3 ms·
> Cast iron also has multiple issues when used with induction ranges, which are by far the most efficient/environmental cookers. This is the first I’m hearing
by wbsss4412 4y ago
> Cast iron also has multiple issues when used with induction ranges, which are by far the most efficient/environmental cookers.
This is the first I’m hearing of this. My understanding is that pans only need to be magnetic to work with induction, in which case cast iron are prime candidates for induction.
- coryrc 4y agoMy issue is the induction area is smaller than my pan and cast iron conducts heat poorly, so only the middle ~7" of my 12" pan is hot, the rest is downright cold. Though my cast iron wok heats properly, for almost the same reason!
- sandworm101 4y agoScratches are a minor issue because the induction surface is flat, as opposed to electric/gas which are not. A heavier dropped pan can also sometime shatter the glass surface of an induction range. And being heavier, a cast iron pan requires more electricity to heat. If you are cooking an egg in a 5-lb pan the vast majority of the power goes to heating the pan. A thinner/cheaper pan will heat faster, pass more heat to the actual food, and therefore use less electricity.