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Cookware
Suitable cookware
- stainless steel with a magnetic base
- enameled steel
- cast iron
The composition of the pan base can
affect the evenness of the cooking re-
sults (e.g., when making pancakes). The
base of the pan must be able to distrib-
ute the heat evenly. Cookware with a
base made from multilayer material (tri-
ply or encapsulated base) is ideal in this
case.
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Unsuitable cookware
- Stainless steel without a magnetic
base
- Aluminum or copper
- Glass, ceramics, earthenware,
stoneware
Testing cookware
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the cookware is gener-
ally suitable.
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