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We have a couple of anodised saucepans and food does stick sometimes, though an overnight soak in water and detergent has never failed to remove the burnt on food without needing to scrape.
Anodising aluminium does produce a slightly porous surface so an alternative finish will adhere better - ceramic, teflon, colour or just a layer of oil to condition the pot. This does mean some foods will slightly stain the pot semi-permanently.
Induction cook tops do not heat by convection... only the cook ware gets hot. Your cook ware has to be made or encapsulate ferrous materials. More simply put; if a magnet won't stick to the pot it won't work on an induction cook top.
To remove stuck on food use water (the world's strongest universal solvent). But add a degreaser. Degreasers change the surface tension of water molecules to make the water droplets much smaller. Once they are smaller they can get into areas to start dissolving what it could not approach previously. Detergent being a surfactant also allows mixing oils and water. Hot soapy water works better. We used to use boiling water in a chinese restaurant i used to work at. Boiling water helps alot. Since your food is charred it is more likely carbon sticking to the non-stick surface. Your non-stick surface must not be non-stick anymore due to using the wrong chemicals or pads on it. High temperatures make silicone type non-stick coatings fail too. If there is no more non-stick coating to worry about you could use an oven cleaner. Oven cleaners are made of caustic soda or lye. Lye is made from common table salt (sodium chloride) Oven cleaner is great at attacking carbon but not very friendly to aluminums or the finished paint on any metals on appliances. Use your own discretion.
you may be using too much heat. if you can cook with less heat and slower- this usually helps. If it was cheaper non-stick cookware you still may need to use a small amoutn of oil.
if you have burned the pan or used excessive heat i would recommend replacing it.
non stick coating are volatile and have a short life span depending on the frequency of cooking and washing which wears it out if you are a keen amateur cook/chef my advice is go for HARD ANODISED which is russian space technology in your kitchen or classic copper pots/pans but they are costly, to help preserve your non stick 1. do not wash straight after let it cool down, 2. always use plastic or wood utensils.3. be gentle, hope it helps.
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