I use a big heavy old cast iron frying pan.

The Weber BBQ on the deck outside.

Back when I ate meat I'd say something like a circulon pan, which is non-stick but seems to brown better than the really smooth pans. The teflon non-stick jobbies with famous chef names on them don't seem to be as good for browning. I'd like to try cast iron some time.

MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.

Limiting for products to use on it, or limiting in general cooking tasks?

Reason for asking is that it it an option we are considering along with gas for our reno.

(Not Hijacking, just this one Q!!)

hsvhel:

MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.

 

Limiting for products to use on it, or limiting in general cooking tasks?

Reason for asking is that it it an option we are considering along with gas for our reno.

(Not Hijacking, just this one Q!!)

We use Woll cookware on our induction cooktop. Cant recommend them more. Bought them at last years home show.

Ive got a Wok, 3 saucepans and a regular Frypan. The larger pots came with their own silicone Colander/steamer. 

Brilliant to use, easy to clean. High quality gear. But pricey...

MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.

Methinks you didn't try hard enough

We love our induction cook top.

Our best pan for cooking steaks is a Le Creuset cast iron pan

Went to the Home & Garden Show here in Wellington, yesterday.

They had plenty of induction cookware - different brands - griddles, pots, pans, woks - you name it

I have an induction cooktop and use a Lodge (US brand )cast iron griddle pan. Its great.

I also have a wok and my cookware all works on induction. Its not hard to find stuff that is induction friendly and acceptable price/quality

Considered Gas for our new build, but have used induction for many years so this time went all induction.

Does a better job with woks than residential gas hobs (more and faster heat) I have found. Though obviously you cant have the conical wok, so true "Wok hei" cant be achieved.

Cheers

mcraenz: Yes a cast iron pan becomes seasoned over time which makes it relatively non-sick. Never wash it with detergent! Just hot water and wipe clean, soak for a while if needed. Never detergent. After washing heat and wipe with oil/paper towel. It will get better and better over time.

Plus 1 for Circulon. 

We have had our first big frying pan for a few years now, and have used it on gas for a couple of years, then induction. 

We liked it so much, we bought a whole set when we changed to induction. 

The only difference between the old pan and the new ones, is that the years using it on gas have slightly stained the outside of the pan, but the non -  stick is still as good as when new.