[PoorOwner]

I am using electric stove now but thinking either getting gas or induction (seems easy to keep clean)

But I am not sure if I will be happy with it as I have not used it before, It is said induction have very precise controls, no inertia like the electric coil.

I also have a set of aluminum non-stick cookware, I heard aluminum will no longer work on induction cook tops? So is there any non-stick cookware for induction cook tops?

[dafogle]

check demicents blog for her REAM on her induction cooktop. You can check if the cookware would work by using a magnet - if the magnet sticks to the pot/pan it will work with the induction cooktop. I honestly don't know if there's any non-stick cookware that works on induction.

[catlike]

My stainless steel skillets with nonstick interiors work on induction tops. KitchenAid made mine. There are probably other brands making them, too. You'll just have to try them with a magnet.

[PoorOwner]

True 18/8 (304) stainless steel magnet does not stick to it , does that mean they won't work too?

[catlike]

More info:

Mine is part of the "Gourmet Distinctions" line and is 18/10 stainless with copper clad bottoms. It was an exclusive at Macy's at one point, but it looks like they now sell it through other retailers (cooking.com, etc.)

[PoorOwner]

Is what GE call Radiant cooktop the same thing as induction?

[Tigratrus]

No, not really the same thing at all. the "Radiant cooktop" is basically just a fancy version of the basic coiled metal heating elements that you see on basic electric ranges. The main difference is that they are sealed under ceramic glass. Otherwise the performance characteristics are quite similar.

Induction is something genuinely different. Magnetic fields are used to heat the metal of the pan/pot itself directly, so there is less wasted energy and the heating up process is faster than *any* of the other methods, and supposedly the control (ability to alter the amount of heat applied quickly) is just as good as Gas. Induction seems to be the hands down winner if you're going to be doing a direct comparison based on sheer performance.

The problem is the price tag, they tend to run close to $1000 per burner or something close to that. Induction is argueably the best (and most expensive!) way to cook .

And to answer your question above: Since it's using a magnetic field, if you've got a pure (not a laminated ply with something else as the core of the pot) high grade stainless pot you *can't* use it with induction. If a magnet won't stick to it, you can't use it with an induction burner.

Nice thing about induction though is that the surface stays pretty cool, much safer around kids!

James

[PoorOwner]

Thanks for explaining the difference,I can't tell what is ceramic glass or induction when I shop they look the same to me

Does the induction seem to just come in counter top version minus oven?

And does the ceramic top glass heat up and you could get a burn if you touch it? (the good news is that I don't have to throw away all my pots with this one)

[fisheggs]

Most induction options are currently just in cooktop/rangetop form. There are a few ranges but they all still cost upwards of $2K.

Most ceramic glass tops have red lights under each burner that stay on until the top cools down to a safe level. Ours has an additional small red warning lights that stays on even when it's warm.

[DesignDiva]

There is only one induction range that I know of, the Diva deProvence, and it retails for around $10K. There is an American Range with a hybrid gas and induction, no idea of the price but it is definitely up there. There are many induction cooktops now but they are pricier than electric or gas, and the cooktop alone is generally higher in price than a complete gas or electric range!