In our experience, five-ply pans also take nearly twice as long to heat up compared with regular tri-ply, in some cases 5 minutes or more. This isn’t necessarily the case, though, as some of the five-ply pans we tested exhibited a difference of 100 Fahrenheit degrees between the hottest and coldest points. The argument goes that more layers of metal-such as aluminum or copper sandwiched between multiple layers of stainless steel-result in better heat distribution. Other multi-ply: High-end cookware manufacturers also make five- and seven-ply stainless steel pans at a premium price.
You can use most pans with steel exteriors on induction burners, which heat cookware with an electromagnetic field. Many cheaper pans, on the other hand, have an aluminum core base or a disk of metal welded to the bottom of the pan (also called an encapsulated bottom). Fully clad tri-ply pans contain an aluminum core that extends all the way up the sides.
With a tri-ply pan, you get the even heat distribution of aluminum along with the durability and heat retention of steel. Steel is durable and holds heat well, but it’s also heavy, slow to warm up, and distributes heat poorly. Aluminum is a very light material that gets hot quickly and does a great job of distributing heat.
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