Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Cookware 48

Cookware for New Induction cooktop

Nav210west | Oct 4, 201102:12 PM

I am in the process of completely remodeling my kitchen. My first migraine is from choosing between either Thermidor or Miele induction, builtin ovens, and dishwashers ... but that is another issue or blog (or if you want to comment here on this I would appreciate any feedback). My experience with all purchases in the last 10 years is that it always boils down to customer service because nothing is ever perfect and sooner or later you will have to call the dreaded customer disservice line.

Regarding cookware, I have read so many reviews of various cookware that my head is spinning. I have it narrowed down to Demeyere Atlantis/Controlinduct, de Buyer, Gastrolux, Swiss Diamond, Le Crueset, Staub, and some form of Mauviel.

I am very impressed with Demeyere Atlantis and Controlinduct and have purchased a few pieces already, but am looking at other products too since I am intrigued with, nowdays, having the option of buying high quality non-stick ware. Demeyerre only makes a fry pan with their "granite" non stick surface. Anyone use the Demeyere Pressure cooker yet?

I've some Copper and stainless Mauviel and copper Ruffino that I have found out I can use with a Emile Henry flame Induction plate accessory (which is pretty cool ... anyone use this combo before?)... of course I love the mauviel and ruffino ware. I keep hearing about Mauviel Inducinox, but can't find it (even used) anywhere and I cannot figure out if the new Mauviel "M" lines in stainless and annodized aluminum replaced Inducinox or not. I also have not found anyone so far who has used either new ''M" series for comments...

I use Mauviel, Le Crueset and Apilco oven ware, but am not sure about using Le Crueset heavy items on a scratchable ceramic cooktop ... anyone have any experience with this?

Has anyone had experience with "de Buyer induction copper"(this is copper cookware with a magnetic inner layer, but does it work well?), or "Gastrolux"(sounds like an antacid, but gets very high marks in Denmark), or "Swiss Diamond Induction" (have never had a problem with anything I purchased produced by the Swiss, but at these prices, I don't want this to be a first time either)?

Any feed back based on your experiences would be very helpful and appreciated ... Thank you in advance for your comments.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions