I read somewhere that there is one stainless cookware that does work on an
induction cooktop. I think it was 'Stainless 3018'. Does anyone here know
about this. I can't find the owners guide for the Max Burton I just
purchased, most likely saw that there...Good harddrive discipline.<G>. .
thanks. .chas

"Chas" > wrote:
> I read somewhere that there is one stainless cookware that does work on an
> induction cooktop. I think it was 'Stainless 3018'. Does anyone here know
> about this. I can't find the owners guide for the Max Burton I just
> purchased, most likely saw that there...Good harddrive discipline.<G>. .
> thanks. .chas

They should all work, but if too thin there will be hot spots. I have one
with a copper inner layer to spread the heat more evenly. A magnet test
only is a measure of iron content, but high iron means more resistance to
electricity in the metal. Stainless 3018 may have lower electrical
resistance but should still work. Thin also means more heat, because it has
more resistance.

Greg

On Sat, 25 Feb 2012 02:39:40 +0000 (UTC), gregz > wrote:

>They should all work, but if too thin there will be hot spots.

No they don't, which is why All Clad reformulated its stainless line about two
years ago.

>.... Thin also means more heat, because it has more resistance.

Not an EE, are you?

-- Larry

On Mon, 27 Feb 2012 23:15:01 -0500, wrote:

> On Sat, 25 Feb 2012 02:39:40 +0000 (UTC), gregz > wrote:
>
> >They should all work, but if too thin there will be hot spots.
>
> No they don't, which is why All Clad reformulated its stainless line about two
> years ago.
>
> >.... Thin also means more heat, because it has more resistance.
>
> Not an EE, are you?
>
What is EE supposed to mean? Pick one:
http://www.acronymfinder.com/EE.html

--
Food is an important part of a balanced diet.

> wrote:
> On Sat, 25 Feb 2012 02:39:40 +0000 (UTC), gregz > wrote:
>
>> They should all work, but if too thin there will be hot spots.
>
> No they don't, which is why All Clad reformulated its stainless line about two
> years ago.
>
>> .... Thin also means more heat, because it has more resistance.
>
> Not an EE, are you?
>
> -- Larry

No degree, but I have been in electronics for 50 years.
I worked in a medical research shop, and with the adjoining machine shop, I
learned some stainless is magnetic and some is not. I would have to look up
various resistances of stainless to see the difference in resistance. I
used to make heaters using various, stainless, nichrome, platinum, wires.

I don't have an induction oven, so I can't experiment on pans. The one
stainless pan i have says induction on the bottom, but I bought it for the
inner copper layer.

Greg

wrote:
> On Sat, 25 Feb 2012 02:39:40 +0000 (UTC), gregz > wrote:
>
>> They should all work, but if too thin there will be hot spots.
>
> No they don't, which is why All Clad reformulated its stainless line about two
> years ago.
>
>> .... Thin also means more heat, because it has more resistance.
>
> Not an EE, are you?
>
> -- Larry

Oh, are you and EE? Is so, I defer to you. EEs...

--
Jean B.