Induction Frying Pans

Hold a magnet against the bottom of the pan: if it sticks firmly, the pan is induction-compatible. If the magnet only sticks partially, the pan can still be heated on induction, but less efficiently. All frying pans in the collection induction frying pans have already been checked, so you're in good hands either way.

Stainless steel with a magnetic core, cast iron and carbon steel work excellently on induction hobs by nature. Aluminium and copper are not magnetic themselves and require a special induction base to work. For everyday use, stainless steel- and ceramic frying pans are often the most practical: they heat up quickly and are easy to clean.

That is normal and usually not a defect. The sound is caused by the rapid switching of the magnetic field, which causes the pan to vibrate minutely (magnetostriction). Multi-layer stainless steel pans generally hum slightly more than solid cast iron, and the effect is stronger at high power or with an empty pan. Want to reduce it? Cook at a slightly lower power level instead of using the boost function, center the pan well on the zone, and use a pan with a sturdy, thick base.

It is usually due to the size or the base. Most induction zones require a pan with a base diameter of at least approximately 12 cm; a pan that is too small is not always detected. In addition, make sure the pan has a flat, magnetic base and is positioned correctly on the cooking zone. Does the hob still not recognize the pan even though it is induction-compatible? Then the base is probably not perfectly flat or is too small for that specific zone.

With normal use, the non-stick properties of a ceramic coating usually last one to three years; after that, they gradually diminish. You can significantly extend this lifespan by cooking over low to medium-high heat (ceramic does not tolerate intense peak temperatures), using silicone or wooden kitchen utensils, and washing the pan by hand. You can find more tips in the blog ceramic non-stick coating: how to use and maintain it.

That risk exists, especially with pans that have a rough or uncoated base. Always lift the pan instead of sliding it across the glass cooktop, and check that the base is clean and flat. Many modern cast iron and enameled frying pans have a smooth base that is safe for induction glass, but moving them carefully remains the rule.

Yes, provided that the base of the pan is magnetic; usually, this is aluminium with a built-in stainless steel or steel induction base. The ceramic layer itself is merely a coating and has no effect on induction compatibility. View the ceramic frying pans for a complete overview of models that work on induction.

A stainless steel frying pan heats up quickly, is lighter and usually dishwasher-safe, but also cools down faster. A cast-iron frying pan heats up more slowly, but retains heat much longer; ideal for searing and finishing. Cast iron is heavier and should not go in the dishwasher. Choose stainless steel for speed and versatility, cast iron for heat retention and a firm crust.

Certainly. Stainless steel, cast iron and carbon steel are naturally PFAS-free and induction-compatible because they have no coating at all. There are also ceramic non-stick coatings that have been specifically developed to be PFAS- and PTFE-free. View the complete range in the collection PFAS-free frying pans.

Standard copper pans do not work on induction hobs because copper is not magnetic. However, copper pans with a special stainless steel or steel induction base do solve this, such as the models from DUCQ. Always check the specific model to see if it is suitable for induction.