6 hours ago, cdh said:So do the Europeans follow this methodology for pan design? They've been using induction for much longer and more widely than here. Are there EU-market pans that are optimized like you suggest, with a thin magnetically active layer wrapped around thicker high-thermal-conductivity layers?
Yes. There is really no Atlantic divide in terms of pan design. Everyone either bonds on a very thin ferromagnetic disk or makes the full outer layer of their clad from thin ferromagnetic steel. JoNorvelle has mentioned Fissler, which makes some of the best disk-base designs, as does Paderno (Italy) in their Grand Gourmet line; the Paderno is more restaurant-oriented and can sometimes be had on Euro eBay sites for shockingly little money. The conductive disks sandwiched between the pan body and the mnagnetowafer need to be quite thick to ameliorate that thermal "doughnut", like >6mm. As you might imagine, this strategy results in quite a slowing of these pans' responsiveness, so follow your needs.
Demeyere is another top-flite Euro (Belgian/Zwilling German) mark, and somewhat unique in that they mix disk-base and clad constructions even within the same lines. I consider their Proline 5* skillets to be the best available. They innovate a lot (which is why I work with them). I believe no one else uses steel which is alloyed to manipulate the Curie Point, so the ContrilInduc pans will not overheat on induction. This is a fabulous feature for the aged, forgetful and those who know what PTFE pans can do when overheated. France's Sitram is getting back in the game
In my opinion, the carbon steel fashion has very little to do with induction, although it works acceptably. The pans are used all over commercially because they are very cheap (far cheaper than Blu, MadeIn, and Daarto ask), easily replaceable, and here's the big boon--they season like a dream to nearly nonstick. Restaurants can afford stacks of them, and when single servings are fired on placques, there's no real concern about even heat.
