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Cookware

Induction vs copper/gas

dcole | Jan 24, 202104:22 PM     17

I have long been in need of new skillets/fry pans. I have a great Demeyere “searing pan” which seems as thick as the Proline skillets, just very short sides. The rest are cast iron, carbon steel or all-clad French skillets (the French skillets are pretty thin). After using the Demeyere, I have lost my love for cast iron and carbon steel.

I am thinking of getting a 10”, 12” as well as a larger rondeau or paella pan in 250 Mauviel or Falk copper. I have no experience with copper cookware (I do know of the cleanup needed as I have a copper wine bucket and it’s given me a small taste). My only hesitance is that with a likely kitchen renovation in the next 5 years, what are my odds of using induction? I have a portable Voltrath Mirage Pro - a fairly top of the line (at least in 2015) hob and think that it performs well, but I am not wildly impressed with it - it does create a noticeable heat ring. I find a good gas stove goes as low as I need it to. That tells me I don’t want induction...but maybe I am missing something/there better units today.

So my question is to those who have used copper on gas stoves as well as something like Demeyere or even All Clad on induction, does Demeyere used on induction perform in the same league as copper on gas? I know it will heat evenly, but how responsive is the Demeyere on induction? My Demeyere seems to hold a lot of heat.

I do a lot of skillet work, from cutlets to pan roast fish and meat and really desire even heat distribution/responsiveness in my skillets. Frankly, I find my all clad sauce pans and sauciers work just fine for how I use currently them.

Thanks!

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