mrb627
Well-known member
An induction range. I would refer it not be nonstick finish. Reviews are all over the place. Even AllClad has bad reviews against it. Does anyone have a brand/line that work well?
Malcolm
Malcolm
Cookware recommendation for...
- Thread starter mrb627
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Put a magnet
on the bottom of the pan. If the magnet sticks, you're good to go induction with that pan.
If you're buying new, either Lodge enamel or LeCrueset.
If I have to get a new stove ever again, I'll seriously consider induction.
Lawrence/Maytagbear
on the bottom of the pan. If the magnet sticks, you're good to go induction with that pan.
If you're buying new, either Lodge enamel or LeCrueset.
If I have to get a new stove ever again, I'll seriously consider induction.
Lawrence/Maytagbear
All-Clad -- their 'Stainless' collection (a.k.a. classic All-Clad). You will occasionally curse the lipless design, which makes pouring messy; and the handles take a little getting used to. But all is forgiven when you realize it's the best damn cookware you've ever used. Sauces don't burn around the side of the pan, sautés are beautifully even and don't require constant attention...buy a couple of pieces and use test-drive them for awhile. I have the 2-, 3-, and 4-quart saucepans; the Dutch oven, and the 4- and 6-quart deep saute pans.
I suggest starting with a 4-quart saucepan (with the extra "loop" handle, as shown here) and a 6-qt. deep saute pan (also with loop handle). Check out the entire stainless collection at All-Clad's website.
Oh, and bring your 'big boy' charge card, LOL.
Does this mean you've gone induction, Malcolm?
[this post was last edited: 10/19/2013-20:44]
I suggest starting with a 4-quart saucepan (with the extra "loop" handle, as shown here) and a 6-qt. deep saute pan (also with loop handle). Check out the entire stainless collection at All-Clad's website.
Oh, and bring your 'big boy' charge card, LOL.
Does this mean you've gone induction, Malcolm?
[this post was last edited: 10/19/2013-20:44]
Buy whatever piece by piece...you don't want everything to be the same, because each piece functions differently--some things you want non-stick coated, some pieces you want lightweight and easy to handle, others you want heavy and solid.
I really hope that you enjoy your induction range
Silit, WMF, Schulte-Ufer, Kuhn-Rikon, some Cuisinart lines, a line of stainless by Le Creuset and of course, All-Clad. Go to a Home Goods store with a magnet. I keep a small round magnet in the coin purse. For most pans, the ability to distribute heat across the bottom is not as important as with a conventional range because the heat is generated in the base of the pan and you don't have to worry as much about the thickness of the side walls as you do with cookware on a gas range because you don't have heat coming up the side. You should be careful of cast iron with induction because it will easily overheat and hold heat which sort of does away with the advantage of the induction repsonse. The other thing about cast iron is that it is less responsive on thermostatically-controlled elements and some induction units allow you to switch between power levels and temperature in Fahrenheit or centigrade, a feature that is very nice for deep frying. I use a nice 2.5 qt Cuisinart induction capable deep saucepan for deep frying onion rings and French Fries. I repeat, you do not need really heavy cookware, you just want cookware with strong magnetic attraction to the base. Quality stainless steel is what you want. Even porcelainized steel in saucepans works fine for most things.
When I cook frozen vegetables, I start the 1.5 qt. pan on the 3500 watt unit and the water with the frozen vegetables starts boiling in one minute.
Silit, WMF, Schulte-Ufer, Kuhn-Rikon, some Cuisinart lines, a line of stainless by Le Creuset and of course, All-Clad. Go to a Home Goods store with a magnet. I keep a small round magnet in the coin purse. For most pans, the ability to distribute heat across the bottom is not as important as with a conventional range because the heat is generated in the base of the pan and you don't have to worry as much about the thickness of the side walls as you do with cookware on a gas range because you don't have heat coming up the side. You should be careful of cast iron with induction because it will easily overheat and hold heat which sort of does away with the advantage of the induction repsonse. The other thing about cast iron is that it is less responsive on thermostatically-controlled elements and some induction units allow you to switch between power levels and temperature in Fahrenheit or centigrade, a feature that is very nice for deep frying. I use a nice 2.5 qt Cuisinart induction capable deep saucepan for deep frying onion rings and French Fries. I repeat, you do not need really heavy cookware, you just want cookware with strong magnetic attraction to the base. Quality stainless steel is what you want. Even porcelainized steel in saucepans works fine for most things.
When I cook frozen vegetables, I start the 1.5 qt. pan on the 3500 watt unit and the water with the frozen vegetables starts boiling in one minute.
Remember--you get what you pay for...
Yes, it has to be magnetic. Otherwise your food will sit there til the devil's lair freezes over before it cooks.
All Clad is top of the line commercial grade stainless and you do pay for it. The pans are formed from one piece of tri-plated metal so that the bottoms and the sides are the same thickness all the way around. The exteriors come in a couple different finishes but the interiors are stainless so you don't have to worry about any type of food reactions to the pan. Once you buy it you will never have to replace it for the rest of your days. They also have a wide range of type and sizes in their cookware.
If you like Le Creuset enameled cookware is also great. It's the base metal is cast iron and retains heat very well. But if you happen to be a cook that likes preparing large quantities or double batches of things and use a big pan you better be sure that you have eaten your Wheaties that morning cause those pans are extremely heavy. Although their dutch's are widely used in cooking shows.
Go with what the cooking shows use would also be a good guide I would think. You're not going to see them using a piece of junk in their preparations. I have even noticed that America's Test Kitchen uses Tefal nonstick sauté's in some of there demo's once in a while when a non-stick is called for. (Not only great recipes but also great product testing)
Good luck with your ventures
Yes, it has to be magnetic. Otherwise your food will sit there til the devil's lair freezes over before it cooks.
All Clad is top of the line commercial grade stainless and you do pay for it. The pans are formed from one piece of tri-plated metal so that the bottoms and the sides are the same thickness all the way around. The exteriors come in a couple different finishes but the interiors are stainless so you don't have to worry about any type of food reactions to the pan. Once you buy it you will never have to replace it for the rest of your days. They also have a wide range of type and sizes in their cookware.
If you like Le Creuset enameled cookware is also great. It's the base metal is cast iron and retains heat very well. But if you happen to be a cook that likes preparing large quantities or double batches of things and use a big pan you better be sure that you have eaten your Wheaties that morning cause those pans are extremely heavy. Although their dutch's are widely used in cooking shows.
Go with what the cooking shows use would also be a good guide I would think. You're not going to see them using a piece of junk in their preparations. I have even noticed that America's Test Kitchen uses Tefal nonstick sauté's in some of there demo's once in a while when a non-stick is called for. (Not only great recipes but also great product testing)
Good luck with your ventures
laundromat
Well-known member
I had a GE induction cooktop and got stainless steel cookware made for it .I found the cookware on line (Macys)for $99.! I no longer have the cooktop (left it in the mainland) but I still have the eleven piece set from Wolfgang Puck.It's dishwasher safe but I always handwash the skillets , pots, and pans just do their lids in the dishwasher.I alsk recomend cast iron cookware.It works fabulous on the inductions and os quite safer with nothing but iron. Just be sure you use oil or butter (Pam too) to keep foods from sficking . Always keeping the skiletts "seasoned".
Have to Agree with Frigilux...
After playing the game of buying one pan here, one pan there - with varying results - I finally bit the bullet and bought All-Clad, and never looked back. I ended up getting the "d5 Stainless-Steel series" from Williams-Sonoma and have been totally taken with it. I too, had had it with non-stick coatings, but did purchase one, non-stick, 9" omelette pan, and in spite of repeated uses, it continues to perform flawlessly.
Considering the wide range of cookware offerings, it's hard to find others with a higher price, but it's just as hard to find better pans. And - you do get what you pay for - and it will literally last a lifetime - or longer.
After playing the game of buying one pan here, one pan there - with varying results - I finally bit the bullet and bought All-Clad, and never looked back. I ended up getting the "d5 Stainless-Steel series" from Williams-Sonoma and have been totally taken with it. I too, had had it with non-stick coatings, but did purchase one, non-stick, 9" omelette pan, and in spite of repeated uses, it continues to perform flawlessly.
Considering the wide range of cookware offerings, it's hard to find others with a higher price, but it's just as hard to find better pans. And - you do get what you pay for - and it will literally last a lifetime - or longer.
mrb627
Well-known member
All clad
I am leaning towards the All Clad d5 series. I am doing a complete kitchen gut and remodel. The gas range is being kicked to the curb. Actually, all Kenmore Elite is being purged. Went with GE induction range and Advantium OTR microwave for cooking. Still have to chose a refrigerator. The front runner is the GE French door with dual ice makers. Will hang on to my Miele DW for a while till I decide what to replace it with.
Malcolm
I am leaning towards the All Clad d5 series. I am doing a complete kitchen gut and remodel. The gas range is being kicked to the curb. Actually, all Kenmore Elite is being purged. Went with GE induction range and Advantium OTR microwave for cooking. Still have to chose a refrigerator. The front runner is the GE French door with dual ice makers. Will hang on to my Miele DW for a while till I decide what to replace it with.
Malcolm
A whole new kitchen sounds exciting...and expensive! Best of luck in this huge undertaking, and be sure to post photos, Malcolm. May the Gods Of Speedy Contractors be with you.[this post was last edited: 10/20/2013-06:04]
xraytech
Well-known member
I bought a 2 qt All Clad D5 saucepan at the last factory sale.
I personally don't like it on my regular range because it takes far too long to heat up.
I'm an All Clad LTD user.
I personally don't like it on my regular range because it takes far too long to heat up.
I'm an All Clad LTD user.
Bad luck in my experience with GE French Door refrigerators...my parents are now on their third circuit board and the icemaker just broke (a silly piece of white plastic which keeps the ejected cubes from refreezing to the not-yet-ejected cubes, but of course it's not available separately).
Malcolm,
Why are you going to get rid of your Miele dishwasher? From everything that I've read on here, aren't they supposed to be the best?
Gary
Why are you going to get rid of your Miele dishwasher? From everything that I've read on here, aren't they supposed to be the best?
Gary
All-Clad's newer d5 series solves the saucepans' no lip/messy pouring problem...but I'm not a fan of the brushed stainless steel look. Like the gleam of the original series---personal preference.
mrb627
Well-known member
D5 Ordered
Ordered the 10 piece set of the D5 series from Amazon. Was cheaper than Williams Sonoma by far. When all is said and done, I will evaluate whether I want to add additional pieces.
Malcolm
Ordered the 10 piece set of the D5 series from Amazon. Was cheaper than Williams Sonoma by far. When all is said and done, I will evaluate whether I want to add additional pieces.
Malcolm
I think you're gonna love the All-Clad, Malcolm. The handles take a bit of getting used to, but the pans just seem to have the edge on other brands when it comes to making sauces, frying, and sautéing. The classic trinity (onions/peppers/garlic) can sauté a good long time without burning, and with less attention than it takes with other pans.
If you're used to cooking with gas, you'll probably find the pans heat more evenly---especially with induction heat. I have a standard glass cooktop and a gas range, and things cook more evenly on the electric. Big stockpots of water for pasta will also come to a boil much more quickly.
Although I'm not a fan of the brushed stainless steel, I am envious of the lip on your saucepans! Let us know what you think.
Williams-Sonoma: My sister likes my Buffalo China dishes, purchased at a restaurant supply store many years ago. Ordered a "Buffalo-like" set for her from W-S, and the quality was sketchy for the inflated price. Went to a restaurant supply place that allows for smaller-quantity purchases and bought everything for one-fourth of WS's price---and the quality was better, to boot.
If you're used to cooking with gas, you'll probably find the pans heat more evenly---especially with induction heat. I have a standard glass cooktop and a gas range, and things cook more evenly on the electric. Big stockpots of water for pasta will also come to a boil much more quickly.
Although I'm not a fan of the brushed stainless steel, I am envious of the lip on your saucepans! Let us know what you think.
Williams-Sonoma: My sister likes my Buffalo China dishes, purchased at a restaurant supply store many years ago. Ordered a "Buffalo-like" set for her from W-S, and the quality was sketchy for the inflated price. Went to a restaurant supply place that allows for smaller-quantity purchases and bought everything for one-fourth of WS's price---and the quality was better, to boot.
mrb627
Well-known member
Buffalo China
Never even heard of Buffalo China dishware. Will need to look into that. Too bad that financial resources don't allow me to replace the dishes I currently have.
Malcolm
Never even heard of Buffalo China dishware. Will need to look into that. Too bad that financial resources don't allow me to replace the dishes I currently have.
Malcolm
william637
Well-known member
I have an induction cooktop
And have several brands of cookware I use on it. My one bit of advice - buy something seamless - like All Clad.
Most of my cookware has a sandwiched bottom, so there is a seam on the exterior of the utensil. These seams like to hold water. Makes it kind of interesting when you take a frying pan out of the dishwasher, put it on an induction range, and all that trapped steam tries to come out. Let me tell you it got my attention the first time it happened (now I let stuff dry a long time before using it - its easy for me to do because I have multiple pieces of everything - but if I had to do it over again I would only buy stuff that is seamless).
You are going to love your new cooktop, btw.
And have several brands of cookware I use on it. My one bit of advice - buy something seamless - like All Clad.
Most of my cookware has a sandwiched bottom, so there is a seam on the exterior of the utensil. These seams like to hold water. Makes it kind of interesting when you take a frying pan out of the dishwasher, put it on an induction range, and all that trapped steam tries to come out. Let me tell you it got my attention the first time it happened (now I let stuff dry a long time before using it - its easy for me to do because I have multiple pieces of everything - but if I had to do it over again I would only buy stuff that is seamless).
You are going to love your new cooktop, btw.
mrb627
Well-known member
Kitchen Renovation
My Kitchen Renovation is rounding the last curve towards the finish line. I'll post a pic or two shortly.
Malcolm
My Kitchen Renovation is rounding the last curve towards the finish line. I'll post a pic or two shortly.
Malcolm
rinso
Well-known member
Malcolm, Buy the extended warranty with your GE French Door fridge. Ours has paid for the replacement of 2 ice makers.
