One of the most common concerns about switching to induction is cookware compatibility. Not all pots and pans work with induction cooktops—but many that you already own might be compatible. This guide explains everything you need to know about induction cookware.
What Makes Cookware Induction-Compatible?
Induction cooking works by generating a magnetic field that induces electrical currents in the cookware's base. For this to work, the cookware must be made of or contain ferromagnetic material—materials that respond to magnets.
The Magnet Test
The simplest way to test if your existing cookware works with induction:
- Get a refrigerator magnet
- Hold it to the bottom of your pan
- If it sticks firmly, the pan will work on induction
- If it slides or doesn't stick, it won't work
Look for the Symbol
Many manufacturers now mark induction-compatible cookware with a coil symbol (looks like a spring or zigzag) on the bottom of the pan or on packaging.
Cookware Materials Explained
Cast Iron - Excellent
Cast iron is ideal for induction cooking. It's highly magnetic and retains heat well. Both traditional and enameled cast iron work perfectly.
Pros
- Excellent heat retention
- Perfect searing capability
- Affordable options available
- Lasts generations
Cons
- Heavy weight
- Can scratch glass surface
- Slower to heat up
- Requires seasoning (traditional)
Top picks: Lodge, Le Creuset, Staub, Victoria
Carbon Steel - Excellent
Professional chefs love carbon steel on induction. It heats quickly, develops a natural non-stick surface over time, and is lighter than cast iron.
Pros
- Heats faster than cast iron
- Lighter weight
- Excellent for high-heat cooking
- Becomes naturally non-stick
Cons
- Requires seasoning
- Not dishwasher safe
- Can rust if neglected
- Reactive with acidic foods
Top picks: de Buyer, Made In, Matfer Bourgeat, BK
Magnetic Stainless Steel - Very Good
Many stainless steel pans work with induction, but not all. Look for 18/0 stainless steel or pans with magnetic stainless bases. The "18" refers to chromium content; the second number is nickel. Higher nickel content reduces magnetic properties.
Pros
- Durable and dishwasher safe
- Non-reactive with all foods
- Many price points available
- Professional appearance
Cons
- Food can stick without technique
- Must verify magnetic base
- Quality varies greatly
- Hot spots possible on thin pans
Top picks: All-Clad D3/D5, Demeyere, Cuisinart MultiClad Pro, Tramontina Tri-Ply
Non-Stick with Magnetic Base - Good
Many modern non-stick pans are designed for induction compatibility with a magnetic stainless steel base bonded to an aluminum body.
Pros
- Easy food release
- Simple cleanup
- Low-fat cooking
- Affordable options
Cons
- Lower heat tolerance
- Coating wears over time
- Not ideal for searing
- Requires careful handling
Top picks: Scanpan, All-Clad HA1, Anolon X, T-fal Platinum
Materials That Don't Work
Pure Aluminum
Standard aluminum cookware won't work on induction because aluminum isn't magnetic. However, some aluminum pans have magnetic steel bases added for induction compatibility.
Copper
Traditional copper cookware doesn't work on induction. Like aluminum, copper isn't magnetic. Some manufacturers now offer copper pans with induction-compatible bases.
Glass and Ceramic
Glass (Pyrex, Visions) and ceramic cookware won't work on induction at all. These materials don't respond to magnetic fields.
Non-Magnetic Stainless Steel
Some stainless steel (particularly 18/10 with high nickel content) isn't magnetic. Always test with a magnet before assuming stainless steel will work.
Induction Adapter Discs
If you have non-compatible cookware you can't replace, induction adapter discs (also called interface discs or converter plates) provide a solution.
How They Work
The disc sits on the induction cooktop and heats up via induction. Your non-compatible pan then sits on the disc, receiving heat through conduction—similar to a traditional electric stovetop.
Pros and Cons
Pros
- Use existing non-compatible cookware
- Relatively affordable ($20-50)
- Allows aluminum/copper pot use
Cons
- Reduces energy efficiency
- Slower heating
- Loses precision temperature control
- Disc gets very hot (safety concern)
Consider adapter discs a temporary solution rather than a permanent approach. You'll get much better results with proper induction cookware.
Features to Look For
Flat Bottom
For optimal contact with the glass surface, choose cookware with completely flat bottoms. Warped or rounded bases reduce efficiency and can cause uneven heating.
Base Diameter
The pan base should match or be slightly smaller than the cooking zone. Most induction cooktops require a minimum pan diameter (usually 4-5 inches) to activate.
Weight
Heavier pans generally perform better on induction, providing better contact with the surface and reducing buzzing or vibration at high power settings.
Encapsulated Base
For stainless steel and aluminum pans, look for encapsulated or clad bases with a magnetic layer. This provides even heating while maintaining induction compatibility.
| Material | Works on Induction? | Heat Response | Best For |
|---|---|---|---|
| Cast Iron | Yes | Slow, excellent retention | Searing, Dutch ovens |
| Carbon Steel | Yes | Fast, good retention | Stir-fry, sautéing |
| Magnetic Stainless | Yes | Medium, even | All-purpose |
| Aluminum | No* | Very fast | *Only with magnetic base |
| Copper | No* | Extremely fast | *Only with magnetic base |
| Glass/Ceramic | No | N/A | Not compatible |
Recommended Cookware Sets
Budget: Under $200
Tramontina Tri-Ply Clad 12-Piece - Excellent stainless steel set with fully clad construction. Great value for induction beginners.
Lodge Cast Iron Set - A skillet and Dutch oven combo provides versatile induction cooking at an affordable price.
Mid-Range: $200-$500
Cuisinart MultiClad Pro 12-Piece - Professional-quality stainless with tri-ply construction throughout. Excellent heat distribution.
Made In 10-Piece - Direct-to-consumer brand with 5-ply stainless steel. Excellent performance at a fair price.
Premium: $500+
All-Clad D5 10-Piece - Industry standard for stainless steel cookware. 5-ply construction with optimal induction performance.
Demeyere Industry 10-Piece - Belgian-made with 7-ply construction. Perhaps the best stainless steel for induction cooking.
Caring for Induction Cookware
Preventing Scratches
- Lift pans rather than sliding them across the glass surface
- Check pan bottoms for rough spots that could scratch
- Use a silicone mat if using heavy cast iron (reduces some efficiency)
- Keep the cooktop clean to prevent debris from scratching
General Maintenance
- Follow manufacturer cleaning instructions for your cookware
- Keep pan bottoms clean and free of burnt residue
- Store properly to prevent warping
- Season cast iron and carbon steel regularly
Conclusion
While induction cooking requires compatible cookware, this shouldn't deter you from making the switch. Many people find they already own induction-ready pots and pans. If you need new cookware, it's an opportunity to invest in quality pieces that will enhance both induction and traditional cooking.
Start by testing what you have with a magnet, then gradually replace non-compatible items as needed. Focus on the pieces you use most often first—typically a good skillet, a saucepan, and a stockpot will cover most cooking needs.