Hot Pots: The Glory of Induction

The hot pot is referring to the food preparation method, a communal cooking style where diners cook ingredients in a simmering pot of broth at the table. Hot pot's origins trace back to ancient China, particularly during the Shang and Zhou dynasties (approximately 1600–256 BC). A copper pot was used during the Three Kingdoms period (220–280 AD) highlighting its historical evolution into a recognized culinary tradition.

Copper pots were a technological advancement that allowed for more consistent heating and efficient cooking. Over centuries, hot pot became deeply embedded in Chinese food culture and diversified regionally, leading to the many styles and broths enjoyed today.

Copper Pots are also being used in the new induction ovens. 

Induction ovens (or cooktops) work differently from traditional gas or electric stoves. They use electromagnetic fields to generate heat directly in the cookware, which is why not all types of cookware are compatible. Here's why and how copper pans fit into the equation:

How Induction Cooking Works

Electromagnetic Field: An induction cooktop generates a magnetic field beneath its glass surface.

Direct Heat Transfer: When compatible cookware is placed on the cooktop, the magnetic field excites the molecules in the pan, producing heat directly in the cookware, not on the cooktop surface.

Cookware Requirements for Induction

For cookware to work on an induction cooktop, it must be made of or contain a material that is ferromagnetic (can conduct a magnetic field). Common compatible materials include cast iron, some stainless steel, and carbon steel.

Why Copper Typically Doesn’t Work

Copper is an excellent conductor of heat, but it’s not ferromagnetic. This means that pure copper pans cannot generate the electromagnetic interaction required for induction cooking. If you place a pure copper pan on an induction cooktop, it won’t heat up.

Copper Pans Designed for Induction

To address this limitation, manufacturers now produce copper pans with induction-compatible bases. These pans typically have:

Magnetic Stainless Steel Base: A layer of stainless steel or another ferromagnetic material added to the bottom of the pan to make it compatible with induction cooktops.

Navarini

Copper Exterior or Core: The copper layer provides excellent heat distribution, while the steel base interacts with the induction cooktop.

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How to Test Compatibility

If you’re unsure whether your copper pan is induction-compatible:

Place a magnet at the bottom of the pan. If the magnet sticks firmly, the pan will work on an induction cooktop. If it doesn’t stick, the pan isn’t induction-compatible unless you use an induction interface disk.

Using an Induction Interface Disk

An induction interface disk is a workaround for non-compatible cookware like pure copper pans.

How It Works: The disk sits between the induction cooktop and the pan, acting as a magnetic layer to transfer heat.

Drawbacks: This method can reduce efficiency and the responsiveness of temperature adjustments.

Williams Sonoma