Induction Ranges


 
OK the more I am using this new range the more incredible it becomes. (though I am finding unpleasant surprises with cookware I THOUGHT was compatible but is not). That being said. I just now put a large 10qt pot almost filled with cold water on it to make frozen ravioli. I put the burner on "boost" our attention was elsewhere and in like 3 or 4 minutes it was boiling over! I didn't even have time to change my mind :D Absolutely incredible technology! I am IMPRESSED! I sure hope Samsung's quality is up to par on it for durability
 
LMichaels said:
OK the more I am using this new range the more incredible it becomes. (though I am finding unpleasant surprises with cookware I THOUGHT was compatible but is not).
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When the opportunity to buy a new piece of cookware presents itself, I always look for induction compatibility for purposes of future-proofing. Can you tell me more about the cookware that you thought would be compatible but isn't?
 
Ed P said:
When the opportunity to buy a new piece of cookware presents itself, I always look for induction compatibility for purposes of future-proofing. Can you tell me more about the cookware that you thought would be compatible but isn't?
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Yes it's a Calphalon stainless steel stock pot with clad bottom. Which is what surprised me. The other pieces were very old Revere Ware (one with copper bottom and the other aluminum bottom and apparently even though the inside is stainless steel it doesn't like that the outer surface is copper or aluminum. This is a photo of the Calphalon and I thought darn sure it would work but oddly it's made of full 304SS I guess and nothing sticks on it
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MikeCantell said:
Be advised you can get plates to transfer the heat, that way you can use any cookware. probably less chance of scratching the surface with old pots and pans
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Yep, I've seen "protectors" they sell to protect the surface from heavy cookware i.e. cast iron. My reasoning for being done with CI goes beyond protecting the range top. Just with me being tired of the "headaches" of taking care of it. So, shifting over to stainless steel
 
LMichaels said:
Yep, I've seen "protectors" they sell to protect the surface from heavy cookware i.e. cast iron. My reasoning for being done with CI goes beyond protecting the range top. Just with me being tired of the "headaches" of taking care of it. So, shifting over to stainless steel
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Everybody has a preference. I like the silicone mat, especially with the lighter stainless cookware, because the pans don't tend to slide around if my wife gets too vigorous with stirring, and I like the heavier cast iron for the same reason plus I find that the CI heats more evenly ( noting that the induction burner that we have is a 6" induction coil where the cooktops are about 8" ). Also, my wife has a disability that requires her to do things sitting down so it is even more of a concern for me that the cookware does not move around on her.
 
Yep, I can see that. I may still do the silicone mat thing but honestly me and cast iron are gonna break up our romance :D Just not thrilled with dealing with the heavy weight and other difficulties. Now, of course I'm not gonna break up with my LeCruset porcelain Dutch oven. Nah, that'll be with me until I physically can't pick it up. :D I have other things I like doing than messing around with cast iron and really storage is an issue as well. So, I'm just not sure how to basically get rid of them. There are some heirloom pieces
 
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