Induktionspfannen
Induction pans from HIFFICIENCY®
An alternating magnetic field is created in the hotplate, inducing eddy currents in the bottom of the pan, pot, grill or roaster, which generate heat through electrical resistance and ammagnetization losses. Such induction fields have two special features in practice for the user: Firstly, the heat is generated directly in the bottom of the cooking vessel, the pan, and secondly, the stove remains cold or cold. Is only indirectly heated by the cooking vessel, the pan. Below are the advantages of induction.
When does cookware have induction?
The prerequisite is a magnetic base that is made of iron alloys or iron alloys. magnetic steels. So a pure aluminum or copper pan has no induction at first. Even old stainless steel pans have no induction because high-quality chromium-nickel stainless steels are not magnetic.
So "induction" can be easily checked by holding a magnet to the bottom of the pan. If it "sticks", the bottom is magnetic, so it is suitable for induction. If it simply falls off, the pan is not suitable for induction.
What induction pans are there?
Iron pans
Iron pans (also called "carbon steel") are always suitable for induction, but have the disadvantage that the material oxidizes very strongly, i.e. rusts. In addition, iron is very heavy and has poor heat conduction. So the bottom has to be very thick to get an even heat distribution and thus becomes very heavy and the pan sluggish. The poor non-stick effect can be counteracted by baking oils. This doesn't work as well as a "Teflon pan", but good cooks can handle it, at least in conjunction with enough oil when frying. Rinsing, even in the dishwasher, is not possible with it. Of course, the situation is different if the pans are coated (see also "Teflon-free pans").
Based on the findings of the pan embossing process, the contour of the multifrat and baking plate was then developed. This is also warless and practically does not deform in the oven under the influence of temperature (patented). And also the new X-Bake baking trays®Are unique plan and low-delay. It is shaped on particularly strong and stable presses that have emerged from the long tradition of the Solingen cutlery industry and have been further developed for the special requirements.
Aluminum pans
Aluminum pans have no induction by house. For this purpose, a sheet of iron must be attached to the bottom. The heat is then generated in this magnetic steel sheet and then released to the aluminum, where it can be evenly distributed over the floor. The difficulty of this design is to achieve a uniform connection between the iron and the aluminum over the entire surface. Wherever there is insufficient contact, heat is not transferred and there are cold spots. In cheap constructions, only a perforated sheet metal is opened. With these you often hear a crack during the first heating process because the connection is already loosening. When rinsing, water often even penetrates between the metal layers, which then evaporates when it is heated up and lets the pan float on the stove like a hovercraft hovercraft.
The further difficulty with induction aluminum pans is the different thermal expansions of the steel sheet and the aluminum body. The resulting bimetal effect leads to a distortion of the pan body, which the user notices as a ground bulge. All cheap pans have this bulge when heated. (By the way, cheap iron pans also bulge high due to thermal expansion alone). Only heavier aluminum pans, mostly cast, are really stable without bulging in the ground and with good heat distribution. (With. B. Amador pan or our Professional stew pan)
You can roughly recognize quality by the fact that the floor is continuous and not interrupted by holes and not too low in weight. But: The pan can only be really good with careful processing, which unfortunately cannot be seen in the store or in pictures.
Mehrschichtmaterial (3-Ply, 5-Ply)
Multilayer material consists of several layers of metal, with stainless steel on the outside and aluminum in between. The layer on the outside of a pan is made of magnetic stainless steel (chrome steel) to show the induction ability. The multilayer material is pressed at high temperature, where the aluminum is almost liquid, between rollers at high pressure (hot rolling). With good processing, a two-dimensional connection between the layers is ensured, allowing uniform heat transfer without cold areas. Because of the symmetrical structure, pans made of this material do not have a bimetallic effect. But since they are usually thinner, they bulge up when the temperature is ingrated. Multilayer material is quite expensive, on the one hand because of the process effort, but also because 2 layers of stainless steel are installed. There can also be problems here due to the rapid or uneven implementation of the procedure, so that delamination of the layers can occur with cheap multi-layer pans. The outer layer of chrome magnetic steel is not, as with other pans, completely resistant to corrosion and should therefore not be regularly in the dishwasher (not dishwasher safe).
Already knew? HIFFICIENCY® pans are:
Multispeedmetal®
Multispeedmetal® (acs patent) is a very special multi-layer material developed by acs, which, in combination with the patented embossing process, results in a floor that absorbs and distributes heat particularly quickly and does not bulge up when heated! The middle layer is made of special aluminium with particularly good heat conduction.
As an absolute special feature, the bottom isalmost flat even at the high pan temperatures and has only a curvature of approx. 0,1 mm! Other pans have a curvature of 2 – 3 mm and more, i.e. more than 10 times as much. acs has been developing this material and process for a very long time, more than 10 years, especially in order to be able to produce a pan that is particularly suitable for induction. As a result, a pan made of multispeed metal needs only 15 seconds to be heated to 200°C (induction highest level plus booster). With Juan Amador and his more powerful gastro ovens, it's only 10 seconds.
The advantages are obvious:
✅ Quick and therefore easy temperature control
✅ Energy and time savings (e.g. twice as fast, half energy consumption)
✅ No bulging of the bottom, e.g. scrambled eggs do not flow into the edge
✅ Top handling, the pan is not heavier than necessary (1.1 kg for 28 Amador Professional)
Because the magnetic chrome steel is not 100% corrosion-resistant and the pan can quickly reach 300°C and more, acs has also developed the appropriate coating. The DURAQUARZ® coating, which is also patented, has been developed for corrosion protection and even faster heat absorption all around, including on the outside of the floor. This makes it particularly easy to clean the outside and the floor does not "rust" in the dishwasher. Since the coating does not contain PTFE/Teflon, it can also be seared and a very good browning is achieved.
And that's exactly where the advantage of this new technology lies: fast heating and cooling is optimal in conjunction with induction, as the stove does not get unnecessarily hot either. So the pan always immediately does exactly what you set on the stove, for example for the perfect steak. And the DURAQUARZ® coating does all this without emitting toxic substances, even without becoming soft and results in a very good tanning without iron voudou magic, but with a top non-stick effect and without rust.
Your new induction pans from HIFFICIENCY®
