Unveiling Belgium's Induction Cooking Capabilities: A Comprehensive Guide

Most existing pots and pans are compatible with induction, with the exception of a few nonstick aluminum pieces. Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic.

Induction-compatible materials

Most existing pots and pans are compatible with induction, with the exception of a few nonstick aluminum pieces. Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal are magnetic. Both materials are induction-compatible. Stainless steel is an alloy that comes in different grades. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set. Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel, like a Dutch oven, or uncoated. Restaurant chefs swear by carbon steel pans. They have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less.

Both of our favorite grill pans are induction-friendly. The Lodge is made from traditional cast iron (read: it's nearly indestructible and will get more seasoned with time), while the Staub is made from enameled cast iron (read: easier to clean, but more fragile and it will never build up seasoning). Both are great and yield good grill marks—it's just whatever you prefer.

Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of a top-rated pan that’s made of enameled carbon steel. Most copper pans are also not ferromagnetic, but some of those, too, are clad with magnetic metals and work on an induction cooktop. If you find you’ll need to replace a few pots and pans that aren’t compatible, the good news is that induction cookware has become ubiquitous.

Nonstick aluminum exceptions

Many existing pots and pans can be used with induction cooktops, but there are some exceptions to be aware of. Nonstick aluminum is one of them. Aluminum is a material that won't work with induction stovetops. However, some nonstick pans are clad with another magnetic metal, which makes them compatible. Most copper pans are also not ferromagnetic, but some of those, too, are clad with magnetic metals and work on an induction cooktop.

Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set. Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel, like a Dutch oven, or uncoated.

Restaurant chefs swear by carbon steel pans. They have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less. Both of our favorite grill pans are induction-friendly. The Lodge is made from traditional cast iron (read: it's nearly indestructible and will get more seasoned with time), while the Staub is made from enameled cast iron (read: easier to clean, but more fragile and it will never build up seasoning).

Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of a top-rated pan that’s made of enameled carbon steel. Both materials are induction-compatible.

Cast iron and induction

Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel, like a Dutch oven, or uncoated. Restaurant chefs swear by carbon steel pans. They have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less.

Both materials are induction-compatible. Stainless steel is an alloy that comes in different grades. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set.

Most copper pans are also not ferromagnetic, but some of those, too, are clad with magnetic metals and work on an induction cooktop. Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic. You may be surprised to discover that almost all your existing pots and pans are compatible with induction, with the exception of a few nonstick aluminum pieces.

The Lodge is made from traditional cast iron (read: it's nearly indestructible and will get more seasoned with time), while the Staub is made from enameled cast iron (read: easier to clean, but more fragile and it will never build up seasoning). Both are great and yield good grill marks—it's just whatever you prefer.

Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of a top-rated pan that’s made of enameled carbon steel.

Stainless steel induction capability

Stainless steel is an alloy that comes in different grades. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set.

Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic and induction-compatible.

Stainless steel is an alloy that comes in different grades. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set. Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel, like a Dutch oven, or uncoated. Here’s one of each, but if you have a vintage model handed down by your family, that’s okay, too. Restaurant chefs swear by carbon steel pans. They have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less.

Both of our favorite grill pans are induction-friendly. The Lodge is made from traditional cast iron (read: it's nearly indestructible and will get more seasoned with time), while the Staub is made from enameled cast iron (read: easier to clean, but more fragile and it will never build up seasoning). Both are great and yield good grill marks—it's just whatever you prefer. Material: Cast iron (Lodge); enameled cast iron (Staub) Temperature range: N/A (Lodge); up to 500°F (Staub) Care instructions: Hand-wash only (Lodge); dishwasher-safe, but hand-washing is recommended (Staub) We Tested 10 Grill Pans—Our Five Favorites Got Top Marks...

Below, in alphabetical order by category, are some of the high-scoring pots and pans from our cookware ratings that are suitable for induction cooking. Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of a top-rated pan that’s made of enameled carbon steel.

Cookware for induction cooking

Most existing pots and pans are compatible with induction, with the exceptions of a few nonstick aluminum pieces. Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic. Both materials are induction-compatible. Most food-grade stainless steel pans are induction-compatible, but make sure you check the label on the box or the description on the website before investing in a set. Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel, like a Dutch oven, or uncoated. Restaurant chefs swear by carbon steel pans. They have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less.

Both of our favorite grill pans are induction-friendly. The Lodge is made from traditional cast iron (read: it's nearly indestructible and will get more seasoned with time), while the Staub is made from enameled cast iron (read: easier to clean, but more fragile and it will never build up seasoning). Both are great and yield good grill marks—it's just whatever you prefer.

Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of a top-rated pan that’s made of enameled carbon steel.

Induction cookware has become ubiquitous. If you find you’ll need to replace a few pots and pans that aren’t compatible, the good news is that induction cookware has become ubiquitous.

Frequently asked questions