I never cooked with Stainless Steel and getting in induction cooktop. Do you have to use a lot of oil or things not to stick? Like for instance eggs
1133346
We are so accustomed to cooking with nonstick pans, that you will have to learn a new way to cook. Main thing--you need to let the pan (all pans) get hot enough before you put any oil in and don't turn the food before it caramelizes. I suggest going to YouTubiversity and some other sites you can find thru Web search to get some online vid lessons. Very helpful. :)
1133347
I haven't used the cookware very much, but I did fry an egg in the small skillet. Perhaps I didn't use enough oil, but it did stick some. You will have to try more or less oil until you get the best results. I'm new to induction cooking, but I really like the cookware. They are thick and a little heavy compared to that aluminum stuff.
1133348
I use spray PAM over the entire bottom of the pan, and cook on medium heat. If you get the pan too hot, the food will char and stick to the pan.
2269879
I do not have an induction cooktop, so I cannot give you an answer. I use the cookware on gas. Sorry I cannot be helpful. I like the cookware a lot.
1686550
I think stainless steel tends to stick more during cooking than aluminum, but I always pre-sear in a nonstick pan if it is necessary to brown meat first.
1937801
It is easy if you haven't cooked over the cook area too hot! In the beginning I cooked at too high of a temperature. Now some butter or Pam and a temperature no higher than 6.0 and it washes up nicely. Induction cooks like gas. It gets some getting used to. I rarely cook anything higher than 7.5!
1026628
Sorry. I'm a foodie and don't know what an induction cooktop is. I have gas. I like the pan but it's heavier than I would like.
1911432
This pan is anodized aluminum. Induction cooktops require stainless or cast iron (or other ferromagnetic metal). But you can buy an "Induction Interface Disc" that will allow you to use aluminum, copper and glass pans on the cooktop. It's a stainless steel disc about 8" in diameter with a heatproof handle (kind of like a pan with no sides). A bit of a pain of course, but I guess it lets you preserve your investment in your existing cookware upon switching to induction. It sounds like you might want to look for a different pan.
894256
I have a nice set of (non All-Clad) stainless-steel pots and pans but when it comes to eggs, I strictly use non-stick. It is just much easier and saves time.
501295
This is aluminum and will not work with induction. Cast iron and stainless cookware will work with your induction top. source: I own an induction cooktop.
1575115
I was using the pans at lunchtime and checked it for you with a fridge magnet..Sorry, a magnet did not stick to any part of the pans so probably it would not work for you. I didn't know how the induction cooktops worked, so I'm glad you asked the question about magnets, good to know!
2183092
No, you can NOT. I bought this pan set based on the other answer, grrr. I rec'd it today and it doesn't work on it. BUT it's a beautiful pan and lid so I'll keep it BUT I've learned that not all stainless steel can be used on an induction stovetop. IF buying in person, carry a magnet with you and place it on the underside of the pan... if it sticks, you're good to go for induction cooking! (If it doesn't stick, then you can't use it for induction cooking.) The sellers ought to be the ones answering all questions.
1346494
That's correct: Aluminum pans will not work with induction cook tops. A tri-ply steel pan with an aluminum core will heat up on an induction top, but I'm not familiar enough with the physics of induction cooking to know whether it will heat up with any performance advantage over conventional steel pans. My guess is that the difference wouldn't be noticeable enough to warrant going with an aluminum core, but I could be wrong. Your best bet with an induction top would be to get cast-iron, season it really well, and use that.
2010003
From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven. From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven.
242476
Yes, it's perfect for induction cooking. I've had my GE Profile induction cooktop for a week and am using 3 "pre-owned" pans of Emeril All-Clad with a copper band near the bottom. I've had no problems at all. The pans cook and fry with no sticking or scorching, and they wash easily. I plan to buy additional pans in various sizes. I'd give the pans a perfect grade "A."
2017824
I have not tried it on an induction stove as I have not used one of those yet, but reading about those stoves I found these as a short form of guide for whether some cooking device will work with it: "Cast iron pans and any black metal or iron pans will work on an induction cooking surface." (on Wikipedia) and "Your cast-iron skillet is a sure bet, and much of your stainless steel should work fine, too. If you aren't sure if your cookware will work, simply hold a magnet to the bottom of it. If it sticks, you're in business." - I quickly double-checked the pan with a magnet, and it definitely stuck to it. So yes, it should work on induction stoves. I have not tried it on an induction stove as I have not used one of those yet, but reading about those stoves I found these as a short form of guide for whether some cooking device will work with it: "Cast iron pans and any black metal or iron pans will work on an induction cooking surface." (on Wikipedia) and "Your cast-iron skillet is a sure bet, and much of your stainless steel should work fine, too. If you aren't sure if your cookware will work, simply hold a magnet to the bottom of it. If it sticks, you're in business." - I quickly double-checked the pan with a... » Read More I have not tried it on an induction stove as I have not used one of those yet, but reading about those stoves I found these as a short form of guide for whether some cooking device will work with it: "Cast iron pans and any black metal or iron pans will work on an induction cooking surface." (on Wikipedia) and "Your cast-iron skillet is a sure bet, and much of your stainless steel should work fine, too. If you aren't sure if your cookware will work, simply hold a magnet to the bottom of it. If it sticks, you're in business." - I quickly double-checked the pan with a magnet, and it definitely stuck to it. So yes, it should work on induction stoves. « Show Less
1823984
I am sorry, but I will not be able to answer your question since I do not have an induction cooktop. I have natural gas in my kitchen. I remember reading somewhere that induction stoves must use iron pots, or have a magnetic disk at the bottom. Perhaps you could call Cuisinart and they would tell you for sure.
1822362
IF there isnt ANY steel on the bottom it will NOT work with the induction cooktop! We have a few induction burners and a magnet MUST stick/hold well to the bottom of the pot for it to work. IF this is a true stainless as the title says, it WILL NOT work on an induction burner.
2182800
I find that stainless steel cookware or aluminum cookware that has the bases that are induction compatible heat fast. The aluminum pans without that feature I use the Max Burton 8" induction interface disk but it heats slower, especially large pans.