A Home Chef’s Guide to Induction Cooking & Cookware

A Home Chef’s Guide to Induction Cooking & Cookware

Pasta being cooked in a Circulon ScratchDefense A1 Series frying pan on an induction cooktop

Ultra-efficient and safe, induction stoves are becoming an increasingly popular option for home chefs looking to level up their kitchen. But what are they and how, exactly, do they work? In this article, we’ll explore everything you need to know about induction cooking, from how induction stovetops conduct heat to the best type of frying pan to use on an induction cooker. Let’s get into it. 

 


What is Induction Cooking?

When we talk about induction cooking, we’re really talking about how your pan (and subsequently food) gets hot. Traditional gas and electric stoves use thermal or radiant energy to heat the surface of the cooktop, which then heats your pan indirectly. Induction cooking does the opposite. These cooktops use electromagnetic waves to heat pots and pans directly. 


Here’s how it works:


  • When an induction stove is turned on, an electrical current passes through a copper coil underneath the cooktop’s surface, creating a magnetic field. 

  • When induction-compatible cookware (coming up in the next section) is placed onto the cooktop, the magnetic field generated by the copper wire creates electrical currents inside the pot or pan. 

  • As the current moves through the resistance of the cookware, it creates heat, cooking your food.


Because induction cooktops heat cookware directly using electromagnetic fields, they’re extremely efficient and precise. For example, a pot of water will boil about twice as fast on an induction stovetop as it would on a gas or electric stovetop. Because heat is generated within the cookware itself, the surface of an induction stovetop remains generally cool to the touch, so you can worry less about burning spilled food (or burning your hands).

infographic showing how induction stovetops work to heat pans and food

How to Use an Induction Cooktop

If you have the correct cookware, using an induction cooktop is like using any other stove. The main trick is that because induction heats pans more efficiently, you may need to watch your food more closely to ensure that it doesn’t burn as you get used to quicker cooking times. 

To help control the temperature of your pan, you’ll also want to use a burner that aligns as closely as possible with the width of your pan. A burner that is too small will leave cold spots where the surface of your pan is not in contact with the electromagnetic field generated by the burner, so choosing the correct size will ensure that the surface of your cookware heats evenly. 

Shrimp and vegetables cooking in a Circulon ScratchDefense C1 Series frying pan on an induction cooktop.

What Cookware is Compatible with Induction?

While a gas or electric stovetop will begin to generate heat once ignited, an induction stovetop will not. Alone, the electromagnetic field generated by the copper coils underneath its surface does nothing, even if it is turned on. Heat is only generated when a pot or pan made of a magnetic material is placed on the cooktop. Induction cookware is simply any pot or pan that is ferromagnetic, or made of magnetic material. 

How to Tell if Your Cookware is Induction-Compatible 

If you’ve recently upgraded to an induction cooktop, don’t feel like you have to toss out all of your existing pots and pans. Cookware that is made of iron or magnetic stainless steel is induction compatible. 

Cookware made of the following materials should be induction-compatible: 

  • Iron

  • Carbon steel

  • Stainless steel

  • Ceramic or nonstick-coated cookware with a steel base

Not sure what your pot or pan is made of? Pro Tip: you can check to see if it is ferromagnetic by holding a fridge magnet to the base. If it sticks, you’re ready to cook using an induction stove. 

If you’re looking for a new set of pots and pans, be sure to check the packaging carefully for a coil symbol or induction-compatible labeling, which means that the cookware is induction-compatible. 

Does Cast Iron Work On Induction Stovetops? 

Yes, your favorite cast iron skillets and cookware work on induction burners! For science buffs, iron’s symbol in the periodic table of elements, Fe, stands for ferrous.Iron is one of the most ferrous metals out there — so it’s not surprising that cast iron skillets and cookware conduct the electromagnetic field generated by induction cooktops extremely well. 

Pro Tip:  Because cast iron works so well with induction cooktops, it is more important than ever to go low and slow when preheating your pan. Rapid temperature changes can cause cast iron pans to warp and crack, so you’ll want to be careful to manage the speed at which the induction cooktop heats your pan. 

Person toasting breakfast sandwich using Circulon’s induction-compatible cookware.

Is Stainless Steel Induction Compatible? 

Most stainless steel pans are induction-compatible. That said, not all pans are made with magnetic-grade stainless steel—because induction cooking relies on generating an electromagnetic field, those pans will not work with an induction stove. 


To tell if a stainless steel pan will be induction-compatible, look for cookware labeled as stainless steel 432 or ferritic stainless steel, which will both generate a magnetic field. 

What Cookware is Not Induction Compatible? 

Generally, cookware must contain some level of iron or stainless steel to be induction-compatible. This means that glass, copper, and aluminum cookware are generally not induction compatible, as they are not inherently magnetic. 


Copper and aluminum cookware can be made induction-compatible if they have a magnetic base, which is why you’ll see pots and pans made of these materials being advertised as induction-compatible. 

Best Induction Cookware

Whether you’re a pro at whipping up quick weeknight meals, or are a home chef who loves to take their time to perfect each recipe, you’ll find your go-to pots and pans in Circulon’s selection of induction-compatible cookware. Here are some of our favorites: 

Best Pan for an Induction Cooktop: 5-Quart A1 ScratchDefense™ Nonstick Saute Pan with Lid

Person cooking chicken breast with blistered tomatoes in Circulon 12.5-inch ScratchDefense C1 Nonstick Frying Pan on induction stove

Our 12.5-inch ScratchDefense™ C1 Nonstick Frying Pan with Lid combines the performance of stainless steel pans with the ease of nonstick. Its induction-compatible clad stainless steel base heats quickly and evenly, while its ultra-durable nonstick cooking surface means you’ll never need to worry about eggs, bacon, or delicate salmon skin sticking ever again. 


Best Pots for an Induction Cooktop: 8-Quart ScratchDefense™ Nonstick Stockpot with Lid

Cooking seafood boil on induction stovetop in Circulon 8-quart ScratchDefense A1 Stockpot

Our 8-quart ScratchDefense™ A1 Stockpot can handle big batches of gumbo, hearty soups, and pasta sauces perfected over generations with ease. Its induction-compatible stainless steel base and aluminum core deliver even all-over heat to ensure even the thickest of sauces come out perfectly. 


Looking for something smaller? Our 1.5-quart and 3-quart ScratchDefense™ C1 Nonstick Saucepans also pair perfectly with induction stovetops.

Best Induction Cooktop Set: C1 StratchDefense™ Nonstick Cookware Set

Woman using cookware from 11-piece Circulon C1 ScratchDefense Nonstick Cookware set on induction cooktop

The 10-  or 11-piece C1 ScratchDefense™ Nonstick Cookware Sets have everything you need to get started with a new induction stovetop. An elegant, polished stainless steel exterior provides fast, even heat from base to rim, while an ultra-durable nonstick interior ensures easy release and even easier cleanup. 


The unique construction of Circulon’s C1 StratchDefense™ Nonstick Cookware means its pots and pans are also oven-safe up to 500 degrees F, giving you maximum versatility to go from induction stovetop to the oven and back. 

Best Nonstick Cookware for Induction Cooktop: A1 ScratchDefense™ Nonstick Cookware Set

Pans from Circulon 10-piece A1 ScratchDefense Nonstick cookware set being used on induction stovetop

For the ultimate nonstick performance, go with one of our 6-, 8-, 9-, 10-, or 11-piece A1 ScratchDefense™ Nonstick Cookware Sets. These sets feature our most advanced nonstick coating both inside and out: the triple-layer aerospace-grade nonstick surface is proven to last 130 times longer than the competition and stood up to 200+ years of daily wear and tear in our laboratory tests. Plus, the surface is strong enough to stand up to metal utensils, which will scratch and damage most nonstick cookware. 

How to Care for Induction Cookware

Caring for your induction-compatible cookware is the same as any other type of pan. In general, it's a good idea to follow the care instructions that come with the type of cookware you're using, induction-compatible or not. 

Caring for Cast Iron Induction Cookware

Induction cookware requires a bit of extra TLC when cleaning because of the beautiful seasoning that gets built up on the surface of a cast iron pan over time. Here are our top tips for cleaning and caring for cast iron:


  • Never put a cast iron pan in the dishwasher or let it soak overnight, as this can degrade your seasoning layer and lead to the pan rusting.

  • Wash your cast iron in warm water using a soft scrub brush and just a little bit of gentle dish soap in warm water. Never use stiff brushes, scouring pads, or harsh detergents, as they will remove the seasoning from your pan. 

  • Remove stuck-on food with a rubber pan scraper. For particularly stubborn debris, fill the pan with a shallow layer of water and simmer for 5 to 10 minutes to release food particles. 

  • Always dry your pan thoroughly with a lint-free cloth directly after washing. 


Caring for Nonstick, Stainless Steel, and Ceramic Induction Cookware

Caring for non-cast iron pans is generally a little bit more straightforward. But to extend the life of your cookware, keep the following tips in mind. 


  • Even if your cookware is advertised as dishwasher safe, always prioritize washing by hand, as the high temperatures and harsh cleaning agents in the dishwasher can degrade the cooking surface of your pan. 

  • Wait until pans have cooled down before cleaning in warm, soapy water with a gentle scrub brush. Avoid using steel wool or scouring pads, which can damage nonstick surfaces. 

  • To remove stubborn stuck-on food, fill the pan with two parts water and one part vinegar and gently boil for 5 to 10 minutes. 


To learn more about caring for nonstick pans, check our full guide here. 

Become an Induction Pro

Induction cooking doesn’t have to be intimidating. With the right cookware and a little bit of finesse, you’ll be sauteing, searing, and simmering your favorite recipes faster than ever before. 


For more tips, recipes, and to shop some of the best induction-compatible cookware on the market, visit circulon.com. 

 

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