Has anyone used Scoville Neverstick pans with an induction hob?

itm2

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

theonlywayisup

itm2 said:

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

You won't regret moving from gas. Induction is clean.   How many types of pan do you have?  If they are all made of the same material/makeup then the 'medium' setting will likely be the same. 

I use cast iron and stainless pans and don't do anything other than cook as normal.  If the water isn't boiling quickly enough I turn it up, if it boils to hard I turn it down.  Not really that difficult. 

itm2

We've got a wide range of pans from different manufacturers unfortunately. Haven't tested many of them yet with a magnet, so I expect alot won't be suitable anyway. The experience with the Scoville pans, which were billed as induction-suitable, has made it tricky to determine which pans to buy to replace them.
The hob has an "Automatic heat up" function, which will get a pan to the desired heat setting in a shorter time by boosting the power level at the start, but when I try this with a Scoville pan I get an error message on the display telling me that the pan isn't suitable.
Can anyone recommend any specific pans which work well with induction hobs (i.e. which heat up quickly), which are currently available, and which ideally also have non-stick options for the frying pan at least?

neilmcl

itm2 said:

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

I believe you're over thinking this somewhat. As @theonlywayisup stated, just cook as you would normally do, if the pan isn't hot enough then turn it up and vice versa. You'll soon get used to it. 

neilmcl

itm2 said:

We've got a wide range of pans from different manufacturers unfortunately. Haven't tested many of them yet with a magnet, so I expect alot won't be suitable anyway. The experience with the Scoville pans, which were billed as induction-suitable, has made it tricky to determine which pans to buy to replace them.
The hob has an "Automatic heat up" function, which will get a pan to the desired heat setting in a shorter time by boosting the power level at the start, but when I try this with a Scoville pan I get an error message on the display telling me that the pan isn't suitable.
Can anyone recommend any specific pans which work well with induction hobs (i.e. which heat up quickly), which are currently available, and which ideally also have non-stick options for the frying pan at least?

All depends on budget obviously but as I mentioned earlier look for multiple ply pans. Take a look at John Lewis, particularly their own branded range or have a look at Lakeland. TBH,

I've still yet to find a decent non-stick frying pan that'll last longer than 5 years, I think these so-called lifetime warranties aren't worth the paper they're written on. Maybe I need to spend more and buy Le Creuset or Scanpan.

itm2

neilmcl said:

itm2 said:

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

I believe you're over thinking this somewhat. As @theonlywayisup stated, just cook as you would normally do, if the pan isn't hot enough then turn it up and vice versa. You'll soon get used to it. 

The problem is that I would "normally" put a pan on the gas hob and it would be scalding hot in a minute or so.
I can leave the Scoville pan on the induction hob for several minutes and it's still cool enough to touch with the hand.

neilmcl

itm2 said:

neilmcl said:

itm2 said:

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

I believe you're over thinking this somewhat. As @theonlywayisup stated, just cook as you would normally do, if the pan isn't hot enough then turn it up and vice versa. You'll soon get used to it. 

The problem is that I would "normally" put a pan on the gas hob and it would be scalding hot in a minute or so.
I can leave the Scoville pan on the induction hob for several minutes and it's still cool enough to touch with the hand.

As I mentioned earlier, the quickest way to ruin a pan, particularly a non-stick, is to put it on an induction hob dry. Again, if the pan isn't warming up then turn the heat setting up, either that or change you pan for something that works better.

theonlywayisup

itm2 said:

neilmcl said:

itm2 said:

theonlywayisup said:

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. 

Oh that's a pain. So I'll need to work out what number "medium" is for every type of pan that I have? I'm beginning to regret moving from gas!

I believe you're over thinking this somewhat. As @theonlywayisup stated, just cook as you would normally do, if the pan isn't hot enough then turn it up and vice versa. You'll soon get used to it. 

The problem is that I would "normally" put a pan on the gas hob and it would be scalding hot in a minute or so.
I can leave the Scoville pan on the induction hob for several minutes and it's still cool enough to touch with the hand.

The new normal is that your pan has to be a good conductor of heat to get hot.  Previously on gas, you've relied on a heat source to whack out heat and to waste energy.  This isn't how induction works. 

Why do you need a scalding hot pan?  

If your current pans aren't working it is because they aren't the best for induction, buy a single stainless steel or cast iron pan and see the difference.  Or buy a new hob and go back to gas. 

itm2

I don't want or need a scalding hot pan - I just don't want to hang around for 5+ minutes for the pan to get to cooking temperature, and also don't want to spend hours trying to get dried leftovers off the pan afterwards!

theonlywayisup

itm2 said:

I don't want or need a scalding hot pan - I just don't want to hang around for 5+ minutes for the pan to get to cooking temperature, and also don't want to spend hours trying to get dried leftovers off the pan afterwards!

I am not really sure of the point of your post.  What has dried leftovers got to do with one hob versus another?  Enjoy your hob, change your pans, or don't.  Either way, I'm out.