I would really love to switch to copper centered stainless steel cookware and am ready to purchase the CIA set. I will be purchasing a blue star range for my new kitchen so the switch is needed. Here's my question in all posts I have never seen any reference to cooking in altitude, as I often cook on high. It would be ages to boil water if we did it on med to low! We are at 7560 ft. Any help out there?
Stainless Steel Cookware CIA
ChefTalk.com Top Picks
Water boils at a lower temp at altitude, 2 degrees less for every 1000 feet, so you'd boil water at197 degrees. All things being equal, you should boil water faster. But you probably start with somewhat cooler water and may have cooler air temps so you have some other possible hurdles.
On the other hand, since you boil at cooler temps, it can take longer for things to cook in boiling water, such as beans. Once you hit 10,000 feet, you can't cook beans in a standard pot as the water just doesn't get hot enough.
The right pot can make a difference, but that pot is a pressure cooker, not the copper core. The pressure cooker negates the effect of altitude since it pressurizes itself.
A gas stove is only about 35% efficient at getting heat into a pot. I think you'd be better served with an induction unit as they run about 80% efficient in heat transfer. You could cook and boil very quickly compared to gas and with an induction compatible pressure cooker, you'd be set.
If you lose power a lot from storms or tree interference, induction may not be your best choice for the primary stove. But you can pick up a standalone induction unit for your boiling needs, and fall back on gas as needed or vice versa.