Induction cookers have a number of undeniable advantages. Thanks to their unique technology, they use electricity economically without wasting unnecessary heat into the environment. However, not every pot and pan is suitable for this application. The essence of the problem lies in the technology itself, with the help of which economical heating is carried out. To understand which cookware is suitable for an induction cooker (IP), you need to spend a little time on the theoretical part. This will help you choose the right kitchen utensils.
Cookware for induction cookers
Why do you need special cookware for an induction cooker?
A regular electric cooker works on a simple principle. It contains heating elements that heat up to a certain temperature, set using a mechanical or electronic control system. When the bottom of the pan warms up sufficiently, thermal energy is transferred to the food being cooked. Gas stoves work on the same principle, but the heating element is an open flame.
This leads to heating of not only the effective part of the cookware, but also the stove itself, as well as the surrounding air, which is especially noticeable in the summer.
There are no heating elements in an induction cooker.
The operating principle of an induction hob is significantly different because a more advanced physical process is used. It proceeds according to the following algorithm:
- The controller activates a special induction coil located under the glass surface of the stove.
- A high-frequency alternating current flows through the coil - with a frequency of 40-60 thousand Hertz.
- The current creates a magnetic field that affects magnetic materials at a short distance, but sufficient for interaction between the induction coil and the bottom of the cookware. In this case, the glass covering the surface is not a hindrance.
- Heating occurs due to the occurrence of eddy currents (Foucault currents) in the metal structure of the cookware.
- When heated, the bottom material transfers the temperature obtained as a result of this process to the products.
The principle of operation of an induction cooker
This phenomenon is called electromagnetic induction. It gave the name to a whole category of furnaces operating on this principle. However, induction cookers cannot work with some types of cookware.
The metal of the cookware must have ferromagnetic properties in order to interact with eddy currents.
The induction cooker is guaranteed to work with cookware that is magnetic with a regular magnet. In some cases, stainless steel cookware is suitable.
Accordingly, the stove will not work with cookware made from the following pure materials (without a steel disk in the bottom and without “magnetic” impurities in the metal):
- Glass
- Ceramics
- Aluminum
- Copper
The video below shows how the Midea MC-IN2102 induction tabletop cooker behaves with cookware made from different materials.
It is worth knowing that induction hobs are as safe as possible, because if you turn on one of them without cookware, the automation will turn it off. During the cooking process, heating depends on the temperature of the bottom of the pan, and around the burner is determined by the thermal conductivity of the glass. By placing napkins under the bottom of the pan and around it while cooking, you can further reduce the heating of the panel glass. This feature can be especially valuable in homes with small children.
As mentioned above, some stainless steel options, especially those produced in the USSR, are not suitable for working with a stove, since such metal alloys do not have ferromagnetic properties, although they have a number of other advantages. To determine whether a particular cookware is suitable for working with an induction cooker, you need to pay attention to the labeling of the cookware.
What is the difference between cookware with an induction bottom?
Actually, the answer lies in the question itself: the main difference is in the bottom material. If you take a closer look at the assortment of a cookware store, you will notice that modern models of frying pans and saucepans are made from a variety of materials: stainless steel, cast iron, aluminum and even copper, glass or ceramics. Most of these materials do not have ferromagnetic properties and, accordingly, will not heat up on an induction cooker. And to eliminate this drawback, manufacturers equip such utensils with a steel bottom - a fairly thin lining that is firmly attached to a base made of another material.
And one more important feature that can be considered an advantage of such cookware: the bottom itself plays the role of a heating element, so the water will boil much faster.
Marking of dishes for individual entrepreneurs
To determine whether a certain container can be used to cook food on an induction cooker or not, you need to look at the bottom of the container. Manufacturers are trying to make indelible markings that contain a spiral or magnet. The presence of such designations guarantees full compatibility with induction hobs. Some manufacturers have gone even further and complete their products with a small piece of magnet, which allows you to make sure that the necessary properties are available before purchasing.
Icon on cookware for induction cookers in the form of a spiral
You can take a magnet with you to the store, which you will use to check the options you like. It is worth remembering that even a weak attraction, which is not enough to securely fix the magnet, indicates full compatibility with the induction cooker.
The bottom of the pan for an induction cooker must be magnetic
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.
What is the difference between tableware for individual entrepreneurs?
It is quite difficult to determine whether the cookware is suitable for an induction panel. Of course, there are several signs indicating this - a thickened bottom is visible or a disk in the bottom is visible through the glass. The main difference between cookware for induction cookers is weight.
For steel cookware intended for electric or gas stoves, the metal thickness is 0.5–1 mm. Such products are light and the bottom thickness is not enough for proper cooking on an induction panel. Uneven heating may cause food to burn in some areas.
A saucepan or frying pan designed for a stovetop has a thicker bottom and will therefore always be heavier. This applies to both aluminum and copper utensils. Additional mass is created by a steel disk in the bottom.
The bottom of a Swiss Diamond Classic aluminum frying pan. Top diameter - 30 cm, bottom thickness - 6 mm, weight - 3.1 kg
Another difference between IP cookware is its flat base. A stamped enameled steel pan may have a convex bottom. This also leads to uneven heating of food and is not suitable for cooking on an IP.
What cookware is suitable for an induction cooker - materials
There are several types of cookware that can be used for cooking on induction stoves. Some of them have such properties due to their own metal interacting with eddy currents. Other products for induction cookers are equipped with a special metal layer in the bottom area.
Stainless steel pans
Cookware made of stainless steel with magnetic properties has a number of positive qualities that affect the food cooked in it. Among them are the following:
- relatively light weight;
- the ability to experiment with design - make a matte or glossy surface;
- lack of oxidation, which allows you to store food inside for a long time, including specific foods with a large amount of natural acids.
Stainless steel cookware for induction cookers
It should be remembered that when choosing a model, you need to pay attention to the markings from the manufacturer, since not every alloy has the necessary properties to work on induction hobs.
Cast iron
Cast iron cookware for an induction cooker is the best choice. It has many positive aspects:
- retains heat well during the cooking process due to the thickness of the walls and can distribute it evenly over the surface of the pot or frying pan;
- cast iron is a fairly durable metal, not afraid of abrasive cleaning from dried pieces of food;
- has good strength;
- burning of food in cast iron cookware is a fairly rare occurrence if you do not try to burn it purposefully;
- high environmental friendliness of the material.
It will be convenient to cook in cast iron cookware on an induction stove.
The disadvantage of cast iron is its heavy weight and poor resistance to shock. When using it with a glass-ceramic surface, it is the weight that can play a cruel joke, so pots and pans should not be placed in a big way, because they have high kinetic energy and can damage the stove.
Enameled
Such products can be used in any case, since they are made of ordinary iron, which has excellent ferromagnetic properties. Since it is possible to apply several layers of enamel, this allows you to make beautiful dishes. The main thing when cooking is that there are no even small chips on the pan, because direct contact with metal leads to oxidation of the products inside. Among the main advantages of enamel cookware are the following:
- a wide range of shapes, sizes and colors;
- reasonable cost compared to other options;
- high strength and durability;
- does not require special care; for cleaning you can use any means that do not leave marks on the enamel coating.
Nice design of an enamel pan for an induction hob
When choosing cookware for an induction hob, you should look for pans with a bottom thickness equal to or greater than 2 mm, and the bottom itself is quite flat. Otherwise, the heat may be distributed unevenly, causing some foods to burn while others remain moist.
Glass, aluminum and copper
It was previously stated that these materials cannot interact with the coil of an induction cooker. So why are they on this list? Everything is very simple. Manufacturers understand that this category has a special beauty and charm. Therefore, they solved the problem of using such cookware with induction ovens using a simple method. Each device is equipped with a metal plate made of ferromagnetic material embedded in the base. Thanks to its presence, the bottom of the dish is heated, although the materials themselves cannot interact with eddy currents. This approach made it possible to produce utensils from these materials, which expanded the range and made it possible to create truly beautiful options.
Such products are more expensive than classic ones, but they help decorate the kitchen and home with unusual items that will definitely immediately catch your eye.
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.
Which utensils are best for cooking at individual entrepreneurs?
When choosing suitable cookware, you should be guided not only by the presence of the appropriate markings and buy the first item you come across that has ferromagnetic properties. Also pay attention to the quality, since the lifespan of the purchased new item directly depends on it. Among the main selection criteria, the following points can be highlighted:
- Markings or magnetic properties to ensure compatibility.
- The thickness of the bottom should be more than two millimeters. Even if the cookware is magnetic, but has a too thin bottom, it will have to be put aside, since the heating will be uneven, which is a serious obstacle when preparing dishes.
- The optimal choice would be a utensil with a maximum bottom width in relation to the height of the walls. In such items, heating will occur much faster.
- Give preference only to those manufacturers who have proven themselves over a long period of presence on the market and are able to offer reliable cookware with a long service life.
You should not omit the attractiveness of the design, because any utensil is, first of all, a tool that you will have to deal with every day in the kitchen. It should be pleasing to the eye and make you want to cook a culinary masterpiece, and not quickly get through routine work and run away from the room.
Requirements for cookware for induction cookers
Many people compare the cooking process to magic. And indeed, there is definitely something magical about it: when you mix several ingredients, you get something incredibly tasty and nutritious. In practice, it turns out that magic is closely related to completely prosaic processes. For example, induction. The term takes us somewhere to physics lessons, and this is quite logical.
With the advent of induction hobs, the term “induction” is of interest not only to scientists, but also to housewives who are concerned about the question of what kind of cookware to use for cooking on a modern stove.
To begin with, let’s outline the key feature of induction cookers. Unlike analogues, it does not have a heating element. An induction cooker is equipped with a glass-ceramic surface with burners (often of different diameters), under which there are coils that create a magnetic field, resulting in electric currents passing through the bottom of the cookware and heating it.
Thanks to the technical features of the stove, its surface itself does not heat up directly, and the thermal effect is only on the dishes.
And here again you will have to remember physics to understand which cookware is suitable for use on induction cookers.
To begin with, it should be noted that glass and ceramics are absolutely not suitable for this hob, since these materials do not have ferromagnetic properties. Products made of copper or aluminum do not always contain a magnetic alloy, so you should definitely check this point before purchasing. Brass pans heat up very slowly.
The best option is cast iron. This metal has magnetic properties. Cast iron frying pans have a thick bottom, which ensures a tight fit of the pan to the glass-ceramic surface.
When choosing suitable cookware for an induction cooker, you should consider the following recommendations:
- Average price tag. A high-quality frying pan cannot cost less than 2,000 rubles.
- The thickness of the bottom is at least 5 mm.
- Diameter. This parameter depends on the purpose of the cookware.
Also interesting: Which frying pan coating is better: features of choice
When using small-diameter cookware (for example, Turks), it is advisable to purchase a special adapter - a magnetic disk for an induction cooker. It is placed on the burner, and a cooking container is placed on top.
Rating of tableware manufacturers for individual entrepreneurs
Among the manufacturers of cookware intended for use with induction cookers, there are several companies that have been offering their customers reliable, high-quality options for several years now. The following brands are included in this list:
- Fissler. The German manufacturer strives to create innovative products with advanced technologies. Therefore, the pots and pans he developed are equipped with heating indicators, temperature sensors and other technical innovations.
Cookware for induction hob from the German company Fissler - Zwilling JA Henckels . Cookware with this marking is highly valued among professional chefs, but also has a corresponding price, since it belongs to the premium segment.
- Zanussi . Under this brand, the Italians produce not only household appliances, but also accessories for them, which include high-quality cookware of all types compatible with induction cookers.
- Kochstar . Another German manufacturer that strives to achieve the most uniform heat distribution. For this application there is a multi-layer structure of the bottom and surface.
- Staub . Representative of French industry. Choosing this brand combines quality and practicality with an attractive design.
- Woll . The products of this brand are distinguished by rather thick walls and bottom. In some models of Woll frying pans, the thickness of the pan reaches 10 mm, which allows not only to heat food evenly, but also to retain the accumulated thermal energy for a long time.
Is it possible to cook on an induction hob in regular cookware?
As for ordinary pots and pans made of steel, you can cook in them. However, keep in mind that a thin base sometimes heats food unevenly and also reduces the efficiency of the panel, which increases energy consumption.
As mentioned above, it is impossible to use cookware that does not have ferromagnetic properties in combination with an induction cooker for technical reasons.
However, there is a simple device on sale that allows you to use any type of cookware when cooking on an induction stove - this is an adapter.
Rules for choosing cookware for induction
An induction cooker is a modern piece of equipment that has obvious advantages over gas or electric equipment.
The stove is highly efficient, convenient and practical to use. In addition, modern induction models look incredibly stylish and elegant. But there is one caveat - induction is not suitable for any cookware. So the thought of having to buy a new set of pots and pans can overshadow the joy of owning a new cooktop. Devices for induction cookers must have ferromagnetic properties, that is, a magnet must stick to the container. You can ignore the side part, the main thing is that the magnet sticks to the bottom of the product. But that is not all.
The bottom of the pan must be thick - magnetic properties alone are not enough. This applies not only to classic frying pans, but also to pancake and grill pans. Focus on the thickness of the bottom of the induction frying pan 4–10 mm.
Enameled cookware is also magnetic, but when using it it causes a lot of inconvenience. The thin bottom of such cookware quickly deforms under the influence of high temperature, as a result of which the bottom can no longer fit tightly to the cooking surfaces. This means that you will no longer be able to use enamel cookware.
When choosing suitable kitchen products, you should pay attention to the following parameters:
- Marking. As a rule, modern cookware has identification marks that determine its compatibility with an induction cooker (zigzags or loops, the word “Induction”).
- Material of manufacture. The most suitable options: cast iron, stainless steel, ferromagnet.
- Price. As a rule, pans for induction cooktops are more expensive than regular ones.
- Size. The diameter of the frying pan should not be less than 1/2 the diameter of the burner.
- Manufacturer. Preference should be given to proven and well-known brands.
- Bottom. The bottom of the pan should be thick and completely level. The thin bottom quickly deforms, making the cookware unsuitable for use.
Also interesting: Double frying pan: pros and cons, how to choose
You cannot use cookware that does not have ferromagnetic properties on induction cookers - the burner simply will not work. This applies to the following materials:
- copper;
- aluminum;
- brass;
- heat-resistant glass;
- plastic;
- bronze and other non-magnetic coatings.
When buying a frying pan, pay attention to the bottom - its thickness should be at least five millimeters. The surface of the bottom is also of great importance: the relief must be smooth so that the dishes fit as tightly as possible to the surface of the stove.
Adapter for induction cooker
If you have several pieces of cookware that are not suitable for these stoves, then there is a way to still use the cookware for its intended purpose. To cook in it as usual, all you need to do is purchase an adapter.
The adapter for dishes can be with or without a handle
The adapter is a stand for regular cookware on an induction cooker. In essence, it is a simple metal circle that has the necessary properties to heat up when exposed to eddy currents. It can be placed above the burner of an induction stove to transfer its energy to any cookware.
More details about this device in the article - how to choose an adapter.
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.
How to care for a cast iron frying pan
In order for a cast iron product to serve you for as long as possible, it is important to properly care for it:
- Be sure to clean the surface of the pan after each use. The porous structure of cast iron quickly absorbs all odors; if it is not cleaned of food in time, not only the dish itself will deteriorate, but also the frying pan, especially for products that do not have a protective coating.
- Ideally, cast iron products should be washed by hand using hot water and without the use of aggressive detergents. Simple baking soda and mustard have excellent cleansing properties. Some products can be washed in the dishwasher, but this must be stated in the instruction manual.
- After you have cleared the pan of food residue and washed it, dry it with paper towels to prevent rust. It would also be a good idea to finally coat the bottom and sides with vegetable oil - for uncoated cast iron frying pans this will become a natural non-stick coating.
The beauty of cast iron is that the inner surface can be freely rubbed with abrasive brushes and metal sponges without fear of damaging the coating. But if your cast-iron cookware is coated with a delicate layer of non-stick coating, then you need to take into account the specifics of the specific coating - sometimes even the hard side of a soft sponge is contraindicated for such cookware.
Caring for dishes
Caring for induction frying pans and pots is no different from caring for other cookware. The main thing here is to understand what it is made of and use the appropriate means.
- Wash dishes after cooking before food residues dry on the walls.
- Use wooden spatulas to stir food.
- Monitor the temperature. Overheating of empty cookware leads to deformation of the bottom and burning of the non-stick coating.
- It is better to ignite cast iron products with vegetable oil after purchase - this will reduce the burning of food in the future.
- Be careful with highly abrasive detergents as they may scratch your dishes.
- Read the instructions. Many types are dishwasher safe.
Choose cleaning products suitable for the material
Bottom line
When you decide to purchase an induction cooker, try to immediately purchase cookware specially designed for it. This will allow you to effectively use the panel when cooking and save energy.
High-quality cookware from well-known manufacturers will delight you with your choice and serve you for a long time.
You should not judge cookware that is not suitable for the hob. Choose a suitable adapter and your old dishes will serve you for many more years. However, if it is still possible to use special dishes, then this will be the best choice.
