On Wednesday, February 19, 2020 at 12:07:46 PM UTC-10, Don Wiss wrote:
> On Wed, 19 Feb 2020 12:09:14 -0000, Janet > wrote:
>
> > Electric coils on the hob? I haven't seen those since the 1980's.
>
> It does seem quaint. While renovating my kitchen I used an induction hob.
> Then in the new kitchen I have a pro style range. I hate it. I got spoiled
> with the induction hob, but didn't realize it until I had the gas.
>
> The pro range takes about three minutes to heat up the heavy grates and an
> All-Clad fry pan. I have to stand there with my temperature gun to see when
> it gets hot enough to put the meat in. Then when putting in the meat, often
> the oil splashes out.
>
> With induction you put the meat in when cold, and instantly the pan gets up
> to the desired temperature. And even higher than what a gas can do, as I
> have to put the meat in before the oil starts smoking.
>
> I have now switched all my pans to induction ready. Next is to sell off the
> pro range. Not easy. Then run the needed 40 amp circuit and go induction.
>
> Note to Americans: The Europeans have been into induction for a while.
> Eventually they will become popular here in the US also.
>
> Don. www.donwiss.com (e-mail link at home page bottom).

I've been waiting for induction ranges to get popular for the last decade. Americans are into non-stick aluminum pans. That won't work with induction ranges. I like non-stick pans too but they don't make very many non-stick induction ready pans. I recently bought a second carbon steel pan. It was at Macy's marked down to 20 bucks. It was an offer I couldn't refuse.

It looks like I found the perfect pan for me. It's a non-stick, carbon steel, induction compatible pan that I can freely use metal utensils on and there's no restriction on heat. What could be more perfect? These pans are popular in Europe - you would think that they would sell like hotcakes in the states but that hasn't panned out yet. Americans are stubborn in their ways..