How good is your induction? My cheap enamelled steel Graniteware covered roasters work fine on my Gaggenau induction (old enough to have ring inductors, not full surface) for gravy and the like. Neither has a flat bottom, nor match a ring for size and shape. The smaller, an 8 qt. oval, works great on the big double ring. The large (listed for 25 lb. turkey) rectangular one is more awkward, but that's a given. It still works, but I'm careful not to let hot air build up underneath. That's the problem with ridges. Never use an open fire type cast iron pot with the ”leg” ring that sticks out from the sides underneat the floor of the pot. Superheated air can be trapped and scald someone or damage the stove, The smaller one has an open tree shaped ridge that's no worry. The large one has concentric ovals, which is fine for gravy, which doesn't get that hot (low mass, quick cook, etc.), but I will lift it now and then from paranoia.

I'd guess that All-Clad and Calphalon don't want to promote using their roasters on induction because the usual caveats apply. If they're flat bottomed, however, and only bits of corners hang over the edge of your element, there shouldn't be any trouble at all, if a magnet sticks securely to the bottom. If they would have to go over a pair of elements and a lot of non-cooking area is covered, just be careful not to let heat build up underneath. I.e., make gravy, or even brown an onion, but don't try really cooking for long in it, in ways that people don't usually use roasters anyway if it doesn't fit.

Plllog, your comments make me realize that I may want to just transfer drippings to another pan, as unsatisfactory as that is, because I don't have an oval or bridge burner. I have already blown something in the stove and had it repaired under warranty by using a teakettle that was flat bottomed, but had an inverted rim around a circle in middle and another around the edge of kettle. I have since purchased an induction "vessel" for boiling water, but I don't want to risk that again. Thanks for your thoughts.

You can also get a butane or electric coil buffet burner. They're cheap and work great. You can also use one to dislocate a bit of cooking from the main stove area, like for Thanksgiving, when people are trying to put pies in while you're making the gravy, with a little hotplate like that, and your current roaster, you can move the gravy making to the top of the dryer, or desk, or wherever, and avoid the flying elbows. For a regular meal, you can put it next to the stove, and even next to the hood, rather than under it, you should get some draw on the steam and all. Plus, you can use it with any old favorites that aren't induction compatible.

They were barely selling any induction in the USA when I started planning my kitchen, and many that became available before I was done, weren't great, I pored over manuals and specs and notes from engineers until my head was about to burst, but I really got to know the subject, and have been keeping up with innovations, more or less...

I used big ol cheap Graniteware roasters on my induction cooktops too. It's certainly affordable (and not really bad at all). I didn't have a bridge or oval burner either. My induction tops were a 1980s Kenmore and a 2000-something Windcrest.

When looking into a new range last year, we looked into induction, but there were so many unknowns! Would we have to buy all new pots and pans? Is induction as good as gas as some say? What about the oven? I haven't heard anything about that! Stuck with gas!

Nancyjane, there's plenty of info about induction in the Appliances forum. That's where I learned about it before it was widely available (Fori's 1980's unit was a here and gone foray which took another 20 years to come back). I'll give brief (for me) answers, though I know you are no longer asking and have your new range.

So, all the pots need to have a regular magnet, like a good quality fridge magnet, stick to the bottom securely. That means there's enough iron for the inductors, which work with magnetic fields, to work on. The ones that just have a steel disc slapped on the bottom don't work really well. Best are cast iron (enamelled or straight/seasoned), clad stainless steel (five layers minimum work best), carbon steel, or enamelled steel.

I have both induction and gas, side by side under the same hood, both top quality, just as easy to use. For almost everything I choose to use the induction. It's that good. If you want to feel the flames, see the flames, breathe the hot air, smell the gas effluent, don't think it's cooking if there isn't a fire, can't adjust the heat without seeing the flames, etc., you might like gas better for emotional reasons. For traditional wok cooking, gas works better for many reasons. Other than that, induction is as or more sensitive, has lows low enough not to need a double boiler for a great many things that usually must have one, you can clean while you cook and a great many other advantages.

There is such a thing as an induction oven, but last I heard they're not commercially available and don't work particularly well. The oven in an induction range is electric and comparable to a dual fuel range oven. The old ideas of electric for baking and gas for roasting do not apply to modern ovens. Current electric ovens tend to be more accurate, and if anything, retain more moisture, but in practicality, both are just fine and pretty much interchangeable for most uses. Electric with a heated fan tends to be better for convection, and some have infrared broilers. Fewer people prefer gas ovens, but the current ones are supposed to be good.

plllog Thanks for that info! One daughter and her wife might be re-doing their kitchen in the near future and younger daughter is looking to buy a house (which in Sonoma County CA is getting VERY difficult!), so will be interested in different choices. Nancy