Cookware

Buying guide

When choosing pots and pans, start with your hob: only cookware with a magnetic base works on induction. A non-stick coating saves on fat and is easy to wash, while stainless steel lasts longer. A borosilicate glass dish can go in both the oven and the microwave. A knife needs a comfortable handle as well as good steel, so your hand does not tire. A heavy-based pot is better for stews and soups, a light pan for quick frying.