## Common ground
All are microwave egg cookers, designed to hard-boil or steam eggs using microwave energy.
## Options at a glance
**6912.00 – Ceramic material**
- **Defining trait:** Made from ceramic, which heats evenly and retains heat well.
- **Typical examples:** Ceramic egg cooker with lid, stoneware steamer cup.
- **Best fit when:** You want even heating, good heat retention, and a non-reactive surface.
**7615.10 – Aluminium material**
- **Defining trait:** Made from aluminium, which conducts heat quickly but may react with acidic foods.
- **Typical examples:** Lightweight aluminium egg steamer, foil-like microwave-safe tray.
- **Best fit when:** You need fast heating and lightweight design, and don’t mind potential reactivity.
## Key differences
| Feature | 6912.00 (Ceramic) | 7615.10 (Aluminium) |
|------------------|-------------------------|--------------------------|
| Heat conduction | Slow, even | Fast |
| Heat retention | High | Low |
| Reactivity | Non-reactive | May react with acids |
| Weight | Heavier | Lighter |
## How to choose
- Does the cooker feel heavy and solid? → 6912.00
- Is it lightweight and heats up fast? → 7615.10
## Overlaps & pitfalls
Both can be used in microwaves and cook eggs effectively. Ceramic is safer for acidic foods (like lemon-infused eggs), while aluminium may discolor or react over time. If the product has a non-stick coating, it’s not covered here—check for that separately. No priority rule given; choose based on your main need: even heating (ceramic) vs. speed and lightness (aluminium)