What’s your favorite brand of BIFL cookware for induction?
I’m looking to upgrade my kitchen with industrial-quality pots and pans. After about a month of searching, I came to the conclusion that the most important requirements are:
- 3-ply (or 5-ply). Fully clad (not just the bottom disc).
- 18/8 or 18/10 stainless steel on the inside
- 18/0 (or 200- or 400-grade) magnetic stainless steel on the outside.
- Thick layers of metal (ideally >= 3mm of aluminum)
- Strong, serviceable rivets on handles (not welded)
- Handles on both sides of the pot (helper handle)
- Handles have a hole in them on the end (for hanging)
- Fits a 28 cm (or 11”) lid (easily replaceable standard size that’s interchangeable between metric and dumb units)
- Top rim should either have a pour spout or flared lip (for easier pouring)
- NSF certified
From what I’ve read, stainless steel isn’t a very good conductor (NIST says that aluminum transfers heat 16x better than stainless steel). But stainless steel is a better surface to cook-on, because it’s less reactive and won’t absorb flavours. So, 3-ply sandwiches a thick aluminum layer between two different types of stainless steel (nickle-free [eg 18/0 or 200- or 400-grade] on the outside, which – though less corrosion resistant – is important for it to work on an induction cooktop) and either 18/8 or 18/10 on the inside.
5-ply is also a thing, but my research suggests that it doesn’t really matter how many layers. What’s more important is the thickness of the material.
And that’s why I’m here. Because, confoundedly, the manufacturers of these pots don’t seem to even know how thick the layers of their 3-ply cookware is!
Ideally I’d just find the technical specifications of their cookware on their website, make a spreadsheet, and then buy the one with the thickest material (or close to the thickest, depending on my trade-off between quality vs weight & cost).
But I’ve called maybe a dozen manufacturers, and none seem to know the specifications of their own cookware :(
So, fediverse, I ask you: does anyone know what the thickness of the layers in these manufacturer’s 3-ply cookware is? Otherwise, what’s been your experience? How do you feel about these brands? Is there some other one (not listed) that you prefer?
- Browne Thermalloy
- All-Clad
- Made-in
- Tramontina
- Cuisinart
- Other?
Edit: I should be clear that I’m specifically asking about 3-ply or 5-ply stainless steel cookware. This is for a community house, so I need something that can be (ab)used by housemates who don’t know or care for the seasonings on the pans. And I don’t want cast iron, because it’s more likely to break the glass-topped induction cooktop.
Carbon steel or cast iron for induction. Both need to be seasoned, but that’s not a big deal.
I guess I should have mentioned that this is for a community house whose kitchen will be shared with others.
I’m afraid one of my younger housemates will break the induction glass cooktop with cast iron. And I certainly can’t expect them to take care of the seasonings on the pans. That’s why I was thinking (3-ply) stainless steel. It’s more, err, forgiving
Also, if you’re looking for something light and strong, carbon steel is your answer. It’s still going to need seasoning, but it’s a lot lighter than cast iron.
I keep hearing this, and had the pleasure of using someone else’s large, lightweight carbon steel pan for a while - it was a dream! Then I went to buy one, and all the new ones I can find are shockingly thick and heavy by comparison. I love my carbon steel wok, but just can’t seem to find frying pans anywhere near as thin and light.
Any suggestions? Preferably in Europe. Stretch goal: welded rather than riveted handle. I have family members who aren’t comfortable with my level of clean-up, and crust at the edge of the rivets seems to be a sore point.
It is, but stainless doesn’t work with induction. There are some stainless alloys that do, but they do rust and take more effort than true stainless. If a magnet won’t stick to it, it won’t work with induction.
OP, ignore this person.
Many stainless pots and pans work just fine with induction hobs - including lots of older stainless cookware from the years before induction hobs were popular.
Yep, as I said, there are stainless alloys that do work, but only if a magnet sticks. If it doesn’t conduct magnetism, there’s nothing for the induction circuit to act on.
That’s simply untrue.
Many stainless pans have an aluminium core. Aluminium isn’t magnetic, but is very inductive.
Some stainless pans are made of 316 stainless steel. It, too, is inductive, but not magnetic.
I have non-magnetic stainless pans that cook beautifully on induction.
You’re very wrong. Aluminum does not work with induction. Its not ferrous so it can’t interact with the induction coils. Thats just scientific fact.
Many stainless pans do have an aluminum core, but they also have a ferrous metal layer that allows them to be compatible with induction burners. Its not the aluminum thats interacting with the induction top at all. The aluminum is just there for even heat distribution on gas and electric cooktops, or to cut weight and make them more user friendly.
I’m willing to be corrected if I’m wrong.
However, if you run a high current through a coiled mains extension cord, you create a fire hazard because it heats up due to induction. No ferrous metals involved, just the copper or aluminium conductors in the cable. Don’t induction hobs work on a similar principle?
I was too snarky in my reply. Sorry about that. I fall into a habit of being too negative on the internet, but where you’re confused is how current enters the loop of wire. The situation your describing is resistive heat based on pushing electrical current through the wire. That would be conduction not induction.
These are the two answers