To best analyze the merits - many - and demerits - few - of induction cooktops, we must first understand how they work.
HOW IT WORKS.
It is a heat source with a glass-ceramic top, under which there are coils powered by electricity.
These coils generate a magnetic field that is transferred directly to the pans, which are thus heated.
While induction hobs , both professional and non-professional, are increasingly used abroad, in both professional and home settings, in Italy they are only beginning to be favored in recent years.
>>> Also read on RGLife: Which pan to choose based on the diameter of the induction hob?
COOKING AND INDUCTION COOKTOPS: PROS AND CONS
INDUCTION COOKTOPS, THE ADVANTAGES
Induction cooktops have pros and cons, but the former definitely outweigh the latter. We list them in brief points to make them even clearer and more obvious.
- 90% efficiency. Basically, a liter of water takes about 2 to 3 minutes to come to a boil;
- Uniform cooking. In fact, heat distribution occurs evenly;
- Controlled temperature. Unlike the traditional gas cooktop, you can adjust the degrees;
- Automatic cookware recognition. This means that the cooking zones are activated only in the presence of suitable pans, that is, with magnetic bottom;
- No gas leakage, since it is an electric cooktop;
- Zero risk of burns outside the cooking area, as the glass-ceramic outside the concentric zones remains cold;
- Simplified cleaning. Just a damp sponge and the game of cleaning the induction cooktop is done;
- Attractivedesign.
INDUCTION COOKTOPS, FLAWS AND DISADVANTAGES
Numerically inferior and basically workable.
- Higher purchase cost;
- High energy consumption. Often when an induction cooktop is installed, an upgrade from the standard 3 kw allowed is required;
- Not all cookware can be used on induction cooktops, professional as well as domestic.
INDUCTION COOKWARE: WHAT IT IS AND WHEN IT IS SUITABLE
Regarding cookware suitable for the induction cooktop, there are four parameters to keep in mind: material, diameter, coating, and thickness of the bottom.
First, therefore, it is necessary to make sure that the bottom is perfectly flat and the bottom layer is made of ferrous material.
Without these 2 characteristics, the magnetic field will not be activated.
Generally, on the bottom of each cookware for induction hotplates on the package is the symbol of suitability for induction cooking. This is a small spiral-shaped design, similar to a spring.
Another way to make sure is to bring a magnet close to the induction bottom. If it should be attracted, it means that the material is magnetic therefore suitable.
INDUCTION COOKTOP MATERIALS
And here we come to the materials designed for the induction cooktop.
ANTI-STICK
Nonstick is generally used for cooking that requires less attention and temperatures that are not too high.
It is best to avoid putting a nonstick pan under cold water while it is still boiling. In fact, temperature changes cause the layers and applied films to peel off, reducing the life of the product itself.
Another caution to follow is to never leave them on high heat without contents.
With modern induction hobs, pans can reach 600° even in very few minutes, but nonstick pans tend to warp as early as 450°, which is why many of them board with use.
It is true thataluminum for induction is lighter than steel and is very good value for money, but since it is not a ferrous material, it CANNOT be used alone on induction hobs.
If you choose an aluminum pan, you should make sure that a stainless steel induction cooking plate has been placed on the bottom of it so that heat is transmitted to the entire product.
One pan structure particularly used on induction is one consisting of two layers of stainless steel interspersed with a central aluminum one. In fact, stainless steel would risk making cooking very fast, but aluminum evens out the heat, distributing it and decreasing the risk of burns.
The quality of nonstick bottoms is that they allow food to slide, even without oil or butter. However, it is important to use silicone or wood utensils instead of steel ones so as not to scratch the bottoms.
In addition, among the various PTFE coatings applied to the induction bottom, it is good to prefer Greblon to Teflon having the same qualities but being less toxic.
STEEL
This is the best material for cooking on induction, as it is more resistant and less prone to thermal shocks.
The 5-foil lines really have a perfect performance and are ideal for reductions, sauces, risottos and creams, thanks to the even heat diffusion inside them.
The bottom of the best steel pans for induction must be thick, to prevent food from sticking and to be easily recognized by the induction hob, professional or home .
IRON
Expresses its full potential in cooking meat and fish but also fried foods. It cannot be used with foods such as tomatoes and artichokes and generally acidic foods.
The only real disadvantage of these induction pans is their high cost and their weight, which makes them generally heavy and unwieldy.