In the age of active development of technology, the usual gas stove for cooking has long ceased to be the only possible one. Induction hob is no less popular, but before buying it, you should be aware that you will also have to spend money on purchasing new cookware, since not every one is suitable for this type of stove.
How to choose cookware for an induction hob
How does the choice of cookware affect the principle of operation of an induction hob
The technique itself works on the basis of the law on the movement of electric current, discovered by Faraday at the end of the XNUMXth century. Only a century later, they were used to create induction cookers, in which the current is generated in the very bottom of the cookware due to the work of the magnetic field of the coil hidden in the surface and the bottom. Induction cookers began to be in demand not so long ago, when the price for them became more affordable, but without the correct dishes, in the bottom of which currents will form, first heating the bottom, and then the food, you cannot do here.
The area of the cookware must be at least two-thirds of the size of the burner itself, otherwise a magnetic reaction will not occur. Because coffee in a Turk cannot be brewed on such a stove.
How to choose cookware for an induction hob
When choosing a set of dishes, you can use two methods: either focus on the presence of a sign that it can be used for induction cookers, or carry a small magnet with you and check whether it will be attracted to the desired saucepan or frying pan. The latter method guarantees the purchase of exactly the cookware for the induction cooker that is needed, regardless of whether it has a corresponding icon on it or not. If the dishes are not made of ferromagnetic materials, the panel simply will not turn on. For the rest, selection difficulties may arise to a greater extent when choosing specific dishes with a narrow range of functions. That is, almost any pots for an induction cooker will do, the main requirement for them is a smooth and dense bottom, but finding, for example, a rooster can be difficult.
The thickness of the bottom of the pan must be at least 2 mm, otherwise the proper level of thermal conductivity for cooking will not be achieved
What materials is this cookware made of
It must necessarily be metal, since the alloys necessary for the operation of the stove simply cannot be included in the composition of, for example, glassware. But in terms of the choice of metals, there are no restrictions. It can be either good traditional cast iron or stainless steel or even aluminum. The latter can be used with a sufficient bottom thickness and the presence of a ferromagnetic alloy in it. Although opinions differ about the possibility of using aluminum cookware on glass surfaces: if overheated, stubborn stains may remain on the glass itself. Suitable for induction hobs and enamel cookware. The same rule applies to cookware with non-stick and ceramic coatings.