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Post by jonjel on May 3, 2011 9:53:49 GMT
I am thinking of putting a hob in my new kitchen as a bit of back up to a brute of a range cooker.
I have done some limited research and induction could be the way to go as it is fast, very efficient and also leaves a cool surface so my grandchildren will be less of a worry.
I know that induction hobs only work with ferrous materials. I have no aluminium cooking pans, most of mine are SS, and the frying pans are all either cast iron or steel. Some of my SS pans are copper based, but that copper is a layer on top of the SS. The SS is slightly magnetic.
So, does anyone have a bit more info. Failing which I will take some of my pans to a mate who has an induction hob and see if they heat up!
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