Induction pots - guide & comparison

Induction pots are characterized by their special pot bottom. The pots are usually made of steel enamel or cast iron, while the bottom is equipped with a magnetizable core.

As a rule, the induction cooking pots are indicated by the manufacturer accordingly. Commonly used names are induction pots, (also) suitable for induction cooktops or induction cookware.

Generally unsuitable for the induction cooker are pots made of cast aluminum, stainless steel, and copper. However, the manufacturers have responded to the increasing demand and offer stainless steel pots with the ferromagnetic bottom. In this soil, the electromagnetic fields can generate eddy currents, with the help of which the heat is produced for cooking.

Advantages and disadvantages of induction pots

The induction cooker promises above all high energy savings during cooking and fast and precise heating of the pots. However, the disadvantage is that it only works with magnetizable pots or special induction dishes. In addition, the pots must not be too small, so that as little energy as possible is wasted.

With the induction pots, the quick preparation of food speaks for their choice. However, high costs initially deter many amateur chefs. Overall, however, the purchase can be worthwhile if the induction stove is frequently used. In the long term, this relieves the household budget.

The essential advantages of an induction hob can only be achieved with the appropriate induction pots. These include:

  1. Very good heat regulation.
  2. No Storage Heat.
  3. Rapid heating using the so-called Boost function.

What do you have to pay attention to when buying the induction pots?

Who is now looking for induction pots, should consider some points when buying. So, the pots should cover the existing cooking surface to at least two-thirds. Some induction stoves do not even work with smaller pot sizes. Ideal, however, are pots that have exactly the dimensions of the existing cooking surface. Nevertheless, even with slightly smaller pots, no high energy losses are to be feared, since the heat is generated directly in the bottom of the pot.

A planner floor is particularly important for induction pots. If this is wrong, this can lead to high energy losses on the induction stove. By the way, the disadvantage is that oil or fat repeatedly runs into a certain area of the pot and the food is not cooked evenly.

The handles on the induction pot should sit very firmly. Small openings are created by handles that are too loosely attached. When cleaning the pot, water can run into these openings, which can often only be completely removed by unscrewing the handle.

The lids made of glass have proven themselves particularly well with induction pots, especially if they are still equipped with a steam drain valve. They allow constant visual contact with the prepared food so that overcooking can be avoided. This effect is even enhanced by the Steam drain valve. It is also important that the lids close very well to avoid energy losses.

It should also be noted that the heat is transferred from the bottom of the induction pot to the pot walls. This often also makes the handles on the induction pot hot. But that should not be the case with a good model, because nobody wants to have burnt fingers. The handles of the higher quality pot sets are insulated.

Also, the processing quality is crucial. A corresponding coating inside the pot prevents the food from burning. The dishwasher suitability ensures easy cleaning and fixed handles do not loosen so easily.

Manufacturers of copper pots have also adjusted to the increasing demand for induction-capable dishes and coated the bottom of their pots with a wafer-thin magnetic layer. In this way, the very good thermal conductivity of copper and the precise regulation of the induction hearth are combined.

Cost of induction pots

Induction pots are of course somewhat more expensive than classic cooking pots due to their specific properties. A solid induction pot set is available from about 100 euros. To the top, there are hardly any limits – always depending on the scope and details, such as isolated handles or an internal scaling.

Individual pots for the induction cooker are slightly more expensive-comparable to buying smaller portions of food. Special pots, such as an asparagus pot, simmer pot or pressure cooker are never actually part of complete sets.

If you want to use an induction cooker in the future, for example after a move, you should buy the right pots now. Because induction pots are easily usable on a normal stove (ceramic field, electric stove).

What induction pots are recommended?

Independent testers always get to the bottom of this question. The induction pots from WMF, Fissler or Silit scored particularly well. Schulte-Ufer was also able to convince with its induction pots of the ProfiLine.

In addition to the manufacturer, who guarantees quality with his name, however, the question of the purpose of the application must also be asked before the purchase decision. Do you need a pot with a lot of volumes – a soup or pasta pot? Or should they rather be smaller pots? Depending on the number of pots required, the purchase of a pot set is recommended – or not. Experience shows that smaller households, in particular, are also able to cope with a small and a medium-sized induction pot.

Often the smaller assortment is supplemented at home by a stew pot and a soup pot.

Less often, an asparagus pot or a milk pot is added. This is partly due to seasonality and alternatives. While the asparagus season is relatively short, it is now also common to heat milk in the microwave.

Specifying the size of pots in two forms is common. The indication of the capacity in liters and the indication of the diameter. Very large pots have 15 liters or more capacity.

Why does an induction field make noise?

In an induction cooker, there is a fan for cooling the system, which produces audible sounds. Perceptible noises also occur during heating, which is due to the induction technology.

How to clean an induction hob?

Induction hobs should not be cleaned with scratchy sponges and detergent. Otherwise, there may be unsightly scratches and rainbow discolorations that burn themselves in. It is best to clean with a damp cloth. The use of chemical cleaners should be avoided.