Part 1 of this series explains how to use induction hobs, a magnetic field to direct the heat into the pot. Part 2 explains the growing popularity of induction cooking Induction, exploring the many advantages over traditional cooking techniques. This tranche Induction Explained Series to a question 3 is inserted is based in part on the types of pots work best with hotplate, and explains what kind of pots shouldbe avoided.
In contrast to traditional gas and electric elements do not heat the components of induction and then transfer the heat to the pot. Instead, they are directly over the pot magnetic hysteresis loss. When the cook at home or restaurant kitchen need not have any understanding, hysteresis, the details of the magnetic, or he must be aware that induction cooking works only with pots of material in a (magnetic) and non-ferrous aluminum kitchen work, glass or ceramic. InIn addition, although magnetic typically made of steel, some stainless steel alloys in fact not suitable for magnetic induction.
Because of induction, the increase in popularity, many manufacturers that container is compatible with the induction of this state is in their product descriptions. In addition, you can run a simple test: In general, if a magnet sticks to the bottom of a pot then pot can be used for induction. Conversely, if aMagnet does not hit the bottom of the pot so the pot can not be used for staff induction.
used in addition to magnetic, a pot or pan cooking on induction, they have a flat bottom, because they are not the traditional round-bottom wok suitable for induction cookers, pots and pans are still extremely warped floors. Some manufacturers make Chinese-style induction cooktops designed specifically for wok balls, but these are only suitable for hobs wokand can not be used with flat-bottomed pots.
Cast iron
Materials for induction stoves, fortunately, the materials often prove to be among the used dishes and more effective: cast iron, steel and some stainless steel. The first of these types of cast iron is a traditional way of cooking and is suitable for a wide range. Cast iron has a higher heat capacity than many other cookware materials, cast iron pots and pans are usually relatively slow to warm up and then heated, tend to retain more heat as the heat source is removed. This property is advantageous for many types of cooking (such as iron enamel fry pans Excel burning flesh and cast, because this property) instead of cast iron cookware is not ideal for rapid temperature changes require courts. Also in cast iron> Cookware Seasoned needs to protect from rust to cook acidic foods from reacting with, and prevent to ensure foods are responsible for it (well-seasoned cast iron pan is almost as strong as stick a modern "non-stick pan) and condiments must be taken when cleaning to remove cast iron cookware.
Enameled cast iron
In addition to the cast iron cookware simply discussed above, severalManufacturers are producing enameled cast iron cookware. The enamel coating means that the pot:
does not need seasoning
it's pretty easy to clean
does not react with acidic foods.
In addition, glazed pots is interesting because the enamel coating is typically used in a variety of bright colors. However, unglazed pots do a good job of food Browning and the enamel is not prone to damage if the potdropped or heated to extreme temperatures. Both cast iron and enamel work well with the simple induction cooking.
carbon Steel
carbon steel is usually used for Asian style wok cooking stir fry, but for the rest of the United States as cast iron, carbon steel has matured to stick to reduce the iron and steel utensils commonly used kitchen utensils to prevent food from the reaction did not cooperate. As cast iron, once properly seasoned,Carbon steel is almost as strong as modern-stick cookware non-stick. flat-bottomed pans made of carbon steel works well with induction hobs, round-bottom wok but it only works with specially designed Chinese-style induction.
Stainless steel
Stainless steel actually refers to a family of steel alloys. Called to stainless steel, an alloy containing at least 10.5% chromium, chromium and stainless steel is that the Casesresistant to rust. Many stainless steels contain other metals such as nickel as well. Nickel adds corrosion resistance, hardness and strength in stainless steel, which is common in pots. Unfortunately, the nickel steel is usually made of stainless steel is not magnetic, so some stainless steel cookware is not suitable for 'induction. When buying stainless steel cookware for induction stoves, you should look for an explanationManufacturers or dealers indicating that the pan is ready for induction. Alternatively, you can test your pans with a magnet.
Clad in stainless steel
In addition to frequent non-magnetic, thermal properties of stainless steel are not suitable for cooking (Inductive or otherwise), carbon steel and cast iron, heat both are managing much better than non-stainless steel. Interestingly, the cookware with the best materialsThermal conductivity, aluminum and copper are not magnetic and are both very reactive, so there really is a material, the pot is ideal for induction. However, stainless steel cookware dress, the type of cookware induction ready is fourth in each of the different types of metals such as pots that the desired properties.
Typically, the outer layers of the pots, covered nickel steel for durability,Non-reactivity and for its glossy sheen, an inner layer of either iron or steel or magnetic stainless steel and other inner layer of aluminum or copper for its high conductivity (the target of this level is evenly conduct the heat through the surface of the bottom of the tank, to heat). Some cookware is coated magnetic stainless steel used for the outer layer of the pot, instead of lining the bottom of nickel steel, which makes it one layer atKeeping all the important properties of the pan dress. How-coated cookware has the best properties of different materials, is an excellent choice for induction cooking. There are several excellent brands of high-end coated pots and fewer expensive brands.
Waterless Cookware
An excellent choice for induction compatible cookware dress is multi-layer surgical stainless steel cookwaremarketed as waterless cookware. Even if you are not using waterless cooking techniques, the same qualities that make a lot of kitchen utensils and kitchen suitable for cooking without water make it suitable for induction. Just make sure that one of the layers in multilayer magnetic pots, as this is not always the case.
Non-stick cookware
Finally, some but not all non-stick cookware is induction-ready. At the time of purchaseNon-stick pans, use the same rule when buying stainless steel cookware. If you buy pots to a settlement and physical access to them, so you can use the magnet test, the cook is ready for induction only if a magnet sticks in the ground. If you do not have physical access, then, unless the dealer or manufacturer of the pan is ready for induction, you should not buy the pan for use with an induction cooktop.
You can usethe benefits of induction, provided they have the right kind of pots, as described in this article. Induction Explained future installments of the series will be a closer look because with induction cooking is greener than other cooking techniques and take some advanced features to describe induction hobs.
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