: A lot of smoke when using induction stove with any recipe with oil I recently switched from gas stove to induction. I tried some recipes I could do well with the old stove. Most of them have oil at high heat. However, when

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I usually set the temperature to 150-200oC

Forget the temperature setting of your induction stove. If it has any sensor at all (some don't), it is a sensor below the plate, far away from your pan and food. It has nothing to do with the real tempearature in your pan, and is a useless gimmick.

Use the normal strength setting, and start with the lowest. If the oil still smokes too much on the lowest setting, put the pan higher (e.g. insert a ceramic tile between the pan and plate), or use a different pan (steel will heat less than cast iron, for example) or cook larger amounts of food.

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What kind of oil you're using would be helpful but, really, the answer is, whatever temperature it is you set it at, it's too hot.

Turn the temperature down.

The temperature gauges shouldn't necessarily be trusted to give you a perfect temperature reading. You can use an infrared thermometer to test it but your result tells everything, really.

If your gas stove was underpowered "high" heat may not have really been that high and the induction stove is probably stronger, so you're overheating your pan.

Since you added your oil usage:

Olive oil is a very low smoke point oil (325-375°F/165-190°C), so it should never be heated so much. Some sesame oils are also pretty low (350-410°F/175-210°C), depending.

Vegetable oil (400-450°F/205-230°C) is much better. Soybean or peanut are even higher (450°F/230°C).