Why is the food cooked on an induction cooker always not as delicious as that cooked on a gas stove? Here comes the truth

I don't know if you have

Have you ever cooked with an induction cooker?

Do you also feel

Dishes cooked on an induction cooker

Is it always not as delicious as the one cooked on a gas stove?

So why is that?

In fact, not only is there a difference in the taste between cooking with an induction cooker and cooking with an open flame, there is also a difference between open flames of different powers, and even the chef's control of the oil temperature will affect the taste. Generally speaking, cooking with an open flame is more likely to produce a stir-fry aroma, and some people call this special aroma "wok aroma".

Behind the wok aroma is a complex chemical reaction that is extremely important in cooking: the Maillard reaction.

The Maillard reaction refers to a series of complex reactions between reducing sugars (carbohydrates) and amino acids/proteins in food at room temperature or when heated, resulting in the formation of brown-black macromolecules: melanoidins. In addition to melanoidins, hundreds of intermediates with different odors are produced during the reaction, including reduced ketones, aldehydes and heterocyclic compounds, which provide food with pleasant and delicious flavors and attractive colors.

The Maillard reaction can be carried out quickly at about 140℃ to 170℃. Although the temperature of the induction cooker can reach 200-300 degrees, the power is only about 1000-2000w. Compared with gas stoves, which are three or four kilowatts, the gas stoves in restaurants can even exceed 5000w. This is also the reason why chefs in restaurants can light a fire in the pot when cooking. Since the boiling point of water is around 100 degrees Celsius, low-power cooking equipment cannot quickly evaporate the moisture on the surface of the food, and it cannot reach the suitable temperature for the Maillard reaction, so there is a lack of aroma for cooking. High-power cooking equipment can even let the food directly contact the flame (grilling), which can evaporate the moisture on the surface of the food, causing the Maillard reaction on its surface to add a burnt aroma. Of course, food is not suitable for a long time at this temperature, because high temperature will also destroy vitamins, proteins and sugars. Fried rice is not delicious. It not only tastes bitter, but also contains a carcinogen called acrylamide. Therefore, quick fire is often accompanied by quick stir-frying, and low fire is qualified for slow stewing. Although the Maillard reaction is good, don't be greedy.

In fact, as early as 1912, Maillard told other scientists at the French Academy of Sciences about his discovery that a yellow-brown solution was produced when amino acids and sugars were mixed and heated, but few people present at the time realized the potential significance of this reaction. It was not until 1953 that chemist John Hodge published a paper systematically organizing this type of reaction, and the Maillard reaction entered the vision of most people.

The Maillard reaction summarized by Hodge is the version widely used in the food industry | Image source wiki

Toast, brown steak, lamb kebabs, translucent braised pork, the browned layer on grilled fish, golden Kung Pao chicken, and golden French fries all have the Maillard reaction. Unfortunately, when Hodge summarized the Maillard reaction in 1953, Maillard had already passed away. If Maillard knew that his discovery has become the theoretical basis for many chefs today and has made such a great contribution to the vast number of extremely hungry forces, he would surely be very pleased.

Source: Institute of Physics, Chinese Academy of Sciences

by YJY

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