Some induction pans

R.C.Anderson

R.C.Anderson

R.C.Anderson

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With my new kitchen almost complete, I'm going to need some nice new pans go use in it (most of my old pans aren't suitable for induction unfortunately), so after some recommendations (for or against).

Requirements:
  • Suitable for induction
  • Frying pan (couple of different sizes would be good)
  • Saute pan (or similar, with a lid)
  • Saucepan (a few sizes, with lid)
  • Steamer
I already have & intend to keep using for the time being:
  • Small non-stick Saucepan (no lid)
  • Mid-sized Saucepan (with lid)
  • Saute Pan (depending on if it gets replaced by the manufacturer), as the stainless base to make it induction compatible starting coming off a couple days ago)
  • Very large Saucepan (think batch cook/soup etc) (with lid)
I'm also open for ideas of types of pan I'm missing from my collection that would be worth having.
 
Pop over to the procook website. They supply good stuff. I actually bought my pans from Dexam, who are another manufacturer I trust to make good pans.
 
Another vote for ProCook - I've got a set of ProCook Tri-ply - awesome pans. Work great on my AEG 5 burner induction hob.
 
Can't speak to the 'procook' line but I've always been a fan of 'All Clad'. Expensive but worth every penny imo. Took me some years to acquire a full set. I'm deliriously happy with them.

I do have a small set of 'Fleischer & Wolf' that I like a lot. Not as heavy as the 'All Clad' but still very good.
 
Bumping this as we’re in the market for some new induction saucepans.

Are procook still good 2 years in? What do the other chefs in here recommend?

Thank you.
 
Last edited:
john_smith said:
Bumping this as we’re in the market for some new induction saucepans.

Are procook still good 2 years in? What do the other chefs in here recommend?

Thank you.
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There was a thread recently but for saucepans anything really, stainless steel work well.

For frying pans on induction depends what you want to achieve but you'll either need to get a really good stainless steel or cast iron, ideally one of each because they are good for different things.

Unfortunately carbon steel just don't seem to work that well, the heat blows through it and it'll stick even if you take the time to get a good season, also as they tend to be thinner they just warp.

Induction is great for some things, anything you are cooking liquid a saucepan, or boiling rice or pasta etc, perfect and I prefer over gas.

But for frying it's awful, and if you don't get the right pans you'll struggle.
 
BUDFORCE said:
There was a thread recently but for saucepans anything really, stainless steel work well.

For frying pans on induction depends what you want to achieve but you'll either need to get a really good stainless steel or cast iron, ideally one of each because they are good for different things.

Unfortunately carbon steel just don't seem to work that well, the heat blows through it and it'll stick even if you take the time to get a good season, also as they tend to be thinner they just warp.

Induction is great for some things, anything you are cooking liquid a saucepan, or boiling rice or pasta etc, perfect and I prefer over gas.

But for frying it's awful, and if you don't get the right pans you'll struggle.
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Mixed fuel hobs are perfect, but they’re very expensive compared to single fuel hobs
 
Ive followed this thread and the other one asking about pans. Yes, ProCook seems to be the go to stainless steel pro pans. My wife insists on non stick so I may have to go for the Non Stick Pro cook version.

On a related note I've used both Circulon and The Rock pans (similar to the Stellar ones I think)

The Rock pans were better than the Circulon ones as the non stick coating lasted longer. However, trying to claim under the lifetime guarantee failed as they said I was cooking at to high a temperature! Hence not covered!
 
AnastieByte said:
The Rock pans were better than the Circulon ones as the non stick coating lasted longer. However, trying to claim under the lifetime guarantee failed as they said I was cooking at to high a temperature! Hence not covered!
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Pro Cook tried to do the same for me for a non-stick pan I had of their that the coating was coming off the rivets holding the handle on (elsewhere it seemed OK still). They did eventually replace the pan though, after I told them that if it's got "too hot" from normal use, it's obviously not fit for purpose, so they can take all the pans back from the set & issue me a full refund.
 
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