THE KITCHEN GUIDE TO INDUCTION COOKWARE

Introduction: THE KITCHEN GUIDE TO INDUCTION COOKWARE

There is a huge difference between induction cooking and thermal cooking. During induction cooking, the cookware is heated directly through magnetic induction just above the glass surface and not through flame or thermal element. This creates a rapid increase in temperature and often faster than thermal cooking. This means that your traditional cookware may not be the best cookware when it comes to induction cooking.

Buying an induction cookware is a big decision. In order to select your best induction cookware, there are many things that must be considered. This article will put you through the primary things you need to be on the lookout for when trying to get the best induction cookware for your kitchen.

To confirm if your current cookware is well-suited for induction, place a magnet on its base to check if it has a ferrous base. If it holds well, you're good to go; if not you may have to get new cooking utensils. Moreover, not all magnetic bases are the same, the efficiency of heating up the pan or pot will also be affected by the amount of iron at the base. It all depends on how thick the base is. Thicker bases are usually made up of more iron. They tend to heat faster and more efficiently. Cast iron, stainless steel pans, steel, some enameled steel, and with an iron base or core are more preferable.

Your cooking style also makes a difference. Heavy-based pans are the best induction cookware for slow and steady cooking. Even though they will respond slowly to the cooking area and normally take an extended time to heat up, they will still deliver even and consistent heating. They are ideal and adaptable for cooking delicate foods. They also serve well for meals that require a lengthier cooking period. They usually have thicker bases that are made up of cast iron or aluminum (with a steel cap at the base).

Stainless steel-layered bases are best for fast cooking. They react swiftly to variations in the temperature setting and heat up rapidly. These pans usually have a thinner base. These pans are ideal for steaming and boiling water. Since they cook fast, they are more prone to overcooking, burning, and sticking. While using them, make sure you keep your eye on what is cooking.

You also need to make sure the base of the cookware is induction ready. Lots of modern pans and pots come with a little logo of the shape of a coil on them. With this, you can easily determine that the cookware is safe for an induction cooktop.

How wide is the surface of your cooktop? It is also good to consider the size of your cooktop surface in other to select the best induction cookware. This is to ensure even cooking after placing the cookware on the cooktop. In short if you already have a fancy multi-plate sized cooktop, try as much as possible to get pots and pans of different sizes to match.

When cooking with induction, using a pan that buckles and warps will seriously reduce the heating efficiency, unlike electricity or gas where the heat rising up compensates for this. Always make sure you are buying an induction cookware that is robust on the bottom.

A good thick base is less likely to buckle. Good-quality cookware may end up costing you a little more, but it will definitely outlast the cheaper ones; you save money at the end of the day. Make sure you are going for the absolute best induction cookware that you can afford. Cheap induction cookware will sooner rather than later, come back to bite you in the butt.

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