nootje
Distinguished Member
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- Jul 14, 2008
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Wok works fine on induction, just different. Instead of using a thin pan with high flames, a thick creuset one which I’ll warm up a bit before cranking it on high. The left one isn’t a griddle, but you can see I linked up the spots, which do a better job than my old gas one. The crepe pan is just there because I like it.
Edit:
Copper was useful for delicate sauces and such because you could use low flames and spread the heat well. Which is not needed on induction because it has really low settings. I sold all of mine. Still have a full set of stainless to complement the large assortment of creuset we have. Moved from complex cooking to a more rural type of cooking over the years.