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Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
Induction-compatible cookware can nearly always be used on other stoves. Some cookware or packaging is marked with symbols to indicate compatibility with induction, gas, or electric heat. Induction cooking surfaces work well with any pans with a high ferrous metal content at the base. Cast iron pans and any black metal or iron pans are compatible.
An induction cooktop involves the electrical heating of a cooking vessel by magnetic induction instead of by radiation or thermal conduction from an electrical heating element or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar ...
The pots' similarity to modern woks has led to conjecture that modern woks evolved from basic features of pots like these. [7] Woks were designed to be used over the traditional Chinese pit-style hearth (Chinese: 灶; pinyin: zào) with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok. Round grate ...
An American man who identified himself as Missourian Travis Timmerman speaks with CBS News' Elizabeth Palmer in Syria, Dec., 12, 2024. / Credit: CBS News/Agnes Reau
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The section currently says, about cookware: "must have a flat bottom since the magnetic field drops rapidly with distance from the surface. Induction rings are a metal plate that heat up a non-ferrous pot by contact, but these sacrifice much of the power and efficiency of direct use of induction in a compatible cooking vessel."