Induction cooktops have transformed home cooking with their precise temperature control and exceptional efficiency, earning a top spot among chefs and dedicated home cooks alike. Choosing the right pans for induction cooktop cooking ensures you get the best performance and results from your investment.
Induction cooking demands cookware that meets the highest standards of precision, durability, and heat control. At All-Clad, our premium cookware collections feature high-quality materials and expert craftsmanship that deliver exceptional cooking performance.
Unlike electric ranges, induction uses electromagnetic currents to heat magnetic cookware. Your induction top has an electromagnetic field that rests under its glass cooktop. However, pans without these vital magnetic metals will remain cold and useless on your induction stove.
Here’s the key: magnetism. Wondering if your favorite frying pan will work on your shiny new induction range? “The most important consideration for cooking with an induction appliance is owning cookware that’s made of ferromagnetic metal, such as cast iron or some types of stainless steel,” says Gill Stansfield, assistant dean of the College of Food Innovation & Technology at Johnson & Wales University in Providence, R.I.
He recommends a simple trick to check for induction compatibility: Grab a magnet from your fridge and place it against the bottom of any pan in your current collection. If the attraction is strong, the pan should work. You may discover that many of your existing pots and pans can be used with induction.
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Only pans with a magnetic base work with induction cooktops. For induction cooking, your pans must have a magnetic bottom to function with the stovetop. However, pans without these vital magnetic metals will remain cold and useless on your induction stove. Suitable pans include those made with cast iron, enameled cast iron, and magnetic-grade stainless steel, like All-Clad’s bonded collections.
If you’re unsure whether a pot or pan you already own will work, hold a magnet to its bottom: If the attraction is strong, the pan should work. Exceptions include a few nonstick pieces that are made of aluminum, a material that won’t work with induction stovetops. But they’re still worth testing with a magnet because some nonstick pans are clad with another magnetic metal, which makes them compatible.
If you find you’ll need to replace a few pots and pans that aren’t compatible, the good news is that induction cookware has become ubiquitous. And cookware manufacturers have become a lot better at noting whether their wares are induction-compatible on the box. But when in doubt, you can always take a magnet with you to the store and check.
Understanding Induction Cookware
Generally speaking, induction-compatible cookware is made in one of the three ways described below:
- The pan has a magnetic bottom. Manufacturers weld or attach a disk of magnetic metal to the bottom of cookware made of non-magnetic metals (including ceramic-coated or nonstick versions) for compatibility with induction. In our testing, we found that pans made with a cladded or disk bottom cook foods more evenly on induction. More-expensive cookware pieces often have a disk made of several layers of metal bonded together, which is sturdier. This is often referred to as a “clad” or “cladded” bottom, or even a “tri-ply” bottom (if it has three layers). The cheaper version of this is often referred to as a “disk” bottom.
- The entire pan is made of a magnetic metal. A pan made of cast iron, enameled cast iron (which has a protective enamel coating on its cooking surface), carbon steel, or many (but not all) kinds of stainless steel work great with induction for most types of cooking. (Just avoid thin, cheaper pans that tend to have hot spots and can burn your food.) Better still, most people tend to have one or two of these pans in their pantry already. However, in our testing, we have found that pans made entirely of magnetic metal tend to have a cooler ring around the outside edge of the bottom of the pan. While we’re still researching why this is, it seems that when the sides of the pan are also magnetic, they can draw some heat away from the bottom of the pan. For the majority of cooking methods - boiling, sautéing, scrambling, warming, frying - this isn’t so problematic. It’s mostly noticeable when you’re searing a flat layer of food in a wide skillet or pan - things will cook a little slower at the very outer edge. (This is similar to what happens when you use a pan that is larger than the heating element it is placed over.) It can easily be remedied by flipping or moving food around as it cooks.
- The pan is fully clad. A fully clad pot or pan is made entirely of metal layers, not just at the bottom. One layer is often a highly conductive metal like copper or aluminum; the other layers make the pot both sturdy and magnetic. One common type is fully clad tri-ply, in which the pot has three layers of metal. In our testing, we’ve found that fully clad pans - and especially fully clad tri-ply pans - are generally great for cooking but have two small drawbacks when used with induction. Like pans made entirely of a magnetic metal, fully clad pans tend to have a cooler ring around the outside edge of the bottom of the pan, which is mainly noticeable when you’re searing a layer of food in a wide skillet or pan. Fully clad pans are also far more prone to clicking or whining when used with induction than the other two styles. Some people don’t mind the noise, but others find it intolerable. (The atomic agitation that generates heat also generates sounds as the metals expand and contract at different rates, said Brenden Duncombe, a former hardware engineer at Hestan Cue, a company that also produces induction cookware.) This sound is particularly noticeable when the cookware is covered with a lid or initially heating up, or when it is old and slightly warped.
Pots made of clay, glass, 100% aluminum, copper, and 18/10 and 18/8 non-magnetic stainless steel will not work on induction. You can, however, use such pieces on top of an induction-compatible metal diffuser. Diffusers are not ideal for everyday cooking, as they get very hot and tend to smell like overheated appliances when you’re using them.
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Materials Best Suited for Induction Cooktops
Material: Pure stainless steel and carbon steel are the best materials for induction. These materials can be mixed with copper to create professional-quality pans with exceptional heat distribution. Keep in mind that 100% copper pans are not induction-compatible. Material Thickness: We recommend a tri-ply or 5-ply construction, meaning pans crafted with three or five metal layers. Both types are durable and will heat evenly; however, the weightier construction of the 5-ply typically leads to superior conductivity and durability, which is reflected in the price tag.
Here are some specific pan recommendations:
- Using stainless steel on induction cooktop surfaces offers superior searing, browning, and deglazing.
- MINERAL B PRO Carbon Steel Fry Pan: Skip heavy cast iron pans and pick up a carbon fry pan that can handle low and high heat efficiently, caramelizing and browning perfectly.
Traditional cooking techniques are precisely honed and efficiently executed on induction cooktops, but only with the ideal pan set.
Top Cookware Picks for Induction Cooktops
In our cookware ratings, we note for our members whether a pot or pan can be used with an induction cooktop based on the material it’s made of and the manufacturer’s recommendation.
The Best Nonstick Pan for Induction
Top pick: The Tramontina Tri-Ply Base 10-Inch Nonstick Fry Pan
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Good for: Eggs, fish, pancakes, and other delicate items.
It heats faster and more evenly than other similar induction-compatible skillets we tested. (Our recent testing shows cladded-bottom pots and pans outperform other styles of pans on induction.)
The nonstick surface of this Tramontina pan is especially slick. The pan’s shape is ideal, too, as the flared sides make it easy to maneuver a spatula or flip an egg, and the bent lip allows you to pour out oil or other liquids without dribbling. The comfortable, hollow, stainless steel handle stays cool.
The 10-inch size is perfect for the types of tasks that a nonstick pan is best at (omelets, fried eggs), but Tramontina also sells 8-inch and 12-inch versions.
You have to use soft utensils (wood, silicone, heat-safe plastic) and steer clear of high heat on nonstick pans to avoid damaging the nonstick coating. And we don’t recommend putting this pan in the dishwasher.
Even with the best care, nonstick pans typically last only from three to five years.
The Best Cast-Iron Skillet for Induction
Top pick: The Lodge Chef Collection 12 Inch Cast Iron Skillet
Good for: Searing, sautéing, pan-frying, roasting, and baking.
Cast iron holds a lot of heat, so the Lodge Chef Collection 12 Inch Cast Iron Skillet works well for searing meats, caramelizing vegetables, or maintaining a steady oil temperature for frying. It has excellent seasoning straight out of the box, so it’s nonstick enough for frying eggs or making pancakes. (This is a good naturally nonstick option.)
This skillet has an ergonomically curved handle, as well as sloping sides that make maneuvering a spatula easy. It’s also the lightest of all the inexpensive cast-iron skillets we’ve tested.
With just a bit of care, this skillet could last you a lifetime. Maintaining the seasoning takes some special care, though the task is not as difficult as you might think. (Yes, you can clean it with soap.)
The Best Dutch Oven for Induction
Top pick: The Lodge 6 Quart Enameled Cast Iron Dutch Oven
Good for: Stews, soups, sauces, and braises.
The Lodge 6 Quart Enameled Cast Iron Dutch Oven is great for getting a good sear or for maintaining a steady temperature (such as when you’re braising or frying).
Its wider base and shorter sides allow steam to escape easily, which helps develop a crisp, golden crust on proteins or a flavorful, concentrated braise.
An enamel coating isn’t quite as nonstick as a good layer of seasoning on a cast-iron skillet, but it still makes this Dutch oven pretty foolproof to use and care for. Unlike an uncoated cast iron pan, you don’t need to season it, and it won’t rust if it sits in a wet sink.
This inexpensive Lodge model performed about as well as much pricier Dutch ovens in our tests, including Le Creuset.
A Great Stainless Steel Skillet for Induction
Top pick: The All-Clad D3 Stainless Fry Pan with Lid 12 Inch
Good for: Searing, sautéing, shallow braising, and cooking one-pan meals.
The All-Clad D3 Stainless Fry Pan with Lid 12 Inch heats exceptionally evenly. Lightweight and ideally shaped, it has flared sides that make tossing or stirring ingredients easy, and it comes with a lid, which is handy for shallow braises and the like.
The tri-ply All-Clad D3 is a longtime pick - and the kind of pan that will last a lifetime. It doesn’t take on the slightly brassy hue that other pans get when heated on high (the color change doesn’t affect a pan’s performance, but it bothers some people), and we’ve found it easier to clean than other tri-ply skillets.
Tri-ply cookware tends to click and whine when used on induction, which irritates some people.
A Great Saucepan for Induction
Top pick: The Tramontina Gourmet Tri-Ply Clad 2-Quart Covered Saucepan
Good for: Sauces, as well as smaller tasks like reheating leftovers or cooking oatmeal, custard, boiled eggs, or instant noodles.
Much of what we like about the Tramontina Tri-Ply Base 10-Inch Nonstick Fry Pan also applies to the Tramontina Gourmet Tri-Ply Clad 2-Quart Covered Saucepan. (Tramontina’s 12-piece cookware set is our favorite set, too.)
The saucepan has a comfortable handle and heats evenly, and in our tests we had no trouble reaching into the bottom corners with a spoon or whisk.
Tri-ply cookware tends to click or whine when used on induction. If you’re sensitive to sounds, this saucepan might not be for you.
A Great Budget Cookware Set for Induction
Top pick: The fully clad tri-ply stainless steel Goldilocks Cookware Set
Good for: Stovetop cooking, including searing, sautéing, pan-frying, roasting, baking, simmering stock, and making sauces.
If you want to buy a new set of cookware for your new induction cooktop or range in one fell swoop but don’t want to spend a lot, we recommend the fully clad tri-ply stainless steel Goldilocks Cookware Set. The quality of the set impressed us; it performed better than any other set we tested in this price range, and the pans heated evenly.
This set covers most of the pot and pan sizes we prefer. It is also available as a larger eight-piece set with a 12-inch skillet (a rarity) for $50 more, which we recommend in our guide to the best cookware sets. (A 12-inch fully clad tri-ply skillet may heat less evenly than the 10-inch skillet that comes with the smaller set, but you can work around it.)
The Best Stovetop Pressure Cooker for Induction
Top pick: The Fissler Vitavit Premium 6.3-Quart Pressure Cooker
Good for: Quick-cooking beans and grains, tenderizing tough cuts of meat, and cooking one-pot meals.
Yes, the Fissler Vitavit Premium 6.3-Quart Pressure Cooker is expensive. But if you plan on cooking under pressure often, it’s worth the investment. Among the models in our test group, its pressure settings were the most intuitive to read, and the lid slid onto the pot the most smoothly. Plus, without its lid, it can double as a regular stockpot. Fissler offers five sizes.
Of all the pressure cookers we tested, this Fissler model distributed heat the most evenly for sautéing and searing. (Our recent testing shows that cladded-bottom pots and pans outperform other styles of pans on induction.)
Induction cookware: How to know what works
Tips for Maintaining Induction Cookware
- Flatness: The physical connection between the glass cooking surface and the cookware is vital for induction. A flat, ridge-free button will pair wonderfully with an induction burner, ensuring even temperature control and distribution.
- Appropriate Size: Your pan should not be significantly larger or smaller than the induction burner.
- Go slowly with heat: Induction is the most responsive stovetop cooking method.
- Choose an ultra-flat pan: A low-end induction pan from Amazon or Cuisinart may have the right materials and decent reviews, but where these items fall short is in high-contact bottoms and anti-warping design.
- Use proper oils: Just like traditional gas cooking, you’ll want to be mindful of your oil’s smoke point and use enough fats for the recipe.
- Don’t irritate the glass top: The glass top of an induction range is prone to scratches, which, over time, may degrade the stovetop’s efficiency. Something like a cast iron skillet is heavy and may have a rough bottom, easily scratching the glass.
Follow these steps, and you can cook anything on an induction stovetop. Recipes like fried chicken will show off the induction’s ability to heat evenly and consistently over a long period.
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