When cooking, chefs often see flames shooting up from the edge of the wok. This phenomenon is called "stove flare." From a nutritional standpoint, this method of cooking is harmful to human health. This is because dishes cooked with flare often have a burnt taste from burning fats, and the residues from this combustion, when ingested, can have adverse effects on health and may even lead to cancer. The more severe the flare, the more residue is produced, and the greater the impact on human health.
Therefore, the correct practice in our daily cooking is to avoid overheating oils. If a flare occurs during cooking, the pot should be immediately removed from the heat source, and the lid should be placed on it to cut off the air supply. After the flare is extinguished, you can then continue with your cooking.