Is aluminum suitable for induction plates

What should be the pan for the induction stove. Suitable and special dishes

The pan for the induction stove is distinguished by a bottom. It should be ferromagnetic, that is, have magnetic conductivity.

However, not every frying pan reacting to the magnet can be used on a new hob. For the production of induction dishes, several metals with magnetic permeability and high heat capacity are used, creating a special thickened bottom from layers. New technologies help cook faster and save electricity by reducing time.

Induction hob is a convenient and modern solution for the kitchen. But how to choose the right dishes for her, because not every pan, pan or bucket will be able to work on it? In this video, we will talk about how to choose the right dishes for induction plates: what properties should it have and what materials should be made of from.

Induction plates

WMF can be recognized by a special icon in the form of a spiral or inscription “Induction”

aluminum, suitable, induction, plates

To make food on the induction stove, you need dishes, the base of which passes electromagnetic waves and has ferromagnetic properties. These are cast iron, steel and enameled metal pots. Aluminum, copper, heat.Resistant glass, ceramics and Faoim are not magnetized, but some manufacturers integrate a special magnetic disk into the bottom of the dishes from these materials so that it can be used on induction hobs.

You can recognize dishes for induction plates by a special icon in the form of a spiral or inscription “Induction”. Marking is usually located at the bottom of the products from the outside and on the packaging box.

Dishes for an induction stove should have a bottom thickness of at least 5 mm. The thicker the bottom, the better. The food will prepare faster and more uniformly. It is difficult to prepare on dishes with a deformed or very thin bottom. Food can burn food from above, remaining raw inside. Well, if the sizes of the dishes correspond to the diameter of the burner. Pan or pan can be slightly smaller, but not much. Ideally, the burner should be busy at least 70%.

It is also possible to use your favorite dishes that does not have ferromagnetic properties on an induction stove. For this you need to purchase a special adapter in the form of a flat steel disk with a handle. The disk is placed on the turn of the induction stove, and a Turk or any other “non.Induction” dishes are placed on top. The disk is heated. The dishes are heated behind it and its contents are prepared in the usual way.

What is worth buying

The rules for using induction plates determine the list of what dishes are needed for cooking on an induction stove.

Special dishes for the induction hobs are sold in stores along with plates, it is made from a stainless steel alloy and aluminum. The inside, as a rule, with anti.Stick coating. Special induction dishes are the best option, such products do not distinguish any harmful allergens under the influence of heat, they have excellent quality, and durable. Their cost is slightly higher than usual, although specialized pans or pots are considered the best dishes.

Cast iron dishes are also great for cooking on an induction stove. It is environmentally friendly and often found in the “arsenal” of the hostesses, but is characterized by considerable weight. A massive cauldron or fried can split glass ceramics, not to mention the fact that not everyone can “control” with such a burden. You will have to treat it carefully so as not to spoil the glass.Ceramic surface, which is not supplied to the repair (it can be completely replaced in the service). In addition, cast iron products are fragility, when they fall, it is easy to split them.

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Enameled pots or other containers, in general, a suitable option, if the coating does not have any chips. It is worth paying attention to the quality of the product: when the bottom is thin, and the coating does not inspire confidence, then the pan or pan can be touched, deformed or make various sounds (clicks, whistle) during cooking.

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Dishes made of stainless steel can be used on an induction stove, but due to nickel content, it can cause allergic reactions.

What to look for when choosing

Anyone who decided to choose a product from the old kitchen utensils can simply install it on the burner. The lack of ferromagnetic properties or their deficiency will not lead to the operation of the equipment, and the surfaces will remain cold. Having selected the product from the right raw materials, then you should understand other characteristics. The choice of dishes for the induction stove is based on the correct selection of the material. Before choosing a product on the store shelf, you can view the information specified at the bottom.

Material of dishes

Work with ordinary kitchen containers is not prohibited on the induction stove. To find a suitable pan, you need to view many options. The raw material and smoothness of the surface is especially important.

Dishes for the induction stove should occupy from 70% of the area of ​​the burner and more. If the conditions do not comply, the currents will go to the environment. This does not affect the preparation process, the state of other household appliances and the human body. The induction stove is equipped with panels for which a sample in two diameters is suitable. 12 cm and 8 cm.

aluminum, suitable, induction, plates

Manufacturers produce models with special views. Among the entire assortment, you can see the melted version (2-3 heat.Wire layers are soldered by stamping method), capsule (the bottom consists of different interpreters: stainless steel, aluminum, a layer of air, copper or iron disk).

Adapter

For cooking with utensils, the bottom configuration of which does not correspond to the selected burner, the adapter can solve the problem. The device looks like a pan without walls. Such a plate with a handle performs the function of the bottom and increases the magnetic effect. The device significantly expands the list of devices in which it will be possible to prepare. In this case, the duration of the preparation increases, since most of the heat from the free surface of the adapter is lost. This, in turn, increases the amount of electricity consumed.

The principle of operation of the induction slab

The work of the induction stove remotely resembles the work of the transformer. Under the glass.Ceramic surface is an induction type copper coil in which a current flows from 20 to 10 kHz. This coil plays the role of the primary winding, and the role of secondary. The bottom of the pan. When the pan is placed on the burner, magnetic induction occurs between the bottom and the coil, and the flowing current heats the pan.

During operation of the plate, the glass.Ceramic surface also heats up, however, it occurs not due to induction, but from the hot surface of the dishes.

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What materials are made of caste for induction electric stoves

Many will be surprised to see what materials are used to produce pots for induction plates. The choice is not limited to stainless steel and aluminum, because the capsule induction bottom can be supplemented by almost any case.

Stainless stainless steel

In the first place in modern housewives. Stainless steel dishes, it is resistant to acids, alkalis, salts. Suitable for milk, first dishes, vegetable puree, stew, dough products. Durable and durable material, which is difficult to spoil not even with not very accurate operation.

Enamel Cast Iron vs. Induction-Ready Cast Aluminum Cookware

However, the temperature of the stainless steel heating is lower than that of aluminum, it does not heat up and quickly cools, so you will need to prepare longer in a regular steel pan, and the ingredients will not work out at all.

Stainless steel panels for induction plates with a capsule bottom are two types. An aluminum plate is built into the bottom part of the dishes or the capsule bottom, made separately, attached to the bottom.

Stainless steel is matte and glossy, it is easier to care for the first and there are no fingerprints, but some like a polished or mirror surface. The inside of the most practical pots has a coating that prevents food sticking.

Carbon steel

Almost all enameled carbon steel pots are suitable for induction plates, but as we said above, cooking can be less effective than in dishes with a multi.Layer bottom. The bottom can be either external or built into the body, the corresponding icon from the manufacturer will tell about compatibility.

When choosing, pay attention to the quality of enameled or anti.Tank coating. It should not have damage and gaps, uniformity. The key to durability.

Cast iron with and without

Cast iron is an alloy of iron with carbon, which has magnetic properties. Even an old cast.Iron pot with a high degree of probability is suitable for an induction stove. The burner will start. However, there are some alloys that do not magnify, before using the “grandmother’s inheritance” you need to check the bottom using a magnet.

Modern induction cast iron pots are more effective, so when buying it is better to choose models that have labeling compatibility with induction. If you want to cook, fry and extinguish different dishes, give preference to cast iron with anti.Stick coating or ceramic enamel. It will protect against possibly rust and unpleasant odors.

Cast aluminum

The most universal pots for induction plates are cast aluminum with anti.Stick coating. Aluminum is easier than cast iron, but practically in no way inferior to it in thermal conductivity. The case heats up evenly, creating the effect of the Russian furnace.

Almost all induction dishes made of cast aluminum have an internal and external anti.Stick coating. It is better to give preference to multilayer spraying, resistant to scratches. Stone or titanium.

Ceramics are glazed

Specially designed ceramic pots for induction plates is easy to find out by multilayer metal bottom. Thanks to the capsule bottom, ceramics heats up and becomes suitable for induction.

On a note! The gradual heating of ceramics is not dangerous. The dishes are burned in furnaces at higher temperatures, so you should not be afraid of damage. The main thing is to prevent sharp heating and cooling.

Ceramic dishes are ideal for extinguishing and languor, thick walls hold heat well, leaving the dish hot for a long time. You can cook meatballs, cabbage rolls, stew, bird. When choosing, pay attention to the thickness and quality of the glaze, unglazed inside the product cannot be used for cooking.

Heat.Resistant glass

Glass induction dishes are rare, but if desired, it can be found. A metal induction bottom is attached to the bottom of the glass pots, which plays the role of a heating element. Glass dishes always look spectacular, but its inertia is more important.

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Glass does not absorb fats, resistant to acids and alkalis, does not stain from products and easily laundered from any contaminants. For every day, perhaps glass dishes are not needed, but in some cases it is very convenient.

Silicon

Silicone induction pots is the newest invention in the assortment of kitchen utensils. Silicon is not afraid of the heat and temperature changes, and dense views keep their shape well. Attaching a ferromagnetic bottom to the silicone pan, the manufacturers received original dishes that cannot be broken.

Folding pots are interesting, which during inaction is easily reduced to the size of the bottom. This is especially convenient for large.Volume dishes, which is used infrequently, for example, in the season of compote harvesting.

Primary requirements

The walls of the dishes can be made of anything. The whole question is what is her bottom. Induction hobs must contact with material having ferromagnetic properties. Simply put, the bottom of the pan, kettle or other cooking container should attract the magnet. If you put an ordinary pan, the stove will not react to this and will not work.

This is the highlight of the induction panels: they do not heat up themselves, but only transmit the heat to the object that creates a certain magnetic field in pairs with them. So you can put anything on a working burner without consequences, even a hand.

The bottom must be thick. Subtle metal when heated can deform and do not fit to the burner. The induction stove will respond to this with a frightening noise or crack. Many buyers then write on the Internet devastating Комментарии и мнения владельцев on the slab itself, but the reason is just in the wrong dishes.

The structure of the bottom is also important. It can be whole-from cast iron or steel (and again thick).

Or can have several layers from different materials. The composition of this “pie” is different. Some manufacturers are limited to three “layers”, which includes a ferromagnetic alloy for contact with the stove, aluminum for good thermal conductivity and the inner layer of the same material as the walls of the product.

Someone adds an anti-stick coating, and someone embeds an anti-deformation disk to ensure the perfect fit to the surface of the stove.

aluminum, suitable, induction, plates

The diameter of the bottom is extremely important for induction. If it is less than burner, the stove will not turn on.

Using induction dishes on other plates

We are often asked if it is possible to use dishes with an induction bottom for a gas stove? In most cases, there are no prohibitions if the case is made of heat.Resistant material, and there is no decor on the surface that is not compatible with gas burners.

You can safely put cast.Iron, steel and aluminum pots, pans and kettles with a multi.Layer bottom on gas. But if we are talking about ceramics and glass, it is better to carefully study the recommendations of the manufacturer.

For those who are not ready to purchase new dishes, there is an adapter disk that interacts with the stove and warms up, performing the tasks of a regular burner. We can say that this is a removable induction bottom that is suitable for dishes from any material, including silicone, glass and ceramics.

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