Existing commercial energy-saving stoves basically use liquefied petroleum gas, natural gas, and diesel as fuel. The adjustment of firepower is mainly controlled through oil inlet or air inlet manual valves. These are all done manually. However, during the entire cooking process, in order to improve the dish delivery efficiency and cooking quality, the chef has no time to adjust the fire power, or turn off the oil (gas) or re-ignite it. There is a serious waste of empty cooking in many processes during Chinese food cooking. For example, when adding seasonings to side dishes, waiting for side dishes, loading plates, and washing pots without using high heat, the fire in the furnace cannot be closed and the fire is still burning. In this way, the fire is still burning. The time is about 35-45% or even more, and a lot of fuel is wasted.