Linked article: https://www.slingo.com/blog/lifestyle/staub-vs-le-creuset/
Induction cooking is gaining popularity, and for good reason. It’s faster, more energy-efficient, and safer than traditional gas or electric cooking. But there’s a catch: not all cookware works on induction stovetops. If you’re new to the induction world or just upgrading your kitchen, finding the right pots and pans can seem a bit tricky. Fear not! In this guide, we’ll break down how induction cooking works, what types of cookware are compatible, and some of the best options available today.
How Induction Cooking Works
Induction cooking is different from other stovetops because it uses electromagnetic energy to heat your cookware directly. Unlike gas or electric stoves that heat the surface (and then the pan), induction creates heat within the pot itself. This means the stovetop stays cool while your pan heats up quickly.
Here’s the deal, though: for induction cooking to work, your cookware must be made of a magnetic material. If a magnet sticks to the bottom of your pan, congratulations—you’re good to go! If not, that pan is out of luck on an induction stove.
What Cookware Works on Induction Stovetops?
Induction-compatible cookware needs to have a magnetic base, typically made from materials like cast iron, stainless steel, or a combination of metals. Let’s dive into the best cookware materials for induction cooking.
1. Cast Iron: The Old Reliable
Cast iron is naturally magnetic, making it a perfect match for induction cooktops. It’s also an excellent heat conductor, which means once it heats up, it stays hot for a long time. A cast iron skillet or Dutch oven is a great choice for everything from searing steaks to slow-cooking stews.
Le Creuset’s enameled cast iron cookware is a premium option here. Not only is it induction-ready, but the enamel coating makes it easier to clean and maintain than traditional raw cast iron. Plus, they come in all those gorgeous colors that can brighten up any kitchen!
Pro Tip: Cast iron can be heavy, so if you’re cooking for long periods, be prepared to work those arm muscles. But the results are well worth it.
2. Stainless Steel: The Versatile Performer
Stainless steel is another top choice for induction cooking. Not all stainless steel is created equal, though—some cheaper versions may not be magnetic, especially those with aluminum or copper cores. For the best results, look for multi-ply stainless steel cookware, which often has a magnetic base specifically designed for induction stoves.
Stainless steel is durable, resistant to rust, and provides even heat distribution. It’s also non-reactive, which means you can cook acidic foods like tomato sauce without worrying about off flavors. For versatility, stainless steel pots and pans are hard to beat.
3. Carbon Steel: Lightweight and Powerful
If you love the heat retention of cast iron but want something a little lighter, carbon steel might be your new best friend. Carbon steel pans work with induction stoves, are lighter than cast iron, and heat up quickly. Like cast iron, they require seasoning to maintain their non-stick surface, but they’re incredibly durable and versatile.
Carbon steel pans are often favored by professional chefs because they can handle high heat without warping. If you enjoy precision cooking and want to use your pan for both stovetop and oven cooking, carbon steel is a fantastic choice.
4. Non-Stick Cookware: Yes, It Can Work
Good news: non-stick cookware can work with induction cooktops, but only if it has a magnetic base. Many newer non-stick pans come with a built-in layer of stainless steel or other magnetic materials that make them induction-compatible.
Non-stick cookware is perfect for delicate foods like eggs, pancakes, and fish, where you need a slick surface and low heat. Just be sure to choose a non-stick pan that specifically mentions it’s induction-ready.
Warning: Non-stick coatings can wear out faster than other types of cookware, so be mindful of what utensils you use to prevent scratching.
5. Enameled Steel: Lightweight and Easy to Clean
Enameled steel cookware is another option for induction cooking. It’s usually lightweight, affordable, and non-reactive, making it ideal for tasks like boiling pasta or making soups. While it may not have the heat retention of cast iron or stainless steel, enameled steel can be a good option for everyday cooking.
Le Creuset’s enamel-coated steel stockpots, for example, are perfect for those big batches of soup or chili and work seamlessly on induction cooktops. Plus, they’re a bit lighter than their cast iron cousins.
Choosing the Right Cookware: What to Look For
When shopping for induction cookware, there are a few key things to keep in mind:
- Magnetic Base: Always check that the cookware is induction-compatible. If you’re unsure, grab a magnet and see if it sticks to the bottom of the pan.
- Durability: Opt for cookware that will last. Cast iron and stainless steel are known for their longevity, while non-stick pans may need replacing after a few years.
- Even Heating: Look for materials that provide even heat distribution. Uneven heating can lead to burned or undercooked food, so multi-ply cookware or cast iron is ideal.
