Induction Stove: Special Pans Needed?

Induction cooktops are becoming increasingly popular, but do you need special pans for them to work? The short answer is yes – you do need special pans. Induction cookers work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface, so the pans you use must be made from a magnetic material. This includes cast iron, steel, and magnetic stainless steel. If you're not sure whether your pans are compatible, you can do a simple magnet test – if a magnet sticks to the bottom of the pan, it will work on an induction cooker.

Testing for compatibility

Cast iron, enameled cast iron, and many types of stainless steel cookware are all induction compatible. However, there are exceptions. For instance, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not induction-compatible. Stainless steel can be confusing because it can be made with a variety of metals; a high nickel content will block the magnetic field.

Aluminum, all-copper, or glass cookware will not work unless they have a layer on the bottom with magnetic properties. Some manufacturers have started adding a magnetic layer to the bottom of these pans, but older, non-magnetic pans simply will not work. Aluminum and copper require much higher frequencies to generate the heat needed to cook food.

Many manufacturers have started putting an "induction compatible" symbol on the bottom of their cookware or note compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.

Induction cooking

Because of the way induction cooking works, only certain types of pans will work on an induction stove. The cookware must contain ferromagnetic materials, such as iron or a layer with magnetic properties. This includes cast iron, enameled cast iron, and many types of stainless steel cookware. However, some stainless steel cookware with a high nickel content will block the magnetic field and not work on an induction stove.

To determine if your cookware is compatible with an induction stove, you can perform a simple test. Hold a magnet to the bottom of the pot or pan. If the magnet clings to the underside, the cookware will work on an induction cooktop. If there is no pull on the magnet, the cookware does not contain the right metals and will not generate heat on an induction stove.

If you have a favourite piece of cookware that is not compatible with your induction stove, there are products called induction hob heat diffusers that can be placed on the cooktop under the pan. This will allow you to use your non-compatible cookware on an induction stove.

Pans that work with induction

Induction cooktops require magnetic pans, which generate an electric current when placed on the cooktop, heating up the contents of the pan. To check if your pans are compatible, simply hold a magnet to the bottom of the pan. If it sticks, the pan will work on an induction cooktop.

• Cast iron
• Steel
• Magnetic stainless steel (with some iron content)
• Ceramic-clad and enamelled pans, such as Le Creuset cookware
• Carbon steel
• Non-stick pans with a magnetized base

When shopping for induction pans, look for "induction-ready cookware" or "induction cooktop cookware". Pans with a flat base are also preferable, as an uneven bottom can vibrate and make noise on the glass surface, and won't heat as evenly.

Pans that don't work with induction

Induction cooktops work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field heats the contents of the pot. Therefore, the cookware must contain ferromagnetic materials, such as iron or another magnetic metal.

• Aluminum pans: Aluminum is not a ferromagnetic material, so it will not work with induction stoves unless the pan has a layer of magnetic material on the bottom. Older, non-magnetic aluminum pans will not work.
• All-copper pans: Like aluminum, copper is not ferromagnetic and requires much higher frequencies to generate the heat needed to cook food. Some newer copper pans may have a magnetic layer added to the bottom, which would make them compatible.
• Glass pans: Glass is not a magnetic material, so glass cookware will not work on induction cooktops. As with aluminum and copper pans, some newer glass pans may have a magnetic layer added to the bottom, making them compatible.
• Non-magnetic stainless steel pans: Stainless steel can be made with a variety of metals, and a high nickel content will block the magnetic field. Therefore, not all stainless steel pans will work with induction cooktops.

Why switch to induction?

So, you're thinking of switching to an induction stove but are unsure if it's worth it? Here are some reasons why induction stoves are a great choice:

Energy Efficiency

Induction stoves are far more energy-efficient than gas or electric stoves. They use electromagnetic energy to create a magnetic field between the pot and the magnetic coils beneath the cooking surface, heating the contents of the pot directly. This direct method of heating means less energy is lost to the air around the pots and pans, resulting in lower energy costs for you. In fact, induction appliances are up to three times more efficient than gas stoves and up to 10% more efficient than conventional smooth-top electric ranges.

Faster Cooking

The direct heating method of induction stoves also means that your food cooks much faster. Tests have shown that induction cooktops can boil six quarts of water in under 15 minutes, and up to 40% faster than gas and traditional electric cooktops. So, no more waiting around for your water to boil!

Precise Temperature Control

Induction stoves offer far more precise temperature control than electric or gas stoves. Electric cooktops take a long time to heat up and cool down, and gas ranges can make it difficult to hit a precise temperature. With induction, you have far more control over the temperature, allowing for more precise cooking. And when you turn the burner off, the heat transfer stops immediately, so there's less chance of food boiling over or overcooking.

Safety

Induction stoves are also much safer than their electric and gas counterparts. The cooking surface stays cool, so there's no risk of burns. It also won't catch objects like dishcloths on fire, as it only heats items with iron particles. Plus, it turns off automatically when cookware is removed, so there's little risk of accidentally leaving it on.

Environmental Benefits

Induction stoves are not only better for your wallet but also for the environment. Their improved efficiency results in lower rates of air pollution associated with energy generation. They also don't produce the indoor air pollutants that come from gas stoves, such as nitrous oxides, carbon monoxide, and formaldehyde, which can have negative health effects and exacerbate respiratory conditions.

Easy to Clean

The smooth, flat surface of induction stoves also makes clean-up a breeze. Unlike traditional stoves, you don't have to reach into crevices and under burners to wipe up spills. Simply wipe down the glass surface, and you're done!

Cost

While induction stoves have traditionally been more expensive than other types of stoves, prices have been falling. You can now find four-burner induction ranges for around $1,000, and even lower if you opt for a single-burner option. Plus, induction stoves can lower your gas and electricity bills, so you'll save money in the long run.

So, if you're thinking of making the switch, rest assured that induction stoves offer a wealth of benefits that make them a great choice for your home.

Frequently asked questions