At the change of gas and electric stoves came induction. Their principle of operation is fundamentally different from the first two, so special dishes are used for it. What kind of dishes is suitable for induction plates and how to choose it?
Recommendations for choosing
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In order to thoroughly approach the task of choosing dishes for the induction plate, it should be understood in the principle of heating such a hob.
So, instead of a heating element or burner, an inductance coil is located inside the induction plate. When turned on, it creates an electromagnetic field (due to the vortex induced current) and transfers the bottom of the dishes. But that everything worked, the material must be ferromagnetic (to have an own magnetic field - simply magnetic).
Based on this, the following requirements for saucepans, frying pans, masters and other subjects are nominated:
The diameter of the bottom is desirable to choose the size of the burner, but not less than 120 millimeters - in a narrower food heats up unevenly.
The bottom of the dishes is chosen flat and thick: the thickness is at least 2-3 mm, preferably 5-10.
Marking of dishes for the induction plate is a spiral icon.
Important! Use a saucepan made for induction, additionally on a gas or electric stove is prohibited - heating spoils the bottom, makes it unsuitable for induction.
What materials are suitable?
To determine whether the selected product is suitable for the induction surface simply: it is enough to attach to the outside of the bottom of the Magnet. If it keeps - it means you can take.
Accordingly, conventional aluminum puffs made of metal, glass teapots and copper frying pans to induction will not fit.
However, some manufacturers are added to the copper or aluminum alloy magnetic metals. Either make a multi-layer bottom: for example, the first steel layer is adjacent to the stove (to work on the induction surface), the second aluminum is kept heat, the third anti-receptacle is responsible for comfortable cooking dishes.
Important! Inappropriate material is not dangerous for induction plates. It will simply won't work until the magnetic frying pan stand on top.
Cast iron
Many modern hostesses abandoned old good cast iron because of their greater weight and not the most attractive appearance. But cast iron is an excellent material for the kitchen!
The advantages of cast-iron dishes:
Accumulates, retains and evenly distributes heat. Food turns out more juicy, because Heats up from all sides.
It is considered 100% safe. Unlike controversial non-stick coatings.
It has an unlimited life cycle. Cast iron is not suitable for cast iron: more children and grandchildren will be used by a high-quality frying or cauldron.
Suitable for use both on the induction plate and in the oven - absolutely universal acquisition.
The main rule when working with the cast iron: shift food from it immediately after cooking. Otherwise, the metal will oxide and give the "iron" flavor. Another nuance is associated with the departure: soaking in the dishwasher cast iron products cannot be manually. So that nothing rusts, it is necessary to care for the products: thoroughly wipe, lubricate with butter.
Copper
Copper itself is not magnetic, but has unsurpassed thermal conductivity properties, heat capacity. If you are accustomed to copper dishes and do not want to refuse it, choose models with a spiral icon: the bottom of such sakes or the saucepan make multi-layer and the external is responsible for adjusting.
Unfortunately, the high cost of copper dishes, especially created for induction, makes it less accessible to many owners.
Stainless steel
Simple, familiar individuals under chrome and whole sets are in the kitchen at each mistress. The advantages of this material of the dishes are obvious:
Easy. Move from place to place even the full pot is not at all difficult.
Durable. Steel does not breed, not covered by corrosion.
Easy to care. You can wash in the PMM.
Inexpensive. The price is much more affordable than the cast iron or copper.
Stylish. It looks appropriate in any kitchen.
Unfortunately, there is both minus: low thermal conductivity. The heating in the steel tableware is uneven, the bottom and the walls are quickly heated, quickly cooled. To avoid problems, choose the products with a three-layer bottom: Aluminum layer will help keep warm.
Enameled steel
The usual enameled pots were incredibly popular at the end of the 20th century. Fashion on them is returned, but modern enamel is more "calm": monophonic, beautiful color.
Of the advantages - aesthetics, cheapness, ease of care, smell resistance.
The difference between enamelled and stainless steel in durability: the weak place in the first case is the enamel itself. It is easy to damage, because of what the beloved pan will lose not only its appearance, but also protective properties.
How to determine what tableware is suitable?
Check compatibility of dishes with induction stove will help visual inspection of the product and packaging:
Look for a symbol of a spiral or inscription induction;
Check the bottom: must be perfectly smooth;
Attach the magnet: if the priest can be taken.
Ordinary tableware is not a magnetic, may have an uneven bottom (with protrusions or recesses) and not have an induction symbol.
Features by type of dishes
What kind of dishes are cooking on the induction plate depends on what you are going to cook.
Pan. Cooking soup or porridge on the induction panel is better in a stainless or enameled saucepan, and so that nothing is burned, look for models with aluminum interlayer at the bottom.
Pan. The most durable frying pan for frying is cast iron. If it initially, it is high quality and properly care - it will never nourish it.
Turk. The most popular jams for induction plates are stainless. Although on sale you can find copper with a special bottom, or use the adapter for any familiar Turk.
Teapot. If you boil water comfortable on the stove, you have a huge selection of classic teapots: ultra-modern chrome stainless steel, cute enameled, even ceramic and glass with a suitable bottom.
What you need to know about special adapters?
If you bought a stove with induction, but you don't want to change all the dishes in the house or you have a favorite pan that does not work on a new tile - buy a adapter.
This is a kind of flat "pancake", "sticking" to the induction burner. Damn heats up and transfers heat: As a result, the design works as a regular electric stove.
Important! Using the adapter instead of a suitable frying pan / pots, you deprive yourself most of the benefits of induction burners.
Popular manufacturers
Guaranteed quality and convenience from cooking will provide suite dishes. Pots and frying pan packages such as Fissler, Gipfel, Berndes.
You can save the budget by choosing the "middle category" dishes: the difference in quality with premium brands will be practically imperceptible. Choose Tefal, Tramontina, Vitesse.
The most budget stamps are not long, but they are not expensive to change once every 12-18 months: Bekker, Satoshi, SCOVO.
How to care?
In the care of the dishes for induction slabs, much different from the usual:
Cast iron and copper wash with hands, thoroughly wiping dry after use; from
Tal can wash in the dishwasher: nothing happens to her;
If you have a non-stick frying pan - carefully examine the instructions, some models can also be washed with your hands.
The induction stove itself without a suitable frying pan or a skeleton is an absolutely useless thing! But it is worth finding suitable dishes and you are guaranteed to notice the difference.