Induction cooking is very different from conventional gas or electric cooking. Due to the way that induction works, only certain types of pans will work on an induction burner. The great thing about induction burners is that they are efficient: only the pot on the stove heats up. If your kitchen has copper, aluminum, ceramic or glass refractory glassware, then unfortunately, it has to be replaced. The conduction of such cookware with magnetic waves does not occur; therefore, the cookware cannot heat up.
When choosing cookware, you need to keep in mind that its characteristics must meet the important requirements. Aluminum, glass, and copper pans don’t work with induction stoves, unless they are made with a layer of a magnetic material on the bottom.
There are four materials that are guaranteed to work with induction cookware: cast iron, carbon steel, enameled cast iron, and graniteware The best induction cookware is made of cast iron or stainless steel, food cooks by electromagnetic induction, therefore the cookware without magnetic properties are not suitable.
They’re very easy to use and clean up. Foods slide through the surface. So, there is no way that they might get stained your delicious meals will become even tastier with the best cookware for induction cooktops.
There is a very simple way to figure out if your cookware is suitable for an induction cooker To tell if a pot or pan is compatible with your induction stove, simply take the magnet and press it to the bottom of the frying pan, the pot or pan has magnetic properties if the magnet keeps, then it can be used.
If there is no pull on the magnet, it doesn’t contain the right metals and will not generate heat. If the magnet clings to the underside, the cookware will work on an induction cooktop. Many manufacturers have started putting an “induction compatible” symbol on the bottom of their cookware or they’ll note compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.
The necessary condition for the choice of induction pots is sufficient thickness of the bottom. The thicker the bottom of the pot for induction cooker is, the better. If you want the food in the pot heated evenly over the entire area, the thickness of the bottom should be in the range of 2-6.5 mm.
The thin bottom of the kitchen utensils can cause extraneous sounds in the cooking process. High-quality induction pan has a thickness of 5 millimeters bottom.
So before purchasing you should pay attention to the thickness of the bottom of the cookware, it suppose to be no more than 2-3 mm. the diameter of the pot, frying pan or tea pot should be at least 12cm. in this case, you can cook any dishes in the shortest possible time. After all, the cookware on the cookers of the induction type heats up almost instantly, which means that the time spent on cooking significantly reduced.
Besides it’s important not to use a pan that is too large for the burner, otherwise it won’t heat the pan or the food inside it properly. Today the most famous brands are Swiss Zepter, German companies Fissler, Woll. Berghoff Hackman, the French firm Tefal, Tescoma, the Czech and Dutch IKEA.