Induction users -- what cookware?
mabeldingeldine
7 years ago
last modified: 7 years ago
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Richard P
7 years agoRelated Discussions
calling on induction users
Comments (11)We've been using our Thermador almost everyday for two years and there are no scratches. None. There is also no mess, no ugly grates and no control knobs to worry about. It's sleek and beautiful. As for power, it was mentioned before. There is a lot more power in an induction cooktop than you can get from gas and it is easily as responsive as gas. More so if you consider that there is no time at all to heat your cookware. I think if you need more power you'll have to go nuclear. You can sauté to your hearts content. I suggest a high quality sauté pan, Demeyere makes awesome induction cookware with multiply material right to its edge for perfect heat. You can also simmer for days on end. I don't know why you'd ever want to, but you could without burning your food. Induction is getting bigger as more people become educated to it. There is a commercial touting a major brand now. The only thing I would be concerned about with a re-sale is how I would rip the thing out to take it with me..LOL. Seriously, my cooktop is so nice looking that I get comments on it from everyone who walks into my kitchen. It would probably seal the deal. Besides, who's worried about resale? Unless it's imminent, why worry? And if it is imminent, why buy an expensive appliance like an induction cooktop? Ahh, the old griddle situation. Well, unless you griddle a whole lot, a separate free standing griddle should work fine. Use it, put it away. Some people find them to be an eyesore anyway. There are other solutions as well including specialty cooktops and cookware. I've used both and performance with an induction cooktop is far superior to gas. Gas is good for people who like FIRE. So, unless you like to see flames and feel the huge amount of lost heat energy, there is nothing that a gas stove can do that an induction cooktop cannot. There's nothing like a nice hot gas stove in the middle of summer. Wait, there is one thing. You can flambé on a gas stove without having to light a match. Considering the danger gas imposes, even when not cooking, I'll light a match, thank you. It really boils down to preference. I'm sure a majority of the people on this site can cook a whole lot better then me on their gas stove. All kidding aside, I think once you use an induction cooktop for a while, you'll be hard pressed to use anything else. Good luck with your choice. Oh, I read above that someone was going to make a choice depending on local availability. I wouldn't do that if I were you. Believe me that it is better to have to drive out of state if you have to and get what you want than to settle and regret. Most high end manufacturers have showrooms and will ship anywhere. Klaa2...See MoreWhat cookware do you recommend for my new induction range?
Comments (43)I think the takeaway here is to not put all your eggs in one basket. Each material has it's pluses and minuses. I like a variety of materials and the following is a quick rundown of what I use and a brief observation of them. SS for induction is great because it's reasonably responsive with an aluminum or copper core. Getting as much of that core material as possible will make the induction really shine when a recipe calls for rapid temp changes. One of my favorite things is that they can go in the dishwasher and you can use some heavy duty cleaners in case of an oops. I've had one warp on me, but the others are nice and flat. You'll also be looking at clad base vs fully clad. What and how you're cooking will enter into the decision making. Skillets and sauciers really use the heat that radiates up the sides. A stock pot doesn't, and the big ones are usually clad-base, only, anyway. Cast iron is great for maintaining a temperature. Braising, frying in oil, and such. Wonderful for stovetop to oven cooking and searing. It doesn't heat evenly and is not responsive at all. Whether enameled or seasoned metal, it's a good tool. Carbon steel needs seasoning and reapplying it is a given. Metal tools will scrape it off. Great for high heat cooking. You'll find very reasonably priced woks at an Asian market. Lots of cooks will use this material in place of non-stick. They do warp, and that can be a pain on glass when they start spinning. Cast iron and carbon steel are at their best when they're used regularly to maintain their seasoning. Acid in food will wear on seasoning, so simmering something like tomato based dishes isn't advised. They are hand wash only. Non-stick is awesome for scrambled eggs, fish, and other delicate preparations. It's best for low to med-low cooking. The coating will wear over time and the dishwasher speeds that up. I would get an inexpensive one....See MoreCookware for induction oven
Comments (4)For the next two hours Amazon, as part of it's PrimeDay, has a 17 piece Duxtop induction set for $200. I just came here to see if I could find out anything about Duxtop myself. I am also about to purchase an induction cooktop. Which one did you get?...See MoreCan induction-compatible cookware damage an induction cooktop?
Comments (8)I am in complete agreement with weedmeister. The originator of that tale, aiming for "old wives'" status, doesn't understand the relevant electromagnetics. Further, the magnetically susceptible layer of the pan base does not need to be flat on the cooktop, but generally within a quarter of an inch. Thin silicone pads can be used without any degradation of power transfer, and will actually help keep the glass (Ceran) cooler and hence the coil possibly cooler. I've even tested operation with an entire thick cloth hot pad as a pan shim, but can't say I proved that there was no loss in coupling efficiency. I can say that the susceptibility test circuit of the cooktop was satisfied that there was a suitable pan there, i.e., that there was sufficient coupling that power transfer would work well enough to not overheat the induction circuit....See Moreg5spark
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