Non-Stick Pans: Induction Stove Compatibility

Non-stick pans are a great tool for cooking fluffy omelets, golden pancakes, and delicate fish fillets without the risk of food sticking to the bottom. But do they work on induction stoves? The answer is yes, but with a caveat. For a non-stick pan to work on an induction stove, it must have a ferromagnetic base that generates a magnetic field when placed on the stove's electromagnetic coil. While some non-stick pans are marketed as induction-ready, this doesn't always guarantee they will work well with your stove, as the amount of magnetic material may vary. To test if a pan is induction-compatible, simply use a magnet – if it sticks to the bottom, the pan is compatible. Additionally, induction interference disks can be placed between the stove and non-compatible cookware to make them work. When choosing non-stick pans for induction stoves, look for those with a thick disc-bottom or thick mono-metal construction, as these tend to perform better. It's also worth noting that traditional Teflon or PTFE coatings perform better than ceramic coatings and that stainless steel is a good alternative for saucepans and pots.

Non-stick pans with a thick disc-bottom work best on induction stoves

Non-stick pans with a thick disc-bottom are ideal for induction stoves. The disc, usually made of steel, welded to the bottom of the pan, is what makes the pan compatible with an induction cooktop.

Induction stoves use electromagnetism to heat pans. When a pan with a magnetic base is placed on the cooktop, the electromagnetic field induces small electromagnetic currents in the metal, which is converted to heat. Therefore, for a non-stick pan to work on an induction stove, it must have a magnetic base.

Non-stick pans are typically made with a non-magnetic aluminium base, so most are not compatible with induction cooktops. However, some non-stick pans have a steel disc welded to the bottom, making them suitable for use on induction stoves.

• Tramontina Tri-Ply Base 10-Inch Nonstick Fry Pan: This heavy-bottomed pan is a good option for induction stoves as it heats up quickly and evenly. It has an encapsulated bottom, which is ideal for induction cooktops as it heats up faster and more evenly than a bonded steel plate.
• All-Clad HA1 Hard Anodized Nonstick Fry Pan Set: This set includes 8 and 10-inch fry pans with a thick, hard-anodized aluminium body and a multi-layer PFOA-free non-stick coating. The steel induction plate makes it compatible with induction cooktops.
• T-fal Professional Nonstick Pots and Pans: This affordable set includes a range of useful pieces, such as a steamer insert. The pieces have a non-stick interior with a Thermo-Spot indicator that changes colour when the pan is preheated. The non-stick coating is titanium-reinforced, and the set is oven-safe up to 400°F.
• OXO Ceramic Professional Non-Stick Cookware Set: This set includes a range of pan sizes, with a solid hard-anodized aluminium construction and a durable ceramic coating. The brushed stainless steel handles are securely riveted, and the pans are oven-safe up to 600°F.
• Made In Non-Stick Frying Pan: Made In's non-stick pans have a unique 5-ply construction with a stainless steel exterior, a triple-layer aluminium core, and a steel cooking surface coated with a non-stick material. The non-stick coating is PFOA-free and proven to last 10 times longer than other brands.
• HexClad Hybrid Non-Stick: HexClad combines the strength of stainless steel with the convenience of non-stick. Its unique cooking surface has stainless steel peaks and non-stick valleys, allowing you to use metal utensils without scratching the non-stick coating. The 3-ply stainless steel base is thick and heats evenly, retaining heat well.

Traditional non-stick coatings perform better than ceramic

Non-stick pans are a great tool to have in the kitchen, especially when cooking delicate foods such as eggs, fish, or pancakes. They are also lighter, cheaper, and easier to clean than other types of pans. However, there are health and environmental concerns associated with the production of non-stick coatings.

There are two main types of non-stick coatings: traditional PTFE coatings (such as Teflon) and ceramic coatings. PTFE coatings are made from polytetrafluoroethylene, a synthetic polymer that repels water and reduces friction. Ceramic coatings, on the other hand, are made from silica and applied with a sol-gel process.

While both types of coatings have their pros and cons, traditional non-stick PTFE coatings tend to perform better than ceramic coatings. Here are some reasons why:

• Durability: Traditional non-stick coatings are more durable than ceramic coatings. Ceramic coatings tend to be more brittle and break down faster, making them more susceptible to scratches and other damage. Traditional non-stick coatings can last up to five years if properly cared for, while ceramic coatings may need to be replaced more frequently.
• Heat resistance: Traditional non-stick coatings can withstand temperatures up to 500°F before giving off fumes, while ceramic coatings start to break down at around 800°F. This makes traditional non-stick coatings more suitable for high-heat cooking techniques such as searing or stir-frying.
• Performance: Traditional non-stick coatings typically provide a slicker and more consistent non-stick surface than ceramic coatings. This makes them better at preventing food from sticking, especially over time as the coatings wear down.
• Affordability: Traditional non-stick pans are usually more affordable than ceramic pans, which often come with a higher price tag due to their marketing as "natural" or "non-toxic" products.
• Versatility: Traditional non-stick pans can be used on a wider range of cooktops, including induction cooktops, as they are usually made with an aluminium core. Ceramic pans, on the other hand, typically have a stainless steel core, which is not compatible with induction cooktops.

In conclusion, while both traditional non-stick and ceramic coatings have their advantages and disadvantages, traditional non-stick coatings tend to outperform ceramic coatings in terms of durability, heat resistance, performance, affordability, and versatility. However, the choice between the two ultimately comes down to personal preference and specific cooking needs.

Avoid sets of non-stick cookware

Non-stick cookware is a popular choice for home cooks due to its slippery-smooth cooking surface, which makes cooking and cleaning a breeze. However, it's important to remember that non-stick cookware isn't meant to last forever. Here are some reasons why you should avoid buying sets of non-stick cookware:

• Non-stick coatings eventually wear out: No matter how careful you are, the non-stick coating on your pans will inevitably wear out over time. Scratches, chips, and flakes will start to appear, rendering your pans useless. Non-stick cookware typically needs to be replaced every few years.
• Limited versatility: While non-stick pans are excellent for cooking delicate foods like eggs, fish, and pancakes, they aren't as versatile as other types of cookware. For example, you wouldn't want to use a non-stick pan for searing a steak or making a pan sauce because you need the food to stick a little to develop flavour.
• Health and environmental concerns: There are lingering questions about the potential health and environmental impacts of non-stick coatings, particularly the chemicals used in their manufacture. While these concerns may not be a direct threat to your health, it's something to keep in mind.
• Cost: Non-stick cookware can be expensive, especially if you opt for a high-end set. And since non-stick cookware needs to be replaced periodically, it can become a costly investment in the long run.
• Limited durability: Non-stick cookware is inherently less durable than other types of cookware, such as cast iron, stainless steel, or copper. These alternative materials can last a lifetime if cared for properly, but non-stick cookware will eventually need to be replaced.
• Limited heat resistance: Non-stick coatings typically have a lower heat threshold compared to other types of cookware. This means they're not suitable for high-heat cooking methods like searing or broiling, limiting their versatility in the kitchen.

Non-stick coatings will wear out faster than stainless steel

Non-stick pans typically last between one and five years. The lifespan of a non-stick pan depends on the quality of the pan and how well it is cared for. Higher-quality pans with reinforced, multi-layer non-stick coatings tend to last longer, up to five years. However, even with proper care, the non-stick coating will eventually wear off, and the pan will need to be replaced.

Stainless steel cookware, on the other hand, is much more durable. High-quality stainless steel cookware made with high-grade stainless steel can last for decades with proper maintenance and care. It is resistant to warping, denting, and scratching and can withstand high temperatures without breaking down.

In summary, while non-stick pans offer convenience and easy cleanup, they are not designed to last as long as stainless steel pans. The non-stick coating will eventually wear out, and the pan will need to be replaced. Stainless steel pans are a more durable and long-lasting option but may require more maintenance and care.

PTFE (aka Teflon) delivers better non-stick performance and better longevity than ceramic

PTFE, also known as Teflon, is a synthetic fluoropolymer of tetrafluoroethylene. It is a fluorocarbon solid, as it is a high-molecular-weight polymer consisting wholly of carbon and fluorine. PTFE is hydrophobic: neither water nor water-containing substances wet PTFE. It has one of the lowest coefficients of friction of any solid.

PTFE is used as a non-stick coating for pans and other cookware. It is non-reactive, partly because of the strength of carbon–fluorine bonds, so it is often used in containers and pipework for reactive and corrosive chemicals. PTFE is also used as a graft material in surgery and as a coating on catheters.

Ceramic non-stick coatings, on the other hand, are made from sand but include several other chemicals, most notably titanium dioxide nanoparticles. The material is made into a sol-gel which is sprayed onto the cookware base, then baked ("cured") in a very hot oven. The result is a very hard, very slippery non-stick coating.

PTFE is considered to be more non-stick than ceramic coatings. It also typically lasts longer. However, there are serious environmental concerns associated with the production of PTFE non-stick coatings, as well as potential health risks with routine exposure to the chemicals (known as PFAS) used during that production.

PTFE pans are also more likely to be compatible with induction cooktops, as they are magnetic. Ceramic pans, on the other hand, are not magnetic and therefore not induction-compatible unless they have an induction-compatible plate on the bottom.

Frequently asked questions