What utensils should I buy for my induction cooktop?

Many new kitchens today include induction cooking, which due to its operating particularities and being a relatively new concept raises many questions when buying the cookware for induction suitable.

In this article we try to answer the frequent question: Will it work with induction?

How induction works

An induction cooktop generates a variable electromagnetic field. This magnetic field induces the heating of any ferromagnetic material that comes into contact with the hob.

In other words, it's important to understand that the induction hob only heats if it comes into contact with magnetic metals, which a magnet would stick to, such as iron or some types of stainless steel. Therefore, if you, for example, place a ceramic plate on an induction hob, it will not heat up even if you turn it on — the magnetic field has no effect on ceramic.

The great advantage of induction cooktops is that the vessel heats directly; on a standard ceramic glass hob the heating elements heat first, which in turn transfer heat to the vessel placed above, with the lower efficiency that entails. Induction heats much faster, with the consequent energy savings.

Cookware for induction

The answer to which products are suitable for cooking with induction is clear: any product that has an iron or ferromagnetic steel base. Among this cookware, we find cocottes for induction, frying pans for induction and pots for induction cooktops, among others. Anything with a base made only of aluminum, terracotta, ceramic, glass or copper will not work.

In theory, to check if a utensil is suitable for use on an induction hob, we only need to use a magnet like the ones you surely have on the fridge door: if the magnet sticks to it, it is suitable for induction*.

Pans suitable for induction

All the pans in our catalog are suitable for induction, either because they are entirely made of ferromagnetic material (all iron pans), or because they have a special ferromagnetic diffusing base suitable for induction.

On the market there are also cheaper pans that lack a diffusing base, but at Claudia&Julia we prefer pans with a diffusing base because that also gives more solidity to the induction pieces: the pan is less likely to deform. Thus, you will see that all the non-stick pans in our store are suitable for induction, and the same applies to the stainless steel pans in the store - all are suitable..

Iron pans

In the store we are fans of iron pans, among other reasons, because they do not require any specific diffusing base for induction, since the entire pan is responsive to induction and heats completely. In other words, any iron pan from our store is suitable for induction.

You should know that on the market you will find iron pans that are not suitable for induction. That happens because they are very thin and could deform (which is why the manufacturer may have indicated that they are not suitable for induction) or they have an alloy with an insufficient % of iron to be induced).

But all the iron pans from Claudia&Julia (those from De Buyer, Le Creuset and Skeppshult), have a quality and thickness more than sufficient to induct perfectly.

Cocottes and casseroles suitable for induction.

Another good example are cocottes: the cocottes from Le Creuset are made of cast iron, perfect for induction.

You should also know that, if you are looking for clay cocottes or casseroles suitable for induction, consider the Delight range from Emile Henry: this is a range that includes cocottes, casseroles, tagines and other utensils in which the brand has injected, with state-of-the-art technology, a ferric iron base that makes them suitable for induction. Thus, with that range you have traditional ceramic cocottes suitable for induction.

As for casseroles and saucepans, apply the same theory as for pans and cocottes: iron casseroles are all suitable for induction; ceramics will a priori never be suitable for induction, with the exception of the Emile Henry Delight range which includes that magnetic base; and non-stick casseroles and stainless steel ones will be suitable if they include a diffusing base that makes them suitable for it (all those in our store have it).

We take the opportunity to mention the tagine: most tagines on the market are clay and not suitable for induction. If you want a tagine suitable for induction you should opt either for an iron one like the Le Creuset tagine (which, although it has a ceramic lid, has a cast iron base -super versatile too!-), or the Delight tagine if you want it ceramic.

Le Creuset Tajine (left) and Tajine Delight

Stainless steel: Sets and pots suitable for induction

Utensils of stainless steel with a ferromagnetic stainless steel base are also suitable for induction hobs. Note, not all stainless steel utensils are of the ferromagnetic type suitable for induction; there are old cookware sets made of non-magnetic stainless steel (that magnets do not attract) that are not suitable for induction cooktops.

But the pots or cookware sets of good quality stainless steel and with a ferromagnetic stainless steel diffusing base work wonderfully on induction cooktops. Exactly the same will happen with pressure cookers: if we are talking about a current, quality pressure cooker (Kuhn Rikon, WMF, Fissler...), they will all have a diffusing base suitable for induction.

Size of utensils for induction

Another common question is the size of utensils to use with induction. It is not necessary that the size of the utensil's base have the same diameter as the burner where we plan to use it.

Unlike ceramic glass cooktops, modern induction cooktops do not need to have the entire burner surface covered for heating to be efficient, since they adapt to the size of the utensil we use. That is, if the base is smaller than the burner, only the surface in contact will heat. But be careful, it's a double-edged variable, because although it should work like that, we must bear in mind that the hobs are very sensitive, and the hob may not induct because it does not find sufficient base to do so (even though the utensil is suitable for induction).

To keep in mind

We warn that there are utensils that, despite containing iron, are not suitable for induction cooktops. Although induction would work, it could be the case that the utensil's base was too thin and could deform (which is why that utensil, despite being ferrous, would not be indicated for induction), that it is so thin and the induction hob very sensitive, or that for some other reason it could not be used with induction. We should always check the packaging or instructions that the utensil can be used on an induction hob.

I think that's all from me for now. And I remind you that do not hesitate to tell us any questions you have, because we are here to resolve them and because we all learn from them!