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Cookware

Radiant or Induction for new kitchen?

RosieCotton | May 2, 202001:20 PM     12

Chowhounds, I'm considering switching to induction, but I'm worried about not being able to use some of my pots and pans that I've collected over the years. What are some good suggestions for substitutes and workarounds for these pieces?:

3 quart tapered anodized aluminum saucepan for pudding, apple sauce, and cranberry sauce, etc...

4 quart cheap, nonstick aluminum saucepan with strainer lid for long, skinny pasta dishes (originally bought for camping trip but have kept using it, one pot and done, easy clean-up)

10 and 12 inch nonstick aluminum fry pans for fish, bacon and eggs

Pyrex visions 10 inch glass fry pan for frittata (you can see the bottom and make sure it doesn't burn)

Heavy, potentially abrasive cast iron griddle for pancakes and whole-family grilled cheese to go with dinner soup or whatever.

Is induction-ready nonstick cookware especially hard to come by or expensive? I get the impression that it is.

I have a pretty good, but not top of the line, clad stainless steel cookware set that works fine for me for almost everything else. Do I just need to learn some new skills, e.g. could I learn to make death-by-chocolate pudding in a clad saucier or something like that? What kind of learning curve am Iooking at? Also, obviously I love to cook, and I might want to expand my repertoire as the kids get older and can help lol. I have one (at least) who is very keen to learn.

Any advice/suggestions would be much appreciated. I have a pretty big family, with some boys coming into teen years, so I figure I'll be cooking a lot. I don't have a range hood and can't install one anywhere, so I thought induction might cut down some on cooking odors and such.

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