J Quick wrote:

> "Tess" > wrote in message
> om...
>
>>I've only learned about induction cooking in the past couple weeks and
>>was wondering how common it is for residential cooking. I was going
>>to buy an All-Clad copper core braiser, but it wouldn't work for an
>>induction stovetop, so I don't want to wind up spending $300 on the
>>braiser and then discover that induction cooking has become so
>>prevalent that the braiser becomes somewhat useless. It look like
>>induction cooking is getting more common in North America, but it
>>doesn't seem likely to replace gas/electric, does it?
>
>
> Why do you think that an All-Clad copper core braiser won't work on an
> induction cooktop?
>
> Induction will work fine with copper or aluminum core cookware so long as
> there is sufficient ferrous stainless steel as well.
>
> I can't imagine why someone would spend $300 on an All-clad copper core
> braiser, but that's a separate issue. It'll work and it's your money. Good
> stainless cookware with aluminum core for a fraction of that price would
> likely work as well or better.
>
>
>
Yeah, but it wouldn't say "All-Clad" on it... <g> And before anyone
starts, no I don't have it. Or Calphalon either. Well, that's not
totally true. Nancy bought me a Calphalon stock pot but honestly? It
sucks.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.