In the negative, the main one is that induction operates through a ferrous metal. So, we can not use it on his plate or earthenware, or glass or aluminum, or copper. Exit the large tagine dish, battery Mauviel copper and its beautiful aluminum pan. Do not choose the low end, you will have great heat loss and energy. Opt for beautiful pots very heavy, as we like here. Induction works with steel, cast iron (same glazed) and iron. We can use hard metal inducers, but not terrible and it loses much of the benefits of induction.
Similarly, there must be some contact surface so that there is induction. For Wok There are special plates, but we have the means, the space and utility.
The price of course is a negative point. The induction is the most expensive. And then? Think of the hours spent clean plates traditional expectations of the minutes to boil water, burns, safety of children, unfortunate outbursts, casseroles forgotten on the fire ... It's not for nothing if it's been that professionals have switched to induction.
In the additional costs, there is also the price of pots. I recommend all thin bottom pan, they stuck out quite quickly under the effect of high temperatures. But it is a inconveniant which can be a good opportunity to throw all his old horrors bought for his first studio when we were studying.
Finally include the fragility of the plates of this technology very specific and sometimes sensitive to high temperatures. The induction cook this and more fragile than a walking cast coal. I must say that Silicon Valley is not better than Thiers or Le Creusot level quality.
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