阅读说明：本技术 采用无线传输方式的电水壶的加热方法 (Heating method of electric kettle adopting wireless transmission mode ) 是由 王国栋 李建 史庭飞 丁志强 于 2018-06-29 设计创作，主要内容包括：本申请涉及采用无线传输方式的电水壶的加热方法及电水壶。该加热方法包括以下步骤：步骤S20,判断是否要求加热,如果是,依次进入步骤S200、步骤S220,如果否,保持待机状态；步骤S200,获取当前待加热食材的数据；步骤S220,根据数据判断是否满足加热条件,如果满足,进入步骤S2000,如果不满足,保持待机状态；步骤S2000,根据用户所选择的烹饪方式计算加热时间,在加热时间内,每加热t时段间歇t<Sub>1</Sub>时段,在t时段内,开始加热并记录时间,如果到达加热时间,停止加热,如果未到达加热时间,执行步骤S2000,在t<Sub>1</Sub>时段内,执行步骤S200。该加热方法方便了用户对电水壶的使用。(The application relates to a heating method of an electric kettle adopting a wireless transmission mode and the electric kettle. The heating method comprises the following steps: step S20, judging whether heating is required, if yes, entering step S200 and step S220 in sequence, if not, keeping a standby state; step S200, acquiring data of the current food material to be heated; step S220, judging whether the heating condition is met or not according to the data, if so, entering step S2000, and if not, keeping the standby state; step S2000, calculating heating time according to cooking mode selected by user, wherein in the heating time, t is intermitted every t heating time period 1 A time period during which heating is started and time is recorded, and if the heating time is reached, heating is stopped, and if the heating time is not reached, step S2000 is performed, at t 1 Within the time period, step S200 is performed. The heating method is convenient for users to use the electric kettle.)

1. A heating method of an electric kettle adopting a wireless transmission mode is characterized by comprising the following steps:

step S20, judging whether heating is required, if yes, sequentially going to step S200 and step S220, if no, going to step S202;

step S200, acquiring data of the current food material to be heated;

step S220, judging whether the heating condition is met or not according to the data, if so, entering step S2000, and if not, entering step S202;

step S2000, calculating heating time according to the cooking mode selected by the user, wherein in the heating time, t is intermitted every time t period of heating₁The period of time is,

starting heating and recording time in the t period, if the heating time is reached, entering step S204, if the heating time is not reached, executing step S2000, and at the t period₁Within a time period, executing step S200;

step S202, keeping a standby state;

in step S204, heating is stopped.

2. The heating method according to claim 1, wherein in step S220, the following heating conditions are simultaneously satisfied:

the temperature of the food material to be heated is lower than a first preset temperature;

the liquid level of the food material to be heated is higher than the lowest liquid level;

the liquid level of the food material to be heated is lower than the highest liquid level.

3. The heating method according to claim 1, wherein in the step S2000, the heating time is calculated by calculating a time required for the food material to be heated at the lowest water level to be heated to the second preset temperature according to the heating power of the cooking manner.

4. The heating method according to claim 3, wherein in the step S2000, the second preset temperature is set to be smaller than a temperature increment when the food material to be heated is heated to a target state.

5. The heating method according to claim 4, further comprising, after the step S2000:

step S2002, determining whether the temperature increment of the food material to be heated is less than or equal to the second preset temperature, if yes, repeatedly executing the step S2000; if not, continuously judging whether the heating temperature is within a third preset interval temperature, if not, exiting the cooking mode, if so, entering step S2004,

and step S2004, heating by reducing heating power.

6. The heating method according to claim 5, wherein a plurality of determination steps are provided in step S2002, a preset temperature is provided in each of the determination steps, and the values of the preset temperatures provided in the determination steps are sequentially decreased and are each greater than the upper limit of the third preset interval temperature.

7. The heating method according to claim 3, wherein in the step S2000, according to whether the current temperature of the food material to be heated is higher than a fourth preset temperature, if so, heating is performed in an intermittent heating manner, heating is performed within a heating time period, and time is recorded, and current data of the food material to be heated is acquired within the intermittent time period; if not, the step S2002 is executed.

8. The heating method according to claim 3, wherein in the step S2000, it is determined whether the current liquid level of the food material to be heated is lower than a first preset liquid level or higher than a second preset liquid level, if so, the heating is performed in an intermittent heating manner, the heating is performed within a heating time period, the time is recorded, and the current data of the food material to be heated is obtained within the intermittent time period; if not, the step S2002 is executed.

9. The heating method according to claim 7 or 8, wherein a ratio of the heating period to the intermittent period is less than or equal to 1.

10. The heating method according to any one of claims 1 to 8, wherein the period t and the period t are₁The ratio of the time periods is greater than 1.

11. The heating method according to any one of claims 1 to 8, further comprising, before the step S202:

step S206, acquiring data of the current food material to be heated in real time.

Technical Field

The application relates to the technical field of household appliances, in particular to a heating method of an electric kettle in a wireless transmission mode.

Background

The existing electric kettle usually adopts a coupler to transmit signals such as temperature, liquid level and the like, and when the coupler is used for transmitting signals, the coupler needs to be aligned to be installed, so that inconvenience is caused when a user uses the electric kettle.

Disclosure of Invention

The application provides a heating method of an electric kettle adopting a wireless transmission mode, and the electric kettle can improve the convenience of use of a user.

A heating method of an electric kettle adopting a wireless transmission mode comprises the following steps:

step S20, judging whether heating is required, if yes, sequentially going to step S200 and step S220, if no, going to step S202;

step S200, acquiring data of the current food material to be heated;

step S220, judging whether the heating condition is met or not according to the data, if so, entering step S2000, and if not, entering step S202;

step S2000, calculating heating time according to the cooking mode selected by the user, wherein in the heating time, t is intermitted every time t period of heating₁The period of time is,

starting heating and recording time in the t period, if the heating time is reached, entering step S204, if the heating time is not reached, executing step S2000, and at the t period₁Within a time period, executing step S200;

step S202, keeping a standby state;

in step S204, heating is stopped.

Further, in step S220, the following heating conditions must be satisfied simultaneously:

the temperature of the food material to be heated is lower than a first preset temperature;

the liquid level of the food material to be heated is higher than the lowest liquid level;

the liquid level of the food material to be heated is lower than the highest liquid level.

Further, in the step S2000, the heating time is calculated by specifically calculating a time required for the food material to be heated at the lowest water level to be heated to the second preset temperature according to the heating power of the cooking manner.

Further, in the step S2000, the second preset temperature is set to be smaller than the temperature increment when the food material to be heated is heated to the target state.

Further, after the step S2000, the method further includes:

step S2002, determining whether the temperature increment of the food material to be heated is less than or equal to the second preset temperature, if yes, repeatedly executing the step S2000; if not, continuously judging whether the heating temperature is within a third preset interval temperature, if not, exiting the cooking mode, if so, entering step S2004,

and step S2004, heating by reducing heating power.

Further, a plurality of determination steps are provided in step S2002, each determination step is provided with a preset temperature, and the values of the preset temperatures set in the determination steps are sequentially decreased and are all greater than the upper limit of the third preset interval temperature.

Further, in the step S2000, according to whether the current temperature of the food material to be heated is greater than a fourth preset temperature, if so, heating is performed in an intermittent heating manner, heating is performed within a heating time period, time is recorded, and current data of the food material to be heated is acquired within the intermittent time period; if not, the step S2002 is executed.

Further, in the step S2000, whether the current liquid level of the food material to be heated is lower than a first preset liquid level or higher than a second preset liquid level is judged according to the current liquid level of the food material to be heated, if so, the food material is heated in an intermittent heating mode, the heating is carried out within a heating time period, the time is recorded, and the current data of the food material to be heated is obtained within the intermittent time period; if not, the step S2002 is executed.

Further, a ratio of the heating period to the intermittent period is less than or equal to 1.

Further, the t period and the t₁The ratio of the time periods is greater than 1.

Further, before the step S202, the method further includes:

step S206, acquiring data of the current food material to be heated in real time. The technical scheme provided by the application can achieve the following beneficial effects:

the application provides a heating method of an electric kettle in a wireless transmission mode, the heating method transmits signals in a wireless transmission mode without being aligned and installed like a coupler in the prior art, so that the electric kettle is convenient for a user to use, in addition, by adopting an intermittent heating mode, on one hand, a data transmission step can be inserted in a heating intermittent period, so that a control panel 102 can control the heating method in real time according to the acquired data of the current food material to be heated, and the heating method is safer and more reliable; on the other hand, the intermittent heating mode can reduce or even avoid the mutual interference between the magnetic field of the coil disc 104 and the signal in wireless transmission in the heating process, and ensure the accuracy of the signal in the transmission process.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.

Drawings

Fig. 1 is a sectional view of an electric kettle according to an embodiment of the present application;

FIG. 2 is an enlarged view of portion A of FIG. 1;

FIG. 3 is a schematic diagram of a partial structure of a base according to an embodiment of the present disclosure;

fig. 4 is a schematic view of a partial structure of a kettle body provided in the embodiment of the present application;

FIG. 5 is a flow chart of an embodiment of a heating method for an electric kettle according to an embodiment of the present disclosure;

FIG. 6 is a flow chart of another embodiment of a heating method for an electric kettle according to an embodiment of the present disclosure;

FIG. 7 is a flow chart of another embodiment of a heating method for an electric kettle according to an embodiment of the present disclosure;

FIG. 8 is a flow chart of another embodiment of a heating method for an electric kettle according to an embodiment of the present disclosure;

FIG. 9 is a flow chart of another embodiment of a heating method for an electric kettle according to an embodiment of the present disclosure;

fig. 10 is a flowchart of a heating method for an electric kettle according to another embodiment of the present disclosure.

Reference numerals:

10-a base;

100-a base body;

102-a control panel;

104-a coil disc;

106-a fan;

108-a base coil;

110-a first mount;

1100-a first receiving tank;

20-kettle body;

200-a magnetically permeable membrane;

202-a signal board;

204-temperature sensor;

206-anti-overflow sensor;

208-a liquid level sensor;

210-a handle;

2100-a cavity;

212-pot body coil;

214-a kettle body;

2140-a housing cavity;

2142-a second recess;

216-a second mount;

2160-a second receiving tank;

2162-inner ring portion;

21620-first recess;

21622-a second protrusion;

2164-outer lane part;

21640-opening;

21642-first convex part.

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and together with the description, serve to explain the principles of the application.

Detailed Description

The present application is described in further detail below with reference to specific embodiments and with reference to the attached drawings.

It should be noted that the terms "upper", "lower", "left", "right", and the like used in the embodiments of the present application are described in terms of the angles shown in the drawings, and should not be construed as limiting the embodiments of the present application. In addition, in this context, it will also be understood that when an element is referred to as being "on" or "under" another element, it can be directly on "or" under "the other element or be indirectly on" or "under" the other element via an intermediate element.

As shown in fig. 1, the present application provides an electric kettle, which comprises a base 10 and a kettle body 20 in a split structure, wherein the kettle body 20 is seated on the base 10 during use.

The cradle 10 includes a cradle body 100 provided as a housing structure, and a control board 102, a coil panel 104, a fan 106, and the like, which are accommodated in the cradle body 100. Wherein, the control panel 102 can be for the power supply of coil panel 104, and coil panel 104 produces the magnetic field after the circular telegram, and this magnetic field heats the magnetic conduction membrane 200 of kettle body 20 bottom, and magnetic conduction membrane 200 is heated the back with heat transfer to holding the edible material of waiting to heat in kettle body 20. The fan 106 can accelerate the circulation of air in the base body 100, so as to realize rapid heat dissipation of each component.

The kettle body 20 includes signal board 202, temperature sensor 204, anti-overflow sensor 206 and level sensor 208, and wherein, temperature sensor 204 can respond to the temperature of holding the material of waiting to heat to eat in the kettle body 20, and anti-overflow sensor 206 is used for responding to and boils and eats the in-process and has or not liquid to spill over, and level sensor 208 is used for responding to the kettle body 20 in the liquid level of waiting to heat to eat the material, and temperature sensor 204, anti-overflow sensor 206 and level sensor 208 three all with signal board 202 communication connection.

The kettle body 20 further comprises a handle 210, the handle 210 having a cavity 2100 therein, the signal plate 202, the temperature sensor 204, the spill prevention sensor 206 and the level sensor 208 all being disposed within the cavity 2100.

In particular, in order to realize wireless communication energy of the electric kettle, the electric kettle provided by the present application further comprises a base coil 108 and a kettle body coil 212, wherein the base 10 comprises the base coil 108, the base coil 108 is disposed in the base body 100 and is powered by the control board 102, the kettle body 20 comprises the kettle body coil 212, and the kettle body coil 212 can supply power to the signal board 202.

Specifically, the base coil 108 is energized to generate a magnetic field that acts on the body coil 212 and generates a current in the body coil 212 to power the backplate 202.

Data signals are transmitted between the signal board 202 and the control board 102 in a wireless communication mode, for example, the signal board and the control board may transmit signals in a bluetooth mode, a wifi mode, or the like, which is not limited in the present application.

The signal board 202 receives the data transmitted by the temperature sensor 204, the overflow prevention sensor 206 and the liquid level sensor 208 and transmits the data to the control board 102 in a wireless communication manner, on one hand, the control board 102 can control the heating time and the heating power of the electric kettle according to the temperature signal; on the other hand, the control board 102 may also control the operating condition of the electric kettle according to the liquid level of the food material to be heated in the kettle body 20, for example, when the liquid level is lower than the lowest water level, the electric kettle is controlled to stop working, so as to prevent dry heating; in yet another aspect, control board 102 may also reduce the heating power of the electric kettle or stop heating when overflow prevention sensor 206 detects an overflow condition, preventing overflow.

In this application, in order to enhance the magnetic field effect of the base coil 108 on the kettle body coil 212, the distance between the two should be controlled within a certain range. In one embodiment, the base coil 108 and the kettle body coil 212 are both arranged in a substantially annular configuration, and may be concentrically arranged, with the center-to-center distance between the two being controlled to within 50 mm. In a preferred embodiment, the center-to-center distance between the two may be set to 17 mm.

In addition, since the coil panel 104 will affect the signal of the base coil 108 during operation, the number of turns of the base coil 108 may be greater than the number of turns of the kettle body coil 212 in order to enhance the signal. Thus, the strength of the magnetic field in the base coil 108, which acts as a transmitter coil, is increased, and the signal received by the body coil 212, which acts as a receiver coil, is correspondingly increased.

In a specific embodiment, the base coil can be wound into 3 turns, and the kettle body coil can be wound into 1 turn, but not limited thereto.

On the other hand, the outer diameter of the base coil 108 may be larger than that of the body coil 212 for signal transmission, but this is not limited to the specific structure of the electric kettle and the strength of signal transmission.

As shown in fig. 2 and 3, the base 10 may further include a first fixing frame 110, and the first fixing frame 110 is used for fixing the base coil 108 to ensure the stability of the base coil 108 in the base body 100.

Specifically, the first fixing frame 110 is configured as an annular structure, which is fixed to the top of the base body 100 and includes a first receiving groove 1100, the base coil 108 is received in the first receiving groove 1100, and an opening direction of the first receiving groove 1100 faces the base body 100, so that the base coil 108 is fixed in a limited space, thereby reducing a risk of movement of the base coil 108.

Further, for the base coil 108 wound into at least two turns, the number of the first receiving grooves 1100 may be increased accordingly, so that one turn of the base coil 108 may be received in each of the first receiving grooves 1100. This may allow each turn in the base coil 108 to be spaced apart, thereby avoiding a short circuit due to skin breakage.

As shown in fig. 2 and 4, the kettle body 20 further includes a kettle body 214 and a second fixing frame 216, wherein the kettle body 214 has a containing cavity 2140 for containing food to be heated, and the second fixing frame 216 is disposed around the kettle body 214 and fixed to the bottom of the kettle body 214. In one embodiment, the body 214 may be a full glass structure.

The second fixing frame 216 is used for fixing the kettle body coil 212 so as to ensure the stability of the kettle body coil 212 relative to the kettle body 214. Referring to the structure of the first holder 110, the second holder 216 is also disposed in a ring structure, and includes a second receiving groove 2160, and the pot body coil 212 is disposed around the pot body 214 and received in the second receiving groove 2160, so that the pot body coil 212 is defined in the second receiving groove 2160.

In an alternative embodiment, the second fixing frame 216 is provided with an inner ring portion 2162 and an outer ring portion 2164 which are of a split structure, wherein the inner ring portion 2162 and the outer ring portion 2164 are sequentially sleeved outside the kettle body 214. The inner ring part 2162 is attached to the kettle body 214 and defines a gap facing the outer ring part 2164, and the outer ring part 2164 surrounds the inner ring part 2162 and covers the gap, thereby forming a second receiving groove 2160 for receiving the kettle body coil 212.

The second fixing frame 216 with a split structure can facilitate the installation and fixation of the kettle body coil 212, and the inner ring part 2162 is provided with a gap, so that the inner ring part 2162 can be correspondingly adjusted according to the size of the kettle body 214 during the installation process.

The outer ring part 2164 also has an opening 21640 where it is locked by fasteners so that the inner ring part 2162 and the kettle body coil 212 can be locked to the kettle body 214.

Further, as shown in fig. 4, in order to ensure reliable connection of the inner ring portion 2162 and the outer ring portion 2164, the inner ring portion 2162 and the outer ring portion 2164 respectively include a first convex portion and a first concave portion that are fitted into each other. In the embodiment shown in fig. 4, the inner ring part 2162 is provided with a first concave part 21620 towards one side surface of the outer ring part 2164, the corresponding position of the outer ring part 2164 is provided with a first convex part 21642, and the first convex part 21642 is embedded in the first concave part 21620 to ensure that the two can not be disengaged in the up-and-down direction.

Further, in order to prevent the inner ring portion 2162 from falling off the kettle body 214, the inner ring portion 2162 and the kettle body 214 further include a second convex portion and a second concave portion embedded with each other, in the embodiment shown in fig. 4, the outer surface of the kettle body 214 is provided with the second concave portion 2142, the corresponding position of the inner ring portion 2162 is provided with the second convex portion 21622, and the second convex portion 21622 is received in the second concave portion 2142, so as to increase the stability and reliability of the connection therebetween.

It should be noted that the first protrusion 21642 and the second protrusion 21622 may be disposed oppositely, so that the kettle body 214, the inner ring portion 2162 and the outer ring portion 2164 may be sequentially embedded.

It should be noted that the structures of the first fixing frame 110 and the second fixing frame 216 are not limited to the above-illustrated schemes, and in some other embodiments, other schemes may be adopted, which is not described herein again.

The application also provides a heating method of the electric kettle by adopting wireless transmission, and the heating method transmits signals in a wireless transmission mode, so that the convenience of a user in using the electric kettle is improved.

The electric kettle is usually heated under the condition required by a user, after the electric kettle is powered on for the first time, the electric control system starts to initialize, after the initialization is completed, the electric kettle enters a standby state, and at the moment, the electric kettle can heat food materials to be heated according to a cooking mode selected by the user.

Specifically, as shown in fig. 5, the heating method includes the steps of:

step S20, firstly, it is determined whether the user has a heating requirement, if the user selects one of the cooking manners, it indicates that there is a heating requirement, and the heating process is started accordingly, otherwise, if the user does not select any cooking manner, the electric kettle is still kept in a standby state.

On the premise of meeting the heating condition, the method proceeds to step S200 and step S220, in step S200, data of the current food material to be heated is acquired, and as known in the foregoing, the signal plate 202 is in communication connection with the temperature sensor 204, the spill prevention sensor 206 and the liquid level sensor 208, and the control board 102 is in wireless communication connection with the signal plate 202, so that the signal plate 202 can transmit the received data to the control board 102 in a wireless transmission manner and record the data in the control board 102.

In step S220, it is determined whether the heating condition is satisfied based on the data recorded in the control board 102, and if the heating condition is satisfied, the flow proceeds to step S2000, where the heating time, in which the intermittent heating is performed, is calculated based on the cooking method selected by the userThat is, the interval t per heating t period₁In the time period t, heating is started and time is recorded, and after the heating time is up, the step S204 is executed, namely heating is stopped, and at the moment, the standby state can be executed; if the heating time is not reached, repeating the step S2000; at t₁In a time period, the electric kettle is not heated, the step S200 is repeatedly executed, the data of the current food material to be heated are obtained, the data are fed back to the control board 102, and the heating process is controlled in real time.

In an alternative embodiment, the t period and t may be set₁The ratio of the time periods is greater than 1. Generally speaking, at the beginning stage of heating, the current temperature of the food material to be heated is relatively low, and at this time, the time period t can be relatively prolonged, and t can be shortened₁For a period of time, which may increase the heating rate. For example, the t period may be set to 60s, t₁The time period was set to 1s, i.e., 1s of pause per 60s of heating. Of course, the t period and t₁The ratio relation of the time periods is not limited thereto.

In step S220, if the heating condition is not satisfied, the process proceeds to step S202, i.e., the standby state is maintained.

In an alternative embodiment, as shown in fig. 5, a step S206 may be further included before the step S202, and in the step S206, data of the current food material to be heated is obtained in real time. After the arrangement, the electric kettle can transmit signals under the condition of no heating, so that the data of the food materials to be heated can be acquired in real time, and the heating process can be controlled in real time.

It should be noted that the obtained data of the food material to be heated may be the temperature of the food material, the minimum liquid level of the food material, whether the food material has an overflow risk, and the like, but is not limited to the above three.

As can be seen from the above description, the signal board 202 for transmitting signals and the control board 102 transmit signals by wireless transmission without having to be installed in alignment as in the prior art, such that the use of the electric kettle is convenient for users.

In addition, by adopting an intermittent heating mode, on one hand, a data transmission step can be inserted in the heating intermittent period, so that the control panel 102 can control the heating method in real time according to the acquired data of the current food material to be heated, and the heating method is safer and more reliable; on the other hand, the intermittent heating mode can reduce or even avoid the mutual interference between the magnetic field of the coil disc 104 and the signal in wireless transmission in the heating process, and ensure the accuracy of the signal in the transmission process.

In the determining step S220, the heating condition may be set to three conditions, that is, the temperature of the food material to be heated is lower than the first preset temperature; the liquid level of the food material to be heated is higher than the lowest liquid level; the liquid level of the food material to be heated is lower than the highest liquid level. In the application, heating can be started preferably under the condition that the three heating conditions are all met, so that risks such as dry burning and overflowing can be prevented, and safety in the heating process is improved.

In step S2000, as shown in fig. 6, in an alternative embodiment, the heating method provided by the present application may be based on the heating power of the cooking manner selected by the user and the time required for the food material to be heated at the second preset temperature when the food material is at the lowest water level. The heating time obtained by the calculation is used for heating, so that the risk of dry heating of the electric kettle in the heating process can be reduced as much as possible, and the safety of the heating process is further improved.

It is easy to understand that, in different cooking modes, different food materials have different heating modes due to different types of food materials to be heated and different target states to be achieved, and accordingly, the value of the second preset temperature can be set differently according to different cooking modes.

For example, the second preset temperature may be set as the temperature increment when the food material to be heated is directly heated to the target state, wherein the target state may refer to the edible temperature of the food material being reached or the cooking time of the food material being reached.

Alternatively, in some other embodiments, the value of the second preset temperature may be set according to actual conditions, for example, the value of the second preset temperature is set to 10 ℃. At this time, the value of the second preset temperature may not be the temperature increment when reaching the target state, but is set to be smaller than the temperature increment when reaching the target state, so that whether the food material is increased by the temperature increment is verified by obtaining the current temperature of the food material to be heated, so as to determine whether the heating program of the electric kettle is normal, and further, different steps may be executed according to different situations.

Specifically, as shown in fig. 7, after step S2000, step S2002 may be further included, and in step S2002, it is determined whether the temperature increment of the food material to be heated is less than or equal to the second preset temperature, and if so, it is determined that the heating program functions normally, and at this time, step S2000 may be repeatedly executed to continue heating.

On the contrary, if the temperature increment of the food material to be heated is greater than the second preset temperature, at this time, the risk of too fast heating is indicated, whether the temperature increment is within the third preset interval temperature is further judged, and if the judgment result is no, the cooking mode is directly quitted, so that dangerous accidents are avoided; if yes, the process may proceed to step S2004 to decrease the current heating power to continue heating.

In an alternative embodiment, when the temperature increment of the food material to be heated is within the third predetermined interval temperature, the heating may be continued by 20% of the heating power according to the cooking manner, but the heating power is not limited thereto.

In addition, a plurality of determination steps may be further provided in step S2002, as shown in fig. 8, when the determination result is that the temperature increment of the food material to be heated is greater than the second preset temperature, the first determination step is first entered, the preset temperature is set in the first determination step, if the temperature increment of the food material to be heated is greater than the preset temperature, the cooking mode is exited, otherwise, the second determination step is entered, and so on, in the last determination step, if the temperature increment of the food material to be heated is greater than the preset temperature set in the determination step, the cooking mode is exited, otherwise, the step S2002 is entered, and the current heating power is reduced to continue heating.

In the scheme, the accuracy of judgment can be improved by arranging a plurality of judging steps, and the interruption of the heating process caused by misjudgment is avoided.

In the multiple judging steps, the numerical values of the preset temperatures in the judging steps are sequentially reduced and are all larger than the upper limit of the temperature of the third preset interval. For example, the third preset interval temperature may be set to 20 ℃ to 40 ℃; the preset temperature values in the respective determination steps may be sequentially set to 80 ℃, 60 ℃, 40 ℃ and the like, but are not limited thereto.

As known in the foregoing, in order to avoid mutual interference between the magnetic field of the coil plate 104 and the signal in the wireless transmission during the heating process, an intermittent heating manner may be adopted, that is, no signal is transmitted during the heating process, and no signal is heated during the signal transmission process, so as to avoid signal distortion caused by electromagnetic interference during the wireless communication process.

In addition, the intermittent heating can also ensure the safety in the heating process. In an embodiment, as shown in fig. 9, in step S2000, it may be further determined whether the current temperature of the food material to be heated is greater than a fourth preset temperature, if so, heating is performed in an intermittent heating manner, that is, heating is performed within a heating time period, and current data of the food material to be heated is acquired within the intermittent time period, so as to avoid overflow and the like caused by too high temperature of the food material to be heated, and if not, step S2002 is performed. Wherein, the fourth preset temperature is a temperature which is easy to cause the overflow of the heated food material.

In another embodiment, two risks exist in the heating process, one is that when the liquid level of the food material to be heated is lower than the lowest liquid level, dry burning occurs; alternatively, in order to avoid the above phenomenon, in an alternative embodiment, as shown in fig. 10, in step S2000, it may be determined whether the liquid level of the food material to be heated is lower than a first preset liquid level or higher than a second preset liquid level according to the current liquid level of the food material to be heated, if one of the above determination conditions is met, the food material to be heated is heated in an intermittent heating manner, the food material is heated in a heating time period, the current data of the food material to be heated is obtained in the intermittent time period, and if not, step S2002 is executed.

In the intermittent heating manner described above, the ratio of the heating period to the intermittent period may be set to be less than or equal to 1, that is, the heating period is appropriately shortened and the intermittent period is extended. For example, in some embodiments, the heating period may be set to 10s and the rest period to 15s, or the heating period may be set to 8s and the rest period to 8s, but is not limited thereto.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.