Most pots and pans as long as the bottom is flat, and is not very thick & thick enough to use electricity is difficult to conduct heat, can be placed on the induction cooker to make soup ~ now there is a kind of soup casserole is the induction cooker is applicable.

The finished product of soup on an induction cooker is not as good as an open fire, but it's still very good, and it's the horsepower that's a concern.

I use the method is: the first with the highest grade to boil the soup, and then use the hot pot that gear to the penultimate third slowly stew, and so the soup more and more jumping after I slowly adjust, gradually adjusted to the penultimate gear, do not put the lid tightly, leaving a little bit of space, continue to boil, boiled into the old fire soup.

On the other hand, if you have the patience to do it yourself, you will find that the soup that comes out of the induction cooker is not as bad as the one that comes out of the open fire!

Pressure cooker too. First of all, there are good and bad stainless steel soup pots, good easy to heat, the heat is also easy to retain in the pot, not easy to disseminate out, so the steel pot is not bad.

If you don't like stainless steel, there are special electromagnetic stove special purple casserole, the body of the pot is inside the steel wire, electromagnetic stove can be heat conduction, about the price of one or two hundred it. Casserole is the best pot of soup, heat conduction is slow, but the effect of stewing is good, taste. In addition to recommending a special electric stew pot, soup can be boiled and stewed, generally add a lot of medicinal herbs soup are stewed, you can retain the efficacy of the medicine.

The bottom of the pots and pans for the induction cooker must have an iron component and a flat bottom. Or, you use a heat-resistant, flat-bottomed other utensil with a piece of iron in it. (Indirect contact with iron) If you really don't want any metal cookware, I suggest you buy a light wave oven (infrared oven) from Midea, which doesn't discriminate between any utensils, as long as they are heat resistant and have a flat bottom. In foreign countries have been common this kind of appliance, quite as common as China with induction cooktops.