Induction cooking is safe, clean, energy efficient and easy to use. However, compatiable cookware is required when you use induction cooktop for making food, because only ferromaganetic metal can produce induction electricity and heating through the maganetic field made by the copper coil inside the induction cooktop. (you may like to read the details of Advantages and Disadvantages of Using Induction Cooktops)
What are the best selling induction pans?
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The key to buy the right induction cookware
As mentioned at the top of the post, cookware of ferromaganetic materials such as stainless steel and cast iron is needed for induction cooking. To determine if a pan can be used, you may stick a magnet to it. If it sticks, it is usable.
However, if you are going to shop the cookware online and it is not possible to make the experiment, the wise thing is to read the product description and the reviews of other customers. You will find the info you need to check.
Beside cookware of pure ferro-material, there are pans made up with multi-ply clad. They are fine with induction cooking, if there is iron inside.
Health is a critical issue when we choose induction pans which directly contact food. Some nonstick cookware may use potentially poisoning coating such as tefal. That’s why we only list stainless steel and cast iron on the above top 10 cookware list. The Ozeri products are fine with nonstick coating, they are 100% PFOA free. Cast iron is possible to leak in a minor amount into food but it will not lead to problems except for those who have rare medical conditions of haemochromatosis. On the contrary, the iron into food may help us generating blood, particularly good to women.
The bottom of an induction cookware shall be flat in order to have the best heating efficiency. The unevenness of the bottom may lead to annoying sound between the pan and the induction cooktop.
The bottom is supposed to be the same size with the induction hob heating zone. If it is too large, food will be cooked unevenly; the central part temperature will be much higher than the marginal area. Also, it shall not be too small; otherwise, electricity is wasted and the temperature setting on the cooktop may not function ideally.
What if you still want to use the non-induction cookware?
You may already have a set of non-induction cookware (such as copper, aluminum, ceramic , etc. ) and you are too satisfied to not use them, you can place a induction disc on the cooktop. Induction heating can be generated from the disc and transferred to the non-induction cookware, although some energy will leak in this process. A good product is Max Burton 6010 8-Inch Induction Interface Disk with Heat-Proof Handle.
The disc is also in a package supplied by Max Burton. See the Review of Max Burton 6015 Portable Induction Cooktop Stove and Interface Disk Combination Set