Induction sign. How to choose cookware for an induction cooker

Practical housewives are increasingly choosing newfangled ones for their kitchens. The principle of their operation is different from the usual gas and electric stoves. To use them, you need special cookware for induction cookers. Not every pot and pan is suitable, and it's not about recommendations or prohibitions. Just to start the stove, certain conditions must be met.

What cookware is needed for an induction cooker?

The phenomenon of electromagnetic induction lies in the fact that an alternating magnetic field generated by a copper coil becomes a source of induction current. This coil is located under the surface of the stove, and in order to start heating food, you need to put a pan with a metal bottom over it. It will become a conductor, the eddy induction current from the plate will set in motion the electrons of the ferromagnetic bottom, as a result of which heat will begin to be released. To put it simply, what cookware is needed for an induction cooker, how to choose the right option, you need cookware that is magnetic.

Suitable cookware for modern induction cookers:

• cast iron;
• steel;
• enameled and ceramic with a metal base;
• copper with a ferromagnetic bottom;
• stainless.

Characteristics that cookware for induction hobs and stoves should have:

1. thick bottom. Its thickness should be from 2 to 6 cm.
2. Bottom diameter not less than 12 cm. This size is the minimum for safe use of the stove.
3. Bottom ferromagnetic properties. Without this condition, the dishes will not be able to bring the oven into working condition.

Induction cookware icon

Cast iron cookware for induction cookers

So, having wondered what kind of cookware is suitable for induction cookers, you will be happy to know that one of the best options is pots and pans. If you have any, you don't need to get rid of them. Cast iron has excellent magnetic properties, which is easy to check by attaching an ordinary fridge magnet to the bottom. As you know, such dishes are durable, perfectly distribute heat, and keep it for a long time. In all respects, cast iron cookware is the best for an induction cooker.

Ceramic cookware for induction cookers

Purely for induction cookers is not suitable - it will not heat up. On sale there are products made of ceramics with the addition of special metals, which give them the desired properties. Other dishes suitable for induction cookers are metal, covered with ceramics on the outside and inside. In such frying pans and pots, food does not burn even without oil, the coating does not absorb odors, does not allow harmful metal substances to get into food, does not crack and retains its appearance for a long time.

Enamel cookware for induction cookers

Familiar to all enameled dishes are metal covered with a layer of enamel. The fact that this pan is suitable will be indicated by the icon on the cookware for induction cookers. It looks like a horizontal spiral and is often signed with the word Induktion. You can see it at the bottom of the dish. If there is no sign, do a simple magnet test. Enamelware, like ceramic, lasts a long time and flawlessly. You need to take care of it carefully: without abrasive detergents and iron brushes. It is undesirable to heat food in such a pan for too long - this can lead to cracking of the enamel.

Stainless cookware for induction cookers

Stainless steel is suitable for induction furnaces no worse than cast iron. Its disadvantage is the probable release of nickel, which is not very good for health. In addition, food sticks to a stainless steel surface more often. However, such dishes are used in the kitchen more often than others due to their affordable price. In stainless steel pans, you can store cooked food without losing taste and beneficial properties. So, when thinking about what kind of cookware can be used for induction cookers, just look in your kitchen cabinet for ordinary stainless steel pots and pans.

Copper cookware for induction cookers

Previously, copper cookware was not suitable for induction cookers, but modern manufacturers have managed to adapt copper for these purposes. In such cookware, the bottom is made of a ferromagnetic alloy, which makes it compatible with induction. If you are not sure which cookware to use on an induction cooker, look for the appropriate markings, or try magnetizing a regular magnet to the bottom of the copper cookware.

Glassware for induction cooker

If you love glassware, and at the same time you need cookware for induction cookers, special products with glass walls but with a ferromagnetic base will be the way out. Another option is to use a steel disc under the bottom. With it, you can cook in absolutely any dish, because the heating will occur through this disc. By the way, this simple device will help solve another problem associated with the bottom diameter, which does not always reach the required 12 cm.

Diameter of cookware for induction cookers

When studying the question of which cookware is suitable for an induction cooker, you need to pay attention not only to the materials of manufacture, but also to the dimensions of the bottom. So, its diameter should not be less than half the diameter of the burner. On average, this indicator is at around 12 cm. There are stoves with burners of a smaller diameter - 15 cm. In this case, it is enough for the bottom of the dishes to reach a diameter of 8 cm. If this rule is not followed, there is a high probability that the dishes and food it just won't get hot.

What cookware cannot be used on an induction hob?

As mentioned above, to accurately determine the suitability, there is a marking of cookware for induction cookers. Even if there is no such icon, some earlier examples of dishes are suitable for use in this purpose. Definitely it will not be possible to use glass, ceramic, copper, aluminum utensils if they do not contain special metal alloys or if they do not have a ferromagnetic base. The way out of this situation is a steel disk with a handle.

Why does the induction cooker not see the dishes?

In addition to unsuitable material of manufacture and small diameter, the reason that cookware for induction cookers is not suitable may lie in the fact that the bottom is too thin (less than 1.5-2 cm in thickness) or uneven. The corrugated bottom sometimes causes an incomprehensible rumble during cooking, or the stove completely refuses to respond to such dishes. Best of all, special cookware for induction cookers helps to avoid all these troubles. By purchasing such a set, you definitely will not encounter such problems.

Quality cookware for induction cookers

Today, cookware for induction cookers is presented in the widest range, so there are no problems with choosing the right one, taking into account taste and financial capabilities. Nevertheless, it is better to allocate a certain amount once to buy a good set, where there is an induction cooker designation on the dishes, in order to save yourself from further problems and searches. It is better to give preference to trusted manufacturers.

Cookware for Rondell induction cookers

This German company has established itself as a reliable manufacturer that takes into account all the features of induction cookware. In addition to adaptability to this type of cooking surfaces, all Rondell cookware is endowed with many convenient and pleasant little things like handles that fix the lid, a spout for draining liquid, silicone coating on the handles to prevent slipping and heating, and much more.

Cookware for Gipfel induction cookers

Another German company that deserves no less attention due to the high quality of its products is Gipfel. If you cannot decide which cookware to choose for an induction cooker, you can safely stop at a stylish and high-quality series specially designed for such purposes. Ready-made sets have all the necessary items - pots of different diameters, stewpans, ladles, frying pans. All of them meet the basic requirements of induction cookers.

In order for the dishes and oven to serve you correctly and for as long as possible, you need to follow some simple operating recommendations:

1. Always place the cookware in the center of the hotplate and make sure that its bottom covers at least half its diameter. If this condition is not met, the furnace will emit radiation that is harmful both to humans and to nearby electrical equipment.
2. Make sure that the base of the heated pan fits snugly against the hob. This will ensure that the food is heated evenly.
3. Do not use pots and pans with soot. This will interfere with the normal operation of the hob and lead to contamination of its glass-ceramic surface. In addition, soot prevents uniform heating of dishes and food.
4. Keep hands away from the surface while working. At close range, radiation from the furnace is unsafe.
5. Do not use induction ovens for people with pacemakers and other electronic mechanisms.

So that the housewives do not have to delve into the characteristics of the material and memorize its properties every time they buy new dishes, manufacturers have developed a whole “alphabet” of pictograms that are understandable at the visual level. These small icons on the dishes perform an important task - they inform the consumer about the operating conditions of the kitchen utensils.

If the picture on the icon allows any action (permits any conditions), then the same icon, but crossed out, prohibits them.

Labeling of cooking methods

Gas and electric, induction and glass-ceramic stoves, ovens, "microwaves" - what is there in a modern kitchen! The labeling of the dishes will tell you what type of stove the pans, pots and stewpans are intended for.

Rules for the use of dishes

In addition to the icons that regulate the conditions for the heat treatment of food, manufacturers of dishes place pictograms explaining how to properly wash and store containers, bowls, salad bowls, and plates. In addition, the table for decoding icons on dishes provides information on additional properties of products.

Features of marking plastic utensils

Always pay attention to the labeling of plastic utensils. For the layman, all types of plastic are “one size fits all”, but meanwhile, not every material is suitable for contact with food, not everyone will endure heat or temperature changes, and certainly not all are safe for health.

The arrows forming a triangle indicate that the material can be recycled. Inside the triangle are numbers, each of which indicates a certain type of material.

Plastics range from 1 to 19, but we will look at the first seven types that are used to make food containers:

• PET (PETE) - make bottles for vegetable oil, beer, filtered or mineral water, soda. The container is intended for single use.
• HDPE (high-density low-pressure polyethylene) is most often used for packaging fermented milk products. Secondary use is not recommended, as the material releases formaldehyde.
• PVC (polyvinyl chloride) - known as a packaging material for bottles, bags, films. Not suitable for fatty and hot foods, dangerous for the release of vinyl chloride.
• LDPE (high density polyethylene) - can be used to store refrigerated products. It is shock-resistant, but does not withstand too low (for example, when frozen) and high, more than 100 ° C, temperatures.
• PP (polypropylene) - has heat resistance, can even withstand boiling. Dishes made of polypropylene "tolerate" hot food and heating in the microwave, but release formaldehyde under the influence of fats and alcohol.
• PS (polystyrene) - suitable for cold drinks or foods that do not require heating. Usually disposable trays are made from this fragile plastic.
• The OTHER group includes other types of plastics. For dishes, most often it is polycarbonate, which is durable, resistant to high and low temperatures. With prolonged use, it can release carcinogens.

But one existing drawback is that the induction cooker needs its own dishes. However, if you are newcomers, then you still need to buy new dishes - you can immediately for an induction cooker. But how to distinguish it? How to choose cookware for the induction hob? Read more…

YES guys dishes are now in bulk, for every taste, color and wallet. There are expensive brands like "zepter", and there are a large number of analogues, including Russian manufacturers, by the way, with good quality, they cost adequate money.

Many people think that almost all induction cookware is chrome-plated, or contains a double bottom, this is not so! Now most of the chrome pans and kettles (about 60%) are not suitable for induction at all. By the way, we had some dishes, with a double bottom and chrome, but the stove refused to work with it.

Now what you need to look at the dishes themselves. By the way, many do not buy in sets, but gain one pan at a time.

If you are typing one item at a time, then be sure to see that your dishes support induction. Now the markings are applied to the bottom. There are several main designations, or rather only two.

This is such a spiral, look at the photo

Or here is an icon that looks like a camomile, photo

However, famous manufacturers may not have designations, for example, “Tefal” designations are almost always applied to a cardboard box, on which the word “induction” is indicated.

Also, there may not be a designation in the sets of dishes. For example, we bought a set, but there were no markings on the bottom. All information is on the packing box. Also a spiral with an inscription that supports induction.

This is how easy and simple it is to choose dishes for an induction cooker.

In conclusion, I would like to say, when buying dishes, choose models with an energy saving function (there are several layers of the bottom that keeps heat, something like a thermos). When you boil such a kettle, it really takes longer to cool down, and much longer. And this means that you will need to heat it up much less often, and with an electric stove this is very important (less electricity is consumed).

Disposable tableware is very convenient!

To date, many have come to this conclusion, primarily because of the properties that it possesses. Disposable utensils (paper and plastic utensils) are unbreakable, light in weight, and do not require much space for storage, they are cheaper than glass ones.

Due to the fact that plastic utensils do not break and are easy to clean, sometimes they are used as reusable utensils, but few people thought about the harm that comes from disposable utensils.

Authoritative researchers have concluded that the reusable use of disposable tableware can lead to the appearance of malignant tumors, general fatigue and headaches. Allergies, asthma attacks, even mutagenic changes in the body may appear.

Consumer properties

Consumer properties of disposable tableware are those characteristics of disposable tableware that the consumer most often pays attention to when choosing dishes and which are the most important for its use.

• Safety of disposable food and drink utensils (i.e. it is important that they comply with hygienic and medical requirements).
• Aesthetic component: disposable tableware should have an attractive appearance: a variety of colors, the possible presence of patterns, the absence of various kinds of deformations and the presence of foreign materials, etc.
• Heat resistance characteristics (preservation of temperature and resistance properties when in contact with hot drinks and food).
• Availability of a possibility of application both for cold and for hot dishes and drinks.
• The ability to use disposable tableware for storing food in the refrigerator and for heating or cooking food in a microwave oven, etc.
• The presence of such a property as frost resistance (for certain categories of disposable tableware).
• Resistant to chemicals such as alkalis, acids and fats.
• The presence of such a property as thermostaticity (the ability to hold dishes with hot food or drink in your hands and not burn your hands).

• Strength, resistance to deformation.
• Elasticity.
• For items such as knives and forks, the presence of their primary properties is to cut and prick without deforming these cutlery.
• Sustainability.
• Availability of various shapes and sizes.
• Disposable tableware should have sufficient capacity, and at the same time be compact and light in weight.
• Environmentally friendly and easy to recycle.

These plates are not eaten twice

Experts say: plates, forks, spoons and cups made of polymeric materials cannot be used more than once.

This even applies to plastic water bottles. It is strictly forbidden to pour milk or alcoholic drinks there - you will get a poisonous mixture.

The main rule when choosing disposable tableware is to carefully read the label. Each branded product must have a label showing what the packaging is made of. If there is no marking, then it is better to take care of your health and purchase the product in glass containers.

The PVC icon (PVC-polyvinyl chloride) or the number 3 in a triangle on the bottom of the bottle or plastic packaging warns the buyer about its toxicity.

In addition to harmless glass containers, there is harmless food-grade plastic, which is marked with letters:

• RE (PE)- polyethylene,
• PETF (PET) or PET (PET)- polyethylene terephthalate,
• RR (PP)- polypropylene.
• PS (PS)- means polystyrene (its code is the number 6).
• In addition, safety is confirmed image of a plate and fork, numbers 05 and 1.

Marking on disposable tableware - what does it mean?
Not all buyers know what the marking means and how such dishes can be used.

Dangerous plastic

We often underestimate the danger it can pose to our health. It turns out that there is a relatively safe and dangerous plastic. Since we still have no way out, it is worth taking care of choosing the lesser evil. Some types of plastic are really dangerous.

Information about the material used in the manufacture of the package is located on its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle are numbers from 1 to 7, indicating the type of material from which the packaging is made.

What are these numbers?

1 - PET (PET)

Such plastic is mainly used in the production of disposable beverage containers. Typical PET packaging is mineral water bottles. Such packaging, even after careful cleaning, can release toxic chemicals when reused. Never reuse this kind of material.

2 - HDPE (LDPE)

Low pressure polyethylene (high density) is used for the production of semi-rigid containers, it is one of the safest plastics and can be reused.

3 - PCV (PVC)

Polyvinyl chloride is very often used, for example, in the production of food packaging films. PVC is hazardous to health and can release toxins. When burned, PVC produces highly hazardous chemical compounds known as dioxins, which are often more dangerous than potassium cyanide.

4 - LDPE (HDPE)

The high pressure (low density) polyethylene used in many types of packaging (such as plastic bags) is considered recyclable and safer than many other plastics, but not as safe as plastics 2 and 5.

5 - PP (PP)

Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).

6 - PS (PS)

Polystyrene is well known in the form of foam. PS releases toxins and should not be used as food packaging. It is also rarely used for this purpose due to the lower chemical resistance of polyethylene, but is present, for example, in lids for disposable coffee cups.

7 - OTHER (OTHER)

Never reuse plastic items marked 7. This group includes many types of harmful chemicals, including the highly toxic Bisphenol A (BPA), which can contribute to schizophrenia, depression, or Alzheimer's disease. In addition, eating foods that come into contact with BPA can lead to disorders of the nervous and endocrine systems, and even cancer. Never use such products in microwave ovens that allow BPA to penetrate deeper into food.

It is most often found in:

In order to avoid poisoning from packaged food, simple nuances should be taken into account.

First of all, it should be remembered that disposable tableware is disposable.

Currently, plastic is an integral part of our lives, and it will not be possible to get rid of it quickly in the kitchen. But you can try to minimize the harmful effects of plastic on our health. For this:

1. Use only plastics marked 2 (HDPE) and 5 (PP) for food storage.

2. Do not use other categories of plastic for food storage, but recycle it. Do not reuse PET bottles or microwave food in the food trays you bought them in (unless the packaging says they are suitable for this purpose).

2. Do not microwave food in packages containing bisphenol (Group 7), do not pour hot liquids into them, and do not wash in the dishwasher.

3. Use all plastic packaging in accordance with the instructions on them (recommendations for temperature, use of the dishwasher, etc.).

4. Do not buy mineral water in plastic packages that have been exposed to the sun, but it is best to buy drinks (including such as milk, kefir, yogurt) in glass containers.

Disposable packaging and utensils are designed to be used once. It is not worth leaving them in reserve for storing other products.
After use, the thin protective layer on the plastic is destroyed, and these dishes cannot be reused.

Always pay attention to the appearance of the package, its integrity, clarity of the inscription, expiration date.

Principle 1. Disposable tableware can be used strictly for its intended purpose
Each type of disposable tableware has an indication of what it is intended for: for cold, for hot, for cold drinks, for alcohol, etc. If you pour a hot drink into a glass intended for cold, the plastic begins to release toxic substances.

principle 2. Never leave the product in an open jar, even in the refrigerator. Either buy a smaller package or close tightly.

Principle 3. You can not store any products in disposable dishes, especially in used ones.
After using disposable tableware, the protective layer is destroyed, and when products, such as sugar, are stored in it, toxic substances pass into the product.

Principle 4. Meat and cheese are better not to take in the package.

Principle 5. Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. The toxic substances in the plastic begin to dissolve and end up in the drink.

Principle 6. The best option for disposable tableware is paper.

Principle 7. Often the composition of plastic dishes includes melamine, which is especially abundant in bright multi-colored dishes intended for children. In its normal state, it is not dangerous, but if you put something hot on a plate, medanin begins to release toxins that enter the human body with food.
Paper is cellulose. Even if its particles enter the body, nothing terrible will happen.

Plastic bottles impair potency

While disposable cups are usually thrown away, convenient plastic bottles often remain in use.

In them by no means can't pour milk, since fats in it are able to dissolve some polymers, alcoholic drinks, kvass, compote. Polymers tend to “age” under the influence of ultraviolet radiation, high temperatures, so over time they begin to release substances harmful to humans.

Scientists from the Department of Epidemiology at HSPH and Harvard Medical School have come to the conclusion that plastic bottles are not as harmless to health as is commonly believed.

Regular consumption of drinks from plastic bottles increases the body's levels of the chemical bisphenol A, which affects sex hormones, by more than two-thirds, says Associate Professor Karin H. Michels.

This substance, which itself resembles the female hormone estrogen, is used in the production of food and drink packages and jars, as well as baby bottles. The study found that the levels of bisphenol A in the urine of subjects who drank all drinks from plastic bottles for a week increased by 69.

Heating plastic bottles, which parents do when they want to warm milk for their babies, introduces dangerous amounts of the chemical into the liquid contents. "This is a concern, as children may be particularly susceptible to bisphenol A, which can lead to disruption of the hormonal glands," says Michels. Previous research has shown that high BPA intake is associated with birth defects, growth problems, and an increased risk of heart disease and diabetes.

This plate does not heat up itself, but warms up the bottom of the dish. Not every pan and pan is suitable for these purposes. We understand.

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On the picture:

Cooking on an induction hob is convenient - clean, fast, economical and safe. The only "disadvantage" is the need to acquire a set of special dishes. But such care for the hostesses is only a joy.

Short preface

Eddy currents. The main difference between an induction cooker and others is that it is not the surface of the stove that heats up, but the bottom of the cookware. And this happens due to the magnetic field that occurs on the induction surface of the stove. Eddy currents heat the bottom of the dish, and with it the food. So which cookware is suitable for induction cookers? The answer is obvious - the one that has high ferromagnetic properties.

Selection rules

Marking. When buying cookware for induction cookers, pay attention to the special pictogram icon. If there is no marking, take a magnet (it is usually attached to the induction cooker) and bring it to the bottom of the cookware - if it “sticks”, then the induction cooker will “accept” this cookware.

In the photo: A sign indicating the compatibility of cookware with an induction cooker.

Material. Cookware for induction cookers is made of metal that can be magnetized. Therefore, dishes made of aluminum (without a special magnetic layer on the bottom), copper, ceramics and glass are not suitable for an induction cooker. For her, you need to look for dishes made of stainless steel, cast iron or aluminum with a special coating on the bottom.

Options. Cookware for induction cookers should have a bottom thickness of 2 to 6 mm (this is enough to prevent thermal deformation), a diameter of at least 12 cm (this is the minimum allowable contact area with the burner). Pay attention to the bottom - there should be no relief on it so that it fits as closely as possible to the hob, which ensures the best heat transfer from the stove to the dishes.

Care

No surprises. Cookware for induction cookers can be washed in a dishwasher. Cast iron should be thoroughly dried after washing so that it does not rust. If a coating has appeared on the aluminum, you can remove it by wiping the stains with a cotton swab with vinegar. Boil salted water in enamelware before use, so it will last longer.

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