From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
That’s mainly an issue with aluminum and stainless steel, but only some types of stainless steel. It’s a good stuff that I have all works flawlessly on the induction.
If you buy the aluminum Japanese cookware, they are all designed for induction anyways.
Better air quality, otherwise they are merely not as inconvenient as other types of electric stoves.
But you need to buy new induction capable pots for them and the pulsing heat they make takes some time to get used to.
AFIAK they also work with cast iron cookware.
Any ferrous metal. Right? So anything except stainless steel. I’m guessing you probably want something fairly thick too.
Stainless often works too IME.
Yes, very thick otherwise you get a burn spot everytime around the middle.
Also, my stainless pan works fine on my induction stove.
Does it have a fused base of other metals?
Yes, aluminium “Sleek Seamless Impact Bonded Sandwich Base with Aluminium Core”
https://scanpan.com.au/fry-pan-32cm-x-6cm/
That may be it, I’m not sure I bought it at a thrift store.
Enamel and aluminum are the only ones I’ve had issues with, personally.
What they do now is “sanwchich” with a disc of induction-compatible metal inserted in the bottom of the cookware.
Allows compatibility (and better heat spread I think)
From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
I’m still using my old cast iron cookware.
The pots that did need replacing when I went from coils to induction were a set of very cheap stainless steel ones that I bought when I was a student.
You don’t necessarily need to buy new pots as the ones you have might as well already be ferrous.
That’s mainly an issue with aluminum and stainless steel, but only some types of stainless steel. It’s a good stuff that I have all works flawlessly on the induction.
If you buy the aluminum Japanese cookware, they are all designed for induction anyways.