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Induction Cookware - NOT All Clad

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I am thinking of getting an induction cook top and wanted to first make sure that I could find cookware that I liked. All Clad's handles just are not angled correctly for me. Any ideas or experiences? Thanks!

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  1. Tramontina Tri-ply cookware - available at Walmart ( and walmart online). I have bought two sets and a couple of open stock pieces. All induction ready and you will find many threads here on the superior quality of Tramontina in general.

    4 Replies
    1. re: knet

      I second knet on Tramontina tri-ply.

      1. re: Chemicalkinetics

        Uh, this may have been debated before..but are you sure the Tramontina 4 QT saucepan is induction capable? It looks like a newer tri-ply but in the Q&A down the page some say it is and some say it isn't. http://www.walmart.com/ip/Tramontina-...

        1. re: Chipped Ham

          I can only say that each piece of Tramontina I have ( 12 at this point) is induction ready.

          1. re: Chipped Ham

            My understanding is that the older version of Tramontina cookware are not magnetically inducible, while the newer ones are. There are some older pieces flowing around and you may be unlucky get hold of an older piece. Neverthless, Tramontina will replace any non-inducible cookware.

      2. There are many many lines of induction-ready cookware these days. Every manufacturer of stainless cookware seems to claim that their products can be used on any cooking surface including induction. You should have no problem finding whatever you want at whatever price point you want.

        1. I love DeMeyere.

          1. Sitram seems to work quite well for my induction hob, without the silly handles All-Clad can't seem to get right. Bonus: pouring lips on the saucepans! what kind a idiots design all clad saucepans with no lips.

            1. There's lots now. I personally have All-Clad (I can work with the handles), Vollrath and LeCreuset. If you don't need clad or enameled cookware, there's those carbon-steel pans that one of the non-stick threads was mentioning as well as cast iron. Those two should be the least expensive.

              1. Thanks to everyone for the great leads, experiences, and input! I'll keep at this! thanks again.

                3 Replies
                1. re: BasilSue

                  I have a set of the Cuisinart Multiclad Pro and I love it. It performs as well as A-C at about 1/4 of the price. Also, the handles are much better. I don't mind the long A-C handles but the tiny little things on stockpots and casseroles are just silly. The Cuisinart handles are so much nicer and more in proportion, not to mention comfortable. I don't love the fact that Cuisinart is made in China, which would be my only negative on the line. Other than that, I do believe some of my Cuisinart pieces are heavier than comparable A-C SS pieces. Just keep in mind that the Multiclad Pro line (which is fully clad) is not the same as the Chef's Classic (which is a disc bottom).

                  1. re: ajilani

                    Can your Cuisinart Multiclad Pro cookware be used for an induction cooktop?

                  2. re: BasilSue

                    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.

                  3. Thanks so much to everyone for their input. We live in a very rural area, so . . when we got "down the mtn." we went to a variety of stores, with magnet in hand, and looked at different pots and pans. I've also done follow-up on things suggested to my inquiry. LOTS to consider, for sure. I do so appreciate all the input. (I think I may just start w/a pan or two from a set to see how I like them them purchase more along the way.)

                    1 Reply
                    1. re: BasilSue

                      BasilSue: "LOTS to consider, for sure. "

                      It is not that difficult. We have cooked on induction for eleven years. Many of our old pots and pans, purchased before we had even heard of induction cooktops, worked just fine from the time we installed the induction cooktop. But here are some thoughts.

                      We have three or four Demeyere Apollo pots, all but one disk-bottom. They work just as they should. And the five-ply, clad, sauteuse is my spouse's favorite piece of cookware.

                      All of our cast iron, both enameled (Descoware and Copco) and "naked" (Griswold), work very well on induction, better than they ever worked on gas or coil burners.

                      We have two Kuhn-Rikon Duromatic pots, which we purchased separately, but which happen to be sold as a pair on several sites as the "Duromatic Duo": a 5.25 quart stockpot and a 2 quart frypan, which are as good as any "standard" induction pots you can purchase anywhere. DO NOT be dissuaded by the thought that these are "only" pressure cookers; they are VERY good as just plain stockpot and frypan on an induction cooktop. The pressure lids, which need not be used, are a bonus. Pressure cooking is easier on an induction cooktop than it is on gas or resistive electric range or cooktop, and that is nice in itself; but you need not use the pressure lids to appreciate the quality of the Kuhn-Rikon Duromatic.

                      But the unchallenged star pot in our collection is a Mauviel Induc'Inox Windsor (also called fait tout) pan. Mauviel apparently has abandoned the "Induc'Inox" monicker, but the models in the current Mauviel M'Cook line appear to be the same models that used to be Muaviel Induc'Inox. Whatever is the core material in the clad Induc'Inox, it is super responsive to induction technology. I suspect that it is a high coercivity (not-cast) iron layer, surrounded with 18/10 stainless steel; whatever, it is wonderful on an induction cooktop.

                    2. Uh, this may have been debated before..but are you sure the Tramontina 4 QT saucepan is induction capable? It looks like a newer tri-ply but in the Q&A down the page some say it is and some say it isn't. http://www.walmart.com/ip/Tramontina-...

                      4 Replies
                      1. re: Chipped Ham

                        Not for certain concerning tramontina products but wondered if the Cuisinart MultiClad Pro is induction capable. I understand it does not have the disk on the bottom and is more like All Clad? except cost more reasonable but salt may pit surface it if dropped directly in the bottom of the pans over a period of time.Also they may not be flat bottomed such as the 5.5 saute pan. So are they induction capable? and does salt really destroy the inner surface of the pan of Cuisinart Pro Tri Ply? and are the bottoms not perfectly flat such whereas an All Clad saute pan has flat bottom absolutely? With All Clad most pieces are best but cost so much!!!.

                        1. re: Tinker

                          Received a note from Cutlery and More yesterday that the Cuisinart Multi Clad Pro 5.5 quart $79 sauce pan they have is not for induction use. Sorry to hear about that as the price is less than half of an All Clad 6 quart saute or an All Clad 6 quart POT saute.

                          1. re: Tinker

                            Tinker, according to Cuisinart website, the multicrad pro line, including the saute pan, is induction ready. FYI I past the link below.
                            They say "Suitable for use with induction cook tops."

                            http://www.cuisinart.com/products/coo...

                            Maybe what Cutlery and More has is older version??

                            1. re: hobbybaker

                              You are right, Hobbybaker. Thanks so much for researching and giving me this information. I have no idea as to why the message from Cutlery and More stated that it was not for induction use. I believe there is another Cuisinart make ( Cuisinart Classic possibly is not induction and I am not sure about that) but regardless the information given to me by CM cost them a sale. I think the difference in these two Cuisinart types (Classic and Multiclad Pro is one has the plate attached to the bottom and the other is like All Clad but not made as well. Anyhow the price difference of All Clad saute in the 6 quart size and the 5.5 saute Cuisinart Pro is a lot no matter where you buy either. So I think I will be holding off and getting by with the 3 quart saute All Clad I have and the 8 quart AC dutch oven.

                      2. I just bought a set of Calphalon tri ply Stainless steel yesterday. Obviously, I don't have much experience with them (nor do I have induction), but it does specifically say on the box (and the bottom of the pan) that they work on induction.

                        1 Reply
                        1. re: Azizeh

                          My Calphalon "Contemporary Stainless" series saucepans and Multi Pot work great on my induction cooktop.