What dishes are suitable for induction cookers?

The kitchen is a place not only for gastronomic experiments, but also for the application of new modern technologies and more advanced equipment, an excellent example of which is an induction cooker. The cooking appliance has come a long way of improvement from the rustic stove to the induction hob, which fits perfectly into the design of the room and has many advantages compared to other models of cookers.

For example, high efficiency and ease of use, stylish design with practicality. For any hostess, this is a desirable acquisition, although there is one “but” - bundled with special dishes. Everyone knows that not all saucepans are suitable for induction cookers. And special dishes are additional expenses, and they are quite impressive, which stops many consumers. But if you decide to buy a new plate, then a set of beautiful dishes is simply necessary!

Features of the hob

In order to understand what should be the dishes, and to make sure of the need for its acquisition, we need to understand the features of the induction cooker and its differences from the most common electrical appliance - electric stove. So, we list the features:

  • very fast heating of dishes and rapid cooling;
  • no hot surface when working, which negates the possibility of a burn;
  • safety of use;
  • economical power consumption due to the principle of operation.

Electromagnetic induction underlies the principle of operation of the plate. Unlike the electric stove, where the heating takes place along the chain of the ten-ring-pan with the contents and, together with them, the surface of the device itself, an electromagnetic induction unit is generated with the help of an induction unit.

Through the interaction of electrons with a special bottom of the dish, it is heated. At the same time, in addition to the bottom of the dishes, the remaining surfaces are not hot. Cooling also occurs in an accelerated mode, which allows to reduce energy costs. And all components of the electric stove heat up and cool for a long time, leading to waste of electricity.

To start the heating process, the pots with pans must be made of a special material. Therefore, the best for contact with the cookware has a perfectly flat bottom, consisting of a ferromagnetic alloy, ensuring the inclusion of the burner. If you place an ordinary container on an induction cooker, then it can simply stop working. On the other requirements for special dishes will tell on. But we hope that we have convinced you of the need to purchase it.

Selection Criteria and Requirements

You are going to the store, and do not know what dishes to choose, so as not to be mistaken. There are basic qualities that should be paid attention when buying goods:

  • material of manufacture;
  • the diameter of the bottom of the product;
  • smoothness and flatness of the bottom.

Suitable dishes should have ferromagnetic properties, i.e. magnetised. As mentioned earlier, these qualities are inherent in the bottom of products for induction cookers, which is not difficult to believe, taking a magnet with them to the store. But this is not enough.

A necessary requirement is a good bottom thickness. For example, an ordinary enameled pan is also magnetised, but has a thin bottom, prone to deformation during heating, which does not ensure a tight fit to the working surface.Glass, porcelain, and ceramic dishes will not justify trust, since glass ceramics will require large time and power costs, and its heating will be accompanied by various sound effects in the form of cracks and hum.

The required bottom thickness is specified in the instructions for the plate, so before going to the store you should carefully read the manufacturer's advice. At least five millimeters, ideal - ten, which will ensure uniform heating even with regime changes.

By the way, the ability to choose the right mode is acquired over time. At first, it will be throwing from a mad boil to “complete calm” in a glass or enamel container. But in a special dish with a thick bottom, the period of adaptation to the new device will be faster and easier. To start the induction process, the diameter of the bottom is also important, which should allow placing the container on the burner, occupying seventy percent of its area.

If we take into account the size of the induction burner, then it is not less than twelve centimeters. Such a diameter will create the necessary contact, and if it is insufficient, heating will not turn on. For lovers of custard coffee is a real problem.It is necessary either to prepare the drink in the Turk on a separate tile, or to purchase an additional expensive addition in the form of a thick pancake adapter imitating the desired bottom in size and properties.

Choices of choice

We now turn to the materials from which dishes are most often made, and consider the possibilities of using them for plates with induction.

  1. Stainless steel pots are a great choice. Stainless steel is resistant to corrosion damage, durable and reliable, which serves as a guarantee of long product life. This is a good material for cooking, with preservation of useful qualities of the products used, and for their subsequent storage. A small minus is the possibility of burning food in the process of cooking. The undoubted advantage will be the lightness of the dishes and the ability of steel to implement design solutions, consisting in an abundance of shapes of products included in interesting kitchen sets. The color scheme is limited to steel color, and varies only with a shiny or matte surface. But these qualities allow stainless steel utensils, together with an induction surface, to perfectly fit into the high-tech fashionable style.The problem with burning can also be solved by applying a non-stick composition, which is taken into account in the more expensive models of dishes.
  2. Cast iron cookware is good, but it has individual features that you can put up with for the sake of durability and reliability, uniform distribution of heat over the entire surface. Of the minuses, it is necessary to note a decent weight, susceptibility to corrosion and the absence of a coating with protective properties, absorption of odors. It is impossible to cook sour food in it, as this leads to damage to the product. Care is simple and consists of correct frying and timely washing with the absence of hard cleaning.
  3. Copper and aluminum dishes are not desirable for induction plates, due to the softness of the materials, leaving traces of use, which are not easy to remove, and the unevenness of the bottom. In addition, aluminum dishes are prone to browning and oxidation. There are still disputes over the usefulness or harmfulness of food storage in it.

Manufacturers offer sets of dishes from a variety of materials and, by and large, it is not so important. If you like enamel or glass - buy. For an induction cooker, any one will suit, the main thing is with a ferromagnetic bottom.

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