Induction cookers are good for cooking, and induction cookers are gradually becoming more and more popular among housewives as electric cooking utensils with no open flames and high energy efficiency. However, if you have used induction cookers too much, you must have the impression that you can only use iron pots for cooking on induction cookers. And you also need to master some induction cooker cooking skills: 1. Control the temperature. When cooking, it is best not to let the temperature exceed 180 degrees. For example, when I am cooking, I use the "stir-fry" mode, and the temperature is controlled at 160 degrees. Especially when frying, the temperature cannot be too high, because if the temperature of the oil is too high, not only the chopped green onion and pepper will be easily burnt, but also the temperature will be too high. And the dishes that are put into the pot later may get stuck on the bottom of the pot all of a sudden. And too high a temperature will destroy the nutrients of the dish and affect the taste.

Second, you need to be diligent with your hands. Whether you are stir-frying or cooking, stir frequently. For one, let all the dishes have access to the hot part, since only the bottom of the pot matters. Secondly, it can prevent part of the dish from being stuck at the bottom for too long.

3. Adjust the temperature in a timely manner. Adjusting the temperature is equivalent to controlling the heat when using gas. This is a technical question that requires more summary and accumulation. My thoughts are as follows: First, do not make the temperature too high before and after the fryer. You can increase the temperature after the dish is put in the pot, but it depends on the dish. If you are frying vegetables, the temperature can be higher because the vegetables contain a lot of water. On the contrary, the temperature should not be too high and you can add less water to prevent the pot from sticking. Second, when cooking or making soup, after the fire is boiled, it is best to set it to the "steaming" mode, which can not only save power but also prevent water from "plopping" out of the pot. Third, after one dish is fried and the pot is cleaned before frying the next dish, the induction cooker or black crystal stove should not be turned off. Just adjust the temperature to "Keep Warm". Because repeated switching on and off affects the life of the appliance, and even if you turn it off, it will consume a little more electricity to dissipate heat. But you have to wash the pot quickly, otherwise the stove will turn off automatically.