any pan especially with very flat bottoms. The exception is cast iron. due to the heaviness, they will crack the surface. I know because this is what happened to mine. I would rather have a coil-type stove so i can use cast iron. my glass top broke.
Induction stoves offer ease of cleaning as well as smooth surfaces. They also have an added benefit of shorter cook time due to the rapid ability of the burners to achieve a boil or cooking temperatures.
What does that even mean?! Indians cook just like everyone else in the world - liquid petroleum gas on a gas stove or on an induction cooktop. please tell me if there are any other means to cook food which is used by people.
No. Induction heat only works with pots or pans of iron or some sort of steel. A good rule of thumb is to test the pot with a magnet. If the magnet clings to the pot, that pot can be used for induction cooking.
In general, if a magnet attracts to the bottom of the cookware, it can be used on a induction cooktop. Aluminum, glass, ceramic, copper are not suitable for induction. Cast iron and some stainless steels are good. Carry a small magnet when shopping for induction cookware. The manufacturers will often state "induction ready" or similar wording on the packaging.
A stove is an appliance, usually located in a kitchen, that is used to cook food. The appliance heats either coils or a glass top to heat pots/pans placed on top with food placed in them.
It only works on iron or stainless steel dishes. It will not cook onto the surface of the stove. Nothing but the pans will cook. Magnets make the heat. They are wonderful for candy making and cooking in general. With the touch of a button, you can go from simmer to boil.
stove. Just like in the USA... Gas stove...
You would remove the pot or pan and wipe up the water. They cook with magnetics instead of applied heat.
fry
i need info on how to conect the wirin ,on an electric cook stove. the wires on the stove are red green and black
An induction cooktop uses electricity to generate a rapidly changing magnetic field in coils below the cooking surface. When a ferromagnetic vessel (something with a lot of iron in it) is placed on the surface and the coil is energized, the magnetic field rapidly "sweeps" the iron-based cooking utensil. The quickly changing magnetic field will, by induction, cause electrical currents within the metal cooking pan, and these eddy currents will heat the pan quickly. (Don't worry about being electrocuted.) In general, iron-based materials are not efficient conductors of electricity; there is a fair amount of resistance in the metal. Electric current flowing through resistance creates heat, and the electrical energy is converted into thermal energy. If you suddenly have the idea that glass or ceramic cooking utensils won't work on this surface, you would be correct.