Copper and Induction

Induction cookers offer many advantages compared to traditional gas or electric stoves  or to the fairly recent ceramic hobs.

The principle of operation will not be described here in detail. Enough to say that the heat is produced with the electromagnetic field created between the coil of the hob and the bottom of the pot.

Obviously, this can only happen when using a pan made of ferrous material.  Even the common stainless steel pots, for example, are unusable unless they contain a sufficient amount of ferrous minerals .This also applies to the pots in glass, aluminum, terracotta and obviously copper.

To overcome these limitations various solutions have been sought, and for the most part they proved ineffective or, as in the case of the iron discs to be interposed between the hob and the pot, they distorted the principle of operation of induction.

At this point, one would wonder “why focusing on this method of cooking?” The question is more than legitimate and therefore a proper response is due.

We already discussed the extraordinary quality of copper in the diffusion of heat and said that only a small flame is needed to prepare any dish.

Not wanting to miss the opportunity to use this innovative cooking method, we have developed a range of products able to establish the magnetic field we mentioned above.

With an almost secret process we are able to 'shoot' micro iron particles into the bottom of our pots.

The ferrous particles combine with the copper bottom and, therefore, are able to establish an electromagnetic field.

Problem solved? Certainly, but there’s more...

A further advantage derives from the thermal  homogeneous  reaction of the whole bottom of the pot. This, to the facts, is an additional benefit which is added to those which already characterize copper pots.

At the risk of being boring, the pots of Rinomata Rameria Mazzetti are unrivaled.

Our products are created with great care, paying attention to new technologies.

Our copper is and remains the most ancient and modern cooking method.

Thermal conductivity*






429 W/m°C

392 W/m°C

225 W/m°C

66,6 W/m°C

16 W/m°C


 (*) 355/2001 CERTIFICATION – Migration into food (DM 21/03/1973) MAXIMUM LIMIT ALLOWED 50 mg/kg.


UNIT  OF MEASURE p.p.m. (simulating liquid: acetic acid 3%)