What is the induction bottom of the pan

Manufacturers constantly produce various devices that can facilitate the difficult work of creating various culinary delights. Not so long ago, another appliance appeared in the kitchen arsenal - an induction panel. Why is it so remarkable?

The most important thing that distinguishes an induction hob from other options for cookers is the principle of its operation. With a gas stove, everything is extremely clear: the gas burns, it heats the dishes, and hence the food. A conventional electric stove has a heating element, which, under the influence of current, heats up itself and heats food.

In an induction cooker, induction current is the main element. It occurs when the usual current passes through the turns of copper wire, which are wound on a coil and located under the cooking surface. An alternating electromagnetic field occurs during the passage of current. It then creates this very induction current, under the action of which the electrons that make up the material begin to move - heating occurs.

The cooking procedure on this surface is much easier, faster and more efficient. That's just the dishes have to change.

Pot with induction bottom: what is it

The main element of the plates of this type is the surface of glass-ceramic. Under the influence of an electromagnetic field, the dishes and, therefore, its contents are heated. The surface of the plate does not heat up.

To work on such a hob, special kitchen utensils are required. It should be made of metals that can interact with the magnet. Therefore, using ceramics, glass or non-magnetic metals will not work. If the dish itself does not have magnetic properties, then its bottom should be made of a material that responds to a magnet. Due to this trick of manufacturers, it is possible to use products made of copper, aluminum and ceramics.

The thickness should not be less than five to ten millimeters, and the diameter - not less than twelve centimeters. It is necessary that the surface of the dish covers the whole burner. Furthermore, the bottom of the cookware must be completely even so that there are no gaps between it and the burner. Such a thickness prevents the product from deforming and allows it to warm evenly.

Reference! Whether the product is suitable for such a plate can be easily checked with a magnet. If it is stuck to the bottom - such utensils can be easily sent to the induction panel.

Induction Cooker Selection Criteria

Going to the store for new dishes for the induction panel, you need to remember that, in addition to magnetic qualities, it must meet two more important parameters: have a thick bottom and the required diameter.

Bottom thickness

In order to heat up evenly, you should buy dishes that have a special bottom. Its thickness must be at least five millimeters. The thicker it is, the more intense the heating will be. The bottom itself can be made from a homogeneous material or from an alloy.

The massiveness of the bottom makes it possible to make the temperature drop less noticeable when changing the heating mode. The bottom plane should be flat and free from damage. The thin bottom is subject to deformation, hissing sounds are possible during operation of the induction cooker. If there is not enough contact with the surface of the stove, then the food will heat up unevenly. In addition, irregularities on the bottom part can damage the working part of the plate.

For most manufacturers, kitchen utensils recommended for use on induction panels are marked “induktion”, as well as a pictograph depicting a spiral. As a rule, the lower part of such dishes has a special disk that allows you to perfectly place it on the surface of the plate and does not allow the bottom to bend.

Diameter

Any utensils that are supposed to be used on an induction cooker must have a special disc that prevents deformation. Do not use dishes if it has a concave bottom.

The minimum diameter of the bottom should not be less than twelve centimeters. Otherwise, the magnetic coil will not react and, therefore, there will be no heating.

Reference! For coffee gourmets there are special adapters for Turks, having the shape of a circle. This allows not to abandon the already familiar things. In addition, some models of induction panels are equipped with the Flexinduction function, which allows them to adjust to the size of the dishes installed on them.

Types of pots for induction cooker

On the shelves of shops there is a huge selection of various kitchen utensils. In order to choose a suitable variant from all this variety, it is necessary to penetrate into some details. All products intended for use on induction cookers can be classified by material as well as by function.

Material classification

There is a huge amount of all kinds of utensils that are compatible with induction panels. For its manufacture use: stainless steel, cast iron, aluminum, copper. As they say, for every taste and color!

Stainless steel pots

Most of the pots, which are made for use on induction panels, are made of stainless steel, as it has a high resistance to corrosion. Its characteristic features are:

  1. Food does not lose its beneficial qualities.
  2. Due to the special bottom cooking time is reduced.
  3. After cooling, the dishes can be put in the refrigerator with food.
  4. Utensils made of this material - light and durable, has a long service life.
  5. The design of this product will fit into any interior.

Dishes made of stainless steel may have an enamel coating. The similar covering is applied on products with thick walls. Noticed: if the surface of the product is not glossy, then the heating process is faster.

Cast iron

This material has long been successfully used for the manufacture of kitchen utensils. He has his own positive qualities:

  • the food does not burn and remains warm for a long time;
  • this material has a long service life;
  • warming up is uniform;
  • cast iron is environmentally friendly.

On products made of this material, a decorative enamel layer is very often applied. The decorative coating may be glossy or matte. On the inside there is often a non-stick coating. If the utensil has a rough texture, then, as a rule, a special enamel is applied to it.

Attention! Dishes from this material is quite heavy, so you should take special care in handling so as not to damage the surface of the plate.

Aluminum

Recently, pots made of aluminum, but with special additives, began to appear on sale. Aluminum itself does not respond to a magnet, but the additives it contains make it possible to use such dishes on induction panels. The main thing - do not forget to check whether there is an inscription "Induction".

Enamel Pans

Utensils made of iron and coated with enamel are quite suitable for use on induction panels. For the production of such utensils used various alloys. Main qualities:

  • the material is easy to warm, environmentally safe;
  • allows you to store cooked food;
  • has a pretty look - often sold in whole sets, including items of various sizes and purposes.

Use in the oven is possible. The main thing is to prevent sudden temperature jumps and not to cook foods that require temperatures above 250 degrees.

Important! Before purchase, check the product for the presence of recesses in the bottom. They can cause amplification of the wave oscillation of the current, which is unacceptable.

According to the functional purpose

Cookware designed for induction cookers, has a wide bottom and a small height. The large diameter of the bottom allows you to accelerate heating, and a small height makes it almost instant and uniform. On this depends not only the time required for cooking, but also the quality of the finished product.

Universal pan

Pots of a universal type will become indispensable for any housewife. They quickly heat up, allow you to cook any soups, side dishes, meat and fish dishes in a short time. In this utensil, you can even boil milk.

When buying, you need to follow the following parameters:

  • the volume should be between 1.4 and 5.8 liters;
  • the bottom should be flat, not thinner than three millimeters and cover at least seventy percent of the burner surface.

Often, such a utensil is supplied with a disk that prevents deformation - this gives high-quality adhesion to the surface of the plate. Inside the non-stick coating make a substance containing sapphire, which protects against scratches. Handles made of bakelite do not heat up, so there is no need for tacking.

Stewpan

The stewpan is one of the types of dishes for the kitchen. It is quite multifunctional and can perform the function of both pans and pots. Cook in it, using a lot of water: passerate, stew. It allows you to cook dishes of excellent quality:

  • if it is used as a frying pan, you can fry steaks from fish or meat or make a vegetable fry;
  • on a small warm-up you can stew the stew, make a sauce or pilaf.

The thick bottom allows you to evenly warm the food and does not allow it to burn. Due to this, oil is consumed much less. The stewpan is also used to heat food.

Its advantages:

  • fast heating and cooling;
  • the presence of a cover;
  • multifunctionality;
  • high walls - higher than that of the pan.

Care rules

Like any other dishes, utensils for induction panels require proper care:

  • dishwasher safe;
  • it is necessary to wash immediately - it should not be postponed for several days, allowing the drying of the remnants of food;
  • It is necessary to use only gentle detergents;
  • rigid brushes or sponges with an abrasive surface are not allowed;
  • wipe dry after washing to prevent rust.

The plaque is removed with vinegar. To combat the dark spots enough to boil the utensils in the water, adding soda.

The choice of dishes is up to the buyer. It all depends on his needs and preferences. In any case, if you follow simple rules, kitchen utensils will serve for a long time and will not lose their qualities.

Watch the video: What Kind of Cookware Can You Use for Induction Cooking? (March 2024).

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