Looking for nonstick induction cookware set
I just got a new Jennair 36" induction cooktop and of course had to purchase a new set of pots/pans. I bought Circulon Symmetry and went to 'test' them on the new cooktop and I found out that the 2 smaller saucepans did not register with the cooktop and the 7" disc! Was I pee-ode! I called Jennair to complain and the customer service person told me that I need pots with a 5.5" diameter or greater to work on this cooktop - UNBELIEVEABLE! I am not trying to find a set that has that size of the saucepans (1qt, 2qt).....anyone have any ideas?
Has to be nonstick and work on induction and the pans have to have at least 5.5" diameter or greater!
Thanks for your help.
Unfortunately, this is one of the downsides of matching induction appliances with cookware. As you discovered, some pans won't work at all because they don't trip the detectors (this used to happen with LC on Viking tops). And some pans work better than others--there can be about a 30% variability between "works" and "works well". Not to mention variability in the electronics from one appliance to another.
IIWY, I'd keep your smaller Symmetry pans, and just get a converter disk for them and any other non-compatible pieces you have.
If you are a Costco member, have look at the Circulon Premier Professional set. Anodized NS aluminum with ferro-magnetic bases. About $200. The two smallest pans (a 2 qt. sauce pan and a 8" fry pan) have induction disks in their bases which are 5 1/2" and have worked on every induction burner that I've tried that specs 5.5" as the minimum pan diameter. The set's other pans have larger bases.
The deal with buying from Costco is, of course, that you can simply return the set if it does not work for you or if you just don't like it.
Someone needs to cue the spooky music. You're the 2nd person in a day to mention Costco Circulon here, not a line that gets mentioned here in All-Clad, cast iron and European lines land. What's more weird is that in the last couple of days I've been thinking that, given my weak wrists, I should be looking at aluminum instead of stainless clad, to bring down weight while maintaining response time.
Now, i know nonstick frypans. By which I mean, I know to go buy Tramontina Professional. They're not decently thick, ~ ⅛" (3-4mm), and if not abused, will last a good long time. There. That's my knowledge of nonstick.
So about the Circulon Premier Pro - how thick are they? Do the grooves ever bother you, or trap food? Do any of the pans buzz? How long does the NS finish last?
Do you know how it compares to higher end stuff? I've been looking at Scanpan and Swiss Diamond by default, and last night found Mauviel M'Stone, which is aesthetically more pleasing to me than Scanpan and SD. Sadly, there are only a handful of reviews to be found.
The Costco set seems to be different. Or maybe I said something which made you think the small pans in the Costco set were smaller than they are. Let me try to clarify. The smallest pan in the Costco set is the 2 qt, saucepan. It is actually 6.5" in diameter. The induction disk in the base --- which is what counts for reccognition on induction stoves --- is smaller, but it is still 5.5", so it should work for you. Same thing with the 8" frypan. It may be called an 8" frypan because that is the diameter across the top. Like most fry pans, the sides flare so the top is wider than the base. The induction part of the base is still 5.5" in diameter so it should be sufficient for your purposes.
On thickness: I'm on the road today, so I can't measure the pans right now and did not see a spec on the Costco website when I just checked. About all I can tell you right now is that the bases seem a bit thicker than the Bialetti and Tramonatina NS pans that Costco offers. Being mostly aluminum, however, the Circulon Premier Pro line does not strike me as much heavier than the less Bialettis and Tramonatinas with which they share shelf space at the Costco warehouse stores. So, to me, they do not seem especially heavy. Oh, but the 12" saute and fry pans, and the stock pot, and the sauce pans all have glass lids which do add considerable weight.
Grooves: are you asking about the NS cooking surface or about the grooves on the bottom of magnetic stainless disk base? I haven't noticed the grooves on the cooking surface catching food or giving me any problems. The grooves on the bottom do trap some goo and require occaisional use of BarKeeper's Friend as I am mostly cooking on a gas stove right now,
I have not noticed buzzing on the induction ranges and cooktops I've used with them (friend's GE PHS925 range and another friend's Bosch 300 induction cooktop) but I do get noticeable buzzing sometimes when using them on my Max Burton 6200 portable unit. But then, pretty much everything buzzes, whistles, and rings for a while when the MB starts up.
Don't know how long the NS finish lasts. I've had my set for three years and the NS is still going strong. They've been through the dishwasher a few times, too, with no apparent adverse effect. I've otherwise followed the recommended practices -- no very high heat, no cooking sprays, wash out with detergent and a blue-scrubbie (non-stick) sponge to avoid carbonized fat build-up. So, as non-stick goes, they seem pretty durable. (Note the qualifier, though.)
Compared to high-end stuff? Not sure I can be of much help, but here goes. I've got a 14 year-old Scanpan "Classic" 12.5-inch fry pan. It is starting to lose is non-stickiness, as you might expect. Has low sides, so does not get used as much as the Circulon Prem Pro 12" saute pan or the 12" fry pan, both of which have higher sides. Coatings seem about equally durable and likely to be equally long lived. The scan pan seems lighter, but then it has less mass (lower sides) and uses a magnesium disk base and does not work on induction. I also have an 8" All-Clad Ltd. NS fry pan which I got as a promo or freebie some years ago. It seems a little heavier than than the comparable Circulon pan. Again, not induction capable, so can't compare that aspect. The small fry pans do not get used all that often, though, and I can't speak to long-term durability, either.
I've used some Swiss Diamond pans at a friend's house, but never side by side with my Circulon. While they all seemed equal to me, that's purely impressionistic and subjective.
My induction burn is a hotplate. I've been happiest with Berndes (a German brand) pans, both stainless steel and nonstick aluminum. I've gotten these piece by piece as TJMaxx.
The aluminum pans are thick cast ones with a steel 'trivet' insert in the base, making a distinct pokadot pattern.
The stainless steel ones have a disk of magnetic steel bonded to the base, with a well defined outer edge.
You might have other pans that work. Cast iron, carbon steel, super cheap 'granite ware' (or other enameled steel).
One possibility is to buy individual pieces in order to make sure each piece has 5.5" diameter on the bottom.
I know Scanpan IQ is induction ready (or they should be).
As you can see, the one with the smallest base is the 2.6-quart saucepan. It has a 7" diameter on the top and 5.75" diameter at the base, so it is a bit larger than the 5.5" required. Alternatively, you can always ask to see if you can upgrade to the larger 3.4 quarts saucepan which has a 6" diameter base.
I still think it may be easier to buy your individual pieces. Your large pans and pots will unlikely sauce any trouble. You just have to pay attention to the small saucepan (most likely).
These are hard to find for induction. I question why you need non-stick saucepans on induction anyway. But I'll relate my experience with non stick induction frypans. I bought a satisfactory 8" induction ready non stick frypan. It works on two of my cooktop's burner, but not on the larger burners. I wanted one more of these in a larger size and I bought the 10". The 10 inch non-stick would not work on any of my burners; I had to return it.
I've seen induction ready non-stick pans at Target, Giada brand. But I can't find them online, and I don't remember if it was just frypans.