We really like Demeyere cookware and bought a set of Apollo cookware, but none of the controlinduc pieces.

Though the controlinduc layer is available on specific pieces of both their regular and non-stick cookware, it really comes into play on the non-stick. Induction cooktops have the ability to heat cookware to temperatures which will burn the non-stick coating right off the cooking vessel. This is a toxic material and you don't want to do that.

One thing to keep in mind is that controlinduc only works on the regular settings of the cooktop. If you boost, all bets are off.

It took me about a week to get used to the power of our cooktop. In that week the only real casualty was a pack of bacon..

All joking aside, Demeyere makes the best cookware I have ever used and controlinduc is on their best pieces. If you have any concern about burning your food or cooking the non-stick right off your cookware, then it's the way to go. One more thing, Demeyere is expensive. IMHO worth every penny.

I find what has already been written here to be confusing, so I'll try to clarify a few things.

1. ALL cooktops and stoves have the ability to heat nonstick pans hot enough to damage nonstick coatings. That's why most people only get a few years usage out of a nonstick pan before it dies.

2. The idea of Controlinduc is that the magnetic layer in the pan becomes non-magnetic at a lower temperature than the temperature at which Teflon begins to deteriorate. When it becomes non-magnetic, it no longer is heated by the induction cooktop. So, it is impossible to heat the pan hot enough to damage the Teflon, when the pan is used on an induction cooktop. (Don't use them on regular cooktops, because those are still able to destroy the coating, and then you've lost an expensive pan.)

3. I am not aware of Controlinduc being available on any non-nonstick pans. There does not appear to be any point to that combination.

4. Controlinduc does not prevent you from burning food.

5. I agree that Demeyere cookware is wonderful! I have their Atlantis line, and really love it!

6. I haven't used any Controlinduc pans, so I can't comment on how well they work. Since they are relatively new, it really will be a number of years before people can say with certainty that they do in fact hold up for longer than normal nonstick cookware. But the theory certainly sounds valid, and Demeyere has a good track record of producing cookware that does what they say it does.

I just read the page linked by Loves2Cook4Six, and discovered that I was wrong on a couple points:

3. They apparently DO now have a line of non-nonstick pans using this techonolgy, which they call ProInduc. This combination actually DOES have a point, because:

4. The limiting temerature is actually low enough that it is below the point at which food starts to carbonize. So it does help prevent food from burning.

Like I said, it's available, and has been for quite some time, on select pieces of both regular and non-stick.

Indeed, all cooking methods can burn teflon off cookware but induction will do it a heck of a lot faster than any other. So fast, in fact, that it has to be a concern.

I agree with your first post, solar, that controlinduct will not prevent you from burning your food; you can do that very easily at 240C. Controlinduct will only prevent you from doing it at a temperature and speed that is ludicrous. That's why I said it was more for non-stick reasons.

The bottom line is that you'd probably be better off knowing the power of your cooktop and setting it correctly when you cook. That's why we have controls on the cooktop and not different alloys in the base of separate cookware for every temperature we want to cook at.

I don't remember if it was Alton Brown or Emeril Lagasse that once complained that he always sees people cooking with their stove/cooktop set on the highest setting and that's not how you're supposed to cook food (unless your seering it).

Solar, the Atlantis line is sweet. My next piece will be from that set. I'm thinking about the steamer set....

Klaa2, I have the 3.2 qt. steamer, and was surprised to find that it actually cooks differently than the Millenium steamer set I was using before. The Demeyere cooks somewhat faster, and the veggies come out crisper than with the Millenium. I don't really know why that would be, but that's my experience. I like it.

KLAA2: The "always on the highest setting" comment was by Lagasse - although Brown could additionaly have said it. "All joking aside, Demeyere makes the best cookware I have ever used ..." What other cookware have you used with induction? I'm thinking about a piece or two from the Apollo line.

dbaguy, All-clad, Mauviel, Faberware, and UltrexIII are some of our other pieces (in order of best to worst). Ultrex and Faberware were our oldest original cookware before induction, they just happen to be compatible. The All-clad pieces and the Mauviel frypan were added after.

All-clad is right up there with the Demeyere but it is noticeably heavier, seemingly without any benefit. Both heat extremely even and seem to hold their temperature, though I feel the Demeyere heats quicker.

The Mauviel frypan we bought is small, non-stick and to me, it is no better than our original cookware. We've decided not to try more of it.

The Faberware and Ultrex are not even in the same league but both function well enough on the cooktop. Neither set heats as even as the others, nor can they go from the cooktop to the oven. Overall, the faberware and Ultrex just don't feel as good.

I prefer the finish on the Demeyere over all my other cookware. Every piece still looks like the day we opened the boxes and we use them almost everyday.

Good luck and thanks for putting the name with the quote, I knew I heard it on one of their shows.