Why does cooking with an induction cooker always burn the bottom of the pot

Induction cookers are prone to burning the bottom of the pot when cooking, which is usually related to the material of the cookware, improper temperature control, or operating habits. There are mainly factors such as uneven pot bottom, high heat adjustment, mismatched pot materials, insufficient moisture in food, and frequent flipping.

1. Uneven bottom of pot

Induction heating of induction cooker relies on magnetic field. If the bottom of the pot has unevenness or deformation, it will cause uneven heating. Local high temperature areas are prone to carbonization and adhesion of food. It is recommended to choose cookware with a flat bottom and a diameter that matches the stove surface. Before use, observe whether the bottom of the cookware is completely in contact with the induction cooker.

2. Excessive firepower adjustment

The heating rate of the induction cooker far exceeds that of an open flame, and continuous high-power heating will quickly evaporate food moisture. Especially during frying or stir frying, oils and proteins are prone to coking reactions at high temperatures. Therefore, the power should be adjusted in stages according to the characteristics of the ingredients, with the initial medium to high power heating then transitioning to medium to low power maintenance.

3. Mismatch of cookware materials

Non magnetic metal cookware such as aluminum and glass pots cannot effectively conduct heat, while materials with strong magnetic conductivity such as cast iron pots may accumulate excessive heat. Preferred composite bottom stainless steel pots or pots with special identification for induction cookers have better thermal conductivity and electromagnetic field matching.

4. Insufficient moisture in food

Starch or high sugar ingredients are more prone to Maillard reaction in water deficient environments, leading to burning. When cooking rice and noodles, you can first add enough water to boil, and during the juicing stage, use the remaining heat to simmer until cooked; Before frying meat, a small amount of water starch can be used to marinate and keep it moist.

5. Frequent flipping

Excessive stirring can damage the protective layer formed on the surface of food and accelerate water loss. When frying fish or pancakes, wait until the bottom is set before flipping. Use a silicone spatula to reduce scratching on the surface of the food, and if necessary, pour a small amount of liquid along the edge of the pot to form a steam barrier.

When using the induction cooker daily, it is recommended to form the habit of lowering the power after preheating, and monitor the oil temperature with a kitchen thermometer. Choose specialized cookware with multi-layer composite bottoms and regularly clean the heat dissipation holes of the induction cooker to ensure heat dissipation efficiency. For easily sticky ingredients, you can pre wipe the bottom of the pot with ginger or use the cold pot and oil cooling method. During the cooking process, keep the environment ventilated to reduce the accumulation of oil fumes and mist. If the pot is severely burnt, it can be soaked in a mixture of baking soda and white vinegar and gently wiped to avoid scratching the coating of the pot body with a steel wire ball.