M Miller The masculine gender singular will do for kaseki referential pronouns. http://ths.gardenweb.com/discussions/2346300/causing-scratches-breakages-on-induction-cooktop, >>>"the air between the pan and the glass can get very hot . Yes. It even works with my lodge griddle (with the ridges facing down). Clean the same as with cast iron; i.e. This removes the bulk of the residue and works primarily because salt is abrasive and absorbent. The griddle was cracked from the edge to the center. I have 2 cast iron skillets that have a ring on the outside bottom of these. (Actually, IIRC, it might have been plllog who found that report.) It is likely that with this method that the minimum diameter pan that is acceptable on a given hob can vary depending on its base material. The spheroidal graphite (S.G. iron)or ductile iron shows the presence of graphite in form of spheroids rather than as flakes. But, just the cast iron version may be used on induction cooktops. If it doesn't, you're always going to have poor venting performance, esp. Moreover, any noise seems to be louder at higher settings which I hardly ever use. ), I thought I'd mention it. Now since cast iron is slow to heat up, it is also slow to cool down. Will these skillets work on an induction cooktop since they don't sit flat on the cooktop? For example, most 30-inch ranges have a 30-inch hood, but this is not optimal. I then add a little fresh vegetable oil, scrub, and then wipe off all but a thin film. Alternatively, you can wash with oil. But this one works for me. First, on the casting rings maybe causing problems with the pan-recognition sensors, that does not seem to be the case with skillets. If you google "how many CFMs do I need for my range hood?" you'll get a whole bunch of websites to choose from. ), but you will still need ventilation. One thing, though, is that the description you give sounds like you might have some rather old pans. Ozcook. Ozcook. Theirs is VERY picky and won't heat anything not completely flat. This week: the ring on the bottom of a cast-iron skillet. Induction compatible cookware for an induction cooking surface can nearly always be used on other stoves. Beyond that, I put the other kinds of warnings in the same category as other earnestly fearful but uninformed posts about induction. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Ceran is designed to withstand thermal differentials of at least 750° F. Anybody heating pans that hot on induction has tampered with the control circuits & programming and is engaged in industrial metal smelting, not cooking. This evaporates any water that might be remaining. You may be able to overcome this by getting a more powerful hood, but you'd have to ask an expert about that. Start with lower heat and ramp up to lead-meltingly-hot temps if that's where you want to go. Wipe to clean. And once you season the pans properly (they do common pre-seasoned), they are perfectly non-stick. I personally prefer them over the cast iron. Made of enameled cast iron, It absorbs direct heat and distributes it evenly and consistently, eliminating the need for frequent stirring, while cutting down on sticking and burning. Would the ring stop the whole pan from heatingAll Comments would be appreciatedThanksShellie. p/n 717B . It isn't without its drawbacks (more expensive, harder to find people who know how to repair it), but I love love love my induction cooktop. And I have a feeling you're ahead of the curve--induction is finally starting to really catch on here in the US. New to Chowhound? Cast Iron and Induction Cooking It’s all in the name: cast iron contains iron and therefore is ferrous, magnetic, and induction cooktop compatible. The only comments I would add to the above are:(a) The pan-present sensor is likely to be the induction coil itself being used to test the sufficiency of induction susceptible material above it. (You know what I'm talking about -- the pans with smooth pancake griddle on one face and a ridged/rippled grill surface on the other?) When these newer technology cooktops work, they work very well and are easy to regulate and clean. Get A Quote. A range of pad sizes between 1 and 3 inches should be sufficient. You may be able to get by with a slightly lesser vent than for gas because induction (like conventional electric) doesn't produce as many toxic by-products as gas (it does so in very, very minute amounts! Most of the reports that I have seen about thermal shock cracks have been with ultra-cheap portable induction cookers (PICs) that cut costs by using thin, tempered glass tops rather Schott "Ceran," the heavy duty glass-ceramic used on better PICs not to mention all smoothtop/induction ranges and cooktops. Includes removable stainless steel handle. I have been using my Thermidor induction cooktop for two years and I had a similar problem at first. This assembly forms a simple transformer in which the molten metal loops comprises the secondary component. She just put the griddle on it, turned it up to high, and BAM! Fr'instance, I've seen any number of posters insisting that some European commission has determined that induction actually uses non-ionizing radiation to heat the foods and it is heating the food that heats the pans, destroys nutrients and adversely affects health.

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