We found what we think is the best stainless steel cookware set on the market
This non-stick cookware set is excellent value for money and we rate it highly
There is no doubt about it, we had to rate the as our number 1 choice for Dutch Ovens.
Life is too hectic these days. It seems that there is hardly time to breathe much less make a nice home cooked meal. There’s an easy option to speed up your cooking time, Induction Cookware. But what exactly is it?
Here’s a guide to induction cookware.
Not to get too technical but induction is an electrical property that uses magnetism to produce heat.
What does this mean for the chef though? Well the first thing it means is that you need an inductive range. Your normal gas stove won’t cut it. Luckily induction range prices are rapidly falling.
Since magnetism is involved you need magnetic pots and pans. If you’re set to start cooking on an inductive stove simply use a magnet to check out your cookware. If the magnet sticks then it’s inductive. Unfortunately this may mean that great set of copper cookware won’t work.
What will work though is any cast iron cookware. So if you’ve got one of those old skillets passed down from your grandmother you’re set. Just be sure it has a nice flush bottom. The more surface-to-surface contact between the cookware and the range the more efficiently the food will cook.
If, however, you’re in the market for some new cookware to try out on an induction stove just remember you need something ferrous. Bring that magnet along with you to the store.
As inductive cooking becomes more and more popular, manufacturers are meeting the chef’s needs. There are options that simply have some metal cladding built into the pot. So no worries about using ceramic or copper, just look for cookware that’s treated for use on an inductive range such as theLe Creuset Cookware Set as shown above.
These are only a few quick tips for inductive cookware. There are plenty of options available just make sure that whatever you choose has a flat bottom, and plenty of ferrous metal to use the miracle of inductive heat.
There is a large range of beautiful and functional induction cookware available at Amazon.com
MOST POPULAR REVIEWS
- Stainless Steel Cookware – Cuisinart Multiclad Pro 12pc Cookware Set Review
- Pressure Canners – All American Pressure Canner Review
- Kitchenaid Artisan Stand Mixer Review – The Best Stand Mixer
- All Clad 9pc Cookware Set Review – The Best All Clad Cookware Set
- Anolon Cookware – The Best Non-Stick Cookware Set
- Rachel Ray Cookware – The Best Value for Money Non-Stick Set
Related posts:
- Induction Cooking – What is it?
- Review: Sunpentown Portable Induction Cooktop Review
- Zojirushi Stainless Induction Rice Cooker
Like this post? Subscribe to my RSS feed and get loads more!
All induction cookware are not equal. I just returned a set for poor performance (name withheld for excellent customer service).
When you buy a cookware set, make sure there is a return policy and make sure you have an infrared thermometer.
I have the Winco Professional 1800w induction stove so I assume it is good.
I tried frying soft shell crabs and it seemed to take forever and never really got going considering I had the temperature set at 400 degrees. I got the infrared thermometer and tested the temperature. It was 220 degrees. Hmmmm, something is wrong here. I fonished the soft shell crabs on a gas stove.
Next I did some tests with a few other pieces of cookware from the same set. I could never get any of them to heat up more than 250 degrees. Now here is another twist. The center 4 inches radius was 250 degrees and as I move out to the edge of the bottom I found a difference of up to 50 degrees.
I thought no way could the triply cookware be bad, maybe it was the induction stove. I tried a Lodge cast iron pan and it heated very rapidly to 400 degrees before I took it off. The temperature range from the center to the edge was never more than 20 degrees. Next I tried the LeCruset and it too performed great. Then I dug out an antique family iron pot and amazingly it performed better than the lodge.
I contacted the manufacturer of the cookware and explained about my experience and was told that the stainless steel will heat up slower while the middle ply spreads the heat evenly. Th induction stove detects the heat at the bottom of the pan and turns itself off when it detects the set range. Hence the bottom could be 400 degrees while the inside of the pan is cooler. The offered a full refund.
When you get your new expensive triply or fiveply pots, test them otherwise get cast iron cookware to get the full benefits of the induction stoves.
Thank you for this very helpful information Mike. We certainly appreciate you sharing this with our readers. Induction stoves are increasing in popularity so it’s very important to know which cookware to use to get the best results.