With the emergence of new stoves such as induction cookers, pots have also begun to develop towards "multi-functionality", and "one pot for multiple uses" has gradually become a consumer trend. When buying pots, many consumers will specifically ask: "Can a stainless steel pot be used on an induction cooker?" With the emergence of new stoves such as induction cookers, pots have also begun to develop towards "multi-functionality", and "one pot for multiple uses" has gradually become a consumer trend. When buying pots, many consumers will specifically ask: "Can stainless steel pots be used on induction cookers?" This article will answer your questions about how to use stainless steel cookware with induction cookers.

If you own an induction stove, you probably know that you need cookware that is suitable for induction, but you may not know which materials fit the bill or what the best cookware is for induction. While stainless steel cookware is mostly suitable for induction, even this popular type of cookware has its limitations when it comes to induction cooking. Here’s what you need to know about how stainless steel cookware works with induction.

Is stainless steel suitable for induction?

A stainless steel frying pan sits on a modern stovetop with sleek control knobs against a tiled splashback.

The electromagnetic force that heats an induction cooktop requires that compatible cookware be made of a ferromagnetic material. Cookware such as carbon steel, stainless steel, and cast iron are generally suitable for induction, while materials such as copper, glass, and aluminum are not.

While stainless steel cookware is widely considered an induction-compatible material, there’s a small catch to consider: Not all types of stainless steel are suitable for induction. This means that when you’re choosing stainless steel for your induction stove, it’s important to know which types are actually induction-compatible.

How to know if your stainless steel is induction-friendly

Stainless steel cookware is only suitable for induction if the base of the cookware is made from magnetic stainless steel. Both 432 stainless steel and ferritic stainless steel have magnetic fields, making them ideal for induction. Stainless steels with high nickel content cannot be used as the magnetic field is blocked.

You will notice that some cheaper pans have a stainless steel plate "sandwiched" to the base of the pan to make them compatible with induction. While these pans can technically be used on induction, the heat will not travel all the way to the sides of the pan and will heat unevenly, resulting in hot or cold spots - unlike pans made entirely from ferromagnetic materials, such as our Stainless Steel Composite range.

How Stainless Steel Works on Induction

Induction cooking uses a different technology to cooking on electric or gas stoves, so it is essential to use induction-compatible cookware. Induction works by creating an oscillating magnetic field when a copper coil and an electric current combine on the stovetop, rather than turning on a burner to create a flame. The electrical coupling with the magnetic field then permeates the base of the cookware to create heat, which is then used to cook the food.

Induction cooking uses less heat, is more controlled and is more responsive to temperature changes, meaning it can be switched on and off quickly. Induction cooking is also a safer way to cook and is easier to clean up, as only the base of the cookware gets hot, while the rest of the cooktop remains cool.

Most induction-friendly stainless steel cookware, such as our Stainless Steel Composite range, offers a layer of stainless steel at the base and a layer of copper or aluminium on the inside, as these materials conduct electricity better than stainless steel alone.

How to test for induction compatibility

To see if your favourite stainless steel cookware is induction-friendly, you can do a simple test before using it. Simply take a regular magnet (a fridge magnet will work) and check if it reacts to the base of the cookware. If the magnet attracts or repels the cookware, it is induction-friendly. If the magnet does not attract or reacts very weakly, it means the pan is not of the magnetic grade and is not suitable for induction. To see the difference, test it with a stainless steel pan first, then with a plate - the difference in reaction should be noticeable.

Today, many manufacturers put a special symbol on the bottom of the cookware to indicate that it is suitable for induction cooking. This symbol is designed in the shape of a coil, horizontal serrations, or has the word "induction" engraved on it.

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