Electromagnetic cooker and electric chafing dish, which is better?
In modern life, more and more people begin to use electromagnetic cookers and electric chafing dishes. What are the differences between them in use? Which is better? The insiders explained to us the characteristics and advantages of the two.
1. Energy
From the energy point of view, both of them use clean and zero-pollution electric energy, but their electrothermal conversion rates are different. At present, there are two kinds of electric chafing pots on the market, one is integrated and the other is split. The pot body of the split electric hot pot can be separated from the heating plate, which is more convenient to clean. If we boil the same volume of water at the same time with integrated and split electric chafing dish (same power), it is found that the split electric chafing dish takes about 1/4 more time than the integrated electric chafing dish. The same experiment was done with the induction cooker and the integrated electric hot pot. It was found that the induction cooker took about 1/3 less time than the integrated electric hot pot, so the induction cooker had the highest electrothermal conversion rate and the fastest temperature rise.
II. Functions
From the functional point of view, the temperature of the induction cooker can be adjusted in five steps, and each step is suitable for different operations. The electric hot pot mostly adopts "stepless speed regulation", and the temperature is artificially controlled.
Third, the price
From the price point of view, the electric hot pot has different volumes according to different power, and the price is generally 1-4 yuan, while the induction cooker is above 5 yuan, which is much more expensive. Judging from the use of consumers, only about 9% use induction cookers, while more than 8% use electric hot pots. The price factor plays a very important role.
Which is better, the electric wok or the electromagnetic oven?
Since the birth of the electric wok, the topic compared with the electromagnetic oven has never stopped. Next, we will analyze the two from different angles:
First, the heating principle
The heating principle is different. The electromagnetic oven generates eddy current heating by energizing the coil, and the electric wok is the same principle as the ordinary electric cooker. In contrast, the induction cooker has high heating efficiency and wide temperature control range. However, due to the use of electronic components, it is not suitable for overheating. Frying, frying, cooking and frying will accelerate the damage of the induction cooker. Although the electric frying pan is inefficient, these problems do not exist.
Second, the problem of saving electricity
The rated power of wok is generally 15W, and that of induction cooker is 18W W. The power consumption of electrical appliances is determined by the power and use time of electrical appliances, and the induction cooker consumes electricity.
Third, the radiation problem
Because the magnetic field generated by the induction cooker cannot be absorbed by the cooker 1%, part of the magnetic field leaks from the periphery of the cooker to form electromagnetic radiation. The electric frying pan does not have the above problems.
Fourth, the problem of failure rate
The induction cooker is basically realized by intermittent operation, that is, the instantaneous heating power is full power, which makes its heating rough. Only iron or stainless steel appliances can be used, and other metals can't be used. Although a heat-conducting plate can be used, it is easy to cause temperature protection of the machine if the heat conduction is not good, and the failure rate is high.
V. Convenience of cooking
The cooker of the induction cooker is heated by the oscillation generated by ferromagnetic molecules and magnetic force, so the cooker is required to be flat-bottomed, and it needs to contact the furnace surface in a large area. In this way, it brings inconvenience to people when cooking. It is necessary to use a pan, which is not as satisfactory as the traditional frying spoon, and the skill of tipping the spoon needs to be re-understood. Moreover, the cooking effect of the fire-wrapped pot when frying Chinese food is impossible, which will have some influence on the cooking taste.