Which pots and pans work on an induction cooktop, how to test what you already own, and what to buy — including woks and matching pan sizes to zones.
Induction only heats cookware with a ferromagnetic base, and the test takes two seconds: if a fridge magnet sticks firmly to the bottom of the pan, it will work. Cast iron, carbon steel, enamelled cast iron and most clad stainless steel pass. Pure aluminium, copper, glass and ceramic do not, unless they carry a bonded magnetic base plate.
The stainless steel exception catches people out. Only some stainless alloys are magnetic — the 400-series used for induction base plates is, while the 18/10 and 18/8 grades prized for corrosion resistance are not. This is why quality induction cookware is built as a sandwich: an 18/10 cooking surface, an aluminium core for even heat, and a magnetic disc bonded underneath. A pan labelled 18/10 may or may not work, which is exactly why the magnet beats the label.
Beyond compatibility, two things decide how well a pan actually cooks on induction: a genuinely flat base, and a base diameter matched to the zone. The guides below cover testing what you own, what to buy if you are starting over, and the wok problem.
Not all pots and pans work on induction. How to check compatibility fast, which cookware materials perform best, and what to buy if you need to upgrade.
Traditional round-bottom woks don't work well on induction. What to look for in an induction-compatible wok for Australian kitchens, and how to get real wok heat.
How induction cooktop zone sizes work, why pan size matters more than on gas, and how to match cookware to your cooktop's zones for the best performance.