I guess I am bored, but I digged a few old pictures of my Fissler and Falk copper core pans scorching flour on my AEG induction cooktops biggest hob, which is a 22cm "ring" with 3600w (turbo-power setting). These I had originally posted on Chowhound (RIP) in a certain heated thread haha <3.
The pans:
Falk copper core 28 cm sloped fry pan, 1,9 mm copper in the core, the rest ss up to 2,5mm total.
Fissler Profi 28cm straight wall low roaster, about 8,5 mm or so total thickness as I have measured and IIRC also Fissler stated as such for the 28cm straight wall vessels.
First picture is with the Falk Copper pan, heated with some shortening and flour on a medium setting of 6/9 IIRC constantly. Notice how it don't look so good. For anyone who may not know, induction heats in a donut shape, much smaller than the diameter painted on the hobs generally.
View attachment 192258
The next picture is with the Fissler pan, using the same setting. There is more flour, but the evenness is very good.
View attachment 192259
The third picture is with the Falk pan again, but heated on a lower setting of like 3,5-4/ 9 or something IIRC. Now it looks much better than in the first picture, but not very good yet still.
View attachment 192260
The Falk is a frying pan, in case it was a straight wall pan like the Fissler and had equal floor diameter, the difference would look worse yet for the Falk.
That said, I have cooked many great meals on the Falk as well and when fully preheated, it can also put up pretty even browning accross the floor eg for steaks or meatballs, at least for a while.
As one can deduct from the pictures, the Falk copper core, or any of the pans beneath it in performance, in the fully clad class (which is everything, except Demeyere Proline) will start struggling more and more though once the preheated energy is gone and we are replacing the heat energy from the induction "donut" in the middle. The higher the setting, the worse it is. Say a bigger bunch of ground beef or chicken slices etc, a steak after the turn. Always better in the thick disc pans.
My wife who is not so into cookware (or knives for that matter
) once told me the "you know this Falk isn't heating all so evenly", or something like that, and that pretty much tells the story, really. Or the fact that she often burned food in the center of the Falk, while with a frypan pan like our Paderno GG 11114-28, she would burn the entire bottom
.
What I mean to say with this post is that the Atlantis sautes with their 2,0 mm copper and 1,7mm stainless, should do slightly better on evennes than my Falk on my cooktop, but not so much.
I like to say that my smaller Falk 24 cm frypan still works pretty nicely for me though on the biggest hob, but most of the time it would need to be used on the smaller ones, so I end up using disc based pans instead of it generally and I prefer them otherwise also, tbh, the heat is better diffused. So for saute and frying pans (and big saucepans also), I have come to the conclusion that I somewhat strongly prefer thick alu disc based, or hybrid pans for induction.
So, I don't mean to say you have a bullet to dodge here
@HappyamateurDK , but I would heartily recommend the Fissler for example instead of the Atlantis, and especially so in case you don't have a matching 28 cm or so induction hob to go with the pan. In which case, I believe I would probably still go for the Fissler, had I the chance to compare.
