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Does Anyone Have a Cookware Pet Peeve?

My pet peeve is that most of the smaller sauce pans are handle heavy of which tips over very easily.

Another pet peeve is that I cannot find that "just right Dutch Oven".

Can any Chowhound offer their peeve or a solution to this or other cookware dilemmas?

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  1. I have lots of pet peeves.
    Rivets. There's got to be a better way.
    Brass handles on copper cookware. Stainless is cooler.
    Copper lids.
    Enameled cast iron that's only enameled on the inside doesn't exist.
    Handles that are seemingly designed to provide a painful grip and little control so you can't tip to pour.

    11 Replies
    1. re: ThreeGigs

      ""Rivets. There's got to be a better way.""

      Hey, Houston, we got a problem... I bet even NASA and the Worlds Greatest Engineers still cannot render a rivet obsolete.

      My G-G-Grandfather was a blacksmith, so to him the word- "rivet", came close to something requiring one's mouth to be washed out with soap. I dared not mention anything about bridges or steam boilers. I guess he was the like the "Dunkin' Donut Dude"... Gotta make them rivets! Sick and tired, tired and sick of rivets.

      1. re: ThreeGigs

        The best alternative to rivets are spot welded pans. Both Paderno Grand Gourmet, Demeyere and some of the Cuisinarts are spot welded. There are other brands out there too, Skip the All Clad and Viking if this is a pet peeve. About the only pot I prefer rivets on is a large stockpot, because lifting a 24 quart pot full of hot liquid that has rivets offers me visual comfort. I am sure welds would be as strong on a good pot, so this isn't a deal breaker for me.

        I too think that brass handles look great but get way too hot. I actually prefer cast iron handles. They take a long time to get hot, but they still get hot. Strange how the handles on some of my best stainless steel pots never get hot . I haven't seen stainless steel handles on copper pans. Who makes those?

        I also think you are right about copper lids. They seem too thin. I happen to hate glass lids with a passion. Glass lids are a deal breaker for me.

        I can't bring myself to try a pot with soft handles. They have been known to burn at the Cook's test kitchen, so I know they will burn in my kitchen.

        My greatest pet peeve, however, is that most heavy pots need helper handles, and some don't offer them except in very large sizes, so this is something I look for now.

        1. re: RGC1982

          "I haven't seen stainless steel handles on copper pans. Who makes those?"

          Paderno - Copper Collection

          I have 3 pieces. LOVE them.

          1. re: Davedigger

            Which Paderno? From Italy, or Prince Edward Island?

        2. re: ThreeGigs

          I like rivets. With time,welded handles can break off. It happened to me with a Le Creuset.

          The only peeve I've had in recent memory was an All-Clad frying pan. Had to sandpaper the interior after each use. It's now in a landfill.

          1. re: mpalmer6c

            I have never had a spot weld break in over 30 years, so I am either lucky, or I just have better cookware. Either way, I don't miss scrubbing around rivets each time I wash a pot. I have experienced rivets coming loose, but I will admit that those were not on highest end cookware.

            That said, as I mentioned before, I do prefer rivets on big stock pots. They look more secure, even though my experience tells me that there should be no difference. In any case, rivets versus welds have nothing to do with cookware performance, just cleaning.

            1. re: mpalmer6c

              I hear you ... All-Clad does not exactly clean beautifully. I still have mine, but I won't be getting more.

              Try Lagostina for a solution to unwieldy small saucepans ... I love my 2 qt.

            2. re: ThreeGigs

              Since All-Clad is made of several metals bonded together, you would think they could find a way to sandwich a fastener for the handle between the layers of metal. This would eliminate rivets and spot welds.

              1. re: blondelle

                "Several metals" is actually only 2. 99% of the time it's stainless steel sandwiching an aluminum core. The problem with adding a handle directly out of the pan itself is that it would likely have a very weak spot where the thick handle meets the much thinner pan. As it is, the handles are very solid.

                Sandpapering a stainless steel pan is absolutely the worst thing anyone could do. Anyone will tell you that is not what the pan was designed for and frankly, the user who did that probably created another "do not use___" entry on the All-Clad cleaning list. I'm not sure why the person did that, but I can assure you that aside from myself, millions of people use cast iron cookware everyday and don't have to use sandpaper. A few spots on the pan (inside or out) are a sign of use, not a sign of poor quality.

                1. re: HaagenDazs

                  I assumed sandpapering was a joke ... hope I was right ;)

            3. Le Creuset. Skillet/saute pan hot spots. IMPOSSIBLE to avoid when cooking on electric ranges. miserable pieces of____.

              4 Replies
              1. re: Alice Letseat

                Cast iron has hot spots and cool spots. In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped. Doesn't matter if it is a LC, Lodge old revered Wagner ware pan etc. No way around it.

                1. re: Candy

                  ""Cast iron has hot spots and cool spots. In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped.Doesn't matter if it is a LC, Lodge old revered Wagner ware pan etc. No way around it.""

                  I totally disagree with that theory or assessment. If the "air pocket" theory was true, the pan would literally self destruct. (This isn't to be confused with items like engine blocks, that has cast in channels for coolant. Those voids are "NOT all sealed up", as in an air pocket.)

                  Now, cast iron that has recessed or raised material will heat uneven. As some companies get cute and put their brand name on the base, I refuse to purchase them. I won't buy those wavy "sear" pans, as to me they are junk.

                  1. re: RShea78

                    Try the test I had to perform in college. We tested cookware by burning vanilla pudding in pans to show hot spots and to indicate which cooker (burned) more evenly. Cast iron always showed definite hot spots.

                  2. re: Candy

                    In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped.

                    As someone who understands the metallurgy of cast iron (as well as other metals) I have to say (with all due respect) that this is not even close.

                    Cast iron cookware is made by pouring molten iron (or sometimes forcing it under pressure) into sand molds. After cooling, the sand mold is broken away and the pan is cleaned/polished, etc and packed for shipping. It cannot develop air pockets like bread. It breaks when dropped and cracks when cooled too quickly because it is formed by pouring molten iron into a mold. I could explain the metallurgy, but it would be way too boring for this forum.

                    The metallurgy of the formula and the consistency from batch to batch will be better from a good brand such as Lodge or LC over some no-name pan from China or India. All cast iron starts with scrap metal which can vary greatly from one load to another. A good mill will carefully mix the scrap and add extra stuff as needed to make a consistent iron. In my experience, the quality control from India, China, etc. is just not as good.

                    Other metal cookware is made from metal that was poured into giant ingots (Usually about 2 ft. thick or more and 10 or 12 ft long), rolled to the desired thickness (i.e. very thin) and spooled up on a roll. The metal goes to the manufacturer, where it is unrolled and stamped into shape.

                    In all cookware the evenness of the heating depends on the consistency of the alloy used and a consistent thickness throughout the pan. (Other factors such as the bond between layers is also a factor, but not in CI.)

                    Cast iron is used because it is cheap to make and can take a higher heat for a longer time without warping. The grilles in restaurants are all made of cast iron for this reason.

                2. Everyone who thinks that Barkeepers Friend is the best miracle cure in the world... That and people who think they can completely season cast iron in one afternoon.

                  12 Replies
                  1. re: HaagenDazs

                    Yeah, one of my pet peeves is people who think the Earth is round! :-p

                    You are right about one thing...BKF won't get EVERYTHING - sometimes you have to use a Mr. Clean Magic Eraser.

                    1. re: jzerocsk

                      But seriously, if there is a BETTER mildly abrasive cleaner safe for porcelain/enamel, let's hear it! I am always looking for a better way to keep my white porcelain sink white!

                      1. re: jzerocsk

                        THANK YOU. You've made my point. Many people think it is a cleaner. It is not. It's a polish. I think the manufacturer even refers to it as a cleaner, but here's my point. Soap is a cleaner. Kitchen sprays are cleaners. BKF is a cleaner in as much as silver tarnish remover is a cleaner. Maybe it's just semantics but I hesitate to call it a cleaner because then people start using it like one.

                        I think it's great for your purposes and I use it to brighten up my sinks as well, but I was talking about people who relentlessly try to clean their pots and pans with the stuff. There's one user lurking here who actually started cleaning his/her pans with fine grit sandpaper! That's the kind of hilarity and over-the-top nonsense (pet peeve) I was referring to.

                        1. re: HaagenDazs

                          The sandpaper seems a bit much, but the clean is clean.

                          If good microfiber can remove 99% of the bacteria on a surface without the use of any "cleaner," "cleanser," "polish," "soap," "detergent," "solvent," then microfiber is a cleaner, too!

                          1. re: jzerocsk

                            I hear ya - good point. People just turn to BKF before they do other simpler things like soak it in the sink and toss it in the dishwasher. Part of it stems from the desire that people evidently have to make their cookware shiny and clean and brand new looking. While I'm not for ratty looking pans, I also know that people see these mirror finishes on many of the pans they see on TV.

                            Digging deep here... I don't know if it's the same psychological effect that some women (and some men for that matter) experience by being overloaded with TV and magazine models and so they "learn" that they must look just like them and then start the eating disorders... I know that's going overboard but how else can you explain the use of something like sandpaper to "clean" your pans?

                          2. re: HaagenDazs

                            I am a major silver junkie. I use fork dip to remove tarnish from the tines of forks but in no way is it a polish. That is the next step. Just becuase you clean the oxidization off of fork tines doesn't mean the fork is polished. At no time should that stuff be used on the rest of the flatware. Some oxidation is intended to bring out pattern details.

                            1. re: Candy

                              I will say that polishing silver is in no way the same as using sand paper on your cookware! ;-)

                          3. re: jzerocsk

                            Try Bon Ami, It won't scratch, but it doesn't necessarily remove all traces of stains either. Just get your sink clean, and then spray it with clorox bleach cleaner. I had an ivory enamel sink that was tough to keep clean-looking.

                            1. re: jacquelyncoffey

                              When BKF is $3.79 and Bon Ami is .89 per can it is a no-brainier. I use BA to clean my stainless cookware without scratching or leaving "whirl marks" on it. You just have to be careful about rinsing it or it will leave a white residue when dry.

                              I had an ivory enamel sink that was tough to keep clean-looking.

                              Just do what we do...keep it full of dirty dishes all the time and no one will notice the sink. : > 0

                            2. re: jzerocsk

                              A baking soda paste made by mixing a little with water? Baking soda and vinegar. Polishers, cleaners, whatever. They do the job.

                              1. re: jzerocsk

                                THAT was the reason I finally traded my white porcelain enamel sink for stainless steel. And I've never looked back!

                            3. re: HaagenDazs

                              Indeed ... when actually the second coming is Barkeeper's Friend + vinegar (as recommended elsewhere on this board).

                            4. Le Creuset- Why is it that a $260.00 dutch oven comes with a freakin' Plastic knob?! C'mon Frogs, you can do better than that.....Adam

                              14 Replies
                              1. re: adamshoe

                                Biggest pet peeve is glass covers -- for someone like me who's a little klutzy, they are an accident waiting to happen.

                                Hey Adam, be gentle with the French! I agree that the plastic knobs on enamel cast iron always seemed brain dead, but you know, it works well enough. That stuff was never intended for the hi-temps that people subject it to (no-knead bread). FWIW, Staub is French but their knobs are brass or stainless.

                                Not sure how you can't find the right size dutch oven -- the variety of sizes and shapes is remarkable. It is expensive stuff, so you could blow through a lot of cabbage figuring out what works. (Or try a few plain cast iron pieces -- they are fairly inexpensive and you might decide that the enamel is not all that important to you.)

                                1. re: MikeB3542

                                  ""Not sure how you can't find the right size dutch oven""

                                  Well too low in height with too wide of base is a Brazier - too tall in height with a medium base is a sauce pot. It would be nice to see about an 8 and a 10 quart DO in proper height/base proportions. Also within a $40 to $60 price range.

                                  Now comes another pet peeve- Lids cost extra on most of these other pot (non-DO) configurations. I may find acceptable for example a 10 qt Brazier but something will freeze over if they expect another $20-$30 for a lid.

                                  1. re: RShea78

                                    I see your point. The proportions of the traditional Dutch (or French) oven are kind of locked in. If black iron is OK, consider suppliers like MACA (they make extra-deep camp ovens -- they work just fine on the stovetop and in the oven). Wish I could help you with price -- we're all hurtin'.

                                  2. re: MikeB3542

                                    Biggest pet peeve is glass covers -- for someone like me who's a little klutzy, they are an accident waiting to happen.

                                    HERE! HERE!

                                  3. re: adamshoe

                                    LC probably choose plastic knobs because they are a insulator and they do not get hot on the stove top. If you chose to use the pan in a hot oven, you need to either remove the knob off or wrap it in a double layer of foil.

                                    1. re: Kelli2006

                                      They (the Frogs) do make metal knobs you know... I bought one of these for my LC.


                                      Cheap enough, $9 at BB&B.

                                      And where would we be without the Frogs? Example #1) Statue of Liberty. I for one am not into the fad known as Frog bashing. "Freedom Fries?" What kinda crap is that?!

                                      1. re: HaagenDazs

                                        Thanks for that tip, because the knob on my LC oven is severely cracked and chipping.

                                        1. re: Kelli2006

                                          Contact LC directly. I'm very sure they'll send you a new one at no cost to you.

                                        2. re: HaagenDazs

                                          I was being "amusant" when I bashed the Frogs.... Some of my best Brothers in Law are French, as well as my (ex-pat) Soeur. Vive La Belle France. (Cue the Marseillaise.....) Adam

                                          1. re: adamshoe

                                            LOL! I don't find your "frog" remark to be offensive--taken in the context it was written--it made me laugh. My SO is french and I'm always kiddin' him by calling him "frogman" always with a laugh!--that said, my feeling is the French can basically do what they want with the cookware because it is superior to ours. What I really go nuts over is those tins of fois gras that they have--the shape is really weird--a rounded triangle. You cannot open them with a normal can opener!!!!!!!!! It takes forever--I need to use a can opener and a knife. And when my dear fiance tries to open those cans his face gets red and he starts speaking loudly in french--the word "merde" is used a lot! The French simply need to redesign their fois gras tins..that's all!

                                            1. re: jarona

                                              a nefarious french plot: a rounded triangle for foie gras!

                                      2. re: adamshoe

                                        Actually the knob is not plastic and if you want to replace the knob, they do make stainless replacement knobs.

                                        1. re: adamshoe

                                          YES! That is my major pet peeve as well! (but good to know that I can replace it with a stainless version)

                                          1. re: adamshoe

                                            I love those plastic knobs ... no potholder required 99% of the time.

                                          2. Lemon Zestors or graters other than Microplanes. What a waste of time, money and drawer space

                                            2 Replies
                                            1. re: thinks too much

                                              I actually like my citrus zester - I use it to make nice curls of zest for things, as well as on carrots in Vietnamese dipping sauce. I have too many graters, some aren't great, some verge on useless, but I have one large one that is great for grating cheese, particularly parmesan. With the microplane, I find the parmesan is too fluffy for my taste.

                                              1. re: MMRuth

                                                I've never gotten the zester to work right. I was referring only to graters advertised for citrus-related purposes... or fresh ginger. I use an old, battered and beloved mouli grater for my parmesan.

                                            2. The Cuisinart frypans/saucepans I got on Amazon for a bargain are not clad up the sides. Whenever you cook in them, the dry sides start to discolor and blacken.

                                              6 Replies
                                              1. re: sbp

                                                I have to wonder if you are using excessive heat or the burner is too big for the pan. I have mostly All-Clad MC2, but I have and love the few pieces of Emerilware that have the same construction.

                                                1. re: sbp

                                                  That sounds like a fuel issue. Gas or electric burners?

                                                  Gas- may need an air venture adjustment or cleaning of debris. Rich mixture causes carbon (soot) deposits.

                                                  Electric- There may be an oil or food based soiling likely under the drip pan.

                                                  Are you using anything (chemical in nature) to "shine" the pan? (some metal preservative) Products used to shine metals should not be subjected to any heat source. For example I use Sheila Shine for my Stainless Steel back-splash and range hood. There is a spot above the stove light that is now yellow telling me it is breaking down. Mebad because I didn't follow directions and now I got to deal with it.

                                                  1. re: RShea78

                                                    I wasn't clear. It's the sides INSIDE the pan that are discoloring. Unless there is liquid right up the sides. So, for instance, if I stir fry in the fry pan, the sloped sides darken. If i reduce a sauce in the saucepan, as the sauce reduces, the now dry sides darken. It's not the remains of the liquid that are scorching, either; it's just as noticeable reducing chicken stock as it is making a caramel.

                                                    1. re: sbp

                                                      If you are cooking on gas and not using all-clad (not All-Clad brand per se but pans that are tri-ply construction all the way up the sides ) but disk-bottom pans, you will have this problem. I switched to triply pans for this very reason when I began cooking on a Wolf AG range. I found that the gas flame heated up the sides of the pan as well as the base and the sides that weren't triply were getting much hotter than the disk bottoms and scorching anything that splashed up coming in contact with the hotter surface. Does this make any sense? Cast iron also eliminates this problem.

                                                      1. re: koigirl

                                                        Oh yes, that makes sense. And it's what I figured was happening. I didn't notice it on my old Farberware stuff, and of course not on the All-Clad, but the Cuisinart scorches like mad. That's why it's my pet peeve.

                                                      2. re: sbp

                                                        OOppss!! I wish you were more clearer... :-(

                                                        The "interior sides" (If I understand correctly?) is then is conducting too much heat, via "wick action". Here is when cooking is more science than art. I found out by using the small burner on my electric stove helps in my situation, even though my pot should be used on the larger burner. If I was to use a gas top, I would use a thermal disk or a flame tamer.

                                                        The idea is to concentrate heat more toward the center of the pan as to reduce the heat from climbing up the sides. If you are using a stock pot for reducing stocks, a better choice would be closer to a sauce pot, or in a pinch a brazer.

                                                  2. Baking sheets that warp in the oven.

                                                    I used my old crappy one while baking a quiche. It warped. Quiche spilled. I bought an heavy Oneida. Used it while baking a quiche. It warped. Quiche spilled. I bought a really heavy Paderno. Used it while baking a quiche. It warped. Quiche spilled.

                                                    What does a girl have to do to get a baking sheet that doesn't warp at 350 degrees???

                                                    11 Replies
                                                    1. re: Davedigger

                                                      The solution is to purchase 1/2 sheet pans at a restaurant supply store. They wont be pretty but they are guaranteed not to warp and will likely be less expensive than what you bought in the past.

                                                      The stores may not advertise that they are open to the public, but if you pay cash your business is very welcome, especially in the current economic climate.

                                                      1. re: Kelli2006

                                                        All of my pans were 1/2 sheets. Is the restaurant supply store the key?

                                                        1. re: Davedigger

                                                          The baking sheets sold at restaurant supply stores are constructed from a heavier guage of aluminum that will resist warping.

                                                          1. re: Kelli2006

                                                            ""The baking sheets sold at restaurant supply stores are constructed from a heavier guage of aluminum that will resist warping.""

                                                            Resist is the right word, because even my Lincoln Model # 535-253, 1/2 bake, extra heavy duty, 13 gauge aluminum pan, has warped slightly. I am going through some of their procedures over the weekend to see if this works its way out before they will issue a replacement.

                                                            One of my lesser grade Advance Tabco 18ga pans warped, but it was my own fault of letting it come into contact with cold water while very hot. This isn't a corner warp but the pan has 2 little puddles or puckers in the bottom where the table had 2 spots of standing water on it.

                                                            1. re: RShea78

                                                              I'm hoping that maybe you'll magically see this thread a year later, but what were their recommended "procedures" and did they work in any estimation?


                                                              1. re: jmholsin

                                                                i'd be curious to hear the answer too. i Googled, but to no avail.

                                                                after all these years you'd think i could get used to it, but it still scares the crap out of me every time i hear that loud BANG! as a sheet pan warps in the oven.

                                                            2. re: Kelli2006

                                                              Yes, I agree. I have a bunch of heavier gauge aluminum sheet pans and they have never warped.

                                                        2. re: Davedigger

                                                          I realize this is an old thread but I had to put in my two cents worth...

                                                          I have worked in a catering kitchen for over a year using those restaurant supply store sheet pans and sometimes even these warp. At home, I use a lightweight sheet tray for quiche. Because it is thin and light, it may warp but doesn't have enough power when warping to move the quiche. Alternately, use the ubiquitous roasting tray that comes with the oven. You don't HAVE to use a sheet tray.

                                                          1. 1. cleaning the le creuset ridged grill pan.
                                                            2. pyrex measuring cup with the cup gradations (vs. ml) are on the "wrong side" -- that is, i have to transfer the cup into my left hand to read the measurement in "cups".
                                                            3. skillets (i'm thinking of a couple of all-clads) whose handles make them tilt until food offsets the weight of the handle, and then it sits flat on the burner. makes pre-heating a pan difficult.
                                                            4. cleaning my food processor bowl. the straight -vertical bowl (with a 90 degree slope) makes it difficult to really get down into that crevice to clean it well.
                                                            5. loud motors -- my food processor sounds like a frickin' cessna taking off.

                                                            1. Glass measuring cups with an "L" shaped handle rather than a full loop that is connected at both ends. The handles are too short and smooth (rounded) and I can never get a good grip on the new ones. And the only ones I can find with a full loop are plastic.

                                                              3 Replies
                                                              1. re: al b. darned

                                                                Speaking of measuring cups- I had one where the Us Ounce marks didn't match the US Cup graduations. By the time the 1-US Quart, 4-Cup mark was hashed, the ounce mark was a bit over 28 ounces but less than 29 ounces. I have a fairly accurate lab grade beaker that showed the whole measuring cup was out of wack.

                                                                al b. darned, this cup, although plastic, had a inverted "L" shaped handle that would just about cut your hand. Anyway, I tossed them as it wasn't worth my gas to return to the place of purchase.

                                                                1. re: al b. darned

                                                                  I like the L-shaped handles better. It allows the measuring cups to be stacked.

                                                                2. Except for All-Clad, most modern pans have just an aluminum plate clad to the bottom.
                                                                  ALL of my pans made this way scorch the food at the edge where the aluminum ends. It could be due to the heat flow 'wraparound' from my gas range, but I'm sure I've seen it with electric. BTW I rarely need maximum flame.
                                                                  I'm liking cast iron more these days.

                                                                  1. hmm...
                                                                    I don't like unneccessary gadgets. But I'm thinking that a stand mixer, or at least a handheld blender may not be so unneccessary any more.

                                                                    3 Replies
                                                                    1. re: Soop

                                                                      soop, if you don't want to commit to a stand mixer, i believe there are hand mixers that may have "stick blender" type attachments.

                                                                      1. re: alkapal

                                                                        My mind is still reeling from Soop's mentioning hand-beating egg whites for a lemon meringue pie on the pies thread. Better him than me! Alkapal's suggestion is a good one.

                                                                        1. re: buttertart

                                                                          Yeah, I'll probably try and pick up a cheap one. I'd make more pancakes too.

                                                                    2. eight-inch skillets,

                                                                      They are too small for all but the tiniest tasks; nine and ten-inch models are significantly more versatile without taking up much more room.

                                                                      3 Replies
                                                                      1. re: monocle

                                                                        good for omelettes though eh?
                                                                        I made an omelette in a pan roughly that size, and it's the only way I know that you can get it that thick. Also it's good for fried eggs. I think it's become the "egg pan".

                                                                        1. re: monocle

                                                                          An 8 inch is perfect for omelettes, crepes, and eggs for one or two.

                                                                          Don't think of it as a skillet or frying pan. As Soop says, think of it as the egg pan.

                                                                          1. re: monocle

                                                                            It's also perfect for doing anything with a small tortilla, and cooking for one.

                                                                          2. My pet peeve (although I realize it may not apply to most folks) is that many otherwise appealing pots and pans aren't compatible with induction cooktops. Induction is becoming more and more popular here in Japan, and I've heard the situation is the same in Europe. IMO, manufacturers of premium cookware should recognize this increasingly significant market segment.

                                                                            5 Replies
                                                                            1. re: tanuki soup

                                                                              The popularity of induction and other electric ranges is most puzzling to me.
                                                                              Electricity costs are high and increasing rapidly here, and I can cook up a storm without noticeable effect on my natural gas bill. Of course, in some locations gas might not be an option.

                                                                              1. re: DiveFan

                                                                                I believe that induction is actually the most energy-efficient stove-top cooking method, since all of the heat is generated within the pot itself. An additional benefit is that your kitchen stays cool, reducing the load on your air conditioning in the summer. As a final cost benefit, my electric company actually gives customers who install an induction cooktop a monthly rebate on their electric bills.

                                                                                But cost issues aside, I *LOVE* cooking on induction. :-)

                                                                                1. re: tanuki soup

                                                                                  Induction would be a slam dunk efficiency-wise, except electric utilities lose up to a third of the power they generate in the transmission lines.

                                                                                2. re: DiveFan

                                                                                  Yup, the delivery portion of my electric bill is the shocker. The 'efficient' Jenn Air induction ranges still need 240v @ nominally 40 amps.
                                                                                  OTOH I don't even think Ed Begley Jr. can bite off this amount of solar photovoltaic electrical power yet. Outdoor reflector ovens anyone?

                                                                                  1. re: DiveFan

                                                                                    I wonder whether the economic considerations in the US are different from those here in Japan and in Europe. We pay about $6.50 a gallon for gasoline here (and I would assume that other petroleum products are equally pricey), while we have nuclear power plants for electricity. I believe the situation is the same in many parts of Europe. These differences may well tip the balance in favor of induction outside the US, explaining its rapid acceptance in Japan and Europe.

                                                                              2. Here's mine: What POSSIBLE purpose could that outer stainless steel layer on All Clad serve? Seems to me all it does is impair the benefits of incorporating aluminum. I'd rather have just one layer of stainless inside a double-thick outer body of aluminum.

                                                                                4 Replies
                                                                                1. re: CookieWeasel

                                                                                  Stainless is more hard wearing. Why would you have stainless inside aluminium? That wouldn't offer any benefit I can think of.
                                                                                  The general rule is tough on the outside, conductive on the inside. Like copper with a SS lining, same principle even with cast iron and enamel.

                                                                                  1. re: Soop

                                                                                    Well, the usual All Clad is a stainless sandwich with aluminum in the middle. AC puts the stainless on the inside to prevent aluminum interaction with acidic foods like tomato. I don't like the stainless on the outside because it seems to be just for show, and slows down the heating properties of the aluminum. I can see the toughness angle, though. But with the sandwich, there's two parts of SS to only one part aluminum, & that doesn't seem efficient at all. (I admit it, I do prefer plain old aluminum & think that AC is way too pricey for what it is).

                                                                                    1. re: CookieWeasel

                                                                                      Oh I see, the outside of the /pan/. I thought you meant the outside of the sandwich.
                                                                                      Yeah, that's a bit pointless.

                                                                                      1. re: CookieWeasel

                                                                                        The stainless steel clad AC can be used w/ a conduction range because the LTD, MC2 and the copper-clad do not have the necessary ferrous exterior to conduct electricity.

                                                                                  2. I guess this qualifies as a cookware pet peeve. I hate microwave soup packaging that explodes soup all over the microwave when you heat it, even when you follow the heating instructions on the packaging.

                                                                                    1. All American measurements are in cups and tablespoons. Handy for some things, but not for most.

                                                                                      Plumbers that install P traps under sinks in a way that makes life easiest for them rather than maximising the amount of usable space under the sink.

                                                                                      Pepper grinders always leave bits of pepper floating round on the shelf.

                                                                                      Total inability to throw away something I no longer use.

                                                                                      Sauce bottles always end up with a coagulated gooey ring at the top; you end up trying to get the claggy residue out from between the threads.

                                                                                      1 Reply
                                                                                      1. re: Paulustrious

                                                                                        Super word: claggy. Exactly descriptive.

                                                                                      2. I have several pet peeves. I hate glass lids but not because they are an accident waiting to happen. I hate them because they always seem designed to drop into the lip of the corresponding pot and they sputter as soon as whatever is inside begins to generate a little steam. So I always use a different lid with the stockpot.pasta pot.steamer pot that came wih tthe glass lid. So I guess I am peeved with myself for not tossing the glass lid or taking the whole thing back to W-S and getting one with a regular lid. My other peeve is the nonstick option nudging out other choices. I use my old cast iron griddle a lot, but it really does have horrible heat distribution. Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper?

                                                                                        4 Replies
                                                                                        1. re: tim irvine

                                                                                          tim irvine: "Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper?"

                                                                                          You mean, like this one? http://www.amazon.com/Demeyere-Apollo...

                                                                                          1. re: Politeness

                                                                                            Ok. Let me rephrase that...

                                                                                            Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper that I can afford?

                                                                                            1. re: Paulustrious

                                                                                              Thanks, Politeness for the lead, and thanks, Paulustrious, for the rephrase. I agree. C'mon, manufacturers, it's a sheet of aluminum bonded to a sheet of SS! Oh, and manufacturers, assuming you read sites like this, please offer one long enough and wide enough to cover two burners, one side a of a four burner stove, fully. A very small lip around the edge is ok, but not an inch or more out of each side, please!

                                                                                              I'd seen the Demeyere-Apollo before but forgot it because of the size and shape. The price is a little whacko, too, but I have been known to buy a pricey pan now and then if it was truly a great pan, like a Mauviel professional tin lined lined copper saucepan, which always does its jobs flawlessly and notwithstanding it's enormous weight is made manageable by an extremely comfortable iron handle. But that introduces a whole new line of peeves, like waiting on Jamie to re-tin pans. Atlantic does impeccable work, way better than any others I have tried, but takes FFE AND screws up your accounting by holding the check until he starts, which may make it stale dated!

                                                                                          2. Perfumed candles during a meal. In fact, any candles. Same goes for perfumed flowers.

                                                                                            Table centre pieces large enough to obscure a small elephant.

                                                                                            Super chargers. (these are chargers large enough to put another charger on.)

                                                                                            1. pet peeve: coffee maker carafes that can't pour a clean pour! ugh!

                                                                                              has anyone seen eric ripert's smooth top griddle (adjacent to/part of his smooth top stovetop)? he cooked cod on it today, and *boy howdy* was it a splattery mess!