How to choose the right cookware for induction cookers?

Recommendations for selection

To thoroughly approach the task of choosing cookware for an induction cooker, you should understand the principle of heating such a hob.

So, instead of a heating element or a burner, an induction coil is located inside the induction cooker. When turned on, it creates an electromagnetic field (due to the eddy induced current) and transfers the charge to the bottom of the cookware. But for everything to work, the material must be ferromagnetic (have its own magnetic field – simply be magnetized).

Based on this, the following requirements are put forward for pots, pans, roasters and other items:

• It is advisable to select the diameter of the bottom according to the size of the burner, but not less than 120 millimeters – in a narrower one, food heats unevenly.
• The bottom of the cookware is chosen flat and thick: at least 2-3 mm thick, preferably 5-10.
• The marking of cookware for an induction cooker is the icon spirals.

Important! It is prohibited to use a pan made for induction cookers on a gas or electric stove – heating spoils the bottom, making it unsuitable for induction.

What materials are suitable?

It is easy to determine whether the selected product is suitable for an induction surface: just attach a magnet to the outside of the bottom. If it holds, then you can take it.

Accordingly, ordinary aluminum pans made of pure metal, glass teapots and copper frying pans are not suitable for induction.

However, some manufacturers add magnetic metals to the copper or aluminum alloy. Or they make a multi-layer bottom: for example, the first steel layer is magnetized to the stove (for working on the induction surface), the second aluminum one holds the heat, the third non-stick one is responsible for comfortable cooking.

Important! Unsuitable material is not dangerous for the induction stove. It simply won’t work unless there’s a magnetic frying pan on top.

Cast Iron

Many modern housewives have given up on good old cast iron pots because of their heavy weight and not-so-attractive appearance. But cast iron is a great material for the kitchen!

Advantages of cast iron cookware:

• Accumulates, stores and distributes heat evenly. Food turns out juicier because it’s heated from all sides.
• Considered 100% safe. Unlike controversial non-stick coatings.
• Has an unlimited life cycle. Cast iron has no expiration date: a quality frying pan or cauldron will be used by children and grandchildren.
• Suitable for use both on an induction hob and in the oven – an absolutely universal purchase.

The main rule when working with cast iron: transfer food from it immediately after cooking. Otherwise, the metal will oxidize and give the food an “iron” taste. Another nuance is related to care: cast iron products cannot be washed in the dishwasher – only by hand. To prevent rust, you need to take care of the products: wipe them thoroughly and lubricate them with oil.

Copper

Copper itself is not magnetic, but it has unrivaled properties of thermal conductivity and heat capacity. If you are used to copper cookware and do not want to give it up, choose models with a spiral symbol: the bottom of such saucepans or pots is made multi-layered and the outer one is responsible for magnetization.

Unfortunately, the high cost of copper cookware, especially designed for induction, makes it less accessible to many housewives.

Stainless steel

Simple, familiar individual chrome-plated items and entire sets are in every housewife’s kitchen. The advantages of this cookware material are obvious:

• Lightweight. It is not difficult at all to move even a full saucepan from place to place.
• Durable. Steel does not warp or corrode.
• Easy to care for. Can be washed in a dishwasher.
• Inexpensive. The price is much more affordable than for cast iron or copper.
• Stylish. Looks appropriate in any kitchen.

Unfortunately, there is a downside: low thermal conductivity. Heating in steel cookware is uneven, the bottom and walls heat up quickly and cool down quickly. To avoid this problem, choose products with a three-layer bottom: the aluminum layer will help retain heat.

Enameled steel

Ordinary enamel pans were incredibly popular at the end of the 20th century. The fashion for them is returning, but modern enamel is more “calm”: monochromatic, beautiful color.

The advantages are aesthetics, low cost, ease of maintenance, resistance to odors.

The difference between enameled and stainless metal is durability: the weak point in the first case is the enamel itself. It can be easily damaged, which will cause your favorite saucepan to lose not only its appearance, but also its protective properties.

How to determine if the cookware is suitable?

A visual inspection of the product and packaging will help you check the compatibility of cookware with an induction hob:

• look for the spiral symbol or the inscription induction;
• check the bottom: it should be perfectly flat;
• attach a magnet: if it sticks, you can take it.

Ordinary cookware is not magnetic, may have an uneven bottom (with protrusions or recesses) and may not have an induction symbol.

Features by type of cookware

What kind of cookware to cook on an induction hob depends on what you are going to cook.

• Saucepan. It is better to cook soup or porridge on an induction hob in a stainless or enamel pan, and to prevent anything from burning, look for models with an aluminum layer on the bottom.
• Frying pan. The most durable frying pan for frying is cast iron. If you initially heat it well and take proper care of it, nothing will ever burn to the coating.
• Turk. The most popular cezves for induction cookers are stainless steel. Although you can also find copper ones with a special bottom on sale, or use an adapter for any regular Turk.
• Kettle. If you prefer to boil water on the stove, you can choose from a huge selection of classic kettles: ultra-modern chrome-plated stainless steel, cute enameled, even ceramic and glass with a suitable bottom.

What do you need to know about special adapters?

If you bought a stove with induction, but do not want to change all the dishes in the house or you have a favorite saucepan that does not work on the new stove – buy an adapter.

This is a kind of flat “pancake” that “sticks” to the induction burner. The pancake heats up and transfers heat: as a result, the structure works like a regular electric stove.

Important! By using an adapter instead of a suitable frying pan/pot, you deprive yourself of most of the advantages of induction hobs.

Popular manufacturers

Guaranteed quality and convenience of cooking will be provided by luxury class cookware. Pots and pans from such manufacturers as Fissler, Gipfel, Berndes.

You can save money by choosing “middle-class” cookware: the difference in quality with premium brands will be almost imperceptible. Choose Tefal, Tramontina, Vitesse.

The most budget brands do not last long, but they are not expensive to change every 12-18 months: Bekker, Satoshi, Scovo.

How to care for them properly?

In terms of care, cookware for induction cookers is not much different from regular cookware:

• cast iron and copper are washed by hand, thoroughly wiping dry after use; s
• the stove can be washed in the dishwasher: nothing will happen to it;
• if you have a frying pan with a non-stick coating, carefully read the instructions, some models can also only be washed by hand.

An induction cooker by itself without a suitable frying pan or saucepan is an absolutely useless thing! But once you find the right cookware, you are guaranteed to notice the difference.