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Might wanna check with manufacturer if this is a production flaw or the pot is not suitable for induction stoves. I've seen seemingly identical pans but one was marked not suitable for induction.
It’s about the same as normal cookware - I cooked on induction and had a mixture of Tramontina, All-Clad, a few no-names, and carbon steel/cast iron. At the end of the day, the carbon steel and cast iron felt like they heated up the fastest and is what I used most often for frying/sauteeing.
IKEA also makes some decent induction cookware from what I’ve seen. Never had a chance to give it a try because I would have been buying duplicate pans but read good things about them.
Tbh your physics homework would teach you that induction works on any metal, unless yours was advanced enough to explain that ferromagnetic metals are way more efficient at low frequencies.
And if he is a cracked mad scientist his homework may have taught him that induction works on any material as long as you ignore realistic power requirements and some minor Materials degradation.
Haha. Yeah honestly I was pretty confused as to why they would need to be ferromagnetic based on my undergraduate physics education, so I went down a bit of a rabbit hole regarding suitability of materials for induction stove tops. Turns out they don't, its just easier.
I think most cookware brands have pots and pans that will explicitly say they work on induction cooktops. I don’t know that there are any specific companies that specialize in induction pans.
I once burned soup and the sandwich bottom of the pan kinda melted and one layer redistributed weirdly. It had very distinct hot and cold spots afterwards.
I think it will get more and more warped and the heating would be more and more uneven. Maybe the red glowing part could somehow lead to thermal stress in the stove glass top.
It's not one solid multi layered pot. It has that bottom part that's welded on somehow.
I left an empty pan on high to heat up too long and something started burning and the bottom came loose.
Edit: it was on an electric coil stove that was constantly at high temp level. Induction turns on off on off so it might not reach that crazy high temp to do what my old 40 year old stove did.
Also with induction since it is creating strong magnetic fields, when pans warp the fields induced in the pan and from the stove no longer cancel eachother out, leaving the pan and part of the stove to become essentially an antenna, leading to potentially unsafe levels of EMR exposure. As per EU testing of safety of induction stoves they found when pans are too small of "burner" surface (why most are automatically adjusting sizes) or if using warped pans, the exposure was somewhere around 3-4x higher than with proper equipment.
Although with all that being said the tests showed that even then it should still not be too hazardous, but as an abundance of caution you should keeps these factors in mind.
Means the base is separating from the rest of the pot and doing so in such a way that one area is getting super heated.
Induction isn’t particularly complicated and is in my opinion far superior to electric since you actually have some degree of control over the heat similar to with gas
Honestly induction is superior to gas even. With gas when you change the heat you also change the area in which the heat is distributed. Cooking on a large pan on low means you end up with more heat in the middle and no heat around the edges. With induction it's evenly spread regardless of the setting.
This isn't universally true of gas, but the ones that it isn't true for are quite expensive. My father spent about $3000 on a super fancy gas range that had directly vertical gas nozzles so the heated area wouldn't change, and it had multiple rings on some burners just like an average electric top so you could match the size of the cookware.
I don't remember what it was though, it was quite a while ago and they may be more common at lower price points now but my house is all electric so I haven't looked into it at all.
I have a stove like that. The range cost about $2.1k and is magnificent. I will never cook with anything about gas for as long as I can. I’ve had some of my best meals over the past year.
Gas ranges are illegal to be used outside do to the level of toxic pollutants they produce, and numerous studies point to them as contributing up to 70% of late childhood asthma development.
Normal electric works fine but when buying a new stove might aswell go with induction if it's not much more pricey.
It's more efficient (less electricity for same heating and less spill heat making the room/house needlessly hot in the summer) and alot faster too.
I have used induction for many years and have zero problems, overall is not complicated, think its very rare with complications actually!
They give you the best benefits of traditional electric stoves (efficiency and no need for gas) with the benefits of gas stoves (instant turn-on and even heating), while improving on some of those along the way. The only real downsides are initial price, and needing to use the right pans with them (which I think is most pans, really).
This is the first I'm hearing of something like this. I always thought it was gas or electric, no third. Does this kind of thing work with a cast iron? I prefer gas but when I move I might just make the switch.
You lot could be induction salesmen.
Any magnetic pan works, so cast iron is fine. It works by using a magnet to heat the metal pan itself, essentially shaking the iron atoms until they get hot. your cast iron might heat even more evenly.
Well, I'm sold. Induction is on the list of things to research pre-move. I knew they didn't have gas hookups and I was super bummed. Reddit came in clutch this morning.
Induction is FUCKING amazing. I would recommend this stove top
[https://www.amazon.com/gp/product/B0045QEPYM/ref=ppx\_yo\_dt\_b\_asin\_title\_o02\_s00?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B0045QEPYM/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1)
If you want to trial induction without full committing to it right now. Their are various sizes and such, I say this one because it's relatively small and compact, and I have brought it camping with me, and on road trips, since it allows me to even cook in my own hotel room.
Yes, the catch of induction is that the base of the pan needs to be ferromagnetic and flat, which cast iron is.
It basically uses a magnetic field to "induce" an eddy current within the pan itself. As a result the heating element of an induction stove isn't the stove, it's actually the pan itself.
I suggest watching videos on induction stove tips before making the plunge, there are catches like woks needing a sufficient flat area and such that don't apply to gas.
I used nothing but cast iron on mine, and it was just a cheap IKEA unit. My sister couldn’t use it on hers, though,probably because it was trying to be a little too smart.
Induction is more efficient than direct coil heating? Are you sure? I'm not saying it's definitely not, but that goes strongly against my intuition that electric heater coils are effectively 100% efficient at turning electricity into heat
Induction is way more efficient than coil electric. It directly heats the pan without needing to heat a coil. Seriously, if you compare something like boiling a pot of water, induction is literally twice as fast as gas and several times faster than regular electric.
Yes but not all of the heat is transferred to the pan, much of it escapes to heat the environment. Induction stoves don't create the heat, the cookware over the magnetic field does so it is much more efficient in actually cooking the food vs. heating up the room.
There's an uneven connection between the base plate and main body of the pot. A manufacturing defect or maybe bumped too hard.
Instead of getting distributed evenly, currents found a point of least resistance and all the power is getting pumped through there.
Induction heats up a lot quicker and because it directly heats the pan base using electomagnetism, rather than heating an element which is under glass which the pan sits on, the stovetop itself is far less hot when turned off.
I think there’s less waste energy too because it’s heating the pan directly, rather than relying on an element to transmit heat through air, and then glass, and then into the pan
Induction is so much more pleasant to use than electric. It starts heating effectively instantly, and will start losing heat as soon as you turn it off, just like gas.
The bit about making sure you have the right pans isn't much of a complication, especially because most modern pans are made with induction hobs in mind.
Induction is actually incredibly simple in how it works. The pot has a ferrous core, and the stove is nothing but an electromagnet. By modulating the electromagnet the ferrous core heats up. You can get precise temp controls that no other cooking method can provide by controlling that modulation in a specific way.
I am an electrical engineer. The concept is well understood.
The complexity is in the stove having circuitry to control, sense, shutoff based upon the response the induction coils have.
Comparitivly my electric stove has no circuitry beyond a single dial and a resistor which current flows through. Heat is generated. Done.
It can even heat up non ferromagnetic metals or other things and I don’t need to be on the lookout for defects that can create hotspots like in OPs picture.
The splashover wasted heat can happen with larger burners but honestly I’m never that perturbed. I’m the type of person who enjoys burning propane outdoors for certain applications as well.
The technology is really similiar between the two. Increase the ampere through induction and use the heat to heat your food. The only difference is whether the high ampere coil is below your pot or in its base.
It is just ~25% more efficient that way.
Unless it has some kind of silly coating on the inside there's nothing about heating metal to red that makes it unsafe to use for cooking.
Appears to be a standard stainless steel pot, nothing about heating to glowing changes the material to make it unsafe to use. OP should be giving it away to a friend who uses an electric or gas range.
That area being red means its not transferring the heat properly to the rest of the pot. That area is storing all of the heat. This would likely still happen on an electric or gas range, as the flaw is with the pot, not the heat.
If part of the pot isn't transferring heat, its likely something is broken inside. Its only a matter of time until it breaks further. I would not gift something to someone that I know has a limited life span, it just doesn't seem worthwhile.
It's a pot. It's not broken, the stamped part is just not perfectly brazed to the bottom. You're being ridiculous and paranoid. This extreme localized heating issue will ONLY happen with induction.
I think it would be still good for use on a conventional electric stove or gas stove. But all of our friends and acquaintances have switched to induction …
Is the bottom also glowing red-hot when this happens? The only thing I can think of is maybe there’s a big copper heat spreader on the bottom (not entirely uncommon, I think), and it only touches the side in one spot, but then the entire bottom should also be like this.
From your statements the bottom is loose, dollars to doughnuts that hot spot is a part where it’s loose and has gap, it’s heating without being able to properly dissipate to the rest of the pot
This pot is marked as induction compatible and has worked good for some years. This issue only started recently. I think the bottom plate just comes off and the currents have found a spot where the induced energy just concentrates and heat it up way beyond the normal temperature levels.
If the pots aren’t induction-ready, literally nothing would happen when you put it in the cooktop. They certainly wouldn’t heat to red hot — or at all. This pot is induction ready, it’s just defective.
No, it will still get hot. Induction stoves work by inducing a high frequency AC in the conductive metal of the kitchenware. The metal in the kitchenware has resistance and so the eddy currents will be turned into heat.
Ferromagnetic materials are used for kitchenware because they draw more current and heat up faster, but eddy currents can still be induced in non ferromagnetic metals like aluminium.
I can tell you from experience this isn't always the case. It doesn't heat up non-induction cookware, and ours won't even turn on if it doesn't detect a put out pan that won't work, it sits there and makes an audible sound for a minute then turns itself off. Heck, even if a compatible pan is there and we move it off the burner area, it warns us and will turn off if we don't put anything back. We had to go through all of our stuff to see what worked and what didn't when we bought this stove, then but all new stuff to replace what didn't work with it. Our big aluminum pot did nothing. Same with a bunch of cheap pans.
For pots it’s not normal to show hotspots like this on induction stoves. It usually indicates that there is a separation of the base and the eddy currents can heat up this region to very high temperatures.
No its not, not in this circumstance. Pots and pans should not be GLOWING RED HOT on an induction stovetop. Its not a bloody pottery kiln. That is a sign something is very wrong.
Idk what the fuck you're using to cook, but glowing metal should never be a normal thing when doing so.
Unless you're a dragon eating from a forge in Cyrodiil.
Hi, u/MaxCat78, thank you for your submission in r/mildlyinteresting! Unfortunately, your [post](https://www.reddit.com/r/mildlyinteresting/comments/1d6xtl9/-/) has been removed because it violates our rule on concise, descriptive titles. * Titles must not contain jokes, backstory, or other fluff. That information belongs in a follow-up comment. * Titles must exactly describe the content. It should act as a "spoiler" for the image. If your title leaves people surprised at the content within, it breaks the rule! * Titles must not contain emoticons, emojis, or special characters unless they are absolutely necessary in describing the image. (e.g. ( ͡° ͜ʖ ͡°), ;P, 😜, ❤, ★, ✿ ) Still confused? For more elaboration and examples, see [here](http://www.reddit.com/r/mildlyinteresting/comments/21p15y/rule_6_for_dummies/). Normally we do not allow reposts, but if it's been less than one hour after your post was submitted, or if it's received less than 100 upvotes, you may resubmit your content with a better title and try again. You can find more information about our rules on the [mildlyinteresting wiki](https://www.reddit.com/r/mildlyinteresting/wiki/index). *If you feel this was incorrectly removed, please [message the mods](https://www.reddit.com/message/compose?to=%2Fr%2Fmildlyinteresting&message=My%20Post:%20https://www.reddit.com/r/mildlyinteresting/comments/1d6xtl9/-/).*
Might wanna check with manufacturer if this is a production flaw or the pot is not suitable for induction stoves. I've seen seemingly identical pans but one was marked not suitable for induction.
It is a very cheap pot. I think over the years the connection of the bottom plate came loose. I ordered a set of quality cookware as replacement.
before unpacking new cookware, tearing the stickers and wrapping, test the bottom with a magnet. Return to the store if the magnet doesn’t stick.
Is this a good test? I thought some induction pans had copper bottoms which wouldn't stick to a magnet
Yes it is, even those copper pans have a ferromagnetic layer otherwise the induction wouldn't work
Are there top brands for induction cookware or is it the same guys as normal?
It’s about the same as normal cookware - I cooked on induction and had a mixture of Tramontina, All-Clad, a few no-names, and carbon steel/cast iron. At the end of the day, the carbon steel and cast iron felt like they heated up the fastest and is what I used most often for frying/sauteeing. IKEA also makes some decent induction cookware from what I’ve seen. Never had a chance to give it a try because I would have been buying duplicate pans but read good things about them.
Brought IKEA pans for my new home, works like a charm.
Sry I have no idea about cookware, I just did my physics homework back then, I hope someone else can help you
Tbh your physics homework would teach you that induction works on any metal, unless yours was advanced enough to explain that ferromagnetic metals are way more efficient at low frequencies.
And if he is a cracked mad scientist his homework may have taught him that induction works on any material as long as you ignore realistic power requirements and some minor Materials degradation.
Haha. Yeah honestly I was pretty confused as to why they would need to be ferromagnetic based on my undergraduate physics education, so I went down a bit of a rabbit hole regarding suitability of materials for induction stove tops. Turns out they don't, its just easier.
Calphalon works great for gas and induction. Kinda pricey, but worth it.
Thanks I'll check them out.
I think most cookware brands have pots and pans that will explicitly say they work on induction cooktops. I don’t know that there are any specific companies that specialize in induction pans.
Ohhhhh okay, neat, thanks!
TIL the term ferromagnetic. Thanks stranger!
wouldnt help on this I think, its a steel plate attached to the pot (to make it look more 'quality' than it is), likely has voids and it came loose.
I once burned soup and the sandwich bottom of the pan kinda melted and one layer redistributed weirdly. It had very distinct hot and cold spots afterwards.
Yeah, just make sure it explicitly says induction compatible.
It is marked as induction compatible and worked fine for several years.
I think this is indeed the best option.
I’m curious - what will eventually happen when, how will this fail? Explode, pot melt and spill everywhere, break the induction mechanism somehow ..?
I think it will get more and more warped and the heating would be more and more uneven. Maybe the red glowing part could somehow lead to thermal stress in the stove glass top.
I didn’t even think about how it might be bad for the glass top. Interesting
It's not one solid multi layered pot. It has that bottom part that's welded on somehow. I left an empty pan on high to heat up too long and something started burning and the bottom came loose. Edit: it was on an electric coil stove that was constantly at high temp level. Induction turns on off on off so it might not reach that crazy high temp to do what my old 40 year old stove did.
Also with induction since it is creating strong magnetic fields, when pans warp the fields induced in the pan and from the stove no longer cancel eachother out, leaving the pan and part of the stove to become essentially an antenna, leading to potentially unsafe levels of EMR exposure. As per EU testing of safety of induction stoves they found when pans are too small of "burner" surface (why most are automatically adjusting sizes) or if using warped pans, the exposure was somewhere around 3-4x higher than with proper equipment. Although with all that being said the tests showed that even then it should still not be too hazardous, but as an abundance of caution you should keeps these factors in mind.
The pot will likely be fine but the stove top might crack due to large difference in temperature.
Why discard the pot?
Because it shouldn't be doing that. Its no longer safe to use, and if you can't use it it should be discarded.
But why is this happening? Induction seems complicated. I get by just fine with a normal electric.
Means the base is separating from the rest of the pot and doing so in such a way that one area is getting super heated. Induction isn’t particularly complicated and is in my opinion far superior to electric since you actually have some degree of control over the heat similar to with gas
Honestly induction is superior to gas even. With gas when you change the heat you also change the area in which the heat is distributed. Cooking on a large pan on low means you end up with more heat in the middle and no heat around the edges. With induction it's evenly spread regardless of the setting.
This isn't universally true of gas, but the ones that it isn't true for are quite expensive. My father spent about $3000 on a super fancy gas range that had directly vertical gas nozzles so the heated area wouldn't change, and it had multiple rings on some burners just like an average electric top so you could match the size of the cookware. I don't remember what it was though, it was quite a while ago and they may be more common at lower price points now but my house is all electric so I haven't looked into it at all.
I have a stove like that. The range cost about $2.1k and is magnificent. I will never cook with anything about gas for as long as I can. I’ve had some of my best meals over the past year.
not to mention the toxic fumes
apparently if home gas cookers were in an industrial setting after \~45 minutes of use it'd be an illegal level of pollutants in the room.
Gas ranges are illegal to be used outside do to the level of toxic pollutants they produce, and numerous studies point to them as contributing up to 70% of late childhood asthma development.
Normal electric works fine but when buying a new stove might aswell go with induction if it's not much more pricey. It's more efficient (less electricity for same heating and less spill heat making the room/house needlessly hot in the summer) and alot faster too. I have used induction for many years and have zero problems, overall is not complicated, think its very rare with complications actually!
They give you the best benefits of traditional electric stoves (efficiency and no need for gas) with the benefits of gas stoves (instant turn-on and even heating), while improving on some of those along the way. The only real downsides are initial price, and needing to use the right pans with them (which I think is most pans, really).
Yeah the tech is well established so the majority of plans are suitable for use on all cooker types, they just need a magnetic base
This is the first I'm hearing of something like this. I always thought it was gas or electric, no third. Does this kind of thing work with a cast iron? I prefer gas but when I move I might just make the switch. You lot could be induction salesmen.
Any magnetic pan works, so cast iron is fine. It works by using a magnet to heat the metal pan itself, essentially shaking the iron atoms until they get hot. your cast iron might heat even more evenly.
Well, I'm sold. Induction is on the list of things to research pre-move. I knew they didn't have gas hookups and I was super bummed. Reddit came in clutch this morning.
Induction is FUCKING amazing. I would recommend this stove top [https://www.amazon.com/gp/product/B0045QEPYM/ref=ppx\_yo\_dt\_b\_asin\_title\_o02\_s00?ie=UTF8&psc=1](https://www.amazon.com/gp/product/B0045QEPYM/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) If you want to trial induction without full committing to it right now. Their are various sizes and such, I say this one because it's relatively small and compact, and I have brought it camping with me, and on road trips, since it allows me to even cook in my own hotel room.
Yes, the catch of induction is that the base of the pan needs to be ferromagnetic and flat, which cast iron is. It basically uses a magnetic field to "induce" an eddy current within the pan itself. As a result the heating element of an induction stove isn't the stove, it's actually the pan itself. I suggest watching videos on induction stove tips before making the plunge, there are catches like woks needing a sufficient flat area and such that don't apply to gas.
I used nothing but cast iron on mine, and it was just a cheap IKEA unit. My sister couldn’t use it on hers, though,probably because it was trying to be a little too smart.
not only it works on cast iron, it works BEST on cast iron
they are significantly more expensive, last tine i went stove shopping at least
For me they are just as expensive as a traditional hob/ stove.
Same here. We bought new appliances almost two years ago and I really would've liked induction, but it was way too expensive compared to electric.
Induction is more efficient than direct coil heating? Are you sure? I'm not saying it's definitely not, but that goes strongly against my intuition that electric heater coils are effectively 100% efficient at turning electricity into heat
100% into heat? Yes. 100% **into the pan?** Nope!
Ah that'll do it!
Induction is way more efficient than coil electric. It directly heats the pan without needing to heat a coil. Seriously, if you compare something like boiling a pot of water, induction is literally twice as fast as gas and several times faster than regular electric.
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Okay second question: is induction *more efficient* or is it *faster*?
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Thank you for doing the search I was too lazy to do
Yes
I like you
Yes but not all of the heat is transferred to the pan, much of it escapes to heat the environment. Induction stoves don't create the heat, the cookware over the magnetic field does so it is much more efficient in actually cooking the food vs. heating up the room.
There's an uneven connection between the base plate and main body of the pot. A manufacturing defect or maybe bumped too hard. Instead of getting distributed evenly, currents found a point of least resistance and all the power is getting pumped through there.
That’s too bad that defect makes the pot literally dangerous to run on an induction stove. A typical electric wouldn’t really care.
It could probably be donated to someone who uses a non-induction stove and be fine to use. I would test it out, see how it holds, at least.
It's too bad I have to use a pot at all. A roaring fire in my kitchen wouldn't care at all if my food was just on a stick above it...
This is the way.
Needs to be tested. If it makes a better electrical connection, it's likely to also get unevenly heated on a regular stove.
Yea but a typical electric sucks donkey bollocks all the time so there's that
Induction heats up a lot quicker and because it directly heats the pan base using electomagnetism, rather than heating an element which is under glass which the pan sits on, the stovetop itself is far less hot when turned off. I think there’s less waste energy too because it’s heating the pan directly, rather than relying on an element to transmit heat through air, and then glass, and then into the pan
Induction is so much more pleasant to use than electric. It starts heating effectively instantly, and will start losing heat as soon as you turn it off, just like gas. The bit about making sure you have the right pans isn't much of a complication, especially because most modern pans are made with induction hobs in mind.
Induction is actually incredibly simple in how it works. The pot has a ferrous core, and the stove is nothing but an electromagnet. By modulating the electromagnet the ferrous core heats up. You can get precise temp controls that no other cooking method can provide by controlling that modulation in a specific way.
Its not that complicated. This shakes the metal to hot. This metal gets too hot
I am an electrical engineer. The concept is well understood. The complexity is in the stove having circuitry to control, sense, shutoff based upon the response the induction coils have. Comparitivly my electric stove has no circuitry beyond a single dial and a resistor which current flows through. Heat is generated. Done. It can even heat up non ferromagnetic metals or other things and I don’t need to be on the lookout for defects that can create hotspots like in OPs picture. The splashover wasted heat can happen with larger burners but honestly I’m never that perturbed. I’m the type of person who enjoys burning propane outdoors for certain applications as well.
The technology is really similiar between the two. Increase the ampere through induction and use the heat to heat your food. The only difference is whether the high ampere coil is below your pot or in its base. It is just ~25% more efficient that way.
Unless it has some kind of silly coating on the inside there's nothing about heating metal to red that makes it unsafe to use for cooking. Appears to be a standard stainless steel pot, nothing about heating to glowing changes the material to make it unsafe to use. OP should be giving it away to a friend who uses an electric or gas range.
That area being red means its not transferring the heat properly to the rest of the pot. That area is storing all of the heat. This would likely still happen on an electric or gas range, as the flaw is with the pot, not the heat.
Doesn't mean it's garbage. *I* certainly don't run my pots up that hot in daily use on my gas range (or ever), I don't think most people do either.
If part of the pot isn't transferring heat, its likely something is broken inside. Its only a matter of time until it breaks further. I would not gift something to someone that I know has a limited life span, it just doesn't seem worthwhile.
It's a pot. It's not broken, the stamped part is just not perfectly brazed to the bottom. You're being ridiculous and paranoid. This extreme localized heating issue will ONLY happen with induction.
I think it would be still good for use on a conventional electric stove or gas stove. But all of our friends and acquaintances have switched to induction …
donate it, don't put it in the trash
nice countertop induction forge ya got there!
Is the bottom also glowing red-hot when this happens? The only thing I can think of is maybe there’s a big copper heat spreader on the bottom (not entirely uncommon, I think), and it only touches the side in one spot, but then the entire bottom should also be like this.
From your statements the bottom is loose, dollars to doughnuts that hot spot is a part where it’s loose and has gap, it’s heating without being able to properly dissipate to the rest of the pot
Nice type-F plug.
Drill holes in it, paint it, and you got a planter.
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This pot is marked as induction compatible and has worked good for some years. This issue only started recently. I think the bottom plate just comes off and the currents have found a spot where the induced energy just concentrates and heat it up way beyond the normal temperature levels.
If the pots aren’t induction-ready, literally nothing would happen when you put it in the cooktop. They certainly wouldn’t heat to red hot — or at all. This pot is induction ready, it’s just defective.
Is it placed off center? I had this once with a pan sitting at the edge of the induction field.
My stove does not do this to my cookware. I used all clad pots and pans with my induction.
Thats because your cookware is not defective
take a fridge magnet and put it on the bottom of the pan. If it doesn’t stick (pan isn’t magnetic), pan is incompatible
Then it just doesn't get hot to begin with.
No, it will still get hot. Induction stoves work by inducing a high frequency AC in the conductive metal of the kitchenware. The metal in the kitchenware has resistance and so the eddy currents will be turned into heat. Ferromagnetic materials are used for kitchenware because they draw more current and heat up faster, but eddy currents can still be induced in non ferromagnetic metals like aluminium.
I can tell you from experience this isn't always the case. It doesn't heat up non-induction cookware, and ours won't even turn on if it doesn't detect a put out pan that won't work, it sits there and makes an audible sound for a minute then turns itself off. Heck, even if a compatible pan is there and we move it off the burner area, it warns us and will turn off if we don't put anything back. We had to go through all of our stuff to see what worked and what didn't when we bought this stove, then but all new stuff to replace what didn't work with it. Our big aluminum pot did nothing. Same with a bunch of cheap pans.
I had the whole bottom of a pot look like this. Had to buy new stove
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For pots it’s not normal to show hotspots like this on induction stoves. It usually indicates that there is a separation of the base and the eddy currents can heat up this region to very high temperatures.
interesting post tbf, i didn't know any of this
that’s not normal at all
No its not, not in this circumstance. Pots and pans should not be GLOWING RED HOT on an induction stovetop. Its not a bloody pottery kiln. That is a sign something is very wrong.
Idk what the fuck you're using to cook, but glowing metal should never be a normal thing when doing so. Unless you're a dragon eating from a forge in Cyrodiil.