Induction hob which cookware to use

Choosing cookware for a glass ceramic stove (standard and induction)

No matter how sturdy, beautiful and functional a glass-ceramic cooktop is, if you use the wrong cookware for it. it can:

  • Be covered in stains that are difficult to remove or even indelible;
  • Slower cooking, and thus increased power consumption;
  • Scratch.

5 Best Cookware Set for Induction

To avoid unnecessary problems and cleaning hassles, make sure you use the right pots and pans.

Features of Induction Stoves

An induction stove is an electric cooktop whose heating elements are coils of inductance. The principle of operation is simple enough: when you install the container on the burner between the contacting planes a strong magnetic field is created, resulting in induced eddy currents, respectively, heating of the dish.

Outwardly, the induction stove is difficult to distinguish from the usual electric model. The surface is protected by a glass ceramic with oval markings and is equipped with a sensor. You can cook all sorts of culinary masterpieces on it, as long as you follow certain rules.

To determine whether the stove is induction or electric, it is enough to turn on the equipment and put your palm to the cooking surface: the first will not be heated, from the second will emit heat.

Distinctive features of an induction stove:

  • Safe to use. Due to the special mechanism of work the burner is not heated, the heat is distributed only to the dishes, so the probability of accidental burns of the hands is excluded. The stove switches itself off by moving the pot, which allows using it safely in families with small children.
  • Cost saving. Compared to other hobs, induction hobs use half the energy and are more efficient.
  • Cooking speed. Cooks quickly thanks to instant warming and cooling. For example, to bring 2 liters of water to a boil on a 3 kW induction stove takes only 6 minutes, a conventional electric stove does the job in 15 minutes.

Advantages of the induction model will be more evident if we conduct a comparative characterization of different types of stoves.

Indicator Gas Electric Induction
Generation of heat Combustion of the gas mixture generates heat, which is transferred to the cookware placed on the rack, which also heats up Increases the temperature of the heating element, heating plate surface, then the cookware and its contents A high-frequency magnetic field produces a current which heats the bottom of the cookware to a predetermined temperature
EFFICIENCY 30-60 % 60-70 % 95% (no heat loss)
Accurate temperature setting Impossible Approximately High accuracy
Time required before stove cools down Approx. half an hour 15-20 minutes Less than 10 minutes
Probability of soot, fouling Very high High Excluded
Worktop material Heat resistant enamel or stainless steel Glass ceramic, stainless steel or enamel Ceramic glass
Endurance Equipment will not be damaged by pitting or accidental falls on the stove Glass ceramic surface is vulnerable. Spiral design may burn out Cracks and chips are possible if pitting or dropping pots and pans onto the cooktop surface
Suitable dishes Metal, cast iron Glass, metal, cast iron Metal or enamelled cast iron
Explosion hazard Present No No
Installation Only admissible after approval by the gas supply company; later relocation of the stove hob would require additional paperwork Possible in any part of the kitchen near a free socket. Moving the stove does not require the approval of the utilities Placed at the user’s discretion. No additional permission required
Energy consumption Not required From 1.5 kW to 8.0 kW, depending on class and number of burners 1.5 to 3 kW
Lifetime of operation 10-14 years 3 to 10 years 7-10 years
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One of the most beneficial and useful features in the induction hob is the cooking speed, this feature can be safely attributed to the competitive advantage in comparison with counterparts.

With today’s rhythm of life, consumers are increasingly choosing appliances that offer maximum comfort of use. However, in the case of the induction cooktop there are often misconceptions and prejudices based on misleading information. The most common myths:

  • Induction is harmful. If operated correctly, the magnetic field disappears as soon as the pan is removed. And the generated voltage level is ten times less than that of an ordinary hair dryer, and has almost no effect on human health.
  • You need special cookware, which incurs additional costs. For induction hobs it is acceptable to use ordinary cookware, which is already in the house, just need to buy an adapter.
induction, which, cookware

Whether a cast-iron pan is suitable for such a cooking surface depends on its “age”. Grandma’s old cookware. probably not, due to fouling and uneven surfaces. But any modern cast iron cookware is compatible with the induction stove. If the family cooks a lot, using all burners at the same time, it makes more sense to replace some of the cooking utensils. To find out which cookware is right for your induction stove, it’s a good idea to consult your stove’s operating manual.

Optimal Cookware Options

The right cookware is 90% of your induction stove top success. There are specific recommendations on the shape, size of pots, and bottom parameters. And there’s no minutiae here. Lack of attention to these points can lead to unpleasant surprises.

Shape and size of pots

The first thing you need to know is that the induction stove coil cannot detect objects that are less than 12 cm in diameter. And this feature has its reasons. so manufacturers prevent the heating of small objects accidentally forgotten on the panel. forks, knives. Coffee aficionados will have to change their miniature accessory for one with a wider bottom. The second option is to buy a special adapter, which when heated will give the heat to a small coffee maker.

Diameter of the bottom of the pans must maximally correspond to the parameters of the burner, and occupy at least 75% of its area. This will ensure optimum efficiency of the cooking process. Overly large surface of the bottom is also undesirable. Do not use square, rectangular or oval-shaped pot. The areas protruding beyond the disk will not be heated, and the cooking time will increase. Tall pots with a small diameter are just as ineffective. A squat pan with a wide base is the right choice.

Bottom characteristics

The main requirement for the base. it must be made of a material endowed with ferromagnetic qualities. Simply put, it has to stick to the magnet. The metal from which the rest of the cookware is made does not have to have the same properties. So don’t waste time checking the walls, the main thing is that the magnet sticks to the bottom. That’s what you should look for at the store. The base must be thick and multi-layered. at least 2 mm, or better yet, 6 or 10. Such a cookware is more expensive, but the result is worth it. Why it matters? Is it not possible to save money and buy cheaper pots or not to spend money at all and make do with good old enamel “friends. They are also magnetic. Don’t do that. Thin bottoms will inevitably deform during use. Uneven surfaces prevent the pot from pressing snugly against the stove. The price to pay for this economy would be unpleasant noise, crackling, humming.

The structure of the bottoms varies. It can be solid, made of a single material, or it can be a multilayer sandwich. The number of layers in budget models is usually three:

  • Ferromagnetic. directs the flow of thermal energy inside the cookware;
  • Aluminum layer. has the ability to retain heat;
  • the inner layer, which is made of the same metal as the pot itself. Can be non-stick coated.
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Induction adapter or Induction converter or Induction interface disk


It is important that the cookware occupies at least 70% of the burner area. Otherwise there will be no heating and the electric currents will be diverted away from the cooking process and into the environment. This is not good for humans and the rest of the machinery.

That’s why most stoves have a standard requirement for a pan diameter of at least 12 cm. Some devices have this figure reduced to 8 cm.

Keep in mind that the greater the area of contact between the bottom and the surface, the more effective the heating. So a wide, low saucepan cooks faster than a narrow, tall one.

Although today there are a number of panels that independently adjust to the size of the utensils used. Then there are no restrictions on the use of appliances with any diameter.

What cookware to buy for the induction stove?

Most homemade cookware is made of aluminum: it’s durable, lightweight and relatively inexpensive. And buying an induction stove is no reason to ignore pots made of this metal. Just pay attention to the bottom: Many manufacturers make it of ferromagnetic alloys to make the cookware versatile. It is best to buy kits. that way each unit will cost you less.

If you really want to use your favorite glass ladle, here’s a tip. Buy a thing called an induction adapter: this is essentially a separate “bottom” for your cookware. As a rule, these accessories are made of multilayer ferromagnetic alloy with a thickness of 3 mm or more. The adapter will be heated by the induction, and your ladle will be heated by the adapter. In this way you actually turn an induction stove into a conventional stove.

What kind of cookware isn’t suitable?

Not all cookware can be used for cooking on a glass-ceramic surface. The usual pots that have already had contact with gas burners are unsuitable, even if they look sturdy. An uneven, rough bottom will scratch, deform the heating surface.

Cookware made of aluminum, glass, copper or ceramic will not do any good. Soft metals can melt when heated. Any traces left behind will be very difficult to clean. Not suitable for objects with a round base. Food in cauldrons will not heat evenly, the electricity will be wasted.

Features of the hob

To understand what kind of cookware can be used on a glass ceramic hob, you need to understand what parts are responsible for the work of burners. Under the heating zone “hide” heating elements of different types: ribbon, halogen, induction. Each of them has its own features and nuances:

  • Ribbon or hi-light burners. These are elements of spiral type, consisting of corrugated metal strips of high resistance. Will heat up and cool down in a few seconds. This burner is silent, and all contaminants, except for syrups and sugar, are easily removed. Increased energy consumption, the surface of the heating zone has a high temperature, careless handling can cause serious burns. This kind is the most commonly used because it is reliable and easy to care for.
  • Halogen burners. Power consumption is the same as in the Hi-Light models, but the service life is much less. Heating of the surface occurs almost instantaneously due to the spiral-shaped tubes filled with halogen steam. One of the advantages is the ability to change the size of burners. This type of stove hob has practically no limitations in terms of the materials of the cooking utensils used.
  • Induction hobs. They differ in the fact that the surface is not heated, the impact goes directly to the cookware used for cooking. Heating occurs through the interaction between the electromagnetic coil and the current. The result is a swirling current at the bottom, bypassing the surface. To cook food on such a stove can be put only those containers that are made of materials with magnetic properties. Electricity costs are minimal compared to other types, but the required utensils cost considerably more than conventional ones. You can also note some noise that occurs when cooking.
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To avoid problems with appliances and cookware, it is advisable to adhere to the requirements of manufacturers. choose exactly those containers (pots, pans) that are designed for stoves with glass ceramic coating, as well as compatible with the heating elements.

induction, which, cookware

Cookware adapters

You don’t have to throw away cookware if it doesn’t fit the description. And you can not give up your favorite coffee in a small carafe, too. Adapters, or adapters, are available for sale. These are special discs which have the necessary properties for contact with induction stoves, are made of the right alloys and have the optimum thickness. vary depending on material, manufacturer, diameter and design. But they will still cost less than a set of good new cookware.

And if you have even one suitably sized frying pan, you can place the jesova directly on top of it. True, the beverage will be slow to boil.

In order not to waste extra money, it makes sense to test existing pots and pans for their compatibility with this type of stove. Cast iron, for example, would definitely be a green light. But it is worth remembering that this material is heavy and fragile. Therefore, if the product is dropped, it can break and damage the stove. It also takes a long time to heat up, but it retains heat well.

Enameled cookware or stainless steel cookware may also be suitable, if it has a thick bottom, and it is magnetic. But usually it is the special pots for induction stoves that manufacturers put the necessary parameters on the bottom. So if in doubt, watch how the food behaves on the “fire” for the first time: on a thin bottom, food will burn quickly.

Enamel has an unpleasant side effect: it breaks off easily. If this happens, the cookware must not be placed on the stove.

Features of the dishes

Any cookware made of stainless steel can be used for induction cooking. However, the efficiency and effectiveness of this use may be low. over, the operational stresses imposed on the stove during operation can exceed the rated degree, thus reducing the duration of trouble-free operation.

Cookware suitable for heating by magnetic induction is made of various grades of steel. This material is ferromagnetic, giving it the best possible response to magnetic fields.

The special characteristics of steel create an obstacle for magnetic fluxes. This resistance generates energy, causing the metal molecules to vibrate more frequently, which causes the material to heat up.

Cookware made of ceramic, glass or plastic has a very low heating efficiency on the induction plate. This is due to the fact that these materials are easily permeable to the magnetic field, which eliminates the factor of the latter’s impact on their molecular structures. Heating occurs, but its degree is so low that the surrounding environment absorbs the heat before a temperature rise can occur.

To increase the efficiency of heating with an induction stove, it is recommended to use special cookware that is marked accordingly. The location of the mark may vary depending on the model and design of the tableware.

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