Boil and boil-dry detection methods for cooking appliances using vibration sensors

A method of boil and boil-dry detection for cooking appliances, comprising the steps:

• detecting vibrations that correspond to cookware situated on a burner assembly;
• generating a vibration signal based on the vibrations;
• performing signal processing on the vibration signal;
• collecting vibration data related to the vibration signal;
• detecting boiling and boil-dry conditions for a liquid contained within the cookware based at least in part on an evaluation of the vibration data;
• and
• indicating the boiling and boil-dry conditions
• wherein the step of detecting boiling and boil-dry conditions for a liquid contained within the cookware is based at least in part on amplitude and time components of the vibration data, and
• further wherein the step of detecting each of the boiling and boil-dry conditions for a liquid contained within the cookware is based at least in part on a conversion of the vibration signal into a vibration data set comprising vibration power versus frequency by applying Fast Fourier Transform methodologies, and a comparison of the vibration data set to a predetermined threshold frequency, a predetermined boiling onset threshold vibration power, and a predetermined peak boiling threshold vibration power that correspond to prior-derived data associated with boiling and boil-dry conditions of the liquid in the cookware.

A method of boil and boil-dry detection for cooking appliances, comprising the steps:

• detecting vibrations that correspond to cookware situated on a burner assembly;
• generating a vibration signal based on the vibrations;
• performing signal processing on the vibration signal;
• collecting vibration data related to the vibration signal;
• detecting boiling and boil-dry conditions for a liquid contained within the cookware based at least in part on an evaluation of the vibration data;
• and
• controlling the burner assembly based at least in part on the boiling and boil-dry conditions,
• wherein the step of detecting boiling and boil-dry conditions for a liquid contained within the cookware is based at least in part on amplitude and time components of the vibration data, and
• further wherein the step of detecting each of the boiling and boil-dry conditions for a liquid contained within the cookware is based at least in part on a conversion of the vibration signal into a vibration data set comprising vibration power versus frequency by applying Fast Fourier Transform methodologies, and a comparison of the vibration data set to a predetermined threshold frequency, a predetermined boiling onset threshold vibration power, and a predetermined peak boiling threshold vibration power that correspond to prior-derived data associated with boiling and boil-dry conditions of the liquid in the cookware.