Copper Pans And Induction Cooking: A Perfect Match?

Copper pans are one of the oldest cookware materials in the world and have been used with gas stoves for centuries. However, with the rise in popularity of induction cooktops, many people are wondering if their copper pans will still work. The short answer is that it depends. Induction cooktops require the use of ferromagnetic metal cookware, such as cast iron or some types of stainless steel. Most copper pans are not ferromagnetic, but some are clad with magnetic metals, making them compatible with induction cooktops. Additionally, some manufacturers offer copper pans specifically designed for induction cooking, such as the De Buyer Prima Matera Copper Cookware Collection, which features a copper layer sandwiched between stainless steel and a magnetic steel disk.

Copper pans are not magnetic, so they don't work on induction hobs

Copper pans are renowned for their even heat distribution and responsiveness to temperature changes, making them a popular choice for cooking. However, with the advent of induction cooktops, the traditional copper pan may no longer be suitable for modern kitchens.

Induction cooktops utilise electromagnetic fields to generate heat through molecular friction. This technology requires the cookware to be made of a metal that reacts to magnetic fields. Unfortunately, copper is not magnetic, and neither is aluminium, so traditional copper pans will not work on induction hobs.

Some manufacturers have attempted to address this issue by providing an iron plate to place between the hob and the pan. However, this solution is inefficient and negates the advantages of induction cooking.

To overcome this challenge, some companies have innovated by creating copper pans with a magnetic core. These pans, known as "copper induction pans," have a ferric core that heats up when placed on an induction hob, allowing the heat to be evenly distributed throughout the copper pan. While this technology ensures compatibility with induction hobs, it also adds to the cost of the cookware.

It is important to note that not all copper pans are incompatible with induction cooktops. Some copper pans are clad with a thin layer of magnetic metal, such as stainless steel, which makes them suitable for use on induction hobs. When purchasing copper cookware, it is essential to look for products specifically designed for induction cooking or test the pans with a magnet to ensure compatibility.

Some copper pans have a magnetic metal base, making them induction-compatible

Copper pans are generally incompatible with induction cooktops because copper is not a magnetic metal. However, some copper pans have a base made of magnetic metal, making them induction-compatible.

Induction cooktops use an electro-magnetic field to vibrate the atoms in the cooking vessel and create heat through molecular friction. Therefore, the cookware must be made of a metal that reacts to a magnetic field. Copper does not share this property, but some copper pans have a base made of magnetic metal, allowing them to be used on induction cooktops.

Manufacturers like Mauviel, De Buyer, and All-Clad have created copper pans with magnetic bases, such as the De Buyer Prima Matera line, which features a copper layer sandwiched between a thin stainless steel layer and a magnetic steel disk attached to the underside of each pan. This design retains the even heat distribution and fast temperature adjustment of copper pans while making them compatible with induction stoves.

When shopping for copper pans that work on induction cooktops, it is essential to look for products that explicitly state their compatibility. Taking a magnet when shopping can also help determine if the cookware will work on an induction cooktop.

Copper pans are great for heat distribution

Copper pans are excellent for heat distribution. Copper is a perfect conductor of heat, distributing it evenly and efficiently. This makes it ideal for cooking a wide range of dishes, from delicate sauces to grilled meats. Copper pans offer precise temperature control, allowing cooks to make subtle changes in heat intensity. This is a significant advantage for both professional chefs and home cooks.

The responsiveness of copper pans is another advantage. They heat up and cool down quickly, which is especially useful when preparing delicate foods like fish, seafood, sauces, caramel, and chocolate. Removing a copper pan from the heat will cause its temperature to drop rapidly, reducing the chances of overcooking.

The thickness of copper pans also plays a role in their heat distribution capabilities. Pans with a thickness of 2.5 to 3mm are considered ideal for both heat responsiveness and even heating. Thicker pans provide better heat control, while thinner pans may struggle to distribute heat evenly.

While copper pans offer superior heat distribution, they do have some drawbacks. Copper is a reactive metal, and unlined copper pans can release toxic chemicals into food. Therefore, copper cookware is typically lined with tin or stainless steel. Tin is non-stick and has a low melting point, while stainless steel is more durable but prone to food sticking.

In conclusion, copper pans are excellent for heat distribution, offering precise temperature control and responsiveness. However, the choice of lining and pan thickness are important considerations to ensure optimal performance and avoid potential drawbacks.

Copper pans are responsive to temperature changes

Copper pans are also more responsive than other types of cookware. Thermal conductivity goes both ways, meaning that copper not only heats up quickly but also cools down just as fast. Copper pans heat up and cool down faster than those made from any other commonly used metal. Copper is 29 times more effective at conducting heat than stainless steel, about 7.5 times better than cast iron and carbon steel, and twice as effective as aluminium. According to The Engineering Toolbox, copper has a thermal conductivity of 413 W/m-K. To put that in perspective, aluminium comes in at 237 W/m-K, carbon steel at 54 W/m-K, cast iron at 52 W/m-K, and 304-grade stainless steel at just 14.4 W/m-K.

Copper pans are also more responsive than aluminium pans. While a 7mm-thick piece of aluminium heats up as evenly as a 2.5mm-thick piece of copper, copper has the added benefit of responsiveness—how quickly it heats up and cools down as more or less heat is applied. You can have copper's evenness with a 7mm-thick aluminium pan, but you'll lose its responsiveness in the process.

Copper pans are also desirable because they heat up evenly. Copper pans distribute heat without hot and cold spots, from the centre all the way around to the edges. This ensures your foods cook evenly, resulting in consistent sauces, well-prepared meats, golden brown pancakes, and rice dishes that don’t suffer from localized burning.

Copper pans are also desirable because they recover heat swiftly. This feature is quite necessary for recipes that demand precise timing and excellent temperature control. If you add cold chicken thighs to a hot pan and the pan is slow to recover the temperature, for instance, you risk ending up with steamed thighs rather than thighs with a golden brown sear.

Copper is one of the oldest cookware materials

Copper is one of the oldest metals known to man, with copper artefacts uncovered throughout history. The earliest use of copper was as a form of decoration or adornment in China, India, Peru and Rome. Copper's distinctive and eye-catching colour made it a popular choice for jewellery and accessories.

Copper's history as cookware began around 3000 BC during the Bronze Age when metalworking techniques had advanced enough to make specialised cooking pots and cauldrons. The ancient Romans were the most inventive, creating metal colanders, steamers, frying pans and more. They also spearheaded the process of frying fish in oil in a large, flat pan called the patella, the precursor to the Spanish paella.

Copper cookware has long been the top choice for discerning consumers. Copper pots heat quickly and evenly, making it easier to control the temperature than other pots. They are also responsive, heating up and cooling down faster. This makes copper ideal for dishes that require fine temperature control.

However, copper is reactive, so it has to be lined with tin or another metal to avoid toxicity. Copper ions can also react with acid, resulting in off flavours. In excessive amounts, they can be toxic. Therefore, copper shouldn't be used to cook sauces with ingredients like lemon juice, wine or tomatoes. Most copper pots and pans have to be lined for everyday cooking.

Frequently asked questions