Induction cookers are different from stoves because they use different heating principles, which will produce some differences in cooking.

First of all, the heating source of the induction cooker is electromagnetic waves, which can quickly heat the bottom of the pan.

This allows the ingredients to be heated quickly, and the heat can be accurately adjusted in a short time. The cooking speed is faster than that of a stove, and the heat is more concentrated.

Induction cooktops show better results in pressure cookers and soup cooking.

A stove, on the other hand, heats the bottom of the pot by burning fuel such as gas or charcoal, which makes the ingredients delicious over an extended period of time.

The heat of the stove is more even and you can stir-fry dishes of different colors.

In short, both methods can cook delicious dishes, but due to different heat sources, the heating effects are slightly different. You can choose the heating method according to personal preferences and cooking needs.