The behavior of oil spreading across the surface of a pan can be influenced by various factors, including the heating method used (induction vs. gas). Here's an explanation for the observed differences:
Induction Cooker: When using an induction cooker, the magnetic field generated by the cooktop interacts directly with the base of the induction-compatible pan. This interaction causes electrical currents to flow within the pan's base, generating heat. Due to this localized heating, the oil in the pan tends to move towards the edges, where it encounters cooler areas. The edges of the pan typically have less contact with the magnetic field, resulting in slightly lower temperatures. As a result, the oil migrates away from the center towards the cooler periphery of the pan.
Gas Cooker: In the case of a gas cooker, heat is generated by burning gas from the burners, which heats the entire bottom surface of the pan. The heat is evenly distributed across the pan's base, including the center. As a result, there is no significant temperature difference between the center and the edges of the pan. Therefore, the oil tends to stay in the middle of the pan since there is no localized cooling effect at the periphery.
It's important to note that the specific design of the pan, its material, and the amount of oil used can also influence the behavior of the oil during cooking. Additionally, the intensity of the heat source and the cooking technique employed can further impact the movement and distribution of oil in the pan.