What is an induction pan bottom

Manufacturers are constantly releasing various devices that can make the hard work of creating various culinary delights easier. Not long ago, another device appeared in the kitchen arsenal - an induction hob. Why is she so remarkable?

The most important thing that distinguishes an induction hob from other stove options is the very principle of its operation. With a gas stove, everything is very clear: the gas burns, it heats the dishes, and therefore the food. A conventional electric stove has a heating element, which, under the influence of current, heats itself and warms the food.

In an induction cooker, the main element is the induction current. It occurs when normal current passes through turns of copper wire that are wound on coils and located under the hob. During the passage of current, an alternating electromagnetic field arises. It is this that creates this very induction current, under the influence of which the electrons included in the material begin to move - heating occurs.

The cooking procedure on such a surface is much simpler, faster and more efficient. You just have to change the dishes.

Induction pan: what is it?

The main element of this type of plate is a glass-ceramic surface. Under the influence of an electromagnetic field, the dishes and, consequently, their contents are heated. In this case, the surface of the plate does not heat up.

To work on such a hob, you need special kitchen utensils. It must be made of metals that can interact with a magnet. Therefore, using ceramics, glass or non-magnetic metals will not work. If the dish itself does not have magnetic properties, then its bottom should be made of a material that reacts to a magnet. Thanks to this cunning of manufacturers, it is quite possible to use products made of copper, aluminum and ceramics.

The thickness should not be less than five to ten millimeters, and the diameter should not be less than twelve centimeters. This is necessary so that the surface of the cookware completely covers the burner. In this case, the bottom of the cookware must be completely flat so that there are no gaps between it and the burner. This thickness prevents the product from deforming and allows it to heat up evenly.

Reference! Whether the product is suitable for such a stove can be easily checked with a magnet. If it sticks to the bottom, such utensils can be safely sent to the induction panel.

Criteria for choosing pans for an induction cooker

When going to the store to buy new cookware for an induction panel, you must remember that, in addition to magnetic properties, it must meet two more important parameters: have a thick bottom and the required diameter.

Bottom thickness

To ensure even heating, you should buy dishes with a special bottom. Its thickness must be at least five millimeters. The thicker it is, the more intense the heating will be. The bottom itself can be made of a homogeneous material or an alloy.

The massiveness of the bottom makes it possible to make the temperature difference less noticeable when changing the heating mode. The bottom plane must be flat and free of damage. The thin bottom is subject to deformation, and hissing sounds are possible during operation of the induction cooker. If there is not enough contact with the surface of the stove, the food will heat unevenly. In addition, unevenness on the bottom can damage the working part of the slab.

For most manufacturers, kitchen utensils recommended for use on induction panels are marked “induktion” as well as a pictogram depicting a spiral. As a rule, the lower part of such cookware has a special disk, which allows it to be placed perfectly evenly on the surface of the stove and prevents the bottom from bending.

Diameter

Any utensil that is supposed to be used on an induction hob must have a special disc that prevents deformation. It is unacceptable to use dishes if they have a concave bottom.

The minimum diameter of the bottom part should not be less than twelve centimeters. Otherwise, there will be no reaction of the magnetic coil and, therefore, no heating will occur.

Reference! For coffee gourmets, special adapters for Turkish coffee are available, shaped like a circle. This allows you not to give up something you are already familiar with. In addition, some induction hob models are equipped with the Flexinduction function, which allows them to adapt to the size of the cookware installed on them.

Types of pans for induction hobs

There is a huge selection of various kitchen utensils on store shelves.In order to choose the appropriate option from all this variety, you need to delve into some details. All products intended for use on induction cookers can be classified by material, as well as by functional purpose.

Classification by material

There are a huge number of all kinds of utensils that are compatible with induction panels. For its manufacture they use: stainless steel, cast iron, aluminum, copper. As they say, for every taste and color!

Stainless steel pans

Most pans that are manufactured for use on induction panels are made from stainless steel, as it is highly resistant to corrosion. Its characteristic features:

1. The food does not lose its beneficial qualities.
2. Due to the special bottom, cooking time is reduced.
3. After cooling, the dishes can be placed in the refrigerator along with food.
4. Utensils made from this material are light and durable, and have a long service life.
5. The design of such a product will fit into any interior.

Cookware made of stainless steel may have an enamel coating. A similar coating is applied to products with thick walls. Noticed: if the surface of the product is not glossy, then the heating process goes faster.

Cast iron

This material has long been successfully used for the manufacture of kitchen utensils. He has his own positive qualities:

• food does not burn and remains warm for a long time;
• this material has a long service life;
• heating occurs evenly;
• cast iron is environmentally friendly.

Products made from this material are often coated with a decorative enamel layer. The decorative coating can be glossy or matte in appearance.The inside often has a non-stick coating. If the utensil has a rough texture, then, as a rule, special enamel is applied to it.

Attention! Cookware made from this material is quite heavy, so special care should be taken in handling so as not to damage the surface of the stove.

Aluminum

Recently, pots made of aluminum, but with special additives, have begun to appear on sale. Aluminum itself does not react to magnets, but additives added to it make it possible to use such cookware on induction panels. The main thing is not to forget to check whether there is an inscription “Induction”.

Enameled pans

Utensils made of iron and coated with enamel are quite suitable for use on induction panels. Various alloys are used to produce such utensils. Main qualities:

• the material warms up easily and is environmentally friendly;
• allows you to store cooked food;
• has a nice appearance - often sold in whole sets, including items of various sizes and purposes.

Can be used in the oven. The main thing is to avoid sudden temperature changes and not to cook foods that require temperatures above 250 degrees.

Important! Before purchasing, check the product for any indentations in the bottom. They can cause an increase in current wave fluctuations, which is unacceptable.

By functional purpose

Cookware designed for induction cookers has a wide bottom and low height. The large diameter of the bottom allows for faster heating, and the small height makes it almost instantaneous and uniform. Not only the time required for cooking, but also the quality of the finished product depends on this.

Universal pan

Universal type pans will become indispensable for any housewife. They heat up quickly and allow you to prepare any soups, side dishes, meat and fish dishes in a short time. You can even boil milk in this utensil.

When purchasing, you must pay attention to the following parameters:

• the volume should be between 1.4 and 5.8 liters;
• the bottom should be smooth, no thinner than three millimeters and cover at least seventy percent of the surface of the burner.

Often, such utensils are equipped with a disc that prevents deformation - this provides high-quality adhesion to the surface of the slab. A substance containing sapphire is added inside the non-stick coating, which protects against scratches. Handles made of bakelite do not heat up, so there is no need for oven mitts.

Saucepan

A saucepan is one of the types of kitchen utensils. It is quite multifunctional and can serve as both a frying pan and a saucepan. They cook in it using a lot of water: sauté, stew. It allows you to prepare dishes of excellent quality:

• if it is used as a frying pan, you can fry fish or meat steaks or fry vegetables;
• On low heat you can simmer stews, prepare sauce or pilaf.

The thick bottom allows you to heat food evenly and prevents it from burning. Thanks to this, much less oil is consumed. The saucepan is also used for heating food.

Its advantages:

• fast heating and cooling;
• presence of a cover;
• multifunctionality;
• high walls - higher than those of a frying pan.

Rules of care

Like any other cookware, utensils for induction panels require proper care:

• can be washed in dishwashers;
• it is necessary to wash it immediately - do not put it off for several days, allowing food residues to dry out;
• It is necessary to use only gentle detergents;
• The use of hard brushes or sponges with an abrasive surface is not allowed;
• After washing, wipe dry to prevent rust.

The resulting plaque is removed with vinegar. To combat dark spots, simply boil the utensils in water and add baking soda.

The choice of dishes remains with the buyer. It all depends on his needs and preferences. In any case, if you follow simple rules, kitchen utensils will serve for a long time and will not lose their qualities.