Milly's Induction Cooking 101: Choosing and Using the Right Cookware

Induction cooktops have become a firm favourite in New Zealand kitchens, and it’s not difficult to see why. They’re fast, responsive, energy efficient and exceptionally easy to clean. They also offer remarkably precise control once you’ve become accustomed to cooking on them.

There is, however, a small catch: induction cooking relies on a magnetic connection between the cooktop and the base of the pan. This means not every piece of cookware will work - and some pans will perform considerably better than others.
If you’re moving to induction, don’t panic and replace your entire cookware cupboard just yet. A few simple checks will tell you what can stay, what may need replacing and what to look for when you buy.

How does induction work?

Under the glass surface of an induction cooktop are electromagnetic coils. When an induction-compatible pan is placed over one of these coils, the magnetic field generates heat directly within the base of the pan.

In other words, the pan itself becomes the source of heat.
This is why induction responds so quickly when you raise or lower the setting, and why it can bring a large pot of water to the boil with impressive speed. It’s also more efficient than heating an element and then transferring that heat into the pan.
The cooktop surface doesn’t create heat in the way a conventional electric element does, but the glass will still become hot from contact with the pan and may retain residual heat after cooking. 

Will my existing cookware work on induction?
Possibly more of it than you think. Start by looking underneath each pan for the induction symbol, which usually resembles a horizontal coil or series of loops. If that symbol is present, the manufacturer has identified the pan as suitable for induction.
If there’s no symbol, try the magnet test. Hold a reasonably strong fridge magnet against the flat base of the pan. If it sticks firmly, the pan should work on induction. If it doesn’t stick, it won’t.

Do test the entire cooking surface of the base rather than one small point. Some pans have only a limited magnetic area, which may cause them to heat unevenly or be poorly detected by the cooktop. A pan can be technically induction-compatible without being particularly good at it. The magnet test tells you whether the cooktop can engage with the pan; it doesn’t tell you how evenly, quietly or responsively that pan will cook.

Which cookware materials work on induction?

The short answer is: any cookware with a suitably constructed magnetic base.

Stainless steel
Stainless steel is one of the most popular choices for induction, but stainless steel alone isn’t automatically magnetic. Some stainless cookware will work and some won’t, depending on the grade of steel and the way the base has been made.
Because stainless steel isn’t a particularly efficient conductor of heat on its own, good-quality cookware usually incorporates a layer of highly conductive aluminium within the base or throughout the body of the pan.

This may be:
•    an encapsulated or sandwich base, with a conductive core bonded into the bottom of the pan; or
•    fully clad construction, where the conductive layers extend up the sides as well as across the base.
Both can perform very well. The more important questions are how evenly the pan distributes heat, how quickly it responds and whether its construction suits the way you cook.
[Shop induction-compatible stainless steel cookware]

Cast iron and enamelled cast iron
Cast iron is naturally magnetic and works very well on induction. It takes a little longer to heat than more responsive stainless steel, but it retains heat exceptionally well. This makes it brilliant for searing, braising, frying and slow-cooked dishes where a steady, consistent temperature is useful.
Enamelled cast iron offers the same heat retention with an easy-care enamelled surface. A well-made piece can serve you for decades, which is very much our preferred sort of kitchen investment.
Cast iron is heavy and some bases can be rough, so lift rather than slide it across the glass cooktop.
[Shop cast-iron cookware]

Non-stick cookware
Non-stick describes the cooking surface, not the construction of the pan beneath it. Some non-stick cookware is induction-compatible and some isn’t.
A good induction non-stick pan can be extremely useful for eggs, fish, pancakes and other foods that benefit from gentle cooking and easy release. Look for a sturdy, flat base and clear confirmation that the pan is suitable for induction.
Most importantly, don’t use boost or prolonged high heat with non-stick cookware. Induction heats rapidly, and an empty non-stick pan can become far hotter than intended before you realise it.
[Shop induction-compatible non-stick cookware]

Pan size matters more than you may think

One of the most overlooked parts of choosing induction cookware is matching the base of the pan to the cooking zone.
The measurement used to describe a frypan or saucepan usually refers to its diameter across the top. A 28cm frypan, for example, may have a significantly smaller cooking base.
It’s that magnetic base diameter, not the top measurement, that needs to correspond with your cooktop. If the base is too small, the cooktop may not detect it at all. If there’s a significant mismatch between the pan and the cooking zone, you may also experience slower heating or uneven results.
Cooktop models differ, so check the manufacturer’s instructions for minimum and recommended pan-base sizes. This is particularly important if you regularly use very small saucepans, large frypans, griddle pans or casserole dishes.

Choosing cookware for the way you cook

There isn’t one ‘best’ induction cookware material for everyone. The right choice depends on what you cook most often and how you prefer to cook it.

• For quick, responsive everyday cooking, a well-constructed stainless steel pan is hard to beat. It reacts readily when you change the power level and is useful for everything from sauces and vegetables to pasta, steaming and pan-frying.
• For searing and slow cooking, cast iron or enamelled cast iron holds heat superbly and moves happily from cooktop to oven.
• For delicate or sticky foods, a good induction-compatible non-stick frypan earns its place, even if the rest of your cookware is stainless steel or cast iron.
  

Most kitchens are better served by a good mix of materials than by buying every piece from one range simply because it comes as a set. Start with how you cook, then choose each pan for the job it needs to do.

Cooking successfully on induction. Moving from gas or a conventional electric cooktop can take a little adjustment. Induction responds quickly, so habits that worked perfectly well on your old cooktop may suddenly feel rather aggressive.

A few pointers from us:

• Start lower than you think - Induction settings don’t translate directly from gas or conventional electric. Medium on your old cooktop may be considerably hotter or slower than medium on the new one.
• Start conservatively, see how your pan responds and adjust from there.
• Preheat progressively - Avoid placing an empty pan over intense heat, particularly when using non-stick, carbon steel or cookware with a bonded base. Give the pan time to warm progressively. It will still heat quickly, and you’ll have much better control over the result.
• Treat boost as a specialist tool - Boost is excellent when you need to bring a large quantity of water to the boil quickly. It usually isn’t needed for preheating frypans or everyday cooking.
• A powerful induction cooktop can overheat an empty pan very quickly, potentially damaging the pan, its coating or even the cooktop surface. Careful use of heat will reward you with better cooking and a much longer life from your cookware.
• Turn the heat down sooner - Induction responds almost immediately when you lower the setting. Once your food reaches the temperature you need, reduce the power rather than letting the pan continue to charge ahead.
• Keep everything clean and dry - Make sure the cooktop and the base of the pan are clean and dry before cooking. Grit trapped beneath cookware may scratch the glass, while moisture can sometimes cause pans to move or interfere with touch controls.
• Lift, don’t slide - This is particularly important with heavy cast-iron cookware. Lifting your pans helps protect the glass surface and the cookware base.
• Is buzzing or clicking normal? - Usually, yes. Depending on the cookware and the power setting, you may hear humming, buzzing, clicking or a faint pulsing sound. Multilayered cookware can sometimes make more noise because its different materials react to the magnetic field.

Do I need to buy a complete new cookware set?
Not necessarily. We recommend you test the cookware you already own first. You may find that several trusted pieces work perfectly well, leaving you free to replace only the genuine gaps.
If you do need new cookware, think about the pans you use every week rather than the number of pieces you feel a kitchen “should” contain. A few properly chosen pans will generally serve you far better than a large set padded out with sizes you rarely reach for.

Need help choosing?
Induction cookware can look straightforward until you’re standing in front of several pans made from different materials, at different price points, all promising excellent results.
That’s where we can help. Tell us what cooktop you have, what cookware you already own and what you like to cook. We’ll help you work out what’s worth keeping, where the real gaps are and which materials will suit you best.
Good cookware should be chosen for years of real cooking, not simply because a sticker says it works on induction. Buy once, buy well, and make sure it’s right for the way you cook.
[Shop induction cookware]

Or come and talk to us in our Ponsonby store. We’re always happy to help you sort the genuinely useful from the merely magnetic.