As the name implies, cookware induction uses magnetic properties to generate heat. It requires pots and pans made of ferromagnetic metals that react to the magnetic field generated by the coil to generate instantaneous heating when the base of the pan contacts it. Suitable cookware is typically made of steel, iron or a combination of ferrometallic materials.
Induction cooking is more efficient than traditional electric and gas cooking because it directly heats the pot rather than heating the air around it. In addition, induction cooktops typically feature a lower thermal expansion glass-ceramic surface that won’t scratch.
Aside from the magnetic base, the cookware you select should have a flat bottom that can distribute the magnetic fields evenly and a durable, comfortable handle. Induction-friendly pots and pans are typically lighter than traditional pots and pans with a similar size. Moreover, they often have wider, straighter sides.
The majority of new cookware is induction compatible, and even many nonstick pans have an induction-friendly base. If you’re unsure whether the pots and pans you already own are induction-compatible, flip them over and hold a magnet to their base. If the magnet sticks, it’s induction-ready. If not, check the labeling: Most induction-compatible cookware is imprinted with the international induction symbol or stamped coiled spring to indicate its compatibility. Non-compatible cookware won’t hurt your induction cooktop, but it won’t respond to the current either—it simply won’t heat up. Some induction cooktops will also flash a warning when you use incompatible cookware.