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What pot is better for cooking with induction cooker?
There are three kinds of pots for induction cookers, namely iron pot, stainless steel pot pot and special composite bottom pot for induction cookers.

When the iron pot is heated at high temperature, it will match the heat load and induced eddy current generated by the induction cooker during heating, and this energy will be quickly converted into heat, reducing the leakage of the magnetic field of the induction cooker and reducing the radiation of the induction cooker.

At the same time, it was found that cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. Seven kinds of fresh vegetables such as cucumber, tomato, green vegetable and cabbage were tested.

The results showed that the content of vitamin C in the dishes cooked in iron pan was significantly higher than that in stainless steel pot and non-stick pan. In order to increase the intake of vitamin C and health, iron pan should be the first choice for cooking vegetables. Although aluminum pot can also keep more vitamin C when cooking, the easily soluble aluminum is not good for health.

Extended data:

The reason why the induction cooker sticks to the pot when cooking;

1, the temperature is not easy to control?

When cooking with an induction cooker, if the firepower is uneven, it will lead to the phenomenon that the induction cooker sticks to the pot. You should know that the induction cooker uses high-frequency current to pass through the annular coil, thus generating heat. Therefore, when cooking, the temperature control is not good, which will lead to cooking sticking to the pot. ?

2. Is the cooking method wrong?

There is another reason why the cooker sticks to the pan when cooking in the induction cooker, which is because the cooking method is incorrect, which leads to the phenomenon of sticking to the pan. For example, when the pot is too hot, cold water is suddenly added, so that the pot is easily damaged by the sudden change of heat.

3. Is the pot chosen badly?

Because the heating of the induction cooker depends entirely on the heat conduction at the bottom of the pot, the thickness of the bottom of the pot directly affects the heating effect. If the bottom of the pot is too thin and the heat conduction speed is too fast, it is easy to cause pot paste; If it is thicker, the heat conduction will be slower and more uniform. So in order to avoid burning the pot, you should try to choose a pot with a thicker bottom.

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