Choosing the right cookware for induction hobs

The modern approach to kitchen equipment is very pleasing. The high efficiency of the induction cooker and its long service life are perfectly combined with fast heating and cooking. The only condition is that a special cookware for induction cookers or a stand must be used on such a surface. homemaster.techinfolux.com/en/ will explain all the important points of work and tell you how to choose the right cookware.

Convenient and beautiful, safe and fast

It's all about the magnetic bottom of the cookware for the induction hob

IN conventional stove all elements are heated, and in induction only the bottom of the cookware will be hot. The whole essence of the work lies in the formation of a magnetic field on the surface of the device, created by eddy currents, according to the principle of induction. That is, if the bottom of the dishes does not have ferromagnetic properties, then there will be no heating.

There is nothing dangerous, they put the wrong dishes - the stove does not turn on

Those who do not want to replace all their kitchen utensils can purchase a steel disc for it, but more on that later.

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About cookware material

Remember that the metal must be magnetized, which means if there is no desire to purchase a separate adapter disk, then we discard aluminum, copper pots, ceramics and glass. In this case, the kitchen will be dominated by stainless steel, cast iron and aluminum with a special coating on the bottom.

First of all, it should be clarified that whatever the material, the thickness of the bottom of the utensils should be 2-6 mm. Otherwise, thermal deformation is possible.The diameter of the products must be more than 12 cm, due to the area of ​​contact with the hob.

There should be no relief or unevenness at the bottom, this is harmful to uniform heating

A modern induction hob should not turn on if an inappropriate cookware has been placed on it

Most importantly, this is a suitable bottom, and the wall material itself can be any, although combinations are rare.

What should coffee lovers do in a Turk? Here, as a solution, you can offer a separate hotplate or burner. You can buy a pancake adapter for a fabulous price, or ask some master to solve such a problem.

The pluses of stainless steel include the fact that food is not oxidized, its beneficial properties are preserved. The prepared dish can be safely stored in pots and pans by placing it in the refrigerator.

The appearance can be very stylish and amaze the layman in different forms. But the colors are only shiny or matte

There is also a minus - food in such containers burns easily. The solution is this: initially, they choose a container with a non-stick composition at the bottom, which, accordingly, increases the price of the product.

Cast iron as a material in the rating of the best kitchen utensils has remained at its best for many years, although there are some inconveniences in its use.

Not all housewives have heroic strength, many find it difficult to use such sets, especially when there is a ready-made dish inside

Cast iron is fragile and corrodes without protective enamel. We must not forget that when cooking dishes with a sour taste, the sides of the pan will gradually deteriorate. In addition, odors can be absorbed into the cast iron walls. Food should not be left in such a container. Better to transfer it somewhere, and immediately wash the pan and pan.

Remember the rule of first roasting cast iron, followed by washing with warm water with a soft sponge.

Aluminum cookware is used only if it has a ferromagnetic bottom. It is a lightweight material that darkens quickly. Storing food with a sour taste in such containers is unacceptable.

What are the requirements for cookware for induction hobs to be met?

We have already said above about the sizes of ladles, pots and other important elements of kitchen utensils. What is the ideal cookware for an induction hob? All attention is paid to the 3-6-layer bottom, reminiscent of a pancake or sandwich.

The outer layer is ferromagnetic and is responsible for directing heat energy into the container. The middle layers are composed of an aluminum alloy with high thermal conductivity. The inner layer is most often made from the material of the container itself and often has a non-stick coating.

So, there are only two requirements for dishes:

Otherwise, the material of manufacture and the appearance of the utensils can be anything.

We determine the suitability of the dishes by marking and using a magnet

To eliminate the risk of unnecessary purchases, we use three methods to determine the suitability of containers for use on induction cookers.

1. Let's try. When such a modern stove settles in the house, there is no need to immediately run for new dishes. We just pour water into old containers and put them one by one on new burners. Do not be afraid of explosions and other horrors. There are only two options: either the new stove recognizes your container and the heating process begins, or nothing happens.
2. Magnetic tests. There is a version that you can simply bring the magnet to the bottom of the purchased pan. Ideally, it should be magnetized. Yes, the method is good, but it is not effective in every case.

It's all about the alloy of the bottom: not every utensil contains a high coefficient of magnetic permeability. The alloy composition may vary and the magnet will not react properly. This does not mean that they want to deceive you. Since the alloys differ from each other, the heating rate will be different.

3. The simplest option: turn the container over and look for the marking. An icon in the form of turns of a spiral or the inscription Induction informs about the professional suitability of this cookware.

Do not be afraid of the negative consequences that the dishes will not work. The stove will simply not heat it up

The magnet sticks to the bottom of most products suitable for use on an induction hob

The bottom of suitable cookware must be marked accordingly: a spiral-shaped icon or Induction

Are there pitfalls here? Yes, there is also such a nuance as the coincidence of the sizes of the burner and the bottom of the dishes.

The right choice: looking after cookware for an induction cooker

Want to evenly heat your food? We select a thicker bottom. A thin base, moreover, is easily deformed, significantly reducing the service life of the product.

All receipts must be kept. At home, you can make sure that the product is suitable, otherwise, return the purchase to the store if the stove is capricious and does not receive the guest.

Product design does not matter, all attention to the bottom

As for the handles, it is best to opt for bakelite, which will stay cold throughout the cooking time.

What can be said about manufacturers

Leading manufacturers guarantee quality products, but in terms of prices for products for equipment such as an induction cooker, this is a fairly high level. Two German brands Fissler and Woll offer handcrafted cookware with non-stick titanium ceramic coating. Product bottom thickness from Woll is 10 mm.

These are cast aluminum pans. The appearance is very stylish and ergonomic. Stainless steel pots with an interesting design

From a Finnish manufacturer Hackman a large selection of induction cookware for every taste. In general, any whim for your money, and this is 2000-5000 rubles per item.

French brand DeBuyer is in demand not only among ordinary people, elite restaurants use their dishes. It is also where chefs prepare during some international culinary competition. Exclusive design and perfectly matched composition of 90% copper and 10% stainless steel.

Average prices are offered by a well-known brand Tefal, Rondell and Oursson.

Meet popular models

It's good when there are ready-made lists with the best models that have passed all kinds of checks by picky clients. We offer several of the best, according to reviews of different chefs, pans and pots. However, it is worth warning - the better the quality, the more expensive, which is understandable.

Frying pan WOK iCook ™

A frying pan with a volume of 4.6 liters and a height of 10.1 cm has an inner diameter of 28 cm.The body consists of 7 layers: stainless steel 18/8, aluminum, aluminum alloy, aluminum, again a layer of the same stainless steel, ferromagnetic steel and , again, stainless steel.

The high cost of 28,500 rubles according to the company's catalog also justifies itself by including the VITALOK ™ method

The method allows you to use a water seal between the pot and its lid. The included accessories allow the discerning chef to steam and deep-fry.

The appearance of the design pleases buyers. Special thanks to the manufacturers for the good spaciousness achieved thanks to the flat bottom, upward flared walls and domed lid.

Separately about the VITALOK ™ method: such a dropsy lock allows you to use low temperatures during cooking, cook practically without water, keeping the maximum of useful substances in the prepared products.

FISSLER CRISPY STEELUX PREMIUM (26 CM)

This pan is suitable for use on any stovetop thanks to the Cookstar base. The products are fried on it until an amazing golden crust, thanks to the Novogrill non-stick coating, no product will burn, the fat will be evenly distributed.

The model is also in demand because of the measuring scale and drain rim, through which it is very convenient to dispose of liquid or oil

The steel handle cannot be removed, but it is convenient to hang it on the rails by the hole at the end. This model is also used in the oven. Unfortunately, there is no heating indicator.

AMT Gastroguss Frying Pans Titan AMTI-532 (32 cm)

Bottom thickness is 10 mm, inside the bottom is covered with Lotan non-stick titanium layer. The convenient, removable bakelite handle is easy to remove and the pan turns into a baking dish in the oven.

The product can easily withstand high heating at 210 ° C

The cover is not included, although, for such a price, it would not be superfluous. The pan is easy to clean in the dishwasher.

Casserole with lid TEFAL Inspiration E8314614 24 cm

The product with an impressive volume of 5.1 liters is made of stainless steel, alloy 18/10, so the dishes are highly durable and resistant to corrosion.

The Tefal product fits any plate

After a layer of stainless steel at the bottom, there is a layer of heat-conducting aluminum. In fact, this is a development called HIBB (High Impact Bonded Base), when an aluminum disc is integrated with a steel disc and soldered to the body under pressure. As a result, we have an excellent one-piece bottom.

Bakelite handles, external design and average price make this model pleasant for many housewives.

Video: what kind of cookware can be used for induction cookers

Induction Cooking Secrets

Housewives claim that the cooking process is reduced significantly compared to using electric stove... The hotplate does not heat up. Direct heating of the container contents begins immediately.

Since the induction current interacts only with the cookware, the burner, if it heats up, then only from its bottom

As soon as the process is completed, remove the saucepan "from the fire" and the surface of the stove cools down very quickly. It turns out that this is a safe way of cooking.

During cooking, you should not take metal spoons and spatulas for mixing, they also immediately begin to heat up strongly.

To preserve old dishes, adapters can be used

When you don't really want to spend money on new sets of dishes, they purchase 1-2 adapter discs. You can already put conventional products on it. The disc is called an adapter. It is made of magnetic stainless steel. The usual thickness is 3 mm, and the diameter is 12-30 cm. If you want to save a lot, you can buy a Chinese adapter with a thickness of 0.6 mm, but it's better not to do this. Remember the preferred bottom thickness!

In any case, that cooking with an adapter, that in a special container, the bottom of the product must be placed strictly in the center of the burner. This is due to the danger of electromagnetic radiation for devices and people.

If you decide to take cookware suitable for the stove from your old collection, then first, its bottom must be thoroughly cleaned of the slightest traces of carbon deposits.

How to care for such dishes

The cost of kitchen utensils is rather big. Therefore, it makes sense to properly care for the products in order to extend their service life.

Let's say "no!" all products with abrasive components and choose mild, gentle compounds. Iron graters should be refused too

Products are washed only when completely cooled! No abrasives or components! Have you washed? Wipe it off immediately with a dry cloth.

Do not keep empty dishes on the stove for too long while waiting for them to warm up. Such frequent overheating can damage the non-stick coating.

Happy choice and fast food preparation!

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