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[-] ProdigalFrog@slrpnk.net 13 points 11 months ago

AFIAK they also work with cast iron cookware.

[-] Anticorp@lemmy.world 5 points 11 months ago

Any ferrous metal. Right? So anything except stainless steel. I'm guessing you probably want something fairly thick too.

[-] Gnugit@aussie.zone 4 points 11 months ago

Yes, very thick otherwise you get a burn spot everytime around the middle.

Also, my stainless pan works fine on my induction stove.

[-] Anticorp@lemmy.world 1 points 11 months ago

Does it have a fused base of other metals?

[-] Gnugit@aussie.zone 1 points 11 months ago

That may be it, I'm not sure I bought it at a thrift store.

[-] Gnugit@aussie.zone 1 points 11 months ago

Yes, aluminium "Sleek Seamless Impact Bonded Sandwich Base with Aluminium Core"

https://scanpan.com.au/fry-pan-32cm-x-6cm/

[-] Hyperreality@kbin.social 4 points 11 months ago

Stainless often works too IME.

[-] gullible@kbin.social 4 points 11 months ago

Enamel and aluminum are the only ones I’ve had issues with, personally.

[-] BrowseMan@sh.itjust.works 3 points 11 months ago

What they do now is "sanwchich" with a disc of induction-compatible metal inserted in the bottom of the cookware.

Allows compatibility (and better heat spread I think)

[-] BrowseMan@sh.itjust.works 4 points 11 months ago* (last edited 11 months ago)

From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.

Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric...

Ah and so much easier to clean than gas!

Only gas advantage I could see is maybe heat "fine tuning". And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you're a high level chef.

this post was submitted on 07 Dec 2023
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