Why is Cookware Important?
Proper cookware will reduce cooking times, use less energy and cook food more evenly. When choosing cookware, consider five factors: material, flatness, size, gauge and balance.
When considering cookware for an induction cooktop all these factors should be included, but most important the cookware should be tested for it’s compatibility with the technology. The most accurate test available today is a simple magnet test. If the magnet sticks to the outside bottom of the pan – the pan will work on an induction cooktop.
Material
The pan material determines how evenly and quickly heat is transferred to the pan bottom. The following materials will work on induction cooktops:
Stainless Steel, when used alone, is a slow conductor of heat, develops hot spots and produces uneven cooking results. It is durable, attractive, easy to clean and resists stains. However, stainless steel heats quickly and evenly when aluminum or copper is sandwiched between the layers of stainless.
Cast Iron is slow to heat but cooks more evenly once temperature is reached. Use for long, low heat cooking or for browning and frying. Cast iron should be seasoned before use to make cleaning easier and prevent rusting.
Porcelain Enamel-on-Steel or Porcelain Enamel-on-Cast Iron has heating characteristics that depend on the base material. Porcelain enamel cookware should be used according to manufacturer's directions. Attention should be given to the finish of the base material.
Correct Pan Flatness
Since heat is transferred from cooktop to pan by conduction, there needs to be good contact. To determine if pans have a flat, smooth bottom try:
Ruler Test:
- Place the edge of a ruler across the bottom of the pan.
- Hold up to the light.
- No light should be visible under the ruler.
Cooking Test:
- Put 1 inch of water into the pan.
- Place the pan on the cooking area. Turn control to the “High” setting.
- Observe the bubble formation. If the bubbles are uniform across the pan, the pan will perform satisfactorily. If the bubbles are not uniform, the bubbles will indicate the hot spots.
Correct Pan Size
Pans are measured according to the amount they hold to the rim. Skillet size is according to the top diameter measurement. The important size, however, is the bottom diameter.
The bottom diameter should be the same size as the element or slightly larger (up to one inch larger for induction cooktops). An undersized pan will waste energy and an oversized pan will trap heat.
Correct Pan Balance
A thin pan matched with a heavy handle could tip and fail to make good contact with the cooktop.
Gauge
How a pan feels in the hand is one way of determining weight or gauge. However, the thickness of the bottom is the important factor. To determine the gauge of the bottom, compare ruler measurements inside and outside. A recommended base thickness is between 3-6 mm.
|
