1, on the heating problem of the pot. Recommend thick cast iron kitchenware and stainless steel double-bottom kitchenware! Because the induction cooker heats quickly, ordinary thin kitchen utensils are heated unevenly, and it is easier to paste the pot.

The thick cast iron pan is heated evenly, and the situation is relatively better.

Stainless steel kitchenware had better have a double bottom.

2, about the problem of paste pot. I suggest you try cooking in another hot pot stall, if you think the fire is too strong when cooking. Hehe, I guess you are not used to using an induction cooker. In fact, cooking with an induction cooker is really omnipotent. Use Supor's thick iron pot at home, cook a noodle in the morning, and cook it quickly ~ I hope I can help you!