[dropcap]I[/dropcap]f you are looking to buy a new induction cookware set in the near future to take advantage of your new induction range, then take a look at our recommendations below for a good selection to choose from.
So what is induction? Induction cooking uses a special induction coil placed below the stove top’s surface combined with specially designed cookware made of cast iron or magnetic stainless steel. The induction coil generate a magnetic current so that the cookware is heated rapidly using magnetic friction. The heat is then transferred from the cookware to the food by conduction. This all happens while the cooking surface, which is typically made from ceramic, remains cool. Only the cookware and it’s contents heats up!
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[dropcap]I[/dropcap]nduction cooking is newer to North America and is much more prevalent in Europe. It is loved by industry professionals due to its ability to heat water at an awesome rate, making it the go-to for an emergency pasta boil! Great for buffets and cafeterias and table service as they deliver a safer and much cooler experience for chefs and customers.
Now we can get to the type of cookware that the professionals can recommend. First thing to consider is the thickness and contents of the cookware you are purchasing. More quality induction cookware will have a multi-layer set up sandwiched between stainless steel. What this does is help transfer the heat generated from the range to the food with minimal loss. The loss you experience will be the radiation of heat coming from the cookware itself and/or the back transfer of heat to the stove top.
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Stainless Steel Induction Cookware
Duxtop Whole-Clad Tri-Ply Stainless Steel Induction Cookware Set
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[dropcap]S[/dropcap]tainless steel cookware is a must for any serious professional cook, but keep in mind the quality level depends entirely on the thickness and how many ply the cookware units have. A very light stainless steel set can be detrimental to you cooking as it may heat up far too quickly and lose heat at the same high speed making it a finicky product to have in your home. Thin cookware has its place, especially on gas ranges, but they require a certain skill level. Heating up too fast means that if you lose control of the heat being applied, you can burn your food items much more quickly. At the same time, if you are able to react swiftly enough, thin stainless steel cookware allows you the agility to deal with overheating quickly and efficiently.
More quality induction cookware will have a multi-layer set up sandwiched between stainless steel. What this does is help transfer the heat generated from the range to the food with minimal loss.
Cuisinart MCP-12N MultiClad Pro Stainless Steel 12-Piece Induction Cookware Set
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Thick bottomed and heavy stainless steel cookware is like heavy freighters hauling around the ocean. They are slow to heat up but when they do, their heat is consistent and thorough. That means you get a strong, slow and even cook that retains the energy much longer than its thinner counterpart. The downsides include their inability to be agile if you overheat the cookware causing a food burning situation. Choose the right product for the task but just remember, copper is heavy and can fool you into thinking that because a product has copper and that it’s heavy, that it is a superior product.
Cooks Standard Multi-Ply Clad Stainless-Steel 10-Piece Induction Cookware Set
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Nonstick Aluminum/Aluminium Induction Cookware
[dropcap]W[/dropcap]ell, by now you should have realized that if you have purchased an induction range and tried your old aluminum/aluminium cookware that they just don’t work. If you remember at the top where we explained how induction cooking works, the magnetism is what drives the induction heat into the cookware. Unfortunately, aluminum/aluminium is not magnetically reactive and therefore you will be sitting there waiting for that aluminum/aluminium cookware to heat up for a long, long time.
But don’t fear! While we can’t salvage your current cookware, we can introduce you to some new aluminum/aluminium cookware that retains the benefits of aluminum/aluminium cookware while working great on your induction range.
KitchenAid KCAS10OB Aluminum Nonstick 10-Piece Set Cookware – Onyx Black
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As with all non-stick cookware, it is important to understand that you should never use any metal utensils, tongs, or spatulas as this will scratch and cause the non-stick coating to peel off. This stuff is not good to ingest!
As a home cook, you’ve probably been using this cookware for years. They require minimal supervision and because they don’t stick, it’s difficult for them to burn food items unless left unattended. The drawbacks to using non-stick cookware is their inability to sear and the heat loss from the non-stick coating does not allow them to heat up as high as a stainless steel or pure aluminum/aluminium does. This means it is not suitable for searing, stir-frying, or pan frying. Even if heated to a high heat, once food item hit the pan you will notice a reduction in the heat as well as trouble getting the heat back up, causing your food item to leak moisture, causing a pan-crowding effect that ends up boiling your product instead of frying.
This cookware is excellent for egg cookery and breakfast cooking and will do for any items that you do not need a high heat but need that non-stick action.
Cast Iron Induction Cookware
[dropcap]W[/dropcap]hat can we said about cast iron that hasn’t been said before? It is one of the oldest cookwares that is still in use today. What makes it so spectacular is its natural non-stick ability and once cast iron has been seasoned, it adds an entirely new dimension of flavor. Many chefs hold cast iron cookware close to their chests because a lot of the time this cookware is essential in a large portion of their own professional recipes. If you do end up purchasing a cast iron set, be sure you season with fried onions, mushrooms, or mirepoix, as this will make that cast iron cookware a strong candidate for “Most Essential” in your kitchen.
Lodge L10SK3 Pre-Seasoned Skillet
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Cast iron cookware works great with an induction range and these products are generational. Inexpensive and if taken care of properly, will last a long time.
Because cast iron cookware is naturally nonstick, the high level of heat this unit will reach makes up for the shortcomings of the nonstick cookware that we mentioned previously. The drawback is the weight of the product makes it cumbersome and difficult to sweep with one hand or to flip your favorite omelette. It also requires a special upkeep that you will need to keep it well oiled. But the benefits absolutely outweigh the negatives.
Copper Induction Cookware
[dropcap]W[/dropcap]e saved the most expensive for last. Copper cookware tends to be reserved for those with the most money to burn and who also favor high quality products. Naturally incompatible with an induction range, you will have to make sure you find one that includes an induction-compatible bottom. But really, these really don’t make any sense for induction use as the only reason you buy copper cookware in the first place is because of its ability to channel heat from the range directly and incredibly efficiently to the food. Adding a buffer in between makes it inefficient and only for show. But, if you really want to own one (Or if you have a normal gas/electric range, and you really like supporting our site 🙂 Then by all means have a gander at our hand picked selections below for the best choice
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There you have it. The Culinary Cooks hand picked selections for the best induction cookware sets you can find. A lot of the brands you see listed above more or less have a tie into the industry, which is why we selected them. The items where brand wasn’t important or of no consequence are are also listed, and they tend to be typical across the board. But generally due to the high usage of these cookwares, its a good idea for you to consider buying brand as they hold up much better than other items.
Choose the right product for the task but just remember, copper is naturally heavy and can fool you into thinking that because a product has copper and that it’s heavy, that it is a superior product.
