You will have no trouble getting expert opinion comparing encapsulated disc pots and pans that have layers of stainless steel surrounding conducting material. "Experts" will further compare them with pots and pans that have these same or similar layers throughout the entire vessel.
I'm interested in the impressions of those who use their cookware to feed a family--especially a smaller family--with no professional or commercial intent. I have three encapsulated disc pieces: a Demeyere egg poacher saute pan, a Dansk 2 1/2 qt SS Kobenstyle saucepan, and an 8.4 qt. All Clad pressure cooker. I tend to use my 3 disc based vessels to heat up liquids with induction--and they all are just terrific for that purpose.
All my other SS vessels are fully clad. My sauce pans are all tri ply: a layer of aluminum sandwiched between two layers of SS. I have thicker fry pans and a saucier that have five layers, and a nonstick omelette pan that has three layers.
Though I do recognize advantages for the disc pans for certain specialized purposes, I tend to lean toward fully clad cookware--especially the fry pans/saucier. For the sauce pans, I wouldn't expect much difference.
What SS pots/pans do you have? What do you think?
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