More and more people are replacing traditional large boilers with large induction cookers, which is a reflection of progress and a trend in social development. In today's advocacy for the use of clean energy and energy conservation and emission reduction, traditional large boilers are no longer the focus in kitchens. But do you really understand high-power induction cookers? Let's have a brief introduction from Dongguan induction cooker manufacturer about some misconceptions regarding large induction cookers:
Is a high-power induction cooker cleaner than a traditional large boiler? Large induction cookers do indeed consist of a body, heating plate, and motherboard, but the body of a large induction cooker has been waterproofed. There's no need to worry about water seepage during cleaning. They operate using electricity, producing no fuel waste or pollution. Cleaning with a stainless steel body is easier.
Is the efficiency of a large induction cooker lower than that of a traditional large boiler? This issue mainly arises because traditional large boilers give people an intuitive feeling of power with the sound of flames and fans. People perceive that high-power induction cookers don't have the same momentum, so they assume the fire is weak. In fact, after extensive testing and comparison, the efficiency of large induction cookers is comparable to that of traditional large boilers but more energy-efficient.
Does a high-power induction cooker not reach high enough temperatures for cooking? Large induction cookers use high-frequency, high-current excitation coils in their heating plates, heating up at a speed unimaginable to you. Temperatures reach 300 degrees Celsius in less than 15 seconds, far exceeding the temperature required for cooking.
Guangdong PXKITCHEN Equipment Co., Ltd. is a company specializing in the research, design, manufacturing, and sales of professional kitchen equipment. The company's newly developed high-power commercial induction cookers and energy-efficient induction cookers have become the preferred choice for replacement in the catering industry.
