Why Some Induction Compatible Pans Work So Badly

[@teixeiradasilva6299]

this channel still is one of the best discoveries I made during quarantine.

[@Ozzcaddy]

G'day Helen, I'm in Sydney Australia, and I use a NuWave Pic Gold portable induction cooktop that I use 5 or 6 times a week. My main frypan (24cm) and wok (30cm) are non-stick with solid base, and both made by KitchenAid and the entire bottom heats up. I also have a non-stick 3L pot by Analon with a solid base and when boiling water the whole base is heated. I also have a small (20cm) non-stick frypan by Wolstead that has a dimple base, and the base does not heat up consistently as the others mentioned above, so I rarely use that frypan. To use my old existing non-induction cookware, I use an induction converter plate that allows me to utilise my existing cookware on the induction cooktop. Always enjoy your videos from Down Under.

[@nancydelu4061]

I am really glad you are out there, Helen! Each time, I learn a little bit about cooking AND a little bit about how to think about cooking and "things" -- food chemistry, engineering, organization, etc. My thanks!!

[@stevecagle2317]

There are induction stove heat diffusers which are places on the burner and then one could put inexpensive nonmagnetic nonstick on top. The diffusers plate gets hot and heats the nonstick conventionally. They vary in size and Amazon has several up to over 11 inch diameter. They cost less than $30, although I would buy a heavier constructed one and not a cheap lightweight.

[@DrJuan-ev8lu]

Or you can put your non-magnetic pan inside a larger induction ready pan. Slows things down but works. When you get used to the speed and fast response offered by a good induction ready pan on an induction burner, your non-induction pans will be fathering dust. When I say response I mean shutting of something that is about to boil over. Off is instantly off, even faster than removing the pan from the burner.

[@paulasimson4939]

I had the same frustration with my Misen non stick pan. I thought it was because it had the perforated bottom. I'm using Cuisinart now and it's working much, much better. I'll try out the water test and post my results.

[@violetviolet888]

@paulasimson4939: What are the results? The problem with all nonstick is that it contains PTFE (the new PFAS) = Teflon which is toxic to living things and accumulates in your system over time.

[@PredictableEnigma]

Friendship ended with Misen. Now MadeIn is every FoodTuber's best friend.

[@Andrea-si2vs]

We have the green pan set. First thing we did when we got our induction stove was to check how water boiled on all the burners and with the different pots and pans. Everything worked great and continues to do so since we got the stove in December. Very happy with the purchase.

[@violetviolet888]

@Andrea-si2vs: The problem with greenpan is that it contains PTFE (the new PFAS) = Teflon which is toxic to living things and accumulates in your system over time. It's harder to dig out this information on Greenpan because they hide it well.

[@ColbyRay-kv2bf]

I tested my 12" TFal and 10" All Clad - both nonstick. The TFal only boils in the 4"ish middle, but the All Clad boiled from edge to edge. The TFal did get very hot all over so might work in some situations, but not to brown a panful of meat.

[@helenrennie]

can you send me a link to your TFal pan? They make many different models and I am trying to understand which ones work better. Thank you :)

[@trishberthon-jones3437]

I haven't done the test, but I have found that Le Creuset toughened Non-stick and Swiss Diamond work well on my induction stove. Not cheap, but they do a good job and last more than a couple of years.

[@stephanstephan3094]

Hello Helen, I just watched your conversation about the differences between ovens in the USA and in Europe. One of my hobbies is all about kitchen appliances and I really love your bulky ranges. So it´s interesting for me to see all the differences between USA and European Stoves/ Wallovens. Whenever I bake an American recipe, it turns out very well. Maybe it`s because I almost only use the upper and lower heating element for baking. My oven also has a true (European) convection with it`s own ring-heatingelement around the fan. In Germany it`s called Heißluft. Some of the cheaper entry models only use the heat from the top and bottom heatingelement and the fan at the rear only distributes the hot air in the cavity. That`s what we call Umluft. For my oven the diagram with the convectionfan and the bottom heating element means that you get the hot air from the convection fan and the additional heat from the bottom heating element. It´s recommended for pies and tartes. The heat is so strong that it is not necessary to prebake tart shells. By using this mode your pies and tartes always get a crunchy bottom. The oven also has a steam function. This function allows you to give up to three bursts of steam into the cavity while baking. With my oven, sous vide is not possible. The steam slowly disappears while baking. The steam function only helps not to dry out the baking goods and makes a wonderful crust for breads. Even a marble-cake is wonderful juicy. It´s also recommended for proofing dough at between 68 °F and 104° F. There are some other models on the market which are a combination about a Steamer and a regular oven. These you can use for sous-vide. Depending on the mode you have chosen, the steam either stays in the cavity all the time or disappears slowly. Preheating up to 360 °F takes around 7 Minutes by using the fast-preheat mode. In this mode, every available heating element is on. Normal preheating only uses the top and bottom heating element or the convection fan- depending on the mode you have chosen. My oven has two baking sheets and one rack and by using the convection mode, you can use them at the same time. You can bake on three tiers. The baking sheets from my old oven are smaller than from my new one. I can put them on the rack but I could not slide them directly in the cavity. Every single mode has a preprogrammed temperature if you turn the oven on. So it can happen that, if you turn from bake to convection, the temperate setting is different. Of course you can change to the temperature you like and you also can change the preprogrammed settings. Our recipebooks mostly give the temperatures for conventional bake and for convection. Usually the temp for convection is around 20 degrees less than for conventional bake. In some cases depending on what you are going to bake, some recipes are giving recommendations about using convection or conventional bake. So far as I know, german ovens cannot be calibrated if the temp is not precise. The modern german ovens offer a lot of different options. Most of them I haven’t used by now. For me baking and cooking means that I decide what to do and when to do. All the automatic features I personally don`t like in exception of the temperature probe for taking the internal temperature of my roast. So, this was my comment to your conversation and I hope It`s understandable despite of my not so well spoken English. Greetings from Berlin. Stephan

[@ljay4996]

Thank you so much for the testing you do for us… you save us from unnecessary expenses and a lot of grief when we can’t cook properly especially on induction. Helen I’m very happy I subscribed a long time ago. I’ve learned so much from you. Thank you 💖💖💖💖

[@maresab3650]

I just bought a 24cm non stick Brabantia pan last week - it's been great so far and so much easier to handle and clean that my cast iron and carbon steel pans. Your video now prompted me to test it now and water does boil evenly over the entire surface. We don't have a great choice of brands here in south Africa - I was looking at Sagenwolf's equivalent initially but this was on sale and I'm so happy with the choice and great value for money.

[@mark8047]

I have an induction cooktop and the T-fal non stick skillets do exactly the same thing - only the very centre of the skillet heats. I am primarily using carbon steel pans now. More expensive but a better investment than buying an expensive, truly induction compatible non stick skillet. I may invest in an all clad non stick skillet only for eggs but for now I’m making do with the T-fal.

[@trishberthon-jones3437]

I'm loving my Le Creuset toughened non-stick and Swiss Diamond pans. Not cheap, but they work well.

[@violetviolet888]

@mark8047: You do not need to buy a nonstick pan to cook eggs. Just learn now to properly cook eggs in stainless steel, carbon steel, or cast irion and they will not stick. The key is the temperature.

[@kaspervendler1726]

I call them T-Fail for a reason! :D

[@northcoastcopper]

Great point. Not surprised about that bad America's Test Kitchen recommendation. They have devolved into a glorified affiliate marketing content farm, and can't help but recommend the big name options that are consistently available on Amazon where ATK gets the commission. Chances are they didn't actually test whether they work well on induction.

[@Nillllllllllllll]

I have the 12.5 inch T-Fal, and yes it does the same thing as yours, MAYBE a slightly bigger heated circle. Still cook with it, just have to stir a lot with certain things

[@gnic76]

That is a good piece of knowledge to store away, glad my gas stove still works, induction stoves are expensive in Canada

[@TheArteditors]

exactly, I bought a non stick with a disc, I gave it away asap. I invested in full ferromagnetic pans. I found a nice cast iron which is non-stick from now on I know ferromagnetic to the rim or no pan at all... you are so right xxx

[@davidclifford4536]

I bought a set of Valencia Greenpans. Aftera year of use, for me, they offer the best comprimise of "Grade A-" induction compatibility and "A+" non-stick perfomance. Prep the pan with a light coat of oil and most food slides off with a tilt and very little help from a spatula. To clean I add water and dish soap to the still warm pan, wipe with a sponge, rinse, and dry a shiny clean skillet. I take care not to overheat or "thermal shock" the cookware and have not seen any wear issues. For commercial use stick with clad stainless or iron but for my home kitchen it's works very well.

[@violetviolet888]

@davidclifford4536: The problem with Scanpan is that it contains PTFE (the new PFAS) = Teflon which is toxic to all living things and accumulates in your system over time. It's harder to dig out this information on Greenpan because they hide it well.

[@mirthevanhoorn]

This video came at the perfect time. Yesterday I forgot to turn of my induction stove and ruined a non-stick pan of which I wasnt a fan anyway. So now I have a great excuse (and a way to convince my partner) to go the castiron route which i've wanten for years anyway. Thank you so much!

[@lak1294]

Try carbon steel. Lighter than cast iron and naturally non-stick. Some affordable ones out there.

[@mirthevanhoorn]

@@lak1294 do you have a brand recommendation? My holy grail would be DeBuyer but thats quite a bit out of budget.

[@lisamelting]

I use a carbon steel pan made by Ballerini that works just as good as my DeBuyer and Matfer ones at 1/2 the price.

[@violetviolet888]

@mirthevanhoorn: Cast iron, carbon steel, clad stainless steel. All are lifetime investments for a kitchen.

[@RodSherwood1]

I don’t care what you are saying, your voice/accent is very soothing. Thank you.

[@stevehastings2010]

My wife and I have an induction stove and decent pans, and we are completely happy. I have definitely observed the issue mentioned in other videos, that there's a definite area that works, but our stove has a nice big front burner we use with skillets.

[@anon1176]

One pan I’ve been tempted to buy but haven’t is the super thin Vermicular enamel iron pan. Thin and light without requiring seasoning and now oven safe sounds great to me. I worry that all the reviews in magazines are just puff pieces. I would love your take.

[@osmondgo8362]

Wow, I never thought to do this. As it turns out, one of my induction burners doesn't heat evenly and maybe I'm not terrible at cooking eggs after all. I tested two of my burners with a ceramic and tfal stainless steel pan. One burner heated evenly regardless of the pan while the other only heated the top portion.

[@helenrennie]

would you mind sharing the make and model of your stove?

[@jstones9872]

100% agree with your comments . I have been cooking for years on induction and recently installed the amazing Thermador Freedom (no fixed burners, uses 57 smaller magnets). Anyway, i originally purchased a Tramontina induction ready non stick. Well that was useless and i had to send it back. I then purchased the made in non stick and it works fine. Still requires higher level than my other pans but does work ok. I have found, like you, the best pans are the heavy cast iron, carbon steel and even 7 clad like Demeyeres. We only have the one "non stick" for eggs and my wife. Generally not a fan at all of the chemically treated non stick pans they all have the same issues regardless of what marketing might say. Have yourself a great weekend

[@Brian-ug3el]

I switched to the Zwilling nonstick, they are $40.00 and are fully clad SS, 3 ply. Great for scrambled egg. I don't use often. I'm on my second set. I used the Tfal for years, but wasn't happy with them, and I've had the induction range over ten. I love it. I have not had good luck with the carbon steel. on it. Perhaps I'll try again.

[@giuseppijimi]

Scanpan!!! I have been using their Haptiq line for the last 8 years, only used wooden spoons and only hand washed it and the coating is still going strong. Plus is cladded so it works on induction stoves.

[@violetviolet888]

@giuseppijimi: The problem with Scanpan is that it contains PTFE (the new PFAS) = Teflon which is toxic to all living things and accumulates in your system over time. It's harder to dig out this information on Scanpan because they hide it well. Watch *"Is Scanpan a great cookware, or an environmental disaster?" at the _Cook Culture_ youtube channel. He used to sell Scanpans. He deep dives into how Scanpan works.

[@lindas.8036]

Really good info. Thank you. I have a couple of freestanding induction burners that I have never used--just backup, and I have not needed to use them. However, we recently moved into a rental home and the electric burners heat very hot and unevenly, so I have been considering using my induction burners. This info is really helpful. Thank you.

[@ghiseldamanifesto6509]

I tested my stainless 12" Cuisinart non-stick and a stainless 13" Demeyere sauté pan on the largest "burner" of my Miele induction stove. Boiling bubbles covered the entire bottom of both pans. In my experience, pans classed as "Induction Ready" generally work far better than those labeled "Induction Compatible". Yes the Miele is pricey but it has worked pretty much flawlessly for just under 15 years. I took photos but there is no way to post them here that I can see, is there? My last Cuisinart of the same type lasted about 2 years before the non-stick coating no longer worked with eggs. I also use plenty of cast iron, carbon steel, and a Joyce Chen lightweight iron wok that is terrific.

[@jstones9872]

just something to think about, where do you think that non stick chemical coating is going as it wears down?

[@jstaffordii]

Green Pan also make tri ply non stick pans. They are carried in stock at Williams-Sonoma. I bought a 7 inch and 10 inch combo set for $70 a few years ago, they work flawlessly on my $100 Galaxy induction burner.

[@fallingwickets]

moving and buying an induction stove so this is a very timely post Helen.. thanks. I have a few le creuset pots, a few all clad pans, a rondue and my all time favourite pan, the non stick 12" tramontina which I am praying will work :)

[@z2kk]

I'd love to see you test those pans. Induction cooker here, my non-stick skillets are lousy and the cook top is much more noisy while using them

[@version27]

The old hemkomst line from ikea works amazingly well on my induction stove where these perforated pans fail - and it was pretty cheap for multi-clad construction (skillets only, the pots also work well but have a disk at the bottom instead) I'm not sure how the new updated hemkomst line performs, but the original ikea 365 pans they replaced them with sadly switched to disk on the bottom for the skillets. Hemkomst worth a try though, at the price point.

[@Will.5885]

Absolutely would be interested in a comparison of induction non stick cookware. Anolon Nouvelle Copper was what I found recommended when I was searching recently. Decently heavy and more even temperature on my glass top than non induction tramontina. I'll be checking the induction performance soon but seems good so far.

[@fallingwickets]

are you managing to survive with the tramontina? Also, out of curiosity, are you happy to have switched to induction? thanks

[@Will.5885]

@@fallingwickets the tramontina isn't induction compatible. It's one of the aluminum models with ceramic non stick. I started looking into induction non-stick to replace it. The tramontina is good but needs to be replaced periodically. I haven't done much of anything on the induction yet but from everything I've read it should be amazing.

[@fallingwickets]

@@Will.5885 thanks. guess I'll be looking for a new non stick as I have the aluminum one. big pity as it's my all time favourite

[@Will.5885]

@@fallingwickets the Anolon Nouvelle Copper non-stick pan was really well reviewed online. I spent the last week looking into induction compatible non-stick. Lots of them seem to have the issue Helen pointed out and are barely compatible. Then there are super expensive ones which are annoying because non-stick wears out after a few years no matter how you treat it. The only downside for me that I saw with the Anolon is that it only seems to be sold in a two pack of an 8 inch and a 10 inch. I did find a Viking and all clad non-stick at HomeGoods that I'll probably test as well since they are around the same price. Ultimately I want something not too expensive so I don't feel bad when I need to toss it and one that has enough induction compatible material that it heats up quickly.

[@JohnCarneyAu]

I’d love to see you run some tests.

[@aelius]

If you live in Texas, HEB's "Kitchen & Table" brand non-stick skillets have a generous magnetic area on the bottom. My 10" skillet has a 7.5" circle that is magnetic and heats the whole pan evenly. (It was $20)

[@SnowyAspenHills]

My 3 Tefal Ingenio unlimited frying pans (different sizes) exhibits similar behaviour as you experienced when used on my Tokit portable induction hob when boiling water but when actually cooking food the heat does seem to spread fairly well, Gas is better though and I purchased the induction hob to use primarily when staying at holiday homes that don’t have great facilities plus camping when there is an electric hook up and don’t want to use gas inside the tent when the weather is bad. I’m not giving up gas with cast and carbon anytime soon.

[@ABlueDahlia]

Helen, I highly recommend Sardel's nonstick and stainless.. they're wonderful. Pricy but honestly they have sales and you can find it affordably. It was a large purchase that I just don't ever have any regrets on. Also I like babish pans for some reason lol (The babish pans are not very thick and high quality, but do work well on my induction range.) I do not agree with buying the all clad or made in nonstick. I have bought both and hated both eventually. Sardel! I'm telling you. It's worth it.

[@idiotsabound4846]

I have the same experience. 12 Inch Misen "Induction Compatible" non-stick pan. On a 12 inch Induction burner on GE Profile Induction range it only boils in the inner 7 or 8 inches.

[@HughCStevenson1]

I have had the same annoying phenomenon with pans on the induction cooktop. We now have frypans (skillets) from Cuisinart (France) and Hestan (Italy) both of which are magnetic all over and heat evenly. I also have a steel crepe pan which works very well. I did the water test when we got the Hestan from Williams Sonoma and it was very even.

[@raraavis7782]

Interesting. That might explain, why I have such issues with frying anything properly at my brother's place. I just don't get the same result as at home and didn't know if it was the stove, the pan or the combination of both. I'll check the pan, next time I'm there and see, if maybe it doesn't heat all the way through.

[@violetviolet888]

@raraavis7782: Bring your own carbon steel, clad-stainless steel, or cast iron and cook at your brother's place.

[@rauchbiersaison]

My Misen worked so poorly on my GE induction range that I replaced them with Hexclad. Hexclad is fantastic, but with one caveat; It is trickier to make omelets due to the cooking surface. They heat faster and more evenly than all-clad, and as even as Demeyere. Love your channel.

[@violetviolet888]

@rauchbiersaison: Hexclad is well known by users to be one of the all time *worst *"nonstick" pans. You can absolutely cook eggs without sticking on stainless steel, carbo steel, or cast iro if you simply learn technique and temperature. All nonstick pans contain PTFE, even so-called ceramic pans are hiding the fact that they are PTFE. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@dfhepner]

I have two induction cook tops. A Duxtop and a Eurodib. Both 115 volt 1800 Watts. The Duxtop has a smaller coil at about 3 to 4 inches and the Eurodib 8.4 inches. How ever the heating only seems to be in the inner 5 inches of the pan. I use a Lodge 10 inch skillet most of the time and have to preheat it for a sveral minutes before I cook eggs or the outer 1 or so does not cook. The biggest problem is simmering foods is that they both put out high power for a few seconds and shut off for a period to regulate power level. I find that if the pan or pot is not very massive like cast iron that foods will scorch. If I am cooking stuff like oatmeal that I have to put the Lodge skillet on as a buffer to even out the power pulses. The Duxtop has smaller increments in the power settings of 100 watt steps and the Eurodib is 200 watt increments. I have found that only 3 ply pans don't spread the heat very well. 5 ply pans are a little better. I have a few 5 ply with copper but have not seen any better performance. I think that if someone would make a pan with more copper as an inner ply that would work much better.

[@beatrizsandoval4395]

Hi Helen. I hope you read my comment and can help me with advice. I cook every day at least 2 meals. For most of the cooking I use LeCreuset, for frying eggs I use a very well loved Lodge pan but I really need to invest on pan for searing that it’s not cast iron. I also want the versatility of non stick. A year ago I went to William Sonoma with my request and the sales person sold me an All-Clad Teflon pan for $300 dollars that a few months later was all scratched even though I used silicon and wood spatulas only. I’m tired of spending money on no stick pan that are also full of chemicals but I do need to have at least one reliable pan to make rice dishes. My husband is Peruvian so at least once a month he wants Arroz con Pollo and it’s a dish that you make with lots of blended cilantro and beer. It tends to stick really bad to the pan and it’s a nightmare to clean but also if it sticks it doesn’t come the way it supposed to. I was thinking about getting Hexclad for Mother’s Day as a gift from me to me 😝 but before I make the purchase I thought I should ask you. What do you recommend? My husband insists I buy Copper pan and pots but I feel like I would still have the sticking issue. My mother in law got some not sticking issues. Please help this desperate mom 🙏🏼

[@helenrennie]

Here is the non-stick pan that I use: amzn.to/44pGfYI I know the dish you are talking about from my trip to Peru. So yummy! Yes, a non-stick pan is best for it.

[@violetviolet888]

Hexclad is well known by users to be one of the all time worst "nonstick" pans. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@samhaisty]

I'm also in DK and I have a Tefal pan that claims to be induction compatible. It takes ages to get hot, and I have to put the pan at a much higher setting to get the same temperature as my other pans. I also have a nonstick crepe pan, and I reach for it more often than the tefal because it gets so much hotter. It's a crappy little crepe pan that became warped the first time I ever used it, but at least it manages to get hot. I wonder if the crepe pan has the same construction throughout because it doesn't have high sides?

[@BatPotatoes]

I've been converting most of my cooking to a $15 flat bottom carbon steel wok from Aldi, so maybe I could make the induction switch. Woks seem perfect for the undersized induction burners and are surprisingly compatible with most Italian pasta techniques, minus the wine and tomatoes.

[@linus1703]

My induction cook top actually has a test mode where you can put something on it and it will determine if it is fully compatible, only partial, or non compatible. Granted it kind of means you have to buy the item first but it is good to know.

[@homeforfjfonderie2865]

Experimented with the NS pro All Clad "10 inch" (really, a disappointing 7.5 inch flat area at most), non-stick frying pan on my induction stove: Happy to report it showed an almost covered bottom area of 7.25 inches diameter boiling! I checked the bottom metal part for magnetizing, and it did, corresponding with leaving a .25 inch outer ring unmagnetized. This pan is used almost daily and put in the dishwasher daily (will not do this with the new one, I guess). It's showing wear after 2 years, and I'm looking to replace soon. Not sure if I want to go with anything PTFE again, am thinking about going ceramic instead. Would love your opinion on that! Btw, your initial video about induction elements not being big enough to heat the larger pots and pans was a revelation to me, thank you for both video's. I took pix of the frying pan with boiling water, can send them to you upon request.

[@helenrennie]

would love to see them. send them to [e-mail]

[@violetviolet888]

@homeforfjfonderie2865: "Not sure if I want to go with anything PTFE again, am thinking about going ceramic instead." Don't believe the hype. Most so-called "ceramic" pans are still PTFE in disguise. It's essentially false and misleading advertising. Go with carbon steel pans, cast iron, and clad stainless steel, then you'l be safe. All you have to do is learn to cook properly at the appropriate temperatures. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@vaazig]

Hah. Your video played right after Sune's ans it was completely by random. I had just added both to watch later and got the double dose. Very good collaboration qnd very insightful

[@satoau1]

just gave it a try. my T-fal frypan has a bottom diameter of about 25cm. the circles on my IH are 20cm diameter, and i got about 17cm radius of boiling bubbles. frypan larger than my IH (don't get really big ones here in space-short japan) so maybe not a fair test. would be interested to see if bigger burners do better than 17cm.

[@JoannaSelvan]

I have tefal (t-fal in other countries) induction pans and cheap ones with dotted disk on the bottom suffer from burned ring in the middle and cold sides. Ones, that are from more expensive series with heavy shiny metal outside like Tefal Ingenio Pro and Emotion Stainless Steel are great. The biggest disapointment was Le Creuset Toughened Non-Stick Crepe Pan. Expensive and literally didn’t even set the dough on the outside and my induction is big enough to accomodate large pans I have tefal one that works as intended.

[@eldabasa]

I have Same problem with induction, the problem is related to both , induction coil size and also frying pan design specially buttom

[@mattf5207]

I absolutely love tfal pans with the thick induction base. There are specific ones that have a very thick embossed clad bottom that says induction technology. The nonstick pans are blue surfaced. I’ve found with induction over the years, that I like to start the pan on high, which is number 9 on mine. Not power boost. (Cook everything on power boost for a month and then open your electric bill! 😢) Then lower to desired temp after about two mins. I can then fry cutlets without having to turn the 180 to get full browning in full pan. I bought two pans with bottoms like you showed in the video and they were awful.

[@helenrennie]

Thank you -- very helpful!

[@violetviolet888]

@mattf5207: The problem with ALL nonstick pans is they contain PTFE (the new PFAS) = Teflon which is toxic to living things and accumulates in your system over time, low dosing you with toxins over time.

[@stephengunnell5048]

My 10.5 inch non-stick Scanpan has a 7.5 inch magnetic base which covers all of the flat bottom.

[@rohanlg790]

Here comes Helen to take down ATK, 😂 I love it so much. Also do you have any recommendations on large coil induction burners ?

[@afr11235]

For what it's worth, I have the valencia 8" and 11" pans. From experience, I've found they really do heat up for the entire width of their "compatibility disk" on the bottom. For kicks, I just did a boil-water test, and confirmed what I've experienced from normal stir-fry use. Sure, it'd be nice if the sides heated up too, but not nice enough to justify the much higher cost of a fully-induction-sandwiched pan.

[@ShotoNyamar]

I'm super interested in induction content! I only use a 6 inch skillet on mine because the disc is large relative to the size of the pan, and I only use it for eggs. I love my induction range, but it certainly has its drawbacks, so I'm very interested to hear how to mitigate those.

[@fallingwickets]

if you have a moment or two to spare could you list the drawbacks please?

[@toakenshld]

I had a 12 inch T-fal nonstick pan and it barely got hot on my induction stove. I couldn't even sweat onions, much less sautee on it. I ended up giving that pan away and getting a (much more expensive) Michelangelo honeycomb pan (a hexclad knockoff) which has worked great for me so far.

[@seikibrian8641]

Some T-fal is all-aluminum, and is not induction compatible. Some (but not all) of the newer ones have a ferrous disk for induction compatibility. You can use a magnet to test the pan.

[@NicTrades]

very interested in this thanks

[@aminor7476]

In addition to the pan, it could be the burner. Not all burners are created equal. For instance, performing your test, I get boiling on the southern part of the pan but not the northern. However, when I turn the pan 180 degrees, I get boiling on that side too. That leads me to conclude the burner is not evenly heating. Is that a possibility?

[@violetviolet888]

Yes. It is certainly a possibility.

[@brianw3822]

Cusinart chefs classic non stick work really well. They do not make many style of these pans anymore as most manufactures have gone aluminum for cheaper pans. I have costco stainless set with a similar clad bottom that work great as well. The heavy clad is was works best. The Cusinart are slightly less efficient then a cast iron or carbon steel pans but are very good and durable as well. I think when I originally bought the they were $20 for an 11". The magnetic ring pans have variable success and I am not sure what the difference is. I have some that work very well and super fast and some that can barely boil water. I believe it might be the size your burner registers compared to the size of the pan. some fairly large pans will only register on my smaller burner. It can be a real pain to buy pans for an induction stove. I have had my induction stove for over 12 years and it is not a cheap one, but problems still persist with the cookware. I do love induction for its precise control and safety. I would have a hard time switching back now. So many bad habits that would cause a fire on a gas or electric top

[@BooBaddyBig]

Magnetic disc bases work great for me. We have one perforated Tefal one, it's terrible, and only heats at 1/3 power.

[@philipp594]

I have induction and I hate it. heat distribution is just horrible. If the induction layer on the bottom is to thin it will seperate so everything is slow. I want gas and multi ply or copper. Even the Mauviel SS pans don't work that well on it. Clad pans are only needed for gas, so the sides don't overheat.

[@JmmanuelKondo]

Hi Helen. I saw some induction stoves called totalflex that allow up to 35 cm pans on any position of the stove and accomodate up go 6 pans, here in Europe. I don't trust those claims though. Do you have any info?

[@helenrennie]

They exist in the US too, but they are insanely expensive here.

[@krazmokramer]

I recognized that miserable Misen pan from your thumbnail! I have one of those, and a flat glass electric cooktop. That pan only heats the diameter of the burner. It has a terrible heat distribution. Combine that with a non-stick interior THAT STICKS, and the silicone handle grip that constantly slides off, and you know why this is a miserable pan, IMO.

[@sarahjuliana17]

So helpful, thank you so much!!!

[@cassiothird]

I noticed that pans with the big protruding puck at the bottom also work fine for induction

[@TheSuzberry]

I have a cast iron; 9-inch pan that heats only in the center. But my induction eye is small, cheap, and about 3 years old. Does that help?

[@vt356b]

My Le Crueset non stick skillets are fine, I but they cost an arm and a leg. And in a year or two, when the non-stickiness goes, I plan to sand and polish the inside surface and just have plain stainless again... I hope!

[@nancylindsay4255]

I had a pan that reacted perfectly well to a magnet but would not work at all on my induction cooktop. Never did figure it out and got rid of the pan. Any ideas why it did not work?

[@violetviolet888]

@nancylindsay4255: A pan that reacts to a magnet but doesn't work on induction may not be made of the right materials to generate heat. Induction cooktops work by exciting iron atoms in cookware, so pans need to be made of iron or iron-based materials like steel to be compatible. Focus on carbon steel, cast iron, or clad stainless steel, then you won't go wrong.

[@nancylindsay4255]

@@violetviolet888 I've always been told that if it reacts strongly to a magnet it will work on induction. This pan did react strongly but was not recognized by the induction coils.

[@violetviolet888]

@@nancylindsay4255 That instruction is a generalization. You just weren't informed about the caveats.

[@l33t5p1d0r]

> I would love to find more affordable options Costco sells a Kirkland Signature pot+pan set that is similar to All Clad but ~10% of the price.

[@violetviolet888]

It's called Tramontina, made in Brazil.

[@krishnakanthcake]

Very insightful

[@0rangekick]

important video, thank you!

[@alexanderjamieson7971]

Does All Clad's HA1 suffer from the same problem?

[@beastmastreakaninjadar6941]

Doesn't matter if the steel or iron goes all the way up the sides. Induction will only heat the bottom where the magnetic field is strongest. Stainless will only work if it's strongly ferromagnetic. If a strong magnet pulls off of the pan easily, it's not a good pan for induction. Induction disks on pan bottoms should be fairly thick and heavy. That perforated one looked dubious to begin with. You can get an independent induction disk to use with any pan. Most basic induction cooktops will only have 6 inch coils. 8 or 10 inch coil units will cost a good bit more. You can really only usually go about 2 inches wider in diameter than the coil size with your interior cooking surface. Higher wattage cooktops might extend that an inch. I have ceramic (Ozeri) and teflon coated pans that work fine on induction, as well as a stainless T-fal saucepan that also does. You just have to shop wisely when it comes to induction ready pans and cooktops.

[@potapotapotapotapotapota]

That makes SO MUCH SENSE!! :O

[@jkbrown5496]

I'm surprised you didn't to a legit test of the bad pans. See where the magnet sticks across the bottom. Is it only near the center or does it go all they way out to the edge of the bottom? The sides being magnetic means little for induction as they are too far away from the stove coil. I just tested my ceramic induction-ready pan. It was magnetic where they'd done the bubble design to the outside edge. Surprisingly it wasn't magnetic in the very center, but that could be for good reason. A disk with a small hole in the center would allow the magnetic currents to flow around rather than across the imbedded ferro-magnetic disk.

[@MaramaoMaramao]

Hi Helen, a while ago I bought Tramontina 4-piece Induction Cooking System at COSTCO and there is a 10" Nonstick Saute Pan and guess what?I made the experiment with the boiling water and only a fraction of the bottom have the water boiling.Also this little part is more dark of the other so now I am worrying that the non stick chemical is leaking in the food.I have cast iron but I don't like the cleaning part for them.

[@racheldavis5229]

I prefer cast iron, carbon steel or my Made In nonstick skillet on my induction stove - in that order. The Made In skillet works fine, but I use it mainly for delicate things like eggs or fish. So I hope to get a few more years out of it. Not cheap but worth the price if you have induction AND require a nonstick surface.

[@joniangelsrreal6262]

👁👁 I cook with gas only tried/used others… electric, halogen, induction… nothing compares to gas for serious or professional cooks… Additionally I use professional antique copper tinned lined pans & pots… 4:19

[@capo160ef]

This is interesting but there is more. We have just installed a new kitchen, moving from gas to induction. While installing we used a small 'camping' induction hob. we purchased new pans for this thinking that they would be suitable for the new AEG hob we had ordered. Now installed, we find that only our very old prestige pressure cooker works on the new induction. the other new pans which worked on the little hob, do not work on the AEG hob - well - after 15 minutes full power a pint of water reached 80 degrees. We complained to AEG; the engineer said that it was the pans - they have a 'biscuit' base; so the question remains ... how will we know which pans will work on our AEG (model IKE85751FB) ?? we are waiting for a reply from a pan manufacturer that we may purchase from. we wonder if others already know the answer!!

[@bernadettebreen5536]

I use cast iron on my conduction stove. It works great! I have some other pots for cooking sauces, but no non-stick pans. Why? Cast iron is non-stick.

[@SandiHooper]

Ok. Wow, this video made me get up out of my warm bed on a rainy Sunday morning, pull out all of my induction pans, thermometer, and tape measurer, and do a little testing of my own. What an eye opener. I did this when I first bought the cook top (Empava 2 burner), and thought that I knew which pans worked best etc. This morning’s test confirmed what you and Sune said: my cheap carbon steel skillet out performed my All-clad non stick, my Misen stainless, and my T-fal. It was way more responsive than my cast iron too. Now I will have to put more effort into mastering cooking on carbon steel. About my T-fal pan though since you’re curious. It heated the water as fast as my stainless and my non stick expensive pans, even though a magnet doesn’t stick to the sides. I love this pan. It’s 10”, has a removable handle and I use it to bake scones, and deep dish pizza. I use it all of the time and it’s worth it because there are only 2 of us, and it makes the perfect amount for us. Sorry this response is so long, but you asked and I could say a lot more about how responsive the carbon steel is. Thank you both for this great discussion. One of the most significant videos I’ve watched on this topic. And by the way-Helen your video about induction was what finally got me to jump in. Thanks for your outstanding work.

[@SandiHooper]

Ah Geez! I just watched Uncle Scott and now I’m totally confused! Ready to throw out my cookware, stove, and move across the street from Mc Donald’s. 😂🤣🤯

[@helenrennie]

Would you mind sending me a link to your T-fal pan? they have many models and I want to figure out which ones work well. Thank you :)

[@SandiHooper]

@@helenrennie I cut and pasted this from the Amazon site. “T-fal Ingenio Nonstick Fry Pan Set 3 Piece, 9, 10,5 Inch, Induction, Oven Broiler Safe 500F, Cookware, Pots and Pans, RV, Camping, Oven, Broil, Dishwasher Safe, Detachable Handle, Black” I use the 10” one a lot for sauté and for going from stove top to oven.

[@SandiHooper]

@@helenrennie PS- I live the detachable handle

[@violetviolet888]

Outstanding. Thank you for posting your results.

[@stevenwilson5556]

I would be interested in this info, maybe not buying 100s of pans but maybe go from a list of viewers that made suggestions? I know that could be an expensive test. Maybe you can borrow some of them from friends too to keep costs down.

[@violetviolet888]

No need. Go with carbon steel, cast iron, or quality clad stainless steel. This is really all you need to know. Anything that says induction *ready* will be far better than induction *compatible*.

[@SadSack963]

I'm in the UK. I have used Procook Gourmet Stainless Steel induction pans for over nine years now. The entire base of the pan is covered by a thick stainless disk (with an aluminium core) and heating is even over the whole pan. And they are ridiculously cheap for the excellent quality. They are even oven-proof. The handles are silicone and do not get hot at all. Finally, I do use the non-stick frying pans and wok. They're used regularly and are still going strong. Whatever coating they are using, it works brilliantly. They all come with a 10 year guarantee. I really cannot recommend them enough.

[@roberttaylor9259]

I just had a thought and a recommendation. Anytime someone wants to test out an induction stovetop they should invest in magnetic viewing film. It's a transparent hunter green sheet that shows you the magnetic field below it. Take a sheet with you and don't buy a stove top that doesn't have generous "burners." It would help offset some of these deceptive practices of larger circle indicators.

[@beastmastreakaninjadar6941]

I don't think that would work since they have sensors to detect whether there's enough interactive material (a pan) on the cooktop and wouldn't turn the coil on. I don't think the film will trigger it. I've seen the film used, but I think they had mod the circuit to force it on. But you could look up product specifications online for the coil size and the wattage.

[@roberttaylor9259]

@@beastmastreakaninjadar6941 the film doesn't need a power source. You can move them over magnets and they'll show the field

[@beastmastreakaninjadar6941]

@@roberttaylor9259 It's not a magnet. It's an induction coil. No magnetic field if it won't turn on. Get it now?

[@beastmastreakaninjadar6941]

@@roberttaylor9259 Okay. Sure. I suppose it's possible you might pick up some residual magnetism from a coil that's turned off. Don't know why you would. No current in the copper, no field. They're not electromagnets with a core. The pan is the core. And the alternating current heats the metal sort of like a microwave heats water molecules. You definitely will see a field from the magsafe alignment ring inside an iphone because it's a steel ring that's been magnetized by both the charging field and the magnet in the charger. If the cooktop is turned on, there will only be a low power field in order to detect the impedance from a pan before cranking the power up. (Btw, that's how coils in the pavement detect your car at a traffic signal.) Still, even with an induction coil on full power, the film is not a very precise gauge of strength. So, unless the store will let you test drive one, looking for the specs is the best way to go.

[@bostonbesteats364]

My 10 inch Scanpan nonstick (CS+?) boils water across the entire surface on my Control Freak Home (which has a 10 inch magnetic coil). Not cheap, but lasts forever (this one is probably 10 years old, still good as new).

[@violetviolet888]

@bostonbesteats364: The problem with Scanpan is that it contains PTFE (the new PFAS) = Teflon which is toxic to all living things and accumulates in your system over time. It's harder to dig out this information on Scanpan because they hide it well. Watch *"Is Scanpan a great cookware, or an environmental disaster?" at the _Cook Culture_ youtube channel. He used to sell Scanpans. He deep dives into how Scanpan works. And it might be breaking down at a microscopic level that you can not see but you are ingesting. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@nocsaknocska5531]

Ikea stainless steel pan works 100%, noname carbon steel pans work 100%, Transtherm WMF nonstick pan - a poor sad little dot boils in the middle. This German crap costs way more than all other pans in my house, but it's practically useless. I prefer using a teaspoon of butter and fry eggs in carbon steel, it works better.

[@HughCStevenson1]

I have a desire for a feature on Induction cooktope - I'm not sure if it exists... When Boiling I just want to set the power of the induction heating - that is what the normal control does. When I am Frying I really want to set the temperture of the base of the pan. If there was a temperature sensor built in to the cooktop or even an infrared sensor to detect the radiation from the pan base then the user (me!) could select the frying temperature and the pan would heat up quickly to that temperture and then reduce the power, just enough to keep the temperature constant - it would be sooooo good! The user would have to set the Mode (Boil or Fry) somehow... That's my invention for the day! :)

[@helenrennie]

I think you want Breville Control Freak burner ;)

[@HughCStevenson1]

@@helenrennie That is a serious piece of gear! A bit too pricey for me!

[@RasSaucedo]

I have a Viking non-stick pan labeled and sold as induction compatible that does not work at all so 4 inches of working surface seems like a bargain Also, induction seems to heat well at the surface but food more than a mm or two from the pan don't see to heat up nearly as much do eggs for example end up raw in the while the top and bottom are well done. odd.

[@violetviolet888]

@user-uc2du3io6e: your problem is that your pan is "induction-compatible" not "induction ready"". Regardless, just use carbon steel, cast iron and clad stainless steel. ALL nonstick pans contain PTFE, even so-called ceramic pans are hiding the fact that they are PTFE. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@etherdog]

Helen, Chef John just feature you with his video 40 minutes ago on Tortilla de Patates.

[@helenrennie]

How cool is that! Thanks for being the first to tell me :)

[@GinaLola]

Porcelain enamel, or enamel ware. Long lasting but not non stick

[@biblebelter9772]

I'm in my seventies. There was a common expression used when I was growing up. If you got the hang of something people would say, "Now you're cooking with gas." Well I'm literally still cooking with gas.

[@violetviolet888]

Some cities are phasing out gas so not everyone has a choice.

[@Skellertom]

I won't use gas, even though it's available where I live. My husband's grandfather was a gas technician and refused to use it in his own home due to all the risks he knew were associated with it.

[@mazobob]

@@Skellertom Not using natural gas in the kitchen does not mean you won't have gas pipe running through the house for other things in your house, such as your water heater or your boiler (hydronic heating). So I am not sure you are avoiding much danger by not using gas to cook. Heating water really comes down to where you live in the world. In cold climates it takes a lot more energy to heat the water, and that makes heating water with electricity very expensive. Natural gas is usually significantly cheaper to use to heat water in cold climates.

[@pinkythedrood]

Right after watching this video I ran to kitchen to test my pots and pans! Jaw dropped to the ground as to how accurate this is. However, I may have a good news for a cheaper non stick pan that it completely conductive, and a pair of two costs about 60€, WMF non stick pans.

[@violetviolet888]

All nonstick pans are toxic and contain PTFE that accumulate in your body over time and low dose you with toxins over time. According to a November 2022 study by Australian researchers, a 5 centimeter scratch on a Teflon pan can release up to 2.3 million microplastics and nanoplastics. Smaller scratches can release around 9,100 particles, while more significant damage like cracks can release millions. The researchers estimate that these particles could be released in the time it takes to cook a meal.

[@lorincapson7720]

Induction? I've experienced the same results. It is the pan. Been using Induction since 2010. Ended up acquiring different brands most compatible. My current favorite is a carbon steel and 5-ply clad pans Down the rabbit hole I went.

[@violetviolet888]

"It is the pan." Not always. Induction burners/stoves have a WIDE range of quality.

[@originalhgc]

The steel disk on the bottom of my T-fal non-stick pans extends the entire diameter of the bottom surface. But I cook on gas, so I can't do the test.

[@bennyboost]

I recently changed from a gas burner to an electric one and had to decide between ceramic electric vs induction. I feel like induction has too many 'ifs, buts, maybes' so I'm actually very happy with my new Bosch ceramic electric stove. Less fuss, no worries about compatibility and less than half the price. Couldn't be happier :) Would love to see Helen do more Electric range reviews since these are very common.

[@jwillisbarrie]

Thanks again for adding actual captions for the Deaf

[@jaymiller3238]

Gah! My new 12-inch T-Fal Professional non-stick skillet has that exact issue; only the middle 4-6 inches boils. You get what you pay for I suppose.

[@wannabetrucker7475]

I love my induction burner

[@Clagett43]

Only my cast iron pans are flat enough to work with an induction burner. Even carbon steel frying pans warp enough that they do not make full contact with the burner.

[@HughCStevenson1]

Finding the right cookware is pretty easy (except for these annoying cheapo pans) and induction is way better than gas - which I used to swear by - and both are waaaayyy better than the other options. IMHO...