The difference between infrared induction cooker and the ordinary one
1. The convection oven has no high-frequency electromagnetic wave radiation, it avoids the radiation phenomenon produced by the induction cooker, so it is not harmful to the human body.
2. Since the convection oven adopts the principle of heat conduction and the heat is evenly transferred, it is not easy to paste the pot compared with the induction cooker, it is not easy to eat carcinogenic food (scorched food), so as to ensure that your body will not produce cancer.
3. Since the induction cooker is heated at the place where the magnetic field lines are the densest, the pancakes are prone to the phenomenon that the middle is pasted and the edges are still raw. The convection oven is evenly heated due to the principle of heat conduction, so you won't be able to eat sandwiches.
4. The induction cooker adopts the principle of electromagnetic induction, so it can only use iron-containing pans, such as iron pans and stainless iron pans. Convection ovens can use many pans: such as ceramic, glass, aluminum, iron, stainless steel and other materials.
5. The convection stove surface can be directly grilled, such as lamb skewers, etc., and it can be warmed in winter (because the surface of the stove can directly emit heat); the induction cooker cannot be directly grilled and heated.
