Pans and induction

Magnetic pans are suitable for cooking on induction. These pans usually have thick 3-ply bases, which distribute the heat generated well. The thick bases are built out of 3 different layers, namely 18/10 stainless steel, aluminium for heat distribution, and magnetic 18/0 steel.
If you put a pan on an induction hob, the base of the pan is heated by electromagnetic radiation. The induction hob itself remains cold, and only the pan becomes hot. The heating process stops immediately as soon as the pan is removed from the induction hob (when no more electromagnetic field is created). With induction cooking, the pan and the induction hob work in tandem. Unlike all other types of cooking, heating requires the presence of a pan.

It is therefore advisable to always heat the pan slowly, to avoid the risk of overheating which could deform the pan.

1. My saucepan or frying pan is not working properly on my induction hob.

The induction plate doesn’t detect the pan, or heats up very slowly.
Saucepans or frying pans suitable for induction plates only work on induction zones which are the same diameter or smaller than the base of the pan. To improve connectivity, try shifting the saucepan or frying pan slightly relative to the centre of the induction zone.

The base of the saucepan or frying pan contains magnetic material, while the induction zone contains a coil. The magnetic base of the saucepan or frying pan must be connected to the coil under the plate to create a magnetic field. This magnetic field then heats the pan. For a saucepan or frying pan to work well on an induction zone, it's important that the zone is the same diameter as the base of the pan.

Caution! Not all sizes of saucepans or frying pans work on all sizes of induction zones, this is perfectly normal. A saucepan or frying pan that does not work on all sizes of induction plates is not broken.

Caution! Always heat the pan slowly, otherwise it may warp.

2. My pan makes a noise on my induction hob

Sometimes, a certain pan in combination with an induction hob may cause a noise, called resonance. This doesn't mean that there's anything wrong with either the hob or the pan, just that this specific combination of pan and hob creates a noise. This resonance is usually unavoidable. In these situations, the remedy is usually a new pan. Your best course of action here is to contact us via the contact form.

3. How do I know if my pan is suitable for induction?

If you are switching to induction cooking, but are unsure if the base of a pan is magnetic, you can easily test this yourself. Check if a magnet sticks to the underside of the base. If it does, the pan is suitable for induction cooking. Caution! An electric hob is not the same as an induction hob, despite the fact that the induction hob works on electricity. This can be a little confusing. Below is some brief information about the different types of hobs: An induction cooking plate
An induction cooking plate uses electromagnetic radiation. This means that not all pans are suitable for induction.

An electric cooking plate
An electric hob heats up slowly and stays hot for a long time.

A ceramic cooking plate
A ceramic hob is heated by a heating coil.

A halogen cooking plate
This hob is heated by a halogen lamp, and heats up fairly quickly. A pan with a flat bottom is most suitable for a halogen hob.

The gas hob
The gas hob is still the most popular heat source in the Netherlands. Tip! Make sure the gas flame remains under the pan base. This saves gas, is better for the pan, and heats the handle less quickly.

4. Can I use my pan on a bigger induction zone on my induction hob?

We recommend that the size of the pan base matches the size of the induction zone. This will prevent any problems arising. More recent induction hobs have various induction zones, each suitable for different diameter pans.

It's important that the pan is placed on a matching cooking zone. The induction hob is divided into different cooking zones, each suitable for a specific diameter pan. More recent induction hobs have various induction zones, each suitable for different diameter pans. You can find information about how these zones are distributed and the minimum diameter that your cooking zone needs to work in the induction hob’s instructions. This can differ between brands and types of induction hob. If the zone used is 'too large', the hob cannot ‘detect' the pan and won’t turn on. Because the steel is incorporated in the base of cooking pans and frying pans differently, it can happen that the induction zone switches on with a certain saucepan, but fails to turn on for an aluminium frying pan with a base of the same diameter.

5. Can I use my pans on a different heat source after using gas?

Usually, this doesn’t pose a problem, although it's important that your pans are suitable for the other heat source. Read the following tips on this:

  • Frying pans and frying pans can become hollow or convex after use on gas hobs. This can stop an induction hob from turning on, and means the pan may be unstable on the glass hob. Not only is it unpleasant to cook like this.
  • The base may have been damaged by sliding the pan over the pan supports of the gas stove, which can then scratch the glass of the hob. If you cannot feel any damage on the base of the pan, you can safely use it. Sliding a pan over the glass plate can always cause scratches.
  • If you switch to induction, the base of a pan has to be magnetic. You can easily test this yourself. If a magnet sticks to the underside of the base, the pan is suitable for induction.