Pots

What to consider before buying an induction pot.

• Ferrous metal base: Induction-suitable pans have a ferrous metal base, which means a magnet will stick to it.
• Weight: A heavy base helps with heat distribution and evenness of cooking. However, check the weight – if it’s heavy when empty, it will be a strain on your wrist when full.
• Size: An induction pan should be the same size as the element it cooks on.
• Materials: Stainless-steel is strong, hard and non-corrosive. But it doesn’t conduct heat well. It’s often combined with aluminium in multi-layered bases (the aluminium helps conduct and disperse heat). Cast iron gives a very even heat at low settings but its thick and heavy base takes longer to heat up and cool down.
• Handle: The handle should stay cool and have a non-slip grip. Stainless-steel handles can get dangerously hot so we don’t recommend them.

• Rim and lip: A pot that has a rim with a curved edge or lip reduces the chances of the contents dripping onto the bench or table when you pour from it.

• Glass lid: Lets you keep an eye on what’s cooking without lifting the lid. You can also see when your pot’s about to boil over. However, a glass lid can accumulate grime and be fiddly to clean.

• While some pots claim to be dishwasher-safe, a dishwasher’s detergent can be too harsh. It’s better to hand-wash in warm soapy water and clean with a soft sponge.
• Only use wooden or silicon utensils. This prevents scratching and will extend the life of your pot.
• Wait for the water to boil before adding salt. Adding salt to cold water can cause the base to pit (fast corrosion if the salt isn’t dissolved).

• Performance (70% of overall score): we cook scrambled eggs (70% of the performance score) to assess the pot’s evenness and stickability and we time how long it takes to heat 1L of water (30% of the performance score).
  
• Ease of use (30%): we considered the balance of the pot, how comfortable the handle was, steam control, how easy it was to pour from, and how easy it was to clean.