How We Test Induction Cookware | Good Housekeeping - video Dailymotion

Good Housekeeping

We use several methods to test induction cookware sets. From heating Crisco and flour and analyzing the results with a color chart to assess heat distribution, to cooking eggs and searing steak to evaluate nonstick performance and high-heat capabilities, Nicole Papantoniou, director of the Kitchen Appliances Lab, shares the rigorous tests we use to identify the best options.

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00:00Hi, I'm Nicole Papantonio, the director of the Kitchen Appliances Lab here at Good Housekeeping.

00:04Today we're going to show you a few ways that we test induction cookware.

00:12When testing induction cookware, we first assess how evenly a pan heats by using a mixture of Crisco and flour.

00:19We start by evenly spreading a thin layer of Crisco in the pan.

00:24Then we add a tablespoon of flour and distribute it throughout the pan, coating the cooking grease.

00:29We tap the pan three times to remove any excess flour.

00:34We set the stove to high and let it heat until it reaches a specific level of brownness.

00:42We compare the color of the pan to our color chart and determine how evenly it heats.

00:47This shows that the center of the pan got hotter than the edges, which is pretty indicative of how induction burners heat.

00:53For our next test, we will be cooking an egg on the stovetop and seeing if it sticks to the pan.

01:01We start off by heating the pan on medium-low. While that heats, we crack one egg into a bowl.

01:07Once the pan has reached about 375 degrees Fahrenheit, it's time to cook the egg.

01:15We cook it until the white sets. Then we flip it and set a timer for 45 seconds.

01:21When the time is up, we flip the pan to see if the egg releases easily or needs help from a spatula.

01:27You can see here that this pan is quite nonstick. We repeat this test two more times.

01:34For our last cookware test, we sear a steak on the pan to see how well it evenly browns.

01:40We start off by putting a teaspoon of olive oil in the pan and turning our stove to medium-high.

01:45We season the steak with salt while we wait for the pan to reach about 425 degrees Fahrenheit.

01:52Once it's at the right temperature, we sear the first side of our steak and set a timer to track the total cooking time.

01:59We then flip it and let the other side sear until the internal temperature reaches about 140 degrees Fahrenheit.

02:06Once it's seared on both sides, we remove it from the pan and let it rest.

02:11We make sure the internal temperature of the steak is at least 140 degrees for consistency.

02:17We assess the brownness and then cut it open to see how juicy it is.

02:21This test helped show how well the pan can handle high temps, how well it browns, and how well it can clean up.

02:27Thanks for watching! Head to GoodHouseKeeping.com to learn about our top tested induction cookware, nonstick cookware, and more.

How We Test Induction Cookware | Good Housekeeping

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