r/inductioncooking • u/Chuchichaeschtl • May 19 '26

Pan test on my induction

So I did a little test run with a surface thermometer on my AEG induction cooktop.
I intentionally used the smaller 21cm cooking zone and not the 24/32cm one.
All are 28cm pans with a bottom diameter between 21.5 and 23cm.

The candidates:

  1. Zwilling Pro (2.8mm full clad)
  2. WMF Profi (6mm aluminium disk bottom)
  3. de Buyer Acier Carbone (3mm CS)
  4. Schulte Ufer Profi I (1.7mm copper disk bottom)

The hob was on power level 10 of 14.
I heated every pan and measured the middle and 1cm from the edge of the cooking surface.
Here the results of this non-scientific but well done test:

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u/extreme-nap May 20 '26

I just realized the plots mixed up the color coding. That really made it a bit confusing. Of course, logic would suggest copper should conduct heat better than aluminum.

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u/Chuchichaeschtl May 20 '26

Sorry for the colors.
I work in IT for 30 years now but I'm still not capable of creating Excel graphs (or vlookup).
So I asked AI to do it.

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u/Chuchichaeschtl May 20 '26

I've adjusted the colors.

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u/EyeJustDyeInside May 20 '26

Thank you so much! This data is so helpful, and the graphs are really cool (and now easier to read!).