A:AnswerYes, you can definitely cook on an induction stove and they work great. I bought this set to go with my new induction stove and I can boil a pot of water in under 2 minutes! I highly recommend this set of pots and pans. Enjoy!
A:AnswerStrictly speaking, steel is an a alloy and contains multiple types of metal. Stainless steel itself is iron, carbon, chromium, and sometimes a bit of nickel. That's not the pan, that's metallurgy. If you're asking about the construction of the pots/pans, read on:
The Cuisinart MultiClad Pro line is is what is known as Triple Ply or Tri-Clad Stainless. This is the "good" type of stainless steel cookware. This type of cookware is Stainless Steel on the inner and outer surface, with an internal layer of Aluminum which is not exposed to your food. That Stainless inner surface helps the internal create a smooth, durable, non-toxic cook surface, the internal Aluminum helps to hold heat in and distribute it evenly through the entire body to create predictable, even heating even on the sides of the pot/pan; the outer surface is 18/10 type Stainless which is a reliable, durable, shell and is induction-ready. These typically survive 400-550 degree ovens, and some of the premium options are broiler proof (I don't think this set is)
There are cheaper stainless pans that only have a disc of Aluminum in the base just bonded on with more stainless to keep it clean. If you see one you'll know right away -- they have a big ugly seam around the bottom of the pan, and the sides will be very thin. Those cheap pans are prone to getting dinged up over time, but more importantly they lack the ability to heat your food evenly, and you'll often end up with burnt food and discoloration on the walls of the pan. Burning these too hot for too long or putting them in an oven above 300-400 degrees may damage the integrity of these lesser pans or the bonded disc. Cuisinart's cheaper Chefs' Classic lineup, for example, is this lower-quality type of cookware.
The cheap-cheapest junk pans are just a low-quality thin stainless plate with a handle, no internal layer, no heat management or reinforcement -- good for a camping trip but not much else. Look away for a second and you'll burn your dinner. You'll see these at the dollar store or the $3 pots at the grocery store.
I have yet to receive my delivery yet, but this MultiClad Pro package has been in the top-three in terms of bang-for-buck and reliability, and I am looking forward to it. AllClad brand is the best in the world but their cheapest set starts at $600-$1000 -- those will last a lifetime if you can afford it, but if you're like me you can get the Cuisinart MultiClad set to fill the kitchen, and slowly replace them with AllClad.
AS ALWAYS: READ YOUR INSTRUCTIONS and don't blame the pan if you ruin it.
