Everyone is familiar with induction cookers and electric ceramic stoves. This time, Guangdong PXKITCHEN will introduce the differences between Dongguan induction cookers and electric ceramic stoves. Here are the details:
Essential Difference: Electric ceramic stoves utilize infrared heating technology, where nickel-chromium wires on the stove plate generate heat, emitting infrared rays during heating. Induction cookers, on the other hand, operate based on the principle of electromagnetic fields, generating heat by inducing eddy currents in iron pots.
Difference in Heating Effect: Electric ceramic stoves achieve uniform heating and can sustain continuous heating. They offer adjustable power ranging from 100 to 2000 watts, providing consistent warmth. In contrast, Dongguan induction cookers employ intermittent heating methods. They cannot sustain continuous heating and lack strong temperature control, making them less suitable for high-temperature cooking techniques like stir-frying.
Functional Differences: Electric ceramic stoves have undergone systematic upgrades, earning a reputation for versatility. Dongguan induction cookers, meanwhile, offer basic functions such as cooking rice, boiling water, hot pot cooking, stir-frying, simmering, and high-temperature cooking.
These are the differences between induction cookers and electric ceramic stoves. Those interested can explore further. For any product-related inquiries, please visit the official website of Guangdong PXKITCHEN, a leading Dongguan induction cooker manufacturer, and consult with the customer service team.
