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1

To answer the question of precautions: Pre-heat at a lower temperature first. I find that with an induction burner, I often don't have to go and use the highest setting at all. If you want to heat it quickly, put a bit of water in it (at least 1cm / ~1/2 inch ... might need more if your burner heats really unevenly) before heating, and then when the pan's ...


5

Cracking? No, not in my experience. I own like 20 cast iron skillets (I've been told I have a problem). Warping? Yes. I have a 2,800 watt per burner commercial induction stove with a very small pattern like yours. If you repeatedly overheat a pan on high for searing, it will eventually bow outwards. Warping can be mitigated by preheating your pan gently. ...


2

Having nothing to do with induction stoves, you should always preheat your cast iron or any pan for that matter. Adding a bit more to my answer, although you have to take more care not to break the top of your stove, cast iron and induction stoves are a marriage made in cooking heaven. They are very well suited for one another. Nothing beats an actual ...


0

Induction is not necessarily the most even heat available. Some induction cooktops only heat a small ring that looks like a circle of bubbles when boiling water. This means a great deal of energy is pumping through a relatively small amount of surface area. Conversely, some induction cooktops will heat very evenly. If you have a conventional ceramic or ...


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I used to work in a foundry that used induction oven to melt aluminum,zinc, and brass. I would say it was liquid suction


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It is entirely possible that your pan melted a bit. Many materials will just not warm up if you put them on an induction stove. But if you have aluminium which is thin enough, it can melt. There are people who melt alu foil on induction cooktops as a prank. I suspect that, if your pot was thin enough, or if it was layered with aluminium as the contact ...


1

I am guessing you had a bit of fluid either on the bottom of the pan or on the top of your stove. It could have been almost any fluid including water. Even though your pans can get really hot, water trapped under a pan doesn't seem to boil away very quickly, and the longer the pot sits on top of the fluid, the thinner it is pressed, thus turning into a ...



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