Quote:
Originally Posted by DJ's left nut
Yeah, has to be cast iron or have an iron bottom; I have a fair amount of cast iron that I'll probably end up using more now and I'll buy some non-stick clad skillets.
My concern is with technique as much as anything as well as the 'pan recognition'. I like to pick my pans up and flip them, I hear there are some safety mechanisms in the tops that may shut the burners off if the pan is lifted for some period of time. I've also seen that they will sometimes not recognize small pans; an 8 inch for instance will oftentimes not work well.
|
I would think a lot of that may relate to how old the appliance is and specific models.
this may be helpful
http://www.chowhound.com/post/bad-ex...duction-709897