There are three main types of pots and pans for induction cooktops, namely iron pots and pans, stainless steel pots and pans and composite bottom pans for induction cooktops. Iron pots will match the heat load and induced eddy currents generated when heated by the induction cooker when heated at high temperatures, and this energy will be rapidly converted into heat, reducing the leakage of the magnetic field of the induction cooker and reducing the radiation of the induction cooker. It was also found that cooking vegetables in an iron skillet can reduce the loss of vitamin C in vegetables. Seven types of fresh vegetables, including cucumber, tomato, bok choy and cabbage, were tested. It was found that the amount of vitamin C in dishes cooked in iron pots was significantly higher than in stainless steel and non-stick pots. Considering the increase in vitamin C intake and health, iron skillet stir-frying was preferred. Although cooking in an aluminum pan also retains more vitamin C, the easily dissolved aluminum is not good for your health. Extended information:Cooking with induction cooker sticky pan reason:1.Cooking with induction cooker temperature control is not good, if the fire is uneven, it will lead to induction cooker cooking sticky pan phenomenon. It is important to know that induction cooktops use high-frequency current to pass through the toroidal coil, thus generating heat. So when frying, the temperature control is not good, it will lead to frying sticky pan.2. Wrong cooking method when cooking with induction stove, the cooker sticky pan there is another reason, that is, the cooking method is incorrect, resulting in the phenomenon of sticky pan. For example, when the pan is too hot, suddenly add cold water, so that the pan is easily damaged by the sudden change of heat.3. Bad choice of panSince the heating of the induction cooker relies entirely on the heat conduction of the bottom of the pan, the thickness of the bottom of the pan directly affects the heating effect. If the bottom of the pot is too thin, the heat conduction speed is too fast, easy to cause the pot paste; if it is thicker, the heat conduction will be slower and more uniform. Therefore, in order to avoid the paste pot, you should try to choose the pot with a thicker bottom.