What is an electric ceramic stove and what is the difference between it and an induction cooker

As a must-have kitchen appliance, induction cookers have entered thousands of households. However, do you know what an electric ceramic cooker is? Judging from the names alone, the two are very similar. Could it be that "technology is based on changing names"? Without further ado, today I will take you to analyze the origin of the electric ceramic cooker.

What is a ceramic stove?

An electric ceramic stove is a stove device that uses the thermal effect of electric current to convert electrical energy into thermal energy. Its main structure consists of a heating plate, a microcrystalline board, an electronic control system, a temperature control system and a stove body.

The heating plate of the electric ceramic stove is composed of the iron-chromium heating plate and the insulation plate. The electric ceramic stove has the characteristics of gradual temperature rise, triple heat balance, no local high temperature, etc. It is not easy to cause the bottom plate to burn and false boiling. The cooking method is the same as that of the gas stove. It can be fried, grilled, hot pot, stir-fried, hot milk, soup, slow stew... It can also be equipped with a baking tray and a grill for grilling; there is no special requirement for the material of the pot, and there is no electromagnetic radiation hazard. When the cold winter comes, the electric ceramic stove can also be used as a heating stove.

What is the difference between a ceramic cooker and an induction cooker?

Although induction cookers and ceramic cookers look similar and their names sound similar, they are actually different.

In terms of working principle, induction cookers use magnetic field induction eddy current heating. Simply put, the current generates a magnetic field, which reacts with the pot to directly heat the food in the pot. The electric ceramic cooker uses open heating, and the principle is relatively simple. When the power is turned on, the heating coil heats up, thereby transferring the heat to the pot.

These two different working methods create the biggest difference in working performance between induction cookers and electric ceramic cookers. Due to the special heating method, not all pots and pans are suitable for induction cookers, and many people are also concerned about the radiation of induction cookers to the human body (but in fact, this radiation is far from enough to cause serious harm to the body). Although the coil heating method of the electric ceramic cooker has low radiation, is not picky about pots and pans, and can be used as an oven, it heats up slowly, and the panel will heat up during the heating process and may burn your hands.

What are the advantages of electric ceramic stoves?

1. No electromagnetic radiation at all. Unless the induction cooker uses expensive electromagnetic shielding technology, it will not pass the safety test of electromagnetic radiation. However, the far-infrared electric ceramic cooker does not have high-frequency electromagnetic radiation. The far-infrared rays generated when heating also have health care functions. Long-term use can play a health care and physical therapy role, especially effectively activating human tissue cells, promoting blood circulation, accelerating metabolism, enhancing immunity, and having an anti-fatigue effect.

2. Fire and pot selection. The electric ceramic stove can heat any pot that is resistant to high temperatures. The heating speed is determined by the pot's unevenness and thickness. The fire is around 700 degrees. Because the heat radiation range is smaller than that of an open flame, the loss rate is lower than that of an open flame, which is equivalent to the electromagnetic heat energy conversion rate of an induction cooker. It takes about 7-10 minutes to boil a 2-liter pot of water.