Guides
Do stainless steel pans work on induction?
The short answer: most stainless steel pans work on induction, but only if the base is magnetic. Hold a fridge magnet to the bottom of the pan. If it sticks firmly, the pan will work. If it slides off or barely holds, it will not heat, or will heat poorly.
Why induction needs a magnetic pan
An induction hob does not get hot itself. Under the glass is a coil carrying a rapidly alternating current, which makes a changing magnetic field. When a pan made of magnetic (ferromagnetic) metal sits on top, that field sets up currents inside the base of the pan, and the pan itself becomes the heat source. Iron and magnetic grades of steel respond strongly. Aluminium, copper, glass and non-magnetic stainless steel do not.
That is why induction is so quick and controllable: the heat starts in the pan the moment you turn it up, and drops away as soon as you turn it down.
Not all stainless steel is magnetic
| Steel grade | Also called | Magnetic? | Where you find it |
|---|---|---|---|
| 18/10 or 18/8 | 304 grade | No, or only very slightly | Cooking surfaces of good pans: tough and non-reactive |
| 18/0 | 430 grade | Yes | Outer layer of induction-ready pans |
The nickel in 18/10 steel is what makes it non-magnetic. So a pan made only of 18/10 stainless often will not work on induction. The answer is layered construction: 18/10 steel inside where it touches food, 430 steel outside where it meets the hob.
The magnet test, step by step
Take a fridge magnet, the stronger the better.
Hold it to the centre of the pan's base, on the outside.
If it snaps on and holds, the pan is induction ready.
Check near the edge of the base too. A disc-base pan may only be magnetic in the middle, which works, but heats a smaller area.
Many pans also carry an induction symbol on the base: a coil drawn as a row of loops.
Tri-ply on induction
Full-clad tri-ply is one of the best choices for an induction hob. The 430 steel outer layer picks up the magnetic field; the aluminium core spreads that heat out across the base and up the sides; the 18/10 steel inside does the cooking. Without the aluminium, induction can heat in a ring matching the coil underneath. With it, heat is even. If you want the detail, read what is tri-ply cookware?
Tips for cooking on induction
- Match the pan to the ring. The base should cover most of the marked zone. A small pan on a big zone may not be detected; a large pan on a small zone heats only in the middle.
- Preheat lower than you think. Induction is fast. A stainless frying pan reaches searing heat in 1 to 2 minutes at a medium-high setting. Full power on an empty pan can overheat it quickly and leave a rainbow tint (harmless, see why stainless steel goes rainbow-coloured).
- Use the water test. Flick in a few drops of water. When they bead up and skate around rather than sizzle and vanish, the pan is ready for oil.
- Keep the base flat and clean. Full contact means even heating. Wipe the glass between uses.
- Expect some humming. A faint buzz on high settings is normal with layered pans.
- Lift and shake gently. Most hobs pause when the pan leaves the zone. Slide rather than lift for long tosses.
Season Tri-Ply works on every hob
Season Tri-Ply Stainless Steel Frying Pans, £50 to £75, and Saucepans, £60 to £70, have 18/10 stainless steel inside and 430 steel outside, bonded around an aluminium core that runs up the sides. They work on all hobs including induction, gas, electric and ceramic, are oven safe to 240°C, dishwasher safe and come with a 10 year warranty. Choosing sizes? See what size frying pan do I need?
Questions people ask
Why is my stainless steel pan not working on induction? The base is probably not magnetic enough. Try the magnet test; if it barely holds, the hob cannot heat it.
Do tri-ply pans work on induction? Yes, when the outer layer is magnetic steel such as 430 grade. Season Tri-Ply does.
Will a stainless pan scratch an induction hob? Not if you lift rather than drag it, and keep the base clean. Grit between pan and glass is what scratches.
Is cast iron good on induction? Yes, it is strongly magnetic. Lift it rather than slide it, as it is heavy.
Is induction better than gas for stainless steel? Both work well. Induction is faster and more precise; gas lets you see the flame. A good tri-ply pan cooks evenly on either, and Season Tri-Ply works on both.
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.