Due to differences in required heat and cooking techniques, various dishes have different requirements for stoves and cookware. In recent years, the kitchenware industry has researched and produced many new kitchen specific equipment according to the needs of cooking development.

1. Stove: Stoves have different levels of firepower, such as Cantonese cuisine stoves, also known as Cantonese style stoves. Stoves have a large shape, a large furnace, large pots, and high firepower, making them suitable for quick and intense frying. Other stoves have different names, but their structural principles are not significantly different. The size can be adjusted according to the environment and actual needs, with a slightly smaller form and moderate firepower.

2. Stew stove: a stove specially designed for stewing vegetables, stewed fish, and stewed meat. It has a gentle heat, quickly boiling over high heat and simmering over low heat until the soup is moderate and the stew is crispy and tender. Most stew stoves are multi eye stoves, such as three eye stew stoves and five eye stew fish stoves.

3. Soup stove: a stove specially designed for boiling soup, stewing, and braising, such as a low soup stove and a pot stove. A low broth stove can be used to stew chicken soup, bone soup, braised beef, and more. The pot stove is a multi eyed stove that can simultaneously stew different flavors of dishes for multiple tables of guests.

4. Oven: In cooking techniques, although baking belongs to the same category, different cooking methods require different heat levels and equipment requirements. So, there are many types of baking ovens, such as roast duck ovens, pig ovens, pancake ovens, pizza ovens, ovens, etc.

5. Frying machine furnace: The definition of "frying" in cooking techniques is the technique of adding a small amount of oil, heating it over low to medium heat, and spreading flat raw materials that have been treated with paste evenly into the pot, making the surface of the raw materials golden yellow to form a dish. Considering that the processing of equipment such as electric pancake makers, grills, and teppanyaki is the same as the technique of frying, they are classified as frying grills.

6. Steaming oven: The use of "steaming" in cooking techniques is widespread in the production of main and side dishes. Before the emergence of steam cabinets, steam ovens and steamers were mainly used. Nowadays, electricity is mostly used as the heat source, which is easy to clean and control the temperature. In addition to steaming seafood, the seafood steamer can also be used for various cooking processes such as stewing soup, braising steamed buns, etc. Restaurant steamed buns still use the original steamer, and large-scale production can also be done using a steamer.

7. Frying stove: The commonly used frying stove is an electric fryer, which is developed on the basis of frying food in a stove. It uses electricity as the control heat source, which is convenient for temperature control. The stove is small and easy to clean.

8. Cooking stove: Cooking is one of the most primitive cooking techniques, widely used for the processing and production of main and side dishes. Large pot stove and steam sandwich pot can cook more soup, vegetables, Congee, pasta, etc. at one time. The steam jacket pot uses steam as the heat source, and the pot body can be overturned for easy loading and unloading of materials. The noodle cooker is a special stove designed for cooking multiple kinds of pasta at one time. It can cook dumplings, Wonton, noodles, etc. at the same time, and can also add soup, ingredients, food code, etc. according to the needs of customers, which solves the problems of large pot cooking with large energy consumption, few varieties, slow speed, and difficult for everyone to adjust.