Electric ceramic stoves and induction cookers each have their own advantages for cooking, but electric ceramic stoves are better.

Electric ceramic stoves use ceramic as the heating material, which can dissipate heat evenly and have good thermal conductivity. When cooking, the ceramic panel can heat quickly and provide a uniform heat source, so that the ingredients can be heated quickly and the cooking effect is better. In addition, the temperature adjustment of the electric ceramic stove is precise, and the firepower can be flexibly adjusted according to needs, making cooking more convenient.

The induction cooker heats through the principle of electromagnetic induction. It only generates heat when it comes into contact with the magnetic bottom pot, so it has high thermal efficiency and fast heating speed. The contact between the magnetic bottom pot and the induction cooker is closer, and the heat conduction is faster, allowing the ingredients to be heated quickly. The induction cooker also has a precise temperature control function, which can control the firepower by adjusting the power, which is suitable for controlling the heat when cooking.

In summary, electric ceramic stoves and induction cookers have their own advantages in cooking. If you're looking for more even heating and more precise temperature control, an electric ceramic stove is a good choice. And if you pay more attention to heating speed and energy saving, an induction cooktop may be more suitable for you. The final choice depends on personal preference and actual needs.

Precautions for using induction cooker

1. Stable placement: Place the induction cooker on a stable and stable desktop or countertop to ensure its stability and avoid shaking or tilting.

2. Clean and dry: Make sure the surface of the induction cooker is dry and clean before use to avoid moisture or other liquids from entering the furnace body to avoid malfunction or electric shock.

3. Avoid blocking: When using the induction cooker, do not place items around it, especially flammable items, to avoid causing fire or safety accidents.

4. Use appropriate containers: Only use magnetic containers suitable for induction cookers, such as iron pans, stainless steel pots, etc. Do not use non-magnetic aluminum, copper or glass containers as they may fail to heat or create a safety hazard.