Originally Posted by mrblah
Have you tested the induction plates with those rails?
Those plates can heat up metal in the area by... well induction! Just though I'd mention it in case!
From my research and extensive testing over the Christmas break, as long as the rails are made of a material that a magnet won't stick to, you're good and the rails won't be affected by the induction heating process. As a matter of fact even different stainless steel pots will heat up differently depending on how much steel is actually in the metal (i.e., stay away from cheap Chinese pots, pans, and skillets)
An 1800w 8" induction cooktop will boil 12oz of water in a 10" skillet in 2 min 12 sec using Nuwave skillet, but takes over 3 minutes in a cheap Chinese stainless skillet of the same size. Some of my older pots have triple thickness on the bottom that I thought would cook faster but the don't. Yet, they do heat more evenly.
My experiments with the induction cooktop now has me thinking about pots and pans the same way I do about wine glasses (I have 8 sets for the primary 8 different types of wines: width, depth, curvature, and thickness all make a difference in the experience).