What cookware is needed for a glass ceramic hob?

A stove with a glass-ceramic coating is safer to use than a gas stove, it reduces cooking time, organically fits into the design of the kitchen. However, the wrong choice of utensils for glass ceramics reduces the life of the device and affects the taste of the prepared dishes. In an attempt to save money, people use old pots and pans, which results in damage to the coating and premature failure of the stove. Do not make the same annoying mistakes.

Which dishes are not suitable for glass ceramics?

If you used to have a gas stove in your kitchen, we hasten to upset you: most pots and pans will have to be thrown away, taken to the cottage, or presented to friends.

So, which bottom is not suitable for glass-ceramic plates?

• Uneven

Between the glass-ceramic panel and the curved surface of the container, air gaps form, so the dishes warm up unevenly. Electricity consumption and cooking time increase.

Fire from gas burners quickly deforms the bottom of pots and pans. Roughness also occurs due to traces of burnt fat. Therefore, old kitchen utensils are not suitable for use on a glass-ceramic hob.

• Rough

Cracks, chips, drawings at the bottom scratch the ceramic plate, which leads to a deterioration in the appearance and rapid failure of the heating elements.

• Copper or aluminum

Copper and aluminum are soft metals. When the electric hob is heated, they melt and leave traces on the stove that cannot be cleaned. The bottom becomes uneven.

• Small diameter

Such dishes include small pots, cauldrons and pans with a round base. The food in them does not warm up, and electricity is wasted.

Types of hobs

The material of the dishes is selected depending on the type of hob. The coating for all glass-ceramic plates is the same (quartz sand is included), only the heating elements are distinguished.

Electric hob

The following elements can be used to heat the bottom of the dishes:

• corrugated metal tapes;
• halogen lamps (rarely).

First, heat enters the glass-ceramic surface, and through it to the bottom.

Unlike gas burners, tape and halogen heaters provide a quick temperature set and work only at full power. Adjustment of the cooking mode ("strong", "weak" or "medium" fire) occurs due to the periodic switching on and off of the elements.

Therefore, for such plates, dishes from low-melting metals (copper, aluminum) without a protective coating are not suitable.

Suitable materials for electric hob:

• stainless steel;
• ceramic or teflon coated aluminum;
• heat resistant glass.

Glass containers do not conduct heat well. You can use them for cooking on an electric stove, but the consumption of electricity will increase. The ideal option is to choose dishes with a steel bottom and glass walls.

Induction hob

High-tech and expensive type of hob for stoves. Under the glass-ceramic surface there is an induction coil, which interacts only with metals having ferromagnetic properties.Upon contact, eddy currents are formed, heating the bottom.

If you put your hand directly on the burner, you will not get a burn. This is the main plus of induction cookers. Also, the coil does not interact with liquids, food debris, which eliminates the formation of soot and greasy deposits.

However, an induction ceramic stove is demanding on dishes. Typically, manufacturers mark suitable pots and pans with a special icon in the form of a horizontal spiral.

The following materials are completely useless for use on an induction cooker:

• copper;
• aluminum;
• ceramics;
• heat resistant glass;
• brass.

Other types of dishes are suitable provided that their bottom is made of ferromagnetic metals.

General bottom requirements

As you may have noticed, the bulk of the requirements are presented to the bottom of dishes for ceramic electric stoves. Below you will find out what points you should pay attention to for the device to serve you for a long time.

• Surface

The ideal bottom for glass ceramics is flat and smooth. Cold concavity is allowed not more than 0.6% of the diameter. When heated, the bottom expands slightly and adheres tightly to the surface of the plate.

Any irregularities and roughness lead to the fact that heat is poorly transferred to the dishes. The electric stove overheats, which leads to a reduction in service life, and the energy consumption increases.

Typically, cookware for glass-ceramic hobs is treated with a protective composition that prevents scratches, bends, and notches.

• Thickness

The thicker the bottom, the better. You have probably noticed how quickly food, especially liquid, burns to thin aluminum pots and pans. Therefore, you need a thick bottom that will warm evenly and will not deform due to high temperature.

As a rule, the bottom of dishes for a ceramic plate consists of 3-5 layers of different metals: stainless steel, aluminum alloy. This increases strength and improves heat distribution.

• Colour

A bright glossy surface reflects heat radiation, which leads to an increase in cooking time and electricity consumption. The bottom of the glassware should be dark and matte.

• Diameter

If you select cookware for an electric stove, then note that the diameter of the bottom of the pan (pan) must fully correspond to the diameter of the burner. Using kitchen utensils with a small bottom leads to problems - “empty” energy consumption, overheating of the electric stove and the risk of burns from touching an open hot surface.

Pots and pans with a bottom exceeding the diameter of the burner do not warm up to the end.

For induction devices, a more loyal principle applies, because the coil heats only the dishes. It is desirable that the bottom corresponds to the diameter of the burner, but it may be smaller. If you put a large frying pan on a small circle, only part of the bottom will heat up, which will increase the cooking time.

Cookware for electric stoves

For a conventional glass-ceramic stove, it is easier to choose dishes than for induction. But which material is better?

• Stainless steel

The most suitable type of material for glass-ceramic electric stoves. It is durable, resistant to aggressive chemicals (alkalis, acids), warms up evenly, does not deform due to high temperatures. Easily wash off grease and food debris with a normal soap solution.

It is desirable that the bottom be labeled 18/10 (18% - chrome, 10% - nickel). Stainless steel with this composition is harder and more wear-resistant.

• Cast iron

It is advisable to buy cast iron with a protective coating or at least a special heat treatment. Otherwise, the bottom will quickly attract particles of food and fat, become rough. You can use cast-iron utensils, but they need careful care.

• Aluminum

Allowed as wall material.It is also allowed to use aluminum pans if their bottom is thick or has a ceramic, Teflon coating.

• Enamelware

Cooking food on a ceramic hob is undesirable. Typically, enamel pans have a thin bottom, subject to deformation, and the coating quickly becomes scratched.

• Heat resistant glass

The glass container looks aesthetically pleasing and is suitable for use on ceramic plates. However, food is cooked for a long time due to the low thermal conductivity of the material. It is better to use glassware in the oven or microwave oven.

Pay attention to the manufacturer's markings. If the product is marked “for electric stoves”, this does not mean that the cookware is suitable for use on a glass-ceramic hob.

Cookware for induction cookers

Keep in mind that sometimes manufacturers dissemble by marking pots and pans with an induction symbol. Before going to the store for new dishes, we recommend that you purchase a magnet. With it, you can check the properties of the bottom. If the magnet is attracted to the surface, then the cookware is suitable for use on an induction hob.

It is advisable to buy a pan (pan) with a bottom diameter of at least 8 centimeters, otherwise the coil may not turn on.

The best material for an induction hob is stainless steel.

Useful "chips"

Typically, glass-ceramic dishes are distinguished by a variety of technological solutions, because its customers are owners of modern stoves, people with high incomes who value comfort and functionality.

So, many pans have thermally insulated handles. You will not get a burn if you touch the dishes while cooking. Some models are equipped with a thermometer that allows you to monitor the degree of heating - the need to constantly open the lid of the pan (pans) and check the readiness of the dish disappears.

Conclusion

Thus, the choice of dishes affects the cooking time, the taste of the finished dishes, the safety and durability of the glass ceramic stove. Do not use cheap pots and pans 10 years ago on an expensive hob, otherwise ruin the appliance. Remember: avaricious pays twice.