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Porcelain Enamel is not only known as a coating for pots and cookware, it is a piece of cultural history. We have known the reflecting shine on metal surfaces for thousands of years as there are grave finds in Egypt even from earlier decades . The different design layouts which are used for glass lined cookware are very remarkable. Even if there are different names for it in most cases it is a “real porcelain enamel” coating.
There is special electric cookware provided for the use with an electric range which guarantees a proper heat transfer. The advantages comes from the used raw materials, glass and sheet metal. The slogan because of the anti allergic characteristic of porcelain Enamel is: healthy cooking.
The surface of glass lined steel is incomparably hard, it is resistant against all types of acids and bases used in the household, it is temperature resistant and still flexible, color resistant, indelible, easy to clean and still not expensive. It combines an esthetic look with corrosion protection and hygiene. Glass lined items which are used to store food or to cook food (cookware, pots or pans) do not contain any dangerous substances. The food keeps its own taste, does not taste like metal and is very suitable for allergic persons.
Glass coatings for this field are physiologically harmless. The tastelessness is very important! Unfortunately you know the bad metallic taste of non enameled pots. According to the definition of quality it was agreed that the words “enamel” and “enameled” shall only be used for glass fused to steel. Coatings which look similar must not be entitled with “enamel” or other similar names.
Cooking with induction – save?
Induction is save: First of all there is hardly any residual heat on the hob and the induction hob is only working if a pot on it.
Link: Cooking with induction
Cooking with induction – fast
When cooking with induction only the hob gets warm. Neither heater wires glow nor the glass surface gets warm after switching on.
This changes if there is a pot placed on the glass surface: The heat is produced where it is needed, at the bottom of the pot. The hob is just a platform. The method of induction is quite simple. There is an induction coil below the glass surface which produces an electromagnetic impulse. This leads to an eddy current which causes a rapid heating. According to this nearly direct energy flow through the bottom of the pot the cooking time is really short and the boiling process is quite quick (two times quicker than with gas). The pots which can be used for induction cooking must be magnetic (steel, enameled steel, cast iron, (stainless steel under certain circumstances) – no aluminum or glass.