Report on my induction range

[cyclonefence]

It is, as several of you guys warned me, a slow learning curve, and it doesn't help that my husband, enamored, has not let me close to the stove for 10 days now.

I do like its speed, and I like the circles which show you how to center your pans--I had trouble with the gas range getting the pans in the right place. I like the warming area, which I've used so far to warm the cast iron skillets after I clean them.

Two problems: All our skillets that aren't cast iron (and I've inherited a bunch of them) are aluminum, so I'm going to need to buy a couple of lightweight skillets with steel bottoms. I am old, and frankly the cast iron ones are way too heavy for me. I checked out a few on the internet and was shocked by the price. I'm going to go to Marshall's, where I've found nice pots before at a reasonable price. Any advice on skillets?

My second problem is that you're not supposed to drag the pans across the cooking surface, and I have some good recipes that call for browned butter, which I make by sliding (jiggling sort of) the pan on the cooking surface. And what about omelets? Any suggestions about this?

And yes! Cooking on a paper towel works! The problem is that the paper towel covers the rings of the smaller burners, and I can't be sure I'm centered. But if nothing else, this is a great parlor trick.

Again, thanks to all of you who helped me get over my fear of the new!

[AndyS]

1. Take a magnet with you when shopping. The stronger the attraction

the faster it will heat.

[cyclonefence]

2. Thanks!

[pandr32]

3. Thanks for the update.

I hope to get one by summer. Fortunately, I have all steel cookware and several cast iron pans. No aluminum.
Sounds like you might use less energy.
Happy Valentines eve! 💌

[cyclonefence]

8. I'm hoping so

Although I'm a gas range fanatic, the one we had had a poorly-designed cooktop and a problem with knobs/burners (it was a Kitchenaid, and I learned that the knob problem was a well known flaw--and expensive to have repaired. It broke three times), and I had grown to hate it. It's really nice to have a cooktop I can use without having the whole center taken up by a never-used griddle space, too.

So far, I'm very pleased and hope you will be, too.

[rsdsharp]

4. You might check carbon steel. They need to be seasoned like cast iron,

but they are quite a bit lighter, and usually reasonably priced. Most restaurants use them.

[2naSalit]

5. +1

[TygrBright]

6. In fact, check out a restaurant supply store in your area.

They usually have very durable skillets that are relatively inexpensive.

helpfully,
Bright

[cyclonefence]

7. Never heard of that for pots, only knives

Thank you--I'll have a look.

[Nittersing]

9. Just my experience but

I found the carbon steel pans to be too heavy for me.

I've been really happy with my Cuisinart stainless steel pans but they do have a learning curve.

[cyclonefence]

10. I appreciate your comment

I am very weak in my arms and shoulders, and the cast iron skillets are out of the question for me to use. I also want a light-weight skillet for sauteing and other quick-cook dishes, and it's hard for me to imagine heat-retaining cast iron being good for that.

I'll check out the Cuisinart pans.

[Callalily]

11. Check Burlington (if you have one in your area)

I bought two really nice induction ready pans for a song. And I don't even have an induction range.

The above poster is correct about the weight of carbon steel pans. I have one, (nicely seasoned). I use it for recipes that finish off in the oven.

[Old Crank]

12. I bought a set of pots at Ikea.

They have the induction symbol on the bottom.
Most pots do these days. They also have a reasonable frying pan that is nonstick for induction.
When I looked at some restaurant supply stores the cheap frying pans weren't induction ready. That will change as commercial places also head that way.

I jiggle smooth pans on my induction top. You can't do what J. Pepin does with a French omlet on a gas top on induction but it works.