Metal Disk: Secret To Range Success?

Induction cooktops work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field heats the contents of the pot. However, only certain types of pans work on an induction cooktop. The pans must contain ferromagnetic materials, such as iron or steel.

If you have an incompatible pan, you can place a metal disk beneath the pan to act as a heating element. These disks are commercially available as induction interface disks. The disk heats up due to electromagnetic induction and then transfers heat to the pan via conduction.

Induction stoves and pans

Induction stoves are very different from conventional gas or electric stoves, and only certain types of pans will work on them. Induction cooking works by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field heats the contents of the pot. Induction cooking is more energy-efficient, quicker, safer, and more responsive to temperature control than gas or electric cooking.

For a pan to work on an induction stove, it must contain ferromagnetic materials, such as iron, or have a layer with magnetic properties. Cast iron, enameled cast iron, and many types of stainless steel cookware are induction compatible. However, some stainless steel pans with a high nickel content will block the magnetic field and not work. Aluminum, all-copper, or glass cookware will not work unless they have a magnetic layer on the bottom.

There are a few ways to determine whether a pan will work on an induction stove. One way is to hold a magnet to the bottom of the pan. If the magnet clings to the underside, the cookware will work on an induction stove. If the magnet grabs the pan softly, the cookware may not work well on the stove. If there is no pull on the magnet, the pan doesn't contain the right metals and will not generate heat. Additionally, many manufacturers now indicate induction compatibility on their cookware with a symbol on the bottom of the pan or on the packaging. The symbol often looks like a horizontal zig-zag or a coil.

If a favourite pan is not compatible with an induction stove, there are products available that can be placed on the stove under the pan. These products will then heat up in reaction to the stove and heat the contents of the pan.

Heat distribution

The science behind induction cooking involves creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. This magnetic field generates heat, which then cooks the contents of the pot. However, not all pans are compatible with induction cooktops. Pans made of aluminium, copper, or glass, for example, require a higher frequency to generate sufficient heat for cooking.

To address this issue, a metal disk with magnetic properties can be placed under the pan. This disk acts as a heating element, absorbing the energy from the magnetic field and transferring it to the pan through conduction. By using a metal disk, the heat is first generated in the disk itself, which then heats the pan and its contents. This process ensures that the heat is evenly distributed across the pan's surface, improving the cooking experience.

Additionally, the use of a metal disk allows cooks to use their preferred pans on induction stoves, even if those pans are not induction-compatible. This flexibility is particularly useful for home cooks who have invested in high-quality cookware that may not be induction-ready. By placing the disk under the pan, the cook can utilise the benefits of induction cooking while still using their favourite pans.

Ferromagnetic materials

Ferromagnetism gets its name from the word "ferrous", meaning iron, which was the first metal known to show attractive properties to magnetic fields. It is a unique magnetic behaviour exhibited by certain materials, such as iron, cobalt, and alloys, where these materials attain permanent magnetism or acquire attractive powers.

The cause of ferromagnetism lies in the alignment patterns of the atoms within the material. These atoms tend to behave as elementary electromagnets. The atoms of ferromagnetic substances have permanent dipole moments present in domains, which are small regions where atomic dipoles are aligned in the same direction. When an external magnetic field is applied, these domains reorient themselves and align in the direction of the applied field, resulting in strong magnetisation.

Energy efficiency

Induction cookers are more energy-efficient than gas or electric cookers. They work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field heats the contents of the pot.

Induction cookers are more energy-efficient because they are more responsive to changes in temperature control. They are also safer because the cooking surface stays cool.

However, not all pans are compatible with induction cookers. For a pan to work on an induction cooker, it must contain ferromagnetic materials: either iron or a layer with magnetic properties. Cast iron, enameled cast iron, and many types of stainless steel cookware are all induction compatible.

Aluminum, all-copper, or glass cookware will not work unless they have a layer on the bottom with magnetic properties. Pans made of these materials can be made compatible with the use of a metal disk, which functions as a conventional hotplate. The metal disk is placed under the pan, and the pan is heated by conduction from the hot disk.

Responsive temperature control

Induction cooktops work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created by the electromagnetic field heats the contents of the pot. Induction cooking is more responsive to temperature control changes, and many home cooks prefer it because it is safer, more energy-efficient, and heats food more quickly.

However, only certain types of pans work on induction cooktops. For a pan to be compatible with an induction cooktop, it must contain ferromagnetic materials, such as iron, or have a layer with magnetic properties. Cast iron, enameled cast iron, and many types of stainless steel cookware are induction-compatible.

Aluminum, all-copper, or glass cookware will not work on their own unless they have a layer on the bottom with magnetic properties. To test if a pot or pan is compatible with an induction stove, hold a magnet to the bottom. If the magnet clings to the underside, the cookware will work. If the magnet grabs the pan softly, the cookware may not be ideal for induction cooking. If there is no pull on the magnet, the cookware does not contain the right metals and will not generate heat.

If you have a favourite piece of cookware that is not compatible with your induction stove, you can still use it with the help of a metal disk, also known as an induction interface disk or a heat diffuser. These disks are placed on the cooktop under the pan. The disk heats up via electromagnetic induction, and this heat is then transferred to the cooking vessel through conduction. As long as the bottom of the pan is in direct contact with the disk, it will heat up efficiently.

Frequently asked questions