The fuel used in fire stoves is mainly firewood and faggots, and since firewood and faggots produce relatively low heat when burned, you want to cook dishes that take more time longer, and it is easier to bring out the original flavors of the ingredients, especially in broths. This is purely psychological. When you're hungry everything is a mountain of flavor, and when you're full a mountain of flavor is just that. When you burn a wood stove you are poor and hungry all day long, so everything tastes good, when you burn a gas stove you are overnourished all day long, so you naturally lose your appetite.

When the bottom of the pot stops burning, because the stove is brick, insulation is good, and there is still the remaining wood that is not fully burned, the temperature of the bottom of the pot will continue for some time to come down! This has a small fire slow stew, so do out of things delicious, more flavorful! However, it is difficult for ordinary people to achieve the fire and spoon technique that the chefs have mastered, so the quality of the fried rice is greatly reduced. In short, it is for ordinary people, earthenware stove iron pot is easier to master and control.

There is a factual difference between food cooked in an iron pot and food cooked in a stainless steel or aluminum pot. The root of the gap is the size of the temperature, the gap is the duration of the temperature. I remember as a child burning a fire behind the seat stove, the firewood was hot and had good temperature continuity. Uniform heat, the organic molecules of food can be mobilized, the color and flavor fully rendered to the extreme, so that people in the distance can smell the smell of food, arouse people's strong appetite. Only in this way can we experience the taste and warmth of home, homecoming is the desire and urgency to return home.

Induction cooker frying only the bottom of the pot local area of heat, the whole pot of fire is not uniform, easy to cause the bottom of the pot burnt, the side of the situation is not cooked. The fire power of the household's liquefied petroleum gas stove is generally not large, and most of them use lightweight iron pots with handles. Gas stoves and induction stoves, which do not cook at the same temperature as wood fires, are the reason why the rice cooked is not as tasty as the rice cooked by wood fires. This and my village farmers use boilers to make tofu is the same reason, do out of the tofu without having tofu flavor is completely stable.