Induction cookware

So you bought chi not?

So I took out your photo to all MosH, what to cook on a newspaper is cool! So they gave it to me. Well, they bought 5 pieces (from my submission) Simen, with

remembering how long I cooked borsch on that "Dream",

I cooked borscht in the oven. The entire entrance was bursting with spoons, sometimes they managed to break through))))) I had a gorgeous oven in my Dream.

[OlgaGera]

OlgaGera, Lyol ​​!!!!
Without words!!! That's what life-giving newspapers do!))

Have you already cooked? I have balloon gas, maybe it heats worse than usual, of course ... But I just blanched the tomatoes in a colander inside the pan. There was a saucepan on a gas burner, which is an average two kilowatt. I'll throw in the tomatoes and stand and wait for at least a gurgle to slip through there. Like, it boiled, scalded.)) The tomatoes are soft as a result. Although this is not fundamental to me, but for a long time. I moved the saucepan to induction. At the maximum (not at the boost!), The water does not even stop boiling, as I leave the tomatoes. To get a more or less similar result, it was necessary to translate into 6, or even 5 (out of 9). Oh how.))

That's what life-giving newspapers are doing!

But tell me the dark one: do the newspapers not burn and do not stink burnt with browning?
I once tried to deep-fry pasties in a stainless steel pan, like a clever man laid a paper towel under it, but very soon pulled it out, as it began to smell like burnt and the color changed to light brown.
Or is it from the temperature of frying pasties, or from the tabletop tiles?
After that, experiments with linings were stopped!

Ooh .. I have a photo report on another forum with a hole instead of a newspaper. When I Bijou forgot a large stainless pan empty on the stove. But the temperatures are too low for ignition. You need either 500 or 600 degrees. And decay, and even in an airless space, remains without consequences.

Before that, my bucket pot of porridge somehow burnt. Also a newspaper in black flakes - porridge in coal.

I don’t use towels, stains quickly appear on the glass. At least I had two experiences and both were unsuccessful.

Have you already cooked?

I'm waiting for the kitchen. The stove is packed. Opened connected, it works. And zapoali. The house is still unfinished
Stocked up with newspapers

[OlgaGera]

OlgaGera, you are not so adventurous person, as I can see.
The people for the most part hammer together a frame from four bars, shove induction there and enjoy.

knocks a frame out of four bars,

and how I tried it ... just like that. When it is in its place, it is more convenient.

Just keep in mind, Rondell Deep Burgundy - the inner coating is enamel. Everything will be easy to stick to it.

But according to reviews and published photos on the internet, everything in it is fried without problems and nothing burns. So tomorrow I'm going to pick up the RONDELL Deep Burgundy RDI-701 with a volume of 4.2 liters. I take with bonuses for 4270 rubles.
I'm thinking, maybe I can take the younger 2.7 l?

But according to reviews and published photos on the internet, everything in it is fried without problems and nothing burns. So tomorrow I'll go pick it up

I really hope that then share your impressions with everyone.

Now I just brought her home. I'll have a day off, I'll just try to fry in it and tell you what and how.

If there is a desire to use a turk for induction, then an enamel turk is a win-win option. Even with a bottom diameter of 8 cm, there are no problems.

Does anyone use the Leomax La Chef frying pan? This one?

I understand that everything that has been said must be divided by 16, but the main question is - is it still friendly with induction or not? The seller grit - yes, but one of the reviews - no. In short, I ordered it, I'll find out on Mon.

In short, I ordered it, I'll find out on Mon

Oh, what an interesting frying pan! If she really has such coverage, then I also want it !!!

but the main question - is it friendly with induction or not? The seller grit - yes, but one of the reviews - no.

Such a tiny burner on it ... Maybe where it was not recognized, the burners on the stove are only large or flexes? There is not enough power take-off.

Lena, what is this little baby? The diameter of the induction bottom is 16 cm. I can recognize the 7 cm jacks with a bottom!

Recently bought a Copper shef with a similar finish (at least the advertisement claims the same properties) while the new eggs roll in the pan, yes. What will happen next, we'll see. But I don’t believe such advertising. Any new Teflon and ceramic frying pan will slide. But not for long

The diameter of the induction bottom is 16 cm.

Is she so tiny ?? And the video looks like an ordinary frying pan ..

I was once presented with ceramics of a more standard color - white inside.)) Also the induction insert is tidy and perforated. No, it is recognized. But it works extremely slowly. Approximately the same level of heating can be achieved at 5 steps for the Gourmet, 6 for Tefali, and only 8 for this trick. As a result, it has been lying with me for four or five years after two or three preparations. With all my love for pans and a huge number of them in the house. Again, I don't always like such increased slipperiness - you drive that cheesecake, zucchini or cutlet along the bottom until you knock it over!

Oh yes, different bottoms in pans will give different heat levels. I send unsuitable pans to mom :)
The last slow frying pan was Gipfel.
there is also an unsuccessful frying pan with a thin bottom, enamelled on the outside. Everything burns there, and the enamel still peels off.

there is also an unsuccessful frying pan with a thin bottom, enamelled on the outside. Everything burns there, and the enamel still peels off.

What kind of curiosity is this?

Well, I won't tell the firm. Enamel outside, Teflon inside. The bottom is thin, so it heats up quickly.
Garbage, in short, literally threw it out the other day.

[Twig]

Twig, well, there and the road.

Is she so tiny ?? And the video looks like an ordinary frying pan

No, it’s a usual one, 24 cm. And the induction insert is 16. Let's see. I don't like thin pans, I don't buy. I don't have any Teflon-granite-ceramics for more than three years, I throw it away. Cooper Chief is holding on for now. Tefal holds, Rondell, NMP cast with titanium coating too, they are the longest. This La Chef, I'm sure, will not be long. But inexpensive.

But inexpensive.

How much? Or was there a price?

999 RUB

Well, not for nothing.)) I really thought that five hundred rubles at most.

Yes, that's it. In general, a frying pan is like a frying pan, nothing special. Perhaps not very much for my taste. Thin, lightweight. The handle is inconvenient for me - just flat, metal, riveted from the inside of the pan. Well, yes - the product glides on it, as if on ice, but the same happens with all new ceramic-coated pans. Let's see if the coating really takes out scraping metal on it.




Now I have conducted an experiment. I fried the zucchini at the same time in two pans of the same diameter and at the same temperature: on it and on Tefali (Tefal - is it he or she? "And" or "e" at the end). They fried faster on Tefali.

Girls, tell me the brand of good cookware for induction ovens. Interested in pots, preferably not prohibitively expensive, but not hackneyed. Again, which brands should you not buy?

Consider the dishes "Gourmet" VSMPO, so different approaches, the question is what you want and what you can afford. Metrot and Ikea behaved well for me on induction.

When I bought an induction hotplate, it turned out that I do not have suitable cookware.
Quickly looked available at Auchan, Lenta, HOFF, IKEA.
Ikea turned out to be the most affordable. Purchased a ladle with a lid, a saucepan with a lid, and a non-stick frying pan. All products from the OUMBERLIG series.

• Suitable for all types of hobs, including induction.
• Can be washed in the dishwasher.

We are happy with all three acquisitions, but there are nuances that we did not know about when purchasing.
For a ladle and a saucepan, this information is not indicated on the site, it is in the instructions inside the package with the dishes:

• it is not recommended to store cooked food in this dish;
• not recommended for acidic foods to avoid stains;
• you must always wipe the dishes dry;
• you cannot use scratching sponges and abrasive detergents (we do not need it, it visually seems that the pan and ladle have no coating, however, they are probably treated with something. There is no problem with hand washing after oatmeal in milk or buckwheat);
• do not wash these dishes immediately after use, you must let them cool;

Overall impression: we are very happy with the dishes, it heats up evenly, behaves quite well when washing manually (we do not have a dishwasher), washing it only with a soft sponge and detergent. However, we had to accustom ourselves to constantly wiping the dishes dry after washing (usually we never bothered with this). We sometimes ignore the recommendation not to store ready-made dishes in these dishes. The handles of the crockery when used with our tiles heat up, but an oven mitt is not needed, we calmly take it with our hand. I do not like the shape of the handles on the lids of the ladle and pan - such a horseshoe is outstanding, very high. I was afraid that a saucepan with a closed lid would not fit on the shelf of my refrigerator (and buying dishes was quick, I did not even think to measure the distance between the shelves of my refrigerator), however, I was lucky - everything stopped! But at the current price, we are ready to close our eyes to the disadvantages, IKEA is beyond competition.

P.S. I really miss the lid for the pan. And since the pan has a non-stick coating, I'm afraid to use the lid from the pan, I want the lid to have a silicone edge. You need to measure the top diameter of the pan and get a lid already :-)

And I am for the Gourmet, with two hands. I like much more of all the Tsepiers. I have been using it for 12 years, it looks like it's just from the store.

[Larissa]

Larissa,

Let's see if the coating really takes out scraping metal on it

The fact that it will withstand for the time being is already clear! And, if you have used this frying pan, how long has it resisted adhesion?
Or is my opinion about the ceramic coating confirmed once again?

Girls, tell me the brand of good cookware for induction ovens. Interested in pots, preferably not prohibitively expensive, but not hackneyed. Again, which brands should you not buy?

Good afternoon! There is a good site with reviews of many brands of cookware, including those for induction. There, in the "consumer's corner" section, there is a series of articles with reviews of brands, with a cut bottom, steel grades, etc. I highly recommend it.
I have stainless steel pots with a thick bottom from BergHoff for induction, bought in the distant 90s (I bought and used on a gas stove, they are not demolished, but this collection is no longer on sale) and modern, from Silga, which, unfortunately stopped supplying to Russia. Then there is Stoneline, they are coated and have a short period of use to make recommendations. The bottom is not very thick and for this reason hums slightly. When choosing dishes, be sure to focus on the thickness of the bottom, a thin bottom gives an unpleasant buzz on induction and the heating process takes longer. Another important factor in choosing the quality of steel. Now manufacturers are sinning, saving on this and stainless steel, paradoxically, rusts or goes with colored spots. Especially the bottom. You can take pans with a coating, but I have not yet found the ideal one for myself. I used Woll, but it does not serve the stated period, even with the use of special devices. After seven years, I threw out some.But the pancake was excellent.

how long has it resisted adhesion?

And he still resists, Igor. But if you are not specifically interested in it, but in general this coating with copper, then I have several pans with such a coating that are much older, and they also resist so far. True, they were not purchased from us.

The bottom is not very thick and for this reason hums slightly. When choosing dishes, be sure to focus on the thickness of the bottom, a thin bottom gives an unpleasant buzz on induction

And here a lot depends on the quality of the hob. There is no hum on good stoves. And on cheap and thick, multi-layered bottom of the dish causes vibration and buzz.

And here a lot depends on the quality of the hob. There is no hum on good stoves.

Nuuu ... I don’t know ... My panel was made at a time when "they did well", plus, the then top at Electrolux was 70 cm wide. I ran into a frying pan, which rang, hummed, and vibrated depending on selected power.))

Lena, it seems to me that you and I have discussed this topic before. My Bosch never buzzed, on any dishes. But in the mobile, when I speak on it near the burner turned on to the maximum, the noise crackles with might and main.

And here a lot depends on the quality of the hob. There is no hum on good stoves. And on cheap and thick, multi-layered bottom of the dish causes vibration and buzz.

I am not an expert, but the vibration does not come from the stove, but from the dishes, since the alloys, which are sometimes melted into the bottom, I don’t know for what - better thermal conductivity, cheaper dishes, weight ..., do not always work on an induction cooker. And my stove is NEFF T68TS61N0

but the vibration does not come from the stove, but from the dishes

I have the same frying pan on the panel does not buzz, but on the portable stove - yes.

But if you are not specifically interested in it, but in general this coating with copper, then I have several pans with such a coating that are much older, and they also resist so far.

Yes, it seems that in this thread I learned about your pans with "copper plating". Googled and met a lot of opinions that non-stickiness is quickly lost, but this is impersonal, hearsay, of course. But the opinion of a real user is worth a lot, especially so respected!

Igor, even on our forum opinions were divided - we recently commemorated them somewhere. And, I remembered, in the "little things" where I showed this baby

Someone has been using it for more than one year, but someone has begun to stick. I have a saucepan, two ordinary pans, another double, this "mini princess" and a rug with copper. But I can't say that I use pans every day.

Larissa!
I confess, perhaps I was a little mistaken ...
Most likely in the topic "Utensils for cooking (pots, pans, lids for them)"
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=186131.2580
But for some reason I associate with you.

Nothing happens. And by the way, I also had that stewpan for a long time, and in good condition. But he was bought in America, he has such a package

An embarrassment happened to me - I bought a ladle

🔗

Suitable for all types of stoves, the magnet sticks to the bottom tightly, but the induction cooker does not "see" it, the diameter of the bottom is good, my cooker "sees" a frying pan of a smaller diameter, what can it be?

Try to heat it on another burner, I have a ladle, which recognizes only the medium-sized burner.