Classic vs. Induction
What Do I Need?
Simply put, induction cookware is magnetic. A traditional electric or gas stove heats up and then transfers heat into anything sitting on top of the burner. Induction stoves, on the other hand, use a copper coil to produce a magnetic field that will only heat a ferromagnetic item. Learn more: How an induction stove works.
Which Collection should I choose? Swiss Diamond manufactures two product lines: Standard and Induction. If you have an induction stove please purchase an induction model. Otherwise, there is no additional benefit to induction-compatible cookware. Learn more: Will Swiss Diamond work on my specific model of induction stove? The Standard Collection is made of high quality cast aluminum. Although cast aluminum has many advantages, it is not suitable for an induction cooktop because it is not magnetic. The induction models, on the other hand, are designed for ideal performance on induction stoves and will never "buzz."
Can I use Induction Collection cookware on a gas or electric stove also? Both the Standard and Induction collection can be used on any electric or gas stove, including electric plate, radiant, ceramic and halogen. The Induction Collection can additionally be used on induction stoves, while the Standard Collection cannot.
What causes induction cookware to "buzz?" How can you guarantee Swiss Diamond cookware will not "buzz?" Using patented technology, Swiss Diamond utilizes a thermic process to infuse magnetic steel on the exterior of the aluminum body. Thus, the infused steel and the body are inseparable and “buzzing” sounds impossible. Most manufacturers utilize a magnetic core to make their cookware induction compatible, embedding it into the base of the pan. Over time, as the cookware is repeatedly heated and cooled, the cookware body and magnetic core start to separate. This is due to the different rates of expansion and contraction in each type of metal. Once the magnetic core has loosened itself from the surrounding metal, it begins to vibrate inside the cookware when exposed to heat, causing the "buzzing" sounds. Swiss Diamond Induction Collection products do not have a magnetic core. Instead, the entire base of the cookware receives a magnetic steel layer which is inseparable from the cookware body. This guarantees it will never "buzz."
How does an induction stove work? The benefit of an induction stove is that it is is faster and more energy-efficient than a traditional electric cooking surface. Induction heating only heats the pot: it does not heat the air around the vessel, which wastes heat energy. Also, because the surface of the cook top is only heated from contact with the vessel, the possibility of burn injury is significantly less than with other methods. In an induction cooker, a coil of copper wire makes up the stove eye. The coil is mounted under the cooking surface, and a large alternating current is passed through it to create an oscillating magnetic field. When an electrically conductive pot is brought close to the cooking surface, the magnetic field induces an electrical current, called an "eddy current", in the pot. The eddy current, flowing through the electrical resistance, produces heat; the pot gets hot and heats its contents by heat conduction. The cooking surface is made of a glass-ceramic material which is a poor heat conductor, so only a little heat is lost through the bottom of the pot. In normal operation the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.
The Best Induction Cookware Cookware must be magnetic in order to heat up on an induction stove. Cast iron pans will work on an induction cooking surface, and stainless steel pans will work if the base of the pan is a magnetic grade of stainless steel.
"If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface."
However, neither cast iron nor stainless steel are considered the ideal induction cookware: Stainless frying pans will not have the same temperature at their sides as their base, because it doesn't transfer heat evenly. Cast iron frying pans work well with induction cooking surfaces but the material is not as good a thermal conductor as aluminum. For frying, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. Swiss Diamond's patented nonstick coating is reinforced with real diamonds - a better heat conductor than any meta, making it the best choice for induction cookware. When boiling water, the circulating water spreads the heat and prevents hot spots. However, for delicate foods such as sauces, it is important that the pan incorporates a good heat conducting material to spread the heat evenly. A pan with aluminum throughout is better, since the heat flows up the sides through the aluminum, allowing the sauce to heat rapidly but evenly. Swiss Diamond's cast aluminum cookware will give you a lifetime of excellent performance on induction, gas and electric stoves.
Will Swiss Diamond induction cookware work on every model of induction stove? Unfortunately, there is no recognized standard for induction cooktops - each manufacturer develops separate technology for how their stove will recognize cookware. Swiss Diamond tests our induction cookware on two separate induction stoves in Switzerland during the development process, but there is no way for us to guarantee that it will work on a certain model of induction stove around the world. Swiss Diamond's unique approach to induction cookware makes it widely compatible, since the entire base of the pan is coated with a magnetic compound (instead of just a magnetic core like most companies use). It is also guaranteed not to "buzz" on the stove. We have never received a complaint about our 24 cm (9.5 inch) and larger pans not working on any induction stove. Some of the smaller models, 20 cm (8 inches) and below, have varied results depending on the induction stove. Duxtop induction cooktops seem to be especially sensitive.
Wird Swiss Diamond Induktionskochgeschirr auf jedem Induktionsherd arbeiten ? Leider gibt es keinen anerkannten Standard für Induktionskochfeld - jeder Hersteller separaten Technologie für, wie ihre Ofen Kochgeschirr erkennen entwickelt. Swiss Diamond testet unsere Induktionskochgeschirr auf zwei getrennte Induktionsherde in der Schweiz während des Entwicklungsprozesses, aber es gibt keine Möglichkeit für uns, um zu gewährleisten, dass sie an einem bestimmten Modell der Induktionsherd in der ganzen Welt zu arbeiten. Swiss Diamond einzigartiger Ansatz zur Induktion Kochgeschirr macht es weit kompatibel, da der gesamte Boden des Topfes ist mit einem Magnetverbindung (statt nur einem Magnetkern, wie die meisten Unternehmen verwenden) beschichtet. Es wird auch garantiert nicht "Buzz" auf dem Herd. Wir haben noch nie eine Beschwerde erhalten zu unseren 24 cm (9,5 Zoll) und größer Pfannen funktioniert nicht auf jedem Induktionsherd. Einige der kleineren Modelle, 20 cm (8 Zoll) und darunter, haben unterschiedliche Ergebnisse in Abhängigkeit von dem Induktionsofen . Duxtop Induktionskochfeld scheinen besonders empfindlich.