classical sauce-making with induction cooktop

In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere Atlantis sauciers or All-Clad D3 equivalents perform compared to lined copper with gas heat? It is really responsiveness more than evenesss of heat distribution that I am interested in.

Best Answer

Cookware has nothing to do with sauces, you can make great sauces with whatever equipment you have on hand, pan material (steel, aluminum, cooper...) or heat sources (gas, electric coils, ceramic induction or wood burning)

Most sauces need to be reduced to gain the most flavor, so responsiveness is not really an issue.

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What Cannot be cooked on induction?

Non-magnetic cookware, such as copper, glass, aluminum, and ceramic, would be incompatible with induction unless they have a layer of magnetic material.

Are there any health issues with induction cooking?

Electrical appliances such as an induction unit create Non-Ionizing or Low-Frequency EMF. According to the National Cancer Institute there are no current studies that have been able to provide a link that Non-Ionizing radiation causes any adverse health issues such as cancer.

What happens if you use regular pots on induction cooktop?

A piece of good news is that all cookware that is induction friendly can be used on electric and gas stoves. Copper, aluminum, and glass will not work on induction as the magnetic field will not be able to pass and there will be no generation of electric current in the cookware.

Do chefs use induction?

Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface. Also, induction technology warms the pan and not the surface or surrounding area, so very little heat escapes into the room.

Why I Cook With Induction

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