Which is better, an induction cooker or a ceramic electric stove? What is the difference?

Electric porcelain furnace is better. Although the induction cooker also has a temperature control protection device, because the stove itself does not generate heat, the temperature control protection will usually be triggered only when the pot is seriously dry, and the temperature will not automatically drop under normal use. So you can always keep boiling when you rinse hot pot (usually medium heat), or you can just fry some home-cooked dishes.

Advantages of electric porcelain furnace compared with induction cooker: basically any pot can be used, especially the pot made of high borosilicate glass. The "slow fire" of the electric ceramic stove is a low-temperature slow fire in the real cooking sense, which is very suitable for stewing, making soup and making tea. However, the "slow fire" of induction cooker only simulates the slow fire through intermittent start-stop coils, and the cooking effect is relatively slow.

Electric porcelain furnace: advantages: the surface is hot and has the feeling of fire. Cooking is powerful enough, and it feels no different from gas. In addition, the electric ceramic stove can also be used for barbecue. For example, roast sausage, roast steamed bread slices and so on. It can also be used as an electric heater in cold weather, which is very good.

The disadvantage is that the thermal efficiency is not as high as that of an induction cooker, and the time for boiling water is definitely not as fast as that of an induction cooker, and the power saving is definitely worse than that of an induction cooker. The electric porcelain furnace may be an upgraded version of the tungsten wire electric furnace, and the efficiency can only reach 60%, but the pot is not selected.