Because induction burners rely on electromagnetism to work, induction-compatible cookware must be made of a ferromagnetic material, like cast iron or stainless steel. Placing a kitchen magnet on the bottom of a pan is a good way to test if it’s ferromagnetic: If the magnet sticks, your pan is good to go. Pans made of materials like glass, copper, and aluminum are not compatible with induction unless specifically outfitted with an induction-compatible metal.
I spoke with chefs who use induction in both their professional and home kitchens to find the best induction cookware out there. These are the durable and functional pieces that they reach for over and over. And if you’re shopping for an induction burner to go with these pots and pans, we have a guide to those as well.
Every single chef I spoke with said a cast-iron skillet was essential for induction cooking. “As a chef, heat retention and diffusion are really important,” says Thomas McNaughton, co-chef of Flour + Water in San Francisco. Cast-iron pans, like the ones made by Lodge, retain heat well, making them ideal for searing and frying. These pans won’t drop in temperature when you place a raw steak or chicken thigh in them, so optimum caramelization can be achieved. They’re also durable, can last for years, and don’t need to be treated with too much care. While they require different cleaning and maintenance than nonstick or stainless-steel pans do, they’re incredibly low-maintenance overall. Of the pans in their arsenal, McNaughton says cast iron is what they reach for most often for use on both gas and induction burners. This pan’s handle is comfortable to hold, but it does get hot, and the pan is heavy, which could present challenges depending on your wrist strength.
When it comes to nonstick induction cookware, Top Chef season-six star Jen Carroll prefers Made In’s stainless-steel frying pans. Available in three sizes, Made In’s pans distribute heat evenly, are oven-safe up to 500°F (a rarity for nonstick pans), and have a professional-grade nonstick coating that won’t flake off or lose its slip over time.
Kiki Aranita, a professional chef and Strategist senior editor, also uses a nonstick Made In pan, which she likes because it has a heavier bottom than those of other brands. “A heavier bottom allows for better control of heat, especially if I’m using a less expensive induction burner with fewer bells and whistles than, say, my Breville Control Freak. The Made In pan is my go-to for frying eggs on induction because they always turn out perfectly, with crisp and not burnt edges,” she says.
For tasks that require low heat and a lot of time, the Flour + Water staff regularly use seven- or nine-quart Le Creuset Dutch ovens. Made of cast iron with an enamel coating, these pans are durable and can cook foods at low temperatures with a low risk of scalding or burning. “We use a Le Creuset almost every day to make ricotta,” said Ryan Pollnow, co-chef at Flour + Water. Dutch ovens can be used for making stock or boiling water for pasta or blanching vegetables. They’re also good for braising and are oven-safe. As with other cast-iron pans, the handles on these can get hot when the pan is in use.
When she’s hosting dinner parties, Carroll uses a stainless-steel Made In saucier on an induction burner to hold her sauces at a low temperature. She appreciates that the stainless steel can heat up quickly for searing and finishing pastas as well. I personally love the saucier’s cornerless bottom and high sides, which make it ideal for anything that needs whisking, like sauces, creamy soups, and gravies, and I use it as for searing as well. The three-quart version is the perfect size to cook pasta or rice for two to three people. Stainless steel is also nonreactive and won’t leach metals into foods (which can happen with carbon-steel or cast-iron pans when they’re rusted or when you’re using acidic ingredients).
If you’re looking to outfit your kitchen with a complete set of stainless-steel pans, chef Jose Luis Chavez, chef-owner of Mission Ceviche in New York City, recommends this All-Clad D3 set, which has “a little bit of everything you need,” says Chavez, including eight-inch and ten-inch fry pans, two-quart and three-quart covered saucepans, a three-quart covered sauté pan, and an eight-quart covered stockpot.
These pans have excellent heat retention, but are lighter in weight than cast iron. For both Carroll and Chavez, as well as Strategist kitchen and dining writer Emma Wartzman, who named this the best stainless-steel cookware set, All-Clad is the best option when it comes to stainless-steel pans. “They’re heavy-duty and they hold up, plus they look and feel really good in your hand,” says Carroll. She also says that she finds them easier to clean than other stainless-steel pans.
This set of four bonded aluminum and stainless-steel pans nests to save space in your cabinet. The pans are heavy, somewhere in between cast iron and a typical stainless-steel pan. Ari Miller, executive chef at Wolfgang Puck’s CUT in Washington, D.C., is a fan: “They heat up nicely and function well with induction. I like the pour spout on the saucepan and the measurements for both liters and quarts etched on the inside of the pan.” The hollow handles are a unique feature of this set, making them easy to manipulate and elegant to hang on hooks. The hollowed handle also offers a comfortable spot for thumbs for a tight grip. The company recommends hand-washing these pans but lists them as “dishwasher friendly.”
Miller also likes Heritage Steel’s Titanium Series because of the pans’ wide-flared edges, “making the pan easier to use when you’re flipping food. The wider angle also lets you scrape the pan more easily,” he says. The flared lip makes transferring food from pan to plate smooth and mess-free and is especially useful for pancakes and eggs for that reason. “This pan also heats up fast and the handles are comfortable to grasp,” Miller says. The Titanium Series frying pans come in a variety of sizes, but Miller prefers the smaller pan, which he says makes cooking and prepping feel manageable. Heritage Steel pans are both durable and relatively lightweight. They’re also dishwasher safe.
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