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induction range and frying pans for DH omlets

13 years ago

I am interested in getting an induction range when we update or kitchen. My husband is in except his 10" beloved teflon frying pan will not work on the cooktop. ( All our other pots and pans will work). I went to the store with my trusty magnet and could not find a pan with telfon that would work. Any suggesstions?

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Comments (7)

wizardnm
13 years ago
Check out Homegoods or TJMaxx for pans.
We just put in induction and I bought a nice single burner hot plate to use during the remodel that I am keeping handy to use with a couple of pans I can't replace, one is a crepe pan with a teflon coating.
As induction grows the pan makers will improve on their choices. I read somewhere that induction will replace other types of electic cooking in about ten years. I'm really enjoying it.

Nancy
grainlady_ks
13 years ago
I purchased a 10-inch, solid stainless steel construction, silicon (no-stick) coated, Millennium Farberware pan from Wal-Mart that works on my induction hot plate. It's nice and heavy with a durable no-stick finish. This pan is used all the time at our house.

-Grainlady
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Well, I hope induction works, because I have a recently-arrived Cooktek built-in induction wok (concave) cooktop with companion wok waiting for our anticipated kitchen reconstruction. Factoids I couldn't find on Cooktek's website follow for those interested. (Other dimensions are given in the available literature.) Wok outside diameter: 16-5/16 inches Wok inside cavity depth: ~ 4-1/8 inches Wok is highly polished on the outside and turned (brushed look) on the inside. Hob cavity diameter: ~ 12 inches Hob cavity depth: ~ 2 inches Airflow required (see note) 70 cfm Specified max ambient: 50C (122F) Note: I followed up the airflow spec with Cooktek. Cooktek would like the maximum intake air temperature to be 40C (104F). The unit draws air from and rejects air to the inside of the cabinet it is mounted in, so sooner or later this air has to be replaced. For brief cooking, as opposed to commercial cooking, one may be able to get away with merely circulating the cabinet's air volume, depending on ambient temperature in the cabinet. Better, I think, is adapting the cabinet space to fit an intake or exhaust fan controlled by a thermostat, or indirectly controlled by the fan circuit used for the ventilation hood that wok cooking demands. (In the latter case, care would have to be taken to use a method that avoids violating any UL listings that are involved.) I'll probably use the thermostat approach because my hood will serve two different cooktops. kas
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larsi, I'm sorry, I didn't think to check back on this thread and I did not see your question. I can't see how to send you a PM, so I'll answer here and hope that you see it. To activate the auto-shutoff on a Miele burner, touch the timer button (the one that looks like a stopwatch) TWICE...you will see that a red dot flashes next to the burner that is 'on'. If you have more than one burner on, then keep tapping the timer till the red dot lights up next to the burner you want to set. Then set the timer. You don't have to do anything else, once it's set, it's set. If you want to also set the "regular timer" you can do that as well. It will not clear the original timer setting. If you do want to clear the timer altogether for a burner, push both the + and - buttons simultaneously. Cleanup on this cooktop is a blast, isn't it? I also use microfiber--it does a stellar job of shining things up. Hope this helps, Cj
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My non stick are Scanpan and not inexpensive. Purchased on sale of course, I rarely pay full price for anything and bargain shop for my kitchen along with everything else ;0) Those I have now are years old, no wear or scratches but I use only nylon or wooden utensils in them. I've used the $20 Costco skillets too, and those will show wear. Keep the nice heavy lid if retiring the Costco pan, it's surprising how many other brand large skillet it will fit and not all pans are sold with lids. That Costco lid even fits one of my pressure cookers allowing me to use it for a water bath canner ;0)
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I posted my suggestion on the cooking forum thread. Brand does matter, as some I have had have lasted much longer than others. The Green Pan that I have has lasted a very long time with no damage, but older cheaper pans have worn out more quickly, including a non-stick sauce pan from Paula Deen (bought before her scandal), but this pan has gotten a lot of use. I only use wooden spoons or silicon spatulas in it, but still some of the non-stick coating on this sauce pan has worn off - particularly in the corner where the side meets the bottom.
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cocaty
13 years ago
I have Emerilware non-stick skillets. I love them.
shambo
13 years ago
I second Grainlady's recommendation of the Farberware Millennium nonstick skillets. I've got two of them in different sizes. I also picked up an Oneida nonstick 12 inch skillet from Bed Bath & Beyond several months ago. So far, I'm pleased with it. One thing I really like is that it's lighter than my previous KitchenAid 12 inch pan. Much gentler on my wrists.

I've had good luck at TJ Maxx (as mentioned above), Target, and BB&B. I'm pretty much set for induction friendly pans now, but I used to always carry a magnet with me when I was actively shopping for them. I'm sure other shoppers thought I was nuts, going around sticking a magnet up to all the different pots & pans.
lucypwd
13 years ago
scanpan makes induction nonstick fry pans - specifically for induction, but I believe that most of their cookware works too. Just make sure the box states that it is induction compatible or take your magnet.
leel
13 years ago
I also have the Farberware Millenium Teflon pans. They work well & have a good heft to them. And I got them at a bargain price at Kohl's--they were on sale plus I had a 30% coupon, so I ended up paying some ridiculous price like $30 for all three.
Lori Ryan
Original Author
13 years ago
Thank You, Thank You, thank You

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