Induction Speed and Controllability

[appnut]

I didn't opt for induction for the sole purpose of speed. In fact, I rarely use power boost or even the highest setting under boost. I selected induction because of safety, ease of cleaning and ability to maintain a reliable slow simmer and simiar attributes as well as flexibility/accuracy similar to gas.

 

[rayjay]

Cookware

I have some vintage cookware too,(very little). However, I threw out the Aluminum ones. I had a set of Cuisinart cookware that was over 40 years il and it was made in France with a copper core. It has not been made in France for many, many years, and no longer has the weight or the copper core. I could not use this cookware on the Induction Range, so I gave it to my som and his girlfriend because I know they will take care of it. I bought a set of All Clad stainless steel with the copper core and love it. I also have many pieces of Le Creuset and only use Greenpan ceramic for the non-stick properties. I do not use any aluminum because at times it reacts to anything acidic. I one made a dish with sour cream in it, and it tasted tinny. I threw the dish out. I do not even like the disposable aluminum pans.

 

[combo52]

Induction ranges, Speed, safety, and cookware

It’s always great to be able to heat things quickly. That’s why chefs have such large powerful ranges, but it’s not the only thing in cooking. Of course you’re right about that Rich.

 

In addition to the easy clean ability of an induction range one of the wonderful things is, they’re completely safe it’s impossible to start a fire on an induction cooktop, which is not a bad thing when you consider that many of us on this thread are approaching our golden years and are getting forgetful.

 

About the only other range ever made were the original corning cooktops witch were completely safe, because all four burners had a thermostat, and it was impossible to badly burn things or start a fire on those as well.

 

As far as cookware anything that’s magnetic works well. Some of my favorite cookware is my mothers 1950s Echo Flint stainless steel that I use every day on my induction stove.

 

I generally try to not cook in aluminum not because it’s unsafe but as Rayjay said it can impart a bad flavor to food and most of all it’s not good in the dishwasher and I generally don’t use anything in the kitchen that doesn’t go in the dishwasher.

 

John.

 

[appnut]

I have an Ecko Fint 2 quart pan with double boiler insert that was my grandmothers. I was pleasantly surprised it worked. I kinda wish I had a whole set of that stuff, meaning eveery major piece they offered back in the day. And with balance issues, I feel much safer with the inducton vs. how I began feeling when I still had my old coil burner stove and fear of falling onto one of those burners.

 

[circlew]

Bob, my former Thelma had a set of Ekco Flint cookware. It's a tri-ply type, so not surprised it works on an induction cooktop. Yesterday I was looking at a Vollrath tri-ply SS fry pan, and it said it is induction compatible.

 

[foraloysius]

Just try to stick a magnet to the bottom of the pan. If it sticks you can use it on induction.

 

[sudsmaster]

Fires are indeed possible on an induction cooktop...

 

[foraloysius]

Yes, ofcourse fires are possible. That's because the oil gets too hot. It has nothing to do with the heat source.