I have an induction cooktop and my cast iron pans have been terrible. Cast iron has lousy heat conduction and induction stoves do not have even distribution. They negate a lot of the benefits of induction, which is the ability to put a massive amount of heat into the pan very quickly.
High carbon steel pans (the kind used by kitchen services) have been brilliant. Every time I've seen an induction cooktop in use in a commercial service (for example, at my work place cafeteria at the "rice meal" station) they use high carbon steel pans.
The biggest problem: no cooking during power outages, which happen around 2-3x a year.
High carbon steel pans (the kind used by kitchen services) have been brilliant. Every time I've seen an induction cooktop in use in a commercial service (for example, at my work place cafeteria at the "rice meal" station) they use high carbon steel pans.
The biggest problem: no cooking during power outages, which happen around 2-3x a year.