Guides
What's the best cookware for an induction hob?
The short answer: an induction hob only heats a pan that a magnet sticks to. Of those, fully clad tri-ply stainless steel is the best everyday choice. It heats evenly, calms down quickly when you turn the heat down, and goes in the dishwasher. Add an enamelled cast iron casserole for slow cooking and a carbon steel wok for fierce heat, and you have an induction kitchen that will outlast the hob.
How induction works
The hob doesn't get hot. It makes a magnetic field that heats the base of the pan itself. So the base has to be iron or magnetic steel. Bare aluminium, copper and glass don't work on their own.
The magnet test
Hold a fridge magnet to the base. If it sticks firmly, the pan works on induction. If it slides or falls off, it won't, or it will heat poorly.
| Material | On induction? | Best for | Watch for |
|---|---|---|---|
| Tri-ply stainless, fully clad | Yes, with a magnetic steel outer layer | Everyday frying, searing, sauces, boiling | Preheat properly and food won't stick |
| Enamelled cast iron | Yes | Braising, stews, bread | Heavy: lift it, don't slide it |
| Bare cast iron | Yes | Searing, steak | Heavy, slow to heat evenly, needs seasoning |
| Carbon steel | Yes, if the base is flat | Stir-fries, high-heat searing | Needs seasoning |
| Non-stick, ceramic or traditional | Most modern ones, yes: look for a steel plate in the base, or use the magnet test | Eggs, delicate fish | The coating wears out, and high heat shortens its life |
| Copper, aluminium, glass | No | - | - |
Why tri-ply suits induction
Induction puts heat into the base fast, and only over the coil. An aluminium core spreads it across the base and up the sides, so the edges cook as well as the middle. Season Tri-Ply is fully clad, with the core running right up the sides, and its outer layer is magnetic 430 steel. More in what is tri-ply cookware?
What makes a pan good on induction
A flat base that sits flush on the glass. A warped base heats unevenly and can rattle.
A base close to the size of the ring.
Something to spread the heat: an aluminium core, or thick cast iron.
Nothing to wear out. A pan without a coating lasts as long as the hob.
The Season cookware for this
Every piece below works on all hobs, induction included.
- Season Tri-Ply Frying Pan: 22cm £50 to 30cm £75. Dishwasher safe, oven safe to 240°C.
- Season Tri-Ply Saucepan: 16cm £60 to 20cm £70. Sauté Pan: 24cm £60 to 26cm £80.
- Season Cast Iron Casserole: the 26cm is £100. Sizes run from 22cm at £80 to 30cm at £120.
- Season Carbon Steel Wok: £40, with a 12.5cm flat base.
Questions people ask
Do I need new pans when I switch to induction? Only the ones a magnet won't stick to. See do stainless steel pans work on induction?
Will cast iron scratch the glass? It can if you drag it. Lift it on and off. More in can you use cast iron on an induction hob?
Can I use a wok on induction? A flat-bottomed one, yes. A round-bottomed wok won't sit on the glass.
Why does my pan hum on induction? Layered bases can buzz at high power. It's normal, and turning the heat down usually stops it.
Is induction cookware more expensive? No. What matters is a magnetic base, and plenty of good pans already have one.
Cook it with
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.