Induction and stainless go very well together, on two conditions: the pan has to be genuinely compatible, and you need to change your preheating habits a little. Induction heats much faster than gas or ceramic, and that's where most people get caught out.
Not every stainless pan is compatible
An induction hob doesn't heat up itself: it creates a magnetic field that heats the base of the pan directly. So the base has to be magnetic. But 304 stainless, the steel used for the cooking surface because it doesn't rust or react with food, is barely magnetic.
Induction-compatible stainless pans therefore have a base designed for it, with a layer of magnetic steel. That's what the induction symbol (a coil) under the pan or on the product page tells you.
The two-second test: put a fridge magnet on the underside of the pan. If it sticks firmly, the pan will work on induction. If it slides off or won't stick, it won't heat, or only poorly.
Preheating on induction: lower, and shorter
On gas, you preheat for 2 to 3 minutes on medium-high. On induction, the same pan can be scorching in under a minute at full power, and oil that smokes is already too hot.
- Set a medium power, around 6 out of 9 (or the equivalent on your hob). Don't use the “boost” function to preheat an empty pan.
- Do the water drop test after one minute, then every 20 seconds. When the drop rolls like a marble, it's ready.
- Oil, then food, and then adjust the power for what you're cooking.
Numbers vary from one hob to another: the first time, note which setting and how long it takes for the drop to roll. That becomes your reference.
The size of the zone
Choose a cooking zone the same size as the base of the pan, or slightly smaller. On a zone that's too small, only the centre heats and the edges stay cold: meat browns in the middle and sticks at the sides. On a zone that's far too big, some hobs don't detect the pan properly — which pan size to choose.
The humming is normal
A slight humming or whistling at high power is common on induction, especially with a pan whose base has several layers. It fades as you turn the power down. It isn't a fault with the pan.
The two moves that damage the base
Heating it empty at full power. The base heats up very fast, much faster than the sides. That's the main cause of warped bases on induction.
Putting the hot pan under cold water. The thermal shock distorts the base, whatever the hob. Let it cool for a few minutes before washing it — why pans warp.
On induction, a warped base causes one more problem: it touches the hob less well, heats badly, and some hobs stop recognising it.
What about ceramic hobs?
Everything here about preheating also applies to ceramic hobs, just slower: they take time to heat up and time to cool down. Remember to turn the heat down a little before you need to.
The pan we film with is 304 stainless with no coating, compatible with gas, electric, ceramic and induction, in 22, 24 and 28 cm, with the 25-recipe book free.
