In terms of health benefits, an electric slow cooker is generally considered better than a health pot. The electric slow cooker allows for more even cooking temperatures and lower cooking times, which can help preserve more nutrients in the food. According to a study published in the Journal of Food Science, slow cooking at lower temperatures can retain up to 90% of the nutrients in vegetables compared to boiling, which can only retain about 50-70% of nutrients.

The electric slow cooker's ability to maintain a consistent, low temperature over a long period of time is particularly beneficial for health. This method of cooking is less likely to overcook food, which can lead to the breakdown of nutrients. Additionally, the slow cooker's ability to cook food at a lower temperature reduces the risk of harmful chemical reactions that can occur at higher temperatures, such as the formation of acrylamides in starchy foods.

On the other hand, a health pot, often referred to as a pressure cooker, can cook food much faster but at higher temperatures. While pressure cookers can be a healthy option for certain types of cooking, the rapid increase in temperature can cause some nutrients to degrade more quickly. Furthermore, the pressure inside the pot can cause some vitamins and minerals to leach out of the food, especially if the cooking time is too long.

In conclusion, the electric slow cooker is generally a better choice for health due to its ability to preserve nutrients and its lower risk of nutrient degradation. The slower cooking process and lower temperatures make it a more nutritious option for those looking to maintain a healthy diet.