An induction hob is different from a conventional electric hob. It is characterized by the fact that when the burner is turned on, the dishes standing on it heat up almost instantly. At the same time, the rest of the surface remains cold. This technique is economical and safe.
But not all pots and pans can be used on it. For induction cookers You need dishes made of a certain material. Sometimes the burner may not even turn on if the wrong type of container is placed on it. In order to figure out what kind of cookware you can use, you need to imagine the principle of operation of an induction cooker.
Although this technique is powered by electricity, the principle of operation is based on electromagnetic induction. In conventional stoves, when you turn on the burner, the heating element inside is first heated, then the burner, then the pan and its contents, and at the same time the hob. They also take a very long time to cool down. This results in high energy consumption.
In induction cookers, the working element is the induction unit, in which electromagnetic energy is generated. Electrons moving at high speed are captured by the ferromagnetic bottom of the pan and heat it. This happens very quickly.
A distinctive feature of this process is that only the bottom of the pan standing on the burner is heated. The hob itself does not heat up. The heating element also cools down very quickly. This significantly reduces electrical energy consumption.
For better contact of the stove with the cookware, its bottom must be perfectly flat and consist of a ferromagnetic alloy, otherwise the burner may not turn on. There are other requirements for pans that are used on such stoves.
In order to be able to cook on an induction hob, you need cookware made using ferromagnetic materials. That is, it must consist of iron with magnetic properties. When such cookware is placed on the burner, the process of electromagnetic induction starts.
In this case, the pan may not all be made of suitable type iron, but have a special ferromagnetic layer at the bottom. Such products are produced by modern manufacturers. The best type dishes are saucepans made of of stainless steel having a smooth and even bottom. You can also use cast iron, but this material has its own characteristics.
Copper and aluminum are not suitable for induction cookers as they soft materials, which can leave difficult-to-remove marks on the panel. Products made from these materials often have irregularities and differences. Glass, porcelain and ceramic products are also not suitable.
To determine the suitability of your pan at home, you can attach a magnet to it. If it sticks to the bottom, the saucepan can be used, taking into account the other requirements.
In order for the induction process to start, it is necessary that the bottom of the container occupies about 70% of the burner area. Given their size, the bottom should have a diameter of at least 12 centimeters. This ensures reliable contact with the burner.
There are also requirements for the thickness of the bottom. The thickness of the metal should vary from 2 millimeters or more. These values must be indicated on the product labeling.
To choose the right utensils in the store, you need to pay attention to the following factors:
Stainless steel products can be safely purchased for use on an induction hob. This material is corrosion resistant, durable and reliable. Food cooked in them retains its valuable properties and do not deteriorate during storage. However, steel has one small drawback - food can burn during the cooking process.
To choose a saucepan or frying pan with a perfectly flat bottom, check for the absence of various embossed inscriptions and logos on it.
Materials such as cast iron can also be used to cook food on induction panels. Cast iron cookware is durable and holds well useful qualities products, keeps warm for a long time. She is appreciated by housewives, but she has her drawbacks. Cast iron pots and pans are quite heavy. Despite their significant weight, they often crack or break when dropped.
As a result of careless handling, this material may be subject to corrosion processes and become unusable. Cast iron has a porous structure, which is why the walls of the cookware accumulate food odors. Cast iron cookware, especially old ones, may not have a very even bottom, which is a hindrance during use.
Manufacturers now produce a variety of cookware for induction hobs. It can be ceramic, aluminum, porcelain with a ferromagnetic bottom. When buying a pot or frying pan made of this material, check the marking on it “for induction cooker”. Modern products tend to be different high quality, reliability, durability. Many of them have a special non-stick surface and a thick bottom.
Well-known companies can offer quite big choice products, including, in addition to pots, stewpans, ladles, frying pans of various shapes. Modern dishes have Beautiful design and ergonomic shapes that save space in the kitchen.
To choose best option cookware for an induction cooker, take into account all the requirements set by the manufacturer. When purchasing utensils in a store, consult the seller. It is better to choose products from well-known and trusted companies to be sure of the quality of the products.
Have you finished renovating your kitchen? new furniture and connected a brand new hob, sparkling with a polished surface. Not the gas stove that was there before, but a modern induction hob.
And then it turns out that your favorite pan is not suitable for this miracle of technology. Doesn't work at all - the panel doesn't even turn on. But she seems to like the old cast iron frying pan. But the uneven, rough bottom of a heavy frying pan touches the smooth surface so cruelly that your cheekbones just ache from the quiet grinding sound - scratches cannot be avoided, but it’s a pity!
You will have to conduct an audit among the pots, ladles and frying pans, send everything outdated and unsuitable to the dacha or to the trash, and go to the store where you can choose a new set of kitchen utensils for induction panel.
When you inspect the contents of the cupboard, you can use any magnet as an indicator - including one temporarily removed from the refrigerator. A magnet is needed to determine what kind of cookware you need for an induction cooker. Anything that is not magnetic can be removed from the kitchen. The exception is glass and ceramic dishes, which can be used wonderfully in the microwave and oven.
Cookware that can be used on an induction hob must have a magnetic bottom. It's good if it's not too thin.
Another requirement is that the bottom must be even and smooth. This will protect your induction hob from scratches and ensure a good fit to the surface.
This is due to the operating principle of an induction cooker. It is radically different from those that housewives had to work with before.
On gas burner The dishes themselves are heated, and their contents are heated by the heated walls. A significant portion of the thermal energy from burning gas is dissipated in the atmosphere. The stove itself, the burners, nearby objects and the air in the kitchen heat up.
The electric stove also does not have much high efficiency: the heating element, the surface of the stove, the walls of the pan are heated, and only then the food inside. Old electric stoves heat up slowly, are poorly regulated and take a long time to cool down. On new models these shortcomings are minimized. But the energy losses are still great.
And when the induction panel is operating, it itself does not heat up. Only the bottom of the pot or frying pan heats up, and this happens very quickly.
Heating occurs under the influence of induced eddy currents that arise in the magnetic material of the bottom when the plate is turned on. Where electric stoves have heating elements, in an induction stove there is a coil - a source of high-frequency magnetic field. Under the influence of induction current, the electrons of the ferromagnetic bottom begin to move. The movement of electrons causes an increase in temperature.
In this case, the surface of the stove itself heats up only from contact with the hot bottom of the pan. There is no danger of getting seriously burned by accidentally touching the panel during cooking. Escaped milk or semolina porridge will not burn.
But you can fully experience all these advantages of an induction cooker only after you select the right cookware.
All kitchen utensils that can be used on an induction hob, marked with a special pictogram.
Aesthetics in kitchen design are as important as its functionality. Therefore, more and more housewives are choosing induction cookers, which have many advantages - ease of maintenance, minimalist design, speed of cooking.
Even while planning the purchase of such household appliances The housewife is wondering what kind of cookware is suitable for, and how to determine whether existing kitchen utensils can be placed on a new hob. Let's look at this issue that worries many.
If you are going shopping new dishes, you should know that there is a special marking for cookware for induction cookers. Almost everything modern manufacturers quality goods are given this mark.
The symbol on the cookware for induction cookers is located on the bottom with outside. It is made in the form of a spiral of 4-5 turns with or without the inscription Induction. This spiral symbolizes electromagnetic radiation, which is called induction. In physics, induction currents are also depicted in the form of such a sign.
Many people are concerned about the question of whether it is possible to use cookware for an induction cooker on other types of stoves, whether it will spoil, and whether it will work at all.
If you look closely at the markings, next to the induction icon you can find others that indicate the possibility of using such cookware on a gas and electric stove, which makes induction cookware universal.
Choosing cookware for induction cookers does not always require a large investment of money. Not everyone knows that in the cabinet where all kinds of pots and pans are stored, there will certainly be dishes that can also be placed on the induction surface, even if there is no corresponding icon on it.
Are cast iron cookware suitable for induction cookers?
Grandma's old cast iron frying pan makes the best pancakes, unlike modern tefals. Do we really have to push it into the far corner and change it to a special one with a badge?
Of course not, because at least cast iron cookware(frying pan, duck pot or cauldron) and there is no corresponding marking, it is suitable for use on a modern induction cooker. The point is that induction cookware must have ferromagnetic properties, in other words, attract a magnet. And cast iron magnetizes just fine.
Using enamel and stainless steel cookware
But what about the different-sized enamel saucepans, many of which have been in our kitchens since the times of the Soviet Union? The same law applies to them as for cast iron - you need to try such dishes with a magnet. If it sticks, then the pan can continue to perform its direct functions and the enamel layer is not a hindrance to this.
The main requirement for using old enamel cookware, or any other cookware, is a flat bottom, without grooves. After all, often the bottom of pans has a raised platform in the middle, and this will make heating difficult and the use of such dishes will simply not be effective. In addition, cookware with an uneven bottom that does not fully adhere to the induction surface makes a buzzing sound when standing on the stove.
Stainless steel cookware is most often suitable for an induction surface, but it is still worth checking it with a magnet, since some models of pans may have a bottom made of a different, non-magnetic alloy.
What cookware is not suitable for induction cookers?
Ceramic and glass dishes are not suitable for an induction cooker, since the device simply does not recognize them, because it only reacts to metal. Therefore, this type of cookware should be used for microwave oven and ovens.
Aluminum and copper cookware are not suitable for induction, because they 
not magnetic at all. But if you really want to use, for example, a copper basin for making jam, you should put a circle of ordinary metal under it so that such a basin “works.”
As a rule, there are delineated zones on the stove that you should focus on when installing cookware. The saucepan and frying pan may be slightly larger than this circle and protrude beyond it - the cooking process will not change. But a small pot or ladle, the size of which is less than 12 cm, will not be recognized as a stove, and therefore you should purchase dishes with a diameter larger than this size.
Modern manufacturers of household appliances regularly offer new, original devices For home use. One of these new products is the induction cooker. However, in order to use this unit effectively, you need to know the features of its use. Cooking on induction cookers requires special cookware with a perfectly flat bottom. What other usage requirements are there?
If we compare traditional gas, electric stoves and induction, the latter win according to the following parameters:
Cooking speed. Thanks to the special operating principle, the process of heating food in dishes occurs many times faster.
Absolute safety. The induction current interacts only with the bottom of the pot or pan, without heating the panel itself. Therefore, it is impossible to get burned on the surface of such a stove.
Possibility to precisely adjust the cooking temperature.
Easy to care for. Since food dropped onto the surface of the stove does not burn, cleaning the worktop is very easy.
Wide functionality. The user has the opportunity to select a convenient program for preparing a particular dish.
Not everyone knows what kind of cookware should be used for cooking on an induction cooker. Creators of this equipment It is advised to purchase special pots and pans with a flat, weighted bottom that is magnetic. Many housewives ask whether it is possible to use regular cookware on an induction cooker? No, traditional enamel or aluminum cookware is not suitable.
To cook food on an induction stove, you should choose pots, ladles, frying pans and other utensils according to the following characteristics:
Thickened bottom, at least 6 cm high and 12 cm in diameter.
The bottom of containers used on the induction surface must be level. The use of cookware with a concave, deformed bottom is not allowed.
Kitchen utensils for a special stove must be made of ferromagnetic material. It is this alloy that reacts with copper heating elements.
To be able to cook on an induction surface, you need to purchase special cookware.
IN in this case you will have to stop using containers from:
Aluminum.
Copper.
Glass.
But kitchen utensils made of stainless steel, cast iron, and an enameled surface are perfect.
Housewives who first encountered induction surfaces, are wondering whether it is possible to fry on an induction cooker? Of course you can. For example, to fry pancakes, you should select the highest heating power of the panel and place a frying pan on it. For quick heating, it is recommended to select position 10. Then pour the required amount of dough into the frying pan and reduce the power level to 5. To fry one side of the pancake, 7-8 seconds are enough, after which you can turn the dough over and bake on the other side.
Before you start frying meat, it is recommended to cover the panel paper napkin or a towel. Then install a frying pan of a suitable diameter and heat it at maximum power. Place the meat in the pan and fry on each side for no more than 1 minute. After obtaining an appetizing crust, reduce the heating power level to 7 and cook the dish for a few more minutes.
Is it possible to light coals on an induction cooker? It's certainly possible. To do this, you need to use special dishes with a magnetic bottom. Having laid required quantity coals into a bowl, place it on the stove and turn on maximum power. As soon as the coals turn red, they should be removed from the surface.
Another question often asked by housewives is whether it is possible to leave dishes on an induction cooker? Users answer that it is possible, provided that the stove is turned off.
An induction cooker allows you to cook any dish as quickly as possible. short time. However, in order to learn how to use this technique, it is recommended to study the instructions from the manufacturers and purchase special utensils. Not every housewife is able to use the stove the first time. But with experience, users can easily use the cooking equipment.
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. For production induction cookware They use several metals with magnetic permeability and high heat capacity, creating a special thickened bottom from layers. New technologies help you cook faster and save energy by reducing time.
There is an opinion that a frying pan is suitable for induction cookers if it comes with 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.
Causes a lot of controversy cast iron. 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.
Now you understand why it is better to buy new frying pan for an induction cooker, even if there is 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.
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 frying pans, 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 - perfect material, having high magnetic permeability. Metals are placed inside the “pancake” that can heat up quickly, distribute and retain heat evenly. Ideal for these tasks cast and forged aluminum.
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 different sizes for induction cookers. There are even new generation silicone cookware for any burner.
However, a magnetic bottom is not the only requirement for frying pans for induction cookers. It is important that the bottom is smooth and fit 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 classic version it is round, like in a wok.
Remember: best frying pan for an induction hob it should have a perfectly flat thickened multi-layer bottom, the diameter of which corresponds to 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 harm on an electric stove.
If you have a lot of glass, ceramic, cast iron and aluminum cookware, which is a pity to part with, do not rush to give it away to your friends. You can adapt almost any kitchen utensil to a new hob using adapter. We talked in detail about the device and its choice.
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.
The wok pan for the induction cooker has a flat bottom - classic a hemisphere will not work here. The bottom diameter is also noticeably larger than in 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 correct form, came 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.
The correct 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 pan must have a long comfortable handle, 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.
It differs from the fryer in 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 desirable that the walls of the roasting pans and braziers be thick, because cooking requires long 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.
Non-stick frying pans for induction hobs are made using the same technologies as other cookware. Non-stick coatings come in different types:
It is impossible to say which of the listed frying pans 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.
This review features frying pans different types from the most famous manufacturers. You can look at other models in online stores without leaving your seat. Or take a walk around shopping centers of your city.
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 utensil 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 non-stick Teflon Platinum 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.
