What cookware is suitable for induction hob

Decided to buy 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 capable of “making friends” with a modern cooking surface. The need to completely update the "park" of pots often leads to the abandonment of the acquisition of an induction cooker - a high-tech device with phenomenal efficiency. But it is quite possible that part of the old arsenal will fit perfectly in the "partners" to the "advanced novice". To figure out which dishes are 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 tile - stationary or desktop, has its own technological features. The panel itself does not heat up during operation. Unlike electrical counterparts, the cooker acts on dishes by 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, transmits currents to the base of the vessel. The bottom is heated first, and then the contents of the pan. Heat transfer does not occur, therefore, its losses are excluded. This feature speeds up the cooking time, saves energy and simplifies maintenance. Nothing burns to the cold surface, so the pollution is easily removed.

Choosing specialized utensils for induction cookers, pay attention to the labeling of their bottom. It should have a special icon with an icon of an induction dish. The symbol is an image of 5 curls of electromagnetic winding. Below it is complemented by the inscription "Induction". This is an internationally accepted mark, developed by manufacturers of induction utensils.

Optimal tableware settings

Properly selected cookware - 90% success when working with an induction cooker. There are certain recommendations on the shape, size of tanks, bottom parameters. And there are no trifles. Lack of attention to these moments can turn into unpleasant surprises.

Shape and size of dishes

The first thing you need to know is that the induction plate coil is not able to recognize objects whose diameter does not reach 12 cm. And this feature has its foundations - as manufacturers warn of heating small items that are accidentally forgotten on the panel - forks, knives. Fans of coffee in the Turk will have to change the miniature accessory to another with a wider bottom. The second option is to purchase a special adapter that, when heated, will give off heat to a small coffee maker.

The diameter of the bottom of the saucepans should correspond as much as possible to the parameters of the burner, occupying at least 75% of its area. This will ensure optimum efficiency of the cooking process. An excessively large bottom surface is also undesirable. It is not recommended to use dishes of a square, rectangular or oval shape. Plots protruding beyond the disk will not heat up, and cooking time will increase. Equally inefficient are the high pots with a small diameter. It is advisable to use squat dishes with a wide bottom.

Bottom characteristics

The main requirement for the base - it must be made from a material endowed with ferromagnetic properties. Simply put - should stick to the magnet. The metal from which the rest of the dishes are made is not required to have the same properties. Therefore, do not waste time on checking the walls, the main thing is for the magnet to stick to the bottom. That it should pay attention to the store. The base must necessarily be thick and multi-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 really impossible to save money and buy pots cheaper or not spend money at all and do good old enameled friends? They, too, are magnetised. We do not recommend this. A thin bottom will inevitably be deformed during operation. The uneven surface will not allow the pan to snug against the stove. The price for such savings will be unpleasant noise, crackling, hum.

The structure of the bottom is different. It can be solid, made of the same material or be a multi-layered sandwich. The number of layers in budget models usually equals three:

• ferromagnetic - directs the flow of thermal energy into the dishes;
• aluminum layer - has the ability to retain heat;
• internal - made of the same metal as the dishes itself. May have non-stick coating.

What material is suitable for

Materials for the manufacture of dishes for induction panels should have ferromagnetic properties. The representatives of this series include a variety of iron and steel utensils. Enameled pots with a thick bottom will do. Each of these options has its strengths and weaknesses. Before you make a choice, you need to familiarize yourself with the advantages and disadvantages of all representatives of the induction "family".

Stainless steel

Stainless steel dishes - a very common option. On sale are many different sets and individual copies of these products.
The advantages of stainless steel cookware:

• attractive appearance - metal pots and pans, both matte and shiny, perfectly complement the interior of a modern kitchen, combine well with chrome appliances;
• in stainless steel cookware there is no oxidation of products and the loss of useful qualities by them. Therefore, you can not shift the remains of dinner in other containers, before being sent to the refrigerator;
• stainless steel tableware has high strength;
• the small weight of kitchen utensils simplifies manipulations with them.

Cons of steel dishes:

• not enough thick bottom contributes to burning foods;
• alloy components may cause allergic reactions;
• quite difficult to maintain the original appearance - quickly formed spots, stains that are hard to scour.

When purchasing stainless steel utensils, you need to ensure its ferromagnetic abilities. Not all samples of this item have similar characteristics.

Cast iron cookware

Ware from cast iron enjoys well-deserved recognition. It is great for cooking on an induction cooker. And you can use not only new modern designs. Representatives of the old home "guard" also fit. The only requirement is that they should not have a long-term deposit. It will prevent a snug fit to the hob.

The advantages of cast iron:

• efficiently and uniformly heated, provides simultaneous and fast preparation of products;
• retains heat well, making the cooking process less time consuming;
• in a well-heated dish, food can be “brought” to readiness even when the cooker is off, without wasting extra electricity;
• does not affect the chemical composition of the product.

Among the shortcomings of cast iron are:

• a large weight of objects that makes it difficult to work with them;
• brittleness - in the fall of the dishes may break;
• susceptibility to corrosion;
• impressive cost.

Enamelware

The ware covered with color enamel and equipped with a ferromagnetic bottom is the best option. It combines the advantages of the two previous options and at the same time is devoid of their shortcomings.

The advantages of enamelware:

• variety of colors - for every taste;
• low weight, making it extremely easy to care;
• high strength;
• affordable price.

It is worth noting that at such pans the bottom is often convex. An uneven base may cause noise during cooking. An uneven surface leads to a decrease in the efficiency of the cooker. As heat transfer is reduced, cooking will take significantly longer.

Other options

Modern industry allows not to abandon utensils from other materials. After all, it is necessary to supplement such dishes with a ferromagnetic bottom, as it becomes quite suitable for cooking on an induction cooker.

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 spray.

Cookware Adapters

Replacing the dishes is troublesome and expensive. It is not always possible in one instant to 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, that the required stew pan or ladle is not suitable for a new stove, we remember only when we need them.

Such situations can easily be avoided if you purchase a special adapter for induction stove. 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 in a frying pan. The holder stays cold during cooking. This allows you to quickly move a hot disk from one burner to another. The accessory is not cheap, but it allows you to abandon the one-time purchase of a whole set of expensive specialized dishes. "Pancake" heats up from the induction coil, and then transfers heat to the capacity installed on it. No matter what it is made of - metal, ceramic or glass - the adapter will heat any materials. The cooking process remains just as fast, and energy is consumed just as economically. Using an adapter does not deprive the induction cooker of its advantages.

Recommendations for care and use

It is not difficult to care for dishes for induction cookers, but this should be done delicately. Expensive dishes do not tolerate carelessness.

The main recommendations are that you should not:

• apply abrasives to dishwashing - there is a risk of breaking the ideally flat bottom surface and coating;
• leave empty utensils on the burner for a long time - this may damage the integrity of the non-stick coating;
• send hot dishes under cold water - some types of coating, for example, ceramics, do not tolerate sudden temperature fluctuations;
• clean pots and pans before they cool down completely - cracks may form on the floor.

After washing specialized utensils in the dishwasher, wipe it dry with a towel. This will help avoid the appearance of divorces and keep the dishes in perfect condition for a long time.

Induction Pans Selection

Frying pan - one of the most necessary items of kitchen items. Taste and quality of the prepared dishes depend on its characteristics. When choosing a pan, it is necessary to take into account many nuances - size, shape, material of manufacture, quality of external and internal coating, presence of a lid, removable handle, 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 flat, well adjacent to the surface of the plate, have a sufficient thickness of at least 2 mm and have ferromagnetic properties. Induction pans are made with a multi-layer encapsulated or fused base. To improve the efficiency of dishes - accelerated heating and energy saving, the layers are made of different types of metal. First comes the steel, which has excellent magnetic permeability. Aluminum, copper, and iron are chosen for the inner layers due to their ability to heat up in a minimum time and to distribute heat well.

Manufacturers offer various types of frying pans for induction cookers.

Grill Pan - Tips for choosing

The main advantage of the grill pan is that it allows you to reduce the amount of fat, to make food less calorie and harmful. Before use, it should only be lightly greased and that will be enough. Excess fat from chicken or pork flows into the grooves at the bottom of the grill. Hot steam rises from them, due to which fast cooking takes place. Due to the grooved surface, appetizing strips or mesh remain on the products.

Grill pan can be round, square or rectangular. The most practical in the use of square - it conveniently accommodates meat steaks, fish, burgers. You can fry four steaks or chops at once. But as we know, dishes of this shape are not suitable for round induction hobs. The protruding parts do not heat up, so evenly cook the products will not work.

Manufacturers have solved the problem simply - they attached a round induction bottom to square dishes. It ideally fits to the surface of the stove and warms up, transfers heat to the rest of the dishes. The uniformity of its distribution is achieved through the use of combinations of certain materials.

Pancake Frying Pan

Induction pan for cooking pancakes has a special shape. It is equipped with a thick bottom, low, often sloping sides - it is enough to slightly tilt such dishes and the pancake will slip on the plate itself. For an induction hob, models equipped with a special magnetic bottom will do.

The best option for such a griddle is aluminum with non-stick coating. It heats up quickly, easy to clean. Due to its low weight, it is very convenient to use. Most products have a round shape, and their diameter is 20-25 cm. On this pan, pancakes of optimal shape and size are obtained. A uniformly heated bottom allows them to be thoroughly fried. For fans of stuffed pancakes fit square options.

The handle of the crepe maker should be long so that hot oil does not splash onto your hands. It is desirable that it was 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.

Induction wok

Wok - pan in the shape of a hemisphere. Fry food over high heat with constant stirring. Induction version of this dish has a larger diameter than the standard. The shape of the bottom is also different. It is necessary that it be as smooth 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.

Chafing dishes and meat dishes for induction cooker

Modern braziers and ducklings are deep frying pans made of aluminum or cast iron. They are equipped with a lid and cast handles that are suitable for use in a preheated oven. They have rather thick walls, which is important when extinguishing food. These types of kitchen equipment differ from each other only in shape. At utyatnitsa it is more elongated, oval. Cookware is suitable for an induction cooker, if equipped with a special bottom in the form of a circular disc. If the cover of the duckling is supposed to be used as a shallow shape or a frying pan, it is also equipped with a ferromagnetic pancake.

How to choose a kettle

When an induction furnace appears in the house, the question of choosing a specialized kettle arises. What characteristics will help him to interact effectively with the electromagnetic field of the cooking surface? What material should it be made of? And would it not be better to abandon it in favor of an ordinary electric device?

First of all, you need to take into account the key points. Induction kettle must have:

• bottom with ferromagnetic sputtering or magnetic disk;
• sufficient diameter of the base - not less than 70% of the burner area.

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 right spout, which provides 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 from metal, but also from plastic, glass, and ceramics.

In comparison with an electric kettle, an induction cooker is considered more economical:
on heating the same amount of water, it spends half the energy;

• brings the water to a boil noticeably faster;
• eliminates the need to regularly change the kettle - electric models fail on average two years later.

Conclusion

Induction cookers are becoming more popular every day, so the number of manufacturers of specialized cookware is growing steadily. It offers consumers a variety of products for every taste and wallet. Leaders in this ranking of the company Zepter, Woll, Fissler, BergHOFF. Это дорогая, стильная и эргономичная посуда из качественных материалов. Отлично зарекомендовали себя кастрюли и сковороды компании Тефаль - пионера в деле популяризации антипригарного напыления.Fans of minimalism and affordable prices will appreciate a good selection of simple and high-quality cookware from IKEA.