Le Creuset

I've found them to work on gas hobs, induction hobs and a Rayburn hob no bother and then to transfer into either an electric fan oven or a Rayburn oven also no bother. Casseroles "cook down" in them very well without getting over dry. I clean them using soda crystals and Fairy liquid with a hot water soak.

I have an induction hob. I also considered Le Creuset pans and they do work very well on the hob. I bought some secondhand ones from a local auction to try them out. But, my word, you have to have some muscles and I could hardly lift them empty never mind if they were full. There are plenty of other pans which work well out there!

I have used Le Creuset for over 50 years now and still have some of the early utensils in perfect working order. I love them and they work really well on induction hobs. I speak from experience here. Yes, they are expensive but worth every penny. If you are just cooking for yourself you can get away with the smaller range. I have a range from family size to just for two. I use them daily. It took me a bit of time to get used to an induction hob but Le Creuset holds the heat so you can lower temperature down. I love the colours. You won't regret this purchase. An added bonus is that the weight firms up your arms!

Fennel, I don’t have an induction hob so cant help there, but I have had my Le Creuset pans for more than 20 years ... probably more than 25.

They last and last. I used them almost every day. I have a three pan set, a non stick frying pan and a large lidded casserole.
My only advice would be about the weight. If you have any mobility issues or weakness in your hands or arms, you would need to consider the weight of them, when full.
They are v heavy.

That said, I love mine. Oh I’ve also got a roasting dish and it cooks wonderful roast potatoes...

You need a certain degree of strength in your wrists to lift the large Le Creuset pans. I have only one 30cm pan like this which my husband lifts for me. We really like Circulon pans which you can get for induction hobs but don’t believe the lifeline guarantee - we are on our 4th multi pan set in 25 years.

I have also got these. Some of mine go back to the early 70s and all are well used. Mine are mostly massive as we were a family of 7 - and yes, very heavy. Especially when they have a 7-person casserole in them!

They are a "marmite" thing I think. Try one and see how you get on.
You may even find someone you know is happy to loan one.

My only concern about using my Le Crueset on my induction hob would be if I dropped the pan and it broke the glass hob.
I’ve swapped to stainless steel, it’s lighter and easy to clean.

I still have my very old Le Creuset pans and casseroles, but I have given all of the large ones to DD2 as they were too heavy for me to lift!

PS I dropped one years ago and smashed a floor tile…..the casserole was fine though.

I cracked my massive omelette pan by dropping it a few years ago oops. My tiles survived and I replaced it.

I have Le Creuset pans but prefer my pans from ProCook with my induction hob. They are much lighter and easy to clean.

Just remember not to use metal spoons for stirring etc. Especially when tapping them on the edge to remove food as it chips the edge.

By coincidence I was in Peter Jones kitchen department yesterday to buy a slotted spoon, which I did for £3! I need a hob to oven lidded casserole dish so had a quick look at Le Creuset - honestly I could hardly lift the lid off the large one it was so heavy.

Friends who use them swear they are the best thing ever but they were bought many years ago when younger and stronger!

Oh, and Shanah tova!

I had Le C for over 30 years, but little by little preferred lighter ones.

I have just this week given my DD the pan set & large casserole dish which I have used for 40+ yrs she still has family at home and is stronger than I am so able to lift them from her cooker I have kept the smaller 2 person casserole just for me I can cope with the weight of that .

I have used them for over 50 years, and they all came across to my induction hob. I find they work brilliantly at slow stove-top cooking with the low heat from an induction hob.

2 points - they do take ages to heat up, so be aware.
I also agree that weight can be an issue, but it does vary. I find them well balanced, so not too difficult to move. I had a cast iron omelette pan than I have loved for over 50 years (not LC) that I can no longer manage, but replaced it with a lighter LC one which works very well.

I prefer ProCook pans. Le Creuset are of course the gold standard, but unfortunately I cannot lift them at all.

I have an induction and I'd be very cautious as cast iron may well scratch the surface of your job. I use "Neverstick" no PTFE etc and brilliant as they can be popped into dishwasher too. I hav set of 3 saucepans and a big cookpot/wok thingy with lid .I love them!

Can't be bothered with them - far too heavy! Lots of saucepan choices that do a great job ! Personal choice I recognize that , but definitely not for me .

Love them, so classic, but have given mine to a close friend as after my lymph nodes in arm have been removed, I am trying to only use lighter cooking utensils.

Or even the surface of your HOB!?

Did consider them, but far too heavy, especially as I’m getting older.

I cook on induction and loved my le creuset cookware. I now find it far too heavy so have swapped it for lighter ones. Found some reasonably priced ones at Sainsbury’s!

I can think of only one advantage due to the weight and that is if you need to stir something in a smallish pan it doesn't move or wobble about like as a lighter one would - but they really are so damn heavy I wouldn't use one now.