The difference between electric ceramic stove and light wave stove - working principle

Light wave stove: uses light waves and far infrared rays to heat food. It is electric energy---light energy---food and electric energy-- Infrared---two combined heating methods for food. Among them, the conversion speed of electric energy to light energy is fast and the temperature is high, which quickly produces a grilling effect on the surface of the food and transfers heat to the food; at the same time, far-infrared rays heat the inside of the food. It heats food quickly and has high thermal efficiency. At the same time, it locks the moisture in the food, making the food crispy on the outside and tender on the inside, with good color and aroma.

Electric ceramic stove: Use electric energy to stimulate high-speed movement of molecules in food, rely on the energy generated by molecular movement to heat the food, and finally cook the food. Its characteristic is that the food can be heated evenly inside and outside, and the energy utilization rate is high. However, the disadvantage is that water is easily lost during the cooking process of food, and it cannot give the food a roasted color and aroma like traditional cooking.