Best Induction Cookware?
Julie Holliday
4 years ago
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Comments (11)
Design Girl
4 years agoRelated Discussions
induction use cost v. gas cooktop
Comments (5)Cooking is only about 6% of a home's energy budget--unless you run a home catering business or other full time kitchen job. The big energy users are HVAC, lighting, and refrigeration. So, efforts spent to insulate the home, change over to fluorescents and buying and Energy Star refrigerator can pay for your cooking energy over a year's time. Having said that, gas cooktops aren't energy efficient at actually transferring heat to the pot on top of them. Maybe 60-70% of the heat goes to the pan trying to be heated. A lot of heat is released up the vent---or back into the room if you don't have a vent. With electric, more of the actual heat is transferred into the cook ware than with gas, so even though electric rates are usually more expensive per actual therm of heat produced, the cost for the the two methods of cooking aren't all that different. However, induction approaches 97%-99% efficiency in transferring the available heat production into the cookware to cook your food. It's a significant energy "savings" over choosing gas. Since your home's cooking energy budget is only around 6% though, you don't see that as a big dollar savings compared to maximizing the efficiency of other energy users. And it's very difficult to "justify" the purchase of an induction cooktop over a gas one as an energy savings expenditure. The real payback timeline is too long to really see any "savings" over anything but an extremely long time period. The exact math will depend on your cost for both gas and electricity in your area and the costs of the cooktops under consideration, as well as any associated "upgrade" costs that go along with the choices....See MoreBest cookware for induction - Part II
Comments (17)> maybe your particular pan has an issue It's a lump of iron. There is not much scope to have an issue in something so very simple as a lump of iron. We can see that it is reasonably uniform in thickness (the base is flat and the inside is flat). > your sample size of one is kind of small to draw a general conclusion I don't believe there is significant variation in cast iron cookware beyond thickness (and the Lodge is by no means thinner than average). As such, I think it's reasonable to draw wider inferences from the tests we performed. I would be interested to see what results you obtain in similar test conditions. > How long did you let the CI skillet heat before you measured the > temperature variation? Did you measure more than once to get some > idea of variation vs time? We tried both rapid heating on a high (but not the highest) setting and slower heating increasing the setting in steps. We measured repeatedly during heating, dwell, and cooling - maybe 15 minutes in all. We had expected the variation to even out during cooling, but it was surprisingly persistent - heat loss to the air was apparently offsetting conduction across the pan. By contrast, the temperature of clad aluminum pans evened out rapidly (and obviously stayed even during cooling). > Also, how did you measure the surface temperature We used an IR thermometer from Thermoworks, and a bead thermistor held in contact with the pan. The results correlated between the two devices. I have since purchased a better contact probe thermistor (the bead is a bit flimsy); I will use that for future tests if/when we are able to perform them. Scorchprints are a handy technique if you don't have instrumentation (Google is your friend). Here is a link that might be useful: Thermoworks IR thermometer...See MoreRecommended induction cookware?
Comments (34)I am new to induction cooking on my Bosch. I bought 2 all clad H4 ‘frying pan’ style, a Demeyere Industry small saucepan, and a Tramontina pasta/stock pot. I already had a cast iron Dutch oven type pan, 2 cast iron skillets and a cast iron griddle. I also bought a Cast iron wok. Love the H4 pans, they cook and clean up beautifully, tho it should be noted they are non stick. I find the Demeyere is buzzy and hard to clean. The Tramontina is buzzy, but was so reasonably priced at Wal Mart, no complaints. It too is hard to get that spotless look. Love the cast iron. Def not buzzy at all and of course cooks perfectly. I hate the the cast iron wok for the obvious weight reason. It is too shallow for my wok cooking preference. Any suggestions for woks???...See MoreBest Induction Cookware ?
Comments (36)Costco is great! That's a really nice set, with the 11" fry pan and other good sized pieces. Demeyere also makes a set for Sur la Table with the double walled lids that looks nice but I'm sure the Costco has the better deal for essentially the same cookware. I hear you about the weight. I love my Proline skillet but it is indeed heavy, almost like using cast iron. The 5 ply Demeyere will still offer better performance than any All Clad line and should be quite a bit lighter than the Atlantis/Proline. However, if you didn't like the nonstick pans you tried, you may want to avoid Demeyere altogether. The handles are all pretty similar I think unless you go with the John Pawson (which I find sinfully unattractive). I don't love the handle on my Proline skillet--I actually prefer the handle on the All-Clad, the groove helps me stabilize the pan--but there's so much else to love about it that I can live with the handle. It's too short for how heavy the pan is, but I suppose that's what the helper handle is for. I looked up the W-S Thermo Clad recently and can tell you this: it's made in Italy, and it has a wall thickness of 3mm. The wall thickness on the AC D3 (including the compact) is 2.6mm. For the AC, the aluminum layer is 1.7mm thick but I wasn't able to find this out for the Thermo Clad. The thicker walls DO imply that the aluminum layer will also be thicker, but I don't know how much. But they will also be heavier--more like the Demeyere I5, I imagine, which I also think is 3mm. All Clad is perfectly good cookware. I own a ton of it. And all cookware is a compromise. If you want to compromise on the side of lighter weight, AC D3 is one of your very best options, IMO. Also: If you love the le Creuset tri ply, why not go with that?...See MoreDesign Girl
4 years agoKim G
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