Cheap induction-compatible cookware

Hi everyone,

I'm thinking about the food chemistry class that I'm planning to offer next spring (I just resurrected that thread) and I'm looking for a source of cheap induction-compatible cookware. There have been a couple of recent threads on cookware choices, but price hasn't been the prime consideration. Any ideas?

Thanks.

Cast iron.

Farberware Millennium series.
http://www.amazon.com/dp/B0042H8SJM/?tag=skimlinks_replacement-20

Honestly Tim any pan that is magnetic will work. About six years ago I bought these pans as my beater. Their still in heavy rotation. Their as good as triply AllClad for 1/3 the price. All sizes can be purchased open stock too

http://www.walmart.com/ip/22984414?...45177352&wl4=&wl5=pla&wl6=78310257872&veh=sem

Ikea, most of their stuff is induction capable. Example
http://m.ikea.com/ca/en/catalog/products/art/90207402/


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Costco has a nice set that is induction compatible

We mostly use tools of the trade pots and pans. You can get them cheap at Macy's.

When you go shopping put a fridge magnet in your pocket. If it don't stick it's not compatible. I found it hard to find an induction stock pot - prob the best application for induction. Eventually won.
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Pretty much all stainless steel cookware sets made in the last few years will be induction compatible, and it's easy to test out with a fridge magnet to make sure it sticks to the bottom.

I got my current starting set from a liquidation store, and I've been cooking with induction for 5 years and I love it. You can sometimes find tri ply sets on sale from Wal-Mart (Tramontina) or other places. You can also get open stock factory second pieces from Home Goods, TJ Maxx and the like...

Lodge are a good source if you don't mind the extra effort for cast iron. Cheaper than ikea when I bought my last ones and better quality. Otherwise ikea definitely a good choice. The magnet trick is killer. When we went induction, I came home with a few that said they were compatible, but the energy didn't transfer because they weren't magnetic enough.

And I do recommend getting a couple cast iron pieces even if you go the stainless steel route.

Induction makes taking care of cast iron very easy. After use I just fill the pan halfway with water and bring to a boil (super quick with induction), then I scrub with a brush (no soap), drain off the water and put it back on the hob at medium power with the auto off timer set for 2 minutes. I can then walk away while the pan gets heated to drive off remaining moisture (to prevent rust), or while it's heating up, I occasionally spray a thin layer of oil on it to re-season it.

Great idea with the support-off timer, if only my cooker had that

Auto off, that is. Silly iPhones

Just don't start telling us about your new black Pumas shoes...

http://www.damnyouautocorrect.com/9541/the-12-most-awkward-autocorrects-ever/

Lodge cast iron without modification is mass produced crap. I've always been a fan of carbon steel and the pans that springusa Black line is outstanding. Not real sealing necessary.

http://springusacom.siteprotect.net/products/professional-cookware/blackline/