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01-07-2015 03:34 AM
01-07-2015 03:21 PM
I have been using induction exclusively for 8 years now and using my grandmothers 100+ year old cookware has not been a problem.. Why? Cast Iron..
Now you will find that using a conduction cooktop your results are proportional to the evenness of heat transfer and I have found that cookware with a tri ply disk with aluminum core gives the best results yet since the heat is so well controlled simply moving the proteins around will give good success with any magnetic cookware.
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