Hello! Those who don't die are seen again, eh? Glad to find you again among these words.
So, last time we were telling you, a bit in general, about induction cooktops and why they're so beneficial. We also told you that the section on the best induction pots and pans would be coming soon, in a more in-depth way. Well, we at Mamù Pentole are men and women of our word.
Induction: Can you use traditional pots and pans?
In induction cooking you can also use of the pots and pans you already own . You just have to look at a couple of things. The first is to note the presence of A ferrous base . If, in fact, the pot or pan already in your cupboard has an iron base, then it's suitable for induction cooking. You should think of the hob as if it were an electric magnet: the heat transferred to the pans from the iron base passes through a magnetic field created by the contact.
Cast iron and steel (enameled and stainless steel) also work this way. Don't try this with aluminum, brass, copper, porcelain, glass, or ceramic cookware . Can't tell the difference between iron and flour? Okay . Take a magnet and hold it close to the bottom. Does it stick? Yes? And then it's good for induction cooking.
Take a magnet and hold it close to the bottom. Does it stick? Yes? Then it's suitable for induction cooking.
Necessary features for induction pots and pans
Besides the material and the magnet trick ( we know you closed the article as soon as you read about the magnet and now you're there playing like a child ), there are other methods to check if your pots and pans can be considered among the best for induction hobs.
We are talking, first of all, about the Certification . Also on the bottom, you might recognize the snake-shaped symbol: this is the certification that indicates that the pan is suitable.
Then keep an eye on the measures . The bottom, in addition to being magnetized, needs to be very thick to conduct heat evenly.
At this point, it's important to remember that the induction hob's guarantee of not burning you is one thing, but burning your food is another. If you get too distracted, no hob or burner can save you. And then you'll have to clean everything up.
So, good depth, generous thickness, and a wide diameter: this is how a good induction pan is made. Just like our suitable line. Have you seen it yet?
We dedicate our last observation to to the lid and the handle . The first must be transparent, and not made of steel: you will always have an eye on the cooking status of the food but, above all, you will not reflect the heat inside.
As for the handles, make sure they are ergonomic and heat-resistant: silicone and resin are the most suitable.
