Cooking according to Faraday's law. How to use the induction cooker and clean it? Fried pork in breadcrumbs
Modern manufacturers household appliances regularly offer new, original devices for home use. One of these innovations is the induction cooker. However, in order to use this unit effectively, you need to know the features of its application. Cooking on induction cookers requires special cookware with a perfectly flat bottom. What are the other usage requirements?
About the reasons for popularity
Compared to traditional gas, electric stoves and induction, the latter benefit in the following parameters:
Cooking speed. Due to the special principle of operation, the process of heating the products in the dishes is many times faster.
Absolute security. The induction current interacts only with the bottom of the pot, frying pan, without heating the panel itself. Therefore, it is impossible to get burned on the surface of such a plate.
Possibility to fine-tune the cooking temperature.
Ease of care. Since food that has fallen on the surface of the stove does not stick, cleaning the worktop is very easy.
Wide functionality. The user has the opportunity to choose a convenient program for preparing a particular dish.
About the choice of dishes
Not everyone knows what utensils should be used for cooking on an induction stove. The creators of this equipment are advised to purchase special pots and pans with a flat, weighted bottom that is magnetic. Many housewives ask, is it possible to use ordinary dishes on an induction cooker? No, traditional enamel or aluminum cookware does not fit.
To cook food on an induction stove, you should choose pots, ladles, frying pans and other utensils according to the following characteristics:
Thickened bottom, at least 6 cm high and 12 cm in diameter.
The bottom of the containers used on the induction surface must be flat. Do not use dishes with a concave, deformed bottom.
Cooking utensils for a special stove must be made of ferromagnetic material. It is this alloy that reacts with copper heating elements.
To be able to cook on an induction hob, you need to purchase special utensils.
In this case, you will have to abandon the use of containers from:
aluminum.
Copper.
Glass.
But kitchen utensils made of stainless steel, cast iron, with an enameled surface are perfect.
Learning to cook on induction cookers
Housewives who first encountered induction surfaces are wondering if it is possible to fry on an induction stove? Of course you can. For example, to fry pancakes, you should select the highest heating power of the panel and place a frying pan on it. For fast heating, it is recommended to select position 10. Then we pour required amount dough into the pan and reduce the power level to 5. To fry one side of the pancake, 7-8 seconds are enough, after which you can turn the dough over and bake on the other side.
Before you start frying meat, it is recommended to cover the panel with a paper napkin or towel. Then we install a frying pan of a suitable diameter and heat it at maximum power. We put the meat in the pan and fry on each side for no more than 1 minute. After obtaining an appetizing crust, reduce the heating power level to 7, and cook the dish for a few more minutes.
Can you light coals on an induction cooktop? Certainly you can. To do this, you need to use special dishes with a magnetic bottom. Having laid the required amount of coals in a vessel, we install it on the stove and turn on the maximum power. As soon as the coals turn red, they should be removed from the surface.
Another question often asked by housewives is whether it is possible to leave dishes on an induction stove? Users answer that it is possible, provided that the stove is turned off.
In custody
An induction cooker allows you to cook any dish in the shortest possible time. However, in order to learn how to use this technique, it is recommended to study the instructions from the manufacturers, purchase special dishes. Not every housewife gets to use the stove the first time. But with experience, users can easily use the cooking equipment.
I would like to introduce you to Kitfort Electric Stove!
I have had this miracle of technology not so long ago, but I have already gotten used to it so much that I have already forgotten how to cook on gas! You quickly get used to good things. This stove works on the principle of induction. Induction cookers are very practical, modern, consume less energy than electric stoves from Soviet times.
So, we study the contents of the package: a box with a convenient carrying handle, an instruction booklet, a warranty card, a buyer's memo and a branded magnet.
Opening the box, there is no extraneous smell of cheap plastic. The declared efficiency of the stove is induction currents. So, these types of stoves work under the influence of electromagnetic induction, which means that the dishes must be appropriate. To select dishes in the kit is a special branded magnet. We take a magnet and go to the store, which bottom of the dishes is magnetized, then we choose. Now these are all modern dishes, mostly ceramic (I won’t go into detail about the advantages of this dish here). The main difference when choosing dishes is a lot of small circles at the bottom of the dishes. Here is such.
We chose the dishes, then we study the instructions. Before using the stove for the first time, the manufacturer warns that each burner has a maximum power of 2000 watts. Multiply by two burners, it turns out 4000 W, not weak! In our new building with a small kitchen, there is a power cable for an electric stove, the declared power of this power cable is 3700 watts. Well… We check the power of the power outlet using an electric stove from Kitfort, press the kWh / Volt buttons… Here's what we see
The declared power differs from the actual. We will keep this in mind, we do not load the stove in total more than this power, but in principle, the use of maximum power is extremely rare and not for a long time. Basically, I set it to a maximum of 2000 W only when I need to quickly bring the water to a boil. It takes about 2 minutes to boil water with a power of 2000 W, about 1 liter of water! Fairy tale! I am immediately attaching a photo with boiling water and a bill inserted under the pan.
The surface of the plate itself does not heat up. The bottom of the pan heats up, moreover, as quickly and unusually as possible after gas and a simple glass-ceramic electric stove. The stove does not burn, which is absolutely safe in a house where there are children, especially small ones. The efficiency of an induction cooker is much higher than simple electric stoves (which heat the surface of the burner and the air) and gas stoves (which cause impossible heat during cooking and burning oxygen). In addition, the stove has an indicator of the lack of a frying pan, as soon as you remove the frying pan, the stove immediately stops heating, does not consume electricity. Savings in person!
On the button panel, we see the auto-cook programs: milk, frying, soup, porridge. In my experience of boiling milk on the milk program, it does not escape! These programs, in my opinion, are rather conditional. Let's say frying, this is a power of 1400 W, such power depends, firstly, on the thickness of the dishes, and secondly, on the volume of what we are frying. Personally, it’s more convenient for me to independently regulate the power, sometimes I use the temperature. Power ranges from 120 to 2000 W, in steps of 200 - this is very convenient. 11 power modes, easily adjustable for the desired power. The temperature ranges from 60 to 280 degrees, everything is easily adjustable with comfortable ranges.
Let's start testing. It will be these cutlets to fry. We turned on the pan, turned around for the cutlets, took them out of the bag and immediately lay down! You don’t have to wait until the pan warms up :) It heats up with lightning speed. I like to fry without oil, on ceramic dishes, but on an induction stove, this is elementary! Although on gas, using ceramic dishes, you still have to add oil. On this stove, I successfully half-bake-half-fry sausages in dough, pies without oil. Healthy food.
Now back to tricks. Cutlets are fried, move the pan and put your hand during frying.
Cutlets were purchased, dry, I had to add oil for taste. When I fry from natural minced meat, a lot of juice is released from the cutlets and no oil is required. That's it. By the end of cooking, we check how much electricity has been consumed for cooking by pressing the kWh / Volt button. To the nearest penny, you can calculate the cost of cooking dinner.
It also has a cooking timer and a keep warm function. That's modern technology. You put on dinner and go about your business without worrying.
In addition, I would like to say about:
Attractive price compared to competitors, no need for 4 burners per modern world(slow cooker, electric kettle).
About convenience for small kitchens (I have 40 countertops)
The stove does not need to be “scratched” after cooking (just wipe it with a cloth)
I have been using the stove for a year and I will say that I have already forgotten how to cook on gas. You quickly get used to the good :)
Harvest a high yield of positive emotions and save financial resources- this is the primary goal of a person equipping a kitchen room.
Among our fellow citizens, induction cookers are gaining popularity, thanks to their competitive advantage and distinctive properties from other types of plates.
Principle of operation
How does this type of stove work? The whole process goes like this:
- A glass or glass-ceramic hob hides a coil of copper wire underneath.
- When electricity pierces the turns of the coil, it creates a high-frequency electromagnetic field, which further produces an induction current.
- Put on hob dishes with magnetic permeability close the circuit, acting as a kind of conductor.
- The electrons in the bottom of the dish are in active motion, whereby thermal energy is generated that heats the contents of the container.
How they work - we figured out the induction cookers. What are they in relation to their size?
Tabletop and built-in cookers
In order not to complain about the fact that a huge stove eats up usable space in the kitchen, you can purchase a desktop stove.
Household appliances that do not take up much space will allow you to cook your favorite dishes with the same speed and efficiency. Compact induction hobs are ideal for small kitchen or cottages.
Manufacturers offer to choose table tiles with one or two burners. Such a device will fully satisfy the household needs of an average person.
This is often a professional kitchen appliances for restaurants, cafes and other establishments where you need to cook a lot. Has high performance. It has, in most cases, four burners with a mass of regulators temperature regime timers and other operational benefits.
You can install such a stove at home, if finances allow, because it costs more than a small induction cooker tabletop.
What utensils can be used?
Before buying a new induction cooker, you need to learn about the features of its operation. The choice of pots and pans will now be more scrupulous than for the usual electric and gas stoves.
This is all due to the fact that not every material reacts to an electromagnetic field that sets the electrons in motion in the bottom of the dish.
In many people who want to buy a tile that works on the basis of electromagnetic induction, the question often arises: is it possible to leave old dishes for cooking.
Ceramic pots, aluminum pans and other containers are not suitable for induction hobs. Only metal utensils should be used. Checking which containers are suitable for cooking food is very simple.
You need to take a magnet and try to attach it to the container. If the magnet sticks, the cookware is ideal for use on induction hobs.
The most suitable utensils For induction cookers made from stainless steel or cast iron. Consider the materials in more detail:
- Stainless steel.
The material is resistant to corrosion and oxidation. food products cooked in stainless steel containers retain the lion's share of nutrients.
These dishes can be stored in the refrigerator. It will not change the taste and aroma of food.
From the refrigerator, the stainless steel is immediately placed on the induction stove. The only drawback of this material is the content of nickel, which causes an allergic reaction in some people.
- Enamelware is made from various metal alloys.
Suitable for induction hobs. It is better to buy saucepans with a flat bottom.
- Cast iron.
Although this material is heavy and brittle, it is often used for cooking on induction cookers.
It is also indispensable for people who prefer healthy eating, because this material does not distort the taste characteristics of food, and also allows you to save the maximum amount useful elements in cooked food.
How to determine if a particular kitchen utensil is suitable for use on an induction hob?
Another small addition. The sides and lid of kitchen utensils do not have to be made of materials that react to magnetic waves.
Now manufacturers often equip the bottom of ceramic, copper utensils and cooking containers made of other materials with a special ferromagnetic metal lining. Such kitchen utensils can be used on induction cookers. 
Here are some practical tips to get the most out of induction cookers:
- Although manufacturers of modern kitchen utensils are increasingly improving their products, making them suitable for use in various conditions and on different heating elements, but old cast iron cookware should not be thrown into a landfill. After acquiring an induction cooker, you can safely get it out of the pantry - it will last for many more years.
- Special cookware for induction surfaces is ideal for use on other heating elements: gas and electric.
- Old pots and pans that have been magnetically tested should not be immediately placed on the induction hob. It is necessary to check the condition of the bottom. It may have irregularities and defects from mechanical damage, which can scratch the glass-ceramic surface of a new plate. A bent bottom may not ensure proper contact between the bottom of the pot and the induction surface.
Advantages
This technology is relatively new, so it has a whole string of advantages. The induction cooker has the following advantages:
Like all electrical appliances, the induction cooker has the following disadvantages:
It's up to you to buy a new stove or use an old electric or gas stove. If your friends are thinking about buying an induction cooker, share the above information with them.
3 egg scrambled eggs on an induction hob
Products:
3 eggs, salt to taste
Cooking:
Heat a frying pan with vegetable oil in the frying mode for 1 minute, 140 degrees, beat in the eggs, salt and cook with the lid closed in the same mode for another 3 minutes. Cooking scrambled eggs on an induction hob for 4 minutes, and on a regular hob for 12 minutes. Save 8 minutes.
Borscht in a 3 liter saucepan
Products:
Pork - 300g, carrots - 1 pc., onions 1 pc., beets - 2 pcs., spices and salt to taste, garlic - 2 cloves, tomato paste - 2-3 tablespoons, sugar 2 tablespoons, vinegar 2 tablespoons, potatoes 3-4 pcs.
Cooking:
Grate on a coarse grater, carrots and beets, cut the onion into squares. Fry in vegetable oil in the "frying" mode 140 degrees, 10-12 minutes. Wash the meat, cut into small pieces, lower into a 3-liter pot with water. Set the mode "frying" temperature 120 degrees time 60 minutes. 30 min. Until cooked, add to the meat broth: fried vegetables, potatoes, spices, salt, sugar, tomato paste and chopped garlic. Borsch on a regular stove is cooked for 1 hour and 40 minutes. Borscht on an induction cooker 1 hour 10 minutes. Save 30 minutes.
Steamed vegetables
Products:
Cauliflower, broccoli, potatoes, carrots.
Cooking:
Cut all vegetables. Pour water into the pan, set the double boiler, put the vegetables. Close the lid and steam. Steaming vegetables on a regular stove for 40 minutes, and on an induction stove for 25 minutes. Save 15 minutes.
Pickle 3 liters
Products:
Chicken leg 1 pc., Golden rice ¼ cup, potatoes 3-4 pcs., onion 1 pc., carrots 1 pc., carrots 1 pc., pickled cucumbers 3-4 pcs., salt, spices.
Cooking:
Grate pickles on a coarse grater, pour 0.5 water, simmer in the “frying” mode (temperature 160 degrees) for 20 minutes. Peel and cut carrots and onions. Pour a little oil into the pan, add chopped vegetables. Put the pan on the stove and fry in the “frying” mode (temperature 120 degrees) until golden brown. Pour water into the pan, lower the ham and cook in automatic “soup” mode. Peel and dice potatoes, and 30 minutes before the end of work, add fried vegetables, washed rice, stewed cucumbers, salt, spices and herbs.
Beef Goulash
Products:
Beef 700g., 1 carrot, 1 onion, tomato paste, spices, flour 2 tablespoons, salt to taste.
Cooking:
Peel and cut onions and carrots. Pour vegetable oil into the pan and fry the vegetables in the “frying” mode (temperature 160 degrees) until golden brown. Fry the tomato paste for 5-6 minutes in the same mode. Cut the beef into cubes, fry in the “frying” mode (temperature 150 degrees) for 10-15 minutes, add the fried vegetables and tomato paste, simmer in the “stewing” mode 300w for 40-50 minutes. 5-10 minutes before readiness, salt, add flour diluted in ½ cup of water, stir to form a thick gravy. Sprinkle the finished dish with herbs.
lazy cabbage rolls
Products:
Homemade minced meat 700g, fresh cabbage 1kg, carrots 1pc, onion 1pc, rice ½ cup, herbs, spices, salt to taste.
Cooking:
Fry the minced meat in a frying pan in vegetable oil in the “frying” mode (temperature 150 degrees) for 15-18 minutes. Separately, fry the chopped onions and carrots in the “frying” mode (temperature 150 degrees) until golden brown. Rinse rice. Shred the cabbage. Put the fried minced meat, vegetables, rice and chopped cabbage in layers in a saucepan. Pour 1 glass of water, salt, pepper, add chopped herbs. Cook in the “frying” mode (temperature 120 degrees) for 35-45 minutes.
Rice porridge
Products:
Rice ½ cup, water 2 cups, salt and sugar to taste, milk ½ cup.
Cooking:
Rinse the rice, put it in a saucepan, salt, add sugar and pour cold water. Set the “extinguishing” mode to 300w. Cook for 18-25 minutes, stirring constantly. 5 minutes before the rice is ready, pour cold milk. Boil. Add butter to the finished porridge.
Buckwheat porridge
Products:
Buckwheat 1 cup, water 500 ml, salt and sugar to taste.
Cooking:
Rinse the groats, put them in a saucepan, salt, add sugar, pour cold water. Press the “porridge” button, turn off after 30 minutes. Add butter to the finished dish.
Steamed fish cakes
Products:
Cod 1kg., egg 1pc., green onion, onion (medium) 1pc., salt to taste, ground black pepper.
Cooking:
Prepare minced meat from cod fillet, skip the fish and onion through a meat grinder, add the egg, chopped green onion, salt, pepper and mix. Form cutlets. Put a pan on the stove, pour cold water, set the steamer so that it does not touch the water, put the formed cutlets, close the lid and press the “steam” button.
Stewed meatballs
Products:
Minced beef 500g, onion 1 pc., tomato paste 1 tablespoon, garlic 2 cloves, egg 1 pc., salt and spices to taste.
Cooking:
Add finely chopped onion, crushed garlic, egg, salt and spices to minced beef. Mix well. Put a frying pan on the stove and pour some vegetable oil. Form meatballs and fry in the “frying” mode (temperature 160 degrees) on both sides. Then reduce the temperature to 120 degrees. Pour water mixed with tomato paste into the pan (1 tablespoon of tomato paste per 0.5 l of water), salt, pepper, simmer in the same mode for 30 minutes. Sprinkle the finished dish with herbs.
Steamed stuffed chicken breast
Products:
Chicken breast 2 pieces, salt and pepper to taste.
Filling products:
Bacon 3 pieces, tomato 2 pieces, spinach 100g, mozzarella 60g, dill 2-3 sprigs.
Cooking:
Finely chop the bacon, put it in a frying pan and lightly fry in the “frying” mode at a temperature of 120 degrees. Add finely chopped tomatoes. Cut spinach, cheese and dill, put to the filling, mix. With a knife, make a longitudinal incision in the breast and open the “pocket”. Lay out the filling. Tie the breast with silicone thread so that the filling does not fall out. Salt, pepper. Pour water into the pan, set the double boiler, lay out the breasts. Set the steam mode, close the lid. Cut the finished breasts into portions.
Salmon for a couple
Products:
Salmon 3 stacks, salt and pepper to taste.
Cooking:
Salt, pepper the steaks, pour water into the pan, set the steamer, put the fish, close the lid and set the “steam” mode.
Quick breakfast.
Products:
4 boiled potatoes, 50g bacon, 2-3 eggs, herbs, vegetable oil, salt to taste.
Cooking:
Put the pan on the stove, pour vegetable oil. Cut boiled potatoes and bacon, set the “frying” mode, the timer is 5-7 minutes, then beat in the eggs, salt and cook in the “frying” mode at a temperature of 120 degrees for 10-12 minutes. Sprinkle the finished dish with herbs.
Cooking pasta
Products:
Durum macaroni, salt to taste.
Cooking:
Pour cold water into the pan, set the “frying” mode. As soon as the water boils, set the temperature to 120 degrees in the same mode for 13 minutes. Rinse cooked pasta and add butter.
Roast pork in tomato sauce
Products:
Pork 500g, onion 2 pcs, tomato sauce 250g, salt, pepper and spices to taste, vegetable oil for frying.
Cooking:
Cut the meat into small pieces and fry in a small amount of oil in the “frying” mode (at a temperature of 120 degrees) for 10-15 minutes, stirring occasionally, then lower the temperature to 90 degrees and cook for another 20 minutes. Then add onion rings to the meat, salt, pepper and add seasonings, cook for another 10 minutes at a temperature of 120 degrees. Add the tomato sauce and, with constant stirring, cook the meat for another 10 minutes at the same temperature.
Shchi from fresh cabbage
Products:
Fresh cabbage 400g, beef 300g, 3-4 potatoes, 1 onion, 1 carrot, 2 fresh tomatoes, herbs, salt to taste.
Cooking:
Chop onions, carrots and tomatoes and fry in the “frying” mode for 10-15 minutes. Peel cabbage and potatoes and cut into cubes. Rinse the meat well, transfer to a saucepan, pour cold water, cover with a lid. Set the soup mode to 1 hour 30 minutes. After 15-25 minutes, remove the foam. 30 minutes before readiness, add all the sautéed vegetables, potatoes, cabbage, salt, spices and herbs to the broth.
Eggplant salad with tomatoes and garlic
Products:
Eggplant 300 gr., tomatoes 300 gr., onion 2 pcs., garlic 3-4 cloves, salt, herbs, pepper to taste.
Cooking:
Cut the eggplant and fry in the "frying" mode at t-120, 15 minutes. Cut the tomatoes and onions in the same way, grate the garlic, add to the eggplant, salt, pepper and cook in the same "frying" mode t-120 for another 15-20 minutes, gradually stirring.
Sprinkle the finished dish with herbs.
Marinated cod
Products:
Cod 700 gr., 3 carrots, 2 onions, pepper, salt to taste, tomato paste 3-4 tablespoons, sugar 1 tablespoon, vinegar 1.5 tablespoons, flour.
Cooking:
Fish fillet cut into pieces, salt. Roll in flour and fry in vegetable oil in the "frying" mode at t-120 until golden brown.
For the marinade: Cut the onion into half rings, peel the carrots and grate on a coarse grater. Slightly fry the onions and carrots in vegetable oil in the "frying" mode t-120. Constantly stirring. Add tomato paste, pour 100 ml of sugar. water and simmer with the lid closed, in the same mode for 5-10 minutes. Put fried fish in a saucepan, a layer of stewed vegetables in tomato sauce. Then again a layer of fish and a layer of vegetables. Add water, salt, add spices. Stew in the “frying” mode at t-120 degrees.
The fish is served chilled.
chicken chops
Products:
Fillet chicken breast 3pcs, 2 eggs, garlic 1-2 cloves, salt and pepper to taste, spices for chicken, breadcrumbs.
Cooking:
Cut the fillet lengthwise. Roll with a silicone roller (or beat off), finely chop the garlic. Salt the fillet, pepper, rub with garlic. Beat eggs (a little). We pass the fillet in breadcrumbs, then dip it in an egg, then again in breadcrumbs and put it on a hot frying pan. Cooking in the "frying" mode timer 10-20 minutes. t-120, turn over and cook in the same mode.
Stuffed vegetables
Products:
3-4 eggplants, 1-2 zucchini, 3-4 bell peppers, 400 gr minced meat, 1 tomato, 1 onion, 1 egg, salt, pepper, garlic 1-2 cloves , tomato paste, greens.
Cooking:
IN chopped meat add chopped tomato; onion (diced), finely chopped garlic, salt, pepper and egg. Mix. Cut the eggplant and zucchini in half lengthwise, remove the core. Cut the top off the bell pepper and remove the seeds. Fill vegetables with stuffing. Combine eggplant and zucchini together (so that you get a whole vegetable). Put vegetables in a saucepan, cover with water, add tomato paste, salt, pepper. Cook in the "quenching" mode for 40-50 minutes.
Sprinkle ready-made dishes with herbs.
Pumpkin fritters with apples
Products:
Pumpkin pulp 300 gr., apples 2 pcs., egg 2 pcs., kefir 1.5 tbsp., egg white 2 pcs., flour 1-1.5 tbsp., baking powder 1/2 tsp, sugar 4- 5 tablespoons, pinch of salt, vegetable oil for frying.
Cooking:
Grate pumpkin pulp on a fine grater or pass through a meat grinder. Mix eggs with kefir, add flour with baking powder. The dough should turn out like liquid sour cream. Let the test stand for 30 minutes. Then beat 2 squirrels with a pinch of salt into a strong foam and add to the dough. Remove cores from apples and cut into thin slices. Put the dough with a spoon into a preheated pan with vegetable oil, form into pancakes. Cook in the "frying" mode t-120. As soon as they start to brown on the bottom, put apple slices on them and lightly press them into the dough. Flip pancakes immediately and cook until done.
Homemade cutlets
Products:
Minced meat (pork + beef) 500 gr., onion 1 pc., garlic 2 cloves, loaf 3-4 pieces, egg 1 pc., salt, spices to taste.
Cooking:
Add chopped onion, crushed garlic, a roll soaked in milk, an egg, salt and pepper to the minced meat. Put the frying pan on the tile, pour a little vegetable oil, shape and lay out the cutlets. Cook in the "frying" mode t-120, 10-15 minutes. on the one hand, turn over, cover with a lid and cook for another 10-15 minutes, at the same temperature.
Wheat porridge with milk
Products:
Millet 125g, water 350ml, milk 150ml, salt and sugar to taste.
Cooking:
Rinse the grits, pour into a saucepan, salt, add sugar, pour water. Without closing the lid, put on the stove, set the “porridge” mode, after 7 minutes close the lid and cook in the same mode for another 7 minutes. Pour milk, cook until tender for another 17-20 minutes, then turn off. Add butter to the finished porridge.
Fried pork in breadcrumbs
Products:
Pork 500g., Breadcrumbs, lemon juice 1-2 tablespoons, garlic 2-3 cloves, egg 2 pcs., salt, pepper and seasonings to taste.
Cooking:
Cut the pork into portions, roll with a silicone roller so that the piece is thin. Salt, pepper, rub with finely chopped garlic and seasoning and drizzle lemon juice. Dip both sides with egg and breadcrumbs. Fry in “frying mode” at a temperature of 120 degrees, on both sides, until cooked.
Tip #1: do not rush to write off the dishes in the house
If you have become the happy owner of an induction cooker, then do not rush to follow the advice of the consultant manager who sold it to you and throw away the old dishes. The store, of course, is interested in imposing on you the maximum amount of high-quality dishes at the same time as the stove. And you are not in a hurry.
Take a magnet and attach it to the bottom of all the pots and pans you have at home. If the magnet sticks, then your favorite utensils can also be used on an induction hob. In fact, it turns out that the magnet sticks to both enameled and stainless steel items. Therefore, "grandmother's" cast irons, stewpans and bowls will faithfully serve you for many more years.
If the magnet does not stick to the bottom and disappears, then you will have to put the inappropriate kitchen utensils on the far shelf. And only now, armed with an ordinary magnet, go to the store to choose suitable (usually expensive) dishes.
Tip #2: purchase a special "transition" disk for your favorite dishes.
You always don’t want to part with your favorite dishes, a copper cezve, for example, which is not suitable for cooking under induction conditions. A solution has also been found for this situation. On sale there are special discs for induction cookers. A round thick pancake, for example, made of steel, is heated on an induction surface and heats up any object standing on it, be it a cezve or a ceramic pot. True, the cooking process will then take a little more time than on the “correct” dishes. But you wanted to continue to use any dishes available in the house? So the goal has been reached!
Tip #3: Reduce the chance of streaks with a disposable wipe.
The touch display for adjusting the "strength of fire" has about 10 temperature settings. But if you are still worried that the food will not “run away” and flow in a trickle along the facade of the new kitchen set, place a paper towel or paper towel between the glass ceramic hob and the pan. Everything that accidentally leaks out will immediately be absorbed into the paper!
Tip #4: use a silicone drip tray to collect the escaping liquid.
If you think that the disposable napkin from tip #3 is not enough to absorb the leaking liquid, then place the saucepan in a thin silicone mold. In this case, all the foam and water will remain inside the silicone tray. It is clear that the boiling rate will slow down somewhat, but only for ten seconds. But new kitchen furniture will be 100% safe and sound!
Tip #5: do not tear the pan off the surface when frying pancakes.
Many people complain that it is impossible to cook pancakes on induction cookers, as they automatically turn off as soon as you remove the pan from the surface. What turns off in the absence of proper containers for heating is the true truth. Tip: When pouring the pancake mixture into the pan, tilt it without lifting it from the glass-ceramic surface. That is, try to describe a circle on the stove with the edge of the pan. Then the smart electric stove will constantly feel contact with it and will stop turning off.
