The 8 Best Cookware Sets for Induction Cooktops in 2021

What To Look For When Buying Induction-Friendly Cookware

By Bernadette Machard de Gramont

Induction Compatibility

For cookware to work with induction cooktops, it must contain ferromagnetic materials. This means that it must have magnetic properties to work with the magnets in the stove. The simplest way to find out if your cookware is compatible is to take a magnet and see if it sticks to the bottom of the pot. If the magnet clings to the pot’s bottom, it should work with the stove. If the magnet’s pull feels weak, it may not work well with your induction range. If there is no pull at all, the cooktop won’t be able to send heat into the pan at all.

Material

Cast Iron and Carbon Steel

Cookware made from cast iron or carbon steel is fantastic because it is extremely durable and holds heat very well. Because these types of pans are made of an alloy that contains iron, they will almost always work with induction cooktops, though there are a couple of requirements. First, they must have a flat surface for complete contact with the stove’s element; second, they must have a smooth surface; and last, they must attract magnets. Uncoated cast iron, though compatible with induction, is not recommended because its rough surface might scratch the cooktop, so you may want to opt for an enameled version. 

Stainless Steel

This popular type of cookware is crafted from an alloy of steel that contains 10.5 percent or more of chromium (and, commonly, a small percentage of nickel), making it a sturdy material that is non-reactive and resistant to rust and corrosion. High-quality, multi-clad stainless steel cookware typically includes an aluminum or copper core sandwiched between steel layers to aid the pot or pan with heat conduction. If the nickel content in the stainless steel is too high, it prevents the steel from having a magnetic reaction and can’t be used with an induction stove. The heating disc can also be bonded to the external surface of the pan, but this type of disc may eventually separate from the pan’s body.

Hard-Anodized Aluminum

Hard-anodized aluminum cookware is made from electrochemically hardened aluminum (making it more durable than stainless steel) and has an oxidized top layer that protects it from scratches and scrapes. Typically, hard-anodized aluminum cookware is not induction-ready, but if it has a built-in iron or magnetic steel disc, it has been specifically designed to use with your induction cooktop.

Heating Capacity

As with all cookware, the maximum heat capacity depends on the material and manufacturer. Generally speaking, uncoated pans will have a higher heat threshold than those that have ceramic or PTFE nonstick coatings. The range of most induction stoves goes from 100 to 500 degrees, with a few higher-end models that will surpass the 550-degree mark. When choosing your induction-friendly pieces, be sure to find pieces that will stand up to the temperatures you are most likely to use (including in the broiler and oven). 

Price

Since you’ve made an investment in an induction range, you will likely want to invest a little money in compatible cookware. Bear in mind that premium quality does come at a price, so expect to spend a few hundred dollars on a complete set. You can find less expensive induction compatible cookware, but be mindful that at a lower price point, the material and construction of the pan may be less durable in the long haul.

Warranty

Many major manufacturers offer a limited lifetime guarantee on their induction-compatible cookware as long as they are purchased from an authorized dealer. These guarantees typically protect against defects in material, construction, or workmanship but may exclude damage arising from improper use, thermal shocks, drops, or normal wear and tear. Some warranties, such as those on coated pans, are limited to shorter periods of time. Before you buy, be sure to check on the manufacturer’s terms and warranty coverage to make sure it’s what you need.

Brands

Cuisinart

The Cuisinart brand is best known for its innovative small kitchen appliances (namely, the first brand to bring the food processor to the US). But since its inception in 1971, Cuisinart has continued to expand its product range to include top-quality cookware, bakeware, gadgets, and more. This brand's price point tends to be in the mid-range, making it a great option for anyone who wants high-performing cookware at an accessible cost. Cuisinart has over half a dozen options for cookware sets that are induction-ready.

All-Clad

This premium brand is considered by many to be the gold standard in multi-clad cookware. While All-Clad is known for its professional-grade offerings, it also carries several product lines at different price tiers, so it can be affordable for serious home cooks looking for quality. Since the cookware is built to last, you won’t need to replace the pots for many years, if ever.

T-Fal

This well-known French cookware brand—sometimes marketed as Tefal—takes its name from the combination of the words “Teflon” and “aluminum”. Known best for making high-quality, affordable nonstick cookware, its pots and pans can be used for many years. T-Fal’s collections include full sets of cookware, individual pans, and a variety of specialty pieces such as woks and grill pans.

Maintenance

Maintaining your induction-friendly cookware is not very different from caring for non-induction pans; it really just depends on what your cookware is made of. Stainless steel and hard-anodized aluminum can typically stand up to rigorous use, and can be hand-washed or placed in the dishwasher. Carbon steel and cast iron pans should be wiped clean and oiled to maintain their seasoning. Pans with nonstick coatings should be hand-washed to prolong the lifespan of the cooking surface, even if the piece is said to be dishwasher-safe. For induction-compatible pieces, you will also want to monitor the magnetic properties of the bottom of the pan and check to see if there is any separation of the induction disc if it is externally bonded. If the pan shows signs of a weak magnetic attraction or the disc’s bond has been compromised, it may be a sign it is time to replace it.

FAQs

What's an induction cooktop?

Induction cooktops have become increasingly popular in recent years, preferred by many experienced cooks because they heat quickly, evenly, and are extremely responsive to their temperature controls. These high-tech ranges are also sleek in design, incredibly energy-efficient, and safer than traditional gas and electric ranges—the cooktop’s surface is cool once the pot has been removed from the stove, eliminating any danger of accidentally burning yourself on a still-hot stovetop.

How it works: when the stove’s element is on, an alternating current flows through a copper wire coil located beneath the cooktop’s surface. This creates an oscillating magnetic field that sends an electric current into the cooking vessel on that element, creating the heat used to cook your food. This is known as “Joule heating” or “resistance heating” and only happens when the pot is in contact with the stove’s heating element.

How much weight can you put on an induction cooktop?

This can vary by manufacturer, but a good range is 45 to 50 pounds maximum per burner.

What kind of cookware shouldn't you use on an induction cooktop? 

Like any other glass range, you should stay away from cookware that has a rough or textured bottom, as this can damage the cooktop's surface. While a bare cast iron pan does indeed function on an induction stove (because of its ferromagnetic properties), you'd be better off using an enameled version in order to prevent scratches. For a more in-depth look, read this guide on what types of cookware works with induction.

Why Trust The Spruce Eats?

Cookbook author Donna Currie was gifted her first set of pots and pans as a child, when her mom’s new cookware came with a miniature, fully functional set. Since then, she graduated to full-size cookware, researching and testing a wide variety of brands for The Spruce Eats to find the best.

Since she previously worked in a metal-related industry, Donna knows all about the magnetic stainless steel that’s required for induction-compatible cookware. She’s used that knowledge to create this roundup of the best cookware for induction stovetops.

This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. After a 2-year stint at Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.