Induction cookers have been popular for a while because of their cheap price, small size, and easy to carry. Nowadays, fewer and fewer people use induction cookers, and induction is being replaced by gas stoves, gas stoves, and electric frying pans.
I also used an induction cooker to cook a few years ago, and I bought five or six induction cookers alone, but now after the opening of natural gas, the induction cooker has been idle by me, and I am ready to throw it away, I really don't think it is easy to use.
Why have induction cookers faded out of Chinese families? After reading the following 5 shortcomings, I believe you will choose to throw away the induction cooker at home like me.
Disadvantages of induction cooktops
1. Easy to break
Although the price of induction cooker is cheap, it is really easy to break, and it needs to be repaired frequently, and the cost of use is not low.
Take my induction cooker as an example, at that time, less than a month after I bought it, there were frequent gear jumps, and it jumped to boil water by itself according to the stir-fry, and it couldn't adjust the temperature. Sometimes I will restart it by myself, and it is very difficult to stir-fry.
Anyway, I think there are a lot of small problems with electromagnetism, and it costs a dozen or dozens of dollars to repair it outside, which is really troublesome and costly.
Second, it costs electricity
The induction cooker can be said to be a "big power consumer" at home, because its power is relatively large, generally several kilowatts. It's fine to use it at home, but if you use it in a rental house, then the electricity bill is very high.
When I used to rent a house, the price of electricity was 52 degrees a piece, and I had to use several kilowatt-hours of electricity for stir-frying every day, and I used an induction cooker to cook for a month, which was more than 100 kilowatt-hours of electricity, and then I had to switch to a gas stove.
3. Stir-fry is not delicious
It is not delicious to fry with an induction cooker, it is not as delicious as a gas stove, it is not hot enough, it is slowly cooked, and the heat is not easy to adjust the size.
The reason why the induction cooker stir-fry is not delicious is that the bottom of the pot is heated unevenly, the stir-fry is pasted without adding water, and the other side is still raw, and it is easy to paste the pot, and there is no way to throw the pot, so the taste of the dish is not so good.
Fourth, pick the pot
Induction cookers are more picky, too large or too small pots are not good, and can only use iron pots or stainless steel pots, such as enamel pots and glass pots.
Fifth, the cost of the pot
I have been using an induction cooker for a few years, but every time a pot lasts for a long time, the bottom is uneven, and I have to buy a new pot, and I still have this problem after changing the pot many times.
Its practical induction cooker is easy to convex the bottom because the heating principle of the induction cooker is electromagnetic induction heating, so its heat conduction speed will be relatively fast, and the heating is not so uniform. Once the pot with a thinner bottom is quickly heated by the induction cooker, it will pop and easily convex the bottom.
epilogue
In short, it is only a matter of time before the induction cooker fades out of Chinese homes because it has too many shortcomings. It is recommended that you use a gas stove for stir-frying, which is much easier to use than an induction cooker.