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pots & pans - induction

we have an induction cooktop, and anyone who has one knows you need a certain type to make it work. my question is, does anyone out there know of a particular brand that works on these cooktops? when I surf the web, they never list if they will work. when shopping in person, we bring a little magnet with us and if it sticks to the bottom you know it will work, but over the internet you can't do it. We know all clad and Le Crusset work, but we are looking at less expensive brands for some items, would appreciate help.

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  1. Take a magnet with you when you go shopping for pans. If a magnet will stick to the pan you will be fine. Yes All-Clad, Le Creuset, Chantal are good contenders. Swiss Diamond is making a couple,but not their entire line. Viking pans should be fine. Emile Henry is making an induction converter disc but you are not going to get the full benefits. Fagor pressure cookers will work on induction cooking surfaces.

    1. The least expensive type of pan that works is enameled steel, including the blue-speckled type sold as camping gear.

      7 Replies
      1. re: paulj

        Have you really worked with enamelware on an induction burner?

        1. re: RShea78

          Yes. I have a small sauce pan, and a 2qt kettle (blue-speckled) that work well. Also a Spanish 'cazuela esmaltada', similar in size and shape like a small paella pan.

          On other threads we've discussed the advantages of different materials. For simply boiling water, the less mass there is to the pan, the faster it boils, though pan size and shape relative to the induction coil is also important. For sauteeing, a multilayer pan (e.g. nonmagnetic stainless interior, aluminum core, magnetic base) may still be better, depending on size and shape of the induction coils.

          1. re: paulj

            I have Mauviel Inducinox - which is made specifically for induction ranges, but I've used it on both gas and electric ranges no problem.

            1. re: beauxgoris

              beauxgoris, we second, bold-face, and underline your reference to Mauviel Induc'inox. We have a variety of excellent induction-capable pots and pans, but the one that is most responsive is our Mauviel Induc'inox Windsor pan (splayed-straighy side saucepan, also known as a fait-tout).

            2. re: paulj

              My fears were mostly in how thin metal can get overheated if some of the liquid evaps.

              1. re: RShea78

                Any pan can overheat if the pan goes dry.

                I have let my small sauce pan go dry when boiling water for for coffee. That was on a regular electric burner. The surface of the enamel lining isn't as smooth as it once was, but the metal did not distort.

                1. re: paulj

                  Obviously! However, the way the metal is sandwiched by the enamel, I would fear an easy melt through, even with an ample quantity of liquids. (Like the split second a water bubble is formed in boiling water)

        2. Carbon steel. All carbon steel (and cast iron for that matter, but that's a little different) pan work on induction, including woks! Just make sure you pick up a flat bottom wok.

          2 Replies
          1. re: mateo21

            I was looking (online) at a French brand of carbon steel pans. The home-oriented line was described as suitable for all stoves except induction. The heavier duty line (2.5mm thick) included induction. I suspect both would work on the induction burner, but the thicker pans were less prone to warping, and thus would stay flatter.

            My carbon steel crepe pan works fine on a portable induction burner. The only problem is that I can't lift the pan off the burner to spread the batter without the burner beeping and turning itself off.

            1. re: paulj

              Here's a link to a blurb about why the Mauviel Inducinox is a good choice of induction.


              We've had ours for 10 years and it still looks new. I also have the line of Mauviel copper (but that's another thread..)

          2. Reedsox, look for 18/0 stainless (not 18/10). Or cast iron, or carbon steel.

            18/0 stainless is the magnetic stainless steel.

            2 Replies
            1. re: ThreeGigs

              The thing is that I do have 18/10 SS cookware, of which is indeed, induction ready. However, all having a thick AL base they could have a magnetic layer within that base. In my opinion 18/0 isn't worth a darn.

              1. re: RShea78

                The /0 and /10 are referring to nickel content. 18/10 is more corrosion resistant, but is not magnetic, and thus doesn't work on the induction burner. However I have a Tramontina mixing bowl that is label 18/10, is not magnetic, yet heats up nicely on my induction burner. There's no evidence of the bowl being a sandwich, so I can't explain why it works.

            2. And the point of an induction range is, what....? People buy these on purpose?

              16 Replies
              1. re: MikeB3542

                The highest energy efficiency of any cooking surface, together with a very fine level of control over that energy.

                1. re: MikeB3542

                  MikeB3542: Induction is faster than gas. Induction is faster to heat up -- about half the time to heat any given amount of water to a boil -- and (you will find this hard to believe, but it is true), faster to turn down. When you put a cast iron pot atop a gas or resistive electric burner, the inside of the cast iron pot, where the food is, heats up at the rate of heat conduction (slow) from the outside of the pat to the inside; when you place the same cast iron pot atop an induction burner, the inside starts heating up at the speed of propagation of a magnetic field in iron (very fast).

                  When you turn down a gas burner, the pot remains on the spider (a heat reservoir) that holds the pot above the flame, and, for a while, the direction of heat transfer continues from the spider to the pot; in an induction burner, the cooktop always is cooler than the pot, and the direction of HEAT transfer (as opposed to ENERGY transfer) always is from pot to cooktop. Therefore, when you cease the energy transfer (in the form of magnetism) of an induction cooktop, the heat transfer instantly is away from the pot. There is no functional difference between turning off the induction unit, leaving the pot in place,. and physically removing the pot from the burner.

                  Also, when there is a spill or boil-over -- we all experience spills or boil-overs from time to time -- the induction cooktop, being merely warm from having a hot pot atop it, may be cleaned up immediately with a rag or sponge, and then the pot put back atop the cleaned-up burner.

                  And, unlike gas or resistive electric, the energy heats the pot, and very little of the energy goes to heating up the kitchen.

                  1. re: MikeB3542

                    Other advantages of induction that haven't already been mentioned:

                    You can set a burner to maintain whatever temperature you specify - great for deep frying.

                    The burners automatically switch off when you remove the pot, and switch back on (at the same temperature setting) when you put it back.

                    There is no open flame or hot electrical element - less risk of fire or burns.

                    The handles of pots and pans tend to stay cool - my stainless steel pasta pot has metal loop handles, but I don't even need to use potholders to lift it and drain spaghetti.

                    You can put sheets of newspaper between the cooktop and the pans WHILE cooking - makes cleanup even easier.

                    1. re: MikeB3542

                      I'm with you, Mike. Hey, any of you induction fans out there ripping out a good vintage wood cookstove to get that fine control, etc? I just move the pan a little bit or stoke the fire. Does your induction rig heat the bathwater?

                      1. re: kaleokahu

                        That's what the tankless waterheater is for - or the solar system. Unfortunately I have neither.

                        1. re: paulj

                          I don't really get the "Good for the Planet" rationale. Sounds like a feel-good exercise for gadget junkies to me. Isn't it analogous to a car purchase and use? I mean, you already HAVE something to cook on, and it presumably works for you or you wouldn't be interested in this site. By the time you calculate the energy/carbon footprint necessary to produce and install your new induction stove and remove and dispose of the "old" one, you have a lot of catching up to do to be carbon neutral. Same thing with a car--the greenest thing you can do is drive your car until it is dying and THEN buy a new one.

                          1. re: kaleokahu

                            I don't think CH is the proper venue for discussing that type of non-Chow issues. I'm sure there are plenty out there for you. Plus the OP (a year and a half ago BTW) is asking for recommendations for pots and pans not whether it's a good idea or not.

                            1. re: c oliver

                              Kaloeakah is new. I don't think Kaleokahu has anything against induction cooking, as much as he is a real huge fan of copper cookware. If you look at his profile, you will realize he has responded to a bunch of copperware posts. I cannot but smile at this.

                              I have never seen someone so excited about copper cookware.

                            2. re: kaleokahu

                              The trade off between buying new, energy efficient appliances (or cars), and keeping the old, is not trivial. However, if you are going to get something new, for what ever reason, efficiency should be a consideration.

                              Induction stoves and tankless waterheaters are both more popular in Europe than the USA. Pressure cookers as well. At least part of the reason is energy efficiency. Part of the efficiency is less waste heat to the room, and hence a lower AC load. Space is also a consideration, especially with regards to the water heater. Typical homes and apartments are larger in the USA.

                              By the way, I don't have a full blown induction cooktop. Mine is just a 'hot plate' model, that cost less than $100. It is especially nice on warmer days.

                            3. re: paulj

                              From your post about the crepes, it seems that the induction burner will shut itself off if the magnetic pan is lifted off the stove. In that case, every time you lift a saute pan to flip the mushrooms, vegetables, whatever, the burner will turn off? Does it come back on automatically and since it's a magnetic field, will the heat stay the same on the bottom of the pan? I realize this might be an elementary question, but I have no experience with them. I'm interested in a portable induction burner, what make and model is yours and would you purchase the same one if given the chance?

                              (If and when my water heater goes out, I'll consider the tankless water heater. One of the drawbacks is that everybody in a given neighborhood can't have one because the natural gas line pressure is not great enough if everybody wishes to shower at 7am.).

                              1. re: John E.

                                On my range, yes, it comes automatically back on and at the same temp setting. And the pan, of course, stays as hot as it ever would. Elementary is what it takes on this subject as,here in the US, it's pretty new technology for the home kitchen.

                                1. re: John E.

                                  My hotplate style induction unit beeps and shuts off if the pan is lifted. But it is a <$100 unit. I gather from comments by others that the big units are more forgiving. But I don't know the details.

                                  1. re: paulj

                                    What make and model do you have and are you satisfied with it?

                                  2. re: John E.

                                    My cooktop is induction and when you remove the pan, the power is turned off and the display flashes "F" at you until the pan is returned to the burner, at which point the power comes back on automatically at the same level. If you take the pan off and don't return it, the range turns itself off after a while, maybe a minute or more.

                                    1. re: Buckethead

                                      I'm interested in getting one, but would like to try the individual one first before I make a huge investment. Having an extra burner would be nice too. I think it would be much more useful than an electric skillet (not taking cost into account). For some reason, I hate the electric skillet that we have. It only gets used rarely, usually for pancakes.

                            4. Cookware that works with induction: iittala cookware, available at www.finnstyle.com.

                              From the Finn style website, I found this which pertains to the posting on why buy induction:

                              The Benefits of Induction Cooking
                              1) Energy and Cost Efficient. Induction cooking is the most sustainable form of cooking. Notably more efficient than its competitors, gas and electric, induction cooking will help you help the planet. And, by using less energy, your monthly cooking costs will markedly decrease.

                              The heat from induction cooking is provided by a magnetic reaction. A magnetic field transfers the electric energy to the object to be heated. There is a direct transfer of energy, which, in turn, results in greater efficiency. No heat is created by the induction element, instead, it is induced in the object/cooking utensil.

                              2) Safety. Besides energy efficiency, there is the added bonus of safety. No open flame means less cooking hazards for you and your family.

                              3) Stay Cool. And since no extra heat is being introduced into the environment, your kitchen will not get miserably hot as you cook. On a hot summer day, you will certainly appreciate this kind of efficiency.

                              1. i don't have any of it but i think circulon makes an induction ready line.

                                2 Replies
                                1. re: qwerty78

                                  They do. Swiss Diamond has started to as well. Induction is so popular in Europe and Asia, basically anything sold in those markets is going to be induction capable as well.

                                  1. re: qwerty78

                                    You're right - it's called Infinite Circulon.

                                  2. Tupperware also makes a professional line of cookware which works with induction. Host a party and you can get it half price. It's great!

                                    1. there is a series at IKEA that works great, and is affordable, bring a magnet with you and see if it sticks to the bottom of the pan. that tells you it will work on induction.

                                      1. The results from googling Induction Cookware, list many places that sell and brands that work in every price range.

                                        1. I am in the market for induction cookware and money is no object. Let me explain. I have been using the same All-Clad LTD for over 20 years. It is as good as new performance-wise. It is not going to work with the induction stovetop I am about to install. I might last (and cook), for another twenty years, if I am lucky. I don't want to cheap out. I want something as good or better than my All-Clad.
                                          Of interest so far are: All-Clad (Stainless and possibly the Copper-Core), Demeyere (Atlantis), Mauviel, Viking Pro Series and Chantal.
                                          Of these I have some All-Clad "Stainless" which is what I am used to. I handled some Viking Pro and it is heavy! I saw a few pieces of Chantal Copper Fusion cookware, but it was being discontinued (at this one store), for lack of interest. I am not enthralled with the non-stick coating that seems to be on everything and its lack of utility from potential scratching with regular cooking tools. Also, it was kind of "clunky" and I didn't care for the screwed-on handles.
                                          Demeyere's TriplInduc, "with superior magnetic qualities, leads to a 30% increase in efficiency when using induction cooking", sounds great, but performance compared to what?
                                          The Mauviel Inducinox seems hard to find while the Mauviel "M'Cook" seems readily available, BUT I am confused by the "five-ply" versus the "seven ply" and the lack of concise information as to wall thickness or weight. This gets to be like buying a car and all the sales obfuscation!

                                          Someone said they had a Copper Core All-Clad saute pan that worked with induction, while All-Clad is not advertising that they work with induction. One person said, "I do use the Emeril brand ("fake" All Clad) on my induction, and it works great." Any angle on this? The price is great on this stuff!
                                          Confounding this is Le Creuset's three-ply stainless steel cookware, which I've never heard of before. Their prices are competitive to All-Clad, etc. at Sur la Table.

                                          I'm not against ordering from the internet or from abroad, but I will not buy anything I can't put in my hands and feel. This makes it difficult since it seems I have to drive an hour or more to do this or I have to go all the way to NYC.
                                          Places in New Haven area that have some or all of these? Any advice or recommended internet options? I hope my information is helpful.....

                                          10 Replies
                                          1. re: Scargod

                                            Scargod: "I don't want to cheap out. I want something as good or better than my All-Clad.
                                            Of interest so far are: All-Clad (Stainless and possibly the Copper-Core), Demeyere (Atlantis), Mauviel, Viking Pro Series and Chantal.
                                            "... I handled some Viking Pro and it is heavy! I saw a few pieces of Chantal Copper Fusion cookware, but it was being discontinued (at this one store), for lack of interest."

                                            We have Demeyere Apollo and Mauviel Induc'inox, as well as some other induction-capable lines that you may not have heard of (have you encountered Karen di Zani?)

                                            Mauviel Induc'inox is a superb instrument for cooking on induction, and who cares how hard it is to find if you still can find it? Our one Induc'inox pot (a "Windsor" splay-sided saucepan) is the best pot on an induction inverter that we have ever owned, better even than our several Demeyere (excellent) pieces. The one problem with Mauviel Induc'inox is the handles: Induc'inox pots are heavy -- not heavy-heavy, but heavier than your All-Clad -- and the aesthetically pleasing shape of the handles is not great for handling heavy pans. And the gorgeous brass handles on our pot -- attached by rivets -- conduct heat right into your hand (iron handles are available, and you probably would prefer them).

                                            Our (Apollo) Demeyere is excellent, but one or two of the pots "whistle" (harmonic resonance) under some sets of conditions on our induction cooktop -- the same pots whistled atop our previous induction cooktop of another brand. Still, we would not hesitate for a second to purchase another Demeyere pot.

                                            Of course, our Iwachu Nambu cast iron pieces work wonderfully on induction.

                                            1. re: Politeness

                                              I wonder, by your comments, if you sell this stuff or just use it? Such an exotic variety. Can I come cook at your place?
                                              No, I don't care if it is hard to find; I just want to handle it before I buy. I'm hoping I can avoid going to NYC. I may be passing by Boston in the very near future. Anything between New Haven and Boston could be a stop for me.
                                              Never heard of Karen di Zani or Iwachu Nambu ...
                                              I have old Lodge and others. I would think the raised bead on the bottom would make them inefficient for induction.

                                              1. re: Scargod

                                                Scargod: "I wonder, by your comments, if you sell this stuff or just use it?"

                                                I guarantee you, if I sold the stuff, we would have more than one Mauviel Induc'inox pot. (We bought ours, mail order, directly from France, from a now-defunct seller.)

                                                Scargod: "Never heard of Karen di Zani"

                                                We (somewhat obsessive about coffee) purchase our whole-bean Yirgacheffe coffee only at the roastery of Kobos in NW Portland, which also has a kitchen store. A few years ago, the Kobos store had some Karen di Zani on close-out, and we bought one saucepan. It's great; I wish we had bought more.

                                                Scargod: "Never heard of ... Iwachu Nambu"

                                                As you are undoubtedly too young to have been able to purchase Griswold Erie cast iron when it was being produced new, your second chance is nambutetsu (Nambu = ancient name for the region around Morioka, Japan; tetsu = iron) from the largest craftsman producer in the Nambu region, Iwachu. Nambutetsu is the best cast iron cookware in the world, possibly the best cast iron cookware ever made. There are many pieces available if you are in Japan; see the photos associated with the profile of Chowhound member Tanuki Soup. In the United States, you can get a limited range of new Iwachu nambutetsu pieces from Natural Import: http://www.naturalimport.com/castiron

                                                Scargod: "I would think the raised bead on the bottom would make them inefficient for induction."

                                                Au contraire. One of our Iwachu pots, an aesthetically pleasingly proportioned pot with a bail handle (not available from Natural Import, but sold in Japan), has three feet that hold the pot above the induction cooktop, but the pot works superbly on the cooktop. See http://www.chow.com/photos/318806 for photos of the way the pot sits on the cooktop.

                                                1. re: Politeness

                                                  Politeness, you are SO knowledgeable. I will be reading you in the future. Thanks for sharing so much information.

                                                  1. re: c oliver

                                                    c oliver: "... knowledgable .. "

                                                    I think that "knowledgable" may be a euphemism for old and opinionated, but I thank you for saying it in the nicest possible way.

                                                    In Chowhound's Wine forum, I am led to believe that I a naive idiot. Perspective. http://chowhound.chow.com/topics/6678...

                                                    1. re: Politeness

                                                      Oh, goodness, just read that part of that thread and now I'm intimidated by YOU. Just kidding. But, wow, you DO seem to know your stuff. I'd sign up for dinner at your house any night. Thanks again.

                                                  2. re: Politeness

                                                    It seems you have been around the block. At least you are one hell of an opinionated person when it comes to cookware. It is one in-line with my sstyle and preferences it seems.
                                                    I have been tempted to buy Griswold cast iron, but I have what I need.
                                                    I couldn't find a thing on Karen di Zani. Nada-zip!
                                                    As a person who has worked with his hands for sixty years, and has been involved in art, design and precision manufacturing, I appreciate good tools. Since I do most of the cooking it is my privilege to procure good tools for cooking.
                                                    I am continuing my quest. I think I am leaning towards Demeyere or Mauviel; I just need to find a store that has them to touch...
                                                    On the pot with feet: I thought it was extremely important for an induction vessel to have a flat bottom for the most efficient use of the energy. Demeyere makes a big deal of it. This is also what my engineer friend has told me, who has work with industrial induction applications. I do not dispute that many things will "work". I only question whether it is very efficient to have the major mass of the vessel's bottom elevated off the surface. Having never cooked on an induction burner, I know nothing...

                                                    1. re: Scargod

                                                      The pan does not have to be in absolute contact with the glass or ceramic surface. It is heated by a magnetic field produced by coils under the surface. The closer the pan is to those coils, the stronger the magnetic field, and more efficient the heating. But there still an insulating surface between those coils and the pan.

                                                      So knobs or buttons on the bottom of the pan (or even a paper towel) that raises it a fraction of an inch probably don't make much difference. Raising it more than a quarter of an inch probably isn't a good idea. My tabletop unit shuts off if the pan is raised too much. But I haven't tried to determine where that cutoff is. The user manual for your stove may be more specific.

                                                      1. re: Scargod

                                                        Scargod: "I couldn't find a thing on Karen di Zani. Nada-zip!"





                                                        Scargod: "On the pot with feet: I thought it was extremely important for an induction vessel to have a flat bottom for the most efficient use of the energy. Demeyere makes a big deal of it."

                                                        Indeed, the owner's manual for our LG induction cooktop makes the same big deal of it, even showing illustrations of using the edge of a ruler to make sure that the bottom of a pot is flat. (We are certain that the illustration mindlessly was cut and pasted from the owner's manual of another cooktop with a Schott Ceran "glass" surface.) However, because a magnetic field propagates well through air, what is much more important than physical contact with the Ceran surface is that the "receiving" pot material have low coercivity and high magnetic permeability.

                                                        In fact, in every single induction cooktop made, there is at all times a separation comprising nonmagnetic material between the magnetic inverter and the pot -- the layer of Ceran itself. My guess -- it is just a guess -- is that the reason that the Mauviel Induc'inox pot, which does have full bottom contact with the cooktop, performs even better than our Demeyere Apollo pots, which also have full bottom contact with the cooktop, is that the Mauviel mild iron filler between the stainless outer layers has lower coercivity and higher magnetic permeability than the magnetic stainless used in the Demeyere pots.

                                                        We have not performed controlled experiments with our footed Iwachu pots (not only the one in the photo, but also our "tempura pot" that we use also to make Dutch babies), but subjectively the footed pots heat just as quickly as do the flat-bottom enameled cast iron pots and pans that we use, and just as fast as the Demeyere and Karen di Zani and Kuhn-Rikon stainless pots and pans that we use. How much heat is lost to the room due to air convection under the Iwachu pots would be difficult to measure.

                                                        As for shopping in New Haven, ah feel yo' pain. (I lived in New Haven -- in a house on Livingston Street -- in the latter part of the 1960's when I picked up a couple of graduate degrees at a university -- starts with the letter Y -- in that town.) But isn't Cook's Wares based in Connecticut, or am I mistaken?

                                                2. re: Scargod

                                                  Scar, I have to drive 50 miles/1 hour one way to go to a TJs or Costco. So drive that hour and "touch" everything you can. It's going to last longer than any of the things that *I* drive to buy :)

                                                3. metrokitchen has quite a few selections:

                                                  I am also eyeing on de Buyer's carbon steel items.

                                                  These guys are from Ireland, but they carry a few European brands that are induction compatible just for your reference. The prices and shipping charges is quite resonable in my opinion. You may be lucky to find them at your local stores. I remember seeing a few pieces of WMF and Fissler in the outlet this past weekend.

                                                  1. Hi.. I just bought one the induction cooktops, my emeril pans wouldnt work so I bought Circulon. They work great! Any pans that are magnetic will work. No glass either..
                                                    I absolutely love the cookware. The newest is the infinite circulon series. They still sell the Elite circulon too and they are cheaper because they made room for the new infinite series... Good Luck and happy cooking~

                                                    3 Replies
                                                    1. re: ChefPen

                                                      I know Costco has a set for $200 which I'm considering getting but know which set.

                                                      1. re: ChefPen

                                                        I got a starter set of Circulon Infinite cookware when I bought my range. I loved them so much I bought a bunch more to complete the collection. Heavy, flat bases and even heating. No metal utensil restrictions and you can throw them in the dishwasher. Excellent construction quality. No ringing on my range top. Total home run in my book. When one of the small frying pans got scratched in shipment, Circulon sent me a new one and told me to keep or chuck the old one. Good old fashioned customer service and commitment to quality. Highly recommended.

                                                        1. re: klmonline

                                                          I bought the Circulon set at Costco and then got the ones that were mailed to me later for the purchase of the range. I'm 100% happy with them. They're plenty heavy without being too heavy. My total investment was $200 which also pleased me. Along with LC, Lodge, Staub, I'm set for life. (Hmm, that's a little depressing!)