Induction Hob: Choosing The Right Pan Size

Induction hobs are a popular choice for home chefs due to their energy efficiency, precise temperature control, and safety features. When choosing pans for an induction hob, it is important to consider both the size and the material of the pans. Using a pan that is too small for the burner can result in decreased power output and slower cooking times. On the other hand, while larger pans can be used, they may not heat as effectively if they extend beyond the burner's cooking circle. To ensure even heat distribution, it is recommended to match the size of the pan's base to the induction cooking zone.

In terms of material, induction hobs require ferromagnetic cookware, such as cast iron or stainless steel. This is because induction heating works by generating heat in the pan through electrical induction or exciting the iron atoms in the cookware. To test if a pan is compatible with an induction hob, look for the induction symbol on the base or simply hold a magnet to the bottom of the pan to see if it sticks.

Pans with flat bases are best

Due to the way induction hobs work, you need to use specific cookware to get the best results. Pans with flat bases are best for induction hobs because they allow for full contact with the glass surface. This is important because the induction burner requires a minimum pan size in order for the element to turn on. The pan should be centred within the circular graphics marked on the glass cooking surface.

The size of the pan also matters. Using a smaller pot on a larger burner generates less power. For example, using an 8-inch pan on an 11-inch burner will not output its full power to the pan, and it will take longer to boil water. On the other hand, using a larger pot on a smaller burner will not damage the burner or cooktop surface, but the further the pan extends beyond the cooking circle, the less the burner will perform.

To ensure even heat distribution, the ferromagnetic base of your cookware should correspond to the size of the cooking zone. Suitable cookware examples include enamelled steel cookware and specialist stainless steel cookware.

Match pan size to the burner size

Matching the pan size to the burner size is important when using an induction hob. This is because induction hobs heat the pan directly, rather than the hob surface, so the heat is only generated above the burner's cooking circle. Therefore, if the pan is smaller than the burner, it will not reach its full power, and it will take longer to cook. For example, a small pan on a large burner may not boil water efficiently.

However, it is possible to use a larger pot or pan on a smaller burner without any issues. Although the area of the pan that extends beyond the burner will not be heated, it will not damage the burner or cooktop surface. It is important to ensure that the bottom of the pan does not touch the metal cooktop trim or overlap the controls.

To ensure even heat distribution and optimal cooking results, it is recommended that the ferromagnetic base of the cookware corresponds to the size of the cooking zone. This means that the pan should make full contact with the glass surface and be magnetic. Using a pan that is too small may cause the induction element not to activate, as the induction coil needs to detect that the pan is centred within the circular graphics marked on the glass cooking surface.

Matching the pan size to the burner size also has energy efficiency benefits. Using a pan that is too small for the burner can waste over 40% of the burner's heat. To further reduce energy consumption, it is recommended to cover pots and pans while cooking to retain heat.

Avoid aluminium pans

When choosing pans for an induction hob, it is important to select the right size and material. Induction hobs use a magnetic circuit to directly heat the base of the pan, so only ferromagnetic cookware is suitable. Pans made from non-magnetic materials such as glass, aluminium, or copper will not work on induction hobs.

While some aluminium pans may be marketed as induction-safe, these are usually made with a blend of induction-compatible metals in the base. Pure aluminium pans without this special base will not work on an induction hob.

To ensure optimal cooking results, the ferromagnetic base of your cookware should correspond to the size of the cooking zone. Using a pan that is smaller than the burner will generate less power and take longer to boil water. For example, an 8-inch pan on an 11-inch burner will not output its full power. On the other hand, using a larger pot will not damage the burner or cooktop surface, but the further the pan extends beyond the cooking circle, the less efficient the burner will perform.

Square pans can be used on induction hobs, but round pans that match the induction coil sizes work best. It is also important to use pans with a flat base that connects to the induction hob's cooking zone. An uneven bottom can cause vibration and noise on the glass surface, and it will not heat evenly.

Stainless steel pans are a good choice

When choosing pans for an induction hob, it's important to select the right size and ensure they're made from the right materials. Induction hobs use electromagnetism to heat the pan directly, so the cookware must be made from a ferromagnetic material such as iron or steel. This means that stainless steel pans are a good choice for induction hobs, as they are magnetic and will heat up efficiently.

However, not all stainless steel pans are compatible with induction hobs. To be induction-compatible, the base of the pan must be made from a magnetic grade of stainless steel. Look for stainless steel 432 or ferritic stainless steel, both of which have a magnetic field. Pans made from stainless steel with a high nickel content will not work because the nickel blocks the magnetic field.

You can check if a pan is made from magnetic steel by testing it with a magnet. If the magnet sticks to the bottom of the pan, it is made from magnetic steel and will work on an induction hob. You can also look for a symbol on the base of the pan, which will often be a small coil of wire with four loops.

When choosing the size of your pans, it's important to match the size of the pan to the size of the burner. This is because the induction hob will only heat the area directly above the burner, so a larger pan may not heat up properly. However, it's worth noting that using a pan that is slightly smaller than the burner will not damage the hob.

Overall, stainless steel pans are a good choice for induction hobs as long as they are made from the right type of steel and are the correct size.

Cast iron pans are heavy but effective

However, cast iron can scratch the surface of induction hobs, so it is important to be careful when using it. To avoid scratching, place the pan firmly and smoothly on the surface of the hob and avoid sliding it. You can also place a paper towel or piece of paper between the pan and the hob to act as a barrier. It is also important to keep both the pan and the hob clean, as food debris can cause scratches.

Another option is to use enameled cast iron, which is generally lighter and smoother than regular cast iron, making it better suited for induction cooking. However, the enamel coating can slow down the heating process, so it may not be suitable for high-temperature cooking.

When using cast iron pans on induction hobs, it is also important to match the pan size to the burner size. This is because heating will only occur above the burner's cooking circle, and using a smaller pan can result in less power and longer cooking times.

Frequently asked questions