Induction cooker and microwave oven can heat meals quickly.

Induction cooker heating: it is electromagnetic wave that makes ferromagnetic pot generate eddy current to heat, and cook food with traditional open flame. Microwave heating: it is the microwave that enters the substance, which makes the molecules inside the substance move violently and rub against each other to generate heat. , the nature is the same.

The induction cooker mainly relies on the coils and magnetic strips inside to generate a magnetic field. Therefore, the induction cooker can only use iron, stainless steel and other pots that can be attracted by magnets. On the other hand, a microwave oven is heated by a high-voltage capacitor in the machine through a magnetron to generate microwaves. Just like the concept of cell phone signal, microwave is penetrating, reflective and absorptive. Microwave penetrates food, making the water molecules of food rub and heat at high speed. So the more water there is in the microwave oven, the faster the heating will be. Second, microwave can't penetrate metal and iron utensils, so neither iron bowl nor stainless steel bowl can be used. Phnom Penh bowl. Third, the microwave oven cannot directly heat eggs, bagged milk and so on. Because things with shells and seals are heated in the microwave oven, the yolk inside is cooked first, and the water vapor can't be released, so it will explode.