What Saucepans and Stockpots are best for Induction Hobs ?
A. For use on an induction hob the sole of the pan must be ferritic, the rest of the pan materials are dependent on the product being heated/cooked on the induction hob. For boiling of items such as vegetables in water, the heat is spread around the pan by the water and the 100C boiling point stops any hot spots on the base of the pan from overcooking the food. For products such as sauces it is important that at least the base of the pan incorporates a good heat conducting material such as aluminium to spread the heat from the induction hob evenly across the base. For really delicate products e.g. thick sauces, such as saballon, a pan with aluminium incorporated on all surfaces of the pan is better as the heat is pulled up the sides by the conductivity of the aluminium, letting the chef heat the sauce rapidly but gently and evenly without overheating or hotspots. Again, to work on Induction hobs the pans need a ferritic sole.
