to the transfer function C(z) for the three cases "moist without boiling", "moist with boiling", "dry". Within each family of algorithms, the characterizing coefficients of the algorithm are a function of the cooking temperature that is set.

In the light of the above, it can be noted, generally speaking, that the method according to the invention, illustrated hereto, can suitably operate with the most diverse known control strategies, such as those cited above by way of example.

Returning to figure 10, M(z) is a transfer function, in the frequency domain, between the Fourier transform of the thermal power supplied under control of the temperature control device and the Fourier transform of the cooking temperature in the vessel. M(z) can be seen as a modelling function of the pot system.

Typically, M(z) can be expressed by means of the so-called canonical form:

wherein the parameters a, and b, are the modelling parameters, which can be experimentally derived during the initial characterization phase, depending on the cooking mode and on possible other factors (for example, the percentage to which the cooking vessel is filled). Consequently, after the initial characterization phase, the following functions will be stored in the processing means of the knob: M_moist(z), by storing the respective parameters a_jim0ist and b_j,_mojst experimentally determined in the "moist" condition; M_dry(z), by storing the respective parameters a and b_jidry experimentally determined in the "dry" condition; and any other possible transfer functions related to further specific conditions of use, initially characterized (in fact, the sets of model parameters ¾ and b_j offer the degrees of freedom needed to model the most diverse situations).

Again with reference to figure 10, O(z) is a transfer function, in the frequency domain, between the Fourier transform of the temperature of the cooking vessel and the Fourier transform of the knob temperature.

O(z) may be seen as a temperature observation function which takes into account, among other things, the characteristics and behaviour of the temperature sensor.

Optionally, O(z) can also be expressed in canonical form, and characterized by respective parameters, which can be experimentally determined in the initial characterization phase, in the various envisaged conditions.

In particular, as already explained for M(z), during the initial characterization phase O_moist(z) is stored, after the characterization in the "moist" cooking mode; O_dry(z) is stored, after the characterization in the "dry" cooking mode; and any other transfer functions related to further specific conditions of use, that are initially characterized, are possibly stored.

Consider now the initial characterization phase for one mode, for example "moist" (similar considerations could be made with reference to the "dry" mode). First of all, the observation transfer function O(z) is characterized, which receives as input a cooking temperature (in this case a temperature of the water inside the vessel) which in such case is experimentally measured and is therefore known at any moment, and generates as output the estimated knob temperature (indicated in the diagram in fig. 10 as T_knob,estimated)- On the other side, the sensor 3 experimentally measures the knob temperature (indicated in the diagram in fig.10 as T_knobinieasureci)- A difference between the estimated and the measured temperature' of the knob is therefore obtained, thus creating an error function f_e which is injected in the block L ("logic"). Such block L represents processing and storing functions of the processor 4 of the knob 2. The block L is configured to determine the observation function O(z), for example, by determining its canonical parameters, in such a way to minimize the aforementioned error function f_e

Once O(z) has been established, the modelling function of the vessel (z) is also determined, wherein M(z) receives as input the power P supplied by the heater according to the function C(z), and generated as output an estimated water temperature, T_C00king On the other side, during the characterization step, the temperature of the water really present inside the vessel is also measured experimentally, and is reflected in a respective knob temperature, as detected by O(z) calibrated as above. This determines, once again, an error function which is injected in the L block, which is further configured to define the modelling function M(z), for example by determining its canonical parameters, on the basis of the criterion of minimization of the aforementioned error function.

As already observed, all the parameters of all the initial characterizations related to a set of experimented conditions (for example "moist", "dry", possibly also for different set cooking temperatures) are stored in the processor or in memories present in the processing means 4 of the knob 2, to be recalled in a selectable manner during the operating phase.

Considering now the operating phase (again with reference to fig. 10), firstly all the functions C(z), M(z) and O(z) related to the selected operating mode ( for example "dry", "moist") are retrieved. Now, the cooking time Tcoowng estimated by M(z), thanks to the method illustrated above, is a faithful replica of the cooking temperature actually present within the cooking vessel 100. Then, the cooking temperature estimated by M(z) is sent, in a feedback loop, to the input of the control function C(z), which in turn establishes the thermal power P to be supplied to the vessel. The known value of the supplied thermal power P, in turn, is sent to the input of the modelling function M(z), which on the basis thereof generates an output a signal which tracks the time trend of the cooking temperature T_cooking.

According to a preferred embodiment, the method for estimating the cooking temperature is an adaptive method. This means that the modelling is continuously refined, even while the cooking vessel is being used (i.e.,, during the operating phase). To such purpose, as illustrated again in figure 10, the instantaneous information regarding the power P supplied to the vessel, and regarding the error function f_e between the estimated knob temperature and the knob temperature measured by the sensor, are continuously supplied to the block L, which is configured to refine the parameters of the modelling function (z) in an adaptive manner, by means of the same algorithm used in the initial characterization step, applied now in a continuous manner.

With reference to the adaptation of the coefficients characterizing the pot/heater model, it is to be noted that this takes place by observing the foreseen temperature signal and the signal deriving from the sensor during the operative heating step. In fact, in this step the power supplied to the system is known (such power being controlled by the knob itself).

From an analysis of the time variation of the temperature, as a function of the supplied power, an indication of the quantity of liquid and of the pot size (i.e., volume) is also derived. On the basis of such analysis, starting from the different sets of coefficients estimated during the off-line characterization step of the system, a set of coefficients applied to the cooking cycle in progress is calculated (for example through linear interpolation).

This new set of coefficients is used for the prediction and for the tuning of the control algorithm, until the next update thereof following a further period of observation.

The use of such adaptive method further improves the estimation function performance in terms of reliability and accuracy.

It is to be noted that the number of parameters of the set b_jt which are considered, can ideally reach a very high number. Actually, a limited number of parameters is considered, in order to achieve a trade-off between the ease of practical application and the accuracy of the approximation.

Moreover, it should be observed that the model/algorithm illustrated above can advantageously work both in an open loop (on the basis of pre-memorized coefficients) or closed loop (i.e., with feedback), and is therefore able to manage significant delays occurring between the supplied power, the obtained temperature of the water, and the consequent temperature detected by the sensor. For example, in an initial transient step, of different duration, it can operate in an open loop, and subsequently, once the delays in play are over, in a closed loop.

As can be seen, the object of the present invention is achieved by the device, by the systems and by the methods described above.

In fact, on the basis of the above, it is evident that the temperature control device according to the invention is able to integrate, inside the knob of the lid, all the electronic circuitry needed to support the functions above described.

Moreover, such device, by virtue of its features, is able to estimate the cooking temperature within the cooking vessel, with remarkably improved accuracy compared to that achieved by the prior art, and such as to support both remote display functions and, above all, remote cooking control functions. In particular, such remote control functions would not be possible if the device did not ensure an accurate estimate of the cooking temperature within the cooking vessel.

Moreover, as illustrated in detail, the device according to the invention is able to perform its functions in various operating modes, among which a "moist" cooking mode and a "dry" cooking mode.

Similar considerations may be made for the cooking temperature control method according to the invention.

On the basis of the above, it is also evident that the device according to the invention enables the possibility of implementing cooking temperature remote signalling and remote temperature control systems, which are also comprised in the invention, as well as the respective signalling and remote control methods.

A person skilled in the art may make modifications and adaptations to the embodiments of the cooking temperature control device and related method, as well as to the remote signalling system of a cooking temperature and related method, the remote cooking control system and related method, described above, replacing elements with others functionally equivalent even jointly with the prior art, creating hybrid implementations so as to satisfy contingent requirements, while remaining within the scope of the following claims. Each of the characteristics described as belonging to a possible embodiment may be realized independently of the other embodiments described.

It is to be noted moreover that the term "comprising" does not exclude other elements or steps, the term "one" not excluding a plurality. In addition, the figures are not necessarily in scale: on the contrary, importance is generally given to illustrating the principles of the present invention.

Claims

1. Cooking temperature control device (1 ) comprising a knob (2) for gripping, suitable for attaching to a lid (101) of a cooking vessel (100), said knob (2) comprising:

- temperature sensor means (3), configured to detect a knob temperature of said knob (2);

- processing means (4), operatively connected to said temperature sensor means

(3) , and configured to:

- receive the knob temperature detected,

- estimate a cooking temperature within the cooking vessel (100), depending on the knob temperature detected, and

- generate temperature control information on the basis of the estimated cooking temperature;

- wireless transmission means (5), operatively connected to said processing means (4), and configured to receive said temperature control information from the processing means (4) and to transmit it in wireless mode;

said temperature sensor means (3), processing means (4) and wireless transmission means (5) being entirely contained inside the knob (2),

the processing means (4) being further configured to operate alternatively, in a selectable manner, in a first cooking mode, wherein the cooking temperature is temperature of a liquid or moist environment present within the cooking vessel (100), or in a second cooking mode, wherein the cooking temperature is a temperature observable in contact with an inner wall of the cooking vessel (100).

2. Device (1) according to claim 1 , wherein said temperature control information comprises temperature adjustment commands, for a remote adjustment of the cooking temperature.

3. Device (1) according to any of the previous claims, wherein said temperature control information comprises temperature monitoring information, for a remote signalling of the cooking temperature.

4. Device (1 ) according to any of the previous claims, wherein the processing means

(4) are configured to estimate the cooking temperature inside the cooking vessel (100), depending on the knob temperature detected, on the basis of at least one predictive algorithm based on a selectable thermal modelling of the cooking vessel (100), and wherein said selectable thermal modelling is based on a first thermal model of the cooking vessel when empty, if the processing means are configured to operate in said first cooking mode, and on a second thermal model of the cooking vessel when containing a cooking liquid, if the processing means are configured to operate in said second cooking mode.

5. Device (1) according to claim 4, wherein the at least one predictive algorithm is an algorithm operating in the discrete frequency Fourier domain, in which the thermal modelling of the cooking vessel (100) is based on a transfer function in canonical form, characterized by a first set of parameters for the first thermal model, and by a second set of parameters for the second thermal model,

and wherein the parameters of the first set and of the second set are determined by an initial characterization of the cooking vessel (100), prior to use, in conditions corresponding to the first and to the second cooking modes respectively.

6. Device (1) according to claim 5, wherein the predictive algorithm is an adaptive predictive algorithm, able to vary the parameters of said first or second sets of parameters during the use of the cooking vessel (100).

7. Device (1) according to any previous claim, wherein the knob (2) further comprises a screw (22) for attachment to the lid (101) and a bush (23) in contact with said screw (22), and wherein the knob temperature corresponds to a temperature of said bush (23).

8. Device (1) according to any of the previous claims, wherein the sensor means (3) comprises at least one infra-red sensor or at least one contact thermal sensor, or both an infra-red sensor and a contact thermal sensor.

9. Device (1) according to any of the previous claims, wherein the wireless transmission means (5) comprise a radio transmitter device comprising an integrated circuit for generating radio signals and an integrated antenna, operatively connected to each other, the radio transmitter device operating on the ISM 433 MHz radio band.

10. Device (1) according to claim 1, further comprising wireless receiver means, configured to receive wireless signals from remote.

1 1. Device (1) according to claim 1 , further comprising a control and display interface (6), on an upper surface of the knob (2), opposite the point of attachment to the lid, configured to allow a user to see, in first zones (61) of the interface, information relative to the estimated temperature, and further configured to allow the user to set the cooking temperature, by touching second zones (62) of the interface; and wherein the processing means (4) are further configured to generate cooking control commands on the basis of the cooking temperature set by the user and on the estimated cooking temperature.

12. Device (1) according to claim 1 1 , wherein the control and display interface (6) is further configured to allow the user to set a cooking time, by touching third zones (63) of the interface; and wherein the processing means (4) are further configured to measure time intervals and to generate cooking control commands on the basis of the cooking temperature set by the user, on the cooking time set by the user and on the estimated cooking temperature.

13. Lid (101 ) for a cooking vessel (100), comprising a device (1) according to any of the claims 1-12.

14. Cooking vessel (100) comprising a lid (101) according to claim 13.

15. Remote signalling system (10) of a cooking temperature, comprising :

- a cooking temperature control device (1) according to claim 3;

- a remote signalling device (11), operatively connected via wireless to the cooking temperature control device (1) to receive the temperature monitoring information, and configured to signal information relative to the cooking temperature, on the basis of the temperature monitoring information received.

16. Remote signalling system (10) according to claim 15, wherein the remote signalling device (11 ) comprises an acoustic signalling device (12), configured to signal various states of the system by means of an acoustic signal.

17. Remote signalling system (10) according to claim 15 or 16, wherein the remote signalling device (1 1 ) comprises a remote display device (13), configured to display the cooking temperature on a screen, on the basis of the temperature monitoring information received.

18. Cooking control system (30) for a cooking vessel (100) comprising:

- a cooking temperature control device (1) according to claim 2;

- a remote cooking actuation device (31) comprising:

- a communication and interaction module (32), configured to operate a wireless communication with the wireless transmission means (5) of the cooking temperature control device (1), so as to operatively connect the cooking actuation device (31) with said control device (1), in order to receive the temperature adjustment commands generated by the control device (1), the communication and interaction module (32) being further configured to generate actuation commands on the basis of the temperature adjustment commands received; and

- cooking actuation means (33), operatively connected to the communication and interaction module (32) to receive the actuation commands, and configured to generate a controlled thermal power, depending on the actuation commands received, so as to heat the cooking vessel (100) in a controlled manner.

19. Method of controlling a cooking temperature within a cooking vessel (100), comprising the steps of:

- providing a cooking temperature control device (1) according to one of the claims from 1 to 12;

- detecting a knob temperature of the knob (2) comprised in said device (1), by means of temperature sensor means (3), comprised in the knob (2);

- estimating a cooking temperature within the cooking vessel (100), depending on the knob temperature detected, by means of processing means (4) comprised in the knob (2);

- generating temperature control information on the basis of the estimated cooking temperature;

- transmitting in wireless mode said temperature control information, by means of wireless transmission means (5), comprised in the knob (2);

wherein said step of estimating comprises:

- selecting, by the processing means (4), on the basis of a user setting, a first cooking mode, wherein the cooking temperature is a temperature of a liquid or moist environment present within the cooking vessel (100), or a second cooking mode, wherein the cooking temperature is a temperature observable in contact with an inner wall of the cooking vessel (100); - estimating the cooking temperature, depending on the detected knob temperature, and on the selected cooking mode.

20. Method of controlling the cooking temperature according to claim 19, further comprising, before the step of detecting a knob temperature, the step of:

- modelling the cooking vessel (100) by means of a first thermal model, corresponding to the first cooking mode, and a second thermal model, corresponding to the second cooking mode, said first and second thermal model being based on at least one transfer function characterized by a first set of parameters for said first thermal model, and by a second set of parameters for the second thermal model;

- determining the parameters of said first set and of said second set by means of an initial characterization of the cooking vessel (100), prior to use, in conditions corresponding to the first and to the second cooking modes respectively;

- storing the parameters of said first set and second set in the processing means (4) of the control device (1);

and wherein the step of estimating comprises estimating the cooking temperature, depending on the detected knob temperature, and on the selected cooking mode, by means of at least one predictive algorithm operating in the discrete frequency Fourier domain, based on the stored parameters of the first model, if the first cooking mode is selected, and on the stored parameters of the second model, if the second cooking mode is selected.

21. Method for the remote signalling of a cooking temperature, comprising :

- providing a remote signalling system (10) of a cooking temperature, according to one of the claims from 15 to 17;

- performing the steps of the method of controlling a cooking temperature according to claim 19, wherein:

- the at least one transfer function is the inverse function of a transfer function, in the frequency domain, between the Fourier transform of the cooking vessel temperature, measured experimentally, and the Fourier transform of the knob temperature, measured experimentally.

- the step of transmitting comprises transmitting temperature control information to the remote display device, said temperature control information comprising temperature monitoring information;

- signalling the cooking temperature, by the remote signalling device (10), on the basis of the temperature monitoring information received.

22. Method for the cooking control for a cooking vessel (100) comprising:

- providing a cooking control system (30) for a cooking vessel (100) according to claim 18;

- the at least one transfer function comprises: a transfer function, measured experimentally, between the Fourier transform of the cooking vessel temperature and the Fourier transform of the knob temperature; a transfer function between the

Fourier transform of the thermal power supplied under the control of the temperature control device and the Fourier transform of the cooking temperature in the vessel; and a transfer function between the Fourier transform of the cooking temperature in the vessel and the thermal power supplied under the control of the temperature control device;

- the step of transmitting comprises transmitting temperature control information to the remote cooking actuation device (31), said temperature control information comprising the estimated cooking temperature and temperature adjustment commands;

- adjusting the cooking temperature, by the remote cooking actuation device (31), on the basis of the control information received.

23. Method according to claim 22, wherein the temperature adjustment step is a closed loop step, and is performed by determining the power to be supplied on the basis of the result of the transfer function between the Fourier transform of the cooking temperature in the vessel and the thermal power supplied by the remote cooking actuation device (31), having as input the estimated cooking temperature.