Most modern kitchens haveinduction cookers. The principle of their operation is very different from traditional electric and gas analogues. 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.
The work of such plates is based on the principleelectromagnetic 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, since the stove 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.
Material used for bottom productionpots for induction cookers, 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.
Replacement of dishes often becomes one of thefirst 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. This is precisely what determines the uniformity of the heating of the dishes. The thicker the 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 desirable that a special cast disk is mounted in the bottom of the crockery, which ensures maximum tightness to the cooking surface and protects against deformation.
When choosing pots for an induction cooker,It is necessary to pay special attention 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.
Diameter of the bottom of the dishes, for whichonly the magnetic alloy was used, it should be at least 12 cm. This is necessary in order for the coil of the induction cooker to work on such pots.
If you are used to cooking in small dishes,it is advisable to purchase a so-called induction disk 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.
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.
So, pots for an induction cooker,Made of stainless steel, resistant to oxidation. Any food cooked in them retains almost all the useful properties. Thanks to a neutral environment, similar dishes 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. Such pots 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 panelsAppropriate and iron enamelled pans, for the production of which are used various 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 about 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 is recommended by the majority of consumers is to stop the choice on pots of famous brands.
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 extend the life of enameledbefore 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.