Mauviel copper vs stainless steel?

[Spitfir3]

Hi guys,

I've got an opportunity to buy a new 24cm Mauviel 150s saute pan or a 24cm Mauviel m'cook stainless steel saute pan heavily reduced.

But, the flat I'm staying in for 6 months has an induction hob and obviously I can't use copper on this. I'd love to get a copper pan but with a diffuser it seems a bit of a faff.. also i've been reading up on them and they sound pretty awful.

I'd like to get it up to a reasonable temperature for searing, risottos etc and i'm not sure I could do that with a diffuser/converter?

Would it be better just to get the slightly cheaper stainless steel version or would there be a distinct advantage in having a copper version?

Cheers

 

[TechMinerUK]

Hi guys,
I've got an opportunity to buy a new 24cm Mauviel 150s saute pan or a 24cm Mauviel m'cook stainless steel saute pan heavily reduced.
But, the flat I'm staying in for 6 months has an induction hob and obviously I can't use copper on this. I'd love to get a copper pan but with a diffuser it seems a bit of a faff.. also i've been reading up on them and they sound pretty awful.
I'd like to get it up to a reasonable temperature for searing, risottos etc and i'm not sure I could do that with a diffuser/converter?
Would it be better just to get the slightly cheaper stainless steel version or would there be a distinct advantage in having a copper version?
Cheers

Copper from a physics perspective is only useful in cooking if you're using a conventional conduction hob as it conducts the heat energy more effectively than it's aluminium counterparts. If you have an induction hob there will be no benefit whatsoever as there is no heat energy for it to conduct to the food. Most pans only have outer copper plating for this reason as in terms of taste it offers nothing to the food