Induction cooktops are brilliant — but they have one requirement that catches many new owners off guard: not all cookware works with them. Unlike gas or electric cooktops, which heat through flame or radiant element and will warm any pan you put on them, induction cooktops work by creating a magnetic field that generates heat directly in the base of the cookware. If your pan isn't magnetic, the cooktop simply won't recognise it and nothing will happen.

Understanding induction compatibility before you buy, or before you upgrade, saves you from surprises and helps you get the most out of one of the best cooktop technologies available in Australia today.

How Induction Works

Beneath each cooking zone in an induction cooktop sits a coil of copper wire through which an alternating electric current passes. This creates an oscillating magnetic field. When a ferromagnetic (iron-containing) pan is placed on the zone, the magnetic field induces an electric current in the pan's base, and that current generates heat directly within the metal of the pan. The glass surface of the cooktop remains relatively cool — it warms only from contact with the hot pan, not from the induction process itself.

For this to work, the cookware's base must be made from or contain a ferromagnetic metal. Cast iron and magnetic stainless steel are the most common examples.

The Quick Compatibility Test

The simplest way to check if your existing cookware is induction-compatible is to hold a fridge magnet to the base of the pan. If the magnet sticks firmly and stays without effort, the pan will work on induction. If the magnet doesn't stick at all, or only holds weakly, the pan is not induction-compatible.

Most modern cookware sets in Australia are labelled with induction compatibility — look for a coiled spring or spiral symbol on the base of the pan, or on the packaging. If your cookware pre-dates widespread induction adoption (roughly before 2010 in most mainstream brands), running the magnet test is the most reliable approach.

Cookware Types: What Works and What Doesn't

Cast iron — both raw and enamelled — works exceptionally well on induction. It's highly ferromagnetic, heats evenly once up to temperature, and retains heat brilliantly for tasks like searing and slow cooking. The one caution with cast iron on induction is weight: always lift cast iron pans rather than dragging them, to avoid scratching the glass surface.

Magnetic stainless steel — the grade most commonly used in quality cookware bases — works well on induction. The key word is "magnetic": not all stainless steel is the same. 18/10 stainless steel (18% chromium, 10% nickel), which is common in some premium cookware, is often only weakly magnetic or not magnetic at all. 18/0 stainless steel is fully magnetic and induction-compatible. Many quality cookware brands use a multi-ply base that combines aluminium (for even heat distribution) with a magnetic stainless layer — these work well.

Carbon steel is magnetic and induction-compatible, and is increasingly popular with serious home cooks for its similar cooking properties to cast iron but at lighter weight.

Aluminium and copper are not magnetic and will not work on induction unless the pan has a specifically designed magnetic base plate bonded to the bottom. Some manufacturers produce aluminium or copper pans with induction-compatible bases — again, the magnet test or packaging labelling will confirm.

Standard non-stick pans need to be checked individually. Many modern non-stick pans are built on aluminium bases for lightweight convenience and are not induction-compatible. However, many non-stick ranges now offer induction-compatible variants with magnetic steel bases.

Buying New Cookware for Induction

If you're upgrading to induction and need to replace some or all of your cookware, the following guidance applies. First, flat bases are essential — unlike gas cooking, where slight warping or curvature in a pan base has little effect, induction requires good contact between the pan base and the cooking zone. A warped pan base will cause uneven heating and may not even be detected by the cooktop in some cases. Buy cookware with a substantial, flat, well-finished base.

For versatility, a quality set of 18/0 or magnetic stainless steel multi-ply cookware covers most cooking needs. If budget allows, adding a cast iron skillet or casserole dish for high-heat searing and oven-to-stovetop use is worthwhile. For non-stick needs, look specifically for induction-rated non-stick pans — they're widely available from Kitchen Alliance brands and most major kitchen retailers.

Pan diameter also matters. Induction zones have a minimum and maximum size they can detect: very small pans on large zones, or very large pans that significantly overhang the zone, may not work optimally. Pan diameter should roughly match the zone it's placed on.

Induction Disc Adaptors

If you have a beloved piece of cookware that you're reluctant to part with — an aluminium fry pan or copper saucepan, for example — induction disc adaptors are available. These are flat magnetic plates that sit between the pan and the cooktop, with the induction field heating the disc, which then heats the pan. They work, but they're less efficient than direct induction cooking, heat less evenly, and the disc itself gets very hot. They're a reasonable solution for occasional use with a specific item, but not ideal as a primary solution.

Making the switch to induction is one of the most impactful kitchen upgrades available in 2025 — and in most Australian kitchens, the cookware transition is more straightforward than people expect.