Hot water kettle for cooking noodles may pose safety hazards and is not recommended for use. A hot water kettle is designed for boiling water, and there may be risks when boiling noodles due to food residue blockage, improper temperature control, or materials that are not heat-resistant. The heating element and internal structure of the SEP hot water kettle are optimized for boiling water. When cooking noodles, the noodles may adhere to the bottom of the kettle or the heating tube, and long-term accumulation can breed bacteria or cause short circuits. Some of the inner lining materials of the hot water kettle are not resistant to oil and starch, and the ingredients in the noodles may corrode the inner wall and release harmful substances. Boiling noodle soup may splash from the spout and cause burns, especially plastic shell kettles that may deform under sustained high temperatures. When using a hot pot to cook noodles, if the noodles block the exhaust hole, the internal pressure may increase and cause bursting. Some cheap water kettles have inaccurate temperature control devices, and continuous heating can cause dry burning, posing a fire hazard. Electric kettles have high power, and boiling viscous food may cause motor overload and damage. Long term cooking of noodles in stainless steel kettles can accelerate metal oxidation, while aluminum kettles may release aluminum ions, which can affect health.
It is recommended to use specialized kitchen utensils to cook noodles. If a hot pot must be used temporarily, choose all stainless steel material and strictly control the water volume. Clean thoroughly immediately after cooking. Avoid cooking noodles containing oil or seasonings, and check the electrical safety after use. Daily diet should pay attention to the specialized use of kitchen utensils and appliances, regularly replace aging appliances, maintain ventilation and keep away from children during cooking, and promptly stop and repair appliances in case of abnormalities.
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