How to Tell if Your Pans Work on Induction (the Magnet Test)
Grab a fridge magnet. If it sticks firmly to the bottom of your pan, it'll work on induction. Here's how to test, which materials work, and what to do if yours don't.
Induction cooktops heat the pan with a magnetic field, so the pan has to be magnetic. Checking takes ten seconds and a refrigerator magnet.
The magnet test
- Grab a fridge magnet. A simple, flat magnet works better than a thick decorative one.
- Hold it against the center of the pan’s bottom.
- Check how it sticks:
- Sticks firmly: the pan will work on induction.
- Sticks weakly or slides off easily: it may work poorly, heating slowly or unevenly, or not be detected.
- Doesn’t stick: it won’t work on induction.
Test the center of the bottom, not the sides. Some pans have a magnetic disc only on the base, which is all that matters.
Look for the induction symbol
Many induction-ready pans have a symbol stamped on the bottom or printed on the packaging: a coil of wire, often in a horizontal zigzag. Labels like “induction compatible” or “induction ready” also count. When in doubt, use the magnet.
Which materials work on induction?
| Material | Works on induction? |
|---|---|
| Cast iron (bare or enameled) | Yes |
| Carbon steel | Yes |
| Most stainless steel | Usually, but test it. Some stainless isn’t magnetic. |
| Aluminum | No, unless it has a magnetic steel base |
| Copper | No, unless it has a magnetic steel base |
| Glass and ceramic | No |
| Nonstick | Only if the base is magnetic. Many newer ones are. |
Your cast iron skillet and Dutch oven will work. Just lift them instead of sliding them, since rough cast iron can scratch the glass.
Make sure the bottom is flat
Induction works best when the pan sits flat on the glass. Set the pan on the counter and press on the edges. If it rocks or spins, it may heat poorly. Warped pans are a common reason a cooktop says “no pan detected.”
Size matters too
Most induction burners need a pan base of a minimum size, often around 4 to 5 inches, to detect it. Very small pans, like a tiny butter warmer, may not register. Very large pans heat mostly where they sit over the coil.
My pans don’t work. Now what?
- Buy an induction interface disc. It’s a flat magnetic steel plate that sits on the burner. The disc heats up and passes heat to any pan. It works in a pinch, but it’s slower, less efficient and less responsive, and it gets very hot.
- Replace a few key pieces. A cast iron skillet, a stainless steel saucepan and an enameled Dutch oven cover most cooking.
- Check sets labeled “tri-ply” or “clad.” Most have a magnetic stainless exterior, but test before you buy.
FAQ
Does a pan need to be fully magnetic? No. Only the base needs to be. A magnetic disc bonded to the bottom is enough.
Why does my induction-ready pan buzz? Humming or buzzing is common, especially on high heat or with multi-layer pans. It’s usually normal.
Shopping for an induction cooktop? See the best portable induction cooktops and induction vs electric cooktops.