Nowadays, with the rapid development of technology, the electrical equipment in the home is becoming more and more diverse.
A variety of new kitchen appliances such as smart rice cookers, multi-function juicers, automatic mixers, etc., have emerged in an endless stream to make people's lives more convenient.
However, in this wave of electrification, the once-sought-after induction cooker seems to be gradually forgotten.
In the past, induction cooktops were a must-have in every home kitchen. With the advantages of high efficiency, convenience and safety, it quickly occupied the market and became the main force of home cooking.
Whether it is boiling water, cooking porridge, or stir-frying, the induction cooker can easily do the job, saving a lot of time and energy for housewives.
In this issue, let's take a look at why more and more people dislike "induction cookers"? Insiders tell the truth and deserve to be eliminated!
Some people may question why induction cookers have been criticized by some people for having such an excellent heating effect.
In fact, this is precisely because the induction cooker has higher requirements for pots and pans during use.
Induction cooktops can't do their best on non-special stainless steel or iron pots, so if you decide to buy an induction cooktop, you'll need to buy a matching stainless steel pan or iron cooker, which undoubtedly increases the cost of kitchen supplies and is one of the reasons why some people are reluctant to choose an induction cooktop.
Induction cooktops use the power of electromagnetic fields to quickly heat ingredients by creating vortices at the bottom of the pot.
However, the heat distribution of this heating method is mainly concentrated at the bottom of the pot, resulting in the upper part of the pot not getting enough heat. This feature can present some challenges during the cooking process.
Since the heat is mainly concentrated in the bottom of the pot, ingredients may form a localized overheating phenomenon when heated, especially if they are stacked in large quantities or if they are not stirred enough.
This uneven heat distribution can lead to mudding or burning, affecting the taste and flavor of the ingredients.
In order to solve this problem, it is necessary to pay special attention to the frequency and uniformity of stir-frying ingredients when cooking with an induction cooker. Constantly turning the ingredients will ensure that the heat is evenly distributed and avoid overheating the ingredients at the bottom of the pan.
Because it works by generating heat through electromagnetic fields, pots and pans made of certain materials, such as stainless steel, cast iron, etc., will generate a strong magnetic field, which may cause discomfort or injury to the human body.
The electromagnetic radiation from induction cookers can also be potentially harmful to the human body, and prolonged exposure may affect health.
Therefore, when you use an induction cooker in your daily life, you must pay more attention to avoid causing injury.
Induction cooktops, although very popular in modern kitchens, still leave some room to be desired when it comes to fire regulation.
In the traditional open-flame cooking process, the temperature and heat control can be flexibly adjusted according to the actual demand, so as to better control the cooking time and taste of the dish.
In contrast, the heat adjustment of the induction cooker is relatively inflexible, and it is difficult to realize the temperature change and fire control of the open flame.
For some dishes that need to be stir-fried or stir-fried, the performance of the induction cooker may not be satisfactory. Due to the limitations of its heating method, the heat of the induction cooker cannot reach a high temperature state as quickly as an open flame, so it may not be able to meet some cooking needs that require rapid heating and high-temperature stir-frying.
The temperature rise of the induction cooker is very fast, if you do not turn off or reduce the power in time during use, it is easy to cause the empty pot to dry up or the food to burn.
This not only affects the taste and quality of the dish, but can also cause damage to the cooker itself.
Written at the end: After everyone reads this article, you will know why induction cookers are disliked! These are all the experiences and lessons of those who have come before.