Is the stove core used by hotel chefs made of stainless steel or iron?

Compared with stainless steel, iron has poor corrosion resistance and heavier weight, and edible seasonings may react with iron during use. It is difficult to clean after use, and the stainless steel barbecue oven is more suitable for use. Copper has poor thermal conductivity, which will not cause thermal damage to the panel of the cooker and is easy to deform. Comparatively speaking, stainless steel is better and conducts heat quickly.