Extraordinary pan, one of a kind for an induction cooktop.
Along with everyone else, we love the non-stick features of a coated pan, but not the flaking and loss of non-stick surface that often occurs. (Many argue that it's foolish to buy a quality non-stick pan because the non-stick surface fails long before the rest of the pan wears out.) In our experience, surface damage occurs for only two reasons: (1) using a sharp utensil to stir (easily avoided), and (2) overheating the surface (which seems to happen to everyone from time to time).
If you use an induction cooktop, this pan makes a unique contribution. The magnetic layer, which does the induction heating, loses it's magnetism at higher temperatures, the pan stops heating, and doesn't get any hotter. With an induction stove, you can't heat the pan hot enough to damage the cooking surface. Our pan is now nearly 3 1/2 years old, has been used almost daily, and appears brand new. Food doesn't stick (typical Demeyere quality). But more importantly, despite several inadvertent...
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