What is an induction cooker
An induction cooker contains a coil of copper wire underneath the panel, and when a pot (coffee pot) is placed on top, an alternating electric current is passed through it. The resulting magnetic field induces magnetic flux, creating an eddy current in the cookware itself, which acts as the secondary winding of the transformer. The eddy current flowing through the resistance of the cookware heats it up. The heat comes from inside the cookware itself, rather than from the surface of the stove, which makes this method much more effective.
As a result, you will find that the pan heats up and its contents boil much faster.
Induction cooktops transfer 84% of the energy, compared to 74% for gas or electric stoves, resulting in significant energy savings. Safety is also an important aspect - there are no open flames, so fire or burns are extremely unlikely.
Inside the induction cooker you will see a large copper coil, which is responsible for creating a magnetic field, a cooling fan and a power source. A temperature sensor coated with thermal paste is installed in the center of the coil.
If there is no cookware on the stove, no heating is produced: both the burner and the cookware remain cold.
While a home power supply changes frequency at about 50-60 Hz (50-60 times per second), an induction cooktop increases it by about 500-1000 times (usually to 20-40 kHz).
You just need to know what number on the dial corresponds to the amount of heat you need, and this takes practice. Induction cooktops, on the other hand, are easy to turn on and off automatically, and many have built-in timers and temperature sensors, even remote control from simple smartphone apps.
Review of popular Turkish models
The most popular Turkish manufacturers:
- Korkmaz. The company's Turkish models are equipped with a silicone handle. The volume of the cezve ranges from 20 ml to 400 ml. Thanks to the material of the handle, the product does not slip during cooking. The Turks are presented in sets of 3 pieces of different sizes.
- Erringen. The company produces Turks with volumes from 360 ml to 720 ml. The advantage of the company's products is the material of the cezve and comfortable, non-heating handles.
- Copper Turk Tima. It does not heat up on all induction appliances, as some cooking surfaces do not see this cookware. To brew coffee using such a cezve, it is recommended to use an adaptation disc.
- Gipfel. Products are available for induction devices with a volume of 400 ml or 700 ml. The disadvantage of the ruler is that the neck is not narrowed towards the top. Gipfel is one of the most popular Turks purchased for induction hobs.
To prepare an aromatic drink, it is advisable to properly store and use the utensils. It is forbidden to wash the Turk with detergent, as it can spoil the aroma of the future coffee. For cezve, rinsing under running water is sufficient. Before long-term storage, it is better to wipe the dishes with a clean and dry towel.
Criteria for choosing cezves for induction
To select special cezves for induction surfaces, you need to focus on:
- Material
- Diameter and dimensions
- Manufacturers.
Products with ferromagnetic properties are specially developed for induction cookers. Not all metal utensils are suitable for them. They must be conductive.
For example, copper, silver, aluminum, glass and ceramic cezve will not brew coffee using induction.
In order to use such devices, a ferromagnetic bottom is attached to them. The bottom composition is made of alloys with magnetic properties. Or, for regular cezves, use a special adapter.
The adaptability of the cezve is checked using a magnet. If the bottom of the Turk attracts it, then it is suitable for an induction cooker.
Enameled steel and cast iron cezves are considered an excellent option. However, a solid steel pot often has a non-stick coating. Or it is made of stainless steel. Such types do not improve the taste of the drink; moreover, the steel material does not allow the formation of a narrow neck - the correct shape of cezves. The large throat also does not create the correct foam. It would prevent the loss of taste and aroma that essential oils create. In addition, steel turks are much more susceptible to coffee runaway. A cezve made of copper and ceramics with a ferromagnetic bottom is considered the best solution for a compromise.
Another requirement is special sizes. A pot for an induction cooker must have a bottom area of at least 70% of the size of the burner. Otherwise, the hob will not “recognize” the presence of the Turk and will not work. Acceptable dimensions of the Turk's circumference should be in the range of 8 - 12 cm. The best thickness of the bottom of the cezve should be more than 2 mm.
When choosing a Turk, you need to study the instructions for the stove. The manufacturer specifies the smallest permissible diameter for each slab. In most cases, you will need to purchase a cezve with a bottom size starting from 8 cm.
Induction heating is not entirely liked by those who strictly follow the classic, almost ritualistic traditions of making coffee.
Volume
The volume of the cezve should be from 150 to 500 ml. Brewing an invigorating drink follows the principle “less is more.” However, the burner may not “feel” a very small volume of cezve due to the unsuitable diameter of the bottom. Therefore, if you do not plan to use an adapter, do not rush to choose an overly miniature model.
A 350 ml Turkish coffee pot is suitable for brewing two servings of coffee, and a 750 ml one for the office.
Pen
Convenience, safety and thermal insulation are the main requirements for cezve handles. You should choose long handles, attached to the Turk at a certain angle and comfortable in the hand.
How to choose a Turk for an induction cooker
You can find information on how to choose a regular coffee pot here.
The induction cooker should recognize the correctness of the cookware. This also applies to the Turks. There are specially designed models that contain ferromagnetic material. Theoretically, such products bear the “induction” sign , indicating that the cookware is intended for an induction cooker. In practice, many manufacturers are slightly disingenuous. Therefore, you need to check yourself whether the cezve is suitable.
Copper, ceramic, and aluminum cookware do not have ferromagnetic properties. Therefore, the Turk for an induction cooker should not be made of these materials. Its bottom must be magnetic in order for the stove to recognize the cezve. To understand whether the dishes have this quality, just take a magnet with you and check whether it will be attracted to its bottom . If yes, then the cookware is suitable for an induction cooker. In this case, the magnet must be strongly attracted. Otherwise, the cooker will not recognize the selected product.
Turkey should be chosen based on the following parameters:
- Size;
- Bottom diameter;
- Type of handle;
Size matters a lot. If the diameter of the bottom is more than 30% smaller than the burner, the burner will not turn on.
Therefore, before purchasing cookware, it is worth measuring the parameters of the burner at home. The most suitable bottom diameter sizes are considered to be from 8 to 12 cm .
The volume of the Turk can be from 0.15 to 0.5 liters. When brewing coffee, the principle “less is more” applies. But cezves of very small volume may not be recognized by the burner due, again, to the inappropriate size of the bottom diameter. Therefore, you should not choose too miniature models, unless, of course, you intend to use an adapter.
The handle should be comfortable and safe. Therefore, you need to focus on long handles located at a certain angle that fit comfortably in your hand. It shouldn't get hot.
Ferromagnetic adapter
It is also possible to use familiar cookware on an induction cooker, including clay and ceramic pots. To do this, it is enough to purchase an adapter made of a ferromagnetic alloy of the required diameter. The metal disc fits a surface with a diameter of 12-14 cm.
A ferromagnetic disk, or adapter, is a special tool for replacing the magnetic bottom. The disc is placed on the burner. It creates an electromagnetic field and heats up. As a result, it becomes possible to brew coffee in your favorite container. Moreover, the adapter creates smooth heating. The result is the perfect taste of the drink. Under these conditions, the diameter of the Turk does not matter. The fact is that the Turk does not come into contact with the glass-ceramic panel. Heating is realized through an adapter. It is important to choose the right device. Coffee quality and equipment useful life. Low-quality discs (cheap steel, for example) cause the surface of the plate to overheat and fail. Uneven powerful heating prevents you from getting a tasty drink. Saving on disk space is not advisable.
Induction cookers use adapters with alternating magnetic and steel layers. The device creates conditions for uniform heating and will not overload the coil of the induction panel.
A wave-shaped special symbol is applied to cookware intended for induction hobs. The inscription “induction” is written next to it. The identification mark is displayed either on the bottom of the device or on the packaging.
General tips for properly preparing Turkish coffee on a gas stove
Use a copper pot with thick walls and bottom. Copper has high thermal conductivity, so heating will occur slowly and evenly. Coffee in such conditions will release all the beneficial substances and aroma to the water.
Avoid aluminum Turks on a gas stove. When heated, this metal reacts with the contents, which not only ruins the drink, but is also harmful in itself. A ceramic pot will not work either, as the bottom of the pot may burst when heated.
Use filtered water, preferably cold or even ice-cold. The longer it warms up, the more aroma the coffee will release. Do not fill the Turk completely with water; stop where the neck narrows. This is necessary for the resulting foam, which rises higher when boiling. The foam does not need to be removed or settled.
It is better to grind coffee beans to flour before each preparation. The ideal option would be to have a burr coffee grinder. Ready-made ground coffee in packs will not make a truly tasty and aromatic drink.
Manufacturers
A Turk for an induction cooker is an expensive item. Therefore, in addition to other parameters, it is necessary to focus on the manufacturer. Despite the many offers on the market, not everyone is suitable for consumption.
A small number of manufacturers can offer standing Turks for induction:
Gipfel (a brand from Belgium) produces a range of cezves from polished steel. Durable, stylish design. They offer cezves of 390, 500 and 700 ml volume. Bakelite handles, which are located parallel to the surface of the stove. Thick bottom 6 – 8 mm. The only drawback is the wide neck.
Frabosk is the largest manufacturer of tableware from Italy. Manufactures kitchen utensils for households and restaurants in Europe, Russia and the USA. Frabosk products are stylish. Makes steel pots with a volume of up to 0.75 liters with heat-insulating handles.
Fissman (Brand from Denmark). For just a decade, it has been producing high-quality and reliable kitchen utensils on the market. Uses safe materials that do not negatively affect the taste of food. A special coating is used to prevent food from sticking.
Cuisinox (US brand) offers a wide range of high-quality stainless steel cookware, as well as the famous Cuisinox Super Elite cookware collection. All Cuisinox cookware is carefully handcrafted from only the highest quality stainless steel and has received multiple "Best Cookware" ratings.
Korkmaz (Turkish brand) produces high-quality stainless steel Turks of various capacities (20 - 400 ml). Equipped with handles with silicone inserts that do not slip. Turks are sold in sets of 3 pieces. They meet high-level requirements, however, they have an affordable price.
Erringen (German brand) offers stainless steel Turks on the market with a volume of 350, 410 and 720 ml. It has comfortable, ergonomic bakelite handles.
TimA (Russian brand) is distinguished by its sole production of copper Turks for induction hobs with a ferromagnetic bottom. Design with a narrow classic neck. The cezves are equipped with wooden handles that are not removable. Capacity from 150 to 700 ml.
The famous Brazilian brand Certa Cerâmica offers products under the Ceraflame and MondoCeram brands. This manufacturer of ceramic Turks also produces models for induction cookers in the line for Turkish coffee. They have a bottom with a ferromagnetic insert. They produce ceramic Turks for induction with a volume of 550 and 650 ml.
And other small manufacturers make Turks for induction.
Metalac brand produces steel enameled cezves for induction cookers. Metalac dzezve / ibrik is very thin and boils twice as fast on an induction hob.
A manufacturer from Slovenia also produces a traditional enamel pot used to make Turkish coffee. EMO Enamelware is an authentic Turk in red.
We use an induction adapter
Let's assume that you are a true coffee lover and think that a coffee pot should be made of copper or clay. Clay is ideal for brewing one type of coffee.
Its porous structure perfectly absorbs coffee essential oils and releases them to subsequent portions. At the same time, the coffee turns out tastier and tastier each time.
Copper has excellent thermal conductivity. The coffee in such a pot heats up evenly, and its durable structure allows you to experiment with different types of coffee.
You don’t have to give up your usual methods of brewing coffee. To do this, you will need an induction adapter, which is shaped like a metal plate with a diameter of 20 - 22 centimeters. The surface immediately identifies it as an induction Turk and begins to heat up. On such a surface you can place dishes of any size and material (preferably heat-resistant).
Don't skimp on induction discs. Buy only ferromagnetic ones. If you buy a cheap steel one, it will cause overheating of the induction surface and it will begin to collapse.
Branded adapters consist of subsequent layers of steel and ferromagnet. This allows for uniform heating of the disk.
Prices for adapters are quite high and start from 3,000 rubles for branded options. If you don’t want to pay that amount and prepare coffee on the induction surface in your favorite Turk, you can use a frying pan. Fill it with sand and pebbles and brew Turkish coffee.
Today, many people argue which is better: a geyser coffee maker or a Turkish coffee maker. We tried to objectively understand the issue and highlight the advantages and disadvantages of these items.
If you decide to buy a Turk and don’t know which one is better: clay or ceramic, copper or aluminum, then this is the place for you.
Method of brewing coffee in an induction Turk
Preparing an invigorating drink according to all the rules requires slow, gradual heating. An electric or gas stove provides this opportunity. However, the operating principle of an induction cooker is completely different. A pulsed current passes through the Turk. Therefore, the liquid heats up instantly, which is bad for the quality of the coffee. However, coffee lovers found a way out in the form of an adapter. They are installed on the induction burner between the cookware and the stove.
Pulsed heating can be prevented by setting the power above the fourth division. And the 4th division is 50% power.
In order for the heating to be gradual and even, during the cooking process the Turk must be periodically lifted from the surface by 0.5-1 mm. By interrupting the impulse for a while, you can achieve a good quality drink.
Pulse heating is also leveled using special disks. In this case, only the adapter heats up pulsedly. And the Turk raises the temperature by smoothly contacting the disk.
Cooking method without adapter:
- pour water (cold) into the Turk, add coffee and sugar;
- cook, setting the stove power at 75-80% (heating level above 4);
- at the moment of boiling, reduce the power to 50% (mark between 1 - 4);
- simmer for a couple of minutes and remove from the surface.
If you follow these rules, the taste of the drink will not differ from traditional Turkish coffee.
Also, if there is no adapter, the cezve needs to be slightly raised above the surface at the moment of formation of abundant foam and wait. On the panel, select heating within marks 1 - 4.
A uniform and smooth increase in temperature in induction cookers is achieved at a power of 70-80%.
Changing the power of the stove to 50% helps the first foam fall off. Then you need to wait for the second rise. After this, the Turka is removed from the stove, kept for 30 seconds and served.
How to brew coffee on an induction cooker
On an electric induction cooker at low power (up to 45 - 50%), heating occurs in a pulsed mode. This method is not suitable for a coffee drink.
It requires uniform heating with
gradual increase in temperature.
Therefore, when preparing coffee, use power in the range of 70-80%. When you see that foam is just beginning to appear near the edges of the Turk, reduce the power to 50%.
After foam has formed, remove the cezve from the stove. You can wait 30 seconds and you can drink your drink. This will allow the drink to be saturated with the aroma of the grains. Don't let the coffee sit for too long. Coffee oils may leave the drink and it will not be flavorful.
What cookware is suitable for an induction cooker?
When choosing an induction panel, you need to pay special attention to the cookware, since not every household item can be used for cooking. It is often necessary to completely reconsider existing items. This also applies to coffee turks for an induction cooker, which has general requirements.
The main feature of induction is that only the metal area is heated, while the rest of the burner remains cold. The most important quality that cookware should have is the presence of ferromagnetic properties at the bottom. Simply put, it is necessary that the selected item of utensil can conduct electromagnetic waves and be subjected to magnetic induction for subsequent heating. Many manufacturers produce special cookware that has a number of distinctive features:
- the presence of a disk in the center, the purpose of which is the accumulation and distribution of thermal energy;
- endowing the bottom with ferromagnetic properties;
- a perfectly smooth bottom, with a metal thickness of at least 2 mm.
It is important that the bottom of the cezve covers a sufficient area of the cooking surface for its operation. It is also important to comply with one more requirement - the diameter of the bottom of the pot for a glass-ceramic stove must be at least 30% of the burner area.
Otherwise, the latter simply will not turn on. To determine whether the selected cookware is suitable for panels using induction technology, you can pay attention to the presence of a special sign in the form of an elongated upward spiral and the inscription “induction”.
