Would be happy to chat if you're still on the fence but quite frankly induction is better in every way - less energy, faster heatup, more even heating and control, cooler kitchen... the only slight downside is there's a small subset of pans that dont work

[–] Reverendender@sh.itjust.works 1 points 1 month ago (1 children)

Most of my pans are cast iron ands stainless steel. My only concern is a few of the cast iron pans have stupid embossed logos on the bottoms that I suspect might interfere. But it’s not a deal breaker; new pans are certainly in the budget. I was in fact planning on trying out the Misen carbon non-stick.

[–] Ludicrous0251@piefed.zip 3 points 1 month ago (1 children)

No issue with embossed logos. Stainless steel is not guaranteed to work though - plain stainless steel is not magnetic (thus doesn't work), but most manufacturers sandwich other metals between layers of stainless to make them induction compatible

Carbon steel and cast iron are absolutely perfect though

[–] Wfh@lemmy.zip 1 points 1 month ago

Stainless steel is absolutely magnetic. It's 95%+ iron, like carbon steel. However they often tend to be much thinner, so the good ones have a thick base for heat retention and spreading.