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The downside of induction

by modernemama (modernemama@modernemama.com) last modified Jan 04, 2012 02:32 AM
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by modernemama (modernemama@modernemama.com) last modified Sep 20, 2010



 

 


I love, no I LOVE my new Electrolux induction top, it's fast and controllable and I've been cooking up a storm since I got back from Europe, mostly soups and other one-pot meals. On Sunday though, since The Guy finally made it home, I planned on making a giant pancake-just the one-to serve with a bottle of Blueberry maple syrup we bought in Maine (and which I have saved these past two months as it's been too darn hot for cooked breakfast). I grabbed my trusty cheapo Belgian pancake pan, turned on the heat and the blue light flashed at me. I knew what this meant as I'd already had to consign one sauté pan to the recycle box when it proved to be non-magnetic - it meant no pancakes. We had cereal.
Later that day I started to chop veggies for stir-fry when it occurred to me to test the wok before I got too committed. The wok didn't work either. At that stage it seemed prudent to test all the pans. The majority of my cookware is Le Creuset and cast iron is induction friendly, so at least I can make casseroles and soup. The big pasta pot from ikea works fine, the small deep-sided frypan from the same store? Not so much. Of course the copper pans don't conduct, nor did an All-Clad omelette pan. I ended up retiring five pans, all ones I had used frequently.
Today I purchased a Cuisinart saucepan that I'll have to return tomorrow; not all stainless steel is created equal. The lesson I learnt from this experience is to take a magnet with me when I go cookware shopping!

 

 

 
 
 

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