Induction Pans: Magnet Test

Induction cooking is becoming increasingly popular, and for good reason. It's more energy-efficient than gas or electric cooktops, food heats more quickly, the cooking surface stays cool, and it's more responsive to temperature changes. However, unlike gas cooktops, induction cooktops require induction-ready cookware. So, how do you know if your cookware is compatible?

The key to knowing if your cookware is induction-safe is magnetism. Induction cooktops create a magnetic field between the pot and the magnetic coils beneath the cooking surface, so for cookware to work on an induction cooktop, it must contain ferromagnetic materials such as iron or have a layer with magnetic properties. Materials that are magnetic include iron, cast iron, stainless steel, and carbon steel.

The simplest way to test if your cookware is induction-safe is to grab a magnet and see if it sticks to the bottom of the pot or pan. If the magnet sticks, your cookware is induction-safe. If it doesn't, your cookware doesn't have the right metals to generate heat on an induction cooktop.

The magnet test: a magnet will stick to induction-safe pans

Induction cookers work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. This means that the cookware you use must contain ferromagnetic materials, such as cast iron or some types of stainless steel.

To check if your cookware is induction-safe, you can perform the magnet test. Simply grab a magnet—a refrigerator magnet will do—and place it against the bottom of the pan. If the magnet sticks, the pan will work on an induction appliance. If the magnet slides off easily, the pan may not have enough magnetic qualities to work well on an induction stove.

It's worth noting that some non-magnetic pans may still work on induction stoves, but this is inefficient and may even be unsafe due to the low melting point of the pan's material.

The boiling water test: pour water into the pan and place it on the induction hob. No error message? It's induction-safe

If you're unsure whether your cookware is induction-compatible, there are a few tests you can try. Induction cookers rely on the pan being made of ferromagnetic metal, such as cast iron or some types of stainless steel. A simple way to check if your cookware will work is to place a magnet on the bottom of the pan. If the magnet sticks, the pan will work on an induction cooker. If it doesn't, the pan is not induction-compatible.

Another way to test if your cookware is induction-safe is to try the boiling water test. Pour a little bit of water into the pan and place it on the induction hob. If you receive an error message, the cookware is not induction-friendly. If you don't receive an error message, the pan is induction-safe. This test is a great way to ensure that your cookware is compatible with your induction hob.

Check for the induction-ready symbol: a coil or spiral

The induction-ready symbol is a quick and easy way to check if your pan is suitable for an induction hob. This symbol is usually stamped on the bottom of the pan or printed on the exterior packaging. It often looks like a coil or spiral, or a horizontal zig-zag. If you see the induction-ready symbol, you can be sure that your pan will work on an induction hob.

The reason that only certain pans work on induction hobs is that induction cooking uses magnetism to create a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field then heats the contents of the pot. Therefore, for a pan to be induction-compatible, it must contain ferromagnetic materials, such as iron or cast iron, or have a layer with magnetic properties.

If you are unsure whether your pan is induction-compatible, you can also try the magnet test. Simply hold a magnet to the bottom of the pan. If the magnet clings to the underside, the pan will work on an induction hob. If the magnet only grabs the pan softly, the pan may work but it won't be efficient. If there is no pull on the magnet, the pan won't generate heat on an induction hob.

Flat base: a curved base won't work, even if the pan is magnetic

To check if a pan is induction-safe, it's important to understand how induction cooking works. Unlike traditional gas or electric cooking, induction cooktops use a magnetic field between the pot and the magnetic coils beneath the cooking surface to generate heat. This means that the cookware must contain ferromagnetic materials, such as iron or stainless steel.

Now, let's delve into the topic of flat bases for induction pans:

Flat Base: A Crucial Feature for Induction Cooking

Flat base pans are essential for induction cooking due to the nature of magnetic fields and heat transfer. Here's why a curved base won't work, even if the pan is magnetic:

• Inefficient Heating: Angled or curved surfaces, such as those found in woks, don't work efficiently on induction stoves. The maximum amount of energy is generated when the pan's base is flat and parallel to the cooktop. This is because the magnetic induction is proportional to the cosine of the angle between the magnetic loops. A curved base reduces the surface area in contact with the cooktop, hindering the heat transfer process.
• Distance from the Cooktop: Induction cooktops are designed to work at a very short distance from the stove. The magnetic field that drives the heating decreases rapidly as the distance increases. A curved base, especially one with a significant angle or depth, may exceed this effective distance, resulting in poor heating performance.
• Hot Spots and Uneven Cooking: A curved base can lead to uneven heating across the pan's surface. The "bubble test" is often used to demonstrate this. When water is heated in a curved pan on an induction cooktop, the formation of bubbles may be uneven, indicating "hot spots" where the pan is in better contact with the cooktop. This can make it challenging to cook food evenly.
• Specialised Cookware for Curved Pans: In some cases, manufacturers have created specialised tools and cooktops specifically for inductively heating curved pans, like woks. This suggests that standard induction cooktops are not designed for efficient heating of curved-base cookware.
• Safety Concerns: Induction cooking is often praised for its safety benefits, as the cooking surface remains cool. However, a curved pan may not provide sufficient surface contact, potentially leading to uneven heating and hot spots that could be hazardous.

To ensure your pans are induction-safe and efficient, it's best to choose those with flat bases. The "ruler test" is a simple method to check for flatness: place the edge of a ruler across the bottom of the pan, and hold it up to the light. If no light is visible under the ruler, the pan has a flat base and is more likely to perform well on an induction cooktop.

Materials: iron, cast iron, carbon steel and stainless steel are induction-safe

Induction cooking is very different from conventional gas or electric cooking methods. It works 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.

For cookware to be compatible with induction cooktops, it must contain ferromagnetic materials. This means it either contains iron or has a layer with magnetic properties.

Materials such as iron, cast iron, carbon steel, and many types of stainless steel are induction-safe. To test if your cookware is induction-compatible, try the magnet test. Simply hold a magnet to the bottom of the pan. If the magnet clings to the underside, the cookware will work on an induction cooktop. If the magnet grabs the pan softly, you may not have great success with it on your cooktop. If there is no pull on the magnet, it doesn't contain the right metals and won't generate heat.

It's worth noting that some types of stainless steel cookware are not induction-compatible. For example, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not suitable for induction cooking. Stainless steel can be confusing because it can be made with a variety of metals, and a high nickel content will block the magnetic field.

Aluminum, all-copper, or glass cookware will not work on induction cooktops unless they have a layer on the bottom with magnetic properties. Manufacturers have started adding a magnetic layer to the bottom of these pans, but older, non-magnetic pans will not work.

Frequently asked questions