What will happen if you cook on an induction stove in ordinary dishes. What you should know about the induction cooker, so as not to be disappointed in the purchase Induction cooker does not fry well
Collecting a high harvest of positive emotions and saving money is the primary goal of a person who equips a kitchen.
Among our fellow citizens, induction cookers are gaining popularity, due to their competitive advantages and distinctive properties from other types of stoves.
Principle of operation
How does this type of stove work? The whole process goes like this:
- A glass or glass-ceramic hob hides a coil of copper wire underneath.
- When electricity pierces the turns of the coil, it creates a high-frequency electromagnetic field, which further produces an induction current.
- Put on hob dishes with magnetic permeability close the circuit, acting as a kind of conductor.
- The electrons in the bottom of the dishes come into active motion, whereby they form thermal energy heating the contents of the container.
How they work - we figured out the induction cookers. What are they in relation to their size?
Tabletop and built-in cookers
In order not to complain about the fact that a huge stove eats up usable space in the kitchen, you can purchase a desktop stove.
Household appliances that do not take up much space will allow you to cook your favorite dishes with the same speed and efficiency. Compact induction cookers are ideal for a small kitchen or cottage.
Manufacturers offer to choose table tiles with one or two burners. Such a device will fully satisfy the household needs of an average person.
This is often a professional kitchen appliances for restaurants, cafes and other establishments where you need to cook a lot. Has high performance. It has, in most cases, four burners with a mass of regulators temperature regime timers and other operational benefits.
You can install such a stove at home, if finances allow, because it costs more than a small induction cooker tabletop.
What utensils can be used?
Before buying a new induction cooker, you need to learn about the features of its operation. The choice of pots and pans will now be more scrupulous than for the usual electric and gas stoves.
This is all due to the fact that not every material reacts to an electromagnetic field that sets the electrons in motion in the bottom of the dish.
In many people who want to buy a tile that works on the basis of electromagnetic induction, the question often arises: is it possible to leave old dishes for cooking.
Ceramic pots, aluminum pans and other containers are not suitable for induction hobs. Only metal utensils should be used. Checking which containers are suitable for cooking food is very simple.
You need to take a magnet and try to attach it to the container. If the magnet sticks, the cookware is ideal for use on induction hobs.
The most suitable cookware for induction cookers is made from stainless steel or cast iron. Consider the materials in more detail:
- Stainless steel.
The material is resistant to corrosion and oxidation. Food products cooked in stainless steel containers retain the lion's share of nutrients.
These dishes can be stored in the refrigerator. It will not change the taste and aroma of food.
From the refrigerator, the stainless steel is immediately placed on the induction stove. The only drawback of this material is the content of nickel, which causes an allergic reaction in some people.
- Enamelware is made from various metal alloys.
Suitable for induction hobs. It is better to buy saucepans with a flat bottom.
- Cast iron.
Although this material is heavy and brittle, it is often used for cooking on induction cookers.
It is also indispensable for people who prefer healthy eating, because this material does not distort the taste characteristics of food, and also allows you to save the maximum amount of useful elements in cooked food.
How to determine if a particular kitchen utensil is suitable for use on an induction hob?
Another small addition. The sides and lid of kitchen utensils do not have to be made of materials that react to magnetic waves.
Now manufacturers often equip the bottom of ceramic, copper utensils and cooking containers made of other materials with a special ferromagnetic metal lining. Such kitchen utensils can be used on induction cookers. 
Here are some practical tips to get the most out of induction cookers:
- Although manufacturers of modern kitchen utensils are increasingly improving their products, making them suitable for use in various conditions and on different heating elements, but old cast iron cookware should not be thrown into a landfill. After acquiring an induction cooker, you can safely get it out of the pantry - it will last for many more years.
- Special cookware for induction surfaces is ideal for use on other heating elements: gas and electric.
- Old pots and pans that have been magnetically tested should not be immediately placed on induction hob. It is necessary to check the condition of the bottom. It may have irregularities and defects from mechanical damage which may scratch the glass-ceramic surface of a new hob. A bent bottom may not ensure proper contact between the bottom of the pot and the induction surface.
Advantages
This technology is relatively new, so it has a whole string of advantages. The induction cooker has the following advantages:
Like all electrical appliances, the induction cooker has the following disadvantages:
It's up to you to buy a new stove or use an old electric or gas stove. If your friends are thinking about buying an induction cooker, share the above information with them.
Cooks working in the kitchens of catering establishments are already accustomed to cooking on electric (rarely gas) stoves. They have long learned to enjoy the advantages and, if possible, minimize the disadvantages in the use of these plates.
Today, however, almost perfect induction technology is gaining more and more popularity. Electromagnetic induction cookers are the innovative future of the restaurant business. Why only restaurants? It's just that despite the fact that this phenomenon was discovered by Michael Faraday back in 1831, kitchen equipment using this technology to this day remains the most expensive. The price of a single-burner panel is about 150 thousand rubles.
Advantages
In the USA, as well as in a number of European countries, kitchens of HoReCa segment establishments are actively equipped with induction cookers. This process has been going on for the last 20 years. In Russia, it is just being launched.
Of course it's expensive. But those owners who see a few steps ahead understand: having spent money today, tomorrow these expenses will pay off with interest.
Main difference induction hob from a conventional electric glass-ceramic cooker is based on the principle of heat generation. In a standard electric hotplate, heat is first supplied from the heating element to its surface. Then the bottom of the dishes is heated from it and only then the heat is transferred to the cooked product. .jpg)
On an induction hob the heating process is as short as possible. The heat generates a magnetic field generated by the copper coil and high frequency current. And it goes straight to the bottom of the dish. There are simply no heating elements and intermediate links. The heat from the bottom of the pot (pan) heats up the food. The temperature of the burner itself, as a rule, does not exceed 60 ºС and after 6 minutes after turning it off it completely cools down. Whereas a gas burner will take 24 minutes for this, and an electric burner more than 50.
This leads to the following advantage. Ambient the air doesn't heat up at all. No matter how perfect kitchen ventilation is, any cook will tell you that working temperature indoors is usually always far from comfortable. By the way, in kitchens equipped with a line of induction equipment, you can save a lot on the ventilation system. Professional ventilation is not a cheap pleasure. And its periodic cleaning (again, professional) is another expense item.
The next advantage of the induction hob is wide range of heating power. It can vary from 50 to 3500 watts. Moreover, it changes very smoothly with the help of many cooking modes. For example, on minimum power products are perfectly stewed (as on slow gas). But the maximum level is able to bring water to a boil much faster gas stove. 1.5 liters boil in just 3.2 minutes.
Interestingly, with such a power drop heating accuracy provided up to a degree. And this is another advantage of induction technology. The change in temperature is instantaneous. If necessary, you can use the "booster" function. It allows you to transfer the power of one burner to another in a matter of minutes.
Other advantages of induction cooktops include time saving, electricity and, as a result, money. First, the optimal mode is automatically selected. That is, only the bottom of the pan is heated, even if its diameter is smaller than the burner itself. Secondly, the system automatically regulates the previously set temperature. The programmed limit is instantly reached, and then it is supported by turning the stove on and off. Thus, the preparation takes a minimum amount of time and significantly saves energy.
And the last two advantages are ease of maintenance and maximum security. Since the stove practically does not heat up, it is impossible to burn anything on it. The whole cleaning process comes down to periodically wiping the panel with a damp cloth. At the same time, the safety of the stove has been brought almost to perfection. The burner will not turn on if there is an empty pan on it (without water or other food), if the diameter of the object is less than 12 cm (whether it is a left fork or other small cutlery). Accordingly, it is impossible to get burned.
disadvantages
The main thing, as you already understood, is price. With the cost of a single-burner model of about 150 thousand rubles, purchasing the most optimal 6-8-burner unit will not only be costly, but very expensive. Such a purchase is only possible for restaurants with high price segment and establishments with author's cuisine.
Another disadvantage is the prohibition of installing induction cookers over conventional ovens, refrigerators and any devices with metal surfaces. These are the disadvantages of the electromagnetic field. If the issue is acute usable area, then such a problem can cause a serious dilemma.
Due to the electromagnetic field, heating on such stoves can only be special dishes with bottom made of ferromagnetic alloy. When buying, it is easy to identify by a special marker. It can be made of stainless steel, cast iron and even enamelled. However, copper, brass, aluminum and thermal glass are useless in this case, since they are unsuitable for induction. 
A feature that can also be attributed to disadvantages is thin bottom pan. When cooking, even on the most low power the effect of "intermittent boiling" is possible. But the problem is solved by buying a plate of a high price category (although much more expensive).
Another small drawback, again concerning the so-called "inexpensive" models - light noise when operating at low power.
Manufacturers
Among professionals, as usual, only high-quality imported equipment. So among the manufacturers of induction cookers, the leaders are Bartsher, Virtus, Mastro, Heidebrenner, Schooll (Germany), Electrolux, Bertos (Italy), Garland (USA).
AT last years manufacturers from Asia Better (China), Kocateq ( South Korea). And, it should be noted, they do it well. Their products are cheaper, but the quality and reliability are up to par. Given the already rather high cost of induction equipment, buyers often make a choice in favor of asian model.
In an effort to win the trust of the customer, manufacturers are constantly improving induction technology. So, there were models on which you can cook on any metal utensils. And as a more economical option, you can purchase special linings for ordinary dishes. The electromagnetic field first heats it, and from the lining it goes to the bottom of the pot or pan.
For establishments with ethnic (oriental) cuisine, models appeared in the range of induction cookers wok. They create the effect of cooking on a "live" fire due to the high temperature. True, such stoves also need appropriate dishes. For example, wok pans with a spherical bottom.
Other novelties include a mobile induction wok cooker from German company Heidebrenner (for catering), as well as a 4-burner induction stool.
But Whirlpool has gone even further and is launching a new eco-friendly induction oven. The technology is the same, but, according to the manufacturer, it can bring energy savings of up to 30% compared to a conventional class A electric oven. Moreover, the cooking speed has also increased by almost 25%. The oven can gently stew food, fry (including grilling), steam and bake.
3 egg scrambled eggs on an induction hob
Products:
3 eggs, salt to taste
Cooking:
Heat a frying pan with vegetable oil in the frying mode for 1 minute, 140 degrees, beat in the eggs, salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hob for 4 minutes, and on a regular hob for 12 minutes. Save 8 minutes.
Borscht in a 3 liter saucepan
Products:
Pork - 300g, carrots - 1 pc., onions 1 pc., beets - 2 pcs., spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.
Cooking:
Grate on a coarse grater, carrots and beets, cut the onion into squares. Fry in vegetable oil in the "frying" mode 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, lower into a 3-liter pot with water. Set the mode "frying" temperature 120 degrees time 60 minutes. 30 min. Until cooked, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borsch on a regular stove is cooked for 1 hour and 40 minutes. Borscht on an induction cooker 1 hour 10 minutes. Save 30 minutes.
Steamed vegetables
Products:
Cauliflower, broccoli, potatoes, carrots.
Cooking:
Cut all vegetables. Pour water into the pan, set the double boiler, put the vegetables. Close the lid and steam. Steaming vegetables on a regular stove for 40 minutes, and on an induction stove for 25 minutes. Save 15 minutes.
Pickle 3 liters
Products:
Chicken leg 1 pc., Golden rice ¼ cup, potatoes 3-4 pcs., onion 1 pc., carrots 1 pc., carrots 1 pc., pickled cucumbers 3-4 pcs., salt, spices.
Cooking:
Salted cucumbers grate on a coarse grater, pour 0.5 water, simmer in the “frying” mode (temperature 160 degrees) for 20 minutes. Peel and cut carrots and onions. Pour a little oil into the pan, add chopped vegetables. Put the pan on the stove and fry in the “frying” mode (temperature 120 degrees) until golden brown. Pour water into the pan, lower the ham and cook in automatic “soup” mode. Peel and dice potatoes, and 30 minutes before the end of work, add fried vegetables, washed rice, stewed cucumbers, salt, spices and herbs.
Beef Goulash
Products:
Beef 700g., 1 carrot, 1 onion, tomato paste, spices, flour 2 tablespoons, salt to taste.
Cooking:
Peel and cut onions and carrots. Pour vegetable oil into the pan and fry the vegetables in the “frying” mode (temperature 160 degrees) until golden brown. Fry the tomato paste for 5-6 minutes in the same mode. Cut the beef into cubes, fry in the “frying” mode (temperature 150 degrees) for 10-15 minutes, add the fried vegetables and tomato paste, simmer in the “stewing” mode 300w for 40-50 minutes. 5-10 minutes before readiness, salt, add flour diluted in ½ cup of water, stir to form a thick gravy. Sprinkle the finished dish with herbs.
lazy cabbage rolls
Products:
Homemade minced meat 700g, fresh cabbage 1kg, carrots 1pc, onion 1pc, rice ½ cup, herbs, spices, salt to taste.
Cooking:
Fry the minced meat in a frying pan in vegetable oil in the “frying” mode (temperature 150 degrees) for 15-18 minutes. Separately, fry the chopped onions and carrots in the “frying” mode (temperature 150 degrees) until golden brown. Rinse rice. Shred the cabbage. Put the fried minced meat, vegetables, rice and chopped cabbage in layers in a saucepan. Pour 1 glass of water, salt, pepper, add chopped herbs. Cook in the “frying” mode (temperature 120 degrees) for 35-45 minutes.
Rice porridge
Products:
Rice ½ cup, water 2 cups, salt and sugar to taste, milk ½ cup.
Cooking:
Rinse the rice, put it in a saucepan, salt, add sugar and pour cold water. Set the “extinguishing” mode to 300w. Cook for 18-25 minutes, stirring constantly. 5 minutes before the rice is ready, pour cold milk. Boil. Add butter to the finished porridge.
Buckwheat porridge
Products:
Buckwheat 1 cup, water 500 ml, salt and sugar to taste.
Cooking:
Rinse the grits, pour into a saucepan, salt, add sugar, pour cold water. Press the “porridge” button, turn off after 30 minutes. Add butter to the finished dish.
Steamed fish cakes
Products:
Cod 1kg., egg 1pc., green onion, onion (medium) 1pc., salt to taste, ground black pepper.
Cooking:
Prepare minced meat from cod fillet, skip the fish and onion through a meat grinder, add the egg, chopped green onion, salt, pepper and mix. Form cutlets. Put a pan on the stove, pour cold water, set the steamer so that it does not touch the water, put the formed cutlets, close the lid and press the “steam” button.
Stewed meatballs
Products:
Minced beef 500g, onion 1 pc., tomato paste 1 tablespoon, garlic 2 cloves, egg 1 pc., salt and spices to taste.
Cooking:
Add finely chopped onion, crushed garlic, egg, salt and spices to minced beef. Mix well. Put a frying pan on the stove and pour some vegetable oil. Form meatballs and fry in the “frying” mode (temperature 160 degrees) on both sides. Then reduce the temperature to 120 degrees. Pour water mixed with tomato paste into the pan (1 tablespoon of tomato paste per 0.5 l of water), salt, pepper, simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.
Steamed stuffed chicken breast
Products:
Chicken breast 2 pieces, salt and pepper to taste.
Filling products:
Bacon 3 pieces, tomato 2 pieces, spinach 100g, mozzarella 60g, dill 2-3 sprigs.
Cooking:
Finely chop the bacon, put it in a frying pan and lightly fry in the “frying” mode at a temperature of 120 degrees. Add finely chopped tomatoes. Cut spinach, cheese and dill, put to the filling, mix. With a knife, make a longitudinal incision in the breast and open the “pocket”. Lay out the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt, pepper. Pour water into the pan, set the double boiler, lay out the breasts. Set the steam mode, close the lid. Cut the finished breasts into portions.
Salmon for a couple
Products:
Salmon 3 stacks, salt and pepper to taste.
Cooking:
Salt, pepper the steaks, pour water into the pan, set the steamer, put the fish, close the lid and set the “steam” mode.
Quick breakfast.
Products:
4 boiled potatoes, 50g bacon, 2-3 eggs, herbs, vegetable oil, salt to taste.
Cooking:
Put the pan on the stove, pour vegetable oil. Cut boiled potatoes and bacon, set the “frying” mode, the timer is 5-7 minutes, then beat in the eggs, salt and cook in the “frying” mode at a temperature of 120 degrees for 10-12 minutes. Sprinkle the finished dish with herbs.
Cooking pasta
Products:
Durum macaroni, salt to taste.
Cooking:
Pour cold water into the pan, set the “frying” mode. As soon as the water boils, set the temperature to 120 degrees in the same mode for 13 minutes. Rinse cooked pasta and add butter.
Roast pork in tomato sauce
Products:
Pork 500g, onion 2 pcs, tomato sauce 250g, salt, pepper and spices to taste, vegetable oil for frying.
Cooking:
Cut meat into small pieces and fry a small amount oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then lower the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, salt, pepper and add seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add the tomato sauce and, with constant stirring, cook the meat for another 10 minutes at the same temperature.
Shchi from fresh cabbage
Products:
Fresh cabbage 400g, beef 300g, 3-4 potatoes, 1 onion, 1 carrot, 2 fresh tomatoes, herbs, salt to taste.
Cooking:
Chop onions, carrots and tomatoes and fry in the “frying” mode for 10-15 minutes. Peel cabbage and potatoes and cut into cubes. Rinse the meat well, transfer to a saucepan, pour cold water, cover with a lid. Set the soup mode to 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sautéed vegetables, potatoes, cabbage, salt, spices and herbs to the broth.
Eggplant salad with tomatoes and garlic
Products:
Eggplant 300 gr., tomatoes 300 gr., onion 2 pcs., garlic 3-4 cloves, salt, herbs, pepper to taste.
Cooking:
Cut the eggplant and fry in the "frying" mode at t-120, 15 minutes. Cut the tomatoes and onions in the same way, grate the garlic, add to the eggplant, salt, pepper and cook in the same "frying" mode t-120 for another 15-20 minutes, gradually stirring.
Sprinkle the finished dish with herbs.
Marinated cod
Products:
Cod 700 gr., 3 carrots, 2 onions, pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.
Cooking:
Fish fillet cut into pieces, salt. Roll in flour and fry in vegetable oil in the "frying" mode at t-120 until golden brown.
For the marinade: Cut the onion into half rings, peel the carrots and grate on a coarse grater. Slightly fry the onions and carrots in vegetable oil in the "frying" mode t-120. Constantly stirring. Add tomato paste, pour 100 ml of sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Put fried fish in a saucepan, a layer of stewed vegetables in tomato sauce. Then again a layer of fish and a layer of vegetables. Add water, salt, add spices. Stew in the “frying” mode at t-120 degrees.
The fish is served chilled.
chicken chops
Products:
Fillet chicken breast 3pcs, 2 eggs, garlic 1-2 cloves, salt and pepper to taste, spices for chicken, breadcrumbs.
Cooking:
Cut the fillet lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Salt the fillet, pepper, rub with garlic. Beat eggs (a little). We pass the fillet in breadcrumbs, then dip it in an egg, then again in breadcrumbs and put it on a hot frying pan. Cooking in the "frying" mode timer 10-20 minutes. t-120, turn over and cook in the same mode.
Stuffed vegetables
Products:
3-4 eggplants, 1-2 zucchini, 3-4 bell peppers, 400 gr minced meat, 1 tomato, 1 onion, 1 egg, salt, pepper, garlic 1-2 cloves , tomato paste, greens.
Cooking:
Add chopped tomato to minced meat; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplant and zucchini in half lengthwise, remove the core. With bell pepper cut off the top, remove the seeds. Fill vegetables with stuffing. Combine eggplant and zucchini together (so that you get a whole vegetable). Put vegetables in a saucepan, cover with water, add tomato paste, salt, pepper. Cook in the "quenching" mode for 40-50 minutes.
Sprinkle ready-made dishes with herbs.
Pumpkin fritters with apples
Products:
Pumpkin pulp 300 gr., apples 2 pcs., egg 2 pcs., kefir 1.5 tbsp., egg white 2 pcs., 1-1.5 tbsp flour, 1/2 tsp baking powder, 4-5 tbsp sugar, a pinch of salt, vegetable oil for frying.
Cooking:
Grate pumpkin pulp on a fine grater or pass through a meat grinder. Mix eggs with kefir, add flour with baking powder. The dough should turn out like liquid sour cream. Let the test stand for 30 minutes. Then beat 2 squirrels with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Put the dough with a spoon into a preheated pan with vegetable oil, form into pancakes. Cook in the "frying" mode t-120. As soon as they start to brown on the bottom, put apple slices on them and lightly press them into the dough. Flip pancakes immediately and cook until done.
Homemade cutlets
Products:
Minced meat (pork + beef) 500 gr., onion 1 pc., garlic 2 cloves, loaf 3-4 pieces, egg 1 pc., salt, spices to taste.
Cooking:
Add chopped onion, crushed garlic, a roll soaked in milk, an egg, salt and pepper to the minced meat. Put the frying pan on the tile, pour a little vegetable oil, shape and lay out the cutlets. Cook in the "frying" mode t-120, 10-15 minutes. on the one hand, turn over, cover with a lid and cook for another 10-15 minutes, at the same temperature.
Wheat porridge with milk
Products:
Millet 125g, water 350ml, milk 150ml, salt and sugar to taste.
Cooking:
Rinse the grits, pour into a saucepan, salt, add sugar, pour water. Without closing the lid, put on the stove, set the “porridge” mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour milk, cook until tender for another 17-20 minutes, then turn off. Add butter to the finished porridge.
Fried pork in breadcrumbs
Products:
Pork 500g., Breadcrumbs, lemon juice 1-2 tablespoons, garlic 2-3 cloves, egg 2 pcs., salt, pepper and seasonings to taste.
Cooking:
Cut the pork into portions, roll with a silicone roller so that the piece is thin. Salt, pepper, rub with finely chopped garlic and seasoning and drizzle with lemon juice. Dip both sides with egg and breadcrumbs. Fry in “frying mode” at a temperature of 120 degrees, on both sides, until cooked.
Today, induction hobs are at the peak of popularity. This is due to the mass useful features and the uniqueness of the design, characteristic of such a technique.
Fast food preparation occurs due to the specialized principle of operation of the equipment.
We will analyze the varieties of suitable cookware for induction. And also, we will give an answer to the main question of the consumer - is it possible to cook on an induction cooker in ordinary dishes?
The popularity of induction cookers is due to several reasons. The factors that we list below are considered an ideal find for the consumer.
- Fast food preparation occurs due to the specialized principle of operation of the equipment.
- Safety of use. The plate is in contact only with the bottom of the container used, the risk of getting burned on its surface is minimal.
- Ability to set the desired temperature. On such a stove, you can cook exactly according to the recipe.
- Unpretentiousness in care. Since the surface is smooth, mirror-like, food remains do not stick, which means that they can be removed without much effort.
- Variety of options. You can cook food by selecting the desired function in advance.
The plate is in contact only with the bottom of the container used, the risk of getting burned on its surface is minimal. In other models of hobs, you are unlikely to find the above features. It is due to them, in almost all modern kitchens such devices are installed for home use.
Validity of the choice of special dishes
When purchasing an induction cooker, the question immediately arises - what kind of cookware is needed for an induction hob? As mentioned earlier, kitchen equipment only heats the bottom of the pot. And this means that when choosing utensils, it is necessary to pay attention to its bottom.
Specialized dishes should be with a thick bottom, the height of which is not less than six centimeters. Specialized dishes should be with a thick bottom, the height of which is not less than six centimeters. And also, between the layers of the bottom there should be ferromagnetic layers, which contribute to uniform heating of the container.
Suitable cookware material
Special cooking utensils for induction will be considered suitable if they are made of heavy and durable materials. Such metals are not amenable to deformation and other flaws.
The most suitable are stainless steel and cast iron products. The most suitable are stainless steel and cast iron products. However, their body and surface as a whole must be free of scratches, chips and damage. Since they can scratch the hob and ruin not only the design, but also the performance of the equipment.
Stainless steel
Steel kitchen products are durable and aesthetically pleasing. Since the metal is dense, its bottom is made in several layers, which allows food to be cooked well during the cooking process.
Steel kitchen products are durable and aesthetically pleasing. Everyone is used to the fact that stainless steel dishes are glossy, shiny objects. However, if you use such a container on an induction cooker, pay attention to models of pots and pans with a matte outer surface.
Cast iron pans
Cast iron pans are characterized by thick walls and a high level of thermal conductivity. They are great for induction use.
Cast iron pans are characterized by thick walls and a high level of thermal conductivity. However, do not forget that cast iron is very heavy and if you drop the pan on the surface of the stove, you can damage it. Such utensils should be handled carefully, wisely.
What kind of enamel do you need
If you decide to use enamel cookware for induction cooking, don't worry. After all, even the simplest metal dish, covered with high-quality enamel, is suitable for such a stove.
Even the simplest metal dish, covered with high-quality enamel, is suitable for such a stove. As a rule, enamel is applied to products made from heavy raw materials. And this means that such utensils are characterized by magnetic properties.
How to choose the right cookware for induction cookers
Choose suitable dishes follows due to the specialized principle of operation of the induction hob. The bottom is main parameter on which the consumer must focus.
The bottom is the main parameter on which the consumer must focus. But in addition to the bottom, there are several other factors that play a role in choosing a special container. The bottom diameter must be at least 12 centimeters. This is necessary so that the dish heats up evenly, and the food is prepared with high quality. Of course, we should not forget about the stability of the production material. Kitchen utensils should not be subject to even the slightest deformation.
Is it possible to cook on an induction stove in ordinary dishes
It will not work to cook a delicious appetizing dish on such a panel using an ordinary pot or pan. By placing the container on the stove, it may not react or turn on, leaving the vessel cold.
The peculiarity of cookware for induction is only in the ferromagnetic bottom, due to which it is completely heated. You will not harm the stove, you will only spend time and effort trying to cook something. Therefore, using induction, take care of suitable dishes.
Often, consumers are interested in - what is an induction pan? The answer is simple: it is the same shape and size as a standard container. Its feature is only in the ferromagnetic bottom, due to which it is completely heated.
Dish adapters
For those who purchased an induction hob, but did not take care of the dishes, manufacturers offer special magnetic adapters. They are a thin magnetic disk with a handle. It is placed on the burner of the stove, and on it is the already existing vessel.
A special disk will allow you to cook dishes in any pot or pan without harm to the stove. Thus, you do not have to change all the dishes for a new one, while spending a lot of effort and money. A special disk will allow you to cook dishes in any pot or pan without harm to the stove. In addition to the direct purpose of the adapter - the possibility of cooking in any container, there are additional reasons for the purchase - protection of the induction surface from scratches and damage.
How to save the surface of the hob
In order to keep the original appearance panels, it is necessary to select special dishes without flaws. The surface of such a plate is perfectly smooth and even. Although it does not require specialized care, you should not neglect careful operation.
In order to preserve the original appearance of the panel, it is necessary to select special dishes without flaws. Eliminate the use of metal scrapers and brushes so as not to damage the stove. Do not use abrasives for cleaning. And of course, avoid serious blows that provoke chips on the body of the induction hob.
Video: How to choose cookware for an induction cooker
I would like to introduce you to Kitfort Electric Stove!
I have had this miracle of technology not so long ago, but I have already gotten used to it so much that I have already forgotten how to cook on gas! You quickly get used to good things. This stove works on the principle of induction. Induction cookers are very practical, modern, consume less energy than electric stoves from Soviet times.
So, we study the contents of the package: a box with a convenient carrying handle, an instruction booklet, a warranty card, a buyer's memo and a branded magnet.
Opening the box, there is no extraneous smell of cheap plastic. The declared efficiency of the stove is induction currents. So, these types of stoves work under the influence of electromagnetic induction, which means that the dishes must be appropriate. To select dishes in the kit is a special branded magnet. We take a magnet and go to the store, which bottom of the dishes is magnetized, then we choose. Now these are all modern dishes, mostly ceramic (I won’t go into detail about the advantages of this dish here). The main difference when choosing dishes is a lot of small circles at the bottom of the dishes. Here is such.
We chose the dishes, then we study the instructions. Before using the stove for the first time, the manufacturer warns that each burner has a maximum power of 2000 watts. Multiply by two burners, it turns out 4000 W, not weak! In our new building with a small kitchen, there is a power cable for an electric stove, the declared power of this power cable is 3700 watts. Well… We check the power of the power outlet using an electric stove from Kitfort, press the kWh / Volt buttons… Here's what we see
The declared power differs from the actual. We will keep this in mind, we do not load the stove in total more than this power, but in principle, the use of maximum power is extremely rare and not for a long time. Basically, I set it to a maximum of 2000 W only when I need to quickly bring the water to a boil. It takes about 2 minutes to boil water with a power of 2000 W, about 1 liter of water! Story! I am immediately attaching a photo with boiling water and a bill placed under the pan.
The surface of the plate itself does not heat up. The bottom of the pan heats up, moreover, as quickly and unusually as possible after gas and a simple glass-ceramic electric stove. The stove does not burn, which is absolutely safe in a house where there are children, especially small ones. The efficiency of an induction cooker is much higher than simple electric stoves (which heat the surface of the burner and the air) and gas stoves (which cause impossible heat during cooking and burning oxygen). In addition, the stove has an indicator of the lack of a frying pan, as soon as you remove the frying pan, the stove immediately stops heating, does not consume electricity. Savings in person!
On the button panel, we see the auto-cook programs: milk, frying, soup, porridge. In my experience of boiling milk on the milk program, it does not escape! These programs, in my opinion, are rather conditional. Let's say frying, this is a power of 1400 W, such power depends, firstly, on the thickness of the dishes, and secondly, on the volume of what we are frying. Personally, it’s more convenient for me to independently regulate the power, sometimes I use the temperature. Power ranges from 120 to 2000 W, in steps of 200 - this is very convenient. 11 power modes, easily adjustable for the desired power. The temperature has ranges from 60 to 280 degrees, everything is easily adjustable with comfortable ranges.
Let's start testing. It will be these cutlets to fry. We turned on the pan, turned around for the cutlets, took them out of the bag and immediately lay down! You don’t have to wait until the pan warms up :) It heats up with lightning speed. I like to fry without oil, on ceramic dishes, but on an induction stove, this is elementary! While on gas using, ceramic dishes you still have to add oil. On this stove, I successfully half-bake-half-fry sausages in dough, pies without oil. Healthy food.
Now back to tricks. Cutlets are fried, move the pan and put your hand during frying.
Cutlets were purchased, dry, I had to add oil for taste. When I fry from natural minced meat, a lot of juice is released from the cutlets and no oil is required. That's it. By the end of cooking, we check how much electricity has been consumed for cooking by pressing the kWh / Volt button. To the nearest penny, you can calculate the cost of cooking dinner.
It also has a cooking timer and a keep warm function. That's modern technology. You put on dinner and go about your business without worrying.
In addition, I would like to say about:
Attractive price compared to competitors, no need for 4 burners per modern world(slow cooker, electric kettle).
About convenience for small kitchens (I have 40 countertops)
The stove does not need to be “scratched” after cooking (just wipe it with a cloth)
I have been using the stove for a year and I will say that I have already forgotten how to cook on gas. You quickly get used to the good :)