该研究旨在探究灶具一键爆炒功能对中式烹饪效果的影响，选择不同肉类和胡萝卜作为研究对象，利用华帝JZT-i10509H灶具进行不同模式的烹饪实验。实验分别研究了一键爆炒功能在不同烹饪时长下对温度、水分含量、脱脂率、质构特性、挥发性风味物质及感官评价的影响。结果显示，烹饪牛肉时，使用一键爆炒功能能够在较短时间内使牛肉达到更高的温度（如加工40 s时较对照组提高20.1℃），减少热加工损失，保持较高的水分含量（60.16%~72.34%，而对照组为57.46%~68.00%）和较好的质构特性（包括硬度、弹性和咀嚼性），产生更多有助于风味的挥发性物质（如醛类、呋喃类和脂类），显著提升牛肉的感官评分；烹饪五花肉时，一键爆炒模式能提升肉品的脱脂率（如加工40 s时较对照组提高5.78%）；烹饪胡萝卜时，使用一键爆炒功能可在短时间内将其熟制并保持其脆嫩口感，同时有效防止胡萝卜素的进一步损失。综上所述，一键爆炒功能可以显著提升中式烹饪效果，对智能灶具的开发与应用具有重要参考价值。

The effect of “Click to Stir-frying” function of cooktop on the cooking effect of Chinese cuisine was investigated in this study. Different kinds of meat and carrots were selected as the research objects. Experiments of different cooking modes were carried out by using Huadi JZT-i10509H cooktop. The results showed that when cooking beef, higher beef temperature could be made in a short time to reduce heat processing loss (for example, it was 20.1℃ higher than the control group when processing for 40s), higher moisture content (60.16%~72.34%, while the control group was 57.46%~68.00%) and better textural characteristics (including hardness, elasticity and chewability) could be maintained, more volatile substances that contribute to flavor (such as aldehydes, furans and lipids) could be produced, and the sensory score of beef could be significantly improved by the Click to Stir-frying function. When cooking pork belly, the degreasing rate of meat could be improved by Click to Stir-frying function (for example, it was 5.78% higher than the control group when processing for 40s). When cooking carrots, they could be cooked faster in a short time and their crisp and tender taste could be kept, and meanwhile further loss of carotene could be effectively prevented by the Click to Stir-frying function. In conclusion, the effect of Chinese cooking can be significantly improved by the Click to Stir-frying function, which is an important reference value for the development and application of smart cooktop.