A portable induction cooktop, ceramic cooktop, or other type of heated cooking mechanism is the must have appliance for those that spend any time in a small space, such as those who own yachts or RVs and those who live in studio apartments. This compact appliance offers the size needed to accommodate mobile kitchens or galleys, yet packs the power of its standard sized counterparts.
That being said, caring for your cooktop and using the right cookware will offer the best results-both in the meals you serve and in extending the life of your appliance. Consider these attributes when selecting cookware for your ceramic or induction cooktop: composition, shape, size, and weight.
Composition
These are the facts:
Aluminum will not work on induction cooktops and may cause metal marks and discoloration on other surfaces.
Copper will conduct heat superbly; however it will discolor easily.
Stainless steel can produce hot spots and can cause uneven cooking.
Glass or ceramic cookware is slow to conduct heat and is generally not recommended.
So what should you use?
A pot or pan made of aluminum or copper with two layers of stainless steel or a stainless steel item with an aluminum or copper bottom will get the best of all worlds and work great. Also, a cast iron skillet or pot will work perfectly for slower cooking, frying, and browning.
Shape and Balance
The flatter the better is your bottom line here. You can hold a ruler against the bottom of the pot or pan and see if it lies flush against the bottom. A rounded or uneven bottom will not only cause heat to be unevenly distributed, it can also cause scratching to your cooktop surface.
Size and Weight
The size of your pot or pan should be congruent with the cooktop: the same size as the burner or just slightly larger. An oversized pan will waste energy and may cause food to burn; conversely, an oversized pan will trap heat and cause non-uniform cooking. Base thickness should be between three and six millimeters for the best cooking results.
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