Who knows the advantages and disadvantages of integrated stoves and traditional stoves?

1. Side-suction and bottom-discharge technology: break the traditional working mode of top-discharge of range hoods, create a new working mode of side-suction and bottom-discharge, and achieve the effect of no oil smoke in the kitchen!

2. Simple operation: intelligent control, the fan automatically turns on when ignition, and automatically shuts down and turns off after a delay!

3. Eliminate high temperature: Because the hot air and high temperature generated during cooking are isolated and discharged downwards, the air flows quickly, and cooking will not be "stove fire" as before!

4. Disinfection and fresh-keeping: ultraviolet and ozone disinfection leave no dead ends, and utensils made of different materials can also be used as fruits and vegetables for fresh-keeping without separate disinfection!

5. Visual display: VFD super-large fluorescent screen, dynamic display, luxurious style, simulation of various functions to display patterns, vivid and intuitive!

6. Easy to clean: stainless steel table top, vertical smooth inner surface, anti-overflow cleaning measures, more convenient to clean; Different from the traditional range hood, the integrated stove is "oil drips downwards and smoke sucks upwards", so it is more difficult to exhaust oil fume and spray the inside of the furnace cavity. The integrated stove is "oil drips down, smoke sucks down", and oil stains are directly introduced into the oil collection box!

Disadvantages:

The old deep well cooker is energy-saving at first glance. In fact, the range hood takes away a lot of heat while inhaling, wasting energy.

The biggest disadvantages of the old-fashioned deep well integrated stove are: stir-frying the pan, putting the vegetables in the bowl, washing the pan and brushing the pan with seasoning, and frying oil, vegetable scraps and soup are easy to spill around the stove; This is something that users should pay attention to and change.

I hope I can help you.