Induction cooking heats up kitchen
Future of cooking has magnetic appeal,
Induction powers many of the best ranges and cooktops, and it’s no wonder: The technology is faster, safer and far more efficient than gas or electric cooking.
However, it has been slow to catch on in the U.S. In part, that’s because not all cookware is equipped to work with induction. Pots and pans that aren’t magnetic simply won’t work on an induction cooktop.
When shoppers are looking for a new range or cooktop, the last thing they want to buy is new cookware. But what they may not know is that a lot of the cookware already in their kitchens will work just fine.
Cast-iron cookware will always work with induction, as its alliron composition guarantees magnetic cooking compatibility. The only downside is that cast iron can easily scratch the glass surfaces found on induction cooktops.
To keep your glass looking pristine, simply cook with something between the burner and the surface, such as paper towels, newspaper, parchment paper and even silpat mats. Because induction uses magnetic fields, the cooking surface itself doesn’t get hot, and the paper shouldn’t burn. Still, you should remain vigilant if you choose to use this technique.
Carbon-steel cookware — a lighter type of cast iron — also works with induction cooktops, as does enameled cast-iron cookware (also called enamelware) and graniteware (made of steel, despite its name).
If you already own one or more of these kinds of cookware, double-check them with a magnet, but you should be clear to upgrade to induction. If you cook with stainless steel, aluminum, copper or ceramic pans, you might need to buy new gear.
Aluminum cookware will work with induction only if it has a substantial iron core. You’ll need to try all your iron-core aluminum cookware on a case-by-case basis to find out what works and what doesn’t.
Most copper and ceramic cookware won’t work either, unless it has an iron or steel base. The only exception is a line of expensive copper cookware from de Buyer. These pieces are made of 90% copper, with a ferromagnetic bottom that lets them take advantage of induction.
Stainless steel is supposed to be magnetic, but that’s not always the case because the actual material can vary. If it’s made with iron, then it’s magnetic; if it’s made with nickel, it’s non-magnetic. But how can you tell? The first thing you should do is check the underside of your cookware. Some cookware manufacturers, such as Calphalon, stamp or print an induction logo right on the pan. If there’s no logo, simply get a magnet and see if it sticks to the bottom of the pan. If it does, it should work with induction.
If you’ve exhausted these tips and still want an induction cooktop but don’t want to buy new cookware, there’s one last option: You can pick up an induction disk.
These magnetic plates sit on top of your cooktop and act as DIY burners that will heat up, transferring heat indirectly to your non-magnetic pots and pans. It defeats the purpose of induction, but it can ease the transition if you’re unable or unwilling to change over wholesale.
However, if you do want to buy induction-compatible cookware, there are a number of brands at a variety of price points. All-Clad, Cuisinart, Duxtop, Le Creuset and Mauviel are a handful of the brands that make inductionready pots and pans.
Some retailers, such as Macy’s, make it easy to buy induction cookware with dedicated sections on their online stores. If you prefer to shop at a brick-and-mortar store, check the product’s packaging — most induction cookware will be clearly labeled.
Or just carry a magnet in your pocket.
While there are plenty of finer points to consider when shopping for induction cookware, there are a few clear rules.