Range saga, part 2
When I started blogging about my range saga, many readers suggested induction. I haven't thought about it much as an option, until my good friends D + TW left me a comment that I can buy their brand new Kenmore Elite and they'll buy induction cook top. Well, not really (they are not quite ready for the investment induction takes after buying a condo in Cambridge). But they thought this would be a good way to make their point: induction rocks!
After doing a little research yesterday, I figured I might as well consider it. Sure, I still won't have a decent broiler, but the heat responsiveness sounded phenomenal. I found out how to test my pots an pans for "inductivity," and headed to the kitchen. Since induction only works on magnetic surfaces, you can stick a refrigerator magnet to the bottom of your pan and see whether it sticks or not. I peeled my dentist's magnet of the fridge and set to work. With each pan, I was getting more and more discouraged. It worked on:
- cast iron skillet
- 2 quart stainless all-clad saucier
- 4 quart stainless all-clad saucepan
- 12 Inch WearEver non-stick saute pan
- 9 inch non-stick crepe pan
- 8 inch cheapy non-stick pan that I use for omelettes (I don't even know the brand)
- 8 quart Cuisinart stockpot
- 10 inch all-clad skillet (oops, I totally forgot that I got Master Chef series for that, not stainless steal)
- 12 inch Cuisinart saute pan
Hmm... back to the drawing board.