I'm just moving into my kitchen, and am trying out my electric stove. The Induction cooktop required me to get new pots and pans, including a few CI skillets. I tried out the CI on the induction for the first time this morning.
Wow.
The induction really loves the CI. All that Iron, and all. Seemed like it was hotter cooking. I'm going to test and see if it generates the same heat as a stainless pan on the same heat setting. It would make sense that the CI might work better, since it has so much more Iron. But that's my uneducated armchair appraisal. I'll look into it more, since I like that sorta thing.
My pans sit flat, although that' not critical. More of an annoyance if the pan should spin.
If anyone has their own experiences, feel free to chime in.
Wow.
The induction really loves the CI. All that Iron, and all. Seemed like it was hotter cooking. I'm going to test and see if it generates the same heat as a stainless pan on the same heat setting. It would make sense that the CI might work better, since it has so much more Iron. But that's my uneducated armchair appraisal. I'll look into it more, since I like that sorta thing.
My pans sit flat, although that' not critical. More of an annoyance if the pan should spin.
If anyone has their own experiences, feel free to chime in.