tramontini or all clad for induction range

9 years ago

I need to buy cookware for a new induction range. I have been searching for weeks. I like the all clad and have read great things about it and it does feel solid. I have read that tramontini try ply is comparable to all clad. I am not able to see this in person. Any input would be appreciated. I have read various forums on the gardenweb but they are a little old and perhaps now with use of either of these cookware lines, someone might have a better opinion. I could mix and match the two sets. Thanks.

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Comments (11)

alex9179
9 years ago
Double post

This post was edited by alex9179 on Sat, Nov 1, 14 at 14:33
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alex9179
9 years ago
I have some All-clad and am happy with it except that the saucepans don't have a pouring lip. I hate it when stuff dribbles down the side! I think the newer D5 corrected this but it uses less aluminum for conduction in favor of 5-ply for even heat distribution...at least that's what they say ;)

I have the 1 qt saucepan, 8 inch skillet, 3 qt sautÃÂ©, and 6 qt french braiser, really a big sautÃÂ©, in AC. The last two are my favorites and most used out of my cookware. These were either "try me" pieces at a bargain or deeply discounted.

Tramontina, also, doesn't have a rolled lip. I haven't used this but there are many who like it.

Vollrath Tribute is utilitarian looking but has a thicker aluminum core than the other two. I'm looking at getting a saucier from this line with one of the cheaper lids (Optio). The pricing is MUCH better than the two you are looking at and you get more of the material that counts - aluminum. I'll link to a retailer below. Sometimes Amazon Warehouse will have good deals, too.

Zwilling Truclad or stainless Spirit lines also look good. Darn! Looks like SS Truclad is discontinued but I see some still available at retailers like BB&B.

Calphalon has an induction ready triply. I have a 12" omelet pan I got for $25 but it has warped and spins on the cooktop.

For budget considerations, Ikea 365+ works just fine as far as saucepans/stock pots go. They have a new triply called Sensuell, but I haven't heard how they perform.

I prefer not getting a set because I like to try out different manufacturers. When you find a line you love, THEN get a bunch!

Here is a link that might be useful: Vollrath commercial cookware
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I am absolutely not here to defend IKEA cookware; but here's how we have it. We bought it to put into a rental condo. I doubted anyone would use it, but we had to have a certain number of pots to get the condo into the rental pool. Later we found some other cookware for the condo and we took the unused IKEA home with us. It has sat on the top shelf of a cabinet in our utility room for years. Now that we have an induction hot plate, I scrambled to find anything that a magnet would stick to. My 40 year old stainless set was out. Newer aluminum non stick was out. I have a T-Fal pan and the pan that came with the Nuwave but no pots at all. Down came the IKEA and Bob's your uncle. The IKEA keeps water inside, has a glass top, welded handles, and also has quart and liter measurements etched inside. The walls are thin and give it a cheap feel, but again, magnetic. I think for induction the IKEA might be just fine. Heavier steel, dutch oven, or cast iron might be nice, but for the volume we're talking about, the increased weight is not necessary.
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The short answer is no, I haven't used it. I did handle it at one of the W-S outlet stores, and I thought it was very nice, but not quite as perfect as Demeyere, and I agree about the handles! I spoke briefly to a manager at another about the line. He, of course, thought it was fabulous and liked it better than Demeyere, which he dislikes, but did not say why. My understanding is that the W-S line is made in Verdellino, Italy, not by Demeyere, which manufactures in Belgium, so I'm curious about where you heard about the manufacturer. Very curious, because I am on the lookout for other lines made by Demeyere. My favorite stainless was Viking, but a store owner recently told be that it has been discontinued :( and my understanding was that it had been made by Demeyere. Henckels has a new line out, Sensation,which is made in Belgium, so I'm wondering about that. Demeyere appears to be part of the Zwilling Group now, so this adds to my thought. Here is a link to that cookware: http://www.zwilling.com/en/cookware-series.1237/items/zwilling-sensation--4301.html?page=3 So, in essence, I suppose I'm totally unhelpful, but very curious as to what responses you receive. Here is a link regarding the W-S line. Here is a link that might be useful: There is a YouTube link about the cookware This post was edited by kitchendetective on Sat, Aug 3, 13 at 11:12
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@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔.
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dan1888
9 years ago
Many options if magnetic will work. From deBuyer carbon steel to Woll Diamond Plus non-stick.
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kitchendetective
9 years ago
Tramontina makes many different lines of cookware. Here is a link to one that has flared edges. The manufacturer claims these edges aid in pouring.

Here is a link that might be useful: Tramontina with flared edge
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alex9179
9 years ago
I didn't include that line because the OP specified triply cookware that extends up the sides in her description and examples, not clad base only. For example, in a saucier I would prefer a fully clad pan AND a pouring lip. Neither Tramontina or the regular AC stainless line offers both.

For some pots, I think the clad base is just fine. Especially stock pot type pots. One reason why a set is not my first choice.
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kitchendetective
9 years ago
I agree. There is one All-Clad line that has a pouring lip. However, it has the old French style flat lids, designed by a chef and possibly exclusive to Williams -Sonoma at this point. I will search and see if I can find them online. I didn't investigate at W-S recently when I noticed them.
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kitchendetective
9 years ago
Ah, Thomas Keller. All-Clad TK.
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kitchendetective
9 years ago
It looks like the All-Clad d5 series has a rolled lip also. Sorry, new screen cover on iPad is interfering with my efforts to link. Just search for these on W-S website.
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alex9179
9 years ago
Yes, I mentioned the D5 line and and the material differences in my duplicate post. Darn computer!
The price between the SS and D5 lines can be significant, phew!

Take advantage of the "try-me" pieces that are offered at lower prices. The D5 3 qt sautÃÂ© pan is on sale for $120 at W-S.
The SS version ($100 at W-S) was my favorite pan until our family expanded to 5 and the batch cooking got a little out of hand. Otherwise, wonderfully versatile for frying, braising, sautÃÂ©ing if you don't do the "toss" thing.

For comparison, Vollrath's fully-clad 3 qt Tribute is $88 and not nearly so pretty... but more aluminum.

Here is a link that might be useful: W-S cookware sale
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stir_fryi SE Mich
9 years ago
I have had induction for years and my favorite pots and pans are traditional Farberware. They may look old fashioned but they work great.
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bookmom41
9 years ago
I have Cuisinart Multclad pro which works great on my induction--and they are both fully clad and have the rolled rim. I also prefer their handles. The Kitchen forum just had an induction cookware discussion with more input.

Here is a link that might be useful: induction cookware discussion

This post was edited by bookmom41 on Mon, Dec 1, 14 at 10:55
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tramontini or all clad for induction range

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