Best Induction Cookware ?
Design Girl
4 years ago
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induction cookware
Comments (20)we have a set of Circulon Infinite non-stick. It is aluminum with a steel disk bonded to the bottom. This type of construction is more prone to humming. The reason I picked this set was because it included a griddle (round), was dishwasher safe (but we tend to hand wash), had lids, and is also non-stick on the outside which makes for very easy clean up. I'm not too worried about the non-stick. Some are, it is your choice. The pans just don't get that hot using induction. When boiling water in a pot and using my non-contact IR heat sensor the outside of the pot was 212F. At very high temps, 450F and above the non-stick can give off gas products that can be dangerous to birds if you have them. We also have a chantal enamel pan. It heats and cools more quickly than the Circulon and is fairly non-stick. This pan is silent. If I were to get a new pan I'd go with the Tramontina. They feel of same or even better quality to All-clad. There is a difference between the tri-ply and steel so make sure you are looking at the fully clad pan. We also have the Chantal kea kettle. Great buy! Boils quickly and the train whistle is cool....See MoreInduction Cookware
Comments (5)I can answer this a little. I just got an induction cooktop (a tabletop model, not a built-in) and here are some early impressions: If a pan is advertised as good for induction, it is. I have a couple of pressure cookers which claim that (Fagor and Kuhn Rikon) and they work fine. Cast Iron works well, too, whether raw (as in a black iron skillet) or enameled (as in Le Creuset and its imitators). As far as the responsiveness, cast iron itself is a slow reactor; the cooktop reacts instantaneously, but the iron itself is sluggish. The distribution of the heat is dependent on the design of the cooktop itself. The little cheapo cooktop I have (a Magneflux cooktop--see the link for my initial impressions on it) has all the electromagnetic induction coils distributed fairly tightly in the center, so the center of any pan heats up more quickly than the peripheries of the pan. I believe that to be a function dependent on the hob design, not so much the cookware material. I have some old Cuisinart and Belgique stainless pans that don't work at all. I don't know what their bottom discs are made of. As I said, all the cookware I have that has been advertised as good for induction has worked fine. If I ever get the $$$ rounded up to do my kitchen redo, I'll probably splurge both on a good induction cooktop like Meile or Cooktek, and splurge on some Demeyere cookware as well. You only live once. Here is a link that might be useful: magneflux...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 (11)Hi Brain, yes, the Demeyere Atlantis is fairly heavy cookware. The Proline is almost twice as thick as AC triply, with something like 75% more aluminum in it, so it's substantially more...substantial. Probably very comparable to D7 in weight though I have not owned any D7. If weight is an issue for you, you may not like the Atlantis/Proline cookware. I bought the big 13.4" skillet and I do wish I'd only gotten the 12" simply because of the weight. But I use it anyway because it's just so much better than my AC D3. IMO, no comparison! As for the handles, I actually prefer the AC D3 handles to the handle on my Demeyere pieces. I think the Demeyere handles are too short for the weight of the pots. And I know people hate those AC handles, but I actually like them. I find the groove makes them really easy to handle. So I may not be the best person to ask about handles--I am clearly out of the norm. Yes, the Industry 5 has more aluminum than ACD3 and also D5. I believe I-5 was introduced to the US market to compete with D5, but it is head and shoulders better cookware, unless you buy AC's marketing about how the internal layer of stainless is there to help with "lateral heat movement." IMO, more stainless = less performance. The whole reason stainless is there is to add durability. I don't know why they put it in the center. It belongs on the outside, not on the inside of the cookware. Demeyere doesn't do this. The I-5 cookware has 3 inner layers of aluminum and adds up to more than D3 or D5. Weight wise, it will be less than the Atlantis but a little heavier than D3 or D5. As for the handles, you should try them out and see what you think. IMO any Demeyere is better than any AllClad, whether you like the handles or not. That same website i linked to above has an article comparing AC to Demeyere. Maybe it will help you figure out what you want. It's been some time since I read it but I think it has all the stats you're looking for, ie, how much aluminum in each line and so forth. BTW, my D3 works fine on induction. No problems at all. I've seen those compact pans and they seem like a nice option if you want to go with the AC. (It's not bad cookware, it's actually quite nice. It just isn't as good as Demeyere.) I am also not familiar with the Costco Demeyere, but it's almost certainly identical to the I-5 possibly with small changes in design. It's probably a good deal IF the set has the pieces you want. Finally, my advice is that it doesn't matter how "serious" a cook you are, you should buy the best cookware you can afford. Life is too short for bad tools! Having good cookware (and knives, but that's a different topic) makes cooking a pleasure. I'll be the first to admit that top of the line cookware is a want, not a need, but it sure makes cooking more fun....See MoreDesign Girl
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