How to Cook with Stainless Steel Cookware on Induction Stovetops

Cook with Stainless Steel Cookware on Induction Stovetops

The best stainless steel cookware sets is one of the most popular types of cooking vessels used in kitchens around the world. Its durability, non-reactivity, and ability to retain heat make it a favorite among home cooks and professional chefs alike. However, when it comes to cooking on an induction stovetop, stainless steel cookware can present a few challenges. In this blog, we will discuss how to cook with best stainless steel cookware on induction stovetops, so you can get the most out of your cookware.

First, it's important to understand how induction stovetops work. Unlike traditional stovetops, which use a flame or heating element to heat the cookware, induction stovetops use an electromagnetic field to create heat directly in the induction cookware itself. This means that only cookware that is made of magnetic materials, such as cast iron and stainless steel, will work on an induction stovetop.

Now that you understand the basics of induction cooking, let's dive into how to cook with stainless steel cookware on an induction stovetop.

  1. Choose the Right CookwareCook with Stainless Steel Cookware Triply fry pan on Induction Stovetops

As mentioned earlier, only cookware made of magnetic materials will work on an induction stovetop. When it comes to best tri ply stainless steel cookware in India, not all pots and pans are created equal. Look for cookware that is labeled as "induction-compatible" or "magnetic stainless steel." This means that the cookware is made with a layer of magnetic material that will allow it to work on an induction stovetop.
If you are looking for high quality stainless steel cookware, we would suggest you check our Avias World’s wide range of induction- friendly cookware.

2. Preheat the Cookware

When cooking with stainless steel cookware on an induction stovetop, it's important to preheat the cookware after adding any food. This will help prevent food from sticking to the bottom of the pan and ensure even cooking. To preheat the cookware, simply turn the heat to the desired temperature and let the cookware heat up for a few minutes before adding any ingredients.

3. Use the Right Amount of Oil

Stainless steel cookware is non-stick, but it still requires a bit of oil to prevent food from sticking. When cooking on an induction stovetop, it's important to use the right amount of oil. Too little oil can cause food to stick, while too much oil can cause smoke and splattering. A good rule of thumb is to use just enough oil to lightly coat the bottom of the pan.
Avias World’s Triply cookware distributes heat evenly which is why the consumption of oil becomes less in such cookware.

4. Monitor the Heat

Induction stovetops can heat up quickly, so it's important to monitor the heat when cooking with stainless steel cookware. Keep an eye on the temperature dial and adjust the heat as needed to prevent food from burning or boiling over.

  1. Use a flat-bottomed pan
    Cook with Stainless Steel Cookware triply saucepan on Induction Stovetops

Stainless steel cookware works best on induction stovetops when it has a flat bottom. This ensures even heat distribution and allows the cookware to make full contact with the surface of the stovetop. Avoid using warped or rounded-bottomed pans, as they may not work well with induction stovetops.

  1. Use a lid
Cook with Stainless Steel Cookware triply kadai on Induction Stovetops

Using a lid on your stainless steel cookware can help retain moisture and heat, which can result in more even cooking. Make sure the lid is properly fitted to the pan to avoid steam escaping.

In conclusion, cooking with stainless steel on an induction stovetop can take some getting used to, but with a few tips and tricks, you'll be cooking like a pro in no time. 
Looking for induction-friendly cookware? Check out Avias World’s wide range of induction friendly cookware that have flat bottoms and are compatible on all stovetops.

    You have successfully subscribed!
    This email has been registered