On Wed, 20 Apr 2016 23:32:42 +0100, Graham. wrote:

Am I better off with the steel pans or the aluminium ones with
(presumably) a ferrous base?


We've had an induction for a while and use a variety of pans on it. The
heat does seem somewhat centralised, maybe our hob isn't a great one?

I bought some Stellar pans recently that were induction specific, i'm
very happy with them, they do have a much better spread of heat and keep
the heat when you chuck stuff in.

http://www.stellarcookware.co.uk/Pro...Induction.html
I don't know where you are, we got a set at Boundary Mill, Colne, I
thought they were reasonably priced.

On 21/04/2016 13:19, Tim+ wrote:
And? No wood or plastic to crack of get burnt. Being an induction hob no
heat rising around the sides of the pan to heat the handle, the only heat
is that conducted through from the top of the pan. As long as they are of
sufficient diameter they will dissipate enough heat to the air to keep them
at a safe handling temperature.

Quite right.

The reduction in heat coming up the sides was a much appreciated change
when we went to induction.

--
Rod

On 21/04/2016 19:39, R D S wrote:
On Wed, 20 Apr 2016 23:32:42 +0100, Graham. wrote:

Am I better off with the steel pans or the aluminium ones with
(presumably) a ferrous base?


We've had an induction for a while and use a variety of pans on it. The
heat does seem somewhat centralised, maybe our hob isn't a great one?

I bought some Stellar pans recently that were induction specific, i'm
very happy with them, they do have a much better spread of heat and keep
the heat when you chuck stuff in.

http://www.stellarcookware.co.uk/Pro...Induction.html
I don't know where you are, we got a set at Boundary Mill, Colne, I
thought they were reasonably priced.

When we converted, we got a mixture of pans. The largest ones we got are
Stellar and they work very well. I like the shape, the handles,
everything. From memory, at the time Harts seemed to be better price
than many.

http://www.hartsofstur.com/acatalog/...Saucepans.html

Our biggest pans are from the Stellar 1000 Cookware range. Love making
soup in them.

--
Rod

"Graham." wrote in message
...

I'm in the dog house because I bought an induction hob and none of our
pans are compatible.

Our pans?

They are her pans.


--
Adam

On Thu, 21 Apr 2016 14:54:28 +0100, Michael Chare wrote:

Our copper bottomed Prestige pans did not last so well, possibly
because they were originally used on a gas hob which could singe the
wooden handles.

Poor operation of gas hob. The flame should be adjusted to stop at or
a tad before the edge of the pan base. In all my use of timber
handled Prestige pans the handles didn't singe, then I rented the
place out for a year, lightly burnt handles...

--
Cheers
Dave.

On Thu, 21 Apr 2016 12:54:26 -0400, S Viemeister wrote:

It doesn't stop the wok from getting hot but it allows vigorous
agitation of the pan without having to remove it from the hob and
without the risk of scratching the hob top.

I use a circle of baking parchment - also good if you have uncoated cast
iron, which could easily scratch the induction surface.

Hum, our Lidl single induction hob has a slightly raised pattern over
the heating area. Don't know what this pattern is made from but it's
doing a very good job of smoothing the bottom of pans.

--
Cheers
Dave.

On Thu, 21 Apr 2016 09:13:53 +0100, "Dan S. MacAbre"
wrote:


Am I better off with the steel pans or the aluminium ones with
(presumably) a ferrous base?

Or something else altogether?



I don't know if these are any good.

https://www.amazon.co.uk/VonShef-Ind.../dp/B00DOZXK4Q

Found using something very similar that the induction hob shut down as
it sensed the converter plate got too Hot for it.
And you are loosing out on the main advantages of an induction hob
which is that it can be controlled quite quickly almost as good as a
gas one but have a relatively cool surface compared to the heated mass
of metal of a normal resistive electric hob.
We only tried one as we thought it might work with the one pan that
was not induction compatible a large 8 litre jam pan where such fine
control wasn't a requirement.
One session was enough to see it was a faff to use and we bought an
Induction compatible Jam Pan next day .
The converter has only been used since stuck over the embers in the
wood burner for toast ,crumpets, small pizzas etc.

G.Harman

On Thu, 21 Apr 2016 17:30:06 +0100, Capitol wrote:



Rather the opposite in fact:

1) The energy goes as close to directly into the food as is possible
without resorting to microwaves;

2) A powerful induction can rival gas for speed of heating (try a pan
of water on Boost and watch as 3.5kW heats it up

3) On the low settings they are as gentle and even as a solid plate hob.

4) Dead easy to clean.

Cons: Expensive - but I would not use anything else now.
Also IME the ceramic surface is prone to scratches, which can
look awful after a few years.

A minor con is that if some water does boil over it has to be wiped
up, on a gas or old fashioned electric hot metal lump it will often
boil off.
Had our Bosch some years now, can't say the Ceran Glass/Ceramic top
has got noticeably marked. The handbook does say that hot sugar could
pit it but fortunately managed to avoid spilling any so far
When jam or cordial making we stick a thin tea towel under the pan to
catch any splashes or drips.

G.Harman

On Fri, 22 Apr 2016 01:30:13 +0100, wrote:

A minor con is that if some water does boil over it has to be wiped
up, on a gas or old fashioned electric hot metal lump it will often
boil off.

Yeah , maybe. But as the hotplate isn't particulary hot you can use
almost anything, get a washing up sponge close to a gas or electrc
ring and you have a right mess. Also if food does spill it doesn't
instantly carbonise like it does on a ceramic or solid hotplate.

Having to easily wipe stuff up is a small price to pay.

--
Cheers
Dave.

On 21/04/2016 08:26, Tim Watts wrote:
On 21/04/16 00:08, S Viemeister wrote:
On 4/20/2016 6:50 PM, Clive George wrote:
On 20/04/2016 23:32, Graham. wrote:

I'm in the dog house because I bought an induction hob and none of our
pans are compatible. Our main set of pans are copper bottomed Prestige
set that was a wedding present from 1979.

Copper bottomed aluminium? I thought the copper bottomed stuff was
stainless, which ought to work with induction - but maybe that was
later.

Not all stainless works with induction.



Indeed - it needs to have a ferrous plate either welded to the bottom,
or (better) fully encased in the stainless steel skin in the bottom.

18/0 stainless steel *is* magnetic and works with induction hobs.
Don't buy it if its solid as it will corrode with some foods.

It is safe if you buy 18/10 stainless steel with 18/0 layered on the
base and can have a copper or ali core too.

On 21/04/2016 14:37, Clive George wrote:
On 21/04/2016 13:09, S Viemeister wrote:

One of these is useful when removing metal-handled pots from the oven -
https://www.amazon.co.uk/Smilucky-Silicone-Saucepan-Kitchen-Utensils/dp/B01AUR73EI/ref=sr_1_2?ie=UTF8&qid=1461240229&sr=8-2&keywords=pan+handle+sleeve


Or an oven glove?



polyco hot gloves is what you want not oven gloves.

On 21/04/2016 16:01, Tim Watts wrote:
On 21/04/16 14:38, S Viemeister wrote:
On 4/21/2016 9:11 AM, Tim Watts wrote:
On 21/04/16 13:17, S Viemeister wrote:
On 4/21/2016 4:13 AM, Dan S. MacAbre wrote:
I don't know if these are any good.
https://www.amazon.co.uk/VonShef-Ind.../dp/B00DOZXK4Q


I don't think I'd bother with them - the induction plate heats the
disk,
which then heats the pan. You might as well be using a standard
electric ring.
Waste of both energy and time.

Rather the opposite in fact:
(snip)

I wasn't referring to induction-capable pans, used on an induction hob,
but to the ferrous disks which are placed between the hob and
non-induction-capable cookware. Using those _disks_ is a waste of time
and money - an induction hob used with proper cookware, works
brilliantly.



Yes - my bad, sorry. I agree, seems a bit daft.

I can see it might be worth having one about in case you have some
specialist / expensive bit of non compatible cookware that you still
need to use occasionally, but would rather not or can't get a
replacement for,

--
Cheers,

John.

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On 23/04/2016 14:34, John Rumm wrote:

I can see it might be worth having one about in case you have some
specialist / expensive bit of non compatible cookware that you still
need to use occasionally, but would rather not or can't get a
replacement for,

My view, for what it is worth, is that I'd rather buy a cheap
non-induction electric ring than use one of those "converters". And
therefore also have a fifth ring for Christmas....

--
Rod

On 4/23/2016 12:14 PM, polygonum wrote:
On 23/04/2016 14:34, John Rumm wrote:

I can see it might be worth having one about in case you have some
specialist / expensive bit of non compatible cookware that you still
need to use occasionally, but would rather not or can't get a
replacement for,

My view, for what it is worth, is that I'd rather buy a cheap
non-induction electric ring than use one of those "converters". And
therefore also have a fifth ring for Christmas....

Yes.

On Sat, 23 Apr 2016 14:34:29 +0100, John Rumm
wrote:

On 21/04/2016 16:01, Tim Watts wrote:
On 21/04/16 14:38, S Viemeister wrote:
On 4/21/2016 9:11 AM, Tim Watts wrote:
On 21/04/16 13:17, S Viemeister wrote:
On 4/21/2016 4:13 AM, Dan S. MacAbre wrote:
I don't know if these are any good.
https://www.amazon.co.uk/VonShef-Ind.../dp/B00DOZXK4Q


I don't think I'd bother with them - the induction plate heats the
disk,
which then heats the pan. You might as well be using a standard
electric ring.
Waste of both energy and time.

Rather the opposite in fact:
(snip)

I wasn't referring to induction-capable pans, used on an induction hob,
but to the ferrous disks which are placed between the hob and
non-induction-capable cookware. Using those _disks_ is a waste of time
and money - an induction hob used with proper cookware, works
brilliantly.



Yes - my bad, sorry. I agree, seems a bit daft.

I can see it might be worth having one about in case you have some
specialist / expensive bit of non compatible cookware that you still
need to use occasionally, but would rather not or can't get a
replacement for,

it says
Can be used to simmer sauces, rice, oats, caramel or melting chocolate
for example at a controlled and consistent low temperature.
which pretty much suggests it won't cook anything vigorously, or boil.

--

Graham.

%Profound_observation%

On 23/04/2016 17:14, polygonum wrote:
On 23/04/2016 14:34, John Rumm wrote:

I can see it might be worth having one about in case you have some
specialist / expensive bit of non compatible cookware that you still
need to use occasionally, but would rather not or can't get a
replacement for,

My view, for what it is worth, is that I'd rather buy a cheap
non-induction electric ring than use one of those "converters". And
therefore also have a fifth ring for Christmas....

Yup, that would work as well ;-)


--
Cheers,

John.

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