What Induction Needs From a Pan

Induction hobs have a single requirement that catches out anyone switching to one, and it has nothing to do with quality or price.

How It Works

An induction hob generates a rapidly alternating magnetic field. That field induces currents directly in the base of a ferrous pan, and those currents heat the metal.

The hob surface itself does not get hot, except from contact with the pan. The heat is generated in the pan rather than transferred to it, which is why induction is fast and responsive.

The Requirement

The pan base must be magnetic. Not merely metal: magnetic.

Cast iron and most stainless steel work. Aluminium and copper do not, on their own. Many aluminium pans, including most nonstick sets, are made with a bonded magnetic base specifically so they work on induction.

The Test

• Stick a fridge magnet to the bottom of the pan
• If it holds firmly, the pan will work
• If it falls off or clings weakly, it will not
• Test the base, not the side
• It costs nothing and settles the question instantly

Ranges where every set is stated as induction ready on its own page, of the kind at kitchenacademy.net, remove the guesswork for new purchases; the magnet test covers everything already in the cupboard.

Base Size and Flatness

Two things that matter more on induction than on gas.

A pan considerably smaller than the ring may not be detected at all, since hobs have a minimum base diameter. A warped base makes poor contact and can spin, buzz or heat unevenly.

Warping usually comes from thermal shock, which is why cooling a pan before washing matters more on an induction kitchen.

Noise Is Normal

Induction hobs hum and buzz, particularly at high power and with multi-ply pans.

The sound comes from the layers of a bonded base vibrating at the switching frequency. It is not a fault, and heavier pans are generally quieter.

The Advantages

Speed, since the energy goes straight into the pan. Precision, because the response is nearly instant. And a cooler kitchen, since less heat escapes around the pan.

The surface staying cool also makes spills easier to clean, as sugar does not carbonise onto it the way it does on a radiant hob.

Safety Points

The hob surface still gets hot from the pan sitting on it, so it is not safe to touch immediately after cooking regardless of how it feels a minute later.

Anyone with a pacemaker or other implanted electronic device should check the manufacturer’s guidance, since induction hobs generate strong electromagnetic fields at close range and specific advice varies by device.

Metal utensils left resting in a pan can become hot, and small metal objects on an active zone can heat unexpectedly.

Cleaning

The glass surface scratches, particularly from grit dragged under a pan base. Lift rather than slide, and wipe the hob before cooking as well as after.