Not sure if your griddle will work on induction? Here’s how to find out.
Speed and safety aside, induction stovetops require a bit more thought when it comes to finding compatible cookware. When it comes to griddles, however, you’re probably in the clear. Most griddles (and many cookware options in general) are made of a ferromagnetic material—i.e. metals capable of heating up via magnetic field—such as carbon steel, cast iron, and stainless steel.
Yet even if your pan is made of the right stuff, there’s no guarantee that it’ll work on your new stove. Here’s how to find out if your griddle—or other cookware, for that matter—is induction-ready.
Here’s the thing: Even if a griddle is made of a ferromagnetic metal, it still needs to sit flush with the surface of the cooktop in order to work. In contrast to gas and electric stoves, which use thermal conductivity to transfer heat directly to the pot or pan, an induction stove generates heat using magnets. If a piece of compatible cookware isn’t touching the actual burner, the stove can’t generate heat, even if it’s turned on.
Before you start prepping your quesataco ingredients, here’s how to know if your griddle is a go.
The main defining factor of induction compatible cookware is whether or not it’s made of ferromagnetic materials. Luckily, most common cookware materials are, in fact, induction compatible, and a cast iron or carbon steel griddle is most likely acceptable to use on your new stovetop. And even if your griddle contains non-ferromagnetic materials—like copper or aluminum—it can still be used on an induction cooktop if it’s sandwiched by a material like stainless steel or carbon steel.
If you want to be extra certain, however, you can try the “magnet test” by holding a magnet up to the bottom of your griddle. if it sticks instantly, you’re good to go. You can also look for the induction compatible symbol, which looks like a coil of wire with four loops, or a phrase like “induction compatible” on the packaging or product page.
While we believe all griddles are beautiful in their own special way, not every griddle has the right shape for an induction cooktop. This is because some griddles have lips running along the edge that prop the griddle up off the surface of the stove. While this generally isn’t an issue when cooking with a gas stove, which can transfer heat even if there’s a gap between the pan and the flames, it’s a non-starter when it comes to induction.
When testing out a griddle, check to make sure that it sits flat without any space between the griddle surface and the stove. Note that if you have a double-sided griddle—i.e. one that has both a ridged side and a flat side—the ridges may cause the pan to heat unevenly when facing flat side-up. Also make sure that your griddle isn’t too big or too small for your stove, as this can cause the griddle to heat unevenly.
We’ve always had a soft spot for home griddles, but the fact that this incredibly versatile piece of cookware can also be induction compatible sweetens the deal even more. And if you’re ready to invest in your own restaurant-style cooktop, we think you’ll love our Carbon Steel Griddle: quick to heat and super responsive to temperature change, it’s a natural fit for your efficient new induction stove—or any stove, for that matter.