交互体验导向下“烟—灶—锅”烹饪系统的整合创新
摘 要：针对用户在厨房使用过程中面临的油烟问题，通过市场产品研究和线上问卷调查、入户访谈、入户视频拍摄等用户调查与分析，研究用户对产品全接触过程中的交互体验，发现了用户烹饪过程中的核心问题：烹饪区操作点的分布不适合人机交互关系、用户双手分工协作不合理、油烟机的吸力调节不符合习惯、火力精调不便等，从自然交互、左右手重新分工、技术逻辑重构三个方面，对“烟—灶—锅”烹饪系统进行了整合创新。实现了从以产品功能、技术为导向到以用户真实的交互体验需求为导向的设计转变，有助于企业完成产品系统的整体开发。
关键词：交互体验；“烟—灶—锅”烹饪系统；整合创新；用户全接触点
中图分类号：TB47 文献标识码：A
文章编码：1672-7053(2021)03-0063-03
Abstract：In response to the oil smoke problems that users face in the use of the kitchen, through the market product research and online questionnaire surveys, home interviews, home video shooting and other user surveys and analysis, the user's interactive experience in the process of full contact with the product was found. The core problems in the user's cooking process: the distribution of operating points in the cooking area is not suitable for human-computer interaction, the user's hands are unreasonable and cooperative, the suction adjustment of the range hood does not conform to habits, and the power adjustment is inconvenient. Three aspects of division of labor and technical logic reconstruction, integrated design of smoke stove cooking system (Smoke-Cooker-Pot). The design ranges from focusing on products and technologies to focusing on the user's real interactive experience requirements, and integratedly develops product systems instead of single products, which not only realizes the user needs of intelligent suction control and fine-tuned firepower, but also effectively supports environmental protection and energy saving.
Key Words：Interactive experience; Smoke-Cooker-Pot; integrated innovation; full user touch point
