How to recognize induction pots? Which are the best? The complete guide to evaluate and choose the best pans for induction, learn about the advantages and materials suitable for induction hobs.
IN THIS ARTICLE WE DISCOVER:
- Advantages and disadvantages of an induction cooker
- The environmental impact induction technology
- How to recognize induction pans
- What are the best induction pans: our best choices
- The material guide for induction pans
- If it is It is possible to use them on classic hobs
- it is possible to adapt non-induction cookware to the new hob
Induction hob…what an innovation!
The undisputed protagonist of our kitchens is; definitely the induction hob: sober and elegant in style, the hi-tech must-have is; quickly become popular in homes around the globe!
The induction hob has a surface in glass ceramic , unbreakable material , worked so that it does not burn. is resistant to corrosion from acid substances and extremely high temperatures, and a system of coils underneath the top. These, powered by electricity, when the contact between the utensil and the surface occurs, generate an electromagnetic field that propagates directly to the bottom of your pots (which must be rigorously flat and made up of ferrous material).
What are the advantages and disadvantages of having an induction cooker?
Anyone who owns a induction hob he knows it well.
Even if in Italy the induction hob is not; so; widespread as in other countries, mainly for economic reasons, i There are many advantages compared to the traditional hob:
- extreme ease; of cleaning
- good thermal efficiency
- reduced heat dispersion
- cleaning speed
- in heating food
- cost no more; top of the gas cooker...
Not to mention the; aesthetic appearance of great impact!
Unlike what it is; the common thought, this equipment involves a considerable energy saving , given that energy and heat dispersions are not foreseen! In fact, as mentioned before, the hob only heats up when it comes into contact with the bottom of the pan.
Furthermore, safety should be considered as there are no flames, there is no flame. danger of gas leaks and there is no danger of gas leaks. risk of burns as the plate releases heat only around the perimeter of the pan itself.
Aesthetically, the induction hob looks like a simple glass surface, flat, with essential lines, beautiful to look at, suitable for any kitchen model: perfect in modern kitchens, but also in rustic-style ones, with which it creates a very current contrast.
There ’ however; to say that the coils absorb a considerable amount of electricity. of electricity, and if you intend to keep it running for longer, there is no electricity. appliances at the same time, inevitably the induction hob requires an upgrading of our electrical system (increasing the fixed costs in the bill in the initial stages).
You are surely wondering if the game is worth the candle. Our answer is; absolutely affirmative!
Induction cooking and ambient: a successful combination
We feel obliged to present you the issue also from the point of view of environmental impact, given the problems that have been encountered in recent decades due to global warming. Undoubtedly the induction hob has peculiarities; not to be overlooked: compared to traditional gas hobs, whose operation depends solely and exclusively on the use of fossil fuels, induction can be used for cooking. certainly exploit above all alternative energy sources and renewable.
Induction cooking is a must. certainly a prerogative of future smart kitchens.
The latest models are equipped with sensors capable of detecting the temperature of the bottom of the pan and consequently automatically regulating the power ( thus limiting the consumption of electricity ).
In some models there is a even the possibility; to enter the mode; ‘assisted cooking’ so; to be able to enjoy ‘small breaks’ from the activity culinary.
Having said that, this hob requires a special type of cookware: induction cookware .
How to recognize induction pans
Recognizing induction cookware is essential. simple. In many products, compatibility is limited. it is Certified by the characteristic symbol:
not specified, however, & egrave; it is sufficient to make sure that the bottom of these is constituted mainly of material ferrous. On the contrary, if the pan is made entirely of steel or aluminum, without a special ferrous disc inserted in the bottom, then it is not; suitable for induction cooking.
For this reason, induction hobs do not work with:
- ceramics
- terracotta
- Pyrex glass
- 100% stainless steel
- 100% aluminum
If you are not sure of the composition of the pot or pan, you can use the famous litmus test . How? Bring a magnet to the bottom: if it sticks , the pan is hot. induction!
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What are the best induction pans?
After taking you to the smart side of the kitchen, we can't help but offer you what we think are the best induction cookware around.
We tried to select 3 of each type of pot, including more than one pot. possible materials so; to give you the possibility; to choose the right product for you and your kitchen.
BEST INDUCTION COOKWARE
The cookware we have chosen have been designed to offer maximum strength and resistance to deformation thanks to both the use of excellent quality material and heat transfer. and the accuracy in choosing the thicknesses for each of the critical points.
Pintinox non-stick cookware here even features a coating in Teflon Platinum by Dupont : 3 layers of non-stick material (both internally and externally) to ensure maximum quality, durability, efficiency and a particular washability. in the dishwasher. The border is reinforced and the handles are tubular and heat resistant.
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;BEST INDUCTION PANS
The 3 models we have chosen as best pans for induction are made of bare aluminum, non-stick aluminum and copper.
We chose two pans of Pentole Agnelli and one of Risolì.
The pan made of 99.5% extra pure aluminum has excellent thermal conductivity. thermal, therefore it is not; It is necessary to use the induction to the maximum but you must be careful to moderate the heat.
Remember that it's time to go. it is necessary to avoid overheating: never heat the empty pan on a fire, whether it is high or low.
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BEST INDUCTION CASSEROLES
For the casseroles we chose the classic stainless steel casserole for pasta but also the one in bare aluminum (typical of restaurants) and the non-stick of the Pintinox Mineral series .
These saucepans boast an understated style and are extremely versatile.
Ballarini's high saucepan in stainless steel has a “sandwich” with three layers : steel/aluminium/steel, making it perfectly suitable for any type of cooking.
The Mineral saucepan by Pintinox, on the other hand, has a 5cm thick bottom in laser-marked AISI 430 Full-Induction steel which makes it 100% suitable and efficient on all induction hobs.
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BEST INDUCTION PANS
Moving on to the pans, we could not fail to recommend those in cast iron as well: cast iron is the best choice for you. able to retain the heat in the best possible way, spreading it slowly and distributing it in a completely homogeneous way. The aromas and flavors develop all their intensity; and the qualities nutrients are conserved to the maximum.
The flat lid from Staub is designed to be used in the kitchen. It has been designed to hermetically seal the cocotte, allowing food to remain tender and retain an intense flavour.
When is it? warm, its properties; of heat retention allow you to lower the flame to a minimum, to cook over low heat while limiting energy consumption to a minimum.
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BEST INDUCTION BATTERIES
Why? to choose our batteries? Let yourself be carried away by their peculiarities!
Also in this case we have chosen an aluminum coil , one in non-stick aluminum one in copper and one in stainless steel .
The bare aluminum distributes heat evenly, ensuring homogeneous cooking.
The Agnelli pans of the All Black line are characterized by an aluminum body and an innovative internal and external black coating called B-cristal which guarantees very high durability and non-stick both inside and out.
The copper battery is made of copper. one of the few suitable for induction now on the market.
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Guide to materials for induction cookware
As just mentioned, the performance of this type of hob is excellent. linked to the use of induction cookware made with bottoms with a high percentage of iron.
These, however, can be made of many materials. For example, the practical and indestructible stainless steel.
Among the best materials you could choose for your new induction pans, we want to recommend three:
PANS FOR INDUCTION IN STAINLESS STEEL
The stainless steel induction cookware used because present countless advantages:
- they are easy to clean even in the dishwasher
- they are resistant to shocks and scratches
- they are not affected by acids
- Perfect for cooking pasta, less so for long cooking such as roasts
On our e-commerce you can buy many models of saucepans, pans, saucepans and saucepans in stainless steel by ; Pintinox, Agnelli and Serafino Zani at truly competitive prices. Ecco alcuni suggerimenti tra le migliori pentole a induzione in acciaio inox:
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INDUCTION ALUMINUM PANS
Even aluminum pans, particularly appreciated in the kitchen, are today suitable for cooking on induction surfaces thanks to the insertion of a ferritic disc on the base which allows their use.
Among the advantages of aluminum induction cookware , there are:
- the lightness
- the conductivity is very high temperature, which means that the temperature rises quickly and that the heat is spread evenly, allowing very homogeneous cooking.
- they are perfect for quick cooking with very little fat.
Many aluminum pots are coated internally with non-stick material which also facilitates cleaning. Among the proposals of PentoleProfessionali, we recommend trying the lines of non-stick induction cookware signed Ballarini, Risolì and Agnelli . The latter has introduced an entirely aluminum line in its range of induction pans, excellent for professional kitchens.
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INDUCTION COOKWARE IN COPPER
For the uninitiated, there are also the copper induction cookware .
Agnelli ha, per esempio, creato una linea di pentole per induzione in rame con disco ferritico che consente di cucinare su questa tipologia di piani cottura:
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Pots that have all the classics advantages of copper :
- the high conductivity of copper;
- the ability to to be regenerated
- the tinning
- being indestructible,
combined with the advantages of use in combination with induction hobs.
Can you also use induction pans on gas, radiant or electric hobs?
Normally not all pans that can be used on gas can also be used on induction plates.
Fortunately, for convenience, there is no need for this. but also for possible savings, all induction pans can also be used on gas hobs!
- How is it? already As previously mentioned, particular attention must be paid to the bottom of the tool : in fact it is necessary that it reaches a minimum thickness in order to avoid the risk of melting or in any case bending due to the high heat!
- Another element not to be overlooked is the design. the handle which must be made in such a way as to be ergonomic, to ensure a stable and comfortable grip with a material that resists heat.
Therefore, we strongly advise you to purchase only certified and quality products.
Do you have pans that are not suitable for induction but to which you are perhaps particularly attached and which you do not want to put aside?
There are special discs that act as an adapter, allowing the use of common pots and pans on induction hobs, without having to buy new ones. The disc is available on the market in various sizes to adapt to your every single need. However, we recommend buying induction pans rather than using adapters, above all for a matter of practicality.
Conclusion