Without a doubt this is the best induction cookware in the world 

Nice

Great to hear!

Hi Geoff, no question is a dumb question! Induction is only on the stove top.

Induction requires contact with the pan. The heat is actually produced IN the metal of the pan. The burner will not get hot unless there is a metal pan on the burner. So, there's no such thing as an induction oven. At least no residential induction cooking appliance oven. There is such a thing as an induction smelting oven that melts metal to make steel - but again, it produces the heat right in the metal. Think of how an old style electric burner works. The burner gets hot, and heat is "conducted" to the pan, and the pan conducts the heat to the food inside it. With an induction burner, the magnetic field produced by the cooktop "inducts" heat directly to the pan, and the pan conducts heat to the food. You're skipping a conduction step. However, if you can use a dutch oven type pan on an induction cooktop for some kinds of cooking you would do in an oven - but not for baking.

Check out 'Heritage Steel'. Amazing quality, made in the USA, family owned company.

For sure have a couple lodge cast irons. Those are my go to

Hi, thanks. That is a great question. I have found the Atlantis/Pro-Line to behave more like heavy copper or cast iron, when preheated and using other heat sources.

Hi,. that really depends on how many people you are cooking for??

@@Cook-Culture primarily for 2-3 people most days.

Hi, it's radically different but still very good. I highly recommend Atlantis for induction. Industry is a good all around cookware. You've done well!

Atlantis is wonderful but SO heavy. Some of the Industry pans are similar in weight, but I think you'll find for most similar sizes Atlantis is significantly heavier than those Industry pans you just bought. Pick one up and hold it for a count of 30 and ask yourself if you really wanted anything heavier.

You are using induction?

@@Cook-Culture yes I have just had my induction stove top installed and trying to find some cookware that doesn’t make the sound but I’m thinking that might be just the way it is.

@@lorendabutler4929 Howdy, yes, it's the induction coil repelling the pot. This is why it hums. It should be quieter when full.....?

Hi, it's the same

Interesting. Thank you for the feedback. What type of range are you using?

@@Cook-Culture I am using a stove from a smaller German company, ELAG. But as far as I am aware, there is no non pulsing induction stove available.

@@lgolem09l Thanks. I'll ask my contact at Demeyere. He is all knowledgeable when it comes to these issues.

I cook with the Atlantis line on an eight year old Bosch induction range and although it does pulse, I haven't noticed a problem when cooking on low heat. Maybe try cooking with your Atlantis cookware on a friend's induction range and see if you get the same result.

Same problem with cast iron on an Inventum induction stove: a Lodge skillet, a Creuset braiser and a Staub Dutch Oven all fail to maintain a constant temperature. It's a dirty little secret of induction stoves and problem solving consists of blaming the victim instead of improving the technology and more honest advertising.

Hi, the cookware does not produce energy.

When you do anything else than mostly water, then even hating matters. Atlantis is also really responsive due to copper being its main bottom material.

@@kaspervendler1726 oh that explains, thanks. Personally i almost never boil anything else then water. Maybe once a year milk. But now it at least makes sense 😊

Hi, for Atlantis, the engineering from inception was to build the best induction cookware. Nothing on the market is made the same what so its difficult to compare. The advantage on induction that everything works getting. Boiling is faster yet simmering is more delicate

@@Cook-Culture The goal to engineer the best induction cookware doesn't mean it is the best on the market. Why specifically is it better than the bottom disk Tramontina or Fissler? Is there science to back it up? Did Demeyere R&D dept. make comparisons in order to make a claim as being the best? I'm just trying to understand why Demeyere is the best before I throw down a chunk of money for a skillet lol.

@@plumbooks Yes, they did compare it to the leading European brands, on different hobs. They believe that their testing showed that Atlantis is the best. This does not mean that it's the best value for each user. That is for the individual to decide.

@@Cook-Culture That's a good point! Aside from science and pricing, the best value will be varied from one to the next person. I do really like the esthetic of the Atlantis skillet handles! Thank you for your valuable time in answering my inquiries.

They tested their product against competitors' and came to the conclusion that their own product was the best? Okay...

Good point!

@@Cook-Culture I know that it's something I would be tempted to buy, putting large amounts of instant heat isn't great for cooking always but it is always better for heating water. I assume you have some of the Atlantis, you could run a test with a large saucepan and see how fast it is, that in kettle form for the "fastest cuppa" would I am sure have a market. When I saw how fast my new induction stove boiled water the same day I bought a stove top kettle.

Demeyere DOES make a couple of whistling tea kettles, but they are made in Indonesia and not part of the Atlantis or Industry lines. However, there are probably MANY brands of kettles that will work on an induction stove. The quick heat of induction stoves is not a feature of the Demeyere brand, it is a feature of the induction stove. Demeyere just happens to make some of the very best pans for induction stoves.

None of the All-Clad lines come close to Atlantis performance for induction.

For induction, not even close to Atlantis.

Hi, stainless steel is s good choice. Try putting a bit of parchment paper under your cookware to stop the noise.

Your concern about non-stick pans is completely misplaced. You do not have to use non-stick pans, and there are no non-stick pans in this video. Given the choice of an electric radiant/resistance stove that also has a glass top, or on an induction stove, when you cannot have a gas stove, it's a real easy choice as long as you can afford the great expense for the induction cooktop. The induction cooktop might buzz a little while you're cooking. Having cooked on gas and induction, I prefer induction. Having no gas available where I live now, I would not even consider buying an old school radiant or resistance cooktop unless I had a really limited budget. The use of non-stick pans on induction is not a relevant reason for rejecting induction. You can use cast iron, enameled cast iron, stainless, or high carbon steel. There's absolutely no more treason to use non-stick on induction than to use it on gas. What you cannot use on induction is aluminum without an induction puck. I'd be just as concerned cooking in bare aluminum as I would non-stick - maybe more. Some may prefer gas, and that's fine if you have access to it. Myself, if I had gas available, I might want to have both gas and induction.

You obviously don’t watch this page much. Jed is very against non stick pans and stainless, carbon steel, and cast iron work fine on induction.

To avoid scratches put parchment paper on the cooktop surface.

Holy hell. Do you have 24 allergies, believe the earth is flat, and we didn’t go to the moon?