Induction cookware review
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Why you should trust me
I spent two years on Williams Sonoma’s e-commerce team immersed in cookware specifications, manufacturing and performance. Afterwards, I became the resident cookware expert at The Spruce Eats, where I tested, researched, interviewed other experts and wrote about kitchen tools and appliances. For the last five years, I’ve also tested, reviewed and written about cookware for Food52, Food & Wine, The Kitchn and more.https://www.theguardian.com/thefilter-us/2026/jan/09/best-induction-cookware
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Thanks, wtg. I like that she gives her credentials. I've been reading new car review after new car reviews and they're just the most transparent shilling.
I'm interested in cookware even though I have almost no aptitude for cooking. I've always liked cookware, kitchenware, and appliances.
I can't wait to choose my own everything. I think of it as sort of what traditionally a young couple were given when they got married but all my doing and all my project.
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The Calphalon will probably be my choice. I like stainless steel and it's not coated with non-stick chemicals.
There’s also the safety factor.
Just have to mention it because this silly argument appears in almost every article about induction stove tops. Over millenia, human kind has learned to cook with open fire and has learned that it's hot and therefore one doesn't reach across an open flame or place one's hands on a hot stove top. Of the burns I've ever experienced while cooking, they were all the result of a hot pan, not a hot stove.
Sure, induction stove tops don't get hot therefore they are safer in that regard, but it's not that big a deal.
