Tillie Doyle
Induction cookers use magnetic fields to generate heat, so the cookware used on them must be made of ferromagnetic materials, such as iron or steel. Cast iron is a great material for induction cooktops because it is a slow heat conductor that retains heat very well, allowing for even cooking once the cooking temperature is reached. However, cast iron pots and pans with rough surfaces can scratch the cooktop's surface. To avoid this, use enamel cast iron, which has a smooth surface, or ensure that the base of your cast iron cookware is smooth and free of rough edges.
| Characteristics | Values |
|---|---|
| Cookware material | Iron |
| Cookware compatibility with induction cooktops | Yes, if the cookware contains ferromagnetic materials, i.e., iron or has a layer with magnetic properties. |
| Induction cooktop mechanism | Creates a magnetic field between the pot and the magnetic coils beneath the cooking surface. |
| Cookware bottom | Flat-bottomed cast iron pans are ideal as they provide maximum contact with the cooktop, ensuring even heat distribution. |
| Scratching | Cast iron pans can scratch the induction cooktop due to their rough bottom. Therefore, it is recommended to lift them instead of sliding them when moving. |
| Cleaning | Regularly clean the induction surface and any pots and pans used. |
| Preheating | Preheat the pan over low heat on the induction burner for a few minutes before turning the temperature up to prevent hot spots. |
| Burner size | Use a burner that matches the width of your pan as closely as possible to ensure even heating. |
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What You'll Learn
Cast iron pans are compatible with induction cooktops
Cast iron is a robust material suitable for a wide array of cooking methods beyond stir-frying or searing. It is ideal for deep-frying, baking bread, and slow cooking. Cast iron cookware is also known for enhancing the flavour of food. The seasoned surface develops a patina over time, which adds depth and richness to the dishes prepared.
However, it is important to choose the right cast iron pan for an induction cooktop. The base of the pan should be smooth and flat to ensure even heat distribution and prevent scratching on the induction cooktop's surface. Some lower-priced cast iron pans may have rough surfaces or become warped with use, so it is worth investing in a higher-quality pan.
When using a cast iron pan on an induction cooktop, it is important to handle it with care. Cast iron pans are heavy, so they should be lifted rather than slid across the cooktop to avoid scratching or damaging the glass surface. Regular cleaning of both the cooktop and the pan will also help to protect the surface from scratches and stains.
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Pans with a rough surface may scratch the cooktop
Induction cooktops are made of a durable glass-ceramic composite, which is not metal. While induction cooktops are designed to be fit for purpose and don't scratch easily, they can get scratched and cracked if used roughly. Pans with rough bottoms can scratch the surface of an induction cooktop. This is one of the most common causes of scratches on induction cooktops.
Cast iron pans, for example, can scratch induction cooktops due to their rough bottom and hefty weight. Therefore, it is recommended to lift, rather than slide, cast iron pans when moving them. It is also important to always gently place cookware on the cooktop's glass surface, rather than dropping it.
To prevent scratches, it is recommended to use cookware with smooth, flat bottoms. Enamel-coated cast iron, for instance, offers superior heat retention and even cooking. While durable, some enameled cast iron cookware may have a rough unfinished bottom, so it is important to check this before purchase. Alternatively, you could use a thin disc of copper between the cast iron pan and the cooktop. Copper has a high melting point, is not ferromagnetic, and a thin sheet should not affect the magnetic field.
If you wish to continue using a cast iron pan, you can try smoothing down the coating on the bottom with an electric sander. You can also season your cast iron pan to help it stay non-stick and rust-resistant. To do this, clean the cast iron surface, and when dry, heat the pan over a high heat. Spread a small amount of vegetable oil over the entire surface, and remove the cookware when the oil is smoking. Wash and dry the pan after carefully disposing of the excess oil.
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Pans should be lifted, not slid, to avoid scratching
Cast iron pans are compatible with induction cooktops. Induction cooking involves creating a magnetic field between the pot and the magnetic coils beneath the cooking surface, and cast iron is magnetic. Therefore, cast iron pans can be used on induction cooktops.
However, cast iron pans have a rough bottom and are quite heavy, so they can scratch the surface of the cooktop. To avoid this, lift the pan rather than sliding it when moving it. Always gently place the pan on the cooktop's surface, rather than dropping it. Regularly cleaning the surface can also help protect the cooktop from scratches and stains. Before using a cast iron pan, make sure it is clean and dry.
To further protect the cooktop, you can use an enameled cast iron pan, which covers the rough cast iron with smooth enamel, reducing the chance of scratching. Alternatively, you can use a heat diffuser, which creates a barrier between the pan and the cooktop, although this may interfere with heating time.
Cast iron skillets can be seasoned to help maintain their non-stick properties. To season a cast iron pan, clean the surface, and when dry, heat the pan over high heat. Spread a small amount of vegetable oil over the entire surface. Remove the pan when the oil is smoking and switch off the heat. Carefully dispose of the excess oil, then wash and dry the pan.
It is important to note that scratched non-stick pans may release small particles of coating into your food, which could be harmful. Therefore, it is recommended to replace non-stick pans when they become scratched.
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Pans should be cleaned regularly
Cast iron pans can be used on induction cooktops. Induction cooktops create a magnetic field between the pot and the magnetic coils beneath the cooking surface. This energy heats the contents of the pot. Cast iron is magnetic and turns the electromagnetic energy from the induction surface into heat.
- Before each use, ensure that your pan is clean and dry.
- Avoid using soap or detergent on cast iron pans, as this can remove the seasoning and affect the flavour of your food. Instead, use hot water and a stiff brush or sponge to scrub away any residue.
- For stubborn residue, fill the pan with water and put it on the stove until the water boils. Then, let the water cool and wash the pan as normal.
- To season a cast iron pan, heat the pan until it is very hot, then spread a small amount of vegetable oil over the entire surface. Remove the pan from the heat and carefully dispose of any excess oil. Wash and dry the pan before storing it.
- To remove stuck-on food, fill the pan with hot water and add a liberal amount of bleach cleansing powder. Leave it for about 30 minutes, then scrub the pan. Alternatively, you can use baking soda or borax instead of bleach.
- For pans with a special coating, avoid using abrasive cleaning methods such as scrubbing with aluminium foil and bleach powder, as this can damage the coating. Instead, use a soft sponge or cloth and a mild detergent.
- To remove sticky grime, add a few drops of tea tree oil and a drop or two of dish soap to your pan. Scrub the pan for about five minutes.
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Pans with a flat bottom heat up more evenly
Induction cooktops create a magnetic field between the pot and the magnetic coils beneath the cooking surface. For cookware to work on induction cooktops, it must contain ferromagnetic materials, such as iron, or have a layer with magnetic properties. Cast iron, enameled cast iron, and many types of stainless steel cookware are induction-compatible.
When using an induction cooktop, it is important to choose a piece of cookware that is similar in size to the burner to ensure even heating. This is because induction cooktops are designed with a safety feature that detects the size of the cookware, and if the cookware is too small, the cooktop might not heat up.
To ensure even heating, it is also recommended to use a fully clad tri-ply pan. This type of pan has a layer of aluminum sandwiched between stainless steel, which provides even heat distribution along with durability and heat retention. Pans with only a thin layer of steel or an aluminum disk in the base tend to have hot spots, which can scorch food.
In summary, when using an induction cooktop, it is important to use a flat-bottomed, fully clad tri-ply pan that is similar in size to the burner to ensure even heating and avoid scorching food.
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Frequently asked questions
Yes, cast iron is one of many types of cookware that work on induction hobs. This is because cast iron is magnetic and induction hobs use magnetic fields to generate heat.
You can test whether your iron pan is magnetic by placing a magnet on it and seeing if it sticks.
Cast iron pans with rough surfaces can scratch the surface of an induction hob. To avoid this, use pans with a smooth, flat base and lift them on and off the hob rather than sliding them.
