The reason why the induction cooker is sticky

The reason why the induction cooker is sticky is actually very simple. To sum it up, it can be summed up in one sentence: First, the fire is too high, second, the oil is too hot, and third, the pot is too thin. Because the heat efficiency of the induction cooker is very high, if you do not control the heat, time, and oil temperature when cooking, and the pot is a little thin, it is easy to cause the induction cooker to burn the pot, so the induction cooker often causes the pot to burn. How should this phenomenon be dealt with and effectively avoided?

How to avoid the induction cooker from being stuck in the pot

The first step is to control the temperature

When we use the induction cooker to cook, the temperature should not exceed 180 degrees. When cooking, the "stir-frying" mode is generally used, and the temperature is controlled at 160 degrees. Especially when frying, the temperature should not be too high.

If the temperature of the oil is too high, not only the chopped green onion and pepper will be easily burned, but also the vegetables may be burned on the bottom of the pot. And too high a temperature will destroy the nutrients of the dish and affect the taste.

Step 2: Use your hands diligently when cooking.

When using the induction cooker, whether you are cooking or cooking, you must turn it frequently and in a timely manner. Doing this allows all the dishes to reach the hot part, since only the bottom of the pot works. Furthermore, it can also prevent some dishes from being stuck on the bottom of the pot from being in contact with the bottom for too long.

Step 3: Adjust the temperature of the induction cooker in a timely manner

Adjusting the temperature is equivalent to controlling the heat when using gas. This skill and experience requires more summary and accumulation. First, before and after burning oil in the pot, do not make the temperature too high. You can increase the temperature after the vegetables are put into the pot, but it depends on what kind of vegetables you are frying.

When frying vegetables, because the vegetables contain a lot of water, the temperature can be higher. On the contrary, it should not be too high, and you can add less water to prevent the pot from sticking.

When cooking or making soup, after the fire is boiling, it is best to set it to the "steaming" mode. This not only saves power, but also prevents water from splashing out.

At the same time, after one dish is fried, the induction cooker should not be turned off before frying the next dish. Just adjust the temperature to "Keep Warm".

Repeated switching on and off affects the life of electrical appliances. Even if it is turned off, it will consume a little more electricity to dissipate heat. What should be noted here is that the speed of brushing the pot must be fast, otherwise the induction cooker will automatically shut down.

Step 4: Make all preparations before cooking

The thermal efficiency of the induction cooker is very high, so the pot heats up quickly. You have to prepare everything before cooking. You can't just think of chopping green onions after adding oil to the pan. You need to prepare all the required ingredients in advance and put all your attention on the cooking, so as to grasp the optimal temperature of the oil.