this post was submitted on 31 Dec 2025
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Don't you need special pots and pans for induction stoves? Would a cast iron skillet work on one of those? Or a standard non stick pan?
Good call asking. It just clicked that my glass pots wouldn't work. I mean, of course they wouldn't, but I wouldn't think of them while stove shopping because I only rarely use them.
5 am rambling about why I have glass pots: I keep them around for a friend that keeps kosher and visits. My non-Jewish understanding is that different folks keep kosher differently based on different traditions. Her tradition is that glass doesn't pick up meat, dairy, or non-kosherness, so the same pot can be used for meat, dairy, or non-kosher meals, with washing in between of course.
Edit: and to make something explicit that I didn't know until I started ordering pizza with kosher-keeping D&D friends: there's a rule against mixing meat and dairy, so it's important to keep things with meat-i-ness and dairy-i-ness separate, because a dairy plate could transfer dairy-i-ness to a meat meal, which would make the meal not-kosher.
Huh interesting. I didn't know that.
Yes, you can test with a magnet. If it doesn't react, it won't work. Aluminium for instance doesn't work.
I don't know why you were down voted and the user below gave misinformation. I bought a non stick pan before without noticing it wouldn't work with my induction. Now I bring a magnet when choosing a pan.
A lot of cheap pans I've seen at (AU) Kmart, Big W, Ikea etc are aluminum with a teflon-esque coating, but with a carbon-steel circle attached to the bottom that makes it induction compatible.
It was aldi and not too cheap. But it was a while ago when I induction wasn't common.
Definitely, you just need pans with a ferromagnetic bottom, so cast iron works very well.
The outer material doesn't matter - only the base. Many cheap induction-compatible pans are made mostly of aluminum with a non-stick coating, but containing a layer of ferromagnetic material in the base that will heat up on an induction stove.
Cast iron would work, though you shouldn't blast the heat on it immediately because of how brittle they are and how unevenly they heat. You can find plenty of pictures online of people just chucking a room temp cast iron on at max heat and splitting them right down the middle. They get plenty hot when preheated at around the medium setting on most ranges, and if you need more you can blast it after it's warmed up in like 2-3 minutes.
So, you should start my setting the stove to low and gradually heat it up?
If you want to completely mitigate the risk, then yeah it's ideal to start on low and progressively ratchet the heat up. Personally, I've just left it at medium and then cranked it up two notches on the dial after a few minutes. I've really never used the maximum heat for anything other than boiling water on my range, since just over medium is more than hot enough for a lovely sear. If the coil is significantly smaller than the bottom of the pan, I'd be much more careful and start on low no matter what pan I'm using just to reduce the risk of warping.
So will they be offering compatible cookware is the other question. Otherwise it is just an added expense.
I've removed this post due to misinformation. Copper and aluminum pots on an induction stove arent forbidden; they just don't get hot on an induction stove.
Thanks for correcting.
There seems to be contradictory information on the subject.
Aluminum foil is proven to melt on induction cookers (see attached photo). But that's because foil is thin.
https://commons.wikimedia.org/wiki/File:Foil_on_induction_cooktop.jpg
A photo I suggest taking a look at: induction heater burning aluminum foil. Taken from the publication "Practical Course on School Experiments for Future Physics teachers".
...as for thick aluminum cookware, or copper cookware, I was not implying that they would overheat themselves, I was implying that the induction cooker would overheat its coil attempting to work with them, because they conduct current better than the coil. But perhaps that's prevented by protection circuits or a process I haven't taken into account. I can't test since I don't have an induction cooker at home.
EM-fields induce current in copper and aluminum perfectly fine, no ferromagnetism is needed. You can build a coreless transformer for example, ordinary tranformers simply benefit from having a core (the core is separated into thin layers to reduce heating). Copper and aluminum simply conduct current very well, so appreciable heat does not appear at everyday levels of field strength and current. Steel and cast iron, having considerable resistance, heat up in a similar field, conducting similar amounts of current. There's a potential gap in my understanding of the process, however - perhaps I'm failing to take into account the frequency of a cooking field in an induction cooker. The frequency determines whether current wants to travel in the depth of the conductor or on the surface of the conductor.
Simple experiments that I can recommend:
take a circuar magnet and let it drop along a copper pipe -> you will observe that it drops slowly, braking itself by inducing current in copper
spin a rotor with magnets next to a plate of copper -> you will observe mechanical resistance to spinning, because it induces current in copper
I can also recommend an interesting Wikipedia article: https://en.wikipedia.org/wiki/Eddy_current
Quoting from the article (emphasis mine):
I also recommend this source and will quote them below:
This stuff would matter if induction stoves just had a raw component and no cooling or temperatue sensor or pot presence sensor. They're an engineered product which doesn't fail in the same way that the raw components do without any of that.
After thinking about this for a while... I can't say I agree with that.
Sensors can fail. Some companies may even produce sub-standard sensors or faulty logic. I think it's OK to tell people that copper and aluminum aren't allowed on an induction top, and the makers of induction tops seem to think similarly, they just add a sentence "unless equipped with a magnetic base".
Let's take a manual of a randomly chosen induction cooker:
https://www.caple.co.uk/wp-content/uploads/2018/01/C850I-Instruction-manual-May-2017.pdf
Let's examine what it says:
On one hand, an aluminum pot won't heat. On the other hand, aluminum foil will melt, or if placed somewhat closer, catch fire. I think I should be allowed to claim that "aluminum is forbidden" on induction tops and add that "aluminum foil is extra forbidden".
Will you kindly restore my post? People can downvote or argue it if they don't like my interpretation, but I don't think it's misinformation. It explains some things they might not even know about. I would be sad if people think that ferromagnetism is required for induction heating to happen. It would be nice if people understood how their cooker accomplishes heating in more depth than "if a magnet sticks, it's OK".
That manual entry is different from the danger case; it's just telling you that the stove won't do anything, which is what ones I've actually encountered do: they have a sensor which detects a non-ferromagnetic material, and keeps the stove from activating.
Sure stuff can fail. But designed right, it means that the stove breaks, not that it puts people in danger.
This is a bunch of scaremongering.
Then you should also remove my post about it being possible to blow out a wall with a gas stove. It might also scare people. It's here, I kindly request that you review it:
https://slrpnk.net/comment/19887409
Moderation practises should be consistent, in my opinion.
Yeah of course those kind of pans work fine. You don't need anything special for induction. It's standard for a lot of the country.
Old pots which don't have enough iron or nickel in them for a magnet to stick to the bottom won't get hot on an induction stove.
Cast iron works fine, but that cheap aluminum pot you bought as a student 20 years ago won't work.