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Abrignac
Herf-A-Holic

3 years ago

#21

#8 abrignac has a good point
LeCruseut Dutch ovens are awesome, I have 2
And 2 enamel coated LeC's "fry" pans that a I don't fry in...Sautee at low Temps yes...

Mr. Jones wrote:

I just used one today to make my legendary chicken and turnip stew. It’s an awesome cooking vessel. Not quite non-stick, but the next best thing. Clean up is a snap.

Edited by user 3 years ago | Reason: Not specified

frankj1
Herf-A-Holic Topic Starter

3 years ago

#22

future induction range

What does that mean?

8trackdisco wrote:

since she rents and has no plans to buy anytime soon she will not be replacing the stove if it ever craps out...
many are replacing gas and electric ranges with the new-ish induction stoves...but lots of cookware is not compatible.

Jakethesnake86
Herf-A-Holic

3 years ago

#23

I will agree on cast. I use it 99% of the time. When I need something different I love the hex clad. They’re definitely excellent.

I wanted to go standard stainless pans but a friend was selling those through pampered chef. I spent pretty big on them but they are special.

I’m the snake

8trackdisco
Herf-A-Holic

3 years ago

#24

frankj1 wrote:

Oh. I thought perhaps cheaper cookware had a shelf life, and a pot or pan past a point shouldn’t be used.

Openly ignorant.

Jakethesnake86
Herf-A-Holic

3 years ago

#25

The hex clad is induction ready. Not that that matters but it does work

I’m the snake

frankj1
Herf-A-Holic Topic Starter

3 years ago

#26

The hex clad is induction ready. Not that that matters but it does work

Jakethesnake86 wrote:

you make a good point that I just passed along to my daughter...theoretically she will have this cookware for decades and could wind up with induction cook top etc a few years from now.
Whether Hex Clad or not, induction ready should be a consideration.

KingoftheCove
Herf-A-Holic

3 years ago

#27

BTW, cast iron works fine on induction cooktops………..better than fine actually

frankj1
Herf-A-Holic Topic Starter

3 years ago

#28

BTW, cast iron works fine on induction cooktops………..better than fine actually

KingoftheCove wrote:

good to know, Sire.
she and I already have some that we love.

Jakethesnake86
Herf-A-Holic

3 years ago

#29

Yeah so long as it’s magnetic it’ll work. Cast is and I do use mine on induction

I’m the snake

MACS
Herf-A-Holic

3 years ago

#30

You guys talking "induction cooktops" and I'm like... dafuq izzat?

Turns out I have one. 😂

I didn't know what it was called, but the stove in my house has that cooktop. Personally, I like the natural gas the best. Feels like you can control it better. Not an option where I live... no gas, not sure why.

rfenst
Herf-A-Holic

3 years ago

#31

Rebecca says Viking or Calphalon.

HockeyDad
Herf-A-Holic

3 years ago

#32

MACS wrote:

No natural gas because it’s bad for climate change and needs to be eliminated in homes. When we were house shopping we discovered entire subdivisions with no gas and the next subdivision over had gas. It was just the builder being a bit more environmentally conscious. Our place will have gas so I’m happy.

BuckyB93
Herf-A-Holic

3 years ago

#33

If I had a choice of a stove, I'd chose one that ran on gas rather than electric. I've always used gas or standard electric stove tops. In a previous house we had built we bought had an induction stove top. This was the 1st time I had one and used one full time. Turns out I wasn't a big fan of them. The glass top was hard to keep nice and clean and I was always worried about cracking it.

Edited by user 3 years ago | Reason: Not specified

Abrignac
Herf-A-Holic

3 years ago

#34

I absolutely freakin hate induction cooktops. The temp is hard to control and isn’t very responsive. They are a PITA to clean and stay hot for far too long once turned off.

Abrignac
Herf-A-Holic

3 years ago

#35

Oh, and while I’m ranting, don’t bother trying to use a pot or pan that doesn’t have a perfectly flat bottom on an induction cooktop. It won’t heat worth a chit and will vibrate more than a $2 ho’s bottom pair of lips.

Edited by user 3 years ago | Reason: Not specified

frankj1
Herf-A-Holic Topic Starter

3 years ago

#36

I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...

HockeyDad
Herf-A-Holic

3 years ago

#37

I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...

frankj1 wrote:

Now try cooking on it with a wok.

MACS
Herf-A-Holic

3 years ago

#38

I thought the top stays cool to the touch but the pot/pan gets heated magnetically or sumpthin...

frankj1 wrote:

My stove does not. That glass gets hot. Maybe I've just got a glass cooktop. I don't really know... but when I looked it up, the pictures were similar. *shrug*

Edit: Found this, which was very helpful in explaining the differences and giving pros/cons.

https://www.baconappliance.com/blog/difference-between-induction-and-glass-cooktop/

Mine is, in fact, a glass cooktop... not induction.

Edited by user 3 years ago | Reason: Not specified

frankj1
Herf-A-Holic Topic Starter

3 years ago

#39

understandable

Stogie1020
Herf-A-Holic

3 years ago

#40

I have the glass top, too.

Pros-
Easy to clean with soft scrub.
Useful as a nice flat place to put things when not turned on.

Cons-
Burner stays hot forever after shut off. This makes it really hard to stop cooking things without physically removing the pan.

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