How do the compatible heat sources differ between the stainless steel handle pan and the standard aluminum roasting pan?

The stainless steel handle line goes straight onto induction, while standard aluminum cookware only goes over direct flame or into the oven. Their base structures are different. Pure aluminum transfers heat quickly, but because it lacks magnetism, an induction cooktop cannot detect it; therefore, induction heating works only when magnetic metal is bonded to the bottom surface.

Ottinetti's stainless steel handle saute pan can be used across direct heat such as gas stoves and highlight cooktops, as well as induction and ovens^[1]. The 28cm diameter model has a 1.2mm thick aluminum body and reaches a total length of 53cm including the handle, making it suitable for stir-frying while moving across various heat sources^[2].

On the other hand, the roasting pan with loops cannot be used on induction, in the microwave, or in the dishwasher, limiting its use to direct flame or oven cooking^[3]. The square tray, which is not for cooking, also cannot be placed on heating appliances including direct flame and induction, so it must be used separately only for food preparation or table serving^[4].

hmmm, if you have brought induction into your kitchen, it is safer to first check the compatibility marking attached to the end of the name when choosing cookware.