Best Cookware for Induction Cooktops
Good news: Almost all your favorite cookware will work with an induction appliance
By Mary H.J. Farrell
When you take a look at CR’s ratings of induction cooktops and induction ranges, it’s stunning how well they do in our tests. The top-rated induction cooktop gets an almost perfect score, and the ranges aren’t far behind. Yet despite their impressive performance, induction appliances make up only a small slice of the market. Why?
We’re digging into that dichotomy, but one possible explanation is that folks aren’t sure their favorite pots and pans will work on these not-so-newfangled cooktops. That’s because induction cooking surfaces work differently from those on traditional gas and electric cooktops and ranges. Instead of burners or electric-resistance elements that warm up, the heat on an induction cooktop is created by an electromagnetic coil that sits beneath the glass top. This coil creates a magnetic field that transfers current directly to magnetic cookware, causing it to heat up.
The keyword here is magnetic. “The most important consideration for induction is acquiring cookware that’s made of ferromagnetic metal such as cast iron or some types of stainless steel,” says Gill Stansfield, assistant dean of the College of Food Innovation & Technology at Johnson & Wales University in Providence, R.I. He recommends the old trick of using a magnet to check cookware for induction compatibility. If it’s strongly attracted to the pot or pan, you’re good to go.
You can take the magnet to the store if you’re in the market for new cookware, but start first in your own kitchen. You may be surprised to discover that almost all your existing pots and pans are compatible with induction, with the exception of a few nonstick aluminum pieces. “Magnetic stainless steel, cast iron, and pretty much all cookware made from multiple layers of metal is magnetic. It’s really just stamped aluminum fry pans and anodized aluminum cookware that won’t work,” says Paul Hope, a trained chef who is also our in-house cooking appliance expert.
Cookware manufacturers have gotten a lot better at labeling their wares as “induction-compatible.” We note whether or not a pot or pan can be used with induction in our cookware ratings charts and on each individual model page. If you scan our ratings, you’ll see that all the cast-iron Dutch ovens, cast-iron and carbon steel frying pans, and stainless steel cookware sets and frying pans we test can be used with induction cooktops. All-copper frying pans and aluminum nonstick cookware sets and frying pans typically cannot.
One important thing to note when you’re buying new or trying old cookware on an induction cooktop is that your pans should have a flat bottom that makes full contact with the heating element. That’s because unlike electric and gas cooktops, induction models tend to make a buzzing or humming sound when they work, especially at higher settings. You’ll get used to the noise, and it’s completely normal, but heavy, flat-bottomed pots can help reduce the vibration.
If you’re considering an induction range, keep in mind that only the cooktop uses induction technology. The oven works exactly like one on any electric range, so you can use all the cookware and bakeware you have in your cabinets now.
Here are some top-rated pots and pans from our tests that are suitable for induction cooking.
Stainless Steel Cookware Sets
Stainless steel is an alloy that comes in different grades. Most—but not all—food-grade stainless steel pans are induction-compatible, so make sure you check the label on the box or the description on the website before investing in a set.
Oxo Stainless Steel Pro
The handsome 13-piece Oxo Stainless Steel Pro set is a great choice for someone who is setting up a kitchen for the first time. While that may seem like a lot of pieces, they are all useful and there are no extraneous add-ins like spatulas or cookbooks to boost the piece count. In our tests, this set excels at cooking evenly and heating quickly. Our testers also find it a cinch to clean. Simmering sauce is just a notch below the other tests, earning a Very Good score. The handles are sturdy and stay cool to the touch while you’re cooking. The set includes three frying pans, two saucepans, a sauté pan, small and large stock pots, and five lids.
Tramontina Tri-Ply Clad Item #80116/247DS
The 8-piece Tramontina Tri-Ply Clad set has enough pans to satisfy most of your cooking needs while not taking over an entire kitchen cabinet. It excels at cooking evenness and simmering, and earns a Very Good rating on both the speed of heating and food release tests. The handles stay safely cool to the touch and are very sturdy. The set includes two frying pans, two saucepans, a Dutch oven, and three lids.
Stainless Steel Frying Pans
Made By Design (Target) Stainless Steel
The nicely priced 10-inch stainless Made By Design frying pan from Target not only is a CR Best Buy but also will serve you well in the kitchen because it cooks evenly, earning an Excellent score on that test, and is pretty easy to clean. The handles stay cool to the touch when you’re cooking but could be a bit sturdier; that’s typical of pans in this price range.
Made In Cookware Stainless Steel
Don’t confuse Made In cookware with Made By Design, although they both do well in our ratings. The Made In brand is sold directly to consumers on the manufacturer’s website in sets or individually. This 10-inch frying pan impresses testers with its even cooking, which earns an Excellent score, and ease of cleaning. The handles are quite sturdy and stay cool to the touch while you’re making your eggs or pancakes.
Dutch Ovens
Most of the Dutch ovens in our tests are made of enameled cast iron, with the exception of our top-rated pan, which is made of enameled carbon steel. But both materials are induction-compatible.
Merten & Storck German Enameled Iron 1873
At a little over 7 pounds, the Merten & Storck German Enameled Iron 1873 is the lightest Dutch oven in our tests. That’s because it’s made of enameled carbon steel instead of enameled cast iron, like the rest of the models. The advantage is that it’s easier to lift and heats up faster. In our tests, it bakes bread like a champ, earning an Excellent score, and is a cinch to clean. Its performance in our simmering sauce and cooking evenness tests is on a par with most of the other Dutch ovens in our tests.
Ayesha Curry Covered Dutch Oven
The 6-quart Ayesha Curry Dutch oven is among the easiest to clean of all the models we’ve tested, garnering an Excellent score on that test. But weighing in at 15 pounds, this Dutch oven is the heaviest of the 10 in our ratings, and the cooking surface measures only 7 inches in diameter. It heats up quickly but is only so-so at simmering sauce, so you’ll have to be vigilant when you use it for that purpose. That said, it produces a nice loaf of bread in our baking test.
Cast-Iron Frying Pans
Cast iron is ferromagnetic and compatible with induction, whether it’s coated enamel like a Dutch oven, or uncoated. Here’s one of each, but if you have a vintage model handed down by your family, that’s okay too.
Tramontina 80131/066DS
The enamel-coated Tramontina 80131/066DS excels at two crucial tasks for a cast-iron skillet: searing and browning. In our tests, we sear a New York strip steak and browned scallops. We also bake cornbread, for which this pan earns a Very Good rating, on a par with most of the top cast-iron pans we’ve tested. It’s also pretty easy to clean, which isn’t always the case with cast iron.
Lodge Cast Iron Pre-seasoned
The versatility of cast iron is not to be overlooked—it lends itself to cooking up a variety of dishes, from pancakes and pies to one-pot dinners and so much more. The Lodge uncoated cast-iron frying pan scores an Excellent rating in our tests when it comes to searing steaks and browning foods. It’s not only induction-compatible but also oven-safe and campfire-friendly. And it will last for generations.
Carbon Steel Frying Pans
Carbon steel pans have properties similar to cast iron in that they can take high heat and are great for searing, but they weigh less. You can use any carbon steel pan on an induction cooktop. Restaurant chefs swear by them.
De Buyer Mineral B French Collection 5670P
Carbon steel skillets are lighter and easier to lift than cast iron when shifting from cooktop to oven, which is a great use for this pan. Like cast iron, they need to be seasoned, but then they develop a fine nonstick patina. In addition to searing meat, the De Buyer Mineral B French is good for baking, browning, and sautéing, earning Very Good ratings in those tests.
Matfer Bourgeat Black Steel 62003 062003
Another good choice for induction cooktops is the Matfer Bourgeat Black Steel. It heats evenly, browns foods (like scallops) well, earning an Excellent score on that test, and is easy to clean once you’re all done. The handle stays cool to the touch but may get a little wobbly over time. We thoroughly enjoyed the cornbread baked in this pan.
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