Glass-ceramic hobs are in great demand - due to their elegant appearance and because they greatly facilitate the process of cooking. In order for a new hob to enjoy its working qualities and a smooth, shiny surface for longer, it is important to use cookware that is suitable for this type of hob.

It is worth checking the cabinet and placing separately those pots and pans that are not suitable for glass ceramics, so as not to accidentally use them on a new stove.

Why is only special cookware suitable?

Glass-ceramic cookware has certain characteristics that ordinary pans and pots do not always have. To understand which product is suitable and which one cannot be put on a new stove, you should pay attention to the following points:

1. 1. Perfectly flat bottom. If there are chips, scuffs, uneven spots or large scratches on its surface, then the pan for the glass-ceramic surface will not work. The presence of these flaws not only leads to damage to the plate, but also negatively affects the quality of cooked dishes.
2. 2. required wall thickness. This indicator should be at least 5 mm: pans, even those made of steel or cast iron, with thinner walls are noisy when heated and can damage the surface of the appliance.
3. 3. Sufficient bottom thickness. Pots with a bottom at least 7 mm thick should be used, which will prevent the dishes from deforming during heating.
4. 4. Correspondence of the diameters of the dishes and burners. By complying with this requirement, the glass-ceramic will not overheat, which means that the device will not fail prematurely.
5. 5. The presence of a special designation on the dishes. You should only buy pots and pans that have an icon indicating that the product is approved for use on a glass-ceramic surface. It is important to note that options that are designed for electric stoves cannot be used for glass ceramics, although the latter is a type of electric stoves.

The third icon from the left - the product can be used for glass ceramics

Choice of pots and pans depending on the type of stove

Another factor that determines the choice of cookware for a glass-ceramic stove is the type of heating element. There are two large groups of heaters:

1. 1. Standard heating elements:

• with spiral heater;
• Hi Light;
• galvanic.

1. 2. Induction appliances.

The type of heating element must be indicated in the manual for the electric stove, so before you go for pots, you should carefully read the instructions.

If the appliance is equipped with a standard heating element, then any cookware that meets the requirements described in the previous section will do. For an electric stove with an induction heating element, the choice is not so wide - pans and pots must have a magnetic bottom. For this type of hob, you can purchase utensils made of stainless steel or cast iron.

What material is suitable?

Saucepans, pots and pans for a glass-ceramic stove must be made of a certain material - then they will not damage the surface of the stove, and the food will cook correctly. The following types of dishes are suitable:

1. 1. From stainless steel. It is considered the best option for use on a ceramic-metal stove. Such dishes have high thermal conductivity and allow you to use the properties of glass ceramics as efficiently as possible.
2. 2. From aluminium. It is also possible to cook on glass ceramic in aluminum pans, but this comes with some risks. Due to the softness of this material, the bottom of the cookware is often deformed, and this leads to damage to the panel and a decrease in the quality of cooking. Therefore, you should check the bottom of the dishes from time to time, and if any flaws appear there, replace the utensils with a new one. A more practical way out of the situation is to buy aluminum cookware with a steel bottom, it will last much longer.
3. 3. Enamelware made of steel or aluminium. Before buying, you should inspect the bottom: it must be absolutely flat and without chips.
4. 4. From cast iron. A thick-walled cast iron skillet can be used on any cooking surface.
5. 5. Teflon-coated or ceramic-coated aluminium. It is the best option for glass-ceramic panels, as well as stainless steel cookware. It provides maximum heating and has sufficient strength. To find out if a particular model is suitable for induction cookers, you need to pay attention to the markings on the bottom of the pan or pan.

Heat-resistant glassware can only be used on glass-ceramic cooktops in theory. This material has high strength, but low thermal conductivity. Heating takes longer than with steel or aluminium, and energy costs increase.

For a glass-ceramic panel, you can use those pots and pans that are already on the farm, if they meet the listed parameters, or buy new ones. It is important to properly care for the cookware and regularly inspect the bottom for chips and deformations in order to prevent damage to the surface of the appliance.

Lifestyles are changing, technologies are developing, which affects the desire to re-equip the kitchen space. For this reason, more and more often the role of a family hearth is performed, which has a lot of advantages in comparison with traditional gas devices:

• heats up quickly;
• fireproof;
• equipped with a touch control device;
• has a laconic design;
• easy to clean.

Before you go to the store for a new assistant, you should know that you need to be prepared for the fact that you will have to replace the kitchen utensils. And it's not that the kitchen utensils are outdated, it's just that some types of cooking containers are not suitable for use on a glass ceramic hob.

What utensils can not be used

Anticipating the advice, you need to figure out why it is absolutely impossible to cook on a new electric stove in dishes that have excellent characteristics and modern design. So, in what dishes you can not cook on glass ceramics:

• Saucepans and pans made of soft metals (aluminum and copper) melt under high temperature without special protection. They not only spoil the exterior of the stove, but also affect the functional characteristics of the equipment.
• Inventory that has chips, damage, notches on the bottom will cause irreparable damage to the equipment in the form of scratches on the coating.
• Cookware that does not have ferromagnetic properties will be useless on a stove that works on the induction principle - the equipment simply will not turn on. List of materials that do not concentrate the magnetic field: brass, glass, ceramics, copper, aluminum. There are kitchen appliances made of steel, but non-magnetic alloys.
• Having a deformed curved bottom or prone to deformation under the influence of temperature conditions. During operation, the bottom does not adhere to the burner - the cooking process is delayed, and the stove overheats. In addition to the inefficient use of electricity, expensive equipment can burn out.
• A small pan with a bottom diameter smaller than the diameter of the burner will also lead to heating to a critical temperature, the consequences of which will be negative changes.

The traces that such dishes leave on a glossy surface cannot be eliminated.

What can be used

Despite the many limitations, it is not so difficult and costly to choose dishes for cooking on a glass-ceramic stove. A kitchen revision will make sure that many pots, ladles, pans, kettles and cast irons will be suitable for a high-tech stove.

So, we choose from utensils (except contraindicated) for a new glass-ceramic stove:

• A container with a perfectly flat bottom will allow, due to its strong adhesion to the hob, to increase thermal conductivity. The result is a short cooking time, lower energy costs and longer cooker life.
• Kitchen utensils with ferromagnetic properties. It is easy to check their presence - you need to use a magnetized material: a magnet attracts dishes - suitable for an induction surface.
• The diameter of the bottom must match the diameter of the selected burner. It will be non-critical if it slightly exceeds its size.

Let's pay attention to the material from which the dishes for special stoves should be made.

Steel stainless steel is an ideal choice in terms of practice and aesthetics. Dishes made of this material conduct heat well, so food is cooked in it at the lowest setting in a short time.

Shiny or brushed steel design contrasts with dark glass ceramic for a stylish look

Enamelled utensils meet the requirements of glass ceramics. During the purchase and operation, attention should be paid to the inadmissibility of chipped enamel.

You can pick up a whole collection of this inexpensive material

Aluminum coated with a ceramic layer or treated with Teflon. If aluminum cookware has a special designation on the bottom, you can safely use it, given that it has excellent heat-conducting properties.

Thick-walled cast iron with a flat bottom can be used on newfangled hobs

Requirements for the parameters of dishes:

• bottom thickness more than 7 mm;
• wall thickness more than 0.5 mm;
• tight-fitting lid with steam outlet.

In the event that there is a need to replenish the stock of special dishes, the first thing you should pay attention to on the trading floor of the store is a special sign.

The marking is an indicator that the cookware will not harm glass-ceramic equipment.

When developing cookware for glass-ceramic stoves, manufacturers implement many modern engineering and technological solutions that allow not only to optimize the cooking process, but also to increase the level of work safety.

General information. Overview of 5 Valid Options

So that the owner of a glass-ceramic stove is not disappointed in his purchase, but enjoys the taste of dishes, their quick preparation and low electricity consumption, you need to choose the right dishes: do not spare time and financial resources.

• A set of cookware made of aluminum with a thickened bottom coated with a special composition that will not allow overheating of low-melting material.
• Steel or cast iron cookware with a ceramic coating will allow you to forget about burning food.
• Cast-iron cauldrons with an absolutely flat bottom will reduce the cooking time - the food will come at the expense of its own heat.
• Saucepan made of heat-resistant glass, made according to a special technology, marked with a marking. You will have to wait a little longer, but the plate will remain smooth and even for a long time.
• New cookware with concave bottom technology that disappears as soon as it heats up should ideally be used on a new stove.

Got a new glass ceramic hob? This is not the time to relax, it is worth immediately auditing the dishes you have. Today I will tell you which cookware is suitable for an induction hob, and which one is better to refuse.

What utensils can not be used

Hobs with glass ceramics can be divided into two groups:

1. With an ordinary heating element as a heating element.
2. With induction coil.

If almost any container can be used on ordinary gas stoves, then glass-ceramic glass for a stove is more demanding.

What utensils should not be used if you have a glass ceramic hob?

• Pots with uneven bottoms. Can I cook on the stove in a container with a warped bottom? Absolutely not. The even bottom ensures uniform heating of pans and pots, and accordingly increases the efficiency of the heating element. If the bottom of the cookware does not fit snugly against the heating surface, the power consumption will increase several times, which is very uneconomical.

• Container with a rough bottom. A rough bottom, like an uneven one, will cause multiple micro-scratches to the glass-ceramic surface. This will not only spoil its appearance, but also negatively affect its functional characteristics.

• Round-bottom casseroles. Due to the very small area of ​​​​contact, a small bottom of a cauldron is not at all what is needed for an electric stove. The same goes for most WOK pans. The exception is frying pans with a wide and not too round base.

What can be used

When all the unsuitable kitchen utensils are hidden deep in the cabinets, it's time to figure out which dishes are suitable for glass-ceramic stoves.

General information

Can a cast iron skillet be used for cooking? Still as possible, the main thing is that the cast-iron pan is made of magnetic material.

Glass ceramic cookware can also have a magnetic stainless steel or cast iron base. There are no strict criteria for the material of the walls.

The walls of the pan for electric stoves can be made of:

• non-magnetic steel;
• aluminum;
• heat resistant glass.

Overview of 5 Valid Options

And now let's take a look at which dishes for a glass-ceramic hob are considered the most optimal. There are several acceptable options (not counting cast iron).

Illustration	Type of dishes
	Option 1. Stainless steel Stainless steel is considered one of the best materials for kitchen utensils. It has a high level of thermal conductivity and is unpretentious in do-it-yourself care. When buying, pay attention to the pictogram indicating the level of magnetism of the material.
	Option 2. Enamelled steel Another great example of a cooking pot that can be used on a glass-ceramic surface. The main thing is to choose the option with the most even bottom, on which there are no scratches, chips or bulges.
	Option 3. Aluminum It is best to give preference to products made of anodized material with a steel bottom. Aluminum dishes require careful handling from the hostess - this is due to the relative softness of the metal. Any mechanical damage leaves bumps and scratches on it.
	Option 4 Ceramic or Teflon Coated Aluminum The induction hob tolerates Teflon or ceramic coated containers well. Such products are light in weight, which makes them easy to work with. When thinking about how to choose a ceramic dish or a Teflon-coated option, pay attention to their magnetic properties. Then the ceramic pan will serve you for more than one year.
	Option 5. Heat-resistant glass Cooktop pans made of heat-resistant glass are distinguished by excellent decorative qualities, but low thermal conductivity. You can use them on glass ceramics, but be prepared for an increase in power consumption. But on an induction hob, heat-resistant glass will be useless. So it is better to use it for the oven.

Outcome

Now you know exactly which frying pan for a glass-ceramic stove is definitely not suitable, and which container can be used without fear. You just have to choose the option, the price and appearance of which will suit you, and feel free to go shopping. You can find even more useful information in the video in this article. If you have any questions - ask them in the comments.

The choice of dishes should be preceded by the question of what it will be used on. If the pots and pans don't fit the type of stove, you can say that money will be thrown away. You will not cook a dish with comfort, and the service life of the equipment will be reduced several times. Today I will tell you how to get a good helper for your kitchen and not get hurt by disappointment.

Features of dishes for

Special utensils are required for:

• with cast iron burners;

It is easiest for owners of such equipment to determine the type of dishes. In fact, compatible with any pots and pans, including budget and professional lines. The best type depends on how often and what you cook. For daily use, I recommend purchasing samples with a non-stick coating. They have the easiest care and the dish will never burn.

Cast iron cookware without additional coating acquires maximum non-stick characteristics only after some time of operation. Plus, you need to keep an eye on such products. The peculiarity of cast iron is that he loves care. After washing, such pans, pans are thoroughly dried.. They do not store food. But the taste of stewed, stewed dishes is excellent, not to mention pancakes.

Cookware with non-stick coating for traditional stoves

Cookware with non-stick properties behaves well. Perhaps the most popular option is Teflon. You can literally cook anything here. But, there is a nuance - not too long service life - only 2-3 years. This is true for aluminum models. If you take steel, the pan will work an order of magnitude longer. Choose samples with metal and mineral additives. This increases the scratch resistance of the non-stick layer, increasing safety. If the coating is damaged and broken, the cookware becomes harmful.

There is another option for non-stick coating - ceramic. Unlike Teflon, which can be accidentally damaged, ceramics are absolutely safe and environmentally friendly. We can talk about such a feature as antibacterial properties. In such a pan, you can store food in. Please note that, having taken out of the cold, ceramic dishes should not be immediately put on the stove. Otherwise, cracks form on the non-stick layer. In this case, the product must also be disposed of.

Features of cookware for glass-ceramic stoves

And stoves are increasingly taking up space in our kitchens. The question of the suitability of a particular dish is becoming more relevant day by day.

Here, too, preference should be given to metal. It can be stainless steel dishes with a continuous outer decorative coating, enameled frying pans, pots. Note: the smoother the bottom and the more it matches the parameters of the burner, the less energy loss will be and heat up faster.

However, there are some peculiarities here:

• categorically not suitable for dishes made of copper and aluminum without coating. Such pots and pans can damage the surface by leaving marks on the hob. These metals are less hard and are able to interact with glass ceramics, reducing its service life, taking away an attractive appearance. Exception - aluminum, copper with clad steel or painted bottom;
• do not use objects with an uneven and thin bottom;
• I don't recommend cast iron cookware either.. First of all, this is due to its large weight. With one careless movement, the plate can be damaged.

I have already noted that a level and flat bottom is of paramount importance, because this is how the most snug fit to the hob will be ensured. This will result in better heat transfer from the glass ceramic to the cookware. Otherwise, heat dissipation will be insufficient, which will cause overheating and reduce the life of the equipment. The surface of the bottom should not have roughness, embossed patterns, as this creates layers of air between the plate and the product.

second moment relative to the bottom - the presence of a minimum reflection coefficient. It should be dark and matte, at least it is desirable. The third point is the optimal thickness. This will prevent deflection or thermal deformation, which will reduce the fit of the product to the plate.

Among experts, there are recommendations for a slight concavity of the bottom. During heating, it becomes flat. In fact, such advice is very controversial, since at different cooking temperatures, the deflection will also be different.

To prevent overheating, the diameter of the cookware must not be less than the diameter of the burner. From the uncovered part of the burner, heat is removed very poorly. In the case of an increased diameter, the stove may not have enough power to heat the pan, pan - you will cook twice as long.

What glass manufacturers say

The main volume of glass-ceramics for stoves sold on the domestic market is produced by two companies. These are the European holdings of Corning and Shcott.

• glass-ceramic cookware cannot be used on this type of hob. It will scratch the hob and is characterized by poor heat transfer;
• The use of pans and pots with an aluminum bottom is unacceptable. The material is characterized by a lower hardness compared to, is able to leave hard-to-remove particles. If they are not cleaned in time, they will burn and ruin the stove;
• Before cooking, make sure that the bottom is dry and clean.

Ultimately, the situation is the wrong cookware will not disable at a time, but will significantly impair the uniformity and speed of heating. Traces of aluminum objects may appear, but not always. However, the constant use of such products will cause the burners to burn out, the service life of the equipment will be at least halved.

Features of dishes for

It is a great alternative to traditional electric and gas stoves. This is by far the most energy efficient option. This technique does not heat the glass-ceramic table, but directly the bottom of the dish, which eliminates heat loss. You can count on other amenities - the most accurate temperature and power control, timer, auto-off, etc.

However Cooking on an induction hob can carry some negative features., which can be leveled by choosing the right dishes.

There are three rules here:

• Due to the physical characteristics of these cookers, cookware with magnetic properties should be used. Typical stainless steel or aluminum pans simply won't get hot. I advise you to choose products with non-stick Teflon coating;
• dishes should have a thick bottom, which will provide high heat distribution properties;
• good quality and correct diameter are essential.

What is the right material for induction

To check the "correctness" of the dishes, you can take an ordinary magnet. It should be applied to the bottom.

Good choices are:

• products based on cast iron, carbon steel, either with or without enamel coating;
• stainless steel or aluminum with magnetic discs built into the bottom. I advise you to check the corresponding sign on the marking.

Simple aluminum, copper, ceramic, glass, porcelain, brass are not suitable for induction cookers. Again, samples with a special induction bottom become an exception.

Functional points

If we consider the choice of products for, based on functionality, the least problems will arise with objects for boiling and cooking. Here you can safely take affordable enameled steel utensils or more expensive stainless steel. Functionally, there are only minor differences.

I note that carbon steel products will warm up quickly, but in the absence of constant stirring, something starchy (potatoes, pasta) will surely stick to the bottom. Stainless steel with a good heat-distributing bottom will not give such risks, but it takes longer to heat up. Again, after turning off the water, it will continue to boil for a while, while in enamelware this process will immediately stop.

If we talk about languishing-extinguishing, the situation is somewhat more complicated. I advise you to choose from more expensive options, since budget ones are poorly suited for these purposes. Eventually, it should be a three-layer dish - stainless steel + aluminum + stainless steel, or - aluminum products with an induction bottom. The first option is a little better.

Pans made of thick carbon steel, cast iron, ceramics with an induction bottom do not give the best heat distribution properties. Only the bottom heats up on induction., the heating of the walls will be realized only by heating the pan itself. This affects intensive heat losses, incl. through the walls. Still, it is better to take those materials that cool more slowly.

In descending order, these are dishes from:

• ceramics;
• stainless steel with a thickness of +0.8 mm;
• cast iron;
• carbon steel with a thickness of +1.2 mm.

The last moment is hot. Steel and cast iron pans without non-stick coating work well. The main thing is to choose the right size and the right shape of the product. Models with non-stick coating are mostly not equipped with an induction bottom and are made on the basis of aluminum. I advise you to look for pans made of stainless steel with a non-stick coating, or aluminum with an induction bottom.

The lid matters too.

On a modern induction cooker, you can set the temperature of the bottom heating to the nearest degree. This is optimal for simmering and stewing dishes. A good lid is important to compensate for the temperature at the bottom and top of the cookware. The material of manufacture must slowly lose heat. Well, if there is an opportunity to adjust the output of steam.

Choose:

• ceramic lids;
• of stainless steel;
• thick glass.

Alternatives

A special adapter will dramatically solve the problem with the selection of dishes. This adapter is a steel disc, which, when placed on an induction burner, becomes a heating source. However, you will immediately lose in energy efficiency, with a gadget it is more difficult to choose, adjust the power, etc. Not the best solution, but it can help out in various everyday situations.

What is the correct diameter

All information on this issue is contained in the instructions for. One thing in common - the diameter of the dishes cannot be less than a certain diameter of the burner. In practice, this causes only one limitation - you will not brew coffee in a small Turk. You should use the adapter for induction that I just talked about.

The reverse side - if the dishes are larger in diameter than the burner itself. It is inconvenient when hot. A carbon steel or cast iron pan will only heat up where there is contact with the burner surface. Therefore, the use of large grill pans of a square or other non-standard shape is meaningless. You can take a model made of stainless steel or aluminum with a thick bottom, here the heating will be more uniform.

How not to make a mistake with the choice

In fact, everything is simpler than it might seem. To date, legislation obliges manufacturers to indicate for which plate this or that product is intended. It is enough to look at the markings to understand the purpose of the vending pot or pan.

When the issue of choosing a type of stove is resolved, it is necessary to decide on the type of dishes. For example, in a frying pan with low sides it is convenient to fry pancakes, thick-walled dishes made of cast iron or aluminum are better suited for stewing, a WOK-pan for Chinese dishes, etc. If you know what exactly you need a new item for, the choice becomes much easier. If there is no certainty, it is better to take a universal option, on which you can cook anything.

The second point is for how many people the hostess will cook for. The larger the family, the more voluminous dishes are needed.. But, large pots and pans often cause storage difficulties. If this question is relevant for you, pay attention to special models that save space. These are specimens with removable handles suitable for all items in the set, folding handles, dishes that are folded according to the principle of nesting dolls.

A few words about the price

The question of the quality of cooking utensils is far from always interconnected with the price. For quite budgetary money, you can buy a good set that will last for more than a dozen years. And, on the contrary, for a large amount you can safely buy trash, cooking in which will be short, but painful.

• frying pans made of aluminum sheet less than 1.8 mm thick, with or without non-stick coating. Any chef will say that such a thing will be disposable. Moreover, cooking will be unpleasant, and the service life will be limited to 1-2 months. As a rule, chain stores try to merge such goods with promotions, so be careful about frying pans at a low price;
• utensils made of stainless steel, less than 0.6 mm thick. Such samples are mass-produced in India and China. They come to our market in huge quantities, and at a low price. Cooking in such a product is unsafe. Manufacturers use the lowest quality steel containing harmful impurities. By the way, such pans can be recognized by their suspiciously light weight;
• do not take dishes made on the basis of enameled steel with a thickness of less than 0.6 mm. It is also light and harmful, like the previous version. Problems can arise already at the first cooking - these are multiple sinks and other defects. This is a clear sign of cheap ferritic steel.

If we talk about uncoated stainless steel pans and stewpans, decent products are produced by relatively budget European brands Pintinox, Silampos, Paderno. Premium tech cookware is available from KitchenAid, Woll Concept Pro, Zwilling Sensation. These are options with very high heat distribution properties. Decent characteristics are shown by the domestic brand "Gourmet" and the well-known Tescoma.

I advise you to pay attention to the type of fastening of the handles. In professional lines of cookware (and, therefore, more expensive ones), handles with multi-point fastening are presented. This is where problems are unlikely. There are handles on rivets, but such products often lose their tightness, become loose from impacts and over time, plus washing in the dishwasher can speed up this process.

conclusions

The better the cookware, the more comfortable it is to use. Start choosing according to a simple scheme: decide how and what you will cook, then choose the necessary items (frying pan, stewpan, saucepan, etc.), then the most suitable material. After that, you can outline the budget framework, choosing from specific instances that you like.

Universal option is high-quality stainless steel. It is important to choose items with a flat, thick bottom. Both conditions are mandatory, since uneven and thin dishes simply will not heat up. It is the thickness of the bottom that ensures uniform heating, and the flatness of the bottom eliminates the possibility of extraneous sounds and vibrations. Steel cookware is practical and very easy to clean. In addition to cooking various dishes (boiling, frying, stewing), you can store cooked food in the refrigerator without removing it from the pan. Products are not afraid of metal cutlery, blows. You can wash a dirty steel pan in the dishwasher.

Cookware with non-stick coating is easy to care for and functional. It does not rust, is not afraid of various aggressive environments. However, such pans do not like abrasive detergents, metal knives and strong overheating. In general, a good option for quick preparation of dishes such as scrambled eggs, steaks.

When it comes to enamelware, choose enamelled steel. This is a more or less budget option, easy to maintain, functional in everyday life.. Cast iron is a rather ancient and time-tested type. But, he is not cheap and capricious in care. I advise you to leave this option for long-term stewing, languishing and frying pancakes.

Judging by the appearance of glass-ceramic surfaces, it can be concluded that they are “distant relatives” of traditional stoves. New fellows are distinguished by a durable and perfect surface, a high-class principle of operation, so this panel is designed to cause exceptional delight. Kitchen equipment due to high-quality material of manufacture, it has optimal characteristics - wear resistance, high level of heat and thermal conductivity. Dishes for a glass-ceramic stove are an element that requires special attention to the selection and consideration of features, because the taste and benefits of the dishes that will be cooked on it depend on it.

It's important to know! Even if you manage to drop a large pot of soup or pilaf onto a panel of material that is used to make such paraphernalia, it will not crack or be damaged. But in order for the tile to have the ability to serve faithfully for a long time, it is recommended to refrain from experiments.

Why is it important to choose the right dishes

You need to understand what tableware for glass-ceramic stoves is the most preferable, since irrationally selected containers cause certain difficulties in the operation of the product:

• the lack of the fact of adhering to the bottom of the dishes, as well as to the cooking surface, can lead to a noticeable increase in the amount of electricity, which, by the way, is currently expensive;
• incorrectly selected pots, and ducklings, as well as baking dishes, heat up for a long time, which increases the cooking time;
• kitchen utensils chosen incorrectly will have a short service life, an insufficiently high level of strength and a low wear resistance.

Due to these likely difficulties, it is important to understand which cookware is suitable for glass-ceramic hobs. If the one you are using has an uneven bottom, this can lead to mechanical damage to both the dishes and the appliance itself. An incorrectly selected container affects the distribution properties of heat inside and leads to a noticeable deterioration in the quality of the surface.

What types of utensils are definitely not suitable

Glass ceramics can be used in the concomitant operation of two types of heating components: an ordinary heating element or an induction type coil. On traditional stoves, you can use any with a flat bottom. The main condition is that there is full contact with the surface, and what type of utensils you prefer for your personal device does not matter.

Considering the question of which dishes are suitable for, you can understand what exactly is excluded for these elements:

• utensils equipped with an uncomfortable and rough bottom with irregularities cannot provide a high adhesion to the surface, which provokes a noticeable decrease in the efficiency index and an increase in electrical energy consumption;

• another disadvantage of cookware with a curved and rough surface is that it will immediately cover the smooth top of the material with various scratches and flaws, which will spoil the appearance of the panel and have a negative effect on strength;

• you should not use cauldrons equipped with a round bottom, since there is an insignificant area of ​​​​mutual contact here, which slows down the process of heating and cooking.

Currently, glass-ceramic cookware, which is easy to buy, is offered in a wide variety, so you can choose the best option for your own kitchen.

What utensils can be used

This decision will depend on the type and type of stove installed in your kitchen. If an induction type model equipped with a glass-ceramic coating was purchased, then it is necessary to use strictly special cookware with a magnetic bottom. That is, the utensils should be made mainly of stainless steel or a cast-iron element. As for the walls, they can be made from other material, and aluminum, non-magnetic steel and glass of increased thermal resistance are often used for this. Otherwise, some models will not even be able to turn on, many are equipped with a sensor that determines the degree of “correctness” of the utensils.

Such patterns are related to the principle of operation of induction devices, in which heating is carried out not in connection with contact with a heated plate, but by creating induction currents at the bottom. If we are talking about traditional glass-ceramic tiles, which have various variations of heating elements, any type of cookware equipped with a flat bottom will do. Moreover, the greater the smoothness it will have, the greater the density of contact will be provided (enamelled and steel products are perfect). Sometimes it is advisable to use glass, but electricity in this case will be consumed faster.

Varieties of dishes for glass-ceramic stoves

Considering such a task as choosing dishes for glass-ceramic stoves, it is necessary to have information about the varieties in which these elements are offered on the market. In fact, there are many types of products that differ in material, external design, and the principle of operation. All of them are equipped with personal advantages and disadvantages, which should definitely be considered before making a choice. Consider the most popular and frequently offered variations:

• - the best option on the market. It is perfectly washable, has a high level of thermal conductivity, dishes made of this material have an attractive appearance, and this device can become the center of the kitchen space. However, it is important to take into account its magnetic characteristics: traditionally, the corresponding pictograms are indicated on the packaging.

• Aluminum cookware on a glass-ceramic hob is also an excellent choice, allowing you to select any pattern in accordance with the stylistic picture of the kitchen space. But do not forget about the bottom of the dishes - it should be perfectly smooth, without scratches and convex areas. Some types of aluminum cookware get along well with induction panels with a glass-ceramic surface.

• When choosing dishes, give preference to products with anodized properties that have a steel bottom. Pans made of this material require careful care, since this material is soft and scratches can easily form on it.

• cookware for a glass-ceramic stove has an attractive appearance due to a wide variety of variations, but it is not always rational for use on a hob. You can use it without problems, but this will entail an additional cost overrun of electricity. Glass elements are great for different.

• perfect for this type of plate. If the bottom is magnetic, it can also be used on induction elements, but you should pay attention to the marking - it contains a special set of characters that will show the features of the rational use of the product.

A competent and rational approach to the selection of material guarantees a long service life of the product and its faithful service to you and your loved ones.

Before choosing cookware for a glass-ceramic stove, you need to pay attention to the special recommendations of manufacturers. Below are the rules that you must definitely remember when going shopping.

• Pay special attention to the bottom - it should be flat and even. This requirement is due to the possibility of providing an optimal heat index from the stove to the dishes. If this requirement is not met, insufficient heat is observed. Any kind of interlayer contributes to a decrease in heat transfer, a noticeable overheating of the plate is observed, and the service time is reduced.

• Ideally, the bottom should have matte properties and a dark color - this contributes to a noticeable improvement in thermal conductivity. In terms of thickness, it is also important to track the basic parameters. They contribute to the absence of deformation during heating and reduce the level of thermal conductivity. Traditionally, this element is made in the form of a sandwich, represented by several metal elements. Such a bottom, which has a special structure, endows the dishes with certain characteristics and creates additional properties in it.

• The increased level of attention to the bottom of the dishes is not accidental, because the distribution of heat depends on it. The material of manufacture plays an important role, ideally stainless steel.

• It is important to take into account the characteristics of the distribution of heat, so the bottom should be thick and tight. Firstly, it will make the operation process the simplest and most enjoyable, and secondly, it will improve the consumer properties of the product.