Induction Pan Recovery Question

robert.c.brown15

Hello Everyone,

Just deleted my other post. Too long for anyone here to apparently read. I think I have my main question figured out. Ready? Here it is -

Is the pan recovery time on an induction cook top the same, worse, or better than on a gas cook top?

Example - You heat up a fry pan, you put oil in it until it shimmers, you put in a steak from the fridge or something else that is cooler than the pan and the temperature of the pan drops momentarily.

On a gas stovetop, a copper pan is fantastic because it gets back to temperature quickly. A crappy pan doesn't, which is one reason why it is a crappy pan.

How is this different on an induction cook top? Is it different?

Thank you!

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Comments

tshewman

I'm not familiar with any copper pans that will work with induction (though I understand there are hybrids available that will). The carbon steel works well and responds well. Cast iron heats well, but is not as responsive as the carbon steel. Stainless steel also works well and responds well.

robert.c.brown15

De Buyer Prima Matera

robert.c.brown15

More interested in pan recovery time compared to gas though.

lfmichaud

Never did a side by side compare but since induction deliver more heat to the pan it should recover faster.

gabor.szeder

To your first question: the recovery time critically depends on how powerful the burner is. Is the induction burner more or less powerful than the gas burner in question? If the induction burner ir more powerful, then sure it will recover quicker. If it's about as powerful or not much weaker than the gas, it will still be faster, because gas looses a lot of its heat to the surrounding air.

A 23cm steel pan (Darto) on a 3.2kW (I think) induction burner goes from room temp to over 200°C in about 32 seconds, accuracy depending on my reflexes and cheapo IR thermometer.

To your deleted post: modernist wisdom has shown that even heat distribution across the bottom of a pan requires first and formost a very thick bottom, 1-2cms, and the pan material is basically irrelevant. A mere 1.8mm, if I remember correctly, layer of cooper just doesn't matter.

robert.c.brown15

Thank you so much! I think I understand now how the recovery time works.

What kind of bot has a thickness of 1-2 centimeters? Wow. I think the 1.8mm of copper will work incredibly well on the induction top.

tshewman

I have a gas stove and tend to use the 2 induction burners much more frequently, esp due to response times for heating up and recovery. I like gas allot, but I don't find it as responsive as using the same pans on induction.

Manifique_592155

Hello! In my opinion the pan recovery time on an induction cook top is better than on a gas cook top.But still I prefer to cook on a gas cook top. It is faster and more convenient. But considering the pace of life, my irreplaceable assistant in the kitchen remains multicooker. Here is my favourite multicooker.

I bought it in a hurry here https://multicooker.com/uk/catalog/multicookers/ and in spite of this it has never let me down.