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Tried to put it off,that`s it now she`s won!The question now is ,the cooker is an inductor type thingy,what can the forum recommend for pans etc.
rtcosic
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Easy peasy. Get a magnet and if sticks to the pan it's good to go.
Any cast iron.
All Lidl's Magical Middle Aisle of Mystery pans unless explicitly labelled as not suitable
Any pan with the appropriate symbol.
You won't regret it. Best option by far for cleanliness, adjustability, efficiency. We went induction nearly 15 years ago when it was really expensive!
We didn't need to buy any new pans at the time but have subsequently replaced them when the 20+ year old mismatched ones began to look too shabby.
The pans are matching ones from Lakeland, frying pans from Lidl, big jam pans from Amazon.
No Le Creuset or other cast iron as SWMBO finds them too heavy for regular use, and I find them too expensive.
Any cast iron.
All Lidl's Magical Middle Aisle of Mystery pans unless explicitly labelled as not suitable
Any pan with the appropriate symbol.
You won't regret it. Best option by far for cleanliness, adjustability, efficiency. We went induction nearly 15 years ago when it was really expensive!
We didn't need to buy any new pans at the time but have subsequently replaced them when the 20+ year old mismatched ones began to look too shabby.
The pans are matching ones from Lakeland, frying pans from Lidl, big jam pans from Amazon.
No Le Creuset or other cast iron as SWMBO finds them too heavy for regular use, and I find them too expensive.
hotponyshoes
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Plenty of stainless and copper pans around that are fine with induction, even woks!
They just have a sandwich construction.
Heavy cast iron works the best but it is obviously heavy to use, wash up, put away etc.
They just have a sandwich construction.
Heavy cast iron works the best but it is obviously heavy to use, wash up, put away etc.
hotponyshoes
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Plenty of older pan sets with sandwich construction also work fine, I have some stellar ones that must be nearly 20yrs old and they work ok on it
Depends on the frequency of the induction hob
I can assure you that induction can heat any metal - if it conducts electricity it can be heated.
( speak with the authority of having melted 3 kgs of ex greenhouse frame aluminium only this morning using my induction furnace !)
I can assure you that induction can heat any metal - if it conducts electricity it can be heated.
( speak with the authority of having melted 3 kgs of ex greenhouse frame aluminium only this morning using my induction furnace !)
hotponyshoes
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All the hobs I have ever seen need a pan that's magnetic enough for them to even turn on.
rtcosic
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I have posted several times before about using my cheap single induction 'ring' to heat steel or cast iron components by sitting them directly onto the hob. I can get them up to around 275C that way - or that's what my cheap Lidl IR thingy tells me!
Barking Mat
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What is this witchcraft you speak of?
I'll go away and Google induction hob....
I'll go away and Google induction hob....
Barking Mat
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Ahhh, like father in law has.
As elderly grand parents kept leaving the gas on.
What are the advantages? Please.
As elderly grand parents kept leaving the gas on.
What are the advantages? Please.
hotponyshoes
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The main advantage by far is the ease of cleaning. They (mostly) have completely flat glass surfaces so it's just a wipe over.
2nd good thing is the efficiency of heat transfer. A le creuset stock pot with 5l of water will boil in half the time of the same pan on a gas hob and filling it with a boiling kettle at the same time.
When not in use as a hob they can also be used as additional worktop space.
They do have downsides (personally I am not a huge fan of them) but just those advantages almost outway any bad points..
rtcosic
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As well as @hotponyshoes points ours has a boost function and puts many kW into a chosen ring for a limited period. Frightening quick at boiling a pan of water, or get the oil in a frying pan to the smoke point.
Easily and repeatedly adjustable down to very low heat input. Don't really need the slow cooker any more as you can turn the heat input as low as they go.
Some - though not ours - have temperature sensors so you can set to - say - 60C and leave a pan of soup to heat without having to check it. Add in timed shut off and it's a bung it on and walk away, come back when the buzzer goes.
What are the downsides - apart from not being able to balance a Wok on a flat surface?
Easily and repeatedly adjustable down to very low heat input. Don't really need the slow cooker any more as you can turn the heat input as low as they go.
Some - though not ours - have temperature sensors so you can set to - say - 60C and leave a pan of soup to heat without having to check it. Add in timed shut off and it's a bung it on and walk away, come back when the buzzer goes.
What are the downsides - apart from not being able to balance a Wok on a flat surface?
Gritineye
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Dropped a jar on the one we'd had for years, and the insurance paid out for a new one.
The fan in the old one only came on when using the boost function or with two big pans on the boil, but in the new one it comes on directly it's switched on and continues for quite a while after turning it off.
It's quite noisy so something to watch out for if you think it would annoy you, it certainly does annoy me..
no other downsides that I've come across..
The fan in the old one only came on when using the boost function or with two big pans on the boil, but in the new one it comes on directly it's switched on and continues for quite a while after turning it off.
It's quite noisy so something to watch out for if you think it would annoy you, it certainly does annoy me..
no other downsides that I've come across..
hotponyshoes
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Downsides..
Risk of breakage, they work best with heavy pans and those pans are the most likely to break them.
Like most hobs, if you don't break yours for a couple of years then a direct replacment probably won't be available so it can cause fitting issues to replace.
Failure. They generally seem reliable but, like modern inverter welders, they have only a few parts.
The coils are bonded to the glass and there is a main pcb.
Either of those break and the replacement parts cost more than a new hob.
The large multi-zone ones are mostly all integrated so a pcb fail might take all the 'rings' out.
Like most things, you could possibly find the parts and fix one yourself if you had the tools/skills but it's not like using a 8mm socket to take the jet out of a gas hob and poking it with a bit of mig wire.
My main dislike is the actual cooking experience, I learnt to cook on a gas hob.
Gas gives an instant visualization of how hot its going to be before you even put the pan on it.
If you have enough sizes of ring on a gas hob you can cook stuff by having the rings on and moving the pans around over them rather than constantly messing around with buttons.
Induction hobs with big rotary knobs are probably quicker to adjust than gas but you need to look at the display while you are twiddling it.
My main dislike is the beeping or the shut-off you get when you remove a pan.
It's bad enough if my steak sauce starts going lumpy and i don't want the hob beeping at me when I take the pan off the thing so I can hold it in a position to give it a good whisk thrashing.
Woks are a favourite tool of mine and that's pretty useless on induction (in a home kitchen)
I even bought a special 5kw wok hob which is blistering quick at getting heat into the wok but it's only really any use if you stand over the wok and stir stuff around.
If you are trying to toss the wok with one hand while draining the noodles with the other the gas is just easier.
Some of them have controls that can be awkward to use (try before you buy or at least read the manual) and some need certain key presses to activate things like the boost function which is annoying as when you want boost you probably want it in a hurry..
Risk of breakage, they work best with heavy pans and those pans are the most likely to break them.
Like most hobs, if you don't break yours for a couple of years then a direct replacment probably won't be available so it can cause fitting issues to replace.
Failure. They generally seem reliable but, like modern inverter welders, they have only a few parts.
The coils are bonded to the glass and there is a main pcb.
Either of those break and the replacement parts cost more than a new hob.
The large multi-zone ones are mostly all integrated so a pcb fail might take all the 'rings' out.
Like most things, you could possibly find the parts and fix one yourself if you had the tools/skills but it's not like using a 8mm socket to take the jet out of a gas hob and poking it with a bit of mig wire.
My main dislike is the actual cooking experience, I learnt to cook on a gas hob.
Gas gives an instant visualization of how hot its going to be before you even put the pan on it.
If you have enough sizes of ring on a gas hob you can cook stuff by having the rings on and moving the pans around over them rather than constantly messing around with buttons.
Induction hobs with big rotary knobs are probably quicker to adjust than gas but you need to look at the display while you are twiddling it.
My main dislike is the beeping or the shut-off you get when you remove a pan.
It's bad enough if my steak sauce starts going lumpy and i don't want the hob beeping at me when I take the pan off the thing so I can hold it in a position to give it a good whisk thrashing.
Woks are a favourite tool of mine and that's pretty useless on induction (in a home kitchen)
I even bought a special 5kw wok hob which is blistering quick at getting heat into the wok but it's only really any use if you stand over the wok and stir stuff around.
If you are trying to toss the wok with one hand while draining the noodles with the other the gas is just easier.
Some of them have controls that can be awkward to use (try before you buy or at least read the manual) and some need certain key presses to activate things like the boost function which is annoying as when you want boost you probably want it in a hurry..
123hotchef
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I have both gas and induction and hallogen they all have there uses. but @Barking Mat it would be good for granparents i reakon!
I love using the induction but with cast pans u do have to leave them for a while on a medium setting to heat them up throughly to really get the best out of them sure you can whack it to the max and sear a rasher of bacon but to really heat a cast pan up it takes some time even on induction IMO! whack them high they can warp i have done it they return pretty flat when they cool.
I love using the induction but with cast pans u do have to leave them for a while on a medium setting to heat them up throughly to really get the best out of them sure you can whack it to the max and sear a rasher of bacon but to really heat a cast pan up it takes some time even on induction IMO! whack them high they can warp i have done it they return pretty flat when they cool.
123hotchef
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My cast pans are heavy I also have some le crueset ones also.
zx9
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Our new Seimens induction hob came with a set of three or four pans, check if yours does it might let you postpone the purchase of new pans for a bit.
hotponyshoes
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You can also get an interface pad cheaply that you put ontop the hob then use any pan/thing you like on it but it kind of defeats the point of using induction
