You have seen these two products on the market. You already know their function, what they use in the kitchen. You have also seen many different brands. If there is any difference between the two kitchen essentials, you will be confused.
This article tells you that there is no difference in functionality, but they do differ in terms of technology. Both cookware can keep soup or stew for a long time, but one uses electricity and the other does not. We will do some simple comparisons between the two [it doesn't sound like a science lesson here]. Let's start with a slow cooker.
Use a power supply in the slow cooker and install a thermostat at the bottom of the pan to keep the soup/grill warm during the day or any length of time. Since it is a thermostat, of course you can adjust the required temperature. The inner pot uses a "traditional Chinese method" that retains warmth, that is, the use of ceramics such as ceramics or porcelain. Power is supplied to the thermostat, which continuously generates heat to a set temperature, and this heat is constantly "transferred" from the bottom into the stone pot. Thermal convection takes place inside the inner pot. Since the inner pot is made of thick stone material, heat loss still occurs, but the speed is slower.
If you notice the inner wall of the slow cooker outside the pot, you can see it is a shiny silver fish surface. This further reduces the rate of heat loss using the law of radiation. As for the top of the inner pot, the lid is usually made of a thick glass material to prevent heat loss.
This is how the slow cooker works, and remember the fact that it uses electricity to achieve insulation.
Let us continue to the kettle now. In short, it takes advantage of the same heat transfer theory you learned or learned from physics vacuum flasks at school or anywhere. It uses thermal convection, structure and radiation laws to help keep warm.
The construction and convection of heat can be greatly reduced by vacuum [but not completely impossible]. Vacuum is a better insulation than foam. Now on the side or wall of the hot pot, there is an outer wall and an inner wall. There is a vacuum between these walls. With the existence of a vacuum [well, well, I guarantee that there is no science class here, but it is well known that the vacuum contains nearly zero atomic numbers], and heat conduction and convection are greatly slowed down.
Infrared radiation is reduced by means of a silver-plated lining [such as a mirror] on the side or wall of the outer pot. In addition, the double cover [inner lid and outer lid] and the insulating bracket at the bottom of the hot pot help to reduce the heat loss process. Through a combination of vacuum and silver lining, it can greatly reduce heat transfer by convection, structure and radiation.
If the vacuum bottle can maintain hot and cold temperatures for a long time under the same heat transfer theory, the hot pot can do the same.
Now that we know how hot pots work, let's continue to compare their differences with slow cookers.
Electricity: Use it in a slow cooker, but the hot pot is not used, thus saving money.
Safety: As long as you want soup/stew warm, you need to open the slow cooker. The hot [inner] pot on the gas stove takes only 10-15 minutes and is then placed in the outer pot for self-cooking. In both cases, you assume that you are working outside rather than taking care of the soup/broth at home.
Versatile: Slow cookers always require a power point to run because it's not convenient to bring out a picnic or any outdoor activity. The hot pot, because it can cook itself when leaving the gas stove, can run almost anywhere for up to 8 hours.
Versatile: Slow cooker can only handle warm heat. The thermos pot can handle both heat and cold [for example, use it as an ice box or keep a cold drink].
Cooking ability: Slow cookers have a higher "overcooking" opportunity than hot pots. Since the hot pot is a slow cooking [and "natural"] method, foods such as vegetables and meat will be preserved in terms of color and tenderness. According to reports, after a day of work, the soup in the kettle was still clear after being kept "individual". This is based on the actual experience of real users of hot pots switched from slow cookers.
Convenience: The slow cooker must be set at the right temperature so that it can be cooked slowly/steil properly. The holding pot does not need to adjust the temperature, because you only need to put the inner pot on the gas stove for 10-15 minutes, then put it back into the outer pot.
This article provides insight into how the two types of cans work and the science behind it. Based on these understandings, it is clear that after a hard day's work, hot pot is the most convenient and cost-effective option to cook warm soups/stews and tender meats as well as colorful vegetables. .
Orignal From: Hot pot and slow cooker
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