Induction cooker - stove, which operates on the principle of the impact of eddy currents on the molecular structure of dishes, which leads to its heating. Stream vortices in the current flow are created by the action of a high-frequency magnetic field.
The susceptibility of the material to the magnetic field, from which the dishes are made, directly affects the efficiency of its heating. Given this fact, the modern market of kitchenware offers a wide range of items suitable for this purpose.
Features of dishes
For cooking on an induction cooker, you can use any dish made of ordinary steel. However, the effectiveness and level of efficiency from such use may be low. Moreover, operating loads exerted on the slab during the work process may exceed the normalized degreethat will reduce the duration of the smooth operation of the device.
Cookware suitable for heating with magnetic induction is made of steel of various markings. This material has ferrimagnetic properties, which allows it to best respond to the influence of a magnetic field.
The special properties of steel create an obstacle for magnetic fluxes. As a result of this resistance, energy is produced, forcing the metal molecules to make frequent fluctuations, which leads to the heating of the material.
Cookware made of ceramic, glass or plastic has a very low coefficient of heating on an induction cooker. This is due to the fact that these materials easily pass the magnetic field, which excludes the factor of the impact of the latter on their molecular structures. Heating occurs, but its degree is so small that the environment absorbs heat earlier than a rise in temperature can occur.
To increase the heating efficiency of an induction cooker, it is recommended to use special cookware marked with the appropriate marking. The location of the mark may vary depending on the model and design of dishes.
What does the sign look like and what does it mean
The designation determining the suitability of a dish for use in combination with an induction cooker is presented in the form of a horizontal spiral enclosed in a square outline.
The spiral designation of the properties of this dish was not chosen by chance. The main working element of the heating unit of the plate is a copper circular spiral, through the turns of which eddy current flows.
This name of the information mark is recognized as international and has a uniform stylistic standard. This allows ordinary users to easily distinguish cookware suitable for induction cookers from unusable cookware.
Combination Induction Marking with Others
Most often, marking is applied to the bottom of the dish. At the same time there may be several icons.
- At the bottom of the pan, suitable for use in combination with a gas stove, can be located designation in the form of a gas burner, which confirms its specific characteristics.
- Next to this sign can be located and the symbol for the induction horizontal spiral, as well as the frontal sign of the spiral, prescribing permission to use the pan on a conventional electric stove.
- The presence of images of these markings in the combined version determines the versatility of tableware. Usually they have a thickened flat bottom, which increases the efficiency of heating on any sources of thermal energy, including the induction hob.
The thickening of the metal in the bottom part makes possible the accumulation of heat and causes its effective return in the process of cooking. When using cookware with a thickened bottom on an induction cooker, the coefficient of its heating increases. A thick metal layer better suppresses the magnetic field of the plate, which leads to a reduction in heating time.
Precautionary measures
When buying dishes for an induction cooker, it is important to pay attention to the markings located on the bottom. The quality of this dish is also determined by the parameters of its mass. Dishes produced in violation of technology, as well as forgeries have a reduced weight. This is due to the presence of the visual presence of bottom thickening and its actual absence.
It is not recommended to use enameled and aluminum dishes that have a concave bottom inside. The presence of bottom convexity leads to a decrease in the contact area of the bottom with the plane of the hob. This can lead to overheating of the device, since the magnetic field will not be completely absorbed by the dishes, which will lead to its imminent failure.
When using an induction cooker at home, it is recommended to purchase and install a stabilizer that rectifies the current in the household electrical network, which will reduce the likelihood of an instrument burnout due to voltage drops.
For information on how to choose the right cookware for an induction cooker, see the following video.
