This is good advice. Also keep in mind that lower quality cookware that suitable for induction might not work if previously used on another heat source. It only takes a little bit of warping for the pan not to make enough contact with the induction stovetop, rendering it useless. The thicker the bottom, the more likely it will retain its shape and survive a transition to induction.
I am getting an induction stovetop this spring and am so curious to see how much of my cookware survives. I am hopeful for my Fissler Profi pots, but I am already mentally preparing myself to have to replace something inevitably because of the switch. Fingers crossed!!
karaokekwien t1_j3q348d wrote
Reply to comment by FSmertz in BIFL suggestions for cookware? I already have a cast iron skillet. by TrialByFireAnts
This is good advice. Also keep in mind that lower quality cookware that suitable for induction might not work if previously used on another heat source. It only takes a little bit of warping for the pan not to make enough contact with the induction stovetop, rendering it useless. The thicker the bottom, the more likely it will retain its shape and survive a transition to induction.
I am getting an induction stovetop this spring and am so curious to see how much of my cookware survives. I am hopeful for my Fissler Profi pots, but I am already mentally preparing myself to have to replace something inevitably because of the switch. Fingers crossed!!