Intro

An induction hob requires specific cookware: the base must be magnetic to generate heat. Not every pan is suitable for this. In this blog you'll read what to look for and which type of base performs best.

What does a pan need to work on induction?

The base of the pan must contain iron, so the hob's magnetic field can generate heat. Stainless steel and cast iron are naturally suitable. Aluminium pans need a special induction base — often a disc of magnetic material built into the bottom.

Full versus partial induction base

With aluminium frying pans and woks, you'll see two variants:

• Full induction base: the entire base is magnetic, providing the fastest and most even heating.
• Partial induction base: only the centre part of the base is magnetic — sufficient for most everyday cooking, with a slightly smaller heating surface.

Both variants are listed in the product specifications, so you know in advance what you're getting.

Which material should you choose for induction?

• Stainless steel 3-layer base (stainless steel – aluminium – 18/10 stainless steel): fast, even heat distribution and avoids hot spots — the choice for pots, soup pots and braising pots.
• Cast iron: heats up more slowly, but retains heat the longest — ideal for stews and cocottes.
• Aluminium with ceramic non-stick coating: lightweight and fast heating, with a PFAS-free non-stick coating — the choice for frying pans and pancake pans.

Conclusion

For induction, it's best to choose cookware with a stainless steel or cast iron base, or an aluminium pan with a (partial or full) induction base. At Haute Cuisine we always clearly state this per product, so you can be sure your pan matches your hob.

Discover the range

Browse our full range of pans and pots suitable for induction, or also read: Stainless steel or cast iron: what's the difference?