Magnetic cookware

Which cookware is suitable for an induction cooker: features, types and recommendations

Induction cookers are technologically advanced kitchen equipment with high performance and efficiency in terms of energy consumption.

In addition, such stoves are characterized by increased safety compared to gas and electric samples. But those who have purchased this miracle technology are often interested in the question of which cookware is most suitable for an induction cooker.

After all, it is important that the kitchen assistant does not lose its properties and effectively copes with the responsibilities assigned to it.

Justification for choosing special utensils

An induction cooker has a special operating principle that requires the use of special cookware. If the classic gas version is used, the heating source is an open fire, which heats the walls of pots and pans. This heat is then transferred to the food being cooked. But the process also heats up the stove itself and the surrounding air.

Electric stoves sometimes take a long time to heat up. After switching off they also take a long time to cool down. At the same time, heat is released into the surrounding space.

The operation of an induction cooker is based on a phenomenon called electromagnetic induction. The point is that in a closed space, under the influence of magnetic radiation, a current is formed. The stove is equipped with a glass-ceramic surface, under which there is a copper coil.

It is she who is responsible for magnetic vibrations. And the bottom of a special dish is a closing circuit, which quickly heats up due to the appearance of current. In this case, the heating concerns only the pot or frying pan, while the glass-ceramic surface remains cold.

But for heat to form, the bottom must have ferromagnetic properties. In other words, it should attract a magnet. Otherwise the pan will remain cold.

Suitable cookware material

Not only taste, but also performance characteristics depend on the choice of material. It is important to understand which cookware is suitable for an induction cooker and which material to prefer. Each has its undeniable advantages, but also has disadvantages.

Stainless steel

There are many different types of saucepans and entire sets made from stainless steel. When choosing this material, the user receives a lot of positive characteristics:

1. The dishes are resistant to oxidation. Therefore, the food retains its beneficial properties and can be stored in the refrigerator without removing it from the pan.
2. The material is durable, so it can be used for a long time without losing quality characteristics.
3. Light weight.
4. Optimal design. You can choose a matte or shiny surface.

Among the disadvantages of stainless steel cookware are the following:

• There is no non-stick layer, so the cooked food often burns.
• Despite the durability of the surface, scratches appear during use.

Not all stainless steel samples have ferromagnetic properties. Therefore, when determining which cookware is suitable for an induction cooker, it is worth finding out this property.

Cast iron frying pans

A reasonable question about the possibility of using cast iron cookware is related to the advantages of the material. Cast iron heats up quickly and evenly without burning food.

Kitchen utensils are particularly strong and durable. Cast iron retains heat well, and you can bring food to readiness simply by leaving it there until it cools completely.

It is important for human health that the material is completely chemically inert. Therefore, it does not come into contact with any products and therefore does not cause unpleasant consequences.

Among the disadvantages of cast iron cookware are:

1. Too much weight. Therefore, if accidentally dropped, it can significantly damage the glass-ceramic surface.
2. Unprotected walls easily absorb food odors and are gradually subject to corrosion.
3. Despite its massive appearance, such dishes are quite fragile. If you hit ceramic tiles on the floor, they may break.

But cast iron is definitely a good material from which cookware for induction cookers is made.

What kind of enamel is needed?

When choosing utensils for a technological assistant, you can look at metal ones with an enamel coating. She has undeniable advantages:

• ease of maintenance and care;
• durability and strength, if you correctly select cleaning products that do not damage the enamel;
• low price and quite varied color options.

When deciding which cookware is suitable for an induction cooker, you should pay attention to its bottom. In enameled samples it is often round. This results in a small elevation that acts as a resonator. Therefore, when heating, you can hear noises. For an induction cooker, it is better to look for a pan with a flat bottom.

How to choose suitable cookware for induction cookers?

A spiral consisting of small loops and the word Induction is a special mark on specialized dishes. But if it is not possible to purchase one, then you should go shopping with a small magnet. He will serve as a guarantor of verification. If the magnet sticks to the bottom, then you can safely take the pot or frying pan.

There are also several other conditions that cookware for induction cookers must meet. Which one is suitable can be judged by its bottom. In addition to the property of attracting a magnet, it must be thick. The cooking time depends on this. The thicker it is, the faster the result can be achieved without the utensil being deformed. The minimum thickness is considered to be 3 mm; it is this size that should be taken into account when choosing cookware for an induction cooker.

Which pan to choose also depends on the diameter of the burner. This information can be found in the instructions for the stove. The diameter of the selected model must cover at least 70% of the working area. This is due to the fact that the heating process will not start otherwise.

Usually the stove manufacturer indicates the exact dimensions of the required cookware. But in any case, it should not be less than 12 cm in diameter. By the way, a wide and low pan will allow you to cook food faster than a narrow and tall one. This fact should be taken into account when choosing.

Small tricks

After purchasing a new technological product, you need cookware for induction cookers. Which one is suitable? This is a question that worries inexperienced housewives. But if everything is clear with standard pots and pans, then what about small specimens? If you place a Turk with a small bottom diameter on the stove, the heating process is not activated. How to be? The solution is to purchase a special “pancake” that completely covers the burner. You can already install a Turk on it.

If an old set of dishes remains after an old gas stove, then it can be used, but with some precautions:

• Inspect for scratches and chips; they can damage the glass-ceramic surface.
• If the bottom is deformed, then it is better to discard the dishes.
• An enamel pan should have a flat bottom.

If possible, it is better to purchase a special kit of the same design and manufacturer. Productivity will be higher and aesthetic properties will please the eye.

Manufacturer's choice

When choosing cookware for an induction cooker, it is no less important to study the manufacturer's review than the material of manufacture.

Review of the best brands

Luxstahl is a German brand, but production is located in China. It is a popular brand among Russian consumers. The cookware is made of stainless steel and has a triple bottom.

The surface does not oxidize, the walls are thick, so food cooks quickly. The handles are securely attached using precision welding and do not heat up, which is undoubtedly convenient.

Pots and pans from the Turkish brand LAVA are made of durable cast iron and coated with colored enamel for an aesthetic appearance. There are many different types of cookware for induction cookers, and their types are suitable for different purposes. Utensils from this manufacturer are excellent for stewing meat and vegetables. The products do not burn and retain their aroma. For user convenience, LAVA frying pans have a long handle.

The Italian brand Paderno boasts professional cookware designed for induction cookers. They are made of high-quality steel, and you can choose a sample from a matte material or prefer a glossy one. The bottom is three-layered, so the food does not burn.

Another Italian manufacturer Pintinox offers cookware made of cast aluminum and stainless steel. The bottom has three layers and a non-stick Teflon coating. The dishes heat up evenly and retain heat for a long time. The walls are scratch resistant.

Dishes from the French brand Matfer are distinguished by their stylish design and variety of materials used. You can find on sale cast iron pans with an aluminum layer that conducts heat. As well as lightweight aluminum frying pans with ceramic coating and non-stick layer. Dishes vary in shape and size. It is hygienic and easy to care for.

conclusions

When purchasing an induction cooker, what kind of cookware is suitable and reviews about it are studied very carefully. The brands reviewed have proven themselves to be excellent, and the choice depends on personal preferences and the method of preparing the dish. So, for stewing, cast iron is best, and for cooking soup, you may prefer lightweight aluminum.

Preferences and external characteristics are no less important. Some people prefer the steely shine of stainless steel, while others like the durability of cast iron. According to reviews, it helps preserve the natural taste of dishes. Many people praise aluminum because cookware is lightweight and easy to clean. But for some, external characteristics are important, so they choose colorful enamel.

In order for cookware for an induction cooker to satisfy its characteristics, it is necessary to accurately select its diameter, volume and decide on the design and material of manufacture. Each option has its pros and cons, it is important to choose the best option.

Source: https://FB.ru/article/342998/kakaya-posuda-dlya-induktsionnoy-plityi-podhodit-osobennosti-vidyi-i-rekomendatsii

What cookware is suitable for induction cookers? How to determine?

The induction cooker, although not new, is still unfamiliar to many people. It differs from a conventional gas or electric stove in its operating principle. Also, not all pots and pans can be used with induction cookers; it is simply impossible to cook food in them. Let's find out which cookware is suitable for induction cookers?

There are a few ways to make sure you're buying the right cookware and whether your pots and pans will be used for cooking and frying. There is even a way to make incompatible cookware compatible with an induction cooktop.

Operating principle of an induction cooker

Induction hobs do not produce heat. If you place a glass vessel on an induction hob, it will not heat up as it would with a fire. This is due to the fact that glass is not affected by an alternating magnetic field.

The fact is that an electromagnetic field is created between the pan and the magnetic coils. This energy heats the pan.

Significant advantages of an induction cooker:

• It is more energy efficient than a gas or electric stove.
• Significantly saves electricity compared to an electric stove.
• Food cooks faster.
• The surface of the stove remains cool, so it is safe.

In order for cookware to be suitable for an induction cooker, it should preferably contain ferromagnetic materials.

What cookware is suitable for induction cookers?

Pots and pans that work well on induction cooktops must contain ferromagnetic material. These are cast iron, steel and magnetic stainless steel (composed of iron ). Stainless steel creates a lot of confusion because cookware can be made from a wide variety of metals.

What cookware is not suitable for induction cookers?

Aluminum, glass, ceramic and copper cookware are not suitable for induction cookers unless they are made with a layer of magnetic material on the bottom.

Shapes and sizes of cookware for induction cookers

Unlike traditional gas and electric stoves, the induction model has a smooth, flat ceramic surface. Basic rules to follow when choosing cookware for an induction cooker:

• the bottom of the dish should be flat;
• The diameter of the cookware should not be larger than the diameter of the burner.

How to determine the magnetic properties of dishes

If you're not sure if the pan is magnetic or what materials it's made of, here's an easy way. Take a magnet from the refrigerator (surely everyone has such a souvenir) and attach it to the bottom surface. The magnet holds firmly, which means the cookware is perfect for an induction cooker.

Moreover, manufacturers display a special icon, a symbol of “induction compatibility” on the bottom or packaging. It looks like this.

Or indicates the word "INDUCTION".

Not everything is lost

If you have done a magnetic test and found out that the cookware is not suitable. You still don't need to buy a whole new set of cookware because it's so hard to part with your favorite pans. You can buy what is called an induction disc, available in all sizes.

However, keep in mind that the induction disc reduces the efficiency of the hob.

Source: https://lizza-villa.ru/kakaya-posuda-podxodit-dlya-indukcionnyx-plit

Which pans are suitable for an induction cooker: types of materials

What is not offered for the modern housewife - a lot of types of dishes, comfortable and convenient accessories, and a variety in the choice of equipment. One of the new products in fashionable kitchens is the induction cooker.

Such panels have a number of advantages - they cook food faster, save energy and are absolutely safe for families with children, because the panel itself is always cold.

But having acquired this “helper”, you will have to expand the composition of your kitchen utensils - not just any pan is suitable for an induction cooker.

Cookware for induction must have ferromagnetic properties.

Why use a special pan for an induction cooker?

To cook anything on an induction panel, you will need a special saucepan. Not every ordinary cookware will cook food there - cookware for induction must have ferromagnetic properties. The hob itself, when turned on, will be absolutely cold – it will be the dishes that are in “union” with the hob that will be heated here.

To understand why you need a special pan for an induction cooker, you need to understand the operating principle of conventional and unusual cookers. Gas and electric are aimed at generating heat (through fire or electricity) and transferring it to the dishes. Cooking begins precisely when the heat is transferred to the dishes and they warm up.

But induction pans themselves are a source of heat. Under the hob there are magnetic coils that begin to work when special utensils with ferromagnetic properties are installed on them. That’s when the dishes begin to heat up, but the panel itself remains at the same temperature.

This is what made induction popular, because unlike a conventional stove it is impossible to get burned.

They begin to cook food exactly when the heat has been transferred to the dishes and they have warmed up. In order not to waste time studying the special designations of the “correct” dishes, you can take a magnet from the refrigerator - it will stick to the bottom of the necessary utensils.

What should a special pan be made of?

The capriciousness of induction panels has not made them less popular. Yes, you will have to say goodbye to some pots, but in general, searching and selecting special cookware is not that difficult. Even familiar and favorite utensils can become suitable for induction.

There are materials that themselves have good ferromagnetic properties - steel and cast iron. Other materials can also be used, but you will have to carefully ensure that the manufacturer equips the bottom of the cookware with a magnetic layer.

A guaranteed good induction pan can be made from:

• Cast iron is a very durable material with amazing thermal conductivity. Disadvantages include weight, tendency to oxidize with residual moisture, the ability to impart a metallic taste to food and some fragility;

Cast iron is a very durable material with amazing thermal conductivity.

• Stainless steel is an almost ideal option for induction; it can have any diameter, is light in weight, and does not require transferring food to another container. But pilaf in such a container can burn due to the lack of non-stick coating;

Stainless steel pans can have any diameter, are light in weight, and do not require transferring food to another container.

• Enameled metal - such cookware contains a steel alloy, which makes enameled pans absolutely suitable for induction cookers.

Enameled cookware contains a steel alloy, which makes it absolutely suitable for induction hobs.

The materials listed are classics for induction cookware, but others can be equipped with a plate or bottom with ferromagnetic properties. Many advice on the Internet prohibit the use of aluminum, ceramic or glass cookware for induction, although manufacturers successfully use these materials in the manufacture of specialized cookware for induction panels.

The right cookware will always have a symbol confirming that it is compatible with an induction cooker. The desired cookware will always have a symbol confirming that it is compatible with an induction cooker. Even if it is a porcelain pan, check if there is an icon on the packaging with an imitation of magnetic waves-loops.

How to use a stainless steel pan for an induction cooker

Even if stainless steel cookware is considered suitable for induction, you still need to check its bottom with a magnet. The material may contain different alloys, so it is better to double check. Stainless steel cookware is found in almost every kitchen. They love it for its light weight; even a 20-liter pan for an induction cooker will not weigh much. Other advantages:

• The material does not damage the value and beneficial elements of food;
• Does not pose a risk of food oxidation;
• Durable;
• Allows you not to remove food after cooking, but store it right there in the pan;
• Very handsome.

The material does not damage the value and beneficial elements of food.

The beauty of stainless steel is easily “dirty” by any touch or drop and spoils the appearance. Therefore, caring for this pan will not be easy, which may discourage you from purchasing it.

Cast iron pan

Perhaps the most “ancient” cookware that is still found today is cast iron. Its excellent ability to conduct and retain heat makes it almost irreplaceable, despite its too heavy weight - a modest pan for a 10 liter induction cooker will weigh almost 6 kg. However, the dishes clearly have more advantages:

• Uniform heating of the bottom and walls;
• Almost eternal operation;
• Acceleration of cooking time;
• No possible interactions with remaining food, oxidation;
• Long-term heat storage after food has already been cooked.

In a cast iron pan, the bottom and walls are heated evenly.

Surprisingly, such a heavy material is also fragile. If a cast iron pan falls from a height, it may simply break into pieces.

Enamel pan

An excellent method that made it possible to decorate the kitchens of millions of housewives 100 years ago was not complicated - they just started enameling steel utensils. Everything changed at once - there was a lot of dishes, they were still practical, but now also beautiful.

Almost every modern kitchen has at least one enamel utensil - and after purchasing an induction cooker, there is no need to get rid of it. Enameled metal cookware is perfect for induction.

What an enamel pan can “boast” of:

• Low cost;
• Appearance for every taste, color and preference;
• Practicality;
• Possibility of long-term operation;
• Easy care.

Enameled metal cookware is perfect for induction.

One small nuance that can be found in old enamel dishes in the house is an uneven bottom. A perfectly smooth and dazzling induction hob needs such a smooth and even bottom. Therefore, you can continue to choose inexpensive enamel cookware, but make sure that the bottom is even.

Manufacturers are helping to solve the problem of the convex bottom of enameled “darlings” and have produced special lining disks with ferromagnetic properties. By putting on such a steel disk, you can “introduce” even glassware to induction. Special lining disks with ferromagnetic properties allow you to use any cookware on induction.

How to choose the right pan for an induction cooker

The presence of a magnet in your pocket has already been mentioned more than once. In addition to this, some additional criteria will help you choose the right pan:

• It is worth remembering that the bottom of the dish will cook food, so it must be at least 2 mm thick. Thicker is better;
• The diameter of the pan is very important. Induction hobs require maximum contact between the bottom of the pan and its cooking surface. Even if the pan is designed for 5 liters, let it be low, but wide, and at least 12 cm in diameter;
• Only the bottom of the cookware needs ferromagnetic properties. Its walls can be made of anything;
• A flat bottom will allow you to heat evenly and not create unnecessary noise;
• You can only look for the “induction suitable” symbol on modern pans. Home “old-timers” can only be tested with a magnet.

In order to stir the food being cooked, it is better not to use steel objects for stirring - they will heat up.

If the stove does not respond to the bottom of the pan being too small, you can use special adapters - they are sold separately.

In order to stir the food being cooked, it is better not to use steel objects for stirring - they will heat up.

How to care for pots that are designed for induction cookers

Since it has already been established that special utensils for the induction panel are needed and sometimes they will have to be purchased specially, it will not be superfluous to carefully and rationally care for them. The rules are simple:

• In order not to spoil the surface by thorough rubbing, you need to immediately clean the dishes from food debris;
• Wash the pan without abrasives, with mild liquid products;
• In a new enamel pan, first boil water with salt - this will extend its service life;
• Wipe cast iron containers dry immediately after washing;
• Aluminum pans can easily get rid of plaque by wiping them with vinegar.

You need to wash the pan without abrasives, using mild liquid products.

The induction hob itself is not a cheap pleasure. Like all expensive pieces of equipment, it will require special treatment and the right utensils. But as described above, existing saucepans may also be suitable. You just need to test them for compliance with all parameters and follow the rules of careful storage.

How to identify induction cookware

Source: https://posudaguide.ru/dlya-prigotovleniya/kastryuli/kakie-podhodyat-dlya-induktsionnoj-plity-vidy-materialov

What kind of frying pan should be for an induction cooker - suitable and special cookware

A frying pan for an induction cooker has a different bottom - it must be ferromagnetic, that is, have magnetic conductivity. However, not every frying pan that reacts to a magnet can be used on a new hob.

To produce induction cookware, several metals with magnetic permeability and high heat capacity are used, creating a special thickened bottom made of layers.

New technologies help you cook faster and save energy by reducing time.

Are regular cookware suitable for induction cookers?

There is an opinion that a frying pan is suitable for induction cookers if a regular magnet sticks . On the one hand, this is true, but using a magnet it is not always possible to determine the degree of magnetic permeability. Often housewives, having selected dishes from stock to which a magnet sticks, are perplexed why borscht takes so long to cook. As a result, you are disappointed with the stove - it takes a lot of time, and the electricity bill makes your eyes widen.

Let's take a steel pan as an example. Many grades of steel used for cookware are highly magnetic. This applies to both carbon steel, from which enameled frying pans are made, and stainless steel. However, there are stainless steel dishes to which the magnet is not attracted at all or very weakly. And not everything is bad here - stainless steel, which does not have magnetic properties, is more resistant to corrosion in aggressive environments.

Cast iron causes a lot of controversy . Some people claim that an old cast iron frying pan is suitable for induction stoves and works great, while others are giving away grandma's inheritance to friends with gas stoves.

Both sides are right, because cast iron is an alloy of carbon and iron, which may contain ferromagnetic metals (copper). As a rule, malleable and high-strength cast iron has magnetic properties. Therefore, it is not surprising that some cast iron pans can be used for induction cooking, while others are not suitable.

Design and advantages of a special frying pan

Now you understand why it is better to buy a new frying pan for an induction cooker, even if you have an old one with a magnetic bottom in the house. Specially designed cookware takes into account all the features of induction hobs. It is designed for cooking specifically on electric stoves, taking into account the reduction in energy costs.

Features of the ferromagnetic bottom

Modern induction frying pans are made with a thickened multi-layer bottom, which can be fused or encapsulated. The multilayer bottom consists of several types of metals placed in layers. This is how manufacturers achieve faster heating of the pan, saving energy due to residual heat and speeding up the preparation of a number of dishes.

In an encapsulated pie, the last pancake is always stainless steel - an ideal material with high magnetic permeability. Metals are placed inside the “pancake” that can heat up quickly, distribute and retain heat evenly. Cast and forged aluminum are ideal for these applications .

To speed up heating, more expensive lines add a copper disk to the central part. Some models also have a layer of iron and an air cushion inside. Such dishes are easy to recognize by their prominent lower part.

Fusion technology is simpler and cheaper. In this case, heat-conducting metals are soldered by stamping at the production stage. There are always no more than three layers, in inexpensive lines - two layers.

The most attractive thing about the encapsulated bottom is the ability to use it on dishes made of almost any material. Using this technology, aluminum, ceramic and cast iron frying pans of various sizes are produced for induction cookers. There are even new generation silicone cookware for any burner.

Meaning of flat surface

However, a magnetic bottom is not the only requirement for frying pans for induction cookers. It is important that the bottom is flat and fits perfectly to the hob. For this reason, kettles, cauldrons, woks and other models of cookware with a spherical or even slightly rounded bottom are not suitable for cooking.

The lack of tight contact, even if the burner turns on, will significantly increase energy consumption and cooking time. For induction electric stoves, special models of frying pans with a flat bottom are produced, even if in the classic version it is round, such as in a wok.

Remember : the best frying pan for an induction hob should have a perfectly flat, thick, multi-layered bottom, the diameter of which matches the dimensions of the burner. The same ones can be safely chosen for conventional electric stoves.

If there are pronounced grooves or rays on the bottom, set the product aside. This cookware is intended for gas stoves. The recesses help distribute the heat from the flame hitting the center, but they will cause damage on an electric stove.

A means of turning any cookware into induction cookware

If you have a lot of glass, ceramic, cast iron and aluminum utensils at home that you hate to part with, don’t rush to give them away to your friends. You can adapt almost any kitchen utensil to a new hob using an adapter . We talked in detail about the device and its choice in this publication.

Essentially, this is a separate multi-layer bottom with a handle - an adapter that is placed on the burner, and the dishes are placed on it. The principle of operation is this: a multilayer disk is heated from the burner, turning into a heating surface. The hot adapter works like a regular electric burner. However, even here you will not be able to cook in a container with an uneven bottom.

How to choose an induction frying pan for different tasks

In the instructions for choosing a suitable frying pan, we examined their diversity in as much detail as possible. Here we will try to narrow the topic and tell you how to choose a frying pan for an induction cooker, taking into account the purpose.

Secrets of square pans

The burners on electric stoves are round , so the area beyond the working area will not heat up. As a result, the cooking will be uneven. The problem of square cookware was solved simply - they made a round induction bottom. The circle fits tightly to the burner and heats the main bottom, and due to the proper combination of metals, the entire frying surface is evenly heated.

Square frying pans are very convenient for cooking steaks, meat and fish, cutlets, and vegetables in large pieces. Induction grill pans and pans with multiple compartments are often made in this form.

What should an induction wok be like?

A wok pan for an induction cooker has a flat bottom - a classic hemisphere will not work here . The diameter of the bottom is also noticeably larger than in the traditional version. Naturally, there is also an induction plate. The thickness of the walls in a wok is important, since they also take an active part in cooking - they create heat and warm up the finished pieces while a new portion is fried at the bottom.

For those who do not recognize the alternative and want to cook in a wok of the correct shape, they have come up with special burners with a recess. WOK induction hobs have a spherical shape. For such stoves, there are classic wok pans that are induction compatible. But this series is not suitable for ordinary burners.

Correct pancakes on an induction electric stove

A proper pancake pan for an induction cooker should have low, beveled sides so that the finished pancake slides off easily, and during the frying process you can pry the product with a spatula. A thick bottom is not required for pancakes, so the emphasis here is on uniform heating. The diameter of the pancake maker is 20-25 cm, no more.

A pancake frying pan must have a long, comfortable handle that does not heat up during operation and does not fall out when turned over. Cookware that is too heavy is not suitable for a large batch of pancakes, so there is no point in overpaying for cast iron. Aluminum with a smooth non-stick coating will do just fine.

Dutch ovens and roasting pans for a new stove

The duckling pan differs from the roasting pan in its shape - it is an elongated dish for cooking whole bird carcasses. Otherwise, they are similar - deep frying pans with lids and small handles, often molded to withstand the oven.

The ideal material for induction fryers is cast aluminum. It is not as heavy as cast iron, which means the risk of damaging the stove is significantly reduced. It is advisable that the walls of the roasting pans and roasting pans be thick , because cooking requires long-term stewing. Well-retained heat-retaining walls not only make food tastier, but also help reduce energy consumption.

Cooking pots for induction electric stoves are oval and rectangular; their shape is designed to fit on a round or double burner. If the lid is intended to be used independently, then an induction pancake is also placed on top.

Requirements for internal coating

Non-stick frying pans for induction hobs are made using the same technologies as other cookware. Non-stick coatings come in different types:

• Based on polytetrafluoroethylene - a smooth polymer, more popularly known as Teflon. Myths about the dangers of Teflon coating have been dispelled, but it still remains the most vulnerable to scratches and overheating.
• Ceramic - can withstand heat up to 400 degrees, environmentally friendly and durable, but does not like prolonged contact with water.
• Stone – well suited for long-term frying, practical and scratch-resistant.
• Titanium is the most durable of all, and is not afraid of metal accessories. You can fry without oil or fat. Withstands prolonged exposure to high temperatures.

It is impossible to say which frying pan from those listed is better for an induction cooker; you need to choose it taking into account the dishes being prepared. There is no point in overpaying for an expensive titanium frying pan if you need it for scrambled eggs. For fast cycles, affordable Teflon is quite enough.

Review of frying pans with induction bottom

This review presents different types of frying pans from the most famous manufacturers. You can look at other models in online stores without leaving your seat. Or take a stroll through your city's shopping centers.

An inexpensive cast iron pancake frying pan for induction cookers from the manufacturer Biol is liked by those who do not want to give up classic cast iron. Without a removable handle, the cookware can be placed in the oven to bake sandwiches, dry crackers, or make thin-crust pizza. Bottom thickness – 4 mm, diameter – 18 cm.

The Travola quadrant non-stick grill pan is suitable for all types of cookers. The body is made of cast aluminum and coated with a patented non-stick coating with antibacterial properties. Comes with surface-safe turning tongs.

The TEFAL Expertise universal frying pan is designed for induction hobs and all other heating sources. In the center of the bottom with a diameter of 28 cm is the brand’s feature, the Thermo-Spot indicator, which helps determine the moment when food can be cooked. The durable titanium coating Tefal Titanium Excellence protects from burning. The outer enamel is non-stick and can be easily washed off from splashes.

The Nadoba Olina steel saucepan with an encapsulated bottom and a glass lid is ideal for stewing and frying in fats. The handles on the body and lid are complemented by comfortable silicone pads that prevent slipping and burns.

The Finnish-made Fiskars frying pan is made of stainless steel and coated with durable Teflon Platinum non-stick coating. Suitable for everyday tasks. Can be washed in the dishwasher.

Almost all manufacturers of kitchen goods have suitable utensils. If we have not mentioned a brand, this does not mean that it is bad and not worthy of attention.

Now you have an idea of ​​what an induction frying pan should be and what is best to choose for different tasks. All that remains is to buy new cookware, try it in practice and share your feedback with others!

Source: https://vidy-posudy.ru/kakoj-dolzhna-byt-skovoroda-dlja-indukcionnoj-plity/

Cookware for induction cookers - how not to make a mistake in choosing?

Practical housewives are increasingly choosing newfangled induction cookers for their kitchens. The principle of their operation differs from the gas and electric stoves we are used to. To use them, you need special cookware for induction cookers. Not every pot and pan is suitable, and it’s not a matter of recommendations or prohibitions. It’s just that for the stove to start working, certain conditions must be met.

What kind of cookware is needed for an induction cooker?

The phenomenon of electromagnetic induction is that the alternating magnetic field generated by a copper coil becomes a source of induction current. This coil is located under the surface of the stove, and to start heating food, you need to place a pan with a metal bottom over it.

It will become a conductor, and the eddy induction current from the plate will set in motion the electrons of the ferromagnetic bottom, as a result of which heat will begin to be released. To put it simply, what kind of cookware is needed for an induction cooker, how to choose the right option, you need cookware that is magnetic.

Suitable cookware for modern induction cookers:

• cast iron;
• steel;
• enameled and ceramic with a metal base;
• copper with ferromagnetic bottom;
• stainless.

Characteristics that cookware for induction cooktops and stoves must have:

1. Thick bottom . Its thickness should be from 2 to 6 cm.
2. The bottom diameter is at least 12 cm . This size is the minimum for safe use of the stove.
3. Ferromagnetic properties of the bottom . Without this condition, the dishes will not be able to bring the oven into working condition.

Induction cookware icon

Cast iron cookware for induction cookers

So, if you are wondering what cookware is suitable for induction cookers, you will be glad to know that one of the best options is cast iron pots, kettles and frying pans. If you still have some, you don’t need to get rid of them.

Cast iron has excellent magnetic properties, which can be easily checked by attaching a regular refrigerator magnet to the bottom. As you know, such dishes are durable, distribute heat well, and store it for a long time.

In all respects, cast iron cookware is the best for an induction cooker.

Ceramic cookware for induction cookers

Purely ceramic cookware is not suitable for induction cookers - it will not heat up. There are ceramic products on sale with the addition of special metals that give them the desired properties.

Other cookware suitable for induction cookers is metal, coated with ceramics on the outside and inside.

In such frying pans and pots, food does not burn even without oil, the coating does not absorb odors, does not allow harmful substances from the metal to enter the food, does not crack and retains its appearance for a long time.

Enameled cookware for induction cookers

Enameled cookware, which is familiar to everyone, is metal coated with a layer of enamel. The icon on the cookware for induction cookers will indicate that this pan is suitable. It looks like a horizontal spiral and is often signed with the word Induktion. You can see it at the bottom of the dish.

If there is no sign, do a simple test with a magnet. Enameled dishes, like ceramic ones, last a long time and without complaints. You need to care for it carefully: without abrasive detergents and iron brushes.

It is not advisable to heat food in such a pan for too long - this can lead to cracking of the enamel.

Stainless steel cookware for induction cookers

Stainless steel is as suitable for induction stoves as cast iron. Its disadvantage is the possible release of nickel, which is not very beneficial for health. In addition, food is more likely to burn to stainless steel surfaces.

However, such utensils are used in the kitchen more often than others due to their affordable price. You can store cooked food in stainless steel pans without losing taste and beneficial properties.

So, when wondering what cookware can be used for induction cooktops, just look in your kitchen cabinet for regular stainless steel pots and pans.

Copper cookware for induction cookers

Previously, copper cookware was not suitable for induction cookers, but modern manufacturers have managed to adapt copper for these purposes. In such cookware, the bottom is made of a ferromagnetic alloy, which makes it compatible with induction. If you are not sure which cookware to use on your induction cooktop, look for appropriate markings, or try attaching a regular magnet to the bottom of the copper cookware.

If you love glassware, and at the same time you need cookware for induction cookers, the solution will be special products with glass walls, but with a ferromagnetic base. Another option is to use a steel disk under the bottom.

With it you can cook in absolutely any container, because heating will occur through this disk.

By the way, this simple device will help solve another problem associated with the bottom diameter, which does not always reach the required 12 cm.

Diameter of cookware for induction cookers

When studying the question of which cookware is suitable for an induction cooker, you need to pay attention not only to the materials of manufacture, but also to the dimensions of the bottom. So, its diameter should not be less than half the diameter of the burner.

On average, this figure is around 12 cm. There are stoves with burners with a smaller diameter - 15 cm. In this case, it is enough for the bottom of the cookware to reach a diameter of 8 cm.

If this rule is not followed, there is a high probability that the dishes and food simply will not heat up.

What cookware should not be used on an induction cooker?

As mentioned above, to accurately determine suitability, there is a marking of cookware for induction cookers. Even if there is no such icon, some earlier examples of cookware are suitable for use for these purposes. It is definitely not possible to use glass, ceramic, copper, or aluminum cookware if it does not contain special metal alloys or if it does not have a ferromagnetic base. The way out of this situation is a steel disk with a handle.

Why does the induction cooker not see the cookware?

In addition to the unsuitable material of manufacture and small diameter, the reason that the cookware is not suitable for induction cookers may lie in the fact that the bottom is too thin (less than 1.5-2 cm in thickness) or uneven.

The grooved bottom sometimes causes an incomprehensible hum during cooking, or the stove completely refuses to respond to such dishes. The best way to avoid all these troubles is to use special cookware for induction cookers.

By purchasing such a set, you will definitely not encounter such problems.

High-quality cookware for induction cookers

Today, cookware for induction cookers is presented in a wide range, so there are no problems with choosing the right one, taking into account taste and financial capabilities. However, it is better to allocate a certain amount once to purchase a good set, where there is an induction cooker symbol on the cookware, in order to save yourself from further problems and searches. It is better to give preference to trusted manufacturers.

Cookware for induction cookers Rondell

This German company has established itself as a reliable manufacturer that takes into account all the features of cookware for induction cookers. In addition to being suitable for this type of hob, all Rondell cookware is equipped with many convenient and pleasant little details, such as handles that secure the lid, a spout for draining liquid, silicone coating on the handles to prevent slipping and heating, and much more.

Cookware for induction cookers Gipfel

Another German company that deserves no less attention due to the high quality of its products is Gipfel. If you can’t decide which cookware to choose for your induction cooker, you can safely choose a stylish and high-quality series specifically designed for such purposes. The ready-made kits contain all the necessary items - pots of different diameters, stewpans, ladles, frying pans. All of them meet the basic requirements of induction cookers.

Tips for using cookware for induction cookers

In order for your cookware and oven to serve you correctly and for as long as possible, you need to follow some simple operating instructions:

1. Always place the pan in the center of the burner and ensure that its bottom covers at least half of its diameter. If this condition is not met, the stove will emit radiation that is harmful both to humans and to nearby electrical equipment.
2. Make sure that the base of the heated pan fits tightly to the hob. This will ensure that the food is heated evenly.
3. Do not use pots and pans with carbon deposits. This will interfere with the normal operation of the stove and lead to contamination of its glass-ceramic surface. In addition, carbon deposits prevent uniform heating of dishes and food.
4. Do not put your hands near the surface while working. At close range, radiation from the furnace is unsafe.
5. Induction stoves should not be used by people with pacemakers or other electronic devices.

Source: https://womanadvice.ru/posuda-dlya-indukcionnyh-plit-kak-ne-oshibitsya-v-vybore

What kind of cookware is needed for induction cookers?

Everything in the kitchen should be perfect: furniture, dishes, appliances. Many housewives give preference to induction cookers, and this is not surprising. Such slab models are characterized by many advantages. It is easy to clean, fast cooking time, beautiful design.

Before purchasing an induction cooker, you need to know which cookware is suitable for it. Perhaps it would be better to use existing kitchen utensils on a new hob? This question will be relevant for housewives who do not know what cookware is suitable for induction cookers.

All features of choice

If you need pots, pans and other items for your induction hob, pay attention to the special markings on the cookware. Kitchenware companies put the “for induction cooker” symbol on their products.

You can find special markings on objects on the outside of the bottom. The badge is made in the form of a spiral, which has 4-5 turns and the inscription Induction (the inscription may be missing). The spiral is a symbol of electromagnetic radiation, which is also called induction. Induction currents are also depicted in the form of a spiral, as is customary in physics.

Housewives are wondering whether it is possible to use cookware designed for induction hobs on other stoves. Will cookware marked Induction work on other types of household appliances?

You need to take a close look at the markings on kitchen utensils. You will see that there are other icons next to the spiral. They indicate the possibility of using the cookware on electric or gas stoves.

“Induction” cookware can be called universal because it fits most stoves

To save money, you should not buy the entire set of pots and pans for an induction cooker at once. Perhaps among your favorite cookware there are items that are suitable for induction hobs. They may not be marked accordingly.

“Induction” cookware can be called universal because it fits most stoves.

Induction cooker and cast iron cookware

Such kitchen utensils have many advantages: long service life, safety for health, unique taste of cooked food, wear resistance. Old cast iron frying pans make delicious pancakes (and more). Do you really need to forget about high-quality cast iron cookware, replacing it with models with special markings? Should you buy pots and pans with the Induction badge?

Of course not. Although cast iron cookware is not specifically marked, it is suitable for use on induction cooktops. The main requirement for so-called “induction” cookware is ferromagnetic properties. Kitchen utensils made of cast iron are attracted by a magnet and can be used on induction cookers.

Enameled dishes, stainless steel

Various enamel pans still “live” in kitchens, which are a pity to throw away. Some items “remember” the times of the Soviet Union. For enamel pans, the same law applies as for cast iron pans: they must be tested with a magnet. If the magnet sticks well, then the pan with an enamel bottom can be used on an induction cooker.

Enameled or other dishes must have a perfectly flat bottom. There are products whose bottom has a raised platform. This slows down the heating of food and liquids, and dishes with uneven bottoms do not stick to the hob. The end result is that the prepared dishes are not very tasty.

As a rule, stainless steel cookware is also suitable for induction hobs. To make sure of this, you can check it with a magnet. Some models of pans are made from a non-magnetic alloy.

What is not suitable for induction cookers?

Such household appliances can recognize suitable utensils and react only to metal. For this reason, there is no point in using glass pots or ceramic frying pans. Glass or ceramic items are more suitable for the oven, microwave or other stove tops.

Aluminum items, copper frying pans and pots cannot be used on induction cookers. The fact is that aluminum and copper cookware are not magnetic. If you do decide to use a copper basin to make jam, remember a simple rule. In order for the basin to “work”, you need to put a regular metal circle under it.

Suitable pan sizes

When choosing kitchen utensils for induction hobs, you need to adhere to several parameters. One of them is the size of the dishes.

Induction hobs have clearly defined zones. It is these zones that housewives focus on when installing any dishes. You need to be aware that pans and pots may protrude beyond the circles outlined on the stove. This will not change the cooking process.

Small coffee pots, like ladles with a diameter of up to 12 cm, are not suitable for induction hobs. The stove simply does not recognize such dishes.

For modern induction cookers, both cookware with markings and cast iron or stainless steel items are suitable. The most important thing is to correctly determine the size of the “induction” cookware.

Source: https://InPlits.ru/posuda/

The nuances of using pans for induction cookers, care methods

Recently, stoves with induction heating elements have become increasingly popular. This innovative technology has a distinctive feature - a frying pan, pan for an induction cooker and other cookware must have special properties. Compared to gas and electric stoves, such stoves are more economical and functional.

Why do you need special dishes?

An induction hob consists of a glass-ceramic working panel, under which electromagnetic coils and burners are located. The internal mechanism creates a magnetic field, it generates a current that affects the dishes, heating them along with the contents. The working panel itself remains cold.

For all this to work correctly, you need special dishes. It should be made of metal that can be magnetic. Ceramic, glass, and utensils made entirely of non-magnetic metals will not heat up. Dishes made from materials without magnetic properties can be equipped with a special magnetic bottom. Thanks to this, containers made of aluminum, copper and ceramics are successfully used on an induction hob.

Another important condition is a thick bottom (5-10 mm) with a diameter of at least 12 cm, so that the product can cover the burner. The bottom of the utensil must be completely flat; it must fit snugly to the work surface. The thickness of the bottom prevents its deformation under the influence of high temperature and promotes uniform heating of the vessel.

Metal utensils can be easily checked with a magnet. If the latter sticks to the bottom, the utensil can be safely used on the induction panel.

Things to consider

When purchasing cookware for an induction cooker, you need to take into account that in addition to magnetic properties - induction, it must have two important characteristics: have a thick bottom and the required diameter.

Bottom thickness

For uniform heating, manufacturers recommend purchasing pans with a special bottom. It should not be thinner than 5 mm. The greater its thickness, the more intense the heating process will occur. The bottom may consist of one metal or an alloy.

The more massive the bottom of the pan, the less noticeable sudden changes in temperature will be when adjusting heating modes. The bottom of the utensil must be smooth and undamaged. Dishes with a thin bottom can be deformed and make hissing noises during cooking. If there is no proper adhesion to the stove, the food will heat unevenly, and unevenness on the bottom can ruin the smooth work surface.

Many manufacturers mark cookware with the inscription “induktion” with an image in the form of a spiral, informing that it can be used on an induction cooker. A special disc is built into the cookware for induction cookers. It gives an ideal, tight arrangement of the dishes and protects them from bending.

Diameter

Frying pans and pots must additionally have an anti-deformation disc to prevent it from bending during prolonged strong heating. Due to the reduced heating area, cookware with a concave bottom cannot be used.

The minimum size of the bottom of the utensils heated on the stove should not be less than 12 cm, otherwise the magnetic coil will not react and will not begin to heat the utensils.

For coffee lovers, special metal discs are sold - adapters for Turks. If you have such a device, you don’t have to change dishes that are not made of metal. Among induction cookers, there are models with the Flexinduction function, which adjust to the size of the cookware.

Varieties

The range of kitchen utensils is huge. But you need to understand the nuances in order to choose the most suitable products. Pans for induction hobs differ in the material from which they are made, as well as in functionality.

By material

Manufacturers offer a decent range of kitchen utensils for induction panels. It is made from different materials: stainless steel, cast iron, aluminum, copper. You can easily find an option for every taste.

Cast iron

Heavy cast iron cookware is always in demand, as it has certain advantages:

1. Cast iron retains heat for a long time and food does not burn in it.
2. The material can last for a long time.
3. The cookware heats up evenly.
4. The metal is harmless to products and human health, which makes cast iron utensils indispensable for daily use.

Cast iron cookware may have an enamel decorative coating. It, similar to the previous option, can be glossy or matte. The inner surface may contain a non-stick layer. On products made of cast iron with a rough black texture, special enamel is used. This coating also provides additional protection against corrosion.

The only negative aspect of cast iron cookware is increased caution in use. This material is very heavy; if handled carelessly, there is a possibility of damaging the surface of the slab.

Aluminum

In recent years, manufacturers have begun to add special metal alloys to the bottom of aluminum cookware. In the absence of aluminum’s own magnetic properties, a special bottom makes cookware made from this metal suitable for use on induction panels. The only caveat is that you must check the pan for the “Induction” marking.

Enameled

Enameled iron cookware can be used on induction-heated stoves. Various metal alloys are used in its production. Positive characteristics:

1. The dishes heat up well and are completely harmless to human health, as they do not release chemical elements into the food.
2. It is suitable for storing food after cooking.
3. This dish has a nice appearance. It is often sold in sets containing a small saucepan, an enamel large saucepan and medium-sized items.
4. Enameled cookware can be used in the oven. At the same time, it is important to avoid temperature changes and not to cook dishes in it that require processing at more than 250 degrees.
5. Such kitchen utensils are inexpensive.

An important point regarding this particular cookware is the mandatory check of the bottom before use. Enameled kettles or pans have depressions in the bottom, which increases the wave oscillations of the current in the stove, and this is unacceptable.

Disadvantages include the fragility and fragility of enamel. Any impacts and falls lead to chips. And if chips on the outer coating do not in any way affect the safety of food preparation, then utensils with internal damage cannot be used.

By functionality

Kitchen utensils for induction hobs usually have a wide bottom and low sides. Thanks to the large diameter, the cookware heats up faster. And due to the low body, instant and uniform heating occurs. All this affects the timing and quality of food preparation.

Universal pan

This universal pan will be an indispensable assistant in the kitchen with an induction cooker. Thanks to its rapid heating, you can prepare any soup, side dishes, meat and fish dishes, and porridges in a short time. It is convenient to boil milk in such utensils.

When buying a universal pan, you should pay attention to the following parameters:

• pan volume from 1.4 to 5.8 liters;
• the material from which it is made;
• induction and flat bottom with a thickness of at least 3 mm;
• the diameter of the selected model should not be less than 70% of the burner surface, otherwise the cooking process will not start.

World leaders in the production of cookware produce pans whose bottoms are equipped with an anti-deformation disk, resulting in ideal adhesion of the utensils to the frying panel. A sapphire-containing substance is also added to the non-stick layer to protect against scratches. Special bakelite handles always remain cold, so there is no need for oven mitts. Thanks to these nuances, the cookware receives increased strength and a long service life.

The best manufacturers of universal pans for induction cookers:

• BergHOFF;
• Amway;
• VINZER;
• Emalia Olkusz;
• Rondell.

Saucepan

A stewpan is a type of kitchen utensil. It can replace both a frying pan and a saucepan. Designed for cooking food in large quantities of liquid: sautéing, stewing. Excellent dishes are prepared in an induction pan:

1. Using it as a frying pan, you can make meat or fish steaks, as well as fry vegetables.
2. Stews, sauces, pilaf, porridges, meat are slowly stewed in their own juice and broth.

Thanks to the thick bottom, food does not burn and heats up evenly on all sides. As a result, much less oil is required. A saucepan can be used to quickly heat up food, especially soups. The positive characteristics of this cookware include:

• made of thickened metal, straight bottom and walls contribute to rapid heating and long cooling;
• presence of a cover;
• various use cases;
• the walls are higher than those of the frying pan;
• made of cast iron, stainless steel, aluminum alloy with other metals.

Cast iron models heat up to maximum temperature and are convenient for stewing, sautéing, and frying. Saute pans made of aluminum alloy with metals are recommended for boiling or frying meat and vegetables. Stainless steel models are universal and suitable for everything.

How to care

In order for the dishes to retain their attractive appearance for a long time, they need to be cared for correctly:

• Can be washed in dishwashers;
• Used utensils must be washed in a timely manner, without waiting for the food to dry on the surface of the pan or stewpan;
• use non-aggressive detergents;
• do not use hard abrasive sponges or brushes;
• Cast iron dishes should be washed with hot water and a sponge, dried or wiped dry to avoid rust;
• deposits on aluminum pans can be easily removed with vinegar; you just need to wipe the problem areas;
• To remove darkening, enamel dishes can be boiled with the addition of soda.

Anyone can choose an induction cookware set according to their needs. If you take proper and careful care of your cookware, it can be used for many years.

Dishwasher safe Use only soft brushes

Photo

Source: https://posuda-gid.ru/kastryuli/348-dlya-induktsionnoj-plity

What cookware is suitable for induction cookers?

Hello, dear guests!

There are many myths floating around induction cookers: they consume a lot of electricity, they hum and crackle during operation, and they cook food slowly. All this, coupled with the high price, scares away potential buyers.

That's in vain. Such devices have a number of undoubted advantages, and most problems arise due to inept operation. And first of all, due to the choice of the wrong kitchen utensils, since not every frying pan and pot is compatible with the appliance. You will learn which cookware is suitable for induction cookers in this article.

Material

Determining whether a saucepan is suitable for a new stove is quite simple. Since modern products have the inscription Induction on the bottom or in the documentation, as well as the induction icon in the form of an elongated spiral.

However, it is not necessary to change the entire set of kitchen utensils if they do not have this mark. Some of the items available will certainly be suitable for the hob.

The main condition is that a magnet be attracted to the bottom. This means that it has ferromagnetic properties.

If the material is not magnetic, then you will not be able to use such cookware: it simply will not heat up. You definitely won’t be able to use the following products:

• glass;
• copper;
• ceramic;
• aluminum;
• brass - although the material is magnetic, there are few ferromagnetic particles in it, so heating will be ineffective.

From the materials of both new and ordinary cookware, the following are suitable for the hob:

Durable and lightweight stainless steel utensils are an excellent choice. It is resistant to oxidation, which means you can safely store prepared food in the refrigerator. Stainless steel is beautiful - you can buy both matte and shiny surfaces.

The disadvantages include a high tendency to burn, as well as the inevitable appearance of scratches over time.

Also note that not all stainless steel is suitable for a new induction cooker. The sign we talked about above will help you recognize the right one. If you plan to use existing cookware, simply place it on the stove. Doesn't heat up? This means that the material, unfortunately, is not suitable.

Cast iron frying pans and cauldrons, beloved by many, are durable, distribute heat evenly, and do not release any chemicals into food. However, porous cast iron easily absorbs odors, which means that storing food in such dishes is not recommended. In addition, without proper care, cast iron will corrode.

The large weight of the product can also create a problem: if you lose it, the glass-ceramic panel may break, and cast iron itself is quite fragile and can crack.

• Alloys and combined materials

It can be an alloy of stainless steel and aluminum. The outside of the devices is coated with a non-stick layer, which provides protection against burning. There are products made of steel, and the top is enameled.

For the manufacture of walls, materials that do not have magnetic properties are often used. Thus, there are hybrid pots and kettles on sale, for example, made of steel and glass.

What should the bottom be like?

The bottom is the most important part, so we need to talk more about its characteristics.

Firstly, it must be thick - at least 0.5 cm, and preferably 1 cm. If the thickness is less, then the heat redistribution will occur unevenly, and noise and crackling will be heard during operation. Deformation of the bottom is also possible.

Secondly, the bottom must be smooth and even in order to fit as tightly as possible to the surface. If there are any grooves, irregularities or indentations on the frying pan, then immediately put it aside - this is definitely not our option.

The above requirements apply to both old and new dishes.

Modern manufacturers produce products with special bottom parameters, so when you choose a set in a store, you may encounter the following options:

• Fused - two or three heat-conducting layers are soldered into one another by stamping.
• Capsule is a more complex technology, when the bottom consists of several layers: the outer one is always stainless steel, then there is cast or forged aluminum. In more expensive products, in the central part there is also a copper or iron disk, as well as an air gap. Such items usually have a prominent lower part.

Adapter

For those who do not want to part with their favorite copper or glass saucepan, a special adapter was invented.

It is a flat disk with a handle and is an adapter between the stove and the cookware. Because it is made of magnetic material, the adapter heats up and transfers heat to the object. In fact, it is the very bottom to which the magnetic requirements are imposed.

The stand is also suitable for products that have a smaller diameter than necessary, for example, a coffee pot or a small saucepan.

However, keep in mind that the cooking speed in this case is slightly reduced, since the adapter becomes a heat conductor and inevitably some of it is lost. This means that the operating time and the amount of energy consumed increases.

Manufacturers and cost

Thanks to the growing popularity of induction hobs, most cookware manufacturers have already launched the production of suitable products. Therefore, the range of kitchen utensils is very diverse to suit every taste and budget. Below is a ranking of manufacturers, from the most expensive to budget brands.

Expensive and high-quality goods are produced by the following companies:

• Montreux,
• Le Creuset,
• Kuhn Rikon,
• Beka,
• Risoli.

The cost of one pan reaches 25,000 rubles.

More affordable products from companies:

• BergHOFF,
• Tescoma,
• Zwilling.

One item will cost around 10,000 rubles.

Budget, but quite decent quality products can be purchased from brands:

• Zanussi,
• Tefal,
• Polaris,
• Rondell.

One device will cost about 5,000 rubles.

Domestic brands also produce cookware for induction cookers:

• Biol,
• SteelEnamel,
• Lysva enamels,
• Marusya.

The price for such utensils is approximately 1,000 – 1,500 rubles.

Of course, there are many more manufacturers of kitchen items; it is very difficult to list them all. The main thing is to focus on quality characteristics.

Which store to buy from?

You can purchase special cookware for induction hobs at the store where you bought the appliances, at outlets selling kitchen utensils, or at large hypermarkets for the home.

Among the most famous online platforms are:

1. M.
2. El Dorado
3. Ozon
4. Fridge

Conclusion

As it turns out, half of what they say about the operation of stoves whose operation is based on induction is not true. You just need to choose the right dishes and cooking will be easy and quick.

You can, of course, adapt old utensils using an adapter disk, but if possible, it is better to buy new ones. After all, it will bring real aesthetic pleasure to see brand new pots and pans on a beautiful hob.

Do you know any other features of cookware for cooking on induction surfaces? How did you choose cookware for your induction cooker?

Source: https://vsvoemdome.ru/dom/tovary/kakaya-posuda-podhodit-dlya-induktsionnoj-plity

Which cookware is suitable for induction cookers: tips on how to choose

Have you decided to purchase an induction cooker? Keep in mind - you will most likely have to say goodbye to your old pots and pans. The fact is that not every utensil can “make friends” with a modern hob.

The need to completely update the “park” of pots often forces you to abandon the purchase of an induction cooker - a high-tech device with phenomenal efficiency. But it is quite possible that part of the old arsenal will be quite suitable as “partners” for an “advanced beginner”.

To figure out which cookware is suitable for induction cookers, you need to understand the algorithm of their operation.

Working principle of an induction cooker

The process of cooking on an induction stove - stationary or tabletop - has its own technological features. The panel itself does not heat up during operation. Unlike its electric counterparts, the stove acts on the cookware through induced eddy currents. The principle of their operation can be compared to the operation of a transformer.

An induction coil placed under the glass-ceramic coating transmits currents to the base of the vessel. The bottom heats up first, and then the contents of the pan. There is no heat transfer, and therefore no heat loss. This feature speeds up cooking time, saves energy, and simplifies maintenance.

Nothing sticks to a cold surface, so dirt can be easily removed.

When choosing specialized utensils for induction cookers, pay attention to the markings on their bottoms. It should have a special icon depicting a pictogram of induction cookware. The symbol is an image of 5 curls of an electromagnetic winding. At the bottom it is complemented by the inscription “Induction”. This is an internationally accepted mark developed by manufacturers of induction cookware.

Optimal cookware parameters

Properly selected cookware is 90% of success when working with an induction cooker. There are certain recommendations on the shape, size of containers, and bottom parameters. And there are no trifles here. Lack of attention to these points can result in unpleasant surprises.

Shape and size of dishes

The first thing you need to know is that the coil of an induction cooker is not capable of recognizing objects whose diameter does not reach 12 cm. And this feature has its reasons - this is how manufacturers prevent the heating of small objects accidentally forgotten on the panel - forks, knives. Fans of Turkish coffee 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 transfer heat to a small coffee maker.

The diameter of the bottom of the pans should correspond as much as possible to the parameters of the burner, occupying at least 75% of its area. This will ensure optimal cooking efficiency. An excessively large bottom surface is also undesirable.

It is not recommended to use square, rectangular or oval shaped dishes. The areas that protrude beyond the disc will not heat up and the cooking time will increase. Tall pans with a small diameter are equally ineffective.

It is advisable to use squat dishes with a wide bottom.

Bottom characteristics

The main requirement for the base is that it must be made from a material endowed with ferromagnetic properties. Simply put, it should stick to a magnet. The metal from which the remaining parts of the cookware are made does not have to have the same properties. Therefore, do not waste time checking the walls, the main thing is that the magnet sticks to the bottom. This is what you should pay attention to in the store.

The base must certainly 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? Isn’t it possible to save money and buy saucepans cheaper or not spend money at all and make do with good old enamel “friends”. They are also magnetic. We do not recommend doing this. The thin bottom will inevitably become deformed during use.

An uneven surface will not allow the pan to press tightly against the stove. The price for such savings will be unpleasant noise, crackling, hum.

Source: https://roomester.ru/interer/kuhnya/posuda-dlya-indukcionnyh-plit.html