Why is there a lot of smoke in stir frying with an induction cooker?

The stir-fry is because the oil temperature is too hot, which is why there is so much smoke. It is recommended that the oil temperature should not be too hot.

1. Control the temperature. When stir-frying, it is best not to let the temperature exceed 180 degrees. For example, when I stir-fry, I use the "stir-fry" mode, and the temperature is controlled at 160 degrees, especially when the fryer, the temperature should not be too high, because if the temperature of the oil is too high, not only the chopped green onion and pepper are easy to paste, but also the subsequent dishes may be pasted on the bottom of the pot at once.

And too high a temperature will destroy the nutrients of the dish, and it will also affect the taste.

Second, the hands should be diligent. Whether it's stir-frying or cooking, turn it often. One, let all the dishes touch the hot part, because only the bottom of the pan works. Second, it can prevent some dishes from touching the bottom for too long and sticking there.

3. Adjust the temperature in a timely manner. Temperature control is equivalent to controlling the heat when using gas. This is a matter of skills, and it needs to be summarized and accumulated on a daily basis.

My little experience is this: first, before and after the fryer, don't make the temperature too high, after the dish is put into the pot, you can turn it up a little, but it also depends on the dish. If you fry vegetables, the temperature can be higher due to the large amount of water contained in the dish, and vice versa, it should not be too high, and you can add less water to prevent the pot from sticking.

Second, when cooking something or making soup, after the fire is boiled, it is best to adjust it to the "steaming" mode, which can not only save electricity, but also prevent the water from "pouring" out of the pot. The third is the machine to brush the pot before the next dish is fried, after a dish is fried, the induction cooker.

Or the black crystal furnace should not be turned off, as long as the temperature is adjusted to "keep warm". Because repeated switching on and off affects the life of the appliance, and even if you turn it off, it will consume a little more electricity to dissipate heat. But brush the pot quickly, otherwise the stove will automatically turn off.

4. Make preparations. Before stir-frying, prepare everything, and only remember to chop chopped green onions when you can't put oil in the pan. Only when everything you need is in front of you and your attention is all on the stir-fry can you grasp the optimal temperature of the oil.

The temperature of the pot with an induction cooker is uneven, and the temperature at the bottom of the pot is particularly high, so it is easy to smoke.

Does the smoke have anything to do with the stove?

Most of the induction cookers use frying pans, the oil is dispersed, if the oil is less, there is no oil in many places at the bottom of the pot, the temperature in these places is very high, and a small amount of oil immediately melts into oil smoke.

You can turn down the heat of the induction cooker to make the temperature of the whole bottom of the pot rise a little slower. Stir the oil in the pan from time to time. Make it evenly hot. When the pan is serving, turn up the heat again.

The induction cooker is heated at the bottom of the pot, if the bottom of the pot is thin and the fire power is large, it is easy to cause local overheating, resulting in large oil smoke.

The power of the induction cooker is generally very large when stir-frying, and its oil smoke is faster than usual, so the house is full of smoke when stir-frying with an induction cooker.

The size of the cooking smoke has nothing to do with the stove, it is related to the way of stir-frying and the oil used.

The oil temperature should not be too high when stir-frying, and the range hood should be turned on.

Reason: Blocking and digging.

The oil smoke emitted by stir-frying is a large amount of thermal oxidative decomposition products produced by edible oil and food under high temperature conditions. When cooking, the grease is heated to the nucleus, when the temperature reaches the smoke point of edible oil 170, the blue smoke of initial decomposition appears, as the temperature continues to rise, the decomposition speed accelerates, when the temperature reaches 250, a large amount of oil smoke appears, accompanied by the pungent smell of Qingming, and the particle size of oil smoke is in microns microns.

Oil smoke contains about 300 kinds of harmful substances, including polycyclic aromatic hydrocarbons, benzopyrene, crotonaldehyde and other harmful carcinogens; At the same time, cooking fumes are one of the main in the atmosphere** and can increase the risk of lung disease. About 15% of men and 35% of women with lung cancer have no history of smoking, which is thought to be closely related to cooking fumes.

In addition, there are carbon monoxide, carbon dioxide, formaldehyde and other harmful gases in the fume, long-term inhalation of the fume leads to lesions in human tissues, and the fume invades the respiratory tract, which can cause chronic pharyngitis, rhinitis, tracheitis and other respiratory diseases. Oil smoke is also harmful to **, causing clogged pores.

Buy a new plastic sheet, make it into a horn barrel, and guide the smoke to the hood!

The easiest way is to buy a range hood to solve the problem, but there is one thing to remind you, the induction cooker is only easy to catch fire next to the liquefied gas stove, be careful.

You can put the cooker close to the hood and turn on the switch in the stir-fry, so that you can avoid some of the concentration of oil smoke and the damage to the body.

There is no way, it is better to open the window next to the hood, or if possible.

The size of the oil smoke in an electric wok depends on a variety of factors. First of all, the more power the electric wok, the more heat, and the greater the smoke. Secondly, the type of oil will also affect the size of the oil smoke.

Vegetable oil with good lubrication has relatively little smoke, while animal oil with a large amount of oil smoke is animal oil. In addition, the cooking technique will also affect the size of the fumes, which will become larger if the cooking time is too long. Finally, the size of the fumes is also affected by the ventilation of the cooking chamber, which will become larger if the ventilation of the cooking chamber is not well deficient.

In short, the size of the smoke in an electric wok depends on a variety of factors and needs to be considered comprehensively.