Buying an induction cooktop is a big decision. Considering the high price tag, you want to know you’re making the right choice. The same is true for the cookware that goes with it. Cast iron, steel, some enameled steel, and stainless steel pans with an iron base or core are suitable, but glass, aluminum and copper generally are not. If in doubt, look for the induction-compatible symbol or try the magnet test.
Stainless steel is a popular choice for cookware because it’s strong, hard and non-corrosive. It’s not the best conductor of heat, so it’s often combined with aluminum in multi-layered bases.
Cast iron cookware can be pricey, but is very durable if looked after properly. It gives very even heat transfer at low settings, but because of its thick and heavy base takes longer to heat up and cool down than other types of cookware.Some cast iron pans have an enameled cast iron base that helps prevent rust, but if handled roughly this type of cookware can chip and become brittle.
Aluminum conducts and retains heat very well, is lightweight, affordable and doesn’t rust – but aluminum alone is incompatible with induction. Manufacturers overcome this by using a stainless steel plate on the base of an aluminum pan to make it compatible for induction. The plate generates the heat from the best induction cookware, then keep in mind that the ideal cookware should have very good heat conductivity capacity.
It must be able to disperse heat evenly throughout the cookware to ensure solid taste and flavor of the food. Also, there needs to comfort in terms of handle and flexibility of using the cookware in different temperature range. Your ideal cookware should also have the versatility used in different types of burner. If you look for these features and attributes in the cookware set you purchase, you should be on the right track to the best induction cookware.