Which cookware is suitable for induction hob
Decided to purchase an induction cooker? Keep in mind - most likely you will have to say goodbye to old pots and pans. The fact is that not every utensil is able to “make friends” with a modern hob. The need to completely update the “park” of pots often makes you refuse to purchase an induction cooker - a high-tech device with a phenomenal efficiency. But it is quite possible that part of the old arsenal will fit in as “partners” to the “advanced beginner”. To understand which cookware is suitable for induction cookers, you need to understand the algorithm of their action.
The principle of operation of the induction cooker
The process of cooking on an induction cooker - stationary or desktop, has its own technological features. The panel itself does not heat up during operation. Unlike electrical counterparts, the stove acts on the dishes through induced eddy currents. The principle of their operation can be compared with the operation of a transformer. An induction coil placed under a glass-ceramic coating transfers currents to the base of the vessel. The bottom warms up first, and then the contents of the pan. Heat transfer does not occur, therefore, its loss is excluded. Thanks to this feature, cooking time is accelerated, energy is saved, and maintenance is simplified. Nothing sticks to a cold surface, so dirt can be removed without difficulty.
When choosing specialized utensils for induction cookers, pay attention to the marking of their bottom. It should have a special icon depicting a pictogram of induction cookware. The symbol is an image of 5 curls of an electromagnetic winding. Below it is supplemented by the inscription "Induction". This is an internationally accepted mark developed by manufacturers of induction utensils.
Optimum cookware parameters
Properly selected cookware - 90% success when working with an induction cooker. There are certain recommendations on the shape, size of containers, bottom parameters. And there are no trifles. Lack of attention to these points can turn into unpleasant surprises.
Shape and size of dishes
The first thing you need to know - the induction cooker coil is not able to recognize objects whose diameter does not reach 12 cm. And this feature has its own reasons - so manufacturers prevent the heating of small objects accidentally forgotten on the panel - forks, knives. Coffee fans in Turk will have to change the miniature accessory to another with a wider bottom. The second option is to purchase a special adapter, which, when heated, will give heat to a small coffee machine.
The diameter of the bottom of the pots should maximize the parameters of the burner, occupying at least 75% of its area. This will ensure optimum cooking process efficiency. An excessively large bottom surface is also undesirable. It is not recommended to use dishes of a square, rectangular or oval shape. Areas that extend beyond the disc will not heat up and cooking time will increase. Equally inefficient tall pans with a small diameter. It is advisable to use squat dishes with a wide bottom.
The main requirement for the base - it must be made of a material endowed with ferromagnetic qualities. Simply put - should stick to the magnet. The metal from which the rest of the dishes are made is not required to possess the same properties. Therefore, do not waste time checking the walls, the main thing is that the magnet stick to the bottom. It is on him that you should pay attention in the store. The base must certainly be thick and layered - at least 2 mm, and even better - 6 or 10. Such dishes will cost more, but the result is worth it. Why is this so important? Is it impossible to save money and buy pots cheaper or not to spend money at all and get along with good old enameled "friends". They, too, are magnetized. We do not recommend doing this. A thin bottom will inevitably be deformed during operation. An uneven surface will not allow the pan to snuggle firmly against the stove. The cost for such savings will be unpleasant noise, crackling, hum.
The structure of the bottom is different. It can be solid, made of one material or a multilayer sandwich. The number of layers in budget models is usually three:
- ferromagnetic - directs the flow of thermal energy into the dishes;
- layer of aluminum - has the ability to retain heat;
- inner - made of the same metal as the dishes themselves. May have a non-stick coating.
What material is suitable?
Materials for the manufacture of cookware for induction panels must have ferromagnetic properties. Representatives of this series include a variety of cast iron and steel utensils. Thick enameled pots are also suitable. Each of these options has its own strengths and weaknesses. Before making a choice, you need to familiarize yourself with the advantages and disadvantages of all representatives of the induction "family".
Stainless steel cookware is a very common option. A wide variety of sets and individual copies of these products are on sale.
Advantages of stainless steel cookware:
- attractive appearance - metal pots and pans, both matte and shiny, perfectly complement the interior of a modern kitchen, go well with chrome-plated appliances;
- in stainless steel utensils there is no oxidation of products and their loss of useful qualities. Therefore, you can not transfer the remnants of the dinner to other containers, before sending it to the refrigerator;
- stainless steel dishes have high strength;
- The light weight of kitchen utensils simplifies handling.
Cons of steel utensils:
- insufficiently thick bottom contributes to the burning of products;
- alloy components may cause allergic reactions;
- it’s quite difficult to maintain the original appearance - spots, stains that are hard to wipe off quickly form.
When purchasing stainless steel cookware, you need to make sure of its ferromagnetic abilities. Not all samples of this utensil have similar characteristics.
Cast iron cookware
Cast iron cookware enjoys well-deserved recognition. It is great for cooking on an induction cooker. Moreover, you can use not only new modern designs. Representatives of the old home "guard" are also suitable. The only requirement is that they should not have long-term soot. It will interfere with the tight fit of the bottom to the burner.
Advantages of cast iron cookware:
- warms up qualitatively and evenly, provides simultaneous and quick cooking of products;
- it retains heat well, so the cooking process takes less time;
- in well-heated dishes, food can be “brought to readiness” even on the stove turned off, without wasting excess electricity;
- does not affect the chemical composition of the product.
Of the shortcomings of cast iron can be identified:
- the heavy weight of objects, which makes it difficult to work with them;
- fragility - when dropped, dishes may crack;
- susceptibility to corrosion;
- impressive value.
Dishes coated with colored enamel and equipped with a ferromagnetic bottom are the best option. It combines the advantages of the two previous options and at the same time is devoid of their shortcomings.
Advantages of enameled dishes:
- variety of colors - for every taste;
- light weight, which makes maintenance extremely easy;
- high strength;
- affordable price.
It is worth noting that in such pans the bottom is often convex. An uneven base can lead to noise during cooking. An uneven surface reduces the efficiency of the cooker. As heat transfer decreases, cooking will take significantly longer.
Modern industry allows not to refuse utensils made of other materials. After all, it is worth supplementing such dishes with a ferromagnetic bottom, as it becomes quite suitable for cooking on an induction stove.
Manufacturers offer the following options for combination dishes:
- from aluminum with a bottom from thick steel;
- ceramic with a ferromagnetic multilayer base;
- glass with a special soldered bottom or sprayed.
Replacing dishes is troublesome and costly. It is not always possible to instantly completely update the arsenal of kitchen utensils. With a stove, as a rule, only the most popular items are purchased. The purchase of those that are needed only from time to time is often left for later. As a result, we remember only when we need them that the desired stewpan or ladle is not suitable for the new stove.
Such situations can easily be avoided by purchasing a special adapter for the induction cooker. It acts as a separate bottom on which you can put any dishes. Outwardly, it resembles a thick metal pancake. There are models with a handle - like a pan. The holder stays cold while cooking. Thanks to this, you can quickly move a hot disc from one burner to another. An accessory is expensive, but it allows you to abandon the one-time purchase of a whole set of expensive specialized dishes. "Damn" is heated by an induction coil, and then transfers the heat of the tank installed on it. No matter what it is made of - metal, ceramic or glass - the adapter will heat any materials. The cooking process remains as fast, and energy is spent equally economically. Using an adapter does not deprive the induction cooker of its advantages.
Care and maintenance recommendations
Caring for cookware for induction cookers is not difficult, but you need to do this delicately. Expensive dishes do not tolerate careless handling.
The main recommendations are that you should not:
- use abrasive products for washing dishes - there is a risk of breaking the perfectly even surface of the bottom and coating;
- to leave empty utensils for a long time on the burner turned on - this can lead to damage to the integrity of non-stick spraying;
- send hot dishes under cold water - some types of coating, for example ceramics, do not tolerate sudden temperature jumps;
- clean pots and pans before they cool completely - cracks may form on the coating.
After washing specialized utensils in the dishwasher, wipe it dry with a towel. This will help to avoid the appearance of stains and keep the dishes in perfect condition for a long time.
Selection of induction pan
A frying pan is one of the most needed items in the kitchen. The taste and quality of the prepared dishes depend on its characteristics. When choosing a frying pan, it is necessary to take into account many nuances - size, shape, material of manufacture, quality of the external and internal coatings, the presence of a lid, a removable handle, the type of plate on which it will be used.
In models for induction technology, it is necessary to pay attention to the characteristics of the bottom. The base must be perfectly smooth, well adjacent to the surface of the plate, have a sufficient thickness of at least 2 mm and have ferromagnetic properties. Induction pans are produced with a multilayer encapsulated or fused base. To increase the efficiency of utensils - accelerated heating and energy saving, the layers are made of different types of metal. First comes the steel with excellent magnetic permeability. For the inner layers, aluminum, copper, and iron are chosen due to their ability to heat up in a minimum time and to distribute heat well.
Manufacturers offer all kinds of pans for induction cookers.
Grill pan - selection tips
The main advantage of a grill pan is that it allows you to reduce the amount of fat, make food less calorie and harmful. Before using it, you only need to lightly grease it with oil and this will be enough. Excess fat from chicken or pork drains into the grooves at the bottom of the grill. Hot steam rises from them, due to which fast cooking occurs. Due to the corrugated surface, appetizing stripes or mesh remain on the products.
The grill pan can be round, square or rectangular. The most practical to use square - it is conveniently placed meat steaks, fish, meatballs. You can fry four steaks or chops at once. But as we know, cookware of this shape is not suitable for round induction hobs. The protruding parts do not heat up, so cooking evenly will not work.
Manufacturers solved the problem simply - they attached a round induction bottom to the square dishes. It ideally adheres to the surface of the stove and, warming up, transfers heat to the rest of the dishes. The uniformity of its distribution is achieved through the use of combinations of certain materials.
An induction pan for cooking pancakes has a special shape. It is equipped with a thick bottom, low, often beveled sides - it is enough to slightly tilt such dishes and the pancake will slip on a plate. For an induction hob, models equipped with a special magnetic bottom are suitable.
The best option for this pan is aluminum with non-stick coating. It quickly heats up, is easy to clean. Due to its light weight, such dishes are very convenient to use. More often, products have a round shape, and their diameter is 20-25 cm. Pancakes of optimal shape and size are obtained on such a frying pan. Uniformly warmed bottom allows high-quality fry them. For fans of stuffed pancakes, square options are suitable.
Pancake handle should be long so that hot oil does not splash onto hands. It is desirable that it is not removable and does not detach at the most inopportune moment. The handle should not heat up and melt. Therefore, it is better to choose dishes with wooden or high-quality plastic holders.
A wok is a hemispherical frying pan. It fries foods over high heat with constant stirring. The induction version of this cookware has a larger diameter than the standard. The shape of the bottom is also different. It is necessary that it be as even as possible, which, of course, is excluded in the traditional version. For adherents of the original form, they produce special plates with hollows under the round bottom. But for an ordinary smooth surface, models with a flat induction base are needed.
Induction cookers and frypots
Modern braziers and ducklings are deep frying pans made of aluminum or cast iron. They are equipped with a lid and molded handles, which are suitable for use in a preheated oven. They have fairly thick walls, which is important when extinguishing products. These types of kitchen equipment differ from each other only in shape. In the duckweed, it is more elongated, oval. Cookware is suitable for induction cookers if equipped with a special bottom in the form of a round disc. If the lid of the poultry is supposed to be used as a shallow form or pan, it is also equipped with a ferromagnetic pancake.
How to choose the right kettle
When an induction furnace appears in the house, the question arises of choosing a specialized kettle. What characteristics will help him to interact effectively with the electromagnetic field of the hob? What material should it be made of? And is it not better to abandon it in favor of a conventional electric device?
First of all, you need to consider key points. Induction kettle must have:
- bottom with ferromagnetic sputtering or magnetic disk;
- sufficient base diameter - at least 70% of the area of the burner.
Important nuances to consider when choosing any kettle. It should have been equipped with:
- whistle - prevents unnecessary waste of electricity;
- comfortable and ergonomic non-heating handle made of polyamide - protects against burns;
- sealed removable lid - helps to boil as soon as possible and as a result saves electricity and your time;
- the correct nose, which ensures a uniform flow of boiling water.
No matter what material the vessel is made of. Since the surface does not heat up, there is no risk that the dishes will melt or crack. Therefore, it can be made not only of metal, but also of plastic, glass, and ceramics.
Compared to an electric kettle, an induction cooker is considered more economical:
it spends half the energy on heating the same amount of water;
- brings water to a boil noticeably faster;
- eliminates the need to regularly change the kettle - electrical models fail on average after two years.
Induction cookers are becoming more popular every day, so the number of manufacturers of specialized cookware is growing steadily. A lot of products for every taste and budget are at the service of the consumer. The leaders in this rating are Zepter, Woll, Fissler, BergHOFF. This is an expensive, stylish and ergonomic dish made from quality materials. The pans and pans of the Tefal company have been excellently proven - the pioneer in the promotion of non-stick spraying. Fans of minimalism and affordable prices will appreciate a good selection of simple and high-quality dishes from IKEA.