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Frequently asked questions
Pans with a ferromagnetic base — aluminium with a steel base plate, or cast iron. Check for the induction symbol before ordering, as pure aluminium will not heat.
Most kitchens use a 10–15 litre pot for sauces and a 30–50 litre pot for stocks and batch cooking. Larger pots save hob space on long simmers.
Yes, if they are commercial-grade with a reinforced coating and used with the right utensils. Stainless and aluminium pans suit high-heat and metal-tool work better.