Which Pots and Pans Can Be Used on an Induction Cooktop?

On an induction cooktop, only pots and pans with a magnetic base heat up; the cooktop generates heat directly from the magnetic field in the base rather than from an electric heating element. Cast-iron and enameled steel pots therefore work very well on induction, and their bases heat quickly and evenly. Pure aluminum, copper, and some types of stainless steel are not magnetic and do not heat up at all on an induction cooktop; while these pans are on the cooktop, the appliance generally gives a warning with a sound or light. How can you tell whether a pot is induction-compatible? The most practical test is to hold an ordinary magnet against the pot's base; if the magnet sticks to the base, the pot works on induction, and if it does not stick, it will not work. Some manufacturers print a coil-shaped induction symbol on the bottom of the pot; if this symbol is present, compatibility can be confirmed without a magnet test. Compatibility of stainless steel pots varies by manufacturing quality; pots with a stainless steel exterior and a base reinforced with a magnetic alloy heat up on induction, while thin, single-layer stainless steel pots generally do not. When testing with a magnet, touching it to several different points on the base rather than only the center gives a more reliable result; some pots have a magnetic layer over only part of the base, and if the magnet is held near the center, it may misleadingly appear not to stick. Can aluminum and copper pots not be used at all on induction? Pure aluminum or copper pots do not work on induction on their own, but models with an added magnetic steel layer on the base (clad models) can be used. In these pots, heat conduction still benefits from aluminum's or copper's ability to spread heat quickly, while heating is provided by the induction-compatible base. Someone who wants to use an uncoated aluminum pan on an induction cooktop can place an induction adapter plate between them; the plate converts the magnetic field into heat and indirectly heats the incompatible pan on top of it, but this method is less efficient than using a directly compatible pot. Why should the base of a pot be flat on an induction cooktop? An induction cooktop transfers the magnetic field only to the base that touches the glass surface; a slightly domed or warped base does not make full contact with the cooktop surface, so heating is inefficient and uneven. The bases of old pots that have been used for a long time can become slightly domed; this makes a more noticeable difference on induction than on other cooktop types. If the diameter of a pot's base is significantly smaller than the heating zone on the cooktop, the cooktop may not detect the pot at all; each induction zone generally has a minimum base diameter, which is specified separately in the appliance manual. How can existing pots be adapted for induction? Instead of replacing all the pots in the kitchen at once, replacing a few of the most frequently used pieces (a large pot and a pan) with induction-compatible models and using an adapter plate for the rest is a middle-ground solution that reduces cost. An adapter plate also makes it possible to use small-diameter pots on a large induction zone. When switching to induction, pay attention not only to the pot's base but also to its handle; some older handle materials may be more sensitive to the rapid heating produced by induction than by other cooktop types and may heat up more quickly.