Is it possible to cook an enameled pan on a glass-ceramic one? Cookware for a glass-ceramic stove: how to choose the best option and not overpay? Why only special cookware is suitable

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 is 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 dishes for glass-ceramic stoves is the most preferable, since irrationally selected containers cause certain difficulties in the operation of the product:

• the absence 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 efficiency 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 different variations of heating elements, any kind 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 the choice of 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.

No matter how durable, beautiful and functional a glass-ceramic hob is, if you use the wrong cookware for it. she can:

• Cover with hard-to-remove or completely indelible stains;
• Slower cooking, and therefore increase energy consumption;
• Get scratched.

To avoid unnecessary trouble and hassle of cleaning, make sure you use the right pans and pots.

4 tableware requirements

The following are 4 important features that glass ceramic cookware must meet:

1. Suitable material

Which cookware can be used on a glass-ceramic hob depends on the type of its heating element. The standard stove has conventional heaters (spiral / tape), and the induction stove has induction coils that do not heat the “burner” itself, but only the bottom of the cookware.

Due to the principle of their operation, induction cookers are only compatible with stainless steel and cast iron cookware or with a special ferromagnetic bottom (the walls of the container can be made of any material). If the bottom of the pot or pan does not have magnetic properties, then the stove simply will not turn on.

But for standard glass-ceramic hobs, any utensil with a flat bottom is suitable. However, some materials are undesirable.

But not everything is so clear. It turns out that for an induction cooker it is not at all necessary to buy “special” dishes, but for a conventional glass-ceramic hob, on the contrary, you may have to buy a couple of pans and pots. The following table will help you understand the issue ( if you are viewing the table on a smartphone, rotate it to a horizontal position - this way the entire table will fit into the screen area).

What utensils can be used for…

REGULAR glass-ceramic surface		INDUCTION HOB
Sounds like	Not recommended	Fits	NOT suitable
Stainless steel cookware	Aluminum cookware (leaves marks, can buckle and heats up slowly)	Any cookware with a ferromagnetic bottom	aluminum cookware
Titanium	Copper (leaves traces)	stainless steel	Copper
Cast iron (as smooth as possible)	Enamelware (it is undesirable to use it, as enamel can leave indelible marks from heating)	From cast iron	Heat resistant glass
Carbon steel	From heat-resistant glass (it heats up very slowly, which means it increases energy consumption)	Titanium	from ceramics
Made of anodized aluminum	Ceramic (due to poor thermal conductivity and a rough bottom that can scratch the glass-ceramic hob)	Carbon steel
Aluminum with ceramic/teflon coating or steel bottom		Any dishes without a magnetic bottom can be used through an adapter - an adapter disk on which you can put "forbidden" dishes

Induction cooker adapter allows you to cook in any cookware

Our advice:

• How to determine if a particular pot / pan is suitable for an induction hob? Just attach a magnet to its bottom - if it is magnetized, then it fits.
• When choosing dishes for a glass-ceramic stove, be sure to pay attention to the marking (on the outside of the bottom of the dish). Special icons will tell you if the selected item is compatible with your hob.

It often happens that outwardly the cookware seems “forbidden”, but in fact it can be used for standard / induction type glass ceramics

• It is possible and necessary to use cast iron cookware, but with caution (for any electric stove). First, cast iron is rough and can scratch glass ceramics. Secondly, it is heavy, which means that one careless movement can result in a plate crack. Thirdly, due to its ability to retain heat for a long time and transfer it back to the stove, it can overheat and turn off.
• One more clarification about enamel pans. Yes, most of these utensils leave marks on glass ceramics that are very difficult to remove. However, there are exceptions - this is enamelware with a special icon "For a glass-ceramic stove" or "For an induction cooker" as in the photo below.

Enamel cookware for induction glass-ceramic hob

2. Flat bottom

Unlike a gas stove, a flat glass-ceramic hob spreads heat only over the surface that is in direct contact with the heating zone. Therefore, dishes for such a stove should have a flat bottom without burrs or relief.

• A curved, corrugated, or "bumped" bottom will heat unevenly, thereby increasing cooking time and energy consumption.
• Unfortunately, the bottom of dishes used for cooking on a gas stove or a conventional electric stove with "pancakes" most often deform and bend a little. Therefore, when buying a new glass-ceramic hob, be prepared to revise the old utensils.

Only cookware with a flat bottom ensures efficient heat transfer

• An induction hob can quickly heat dishes with a corrugated bottom, however, due to the relief, it may crackle during cooking.

3. Suitable size

In order for food to cook as quickly as possible, the size of the pot or pan should match the size of the burner on the stove.

• The bottom of the cookware should be slightly less, equal to or slightly larger than the burner.
• For an induction hob, the bottom diameter should be at least 8-12 cm. Keep this in mind when choosing a coffee pot or, say, a geyser coffee maker.

For this reason, classic cauldrons and wok pans with a round bottom are not suitable for use on a glass-ceramic hob. You need to look for models that are specially adapted for electric stoves and have a flat base.

Wok pan with flat bottom

4. Heaviness or thickened bottom

Cookware that has a heavy and thick base is best suited for glass-ceramic hobs. Firstly, it is securely held on the burner during cooking, and secondly, it provides better contact with the surface, which means it heats up faster and retains heat better. However, buying very heavy dishes is also not worth it - it increases the chance of breaking glass ceramics by negligence and, moreover, it is simply not convenient.

A few more tips on choosing cookware for glass ceramics (including induction cookers)

Whatever glass-ceramic stove you have - induction or standard, you need to use it carefully so as not to accidentally drop utensils on it and scratch it, moving it from place to place. Therefore, when choosing your frying pans, pots, ducklings, cauldrons and stewpans, remember the following recommendations:

1. All fasteners on cookware handles should be secure, ideally bolted, not welded.
2. It is desirable that the handles of utensils have protection against heat in order to minimize the risk of burns.
3. Also containers should have stable and suitable lids.
4. if you Buying a new hob, but because of your favorite collection of cookware, you still doubt which stove is better to choose, we advise you to think about combined stoves with conventional and induction heating zones.

You bought a new hob with a beautiful glass-ceramic coating and you can't stop looking at it. She is so even, smooth, shining with novelty, not a single scratch - beauty, and nothing more! It would be nice to keep it that way, wouldn't it?

To do this, you need to conduct an audit in the locker and stop using everything that is not suitable for glass ceramics. A great opportunity to indulge yourself with shopping in a cookware store and get rid of old pots.

What is not suitable for glass ceramics

Glass ceramics can cover two types of heating elements: a conventional heating element or an induction coil. On conventional electric stoves, you can use any pots with a flat bottom. The main thing is that the bottom is in close contact with the surface, and what kind of dishes you prefer to use is not too important.

Cookware with a rough, uneven bottom is not suitable for a glass-ceramic surface. Firstly, it does not adhere well to the surface and because of this, the efficiency is noticeably reduced, and the waste of electricity increases. Secondly, such dishes will quickly cover smooth glass ceramics with scratches. And scratches will not only spoil the appearance of your glass ceramic hob, but will also adversely affect its strength and durability.

Not suitable for use on glass-ceramic cauldrons with a round bottom due to the small contact area. If you like wok pans, then you will need to look for options with a not quite round base, otherwise the pan will not heat up at all.

What utensils can be used

It depends on which stove is installed in your kitchen. If you bought an induction model with a glass-ceramic coating, then only special cookware with a magnetic bottom will suit you. That is, your pans and saucepans should have a magnetic stainless steel or cast iron bottom.

The walls can be made of another material - aluminum, non-magnetic steel or even heat-resistant glass, but the bottom must have magnetic properties. Otherwise, some models will not even turn on - many have a sensor that determines the “correctness” of the dishes.

This is due to the principle of operation of induction cookers: heating occurs not due to contact with a heated glass-ceramic stove, but due to the creation of induction currents in the very bottom of the pan.

For a simple electric stove with different types of heating elements, any cookware with a flat bottom will do. The smoother the bottom, the tighter it will be in contact with the heated glass-ceramic on the stove, the faster the heating will occur. Steel and enameled products are excellent for glass-ceramic surfaces. You can also use glass, but the energy consumption will be higher due to the lower thermal conductivity of glass. Cookware suitable for induction cookers is also suitable.

Types of dishes

• Stainless steel. This is the best option you can find. Stainless steel cleans well, it has a high degree of thermal conductivity. There is no need to talk about beauty - the gleaming purity of stainless steel, by its very appearance, creates a feeling of cleanliness and a culinary sanctuary. Just pay attention to the magnetic properties if you buy pans in order to use them for cooking on an induction hob. Pots and pans usually have pictograms on the packaging or on the sides of the pots and pans that indicate acceptable uses.
• Enamelled steel or aluminium. A good choice that allows you to choose the color and pattern that suits the style of your kitchen. But do not forget to carefully inspect the bottom: it should be as smooth as possible, not have chips, scratches, bulges. Some types of enamel cookware are normally suitable for glass-ceramic induction hobs.
• Aluminum. It is better to prefer products made of anodized aluminum with a steel bottom. Aluminum pans require careful handling due to the relative softness of the metal. Scratches and bumps are easily formed on aluminum.
• Heat resistant glass. These kitchen utensils are very beautiful, but due to the low thermal conductivity of glass, they are not very suitable for use on a hob. You can use it, but this way you will increase energy consumption. Glass pans are completely unsuitable for induction, but are great for use in the oven and microwave.
• Ceramic or Teflon coated aluminum pots and pans are well suited for glass ceramic cooking. If the bottom is magnetic, then it will be possible to use on induction. Pay attention to the markings, special symbols will tell you how suitable this or that cooking container is for your stove.

To learn how to choose a pan, it is not enough to focus only on an attractive design and a big name of a well-known brand. From some of the nuances of the purchase, imperceptible at first glance, depends on the life and ease of use of such an important kitchen accessory.

What is the best pot to choose?

The quality of the dish and the ease of its preparation depend on the right kitchen utensils. The pan is one of the actively used items, so it must have increased wear resistance. It is important to consider the material from which the manufacturer made it, the presence of handles and a lid. Among the criteria to find out which pans are the best is the type of hob. The dishes that are suitable for one type of stove are incompatible with the second, but consultants in stores are silent about this. There are the following types of plates:

• gas;
• electric;
• induction.

What pans are better to buy for a gas stove?

Gas-fired stoves are considered the most common due to their ease of connection and low cost compared to other models. This explains the fact that the dishes for them are the easiest to find, because almost all of its refractory varieties are suitable. In this case, special knowledge is not needed to understand how to choose pans for a kitchen with a gas type of cooking. For her, the best solution would be such types of these dishes as:

1. The iron alloy for this cookware combines with carbon, silicon and phosphorus at a temperature of 1400 degrees, so the pan will withstand many hours of stewing berries and fruits or thick soups.
2. or made of hardened ceramic. In order not to have to take risks when deciding how to choose a pan that can crack during heating on a gas fire, you need to purchase a divider for it.
3. A pan made of metal is enameled by pouring, which protects food from contact with steel and oxidative reactions.

How to choose pans for an induction cooker?

The process of choosing dishes for a stove heated by a strong magnetic field can be considered an exciting activity. You don’t have to guess which pots for an induction stove are better if you take a magnet with you to the store. You need to attach it to any copy you like to make sure that the dishes can be bought. If the magnet sticks to the bottom of the pan, it is allowed to use. In this way, you can make sure that aluminum, glass and ceramics are absolutely not suitable. The list of materials recommended for the pan includes:

• stainless steel;
• cast iron;
• aluminum with a ferromagnetic coating.

Which pans are suitable for electric stoves?

The surface of an electric hot plate can be easily damaged by heavy pan elements with sharpened or deformed edges during manufacture. Therefore, in response to the question of which pans are better to buy for an electric stove, experts recommend paying attention to cast rather than stamped dishes. It is better if it meets two more criteria:

1. The optimal wall thickness should be 5-6 mm. As much as one would like to choose a low weight pot, it will heat up too quickly and its contents will burn or form a high foam.
2. The diameter of the bottom must correspond to the circumference of the burner. If the bottom is larger or smaller than the heating element, the food will cook slowly and come out dry instead of juicy.

What is the best material for pots?

The question of the superiority of one dish material over others is philosophical. In order to understand how to choose a good pot made of quality material, you need to soberly assess the frequency of future use, financial capabilities and the number of family members. Traditionally reliable materials for pots often used in cooking and stewing include:

• stainless steel;
• aluminum;
• ceramics;
• fireproof glass;
• teflon;
• cast iron.

Aluminum pans

It was considered the most common in the Soviet Union, because it was cheap and easily cleaned of pollution. This material quickly conducts heat, which saves gas and electricity, while it is practically not subject to corrosion. Cast aluminum pans, in contact with fruit and lactic acids, deliver toxins to food if you do not choose it taking into account such recommendations:

1. Safe cover. Stone or iron alloys prevent aluminum from releasing poisons into cooked food.
2. Short storage time in a container. The process of the reaction of metal with food occurs with prolonged contact, so after cooking is completed, the food must be transferred to another container.
3. Soft cleaning. Aggressive chemicals break the tightness of the pan coating.

Ceramic pots

In favor of any kitchen utensils made of this material is its absolute environmental friendliness and safety for humans. Ceramics do not emit any impurities and odors, so you don’t have to decide which pots are better - coated or uncoated. It is resistant to frequent use, mechanical damage and abrasion. True, ceramics also have their drawbacks:

1. Fragility. This is the main flaw: no matter how hard you try to choose a strong pan, it will still break if it falls on the floor. Strong blows for the same reason leave chips on the material.
2. Slow warm up. It makes no sense to boil eggs or sausages in ceramic dishes, because this process will take too long due to the thick walls of the container.

Stone coated saucepan

The dishes can be entirely made of stone or covered with a layer of stone chips. The composition of the stone does not contain perforakinovoy acid, which is found in artificial materials and tends to accumulate in the liver and kidneys. Anyone who knows how to choose the right stone-coated pan will advise you to pay attention to such aspects:

1. The need to use oil for extinguishing. High-quality stoneware gives the advantage of simmering and frying dishes without adding fat.
2. Washing method. The denser the layer of stone chips, the less means are required to remove contaminants from the surface of the walls and the day. The highest quality specimens can be wiped with a clean cloth.
3. Wear resistance. The packaging of the cookware must state that it can withstand at least 50,000 scratches.

Glass pans

The unusual appearance of transparent glass pans scares away many housewives who refuse them because of their apparent fragility and impracticality. The material used for them is durable refractory glass, which does not crack even when dropped. A heat-resistant glass pan does not impart extraneous tastes and odors to the food cooked in it. The main criteria for choosing reliable dishes should be:

• the presence of a cover;
• thick walls and bottom;
• resistance to sudden temperature changes.

Titanium Coated Saucepan

The main feature of titanium coating is its exceptional resistance to damage and everyday wear. Titanium is not applied by spraying, but is fused into the metal, so it cannot be erased when cleaning with a sponge and abrasive powders. You can find out which pans are better to buy by asking the seller about such features of a particular model as:

1. The presence of an anti-corrosion coating that will help protect the dishes from darkening stains and cracks.
2. Safe use of metal cutlery. Sometimes faced with the search for an answer to the question of how to choose a pan, the buyer finds out that the titanium layer is too thin and, with apparent strength, can be damaged by a metal spatula or ladle.

How to choose a stainless steel pot

The range of stainless steel pans can be called meager in terms of colors and design against the backdrop of a variety of designs of other options. From the point of view of practical application, and not appearance, you won’t have to think for a long time which pans are the best: stainless steel is the only material that is not afraid of chips and burns. Tips for choosing stainless steel cookware are as follows:

1. It is better to buy household utensils in specialized stores, otherwise you can run into a fake from another alloy, which does not guarantee such properties.
2. Do not focus on a low price, because stainless steel simply cannot be cheap.
3. To ensure uniform and fast heating, the lid must fit snugly against the rim of the pan - this must be checked immediately before purchasing the selected model.

Cast iron pans with enamel coating

Cast iron utensils are similar in properties to stone utensils, but only on condition that they do not have an enamel coating. In order to understand how to choose an enamel pan with a layer of enamel, and not with a fake coating, you only need to look at the inside of the pan. It should have a glossy black, white or colored finish without roughness and sagging. There should not be a single chip on it - this is a direct indication of a ban on heating.

Classification of pots by size

In the household, even a person living alone needs a set of several pots. It is unrealistic to cook borscht, sausages and compote in the same dish. A classification that takes into account the size of the pots will help you decide which ones to purchase:

1. 1-1.5 l. Sausages, eggs for breakfast or a children's portion of porridge are boiled in dishes of such a modest volume.
2. 2-3 l. The medium saucepan is used more often than others, because it can be used to cook dinner for 2-3 people, heat up soup or cook semi-finished products.
3. 4-5 l. In a large or infrequently cooking family, a pot this size can save time on frequent cooking.

Which brand of pots are the best?

High-quality cookware for the stove can hardly be found in the low price segment, which includes Russian and Asian manufacturers. Products with a premium or medium price tag are the best pans, no matter what brand they are. Those who still need specific brands should explore the range of brands such as:

1. Tefal. Cookware with a non-stick coating and a heat sensor is treated with a special mineral that reliably prevents the penetration of dangerous substances from metal into food. It is the leader in sales, winning from year to year in the ratings of household appliances.
2. Ballarini. The Italian company is among the leaders due to the special composition of raw materials for kitchen utensils - a mixture of aluminum and copper. For those who are not sure that they know how to choose a pan for all occasions, the manufacturer advises universal models with a granite coating.
3. pyrex. The dishes of this brand have removable handles that make it possible to turn an ordinary pan into a baking dish.
4. Essa. Stainless steel, which is the main material for dishes, does not oxidize during jam cooking and preservation.
5. Tramontina. The Brazilian company specializes in the production of cookware for electric and induction cookers.

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 overhaul 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.