CN109691855B

CN109691855B - Cooking appliance, detection method and device thereof, storage medium and processor

Info

Publication number: CN109691855B
Application number: CN201710986438.5A
Authority: CN
Inventors: 李桂荣; 孟城城; 刘日贵; 凌金星
Original assignee: Zhejiang Shaoxing Supor Domestic Electrical Appliance Co Ltd
Current assignee: Zhejiang Shaoxing Supor Domestic Electrical Appliance Co Ltd
Priority date: 2017-10-20
Filing date: 2017-10-20
Publication date: 2022-10-04
Anticipated expiration: 2037-10-20
Also published as: CN109691855A

Abstract

The invention discloses a cooking appliance, a detection method and device thereof, a storage medium and a processor. The detection method of the cooking appliance comprises the following steps: after the cooking appliance is powered on, acquiring type information of the cooking appliance, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking appliance and a first preset temperature; controlling the cooking appliance to heat according to preset power, and obtaining a second temperature at the bottom of the pot body, wherein the preset power is smaller than the rated power of the cooking appliance; judging whether the second temperature meets a judgment condition corresponding to the type information; and determining that the cooking appliance is dry-burned under the condition that the second temperature meets the judgment condition corresponding to the type information. The invention solves the technical problem of low accuracy in the prior art that whether the cooking utensil is dry-burned or not is judged through temperature and speed.

Description

Cooking appliance, detection method and device thereof, storage medium and processor

Technical Field

The invention relates to the field of household appliances, in particular to a cooking appliance, a detection method and device thereof, a storage medium and a processor.

Background

During cooking, a cooking appliance, such as an electric pressure cooker, may be dry-burned once a user does not put food to be cooked in the pot. Especially, in the stainless steel heating inner pot adopting the electromagnetic heating mode, heat is directly generated by the pot body, and the surface of the pot body is easy to discolor, blacken and the like due to dry burning, so that the use of a user is influenced.

In order to solve the above problems, the prior art discloses a scheme for judging whether the cooking utensil is dry-burned according to the temperature change speed, as disclosed in the patent with the application number of 201720030850.5. However, since the temperature change rates corresponding to different temperatures are different, whether the cooking appliance is dry-burned or not is determined only by the temperature and the speed, which results in low detection accuracy.

To whether take place the dry combustion method through temperature speed judgement cooking utensil among the above-mentioned prior art, the problem that the degree of accuracy is low, effective solution has not been proposed yet at present.

Disclosure of Invention

The embodiment of the invention provides a cooking appliance, a detection method and device thereof, a storage medium and a processor, and at least solves the technical problems that in the prior art, whether the cooking appliance is dry-burned or not is judged through temperature and speed, and the accuracy is low.

According to an aspect of an embodiment of the present invention, there is provided a method of detecting a cooking appliance, including: after the cooking appliance is powered on, obtaining type information of the cooking appliance, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking appliance and a first preset temperature; controlling the cooking appliance to heat according to preset power, and obtaining a second temperature at the bottom of the pot body, wherein the preset power is smaller than the rated power of the cooking appliance; judging whether the second temperature meets a judgment condition corresponding to the type information; and determining that the cooking appliance is dry-burned under the condition that the second temperature meets the judgment condition corresponding to the type information.

In the embodiment of the invention, after the cooking appliance is powered on, the type information of the cooking appliance is obtained, the cooking appliance is controlled to heat according to the preset power, the second temperature of the bottom of the pot body is obtained, whether the second temperature meets the judgment condition corresponding to the type information or not is judged, and the cooking appliance is determined to be dry-burned under the condition that the second temperature meets the judgment condition corresponding to the type information. It notices easily that, owing to can judge the bottom of a boiler temperature according to the judgement condition that type information corresponds to confirm whether cooking utensil takes place to burn futilely, and not only judge through the temperature speed of pot body bottom, thereby reach and improve the detection accuracy degree, avoid pot body surface colour to change colour, blacken, promote user's experience sense's technological effect, and then solved among the prior art and judged whether cooking utensil takes place to burn futilely through temperature speed, the low technical problem of the degree of accuracy.

Further, the acquiring of the type information of the cooking appliance includes: acquiring a first temperature; judging whether the first temperature is less than or equal to a first preset temperature; if the first temperature is less than or equal to a first preset temperature, determining that the type information of the cooking appliance is a first type; and if the first temperature is greater than a first preset temperature, determining that the type information of the cooking appliance is a second type. By comparing the pan bottom temperature of the cooking appliance after being powered on with the first preset temperature, the type information of the cooking appliance can be determined to be the first type (for example, a cold pan type) and the second type (for example, a hot pan type), so that whether the cooking appliance is dried or not is further judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, in a case that it is determined that the type information of the cooking appliance is the first type, determining whether the second temperature satisfies a determination condition corresponding to the type information includes: judging whether the second temperature is greater than or equal to a second preset temperature; if the second temperature is greater than or equal to the second preset temperature, determining that the second temperature meets the judgment condition corresponding to the type information; and if the second temperature is less than the second preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information. Under the condition that the type information of the cooking appliance is of the first type, whether the cooking appliance is in dry burning or not is judged by judging whether the temperature of the pot bottom is increased to be greater than or equal to a second preset temperature or not in real time, so that whether the cooking appliance is in dry burning or not is judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, before determining that the cooking appliance is dry-burned, the method further comprises: after the cooking appliance is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body; judging whether the third temperature is greater than or equal to a third preset temperature; and if the third temperature is greater than or equal to a third preset temperature, determining that the cooking appliance is dry-burned. In order to prevent the detection accuracy from being influenced by the fact that the temperature of the pot bottom is higher before heating and is greater than or equal to the second preset temperature after heating, heating is stopped after the temperature of the pot bottom is greater than or equal to the second preset temperature, whether the temperature of the pot bottom is continuously increased to be greater than or equal to the third preset temperature is judged in real time to determine whether the cooking appliance is dry-burned, whether the cooking appliance is dry-burned or not is further judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, under the condition that the second temperature does not meet the judgment condition corresponding to the type information or the third temperature is lower than a third preset temperature, it is determined that the cooking appliance is not dried, so that whether the cooking appliance is dried or not is judged, and under the condition that the cooking appliance is not dried, the cooking operation is normally carried out, so that the effect of completing the cooking process is achieved.

Further, in a case where it is determined that the type information of the cooking appliance is the second type, determining whether the second temperature satisfies a determination condition corresponding to the type information includes: obtaining a difference value between the second temperature and the first temperature to obtain a first difference value; judging whether the first difference value is greater than or equal to a fourth preset temperature or not; if the first difference is greater than or equal to the fourth preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information; and if the first difference is smaller than the fourth preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information. Under the condition that the type information of the cooking appliance is of the second type, whether the cooking appliance is dried or not is judged by judging whether the temperature rise of the temperature of the pot bottom is larger than or equal to a fourth preset temperature or not in real time, so that whether the cooking appliance is dried or not is judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, before determining that the cooking appliance is dry-burned, the method further comprises: after the cooking appliance is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body; obtaining a difference value between the third temperature and the second temperature to obtain a second difference value; judging whether the second difference value is greater than or equal to a fifth preset temperature or not; and if the second difference is greater than or equal to the fifth preset temperature, determining that the cooking appliance is dry-burned. In order to prevent the detection accuracy from being influenced by the fact that the temperature of the pot bottom is higher before heating and is higher than or equal to the second preset temperature after heating, heating is stopped after the temperature rise of the temperature of the pot bottom is higher than or equal to the fourth preset temperature, whether the temperature rise of the temperature of the pot bottom is higher than or equal to the fifth preset temperature is judged in real time to determine whether the cooking appliance is in dry burning, whether the cooking appliance is in dry burning is further judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, under the condition that the second temperature does not meet the judgment condition corresponding to the type information or the second difference is smaller than the fifth preset temperature, whether the cooking appliance is dry-burned or not is judged by determining that the cooking appliance is not dry-burned, and under the condition that the cooking appliance is not dry-burned, the cooking operation is normally carried out, so that the effect of finishing the cooking process is achieved.

Further, control cooking utensil and heat according to preset power to obtain the second temperature of pot body bottom and include: controlling the cooking appliance to heat according to preset power within a preset time period; the second temperature is acquired during the heating of the cooking appliance. In order to prevent the cooking utensil from being dry-burned, the cooking time is long, the cooking time is prolonged, the cooking utensil can be controlled to heat within a preset time period, and the temperature of the pot bottom is obtained in real time in the heating process to judge, so that the effects of shortening the cooking time and improving the detection efficiency are achieved.

Further, the preset power is 1000-1300W, the second preset temperature is 40-80 ℃, the fourth preset temperature is 5-10 ℃, the fifth preset temperature is 5-10 ℃, the preset time is 0-2min, and the preset time period is 1-5min, wherein the difference between the second preset temperature and the first preset temperature is 4 ℃, and the difference between the third preset temperature and the second preset temperature is 5-10 ℃. Through setting up preset power and corresponding first preset temperature, second preset temperature, third preset temperature, fourth preset temperature and fifth preset temperature, whether dry combustion method takes place to judge cooking utensil according to the judgement condition that type information corresponds is realized to reach and improve the detection accuracy, avoid pot body surface colour to discolour, blacken, promote user's experience sense's technological effect.

According to another aspect of the embodiments of the present invention, there is also provided a detection apparatus of a cooking appliance, including: the cooking device comprises a first acquisition module, a second acquisition module and a control module, wherein the first acquisition module is used for acquiring type information of the cooking device after the cooking device is powered on, and the type information is used for representing a comparison result of a first pan bottom temperature and a first preset temperature of the cooking device; the second acquisition module is used for controlling the cooking appliance to heat according to preset power and acquiring a second pot bottom temperature of the cooking appliance, wherein the preset power is smaller than the rated power of the cooking appliance; the judging module is used for judging whether the second pot bottom temperature meets the judging condition corresponding to the type information; and the determining module is used for determining that the cooking appliance is dry-burned under the condition that the temperature of the second pot bottom meets the judgment condition corresponding to the type information.

According to another aspect of an embodiment of the present invention, there is also provided a cooking appliance including: the pot body is used for containing food to be cooked; the cover body is covered on the pot body; the temperature sensor is arranged at the bottom of the pot body and used for collecting a first pot bottom temperature and a second pot bottom temperature of the cooking appliance; the control device is arranged in the pot body or the cover body, connected with the temperature sensor and used for acquiring type information of the cooking appliance after the cooking appliance is powered on and generating a control signal according to preset power, wherein the type information is used for representing a comparison result of the first pot bottom temperature and the first preset temperature, and the preset power is smaller than the rated power of the cooking appliance; the heating device is arranged in the pot body or the cover body, is connected with the control device and is used for heating operation according to the control signal; the control device is further used for acquiring the second pot bottom temperature in the heating operation process of the heating device, judging whether the second pot bottom temperature meets the judgment condition corresponding to the type information or not, and determining that the cooking utensil is dry-burned under the condition that the second pot bottom temperature meets the judgment condition corresponding to the type information.

Further, the cooking appliance is an electric pressure cooker.

Further, the pan body is made of stainless steel.

Further, the heating device is an electromagnetic heating device.

According to another aspect of the embodiments of the present invention, there is also provided a storage medium including a stored program, wherein the apparatus in which the storage medium is located is controlled to execute the detection method of the cooking appliance in the above embodiments when the program is executed.

According to another aspect of the embodiments of the present invention, there is also provided a processor for executing a program, wherein the program executes the detection method of the cooking appliance in the above embodiments.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:

fig. 1 is a flowchart of a detection method of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a flowchart of an alternative cooking appliance detection method according to an embodiment of the present invention;

fig. 3 is a schematic view of a detection device of a cooking appliance according to an embodiment of the present invention; and

fig. 4 is a schematic diagram of a detection system of a cooking appliance according to an embodiment of the present invention.

Detailed Description

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

It should be noted that the terms "first," "second," and the like in the description and claims of the present invention and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in sequences other than those illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

Example 1

According to an embodiment of the present invention, there is provided an embodiment of a detection method of a cooking appliance, it should be noted that the steps shown in the flowchart of the drawings may be executed in a computer system such as a set of computer executable instructions, and that although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in an order different from that here.

Fig. 1 is a flowchart of a method for detecting a cooking appliance according to an embodiment of the present invention, as shown in fig. 1, the method including the steps of:

step S102, after the cooking appliance is powered on, obtaining type information of the cooking appliance, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking appliance and a first preset temperature.

Specifically, the cooking appliance can be an electric pressure cooker, a pot body of the electric pressure cooker is made of stainless steel materials, the temperature of the bottom of the pot body of the stainless steel pot body rises sharply in a short time, and the bottom of the pot body of the stainless steel pot body turns yellow and then black when the temperature of the bottom of the pot is higher than or equal to 240 ℃, so that the appearance is affected, the electric pressure cooker adopts an electromagnetic heating mode, and the pot body directly heats and does not need to conduct heat to an inner pot in a conduction mode; the type information includes: the method comprises the steps that the type of a cold pot and the type of a hot pot are obtained, and the type information of the cooking utensil is obtained by comparing the pot bottom temperature acquired by a temperature sensor with a first preset temperature; since the temperature of the bottom of the pot is different before the cooking utensil is heated, the cooking utensil generates the same heat when heated, and the temperature rise speed of the temperature of the bottom of the pot is different, a first preset temperature can be preset, the cooking utensil can be divided into different types according to the comparison result of the temperature of the bottom of the pot and the first preset temperature, and in a preferred embodiment of the invention, the first preset temperature can be 48 ℃.

And step S104, controlling the cooking appliance to heat according to preset power, and obtaining a second temperature of the bottom of the pot body, wherein the preset power is smaller than the rated power of the cooking appliance.

Optionally, the preset power is 1000-1300W.

Specifically, the rated power may be a power performed by the cooking appliance after the cooking appliance starts a cooking operation, and for example, the rated power may be 1500W to 1600W; in order to prevent the inaccurate pan bottom temperature collected by the temperature sensor due to the fact that the higher the power is, the faster the cooking utensil is heated, the preset power can be 1000-1300W, and in a preferred embodiment of the invention, the preset power can be 1200W.

And step S106, judging whether the second temperature meets the judgment condition corresponding to the type information.

Specifically, since the pan bottom temperature before heating is different and the temperature rise speed in the heating process is different, the types of the cooking appliances can be divided in advance according to the pan bottom temperature, and the judgment conditions corresponding to different types and used for judging the occurrence of dry burning of the cooking appliances are preset.

And step S108, determining that the cooking utensil is dry-burned under the condition that the second temperature meets the judgment condition corresponding to the type information.

In an alternative scheme, after the cooking appliance is powered on, a user may forget to put food to be cooked and start cooking, in order to prevent the cooking appliance from being dried, the temperature of the bottom of the pan rapidly rises to be greater than or equal to the oxidation temperature of the pan body, so that the color of the surface of the pan body changes and turns black, the current temperature of the bottom of the pan of the cooking appliance, namely the first temperature, may be obtained first, and the type information is determined according to the comparison result between the current temperature of the bottom of the pan and 48 ℃. And then controlling the cooking appliance to intermittently heat at 1200W, for example, heating for 6 seconds and stopping heating for 4 seconds, and acquiring the temperature of the bottom of the pot in the heating process, namely the second temperature in real time. And acquiring a judgment condition corresponding to the type information, and judging the temperature of the pot bottom in the heating process so as to judge the temperature of the pot bottom in the heating process according to the judgment condition corresponding to the type information and determine whether the cooking utensil is dry-burned or not.

In the embodiment of the invention, after the cooking appliance is powered on, the type information of the cooking appliance is obtained, the cooking appliance is controlled to heat according to the preset power, the second temperature of the bottom of the pot body is obtained, whether the second temperature meets the judgment condition corresponding to the type information or not is judged, and the cooking appliance is determined to be dried under the condition that the second temperature meets the judgment condition corresponding to the type information. It notices easily that, owing to can judge the bottom of a boiler temperature according to the judgement condition that type information corresponds to confirm whether cooking utensil takes place to burn futilely, and not only judge through the temperature speed of pot body bottom, thereby reach and improve the detection accuracy degree, avoid pot body surface colour to change colour, blacken, promote user's experience sense's technological effect, and then solved among the prior art and judged whether cooking utensil takes place to burn futilely through temperature speed, the low technical problem of the degree of accuracy.

Optionally, in step S102, the obtaining of the type information of the cooking appliance includes: acquiring a first temperature; judging whether the first temperature is less than or equal to a first preset temperature; if the first temperature is less than or equal to a first preset temperature, determining that the type information of the cooking appliance is a first type; and if the first temperature is greater than the first preset temperature, determining that the type information of the cooking appliance is of the second type.

Specifically, the first type is a cold pot type, that is, the temperature of the bottom of the pot is lower before the cooking appliance is heated; the second type is a hot pot type, that is, the temperature of the bottom of the pot is low before the cooking appliance is heated.

In an optional scheme, after the cooking appliance is powered on, the pot bottom temperature of the cooking appliance, namely the first temperature, can be obtained, the pot bottom temperature is compared with 48 ℃, and if the pot bottom temperature is less than or equal to 48 ℃, the cooking appliance is determined to be a cold pot, namely the first type; if the pot bottom temperature is >48 ℃, the cooking appliance is determined to be a hot pot, i.e. the second type described above. The type information of the cooking appliance is determined by comparing the pot bottom temperature of the powered cooking appliance with 48 ℃, so that whether the cooking appliance is dried or not is further judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Alternatively, in a case where the type information of the cooking appliance is determined to be the first type, the step S106 of determining whether the second temperature satisfies the determination condition corresponding to the type information includes: judging whether the second temperature is greater than or equal to a second preset temperature; if the second temperature is greater than or equal to a second preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information; and if the second temperature is less than the second preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information.

Optionally, the second preset temperature is 40-80 ℃ and the difference between the second preset temperature and the first preset temperature is 4 ℃.

Specifically, in the case that the cooking appliance is a cold pot, if the cooked food is put into the pot after the cooking appliance is intermittently heated at 1200W, the heat generated by heating is absorbed by the cooked food and is not enough to raise the temperature of the bottom of the pot to a certain extent, so that an upper temperature rise limit, that is, a second preset temperature, can be set, and whether the cooking appliance is dry-burned or not can be determined by the magnitudes of the temperature of the bottom of the pot and the second preset temperature. Because the heating power is different, the generated heat quantity is different, the upper limit of the temperature rise of the pot bottom is also different, under the condition that the heating power is 1000-1300W, the second preset temperature can be set to be 40-80 ℃, in the preferred embodiment of the invention, under the condition that the heating power is 1200W, the second preset temperature is 52 ℃, the first preset temperature is related to the setting of the second preset temperature, the first preset temperature is 4 ℃ lower than the second preset temperature, and in the preferred embodiment of the invention, under the condition that the second preset temperature is 52 ℃, the first preset temperature is 48 ℃.

In an optional scheme, in the process of discontinuously heating the cooking utensil at 1200W, whether the temperature of the bottom of the pot is greater than or equal to 52 ℃ or not can be judged in real time, namely whether the second temperature is greater than or equal to 52 ℃, and if so, the cooking utensil is determined to be an empty pot and is subjected to dry burning; if not, the cooking appliance is placed into the cooked food, and the heat is absorbed by the cooked food, so that no dry burning occurs. Under the condition that the type information of the cooking appliance is of the first type, whether the cooking appliance is dried or not is judged by judging whether the temperature of the pot bottom is increased to be greater than or equal to a second preset temperature or not in real time, so that whether the cooking appliance is dried or not is judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Optionally, in step S108, before determining that the cooking appliance is dry-burned, the method further includes: after the cooking appliance is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body; judging whether the third temperature is greater than or equal to a third preset temperature; and if the third temperature is greater than or equal to the third preset temperature, determining that the cooking appliance is dry-burned.

Optionally, the predetermined time is 0-2min, and the difference between the third preset temperature and the second preset temperature is 5-10 ℃.

Specifically, since the temperature of the bottom of the pan before heating is high, even if food is put into the pan after heating, the temperature of the bottom of the pan is also greater than or equal to the second preset temperature, which affects the detection accuracy, in order to improve the monitoring accuracy, heating can be stopped after the temperature of the bottom of the pan is greater than or equal to the second preset temperature, and whether the temperature of the bottom of the pan continuously rises beyond a certain range is further judged, and if the cooking appliance is an empty pan, the temperature of the bottom of the pan can continuously rise and exceed a certain range by the early heating heat, therefore, a third preset temperature can be preset, since the upper limit of the temperature rise of the bottom of the pan after the heating is stopped is related to the temperature of the bottom of the pan when heating is stopped, that is, the third preset temperature is related to the second preset temperature, and can be set to be 5 to 10 ℃ higher than the second preset temperature, in a preferred embodiment of the present invention, in which the second preset temperature is 52 ℃, the third preset temperature is 60 ℃; after heating is stopped, the temperature of the pot bottom is slowly reduced after the earlier-stage heat enables the temperature of the pot bottom to continuously rise for a period of time, so that the temperature of the pot bottom within a period of time, namely the third temperature can be obtained, for example, the temperature of the pot bottom within 2min can be obtained in real time, the preset time can be 0-2min, the temperature of the pot bottom is obtained immediately when heating is stopped for 0-2min, and the temperature of the pot bottom within 2min can be obtained in real time.

In an optional scheme, when the temperature of the bottom of the pot is more than or equal to 52 ℃, immediately stopping heating, obtaining the temperature of the bottom of the pot within 0-2min after the heating is stopped, namely the third temperature, judging whether the third temperature continuously rises to be more than or equal to 60 ℃, and if so, determining that the cooking utensil is an empty pot and performing dry heating; if not, the cooking appliance is put into the cooked food, and the heat is absorbed by the cooked food, so that no dry burning occurs. Whether the temperature of the pot bottom is continuously increased to be larger than or equal to a third preset temperature is judged in real time to determine whether the cooking utensil is dry-burned or not, whether the cooking utensil is dry-burned or not is further judged according to judgment conditions corresponding to the type information, and the effect of improving the detection accuracy is achieved.

It should be noted that, after it is determined that the cooking appliance is dry-burned, in order to prevent the color of the surface of the pot body from changing and blackening and affecting the normal use of the user, a dry-burning processing procedure may be executed, for example, to stop the cooking process and prompt the user; alternatively, the cooking power is reduced.

Optionally, in a case that it is determined that the second temperature does not satisfy the judgment condition corresponding to the type information, or the third temperature is less than a third preset temperature, it is determined that the cooking appliance is not dry-burned.

In an optional scheme, when it is determined that the second temperature does not satisfy the judgment condition corresponding to the type information, that is, the pot bottom temperature is always less than 52 ℃ in the heating process of the cooking appliance, or it is determined that the third temperature is less than a third preset temperature, that is, after the cooking appliance stops heating, under the condition that the pot bottom temperature is always less than 60 ℃, it may be determined that the cooking appliance is placed into the cooked food, the cooking operation may be continued according to a normal cooking process so as to judge whether the cooking appliance is dry-burned, and under the condition that the cooking appliance is not dry-burned, the cooking operation is normally performed, so that the effect of completing the cooking process is achieved.

Alternatively, in a case where it is determined that the type information of the cooking appliance is the second type, the step S106 of determining whether the second temperature satisfies the determination condition corresponding to the type information includes: obtaining a difference value between the second temperature and the first temperature to obtain a first difference value; judging whether the first difference value is greater than or equal to a fourth preset temperature or not; if the first difference is greater than or equal to the fourth preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information; and if the first difference value is smaller than the fourth preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information.

Optionally, the fourth preset temperature is 5-10 ℃.

Specifically, in the case that the cooking appliance is a cold pot, if the cooked food is put into the pot after the cooking appliance is intermittently heated at 1200W, the heat generated by heating is absorbed by the cooked food and is insufficient to make the temperature rise of the pot bottom temperature exceed a certain range, and therefore, the second preset temperature may be set, and whether the cooking appliance is dry-burned or not may be determined by the magnitude of the temperature rise of the pot bottom temperature and the second preset temperature. Because the heating power is different, the generated heat is different, the temperature rise of the pot bottom temperature is different, the fourth preset temperature can be set to be 5-10 ℃ under the condition that the heating power is 1000-1300W, and in the preferred embodiment of the invention, the fourth preset temperature is 10 ℃ under the condition that the heating power is 1200W.

In an optional scheme, in the process of discontinuously heating the cooking appliance at 1200W, the temperature rise of the temperature of the pot bottom can be obtained in real time, namely the difference value between the second temperature and the first temperature is obtained, whether the difference value between the second temperature and the first temperature is greater than or equal to 10 ℃ or not is judged, namely whether the first difference value is greater than or equal to 10 ℃ or not is judged, and if yes, the cooking appliance is determined to be an empty pot and dry burning occurs; if not, the cooking appliance is placed into the cooked food, and the heat is absorbed by the cooked food, so that no dry burning occurs. Under the condition that the type information of the cooking appliance is of the second type, whether the cooking appliance is dried or not is judged by judging whether the temperature rise of the temperature of the pot bottom is larger than or equal to a fourth preset temperature or not in real time, so that whether the cooking appliance is dried or not is judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

Further, in step S108, before it is determined that the cooking appliance is dry-burned, the method further includes: after the cooking appliance is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body; obtaining a difference value between the third temperature and the second temperature to obtain a second difference value; judging whether the second difference value is greater than or equal to a fifth preset temperature or not; and if the second difference is greater than or equal to the fifth preset temperature, determining that the cooking appliance is dry-burned.

Optionally, the fifth predetermined temperature is 5-10 ℃.

Specifically, since the temperature of the bottom of the pan before heating is low, even if food is put into the pan after heating, the temperature rise of the temperature of the bottom of the pan is greater than or equal to the second preset temperature, which affects the detection accuracy, in order to improve the monitoring accuracy, heating may be stopped after the temperature of the bottom of the pan is greater than or equal to the second preset temperature, and it is further determined whether the temperature of the bottom of the pan continues to rise beyond a certain range, and if the cooking appliance is an empty pan, the temperature of the bottom of the pan continues to rise and the temperature rise exceeds a certain range by the previous heating heat, therefore, a fifth preset temperature of 5 to 10 ℃ may be preset, and in a preferred embodiment of the present invention, the fifth preset temperature is 10 ℃ under the condition that the heating power is 1200W.

In an optional scheme, when the temperature rise of the pot bottom temperature is more than or equal to 10 ℃, immediately stopping heating, obtaining the temperature rise of the pot bottom temperature within 0-2min after the heating is stopped, namely obtaining the difference value between the third temperature and the second temperature to obtain a first difference value, judging whether the first difference value continuously rises more than or equal to 10 ℃, and if so, determining that the cooking utensil is an empty pot and dry-cooking occurs; if not, the cooking appliance is put into the cooked food, and the heat is absorbed by the cooked food, so that no dry burning occurs. Whether the temperature rise of the temperature of the pot bottom is larger than or equal to a fifth preset temperature or not is judged in real time to determine whether the cooking utensil is dry-burned or not, whether the cooking utensil is dry-burned or not is further judged according to the judgment condition corresponding to the type information, and the effect of improving the detection accuracy is achieved.

It should be noted that, after it is determined that the cooking utensil is dry-burned, in order to prevent the color of the surface of the pot body from changing and blackening and affecting the normal use of the user, a dry-burning processing procedure may be executed, for example, the cooking process is stopped, and the user is prompted.

Optionally, in a case that it is determined that the second temperature does not satisfy the judgment condition corresponding to the type information, or the second difference is smaller than a fifth preset temperature, it is determined that the cooking appliance is not dry-burned.

In an optional scheme, when it is determined that the second temperature does not satisfy the judgment condition corresponding to the type information, that is, the temperature rise of the pot bottom temperature is always less than 10 ℃ in the heating process of the cooking appliance, or it is determined that the second difference is smaller than a fifth preset temperature, that is, after the cooking appliance stops heating, under the condition that the temperature rise of the pot bottom temperature is always 10 ℃, it may be determined that the cooking appliance is placed into the cooked food, the cooking operation may be continued according to a normal cooking process so as to judge whether the cooking appliance is dry-burned, and under the condition that the cooking appliance is not dry-burned, the cooking operation is normally performed, so that an effect of completing the cooking process is achieved.

Optionally, in step S104, controlling the cooking appliance to heat according to a preset power, and acquiring the second temperature of the bottom of the pot body includes: controlling the cooking appliance to heat according to preset power within a preset time period; the second temperature is acquired during heating of the cooking appliance.

Optionally, the preset time period is 1-5min.

Specifically, in order to prevent the cooking time of the cooking appliance from being dry-burned or not from being long and prolong the cooking time, a preset time period may be preset to be 1-5min, and the cooking appliance may be controlled to be heated within the preset time period, which is 2min in a preferred embodiment of the present invention.

In an optional scheme, the cooking appliance can be controlled to be heated for 2min, and the temperature of the pot bottom is obtained in 2min to judge, so that the effects of shortening the cooking time and improving the detection efficiency are achieved.

Fig. 2 is a flow chart of an alternative cooking utensil detection method according to an embodiment of the present invention, and a preferred embodiment of the present invention is described in detail below with reference to fig. 2, and as shown in fig. 2, the method includes:

and S21, electrifying the cooking utensil to obtain the temperature of the pot bottom.

Alternatively, after the cooking utensil is powered on, the temperature of the bottom of the pot can be collected through a temperature sensor arranged at the bottom of the pot body.

And S22, judging whether the temperature of the pot bottom is less than or equal to 48 ℃.

Optionally, judging whether the temperature of the pot bottom is less than or equal to 48 ℃, if so, determining that the cooking utensil is a cold pot, and entering the step S23; if the pot bottom temperature is >48 ℃, the cooking appliance is determined to be a hot pot, and the process proceeds to step S27.

And step S23, starting heating at 1200W for 2min, and acquiring the temperature of the bottom of the pot.

Optionally, after the cooking utensil is determined to be a cold pot, heating is intermittently carried out for 2min at 1200W, and the temperature of the bottom of the pot is obtained in real time within 2min.

And step S24, judging whether the temperature of the bottom of the pot is more than or equal to 52 ℃ within 2min.

Optionally, judging whether the temperature of the pot bottom obtained within 2min is more than or equal to 52 ℃, and if so, entering the step S25; if not, the process proceeds to step S211.

And S25, stopping heating, and acquiring the temperature of the pot bottom.

Optionally, when the pot bottom temperature obtained within 2min is determined to be more than or equal to 52 ℃, the heating is immediately stopped, and the pot bottom temperature is obtained within 2min in real time.

Step S26, judging whether the temperature of the bottom of the pot is more than or equal to 60 ℃ within 2min.

Optionally, judging whether the temperature of the pot bottom obtained within 2min is more than or equal to 60 ℃, if so, entering step S212; if not, the process proceeds to step S211.

And S27, starting heating at 1200W for 2min, and acquiring the temperature of the bottom of the pot.

Optionally, after the cooking utensil is determined to be a hot pot, heating is intermittently carried out for 2min at 1200W, and the temperature of the bottom of the pot is obtained in real time within 2min.

Step S28, judging whether the temperature rise of the pot bottom temperature within 2min is more than or equal to 10 ℃.

Optionally, judging whether the difference between the pot bottom temperature obtained within 2min and the pot bottom temperature before heating is more than or equal to 10 ℃, and if so, entering the step S29; if not, the process proceeds to step S211.

And S29, stopping heating and acquiring the temperature of the pot bottom.

Optionally, when the difference between the pot bottom temperature obtained within 2min and the pot bottom temperature before heating is determined to be more than or equal to 10 ℃, the heating is immediately stopped, and the pot bottom temperature is obtained within 2min in real time.

Step S210, judging whether the temperature rise of the pot bottom temperature within 2min is more than or equal to 10 ℃.

Optionally, judging whether the difference between the pot bottom temperature obtained within 2min and the pot bottom temperature when the heating is stopped is more than or equal to 10 ℃, if so, entering the step S212; if not, the process proceeds to step S211.

And step S211, determining that the cooking utensil is not dry-burned, and entering a normal cooking program.

Optionally, under the condition that the cooking appliance is determined to be a cold pot, if the pot bottom temperature obtained within 2min is determined to be less than 52 ℃ all the time after heating is started, or the pot bottom temperature obtained within 2min is determined to be less than 60 ℃ all the time after heating is stopped, it is determined that the cooking appliance is not dry-burned, and a normal cooking process can be performed according to cooking parameters set by a user; under the condition that the cooking appliance is determined to be a hot pot, if the temperature rise of the pot bottom temperature obtained within 2min is determined to be less than 10 ℃ all the time after heating is started, or the temperature rise of the pot bottom temperature obtained within 2min is determined to be less than 10 ℃ all the time after heating is stopped, the cooking appliance is determined not to be dry-burned, and a normal cooking process can be carried out according to cooking parameters set by a user.

And step S212, determining that the cooking utensil is dry-burned, and entering a dry-burning processing program.

Alternatively, if it is determined that the pot bottom temperature obtained within 2min has been <60 ℃ after the heating is stopped, or it is determined that the temperature rise of the pot bottom temperature obtained within 2min has been <10 ℃ after the heating is stopped, it is determined that the cooking appliance is dry-burned, and a dry-burning processing procedure is performed, for example, the cooking process is ended or the cooking power is reduced.

Through the steps, whether the cooking appliance is a cold pot or a hot pot can be judged, whether the cooking appliance is dried to be burnt or not is determined by detecting and judging the temperature of the bottom of the pot according to the type of the cooking appliance in a period of beginning cooking, the protection of the dried burning is further realized, the detection accuracy is improved, the color of the surface of the pot body is prevented from changing color and blackening, and the experience feeling of a user is improved.

Example 2

According to an embodiment of the present invention, there is provided an embodiment of a detection apparatus of a cooking appliance.

Fig. 3 is a schematic view of a detection apparatus of a cooking appliance according to an embodiment of the present invention, as shown in fig. 3, the apparatus including:

the first obtaining module 31 is configured to obtain type information of the cooking appliance after the cooking appliance is powered on, where the type information is used to represent a comparison result between a first pan bottom temperature of the cooking appliance and a first preset temperature.

Specifically, the cooking utensil can be an electric pressure cooker, a pot body of the electric pressure cooker is made of stainless steel materials, the temperature of the bottom of the pot body of the stainless steel pot rises sharply in a short time, and the pot body of the stainless steel pot body turns yellow and then black when the temperature of the bottom of the pot is higher than or equal to 240 ℃, so that the appearance is influenced, the electric pressure cooker adopts an electromagnetic heating mode, and the pot body directly heats and does not need to conduct heat to an inner pot in a conduction mode; the type information includes: the method comprises the steps that the type of a cold pot and the type of a hot pot are obtained, and the type information of the cooking utensil is obtained by comparing the pot bottom temperature acquired by a temperature sensor with a first preset temperature; since the temperature of the bottom of the pot is different before the cooking utensil is heated, the cooking utensil generates the same heat when heated, and the temperature rise speed of the temperature of the bottom of the pot is different, a first preset temperature can be preset, the cooking utensil can be divided into different types according to the comparison result of the temperature of the bottom of the pot and the first preset temperature, and in a preferred embodiment of the invention, the first preset temperature can be 48 ℃.

And a second obtaining module 33, configured to control the cooking appliance to heat according to a preset power, and obtain a second pot bottom temperature of the cooking appliance, where the preset power is smaller than a rated power of the cooking appliance.

Optionally, the preset power is 1000-1300W.

Specifically, the rated power may be a power performed by the cooking appliance after the cooking appliance starts a cooking operation, for example, the rated power may be 1500W-1600W; in order to prevent the inaccurate pan bottom temperature collected by the temperature sensor due to the fact that the higher the power is, the faster the cooking utensil is heated, the preset power can be 1000-1300W, and in a preferred embodiment of the invention, the preset power can be 1200W.

And the judging module 35 is configured to judge whether the second pan bottom temperature meets a judging condition corresponding to the type information.

And the determining module 37 is configured to determine that the cooking appliance is dry-burned when the second pot bottom temperature meets the determination condition corresponding to the type information.

In an alternative scheme, after the cooking appliance is powered on, a user may forget to put in cooked food and start cooking, in order to prevent the cooking appliance from being burnt dry, the temperature of the bottom of the pan rapidly rises to be greater than or equal to the oxidation temperature of the pan body, so that the color of the surface of the pan body changes and turns black, the current temperature of the bottom of the pan of the cooking appliance, namely the first temperature, may be obtained first, and the type information may be determined from a result of comparing the current temperature of the bottom of the pan with 48 ℃. And then controlling the cooking appliance to intermittently heat at 1200W, for example, heating for 6 seconds and stopping for 4 seconds, and acquiring the bottom temperature of the pot in the heating process, namely the second temperature in real time. And acquiring a judgment condition corresponding to the type information, and judging the temperature of the pot bottom in the heating process so as to judge the temperature of the pot bottom in the heating process according to the judgment condition corresponding to the type information and determine whether the cooking utensil is dry-burned or not.

In the embodiment of the invention, after the cooking appliance is powered on, the type information of the cooking appliance is obtained, the cooking appliance is controlled to heat according to the preset power, the second temperature of the bottom of the pot body is obtained, whether the second temperature meets the judgment condition corresponding to the type information or not is judged, and the cooking appliance is determined to be dry-burned under the condition that the second temperature meets the judgment condition corresponding to the type information. What notice easily is, owing to can judge the bottom of a boiler temperature according to the judgement condition that type information corresponds to confirm whether cooking utensil takes place to burn futilely, and not only judge through the temperature velocity of pot body bottom, thereby reach and improve detection accuracy, avoid pot body surface color to discolour, blacken, promote the technological effect that user's experience felt, and then solved among the prior art and judged whether cooking utensil takes place to burn futilely through temperature velocity, the low technical problem of the degree of accuracy.

Example 3

According to an embodiment of the present invention, there is provided an embodiment of a cooking appliance.

Fig. 4 is a schematic view of a detection system of a cooking appliance according to an embodiment of the present invention, as shown in fig. 4, the system including: pot body, cover body, temperature sensor 41, control device 43 and heating device 45.

Wherein, the pot body is used for containing food to be cooked; the cover body is covered on the pot body; the temperature sensor 41 is arranged at the bottom of the pot body and used for collecting a first pot bottom temperature and a second pot bottom temperature of the cooking appliance; the control device 43 is arranged inside the pot body or the cover body, is connected with the temperature sensor 41, and is used for acquiring type information of the cooking appliance after the cooking appliance is powered on and generating a control signal according to preset power, wherein the type information is used for representing a comparison result of the first pot bottom temperature and the first preset temperature, and the preset power is smaller than the rated power of the cooking appliance; the heating device 45 is arranged inside the pot body or the cover body, is connected with the control device 43 and is used for heating operation according to the control signal; the control device 34 is further configured to, during the heating operation of the heating device, obtain a second pan bottom temperature, determine whether the second pan bottom temperature meets a determination condition corresponding to the type information, and determine that the cooking appliance is dry-cooked when the second pan bottom temperature meets the determination condition corresponding to the type information.

Optionally, the cooking appliance is an electric pressure cooker.

Optionally, the pan body is made of stainless steel.

Optionally, the heating device 45 is an electromagnetic heating device.

Optionally, the preset power is 1000-1300W.

Specifically, the temperature of the bottom of the stainless steel pot body rises sharply in a short time, and when the temperature of the bottom of the stainless steel pot body is higher than or equal to 240 ℃, the stainless steel pot body turns yellow and then black, so that the appearance is influenced, the electric pressure cooker adopts an electromagnetic heating mode, and the pot body directly heats, so that the heat is not required to be conducted to the inner pot in a conduction mode; the type information includes: the type information of the cooking appliance is obtained by comparing the temperature of the bottom of the pot acquired by the temperature sensor with a first preset temperature; before the cooking appliance is heated, the temperature of the pot bottom is different, the cooking appliance generates the same heat when being heated, and the temperature rise speed of the temperature of the pot bottom is different, so that a first preset temperature can be preset, the cooking appliance is divided into different types according to the comparison result of the temperature of the pot bottom and the first preset temperature, and in a preferred embodiment of the invention, the first preset temperature can be 48 ℃; the rated power may be a power performed by the cooking appliance after the cooking appliance starts a cooking operation, for example, the rated power may be 1500W-1600W; in order to prevent the temperature of the cooking utensil from increasing faster with higher power and inaccurate pan bottom temperature collected by the temperature sensor, the preset power may be 1000-1300W, and in a preferred embodiment of the present invention, the preset power may be 1200W; because the temperature of the pot bottom is different before heating and the temperature rise speed in the heating process is different, the types of the cooking appliances can be divided in advance according to the temperature of the pot bottom, and the judgment conditions corresponding to different types and used for judging the occurrence of dry burning of the cooking appliances are preset.

In an alternative scheme, after the cooking appliance is powered on, a user may forget to put food to be cooked and start cooking, in order to prevent the cooking appliance from being dried, the temperature of the bottom of the pan rapidly rises to be greater than or equal to the oxidation temperature of the pan body, so that the color of the surface of the pan body changes and turns black, the current temperature of the bottom of the pan of the cooking appliance, namely the first temperature, may be obtained first, and the type information is determined according to the comparison result between the current temperature of the bottom of the pan and 48 ℃. And then controlling the cooking appliance to intermittently heat at 1200W, for example, heating for 6 seconds and stopping for 4 seconds, and acquiring the bottom temperature of the pot in the heating process, namely the second temperature in real time. And acquiring a judgment condition corresponding to the type information, and judging the temperature of the pot bottom in the heating process so as to judge the temperature of the pot bottom in the heating process according to the judgment condition corresponding to the type information and determine whether the cooking utensil is dry-burned or not.

Example 4

According to an embodiment of the present invention, there is provided an embodiment of a storage medium including a stored program, wherein an apparatus in which the storage medium is controlled to execute the detection method of the cooking appliance in the above-described embodiment 1 when the program is executed.

Example 5

According to an embodiment of the present invention, an embodiment of a processor for running a program is provided, wherein the program is run to execute the detection method of the cooking appliance in the above embodiment 1.

The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.

In the above embodiments of the present invention, the descriptions of the respective embodiments have respective emphasis, and for parts that are not described in detail in a certain embodiment, reference may be made to related descriptions of other embodiments.

In the embodiments provided in the present application, it should be understood that the disclosed technology can be implemented in other ways. The above-described apparatus embodiments are merely illustrative, and for example, the division of the units may be a logical division, and in actual implementation, there may be another division, for example, multiple units or components may be combined or may be integrated into another system, or some features may be omitted, or may not be executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, units or modules, and may be in an electrical or other form.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.

The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a removable hard disk, a magnetic disk, or an optical disk, and various media capable of storing program codes.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.

Claims

1. A method of detecting a cooking appliance, comprising:

after a cooking appliance is powered on, obtaining type information of the cooking appliance, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking appliance and a first preset temperature, and the type information comprises: a cold pot type and a hot pot type;

controlling the cooking appliance to heat according to preset power within a preset time period, and obtaining a second temperature of the bottom of the pot body, wherein the preset power is smaller than the rated power of the cooking appliance;

judging whether the second temperature meets a judgment condition corresponding to the type information;

determining that the cooking appliance is dried when the second temperature meets the judgment condition corresponding to the type information;

wherein, when it is determined that the type information of the cooking appliance is the cold pot type, determining whether the second temperature meets a determination condition corresponding to the type information includes:

judging whether the second temperature is greater than or equal to a second preset temperature;

if the second temperature is greater than or equal to the second preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information;

if the second temperature is lower than the second preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information;

wherein, in a case that the type information of the cooking appliance is determined to be the hot pot type, the determining whether the second temperature satisfies a determination condition corresponding to the type information includes:

obtaining a difference value between the second temperature and the first temperature to obtain a first difference value;

judging whether the first difference value is greater than or equal to a fourth preset temperature or not;

if the first difference is larger than or equal to the fourth preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information;

and if the first difference is smaller than the fourth preset temperature, determining that the second temperature does not meet the judgment condition corresponding to the type information.

2. The detection method according to claim 1, wherein acquiring the type information of the cooking appliance includes:

acquiring the first temperature;

judging whether the first temperature is less than or equal to the first preset temperature;

if the first temperature is less than or equal to the first preset temperature, determining that the type information of the cooking appliance is a first type, wherein the first type is the cold pot type;

if the first temperature is higher than the first preset temperature, determining that the type information of the cooking appliance is a second type, wherein the second type is the hot pot type.

3. The detection method according to claim 1, wherein before determining that the cooking appliance is dry-burned, the method further comprises:

after the cooking appliance is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body;

judging whether the third temperature is greater than or equal to a third preset temperature;

and if the third temperature is greater than or equal to the third preset temperature, determining that the cooking appliance is dry-burned.

4. The detection method according to claim 3, wherein it is determined that the cooking appliance is not dry-burned when it is determined that the second temperature does not satisfy the determination condition corresponding to the type information or the third temperature is less than the third preset temperature.

5. The detection method according to claim 1, wherein before determining that the cooking appliance is dry-burned, the method further comprises:

after the cooking utensil is controlled to stop heating for a preset time, acquiring a third temperature of the bottom of the pot body;

obtaining a difference value between the third temperature and the second temperature to obtain a second difference value;

judging whether the second difference value is greater than or equal to a fifth preset temperature or not;

if the second difference is greater than or equal to the fifth preset temperature, determining that the cooking appliance is dry-burned.

6. The detection method according to claim 5, wherein in a case where it is determined that the second temperature does not satisfy the judgment condition corresponding to the type information or the second difference is smaller than the fifth preset temperature, it is determined that the cooking appliance is not dry-burned.

7. The detection method as claimed in claim 1, wherein controlling the cooking appliance to heat at a preset power for a preset time period and obtaining the second temperature of the bottom of the pot body comprises:

and acquiring the second temperature in the heating process of the cooking appliance.

8. The detection method according to any one of claims 1 to 7, wherein the preset power is 1000-1300W, the second preset temperature is 40-80 ℃, the fourth preset temperature is 5-10 ℃, the fifth preset temperature is 5-10 ℃, the preset time is 0-2min, and the preset time period is 1-5min, wherein the difference between the second preset temperature and the first preset temperature is 4 ℃, and the difference between the third preset temperature and the second preset temperature is 5-10 ℃.

9. A detection device for a cooking appliance, comprising:

the cooking appliance type obtaining module is used for obtaining type information of the cooking appliance after the cooking appliance is powered on, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking appliance and a first preset temperature, and the type information comprises the following components: a cold pot type and a hot pot type;

the second acquisition module is used for controlling the cooking appliance to heat according to preset power within a preset time period and acquiring a second temperature of the bottom of the pot body of the cooking appliance, wherein the preset power is smaller than the rated power of the cooking appliance;

the judging module is used for judging whether the second temperature at the bottom of the pot body meets the judging condition corresponding to the type information;

the determining module is used for determining that the cooking utensil is dry-burned under the condition that the second temperature at the bottom of the pot body meets the judging condition corresponding to the type information;

wherein, when it is determined that the type information of the cooking appliance is the cold pot type, determining whether the second temperature satisfies a determination condition corresponding to the type information includes:

wherein, when it is determined that the type information of the cooking appliance is the hot pot type, determining whether the second temperature meets a determination condition corresponding to the type information includes:

if the first difference is greater than or equal to the fourth preset temperature, determining that the second temperature meets a judgment condition corresponding to the type information;

10. A cooking appliance, comprising:

the pot body is used for containing food to be cooked;

the cover body is covered on the pot body;

the temperature sensor is arranged at the bottom of the pot body and used for collecting a first temperature at the bottom of the pot body of the cooking utensil and a second temperature at the bottom of the pot body;

the control device is arranged inside the pot body or the cover body, connected with the temperature sensor and used for acquiring type information of the cooking appliance after the cooking appliance is powered on and generating a control signal according to preset power, wherein the type information is used for representing a comparison result of a first temperature of the bottom of the pot body and the first preset temperature, the preset power is smaller than the rated power of the cooking appliance, and the type information comprises: a cold pot type and a hot pot type;

the heating device is arranged inside the pot body or the cover body, is connected with the control device and is used for heating operation according to the control signal;

the control device is further configured to obtain a second temperature of the bottom of the pot body in a process that the heating device performs heating operation within a preset time period, judge whether the second temperature of the bottom of the pot body meets a judgment condition corresponding to the type information, and determine that the cooking appliance is dry-burned under the condition that the second temperature of the bottom of the pot body meets the judgment condition corresponding to the type information;

11. The cooking appliance of claim 10, wherein the cooking appliance is an electric pressure cooker.

12. The cooking appliance of claim 10, wherein the pan body is made of stainless steel.

13. The cooking appliance of claim 10, wherein the heating device is an electromagnetic heating device.

14. A storage medium characterized by comprising a stored program, wherein an apparatus on which the storage medium is stored is controlled to perform the detection method of the cooking appliance according to any one of claims 1 to 8 when the program is executed.

15. A processor, characterized in that the processor is configured to run a program, wherein the program is run to execute the detection method of the cooking appliance according to any one of claims 1 to 8.