‘You need special pans’ – 5 induction myths that need to be busted


Myth 1: Induction lacks sufficient power

Induction is potentially capable of heating far quicker than any other cooking method. Anybody that thinks otherwise is likely to have experienced kit that wasn’t right for the job, suggests Geoff Snelgrove, managing director of Control Induction. “Unfortunately some people have used inferior equipment or incompatible stainless pans with induction and while they have got hot they have only absorbed a small proportion of the energy available, the conclusion being that ‘induction has little power’,” he says.

Myth 2: The glass breaks easily under the weight of pans

“This might be true of some cheaper domestic products but high quality commercial induction, such as that manufactured by Adventys, uses toughened glass that is made to withstand the demands of the modern commercial kitchen,” says Dan Loria, business development manager at Grande Cuisine. British manufacturer Falcon even conducts a ‘drop test’ when demonstrating its induction, whereby it drops a pan onto the hobs. “This is performed to show the glass is plenty strong enough to handle life in a busy commercial kitchen,” says the company’s marketing manager Barry Hill.

Myth 3: You need special cookware

“No you don’t,” says Simon Frost chair of trade association CESA. “You just need cookware with a high ferrous content — many commercial pans are equally at home on induction as on standard gas or electric hobs.” Even aluminium or copper pans can be used so long as they have a stainless steel base.

Myth 4: You can’t use stainless steel cookware

This is a falsehood, too, claims CESA’s Frost. “Even stainless steel cookware labelled 18/8 or 18/10, which is not generally suitable for induction cooking due to the nickel content, can be used if it has a ferrous base. 18/0 stainless steel is suitable for induction cooking,” he says. Experts say that a simple test using a fridge magnet with current pans (if it sticks, they contain ferrous metal) will reveal whether your cookware can be used or not.

Myth 5: The magnetic field is dangerous

Research indicates the magnetic fields created by induction units pose no danger to users.




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