When you had a gas or standard electric range, finding cookware was easy. In fact, my favorite were these inexpensive Calphalon brand anodized aluminum non-stick fry pans. They worked especially well on gas stoves and OK on electric coil stoves.
But with and induction cooktop, there are a few other things you need to look at. The two important things are, the conductivity of the surface, and how flat it is. Aluminum (by itself) is not conductive so by itself, will not work on induction. This is a shame since its lightweight and conducts height pretty well.
While stainless steel and and especially tri-clad frying pans are great for things like, pan searing a steak or to saute a piece of fish, they don’t work great for things like fried eggs. A non-stick pan is always ideal.
The Proper Pan
First, we want to find a non-stick pan that also includes a big hunk of magnetic metal. If you are wondering if your pan is induction ready, either check on the back of the packaging, it will normally say its induction compatible or another easy way is to find a magnet and stick it to the bottom. The pan I have you can stick a magnet to it so I know it works.
A flat Pan
Unlike with a gas range or a radiant electric stove that emits heat up, an induction stove does not radiate heat. Instead, it uses magnets to heat up the pan directly, not the stove. So the flatter the bottom of your pan, the better. This is where my old Calphalon pans fell short because they kinda round on the bottom.
The flatter your pan, the more surface can be heated up by the magnets. And this is where name brand comes into play. The pans I chose are from AllClad. Most of their stuff is very expensive but it’s expensive for a reason, it is made very well.
I chose a two pan set that has an 8 inch and a 10 inch non stick fry pan. Doing it over, I would spend the extra money and get the 10 and 12 inch set since they are much more versatile pan sizes for you to use. Especially if you have a larger family, the big pan in a must.
The pans are super slick so you don’t need a ton of fat when you are frying things like eggs. Things clean off real well. They have a decent handle that is riveted to the pan and has no plastic or silicon so it can go in the oven with no issues at all.
The only issue I have is the shape of the pans themselves. In particular the lip curves up quite a bit which most times is not an issue. Where it does become an issue is when you want to make those fancy french omelettes and rolling it out onto the plate. Because it doesn’t flare out like most pans, you have to tip the pan more then you would with other pans.
If you do a lot of omelettes, you might want to look at a more traditional shaped pan then what these pans are. If so, take a look at the other option I have below. The prices are comparable so might be a better option for you.
The pans are dishwasher safe but what people will tell you is the harsh environment of a dishwasher will wear the non-stick out faster. This is probably the case but given how in-expensive these are, I have no issues buying another set in 2 years when the non-stick gives up the ghost.
But if you have a nice deep sink, washing pots and pans is not a big deal. So go ahead and order them now, you will be happy you did.
We all Need a Good Fry Pan
Hopefully this gives you a few options. I like All Clad just due to the care that goes into their production and their warranty. But my sister likes Analon and if you are at a budget, Circulon makes a nice set as well, just not as refined. So make sure you get yourself a good frying pan. What did you buy?
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