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As above. I am looking for a durable water kettle (preferably stainless steel 304) that is super efficient in conducting heat when on induction cooker. How do I tell which brand/model will conduct heat the fastest without doing the actual test?

  • Is your actual goal to boil water as fast as possible? – Cascabel Oct 28 '17 at 3:58
  • Specifically on an induction cooker. I don't like the idea of an electric kettle because the bottom surface is hard to maintain. – Automator_Junkie Oct 28 '17 at 10:05
  • Yes, of course, you were clear you want induction. It's just that heat conduction is a slightly indirect way to ask about rapid boiling, because there may be other factors, so if you meant boiling as fast as possible you might want to just say so in the question. – Cascabel Oct 28 '17 at 14:52
  • Heat conduction is not what matters much with induction cookware... – rackandboneman Oct 28 '17 at 20:52
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Your rule of thumb for induction cookware of any sort is that if a magnet will stick to it, it will work. If you can get to a store that has the kettles you are interested in, bring a magnet with you to test the various models. The better the magnet sticks, the better off you probably are.

I would give a couple of extra things some consideration. The heavier the pot, the more consistent the heat, though most induction cooktops are really good at maintaining a temperature. Second, go with stainless if at all possible. It's so much easier to clean and maintain.

Edit:

Just climbed out of another internet rabbit hole. Induction cookware works because of a current induced into metal that does not conduct electricity well. Iron works great because it is not a totally efficient conductor. Stainless steel, because of the different alloys, does not always work on an induction cooktop. Clad pots and pans that have layers of ferric metals sandwiched between layers of better conductive metals can give you a balance of heating ability and conductivity. All of this, though, can in general be boiled down to: Heavy is good, Magnetic is Good, Stainless is Good. You can check these in store before you buy.

If you are looking to buy online, you face a different set of problems. An "Induction Ready" label is a place to start.

Second Edit:

Fantastic Information here. Tells you a lot more about how the whole shebang works, so you can decide what you will require in a Kettle.

  • I'm not sure I understand how this answers the question. – Cindy Oct 28 '17 at 14:23
  • It's not very scientific if I were to gauge the magnetic strength with my bare hands alone. There should be another way out. Consistency isn't my concern here. Conductivity is. – Automator_Junkie Oct 28 '17 at 14:31
  • @Cindy, if the pan is not made of a magnetic metal, it won't work on an induction cooktop. That is the first test. The strength of the magnet is a rough guideline on how well it is likely to work on an induction surface. multiple layers usually increase heat conductivity over the whole surface. Good weight means thermal mass, which means heat is maintained more smoothly. Cast Iron is great on induction cooktops, but is hard to maintain. The point is, you can do these checks in store. before you buy. – Paul TIKI Oct 28 '17 at 14:50
  • I'm not familiar with the actual formulae required, and I don't know enough about metallurgy to be much more specific, I do know that I can take a rare earth magnet to Bed, Bath, and Beyond and stick it to various pans. The ones that the magnet stuck to best were the ones that worked best when I got them home. Best results came from pots that had some mass to them, and finally, stainless is just easiest to clean. It's all based on experience. As to conductivity, Induction cooktops rely on a material NOT being too conductive. That's why copper don't work – Paul TIKI Oct 28 '17 at 14:57
  • In the question, the OP stated that he would prefer stainless steel. So, it's not a question of which metal to choose. And I agree with his comment about gauging the magnetic strength with bare hands. I expect that, unless there was a huge difference from one kettle to another, it would be difficult to feel the difference. – Cindy Oct 28 '17 at 14:58

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