Quote:
Originally Posted by homealone
Electric hobs come in two main types, ones which are like a flat open coil of metal, which visibly glow red when set on 'high' & the others which are solid metal faired into the cooker top, these don't obviously glow like the coil type, when hot.
Because of the nature of the coil type hobs, you would easily see if only the outside part of the coil was getting hot - but with the solid type it might not be so obvious - got an infra-red camera / night sight hanging about ? 
Aluminium pans can be fine, but the better ones have a thicker base, often sandwiched / laminated with copper to even out the heat distribution.
<edit> Just saw your edit - plain stainless steel pans can be the worst of the lot, as they are often just stamped out as a single piece with the bottom being only marginally thicker than the sides - although better quality ones obviously do exist |
Mine is the solid type not the rings.
I think I should get some new pans following all I have read here, am I right then ali is a better choice than steel?
---------- Post added at 00:49 ---------- Previous post was at 00:47 ----------
Quote:
Originally Posted by Angua
If you have an induction hob you can check to see if the saucepans should work by sticking a magnet on the bottom. However aluminium in the sandwich will not even if they are surrounded by steel. Needs to be a copper sandwich or heavy duty stainless steel. They do get hot but only by heat transference from the pan at the end of the cooking time.
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Getting confused now seems its a complicated thing to get the right pans. Can someone paste me a link to where I can order some good quality ones online?
---------- Post added at 00:50 ---------- Previous post was at 00:49 ----------
Yes the problem is generally undercooking whilst parts are burnt so hot spots.