Why don't the Japanese cook on induction cookers? Induction cookers pros and cons. How to choose suitable cookware for induction cookers

Why don't the Japanese cook on induction cookers?  Induction cookers pros and cons.  How to choose suitable cookware for induction cookers
Why don't the Japanese cook on induction cookers? Induction cookers pros and cons. How to choose suitable cookware for induction cookers

    Scrambled eggs from 3 eggs on an induction hob

    Products:
    Egg 3 pcs., salt to taste.

    Preparation:
    Heat a frying pan with vegetable oil in the frying mode for 1 minute, 140 degrees, beat in the eggs, add salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hob takes 4 minutes, and on a regular hob it takes 12 minutes. Save 8 minutes.

    Borscht in a 3-liter saucepan

    Products:
    Pork - 300g, carrots - 1 piece, onion 1 piece, beets - 2 pieces, spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.

    Preparation:
    Grate the carrots and beets on a coarse grater, cut the onion into squares. Fry in vegetable oil in the “frying” mode at 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, place in a 3-liter pan with water. Set the “frying” mode, temperature 120 degrees, time 60 minutes. In 30 min. Until ready, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borscht cooks on a regular stove for 1 hour 40 minutes. Borscht on an induction hob for 1 hour 10 minutes. Save 30 minutes.

    Steamed vegetables

    Products:
    Cauliflower, broccoli, potatoes, carrots.

    Preparation:
    Chop all vegetables. Pour water into the pan, set the steamer, add vegetables. Close the lid and steam. Steaming vegetables on a regular stove takes 40 minutes, and on an induction stove for 25 minutes. Save 15 minutes.

    Rassolnik 3 liters

    Products:
    Chicken leg 1 pc., golden rice ¼ cup, potatoes 3-4 pcs., onions 1 pc., carrots 1 pc., carrots 1 pc., pickled cucumbers 3-4 pcs., salt, spices.

    Preparation:
    Grate the pickled cucumbers on a coarse grater, add 0.5 water, simmer in “frying” mode (temperature 160 degrees) for 20 minutes. Peel and chop the carrots and onions. Pour a little oil into the frying pan and add the chopped vegetables. Place the frying 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 cut the potatoes into cubes, 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, 2 tablespoons flour, salt to taste.

    Preparation:
    Peel and chop the onions and carrots. Pour vegetable oil into a frying pan and fry the vegetables in the “frying” mode (temperature 160 degrees) until a golden crust forms. 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 fried vegetables and tomato paste, simmer in the “stewing” mode 300w for 40-50 minutes. 5-10 minutes before readiness, add salt, add flour diluted in ½ glass 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 1 piece, onion 1 piece, rice ½ cup, herbs, spices, salt to taste.

    Preparation:
    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 the rice. Shred the cabbage. Place fried minced meat, vegetables, rice and chopped cabbage in layers in a saucepan. Pour 1 glass of water, salt and 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.

    Preparation:
    Wash the rice, put it in a saucepan, add salt, add sugar and pour cold water. Set the “quenching” mode to 300w. Cook for 18-25 minutes, stirring constantly. 5 minutes before the rice is ready, pour in cold milk. Boil. Add butter to the finished porridge.

    Buckwheat porridge

    Products:
    Buckwheat 1 glass, water 500 ml., salt and sugar to taste.

    Preparation:
    Rinse the cereal, put it in a saucepan, add salt, add sugar, and cover with cold water. Press the “porridge” button, turn it off after 30 minutes. Add butter to the finished dish.

    Steamed fish cutlets

    Products:
    Cod 1 kg, egg 1 pc., green onion, onion (medium) 1 pc., salt to taste, ground black pepper.

    Preparation:
    Prepare minced cod fillet, pass the fish and onions through a meat grinder, add an egg, chopped green onions, salt and pepper and mix. Form cutlets. Place a pan on the stove, pour in cold water, set the steamer so that it does not touch the water, place 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.

    Preparation:
    Add finely chopped onion, crushed garlic, egg, salt and spices to the minced beef. Mix well. Place a frying pan on the stove and pour in a little vegetable oil. Form into balls 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 a frying pan (1 tablespoon of tomato paste per 0.5 liters of water), add salt and pepper, and simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.

    Stuffed steamed chicken breast

    Products:
    Chicken breast 2 pcs., salt and pepper to taste.
    Products for filling:
    Bacon 3 pieces, tomato 2 pcs., spinach 100g., mozzarella 60g., dill 2-3 sprigs.

    Preparation:
    Finely chop the bacon, place in a frying pan and lightly fry in the “fry” mode at a temperature of 120 degrees. Add finely chopped tomatoes. Chop the spinach, cheese and dill, add to the filling and mix. Use a knife to make a longitudinal cut in the breast and open the “pocket”. Place the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt and pepper. Pour water into the pan, set the steamer, place the breasts. Set the steam mode and close the lid. Cut the finished breasts into portions.

    Steamed salmon

    Products:
    Salmon 3 stacks, salt and pepper to taste.

    Preparation:
    Salt and pepper the steaks, pour water into the pan, set the steamer, put in the fish, close the lid and set the “steam” mode.

    Quick breakfast.

    Products:
    Boiled potatoes 4 pcs., bacon 50g., egg 2-3 pcs., herbs, vegetable oil, salt to taste.

    Preparation:
    Place the frying pan on the stove, pour in vegetable oil. Chop the boiled potatoes and bacon, set the “frying” mode, timer for 5-7 minutes, then beat in the eggs, add 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:
    Hard pasta, salt to taste.

    Preparation:
    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 the finished pasta and add butter.

    Fried pork in tomato sauce

    Products:
    Pork 500g, onion 2 pcs., tomato sauce 250g, salt, pepper and seasonings to taste, vegetable oil for frying.

    Preparation:
    Cut the meat into small pieces and fry in a small amount of oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then reduce the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, salt, pepper and seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add tomato sauce and, stirring constantly, cook the meat for another 10 minutes at the same temperature.

    Fresh cabbage soup

    Products:
    Fresh cabbage 400g, beef 300g, potatoes 3-4 pcs., onions 1 pc., carrots 1 pc., fresh tomatoes 2 pcs., herbs, salt to taste.

    Preparation:
    Chop the onions, carrots and tomatoes and fry in the “fry” mode for 10-15 minutes. Peel the cabbage and potatoes and cut into cubes. Rinse the meat well, put it in a saucepan, pour cold water, cover with a lid. Set the “soup” mode for 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sauteed vegetables, potatoes, cabbage to the broth, add salt, spices and herbs.

    Eggplant salad with tomatoes and garlic

    Products:
    Eggplants 300 gr., tomatoes 300 gr., onions 2 pcs., garlic 3-4 cloves, salt, herbs, pepper to taste.

    Preparation:
    Slice the eggplants and fry in the “frying” mode at t-120, 15 minutes. Chop the tomatoes and onions in the same way, grate the garlic, add to the eggplants, add salt and pepper and cook in the same “frying” mode t-120 for another 15-20 minutes, gradually stirring.
    Sprinkle the finished dish with herbs.

    Cod under marinade

    Products:
    Cod 700 gr., carrots 3 pcs., onions 2 pcs., pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.

    Preparation:
    Cut the fish fillet into pieces and add 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. Fry the onions and carrots a little in vegetable oil in the “frying” mode t-120. Stirring constantly. Add tomato paste, pour 100 ml sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Place fried fish in a saucepan and a layer of stewed vegetables in tomato sauce. Then again a layer of fish and a layer of vegetables. Add water, salt, add spices. Simmer in the “frying” mode at t-120 degrees.
    The fish is served chilled.

    Chicken chops

    Products:
    Chicken breast fillet 3 pcs., egg 2 pcs., garlic 1-2 cloves, salt and pepper to taste, chicken spices, breadcrumbs.

    Preparation:
    Cut the fillet lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Season the fillet with salt, pepper, and garlic. Beat the eggs (a little). Sauté the fillet in breadcrumbs, then dip it in the egg, then again in breadcrumbs and place it on a hot frying pan. Cook in the “frying” mode on the timer for 10-20 minutes. t-120, turn over and cook again in the same mode.

    Stuffed vegetables

    Products:
    Eggplants 3-4 pcs., zucchini 1-2 pcs., bell pepper 3-4 pcs., minced meat 400 gr., tomato 1 pc., onion 1 pc., egg 1 pc., salt, pepper, garlic 1-2 cloves , tomato paste, greens.

    Preparation:
    Add chopped tomato to minced meat; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplants and zucchini into halves lengthwise and remove the core. Cut the top off the bell pepper and remove the seeds. Fill the vegetables with minced meat. Combine the eggplants and zucchini together (so that you get a whole vegetable). Place vegetables in a saucepan, add water, add tomato paste, salt and pepper. Cook in the “stew” mode for 40-50 minutes.
    Sprinkle finished dishes with herbs.

    Pumpkin pancakes with apples

    Products:
    Pumpkin pulp 300 gr., apples 2 pcs., egg 2 pcs., kefir 1.5 tbsp., egg white 2 pcs., flour 1-1.5 tbsp., baking powder 1/2 tsp., sugar 4- 5 tbsp, a pinch of salt, vegetable oil for frying.

    Preparation:
    Grate the 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 dough stand for 30 minutes. Then beat 2 egg whites with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Spoon the dough into a heated frying pan with vegetable oil and form into pancakes. Cook in the “frying” mode t-120. As soon as they start to brown on the bottom, place a piece of apple on them and lightly press them into the dough. Immediately turn the pancakes over 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.

    Preparation:
    Add chopped onion, crushed garlic, bread soaked in milk, egg, salt and pepper to the minced meat. Place a frying pan on the stove, pour a little vegetable oil, form and place the cutlets. Cook in the “frying” mode t-120, 10-15 minutes. on one side, 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.

    Preparation:
    Rinse the cereal, put it in a saucepan, add salt, add sugar, and add water. Without closing the lid, place on the stove, set the “porridge” mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour in milk, cook until done 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 spoons, garlic 2-3 cloves, egg 2 pcs., salt, pepper and seasonings to taste.

    Preparation:
    Cut the pork into portions, roll with a silicone roller so that the piece is thin. Salt, pepper, grate with finely chopped garlic and seasoning and sprinkle 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.

Modern manufacturers of household appliances regularly offer new, original devices for home use. One of these new products is the induction cooker. However, in order to use this unit effectively, you need to know the features of its use. Cooking on induction cookers requires special cookware with a perfectly flat bottom. What other usage requirements are there?

About the reasons for popularity

If we compare traditional gas, electric and induction stoves, the latter win in the following parameters:

Cooking speed. Thanks to the special operating principle, the process of heating food in dishes occurs many times faster.
Absolute safety. The induction current interacts only with the bottom of the pot or pan, without heating the panel itself. Therefore, it is impossible to get burned on the surface of such a stove.
Possibility to precisely adjust the cooking temperature.
Easy to care for. Since food dropped onto the surface of the stove does not burn, cleaning the worktop is very easy.
Wide functionality. The user has the opportunity to select a convenient program for preparing a particular dish.

About choosing dishes

Not everyone knows what kind of cookware should be used for cooking on an induction cooker. The creators of this equipment advise purchasing special pots and pans with a flat, weighted bottom that is magnetic. Many housewives ask whether it is possible to use regular cookware on an induction cooker? No, traditional enamel or aluminum cookware is not suitable.

To cook food on an induction stove, you should choose pots, ladles, frying pans and other utensils according to the following characteristics:

Thickened bottom, at least 6 cm high and 12 cm in diameter.
The bottom of containers used on the induction surface must be level. The use of cookware with a concave, deformed bottom is not allowed.
Kitchen utensils for a special stove must be made of ferromagnetic material. It is this alloy that reacts with copper heating elements.

To be able to cook on an induction surface, you need to purchase special cookware.

In this case, you will have to stop using containers from:

Aluminum.
Copper.
Glass.

But kitchen utensils made of stainless steel, cast iron, and an enameled surface are perfect.

Learning to cook on induction cookers

Housewives who have encountered induction surfaces for the first time are wondering whether it is possible to fry on an induction stove? Of course you can. For example, to fry pancakes, you should select the highest heating power of the panel and place a frying pan on it. For quick heating, it is recommended to select position 10. Then pour the required amount of dough into the frying pan and reduce the power level to 5. To fry one side of the pancake, 7-8 seconds are enough, after which you can turn the dough over and bake on the other side.

Before you start frying meat, it is recommended to cover the panel with a paper napkin or towel. Then install a frying pan of a suitable diameter and heat it at maximum power. Place the meat in the pan and fry on each side for no more than 1 minute. After obtaining an appetizing crust, reduce the heating power level to 7 and cook the dish for a few more minutes.

Is it possible to light coals on an induction cooker? It's certainly possible. To do this, you need to use special dishes with a magnetic bottom. Having placed the required amount of coals in the vessel, place it on the stove and turn on the maximum power. As soon as the coals turn red, they should be removed from the surface.

Another question often asked by housewives is whether it is possible to leave dishes on an induction cooker? Users answer that it is possible, provided that the stove is turned off.

In custody

An induction cooker allows you to cook any dish in the shortest possible time. However, in order to learn how to use this technique, it is recommended to study the instructions from the manufacturers and purchase special utensils. Not every housewife is able to use the stove the first time. But with experience, users can easily use the cooking equipment.

Classmates

A Turkish proverb says: there are as many types of pilaf as there are cities in the Muslim world. We will prepare beef pilaf.

Recipe for pilaf on an induction cooker:

  • 500 gr. meat;
  • 1 large onion;
  • 2 carrots;
  • 1 cup rice;
  • 100 gr. vegetable oil;
  • 1 teaspoon pilaf seasoning;
  • Salt to taste.

How to cook pilaf on an induction cooker? Step-by-step recipe with photos:

Cut the meat into small pieces, carrots into strips, onions into half rings, wash the rice.

Steamed golden rice. I have an Electrolux induction stove with 14 heating modes + turbo. Set the oven to setting 14, place the frying pan, and pour in vegetable oil.

The oil immediately became hot, lower the meat and fry, stirring, so as not to burn.

Once the meat has browned, lower the onion and continue stirring.

lower the carrots

stir for a couple of minutes, turn down to setting 6. Add rice, level it out,

and add hot water. Pour water 0.5 cm above the rice, no more. Salt and add seasoning.

Set the oven to 12 and let it simmer for 10 minutes.

Then switch to mode 5.

And it boils for another 7 minutes.

Almost all the water was absorbed into the rice. Mix the pilaf and add the garlic.

Close the lid.

And set the oven to mode 2 for 10 minutes, then switch the oven to 1 and let it sit for another 10 minutes. Turn off the oven. The pilaf remains on the stove. Let it sit for about 20 minutes. Well, the pilaf is ready, serve.

Technology for cooking pilaf on a stove with burners.

Pour water into the pilaf as always. 1.5 fingers. Once the pilaf boils, boil over high heat for 6 minutes, then switch to medium heat, also boil for 6 minutes. Stir, add garlic, cover with a lid and turn off the burner. Let the pilaf sit for half an hour.

Our pilaf is ready on the induction cooker and can be served.

Bon appetit!

Video recipe

As an addition, I suggest watching a delicious video recipe for pilaf:

That's all I have for today. How do you like the recipe?

I would like to introduce you to the Electric Stove from Kitfort!

I haven’t had this miracle of technology for so long, but I’m already so used to it that I’ve already forgotten how to cook with gas! You quickly get used to good things. This stove operates on the induction principle. Induction cookers are very practical, modern, and consume less energy than electric cookers from Soviet times.

So, let's examine the contents of the package: a box with a convenient carrying handle, an instruction booklet, a warranty card, a buyer's guide and a branded magnet.

Opening the box, there is no foreign smell of cheap plastic. The declared performance of the stove is induction currents. So, these types of stoves operate under the influence of electromagnetic induction, which means the cookware must be appropriate. To select dishes, the set includes a special branded magnet. We take a magnet and go to the store, and choose which bottom of the dish is magnetic. Now this is all modern tableware, mostly ceramic (I won’t go into detail here about the advantages of this tableware). The main difference when choosing dishes is the many small circles at the bottom of the dishes. Here it is.

We have chosen 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 W. Multiplied 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 W. Well... We check the power of the power outlet using an electric stove from Kitfort, press the kWh/Volt buttons... That's what we see

The declared power differs from the actual one. We will keep this in mind and do not load the stove in total more than this power, but in principle, the use of maximum power is necessary extremely rarely and not for long. Basically, I set it to a maximum of 2000 W only when I need to quickly bring water to a boil. It takes about 2 minutes to boil water with a power of 2000 W, about 1 liter of water! Fairy tale! I am also attaching a photo with boiling water and a bill placed under the pan.

The surface of the stove itself does not heat up. The bottom of the frying pan heats up, 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 cookers (which heat the surface of the burner and the air) and gas cookers (which create incredible heat during cooking and combustion of oxygen). In addition, the stove has an indicator of the absence of a frying pan; as soon as you remove the frying pan, the stove immediately stops heating and does not consume electricity. Savings are obvious!

On the button panel we see the autocook 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 arbitrary. Let's say frying, this is a power of 1400 W, such power depends, firstly, on the thickness of the cookware, and secondly, on the volume of what we are frying. Personally, it’s more convenient for me to regulate the power myself; 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 to the desired power. Temperature ranges from 60 to 280 degrees, everything is easily adjustable with convenient ranges.

Let's start testing. These cutlets will be fried. We turned on the frying pan, turned around for the cutlets, took them out of the bag and immediately put them in! There is no need to wait for the frying pan to heat up :) It heats up with lightning speed. I like to fry without oil, on ceramic dishes, but on an induction hob it’s easy! Although on gas, using ceramic dishes, you still have to add oil. On this stove, I successfully half-bake and half-fry sausages in dough and pies without oil. Healthy eating.

Now back to the tricks. The cutlets are frying, move the frying pan and place your hand while frying.

The cutlets were store-bought and dry; I had to add oil to taste them. When I fry from natural minced meat, a lot of juice is released from the cutlets and no oil is required. That's it. Everything is ready. Towards the end of cooking, we check how much electricity has been consumed for cooking by pressing the kWh/Volt button. You can calculate the cost of preparing dinner down to the penny.

The stove also has a cooking timer and a keep hot function. This is modern technology. You put down dinner and go about your business without worrying.

In addition, I would like to say about:

Attractive price compared to competitors, and there is no need for 4 burners in the modern world (multi-cooker, electric kettle).

About convenience for small kitchens (I have a 40 countertop)

There is no need to “scrape” the stove after cooking (just wipe it with a cloth)

I’ve been using the stove for a year and I’ll say that I’ve already forgotten how to cook with gas. You quickly get used to good things :)

Today, induction hobs are at the peak of popularity. This is due to the mass of useful functions and unique design characteristic of such equipment.

Fast preparation of food occurs due to the specialized operating principle of the equipment.

Let's look at the types of suitable cookware for induction. And also, we will answer the main question of the consumer - is it possible to cook on an induction cooker in ordinary cookware?

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 preparation of food occurs due to the specialized operating principle of the equipment.
  • Safety of use. The stove is in contact only with the bottom of the container being 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.
  • Easy to care for. Since the surface is smooth and mirror-like, food residues do not stick, which means that they can be removed without much effort.
  • Variety of options. You can cook food by first selecting the desired function.

The stove is in contact only with the bottom of the container being used; the risk of getting burned on its surface is minimal.

You are unlikely to find the above listed features in other models of hobs. It is due to them that such appliances for home use are installed in almost all modern kitchens.

Justification for choosing special utensils

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 vessel. This means that when choosing utensils, you need to pay attention to its bottom.


Specialized dishes must have a thick bottom, the height of which is at least six centimeters.

Specialized dishes must have a thick bottom, the height of which is at least 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 kitchen utensils for induction will be considered suitable if they are made of heavy and durable materials. Such metals are not susceptible to deformation and other defects.


Products made of stainless steel and cast iron are considered the most suitable.

Products made of stainless steel and cast iron are considered the most suitable. 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 the food to be properly cooked during the cooking process.


Steel kitchen products are durable and aesthetically pleasing.

Everyone is accustomed to the fact that stainless steel vessels are glossy, shiny objects. However, if you use such containers on an induction stove, pay attention to models of pots and pans with an external matte surface.

Cast iron frying pans

Cast iron frying pans have thick walls and a high level of thermal conductivity. They are perfect for induction use.


Cast iron frying pans have thick walls and a high level of thermal conductivity.

However, do not forget that cast iron is very heavy and if you drop a frying pan on the surface of the stove, you can damage it. Such utensils should be handled carefully and wisely.

What kind of enamel is needed

If you decide to use enamel cookware for induction cooking, don't worry. After all, even the simplest metal vessel, coated with high-quality enamel, is suitable for such a stove.


Even the simplest metal vessel, coated with high-quality enamel, is suitable for such a stove.

As a rule, enamel is applied to products made from heavy raw materials. This means that such utensils are characterized by magnetic properties.

How to choose suitable cookware for induction cookers

The choice of suitable cookware should be based on the specialized operating principle of the induction panel. The bottom is the main parameter on which the consumer must focus attention.


The bottom is the main parameter on which the consumer must focus attention.

But besides the bottom, there are several other factors that play a role when choosing a special container. The diameter of the bottom must be at least 12 centimeters. This is necessary so that the vessel heats evenly and the food is cooked efficiently. Of course, we should not forget about the sustainability of the production material. Kitchen utensils should not be subject to even the slightest deformation.

Is it possible to cook on an induction cooker in regular cookware?

You won’t be able to cook a delicious, appetizing dish on such a panel using a regular saucepan or frying pan. By placing the container on the stove, it may not react or turn on, leaving the container cold.


The only peculiarity of induction cookware is the ferromagnetic bottom, due to which it is completely heated.

You won’t cause any harm to the stove, you’ll just waste time and energy trying to cook something. Therefore, when using induction, take care of suitable cookware.

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 only feature is its ferromagnetic bottom, due to which it is completely heated.

Cookware adapters

For those who purchased an induction hob but did not take care of the cookware, manufacturers offer special magnetic adapters. They are a thin magnetic disk with a handle. It is placed on the stove burner, and an existing vessel is placed on it.


A special disk will allow you to cook dishes in any pot or pan without harming the stove.

This way, you don’t have to replace all the dishes with new ones, spending a lot of effort and money. A special disk will allow you to cook dishes in any pot or pan without harming the stove. In addition to the direct purpose of the adapter - the ability to cook food in any container, there are also auxiliary reasons for the purchase - protecting the induction surface from scratches and damage.

How to preserve the surface of the hob

In order to preserve the original appearance of the panel, it is necessary to select special dishes without flaws. The surface of such a plate is perfectly smooth and even. It may not require specialized care, but careful operation should not be neglected.


In order to preserve the original appearance of the panel, it is necessary to select special dishes without flaws.

Avoid using metal scrapers and brushes to avoid damaging the slab. Do not use abrasive substances when cleaning. And of course, avoid serious impacts that can cause chips on the body of the induction panel.

Video: How to choose cookware for an induction cooker