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Challenge: find me an induction capable griddle

The new induction cooktop is on order and of course I'm almost through with my "buying opportunity" spree, weeks in advance of actually going to induction. I have the new stockpot, nonstick omlette pan, and one replacement sauce pan (all LC). But I'm not sure about how to take advantage of the new bridge element. It will bridge two 7 " burners, making around 15" of cooking space. I don't need a grill, I grill outdoors, I just want a non-stick griddle for making lots of pancakes at once.

So far, LC says not to use theirs on glass (i suspect the bottom must not be even), All Clad has made theirs of aluminum. The only thing else I can find is Lodge. I'm really not very good with maintainng the non-stick properties of the antique Lodge pan I have, so I'm not too thrilled w/ that idea.

Can you help?Thanks!

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  1. I don't know how you feel about cast iron cookware, its weight, and about storing in somewhere. I love my very cheap generic cast iron 2 burner griddle, which has ridges on one side, and is smooth on the other. That should fit your 15 inches handsomely and cook pancakes, steak, numerous species of kebabs from different cultures, bacon, Indian chapati & various paratha on the hob, naans & pita in the oven.

    It can be stored inside the oven, semi-permanently, where it becomes a great temperature modulator, a baking stone for breads, a pizza stone [best if you put a wire pizza pan over it]. You can grill eggplant for hummus & rollatini [a whole bunch of slices] on it in the oven, bake vadouvan base with ease [see NY Times & Fat Free Vegan], bruschetta, and many fun things like super garlic bread with toasty undersides. Baked toast is a great treat too,

      1. re: GH1618

        Look great. It looks like it is a steel (not stainless) griddle. I wonder if the original poster, danna, will have trouble with the seasoning process. If not, then it should works.

        1. re: Chemicalkinetics

          Another site which sells it describes these as induction-capable, but also states that they can scratch glass cooktops.

          1. re: GH1618

            But this is an induction cooktop, which means you can simply lay down some paper towels, set the pan/griddle on them, and start cooking scratch-free. That's what we do with our extensive Le Creuset collection on our induction range.

            1. re: BobB

              I discovered that I could warm a tortilla this way - by placing it between cooktop and pan!

          2. re: Chemicalkinetics

            How can you tell that the steel composition is correct for induction? It appears that some stainless is magnetic and some is not. Could you say it's true that ALL steel is magnetic if it's NOT stainless?

            Yeah, and you're right...I'm unsure weather I can make it perform as a non-stick, but for $39...it wouldn't kill me to find out. Thanks GH.

            1. re: danna

              The Chef King griddles are described on some sites as stainless, but clearly they are not. I have seen one source describe them as induction capable, which sounds right. If you get one from a source that says it is, they should stand behind it.

              1. re: danna

                You are correct that some stainless steel is more easily magnetized than others. That is true. For carbon steel (not stainless), I think all the common ones in the markets can be magnetizied. I won't go as far as saying "all" steel can be magnetizied. I am sure you can put in some elements to prevent it. However, all the simply carbon steel should be magnetizied. You really have to go out of your way to make it not magnetizied.

                1. re: Chemicalkinetics

                  Just to clarify, steel is iron with carbon quasi-alloyed during the smelting process. Stainless is steel alloyed with chromium which negates magnetivity. Some manufacturers embed a steel or iron plate in the bottom of a stainless
                  pan to make it induction friendly.

                  1. re: beveropolis

                    Inaccurate. Some stainless steels are magnetic. It depends on the particular alloy. The exterior layer of SS on an induction-capable pan is magnetic.


                    1. re: beveropolis

                      The 18/10 SS that is commonly used for cookware is not magnetic. 18/0 is magnetic, but not as resistant to corrosion. So many induction compatible pans have an 18/10 body, and an 18/0 disk or layer bonded to the bottom (often with aluminum sandwiched in between).

                      When browsing pans at TJMaxx I keep an eye out for the distinctive induction compatible disk base.

                      1. re: paulj

                        I just carry a little magnet.

            2. I haven't picked one up yet, but I'm planning on getting a cast iron reversible grill/griddle to use on my bridge induction elements. I'd just put a silpat or other cushion between the griddle and glass. The griddle can't get hotter than the silpat tolerates, since the induction element would turn off before it got that hot, and you don't have to have the cookware in contact with the induction burner for the energy transfer to work. I forget what the specs are for my unit, but you can have the cookware at least a couple of centimeters above the burner, and it will still work.

              1. I have a 12" Vollrath induction-capable aluminum nonstick griddle that works quite well on my induction cooktop. You could always get two of them and use them side by side.

                1. Allclad d5 square griddle pan. It's stainless and induction friendly (confirmed). Four pieces of French toast at once so probably two or three pancakes at a time.
                  The bonus is that you can use it for a lot of other things, and I'm kind of amazed how good this thing works. I think you have to actually try to burn something on it, and you can get away with a lot less butter/oil.Le Creuset used to make a square griddle (discontinued) but I dropped it and it broke (which also amazed me)and I've been looking to replace it for years. Problem solved.Hope it solves yours.
                  It is BIG with the handle, so you'll need some space to store it.

                  1 Reply
                  1. re: Fahzz

                    thanks, but all I could find was square...I'm looking for a large rectangular griddle to use w/ two burners. Plus, it doesn't appear to be non-stick. am I looking at the wrong thing?

                  2. Demeyere makes some nice pieces ... not cheap, but either of these would fill the bill --


                    this one too, though not sure if its induction-compatible

                    1 Reply
                    1. re: djh

                      beautiful cookware! but I don't see anything about a non-stick coating. Am I missing something?

                    2. Mexican comal (tortilla griddle) comes in ovals that should span 2 burners. The normal material is carbon steel, which will work fine on induction.

                      Most are unseasoned like DeBuyer carbon steel pans, though the IMUSA models may have a nonstick coating. I have several sizes of the rounds ones, and find that they season just like the French pans (though tortilla making is not very conducive to developing a seasoning - too much dry heat).


                      3 Replies
                      1. re: paulj

                        thanks! I think we may have a (provisional) winner here! ;-)

                        1. re: danna

                          Hello! I have been searching for the same thing! Any luck with your (provisional) winner?? :)

                          1. re: denacarlson

                            sorry, I haven't bought one yet. My Mom was convinced she had something to give me that would work, she brought it over last night, and of course, it's aluminum, just like i told her I thought it was. She finds it inconcievable that aluminum could be anything heavier than foil. ;-)

                            I will post back when I finally get one.

                      2. Danna, I am eager to hear if the latest suggestion worked out. I can tell you one not to try: Fagor. I just unpacked mine, induction cooktop installation was completed today. It says induction ready and they have two generous rectangular sizes, 17.5" and 23", BUT, they are not designed to span two elements. The 23" griddle has a 10" round disk in the center. The center of the griddle has to sit on the center of an element, with both sides sticking off. I have a 36", 5 burner cooktop. With the griddle on the large center element, it hangs off enough to block part of all five elements. Put it on the second largest and the ends either stick off the side of the cooktop, with the center controls partially blocked, or hangs off the front of the counter. Has anybody else used this griddle successfully? I'm ready to repackage it and return it tomorrow.

                        6 Replies
                        1. re: MGS01

                          I can see that problem in the 'Jerry Johnson' images on the Amazon page for the 23" griddle



                          Looks like they are using that same circular steel insert that they use on smaller pans. In theory they could use 2 such inserts, but that would tie to a particular burner spacing.

                          But being aluminum it may still have more even heat than a steel griddle that spans 2 burners.

                          1. re: MGS01

                            I have that griddle and am not particularly fond of it. The main reason is that I bought it mainly for making fried eggs, but found it is higher at the center than at the edges, so the eggs all run to the (relatively cold) sides and corners. ITOH, it works fine for grilled cheese sandwiches. I've tossed it into the closet and now use the induction-capable 12" square Vollrath griddle I mentioned earlier in this thread.

                            1. re: tanuki soup

                              I have a couple of induction capable aluminum skillets that have that raised-center problem. I don't know if it has something to do with the steel insert in the base or not. But it is most apparent when frying eggs. For most other things it isn't a issue. And better that than dishing in the other direction which makes the pan wobble.

                            2. re: MGS01

                              I decided not to get one of the comals after I read the Amazon reviews. They said the pans were sharp edged, heated unevenly, the handles got blazing hot, and the pancakes stuck anyway. So I'm still searching.

                              1. re: danna

                                If my expectations were different I could see myself making those complaints about the cheap comals that I have.
                                - the steel has simply been cut from plate, and rim turned up. Little to no finishing
                                - the handle is just a small loop that will get as hot as the pan. I always use a hot pad. It's more useful for hanging the pan than for picking it up. For lifting and tilting, the long handle of a crepe pan is much better. Indian chapatti grills also have better handles. But the small handle means that a 10" comal fits in my toaster oven (for use as a baking sheet).
                                - being plain steel, and not very thick, heat will depend on the heat source.
                                - being plain steel, sticking is a matter of seasoning. For tortillas a light greasing, hot pan, and repeated use are enough to prevent sticking. Pancakes are pickier, and probably require an intentional seasoning, and dedicated use. But I have a dedicated crepe pan for that. Still the comal that I use as a baking sheet does not stick any worse than other baking sheets.

                                1. re: paulj

                                  yeah, i get the impression that this is a product that works great for its intended purpose, but maybe not so perfect for what I (and other) wish it were.

                            3. My cast iron reversible griddle/grill works great on my induction burner. Lots of room for pancakes or steaks, depending on which side is up! I do adore cast iron on induction!

                              6 Replies
                              1. re: Caroline1

                                Do you have a smooth surface induction cooktop? The first time I set the cast iron griddle/grill on mine I got scratches, then I read it says not to use on smooth cooktop surfaces.... :( Do you have to put something inbetween to protect? I have read on here to use silpat sheet - I will have to get a larger one to try it - just didn't know if you had other experience that worked as well?

                                1. re: denacarlson

                                  I'm not trying to be a smart ass, but I simply don't slide cast iron grills or pans around on any of my ceramic cooktops, both radiant electric and induction. I'm not an especially careful person, but I just went and checked and no scratches on either one. You must have set your griddle down at just the exact angle required to produce a scratch. Sorry!

                                  1. re: denacarlson

                                    I don't have a griddle yet, but I use cast iron pans on my new induction, as I did on my old electric glass top, and never got a scratch...that i noticed. Are they very fine scratches? I suppose I really don't care about scratches.

                                    Caroline, no stickage on your cask iron griddle? I considered the one from lodge or lc, but I really wanted a non-stick coating. I have a hard enough time keeping soap off my cast iron skillet, I really didn't want to have to go there for my griddle. I don't ever "grill" meat indoors.

                                    1. re: danna

                                      Well cured cast iron IS the original non-stick! The trick is to NEVER use detergent on cast iron; it eats away the impregnated oils and fats that create the non-stick surface. If I get "crusty" things on my cast iron, or anything that needs to be scrubbed away, I just use simple table salt in the round blue box. It has very sharp edges and will scrub away anything. I use it dry and rub with a paper towel. Comes out clean as a whistle! Then brush it out well, reseal with a thin coating of oil before storage. There's no problem with germs, even though it is never heated or boiled during cleaning, because you preheat the pan before using, and ain't nothin' gonna survive that! Some of my cast iron is over a half century old and doing just fine with this kind of care. NEVER use a detergent! It will kill your cast iron. And no, nothing sticks. This morning I did a nice crusty rice and egg fritatta that came out of the pan just fine with a nice thick crust on it. But I think next time, maybe a bleu cheese or feta instead of cheddar. But it was good.

                                    2. re: denacarlson

                                      No need for silpat, plain old paper towels work great - plus they catch drips and spills while you're cooking.

                                    3. re: Caroline1

                                      Could you tell me What brand induction stove top do you have? I've read from others that because of the ridges their induction doesn't recognize the raised grill/griddle?

                                    4. Danna,

                                      Did you find a griddle that ended up working? I am thinking of getting an induction cooktop with these bridging elements (the Kitchen Aid one I presume) and wanted to know if you found something that actually worked and what you thought about the cooktop. Thanks!

                                      6 Replies
                                      1. re: mjb05

                                        I never did. I have to admit I got bored with the search, so maybe you'll do better. Please post if you do. I do love my induction stove, still.

                                        1. re: mjb05

                                          Hi Danna,

                                          I've looked a bit, and so far I've found not a single one, of the double burner size. The closest is this Emeril by AC model, with an enameled surface. It's not going to be truly nonstick, and not as nonstick as a seasoned carbon steel or cast iron griddle, but it might work.

                                          I say might because it gets mixed reviews on induction. One person with a Samsung range couldn't get it to work, another person (unspecified brand) said it works. I think it depends on the sensitivity of your range.


                                          Your best bet might be to use a pair of square or round griddle pans, which are easier to find.

                                          1. re: DuffyH

                                            What's wrong with the Chef King?

                                            1. re: GH1618

                                              It's not nonstick, which is what the OP and I presume Danna are after.

                                              Personally, I'd be all over it or one of the cast iron griddles.

                                            2. re: DuffyH

                                              Thanks! I'll read up on that one.

                                          2. Hi Danna -

                                            This might work for you.

                                            I have no experience with this, nor do I use a griddle, but I hope you find it helpful.

                                            4 Replies
                                            1. re: SWISSAIRE

                                              Hi SWISSAIRE,

                                              How are you enjoying the games so far?

                                              I think the griddle you linked (although it doesn't say so) may be this Max Burton model, which I was going to recommend to Danna, too. Then I read more about it, and found that it has a single round steel disk on the bottom, making it really just a single burner griddle after all. Reviews were mixed, too, with a lot of them complaining of poor heat diffusion. I was hoping there would be more photos on the eBay listing to be sure it's the same, but no joy there. :-(



                                              1. re: DuffyH

                                                Bom DIa, DuffyH-

                                                Games going fine, thanks.

                                                Started out in Sampa for the opener, then headed up to Manaus for the UK-IT game. Heading away from the humidity over to Fortaleza tonight for the Tuesday game. Flights are delayed, overbooked, and packed. Buffets seem to be everywhere here in Brasil, morning, noon, and night.

                                                Not sure what the manufacturer name is in North America. We seem to have the same products in Europe, likely all of Asian provenance, just marketed under different names.

                                                Cheers !

                                              2. re: SWISSAIRE

                                                I really appreciate the people trying to help me out with this!

                                                It looks like that Max Burton piece requires you to buy a separate round thing to go on the bottom...if I'm looking at it right. I noticed the following review on Amazon that made me not want this particular piece but hopefult here is one out there..

                                                Q: Does this TRULY work on an Induction cooktop?

                                                It will work on a single burner but not well. It will only heat in the middle where the induction disc is. It will not heat evenly. Since there is a round disc, it will not work on a bridge element. The disc on the one I received had sharp edges and scratched my cooktop. I finally found one that works on my bridge element but since I didn't get it from Amazon not sure if I am allowed to say.

                                                1. re: danna

                                                  The disk in the 'A' is probably the one bonded to the base of the cast aluminum griddle.

                                                  If the griddle is cast aluminum (for conductivity) with steel bonded for induction compatibility, then it almost certainly is designed for one burner. Different stove tops will have different arrangements of induction coils, so you can't make a general purpose griddle that spans 2 burners on all stove tops.

                                                  The alternative is make the whole bottom, or whole pan, steel (or cast iron). But steel has poorer conductivity than aluminum. So the parts over the induction coils get hot, but the rim remains cold.

                                                  Since most griddle use (esp. pancakes) calls for a steady moderate heat, conventional resistance heating works fine. That sort of electric griddle sells for around $30.

                                              3. If you are still looking for a griddle, perhaps you just have too many constraints. Why not just get a separate electric griddle? Such a unit would probably work better anyway.

                                                4 Replies
                                                1. re: GH1618

                                                  I agree. I've kept my electric griddle. It doesn't get used very often, but for the OP it is likely the best option. I use mine mostly for what the OP wants to do, make a lot of pancakes at once. It leaves my cooktop free for bacon, eggs and potatoes.

                                                  Electric griddles are also inexpensive. Very good ones can be routinely found for ~$30.

                                                  1. re: DuffyH

                                                    makes total sense, but kinda takes the fun out of the(now-not-new-anymore) bridge element, you know? ;-)

                                                    1. re: danna

                                                      Hi danna,

                                                      Well, you can still get some bridge love from a roasting pan. Or you could lay a thin (maybe 1.5-2mm) sheet of steel across the hobs and put a nonstick aluminum griddle on top. That would totally work and would be pretty cheap from a local metal shop.

                                                      Or, you could go with the Lodge. You want it for pancakes, so you're not going to be abusing the seasoning. Keep sugary (bacon) or acidic (marinades) stuff off it and it should be a piece of cake, maintenance-wise.

                                                      1. re: danna

                                                        So give up the "nonstick" constraint.