Milk pan for induction hob
Traditionally, copper pans are used for heating milk because of copper's conductive properties. Does this still apply for induction hobs (obviously would need some steel in with the copper pan). What sort of pan is best to use to heat milk on an induction hob?
Best Answer
It doesn't matter. Any pan that works on an induction hob will work for heating milk on it. And especially with the speed of induction, you will not notice much difference with different pans.
By the way, there is no reason to want an especially conductive pan for heating milk. Milk burns easily on the bottom when heated too quickly, so being more heat conductive is more likely to be a liability. I have personally not seen copper pans being suggested especially for milk, the traditional milk-specific pans I've seen are either thin enamelled steel or special stainless water-bath gizmos with a whistle.
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What pans are compatible with an induction hob?
What Pans Work On An Induction Hob? The best cookware for induction hobs are made from ferrous metals such as stainless steel and cast iron. Other types of cookware such as aluminium, copper, glass, anodised or ceramic will not work unless they have an induction plate built into the base.What do I use a milk pan for?
While milk pans are great for boiling milk, without the fear of spilling it, the pans can be used for a number of other purposes. Sauces, stocks and broths, and different gravies can be easily cooked and poured out of milk pans.Can you cook in a milk pan?
If you are worried about owning such specialty cookware, know that you can also use a milk pan to melt butter, hard-boil eggs, and make delicate sauces like hollandaise.Can any pan be used on induction?
To cook on an induction hob, you can only use pans with magnetic properties, so they can conduct electricity. All of your pots and pans must have bases of ferrous metals. Ferrous metals are those that contain iron \u2013 that means steel and cast iron.HOW TO USE INDUCTION HOB/ COOKTOP / TIPS AND TRICKS
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Answer 2
The reason to use a copper-bottomed pan is to conduct heat from a small hot-spot to the entire base (and sometimes edges) of the pan. This is especially important if using a gas stove, as (especially when using a small flame) it heats a comparatively small spot.
For induction stoves the problem is not as big as it heats most of the base of the pan. Still, when using a thin-bottomed pan on a small ring, you can see that it's hotter right above the ring than elsewhere.
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