liuzhou

Adding, "seafood mushrooms" shouldn't be eaten raw. They won't do you any harm, but are bitter. Cooking tames the bitterness coimpletely.

Duh! It says above it's "impervious to water splashes". What is FCC?

My friend's younger daughter made her first meal for the family. Her mother is Chinese; her father American. She is bilingual like her sister. They live America.

Most homes have one of these gas stoves, either free standing or built in. Free standing. Built in Woks were used on wood fires, yes. However, not particularly large ones. Stir-frying was invented to be quick as there was a shortage of fuel. Restaurants use high BTU burners to be quick, too. Different reason.

Even in a fruit store, you have to be careful. You may fancy some 柿子 (shì zi) with a falling tone on the first syllable. The second is tone free. These are persimmons. If you accidentally slip up and use a flat tone on the first syllable, 狮子 (shī zi), youve ordered yourself some lions. Not many Chinese fruit stores carry these.

"Seafood Mushroom" is the direct translation of the Chinese name, 海鲜菇. In English, they are Jade Gill Mushrooms. They are a type of shimeji mushrooms; unrelated to enoki. More here.

Although I take on everyone's points I do think that it has to be remembered that this has been developed for the Chinese domestic market. Four burners plus oven are unknown here. One or two burners, at most. Also, it will almost certainly used with carbon steel woks. Chinese cooks have been cooking over flames for centuries. However, I do think these are too expensive at the moment.

A foil covering for the table is probably cleaner than the restaurant plates!

Sure. It isn't even on the market yet.

I've only had a once and it was a huge seafood selection. I was happy with that. Spaghetti? I don't think so.

Here's a different AI take. it mentions ozone. Electric flame cookers (also called plasma cookers) are innovative appliances that use electricity to generate a real, visible flame, similar to a traditional gas stove, but without burning any fuel. Here’s what you need to know: 🔬 Core Technology: Plasma They work on the principle of plasma arc technology. A high-voltage electric current ionizes the air between an electrode and the cookware, creating a superheated plasma arc—this is the visible "flame" you see, which can reach temperatures over 1200°C (2192°F). This technology originated from aerospace engineering for ignition systems. ⚙️ Key Features & How They Work · Electric "Flame": The flame is created purely from electricity and air, so it requires no combustible gas, butane, or propane. · Instant & Adjustable: Like a gas stove, it offers immediate heat when turned on and allows for precise, visual control of the flame's intensity. · Cookware Compatibility: It works best with conductive, flat-bottomed cookware (like stainless steel or cast iron). It may not function correctly with glass, ceramic, or non-magnetic pots. ⚖️ Pros and Cons Here’s a balanced view of its main advantages and current limitations: Pros Cons Safety Higher Initial Cost • No risk of gas leaks, carbon monoxide poisoning, or uncontrolled fuel fires. The flame exists only when the cookware is correctly placed, creating a circuit. • Significantly more expensive to purchase than standard induction or gas cooktops. Convenience Noise & Ozone • Portable; only needs a standard electrical outlet (no gas line required). Easy to install and move. • Can produce a faint buzzing sound and a slight electrical smell (ozone) during operation, which some users find noticeable. Efficiency Market Immaturity • High energy efficiency as almost all electricity is converted directly into heat directed at the pan. • Still a niche product. Limited brand options, and long-term reliability/service networks are not as established as for conventional stoves. Performance Cookware Limitations • Provides the instant visual feedback and rapid temperature control that many chefs prefer, similar to cooking with gas. • Requires specific cookware types; won’t work with non-conductive materials. 📈 Current Market Status Electric flame cookers represent a cutting-edge but still evolving niche in the kitchen appliance market. They are primarily marketed in regions with: · A strong preference for open-flame cooking. · Limited or expensive gas infrastructure. · Growing interest in innovative, safe, and electric-only kitchen solutions. They are best suited for tech enthusiasts, renters who can't install gas lines, or those in well-ventilated spaces seeking a unique combination of electric safety and gas-like cooking performance.

It's been common in China's restaurants for a long time.

I'm sure you mean 110 volts, the US default. No. It runs on 230-240 volts, the default in China (and most of the world). However, that's not to say they won't offer a 110 V version in the future should it prove in enough demand.

Yes, I was delighted to learn everyone here cooked on gas. I have always hated cooking on electric stoves. So, the flames and the rapid response of this makes me interested.

I haven't seen any pricing yet, but the manufacturer claims it's cheaper to run.