Honestly saying, I’ve decided to share this information just because I hope that it might be useful to someone who is interested in performance of multi-ply cookware.
We all know that major advantages of multi-ply cookware are: 1) even distribution of heat; 2) quick reaction to heat changes.
So, I decided to make some measurements and check by myself how even heat is distributed and how quick reactions are. To make things a little bit more interesting, I decided to compare two different pans. The first one was 10 in. 3-ply Fry Pan from All-Clad. And the second one was 10 in. 7-ply Saute Pan from De Buyer.
Except that, I used usual glass-ceramic stove with a hot spot right in the middle.
My approach to this test was following:
- I put a pan with 2 tbsp of oil on a stove that was pre-heated to 392F degrees with «medium» heat level.
- During about ten minutes I measured temperatures in two zones of pan's surface: one was in the middle of a pan (and it was right above stove’s hot spot) and second zone was 2,5 inches away from the first one.
- After this, I removed a pan from heat and continued measurements to see how temperatures are falling.
So, these are the results:
As for me, I was a little bit surprised with results. During the test, average difference in temperatures was: 26F for All-Clad pan and 50F for De Buyer pan. At a first glance the difference between these two doesn’t look like a big deal, but I have to say that it really matters. I cooked on both pans and I admit that pan from All-Clad is more comfortable in terms of even heat.
Also, test has shown that De Buyer pan has a bit quicker reaction to heat changes. Actually, I don’t know any reason to demand reactions that are better than All-Clad already has. But if someone has a stove with very even heat distribution, probably it makes sense to go with De Buyer.
That’s it. Hope, you didn’t find this post completely useless. :) After all, I googled a lot and could not find any information about measured performance of multi-ply cookware. :)