Which pans for induction: stainless steel, cast iron, carbon steel or non-stick?

Multi-layer stainless steel: the all-rounder

Stainless steel on its own does not conduct heat very well. That is why a good stainless steel pan has a layer of aluminium or copper sandwiched between layers of steel. There are two ways:

• Only in the base (encapsulated base): the heat sits mostly at the bottom. That is fine for pots for water, potatoes and soup. The manufacturer's description tells you how a pan is built.
• Through the whole pan (fully clad): the layers run up into the rim, so the sides heat too. Demeyere, for example, calls the Demeyere Industry 5 frying pan 5-ply stainless steel.

Uncoated stainless steel lasts a long time and copes with metal utensils. Many stainless steel pans can go in the oven too: BK calls the BK Profiline pan set oven safe up to 230 °C. Do check the handles and the lid. Food can stick if the pan is not hot enough yet, so an uncoated stainless frying pan, like the Beka Maestro frying pan set, takes some practice.

Cast iron: for stews and roasts

Cast iron is magnetic, so it works on induction by nature. It heats slowly but holds the heat for a long time. That makes it suited to stews, soup, bread and dishes that spend a long time in the oven. An enamelled cast iron casserole, like the Le Creuset Signature casserole of 22 cm or the BK Bourgogne of 28 cm, needs no seasoning: Le Creuset's care instructions only ask you to wash it in warm, soapy water and dry it before first use.

Cast iron is heavy. Le Creuset advises lifting the pan on a glass or induction hob instead of sliding it, and cooking on a low to medium setting, because cast iron holds heat so well. A smaller casserole, like the BK Bourgogne of 20 cm, is handier if you cook for one or two. See more under casseroles and stew pots.

Carbon steel: light and uncoated

Carbon steel is magnetic too. It is lighter than cast iron and heats up quickly, as in a wok. It has no coating. The de Buyer Mineral B is carbon steel without a non-stick coating. Like raw cast iron, such a pan is seasoned: you heat a thin layer of oil in it, and that layer builds up as you cook. That gives the pan a natural non-stick layer. Do not leave the pan to soak for long, so the layer stays.

Carbon steel suits frying at high heat, like steak, potatoes and stir fries. Other examples are the Hendi carbon steel frying pan of 20 cm and the one of 30 cm, which Hendi calls suitable for induction and the oven.

Non-stick and ceramic

A non-stick frying pan is the easiest for eggs, pancakes and fish. For induction such a pan usually has an aluminium body with a magnetic plate in the base. So check on the packaging that the manufacturer calls the pan suitable for induction.

A number of brands use a ceramic coating and call it PFAS free, like the GreenPan Reserve, the BK Blue Label Induction and the GreenPan Padova pan set. Tefal also has pans with a titanium coating, like the Tefal Generous Cook. WMF makes its own material called Fusiontec: according to WMF natural minerals fused onto a steel core, as in the WMF Fusiontec Mineral Pro pan set. WMF calls it scratch resistant.

A non-stick coating wears over time. Follow the brand's care instructions: most manufacturers recommend a low to medium setting and utensils of wood or silicone. Induction heats up fast, so start lower than you are used to on gas.

Copper

Copper conducts heat very well but is not magnetic itself. Copper pans only work on induction if the manufacturer has added a magnetic layer. De Buyer calls the Prima Matera casserole in copper and stainless steel suitable for induction. So with copper, always look for the induction symbol.

A set or separate pans

A pan set gives you a range of pots in the same style in one go. Do check that the sizes match your cooking zones and what you cook, and whether a frying pan is included. Often a stainless steel set plus one or two separate frying pans in the material that suits you works out well. See our pan sets too.