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Cooking with induction cooker

Cooking with an induction cooker differs from working with normal electric hotplates, a gas cooker or ceramic hobs due to the type of heat generation. An induction cooker does not first conduct the heat into the pot via the hotplate; instead, the heat is generated by an alternating magnetic field directly in the bottom of the pot - the hotplates themselves remain cool and energy is saved.

However, only certain types of cookware are suitable for cooking with induction cookers. Pots made of copper and aluminum and non-magnetic stainless steel, for example, are unsuitable. Ceramic and porcelain cookware must have a base with a metal core. Look for the compatibility sign in the form of a coil with the addition "induction". You can easily test existing cookware for induction suitability: simply hold a magnet against the base; if the magnet is attracted, the dishes are suitable.

To be on the safe side, pregnant women and people with pacemakers should not use induction cookers, as not all potential side effects of magnetic fields have been clarified. If in doubt, these groups of people should discuss the purchase or regular use of an induction cooker with a doctor beforehand.

In order to keep the exposure to the magnetic field as low as possible, a safety distance of 5 to 10 centimeters from the front edge of the cooker should be maintained. It is also important to reduce the radiation of the magnetic fields that the pot always sits exactly on the cooking zone when cooking with the induction cooker. For this reason, neither pots and pans that are too small nor ones with an uneven base should be used, even if they heat up easily on the hob.

You should also avoid using metal cutlery when cooking on an induction cooker. Otherwise, leakage currents could flow through the metal into the body. Better use non-conductive wooden or plastic spoons for stirring or bottling food.

Furthermore, one should consider that with an induction cooker, despite the precise heat conduction in the pot, there is a risk that the food will burn - precisely because food cooks much faster on an induction hob than on a conventional cooker. You should therefore act just as carefully during the preparation as when cooking with an electric or gas stove.