In this next installment of my continuing series “Why Induction Sucks,” I boil water in some primo All Clad cookware over a primo $750 commercial 1800W induction unit.
D3 8 inch skillet:
Vigorous boil around the perimeter, cold spot at the center.
Copper Core stock pot:
Cold spot in center, ring of deep vigorous boiling, cold perimeter.
D7 12 inch saute pan. She thiccc with three cs.
Similar to the copper core but with a less well defined “ring of fire.”
So hot spots and cold zones all around. The cookware isn’t the problem.
