Having switched entirely to induction, I find there seems to be a spread of compatibility. All items indicating suitable for induction are not equal. We chucked anything in simple aluminium covered in PTFE, keeping anything which has a magnetic base. These include cast iron, magnetic base-and-sides, magnetic base with stainless sides, magnetic base with alloy sides. They all are very variable one to the other. Then there is the question of weight, heavier articles of same construction generally heating food quicker.
I think another complication comes with any mismatch of pan base with indications on the hop. If I put a 10” base on a 6” hob, all the electromagnetic energy is used to induce the heat in the pan. If, however, I put a 6” pan on a 10” hob, extra energy must go into creatong strong magnetic fields where no pan surface exists, i.e. inefficiency.
I would be very interested in others’ opinions on the matter. Does anyone have a Golden Rule for choice of induction cooking...
So in another thread regarding Thanksgiving I told of having a pot with the drippings from the turkey roasting pan having the handle break off as I was moving it. Luckily it landed right side up on the floor, hardly spilled anything.
So I am looking for a new set of pots and pans. Nothing too expensive, maybe $15- $200 for the set. Given that I am 64 years old I assume it will last me a lifetime, unless it is made of cardboard covered in aluminum paint.
This is my first post here, so if I am blatantly violating etiquette, please let me know. I tried to find a pinned post or FAQ for this without success.
Anyway, I have been using an MTH-80 for the last ten years. I like the knife immensely, for fairly low maintenance (honing every fortnight, personally sharpened every 2-3 months), it retains an excellent edge and doesn't feel like the knife's aged at all. I only have modest home cooking needs (so a family of two to four) and use the knife for 8-10 meals a week on average. I do not do anything stupid like send the knife to the dishwasher, attempting to use it for non-food items, or otherwise abuse it.
At this point, I would like to move to something even better as a Christmas present. I would prefer the knife to be on the lower side of maintenance (so something like a Sabatier Carbon's with its extensive needs is not desired) and on the light side. Staining is fine, I don't care. I will not buy Cutco or a knife...
Ive been researching for a while and some people say "Culinary school is a waste of money" others say "Go to culinary school".
Just to give you a bit about my background: I have a MSc in a none food related subject, have been playing with the idea of switching to become a chef (because of my passion). In 2016/2017 I tried to contact some restaurants in Italy to see if it was possible to get a work for free internship or similar, but none approved. I have been cooking for the most of my life. Age 26.
What kind of food:
- Italy (preferred)
Culinary school, I have considered:
- The University of Gastronomic Sciences
- Or FUA Apicius in Florence
- The obvious Le Cordon (But have read lots of bas reviews from this, and based on the $$$$ fee)
What do I want? Find a mentor who know his/her shit and become a good chef.
Does anyone have any advice on what to do, who to contact or similar? Probably a no-brainer, but I do not expect advice such as "Contact Gordon Ramsay"...