Is it delicious to cook with an induction cooker in the restaurant?

The same chef, the same dish, uses different commercial induction cooker, and tastes different. Among them, commercial induction cooker with high configuration is obviously better, and the dishes are full of color, fragrance and taste, while commercial induction cooker with low configuration and low price is not only slow, but also has a small and uneven heating surface, and the firepower is not enough to stir fry later, and the flavor of the dishes is not completely released, and it contains a lot of water, which does not have the effect of frying the dry fragrance in time. Sustained firepower is the key to the deterioration of vegetables. Because the commercial induction cooker with low configuration can't stand the continuous load, it will reduce the power and make a self-protection reaction, so the firepower will be reduced in the middle and late stage, resulting in no taste in the frying stage. And the high-profile commercial induction cooker, because the materials are more solid, there will be no power loss in the middle and late period, and it will always reach the firepower that the chef needs.

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