Pots for induction cookers: overview, types, features of choice and reviews

In most modern kitchens, induction cookers are installed . The principle of their work is very different from traditional electric and gas analogs. Therefore, the mistresses, who decided to acquire such a miracle of technology, should be prepared for the fact that they will have to replace the dishes. After reading this article, you will find out which pans for induction cookers can be purchased in modern stores and how to choose them correctly.

Why is it necessary to buy special dishes?

The basis of the work of such plates is the principle of electromagnetic induction. This means that when an electromagnetic wave is applied to a closed circuit, an electric current appears in it. Having put your hand to the induction hob, you will not feel the heat, as the plate itself is given the role of a source of magnetic waves. The cooking process takes place directly in the dishes. That is why it is so important to choose the right set of pots for induction cookers. The usual dishes do not have the necessary ferromagnetic properties, and therefore completely useless for such hobs. Putting a simple ceramic pot on the stove , you can not cook anything in it.

Ferromagnetic properties

The material used to make the bottom of the induction cooker pan should respond well to the magnetic waves emitted by the coil. In other words, it must have ferromagnetic properties. On the dishes designed for use on such hobs, there must be a spiral icon. The presence of such a marking indicates that the product is suitable for induction cookers. Best for use on these hobs is a dish made of stainless metal or cast iron alloys. However, most modern manufacturers produce copper, ceramic, aluminum and enameled pans for induction cookers. In the composition of such dishes special metals are added, which give it the necessary properties.

The structure and thickness of the bottom

Replacement of dishes often becomes one of the primary problems after the induction cooker appeared in the kitchen. A large saucepan suitable for use on a new cooking surface must have a very thick bottom. It is on this that the uniformity of the heating of the dishes depends. The thicker its bottom, the less temperature changes that occur due to a change in the heating regime. Of course, no one will forbid you to use pots, the thickness of the bottom is not more than two millimeters. But such dishes can be deformed and produce unpleasant noises during cooking. Ideally, pots for an induction cooker should have a five-millimeter bottom. And it can be not only all-metal, but also consisting of several different materials. It is advisable that a special cast disc is mounted in the bottom of the dishes, ensuring maximum tightness to the cooking surface and protecting against deformation.

What should be the diameter of the dishes?

When choosing pans for an induction cooker, special attention should be paid to the diameter of the part that will be in direct contact with the electromagnetic coil. Most modern manufacturers in the bottom of large dishes make inserts of magnetic materials. Quite often its dimensions are much smaller than necessary, so individual models of cooking surfaces do not react to such pots and pans.

The diameter of the bottom of the dishes, for which exclusively magnetic alloy was used, should be at least 12 cm. This is necessary for the induction plate coil to work on such pots.

If you are used to cooking in small dishes, it is advisable to buy a so-called induction disc in the store. It is a kind of adapter, installed on the surface of the plate. Having bought such a disk, you can use even ordinary pans.

The advantages and disadvantages of the basic materials used for the production of such dishes

To date, cast iron and steel are used for making pots intended for induction cookers. Each of the above materials has its advantages and disadvantages.

Thus, induction cooker pans made of stainless steel are resistant to oxidation. Any food cooked in them retains almost all the useful properties. Thanks to a neutral environment, such utensils can be used instead of containers for storage. In other words, the dish cooked in it can be sent to the refrigerator without transferring it to another container.

It is still relevant and heavy cast-iron dishes. These pans are durable enough. They retain heat for a long time and are able to ensure a uniform heating of the food prepared in them. One of the most valuable characteristics of cast-iron dishes can be considered its chemical inertness, making it indispensable in the organization of a healthy diet.

For use on induction panels suitable and iron enamelled pans, for the production of which used a variety of steel alloys. When choosing such a dish, you need to carefully examine the shape of its bottom. Any depressions in the bottom contribute to the amplification of wave oscillations.

Consumers who use such utensils speak of it in a positive way. According to them, the food cooked in these saucepans does not burn and does not stick to the bottom. The only thing that the majority of consumers recommend is to stop the choice on pots of famous brands.

How to take care of utensils for induction cookers?

Such products do not need special care. They are allowed to be washed in a dishwasher using mild detergents. It is strictly forbidden to use abrasive pastes and powders. It is recommended to use a sponge and hot water to clean cast iron dishes. So that it does not start to rust, it should be dried after every washing. Plaque, formed on aluminum pans, can easily be removed with a cotton swab dipped in vinegar.

To prolong the life of enamelware before using it, boil salted water. To avoid damage to the integrity of the coating during cooking with the use of such pans, the intensive heating mode must not be switched on too often.