Induction cooktops are so capricious that not only require specially designed cookware but also ask them to fulfill some other requirements to work correctly. Although they are quite easy to accomplish, you could regret having changed your old hob for that new one you found so beautiful in the store if you don’t take them into consideration. You wouldn’t be the first one. Luckily we have summarized below some basic indications so as you are not the next one:
1. It’s not going to work if it’s not an induction pan
The first you must check when your pan doesn’t work is that it’s really an induction ready pan. It is written in the pan for sure and manufacturers usually indicate it in the base, but in case they have not or if you are one of those who don’t trust anybody, the best to check it is to place a magnet in the base. If it works your pan is an induction one. We are so sorry but you would need to buy a new one if it doesn’t.
2. Size matters
Once this first basic step is done, second most important thing is size, which really matters in this case. Cooking vessel base diameter must be the same as induction hob. If it’s too big some zones will remain outside the hob and won’t heat properly, but if it’s too small the pan may not activate the hob, which brings us to the next and very important point:
3. Your pan is not always guilty
If you don’t have an induction cooktop yet, we recommend you to read our post about how to choose the perfect cooktop. it’s very important to take into consideration that not all induction cooktops work the same way and have the same good performance. Cooking zones of low range ones only include one pan detector in the outer edge of each hob. This can become a big issue because small and medium size pans, which are the most used ones, only work in one or two hobs at the most, as the biggest hobs don’t detect them. This brings us to use only half of our induction cooktop, getting angry because we are in a hurry and the only hob we can use is already occupied and misusing our induction cooktop. Our recommendation is to spend a little bit more to buy a cooktop with multiple detectors in each hob or even the high range cooktops without zones.
4. Keep contact
Induction cooktops doesn’t work if there is no contact with the pan. This is the reason why you have to use cookware with thick plain non-deformable bases. If the base is too thin it can lose its shape easily when cooking at high temperatures and even damage the cooktop in case of overheating. You must learn to distinguish good cookware in stores to choose the perfect pan. You will also need to cook carefully and never leave cookware unattended to be sure this never happens to you.
5. Yes, chefs do it. But you must not
All of us have seen a chef cooking in a restaurant or in TV. They happily shake pans to remove food instead of using a spoon. Yes, it’s really cool and fun, but don’t do this at home. You are going to splash all around and if you have an induction or vitroceramic cooktop you are going to damage it for sure.There are many other things you should never do at home. Instruction manuals that come inside cookware gift boxes always explain this tips, but as we know nobody reads them, we have written our own version, which is a little bit funnier than an instruction manual and even explains all you should know to take good care of your cookware.
6. Don’t clean your cooktop with the first think you find around
Your induction cooktop is not only capricious but also very delicate and can easily get scratched or damaged if you don’t treat it a little bit carefully. Even some salt could scratch its surface so you must clean any food rest meticulously and keep it always clean so as it lasts many years. Wait until it cools down before cleaning it gently with a wet sponge and always use induction or vitroceramic cleaning products. Dry it after cleaning. And remember: you must never use abrasive materials on it. Here you can learn more about how to clean and take care of your induction cooktop.
Castey products have unbeatable performance in induction cooktops. If you prefer cooking with cast aluminium products, we recommend our Classic Induction, Vulcano and Fundix Collections. But if you prefer other materials, our stainless steel and cast iron collections will fit your needs perfectly. Our products are not only suitable for induction and all cooking surfaces, but also feature many other practical advantages, such our removable handles system, which saves storage space, makes manual and dishwasher cleaning easier, provides easy oven cooking and makes your cookware more versatile.