Choosing a Pan

Fry an egg in one pan and it slides about; fry the same egg in another and it welds itself on and browns in a ring. The cook didn’t change. The pan did. A pan’s job is to carry heat from the hob to the food, and pans differ in how much heat they hold and how evenly they spread it.

First, it has to suit your hob. An induction hob heats the pan itself through a magnetic field, so the base must be magnetic: if a fridge magnet clings firmly to it, or the base carries the induction symbol, it will work. The glass top doesn’t make the heat, but it gets hot from the pan sitting on it, so treat it as a hot surface after cooking.