According to our southern frying method, the induction cooker will definitely stick to the pan, because we are all dry frying in the south, and we can't do non-stick pan.
If you fry in Taiwan Province Province or the north, it won't stick to the pot, because they fry in water, as follows:
Cut all the ingredients you want to add, such as onion, ginger and garlic, and stir the eggs well. Then use a small fire, pour oil on it and fry it into cakes. At this time, you can take out the eggs and put them in the pot with the rice noodles, or you can put all the ingredients directly in the pot without taking them out. When ingredient eight is ripe, add a little water. You can add salt to the water and mix it well. You can't have too much water, you have to estimate it. Time to cook. This is table frying. This way, rice noodles will not stick to the pot, but the taste is different from that of dry fried in the south. each has his own good/strong points ...