Induction Hobs & Stoves

Induction Hob Pans


Induction Pans - Commercial Induction Hob Pans FAQs
Induction Pans - Domestic Induction Hob Pans FAQs
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Will my pans work on an induction hob? - here's how you test your pans.


Testing the pans – This is easy, if a magnet will stick to the bottom of the pans they will work on a domestic or commercial induction hob!


Induction hobs work well with any pans with a high ferrous metal content at the point where the base is in contact with the Induction hob cooking surface. Cast iron pans and any black metal or iron pans will work on an induction hob. Stainless steel pans will often work on an induction hob provided the sole of the pan is a grade of stainless steel that has a high iron content, to check this do the magnet test, if the magnet sticks to the sole of the pan it will work on an induction hob!


What pans cook well on Commercial Induction hobs? The types of pans that you use on an induction hob, provided that they have a ferritic (sticky to a magnet) base will be generally the same as those you would use on a conventional electric or gas hob.


For frying on an induction hob you need a pan with a base that is a good heat conductor. Because of the high heat used for frying it is vital to spread the heat quickly and evenly. Many frying pans are made of aluminium with a non stick lining, or have an aluminium base with a stainless steel pan liner with or without a non stick coating. For induction hob use, the sole of the pan will be either a ferritic plate pressed into the aluminium or a cladding of ferritic stainless steel over the aluminium. This ferritic sole is the part which actually generates the heat on your induction hob. The advantage of the aluminium pans is that because aluminium is such a fantastic conductor it carries the heat to all areas of the pan, stainless frying pans with an aluminium base will not have the same level of heat at the sides as the aluminium sided pan. Some frying pans are made of iron which does not perform as well as aluminium as a conductor and does not provide even heat, but it is cheap. Being ferritic, iron pans work well on an induction hob


Saucepans and Stockpots for use on Induction Hobs  – For use on an induction hob the sole of the pan must be ferritic, the rest of the pan materials are dependent on the product being heated/cooked on the induction hob. For boiling of items such as vegetables in water the heat is spread around the pan by the water and the 100C boiling point stops any hot spots on the base of the pan from overcooking the food. For products such as sauces it is important that at least the base of the pan incorporates a good heat conducting material such as aluminium to spread the heat evenly across the base. For really delicate products e.g. thick sauces, such as saballon, a pan with aluminium incorporated on all surfaces of the pan is better as the heat is pulled up the sides by the conductivity of the aluminium letting the chef heat the sauce rapidly but gently and evenly without overheating or hotspots. Again to work on Induction hobs the pans need a ferritic sole.


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