Diario de liv001, 16 nov. 22

I use cast iron pans and they do awesome. I have had non-induction pans deform under heat but the induction bases are usually pretty thick and robust. Induction is so much more efficient but did require us getting all new pans and pots. Went with the Ninja series - not cheap but seem to do well. The cast iron pans heat fast and hold the heat for serving but they do take some getting used to. 

I love cast iron and always used it but with this stove I am worried about scratches. Maybe I can get more comfortable with it in time. Thanks Ramble 

I would have no idea what to do! I don't even know what an induction stove is. Sorry. 

Thanks Erq. It boils water fast and I like that part of it for sure 

Definitely recommend cast iron or stainless steel. heavy duty pans will not warp and their heat retention is great. as far as scratches, make sure to lift the pan up if you need to move it, but that's true for any pan on a glass stove top  

I would just be grateful if I could have a gas stove. I hate electric. 

Good to know Asarver. Reading your recommendation I looked on line and some people said to use a paper towel under the pan to avoid scratching. I guess I would have to get used to the thought of that LOL. Yes so definitely going to look into a new frying pan then 

Kenna gas is the best. Not available here though. 

Have you tried Cast Iron? It’s my go to cookwear whether I’m using the stove or my grill 

I am planning to switch to an induction stove top, so this is an interesting discussion for me. I used one in Spain and LOVED it! Our current one is glass top electric... it takes forever to heat up, but it is a breeze to clean, so I like that. yep, it is a bit scratched and the finish isn't perfect, but it is a tool not a decoration, so I don't mind too much. 😃 

I can’t get it either. Stuck with electric 

Google is your friend in all matters liv. "Induction cooktops require pots and pans that are made from specific materials, as the electromagnetism that heats an induction stovetop requires a magnetic material. Materials like Carbon Steel, Stainless Steel, and Cast Iron are commonly induction compatible, while copper, glass and aluminum are not.“ So many pans are stainless steel pan with thick aluminum bases or copper bottom to spread heat evenly. I suspect you have that type. If you have a cast iron skillet, use that. Or a carbon steel wok. So what kind of pans do you have? 

And non-stick pans are usually alu bottomed 

what sk said. a great time of year to be shopping for cooking gift sets as well.  

Another thought - I like to stir fry but hate cleaning my stove after cooking it. I bought an electric wok I keep on the counter for stir frying. I love it. 

I have natural gas--my new home will have propane. At my little cabin I am currently cooking on a little 2 burner electic reminds me how much I dislike electric. No help at all with your stove - pan issue sorry. I stir fry in a steel wok  

You need specific pans that work only for induction stovetops. If you’re using regular pans, then you have your answer there. 

For @liv001 let‘‘s be clear @mirandagin .. For induction cooking, you can use "regular“ pans if they are composed of "specific“ metals than have magnetic properties. For example, I own a non-stick GREENPAN that is induction ready but works just fine on electric cooktop and gas stoves. 

I've used an induction cooktop since 2015 and love it. Is your top a griddle?  

get wok