4 ms·

I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. Th

I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. They negate a lot of the benefits of induction, which is the ability to put a massive amount of heat into the pan very quickly. High carbon steel pans (the kind used by kitchen services) have been brilliant. Every time I've seen an induction cooktop in use in a commercial service (for example, at my work place cafeteria at the "rice meal" station) they use high carbon steel pans. The biggest problem: no cooking during power outages, which happen around 2-3x a year.

rsfern 5y ago
> I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. That’s interesting, can you compare the heat distribution problem to resistive? I have a gas range now, but when I had resistive I would preheat my cast iron in the oven for nice uniform heat distribution
samwillis 5y ago
Surprised to hear you have had a bad experience. We use stainless still pans for all the normal sized pans. It’s large pots/casserole dishes/Dutch ovens we have in cast iron and they work really well. We also have an cast iron skillet that is great, gets very hot very quickly. All our cast iron is Le Creuset.
prometheus76 5y ago
"Cast iron" and "high carbon steel" are the same thing by different names, so I'm a little confused by your comment.
- rsfern 5y ago
  They’re not quite the same, cast iron generally has a higher carbon composition range and a different phase distribution. Cast iron has a much lower thermal conductivity
  - hexane360 5y ago
    >Cast iron has a much lower thermal conductivity I thought this was true (it makes some sense), but the data seems to show the opposite. This source has cast iron at 52 W/m-K, and 1% carbon steel at 43 W/m-K (0.5% carbon steel is at 54 W/m-K). Now, this obviously depends a lot on the processing and heat treatment of each material. But at the very least, the difference is not massive. https://www.engineeringtoolbox.com/thermal-conductivity-metals-d_858.html https://www.engineeringtoolbox.com/thermal-conductivity-meta...
    - rsfern 5y ago
      Interesting, thanks! I guess most of the reputation of cast iron comes from the chunky shapes of the pans, and that the higher end stainless cookware is often cladding around copper core
- SAI_Peregrinus 5y ago
  High carbon steel has less carbon than cast iron. Cast iron contains substantial amounts of Ledeburite, while steel contains none or at most negligible Ledeburite inclusions. https://upload.wikimedia.org/wikipedia/commons/8/8a/Iron_carbon_phase_diagram.svg https://upload.wikimedia.org/wikipedia/commons/8/8a/Iron_car...
derbOac 5y ago
I thought that was the point of cast iron though? Heat batteries basically: long time to heat up, but then you have a lot of constant heat energy. Cast iron has never been quick on any type of stovetop. I agree about carbon steel though. Underappreciated although gaining more attention.
IdoRA 5y ago
You do need to be careful using carbon steel on induction, at least until you get the hang of it: the instant heat makes warpage easy to encounter, especially if the coil is undersized relative to the pan (US portable hobs have tiny diameter coils).

rsfern 5y ago

> I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. That’s interesting, can you compare the heat distribution problem to resistive? I have a gas range now, but when I had resistive I would preheat my cast iron in the oven for nice uniform heat distribution

samwillis 5y ago

Surprised to hear you have had a bad experience. We use stainless still pans for all the normal sized pans. It’s large pots/casserole dishes/Dutch ovens we have in cast iron and they work really well. We also have an cast iron skillet that is great, gets very hot very quickly. All our cast iron is Le Creuset.

prometheus76 5y ago

"Cast iron" and "high carbon steel" are the same thing by different names, so I'm a little confused by your comment.

rsfern 5y ago
They’re not quite the same, cast iron generally has a higher carbon composition range and a different phase distribution. Cast iron has a much lower thermal conductivity
- hexane360 5y ago
  >Cast iron has a much lower thermal conductivity I thought this was true (it makes some sense), but the data seems to show the opposite. This source has cast iron at 52 W/m-K, and 1% carbon steel at 43 W/m-K (0.5% carbon steel is at 54 W/m-K). Now, this obviously depends a lot on the processing and heat treatment of each material. But at the very least, the difference is not massive. https://www.engineeringtoolbox.com/thermal-conductivity-metals-d_858.html https://www.engineeringtoolbox.com/thermal-conductivity-meta...
  - rsfern 5y ago
    Interesting, thanks! I guess most of the reputation of cast iron comes from the chunky shapes of the pans, and that the higher end stainless cookware is often cladding around copper core
SAI_Peregrinus 5y ago
High carbon steel has less carbon than cast iron. Cast iron contains substantial amounts of Ledeburite, while steel contains none or at most negligible Ledeburite inclusions. https://upload.wikimedia.org/wikipedia/commons/8/8a/Iron_carbon_phase_diagram.svg https://upload.wikimedia.org/wikipedia/commons/8/8a/Iron_car...

derbOac 5y ago

I thought that was the point of cast iron though? Heat batteries basically: long time to heat up, but then you have a lot of constant heat energy. Cast iron has never been quick on any type of stovetop. I agree about carbon steel though. Underappreciated although gaining more attention.

IdoRA 5y ago

You do need to be careful using carbon steel on induction, at least until you get the hang of it: the instant heat makes warpage easy to encounter, especially if the coil is undersized relative to the pan (US portable hobs have tiny diameter coils).