There are three main types of pots used for induction cookers, namely iron pots, stainless steel pots and composite bottom pots dedicated to induction cookers.

When a pot made of iron is heated at high temperature, it will match the heat load and induced eddy current generated by the induction cooker during heating, quickly converting this energy into heat, reducing the magnetic field leakage of the induction cooker and reducing the radiation of the induction cooker.

At the same time, the survey found that cooking vegetables in an iron pot can reduce the loss of vitamin C in vegetables. An experiment was conducted on 7 kinds of fresh vegetables, including cucumbers, tomatoes, green vegetables, and cabbage.

The results showed that the vitamin C content of dishes cooked in iron pots was significantly higher than that of stainless steel pots and non-stick pots.

From the perspective of increasing the body's vitamin C intake and health considerations, iron pots should be the first choice for cooking vegetables.

Although cooking in aluminum pots can preserve more vitamin C, the easily leached aluminum is not good for health.

Extended information: Causes of sticking to the pan when cooking on the induction cooker: 1. The heat is not well controlled? When using an induction cooker to stir-fry, if the firepower is uneven, it will cause the phenomenon of sticking to the pan when cooking on the induction cooker.

You must know that induction cookers use high-frequency current to pass through a ring coil to generate heat.

Therefore, when cooking, if the heat is not properly controlled, it will cause the cooking to stick to the pan.

?2. Wrong cooking method? Another reason why induction cooker cooking sticks to the pan is that the cooking method is incorrect, which causes sticking.

For example, if cold water is suddenly added to a pot when it is too hot, the pot will be easily damaged by the sudden change in heat.

3. Poor choice of pot? Since the heating of the induction cooker completely relies on the heat conduction of the bottom of the pot, the thickness of the bottom of the pot directly affects the heating effect.

If the bottom of the pot is too thin, the heat conduction speed will be too fast, which can easily cause the pot to burn; if it is thick, the heat conduction will be relatively slow and even.

Therefore, in order to avoid burning the pot, you should try to choose a pot with a thicker bottom.