Cooking For Engineers

[Tom Reynolds]

I prefer stainless steel, because it is non reactive (I mean you can cook EVERYTHING in it) Ok, has a poor heat transfer, therefore one should invest in it once. But only once. It last for a lifetime if you buy a good one. You only need to get some nice wine glass and you will be fine

[MarKoz]

I have been disappointed in the combination of "clad" cookware and my glass top stove.

I had purchased some Analon 5-ply SS/Al cookware as well as two Vollrath Tribute 3-ply fry pans. All the fry pans have warped notwithstanding that I use a grill surface thermometer to measure the temperature of the pans as they preheat. The 14" Vollrath (which is heavier gauge than the 12") held out the longest, and did not warp for about 2 years. The degree of warp is very slight, but on a glass top stove it is problematic.

Stainless steel with aluminium discs welded to the bottom have held out the best for me (so far). Wish I could go with gas, but that is not an option for me.