Induction icon on a frying pan. Cookware for induction cookers - frying pans and pots that are suitable for it. High-quality cookware for induction cookers

Induction cooker - popular look kitchen built-in appliances. According to its technical and operational characteristics it is superior to traditional gas and electric stoves. For cooking on such hob special utensils are required. After all, heating occurs by induction currents, which are obtained due to magnetic field. The induction icon on the cookware indicates that it itself or its bottom is made of a ferromagnetic alloy.

The fact is that induction cookware installed on the stove becomes part of the heating system and participates in the heating process. The structure is based on vortex induced currents, which are the movement of electrons. Electrons move and the ferromagnetic alloy heats up. Therefore, in order for the coil that creates the magnetic field to come into contact with the cookware, the latter must be made of a magnetic alloy. This is easy to check - you just need to bring a magnet to the bottom. If it sticks, then the dishes are suitable for induction cooker.

But no one goes to the store to buy dishes with a magnet in their pocket. Therefore, to identify this type of cookware, manufacturers install an induction symbol on it. This is an international symbol that has a sign in the form of five turns of a magnetic coil, and the word written below is written English language– “Induction”. It is worth noting that not all manufacturers use this icon, although branded models are designated this way.

A simplified designation method in which there is an element of the icon - five turns of the coil winding. This means that the manufacturer guarantees that such cookware will work on an induction cooker. Pots, pans, stewpans and other appliances will heat up quickly on induction cookers, and at the same time they will work silently.

What does the induction badge guarantee?

The manufacturer applies the induction symbol if:

The cookware is made of ferromagnetic alloy. It is not necessary that it all be, for example, from of stainless steel. It is enough that the bottom is stainless steel, and the rest is glass or ceramics.
The bottom is flat and level.
The bottom diameter is at least 12 centimeters.

Induction cookware material

The cookware icon for induction cookers is not always shown. But know that cast iron, carbon steel or stainless steel pans are induction. The first two positions are enameled. As for the third position, there are exceptions, so the icon on such dishes is required.

When comparing utensils made of carbon or stainless steel, we note that the former heats up faster. But she has problems when it comes to cooking pasta. Flour products quickly stick to the bottom steel products, so you will have to stir them constantly. In addition, when the stove is turned off, the same stainless steel pan will still boil, and at this time the enameled piece of kitchen utensil will stop boiling immediately. There are no problems with heating water for all types of cookware on induction panels. More often problems occur when you need to fry or stew something on them.

In this plan suitable option– cookware with a three-layer bottom (stainless steel-aluminum-stainless steel). The bottom warms up evenly, transferring heat to the rest of the body. Such dishes cool down slowly.

Cast iron pans or thick steel pans distribute heat evenly. In this case, the bottom of the product will heat up, and the heat will be transferred to the body through the contents inside the dish. This means that large heat losses cannot be avoided. This is a minus that leads to excessive energy consumption. Therefore, in this case, it is worth paying attention to the lid of the product, which should fit tightly to the edges of the pan and be made of thick material.

Not every consumer will choose cookware for an induction cooker based on these criteria. The solution to the problem is an adapter. This is a stand made of a ferromagnetic alloy on which a frying pan or pan is installed, regardless of the material it is made of. True, you should not consider the adapter as the main option, because it has disadvantages:

It is an intermediary, which guarantees a decrease in the efficiency of thermal energy transfer.
Large heat loss.
It is more difficult to select the required heating mode.

So, the marking induction cookware there should be. Do not pay attention to other designations if we are talking about induction cookers. The symbol in the form of coil turns is fundamental when choosing.

So that housewives do not have to delve into the characteristics of the material and memorize its properties every time they buy new dishes, manufacturers have developed an entire “alphabet” of pictograms that are understandable at a visual level. These small icons on the dishes perform an important task - they inform the consumer about the operating conditions of the kitchen utensils.

If the picture on the pictogram allows any action (allows any conditions), then the same icon, but crossed out, prohibits them.

Labeling of cooking methods

Gas and electric, induction and glass-ceramic hobs, ovens, “microwaves” - what’s not on modern kitchen! The marking of the cookware will tell you what type of stove the frying pans, pots and saucepans are intended for.

Rules for using cookware

In addition to icons regulating the conditions for cooking food, tableware manufacturers post pictograms explaining how to properly wash and store containers, bowls, salad bowls, and plates. In addition, the table for deciphering the icons on the dishes provides information about the additional properties of the products.

Features of marking plastic dishes

Always pay attention to the labeling of plastic utensils. For the average person, all types of plastic look the same, and yet, not every material is suitable for contact with food, not everyone will tolerate heat or temperature changes, and certainly not all are safe for health.

Arrows forming a triangle indicate: the material can be recycled. Inside the triangle are numbers, each of which indicates a specific type of material.

Plastics range from 1 to 19, but we will look at the first seven types that are used to make food containers:

PET (PETE) - produces bottles for vegetable oil, beer, filtered or mineral water, soda. The container is intended for single use.
HDPE (high density polyethylene low pressure) - most often used for packaging fermented milk products. Reuse is not recommended, as the material emits formaldehyde.
PVC (polyvinyl chloride) - known as a packaging material for bottles, bags, films. Not suitable for fatty and hot foods, dangerous due to the release of vinyl chloride.
LDPE (polyethylene high pressure) - can be used to store chilled foods. Shock-resistant, but does not withstand very low (for example, freezing) and high, more than 100°C, temperatures.
PP (polypropylene) - is heat resistant and can even withstand boiling. Polypropylene dishes “tolerate” hot food and heating in the microwave, but release formaldehyde under the influence of fats and alcohol.
PS (polystyrene) - suitable for cold drinks or foods that do not require heating. Typically disposable trays are made from this brittle plastic.
The OTHER group includes other types of plastics. For tableware, it is most often polycarbonate, which is durable, resistant to high and low temperatures. With prolonged use, it may release carcinogenic substances.

Bizarre configurations, glass and metal, transparent and black. And, if everything is clear with a cast-iron frying pan or an enamel saucepan, familiar from childhood, then questions often arise with another one. Will this cap be useful for baking a pie or something else?

In addition to the traditional burner, today we cook food in the oven, microwave, or convection oven. And the burners have now become different. So the question arises: is it possible to use the same saucepan or cup everywhere? Which one can you pour boiling water into, and which one should only be cold water? What is useful for cooking, and what is only for heating?

You don't have to go far to find answers to these questions. This is precisely why cookware labels exist. In addition to the well-known fork with a glass, which means that a particular product belongs to a container for food products, there are many others. Have a table like this and, if necessary, just find the icon you need.

Using cookware in the oven, microwave and stove

Suitable for use in electric ovens.

Oven safe.

Do not use in the oven.

Suitable for use in gas oven.

This pictogram allows you to use the cookware in the oven.

This pictogram allows you to use dishes in the oven no higher than the specified temperature.

Can be used on gas stoves.

Suitable for use on a gas stove.

Allowed for use in microwave ovens.

Can be used in the microwave.

Do not use in microwave oven.

Can be used on an electric stove.

Suitable for use on electric stoves.

Suitable for use on glass ceramic hobs.

Can be used on an induction hob.

Cannot be used on an induction hob.

Suitable for use on halogen stoves.

Suitable for use on a halogen stove.

Other characteristics

“Glass-fork” is the most important icon that indicates the suitability of plastic utensils for food. If this symbol is crossed out or completely absent from the plastic, then such products are not intended for food.

Wash in dishwasher allowed.

Washing in the dishwasher is not acceptable.

Tolerates temperature changes.

Allowed to be stored in the refrigerator.

Allowed to be stored in the freezer.

This designation indicates the conformity of the products necessary instructions(pressure cookers, electronics).

Lightweight material, compact for storage.

A measuring scale is drawn on the walls of the dishes.

Temperature sensor.

Energy saving system.

Shock resistant. Cracks and damage are impossible. Impact resistance is 2 times higher and scratch resistance is 3 times higher in comparison with products made from porcelain, earthenware and ceramics. True protection when transporting goods - there is no risk of broken dishes.

Teflon - non-stick coating.

Natural material is harmless to health. 100% hygienic due to the absence of pores. Does not contain odor, because... bacterial growth is not possible. 100% natural material, recyclable.

Conventional meanings on tableware

Impact-resistant glasses, glasses, cups.

Impact-resistant dishes, plates, bowls.

Suitable for use in the microwave.

Withstands temperature changes.

Disposable tableware materials

A triangle with three arrows is a sign of recycling of raw materials, indicating a closed cycle: production - consumption - disposal. That is, dishes with this sign are suitable for further processing. The numbers inside the triangle indicate the type of recycled material: 1-19 - plastic, 20-39 - cardboard and paper, 40-49 - metal, 50-59 - wood, 60-69 - fabric and textile, 70-79 - glass.

PET (PETE) - polyethylene terephthalate. It is used in the manufacture of packaging (boxes, bottles, cans, etc.) intended for bottling water, drinks, juices. This material is also used in packaging of various powders, bulk food products, etc.

HDPE (HDPE) - polyethylene with low pressure and high density. Used in the production of toys and products that come into contact with food. Considered safe for food consumption.

PVC (PVC) - polyvinyl chloride. It is applied for garden furniture, pipes, flooring, bottles detergents, oilcloth, window profiles, blinds. This material is potentially hazardous to food use, as it contains dioxins, mercury, bisphenol A, cadmium.

LDPE (LDPE) - polyethylene with high pressure and low density. Used in the production of bendable plastic packaging, plastic bags and products that are used for packaging medicines.

PP - polypropylene. It is used in the manufacture of toys, the automotive industry, and in the food industry for the production of packaging. Material can withstand high temperatures, as a result of which the dishes can be used for hot foods. Contact with alcohol is undesirable, but possible.

PS - polystyrene. Used in the production of thermal insulation boards, cutlery, food packaging, CD boxes, cling film, dishes, toys, pens, etc. Polystyrene utensils are intended only for cold drinks and food. When heated or in contact with hot water, a highly toxic substance, styrene, is released. Therefore, polystyrene utensils should not be used for heating food, hot foods and drinks, or for alcoholic beverages.

OTHER (O) - others. This group includes any other type of plastic that is not included in the previous groups. Polycarbonate is not toxic to the environment.

Induction cookers have become very popular; recently they are no longer so expensive and therefore appear in many homes. If you have an induction cooker in your kitchen, what kind of cookware should you choose for it? Such devices require a special type of cookware. Which pans for induction cookers will work better.

Special cookware for induction cookers will make cooking 30 percent faster.

If anyone is planning to exchange gas stove on an induction hob, he should consider the need to purchase ferromagnetic cookware. Fortunately, the extortionate prices for sets that existed before when these panels entered the market are only a memory. Now the dishes for induction panel has become much more accessible.

Main feature A cookware that is suitable for induction cooking is that it is made of a ferromagnetic metal, that is, one that attracts a magnet. This means that you should not use stainless steel, glass, bronze, copper or aluminum products on such a panel.

The easiest way to find out if a pan is suitable for induction is to hold a magnet near it and see if the magnet is attracted to the bottom. If the magnet is attracted, it means it will work on that hob. If you are not attracted, the purchase makes no sense. Ideally, the magnet will also stick to its walls, but this is not necessary.

However, when purchasing cookware for such a hob, there is no problem in identifying the one that is suitable for this purpose.

As a rule, manufacturers leave no doubt that their product is suitable for cooking on induction hobs. This is indicated by the packaging marking or engraving at the bottom of the special character, resembling a spring consisting of several loops.

In addition to the material from which the pan is made, it is important that it has the appropriate shape. Mainly because some hobs are made in such a way that the bottom of the pan must strictly adhere to the size of the surface of the burner (or be smaller than the burner). If the bottom is larger, the panel will not start. Of course, this problem is eliminated if the panel has sensors all over its surface. Then, no matter where you place the pan, the panel will “feel” it.

What else should you pay attention to when buying cookware for an induction cooker?

Almost every serious company that produces tableware has in its offer kitchen sets suitable for this type of equipment. What should you pay attention to when purchasing?

It is worth paying attention to ensure that the pot or frying pan has good, non-heating handles. The same applies to the lid, which should be equipped with a small hole to release steam and a cool handle. The lid itself must “fit” into the sides of the pan exactly, and not extend beyond the diameter of its walls, thereby avoiding dripping of condensed steam and contamination of the surface.

When purchasing, it is also worth remembering whether we prefer glass lids, with which we can see the food being cooked, or whether we prefer stainless steel lids (since there is no risk of breaking them).

The thickness of the bottom is also important. The thicker the bottom, the better. The bottom itself must be perfectly flat so that it is in good contact with the panel.

Interesting solution are pans whose bottom has a smaller diameter than the top.

This shape makes them more economical: less energy is needed to heat their contents, since induction only works on the surface adjacent to it. Many of these models (you should pay attention to the product designations) are suitable for induction cooking, and this is certainly a very interesting offer.

When purchasing cookware, you should also pay attention to:

Bottom quality. For induction this parameter is extremely important. Bottom part The pot or pan should be smooth and have as few grooves as possible. Manufacturers can put their logos, stamps and addresses on the bottom. The fewer letters and irregularities there are, the more evenly the bottom will heat up, thereby losing less energy.
Amount of space occupied. Especially if our kitchen is small, pots should not take up too much space.
Compartments inside the pan. This is useful if you don't want to color other foods while cooking.
Price and brand. Some of us are used to certain brands, trust them and don't want to change. Some people choose only Tefal, Berghoff, Lidl and others. Tescoma and Tesco, IKEA pots and pans and others are also popular.

Every chef has his favorite pans or pots that he can't part with. But, unfortunately, not all cookware of the older generation is adapted to modern induction hobs. A special adapter solves this problem.

This device on the stove heats up quickly and accumulates heat, which it transfers to the cookware.

What to do if induction pans “don’t work”?

There are three reasons why cookware doesn't work when we put it on the stove:

The electromagnetic field does not work (not included in the stove). Not everyone knows that the field must first be turned on and then a pan must be placed on it for it to start heating. After use, turn off the field.
The electromagnetic sensor does not work. The sensor does not detect your pan, so the burner does not turn on.
The cookware is not ferromagnetic, that is, it is not suitable for this type of heating.

Thus, modern technologies bring us more and more interesting and very practical solutions, which can greatly facilitate the work of cooking and make the interior design more attractive. Using modern panels, we can save time on cleaning working area kitchens, because wiping a smooth surface is very easy. Such designs will decorate any kitchen and make its interior very modern; they are especially suitable for design in the style of minimalism and hi-tech. Significantly reduced compared to traditional electrical surfaces, energy consumption, since the working area does not heat up.

From the wealth of forms and functionality modern dishes is breathtaking, but in practice we sometimes envy our grandmothers, whose kitchen arsenal was limited to an aluminum pan and cast iron frying pan. Each of the latest materials manufacturing requires proper handling, therefore for own safety we need to know its characteristics and properties.

To inform consumers, manufacturers have developed intuitive pictograms. Take a look at these little icons - and you will understand whether it is possible to send the roasting pan directly from the refrigerator to the oven, whether a plastic container is suitable for heating food in the microwave, or whether it is permissible to wash baking pots in the dishwasher.

Labeling of cooking methods

	The cookware is suitable for cooking on a gas stove.
	This cookware can be used to cook on a glass ceramic hob.
	The cookware is designed for induction cookers.
	If you have electric stove, this product is suitable for you.
	The cookware is suitable for cooking on a halogen stove.
	This product can be placed in the oven.
	The cookware is suitable for use in a microwave oven.

Marking the rules for using cookware

Pictograms that indicate how to properly wash and store dishes, and also reveal information about the additional properties of the products.

	The dishes can be processed in the dishwasher.
	The dishes can withstand temperature changes.
	It is acceptable to store dishes in the freezer (sometimes the maximum freezing temperature is indicated on the icon).
	Impact-resistant glasses, goblets and wine glasses.
	Impact resistant plates, dishes and bowls.
	Non-stick (Teflon) coating.
	Natural, hygienic material that does not harm health and is recyclable.
	The product complies with European standards and is safe for the user and the environment.

Features of marking plastic utensils

Plastic used in the production of products that come into direct contact with food is subject to hygiene tests and certification. Manufacturers must provide their products with labeling - if there is none on the dishes, you should refrain from purchasing.

Always focus on symbols, even if it seems to you that all types of plastic are the same. First of all, make sure that the set of plates or glasses you like has the most important marker:

Evidence of the suitability of plastic containers for contact with food.

“Pure” plastic is a fragile material, cracking in the light, melting in the heat. To achieve the famous strength characteristics, stabilizers are added to its composition, which make the plastic stronger and... more toxic. Intermediates, heavy metal salts, process impurities, solvents and chemical breakdown products can penetrate food and have a negative effect on the human body. At the same time, some types of plastic become dangerous when heated, others when washed in a dishwasher, others when cooled, etc.

An international marking has been introduced for sorting plastic - a triangle of arrows (recycling symbol) with a number inside (type of plastic) and an alphabetic abbreviation below them.

PET or PETE - polyethylene terephthalate. This material is used to create bottles for water, juice, vegetable oil, dairy products, etc. Buy only PET bottles and do not reuse them. Crystallized polyethylene terephthalate is used to make trays for frozen ready meals that can be heated in the oven or microwave.
HDPE (HDPE) - high density polyethylene (low pressure). It is used to make bags for water or milk, mugs, and containers for shampoos and detergents.
PVC or PVC - polyvinyl chloride. The most insidious type of plastic from which it is made window profiles, furniture, floor coverings, pipes, wallpaper, containers for household chemicals, as well as disposable tableware and containers for the bottled water market. Manufacturers have praised the availability of polyvinyl chloride, but consumers should be aware that over time (only 10 days is enough), a bottle made of this plastic begins to release carcinogens. Disposable tableware made of PVC can only be used for water!
LDPE (LDPE) - low density polyethylene (high pressure). Used for the manufacture of bags and garbage bags, soft packaging and film. Safe for cold foods.

There is also polypropylene (PP), which can withstand high temperatures and is suitable for hot food and drinks, and polystyrene (PS), which is used in food packaging, cutlery and cups, but is only suitable for cold foods and soft drinks. Melamine dishes, in turn, are not labeled - be careful, as they contain formaldehyde, lead, manganese and cadmium, so such products are prohibited for sale in many countries.

Take a few minutes to decipher the markings on the metal and plastic dishes. This way you will protect yourself from purchasing harmful products or extend the life of quality ones.