Induction cooking is very energy efficient but not all cookware works for induction cooktops. Stainless steel, cast iron, and carbon steel are all excellent choices for your new induction range.
The best cookware for induction stovetops is made of magnetic materials that efficiently conduct heat. Induction-friendly cookware has to contain a good amount of ferrous metal.
Why?
Because induction stovetops work by creating a magnetic field that induces a current in the cookware itself. That means that instead of transferring heat from an element to a pan, induction generates heat directly in the pot or pan.
This is much more energy efficient, with far less energy lost in the process of transferring heat from element or burner to pan.
The trouble is that not all cookware contains ferrous metal. Pots and pans made with pure ceramic, for instance, won’t work with induction as there’s no metal in this cookware to create a current.
Shop LeafScore’s Curated Cookware Collection
Through our online store, LeafScore Essentials, we offer several cookware brands that don’t use PTFE or forever chemicals.
The best materials
To use an induction cooktop to its fullest potential, look for cookware made with:
- Stainless Steel – almost always compatible with induction stovetops. Look for “induction-ready” labeling or a magnetic base. Pots and pans with a thicker, heavier base are usually very good for induction.
- Cast Iron – compatible with induction cooking due to its magnetic properties. Make sure pots aren’t too heavy for the cooktop though.
- Enameled Cast Iron – also suitable for induction cooking. The enamel coating provides a smooth surface and makes it easier to clean.
- Carbon Steel – work well with induction cooktops and are lighter than cast iron but offer similar heat retention properties.
- Magnetic Stainless Steel – specially designed stainless steel cookware for induction cooking, featuring a magnetic stainless steel base. Check product info to ensure compatibility.
- Induction-Ready Aluminum – comprises an aluminum core with an induction-ready stainless steel or magnetic base. Again, look and feel for a heavier, thicker base.
Cookware that won’t work with induction cooktops includes:
- Pure aluminum – with no ferrous metal, there’s nothing for the electro-magnetic field to heat.
- Pure ceramic or porcelain – same as above; no ferrous metal, no heat.
- Copper – while beautiful, copper cookware without an interface stone or specially designed induction-ready magnetic base won’t work on an induction cooktop.
- Glass – while you can heat some glass cookware on an electric or even gas stove, it won’t work on induction cooktops.
Shop LeafScore’s Curated Cookware Collection
Through our online store, LeafScore Essentials, we offer several cookware brands that don’t use PTFE or forever chemicals.
Other things to consider
In addition to choosing your cookware materials wisely, look for cookware that has a flat bottom. This ensures maximum contact with the induction surface for efficient heat transfer.
You also want to make sure your cookware is the right size for your induction element(s).
Induction stovetops only heat what they come into contact with. That means an 11-inch frying pan won’t heat evenly on a 9-inch element. And, unfortunately, some induction elements appear to have functional heating ranges a little narrower than advertised.
If you’re looking to maximize the efficiency of your induction stovetop, look for cookware that is comfortably smaller in diameter than the largest element.
Technically, even non-ferrous cookware can work with induction, if you use something magnetic to bridge the gap. Induction interface elements contain ferrous metal and will heat on an induction burner. The disc or metal stone then acts as a heating element to warm any pot or pan you place on top of it.
This is a decent workaround if you have an induction stovetop but no induction-friendly pots and pans. The downside is that the cooking process is very inefficient and you don’t get the benefits of precise temperature control or safety that come with using induction cooktops directly.
Other pitfalls of induction interface elements include:
- Extra weight and pressure on your cooktop, which can cause scratches, cracks, or error messages
- Extremely hot interface element and possible burn risk
- Longer cooking times
- More warming of the air around the cooktop.
Some interface discs aren’t flat, though they should be for best results. Watch out for ones with little bumps on the bottom as these are more likely to scratch or crack your cooktop.
Some interface discs aren’t made with good quality materials and can blister and discolor over time.
Two good options for induction converter discs are:
- Max Burton Interface Stone for Induction- View on Amazon
- Runzi Induction Converter (with options for detachable handle) – View on Amazon.