Want to recreate restaurant-quality perfect steak at home? Don’t just focus on the steak itself—the core secret is actually in the heating technology! Today, let’s dive into the star feature exclusive to steak grills: CERAMAXX heating technology. We’ll also compare it with the regular ovens and frying pans we keep in our kitchens to see just how great this tech is, and if it has any little flaws.

First, let’s talk about the background of CERAMAXX heating technology. It’s an ultra-high temperature “magic tech” built to German technical standards. Its most impressive trick is that it can make the burner easily jump up to 800℃, and hold that temperature steadily—no sudden spikes or drops, it never lets you down.

The advantages of using a steak grill with CERAMAXX technology are totally obvious:
Super Powerful Heat: At 800℃, its temperature leaves ordinary kitchenware in the dust—this is the key to quickly getting that crispy, fragrant crust;
Ultra-Stable Temperature Control: It locks firmly onto 800℃ and never lets go—no sudden heating or cooling, so every steak gets exactly the same perfect heat;
Durable & Reliable: Being a high-standard technology, the equipment is easy to use with impressive service life and stability;
Time-Saving & Effortless: Preheating takes only 5 minutes—no more waiting around forever like you do with traditional kitchenware;
Low-Fat & Flavorful: Just a thin coat of oil on the steak surface is enough. The high temperature quickly draws out the meat’s aroma and creates a crispy, crumbly crust—no need for extra oil to boost flavor, making it healthier to eat.

Now let’s talk about the regular oven we use every day. Its maximum temperature is only around 230℃, and getting an even crispy crust on the steak with that heat is harder than climbing a mountain. Most of the time, you can only cook the steak through—forget about that satisfyingly crispy texture. Plus, preheating takes ages, often 15 to 20 minutes, which totally kills your cooking mood. But its saving grace is its versatility—it can roast chicken, bake pastries, reheat leftovers, and more. It’s definitely the all-rounder in the kitchen.

The trusty frying pan—our go-to for steak. Its temperature usually hovers between 200-300℃, and getting a perfect steak at this range is really a test of a beginner’s heat control skills. Mess up the heat even a little, and you’ll either end up with a burnt exterior and raw interior, or a tough, overcooked piece of meat. What’s more, pan-frying produces a lot of smoke, and you need plenty of oil to stop the steak from sticking, which makes the final dish quite greasy. But its strength lies in its flexibility—you can use it on any stove at home, no need to make extra space for specialized equipment.

Of course, it is by no means a versatile kitchen tool. Indeed, it is very suitable for grilling steak, seafood, lamb chops, and even pizza, but for low-temperature slow baking tasks like making cakes or bread, it is completely useless – to be honest, its functionality is quite limited.