For years I’ve happily cooked on a gas range. In our new place, however, the surfaces are so smooth I decided to go with an induction cooktop to continue the look. I’m excited to try something new, but what I didn’t know was that induction requires different cookware than the All Clad I have. Oh my, what a Pandora’s Box that knowledge has opened.
To my amazement, the hubby began researching pots and pans and educating me about what he had learned and then taking me to look at various brands and explaining their differences. I never thought I’d see the day!
He explained that whatever is chosen for induction cooking must be magnetized. That means either stainless steel which can be shiny or brushed
or cast iron like the popular le Crueset. I like the look of it and the choice of colors, but it is quite heavy.
He had me look at the huge selection of nonstick cookware. I’ve never been a fan so I asked why the seeming popularity. The answer was the coating is not teflon so it is safer, and it requires little or no oil which appeals to health conscious folks. That isn’t enough to sell me on it, but some of the best looking cookware is the nonstick.
Now thoroughly confused, I returned home to read reviews and, as you might expect, these are mixed as I suppose there is no product that is going to satisfy everyone. As the hunt continues, however, there are some things the hubby has suggested are important. These include straight sides for better heat distribution, riveted handles that are easy to grip and don’t get hot, pans that go from the cooktop to the oven and are dishwasher safe. And, I have to confess, I want cookware that look good though that is something the hubby probably didn’t consider. The search continues, and I am totally stumped by all that is on the marketplace.
So, what experience do you have with induction cooking and the cookware that works best? Do fill me in!
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