No matter how durable, beautiful and functional a glass-ceramic hob is, if you use the wrong cookware for it. she can:

• Become covered with stains that are difficult to remove or completely indelible;
• Slower cooking, which means increased energy consumption;
• Get scratched.

To avoid unnecessary cleaning problems and hassles, make sure you use the right pans and pots.

4 requirements for dishes

Below are 4 important features, which must be met by cookware for a glass-ceramic stove:

1. Suitable material

The type of cookware you can use on a glass-ceramic hob depends on its type. heating element. A standard stove has conventional heaters (spiral/belt), while an induction stove has induction coils that heat not the “burner” itself, but only the bottom of the cookware.

Due to the principle of their operation, induction cookers are compatible only with cookware made of stainless steel and cast iron or with a special ferromagnetic bottom (the walls of the container can be made of any material). If the bottom of the pot or pan does not have magnetic properties, then the stove simply will not turn on.

But for standard glass-ceramic hobs, any utensil with a flat bottom is suitable. However, some materials are undesirable to use.

But not everything is so simple. It turns out that for an induction cooker it is not at all necessary to buy “special” cookware, but for a regular glass-ceramic panel, on the contrary, you may have to buy a couple of frying pans and pots. The following table will help you understand the issue ( if you are viewing the table on a smartphone, turn it to a horizontal position - this way the entire table will fit into the screen area).

What kind of cookware can be used for…

Adapter for induction cooker allows you to cook in any pan

Our tips:

• How to determine whether a particular pot/pan is suitable for an induction hob? Just attach a magnet to its bottom - if it becomes magnetized, it means it fits.
• When choosing cookware for a glass-ceramic stove, be sure to pay attention to the markings (on the outside of the bottom of the cookware). Special icons will tell you whether the selected item is compatible with your hob.

It often happens that outwardly cookware seems “forbidden”, but in fact it can be used for standard/induction glass ceramics

• You can and should use cast iron cookware, but with caution (for any electric stove). Firstly, cast iron is rough and can scratch glass ceramics. Secondly, it is heavy, which means that one careless movement can result in a crack in the slab. Thirdly, due to its ability to retain heat for a long time and transfer it back to the stove, it can overheat and shut down.
• One more clarification about enamel pans. Yes, most of these cookware leave marks on the glass ceramics that are very difficult to remove. However, there are exceptions - these are enamel cookware with a special icon “For glass-ceramic hob” or “For induction hob” as in the photo below.

Enameled cookware for induction glass ceramic hob

2. Flat bottom

Unlike a gas stove, a flat glass-ceramic panel distributes heat only over the surface that is in direct contact with the heating zone. Therefore, dishes for such a stove must have a flat bottom without burrs or relief.

• A curved, grooved or dented bottom will heat unevenly, thereby increasing cooking time and energy consumption.
• Unfortunately, the bottom of the pan used for cooking on gas stove or a regular electric stove with “pancakes”, most often it is slightly deformed and bent. Therefore, when buying a new glass-ceramic hob, be prepared to inspect the old utensils.

Only flat-bottomed cookware ensures efficient heat transfer

• An induction cooker can quickly heat up cookware even with a grooved bottom, but due to the texture, it may crack during cooking.

3. Suitable size

To ensure food cooks as quickly as possible, the size of the pot or pan should match the size of the stove burner.

• The bottom of the pan should be slightly smaller than, equal to, or slightly larger than the burner.
• For an induction hob, the bottom diameter should be at least 8-12 cm. Keep this in mind when choosing a coffee pot or, say, a geyser coffee maker.

For this reason, classic cauldrons and round-bottomed wok pans are not suitable for use on a glass-ceramic panel. You need to look for models that are specially adapted for electric stoves and have a flat base.

Flat bottom wok

4. Heaviness or thickened bottom

Cookware that has a heavy and thick base is best suited for glass-ceramic stoves. Firstly, it is securely held on the burner during cooking, and secondly, it provides better contact with the surface, which means it heats up faster and retains heat better. However, you shouldn’t buy very heavy cookware either - it increases the chance of breaking glass ceramics due to carelessness and, besides, it’s simply not convenient.

Some more tips on choosing cookware for glass ceramics (including induction hobs)

Whatever glass-ceramic hob you have - induction or standard, you need to use it carefully so as not to accidentally drop utensils on it or scratch it when moving it from place to place. Therefore, when choosing your frying pans, pots, cauldrons, cauldrons and stewpans, remember the following recommendations:

1. All fastenings on the handles of the dishes must be reliable, ideally screwed and not welded.
2. It is advisable that the handles of the utensils have protection from heat to reduce the risk of burns to a minimum.
3. Also, containers must have stable and suitable-sized lids.
4. If you I'm about to buy a new hob, but because of your favorite cookware collection you are still in doubt about which stove is better to choose, we advise you to think about combination stoves with conventional and induction heating zones.

What for induction cookers special utensils are required, it has long been known. And it is precisely this circumstance that is often the decisive argument against buying an induction cooker, despite all its advantages. Yes, this stove has incredible efficiency compared to gas or electric, it is convenient, practical and always looks stylish, but the thought of buying a new set of pots and pans overshadows all the joys of owning a new hob. Although, to be honest, since you already have the opportunity to buy a new stove, why not get a beautiful set of dishes in addition? In general, this material is for those who have already bought an induction cooker and are trying out their old favorite saucepans, and for those who are just deciding.

Cookware for induction cookers must have ferromagnetic properties. Translated into normal language, it sounds simpler: a magnet should stick to such dishes. Moreover, in the case of an induction cooker, it does not matter what material the entire pot or frying pan is made of, the main thing is that its bottom has the necessary properties. Therefore, when trying on the selected dishes in the store, do not place a magnet on its side. The main thing is that the bottom is magnetic.

It is the bottom of the cookware for induction cookers that you should pay attention to when purchasing. The bottom should be thick. This necessary condition, and you will now understand why. The fact is that simply magnetic properties are not enough. You can also use ordinary enamel pans, they are also magnetic, but working with them will not give you any pleasure. A thin bottom has the unpleasant property of being deformed due to heating; as a result, the bottom will not fit tightly to the surface of the stove. In the case of glass ceramics, this threatens a loss of time and power, but an induction hob will take revenge on you with incredible noise. Crackling, humming and even howling - this is how unlucky buyers characterize the sounds made by the stove, who then write devastating comments about the unsuitability of induction stoves. “It would be better to buy a regular electric one!” All you had to do was carefully read the rules and instructions.

So, we have decided on the thickness of the bottom. At least five millimeters, or better yet ten, so heating occurs more evenly, and there are no annoying dips in heating when changing modes. In the first days, when you have not yet learned to intuitively grasp the correct mode, it may happen that the soup, furiously boiling out of the pan, suddenly stops showing any signs of life; it is worth changing the power to a lower one. In dishes with a thick bottom there will be fewer such embarrassments.

The structure of the bottom also matters. It can be a solid pancake made of steel or cast iron, but most often we are offered dishes with a 3-6-layer bottom, something like a sandwich. The walls of the dishes can be made of any material. This is pleasing, since some housewives find it difficult to give up cast aluminum frying pans, roasting pans and roasting pans - they are so good for stewing and frying meat the thinnest pancakes! Most often, the bottom sandwich consists of three layers: outer ferromagnetic layer, which is responsible for thermal energy and directs it inside the pan; then comes the layer aluminum alloy, which has high thermal conductivity and the ability to retain heat for a long time; and finally, the inner layer is made of the same material as the cookware or coated with a non-stick material. Some companies add an anti-deformation disk to this sandwich, which ensures an ideal fit to the surface of the slab.

A few more words about the bottom of the dishes, and let’s move on to comparing materials. The diameter of the bottom of the cookware for an induction cooker must be at least 12 cm. With smaller sizes, the coil simply will not turn on. Therefore, Turkish coffee lovers will have to prepare the divine drink on a separate stove or burner (which will undoubtedly add snobbery and a sense of self-importance) or turn to folk craftsmen for help and order a thick pancake adapter that will imitate the notorious bottom of the required size and properties. By the way, such adapters are also sold in stores for an absurdly high price.

Since there are not so many materials from which cookware for induction cookers is made, it is not difficult to compare their advantages and disadvantages. Stainless steel cookware is beautiful, the food in it does not oxidize and does not lose its beneficial properties. In such dishes you can safely store food in the refrigerator. In addition, this cookware is not too heavy, and steel makes it possible to realize the most incredible design ideas. Stainless steel cookware sets are striking in their variety of shapes. The same cannot be said about the colors: there are only two options - shiny and matte. Of the minuses, only one can be noted - unfortunately, the food in it tends to burn if the bottom is not treated with a non-stick compound. However, with an increase in price this minus miraculously disappears.

Cast iron cookware is good. And if you are willing to put up with some inconveniences when using it, it will serve you faithfully for decades. And yet, such utensils have a lot of disadvantages: they are heavy (really heavy), but at the same time quite fragile and quickly corrode if there is no protective enamel coating. You cannot cook dishes with a sour taste in cast iron cookware, as this will spoil it. Walls cast iron cookware quickly absorb odors, so you can’t store cooked food in it; it’s better to immediately transfer it to a container or other dishes, and wash cast iron immediately. Caring for cast iron cookware consists of proper first frying, washing in warm water immediately after preparing food and fighting the temptation to scrub it with a hard sponge with some fairy.

Aluminum cookware (with a ferromagnetic bottom) is lightweight, but quickly darkens and does not allow storing and cooking acid-based food. In addition, it has not been finally decided whether it is even possible to store food in aluminum dishes, so only ardent fans of aluminum can choose such dishes.

Now about brands and prices. If your motto is “I’m not rich enough to buy cheap things,” then Zepter is the place for you. In the manufacture of this splendor, 316L metal is used, containing titanium and molybdenum, which makes the cookware more expensive than its analogues. Of course, for this price you buy not only a name, but also quality: high strength, corrosion resistance, dense non-porous metal structure, hypoallergenicity and unbearable ease of being - products in Zepter cookware do not burn, are not overcooked, and almost do not lose their beneficial properties , you can cook without oil. True, a simple set will cost you about 40 thousand rubles, and the price for a set with all the bells and whistles is close to the price of a used car.

The German company Fissler produces inexpensive cookware sets for induction cookers, characterized by quality, ergonomics and style. Another German name for tableware is Woll. This company produces an incredible variety of cast aluminum pans suitable for induction hobs, as well as sets of 18/10 stainless steel pans that are functional and memorable. appearance. It is worth mentioning again the German BergHOFF - each of the lines of this cookware is distinguished by its unique design. But any set of this brand requires a six-layer bottom with a copper insert (in cheaper models - a classic three-layer), comfortable steel or soft handles, a specially designed edge for easy pouring and removable suction cup handles for lids with temperature sensors. Products from the Finnish company Hackman fall into the same price range. Her cast iron and steel pots, pans and woks will lighten your wallet to the tune of $2,000 to $5,000 apiece.

Amway's iCook cookware won't cost you too much either. Here, too, grade 18/10 steel is used, the bottom is a standard sandwich with an aluminum plate between two layers of stainless steel, the walls are three-layer, with carbon steel inside, and, of course, a set of comfortable, always cold, heat-resistant ergonomic handles. Like Zepter cookware, iCook has a multi-tiered cooking function, where you can cook up to three dishes at the same time on one burner. In addition, the signature feature of this cookware is the VITALOK system, which allows you to cook at low temperatures and humidity. These pleasant little things significantly save energy costs, as well as time and effort. The cost of the largest set of iCook cookware is about 25 thousand rubles, which is significantly cheaper in comparison with the first brand.

If this price is still too high for you, and you choose the golden mean between price and quality, the French company Tefal is the best choice. Let's say a 7-piece cookware set (a ladle, three pans and three glass lids) will cost 3,800 rubles, a set of two frying pans with a removable handle, which saves space, will cost the same amount. Total - almost eight thousand, and you are the happy owner of high-quality and reliable cookware. The products of the Czech company Tescoma cost about the same. In the end, you can go to IKEA and buy pots and pans according to your tastes and needs. If minimalist design is close to your spirit, the Swedes are ready to provide you with quite decent dishes for a very affordable price.

Russian manufacturers also delight consumers with their cookware - the trademarks “Gurman” (Ural stainless steel cookware), Vitross, LMZ (cute enamel cookware in cheerful colors) produce a fairly wide range of cookware, and their prices are not too high.

If the family’s budget is completely undermined by the purchase of an induction cooker, at first you can get by with the products of Chinese craftsmen. The main thing is that it has the appropriate markings, a thick bottom and a durable non-stick coating (if it is implied). The very first scratch on the Teflon means that you will have to part with the frying pan.

Finally, a few recommendations. Since only the bottom of the cookware is heated on an induction hob, from an economic point of view it is better when the diameter of the burner is slightly larger diameter bottom. The induction cooker has an “intensive heat” function - do not use it too often so as not to damage the coating of the cookware (this note applies to enamel cookware). Some housewives, in an effort to keep the glass-ceramic coating in its original form longer, use paper as a bedding under the bottom of the dishes. There is nothing criminal about this, the main thing is don’t even think about putting paper under the bottom cast iron frying pan during its first frying: the pan becomes so hot that the paper may catch fire.

Good luck!

Larisa Shuftaykina

Induction cookers - innovation among kitchen appliances. They work on a slightly different principle than everyone else. This means that to prepare high-quality food, you will need special cookware, since an induction cooker may simply not work if it is chosen incorrectly. A logical question arises: how to choose cookware for an induction cooker? We will tell you which cookware is suitable for cooking on an induction hob and give you the rating the best manufacturers kitchenware based on consumer reviews.

Main characteristics of cookware for induction cookers

A distinctive feature of induction cookers is that during their operation it is possible to use only certain types of cookware. So, cookware that is suitable for cooking on an induction stove must have the following characteristics:

Special icon on ferromagnetic cookware

• Ferromagnetism. The design of an induction cooker contains a magnetic coil; accordingly, the cookware must consist of a material that will fully interact with it. This implies the presence of ferromagnetic alloys. On cookware intended for cooking on an induction hob, you can always see a spiral icon.

Advice. You should not use a magnet to test cookware for contact, since most induction cookers are completely inert towards materials that have magnetic properties.

• Bottom thickness and its structure. For induction cookers, cookware with the thickest and smoothest bottom is best, as it will heat up more evenly on the stove. Dishes with a bottom and wall thickness of at least 0.5 cm are considered ideal. The main condition is outer layer, made of ferromagnetic alloys. Internal - from any metal suitable in its properties.
• Diameter of the cookware. Please contact special attention not so much on the bottom of the dish, but on that part of it that will come into contact with the surface of the stove. It often happens that dishes with a bottom of considerable diameter contain a small insert made of special materials. As a result, cooking may end before it even begins.

Comparative analysis of basic materials for kitchenware

Several materials are suitable for cooking on an induction hob, each of which has a number of advantages and disadvantages.

Cast iron cookware is one of the clear leaders among owners of induction cookers, and this is not surprising, because it is reliable and lasts a long time in the kitchen, heats up evenly over the entire surface, and retains heat for a long period. Its most significant advantage is chemical inertness (it does not interact with food at all). But at the same time, cast iron cookware is quite heavy and fragile, and food scraps should not be stored in it.

Dishes from stainless steel just like cast iron, it does not come into contact with food, is easy to clean, quite light, reliable and durable. In order for the use of such utensils to be comfortable and effective, it must have several qualities: non-stick coating, thick and smooth bottom.

Ceramic The cookware is made a priori for induction cookers. It has excellent non-stick properties, does not absorb cooking odors, is easy to clean and is durable.

Aluminum The cookware is conditionally suitable for induction cookers, since it can only be used if it has a multi-layer bottom with ferromagnetic properties.

The best manufacturers of cookware for induction cookers

Often, it is the manufacturer who plays a decisive role in choosing cookware for an induction cooker. We offer you a list of cookware manufacturers that have proven themselves with the best side from the buyers' point of view:

Finally, we'll give you a few practical advice from experienced housewives using induction cookers:

• If you would like to use dishes with a bottom diameter that does not reach the minimum (12 cm), for example, a coffee pot or a saucepan, we recommend purchasing a special adapter, thanks to which you can use absolutely any size of cookware.
• If you decide to keep old cookware that has passed the magnetic test, then carefully check its bottom - over time it could become deformed, become covered with scratches, cracks, etc. The surface of an induction hob is, of course, very durable, but why the extra risk?

• When choosing between a cheap “newbie” and a more expensive “status” manufacturer, choose the latter. As practice shows, when it comes to kitchen utensils, it is better to give preference to proven professionals in their field. It is better to pay once and use the purchased products with pleasure and complete confidence for many years.

We have introduced you to the main criteria for choosing cookware for an induction cooker, as well as its most popular manufacturers. Now you can make a reasonable and right choice. We wish you a pleasant shopping experience!

Cookware for induction cooker: video

Cookware for induction cooker: photo

Modern manufacturers 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 stoves and induction, the latter win according to 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 in this case you will have to stop using containers from:

Aluminum.
Copper.
Glass.

But it will fit perfectly kitchen utensils made of stainless steel, cast iron, with enameled surface.

Learning to cook on induction cookers

Housewives who first encountered induction surfaces, are wondering whether it is possible to fry on an induction cooker? Of course you can. For example, to fry pancakes you should choose highest power heat the panel and place the frying pan on it. For quick heating, it is recommended to select position 10. Then pour required quantity dough into the 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 paper napkin or a 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 laid required quantity coals into a bowl, place it on the stove and turn on 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 conclusion

An induction cooker allows you to cook any dish as quickly as possible. short terms. 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.

The principle of their operation is very different from traditional electric and gas analogues. Therefore, housewives who decide to acquire such a miracle of technology should be prepared for the fact that they will also have to replace the dishes. After reading this article, you will learn which pans for induction cookers can be purchased in modern stores and how to choose them correctly.

What causes the need to buy special dishes?

The operation of such stoves is based on the principle of electromagnetic induction. This means that when magnetic waves act on a closed circuit, a electric current. When you put your hand on an induction hob, you will not feel the heat, since the stove itself plays the role of a source of magnetic waves. The cooking process takes place directly in the cookware. This is why it is so important to choose the right set of pans for your induction cooker. Ordinary cookware does not have the necessary ferromagnetic properties, and therefore is completely useless for such hobs. If you put a simple ceramic pan on the stove, you won’t be able to cook anything in it.

Ferromagnetic properties

The material used to make the bottom of the pan for an induction cooker must respond well to the magnetic waves emitted by the coil. In other words, it must have ferromagnetic properties. On cookware designed for use on such hobs, there must be a spiral icon. The presence of such markings indicates that the product is suitable for use. Cookware made from stainless metal or cast iron alloys is best suited for use on such hobs. However, most modern manufacturers They produce copper, ceramic, aluminum and enameled pans for induction hobs. Special metals are added to the composition of such cookware, which give it the desired properties.

Bottom structure and thickness

Replacing cookware often becomes one of the primary problems after an induction cooker appears in the kitchen. A large saucepan suitable for use on a new hob should have a very thick bottom. The uniformity of heating of the dishes depends on this. The thicker its bottom, the smaller the temperature changes that occur due to changes in heating mode will be. Of course, no one will forbid you to use pans whose bottom thickness is no more than two millimeters. But such dishes can become deformed and make unpleasant noises during the cooking process. Ideally, induction cooker pans should have a five-millimeter bottom. Moreover, it can be not only all-metal, but also consisting of several different materials. It is desirable that a special cast disk be mounted in the bottom of the cookware, ensuring the tightest possible fit to the hob and protecting it from deformation.

What should the diameter of the cookware be?

When choosing pans for an induction cooker, you need to pay special attention to the diameter of the part that will be in direct contact with the electromagnetic coil. Most modern manufacturers make inserts in the bottom of large cookware from Quite often, its dimensions turn out to be much smaller than necessary, so certain models of hobs do not respond to similar pots and pans.

The diameter of the bottom of the cookware, for the manufacture of which exclusively a magnetic alloy was used, must be at least 12 cm. This is necessary for the induction cooker coil to work on such pans.

If you are used to cooking in small dishes, then it is advisable to purchase a so-called induction disk in the store. It is a kind of adapter that is installed on the surface of the plate. By purchasing such a disc, you can even use ordinary pans.

Advantages and disadvantages of the main materials used for the production of such utensils

Today, cast iron and steel are used to make pans intended for induction cookers. Each of the above materials has its own advantages and disadvantages.

Thus, pans for induction hobs made from oxidation resistant. Any food cooked in them retains almost everything beneficial properties. Thanks to the neutral environment, such dishes can be used instead of storage containers. In other words, a dish prepared in it can be sent to the refrigerator without transferring it to another container.

Heavy cast iron cookware is still relevant. These pans are quite durable. They retain heat for a long time and are able to ensure uniform heating of food cooked in them. One of the most valuable characteristics of cast iron cookware is its chemical inertness, which makes it indispensable in organizing a healthy diet.

Enameled iron pans, for the production of which various steel alloys are used, are also suitable for use on induction panels. When choosing such dishes, you need to carefully examine the shape of its bottom. Any depressions in the bottom contribute to increased wave vibrations.

Consumers who use such cookware speak positively about it. According to them, food cooked in such pans does not burn or stick to the bottom. The only thing that most consumers recommend is to opt for pans from well-known brands.

How to care for cookware for induction cookers?

Such products do not require special care. They can be washed in dishwasher using soft detergents. It is strictly forbidden to use abrasive pastes and powders. To clean cast iron cookware, it is recommended to use a sponge and hot water. To prevent it from rusting, it should be thoroughly dried after each wash. Plaque formed on aluminum pans, can be easily removed with a cotton swab dipped in vinegar.

To extend its service life, you need to boil salted water before using it. To avoid damaging the integrity of the coating when cooking using such pans, you should not turn on the intense heat mode too often.