Induction pan types, quality and cooking effectiveness

Issue

• Noisy induction cooking
• Poor induction performance
• Uneven induction cooking

Applies to

• All induction hobs

Resolution

Pans for use on induction hobs come in a variety of types and designs. To work effectively on induction though, at least the base must be made of an iron-based magnetic material. Cast iron is by far the best induction performer but is heavy and expensive, so often, induction pans are made of a lighter metal, such as aluminum. These lighter metal pans wouldn’t ordinarily work on induction, so to ensure they can work, are constructed with composite iron bases.

There are many types of these “sandwich” type bases, unfortunately not all perform equally or transfer energy (heat) to the main pan material effectively. Sometimes these bases can prove noisy too as they heat up, due to unequal expansion. Noises can vary from squeals to clicking and cracking/tapping sounds. Magnet test: There is supposedly a test for checking the suitability of induction pans, by using a magnet. Apparently; “If the magnet sticks to the base of the pan, the pan is good for use on induction”.
Unfortunately, although this test is a rough guide to how the pan will work, it is no indicator of how well it will perform!