Is the steam from the oil press better than that from the frying pan?

In fact, steam and wok have their own advantages and disadvantages. The temperature control of steam will be better, the temperature will not exceed the standard, and it will not explode. However, the heat conversion efficiency is low, and the wok needs to be heated after steaming, so the energy consumption is high.

As for the wok, it saves energy relatively, but it is easy to fry.