Induction Cookware

All cookware with a ferromagnetic (iron-containing) base: stainless steel pans with a magnetic core or baseplate, and aluminum or copper pans with a specially built-in induction base. You can identify a suitable pan by the coil symbol on the base or packaging, or you can test it yourself with a magnet. In the induction cookware collection, every pan has already been checked for this.

Hold a magnet against the bottom. If it sticks firmly, the bottom is magnetic and the pan will work on induction. If the magnet sticks weakly or not at all, as with pure aluminium or copper, the pan will not or will barely get hot on an induction hob.

It is usually due to the size. The magnetic core in the base is often smaller than the visible base, and a cooking zone needs to detect a minimum base diameter; a small (milk) pan is therefore not always detected on a large zone. Place small pans on the smallest zone and position the pan neatly in the center. If the hob still does not detect the pan, check with a magnet whether the base is actually magnetic.

A slight humming sound is normal: the alternating magnetic field causes the base of the pan to vibrate minutely. Multi-layer stainless steel bases hum slightly sooner than solid material, especially at high power. If you hear a clicking sound while two zones are at full power at the same time, the cooktop is distributing the power between those zones; that is also not a defect. Less noise? Use a pan with a thick, flat base and avoid the boost function if it is not necessary.

At low settings, an induction hob pulses: it switches the power on and off briefly to heat at a low average level. With a thin base, you can experience this as uneven simmering. A saucepan with a thick, multilayer base absorbs this, because the base acts as a heat buffer and keeps the temperature stable; ideal for rice, milk, and sauces.

The number of material layers the pan or base is made of, usually stainless steel on the outside with a core of aluminum or copper. More layers mean faster and more even heat distribution without hotspots, which you notice immediately on induction when cooking delicate dishes such as porridge, milk and risotto.

Pure copper is not magnetic and therefore does not work on induction. Copper pans that are suitable for induction, such as the DUCQ models, have a stainless steel layer on the outside of the base that picks up the magnetic field. Always check the specific model to see if it is suitable for induction.

Never heat an empty pan on the highest setting or boost, use a burner that matches the diameter of the base, and do not rinse a hot pan immediately with cold water; this sudden temperature change can warp the base. Also, choose a pan with a thick, multi-layered base: thin, lightweight bases are most likely to warp, and a warped base is poorly detected on induction cooktops and heats unevenly.

Not necessarily. The price is mainly determined by brand, material and base construction, not by induction compatibility itself. Almost every modern quality cooking pot is also made for all heat sources, so also for gas and ceramic. An entry-level stainless steel model is already affordable; professional multi-ply and copper pans are in a higher segment.

Demeyere is considered the specialist: its multilayer base technology was specially developed for induction. In addition, Le Creuset, Greenpan, KitchenAid, Zwilling, Skottsberg and DUCQ offer high-quality induction cookware, each with its own strengths and price point. Which is the best fit depends on how you cook: everyday ease of use, precision cooking, or a completely new induction cookware set.