Is it possible to prepare in aluminum dishes on the induction plate?

To facilitate the preparation of food today, the infinite number of different gadgets, magnificent kitchen appliances, “smart” dishes, which turn the daily routine into the most real pleasure. Induction cooker. this is what really greatly facilitates life. Such plates warm the metal dishes by induced vortex currents created by a high-frequency magnetic field. Such plates allow the temperature as accurately to observe the temperature regime and avoid inaccuracies in the preparation of food, which in most cases have a completely significant role. Induction plates are simply a huge amount of advantages, as well as two relative drawbacks. This is a high price of the slab itself, as well as the need to use special dishes, compatible with this type of plates. Do I need to buy a new kitchen kitchenware for induction slabs and is suitable for her aluminum dishes? Reply to these questions a little more.

The first thing is to take into account if you decide to purchase an induction slab. Now it can be used with her exclusively new dishes, the one that did not touch the flames from the gas stove: in this case, its bottom, most likely damaged and will not be heated on the induction plate. Second. Even if its compatibility with the induction slab is not specified on the packing, you can easily check this moment right in the store, simply by attaching an ordinary household magnet to it. If we speak specifically about the dishes from aluminum, then yes, it can really be used in a tandem with an induction slab, but, as already mentioned above, only provided that previously such dishes were not used with the gas stove.

By the way, the “classic” utensils for induction plates, which was quite specifically designed for this type of kitchen stoves, necessarily has an aluminum layer, and in addition. Stainless steel layer, as well as special ferromagnetic inclusions, providing this very “magnitude”. In addition, the following points should also be taken into account:

  • The bottom of the aluminum dishes suitable for use with the induction slab must be quite thick: no way thinner than two millimeters, better. Topic.
  • It is important that the diameter of the bottom of the aluminum dishes for the induction plate coincided with the size of the burner, or was slightly smaller, otherwise, the dishes, and accordingly, food, it simply will not warm up the optimal way.
  • It is important to understand that clean aluminum dishes (as, for example, from pure copper), cannot be used with induction plates: this material is very flexible and very flexible, and therefore it can be deformed and even leave traces on the induction model. Therefore, it is possible to use alloys, special dishes for induction plates with aluminum in the composition, as well as aluminum dishes with non-stick coating.
  • Watch out for the manufacturer’s recommendations: If the manufacturer puts the appropriate label, then use the dishes on the induction plate really.

As you can see, use aluminum dishes on the induction plate can be, but only with a number of reservations.

Why for induction surfaces need special dishes

In the classic gas table, heating occurs at the expense of fire, which through the bottom of the dishes transmits heat products. In the cooking process, the stove is heated, and the surrounding air. Electric stoves for a long time heated and cooled, highlighting heat into space.

aluminum, tableware, suitable, induction, plates

The functioning of the induction surface is based on electromagnetic induction.

  • Under the surface of the glass ceramics there is an induction spiral.
  • Spiral produces vortex electric.
  • Electrotics are moving to the base of special dishes and heat it.
  • Heat from the bottom is transmitted to foods inside. Plate while remains cold.

For the induction process, it is necessary that the base is allowed to pass electromagnetic waves and has ferromagnetic properties.

Only the foundation is heated during cooking

Induction cooking panel (stove): pros, cons, ratings, principle of operation, the difference from the electrical panel, the criteria for choosing a panel and suitable dishes, rules of operation and repair with their own hands. in our publication.

What dishes can be used

In fact, today the choice of good dishes for the induction panel is more than wide. Many metals and alloys have ferromagnetic properties. True, it is important that the bottom was perfectly smooth, and even quite thick. Identify the dishes intended for induction slabs, it is possible by special labeling. It is necessary to select utensils based on the size of the burners. The diameter of the pan or frying pan should occupy at least half the heating zone.

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Cast iron

Reliable and solid cast iron utensils are quite suitable for cooking on induction panel. Naturally, it should be high quality alloy.

Steel (including enameled and stainless)

Steel dishes are also used in working with induction panels. Suitable and stainless, and enameled steel. Exception. Pots with concave bottom. It also matters the bottom thickness: it must be at least 2 mm. The most suitable steel utensils. with a magnetic layer.

With a multi-layer bottom (special sign)

Professional dishes are considered, bottom thickness in which no less than 4.5 mm. over, it consists of several layers, which can be found in a special designation on utensils. The first outer layer is ferromagnetic. It is due to him begins heating, and heat is transferred to content. The second layer is made of aluminum, which dials and keeps the temperature. The inner layer is non-stick. If the dishes have an anti-informational disc, it will be guaranteed to serve for years without losing its properties.

What should be the form and size of the dishes

Thickness

Minimum recommended bottom thickness. 2 mm. Thin thin surface of the base under the action of a magnetic field can change the shape and losing smoothness. Damage will increase the time of the heating of the dishes, will cause unpleasant sounds when used and will negatively affect the uniform distribution of heat. The optimal choice for induction plates. kitchenware with a bottom thickness of 5-10 mm. For example, you can pick up a saucepan of icok 1 liter with a lid and a base thickened to 7.6 mm. It is equally heated throughout the area, and the food does not burn.

Diameter

Now you need to decide on the diameter of the dishes. The burner reacts to the size of the subject standing on it. So that the stove does not accept it for the random object and did not turn off, the diameter of the dishes should be more than 8-12 cm, depending on the model of the cooking panel.

The smaller the size of the dishes, the longer the cooking process. efficiently the magnetic field affects the bottom of the kitchen utensils, when it approximately coincides with the diameter with the burner or is at least 70% of its area. Heating time in this case is minimal.

In the set of frying pan ICook made of steel with a non-stick coating included frying pan sizes: 20, 25 and 30 cm. They are suitable for most induction plates.

The form

The round form of dishes is preferable to the rest for the same reason. The greater the area of ​​contact of the bottom and the burner and the smaller the uncovered space, the more efficient the induction surface works.

The utensils of other forms, of course, can approach, but it must be remembered that the protruding sites and angles are not heated. Non-standard kitchenware, such as pulp of an elongated form, require additional features from the plate, in particular, the ability to combine the burners to warm up all the capacity properly. Household appliances manufacturers take into account the needs of buyers and provide in the newest panels the opportunity to prepare on the entire plane. Plate owners of such modifications may not adhere to the rules for the form and diameter of kitchen accessories.

Mandatory use of special dishes is not a marketing move, but the need caused by the physical principles of the induction panel. Only following the requirements for the material, size and form of kitchen utensils, you can prepare every day easily and with pleasure.

How the induction works?

Induction plates operate due to the magnetic field arising from their surface. The vortex currents warm up the bottom of the dishes, and with it and food, so the dishes for induction should have high ferromagnetic properties.

Only metal, which can be magnified by the desired properties.

Finding the Right Pots and Pans for Induction Cooking

Therefore, for induction plates are not suitable:

Aluminum without a special magnetic layer at the bottom of the dishes

But these materials are friends with induction:

Aluminum with special coating at the bottom

The easiest way to determine which of the existing dishes is suitable for induction. to attach a magnet to it. If it sticks to the bottom, you can use the dishes.

As for the choice of new dishes, if it is suitable for induction, it will definitely be indicated on the label. Now you can meet dishes from mixed materials: the case can be made of ceramics, aluminum, fire, but the bottom in this case will be made of metal with ferromagnetic properties.

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It happens that the dishes from the “correct” material may not fit. The whole thing is that other parameters are important

The thickness of the bottom of the dishes should be from 2 to 6 mm to prevent temperature deformation.

The diameter of the bottom for the standard burner must be at least 12 cm. For small burners (diameter 15 cm) suitable dishes with Ø 8 cm.

The bottom should be absolutely flat without any relief, only then it will fully lie down to the cooking surface and provide the best heat transfer.

Why the bottom of the dishes should be magnetic: the principle of operation of the induction plate

To deal with the properties of dishes for induction plates, you should remember such a phenomenon as “electromagnetic induction”. Thanks to this phenomenon, it is possible to boil the water in a short time in a fairly large saucepan. This ensures as follows:

  • An alternating current is supplied to the inductor placed under the ceramic panel;
  • around the coil located under the voltage occurs a magnetic field;
  • When the container with ferromagnetic properties on the container, under the influence of the electromagnetic field, which occurred between the coil and the bottom of the dishes are induced by vortex currents. The highlighted heat provides quick heating of the tank.

Attention! During operation, the panel remains cold, as it is made of material that does not have magnetic properties. Electrical models are heated.

Is it possible to cook on an induction plate in ordinary dishes

Is it possible to cook on an induction plate in ordinary dishes? Responding to this question, it should be noted that much depends on the bottom of your dishes. If you look objectively, you will most likely cook a culinary masterpiece. Since the use of ordinary kitchen utensils can cause a number of problems. Induction cooker may not react to the material from which your vessel is made, and stay off. And maybe such that the stove will turn on, but heating will not happen, from which the sudine will remain cold.

Bottom is the main parameter on which the consumer must accelerate attention.

It will not cause any harm to the plate itself and will not lead it out of order. The only thing that can be threatened by the fact that you will waste strength and your energy in attempts to cook at least. Therefore, using such modern technology should take care of the appropriate devices.

Many wonder. induction saucepan, what it is? The answer is the easiest. This is a vessel having the same sizes as a regular pan. Her difference is a special bottom that allows it to be completely heated.

aluminum, tableware, suitable, induction, plates

The bottom diameter should be at least 12 centimeters.

If you simply have no money for the purchase of special dishes suitable for this technology, then manufacturers make sure that the preparation can be carried out using conventional devices. This requires the operation of magnetic adapters, which are a disk with a handle. It is located on the burner, after which your dishes are put on top.

This device will allow you not to change all the dishes, but boldly use the old, without spending forces and cash. From this device, no particular harm is applied, but rather the opposite. It will protect your slab from unwanted and unfavorable scratches and all sorts of damage.

Cookware for induction slabs

The fact that special dishes are required for induction plates, it has long been known. And it is this circumstance that is often a decisive argument against buying an induction plate despite all its advantages. Yes, this stove has an incredible efficiency compared to gas or electric, convenient, practical and consistently stylishly looks, but the thought about buying a new set of a saucepan and a pan eclipses all the joys of possession of a new cooking surface. Although it is honestly to say, since it is possible to buy a new slab, why not get acquainted with a beautiful set of dishes? In general, this material for those who have already bought an induction slab and experiences old favorite saucepans to it, and for those who are only solved.

Cookware for induction slabs should have ferromagnetic properties. Translated into a normal language it sounds easier: a magnet must stick to such a dishes. And in the case of an induction slab it does not matter, from which material the whole pan or frying pan is made, the main thing is that it has the right properties. Therefore, trying to the selected dish in the store, do not sculpt the magnet on her side. The main thing is that the magnetic bottom.

It is on the bottom of the dishes for induction slabs you need to pay your attention when buying. Bottom should be fat. This is a prerequisite, and you will now understand why. The fact is that simply magnetic properties of little. You can use the usual enameled pots, they are also a magnetic, but work with them will not give you any pleasure. The thin bottom has an unpleasant property to deform due to heating, as a result, the bottom will be loosened to the surface of the slab. In the case of glass-ceramic, it threatens the loss of time and power, and here the induction stove will revenge you with incredible noise. Crack, hum and even howl. that’s how the sounds published by the slab, unlucky buyers, who then write crushing Комментарии и мнения владельцев on the unsuitability of induction plates. “It would be better bought by the usual electric!”And just needed to carefully read the rules and instructions.

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So, with the thickness of the bottom, we decided. At least five millimeters, and better all ten and heating occurs evenly, and does not happen annoying failures in heating when changing the mode. In the first days, when you have not yet learned to intuitively catch the right regime, it may happen that the soup, sculpting from the pan, sharply ceases to file all signs of life, it is worth changing the power to a smaller. In the dishes with a thick bottom of such confusion will be less.

The structure of the bottom also has its meaning. It can be a solid pancake 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. It makes it pleases, as some hostesses are difficult to abandon cast aluminum pans, masters and firemen. it is so good to stew meat and fry the finest pancakes! Most often, the bottom sandwich consists of three layers: an external ferromagnetic layer, which is responsible for thermal energy and sends it inside the pan; Then there is a layer of aluminum alloy with high thermal conductivity and the ability to hold heat for a long time; And finally, the inner layer is made of the same material from which the dishes are made, or covered with non-stick material. Some firms add an anti-informational disc to this sandwich, which ensures the perfect fit to the surface of the plate.

A couple of words about the bottom of the dishes, and go to comparing materials. The diameter of the bottom of the dishes for the induction slab should be at least 12 cm. At smaller sizes, the coil will simply not turn on. Therefore, lovers of coffee in the Turkey will remain cooking a divine drink on a separate tile or burner (which will undoubtedly add snobism and feelings of their own importance) or seek help from folk craftsmen and order a thick damn. adapter that will imitate the notorious bottom of the required value and properties. By the way, such adapters are sold and in stores for incompletely a big price.

Since the materials from which the dishes are being made for induction plates are not so much, to compare their advantages and disadvantages will not be difficult. Stainless steel dishes beautiful, products in it are not oxidized and do not lose useful properties. In such a dishes, you can safely store food in the refrigerator. In addition, this dishes are not too hard, and steel makes it possible to realize the most incredible design ideas. Sets of stainless steel dishes are affected by a variety of forms. What do not tell about the colors: options are only two. brilliant and matte. Of the minuses, it is possible to note only one. unfortunately, the food in it tends to burn, if the bottom is not processed by non-stick composition. However, with increasing price, this minus miraculously disappears.

Cookware from cast iron is good. And if you are ready to put up with some inconveniences when used, she will serve you faithfully and the truth is not one decade. And yet the disadvantages of such dishes are too much: it is heavy (really heavy), but at the same time rather fragile and quickly undergoes corrosion, if there is no protective enamel coating. In the cast iron dishes, it is impossible to prepare dishes with sour taste, it will deteriorate from it. The walls of pig-iron dishes quickly absorb smells, so it can not be stored cooked food, it is better to immediately shift it into a container or other dishes, and the cast iron immediately wash. Care for cast iron dishes is made up of the right first roasted, washing in warm water immediately after cooking and fighting the temptation to dug her with a rigid sponge with some Fairi.