All heating tube steaming cabinets in the market use the maximum rated power from the beginning of steaming rice for 48 minutes to the end of steaming.

And we know that the process from cold water to steam really needs high-power heating. Once the water temperature reaches 100 degrees, the steaming room of the steamer is full of steam. At this time, if heating with maximum power is used, it will inevitably cause great waste. Anyone who has used a steamer knows that waste steam will be discharged from the air outlet above. Although a few manufacturers have made great efforts to make this part of steam return to the steaming chamber by compression and other methods, it still caused great waste. Guangdong Qinhe commercial induction cooker, a research and development manufacturer, after numerous experiments, summed up the way of steaming for 5 minutes and halving the power, and slowly and continuously reduced the power regularly until the rice was cooked, which not only ensured the steaming time, but also ensured that the electricity fee for steaming rice was one third of the original.