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Induction Cooking

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Portable induction help?

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by Sear101 9 days ago

Very perplexed. I’m about to lose my gas range and have to replace it with portable electric burners. I’m leaning towards induction but have never used it before. I’m mostly worried about my ...

Best Stainless 4 to 6 Quart Stockpots With Thick Base and Thin Sidewalls

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by westes 3 months ago

Demeyere has a philosophy for stockpots that they should have a thick multi-layer base, but the sidewalls can remain just stainless steel because in their view the heat is transmitted throughout th...

The even induction cooktop, if there is one

Pertti
by Pertti 3 months ago

I'm not looking for a new cooktop right now, but had the idea that it would be nice to know what would be the most even heating induction cooktop or tech in general. I believe most here know by now...

Cast iron on induction

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by natalyk 2 months ago

I am thinking about replacing my gas cook top with induction. I am big cast iron lover and was super happy it would work on induction, but I found on this site apparently induction gives cast iron ...

Gas stove vs Induction cooktop

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by boran 2 months ago

Is there any reasons why most American households still use gas stove? I am thinking of switching to induction cooktop. Also, what induction cooktop brand would you recommend?

Is there a $100 induction burner that can adcomodate a 10" base frying pan?

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by PhotoMike 2 months ago

I'm searching for a ~$100 induction burner that can evenly heat a 12.5" frying pan with an approximately 10" base. Most of the options I've found have ~8" coils, so they would produce a hotspot in...

Any recommendations for set of cookware? I heard about All-clad, green pan, etc. but not sure which one to pick?

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by boran 2 months ago

I am looking for a new set of cookware and have heard about all-clad, green pan, le creuset, etc. Which one should I buy? I am thinking all-clad now but they are so expensive. I hope to buy somethi...

Scorchprints--A Suggested Method

kaleokahu
by kaleokahu 2 years ago

We have many, many discussions here about pan evenness, but short of FLIR thermographic imagery, how do we *really* assess and compare evenness? Using IR and contact thermometers will drive you c...

Induction Wok Ring from Gaggenau?

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by babyraccoon 3 months ago

Hello all, Does anyone have any idea if the Gaggenau induction wok ring does anything more than just hold a round-bottomed wok above the induction zone? As in, does it somehow trigger the induc...

Great Induction Deep Fryer for $40.00!

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by zackly 5 years ago

I bought this Tatung induction hot plate & covered pan combo awhile back from Newegg when it was on sale. It sat unopened in the box until last evening when I wanted to try a new recipe for Mochiko...

Falk CopperCore -- An Initial Review

kaleokahu
by kaleokahu 1 year ago

We cookware geeks have been hearing rumblings for some time that the copper wizards of Wespelar were entering the premium induction-compatible market with a new line called CopperCore. It pro...

My first impression of induction/PIC

Tristor
by Tristor 3 months ago

On the recommendation of some folks here I bought a PIC (Max Burton 18XL) to try out induction before committing to a range during my upcoming kitchen renovations. I'm glad I did, because I'm now ...

Do You Cover Your Induction Cooker’s Glass?

kaleokahu
by kaleokahu 3 months ago

As part of my ongoing induction testing of 32cm frypans (deBuyer Prima Matera, Demeyere Proline, and Fissler OP Serving Pan), I decided to frolic off into the realm of assessing the effect of placi...

Spring 2020 Cookware Deals & Delights

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by am47 6 months ago

Since it's been spring for at least a month now in the Northern Hemisphere, I thought it was high time another one of these threads was started. Never mind that March seemed to last an eternity – u...

Clad vs disc bottom sauce pans/sauciers on induction

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by chillaxboi 4 months ago

I recently got a Fissler skillet to use primarily on my induction unit after being dissapointed with the results I got with Demeyere Proline and All-Clad cookware on it. I was blown away at the...

Skillet for induction - best balance between even and responsive?

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by babyraccoon 4 months ago

I'm considering a new 28cm stainless steel skillet. I have induction and lots of Fissler Original Profi, Demeyere, and one Lagostina Lagofusion. The Fissler is certainly the most even-heating and c...

Induction: Duxtop 9600LS vs Max Burton 6450

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by chillaxboi 5 months ago

I already have a portable Duxtop 9600LS cooktop and I’m overall happy with it. I wish it heated more evenly, but I guess that is inherent with induction cooktops at that price range. I have been...

Ekco Flint Ware vs. Modern Cookware

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by TonyaDRR 2 years ago

New induction stove - my cast iron and carbon steel fry pans work fine, but I have to get new sauce pans/stock pots. Have tried Cuisinart Multiclad, Calphalon Tri Ply, & Demeyere. All buzz on induc...

Induction Cooking Tips With a Flat Bottom Wok?

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by jankdc 5 months ago

We are switching over to an induction range. Currently we cook several times a week with a wok on an electric burner. I usually get the wok as hot as possible and then start cooking. I know that wi...

A new entrant in induction compatible stainless lined copper cookware

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by DonaldT123 5 months ago

Hi all, As a few people have made inquiries about the best induction compatible cookware, I'd like to mention a new entrant into this field, Atelier Du Cuivre. Previously only Prima Matera owned...