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Cookware

Cookware Performance on Induction (Part 4)

VFish | Dec 28, 201905:17 PM     88

I had to start a new thread, because there are over 330 posts on the other one.

Today's results are quite interesting. I took the Demeyere Atlantis 24 and 28 cm saute pans along with the Lagostina Accademia Lagofusion 26 cm stew pot to this kitchen planner showroom nearby where they had a Jenn Air 36" induction cooktop. I couldn't tell you what model it was, but the big middle burner was supposedly able to detect the size of the pan, it looked like a 12" with an inner and outer ring. The side elements were all the same size, looked to be about 7 or 8" diameter, and both had bridges but I didn't use any of those.

The best performer to me was the Atlantis 24, but the biggest upset was the Atlantis 28 outperforming the Lagostina Accademia. I did the Atlantis 28 first, then the 24, then the Lagostina. Started them all out on number 4, then increased slowly to 6-7 for the Atlantis, and up to 7-8 for the Lagostina. I kept waiting for the Lagostina to spread out as it scorched in the middle, but it had a hard time reaching the perimeters. The Atlantis 28 was definitely darker in the middle but it was a bigger spot and the sides did tan better than the Lagostina.

Demeyere Atlantis 28 cm saute pan on Jenn Air induction cooktop, large size-detecting element

Demeyere Atlantis 24 cm saute pan on Jenn Air induction cooktop, large size-detecting element

Lagostina Accademia Lagofusion 26 cm stew pot on Jenn Air induction cooktop, large size-detecting element

An observation- they all performed pretty evenly on lower heat, although not browning, but I could see the melting all over, and I have noticed that on my PIC, like the Falk copper core saucier. I also figure that with most of the copper I would be cooking on lower heat levels anyway. When I seared duck breasts in the Atlantis 28 saute on the radiant, it was about a 5 at most, I didn't need to go any higher.

I think I have to be extremely careful with lots of research on what brand or layout of induction cooktop I get for my pans. As of now, I am satisfied to be keeping the Atlantis 24 saute pan that was the new addition in that line. A Lagostina 26 saute pan is on the way to me, but I'll have to figure out how to make it work because I am not returning it unless it has a defect or damaged, but hopefully not. The pro with the Lagostina is that they are very easy for me to handle and scrape out sauces holding with one hand. So I am just going to deal with it. It will mostly be for stovetop braising which is lower heat anyway. I might still get a 32 Paderno paella at some point. The good news for me is that there is some hope for Atlantis disc on induction, at least with one brand of induction cooktop and on the right size element.

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