Pros: Incredibly fast on induction
Since I recently switched to induction cooking, I had to say goodbye to most of my ancient cooking pots and pans. My first choice was the Demeyere 7-ply pots, but first of all, the high prices of the Demeyere Atlantis pots are too heavy for my liking and weren't what I intended to pay and also important, I fell for the design of the Le Creuset Magnetik series.
Without knowing what I was really buying, I quickly learned that these pots were in fact conceived for cooking on induction although they probably are perfect for cooking on other energy sources too.
First of all, the quality of the finish is superb, except for the outside spots where the handles are riveted to the pots show a little nonchalance. On the other hand, these handles are quite nice and they stay cold while cooking.
These pots are made from aluminum, sandwiched between 2 layers of stainless steel. To be short, 3-ply material. You will not find a thick bottom plate on these pots but the 3-ply construction covers the whole pot, bottom and walls. This certainly means that the bottom is -and has- to stay very flat, certainly for cooking on induction. Inside you will find a calibration for the content in the pot, both in liters and quarts.
To my absolute joy, these pots heat up incredibly fast on induction. Compared to conventional heat sources, it must be only a fraction of time needed to heat up. This also means that putting an empty pot on the induction may not be a very good idea.
When heating the pots on very high fire, you will notice the lid to produce some sort of high whistling effect. You will soon discover that it has to do with the pulsations of the magnetic field of your induction and the quite snug fit of the lids. Since you hardly ever cook on very high power on induction, you will learn to see this as a warning that you need to have a look and decrease the heat.
I particularly like the 30 cm low pot, or should I say pan? Le Creuset sells this item as a "sauteuse provençale". Anyway, it has also 2 small handles like the other pots. I was a little worried wether I really needed such a large thing with that gigantic lid, but quite soon it became one of my most used pots for making paella, braising a lot of ingredients like osso buco and Belgian endives and for slow-cooking all kinds of ingredients, mostly large quantities of vegetables.
Picture below; slow cooking in the 30 cm "sauteuse Provençale". Comes with a gigantic lid.