7 Essential Tips for Induction Hob Cooking
Induction hobs are surging in popularity across modern kitchens, offering a practical, eco-friendly, and safe alternative to traditional gas cooktops and classic AGAs. Beyond being energy-efficient and child-safe, they are easy to clean and have become the standard for new home builds. According to our kitchen design partners at Rencraft, 19 out of 20 newly fitted bespoke kitchens now feature induction hobs, reflecting a massive consumer shift toward electric induction cooking.
The crowning feature of an induction hob is not just avoiding gas, but how it saves energy – by working at almost double the speed of traditional gas hobs. If your pan is heat-responsive, an induction hob will allow it to really show off this talent.
However, this intense heat requires adaptation. Because induction hobs alter temperatures almost instantly, improper use can cause thermal shock, leading your cookware to warp. A warped, uneven pan won't sit flat against the glass surface of an induction hob, and therefore will not heat properly. Moreover, manufacturer warranties rarely cover damage caused by overheating or thermal shock. That's why proper usage is essential.
Follow our expert induction cooking guide below to keep your pots and pans in pristine condition.
Shop induction-compatible copper cookware here.
1. Choose the Right Pans
It is vital to ensure your cookware is fully compatible with electromagnetic technology. Standard aluminium, glass, and traditional copper cookware lack the magnetic properties required to activate an induction burner. Similarly, round-bottomed pans (like traditional woks) will not work because they cannot establish flat contact with the glass surface. For a pan to work on induction, the bottom needs to be completely flat.
When purchasing pans for induction hobs, look specifically for ferromagnetic materials, such as induction-friendly stainless steel or induction-compatible copper pans. Flat-bottomed cast iron, carbon steel, and spun iron pans are naturally magnetic and highly effective. However, thinner materials like spun iron or spun carbon steel are more sensitive to temperature spikes and require extra care to prevent warping. If you prefer non-stick cookware, always verify it features an induction base, and restrict use to medium heat to protect the delicate non-stick coating from degrading.
As a rule of thumb, thicker 5-ply pans – such as Mauviel M'Cook pans, or All-Clad D5, G5, or Copper Core ranges – offer superior resistance to thermal warping. No matter how durable your cookware is, following proper heating techniques is essential.
When purchasing pans for induction hobs, look specifically for ferromagnetic materials, such as induction-friendly stainless steel or induction-compatible copper pans. Flat-bottomed cast iron, carbon steel, and spun iron pans are naturally magnetic and highly effective. However, thinner materials like spun iron or spun carbon steel are more sensitive to temperature spikes and require extra care to prevent warping. If you prefer non-stick cookware, always verify it features an induction base, and restrict use to medium heat to protect the delicate non-stick coating from degrading.
As a rule of thumb, thicker 5-ply pans – such as Mauviel M'Cook pans, or All-Clad D5, G5, or Copper Core ranges – offer superior resistance to thermal warping. No matter how durable your cookware is, following proper heating techniques is essential.
2. Don’t Use the Boost Function
Because induction hobs generate intense heat instantly, the power-boost setting is rarely necessary for day-to-day cooking. Using it regularly can overheat your pans and cause permanent structural damage. The sole exception is boiling a large pot of water (e.g., for pasta). Once the water reaches a rolling boil, immediately lower the power setting. For searing steak or frying food, heat the pan gradually and turn the dial down to medium-low once your desired cooking temperature is reached.
Once your food reaches optimal temperature (i.e. this beautifully seared steak), reduce the heat to low-medium.
3. Be Careful with High Heat
When cooking on settings above 5, lower the temperature immediately once your food begins searing, browning, or releasing. For instance, as soon as a chicken breast browns or a pancake effortlessly releases from the surface, turn the power down. This proactive temperature control stops your food from overcooking and, crucially, protects your cookware from thermal shock. According to leading French cookware manufacturer Mauviel, you rarely need to exceed a setting of 7 on a standard induction hob when using their pans.
4. Don't Overheat an Empty Pan
Placing an empty pan on high heat is the leading cause of warped bases and degraded non-stick coatings. To prevent this, always start with low heat, and after the surface has warmed slightly, add a thin layer of oil, water, or food in the pan before raising the heat and adding ingredients.
5. Don't Add Oil or Fat to a Very Hot Pan
Never add cooking oils, butter, or fats on high heat induction settings. Because induction cooktops transfer energy instantly, oils can rapidly surpass their smoke point, flash-burning onto your cookware surface. Burnt-on oil creates stubborn stains that require extensive cleaning and can ruin non-stick surfaces. Instead, add your fat to the pan while the heat is on low, then increase the heat just before adding ingredients.
6. Don't Slide Pans Across the Surface
Sliding heavy cast iron or stainless steel pots across an induction surface can cause permanent scratches. To protect your stovetop, always lift your pans entirely when moving them around.
7. Make Sure Hob & Pans Are Dry Before Cooking
Verify that both the underside of your pan and the cooking zone are completely dry before turning on the heat. Trapped moisture can cause minor surface damage on the hob, make loud cracking noises, or lead to inaccurate temperature readings from the hob's sensors.
