From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
AFIAK they also work with cast iron cookware.
Any ferrous metal. Right? So anything except stainless steel. I’m guessing you probably want something fairly thick too.
Yes, very thick otherwise you get a burn spot everytime around the middle.
Also, my stainless pan works fine on my induction stove.
Does it have a fused base of other metals?
Yes, aluminium “Sleek Seamless Impact Bonded Sandwich Base with Aluminium Core”
https://scanpan.com.au/fry-pan-32cm-x-6cm/
That may be it, I’m not sure I bought it at a thrift store.
Stainless often works too IME.
From experience, they work as long as a magnet can stick to it, so yes flany ferrous metal should work.
Induction is the best cooking method to me. Faster and safer than electric and gas, (much) easier to control than electric…
Ah and so much easier to clean than gas!
Only gas advantage I could see is maybe heat “fine tuning”. And even this probably depend on the system (the one I used had roughly 6 heating level, but there is system with more). And is not very important except if you’re a high level chef.
Enamel and aluminum are the only ones I’ve had issues with, personally.
What they do now is “sanwchich” with a disc of induction-compatible metal inserted in the bottom of the cookware.
Allows compatibility (and better heat spread I think)