Induction cookware is on the rise, as technological products gain space in the kitchen every day. One of the advances is the stove without fire, which works through electromagnetic waves. To cook in them, you need to adapt the utensils. But can I use my stainless pots on my new induction cooktop or do I need to get new ones?
Not all stainless steel pans will work on induction cooktops. Because it is a special technology, induction hobs require specific materials such as enameled steel, cast iron and, in some cases, stainless steel. Aluminium, ceramic, copper, clay or pyrex containers should be left aside.
But first we need to know a bit more about induction cookware. Keep reading.
What Is Induction Cookware?
Induction cookware is a new type of electric cooker that generates heat by electromagnetic waves, which are produced from the electric current generated in a copper coil.
The electromagnetic field is transferred directly to the pan placed on the glass ceramic table of the stove or cooktop, promoting the movement of food molecules and their heating.
In other words, there is no fire. And the hobs of this type of cooktop only heat up when there is a pan placed on it. Induction heat generation is much faster, saving cooking time.
What Are Induction Pans?
Induction hobs need specific utensils for induction cooking. These cooking pans specially designed to be used on induction hobs must be especially reactive to the magnetic field created by these types of burners, which are located below the flat top of the stove.
Heat Production
These burner elements generate electromagnetic frequencies which are transferred to the cookware and make the vessel hot enough to cook food. The temperature is easily controlled by the stove knobs.
Because of this technology, pans need to be special. Induction hobs require specific materials such as enameled steel, cast iron and, in some cases, stainless steel. Aluminium, ceramic, copper, clay or pyrex containers should not be used.
always made of cast iron or stainless steel with a triple bottom.
More Control Of Power And Temperature
Around 90% of the electricity consumed by an induction stove is used for cooking food.
The pan heated by the magnetic field receives 100% of the energy generated, without loss to the environment, as is usually the case with gas stoves. And in appliances with digital control, the user has much more precise control of power and temperature, which will also increase cooking efficiency.
It is best to get the induction hob first and then the tools or kitchen utensils. We recommend this purchase process, as each induction hob can be suitable for different diameters of pots and pans.
If it’s not suitable for the required size, you will not be able to cook with them and if you can, the heat will not be able to be distributed.
Can We Use Cast Iron Pans On Induction Cooking?
The term “ferrous” is often used to describe a pan suitable for induction cooking. Ferrous simply means that the material of the pan must be iron or iron-based to work on an induction range. Aluminum and glass pans do not react to the magnetic fields created by the burners.
Not all stainless steel cookware is suitable for use on induction cooktops.
Many people believe that all stainless steel cookware can be used on induction stoves, but many pots and pans made of stainless steel are not suitable for use on this type of equipment. Unless the manufacturer clearly states on the packaging that the cookware is suitable for induction.
The only type of pan that does not need a clearly stated safety note for induction cooking is iron pots and pans. This includes the classic cast iron utensils, most commonly frying pans.
Modernized cast iron that is traditionally covered with brightly colored enamel also falls into this classification.
Pans Should Adhere To An Induction Burner Like a Magnet.
If you are not sure whether a pan can be used on this type of stove, a simple test can be performed to assess its iron content. If a magnet placed at the bottom of the container strongly adheres to the surface, the part can be used on an induction range.
If the attraction is weak or absent, it is not. A magnet as simple as those commonly found on refrigerator doors can be used for this test.
Are there any benefits to using induction pans over traditional pots?
Are there any benefits to using induction pans over traditional pots and pans, or vice versa?
As with all purchase decisions, when choosing something for your stove, there are advantages and disadvantages. We have listed them here, so you can decide with all the facts.
- Induction cookers are, above all, very fast. They heat up almost twice as fast as a ceramic hob.
- They are more efficient because their consumption is better. This consumption is not only measured in terms of time, it is also more efficient due to its technology. Basically, much less heat is lost than with other stoves.
- It is safer and there are fewer domestic accidents. These plates heat only the pan, the rest is practically cold. This is perfect, especially if there are small children in the house.
- It is programmable and is perfect for stews and slow-cooking dishes.
The disadvantages of an induction hob are as follows:
- You need a battery of special products to cook with it. As we have already mentioned, not all types of pots, pans and other utensils are suitable.
- It might be more expensive. This depends a lot, at EVVO we have an induction hob model at an unbeatable price.
- Cook in a very different way. Everything gets done faster and that forces you to change the way you cook to adapt to new technology.
With this information, you can decide based on what you and your family need.
How To Choose An Induction Cooker?
When buying new cookware opt for pans with triple stainless steel bottoms. The triple stainless steel base is composed of an aluminum layer between two stainless steel ones.
Aluminum has no contact with food and does not interfere with electromagnetic induction due to the stainless steel layers. It’s an advantage! The heat is uniform, cooking the food hegemonic.
Prefer models that are allowed for all types of stove
The best induction cookware is used on electric, gas (on low heat!), vitroceramic and induction cooktops. The physical-chemical structures allow them to be used in different heat sources, without causing damage to the material or food.
In addition, they can also be sanitized in dishwashers without problems!
Invest in 304 stainless steel composite cookware
Stainless steel 304 is composed of chromium, nickel and iron. It has between 17–25% chromium and 7–20% nickel in the chemical structure, reducing the presence of carbon and increasing molybdenum.
These chemical characteristics make the pan resistant to sudden changes in temperature and corrosion.
The induction cooker is safer than gas or electric models as it returns to room temperature faster after use. It is excellent for everyday cooking, especially if there are small children in the house.
In addition, there are 1-burner induction cooktops that are practical to take on trips, outings on farms or to keep the pot warm in different places in the house, such as on the porch on a fondue night.
