how does a slow cooker work

A slow cooker works by using low-wattage heating coils in its metal outer casing to heat an inner container, usually made of ceramic or porcelain, at a low, steady temperature between about 80°C and 150°C. The heat radiates from the base and sides of the cooker into the inner pot, which acts as a heat reservoir to ensure even heat distribution. The glass or ceramic lid traps steam and heat inside, allowing moisture to condense and return to the food, which keeps it moist and helps break down ingredients slowly. This slow, low- temperature cooking encourages tenderizing of meat by breaking down connective tissues and thoroughly cooks vegetables without drying them out. The prolonged cooking time also allows flavors to develop through chemical reactions like the Maillard reaction, which usually enhances flavor through browning. Typical cooking times can range from 1 to 12 hours depending on the temperature setting—low (around 80°C-90°C), medium (100°C-120°C), high (up to 150°C)—and the recipe being prepared. The sealed environment inside the cooker retains heat even after it is switched off, and some modern models have automatic heat adjustments or keep-warm settings for convenience.