Taking water as the medium, the boiling point of water itself is 100 degree, so it will not exceed the boiling point no matter how it is stewed. Therefore, the food in the inner pot is heated evenly, and there is water in the inner layer, so it must be heated at 100℃, while the temperature of boiling water outside is 100℃, and there is no temperature difference with the inner layer, so it can't transfer heat, so the inner layer will never boil, and the nutrients of food are sealed to the maximum extent. There are also disadvantages, that is, the stewing time is too long, and the extra water increases the extra heat and consumes more electricity.
The difference between electric cooker and ordinary white porcelain electric cooker is that the food stewed from water is original and not greasy, and the food stewed from ordinary white porcelain electric cooker is rich in flavor.