What is the best frying pan for even heating, using a large pan on a much smaller burner?
Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range.
The elements are 5" and 7" diameter, and frying pans I have are around 12" diameter and non-stick.
I have had real problems where the center of the pan cooks hotter than the edges and I have to move food around alot to get even cooking.
I am not looking for brand recommendations, but what kind (material-wise) of frying pan is most suited for even heat distribution? Either regular or non-stick does not matter to me.
Best Answer
Aluminum and copper are the best heat conductors you'll find in a pan (actually they are about the best heat conductors in general). Get the thickest you can get/afford, possibly a layered (clad) construction.
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What type of pan heats the most evenly?
Aluminum is an excellent conductor of heat. It takes less time to heat to your desired temperature and distributes heat more evenly than stainless steel. More even heat distribution means more evenly cooked food, making aluminum cookware the most popular choice among restaurants.What cookware is best used for even cooking at high heat?
Cast iron, stainless steel, and carbon steel are all great choices for cooking at high temps, but each has pros and cons. Choose cast iron for superior heat retention, stainless steel for easy maintenance and cleaning, or carbon steel for somewhat of a middle ground between the two.What is the best way to heat a pan evenly?
Because copper distributes heat so evenly and efficiently, it is the best choice for frying and saut\xe9ing, but it is also a good choice for many other cooking methods. This non-stick copper cookware set from Amazon is a great addition to your kitchen. TIP: Avoid using abrasive materials to clean.4 Types of Toxic Cookware to Avoid and 4 Safe Alternatives
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Answer 2
One thing to consider is that no matter how good of a pan you buy, it will eventually get ruined when used over a heating element that is too small.
I went a slightly different route when I was in an apartment. The problem I had going the pan route is that a really good pan costs as much as a countertop induction unit. An entry level 12 inch induction burner with any induction capable pan, will smoke any top-shelf pan you put over a crappy 6-8 inch electric burner... and it can be stored in the cabinet like a pan. If you go this route, you are limited to induction capable cookware, which most cheap non-stick pans are not. For my pans I bought stainless and cast iron from the local thrift store. The nice thing is, I still have my countertop unit with me at my house and it comes out for parties and holidays for extra cooking capacity.
I won't endorse a specific brand, but I would avoid anything seen on TV or found at your local grocery store. Local or online restaurant supplies is where I would look if I were exploring this route.
Answer 3
Basically you need a pan that is clad on the bottom. What this means is that there are usually three layers. Normally steel | aluminum or copper | steel. These pans will conduct and heat the most evenly on the bottom. Even with one of these however, you're still asking a lot to evenly heat 12 inches on 7 inches.
If its really important to you, you could consider a separate high end stand alone large burner. This one may be large enough for example.
Answer 4
While hot spots are very hard to avoid 100%, Cast Iron skillets are known for not only evenly distributing heat but also maintaining their heat as cooler items are added. They tend to take a little longer to preheat than other common materials, but its worth it. That would be my recommendation.
Answer 5
I find that a pot or pan with a heavier bottom seams to cook more even. although this may be because the thiner pans and pots are more prone to buckling coursing uneven heat distribution.
some heaver pots also have a copper bottom ether plated or tinkered on, to help conduct the heat quicker.
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