The induction cooker is an innovation in the field of cooking. This cooking method allows you to get the most healthy dish. At the same time, the operation of the device is safe and characterized by increased efficiency. Most people know that this technique requires separate cookware for induction cookers. Ordinary kitchen equipment will not provide the desired quality and taste of food.
This technique has many advantages. The heating method is economical, since the device only works with utensils located on the burner. Energy is used purely for cooking. The cooking speed also increases. The features of the mechanism allow you to bring, for example, a frying pan to a red-hot state in a matter of seconds. In this case, the surface has the same temperature at all points. Professional gastronomic equipment will help optimize the process. But housewives who decide not to spend too much are offered a disk that allows them to work with classic equipment.
Special cookware for induction cookers
One of the most common confusions is what cookware is suitable for induction cookers? The decision to acquire specialized models provides advantages, since the cookware set is compatible with devices that operate according to a standard principle. But some regular kits may continue to be used. The main requirement is a bottom that is well magnetic. The product options that can be used are described below.
Cast iron pans are suitable for this type of stove. Their material is environmentally friendly, and the product itself can be found in the arsenal of almost every housewife. A distinctive feature is its heavy weight. Therefore, you need to cook carefully so as not to damage the surface of the glass-ceramic stove. Enameled kitchen utensils are used for cooking only if the coating is thick enough and there is no damage or cracks of any kind. The presence of mechanical damage can cause increased noise generation. When using stainless steel containers, it increases the likelihood of allergies.
Specialized kitchen utensils are made from stainless steel with the addition of aluminum. There is often a non-stick layer inside. A sample with ferromagnetic properties does not cause the appearance of allergens with increasing temperature. This option is in first place in terms of reliability and duration of the operational period.
How to cook correctly on an induction cooker
Cooking on an induction hob is slightly different and to use it correctly, please read the instructions carefully. Especially if you have never encountered such panels before.
In a special container
The cooking time and cooking process are no different from cooking on a gas or electric stove; there are no special recipes. The difference in the process is that the induction bottom, for example, of a pan, must be equal to the diameter of the burner. Following this rule will make the stove more efficient.
Correct when the diameter of the bottom matches the size of the burner
To make it possible to cook in different utensils with different bottom diameters, the burners on the panel are made of different diameters. However, if there is no exact diameter of the burner bottom, then small deviations are allowed.
With adapter
When purchasing an adapter, select its diameter according to the size of the burner on which it will be used. This must be taken into account, since if the sizes do not match, losses increase, because the burner first heats the adapter, and it heats the dishes.
A hob with different burner diameters has their markings
To reduce losses, the spread in the size of the bottom of the cookware for this adapter should not be 20% smaller or larger. So for an adapter with a diameter of 22 cm, the bottom size should be in the range of 18–26 cm. Read more about choosing adapters in another article on the site.
What is unique about special dishes?
Cooking tools, according to the standards, must have the following features:
- for cookware for induction hobs, the thickness of the working surface is in the range from 5 to 10 mm;
- surfaces without unevenness, deviations in different areas of 1–2 mm are not allowed.
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The main thing is that the cookware for induction cookers attracts a flow of magnetic particles. This process is not typical for ordinary, standard models. The main thing here is the interaction of the hob and the lower part of the equipment. So that the buyer can immediately check ferromagnetism, some companies complete pots for induction cookers or appliances with a magnet.
How to make sure that the cookware is exactly suitable for the induction cooker?
Owners of induction cookers or hobs much more often have the opposite problem - doubts that metal cookware will actually heat up. You can dispel them in two ways:
- Pay attention to the markings on the packaging or bottom. Suitable products will be marked with a square with “loops” drawn inside - a sign of an electromagnetic field.
- Use a magnet - the bottom must “stick” to it, while ferromagnetic properties may not appear at the walls.
Well, that’s all! We hope that we were able to answer your questions about cookware with an induction bottom as clearly and completely as possible, so that choosing it will no longer cause you any difficulties.
Marking of special dishes
An induction hob involves working with a simple frying pan. You can find out what kind of cookware is needed for an induction hob by checking the product data in detail. The word “INDUCTION” or the emblem in the shape of an elongated spiral on the box or the product itself indicates compatibility with an induction hob. The price of such gastronomic utensils is higher than ordinary ones, but has better characteristics, which were written about earlier.
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.
How does the operating principle of induction cookers affect the requirements for cookware?
The mechanism of operation of the equipment is based on the concept of induction - an electric current in a given configuration is produced when the magnetic flux passing through it changes. This process was first described by the scientist Faraday. The hob itself acts as a transformer. Currents are created between the bottom of the pan and the induction coil. Between them there is a glass-ceramic surface, which is already heated by the pot or frying pan itself. Therefore, a way to determine whether, for example, an inexpensive saucepan can be used is to test it with a magnet.
Some brands equip their product with the ability to adapt to the surface format. This option is called FlexInduction. If there is no such function, the diameter of the lower part should be 12 cm or more.
Is a cast iron frying pan suitable for induction cookers?
It is customary to call the culinary process magical, magical, and, of course, it cannot be done without a bit of witchcraft. However, every housewife has repeatedly had to deal with quite prosaic things. For example, hearing the word “induction”, many people remember a physics textbook. And quite rightly so. But with the advent of induction hobs, the term is of interest not only to physicists, but also to housewives around the world. The main question that worries the culinary community is: what to cook on this ultra-modern stove?
First, let’s figure out what is the difference between the operation of such a stove. The induction hob has a glass-ceramic surface, but it does not have a heating element. Under the burners there are coils that create a magnetic field, which provokes the emergence of currents passing through the bottom of the cookware and heating it. Thanks to this, the surface of the plate itself does not heat up; the thermal effect acts directly on the container. This means that we again need to call on physical laws and formulas to help us deal with suitable materials.
Firstly, ceramics and glass are absolutely not suitable for an induction cooker, since they do not have ferromagnetic properties. Aluminum and copper products do not always have a magnetic alloy on the bottom; you should definitely check the cookware for its presence before purchasing it for use. Brass pans heat up very slowly.
One of the best options is to use cast iron cookware, which has magnetic properties and a thick bottom (this is important for a tight fit of the cookware to the stove).
Cast iron has the ability to distribute heat evenly, so when heated by an induction cooker, the container will ensure gradual heating of the food being cooked. Before using cast iron cookware for induction, you should make sure that there are no chips or damage on the bottom. You also need to be careful when placing cast iron on a ceramic or induction hob - the material is quite heavy, the pan should be installed carefully so as not to hit the panel. Another necessary condition for selecting cookware for induction is a certain size so that the stove “recognizes” the container installed on it. For a frying pan, the optimal bottom diameter should be at least 12-14 cm (you can also use small portioned cast iron frying pans if you have a panel adapter).
Otherwise, cast iron cookware has no restrictions for use on induction cooktops, and you can safely purchase new cast iron pans with a special induction and ceramic badge, or use your grandmother's cast iron legacy for modern cooking.
What to look for when choosing
Anyone who decides to choose a product from old kitchen utensils can simply install it on the burner. The absence of ferromagnetic properties or their deficiency will not lead to the operation of the equipment, and the surfaces will remain cold. Having selected a product from the right raw materials, you should then look at other characteristics. The choice of cookware for an induction cooker is based on the correct selection of material. Before choosing a product on a store shelf, you can view the information listed on the bottom.
Utensil material
It is not prohibited to work with ordinary kitchen containers on an induction cooker. To find a suitable saucepan in Moscow, you need to look through many options. The raw material and surface smoothness are especially important.
Bottom
Cookware for an induction cooker should occupy 70% of the burner area or more. If the conditions are not met, currents will flow into the environment. This has a bad effect on the cooking process, the condition of other household appliances and the human body. The induction hob is equipped with panels for which a sample is suitable in two diameters - 12 cm and 8 cm.
Manufacturers produce models with special types of bottom. Among the entire assortment, you can see the fused version (2-3 heat-conducting layers are soldered by stamping), capsule (the bottom consists of different layers: stainless steel, aluminum, an air layer, copper or iron disk).
Adapter
For cooking with utensils whose bottom configuration does not match the selected burner, an adapter can solve the problem. The device looks like a frying pan without walls. Such a plate with a handle functions as a bottom and increases the magnetic effect. The device significantly expands the list of devices in which you can cook. This increases the cooking time, since most of the heat is lost from the free surface of the adapter. This, in turn, increases the amount of electricity consumed.
Can I use cast iron on an induction cooker?
Due to its characteristics, an alloy of iron and carbon, in other words cast iron, is excellent for cooktops. Any cast iron has all the necessary qualities inherent in special cookware for induction cookers: thick bottom, magnetic properties, smooth surface. A special advantage of using induction and such a frying pan is the ability to instantly heat the surface and then turn it off completely; the dishes will keep warm for a long time. However, it has other important advantages that need to be mentioned.
Cookware that can be used on an induction hob
Some units are almost indistinguishable from special utensils. The equipment used must necessarily create a magnetic flux.
Stainless steel cookware
Professional, special cookware for induction cookers has a non-stick layer and must have good ferromagnetic properties. Stainless steel is the most used raw material for the production of kitchen utensils. In addition, its composition does not react with food and does not affect the taste, color, smell and shelf life. The finished dish can be safely left in such a container in the refrigerator. Below is a description of other materials.
Cast iron cookware
To the question “Is cast iron cookware suitable for an induction cooker?” we can say with confidence - yes. These products are relatively cheap, but are characterized by high strength. Due to low heat conductivity, a cast iron frying pan takes a long time to reach a certain temperature and cools down for the same amount of time. Such utensils must be carefully looked after to prevent rust. It is not advisable to store ready-made dishes in it or cook sour foods.
Based on the prices of professional gastronomic tools, in order to save your budget, you can purchase 1-2 adapters.
Enameled cookware
According to reviews, enamel cookware for induction cookers is no less popular. The composition includes a cast iron alloy and a protective layer. It is important to monitor the quality of the enamel. There must be a magnetic layer. To find out, you need to study the information on the label.
Is it possible to cook on an induction cooker in regular cookware?
Is it possible to cook on an induction hob using regular cookware? In answer to this question, it should be noted that a lot depends on the coating on the bottom of your cookware. If you look at it objectively, then most likely you will not be able to cook a culinary masterpiece. Because using regular kitchen utensils can cause a number of problems. The induction cooker may not respond to the material your vessel is made of and may remain switched off. Or it may happen that the stove turns on, but no heating occurs, which will leave the vessel cold.
The bottom is the main parameter on which the consumer must focus attention.
This will not cause any harm to the stove itself and will not damage it. The only downside is that you will waste your energy trying to cook something. Therefore, when using such modern technology, it is worth taking care of the appropriate devices.
Many people wonder – what is an induction pan? The answer is the simplest. This is a vessel that has the same dimensions as a regular saucepan. Its difference is a special bottom, which allows it to heat up completely.
The diameter of the bottom must be at least 12 centimeters.
If you simply do not have the funds to purchase special utensils suitable for this technology, then manufacturers have made sure that cooking can be carried out using conventional appliances. This requires the use of magnetic adapters, which are a disk with a handle. It is placed on the burner, after which your dishes are placed on top.
This device will allow you not to change all the dishes, but to safely use the old ones without spending effort and money. This device does not cause any particular harm, but rather quite the opposite. This will protect your stove from unwanted and unfavorable scratches and all kinds of damage.
Utensils that should not be used
The answer to the question “What kind of cookware can be used with the equipment?” lies in the material of manufacture. The characteristics of some raw materials make the use of these two surfaces incompatible. Such materials include aluminum, glass, ceramics and others.
Glass
It is not possible to use glass cookware on an induction cooker. Since the glass is not magnetic, the burner simply will not see the product.
Ceramic
According to the 2021 rating, such cookware is not suitable for induction hobs in the same way as glass cookware.
Aluminum
Aluminum cookware will be suitable only if it contains a ferromagnetic layer. The material has good heat conductivity.
Brass
Many people wonder whether it is possible to use products made of brass, because it attracts magnetic flux. Experts have determined that the amount of ferromagnetic particles in brass is not enough for effective heating.
Cookware for induction cookers
The growing popularity of induction has led to the emergence of a separate category of cookware designed for use with it. How do such products differ from the usual frying pans, frying pans and pots? First of all, special ferromagnetic inclusions are added to the cookware for induction cookers. Due to them, products heat up faster than their analogues, since they conduct electric current better. You need to look for cookware made of stainless steel, cast iron or aluminum with a special coating on the bottom.
Recommendations for using cookware
To start cooking, it is better to decide exactly and know what kind of cookware can be used for an induction cooker - with a bottom height of at least 6, but not more than 12 mm. This way the dish will heat evenly. The condition of the bottom is important. Avoid stirring food with metal utensils as they can quickly reach high temperatures. If you need to use a small container (coffee maker, for example), you need to use an adapter.
Why do induction cookers require special cookware?
Unlike electric and gas stoves, an induction hob does not heat itself and then transfer the heat to the pan sitting on it. It operates on the principle of electromagnetic induction.
- When the burner is turned on, a coil located under the ceramic body of the hob generates a magnetic field.
- The eddy current emanating from it penetrates the bottom of the dishes standing on the stove.
- Under the influence of current, the bottom heats up.
- The heat created directly in the cookware is partially transferred back to the burner.
The advantages of the induction surface are based on this principle:
- kitchen utensils heat up very quickly;
- time for cooking is reduced;
- less energy is consumed;
- safety increases, since the main part of the surface remains cold;
- the risk of fire is reduced;
- Maintenance is simplified, because food that gets on the panel does not burn.
In order for an induction cooker to heat an object, its bottom must absorb the energy of the magnetic field. Not all substances and materials are capable of this. Therefore, special requirements are placed on utensils used on induction panels. What kind of cookware can I use?
How to care
All kitchen utensils can be washed both by hand and in dishwashers. Some features are related to the characteristics of different materials. For example, it is better to wipe cast iron dry to prevent rust and avoid dropping it, since it is very fragile. You need to carefully monitor cookware without enamel. Such samples are more susceptible to corrosion.
Can cast iron cookware be used with induction cooktops?
In the assortment of many stores you can find such a section as “cookware for induction cookers”. Most often you can find dishes consisting of several layers - the outer one is made of stainless steel, the inner one is made of aluminum, it should also contain ferromagnetic inclusions, and optionally, non-stick properties. In addition, cookware suitable for induction cookers must have an absolutely flat bottom: that is why even those cookware that is suitable for induction cookers, but which was previously used with a gas stove, that is, in fact, it was touched by flames, will not be suitable, it will not It will heat up correctly, or it won't heat up at all. By the way, you can easily check compatibility with an induction cooker using a regular small household magnet. If it is magnetized, then such cookware is suitable for use with an induction cooker.
If we talk specifically about cast iron cookware, then everything is quite simple: cast iron cookware is quite suitable for use with an induction cooker, provided that it has not previously been used with other types of cookers - gas or electric. The surface of such cookware should be absolutely flat, and the diameter should match or be smaller than the diameter of the burner of your stove. Then the compatibility of the stove and cookware will be absolutely perfect. Also, a number of the following conditions must be met:
- The thickness of the bottom of cast iron cookware intended for use with an induction cooker should not be less than two millimeters.
- Cast iron cookware intended for use with an induction hob should not be too cheap: a phenomenally low price, in the case of cast iron, should raise bad suspicions.
- Be sure to take into account the manufacturer’s recommendations: usually special markings indicate compatibility with induction cookers.
Also, do not forget that most often you will need to spend a little more time cooking on an induction cooker in cast iron cookware than usual.
Review of the best brands
The product range is represented by many models of different production. The leaders in the production of the best cookware for induction cookers are France, Germany, Italy, Portugal and others. The table presents data according to the 2021 rating. It provides information about brands that produce the best product in their group.
| Group | Company | Product benefits |
| Stainless steel | Fissler (Germany) | Control of wall thickness of all positions. The presence of a measuring scale and a form for draining liquid. A specially designed bottom design allows you to maintain the same temperature at different points. |
| Zwilling JA Henckels (Germany) | The assortment includes samples with a ceramic layer. The utensil for liquid products is equipped with an encapsulated steel lower part. | |
| Zanussi (Italy) | The best price-performance ratio. The product is lightweight and has an unusual appearance. | |
| Silampos (Portugal) | It features a large variety of collections. The products are adapted for cafes and restaurants and therefore cope with high loads. | |
| Enameled and non-stick | Kochstar (Germany) | The product has thick walls, a multi-layer bottom part, and a protective layer of glass enamel. All this gives an attractive appearance, heating occurs over the entire plane and resistance to damage increases. |
| ATM Gastroguss | Made of aluminum, with a non-stick layer developed by the company. It has a flat, thick bottom. | |
| Cast iron | Loge (USA) | Produces classic models of kitchenware with a layer of enamel. |
| Staub (France) | The inside is coated with a layer of dark matte enamel, which protects the product from destruction and mechanical damage. It has an interesting design. | |
| Copper | Scanpan (Denmark) | The inside of the product is covered with a layer of stainless steel. Suitable for cooking on all types of kitchen equipment. |
| Kitchen Aid (USA) | The products have an impressive design and are premium class. Strength and good heat conductivity are ensured by a three-layer structure. |
Is it suitable?
Cast iron distributes heat evenly, allowing food to cook optimally on all sides. It is also an environmentally friendly, safe material, which is a mixture of pure iron and carbon. For the entire period of operation, subject to proper care, cast iron cookware is able to maintain a decent, presentable appearance. But this material will help you understand what a frying pan without a non-stick coating looks like and how it is used.
The frying pan has the same presentable appearance throughout its entire service life
And despite the fact that cast iron is a heavy material and also not very modern, pans made from it can well be used for cooking on induction cookers. However, a regular cast iron frying pan cannot be used in this case; the dishes must meet special requirements.
Firstly, the bottom of the pan should be quite thick - from half a centimeter to a centimeter. This thickness will ensure the inclusion of a special ferromagnetic or metal layer in the bottom of the cookware. Without these layers, a cast iron frying pan cannot be used on an induction cooker.
The bottom should not have any damage: chips, scratches, etc. The surface must be absolutely flat, without drops or any bends.
A cast iron frying pan for an induction cooker must have a diameter of at least 12-14 cm. However, if the product has the FlexInduction function, then you can choose a smaller frying pan.
But what reviews there are about a cast iron frying pan with a non-stick coating and which of them are the best, this article will help you understand.
The video shows a cast iron frying pan for induction cookers:
The pan should be well magnetic. Experienced housewives, in order not to make a mistake with their choice, take a magnet with them to the store. It is important that the bottom be magnetic; for the walls this property does not matter.
