Induction hobs create heat through a magnetic field interacting with the cookware base. The pan must contain enough magnetic material, sit flat and match the active zone reasonably well.
- The magnet check
- Base size and flatness
- Materials
- Noise and pulsing
- Protecting the surface
- Buying checklist
- Frequently asked questions
The magnet check
A household magnet that sticks firmly to the base is a useful preliminary test. It does not guarantee ideal performance, but a pan with no magnetic attraction will not work on ordinary induction.
Base size and flatness
Induction zones have minimum and maximum recognition ranges. A very small pan may not trigger a large zone, while a warped base can heat unevenly and create noise.
Materials
Cast iron and many carbon-steel pans are naturally magnetic. Stainless varies by alloy and construction. Aluminium, copper and glass require a bonded magnetic base.
Noise and pulsing
Some humming, clicking or low-power cycling can be normal. Layered bases, loose-fitting lids and lightweight pans may make noise more noticeable.
Protecting the surface
Keep both hob and pan base clean. Lift heavy cookware rather than dragging it, particularly rough cast iron.
Buying checklist
- Look for an induction symbol or explicit manufacturer statement
- Measure the flat magnetic base, not the flared rim
- Check total weight for a glass surface
- Confirm oven compatibility separately
- Use a zone suited to the base diameter
Frequently asked questions
Will all stainless steel work on induction?
No. Stainless alloys and base construction vary.
Can cast iron scratch induction glass?
It can if dragged or if grit is trapped underneath. Lift and keep surfaces clean.
Do induction pans work on gas?
Most do, provided the manufacturer approves that heat source.
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