Best Pans for Induction Hob in 2024: A Buyer’s Guide
By Nicola Lando
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March 5th, 2024
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Whether you're considering an induction hob for your kitchen or have already made the purchase, choosing the right pan for an induction hob might be confusing. What makes a pan efficient on induction hobs? And what should you avoid?
In this comprehensive guide, Nicola, the Sous Chef Founder & Buyer will explain the essential features to consider when selecting pans for your induction hob. She will also share the brands that have developed pans specially for induction hobs. And give a list of her favourite induction pans to cook with every day.
Updated for 2024 with all the new pan releases!
We cover the following areas:
Key Features for Induction-Compatible Pans
Magnetic Base Material
Ensure your pan has a magnetic base material, as induction hobs rely on magnetic fields for heat generation. This feature allows for faster and more efficient heating, translating to quicker cooking times and energy savings.
Flat and Sturdy Bottom
A flat and sturdy bottom ensures optimal contact with the induction hob surface, promoting even heat distribution. This feature not only prevents hot spots but also enhances the pan's stability during cooking, reducing the risk of spills or accidents.
Base of The Pan the Same Size As Your Hob
On most pans, the induction hob can only pass it's magentic field through the area that is in contact with it.
Therefore to avoid hot and cold spots, you should always make sure the base of the pan is no bigger than the induction hob heating area. Similarly if the pan is too small for the heating area, it may be bad for the induction hob - some induction hobs warn against this, as it can damage the magnetic elements. You should aim for the same size pan base as your induction hob surface.
Heat-Resistant Handles
Opt for pans with heat-resistant handles to ensure safe handling during and after cooking. This feature allows you to move the pan comfortably without the need for oven mitts, streamlining your cooking process and enhancing overall kitchen safety.
Overall Durability and Quality
Investing in induction-compatible pans with overall durability and quality guarantees a longer lifespan for your cookware. High-quality materials and construction not only withstand the rigours of daily use but also contribute to better cooking performance, making your investment worthwhile.
Essential Considerations When Buying Pans for Induction Hob
Induction Pan Features
- Material Compatibility: Check if the pan is made from magnetic materials like stainless steel or cast iron to ensure it's compatible with induction hobs.
- Size and Weight: Consider the size and weight that align with your cooking needs, ensuring ease of use and storage.
- Induction-Ready Features: Look for specific features like flat bottoms and heat-resistant handles designed for induction cooking.
Evaluating these factors ensures you choose pans that not only work efficiently with your induction hob but also cater to your specific cooking preferences.
Budget-Friendly Options For Induction
- Consider Material Alternatives: While stainless steel and cast iron are popular, explore budget-friendly alternatives like aluminium with induction-compatible bottoms.
- Sets vs. Individual Pans: Assess whether purchasing a set or individual pans aligns better with your budget without compromising quality.
Exploring budget-friendly options allows you to find induction pans that meet your requirements without breaking the bank.
Maintenance and Care Tips
- Dishwasher Compatibility: If easy-care is important to you, opt for pans that are dishwasher-safe for convenient and time-efficient cleaning. That means no cast iron!
- Avoid Harsh Cleaners: Use gentle cleaning agents to maintain the integrity of the pan's surface and prevent damage.
- Proper Storage: Follow manufacturer guidelines for storage, ensuring longevity and optimal performance.
- Seasoning cast iron: If you choose a heavyweight cast iron pan, or spun iron, you'll also need to ensure it's dried very carefully after use. Then - to improve the surface patina and further prevent rust - coat the surface with a fine film of oil, and heat gently and carefully to a high heat, so the oil starts to smoke. Leave to cool, and then store.
Knowing how to care for your induction pans extends their lifespan and preserves their effectiveness in the long run.
Best Pan Brands For Cooking on Induction
Here is an overview of our pan ranges that are particularly well suited to induction:
The best saucepans for induction
Most saucepans that say 'induction friendly' are good on induction, but some take it to the next level. With extra special induction design.
De Buyer infinity pans
Cast iron induction pans
Cast iron is a beautiful material for using on induction hobs.
- The pans are extremely sturdy, and will last a lifetime when cared for well.
- And really they're one of the best choices for searing steaks or cooking on a very high heat. The high temperatures, and non-stick patina that will build over time, gives the perfect surface for the maillard reaction. This means your steak will have delicious surface caramelisation every time.
In the first few months of using any cast-iron pan, we wouldn't recommend cooking more delicate foods that are more prone to sticking. For example eggs and fish.
Lodge Blacklock Cast Iron Pans You may know American cast iron experts Lodge already for their entry level "Lodge" cast iron pans. Lodge Blacklock pans take things one step further - with extra seasoning before sale, their more attractive shape which reduces the cast iron in production, making them slighltyl lighter weight.
- Lodge Pros All the benefits of an outsanding and well-seasoned cast iron cooking surface, but with less weight. The Lodge blacklock skillet is my go to pan for searing meat, tortillas and even cooking pancakes. Its non-stick surface develops very quickly, and it's truly beautiful to use.
- Lodge Blacklock Cons: In spite of being lighter weight, it's still heavier than other non-stick pans. And so may not suit people with severe wrist or lower-arm weaknesses.
Skeppshult Cast Iron Pans These are for the true Scandi design aficionado. Made in Sweden's oldest iron forge, these are excellent cast iron pans from an innovative producer. The wok is a design masterpiece, and the skillets have a range of different aesthetics - from wood to metal handles.
- Skeppshult Pros Well designed, high quality cast iron surface, with a range of different shapes, sizes and aesthetics. You'll have a Swedish design icon in your kitchen. I particularly like the gratin dish for cooking sourdough pizza on the hob, and then moving to the oven to cook through.
- Skeppshult Cons Like all cast iron pans, they're heavy - although not excessively. And take care with which pan to choose if you want to cook in the oven - wooden handled pans are only for use on the hob.
Finex Cast Iron Pans for Induction - these are triple seasoned, so their non-stick patina is even more robust from the start of cooking.
- Finex Pros: They are one of the most beautiful cast iron pans you can buy. With an outstanding surface, they're great to cook with from the moment you take them out of the box. The octagonal shape is unique, and also is good for pouring gravy or jus from the side of the pan. The base of the pan is very robust, and I cannot imagine the pan ever warping - it's so solid. The stay cool handle is attractive.
- Finex Cons: Over time, the stay-cool handle does get hot (although that is the case with all cast iron pan handles, and this is probably slower than most). They are very very heavy, and so some users find them difficult to move around the kitchen. Their high price also reflects the materials and workmanship in each pan.
Best non-stick induction frying pans
Scanpan is a Danish producer than makes all their pans in Denmark. All their pans are induction friendly, and offer outstanding cooking performance, plus great longevity of a non-stick surface. The pan bases are flat and stable.
- Scanpan pros: Non-stick, can cook on a high heat, the manufacturer says it's dishwasher safe (although recommends washing by hand more regularly as dishwasher salts can be abrasive), and can be used with metal utensils. One of the only pans that can! The non-stick surface is outstanding and far longer lasting than other non-stick pans we've tested.
- Scanpan cons: Really I cannot find one! Perhaps it's just the price. They are more expensive than many other non-stick induction pans. And if you're not specifically looking for non-stick, for example needing a saucepan for boiling pasta, you would do better to choose a simpler longer lasting material like stainless steel.
The Always Pan range by Our Place makes excellent and extremely popular all-rounder pans.
- Pros: They are non-stick frying pans, and are extremely sturdy. They each come with a stainless steel steaming basket, as well as a wooden spatula (you must not use metal spatulas with this range). With good depth and lid, they're good for simmering casseroles and curries too. The Always Pan 2.0 is also oven safe.
- Cons: The non-stick coating can wear out if you're cooking on a high heat, or using metal spatulas. And if you don't follow their advice, and get rid of your other pans, with the increased depth and large lid, the pan can take up more storage space than a classic frying pan.
De Buyer Non-Stick Induction Frying Pan is a classic non-stick, high quality, frying pan. Not all of De Buyer's non-stick pans are induction friendly so it's worth taking care to choose the right pan for you.
- Pros: A very sturdy frying pan, with a thick and solid base, designed specifically for induction. You'll know you've chosen something that will be good for your hob. The non-stick is good and hardwearing.
- Cons: The pan is not oven safe, and should not be used on a high heat which will degrade the non-stick coating. You'll also need to take care with metal utensils, and wash it by hand. It's best for gently cooking fish, or frying eggs.
Best casserole or dutch ovens for induction
The Always Pan Perfect Pots by Our Place makes well-sized, deep casseroles. They are non-stick, and medium-weight.
- Always Pan Perfect Pot Pros: We love this for it's fun colours, and that it matches the Always Pan - often the first pan from the range that people buy for their kitchens. It's also oven-safe, so great for gentl braising.
- Always Pan Perfect Pot Cons: If you like to sear meat on a high heat before slow-cooking, you'll need to do that in another pan first. The non-stick coating can only be heated gently.
Induction-friendly woks
The challenge with wok cooking without a wok burner, i.e. on induction (or any electric hob) is that woks have smaller bases, and very high sides. And only the base is heated. To get the sides hot enough to cook on, the pan needs excellent induction as well as heat retention to get the sides hot enough too.
Two woks that work well on induction are the De Buyer Mineral B induction wok and - if you prefer a non-stick coating - the ScanPan TechnIQ Wok. And if you're looking for something very special indeed... the Skeppshult Noir Wok is a design icon that you'll keep on the hob and never want to put away!
I'd also suggest you consider a wider base pan with high sides, rather than necessarily a wok for some cooking that you might see others use a wok for. Perhaps a Scanpan
Can you use copper pans on induction?
Traditional tin-lined copper cannot be used on induction.
However, innovative manufacturers have creatived new pans and pan bases with external copper finish, but where the base is sandwiched with a magnetic material inside. This can give the cooking properties of copper pans... but enables them to used on induction.
Just take care to choose a copper pan explicitly designed for induction.
De Buyer Prima Matera Induction Copper Pans are our favourite induction copper pans.
- De Buyer Prima Matera Induction Pros: Very high copper percentage in the construction (unlike cheaper copper pans), so it has all the cooking properties of copper - responsive heating and cooling - as well as a stunning classic finish. The inside is stainless steel lined for longevity. Oven safe. And the frying pans are excellent for searing steaks, or other meat.
- De Buyer Prima Matera Induction Cons: Not dishwasher safe. And if a Michelin-star restaurant shiny finish is very important to you on the copper surface, like with all copper, you'll want to polish it regularly (I don't want to spend time polishing mine, and so am very happy with a more burnished copper pantina finish). Not non-stick.
Best Induction Hob Pans: A Buyer’s Guide
These are our selection of the top 10 pans to use on an induction hob - as chosen by Sous Chef Founder and Buyer, Nicola - who cooks with induction every day.
The induction hob pans are selected based on their compatibility, construction, and functionality, offering a diverse range to cater to different cooking preferences and requirements.
Use Lodge Blacklock’s cast iron skillet pan to sear steak, cook shakshuka and bake Dutch baby pancakes.
Made in the USA, this cast iron pan comes pre-seasoned with 100% natural vegetable oil, so it’s ready to use straight away.
Use the SCANPAN TechnIQ skillet to sear a sirloin steak or fry a delicate piece of fish.
Made in Denmark, this sleek, modern frying pan is a versatile addition to your cookware collection. The skillet has low, slanted sides to give you space to move and turn your food as it cooks.
The De Buyer Affinity stainless steel saucepan is a versatile pan for professional or domestic use. It handles everyday kitchen tasks with ease – use with the lid to cook rice to perfection and keep food warm before serving.
The Affinity saucepan is made from multiple layers of magnetic stainless steel with an aluminium core. Heat is conducted throughout the entire pan – sides included – for faster and more even cooking.
Use the cast iron gratin dish & frying pan from Skeppshult on the hob, in the oven, under the grill and even over an open fire.
The double-handled pan is perfect for cheese-topped gratins, sweet skillet-pan bakes, pan-fried recipes such as pancakes, or for searing meat before roasting in the oven.
This gorgeous piece of cookware does the job of 10 traditional pans - ideal for kitchens with limited cupboard space.
The Always Pan 2.0 is oven safe up to 230°C and features a longer-lasting non-stick ceramic coating that makes clean-up a breeze.
Cookut’s multifunction blue Dutch oven is a space-saving hero that you can use for almost anything.
You can boil, fry, roast, simmer, steam and even bake! Made from natural materials, this Dutch oven is four times lighter than traditional cast iron pans but sturdy enough to use on repeat for years to come.
Use De Buyer’s Prima Matera copper saucier to make sweet and savoury sauces, reduce gravies and sauté vegetables.
This versatile pan has high curved sides and can be used on all stove tops, including induction. Beloved by professional chefs, copper pans are extremely responsive and offer superior temperature control.
De Buyer’s Prima Matera copper frying pan is suitable for all hobs, including induction! With its riveted stainless steel handle, this beautiful pan will last a lifetime in your kitchen.
Copper is extremely responsive and heats quickly to give you superior cooking control. The pan has smooth, flared sides so you can effortlessly transfer food from pan to plate.
The 32cm De Buyer Mineral B wok is just what you need for making Chinese stir-fries over a searing heat. The conical iron wok heats evenly up the sides to give the largest possible cooking area, for meals that cook in a flash.
Skeppshult’s cast iron wok is great for speedy stir-fries and long, slow cooking. Use it to make everything from fried rice and kung pao chicken to braised beef and fragrant curries.
The tight-fitting lid locks in moisture to keep your ingredients tender and full of flavour. With deep sides and an impressive five litre capacity, the wok is also ideal for deep-frying, boiling and simmering.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
