CookWare for Induction Cooktop

Pumpkin_rrr on 27/05/2026 - 14:11
Last edited 27/05/2026 - 14:16 by 1 other user

We are about to take the plunge to replace our CookTop to Induction. Finding a suitable one is our main task. But for this post, I just want to find out about the CookWare.

We know it needs to be "Compatible", but how exactly to determine that? Other than testing with a magnet?
Have read many FaceBook saying this or that doesn't work, whilst some swear by it. Lots of conflicting info.

Would cast iron be preferred? But I hate to oil it all the time.

Hope someone can shed some light.
Thank you!

Home & Garden Cookware

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  • Morien on 27/05/2026 - 19:33

    I have induction. I haven't struggled to find cookware.

    Cast iron:
    Lodge (Even with patterns), Victoria, Anko (enamel cast iron)

    Stainless steel:
    Esteelle, Scanpan, Anko

    Non-stick:
    Heston (haven't used once since getting the above).

    You won't struggle to find any.

    • 5
    • Pumpkin_rrr on 28/05/2026 - 10:24

      What sort of bottom you prefer?
      Smooth or with pattern?

      • 0
      • eddyah on 29/05/2026 - 19:34

        Power bottom for me.

        I like it when power is generated from the bottom

        • 0
  • JimB on 27/05/2026 - 14:29

    Most if not all new cookware you purchase today will be Induction Compatible. Just not cookware that has a copper base.

    However, I find that the heavier the pan or pot, the faster it heats up (at the same heat level) so you may want to purchase heavier based pots.

    Stainless Steel pots and pan and Carbon Steel pans are ideal for everyday cooking. And of course light weight non-stick for eggs.

    I also use enamelled cast iron/dutch oven for slow cooking and deep frying.

    I stopped using cast iron to sear steaks and switched to carbon steel.

    End of the day, if it advertises 'induction compatible' and it doesn't work, then you're entitled to a refund.

    • 4
    • Pumpkin_rrr on 28/05/2026 - 10:19

      Why did you stop using cat iron for steaks?

      I suppose if the manufacturer advertised as Compatible, it has to be so. The question is how efficient/quick…

      • 0
      • JimB on 28/05/2026 - 15:06

        Carbon steel is heavy enough.

        Also cast iron has scratched my glass cook top as it's far rougher than carbon steel.

        • 0
  • MS Paint on 27/05/2026 - 16:04

    If it's half decent cookware it will have this symbol embossed on the bottom

    • 2
    • Pumpkin_rrr on 28/05/2026 - 10:19

      Wonder how much they have to pay for that Symbol….

      • 0
  • dtc on 27/05/2026 - 16:20

    If you are buying new then it will say on the box. If you want something with reasonable quality, hit up Myer when it has a sale and lots of pot sets are 1/2 price. They arent the cheapest you can find even 50% off, but will be solid and long lasting

    If you already have them, just wait until the induction is installed and fill them with water and put it on 'boil' and see what happens.

    • 2
    • Pumpkin_rrr on 28/05/2026 - 10:21

      Yep, good strategy with my existing cookware.
      Next challenge is to try to clean the bottom to achieve maximum eggiciency….

      • 0
      • saltypete on 28/05/2026 - 10:29

        This. And to avoid oil transfer.
        Dirty bases can transfer muck to your new induction cooktop.
        A bit of Bar keepers friend and a scourer are your friends here. For cast aluminium type pans with a rough surface put baking paper or paper towel sheets underneath to absorb the gunge that comes out, or use a silicon sheet.

        • 0
        • Pumpkin_rrr on 28/05/2026 - 11:39

          Thanks heaps Re Baking paper. Will keep that in mind.

          • 1
        • SpainKing on 29/05/2026 - 12:44

          Couldn't the baking paper/paper towel catch on fire?

          • 0
  • jonkvh on 28/05/2026 - 08:32

    Just bought a Bosch Induction Cook Top. Had a deal where you also get set of 6 pots & pans.

    With the cookware side of things, just pull things out of the cupboard and try them out. Some pots I thought would work, didn't and others did.

    Some Copper based pots do work if it's dirty Copper, so to speak; contains traces of steel. Overall it can be hit and miss what you end up keeping.

    Gone from Gas to Induction. The food cooks a lot cleaner but watch out for burning, you have to keep stirring food more than before compared to Gas.

    • 2
    • Pumpkin_rrr on 28/05/2026 - 10:25

      Wow, where can I get Bosch with free Cookware pkease?
      Thanks for elwarning Re burning..

      • 0
      • jonkvh on 28/05/2026 - 13:15

        The offer finished end of March. Bought cooktop from the Good Guys.

        • 1
  • bbinc on 28/05/2026 - 09:08

    Most of my very old pots worked. Pure aluminium won't.
    Even Aldi brand stuff (Crofton) very lightweight works OK if it has the induction logo.

    • 2
    • Muppet Detector on 28/05/2026 - 12:06

      Sometimes, it might, but you're correct, 100% pure want.

      Use magnet.

      • 0
  • CodeXD on 27/05/2026 - 14:24

    Easiest way is to find someone with induction and test it on theirs.

    Otherwise google for your cookware and find product page/description for compatibility.

    • 1
  • Benoffie on 27/05/2026 - 16:14

    We have a mix - Scanpan, Tefal and Le Creuset. Scanpan and Tefal must opt for induction models. LC is cast anyway.

    • 1
    • sam-1966 on 27/05/2026 - 16:34

      Peters of Kensington often has great deals on Scanpan sets. Well worth a look.

      • 1
      • Pumpkin_rrr on 28/05/2026 - 10:20

        Ha, i was looking at Victoria Basement. How do they compare?

        • 0
        • sam-1966 on 29/05/2026 - 17:21

          Probably pretty close. I have used both of them, but POK sells a huge range of stuff and I can always find something else to justify the postage.

          • 0
  • 7ekn00 on 27/05/2026 - 16:52

    but how exactly to determine that?

    Now days the pans that work usually mention that they work on induction ;)

    Would cast iron be preferred?

    Now days, my preferred non stick non toxic pans are Viking PureGlide Pro!
    (unscratchable even with metal utensils, long lasting non-stick even when using metal utensils, etc)

    • 1
    • Pumpkin_rrr on 28/05/2026 - 10:23

      Wow, how many have you got?
      And how long have you have them please?
      Never hard of non- stick that's unscratcable…

      • 0
      • 7ekn00 on 28/05/2026 - 13:55

        Had them for 2.5 months, purchased for ~ $130 per pan from Amazon (when they were in stock) ;)

        Used 2-3 times per day with metal utensils (the metal utensils are worn, not the pan !!!) … still non-stick, still non-scratchable …

        It's amazing, I have had cast iron, stainless steel, carbon steel, ceramic and hex-clad and nothing compares to the durability and non stickability of these!!

        Will be buying a whole set once they are back in stock on that amazon link

        • 0
  • try2bhelpful on 27/05/2026 - 21:32

    I’ve got a few advertising magnets so I just take one with me to check the cookware.

    • 1
    • bargaino on 28/05/2026 - 16:12

      Better to use a neodium magnet. Those cheap one s need the magnetic material to be very close, so stainless cladding may fail the test, but work on a cooktop.

      • 0
  • saltypete on 28/05/2026 - 10:23

    When you buy check that the item says things like Induction etc. And keep the receipt.
    For existing stuff you want to keep maybe go to someone you know with an induction cooktop and get it to boil a cup of water.

    • 1
    • ChickenA on 29/05/2026 - 00:16

      Why boil a cup of water? Any recently made induction cooktop would allow you to simply put a pot on it and return an error message within a second or two if the pot is not compatible.

      • 1
  • miicah on 29/05/2026 - 10:50

    Just try all your current cookware? Don't go out and buy something you probably don't even need.

    • 1
    • Pumpkin_rrr on 30/05/2026 - 18:03

      Yes that’s my plan.
      But someone commented on this Post that Tefal is no good. I have quite a few😭

      • 0
  • Some Random Guy on 29/05/2026 - 12:20

    Don't over think it.

    It'll be stamped on the cookware or written on its packaging. No need to fluff about. Can either ask the worker to help you. Hold onto receipts in case it doesn't work. Simple.

    Also piss cheap cookware is induction compatible, there's no reason to pay a premium IMHO.

    • 1
  • redslert on 29/05/2026 - 12:51

    DO NOT BUY TEFAL FOR INDUCTION.

    The pans use a weld on magnetic base which detaches overtime rendering it useless.
    You can google to see plenty of examples.

    • 1
    • Pumpkin_rrr on 30/05/2026 - 18:04

      Oh no, I have quite a few Tefals. Wonder why.

      I still five you Plus nonetheless LOL.

      • 0
  • lanjiao on 29/05/2026 - 17:36

    we use stainless steel
    scanpan wok/pots, tbh any brand is fine as long as it says induction compatible

    • 1
  • ozbs25 on 27/05/2026 - 14:19

    The magnet trick doesn't work for everything. We have a kettle that is induction "compatible" but magnets don't stick to the bottom. Supposedly doesn't work on all induction tops.

    • 0
    • freefall101 on 27/05/2026 - 14:34

      Depends on the magnet you're using, I have a cast aluminium enamel pan that must have a layer of something magnetic in there. A fridge magnet won't stick to it but a neodymium one does.

      An induction stovetop has a much bigger electromagnetic field than the average magnet does, so it depends where that material is actually located.

      • 2
      • Pumpkin_rrr on 28/05/2026 - 10:14

        Wow that's funny how it won't stick to magnet but still cooks. Was it fast?

        • 0
        • SpainKing on 29/05/2026 - 13:13

          As a general rule, the magnet test isn't going to give you a false positive (magnet sticks but pot doesn't work on induction), it will only give false negatives (magnet does not stick, pot still works on induction).

          If you do the magnet test, it will show you which cookware will definitely work and which might (but probably won't) work.

          Induction is quite fast, especially for boiling water. Just don't put your pan at too high of a heat too quickly, that can cause the pan to warp from thermal shock

          • 1
        • freefall101 on 29/05/2026 - 15:08

          Works fine, the stove heats the core up and that transfers out through the aluminium (because aluminium transfers heat well). I've never done any kind of water boiling test.

          Main problem is the outside of the pot is always cooler than the middle, which means whatever metal is in there that's magnetic isn't spread through the entire base. But it's a pot I generally use for soups or braising so it's not a big concern.

          I was expecting I'd have to toss that pan when I got an induction cooktop (or just relegate it to oven duties) so it was just a pleasant surprise when I put it on the stovetop and it picked it up. That's when I tested it with the stronger neodymium magnet because I was confused on why it worked.

          • 0
    • lgacb08 on 27/05/2026 - 16:48

      Well it does by your description, if it sticks then it works. And the one that doesn't stick even if works will not be very efficient anyway because it will respond poorly to induction magnetic field.
      Pretty much the only type of cookware people have problems with is non stick type, most of which are aluminium based, so you have to watch out for those.

      • 1
      • ozbs25 on 27/05/2026 - 16:54

        Our kettle has this:

        Stainless Steel Body – Extremely durable and compatible with all stove types, including almost all induction cooktops (known compatibility issues with Bosch and Samsung brand induction tops – induction top must be compatible with 304 grade stainless steel).

        • 0
        • Pumpkin_rrr on 28/05/2026 - 10:13

          What issue with Bosch pls? Thought they are popular?

          • 0
          • ozbs25 on 28/05/2026 - 10:21

            @Pumpkin_rrr: No idea. I guess they just do things a certain way. We have a discontinued Miele cooktop and the kettle has been fine on that.

            • 0
    • Dr Phil on 28/05/2026 - 12:02

      Most cookware will state if its compatible with Induction Cooktops
      So just read the label or the description!
      Easy solution!

      Personally I prefer the good old reliable (all compatible) ceramic cooktops for this very reason.
      Especially in rental properties!

      • 0
      • ozbs25 on 28/05/2026 - 12:41

        I'll state it again, it's not true for everything:

        Our kettle has this:

        Stainless Steel Body – Extremely durable and compatible with all stove types, including almost all induction cooktops (known compatibility issues with Bosch and Samsung brand induction tops – induction top must be compatible with 304 grade stainless steel).

        • 0
  • Lastchancetosee on 28/05/2026 - 07:47

    Tefal are excellent.

    • 0
  • Muppet Detector on 28/05/2026 - 11:57

    Favourites
    Cast iron for skillets: indestructible, hold heat, distribute seat, season - no oil evt, transform from stove to oven in same pan etc no fluffing around.
    Copper for pastry work particularly sugar work, sauces bearn, holli, jams, searing sea food. (Anywhere rapid & even heat distribution needed)
    Stainless steel (with copper bottom) fast, easy heat distribution, easiest for stews if you deglaze Potomac

    flat tops are genius, indication tops are still great, but are really the red headed step son in a lot of ways. been in commercial with few a while now (better) differences for multiple decades now. Not much very new.

    • 0
  • bamzero on 28/05/2026 - 16:37

    If you want to cook/simmer for a while, ie not quickly frying an egg, look for pots with decently thick base to absorb and spread the heat.

    I have some cheap pans from Aldi which are fine for quick cook ups but the heat is mainly concentrated to the coil area. Have various Scanpan pots and pans that are much better at spreading the heat.

    • 0
    • ChickenA on 29/05/2026 - 00:15

      Induction don't spread hit. Induction is the pot heating itself up via magnetic.

      • 0
      • 2027 on 29/05/2026 - 19:33

        Correct, and the area directly above the coils is a lot hotter

        • 0
  • altomic on 29/05/2026 - 01:04

    I was using some ikea fry pans for a while. they were fine.

    the recent "free" coles cookware are going well.

    not all tefal pans are induction (the label will tell you).

    my old pots which I bought 30 years ago work perfectly only induction cooktop.

    • 0
  • 2027 on 01/06/2026 - 15:31

    Have a Bosch induction for over 10 years now

    Used all sorts on it. Scan Pan impact was OK, but All Clad Copper Core is more responsive, and the sides heat up way better

    I even use cast iron camping plates for steak with scorched lines.

    Cast Iron is great for retaining heat, but it isn't responsive to heat changes. Takes a while to cool down.

    I love this thing to bits, it boils water so quick that we replaced the electric kettle with a cooktop kettle to save a bit of time. The heat control is fantastic. To prevent things from burning, just turn them down. Simple as that. Things only burn when it's too hot.

    The ability to melt chocolate in one pan is so convenient. Having consistently good results on 7.5 for bacon is great, no more stuffing around with the gas knob trying to get the exact right setting.

    I do have a Kitchenaid 5 ply wok which is OK for when I cbf with the rambo burner outside, its not the same as proper jet flame, but I can live with that.

    • 0
    • try2bhelpful on 01/06/2026 - 16:26

      When I make my chocolate mousse I put the chocolate in a Melanine bowl and then just put it in a sink that has two jugs of boiling water. This gently melts the chocolate and I mix everything into the bowl so I don’t waste any chocolate. I use the Lindt chocolate lozenges.

      • 0
      • 2027 on 01/06/2026 - 16:47

        Yum!

        Induction can also melt candle wax without the double pot boiling method, but you have a good point - it can sometimes be a pain getting every last drop out

        • 0
    • Pumpkin_rrr on 02/06/2026 - 11:35

      @2027
      Haha, I was just thinking to buy a cooktop kettle.
      Had a quick look and it doesnt seem common anymore.
      Any recommendation please?

      • 0
  • try2bhelpful on 01/06/2026 - 23:28

    The Chocolate Mousse recipe.

    The eggs are raw but I use really fresh ones. The beauty of this recipe is because the eggs and cream are whipped you get a good fudgy consistency without needing gelatin.

    The secret to this is you need four bowls.
    - one for the chocolate
    - one for the cream
    - one for the egg whites
    - one for the egg yolks/one whole egg

    I, also, use both my stand mixer and my hand electric beater. I do the cream and egg yolk mixture with the stand and the egg whites with the hand mixer. I have a spare bowl and whisk for my stand mixer so I don’t need to pfaff around in the middle but you could probably transfer to different bowls if you wanted to use the stand mixer to do all of them and you only had one bowl/whisk. I used to do it all with a hand mixer using different bowls and washing and drying the beaters between the cream and the eggs.

    Title: Kit's Chocolate Mousse

       Yield: 6 servings

  250 g Semisweet chocolate(I use lindt and it can get pretty reasonable when it is 1/2 price at the supermarket.)  
   1 cup  Heavy cream; well chilled
   3   Eggs (very fresh as the eggs aren’t cooked)      
   1 tb icing sugar
   1 tb rum

    1. Melt the chocolate over hot water. (I usually do this by resting my melamine bowl in a sink with a couple of jugs worth of boiled water. I do the the rest of steps whilst the chocolate is melting. Works best if you break up the chocolate into reasonably small bits and stir every so often to ensure it melts. Don't allow any water to get into the chocolate.)

    2. Add the rum to the cream and whip it until it forms medium-stiff peaks.

    3. Separate 2 of the eggs, with whites in one bowl and yolks in the other.

    4. Beat the whites until they start to stiffen. Sprinkle on the icing sugar and beat until you have firm peaks.

    5. Combine yolks with the 1 remaining whole egg. Whisk until eggs are thick and lemon colored, around 4 minutes.

    6. Take the bowl out of the water and let the chocolate cool for about a minute then fold in the cream, egg yolk mixture, and egg whites one third at a time. Make sure it is all combined without losing too much air. I find using the combination of a melamine mixing spoon to fold and a flexible scraper to add the ingredients seems to work best. Make sure you scrape the chocolate off the mixing spoon whilst it is still warm or the chocolate sets.

    Let it set in the fridge, preferably overnight to deepen the flavour.

    • 0
  • Muppet Detector on 28/05/2026 - 12:03

    I meant to say that if you have younger children or older folk, or those who shouldn't be accessing this type of equipment unsupervised, These induction cook tops are ingenious & IMP, should be wound out to any facilities that allow supervision and provision of these types of appliances.

    • -1
  • Muppet Detector on 28/05/2026 - 12:18

    Most induction cooktops that I have come across have still only had their f- 6 actual heat energy sources.

    As the cooktop across the entire cooking surface, this leaves complete hot spots vs complete cold spots.

    Now imagine being able to instantly manage the level of fheat that your food is subjected to, simply by moving the pot off the hot heat source towards the cooler or cold sections.

    Think about what is usually known as a target top in an industrial kitchen

    It may be up to 2m square.

    In the very centre, a very high heat, direct heat source (and stone) to slide posts onto for things like rabid boil, or other things requiring rapid heat.

    Now as you move away from that central heat tub, whilst saving room as each pot can touch itself, not look for dif heat source, you can control your heat, simply by moving towards the cooler edges, even onto the non heated edges.

    Flat services mean you can slide in chocks on one side…

    Dunno, just a whole lot more bang for your buck and still only ont top to clean off lol!

    • -1
  • jv on 27/05/2026 - 14:16

    for Ibduction Cooktop

    I'm a big fan of ibduction cooking…

    • -8
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