Really enjoyed listening to you! Thank you for a very clear and informative video. Just ordered my first induction stove and now I know exactly how to deal with it :)
way to go! You have made the "mystic" induction-science accesible for normal people.... Simple as that. I especially loved your versatile samples of pots and pans .. and the "just use the we-all-have-these magnets on the fridge" ... so all/both thumbs-up!
Important factor to consider before buying an induction stove: burner size. It matters--A LOT. On most lower end stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
Can't you alleviate this problem by using specially designed pots and pans that help distribute the heat evenly? heard some 5 ply pans do this nicely but unsure if the theory has been tested.@masudsaleh5155
Vey helpful, to the point video. I bought an induction burner and had no clue why it wouldn't work . Needless to say all instructions were in another language and I ended up putting it in a closet to try again another time. Now I know what I was doing wrong. I doubt anything I used was magnetic but will know to test that out!
Thank you so much for this! I had bought new pots/pans I loved the look of them, then found out our cooktop was induction (which I was excited for)....so glad for the converter plates !!
Thank you for the clear and slow explanations👍. In addition, it is so great that you have different types of cooking pans ready to demonstrate in your explanations👏. I love your video.👍👍
@@IWantToCook l intend to buy an Ikea portable induction cooktop. I thought it is just like any other stoves that can cook any kinds of pans until l accidentally clicked on your video and learned that induction cooktop does not work on stainless steel pans or glass pans. 😯 I have a clay pot, a glass pot, and two stainless steel pans, but one of it not stick to magnet. So it means l have to buy new pans/pot if l want to use induction cooktop.
@@IWantToCookHi Chef Matt, l just watched your "l'm visiting Vietnam". I came from Vietnam. Of all the food you took in the video, which food do you like most?
@@nh866 Great question and thanks for watching. I actually plan to do an entire video on this subject! But I think of those the ostrich was the most surprisingly good. Oh, and that coffee! It's just wonderful and I hope to re-create it :)
I'm a total noob to induction, read a lot and decided it might be time to switch, so your video made me hunt down a magnet, I tested first my favorite cookware and to my surprise my prized go-to pan for cooking Indian food yielded a fail!!! It's a big stainless pan that appears to be double clad (or has a thick clad bottom). My curiosity right now is finding out what is most effective and efficient with induction stove tops.
I’ve had similar experiences, being surprised at pans of mine that do and do not work with induction. When I do use induction (a portable unit since my home stove is gas), I most often grab cast iron. All its ferrous material makes it wonderful for that. I hope you also can find cookware that works well. Thanks for watching and happy cooking!
Thank you, I watched so many videos and I don't remember one of them talking about the magnetic test, I figure you had to buy the induction plate and then test all your pots and pans
This is a great video, I sent it to several friends who had questions about the induction cookware 😊, I love my induction stove top ♥ ❤ and it's so easy to keep clean ♥ ❤
Neat thing about lodge frying pans, a pair the same size, one can function as a lid....Note that the handles can be lined up and not conflict as some brands of cast iron will. The larger Lodge fry pans with the helper handles can work well with flipping frittatas.
The question is not just is it magnetic. I boiled 2 cups of water with a magnetic induction ready pan - 13 minutes to boil. Cast iron took only 1.5 minutes. Both were magnetic.
@@IWantToCook The amount of ferrous material definitely does influence the performance. I have a pan that is magnetic, but less so than cast iron, and it works, but it makes a buzzing noise when on the burner which often indicates a low iron content, and it does not heat up very quickly.
There is little question that quantity of ferrous material in the base of the pan has an effect. I have a T-Fal nonstick skillet that is basically aluminum, but has a ferrous disk molded into the base. It works on our GE Profile induction range, but only on the small coils, and does not heat up nearly as quickly as a Cuisinart saucepan or a small Circulon nonstick skillet. A magnet will stick to all of these, but there is a clear difference in performance.
I have an induction hob and tried my thinnish Ikea pan to cook hard boiled eggs, after it started to boil I reduced the heat to a slow boil but it would only work in pulses - on/off no perceivable boiling then a 5 second burst when it would boil madly and splash water onto the hob. It didn't matter which heat level I chose. I went and bought a heavy bottom pan from Soltam, it was quite expensive but the difference was vast - total control over the heat range, no more pulsing and splashing
Thank you for the link to induction ready cookware. I have an induction range and I have been wondering what kind of pots and pans I should be using. Thank you for solving that mystery for me.
I have Matfer and de Buyer carbon steel skillets - magnetic for sure but I've seen videos on YT where induction cooktops warp them permanently, so I'm leery of induction and will stick to gas for now.
Alternating Supply, creates an alternating magnetic field which goes through the pan. Alternating magnetic fields through the pan would continuously change in strength. This strength change ("Change in magnetic flux"), induces an EMF on the Pan. This EMF causes current to flow, which heats the pan up.
Hi, may i know which series Le Crueset is that? and what size are they? Because they look like exactly what i need. Not too big or small. Btw thank tou for this awesome video. Thumbs up!
Hello! I believe this is known as the Multifunction Pan, 2.5 quart. Note that the pot itself holds about 1 3/4 quarts, so maybe they are also including the pan volume in that designation. At the bottom of the pot is a marking that says “22.” I bought these in 2016 from a Le Creuset outlet in Los Angeles, but it looks like a similar set can still be bought online. Thanks for watching and happy cooking! www.surlatable.com/le-creuset-cherry-two-in-one-pan/PRO-1035534.html
Thanks, and good question. Yes, that can be a concern, and it’s something I try to be aware of, particularly with cast iron. You can lessen that risk by lifting the pan - although when i do that, my induction range beeps annoyingly, lol. Thanks for watching and happy cooking 🙏
Smooth is good, but I think the bigger issue is that it's perfectly flat, so as to make the most surface contact with the burner. Warped pans won't heat as evenly due to this. Ask me how I know, lol.
Regards. I have several stainless steel cookware, at the bottom they have the logo that works with induction cookers, the magnet sticks to them, but they still don't work, I tried two induction cookers of different brands and they didn't work. They may not have enough magnetic material to be detected by the induction cooker. Just so you take it into account. Not always the magnet test will tell you that it is compatible.
Wow Wow Wow Wow that's amazing and very helpful. Just brought a House with an induction cooker and was stressing on buying the pans. I have lots of cast iron pots. And thank you for the magnet tip ‼️👏🏃♀️👏💃💃💃
Hi thanks real good info if its induction ready or all cooker range ready does thus mean it will go in the oven, i also have pots with tempered?? Glass Lids dies that mean it can go in the oven.
It will really depend on the pan and lid. In general, I’ve found that most pans that work on induction range are also oven-safe. The thing to look out for are plastic handles - those don’t do well in an oven. As for the glass lid, that will also depend on the manufacturer, but the fact it’s tempered is a good sign. If possible, I still recommend using metal lids in the oven. Hope this helps and thanks for watching!
Thank you soo much for this i think my pot doesn't work with the induction hob because i have been trying to cook something since i moved in. Thanks you for yoye video. It was quite helpful
I agree with you that if the pan is magnetic it’s induction ready, but I think there are pans and pots that are magnetic but they don’t work with some induction cookware. So how do you know it the induction pan is compatible with you induction cooker? Thanks
I have yet to find a pan that is magnetic that doesn’t work with an induction stove. But if it’s LESS magnetic than others, then it likely won’t conduct heat as well. Ultimately, the test of a magnetic pan on an induction stove is how well it heats up. Thanks for watching and I hope this helps 😀
What brand and model of single element induction plate do you use? Would you recommend this for someone wanting some experience with induction cooking without committing to a new range? Cool shirt, BTW 😃.
The induction burner I have is from the Aroma brand. I bought it new in box from a thrift store over a decade ago and it has worked well since. In my experience, Aroma is a good brand. The only issue I’ve experienced with this burner is it can overheat and cause an error code if I keep it at level 4 or 5 (of 5) for extended periods. Otherwise it’s solid, and maybe newer models have resolved this issue. I would definitely recommend buying a single burner such as this vs shelling out thousands for a full range if you’re unsure whether induction is right for you. Thanks for watching, and boxer engines for the win! 🙌
For cookware to work on an induction stove, yes, the cookware must be magnetic. As for size, like any pot or pan, a larger vessel can take longer to heat, but it ultimately will. Hope this helps!
1 thing you forgot to mention: It is not a good idea to use Pots/pans that where previously used on Gas, to use them on induction. {Cast iron excluded} Since the heat of the Flame can warp the pan, causing it to damage the Glass cooktop. Cast iron is excluded since it is nearly impossible to warp due heat
@@IWantToCook it is quite commonly known for those that use induction. the only thing that you do have to watch out with Cast iron is that the bottom is still smooth/ in good condition. those Emailed ones are the best, since you have a nice smooth surface. Most normal cast iron pots/pans are a bit rough on the bottom causing scratches. Where i live, integrated counter-top stoves are more common, so if a induction stove is damaged you only change the hob, not a entire stove/oven combination. Not forgetting that its much much cheaper and easier in maintenance than a standard free standing stove
@@IWantToCook I just watched a couple other videos and they seem to work well enough. If people know they can get one or two "conversion plates" and use "the pot I've made pasta in for the last 20 years," it might sway them a bit faster. Then they wouldn't feel like they had to replace "every pot and pan."
Hi there, this was a great video but I am a little confused. Some people say that the entire pot needs to be magnetic in order to work well with induction. I have a number of beautiful Scanpan pots and some other pans where the magnet sticks really well to the bottom of the pot but not at all to the sides. My cast iron cookware is all fine, or course, and the magnet sticks to the entire surface. Will these pots that don't have magnetic sides still work efficiently?
Yes, they should be fine. The bottom of the pan is really what’s being heated, and while magnetic sides might better convey thermal distribution, heating just the bottom is the important part. That is also where the food is resting, and heat by nature rises so rest assured between that and a good stir of what your cooking (if applicable), you should be good to go. Thanks for watching and happy cooking!
Induction cooktops are popular in the Philippines. I have had the experience of a pan working on 1 brand of induction and both the next one. Not sure what the issue is. Quality or sensors probably.
I didnt quite understand anything about induction stoves before, and i heard you had to have certain cookware for it to work and i thought i would be out of luck, because i love my cast iron pan.
Good question. I’m not totally sure, but if I were to speculate, I’d say a weak bond would indicate less ferrous material in the pan. That, in turn, might mean less efficient heating. If you have the choice, go with a pan in which the magnetic bonds tight.
okay so I think I know the answer. So basically the pot isn’t actually a magnet, it just reacts to the magnet. The strength of the bond is decided by the magnet itself. However there aren’t actually magnets in your induction hob. It is made up of spirals wich creates a magnetic field because electricity is pumped through it. That magnetic field reaches through the glass barrier of the hob and into the pot where it makes the electrons in the pot wiggle a bunch(because the direction in wich electricity is pumped through alternates like 20000 in a second. That is what is called current.)wich creates kinetic energy (heat) and that heat can be used for cooking. Also if this isn’t an understandable answer I‘m sorry. English isn’t my first language
I wonder if a small piece of mild steel or cast iron was placed IN a non-magnetic pot, would work? I say this because I've seen videos where someone placed a cloth towel on the cooktop, and a cast iron pan on the towel, and it heated. Same thing as that one SS pan you showed, that was not magnetic on the bottom, but was it magnetic inside? I know some SS cookware has copper or alum bonded to the bottom.
Great question and observation. Yes, some pans are “clad” with a layer of a conductive metal like steel. I think a better solution might be to put a metal plate that is magnetic on top of the induction burner, then put your pan on top of that plate. The plate should effectively conduct the energy and thus heat the pan. I haven’t tried this, however. If anyone reading this comment has, pls chime in. Thanks for watching and happy cooking!
@@IWantToCook I've seen a few videos where ppl put a piece of steel or even steel screen, like 'hardware cloth' wire on the cooktop. Then a non magnetic pot on that, and yes, it worked. But I would wonder if that would generate too much heat on the cooktop surface? I'm reasoning that the thing that gets heated, usually has liquid in it, so that would provide some protection to the cooktop surface, or am I over thinking that point?
That might just work, but I too am speculating. In theory I think the best bet would be to find a plate with the same or very close diameter as the induction burner. That would also give the pan a bit more clearance from the rest of the surface of the range.
@@IWantToCook Yeah, I'm thinking a small cast iron griddle, with the handle cut off. Since those have what is essentially a lip around the flat pan. I mostly use cast iron anyway, but it would be interesting to test this just to see if it would work. The only downside I see though, is food residue getting under the plate, in the pot, and burning there, making the pot harder to clean later.
I’m not sure the copper will work with the stove, but it shouldn’t hurt to try. You might also want to try a cast-iron diffuser plate. Thanks for watching and happy cooking!
It's the crystalline structure of the stainless steel that determines whether it'll work.. Austenitic stainless steel will not. Martensitic stainless steel will. Both are principally iron..
I'm intrigued by this new technlogy. Is it possible to somethng crazy: Put a glass container on the burner, submerge a steel spoon in it and have the spoon transfer heat into a liquid?
That's a neat idea, but I don't think it would work very well. In my experience, the metal cookware really needs to be in direct contact with the induction plate.
That's really good stuff...I'm gonna need to source new pans after realizing that the non ferrous ones I just bought don't work on the induction stove😢😢
Absolutely. Cast iron works fantastic on an induction stove. I haven’t tried it on infrared, but I have no reason to think it wouldn’t work on that, too.
Lol. It’s a wink to a boxer engine in cars. Sometimes these are called “flat” engines due to their cylinder arrangement. Porsche and Subaru are the primary automakers that currently use them. And for the record, I believe the earth is a sphere, not a plane. 😀
Good video, as far as it went, but you did not even mention that large pans do not work well with induction hobs because of the smaller size of most induction heating elements. Maybe you could do another video on that?
Fair assessment, and I appreciate the feedback. I hope to try a larger induction unit at some point; I only have a portable model because my home stove is gas. But induction is becoming more popular here in America, and the technology is even starting to be used in some restaurants. I enjoy its efficiency and speed, but I must admit that for my next range -- I've been pining for a Wolf for well over a decade now -- I plan to go gas. I simply love the immediate reaction time I get with gas, and the majority of my cookware -- and all my beloved CorningWare -- doesn't work on induction. Thanks for watching, and happy cooking!
Thought I might buy a portable induction cooker for travel. I really want to sample some instant ramen in Japan & other Asian countries. Is it a good idea to use an induction cooker in a hotel room?
Well I’d wager it’s better than a butane stove (no potentially harmful fumes). If you can get adequate ventilation, you’re likely good to go (though whether you tell the hotel staff is up to you). One other thought: if you only need to boil water/make ramen, an electric kettle could also suit your needs. PS, Japan is one of my favorite places to visit.
I believe that will be a no go. You can try using a metal plate intended to allow heating of non-induction cookware, but I cannot speak to their effectiveness. It might be handy to buy a portable electric burner or one that works on butane. I have both and find them quite useful. Thanks for watching and happy cooking 🙏
Very interesting. As induction works via electromagnetism, I’m honestly not sure how it’s heating a pan that isn’t magnetic. Perhaps there is a a bit of steel, iron or other magnetic metal layered into that pan. Whatever the case, I’m glad it works for you. Happy cooking!
Remember that an induction stove is really an electric stove that cooks magnetic cookware really fast. Your cookware works because of the "electrical stove" nature of the induction stove, although it won't cook as fast it will still work Just think of a regional jet, although it's not as big and fast as a Boeing, it will still get you to your destination, hope this helps, let me know if you still stuck
from my understanding that pans that have a ring on them do not work as well or at all compared to flat bottomed pans did you check that your pans with a spacer ring work well on the induction surface
Way to go...one of the most helpful, explanatory videos I have watched.
Thanks for watching! So glad it helped. 😀
We bought an Induction stove 3 years ago best choice ever, it has a Convection oven Love it totally.
Great 👍 video thanks 😊
Thanks for watching and happy cooking!
Really enjoyed listening to you! Thank you for a very clear and informative video. Just ordered my first induction stove and now I know exactly how to deal with it :)
You’re very welcome! Thanks for watching and enjoy that new stove.
way to go!
You have made the "mystic" induction-science accesible for normal people....
Simple as that. I especially loved your versatile samples of pots and pans .. and the "just use the we-all-have-these magnets on the fridge" ... so all/both thumbs-up!
So glad you found it helpful! Thank you for watching and happy cooking 😀
Important factor to consider before buying an induction stove: burner size. It matters--A LOT. On most lower end stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of the pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
Good tip. Thanks for sharing!
Can't you alleviate this problem by using specially designed pots and pans that help distribute the heat evenly? heard some 5 ply pans do this nicely but unsure if the theory has been tested.@masudsaleh5155
I have induction wolf 36” and none of my large pots works and the range does not work like all the videos I saw
@@shirinhapp9443 ua-cam.com/video/_CrI33N-Sjg/v-deo.html
After watching many videos this one has finally helped me thank u so much sir
So glad to hear! Thank you for watching and happy cooking 😀
I got mine in a silent auction at my job. So far I love it.
I love the simple and straightforward information. I liked and subscribed!
Many thanks!! 🙏
Vey helpful, to the point video. I bought an induction burner and had no clue why it wouldn't work . Needless to say all instructions were in another language and I ended up putting it in a closet to try again another time. Now I know what I was doing wrong. I doubt anything I used was magnetic but will know to test that out!
So glad it helped! Thanks for watching and happy cooking 🙏
I have been using induction cooking for about 9 years; I LOVE this! A Defusser plate will allow ANY cookware to work!
Thank you, and good to know on the plate. Cheers!
Thank you so much for this! I had bought new pots/pans I loved the look of them, then found out our cooktop was induction (which I was excited for)....so glad for the converter plates !!
Yay! Enjoy those new pots and pans, and enjoy the great food you make with them! :)
Do u know a a diffuser plate is reliable?
As long as the diffuser is not aluminum I would guess.
Thank you for the clear and slow explanations👍. In addition, it is so great that you have different types of cooking pans ready to demonstrate in your explanations👏. I love your video.👍👍
Thanks so much! Glad you found it helpful. Happy cooking 😀
@@IWantToCook l intend to buy an Ikea portable induction cooktop. I thought it is just like any other stoves that can cook any kinds of pans until l accidentally clicked on your video and learned that induction cooktop does not work on stainless steel pans or glass pans. 😯
I have a clay pot, a glass pot, and two stainless steel pans, but one of it not stick to magnet. So it means l have to buy new pans/pot if l want to use induction cooktop.
@@IWantToCookHi Chef Matt, l just watched your "l'm visiting Vietnam". I came from Vietnam. Of all the food you took in the video, which food do you like most?
@@nh866 Great question and thanks for watching. I actually plan to do an entire video on this subject! But I think of those the ostrich was the most surprisingly good. Oh, and that coffee! It's just wonderful and I hope to re-create it :)
I'm a total noob to induction, read a lot and decided it might be time to switch, so your video made me hunt down a magnet, I tested first my favorite cookware and to my surprise my prized go-to pan for cooking Indian food yielded a fail!!! It's a big stainless pan that appears to be double clad (or has a thick clad bottom). My curiosity right now is finding out what is most effective and efficient with induction stove tops.
I’ve had similar experiences, being surprised at pans of mine that do and do not work with induction. When I do use induction (a portable unit since my home stove is gas), I most often grab cast iron. All its ferrous material makes it wonderful for that. I hope you also can find cookware that works well. Thanks for watching and happy cooking!
Thanks for this video this deserves million views. I'm planning to get induction stove and this helps a lot.
So glad it helped. Thanks for watching and happy cooking!
Thank you, I watched so many videos and I don't remember one of them talking about the magnetic test, I figure you had to buy the induction plate and then test all your pots and pans
So glad it helped. Thanks for watching and happy cooking!
This video is awesome! Straightforward and very helpful! Thank you for making this 😁
Thanks for checking it out! 🙏
Very helpful video. I just got sorted with the mystery of the induction hob
Thank! Glad you found it helpful :)
Getting ready to purchase an induction stove. Great information ❤
Glad it helped! Thanks for watching and happy cooking 👍
Thanks so much - really clear and has helped me reach a decision on induction v ceramic.
This is a great video, I sent it to several friends who had questions about the induction cookware 😊, I love my induction stove top ♥ ❤ and it's so easy to keep clean ♥ ❤
Thank you! Glad it was helpful. Happy cooking 😀
Neat thing about lodge frying pans, a pair the same size, one can function as a lid....Note that the handles can be lined up and not conflict as some brands of cast iron will. The larger Lodge fry pans with the helper handles can work well with flipping frittatas.
Fantastic point. Thanks for sharing this tip about their ingenious design.
The question is not just is it magnetic. I boiled 2 cups of water with a magnetic induction ready pan - 13 minutes to boil. Cast iron took only 1.5 minutes. Both were magnetic.
Interesting. I wonder if the amount of ferrous material in cookware will affect energy transfer….
@@IWantToCook The amount of ferrous material definitely does influence the performance. I have a pan that is magnetic, but less so than cast iron, and it works, but it makes a buzzing noise when on the burner which often indicates a low iron content, and it does not heat up very quickly.
@@macrumpton Good to know! Thanks.
There is little question that quantity of ferrous material in the base of the pan has an effect. I have a T-Fal nonstick skillet that is basically aluminum, but has a ferrous disk molded into the base. It works on our GE Profile induction range, but only on the small coils, and does not heat up nearly as quickly as a Cuisinart saucepan or a small Circulon nonstick skillet. A magnet will stick to all of these, but there is a clear difference in performance.
I have an induction hob and tried my thinnish Ikea pan to cook hard boiled eggs, after it started to boil I reduced the heat to a slow boil but it would only work in pulses - on/off no perceivable boiling then a 5 second burst when it would boil madly and splash water onto the hob. It didn't matter which heat level I chose.
I went and bought a heavy bottom pan from Soltam, it was quite expensive but the difference was vast - total control over the heat range, no more pulsing and splashing
Thank you so much for teaching it so easily. I was about to spend heck lot of money on *claimed induction cookware*
Glad it was helpful! Thank you very much for watching, and happy cooking 👍
Great information! Very valuable for buying an induction stove.
Glad to hear. Thanks for watching!
Is it okay to use a larger induction pan into a small induction cooker surface? I love your shirt tho.
Yes, that should be fine. It just might take a little longer to heat the pan or you might have to use a higher temp setting on the cooker. Cheers!
Thanks!
Thank you for watching! Your support is truly appreciated 🙏🙏
Thank you for the link to induction ready cookware. I have an induction range and I have been wondering what kind of pots and pans I should be using. Thank you for solving that mystery for me.
Glad to help! Thank you for watching and happy cooking 😀
Thank you so much for the great tip and testing it all out for us!!!! 😊
Thank you for watching and happy cooking! 🙏
Pretty simple. Thanks!
Very helpful, thank you for the info. I bought my first induction 😊
I have Matfer and de Buyer carbon steel skillets - magnetic for sure but I've seen videos on YT where induction cooktops warp them permanently, so I'm leery of induction and will stick to gas for now.
Fantastic straightforward common sense advice
Thank you 🙏
Alternating Supply, creates an alternating magnetic field which goes through the pan. Alternating magnetic fields through the pan would continuously change in strength. This strength change ("Change in magnetic flux"), induces an EMF on the Pan. This EMF causes current to flow, which heats the pan up.
Hi, may i know which series Le Crueset is that? and what size are they?
Because they look like exactly what i need.
Not too big or small.
Btw thank tou for this awesome video.
Thumbs up!
Hello! I believe this is known as the Multifunction Pan, 2.5 quart. Note that the pot itself holds about 1 3/4 quarts, so maybe they are also including the pan volume in that designation. At the bottom of the pot is a marking that says “22.”
I bought these in 2016 from a Le Creuset outlet in Los Angeles, but it looks like a similar set can still be bought online. Thanks for watching and happy cooking! www.surlatable.com/le-creuset-cherry-two-in-one-pan/PRO-1035534.html
Thank you so much! That link is really helping! Happy cooking, stay healthy, and God Bless.👍
Really helpful video! Is there a risk to scratch induction surface? Especially when dragging pans that are made of strong materials like casting iron.
Thanks, and good question. Yes, that can be a concern, and it’s something I try to be aware of, particularly with cast iron. You can lessen that risk by lifting the pan - although when i do that, my induction range beeps annoyingly, lol. Thanks for watching and happy cooking 🙏
Got one today thank u so much I wouldn't know what to buy if not for this video
Glad it helped. Thanks for watching and happy cooking!
Is it helpful to have a smooth bottom pan? Always wondered if that mattered on both glass top ranges and induction.
Smooth is good, but I think the bigger issue is that it's perfectly flat, so as to make the most surface contact with the burner. Warped pans won't heat as evenly due to this. Ask me how I know, lol.
Excellent video. Stay happy always
Thank you! Happy cooking 🙏
Regards. I have several stainless steel cookware, at the bottom they have the logo that works with induction cookers, the magnet sticks to them, but they still don't work, I tried two induction cookers of different brands and they didn't work. They may not have enough magnetic material to be detected by the induction cooker. Just so you take it into account. Not always the magnet test will tell you that it is compatible.
Interesting. Good to know and thanks for sharing. 🙏
Loved it! Also your vintage cookware is beautiful, I might will go thrifting 😜
Thank you! And I highly encourage thrifting for cookware. You never know what you’ll score!
Wow Wow Wow Wow that's amazing and very helpful. Just brought a House with an induction cooker and was stressing on buying the pans. I have lots of cast iron pots. And thank you for the magnet tip ‼️👏🏃♀️👏💃💃💃
So glad to hear it was helpful! Congrats on the new house, and happy cooking 😀
Wonderful i got induction n it's hard find a right pot
Hi thanks real good info if its induction ready or all cooker range ready does thus mean it will go in the oven, i also have pots with tempered?? Glass Lids dies that mean it can go in the oven.
It will really depend on the pan and lid. In general, I’ve found that most pans that work on induction range are also oven-safe. The thing to look out for are plastic handles - those don’t do well in an oven. As for the glass lid, that will also depend on the manufacturer, but the fact it’s tempered is a good sign. If possible, I still recommend using metal lids in the oven. Hope this helps and thanks for watching!
Great job straight forward to the point video. I love it
Thank you! 🙏
Great video! Thank you for the useful info
You’re welcome! Thanks for watching 🙏
Thank you soo much for this i think my pot doesn't work with the induction hob because i have been trying to cook something since i moved in. Thanks you for yoye video. It was quite helpful
So happy to hear it helped! Thank you for watching and happy cooking 🙏
I agree with you that if the pan is magnetic it’s induction ready, but I think there are pans and pots that are magnetic but they don’t work with some induction cookware. So how do you know it the induction pan is compatible with you induction cooker? Thanks
I have yet to find a pan that is magnetic that doesn’t work with an induction stove. But if it’s LESS magnetic than others, then it likely won’t conduct heat as well. Ultimately, the test of a magnetic pan on an induction stove is how well it heats up. Thanks for watching and I hope this helps 😀
This was so helpful I had no idea some of my old pans worked especially the cast iron wow . 😮
Also liked your shirt and yes it totally is 👍🏻
Glad you enjoyed the video! And yes, I'm a fan of boxer engines, aka flat engines, like the kind used in Porsches and Subarus.
What brand and model of single element induction plate do you use? Would you recommend this for someone wanting some experience with induction cooking without committing to a new range? Cool shirt, BTW 😃.
The induction burner I have is from the Aroma brand. I bought it new in box from a thrift store over a decade ago and it has worked well since. In my experience, Aroma is a good brand. The only issue I’ve experienced with this burner is it can overheat and cause an error code if I keep it at level 4 or 5 (of 5) for extended periods. Otherwise it’s solid, and maybe newer models have resolved this issue. I would definitely recommend buying a single burner such as this vs shelling out thousands for a full range if you’re unsure whether induction is right for you. Thanks for watching, and boxer engines for the win! 🙌
So if I understand well, size does not matter? It just have to be magnetic?
For cookware to work on an induction stove, yes, the cookware must be magnetic. As for size, like any pot or pan, a larger vessel can take longer to heat, but it ultimately will. Hope this helps!
Thanks I really need this advice.
So glad it helped!
Omg i didn’t know that..and suffered a lot..thanks a lot for enlighten me.❤️
I’m glad it helped! Thanks for watching and happy cooking 😀
Thank u for the info ! Its a big help as i am planning to buy induction cooker
So glad it helped! Thanks for watching and happy cooking :)
Yes this was very helpful. Thank you
Glad it was helpful!
1 thing you forgot to mention:
It is not a good idea to use Pots/pans that where previously used on Gas, to use them on induction. {Cast iron excluded}
Since the heat of the Flame can warp the pan, causing it to damage the Glass cooktop.
Cast iron is excluded since it is nearly impossible to warp due heat
Great tip! I did not know about that aspect of gas to induction and the possibility of warping. Thanks for sharing.
@@IWantToCook it is quite commonly known for those that use induction.
the only thing that you do have to watch out with Cast iron is that the bottom is still smooth/ in good condition.
those Emailed ones are the best, since you have a nice smooth surface.
Most normal cast iron pots/pans are a bit rough on the bottom causing scratches.
Where i live, integrated counter-top stoves are more common, so if a induction stove is damaged you only change the hob, not a entire stove/oven combination.
Not forgetting that its much much cheaper and easier in maintenance than a standard free standing stove
Cast iron isn't hard to warp at all...
This is very good explanation Thanh you
The explanation is top notch, wish you can also make a video explaining how to use the induction stove/cooker 👍👍
Thanks, and I’ll file away that request for a future video. Cheers!
Any info on how well those "induction converstion plates" work for using non-induction pans on an induction cooktop?
I don’t have any personal experience with them, unfortunately. Maybe someone else who does can chime in.
@@IWantToCook I just watched a couple other videos and they seem to work well enough. If people know they can get one or two "conversion plates" and use "the pot I've made pasta in for the last 20 years," it might sway them a bit faster. Then they wouldn't feel like they had to replace "every pot and pan."
Good to hear. I might have to pick one up and give it a try. Happy cooking!
This is what I’m wondering about as well
Great video and t-shirt!
Extremely helpful! Much thanks!!!👍🏼👍🏼👍🏼
Glad to hear! Thank you for watching 🙏
Thank you so much really enjoyed your video and learned new things.
Thank you! So glad to hear that 🙏
Pls does it means that the pot must be attracted to the magnetic before it works
Yes: If a magnet clings to the bottom of the cookware, it will work on induction.
Simple but very important tip. Haven't thought of that.
Glad it was helpful 😀
@@IWantToCook very helpful. I am about to buy today, lucky I landed in your video. Thanks!
Hi there, this was a great video but I am a little confused. Some people say that the entire pot needs to be magnetic in order to work well with induction. I have a number of beautiful Scanpan pots and some other pans where the magnet sticks really well to the bottom of the pot but not at all to the sides. My cast iron cookware is all fine, or course, and the magnet sticks to the entire surface. Will these pots that don't have magnetic sides still work efficiently?
Yes, they should be fine. The bottom of the pan is really what’s being heated, and while magnetic sides might better convey thermal distribution, heating just the bottom is the important part. That is also where the food is resting, and heat by nature rises so rest assured between that and a good stir of what your cooking (if applicable), you should be good to go. Thanks for watching and happy cooking!
Induction cooktops are popular in the Philippines. I have had the experience of a pan working on 1 brand of induction and both the next one. Not sure what the issue is. Quality or sensors probably.
Quite possibly. Thanks for sharing your experience, and happy cooking! 🙏
I didnt quite understand anything about induction stoves before, and i heard you had to have certain cookware for it to work and i thought i would be out of luck, because i love my cast iron pan.
Indeed, you are IN luck - cast iron works extremely well with induction!
Thank you so much !! I really appreciate it !!
You're welcome! Thank you for watching, and happy cooking :-)
Wow, great explanation ❤❤❤ thank you.
Thank you! 🙏
Love the T-Shirt and resemble the statement
Boxer engines for the win!
Great advise . Thank you.
Thanks for the video. Does the magnet have to have a very tight bond, or can it be a weak bond and the pan still cook well?
Good question. I’m not totally sure, but if I were to speculate, I’d say a weak bond would indicate less ferrous material in the pan. That, in turn, might mean less efficient heating. If you have the choice, go with a pan in which the magnetic bonds tight.
okay so I think I know the answer. So basically the pot isn’t actually a magnet, it just reacts to the magnet. The strength of the bond is decided by the magnet itself. However there aren’t actually magnets in your induction hob. It is made up of spirals wich creates a magnetic field because electricity is pumped through it. That magnetic field reaches through the glass barrier of the hob and into the pot where it makes the electrons in the pot wiggle a bunch(because the direction in wich electricity is pumped through alternates like 20000 in a second. That is what is called current.)wich creates kinetic energy (heat) and that heat can be used for cooking.
Also if this isn’t an understandable answer I‘m sorry. English isn’t my first language
Thanks Stan. Watching from Dublin Ireland 🍀🍀💚💚🐱🐱🇮🇪🇮🇪🍀🍀
Thanks for watching! Cheers.
Hi from Brunei. Tq for the knowledge~~
Hello! Thanks for watching and happy cooking 😀
I wonder if a small piece of mild steel or cast iron was placed IN a non-magnetic pot, would work? I say this because I've seen videos where someone placed a cloth towel on the cooktop, and a cast iron pan on the towel, and it heated. Same thing as that one SS pan you showed, that was not magnetic on the bottom, but was it magnetic inside? I know some SS cookware has copper or alum bonded to the bottom.
Great question and observation. Yes, some pans are “clad” with a layer of a conductive metal like steel. I think a better solution might be to put a metal plate that is magnetic on top of the induction burner, then put your pan on top of that plate. The plate should effectively conduct the energy and thus heat the pan. I haven’t tried this, however. If anyone reading this comment has, pls chime in. Thanks for watching and happy cooking!
@@IWantToCook I've seen a few videos where ppl put a piece of steel or even steel screen, like 'hardware cloth' wire on the cooktop. Then a non magnetic pot on that, and yes, it worked. But I would wonder if that would generate too much heat on the cooktop surface? I'm reasoning that the thing that gets heated, usually has liquid in it, so that would provide some protection to the cooktop surface, or am I over thinking that point?
That might just work, but I too am speculating. In theory I think the best bet would be to find a plate with the same or very close diameter as the induction burner. That would also give the pan a bit more clearance from the rest of the surface of the range.
@@IWantToCook Yeah, I'm thinking a small cast iron griddle, with the handle cut off. Since those have what is essentially a lip around the flat pan. I mostly use cast iron anyway, but it would be interesting to test this just to see if it would work. The only downside I see though, is food residue getting under the plate, in the pot, and burning there, making the pot harder to clean later.
Can I use a copper plate underneath a cast iron pan? Cast iron tends to have hot and cold spots and a copper plate helps distribute the heat evenly.
I’m not sure the copper will work with the stove, but it shouldn’t hurt to try. You might also want to try a cast-iron diffuser plate. Thanks for watching and happy cooking!
You need to test the magnet on the side of the cookware as well, if that is all-clad, it must be magnetic.
Top man for examples. Helps
Thank you for the information, very very informative. I am planning to buy a induction cooker👍
You’re welcome! Happy cooking 😀
It's the crystalline structure of the stainless steel that determines whether it'll work.. Austenitic stainless steel will not. Martensitic stainless steel will. Both are principally iron..
Very useful video. Thank you.
Thanks for watching! 🙏
I'm intrigued by this new technlogy. Is it possible to somethng crazy: Put a glass container on the burner, submerge a steel spoon in it and have the spoon transfer heat into a liquid?
That's a neat idea, but I don't think it would work very well. In my experience, the metal cookware really needs to be in direct contact with the induction plate.
Very helpful. Thank you
That's really good stuff...I'm gonna need to source new pans after realizing that the non ferrous ones I just bought don't work on the induction stove😢😢
realy help me this video thank you very much.
Glad to hear! Thanks for watching 🙏
Great tip. Thanks
My pleasure. Thanks for watching!
can i use cast iron pan in induction or infarrered oven?
Absolutely. Cast iron works fantastic on an induction stove. I haven’t tried it on infrared, but I have no reason to think it wouldn’t work on that, too.
thanks a lot.
Non stick pan also will works . Right?
Yes, as long as a magnet will cling to the bottom, the pan will work.
Thanks for sharing idea 🥰
OK, I've got to ask...What is your shirt about?
Lol. It’s a wink to a boxer engine in cars. Sometimes these are called “flat” engines due to their cylinder arrangement. Porsche and Subaru are the primary automakers that currently use them. And for the record, I believe the earth is a sphere, not a plane. 😀
good job
Good video, as far as it went, but you did not even mention that large pans do not work well with induction hobs because of the smaller size of most induction heating elements. Maybe you could do another video on that?
Fair assessment, and I appreciate the feedback. I hope to try a larger induction unit at some point; I only have a portable model because my home stove is gas. But induction is becoming more popular here in America, and the technology is even starting to be used in some restaurants. I enjoy its efficiency and speed, but I must admit that for my next range -- I've been pining for a Wolf for well over a decade now -- I plan to go gas. I simply love the immediate reaction time I get with gas, and the majority of my cookware -- and all my beloved CorningWare -- doesn't work on induction. Thanks for watching, and happy cooking!
Thanks for this video❤
Thanks for taking the time to watch 🙏
Thought I might buy a portable induction cooker for travel. I really want to sample some instant ramen in Japan & other Asian countries.
Is it a good idea to use an induction cooker in a hotel room?
Well I’d wager it’s better than a butane stove (no potentially harmful fumes). If you can get adequate ventilation, you’re likely good to go (though whether you tell the hotel staff is up to you). One other thought: if you only need to boil water/make ramen, an electric kettle could also suit your needs. PS, Japan is one of my favorite places to visit.
Really helpful.. thank you
Glad to hear. Thanks for watching! 🙏
Kindly help me how can I I use my clay pot on induction. Another option tq you are great tq 😊
I believe that will be a no go. You can try using a metal plate intended to allow heating of non-induction cookware, but I cannot speak to their effectiveness. It might be handy to buy a portable electric burner or one that works on butane. I have both and find them quite useful. Thanks for watching and happy cooking 🙏
Thanks. Very useful.
Glad to hear! 😀
Tfs.this was very helpful.
Glad to hear! Thanks for watching :)
My camping cookware that is made of titanium is non-magnetic but it works on my induction stove. How come?
Very interesting. As induction works via electromagnetism, I’m honestly not sure how it’s heating a pan that isn’t magnetic. Perhaps there is a a bit of steel, iron or other magnetic metal layered into that pan. Whatever the case, I’m glad it works for you. Happy cooking!
Remember that an induction stove is really an electric stove that cooks magnetic cookware really fast.
Your cookware works because of the "electrical stove" nature of the induction stove, although it won't cook as fast it will still work
Just think of a regional jet, although it's not as big and fast as a Boeing, it will still get you to your destination, hope this helps, let me know if you still stuck
from my understanding that pans that have a ring on them do not work as well or at all compared to flat bottomed pans did you check that your pans with a spacer ring work well on the induction surface
I did not, but I imagine they wouldn’t work nearly as well, as less surface contact = less conductivity. Cheers!
Does the magnet trick work all brand inductions ? Cause some say stainless steel totally doesnt work etc
As far as I know it should.
Thanks so much! Thinking about one for camping. Very informative! Thank you :)
You’re very welcome. Thanks for watching and happy cooking! 😀