Working principle of infrared cooker: 

The heating furnace core (nickel-chromium metal heating element) forms high-efficiency near-infrared rays after heating, and generates high-efficiency far-infrared rays through the action of the micro-crystalline panel. The fire force is straight upward, and the heat is concentrated directly to the bottom of the pot. The role of heating. Generally speaking, the resistance wire is installed under the pot, the electric wire is plugged into red, and heat is generated, and the heat is given to the pot to achieve the heating effect.

Working principle of the induction cooker: 

To use the alternating current to generate an alternating magnetic field whose direction is constantly changing through the coil, a vortex current will appear inside the conductor in the alternating magnetic field, and the Joule heating effect of the eddy current causes the conductor to heat up, thereby achieving heating. Generally speaking, electromagnetic induction directly acts on the pot, and the pot itself heats up to achieve the effect of heating the food.

The differences between infrared cooker and induction cooker:  

1, Apply the pots: Infrared cooker wins! 

The infrared cooker directly transfers the heat to the pot. The material of the pot can be varied. Basically, it does not pick the pot, and any pot can be used.The induction cooker is a cookware that generates heat under electromagnetic induction. If the material of the cookware cannot accept the action of a magnetic field, the heating cannot be discussed, so the cooker of the induction cooker has limitations and can only use a magnetically conductive cookware, such as an iron pan. 

2, Heating Speed: Induction cooker wins! 

Since the infrared cooker transmits the heat to the pot by heating the heating element, the heating speed is relatively slow.Once the induction cooker starts electromagnetic induction, the magnetic cooker develops heat, so the speed is much faster than the electric ceramic stove.Therefore, in the actual use process, the cooking hot pot is more inclined to choose the inductioncooker, because the heating is faster.

3. Constant temperature effect: Infrared cooker wins! 

The infrared cooker has a precise temperature control function, and when it reaches a certain temperature, it will also reduce the power operation, so the constant temperature effect is better.

The induction cooker is intermittently heated, too hot, turn off, then continue to heat, so the thermostatic effect is not good.

4. Scope of application: Infrared cooker wins! 

The temperature range of the infrared cooker is large, up to 700 degrees, and it has the characteristics of progressive temperature rise, triple heat balance, no local high temperature, etc. The cooking method is the same as the gas stove, which can be fried, grilled, hot pot, stir-fried, hot. Milk, soup, slow stew function.

Because of the electromagnetic feeling, the electric cooker has a large difference in temperature between the bottom of the pot and the body of the pot. When cooking, if the bottom of the pot is not turned in time, it is easy to burn and it is not easy to appear in the bottom of the pan, boil, etc., steaming, boiling, stewing, and simmering. The sample line, but the maximum temperature is only 270 degrees, so the applicable range is smaller than the electric ceramic stove.

5, Environmental Friendly: Induction cooker wins! 

 Infrared cooker is open heating, so in addition to the heat of the heating pot, part of the heat is consumed, so the thermal efficiency is not high and the energy saving is insufficient.Induction cooker is closed heating, all thermal efficiency is much higher than electric ceramic stove, and it also saves electricity.

6, Electromagnetic radiation: Infrared cooker wins!

The infrared cooker works mainly in the way of heat conduction, so the electromagnetic radiation is relatively low.

The electromagnetic induction of the induction cooker generates certain electromagnetic radiation because the pot cannot fully absorb all the magnetic fields.

However, electromagnetic radiation actually exists in corners and corners. They include radio waves, microwaves, infrared rays, visible light, ultraviolet rays, X-rays, and gamma rays. All objects around people are electromagnetically emitted at all times, so as long as they do not exceed the prescribed values are all irrelevant. 

7, Safety: Induction cooker wins! 

The heating temperature of the infrared cooker reaches 700 degrees, and it takes a long time to cool the panel after use, so the possibility of burns is relatively large.

The temperature of the induction cooker panel is much lower, and once the magnetic conductive cooker leaves the magnetic field, the induction cooker does not work and is safe.

8, Years of Use: Infrared cooker wins!

In theory, the infrared cooker can be used for about 10 years, and the induction cooker is about 5 years.