Why is induction cooking popular? Is it because it’s eco-friendly or is it that the food cooks faster? Few of us would admit that were impatient. Whatever the reason, one thing is certain, induction cookers are gaining popularity in the United States and this trend isn’t changing any time soon. The great thing about induction cooktops is that they never heat up unless there’s a pan at the top and that’s what we’ll be talking about today. With induction cooktops, the only thing heating up in the pan and clearly, they will be more energy efficient. Would efficient cooking be possible without the best induction frying pans? I doubt. Here are my picks and they’re all available on Amazon.
T-fal Non-stick Thermospot (best induction frying pan)
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T-fal is an industry leader in non-stick cookware and it’s no surprise that one of their non-stick pans tops my list. Once you see the fancy thermo-spot heat indicator, you will understand why this is bestseller. The indicator turns red when the pan is at the right cooking temperature eliminating guesswork from cooking.
The biggest challenges with non-stick coated frying pans (and cookware in general) is that the layer isn’t indestructible. The non-stick coating starts to peel off or develop unsightly scratches when metallic utensils are used on it. You have to use wooden utensils or plastic ones and there’s no way I would use plastic on a hot frying pan. Well, unless I want an “exotic” plastic flavour on my eggs. On this pan, T fal claims that they’ve put a “Prometal Pro” non-stick surface that’s compatible with metallic utensils. Will it stand the test of time? I doubt. This is more of a marketing gimmick than anything else.
The pan is oven safe up to 400 degrees and marked as dishwasher safe. However, I wouldn’t throw it in the dishwasher (especially in the top rack). Dishwashers typically use harsh detergents and high temperature that would definitely do more harm than good to the pan’s non-stick coating. For maxim utility, hand wash the pan with warm, soapy water and perhaps it will outlive its usefulness. The silicone handle doesn’t heat up when cooking making for a comfortable, sturdy grip.
This 12.5-inch frying pan has a stainless-steel base that’s an excellent heat conductor immune to corrosion. Stainless steel provides even heat distribution even when cooking on an induction cooktop.
Cook and home induction non-stick frying pan
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If aesthetics is your biggest consideration when shopping for cookware, then this will be a deal breaker. The pan only comes in green. I doubt if this is your favourite colour but the pan makes up for the lack of color choices with its exemplary performance. The sturdy frame makes this pan durable. Unlike stainless steel pans that have a bulky stainless steel, Cook and home used a thick aluminium gauge on this pan. Just like stainless steel aluminium is a great heat conductor and isn’t as heavy. Was it not for its higher price, aluminium would substitute stainless steel in cookware?
The pan has as cadmium and lead-free non-stick layer that will peel off before the five-year mark. But you already knew that non-stick coatings never last a lifetime. The handle on this 12-inch pan won’t heat up when you’re cooking either. Oven safety up to 350 degrees Fahrenheit and dishwasher compatibility make this pan a steal for its price tag.
Techef 11 inch non-stick induction frying pan
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Chances are, this is the first Techef product you’re coming across. This is a fairly new brand with promoting products. Putting 6 non-stick layers (instead of the conventional 3) on their induction safe frying pans is proof that they mean serious business. This 11-inch frying pan has a stainless-steel base for even heat distribution to the food it’s making and a beautiful aluminium side.
Things you should look at when buying induction cookware
Do you need a skillet, Dutch oven or saucepan?
They all get the same tasks done except that you could fit different amounts of food in each. As you may be guessing, the skillet is the smallest of all. Ironically, you’ll be using I most of the time. (Well, I’m assuming that you’re like me and you make omelettes, pancakes and sauces quite often). Saucepans, on the other hand, are better at broiling in the oven. Skillets could be made with wider rims but then their angled walls would render them unsuitable for making sauces. Dutch ovens are big, bulky and often used when making larger servings. Perhaps the only time you’ll use one is when you’re slow cooking or making delicious broths on campfire.
Should you get the whole set or individual pieces?
Purchasing the whole cookware set will be a steep investment; no doubt. This is the right course of action in a few circumstances – like when you’re moving out. If you’re upgrading from an old set, then you’re better of replacing the individual worn out pieces.
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