Why is my cooker heated so slowly?
Electromagnetic cooker with smokeless cooker effect is not satisfactory, there is a calf pull cart feeling. You try to use power efficient, good electromagnetic oven to improve it.
Smokeless pan materials used are relatively thick, the overall heat evenly, can transfer the heat to the pot edge heating when the heat is absorbed into the bottom of the pot and the pot wall, avoid local heating, therefore also control the generation of smoke, cooking can also close to the fire effect. And those thin pots are only very hot at the bottom, and the pot walls are not hot, cooking uneven heating, can not do good food. You touch the pot in the heating by the back of your hand. The pan will be hot and the smokeless cooker will be hot. The cold one is the ordinary pan. You went to the hot part of the pot wall pan edge, so the pot seems to have been burning hot, not without any cause or reason loss.
Induction cooker: common, some 1800W, 1900W, 2100W and energy efficiency than level one, two, three, related to the size of fire.No smoke Pan: common is to use aluminum alloy sandwich iron material, do the bottom pot, each brand technical ability, material difference, pot heating is also different.
