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I have limited, but recent, induction experience. Using a small Max Burton unit I found it hard to keep the pan heated evenly. The induction mechanism heats a ring of the pan which must then diffuse outward to heat the whole pan. The result was a scorched sauce and unevenly browned meat.
It was a fancy All-Clad pan which I would've thought would conduct better.
If this is representative of better units, I think you'll be unhappy.
I have limited, but recent, induction experience. Using a small Max Burton unit I found it hard to keep the pan heated evenly. The induction mechanism heats a ring of the plate which must then diffuse outward to heat the whole pan. The result was a scorched sauce and unevenly browned meat.
It was a fancy All-Clad pan which I would've thought would conduct better.
If this is representative of better units, I think you'll be unhappy.
