Disadvantages Of Induction Cooker

1. The temperature rises very fast, and preparations should be made before starting the furnace, otherwise, the empty pot will be prone to dry burning, which will shorten the service life of the pot and the induction cooker;

2. The failure probability of the induction cooker is higher than that of the traditional cooker, and it is more troublesome to maintain. If a failure occurs, the operation will be affected without a spare furnace;

3. The power of the induction cooker is closely related to the pots, so the requirements for the pots are higher, and the versatility of the pots is poor;

4. When the induction cooker is working, the temperature of the bottom of the pot and the body of the pot is quite different. When cooking, if the bottom of the pot is not turned over in time, it is easy to burn;

5. Civilian ordinary induction cooker is usually a flat plate, requiring the use of a frying pan, while a shallow frying pan is not as convenient as traditional frying;

6. The power and temperature displayed on the induction cooker panel are pre-set by the program, which will be quite different from the actual power and temperature;

7. There is no induction cooker with automatic shutdown function of soup overflow

8. There is no open flame in the induction cooker, and it is difficult for ordinary people to intuitively grasp the heat. It takes a long time for professional chefs to adapt from open flame to induction cooker.

9. Since it is impossible for the magnetic field generated by the induction cooker to be 100% absorbed by the pot, part of the magnetic field leaks out from around the pot, forming electromagnetic radiation.

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