Originally Posted by pasdad1
I think your problem was that the pot you used was not "truly" induction capable. You say it is stainless steel. "Normal" stainless steel has very little magnetic properties. "Special" induction capable stainless steel cookware has a ferrous metal disk imbedded into the bottom of the pot. Look at the bottom of your pot. It should have various symbols which indicate its suitability for gas, electric, and or induction cooking. Another test you can do if the symbols are not readable is get a small magnet. The magnet should grip the bottom of the pot tightly ! If it barely sticks or slides off easily, it's not suitable for induction cooking!
1300 watts is not the problem, it's most likely the pot.
My Fagor Classic stainless steel pressure cooker/pressure fryer, (aka the Pro-Selections Super Cooker
)is indeed induction rated. It has the little induction symbol on the base.
It's the sheer mass that takes long to heat, even with induction.
In retrospect, from an Engineering perspective, I can see how their inductive base made of "aluminum sandwiched by inductive stainless", may not be thermodynamically the most efficient design. It works great for very evenly distributing heat and eliminating any hotspots. But, the very thin piece of inductive stainless that makes contact with the induction cooktop has to transfer heat to ALOT of metal above it.