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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.
With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying. [8] Most woks range from 300 to 360 mm (12 to 14 in) or more in diameter. Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as ...
As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. [22] Beef stew in a Dutch oven. Dutch oven – a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well.
Cookware may carry a symbol that identifies it as compatible with an induction cooktop. An early induction cooker patent from 1909 illustrates the principle. Current in the coil of wire S induces a magnetic field in the magnetic core M. The magnetic field passes through the bottom of the pot A, inducing eddy currents within it.
In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot, and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux that repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer.
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."