Induction Cookware
shar18
14 years ago
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jcla
14 years agoearthpal
14 years agoRelated Discussions
OT - induction cookware bargains today!
Comments (0)I did post this on the 101 thread, but for anyone looking, two nice WMF sets are going cheap on close out at Sierra Trading Post today. Sign up for Deal Flyer and you might get 40-50% off the bigger set. COOKWARE STP is where I scored my WMF Function Four, and could not be more pleased....See Moreinduction cookware - bottom only vs sides as well
Comments (4)IMO, magnetic pan sides make little if any practical difference one way or the other to having hot pan sides. Consider how rapidly that induction fields diminish above the cooking surface. Put a kitchen towel under the pan. The pan will usually heat with one thickness of towel between it and the burner surface. Fold the kitchen towel over (two thicknesses) and the pan won't register. The field does not reach very high up the sides of a pan. At least, it does not do so with my pans on my induction cooktop. You can find a further discussion of the absence of side heating from induction with pressure cookers in this explanation by Laura Pazzaglia's of the mechanics of using pressure cookers on induction versus gas and radiant electric burners. I'm not entirely sure what you meant in your last question where you asked about "entirely magnetic" pans. Did you mean to ask about pans with magentic metal in their sides (which is to say, disk-base versus clad pans) or were you asking about pans made entirely of magnetic metal (such as carbon steel, cast iron, enameled cast iron and/or cheap thin enameled steel like Graniteware?) If you meant to ask the latter question -- say, whether you might want to go entirely with LeCruset enameled cast iron or Matfer or DeBuyer carbon steel pans --- I'm sure you can get a ton of responses on that point. In the meantime, let me offer this about heating sides of pans on induction. My cookware includes some cast iron pans, some All-Clad (fully clad), some Sitram (disk base with rather thin magnetic sides), and a non-stick set of Circulon Premier Pro (sold relatively inexpensively by Costco, having anodized aluminum bodies with an magnetic slug in the base). What I have found is that the sides of pans in the sets with the highly conductive aluminum up the sides (All Clad and Circulon) heat up a lot more quickly that those with only magnetic metal sides (the cast iron, the PCs, and the Sitram). Here's an example of a test I ran for myself a while ago. Put an inch of water in the cast iron pans or the disk based Stiram. Brought the water to a boil on induction. Used a Thermapen to measure heat levels. When the bases of the cast iron and Sitram pans were 200° F, the side were considerably cooler, around 130° right above the boiling water and less than that the further up the sides that I measured. This was not a precision test, of course, but you get the idea that heat on the sides does not spread rapidly through induction heating of the bases....See MoreInduction cookware/buzzing noise
Comments (11)Since a few of you brought up cast iron - I know this is sort of a well-covered question, but I am still somewhat confused. My unit says specifically 'do not use cast iron' - but I have tried some cast iron and it works (Staub enameled kettle worked once, then didn't, though). Is the 'no cast iron' deal really mainly about scratching/cracking the glass? And the fact that it doesn't make full contact with the magnetic elements? I bought some silicone mats with cast iron in mind, but also am trying to make sure this is kosher since they are heat resistant up to 480 degress, but I really don't know how hot the bottom of a pan gets. Anyhow, thanks for the feedback about various pan types....See MoreInduction Cookware -- Cuisinart MCP vs. Lagostina Axia
Comments (3)I have the Cuisinart set and do like it. The handles are a dream compared to the All Clad. They do tend to get scratches in the bottom of the pan unfortunately despite never using metal utensils in them. I also have an All Cald 12" skillet and use that for larger items. I find the AC does cook slightly better, and is easier to clean. But as you mentioned, that handle design ruins it for me so it doesn't get used nearly as much....See Moreamerillove
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