Many new cookers nowadays incorporate induction cooking, but due to its particularities of operation and being a relatively new concept raises many doubts to buy the suitable induction cookware.
In this article induction designers try to answer the frequent question: Will it serve me with induction?
How induction works?
An induction cooktop creates electromagnetic field. This variable electromagnetic field stimulates heating of utensils made of ferromagnetic material when it comes into contact with the device plate.
In other words, it is important to understand that the induction hob only heats up if it comes in contact with magnetic metals, to which a magnet would stick, such as iron or stainless steel of some kinds. So, if you place a ceramic plate on an induction plate, for example, it will not heat up even if you turn it on — the magnetic field has no effect on ceramic.
The great advantage of induction cookers is that the pan is heated directly; In a standard glass ceramic plate, the electrical resistances are heated first, which in turn transmit the heat to the container placed on top, with the least efficiency that this entails. Induction heats much faster, with consequent energy savings.
Cookware for induction
The answer to which products are suitable for induction cooking is clear: any product that has an iron or ferromagnetic steel base. Among these utensils, you find induction pots, induction pans and induction cooker pots, among others. Nothing that only contains aluminum, terra cotta, ceramic, glass or copper will work.
- Frying pans suitable for induction
All pans made up of ferromagnetic material (iron pans), or those which have a special diffusing base made of ferromagnetic material, are suitable for induction.
There are also cheaper pans on the market that lack a diffuser bottom, one should prefer diffuser bottom pans because it also gives greater strength to induction parts: it is more difficult for the pan to deform. Thus, you will see that all the non – stick pans and stainless-steel utensils(pans) are suitable for induction.
- Iron pans
Iron frying pans do not require any specific diffuser bottom for induction, since the entire frying pan is induction sensitive and completely heated.
In market, you will find iron pans that are not suitable for induction. This occurs because they are very thin and could be deformed (that is why the manufacturer will have indicated that they are not indicated for induction) or they have an alloy in % of iron that is not sufficient to induce).
- Cocottes and casseroles suitable for induction
Another good example is the cocottes: Branded cocottes are made of cast iron, perfect for induction.
- Stainless Steel: Induction Safe Batteries and Pots
Stainless steel cookware with a ferromagnetic stainless-steel base are also suitable for induction hobs. Be careful, not all stainless-steel utensils are of the ferromagnetic type, suitable for induction; There are old cookware made of non-magnetic stainless steel (which does not attract magnets) are not suitable for induction cookers.
But good quality stainless steel kitchenware or cookware with ferromagnetic stainless-steel diffuser base works wonders in induction cookers. Exactly the same will happen to fast waves: if we talk about a current and quality pressure cooker, they will all have a diffuser bottom suitable for induction.
Induction cookware size
Another common question is the size of the utensils to use with induction. It is not necessary that the size of the base of the utensil has the same diameter as the fire where you plan to use it.
Unlike in ceramic cookers, in modern induction cookers it is not necessary to cover the entire surface of the fire for heating to be efficient, since they adapt to the size of the utensil that you use. That is, if the base is smaller than the fire, only the surface that is in contact will heat up.