Greetings! I am in the process of selecting cookware for use with induction stoves. Are there significant differences in the usability of various "induction-compatible" pots & pans?
There are many high quality cookwares out there --- 18/10 stainless, multiple layers, aluminum core, and all the features that have traditionally made them great with gas stoves. However, I can't help but think that these same features are nothing but a hindrance to the induction cooking process. I'm thinking that a simple cast iron pot, for example, would work far more efficiently than a fancy pot with an aluminum/copper core and a 18/10 stainless steel layer.
Am I wrong? What characteristics should I look for in selecting cookware that will be used exclusively with induction stoves?
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