I fired up the new Bosch induction cook top this afternoon and played. Yesterday I moved all my old stainless out of the cabinets, and placed them in a bin for the new owners. So most of what I have now should work on the Bosch.
Here is what I discovered
The Sitram Profiserie saute pan which I purchased from Amazon is outstanding on my induction cook top. It heated up the fastest of any of my pots, and it cooled satisfactorily as I lowered the heat. It is a very utilitarian looking pan, but the interior is a soft silver color, almost like sterling. Something about it is aesthetically pleasing. The handle is comfy, so far, and I had no trouble carrying it off the cook top, even though it does not possess a helper handle.
Other good pans are my German Rohe soup pots,and the Fagor Splendid PC. the PC's performance was really good.
The Lodge grill pan produced a very nice piece of turkey bacon, but it took a long time to get hot.
My old Lodge CI skillet got good and hot, but had a hard time with the water bead test. But this is a problem with this skillet. It might not be as useful as other pans I own.
And, my All Clad saucier did OK. I got boiling water with no trouble but lost all movement in the test water at about heat level 5. However, I believe I could get a nice sauce with it.
What pans have you found useful and others that you have found wanting as you pursued induction cooking? I think it would be useful to know what others have experienced.
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