Which is better, an induction cooker or an electric hot pot?
In modern life, more and more people begin to use induction cookers and electric hot pots. What's the difference between them in use? Which is better? The insiders explained to us the characteristics and advantages of the two.
I. Energy
From the energy point of view, both of them use clean and pollution-free electric energy, but the electrothermal conversion rate is different. At present, there are two kinds of electric hot 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 pots (with the same power), it is found that the split electric chafing pot takes about 1/4 more time than the integrated electric chafing pot. The same experiment was done with an induction cooker and an integrated electric hot pot. It is found that the induction cooker takes about 1/3 less time than the integrated electric hot pot. It can be seen that the induction cooker has the highest electrothermal conversion rate and the fastest temperature rise.
Second, function
Functionally speaking, the temperature adjustment of induction cooker has five grades, and the temperature of each grade is suitable for different operations. Electric chafing dish 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 100-400 yuan, while the induction cooker is more expensive than 500 yuan. Judging from the use of consumers, only about 9% people use induction cookers, while more than 80% people use electric hot pots. The price factor plays a very important role.
Which is better, an electric wok or an induction cooker?
Since the birth of electric wok, the topic compared with induction cooker has never stopped. Next, we will analyze the two from different angles:
First, the heating principle
They have different heating principles. The induction cooker generates eddy current heating by energizing the coil, and the principle of electric frying pan is the same as that of ordinary electric furnace. In contrast, the induction cooker has high heating efficiency and wide temperature control range. But because of the use of electronic components, it is not suitable for overheating. Frying, frying, boiling and frying will accelerate the damage of induction cooker. Although the electric frying pan is inefficient, these problems do not exist. 、
Second, the problem of saving electricity.
Generally, the rated power of wok is 1500W, and the rated power of induction cooker is1800 w. The power consumption of electrical appliances is determined by the power and service time of electrical appliances, and induction cookers consume electricity.
Third, the radiation problem.
Because it is impossible for 100% of the magnetic field generated by the induction cooker to be absorbed by the cooker, 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 metal appliances cannot be used. Although heat conduction plate can be used, poor heat conduction is easy to cause temperature protection of the machine and the failure rate is high.
Fifth, cooking is convenient.
The pot body of induction cooker is heated by the oscillation generated by ferromagnetic molecules and magnetic induction, so it is required that the pot body is flat-bottomed and needs to contact the furnace surface in a large area. This brings inconvenience to people when cooking. Need to use a pot, the traditional frying spoon is not satisfactory, and the skill of spoon tip needs to be re-recognized. Moreover, the cooking effect of the fire-wrapped pot in frying Chinese food is impossible, which will have some influence on the cooking taste.