Buying commercial induction cookware – Cooker manufacturer’s tips

Read more: The working principle and advantages of commercial induction cookers

The cookwares of commercial induction cooking equipment are magnetic materials, such as iron, enamel, stainless steel, etc. Non-magnetic aluminum, copper, and ceramic glass can’t for used on commercial induction cookers.

• Ferromagnetic metals are not the only materials that can use alternating magnetic fields to make commercial induction cooking equipment. With the advantages of magnetic permeability and eddy current, iron metal can generate enough heat to cook food. That will reflect in the small amount of energy used.

• Aluminum pots and copper pots do not have enough functions for magnetic reaction, and the small amount of heat generated by the internal eddy current is not enough to complete cooking.

• Non-magnetic cookware, such as ceramics and glass, cannot react with the alternating magnetic field and is rejected for use in the range of induction cookware. In terms of high-temperature resistance and thermal conductivity, ceramics and glass are not the best choices. After reaching the maximum temperature withstand point, it is easy to explore.

The China Indoor Environmental Monitoring Working Committee proposed that the ideal cookware for commercial induction cookers should be made of iron and steel products.

Stainless steel cookware

In a high-temperature environment, the heat load and induced eddy current generated by the stainless steel cookware and the commercial induction cooker through the alternating magnetic field cooperates to promote the rapid conversion of heat, avoid the leakage of magnetic energy and reduce the electromagnetic radiation staying on the human body.

Not all stainless steel cookware can generate an alternating magnetic field with a commercial induction cooker. 

• Stainless steel is divided into magnetic martensitic materials, such as 430, 420, 410, etc. Commercial Induction cooking equipment can directly release heat to the stainless steel frying pan.
• Non-magnetic austenite such as 304, 216, 201. other materials transformed into magnetic martensite through cold working.

When buying stainless steel cookware, please consult the customer service/shopping guide for all the product information, will not be a redundant action.

Please do not place stainless steel cookware in an acidic, alkaline, or high-salinity environment for a long-time, if you do not want to see the bad condition of the cookware rust.

What is the difference between the more common ##304 and ##201 stainless steel cookware in the market? 

Compared with 201 stainless steel cookware, which is prone to rust reaction in a humid and high salt environment, 304 stainless steel kitchenware is more excellent in stability, toughness, and thermal conductivity.

That is because 304 material contains more nickel (chemical elements that resist corrosion and rust) than 201 material, and it is used in food, construction, ships, and other products.

Enamel pot

If you see commercial induction cooking equipment made of enamel on the market, please be vigilant. You will not want to add toxic substances to the kitchen.

The enamel material is composed of toxic aluminum silicate. During the frying process, the aluminum silicate falls off and merges with the food. Excessive consumption can cause poisoning.

Iron pot

• Iron is the ideal material for a wok. Even if the iron element penetrates the food, it is regarded to replenish the iron needed by the human body.
• The iron skillet is constructed entirely of hard pig iron, with the thickened bottom of the cookware and the thin wall around it, to achieve the effect of high-temperature durability and rapid heating.
• The maintenance of an iron skillet needs to refuse the stay of watermarks, which is a material that reacts with water to rust. Almost all ingredients cannot be stored in an iron pan

Aluminum pan

If you want to use an aluminum pan on the commercial induction cooker, you need to add stainless steel backing to the outer layer, which is a necessary step to generate a magnetic field.

You will hardly feel the excessive weight of the aluminum pan, which is the lightest material of all cookware. That will have a good effect on rapid heating, but you cannot prevent it from deforming at high temperatures.

Nonstick cookware

The nonstick pan is cookware with a Teflon nonstick coating on the surface of the aluminum pan. Even if the steak is cooking in a non-oil/less oil state, the ingredients will not stick to the bottom of the pan.

Teflon coating is a chemically inert material that is difficult to react to, it only undertakes the function of heat conduction and will not add gelatinization or burnt decoration to the food.

Only when the temperature exceeds 260-350 ℃, the Teflon coating will be active between the ingredients and decompose the harmful gas fluorophosgene, which will harm your skin and respiratory tract.

As mentioned above, although the Teflon coating is a chemically inert material, the pouring of cold water at high temperatures and scratches from shovels and knives can also stimulate the Teflon coating to release toxic substances.

Details from:

https://leadstov.com/commercial-induction-wok-cookers/

• Compared with kitchen utensils made of bricks, slates, iron, and other materials, commercial induction cooking equipment has certain restrictions in bearing weight.

• According to the weight-bearing range of different types of products, cook the right amount of food.

• Outside the load-bearing range, a support frame needs to be added to bear the excess weight.

• The commercial induction cooker should try to choose a pan (matching the range of the heating panel), the heat energy covers the cooking area, and the heat energy generated is fully used for cooking.

• When cooking, the completely sealed upper lid will gradually increase the air pressure in the cooktop, exceeding the pressure of the pot to carry the load, and the food will splash upwards in the boiling state, causing the cookware to deform and the panel to fail and other hazards.

• Induction cookware is not suitable for pressure cookers and other pots that use air pressure to cook food in a short time.

• As mentioned above, the continuous increase of air pressure in a closed environment is equivalent to pressing the trigger button of an explosion.

•  Any completely enclosed cooking utensils that cannot be heated by a commercial induction cooker, canned food, luncheon meat, or beverages, are within the prohibited scope.

• The commercial induction hob is equipped with automatic detection and high-temperature protection functions for the safety cooker and stops the reaction when the appliance is non-magnetic, or the temperature is too high.

• That is a friendly setting, but it cannot be completely relied upon. You need to periodically check whether the protection function is operating normally.