Suitable for induction should work, and if it doesn’t, you should be able to return it! I also tried out a portable one ring induction hod ( dirt cheap from Lidl) before committing to a proper hob, and I’m totally hooked. As already pointed out, so easy to clean, and also the pans stay a lot cleaner, especially the outsides. The ones I bought when the hob was installed a year ago still look like new. My hob has two 18cm rings, which are the ones I mainly use, one 15cm which I only use for a small saucepan to boil eggs in, and one 22cm which I don’t use as I don’t have a pan to fit it! I bought my frying pans in Ikea, and they aren’t heavy at all. I’ve also recently bought a Judge frying pan, ( made in England! How rare is that?!) supposedly 22cm, but the base is smaller, and fits on the 18cm ring. The timer on my hob is really useful, if I want to cook eggs or pasta for a set time, I can set the ring to switch off at the end of cooking. That has stopped the occasional lapse on my part, where I put eggs on to boil, get distracted by something else, and return to a dry, burnt pan, very reassuring!
Don't worry about using smaller pans - they'll be fine. The induction coil will adjust automatically to accommodate a smaller pan. The coil will only heat the base of the pan that covers it up to the maximum size (for my hob that's 21cm, but my 22cm pan works fine as it's only .5cm over the edge of the ring). Heat adjustment on induction is even more controllable than gas. I'd never go back - when it's dirty, all I need to do is wipe over a sheet of glass, couldn't be easier. No knobs/dials/rings etc to get mucky, just a sheet of glass I bought Stella Induction hob pans and they work very well. https://www.amazon.co.uk/gp/product/B002TJH6Q6/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1 The only Stella pan I don't really like is the fry-pan. It's quite sticky for a non-stick pan, so I'm keeping an eye out for a more suitable pan. After 5 yrs all of the saucepans are just as they were when new. If the base of the pan strongly holds a magnet, then it'll be a good induction pan - i.e. the pan base is made from steel or iron. Aluminium will not work at all. I have bought pans 'suitable for induction' from John Lewis - they didn't work and I returned them. Just get stainless steel pans - often the sides are aluminium, but that's fine - it's the BASE of the pan that MUST be made of steel or iron. Cast iron pans are great too, but they tend to have rough bottoms! which may scratch the glass.
Thank you. Most helpful. I have been looking at Stellar pans on ebay and have a couple on watch. If I can buy something locally, that's easier for returns if necessary. I looked in JL this morning but was very unimpressed with the choice. Will try Dyas and Lakeland tomorrow.
Can recommend Stellar pans @ViewAhead and I also use those that are smaller than the ring sometimes with no problems
do you have a fridge magnet or any other type of magnet you could take with you to check the bottom of any pans you buy are suitable? The magnet should really hold onto the pan base firmly. If it only holds weakly, then it's likely to be aluminium with a thin bit of steel in it.
The pressure cookers that work with induction are deadly expensive. I stuck with only adding a single portable unit because of that. The single one is great to use outside when it is hot and you need a facility to cook out. Or if you're cooking something that you don't want the odour lingering in the house. There are heat diffuser plates now that you can use to employ your regular cookware with an induction unit.
Do I have a fridge magnet? Well now ... I confess to a bit of an obsession. My collection must number 150+. Current theme - late summer. I swap them monthly. Interestingly though, my current frying pan will not grip a fridge magnet but does work on my portable hob.
I've read about these, but reviews seem very mixed about how well they work and some people report damage to the glass surface of the hob.
Yes, I read those reviews. I think I'd take a chance using one on the single if I had no other choice
Then it's probably aluminium with a thin bit of steel in the base. You'll find a big difference using a proper steel pan! So with all those magnets, you're well-prepared
Just had a look at the diffuser plates - they're just steel plates which will heat up on the induction hob and enable you to use any sort of pan. However the downside will be that the entire lump of steel will get hot (rather than just the base of the pan) so the heat transfer will not be as effective. I'd guess the BIG downside is that you'll have less control over the heat. If you've brought something to the boil then turn it down to a simmer, it's going to be quite a while until the steel cools down to the right temperature, so may boil over (but that's just my guess). It would be similar in function to a halogen hob I'd imagine.
@Pete8 that sounds weird. I would think that once you had tested the set up, it would merely be a matter of programming the timing to reach the boil, then simmer. Most induction units also have a temperature setting and I would use that to test just how it is cooling. Even when I use my traditional pressure cooker on my halogen unit, I never leave the room but with an induction one with temp control/timer it would be even safer but I still won't leave the room! The "lump" of steel may take a bit longer to cool but the temperature setting would immediately power down the heat to the unit and of course, the best way is to remove the pot from the heat if you think it's going to burn. My induction unit is still very hot on the surface a fairly long time after I've finished cooking. And when you listen to them, their cooling fan tells you just how hot and for how long that goes on, even after removing the pan. So, essentially another "lump", just of a different material. And yes, getting the proper induction-ready cookery is the best way to go. I won't do it for my single unit but someday if I decide to get a new cooktop, an induction one, then I will go shopping.
