Unlike gas, where the cookware is heated by the flame, induction transfers heat to the cookware via the magnetic field generated by contact with it. Therefore, induction needs pans made of ferrous material, such as cast iron and steel, to work properly. Pans made of other materials – ceramic, aluminium, copper, glass, porcelain, brass – are not suitable for induction cooking.
The pans to be used on induction hobs must be specific. Usually all pots suitable for cooking on induction hobs bear a specific symbol, recognizable because it resembles a coil.
In the case of pots or pans which do not have a coil symbol, it is possible to test whether or not they are suitable for use on induction hobs. Place a magnet under the pan. If it sticks to the bottom, the pot/pan is ferromagnetic, and therefore suitable for use with induction hob. The pans must be of good quality and contain a good amount of ferrous steel. It is also important that they have a completely flat bottom with no indentations that could cause an insulating gap and prevent the correct temperature detection. It is also important that the bottom of the pots or pans is made of a single material.