learning with you.

I would think it's the pot. My guess is that the bottom isn't perfectly flat.

We used a glass-top stove for years without ever noticing that problem. But our pots had machined bottoms on them.

With an induction stove you could theoretically put a cloth under the pot or even a silicone sheet like a Silpat. That's in theory--YMMV.

She did not say the pan did not work but my guess is the pot is not perfectly making contact with the burner but is a bit curved on the bottom. If that is the case it would be better to get the proper pots since the induction can only function properly when the whole base of the pot makes contact.

I have several heavy pans that either have a thick aluminum base or quite a bit of aluminum that go up the sides. These stay put. The lighter ones require that I hold the handle with one hand and stir with the other. I have to do this on coil, too, so it's not a glass-top problem.

The advantage of thick aluminum is that it heats very evenly. Reaction time is slowed down because of the SS cladding but induction makes up for it, for me.

Along with cast iron, the pans I have that don't move are Demeyere Atlantis/Proline, Zwilling Sensation (same as Demeyere 5+, Industry5), something I picked up at Homegoods called Masterclass, and Ikea Sensuell. My lighter ones stay put when filled.

Atlantis/Proline are very heavy. Not everyone is comfortable lifting them if they don't have a helper handle.

Edit: If the pan is spinning then it's warped, as noted by the other posters.

An inexpensive warped pan won’t contact a flat surface properly. It doesn’t matter about the technogy of the surface. A warped pan will be skittery on any flat top.

A nice heavy pan that doesn’t become warped with heat will serve for decades. Surprisingly, even Ikea has inexpensive pans that work well on induction, and do have some heft.

You can cut pieces of silicone rubber cookie sheet protector and put three in a triangular arrangement under the pan such that you can still see the alignment marks on the cooktop. This works up to around 400F, so turning on the power under an empty pan may quickly damage the silicone depending on various factors. The pads will also reduce the amount of pan heat conducted back into the cooktop, which may be helpful.

Another affordably priced line is Tramontina, available at Walmart or online. Make sure the tag / package has the induction symbol, a series of "vertical loops". This line seems to have enough "heft" for me...although it does take awhile to adjust to stirring / whisking on such a smooth surface.

its not an induction issue, its a glass cooktop issue. i have a few lightweight skillets that skitter on my electric smoothtop. makes me crazy scrambling eggs in them. its like cooking on an air hockey table.

It's actually a weight of cookware issue. Together with flatness of the bottom. Put a cast iron Dutch oven on the cooktop and it won't move no matter how you stir.

"Another affordably priced line is Tramontina..."

Agree...I can tell you it's not that different from my All-Clad, and much less $$$.

Thanks all. By the way, it was a brand new pan that I used in the Wolf showroom (in their live test kitchen).

We sometimes place a sheet of paper towel under the pot/pan. it was suggested to us at the Miele showroom when there is lots of splatters And it helps with sliding pots

We went from gas to induction when we remodeled; no regrets. I love how much easier it is to clean up after cooking. The downside is that yes, small and/or light pans (8" fry pan, 2 qt sauce pan) do shift about when I stir. It's a small annoyance but I've learned to hang on to the handle so it's not a big deal.

We looked at all the various cookware lines but in the end, settled on Tramontina. It was a good price point, well made and the weight was just right for us. We looked at heavier pans but, even when empty, lifting or tipping them hurt my wrist (I have tendinitis).

If you don't have that type of limitation, then heavier pans may be the right solution for you. A friend's dad swears by Le Creuset for his induction cook top.

Doubt it was any cleaning agents meant for ceramic/glass cooktop surfaces and unlikely that the Wolf showroom would have done something like waxing an induction cooktop. :>) Unlikely that a high end venue like a Wolfe showroom would have used a very lightweight pan. Most likely the pan had a slightly uneven base. Sometimes, some of those get by even the better makers' quality assurance people.

As for controlling spinning with silicon, paper towels, or kitchen towels, seems to me that it bears considering what kind of heat levels are being used. Softish covers (cloth or paper towels or silicon) can work pretty well to control spinning. No problem for low and moderate heating (say, scrambling eggs, stirring soup or sauce and deep fat frying). For higher heat cooking, Kas says to keep the pan below 400° but, if you don't have thermocouples etc. to check with, it will probably take some experimenting in order to figure out how much of any given cooktop's power you can use when stir frying, sauteing and searing before you run into smoldering paper or cloth or melting silicon. Seems to me that the easiest, and cheapest and safest way is to experiment with paper towels. Then stay below the power setting where they smolder and you'll be safe using cloth or silicon to stabilize an unduly small or uneven pan.

I just use one hand to stir and the other to hold the handle - since the handle isn't hot, it's no problem.

jeez, i have never had my pots or pans spin or really move at all. i will say mine are more on the heavy side. i think my small fry pan moves a little but i just hold it. nothing that's out of control.

This is when good pot holders come handy , hold the pan with one hand to be safe regardless of the cook top ,any pot can slide off if not held .

My induction pans are Oxo. I needed a lighter weight pan to not irritate my carpel tunnel, plus they had the most comfortable handles...very happy with them...and I do hold onto the handles when needed since they do occasionally slide. Hmm, can't think why anyone would need to scour an induction cook top...once cooled, a dishcloth and soap and water do the job without any effort at all. Induction is great!

My pans/pots do do not slide around on my induction top when I stir. Like others, I suspect they had a warped pan/pot.

Something is definitely wrong with that cooking utensil. I have been using induction for years and have never had that problem. That said I do use silicon mats on top of each hob. Pots don't slide, keeps scratches off the unit and makes it easier to clean. People are not allowed to operate my cooktop without them You can get rectangular shaped ones for a cookie sheet for a bridged unit or you can get round ones. Mine are good up to about 450F. I do keep a thermometer on the stove to monitor temperature, I have never had a problem with them. The mats are not necessary to keep pots from spinning however. As others have mention decent quality pots that are perfectly flat should remain reasonably stationary.

My wag of 400F was intended to be a discriminator between normal pan cooking and red-hot searing. Silicone rated for high temperature can withstand heat to the smoke point of peanut or grape seed oils, so should be good for wokking. For getting a cast iron grill pan red hot for quick searing, I would suggest finding some ceramic cloth. Carbon fiber welding mat material could also work if not too thick.

Please excuse the hijack. Am not able to post on my own.

I have a Viking Range top Model VGRT360-4GSS that I am converting from LP to Nat Gas along with the entire house. It's been extremely frustrating but that's another story for another day.

My Mechanical Contractor used the parts I ordered for the conversion. I've never had Nat Gas and know it burns not as hot as LP. However, the burners are rated 15,000 - NG and 13,000 something for LP. The flame looked kind of wimpy but it was all blue and worked at all settings.

The next morning I cooked breakfast as usual and found the range top not functioning very well.

In frustration I fiddled around trying to adjust the burners. I was able to up the flame a bit but nothing meaningful.

Following day I called the parts people explaining my problem and asking if they perhaps sent the wrong parts. No, the orifices are correct size. Then after a long discussion the guy said, Oh that model is a 2001 and there is a pin. If you screw the orifice in too tight the pin restricts the flow. Just back them off and things should work. I failed to ask how much does one back off.

I borrowed a box wrench from my framer. He tweaked one burner a bit and left. When I reinstalled the burner and venturi It made a big difference. I've tried to do the same with the others without much luck. They are reamed on so tight I can't get them to budge.

My question is, would it be best to uninstall them (if I can get in there and manage to do that) and then reinstall and how much do I screw them in. I know that's probably hard to answer but any help is very much appreciated. I have to make do with this equipment until we do a major kitchen remodel.

This is my 3rd time trying to post. It says NEXT then when you hit send, I think there is nothing to send. If anyone can tell me how to fix this issue (not being able to post) I would appreciate it enormously

Anyhow, Thanks for any helpful information

Inga

It's a magnet issue. Glass is a weight and contact issue. You don't need that many pieces of cookware for any appliance , any variety. Look at those you use WEEKLY and treat yourself to quality . No matter what you cook, or on what you cook.

"JAN MOYER

It's a magnet issue. Glass is a weight and contact issue. You don't need that many pieces of cookware for any appliance , any variety. Look at those you use WEEKLY and treat yourself to quality . No matter what you cook, or on what you cook."

What are you talking about?

It would be nice if the people commenting either had or have a induction cook top or have used one, (more than once). Some of these comments are just plain stupid. I have one, and some pots or skillets slide, and they are not warped. No big deal....

Would be good if folks read the comments........

For great contact on induction, the pan must contain a ferrous metal. ....or it will slide

"JAN MOYER

Would be good if folks read the comments........

For great contact on induction, the pan must contain a ferrous metal. ....or it will slide"

Listen to Carolyn K, because it is obvious you have no idea how the technology works. That said if you are going to post information for people to be informed, please understand the topic you are commenting on. The inductionsite.com is a great place to start.

Yikes! Just because a magnet sticks to the cookware, doesn't mean the cooktop will! Please, no one is being helped by anyone by providing this kind of misinformation.

Now that I think about it, I do notice one of my skillets (it's my lightweight non-stick) moves around on my cooktop. It isn't a deal breaker though, I just hold on to the handle when stirring. I'm also pretty sure that I held the handle of cookware that I used on my gas stove as well.

JAN MOYER wrote: "For great contact on induction, the pan must contain a ferrous metal. ....or it will slide"

I think the reaction force between the hob coil's field and the reaction field induced in the pan steel or cast iron is too slight to add meaningful downward force.

But this raises an amusing if not entirely relevant point. Aluminum is diamagnetic, so an aluminum pan would react to an induction field by pushing away from it, but the induction cooktops can sense when the field is reacting with such a material and not operate the hob, just as the hob won't operate with no pan present. Hence there is no likelihood of having an aluminum pan drifting off the cooktop as it and the induction coil overheat.

Does anyone know if the Scanpan CTX can be used on the induction cooktop? Haven't purchased either yet, but I'm shopping. Sooooo ready to replace the glasstop electric ...

According to the product specifications, it will work.

Yes. CTX induction compatible

Just put a piece of paper towel under the pan. Easy, cheap, and compostable.