Ella Walter
Induction cookers have become increasingly popular due to their energy efficiency, precise heating, and safety. However, one of the most common questions people ask when considering a switch to induction cooking is whether they need special pots and pans. The short answer is yes. Induction cooktops require ferromagnetic cookware, which means it must contain iron or have magnetic properties. To test if your current cookware is compatible, simply hold a magnet to the bottom. If it sticks, it will work on an induction cooker. Common types of cookware that are induction-compatible include cast iron, enameled cast iron, carbon steel, and some types of stainless steel. On the other hand, non-magnetic materials like glass, ceramic, copper, and aluminum will not work on induction cooktops.
| Characteristics | Values |
|---|---|
| Cookware material | Ferromagnetic materials such as cast iron, enameled cast iron, carbon steel, and some types of stainless steel |
| Testing for compatibility | Hold a magnet to the bottom of the pot or pan; if it sticks, it is compatible |
| Symbols | Look for an induction-compatible symbol on the bottom of the cookware, such as a horizontal zig-zag or a coil |
| Non-compatible materials | Glass, non-magnetic copper, aluminum, and non-magnetic stainless steel |
| Advantages of induction cooking | More energy-efficient, faster heating, cooler cooking surface, more responsive temperature control |
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What You'll Learn
How to test if your pots and pans are compatible
Induction cookers use electromagnetic energy to generate heat. This means that only ferromagnetic pots and pans are compatible with induction cooking. Ferromagnetic cookware is made of or contains a layer of magnetic materials that attract magnets. Non-magnetic cookware like ceramic, glass, non-magnetic copper, aluminium, and non-magnetic stainless steel cookware will not work on an induction cooker.
To test if your pots and pans are compatible with an induction cooker, you can use a simple test with a magnet. Take a magnet and hold it to the bottom of your pot or pan. If the magnet clings to the underside, your cookware will work on an induction cooker. If the magnet grabs the pan softly, you may not have good success with it on your cooktop. If there is no pull on the magnet, it means that your cookware does not contain the right metals to generate heat on an induction cooker.
Some non-stick pans have a cast iron, enameled steel, or magnetic stainless steel base that can react with the induction cooker to create heat. However, those with non-magnetic bases will not work. You can also check the bottom of your cookware for a stamped coiled spring symbol that indicates induction compatibility. Many manufacturers have started putting an "induction compatible" symbol on the bottom of their cookware or noting compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.
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What materials are induction-compatible
Induction cookers use electromagnetic energy to generate heat. Therefore, the pots and pans used on them must be made of ferromagnetic materials. Ferromagnetic materials contain iron or have a layer with magnetic properties. To check if your cookware is compatible with an induction cooker, simply hold a magnet to the bottom. If the magnet sticks, the cookware can be used for induction cooking.
Cast iron, carbon steel, and enameled cast iron are all induction-compatible. Cast iron skillets and pans work well with induction cooking surfaces, although the material is not as good a thermal conductor as aluminium. Carbon steel pans need to be seasoned to stay non-stick and prevent rust. They should also not be washed in the dishwasher.
Many types of stainless steel cookware are also induction-compatible. However, stainless steel poses the most confusion because it can be made with a variety of metals. A high nickel content will block the magnetic field, so stainless steel cookware with a high nickel content will not work. Some non-stick pans have a cast iron, enamelled steel, or magnetic stainless steel base that can react with the cooktop to create heat.
Aluminium and copper are desirable in cookware because they conduct heat well. However, they are non-magnetic and will not work on their own. Some manufacturers have started adding a magnetic layer to these pans to make them induction-compatible.
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Pros and cons of cast iron
Induction cookers use magnetic fields to generate heat, so the cookware used must contain ferromagnetic materials, such as iron or steel. This means that cast iron is a great option for induction cooking. However, cast iron has pros and cons that should be considered.
Pros of Cast Iron Cookware
Cast iron cookware is durable and long-lasting, often being passed down through generations. It is also a natural material, free of any chemicals that may be of concern in non-stick coatings. Cast iron is versatile, suitable for use on induction cookers, as well as gas and electric cookers. It can withstand high temperatures, making it ideal for searing and frying. Cast iron pans have a smooth surface, reducing the risk of scratching the glass top of an induction cooker.
Cons of Cast Iron Cookware
Cast iron is heavy, which can make it difficult to handle and manoeuvre. It requires careful maintenance, including seasoning to prevent rust and ensure non-stick properties. Cast iron also needs to be cleaned in a specific way, without harsh detergents or the dishwasher, which can strip the seasoning. It is reactive, so it may not be suitable for acidic foods, and it can be more expensive than other options.
Cast iron is a good option for induction cooking, but it is important to consider the pros and cons to decide if it is the best choice for your needs.
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Pros and cons of carbon steel
Induction cookers use electromagnetic energy to generate heat. For this reason, they require ferromagnetic pots and pans that contain iron or have a layer with magnetic properties. Cast iron, enameled cast iron, and many types of stainless steel cookware are induction-compatible. To check if a pot or pan is compatible, simply hold a magnet to the bottom. If the magnet sticks, the cookware can be used on an induction cooker.
Carbon steel is a type of ferromagnetic cookware that is compatible with induction cookers. It is made of a mixture of carbon and iron, typically containing 99% iron and 1% carbon. Here are some pros and cons of carbon steel cookware:
Pros:
- Carbon steel is lighter and easier to handle than cast iron, making it a preferred choice for professional chefs.
- It has sloped sides, making it easier to flip food, which is ideal for sautéing.
- It is thinner than modern cast iron, making it more aesthetically pleasing to some.
- It is less porous than cast iron, so it takes on seasoning quickly.
- It is very cost-effective compared to other types of cookware.
- It is non-toxic and eco-friendly.
Cons:
- Carbon steel can lose its seasoning quickly, and it may need to be seasoned several times in one evening.
- It should not be washed in the dishwasher and requires regular maintenance to stay seasoned and prevent rust.
- It does not always conduct heat evenly, and it is not suitable for cooking acidic ingredients for long periods.
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What to do if your cookware isn't compatible
Induction cookers use electromagnetic energy to generate heat. This means that only ferromagnetic pots and pans—those that are attracted to magnets—are compatible with induction cookers. Materials such as cast iron, carbon steel, and some types of stainless steel are ferromagnetic and can be used for induction cooking. On the other hand, materials such as copper, aluminium, ceramic, glass, and non-magnetic stainless steel are not ferromagnetic and will not work on induction cooktops.
If your cookware is incompatible with your induction cooker, there are several options you can consider:
- Check the bottom of your cookware for a stamped coiled spring symbol or a horizontal zig-zag symbol, which indicates induction compatibility. Some manufacturers have started adding a magnetic layer to the base of their cookware, especially for aluminium and copper pans, so older, non-magnetic pans may not work, but newer ones might.
- Use a stainless steel induction hob heat diffuser. This can be placed on the cooktop under the pan, and the heating reaction will heat the contents of the pan.
- Purchase new cookware that is compatible with induction cooktops. Cast iron, carbon steel, and some types of stainless steel are good options. Many manufacturers now clearly label their products as induction-compatible, so look for this label when purchasing new cookware.
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Frequently asked questions
Yes, induction cookers require ferromagnetic pots and pans that are made of or contain a layer of magnetic materials.
You can test if your cookware is compatible by holding a magnet to the bottom of the pot or pan. If the magnet sticks, it is compatible.
Materials such as cast iron, enameled cast iron, carbon steel, and some types of stainless steel are compatible with induction cookers.
Materials such as glass, non-magnetic copper, aluminium, and non-magnetic stainless steel are not compatible with induction cookers.
Induction cookers are more energy-efficient than gas or electric cooktops, heat food more quickly, have a cooler cooking surface, and are more responsive to temperature changes.
