HOME > Chowhound > Cookware >

Discussion

Pots and pans for Induction cooking

I fired up the new Bosch induction cook top this afternoon and played. Yesterday I moved all my old stainless out of the cabinets, and placed them in a bin for the new owners. So most of what I have now should work on the Bosch.

Here is what I discovered

The Sitram Profiserie saute pan which I purchased from Amazon is outstanding on my induction cook top. It heated up the fastest of any of my pots, and it cooled satisfactorily as I lowered the heat. It is a very utilitarian looking pan, but the interior is a soft silver color, almost like sterling. Something about it is aesthetically pleasing. The handle is comfy, so far, and I had no trouble carrying it off the cook top, even though it does not possess a helper handle.

Other good pans are my German Rohe soup pots,and the Fagor Splendid PC. the PC's performance was really good.

The Lodge grill pan produced a very nice piece of turkey bacon, but it took a long time to get hot.

My old Lodge CI skillet got good and hot, but had a hard time with the water bead test. But this is a problem with this skillet. It might not be as useful as other pans I own.

And, my All Clad saucier did OK. I got boiling water with no trouble but lost all movement in the test water at about heat level 5. However, I believe I could get a nice sauce with it.

What pans have you found useful and others that you have found wanting as you pursued induction cooking? I think it would be useful to know what others have experienced.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Hi, Sue:

    I'm excited for you. This is a really good, balanced initial take.

    I'm interested in how other comparable pans may do in place of your A-C sauciere's boiling and falling off at "5", and whether you find that some brands/models get more useful power at a given setting.

    Keep the reviews coming, and enjoy your new Bosch. I know you have been looking forward to it, and bet you worked hard for it, too.

    Aloha,
    Kaleo

    1 Reply
    1. re: kaleokahu

      I wouldn't so much say I worked hard for it, as I would say "I waited a long long time for it."

      I used the saute pan for a veggie stir fry that tasted better than any I have made in a long time. And I put the pan on setting #1 and kept it warm without it going soggy and bad. I ate the rest of it today for lunch.

      I searching my mind for a summer stew to prepare in the pan.

    2. My favorite pans for induction are cast iron and pure iron, as in deBuyer. My experience is that they are far more responsve (heat/cool faster) than any of my induction stainless steel. I'm certain the reason is, "the purer the ferrous material, the faster the reaction." I also like my Le Creuset and Bock enamaled cast iron on induction.

      To my great surprise, I've found that my nested stainless steel mixing bowls work wonderfully on inducton! Consequently, when I want to steam a large quantity of anything, I put a steamer basket in one of the large mixing bowls and use a lid from one of my stock pots and steam away! My bamboo steamer baskets also work well in the largest mixing bowl, which eliminates the worry over damaging the cure of my woks by boiling in them.

      5 Replies
      1. re: Caroline1

        Thanks for sharing your steamer discovery!

        1. re: Caroline1

          Caroline,

          Do you have any enameled CI skillets? If you do, I'd like to hear about your experience. Cooks Illustrated recommended the Le Creuset, saying it crusted steak and corn bread beautifully and released eggs with minimal sticking in the 2nd round of their test. In contrast, many user reviews claim they're very sticky for most everything.

          1. re: DuffyH

            Yes, I use my Le Creuset AND my ancient Block enameled cast iron with gorgeous solid walnut handles (circa 1970s) on my induction.

            I suspect that most people who have a problem with things sticking on ANY kind of cast iron, enameled or not, simply don't understand the principles of heat-metal-food. With enameled cast iron, unlike well cured non-enameled cast iron, you must use oil: A thin coat when charring a steak, and more oil when frying chicken or fish, AND once you add the steak/chicken/fish/whatever to the hot lightly oiled pan, it will stick if you try to move it before it is seared/browned. That doesn't happen in non-stick pans, and my impression today is that a lot of people have every kind of nonstick pan known to man, including roasters and sauce pans, which means they miss out completely on the tricks of cooking in anything not "non-stick." Poor babies! .

            The ONLY times I use induction friendly stainless pans is when I'm cooking something with a high liquid content such as soups, sauces, stews, or braises as well as when I'm steaming dim sum steamed buns (the original "Bet you can't eat just one" non-diet food!) or vegetables.

            Cast iron, pure iron, and carbon steel cookware have a responsiveness on induction that is unmatched by any other material, including fancy schmancy stainless steel thick bottomed "engineered" cookware. I have some of that, but I rarely use it. Plain and simple, I LOVE high ferrous cookware on induction, It rocks...!!!! '-)

            1. re: Caroline1

              Caroline,

              Thanks for the details. I've got an induction 12" Calphalon TPSS frypan, a 12" Lodge CI skillet and 2 carbon steel crepe pans that I use for all kinds of non-splatter, non-sauced foods. I was considering filling in with a smaller ECI skillet for everyday use. I normally only cook for 2 and often find the 12" pans are overkill.

              So it sounds like cooking on the ECI will be essentially similar to SS, but with better heat retention, and no metal utensils. This could be a good thing, since I've been cooking on SS forever and see no problem transitioning.

        2. I find myself moving away from long handles since there's no worry about escaping heat from the stove cooking my hands. It was interesting to see a friend of mine who was helping out at my place testing the ear handle many times before putting her hand on it.

          A 6 qt saute in the form of rondeau doesn't appear as monstrous. One of the most beloved pots in our kitchen is the small milk pan. http://tinyurl.com/jwssgky

          I may add a round skillet in the form of roasting pan (http://tinyurl.com/kd7dhdt) for stovetop -> oven/broiler -> serve application. Right now I already have a Staub oval gratin.

          Does your cooktop have timer auto-off function for each burner? It's a god-send. Very useful for slow cooking and rice.

          5 Replies
          1. re: cutipie721

            Oh, you bring up a good point. I think each burner has a timer, but I haven't found and used that function. I need to read the manual again. I'll report back.

            It does have boilover protection. Haven't needed that yet.

            1. re: sueatmo

              I use the timer with my Fagor pressure cooker. Very handy for things you know exactly how long it takes to cook.

              1. re: unprofessional_chef

                I actually did the same tonight. I made brown rice and I timed it. The burner stopped after 15 minutes. I was not satisfied with the rice, so I put back on the hob, turned it on, and set it for 5 minutes more. Perfect!

                I am pleased at how well my old Fagor performs on the induction hob.

            2. re: cutipie721

              Do you find that the small Demeyere pan ("milk pan") heats on your induction hob? Says its only 3 1/2" .

              1. re: bevwinchester

                It works on the smallest ring of my Miele.

            3. Does anyone have a good rec for a medium sized wok for induction?

              7 Replies
              1. re: sueatmo

                How about a deep carbon steel frying pan with curved sides? The picture shows the smaller of the two I have. The larger one is pretty similar to a flat-bottomed wok. Of course, carbon steel works great on induction. It heats up really fast.

                 
                1. re: tanuki soup

                  tanuki soup,

                  What pan is that? I like the look of the curved sidewalls, but I do not recognize the handle.

                  1. re: DuffyH

                    Sorry it took so long to get back to you, DuffyH. Also sorry for some bad news -- it's a Japanese TKG carbon steel pan. TKG seems to sell mostly through restaurant supply channels, maybe kind of like a Japanese version of Volrath. Cheap, solid, no-nonsense cookware -- the opposite of "kitchen jewelry".

                    Actually, I just checked Rakuten (the biggest Japanese online shopping site). They are expanding internationally and may be able to ship you one. (The shipping charge might be rather steep though.)

                    Here's a link to the 28-cm TKG "Iron Blue" frying pan:

                    http://global.rakuten.com/en/search?p...

                    1. re: tanuki soup

                      Thanks, tanuki. I was afraid of that, but had to ask. The pan is $61US, but it looks like shipping will run somewhere above $20. I like it, but not that much. :)

                2. re: sueatmo

                  As a general rule of thumb, the cheaper the wok, the better it will work on induction. The BEST (and cheapest) woks are made of carbon steel, which is wonderfully reactive to induction heating. A flat bottom wok is best on induction because round bottomed woks in a wok ring aren't efficient at capturing the magnetic energy and transferring it to the wok. Be sure to cure a new wok before using it, and there are lots of instructions on the web. The Wok Shop has some of the best. (http://www.youtube.com/watch?v=hNPe5-...)

                  1. re: Caroline1

                    The cook top manual says to stay away from simple steel. I presume the cheap woks are alloys of steel? Or something else?

                    1. re: sueatmo

                      I suspect they're talking about stainless steel, not carbon steel. Ss woks heat unevenly and tend to stick, and they don't cure well. Carbon steel woks are everything great that stainless steel woks can never hope to be. Carbon steel woks are the originals with a track record that may exceed thousands of years. Don't be afraid of carbon steel.

                3. Today I visited Home Goods and came away with a Caphalon 10" fry pan. I don't know which line it is from, but it is stainless inside and out and has silicone on its handle. It has a nice feel, and it can be used on induction.

                  Tonight, I sauteed onion, chopped celery, fresh rosemary and a little chopped bacon to add to a pot of beans. The fry pan functioned very well. I made the beans in my Fagor PC, and I've just now got them in a container cooling before I refrigerate. They will be our lunch or dinner tomorrow.

                  The Caphalon pans seems fine to me. It heated quickly and cooled quickly. I deem it responsive on my new cooktop. I think it is solid feeling without being horribly heavy. It came with no lid.

                  If anyone here loves Caphalon, Home Goods seems to have pieces from many of its lines there now. I also found cooking implements there branded Caphalon. I wonder if the brand is adding new lines and so has dumped its unsold Caphalon? Who knows. The pan I bought should be fine for large omelets or a sweet potato frittatta.