Cooking by induction cooker smells like smoke because oil and ingredients are heated at high temperature, and the steam and lampblack generated will be emitted into the air, resulting in smoke smell. Compared with traditional gas stoves, induction cookers can easily reach higher temperatures and produce smoke smell due to different heating methods.

In order to reduce the smell of smoke when cooking in an induction cooker, we can adopt the following methods:

1. Use low-temperature cooking: the cooking temperature is easy to rise due to the centralized heating of the induction cooker. If we can lower the temperature and turn the cooking utensils in time, we can reduce the generation of lampblack.

2. Use high-temperature oil: The use of high-temperature oil can immediately seal the surface of ingredients above the melting point, thus forming a protective layer, reducing water loss and reducing the generation of soot.

3. Use a thick-bottomed high-wall pot: Using a thick-bottomed high-wall pot can make the bottom of the pot heated evenly, so that the ingredients can be easily stir-fried, and at the same time, excess oil can be discharged along the pot wall to reduce the generation of oil fume.

4. Use a range hood: When cooking, turning on the range hood can effectively discharge oil smoke and hot air, thus reducing the smell of smoke.

In a word, if you can master proper cooking skills and use some auxiliary equipment, you can effectively reduce the smoke smell of induction cooker cooking and make the cooking process healthier, more delicious and more comfortable.