Has anyone used Scoville Neverstick pans with an induction hob?

itm2

We've just bought a new AEG IKE64550FB induction hob, and have been trying it with a Scoville Neverstick pan. First of all, water seems to boil REALLY slowly even if the ring is set to the maximum power level (14) - it takes about 10 minutes to bring 1/3 of a milk pan to the boil. Secondly, the hob usually flashes up an "F" symbol when I try to use the "Automatic heat up" function - this indicates incorrect or too small cookware. I don't usually get this if I just select a normal heat setting.
The Neverstick pan should be compatible with induction hobs, and passes the magnet test. Has anyone else had problems with these pans on induction hobs?

theonlywayisup

They are aluminium induction ready pans - they will work on induction hobs but they aren't ideal.  Your best pan is a stainless steel pan (non painted/coated) or cast iron.   That said, your Scoville will work if you cook on the smallest ring (cover the ring with the pan base completely), but it won't be as responsive as SS or CI. 

neilmcl

itm2 said:

We've just bought a new AEG IKE64550FB induction hob, and have been trying it with a Scoville Neverstick pan. First of all, water seems to boil REALLY slowly even if the ring is set to the maximum power level (14) - it takes about 10 minutes to bring 1/3 of a milk pan to the boil. Secondly, the hob usually flashes up an "F" symbol when I try to use the "Automatic heat up" function - this indicates incorrect or too small cookware. I don't usually get this if I just select a normal heat setting.
The Neverstick pan should be compatible with induction hobs, and passes the magnet test. Has anyone else had problems with these pans on induction hobs?

I've used one in the past on my induction and it really isn't that great. Most of the pans I use are tri-ply pans and have a fully encapsulated base so work so much better on induction. My set from John Lewis have been brilliant and still going extremely well for the past 8-10 years I've had the hob.

itm2

neilmcl said:

itm2 said:

We've just bought a new AEG IKE64550FB induction hob, and have been trying it with a Scoville Neverstick pan. First of all, water seems to boil REALLY slowly even if the ring is set to the maximum power level (14) - it takes about 10 minutes to bring 1/3 of a milk pan to the boil. Secondly, the hob usually flashes up an "F" symbol when I try to use the "Automatic heat up" function - this indicates incorrect or too small cookware. I don't usually get this if I just select a normal heat setting.
The Neverstick pan should be compatible with induction hobs, and passes the magnet test. Has anyone else had problems with these pans on induction hobs?

I've used one in the past on my induction and it really isn't that great. Most of the pans I use are tri-ply pans and have a fully encapsulated base so work so much better on induction. My set from John Lewis have been brilliant and still going extremely well for the past 8-10 years I've had the hob.

By tri-ply, do you mean a layer of aluminium between two layers of stainless steel? Is that an optimal composition for induction hobs?

theonlywayisup

itm2 said:

neilmcl said:

itm2 said:

We've just bought a new AEG IKE64550FB induction hob, and have been trying it with a Scoville Neverstick pan. First of all, water seems to boil REALLY slowly even if the ring is set to the maximum power level (14) - it takes about 10 minutes to bring 1/3 of a milk pan to the boil. Secondly, the hob usually flashes up an "F" symbol when I try to use the "Automatic heat up" function - this indicates incorrect or too small cookware. I don't usually get this if I just select a normal heat setting.
The Neverstick pan should be compatible with induction hobs, and passes the magnet test. Has anyone else had problems with these pans on induction hobs?

I've used one in the past on my induction and it really isn't that great. Most of the pans I use are tri-ply pans and have a fully encapsulated base so work so much better on induction. My set from John Lewis have been brilliant and still going extremely well for the past 8-10 years I've had the hob.

By tri-ply, do you mean a layer of aluminium between two layers of stainless steel? Is that an optimal composition for induction hobs?

theonlywayisup said:

Your best pan is a stainless steel pan (non painted/coated) or cast iron.   

Tri ply will usually either have aluminium or copper in one of the layers. https://madeincookware.com/blogs/beyond-the-burner/the-ply-guide

Davesnave

We have one of their stir-fry type pans and it's slow compared with steel etc, but it works well in that role and doesn't burn stuff. We probably use more electricity as a result though. At £11 in a sale it didn't cost a lot and it cleans-up easily, so overall I'm happy, but not ecstatic.

neilmcl

itm2 said:

neilmcl said:

itm2 said:

We've just bought a new AEG IKE64550FB induction hob, and have been trying it with a Scoville Neverstick pan. First of all, water seems to boil REALLY slowly even if the ring is set to the maximum power level (14) - it takes about 10 minutes to bring 1/3 of a milk pan to the boil. Secondly, the hob usually flashes up an "F" symbol when I try to use the "Automatic heat up" function - this indicates incorrect or too small cookware. I don't usually get this if I just select a normal heat setting.
The Neverstick pan should be compatible with induction hobs, and passes the magnet test. Has anyone else had problems with these pans on induction hobs?

I've used one in the past on my induction and it really isn't that great. Most of the pans I use are tri-ply pans and have a fully encapsulated base so work so much better on induction. My set from John Lewis have been brilliant and still going extremely well for the past 8-10 years I've had the hob.

By tri-ply, do you mean a layer of aluminium between two layers of stainless steel? Is that an optimal composition for induction hobs?

Most decent multiple ply pans will have a layer(s) of copper or aluminium running right up the sides of the pans and are extremely efficient and offer a much more even cooking. It's not just about the conductivity of the pan but also how the heat is then dissipated within it, a problem with a lot of standard pans with a simple plate on the bottom is you can get hot spots at the centre.

In my experience, multiple ply pans are probably the best type of pan to use on an induction hob but be aware that some are better than others.

itm2

One of the first challenges with this induction hob is to work out where "medium heat" is on the scale (which goes up to 14). Once I discover the appropriate number (I'm guessing 8 or 9), would I expect it to be the same for all types of pans - e.g. would no.9 create the same temperature in a Scoville Neverstick pan as a stainless steel pan, but would simply take longer to get to that temperature with the Scoville pan?
Also, is there any reason why non-stick pans couldn't heat up as quickly as those with stainless steel cooking surfaces?

neilmcl

I'm surprised your hob doesn't have a default "medium setting". With mine, where the increments go up to 15 (there's also a boost function), there are defaults set at 4, 8 and 15. If for example I want to boil up water for some veg and I'll set to 15 to boil then drop it to the medium setting which gives a nice simmer with the lid on, I tend to boil potatoes or cook pasta around 10. A non-stick surface insulates the heat somewhat so will always take slightly longer to heat than a stainless surface. Also, one slight disadvantage of induction is that you can't and shouldn't try and preheat a dry, non-stick pan else you'll end up ruining the non-stick surface eventually.

Induction hobs don't produce heat so to say a medium setting should produce the same heat in all pans is slightly missing the point. The pan itself produces the heat and how that pan is made determines how well the heat is retained and dissipated. A good, heavy duty pan will have a thick core of heat conducting copper (cheaper ones will use aluminium) as well as high grade stainless steel to act as the magnetic conductor (probably not the the correct phrase), cheaper pans will use less of these materials and wont work as well. Look at the underside of your Scoville pan and you'll clearly see they don't even use a full sheet of stainless steel as is the case of most cheaper pans, it's perforated.

itm2

neilmcl said:

Induction hobs don't produce heat so to say a medium setting should produce the same heat in all pans is slightly missing the point. 

Yes I was questioning how I should phrase that as I typed it. What I wanted to know was: if I wanted to bring a pan to a medium heat, would I use the same setting for an aluminium non-stick pan as I would for a stainless steel pan?

theonlywayisup

itm2 said:

neilmcl said:

Induction hobs don't produce heat so to say a medium setting should produce the same heat in all pans is slightly missing the point. 

Yes I was questioning how I should phrase that as I typed it. What I wanted to know was: if I wanted to bring a pan to a medium heat, would I use the same setting for an aluminium non-stick pan as I would for a stainless steel pan?

No.  Your alu pan will take longer and not be as hot at the same setting versus the stainless steel pan.