SOGA Electric Smart Induction Cooktop and 17L Stainless Steel Stockpot 28cm Stock Pot (2024)

FAQs

Are soga pots good? ›

Features. Features: SOGA stockpots are a staple in any commercial kitchen, superior in performance at an affordable price point. From preparing large stocks, soups, pasta, large vegetables, lobster boils to boiling shellfish, this stock pot maximizes efficiency in your high-volume kitchen!

There are many types of cookware that cannot be used on the Induction cooking surface. Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet) cannot be used.

Pan Size. The induction burners require a minimum pan size in order for the element to turn on. In order for the induction coil to correctly determine if the pan is large enough, it is important that the pan be centered within the circular graphics marked on the glass cooking surface.

However, you'll also find specific induction frying pans, saucepans and pan sets, designed to help you make the most out of your induction hob. Cast iron and stainless steel cookware are induction compatible. This is because they have two necessary properties: they're ferrous and magnetic.

SOGA cookware set is made of high-quality food-grade three-layer stainless steel material, durable, rust-proof, uniform heat conduction. Provides efficient and even heat distribution which makes sticking and burning less likely; premium steel blend resists pitting and scorching to maintain its luster over time.

The production is Made in Europe in our Italy and Croatia-based plants.

Don't drop heavy items on the induction cooktop – the glass/ceramic surface is tough, but can crack. Make sure the cookware you use is smooth and flat-bottomed. You shouldn't need to slide your cookware about too much on induction, and uneven surfaces can leave scratches. Don't use the cooktop as a chopping block.

For pots and pans to be compatible with an induction cooktop they must be made of a magnetic material: either iron or iron-based, such as steel. Induction heating works by exciting the iron atoms in cookware, so there needs to be enough iron in your pots and pans for the heat to happen.

The pan needs to be magnetic for this to work. Non-magnetic pans won't work at all. If you put a non-magnetic pan on an induction hob, and turn it up to the max, it will beep at you but the pan won't heat up (also you won't use up much electricity).

He recommends a simple trick to check for induction compatibility: Grab a magnet from your fridge and place it against the bottom of any pan in your current collection. If the magnet sticks, the pan will work on an induction appliance.

Can you use a bigger pan on an induction cooktop? ›

Make sure the pot is the correct size for the cooking zone, a pot too big will not heat evenly and slowly, too small or not correctly placed on the cooking zone will reduce efficient energy use.

Non-induction cookware can still be used on induction cooktop through an induction converter disk. These disks are magnetic and can be placed on your stove's surface to attract heat. By placing your non-induction cookware on top of the disk, it can then heat up.

After testing, we found that the All-Clad D3 Stainless Everyday Cookware Set (available at All-Clad) is the best cookware set for induction when it comes to stainless steel, while the HexClad Hybrid 12-piece Perfect Pots & Pans Set (available at HexClad) is our favorite hybrid cookware set.

Paper Towel - MYTH - You can NOT cook using paper, baking paper, paper towels or tea towels underneath your pans - just don't do this EVER! No matter what any sales person says or does (even if they are a chef). This is just a zero-common-sense-fire-hazard!

All-Clad is the gold standard for most professional chefs. While a splurge, this cookware is well worth it given the quality and durability. All-Clad D5's five layers of stainless steel material wrapped around an aluminum core are incredibly durable and can take the daily wear and tear of even the busiest cook.

This is a substance that is commonly found in many Teflon and nonstick pans sold nationwide and is thought to be dangerous when consumed in large quantities. As a safe alternative, stainless steel, ceramic, glass, and cast-iron pots and pans are the go-to materials to avoid risky ingredients seeping into your food.

Some types of cookware can last a lifetime or even be handed down to the next generation. Ceramic cookware, cast iron cookware, copper cookware, and stainless steel cookware are long-lasting and are less likely to end up in a landfill as opposed to aluminum or nonstick cookware.

More expensive pots and pans might be high-quality and more durable than cheaper alternatives, but in the end, they're only as good as the care you give them. That probably means not treating them the same as the pans you're used to, and each type of pot or pan needs different type of care. Take enameled cast iron.