Induction Cook Top

[Dave Siegel]

Sean gave a very accurate technical answer and luvrbus was getting close as he was describing what I meant by three ply bottoms. And yes Dougyes a cast irom pan will work because it is magnetic responsive, but there is one thing that has not been brought up.

All stainless steel induction rated cookware is built to gather the heat through a magnetic response AND to dissipate the heat VERY quickly by releasing that magnetic response. Those of you out there that have cooked with an induction cook-top know that you can bring liquid to a boil very quickly with an induction range, also once your food reaches a boiling temperature the boiling can be stopped immediately by turning down the range to low, faster than gas and way faster than electric. That is the main reason why you would not want to use cast iron cookware. The cast iron retains all of that heat and does not release it quickly. That is why Dougyes likes slow cooking with his cast iron. Nice heat constantly.

Induction cooking is great and is really designed for those who desire immense control over their cooking temperatures. There are lots of pots and pans out there that will work, but to get the BEST response out of your cook top use some type of induction rated cookware.