The difference between traditional electric cooker and water-proof electric cooker Traditional electric cooker
Mainly through the electric heating plate on the machine, the ingredients in the machine are directly heated, and the temperature is high.
Its advantages are high cooking speed.
The disadvantage is that it destroys the nutritional elements of the ingredients; Poor sealing, the nutrients of the ingredients are scattered with the steam and volatilized.
Water-proof stew pot
Follow the ancient stewing method, mainly by heating the food in isolation, first by heating the water in the pot, and then by the temperature of the water, the ceramic liner placed in the pot is heated, and the water is used as the medium to conduct the three-dimensional circulation of heat penetration and conduction to the food in the liner, so as to avoid local high temperature and keep the nutritional essence intact.
The advantages are: uniform heating, constant temperature cooking, and full release of nutritional components of food materials; Double-layer sealing structure ensures that the vitality of the stew is not volatile; It is especially suitable for stewing precious tonics such as bird's nest, cordyceps, fish glue, etc., and fully and evenly releases the nutritional components of the ingredients by heating with "low 100 degree" water.
Disadvantages are: through isolated heating, the highest temperature is also 100 degrees, and the cooking time is longer.