本发明公开了一种用于控制烹调火候的全新的控制方法，该方法通过测量烹调热源的发热强度而实现对烹调火候的控制。
The invention discloses a brand new control method used for controlling cooking heat. The method realizes cooking heat control by measuring heating intensity of a cooking heat source.
迄今为止，没有任何研究表明存在一致的证据，证明接触射频场强度低于造成组织发热的限值，会产生不良健康后果。
To date, research does not suggest any consistent evidence of adverse health effects from exposure to radiofrequency fields at levels below those that cause tissue heating.
无论哪种方法既繁琐又不安全，且损坏原主干线整体机械强度，分线接点电阻大、可靠性差、易发热，很容易发生事故。
Both of them have trouble and insecurity, but also impairs the whole mechanical strength of trunk line, and results in large contact resistance of branch, weak reliability, easy heating and accident.
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