A stainless steel stovetop features a pot and two pans against a backdrop of olive green tiles, with kitchen utensils and spices arranged on the counter.

The Ultimate Guide to Choosing the Best Induction Cookware for Your Kitchen

Make sure itโ€™s compatible with your cooking style, too.

By Rachel BaronAug 2, 2024
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Induction technology is nothing new: in fact, the first induction cooktop actually made its public debut over 90 years ago, at the 1933 Chicago Worldโ€™s Fair. Yet despite having been around for nearly a century, this magnet-based cookware technology has seen a major uptick in popularity in recent yearsโ€”in part due to growing public awareness of inductionโ€™s many health and environmental benefits, but also because itโ€™s much more efficient and responsive than your typical gas or electric stove.

While most cookware is technically induction-friendly, some pots and pans just work a little better on these glass- or ceramic-topped stoves. Hereโ€™s how to maximize the fast-heating, energy-efficient benefits of induction stoves by choosing the right cookware.

Understanding Induction Cooking

A modern kitchen stove top with pots and a pan, flanked by a knife block and cooking utensils, set against a tiled backsplash.

Before we get into compatible cookware, hereโ€™s whyโ€”and howโ€”induction actually works as a cooking method.

What Is Induction Cooking?

Induction cooktops generate heat using magnets: basically, you place a compatibleโ€”i.e. ferromagneticโ€”pot or pan on the surface of the stove, turn it on, and the cookware heats up. Thereโ€™s little to no transfer of heat to the surrounding air, or to the cooktop itself. With no wasted energy, induction cooking is faster and more efficient than conventional stoves, which work by conducting heat and transferring it to the pot or pan via electric coils or a gas flame.

Induction is also healthier and more sustainable than these other options: in addition to cutting down on indoor air pollution, it also emits lower levels of greenhouse gasses like methane and CO2, which contribute to climate change.

Why Induction Cookware is Different

Like we mentioned earlier, the majority of pots and pans are actually induction-friendly: the only exceptions are cookware made entirely of copper, aluminum, glass, ceramic, or stoneware. If your cookware doesnโ€™t have an induction compatibility symbol (a coil with four loops) the phrase โ€œinduction-compatibleโ€ or โ€œinduction-friendly,โ€ check to see what the construction materials are: as long as your cookware is made mostly from ferromagnetic materials like stainless steel, cast iron, or carbon steel, you can use it with your induction stovetop.

You can also use the magnet test: simply hold a magnet up to the bottom of your pan. If it sticks or is repelled, itโ€™s ferromagnetic, and therefore induction compatible.

Key Features to Look for in Induction Cookware

induction cookware

Know what to look out forโ€”and what to avoidโ€”when shopping for induction cookware.

Material

Stainless steel, non stick with a ferromagnetic base, carbon steel, and cast iron cookware are all great options for induction. Of course, each has their advantages and considerations, whether youโ€™re using them on induction or not: while stainless steel wonโ€™t offer the same stick resistance and easy cleanup as non stick, for example, it will offer a better sear and quicker response to temperature change. Cast iron is also slower to heat up and wonโ€™t respond as quickly as these other options, but itโ€™s also much better at retaining heat for long periods of time.

Durability

Any cookware you buy should be sturdy enough to resist warping over high heat, whether youโ€™re using it on a gas, electric, or induction stovetopโ€”though perhaps especially so with induction, as pans tend to heat up more quickly on these energy-efficient stovetops.

Another reason to avoid warping is that induction stoves are most effective when the entire bottom of the pan sits flush against the burner, meaning that a dented or misshapen pan may not work as well.

Heat Distribution

To really maximize the quick, efficient heating abilities of your induction stove, we recommend something like stainless or carbon steel: like we said, these materials distribute heat extremely evenly, and respond quickly to temperature change. If you care about having evenly seared steaks and veg, or food that isnโ€™t riddled with burnt or cold spots, then this is a good thing to keep in mind.

Design and Usability

While this isnโ€™t specific to induction cookware, itโ€™s important to choose a pot or pan with features like a tight-fitting lid, comfortable ergonomic handle, and overall user-friendly design. Whether weโ€™re talking about a wok, a frying pan, or a saute pan, youโ€™re probably going to be spending a lot of time using your new cookwareโ€”an activity youโ€™ll find much more pleasant and less cumbersome if youโ€™re using something designed with user comfort in mind.

Size and Set Options

Depending on your cooking habitsโ€”and how much storage space you haveโ€”an induction-compatible cookware set can be an excellent value. For example, our Stainless Clad cookware come in 3-piece and 10-piece sets, and include a curated variety of frying pans, pots, and lids at a lower cost than buying each piece separately.

Best Induction Cookware Materials

A stainless steel frying pan sits on a modern stove with sleek control knobs against a tiled backsplash.

Induction compatible cookware should also be great to cook withโ€”period. These are some of our top picks.

Most Versatile: Stainless Clad

12"
  • Stainless Clad Frying Pan
  • 12"
  • $129

Stainless steelโ€”and especially our Stainless Cladโ€”is an excellent conductor of heat, on induction cooktops or otherwise. It responds quickly to temperature change for even searing, and doesnโ€™t tend to develop hot spots or cold spots the way that cast iron tends to do (especially if youโ€™re using a high quality, 5-ply stainless pot or panโ€”like ours).

However, you should note that not all stainless steel cookware actually works on induction: while ours is made from fully magnetic stainless steel, pans with a high nickel content can block the magnetic field and make your pan effectively useless on induction. In addition, make sure youโ€™re also using something thatโ€™s been fully cladded all the way around, including up the sides: this ensures even heating and fewer hot and cold spots (more on this below).

Best for High Heat: Carbon Steel

8" ยท Seasoned
  • Blue Carbon Steel Frying Pan
  • 8" ยท Seasoned
  • $89

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Similar to stainless, carbon steel provides a powerful sear, retains heat well, and is easy to maneuver due to its lightweight construction. Since carbon steel is usually made from a single sheet of pounded carbon-iron alloy, the entire pan is guaranteed to be induction compatibleโ€”meaning no hot or cold spots.

Best for Easy Cleanup: Non Stick and Ceramic

10" ยท Harbour Blue
  • ProCoat Non Stick Frying Pan
  • 10" ยท Harbour Blue
  • $129

Non stick and ceramic pots and pans donโ€™t look like theyโ€™d be induction-compatible, but in fact, these wonderfully convenient pieces of cookware often hide a ferromagnetic core of stainless steel sandwiched with other metals.

Again, fully cladded stainless steel conducts heat more evenly and responds more quickly, in addition to being more durable: we made both our Non Stick and our upcoming Ceramic cookware collections using the same 5-ply Stainless Clad base as our Stainless Clad Collection.

Best for Low and Slow: Enameled Cast Iron

11" ยท Antique White
  • Enameled Cast Iron Skillet
  • 11" ยท Antique White
  • $149

Cast iron is made from an induction-compatible carbon-iron alloy, with a slightly higher ratio of iron to carbon than our other induction favorite, carbon steel. This makes cast iron fairly heavy and slow to heatโ€”qualities which make it harder to toss and flip your food, but which lend themselves well to braising, roasting, baking, and other slow, steady cooking methods.

Induction Cookware to Avoid

pan on induction

Now that you know what to look for in the best induction cookware, itโ€™s equally important to know what to avoidโ€”namely, pans with pasted-on induction bottoms. These are technically induction-compatible in the same way that you can drive on a donutโ€”itโ€™ll work, but wonโ€™t be ideal. Many of these pans arenโ€™t made of induction compatible materials save for the bottom, meaning only part of the pan is heating up (as opposed to the entire pan being induction compatible).

This results in hot and cold spots, particularly up the sides. Since heat isnโ€™t generated up the sides of the pan, those stay coldโ€”bad news for sautรฉs or any other technique that requires more than just the bottom of the pan to be hot.

Ready to Shop?

Induction compatibility doesnโ€™t excuse a flimsy, poorly designed piece of cookware. Make sure you have this guide on hand when youโ€™re shopping for pieces to outfit your new stove, and donโ€™t stress: like we said, save for options like copper and pure aluminum, most materials are naturally induction-compatible.

To save you a little bit of time, however, weโ€™ve compiled all of our induction-compatible cookware collections for you to peruse, and to help you get excited for everything induction can do.