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

We decided to buy an induction stove? Keep in mind - most likely you will have to say goodbye to the old pots and pans. The fact is that not every utensil can "make friends" with a modern hob. The need to fully update the "park" pots, often leads to abandon the acquisition of induction plates - a high-tech device with phenomenal efficiency. But it is possible that part of the old arsenal will fit perfectly in the "companions" to "advanced beginner". To understand - what cookware is suitable for induction cookers, you need to understand the algorithm of their actions.

The principle of induction cooker works

The process of cooking on an induction stove - stationary or desktop, has its technological features. The panel during operation is not heated. Unlike electrical analogs plate acts on the dishes through induced eddy currents. The principle of operation can be compared to a transformer operation. An induction coil placed under the glass-ceramic coating passes currents in the base of the vessel. The first bottom is heated, and then the contents of the pan. Heat transfer occurs, therefore, its losses are excluded. Thanks to this feature speeds up the cooking time, saving energy and maintenance is simplified. To a cold surface does not burn anything, so the contaminants are removed without difficulty.

Choosing a specialized utensils for induction cookers, pay attention to the labeling of their bottom. It must be a special icon icon induction cookware. Symbol is an image 5 curls electromagnetic winding. Below it is supplemented by «Induction» inscription. It is internationally accepted sign, developed by induction utensil manufacturers.

Optimal parameters of tableware

Correctly selected dishes - 90% success rate when using an induction hob. There are some recommendations on the form, size of containers, bottom parameters. And there are no trifles. Lack of attention to these points may result in unpleasant surprises.

The shape and size of dishes

The first thing to know - the induction coil plate is not able to recognize objects, whose diameter falls short of 12 cm. And this feature has its base - so manufacturers warn heating small objects accidentally forgotten on the panel - forks, knives. Fans of coffee in Turku will have to change a tiny accessory to another with a wider bottom. The second option - to buy a special adapter, which is heated, the heat will give a small coffeemaker.

The diameter of the bottom of the pan should correspond to the maximum parameters burners, hold a minimum of 75% of its area. This will ensure the optimum performance of the process of cooking. Excessively large surface area of ​​the bottom is also undesirable. It is not recommended to use utensils square, rectangular or oval. Areas extending beyond the limits of the disc, will not be heated, and the cooking time will increase. Equally ineffective high pans with a small diameter. It is advisable to use a squat pans with a wide bottom.

Features bottom

The main requirement to the ground - 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 dishes, is not required to have the same properties. So do not waste time checking the walls, the main thing - that the magnet molested to the bottom. That it is necessary to pay attention to the store. The base must necessarily be thick and multilayered - 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 not possible to save and buy cheaper saucepan or not to spend money and do good old enamel "friends." They're also a magnet. We do not advise to do it. Thin bottom will inevitably be deformed during operation. An uneven surface will not allow the pan tightly pressed against the plate. The price paid for such savings would be unpleasant noise, pops, hum.

The structure of the bottom varies. It can be solid-cast made of the same material or may be a multilayer sandwich. The number of layers in the low-end models usually equals three:

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

Utensils made of suitable material

Materials for the manufacture of glassware for induction panels must possess ferromagnetic properties. The representatives of this series include a variety of iron and steel utensils. Suit and enameled pan with a thick bottom. Each of these options has its strengths and weaknesses. Before you make a choice, you need to get acquainted with the advantages and disadvantages of all the representatives of induction "family".

Stainless Steel

Utensils made of stainless steel - a very popular option. The sale represented a wide variety of kits and individual instances of the product.
The advantages of stainless steel cookware:

• attractive appearance - metal pots and pans as matt and shiny, perfectly complement the interior of a modern kitchen, well blended with chrome appliances;
• in a pot made of stainless steel is no oxidation products and the loss of their beneficial qualities. Therefore, we can not shift the remains of dinner, in other containers, before heading to the refrigerator;
• tableware stainless steel has high strength;
• lightweight cookware items simplifies the manipulation with them.

steel cookware Cons:

• It contributes insufficiently thick bottom overcooking products;
• Components alloys may cause allergic reactions;
• quite difficult to maintain pristine appearance - quickly formed spots, stains that are hard to scour.

By purchasing stainless steel cookware, you need to be convinced of its ferromagnetic ability. Not all the samples of the utensil have similar characteristics.

Cast Iron cookware

Dishes iron has deserved recognition. It is perfect for cooking on an induction stove. And it is possible to use not only new and modern designs. Representatives of the old home, "Guard" will also work. The only requirement - they must not be a long-term deposit. He hurt snug fit to the bottom of the cooker.

Pros cast iron cookware:

• qualitatively and uniformly warms, it provides a simultaneous and rapid preparation of products;
• It retains heat well, so that the cooking process takes less time;
• in a well-heated dish food can "bring" readiness to even off the stove, do not spend too much energy;
• It does not affect the chemical composition of the product.

may be recovered from iron deficiencies:

• heavy weight items, which makes it difficult to work with them;
• fragility - Falling glassware can crack;
• susceptibility to corrosion;
• imposing costs.

enamelware

Cookware coated with colored enamel and equipped with a ferromagnetic bottom - the best option. It combines the advantages of the two previous options and at the same time - deprived of their shortcomings.

Benefits enamelware:

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

It is worth noting that these pots bottom often convex. Uneven base can cause noise during cooking. The uneven surface results in reduced efficiency of the plate. Because the heat transfer is reduced, cooking takes considerably more time.

Other options

The modern industry lets not give up on utensils made of other materials. After all, should complement this dish ferromagnetic bottom, it is quite suitable for cooking on an induction stove.

Manufacturers offer the following options combined dishes:

• of aluminum with a thick steel bottom;
• with ferromagnetic multilayer ceramic base;
• glass with a special soldered bottomed or spraying.

Adapters for dishes

Replacing dishes troublesome and costly. It is not always possible in an instant completely renovate the arsenal of kitchen utensils. On the stove, usually purchased only the most running items. Purchase those that only need from time to time, often left for later. As a result, that the desired desperately sauté pan or bucket is not suitable for the new plate, we remember only when we need them.

Such situations can be avoided easily if you buy a special adapter for the induction cooker. It acts as a separate floor, on which you can put any dishes. Outwardly, it resembles a thick metal pancake. There are models with a handle - like a frying pan. Holder during cooking remains cold. This allows you to quickly move from one hot disc burners on the other. It should be an accessory is not cheap, but it eliminates the one-time purchase of a set of expensive specialized dishes. "Pancake" is heated by the induction coil, and then transfers the heat to the container mounted on it. Any of which it is made - of metal, ceramic or glass - adapter will heat any material. The cooking process is as fast as the energy consumed is just as economical. Using the adapter does not deprive the induction cooker of its benefits.

Recommendations for care and operation

Take care of the dishes for the induction cooker is not difficult, but it should be done delicately. Expensive dishes does not tolerate neglect.

The main recommendations are that you should not:

• apply dishwashing abrasives - risk of break perfectly flat surface and a bottom surface;
• leave blank utensils for a long time is enabled burner - which may result in damage to the integrity of the non-stick spray;
• send burning dishes under cold water - some types of coatings, such as ceramics, can not tolerate the temperature spike;
• clean pots and pans before they are completely cooled down - on the cover can be formed cracks.

After washing, specialized utensils in the dishwasher, wipe it dry with a towel. This will help to avoid divorce and permanently preserve the dishes in perfect condition.

The choice of induction pans

Pan - one of the most necessary items of kitchen utensils. From its characteristics depend on the taste and quality of the prepared dishes. When choosing a pan must take into account the many nuances - the size, shape, material of manufacture, quality external and internal coating, the presence of the lid, removable pen type plate on which it will be used.

The models need to pay attention to the bottom of the characteristics of induction technology. The substrate must be perfectly flat, well adjacent the surface of the plate, to have a sufficient thickness - at least 2 mm and have ferromagnetic properties. Induction pan produce a multilayer or encapsulated by fusing the base. To improve the efficiency of cookware - rapid heating and energy savings, the layers are made of different kinds of metal. First is the steel, which has excellent magnitopronitsaemostyu. For the inner layers selected aluminum, copper, iron, due to their ability to heat in a minimum time and to distribute heat well.

Manufacturers offer various types of pans for induction cookers.

Grill pan - advice on choosing

The main advantage of the grill pan is that it reduces the amount of fat to make food less calorie and harmful. Before use, it must be only slightly lubricated and this will be enough. Excess fat from chicken or pork flows into the grooves on the bottom of the grill. And some of them rising hot steam, thereby rapidly cooking. Due to the corrugated surface on the products are delicious bars or mesh.

Frying grill may be circular, square or rectangular shape. The most practical to use a square - it is conveniently placed meat steaks, fish, burgers. You can fry just four steaks or chops. But as we know, dishes such form is not suitable for round induction cooking zones. Protruding parts are not heated, so evenly cook foods will not work.

Manufacturers solved the problem simply - a square dish attached a circular induction bottom. It is perfectly adjacent to the surface of the warming plate and, transfers heat remaining portions of dishes. Uniform distribution is achieved by using combinations of certain materials.

pancake pan

Induction pan for cooking pancakes characterized by a particular form. It is equipped with a thick bottom, low, often oblique bumpers - just slightly tilted a pancake dishes and he slips on the plate. Induction hob fit the model, equipped with special magnetic bottom.

The best example of such a pan - aluminum with nonstick coating. It heats up quickly, is easy to clean. Due to its light weight such dishes it is very easy to use. Most products have a round shape and their diameter is 20-25 cm. On a griddle pancakes turn out the optimum shape and size. Uniformly warm the bottom allows fry them qualitatively. square fit options for fans stuffed pancakes.

Crepes handle must be long, to hot oil Do not spray on hand. It is desirable that it was not removable and do not remove the most inopportune moment. The handle must not be heated and melted. Therefore it is better to choose the dishes with high-quality wood or plastic holders.

The induction wok

Wok - pan in the shape of a hemisphere. It fry foods at high heat with constant stirring. Induction of this embodiment tableware has a larger diameter than a standard. Bottom shape is also different. It is necessary that it was even possible that, of course, possible in the traditional version. For adherents of the original form issue special plates with hollows under the round bottom. But for the usual smooth surface model needs a flat induction base.

Braziers and utyatnitsu for induction cookers

Modern a brazier and utyatnitsu are deep frying pan made of aluminum or cast iron. They are equipped with a lid and cast handles are suitable for use in the preheated oven. They are thick enough walls, which is important when putting products. These kinds of kitchen equipment differ from one another only in shape. In utyatnitsu it is more elongated, oval. Cookware is suitable for induction cooking, if fitted with a special bottomed in the form of a circular disc. If the cover utyatnitsu to use as a shallow frying pan or mold, it is also equipped with a ferromagnetic pancake.

How to choose the right tea

When the house induction furnace appears, there is a question of choosing a specialized kettle. What characteristics help him to effectively interact with the electromagnetic field of the hob? it should be made of what material? And is not it better to abandon it in favor of a conventional electrical device?

First of all it is necessary to take into account the key points. Induction tea must have:

• a bottom ferromagnetic sputtering or magnetic disk;
• sufficient base diameter - no less than 70% of the area of ​​the hotplate.

Important nuances to consider when choosing any of the kettle. He was equipped with:

• whistle - prevents unnecessary waste of electricity;
• comfortable and ergonomic cold handle of polyamide - prevents burns;
• a sealed removable cover - contributes to the speedy boiling and as a result saves electricity and your time;
• the right nose, which provides a steady stream of hot water.

No matter what material is made vessel. Since the surface is not heated, there is no risk that the dishes oplavitsya or crack. Therefore, it can be made not only of metal but also of plastic, glass, ceramic.

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

• bring water to a boil much more quickly;
• It eliminates the need to regularly change maker - electric models fail after an average of two years.

conclusion

Induction hobs every day are becoming increasingly popular, so the number of manufacturers of specialized dishes is growing steadily. It offers the consumer a lot of products to suit every taste and budget. The lead in the ranking of the company Zepter, Woll, Fissler, BergHOFF. It is expensive, stylish and ergonomically designed utensils from high-quality materials. Excellent proven pots and pans Tefal company - a pioneer in promoting the non-stick spray. Lovers of minimalist and democratic prices will appreciate a good choice of simple and high quality dishes from IKEA.