I know there has been some discussion about induction cook tops being incompatible with copper pans. The SF Bay area and Silicon Valley are mostly mandating that all new constructions must have all electric appliances because of indoor pollution. Having a couple of thousand dollars worth of copper cookware and a nice gas stove, I am naturally concerned. I retired two years ago and have a fairly new stove so with luck it may last me until
I am in my dotage.
I would be interested in people's experience. I believe most of the EU and UK do not use gas. I wonder if there is an exception for restaurants? Does anyone know if there are any technical breakthroughs with induction cook tops? Some people have suggested having your pans coated on the bottom with stainless steel so they become magnetic. That would be very expensive and kind of defeat the purpose for having copper in the first place. What about those times when you need a flame for roasting peppers or eggplants?
I also have one burner rigged for getting higher heat with a wok. The thought of going back to electric coil is depressing!
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