What's the good difference between an integrated cooker and a traditional cooker?

Integrated stoves and traditional stoves have their own advantages and disadvantages. This paper will compare them from three aspects: the way of oil smoke absorption, the practicality of kitchen and human health, so as to help readers better understand the difference between the two stoves.

Good oil smoke absorption effect

The oil smoke absorption rate of the integrated stove is as high as over 90%, and the oil smoke can't spread before it can be discharged quickly and completely, even if the pepper is fried, it doesn't have a choking taste. The oil smoke absorption rate of traditional range hoods is 40-60%.

The kitchen is very practical.

The smokeless machine on the integrated stove can be put on the cabinet or not. The traditional cigarette machine is hung on the top of the head, and the higher it is hung, the worse the smoking effect is; Hanging too low will give people a feeling of breathlessness and oppression, and sometimes they will bump their heads, which will not solve the contradiction between beauty and practicality.

It has little impact on human health.

The integrated stove is sucked away by the "distance" when the oil fume is formed, so that the human body cannot touch the oil fume at all, which reduces the occurrence of diseases such as "oil fume syndrome". The traditional smoke machine has low net absorption rate and serious oil smoke diffusion, which often makes people suffer from "oil smoke syndrome"