Посуда и аксессуары BergHOFF

Pots and pans, which to use and how they work:
you will find it all in this guide

The various parts of a pot or pan determine its characteristics and use

A. The Base

The base of a pot or pan affects the time needed to transfer the heat from the stovetop to the ingredients inside the pot. Also, a good base transfers heat in an even, uniform way over its entire surface avoiding the risk of hotspots which can cause food to burn.

Layers of metal in the base

Layers of metal in a base The base of a pan is constructed from a number of layers of metal (generally 3 to 6 layers). Each metal reacts in a unique way when heat is applied, and the specific combination of metals in the layers of the base ensures that the pan heats up efficiently.

Metals commonly used in the base of our pans:

  • stainless steel
  • aluminum
  • copper

These metals are combined with a ferro-magnetic material which ensures that the pot or pan will work on an induction stovetop. The diagram shows the metals combined into a 6-layer base.

What's induction?

An induction cooker element uses the principle of magnetism to heat pans.

  1. activation of electromagnetism
  2. electromagnetic field activates the molecules in the ferromagnetic material in the base
  3. the movement of the molecules generates heat in the base

So it is actually the pot itself that heats the food, not the heating elements like a ceramic stovetop or gas burner..

Here's a trick to find out if your cookware is suited for induction:

Simply hold a magnet to the base: if it sticks, the cookware is suitable for induction. All BergHOFF cookware is induction-ready.

B. The Body of a Pot ar Pan

Material, size and shape determine the characteristics of each piece of cookware. As with the base, stainless steel, aluminum and cast iron are commonly used materials for the body of a pot or pan. The BergHOFF range does not include cookware which is entirely made from copper.

Stainless Steel

Stainless steel is an alloy with:

  • a minimum of 10,5% chromium
  • other materials like carbon and nickel to enhance strength and durability.

18/10 stainless steel is the highest grade, indicating there's 18% chromium and 10% nickel. Stainless steel cookware is very much in demand for its versatility and durability.

Stainless Steel cookware


Aluminum is the most common material for cookware with some typical qualities:

  • Lightweight
  • very good thermal conductivity
  • the most economical of the metals used.

The inside and/or outside of cast aluminum cookware is coated with a non-stick layer.

Aluminum cookware

Cast iron

Although cast iron heats slowly, it’s a popular material for cookware. The result is typical cookware for slow cooking and hearty stews that can be prepared on a stovetop or in the oven, like cocottes, Dutch ovens, griddle pans or casseroles.

Typical qualities for cast iron are:

  • heats up more slowly
  • retains heat better than any other material
  • cast iron cookware is enamelled inside and out
  • cookware entirely made from cast iron should be seasoned first
  • suited for use on a stovetop as well as in the oven (provided that the handle is oven-safe too)
Cast iron cookware


One of the most innovative materials in cookware is multi-ply. This means that not just the base but the complete piece of cookware is made of several layers of metal. Also, because the body and base form one seamless piece, heat is guaranteed to spread very fast from the base up to the rim.

Multi-ply cookware