A method for controlling the intensity of heat delivered by at least one heat source belonging to a cooking apparatus provided with a hob, wherein the heat source is arranged underneath a circumscribed cooking area of the hob. The method provides for the steps of calculating over time the change in the difference between the temperatures detected at a first point P1 and at a second point P2 of the hob and involves reducing the intensity of heat delivered by the heat source if the change exceeds a predetermined maximum threshold Δ2Tmax.