Induction compatibility: which cookware works, and why
The five-second test
Hold a fridge magnet against the bottom of the pan. If it sticks firmly, the pan is very likely to work. If it doesn't stick, it won't. Wikipedia's rule is that induction surfaces work well with any pan with a high ferrous metal content at the base (Wikipedia).
Material by material
| Base material | Works on induction? | Note |
|---|---|---|
| Cast iron (bare or enameled) | Yes | Cast iron and other black or iron metal pans are compatible per Wikipedia |
| Carbon steel | Yes, by the same rule | Iron-based; do the magnet test |
| Stainless steel | Only if the base is magnetic | Stainless pans are compatible if the base is a magnetic grade |
| Aluminium, copper | Not on their own | Great conductors, but not magnetic |
| Glass, ceramic, most stoneware | No | Clay pots like donabe need a maker-approved induction base |
| Tri-ply (steel–aluminium–steel) | Usually | The outer steel layer is magnetic; aluminium spreads heat |
Why aluminium and copper still appear in induction cookware
Aluminium and copper conduct heat well, so tri-ply pans often have an induction-compatible stainless skin around a conductive aluminium layer (Wikipedia). The magnetic layer creates heat; the aluminium spreads it.
Traps
- Warped bases. A flat base makes better contact; a badly bowed pan heats unevenly.
- Sliding pans on glass. Lift cookware on smooth-top stoves, as Lodge's own care card says.
- Assuming "induction" on a rice cooker means cooktop use. That's an internal heating method (rice cookers).
- Clay pots. A donabe (clay) is not induction-ready unless the maker provides a compatible base (Japanese tools).
Before you replace a stove
Buy a single portable induction burner and test your own pans. That costs far less than discovering an incompatible favourite pan after a renovation.