What cookware is needed for induction stove, material of manufacture and rating of manufacturers

Induction hobs 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 crux of the problem lies in the technology itself, with which economical heating is realized. To understand what cookware is suitable for induction stove (IP), you need to devote some time to the theoretical part. This will help you choose the right cooking utensils.

Why you need special cookware for the induction stove

An ordinary electric stove works on a simple principle. It contains heating elements that are heated to a certain temperature set by a mechanical or electronic control system. When the bottom of the cookware is sufficiently heated, the heat energy is transferred to the cooked products. Gas stoves work on the same principle, except that the heating element is an open flame.

This leads to heating not only the effective part of the cookware, but also the stove itself, as well as the surrounding air, which is especially felt in summer.

There are no heating elements in an induction cooker.

The principle of operation of the induction cooking surface is significantly different, as a more advanced physical process is in motion. It proceeds according to the following algorithm:

• The controller activates a special induction coil located under the glass surface of the cooktop.
• A high-frequency alternating current flows through the coil – with a frequency of 40-60 thousand Hertz.
• The current creates a magnetic field affecting magnetic materials at a small distance, but sufficient for interaction between the induction coil and the bottom of the cookware. The glass covering the surface is not an obstacle.
• Heating occurs due to eddy currents (Foucault currents) in the metal structure of the cookware.
• Once heated, the bottom material gives the temperature resulting from this process to the food.

This phenomenon is called electromagnetic induction. It gave the name to a whole category of stoves that work on this principle. However, induction stoves can not work with certain types of cookware.

The metal of the cookware must have ferromagnetic properties in order to interact with eddy currents.

An induction stove is guaranteed to work with cookware that is magnetized by a conventional magnet. In some cases, stainless steel cookware is suitable.

Accordingly, the stove will not work with cookware made of the following pure materials (without a steel disk in the bottom and without “magnetizing” impurities in the metal):

• Glass
• Ceramics
• Aluminum
• Copper

The video below shows how the Midea MC-IN2102 induction tabletop stove behaves with cookware made of different materials.

It is worth knowing that induction cooking surfaces are as safe as possible, because if you turn on one of them without cookware, the automation will turn it off. During cooking, heating depends on the temperature of the bottom of the cookware, and around the burner, is determined by the thermal conductivity of the glass. By placing napkins under the bottom of the pan and around the pan when cooking, you can further reduce the heat of the pan glass. This property can be especially valuable in homes with small children.

As mentioned above, some versions of stainless steel, especially those produced in the USSR, will not be suitable for working with the 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 markings of the cookware.

Marking of cookware for IP

To determine whether some cookware can cook food on an induction stove or not, you need to look at the bottom of the container. Manufacturers try to make indelible markings, on which there is a spiral or a magnet. The presence of such markings guarantees full compatibility with induction cooktops. Some of the manufacturers went even further and complete their products with a small piece of magnet, which allows you to make sure before buying in the presence of the necessary properties.

You can take a magnet with you to the store, with which you will check the options you like. It is worth remembering that even a weak attraction, which is not enough to reliably fix the magnet, indicates full compatibility with the induction stove.

How cookware for induction cookers differs

It is quite difficult to determine whether the cookware is adapted for the induction hob. Of course, there are a few signs indicating this – you can see a thickened bottom or through the glass you can see a disk in the bottom. The main difference between cookware for induction cookers is the weight.

In steel cookware designed for electric or gas stoves, the thickness of the metal is 0.5-1 mm. Such products are light and the thickness of the bottom is not enough for proper cooking on the induction plate. Uneven heating can lead to sticking in some places food.

A pot or pan designed for the hob has a thickened bottom and will therefore always be heavier. This is true for both aluminum and copper utensils. The extra weight is created by the steel disk in the bottom.

Another difference in IP cookware is the flat base. In a stamped enameled steel pan, the bottom can be convex. This also leads to uneven heating of food and is not suitable for cooking on the IP.

What cookware is suitable for induction cooker – materials

There are several varieties 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 are equipped with a special metal layer in the area of the bottom.

Pots made of stainless steel

Cookware made of stainless steel with magnetic properties has a number of positive qualities that affect the food cooked in it. Among them stand out the following:

• relatively light weight;
• the ability to experiment with the design – to make a matte or glossy surface;
• lack of oxidation, which allows you to keep food inside for a long time, including specific food with a large number of natural acids.

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 cooking surfaces.

Cast iron

Cast-iron cookware for induction stove is the optimal choice. It has many positive aspects:

• It retains heat well during cooking due to the thickness of the walls and can evenly distribute it over the surface of the pot or pan;
• cast iron is a rather durable metal, it is not afraid of abrasive cleaning from stuck pieces of food;
• it has good durability;
• burning of food in cast iron cookware is quite rare, if you do not try to burn it purposefully;
• high environmental friendliness of the material.

The minus of cast iron is its heavy weight and weak resistance to shocks. 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 put with a swing, because they have a lot of 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, it allows you to make beautiful dishes. The main thing when cooking is that the pot does not have even small chips, because direct contact with the metal leads to oxidation of the products inside. Among the main advantages of enameled cookware are the following:

• a large assortment 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 traces on the enameled coating.

When choosing cookware for the induction cooktop, you should look for pots that have a bottom thickness equal to or greater than 2 mm, and the bottom itself is quite flat. Otherwise, the heat may be distributed unevenly, which will lead to the burning of some products, while others will remain raw.

Glass, aluminum and copper

It was previously stated that these materials cannot interact with the coil of an induction stove. So why did they make it to this list? It’s very simple. Manufacturers realize that this category has a special beauty and charm. Therefore, they solved the problem of using such cookware with induction stoves with a simple method. Each device is equipped with a metal plate of ferromagnetic material, embedded in the base. Thanks to its presence, the bottom of the cookware is heated, although the materials themselves cannot interact with eddy currents. This approach made it possible to make 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 to decorate the kitchen and home with unusual items that will definitely immediately catch the eye.

What cookware is better for cooking on the IP

When choosing the right cookware should be guided not only by the presence of the appropriate markings and buy the first hit item that has ferromagnetic properties. Pay attention also to the quality, since it directly affects the period of use of the purchased renewal. Among the main selection criteria, the following points can be distinguished:

• The presence of labeling or magnetic properties to be sure of compatibility.
• The thickness of the bottom should be more than two millimeters. Even if the cookware is magnetic, but has a bottom that is too thin, it will have to be put aside, since heating will be uneven, which is a serious hindrance when cooking.
• The optimum choice will be utensils that have the maximum width of the bottom in relation to the height of the walls. In such items, heating will occur much faster.
• Favor only those manufacturers who have proven themselves over a long time on the market, and are able to offer reliable dishes with a high service life.

Do not omit the attractiveness of the design, because any cookware is primarily a tool that will have to face every day in the kitchen. It should please the eye and cause a desire to cook a culinary masterpiece, not to quickly deal with the chore and escape from the room.

Rating of manufacturers of cookware for IP

Among the manufacturers of cookware designed for use with induction stoves, several companies stand out, which have been offering their customers reliable, high-quality options for not the first year. This list includes the following brands:

1. Fissler. The German manufacturer strives to create innovative products with advanced technologies. Therefore, pots and pans developed by him are equipped with heating indicators, temperature sensors and other technical innovations.

   

2. Zwilling J. A. Henckels. Cookware with this marking is highly valued among professional cooks, but also has a corresponding cost, since it belongs to the premium segment.
3. Zanussi. Italians under this brand produce not only household appliances, but also accessories to it, which includes quality cookware of all kinds compatible with induction stoves.
4. Kochstar. Another German manufacturer that strives to achieve the most uniform heat distribution. For this application, the multilayer structure of the bottom and surface.
5. Staub. A representative of the French industry. The choice of this brand combines quality and practicality with attractive design.
6. Woll. The products of this brand are characterized by fairly thick walls and bottom. In some models of Woll frying pans, the thickness of the day reaches 10 mm, which allows not only to evenly warm the food, but also to keep the accumulated heat energy for a long time.

Is it possible to cook on an induction hob in conventional cookware?

As for ordinary steel pots and pans, you can cook in them. However, take into account – a thin base sometimes unevenly heats products, 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 stove, for technical reasons.

However, there is a simple device available on the market that allows you to use any type of cookware when cooking on an induction hob – an adapter.

Adapter for induction stove

If you have several pieces of cookware not suitable for these stoves, 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 a cookware adapter.

An adapter is a stand for ordinary cookware on an induction cooker. In fact – it is a simple metal circle, which has the necessary properties to heat up when exposed to eddy currents. It can be placed over the burner of an induction stove to transfer its energy to any cookware.

More about this device in the article – how to choose an adapter.

How to cook properly on an induction cooker

Cooking on an induction cooktop is a little different and to use it correctly, read the instructions carefully. Especially if you have not encountered such panels before.

In special cookware

Cooking time and the cooking process is no different from cooking on a gas stove or electric, there are no special recipes either. The difference in the process is that the induction bottom, for example, a pot, must be equal to the diameter of the burner. Following this rule will make the stove most efficient.

In order to be able to cook in different utensils with different bottom diameters, burners on the panel are made with different diameters. However, if there is no burner with exactly the same bottom diameter, small deviations are allowed.

With an adapter

When buying an adapter, match its diameter to the size of the burner on which it will be used. This must be taken into account, because in case of a size mismatch, losses increase, because the burner first heats the adapter, and it heats the cookware.

To reduce losses, the difference in the size of the bottom of the cookware for a given adapter should not be 20% less or more. So for an adapter with a diameter of 22 cm the bottom size should be between 18-26 cm. Read more about choosing adapters in another article on the website.

Cookware care

Care for induction pans and pots and pans is no different from the care of other cookware. The main thing here is to understand what it is made of and use the appropriate means.

• Wash the cookware after cooking, before food residue dries on the walls.
• Use wooden spatulas to stir food.
• Watch the temperature. Overheating empty cookware leads to deformation of the bottom and burning of the non-stick coating.
• Cast iron products after purchase is better to calcine with vegetable oil – this will reduce the sticking of food in the future.
• Be careful with detergents with high abrasiveness – you can scratch the dishes.
• Read the instructions. Many types can be washed in the dishwasher.

Bottom line

Having decided to buy an induction stove, try to immediately purchase specially designed for it cookware. This will allow you to effectively use the panel when cooking and save energy.

Quality cookware from well-known manufacturers will please you with their choice and serve you for a long time.

You should not pass judgment on cookware that is not suitable for the cooktop. Choose a suitable adapter and the old cookware will serve you for many more years. However, if it is still possible to use special cookware, it will be the best choice.