A complete guide to induction cooktops and their benefits

If you’ve been thinking about upgrading your kitchen appliances, you might have heard something about induction cooktops. But what exactly are they, and how do they work? We’re here to help you learn why they’re becoming the go-to choice for many home cooks so you can decide if it’s right for you!

If you find out that you need any replacement parts for your appliance, you can enter your model number at AppliancePartsPros.com to order them. Most orders arrive in just two business days, and we have thousands of free guides to show you how to install your new parts.

Important: The information in this article may not apply to your specific appliance model. While we strive to offer helpful advice for all types of appliances, variations in models and configurations can lead to differences in design. For the most accurate guidance, we strongly recommend consulting the use and care manual for your specific appliance model.

The science of how it works

An induction cooktop is a type of stove that uses electromagnetic induction to heat cookware directly rather than using a flame or an electric heating element. Here’s how it works:

• Induction cooktops have copper coils beneath the surface of the cooking zone. When the cooktop is turned on, an alternating electric current flows through these coils, generating an oscillating magnetic field.
• When you place a compatible pot or pan (made from ferromagnetic materials like cast iron or stainless steel) on the cooktop, the magnetic field induces electric currents (called eddy currents) in the metal of the cookware. These eddy currents generate heat due to the resistance of the metal, directly heating the cookware.
• This means that only the pot or pan gets hot, while the cooktop remains relatively cool.
• Since the cooktop does not get hot (except for residual heat from the pot), it reduces the risk of burns. Many models also have safety features like automatic shut-off.

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What are the benefits?

Speed

Induction cooktops heat up faster than traditional gas or electric models, allowing you to boil water or cook meals in less time.

Energy efficiency

They use less energy since heat is generated directly in the cookware, minimizing wasted energy compared to other cooking methods.

Precision control

Induction cooktops offer precise temperature control, allowing you to adjust heat levels quickly for more accurate cooking.

Safety

The cooktop itself remains cool to the touch, reducing the risk of burns. Many models also feature automatic shut-off and child lock functions.

Easy cleaning

With a flat, smooth surface, spills are easy to wipe away. Since the cooktop doesn’t get as hot, burned-on food is less of an issue.

Consistent heat

Induction cooking provides even heat distribution, which helps prevent hot spots and ensures your food cooks evenly.

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Compatible cookware 

Cast iron

Cast iron pans and pots are highly magnetic, making them excellent for induction cooking. They provide even heat distribution and retain heat well, though they are heavy and may scratch the glass surface of the cooktop, so handling them carefully is important.

Stainless steel (only if magnetic)

Not all stainless steel is compatible with induction. However, many stainless steel cookware sets are designed with a magnetic core or bottom. You can check if the stainless steel cookware works with induction by placing a magnet on the base — if it sticks, it’s induction-friendly.

Enameled cast iron

Enameled cast iron cookware, like those from brands such as Le Creuset, works well with induction cooktops. It has the same magnetic properties as regular cast iron but with a protective enamel coating that makes it less prone to scratching.

Carbon steel

Similar to cast iron, carbon steel is another magnetic material and works efficiently on induction cooktops. It’s lighter than cast iron but also heats up quickly and retains heat well.

Cookware with magnetic base

Many cookware brands create aluminum or copper pots with a stainless steel plate bonded to the bottom, making them compatible with induction. This allows for the lightweight benefits of aluminum or the conductivity of copper while still enabling induction cooking.

Non-compatible cookware  

Aluminum (unless it has a magnetic base):

Pure aluminum cookware is not compatible with induction cooktops because it lacks the magnetic properties needed. However, some aluminum cookware is designed with a magnetic stainless steel base, which can make it compatible with induction.

Copper (unless it has a magnetic base):

Like aluminum, pure copper cookware will not work on induction. Copper is highly conductive but lacks the magnetic properties required. Some copper cookware has a magnetic base to make it induction-compatible.

Glass, ceramic, and porcelain:

These materials are non-magnetic and do not work with induction cooktops. Cookware made purely of glass or ceramic won’t heat up on an induction surface.

How to test if your cookware is compatible

To check whether a piece of cookware will work on an induction cooktop, simply hold a magnet to the bottom of the pot or pan:

• If the magnet sticks strongly: The cookware is compatible with induction.
• If the magnet barely sticks or doesn’t stick at all: The cookware is not induction-compatible.

Read more:  Pros and cons of induction cooking

Additional information

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