If you follow the evolution of kitchen appliances for cooking, you can make a list of such devices: kerogas, stove, gas and electric stoves, slow cooker, induction cooker. All of them are now universally used in the culinary business at home, in the country, on a hike or fishing.
What do coffee and induction have in common?
Those who don’t drink this wonderful natural drink are not at all interested in recipes and methods of its preparation, taste or aroma, or the answer to the question of whether a special Turk is needed for an induction cooker. But for coffee lovers, the absence of special dishes is a whole problem.
The familiar and familiar cezve model has a wide base and a narrow neck. The aroma of the drink and the taste are preserved in a vessel of this form. During cooking, a foam is collected in the small neck of the Turk, which prevents the evaporation of the essential oils present in ground coffee beans. That is why the most delicious drink is obtained only when prepared in a small, one or two servings, cezve. Remarkably made from copper Tima Turk. For an induction cooker, however, only cookware is suitable whose bottom interacts with a conventional magnet.
As it turned out, the coffee pot familiar to all coffee lovers for an induction cooker is not suitable, as it has other sizes (less than 12 centimeters). A “smart” stove simply does not turn on when a vessel with a small bottom is on its burners.
What to do, how to be? What is the reason that not every dish, pan or pan can be cooked on this kitchen appliance?
Features of induction cookers, or a small excursion into physics
The fact is that in the heaters familiar to housewives, fire and electric energy are used, which are converted into heat. When the gas burns, then the water boils.
In induction devices, everything happens exactly the opposite: heat does not occur in the stove, but in the substance of the bottom of the dishes when they come in contact with the surface of the device. Coils of copper wire are located under the glass coating . These places are the centers of burners. Under the influence of electric current, heat accumulation occurs in these coils. When cookware is placed on a burner, magnetic fields form between its bottom and copper. Eddy currents, acting on the bottom of the vessel, heat it together with the contents.
For safety reasons, manufacturers center the work surface with a diameter of 12 cm or more. This is the reason why the turk for the induction cooker must have a larger bottom. Otherwise, the vessel is simply not recognized by the magnetic field, and heating does not occur.
Dishes with a ferromagnetic bottom and turk for induction cooker
User reviews are always different, sometimes contradictory. However, after studying them, it becomes clear that one of the important criteria when choosing a cezve is the material from which it is made. Used such as:
- copper and steel;
- enameled iron and ceramics;
- aluminum and heat-resistant glass.
The main feature of all dishes for such plates is the presence of a flat and thick ferromagnetic bottom. By the way, cast iron pans and pots are quite suitable for this modern cooking stove.
Long or short, wooden or bakelite?
Since there is no open flame during such heating, the material of the coffee-stick handles does not matter and can even be wooden. And the handles themselves in modern models are made much shorter and more convenient than the previous ones.
The metal turk for the Gipfel induction cooker is covered with colorful colored enamel. All models are provided with bakelite handles. The cezve of this company has bottom sizes suitable for these heaters.
Manufacturers slightly changed the overall design and traditional shape of the vessel, increased the diameter of the neck and overall dimensions. But in such a Turk you can quickly make coffee for breakfast.
Adapter for induction: what is it and why is it needed
The most delicious coffee can be brewed in a ceramic cezve. This is a traditional dish for a wonderful drink, which retains both the aroma and all the taste. However, the induction cooker only recognizes materials with magnetic properties that neither glass, nor copper, nor ceramics, nor aluminum possess. Thanks to modern technology, it became possible to fix this problem using ferromagnetic alloys for the bottoms of special dishes. Glass and clay do not belong to such materials, the turk for the induction cooker should be different.
To solve the problem of how to use ordinary pots on such a stove, we came up with an adapter. In simple words - this disc is a mediator of a certain size, which is placed on the surface of the plate, and already put dishes from any material on it. The diameter of this circle depends on the size of the burner for which it is intended. Manufacturers produce three standard options: 17 cm, 21 cm and 22 cm. The adapter has three supports, which does not affect the safety of the main glass surface. The cost of a disk depends on its size.
The hotplate of the stove recognizes this appliance, it heats up, heat is transferred to the kettle, pan or glass standing on it. Thanks to this “intermediary”, the induction heater works like a regular electric stove and gives off heat to any object placed on top.
Some helpful tips
In order for the stove to turn on only when necessary, do not put random metal objects (knives, spoons, potato peelers) in the center of its burners. But pots, pans and a turk for an induction cooker should be placed directly in the center. Then the device operates in normal mode, and the contents are heated evenly.
Since this superplate does not burn anything, the working surface is cleaned using special napkins.
The bottom of the pan should be perfectly flat, otherwise the resulting waves will cause sound vibrations.