# What cookware works on induction

Source: https://braiseandsear.com/blog/induction-compatible-cookware
Published: 2026-10-09
Publisher: Braise & Sear

**Short answer:** Induction works with cookware that has a magnetic base. Cast iron, enameled cast iron, carbon steel and most clad stainless steel work, including Le Creuset and Staub Dutch ovens, All-Clad D3 and D5, and carbon steel pans. Plain aluminum, copper, glass and ceramic do not work unless they have a magnetic steel plate in the base. The easy check: if a fridge magnet sticks firmly to the bottom, the pan should work.

Induction cooktops heat the pan directly with a magnetic field, so the pan has to be magnetic. That rules out some cookware and makes the base size matter more than on gas. This page is for anyone who has just moved to induction or is shopping for a new range and wants to know which pans will work. It covers the magnet test, each material, popular brands, base size and flatness, and a few habits that protect both the cooktop and the pan.

## How induction heats a pan

An induction coil under the glass creates a changing magnetic field. When a pan with a magnetic base sits on top, that field induces current in the metal and the pan heats itself. The glass gets hot only from contact with the pan. That is why induction is fast and responsive, and why a non-magnetic pan does nothing on it.

Because the heat starts in the base, the base material and how much of it touches the glass matter. Clad pans with an aluminum or copper core then spread that heat up the sides. Our page on [cookware materials and heat conductivity](https://braiseandsear.com/blog/cookware-materials-heat-conductivity) explains how each metal moves heat.

## The magnet test

The test is quick and works in a store too. Test the center of the base, not the sides, since some pans have a magnetic plate only in the bottom.

1. Take a fridge magnet and hold it against the outside bottom of the pan.
2. If it sticks firmly, the pan should work on induction.
3. If it sticks weakly, the pan may work but heat slowly or unevenly.
4. If it does not stick, the pan will not work on induction.
5. Look for an induction symbol, often a coil shape, on the base or packaging as a second check.

## Which materials work

| Material | Works on induction? | Notes |
| --- | --- | --- |
| Bare cast iron | Yes | Heavy; lift rather than slide on glass |
| Enameled cast iron | Yes | Le Creuset, Staub and Lodge enameled all work |
| Carbon steel | Yes | Light and fast; thin pans can warp under very high heat |
| Clad stainless | Usually | Most have a magnetic stainless exterior; check the magnet test |
| Disc-bottom stainless | Usually | Works if the disc is magnetic; sides heat less |
| Plain aluminum | No | Unless it has a bonded steel plate in the base |
| Hard anodized nonstick | Depends | Many lines add a steel base plate; check the listing |
| Copper | No | Unless it has a steel base or layer |
| Glass and ceramic | No | Not magnetic |

Induction compatibility by material

## Le Creuset, Staub, All-Clad and carbon steel

**Le Creuset and Staub Dutch ovens** are enameled cast iron, so they work on induction. Their heavy, flat bases make good contact with the glass. Lift them rather than dragging them, since the base can scratch the cooktop. Start on low to medium and raise the heat gradually, because induction heats fast and enameled cast iron should not be heated empty on high.

**All-Clad D3 and D5** stainless lines have a magnetic stainless exterior and are sold as induction compatible. Copper Core also has stainless outer layers. For All-Clad nonstick lines, check the listing for each line, since induction compatibility varies by design. See [is All-Clad worth it](https://braiseandsear.com/blog/is-all-clad-worth-it) for more on the lines.

**Carbon steel pans** are magnetic and work well on induction. Induction heats only the area over the coil, so a large carbon steel skillet on a small coil can have a cooler rim. Very rapid heating on a high setting can warp thin carbon steel, so preheat on medium. See [how to season a carbon steel pan](https://braiseandsear.com/blog/how-to-season-carbon-steel-pan) for the stovetop seasoning method on induction.

## Base size and flatness matter

Induction zones detect a pan only when enough magnetic metal sits over the coil. A pan much smaller than the zone may not be detected, and the cooktop may not switch on. A pan much larger than the coil heats in the center first, with cooler edges. Match the pan base to the zone as closely as you can. Check your cooktop manual for the minimum pan size each zone detects.

A flat base matters more on induction than on gas. A warped or rounded base touches the glass only in spots, so it heats unevenly and may buzz or cycle on and off. Woks with a round bottom do not work on a flat induction surface without a special induction wok burner. If a pan rocks on the counter, see [how to fix a warped pan](https://braiseandsear.com/blog/fix-warped-pan).

## Noise, scratches and other quirks

Induction is faster than gas or electric at the same setting, so food can burn if you use your old heat habits. Start lower than you think. Our [how to preheat pans](https://braiseandsear.com/blog/how-to-preheat-pans) page explains how long each material needs.

- A low hum or buzz at high settings is normal, especially with clad or multi-layer pans.
- Clicking can come from the cooktop cycling power at low settings.
- Lift heavy cast iron instead of sliding it to avoid scratching the glass.
- Wipe the base and the glass before cooking so grit is not ground in.
- Some cooks put a thin silicone mat or parchment under the pan to reduce scratching; check your cooktop manual before doing this.

## Shopping for induction cookware

If you are buying a set for a new induction range, fully clad stainless is the most versatile choice, with an enameled Dutch oven and a cast iron or carbon steel skillet alongside. Check each listing for an induction symbol or the words induction compatible. See our [best induction cookware set](https://braiseandsear.com/best/best-induction-cookware-set) guide for options, and for glass top electric ranges without induction, see [cookware for glass top stoves](https://braiseandsear.com/blog/cookware-for-glass-top-stoves). For a gas range, the [best cookware for gas stove](https://braiseandsear.com/best/best-cookware-for-gas-stove) guide covers different priorities.

## Frequently asked questions

**Can you use Le Creuset on induction?** Yes. Le Creuset enameled cast iron is magnetic and works on induction. Lift it rather than sliding it on the glass.

**Can you use All-Clad on induction?** All-Clad D3 and D5 stainless are induction compatible. For other lines, check the listing.

**Is a carbon steel pan induction compatible?** Yes. Carbon steel is magnetic. Preheat on medium to avoid warping a thin pan.

**Why does my pan not work on induction even though a magnet sticks a little?** A weak magnetic response or a base too small for the zone may stop the cooktop detecting it. Try a smaller zone or a pan with a stronger magnetic base.

## Gear guides for this topic

- https://braiseandsear.com/best/best-induction-cookware-set
- https://braiseandsear.com/best/best-stainless-steel-cookware-set
- https://braiseandsear.com/best/best-dutch-oven
- https://braiseandsear.com/best/best-carbon-steel-pan