Not every pan works on an induction cooktop. For those who have just switched to induction, this can be an unpleasant surprise. In this article, you will learn how to recognize which pans are suitable, what to look for when purchasing new induction pans, and what to do with your old pans that don’t work.
Want to know more about the switch itself first? Then read our article on electric cooking in the Netherlands: the benefits, subsidies, and tips.
How does induction work?
Induction heats the pan, not the cooktop. A coil beneath the glass generates a magnetic field. Only pans with a magnetizable bottom respond to this. That is also why induction is more efficient than gas or electric: less heat is lost to the surroundings.
How do you recognize an induction pan?
The quickest test: hold a refrigerator magnet against the bottom of the pan. If it sticks, the pan is induction-compatible. If it falls off, the pan does not work on induction. Almost all modern pans also indicate this on the packaging or via an induction symbol on the bottom.
Why doesn’t my induction cooktop recognize my pan?
The cooktop only recognizes a pan if it is magnetic, large enough, and properly centered on the cooking zone. A pan that is too small, has a convex or warped bottom, or is placed just beside the zone is often not detected. Sometimes the pan is induction-compatible but the bottom does not cover the cooking zone sufficiently: in that case, choose a larger zone or a pan with a flat, full stainless steel bottom that touches the entire surface.
Which materials work on induction?
| Material | Works on induction? |
|---|---|
| Stainless steel (ferromagnetic, type 430/18/0) | Yes |
| Cast iron | Yes, always |
| Enamelled steel | Yes |
| Aluminum (without magnetic base plate) | No |
| Copper | No |
| Glass or ceramic | No |
What should you look for when buying an induction pan?
Induction compatibility is not the only factor. Three things make a difference in practice:
Bottom thickness. A thicker bottom (3 to 5 mm) distributes heat evenly and prevents hot spots. A thin bottom cooks unevenly, especially on induction where the heat is direct and powerful.
Flat bottom. The pan must make full contact with the glass surface. Pans with a convex or ribbed bottom lose heat transfer and may not be recognized on modern induction cooktops with pan detection.
Pan detection. Modern induction cooktops recognize pan signals. Smaller pans (often under 12 cm) are not always detected. When in doubt, choose a pan with a full stainless steel bottom, not a dotted induction bottom with limited contact area.
In practice, you recognize the best induction pans by a full stainless steel bottom at least 3 mm thick that lies flat on the cooktop.
What do you do with old pans that don’t work?
Take your old pans to the recycling center or a metal dealer. The metal is recycled and processed into new raw materials there.
Want to temporarily keep using your old pans on induction? An induction adapter (around €10 to €20) is a metal plate you place between the pan and the cooktop. It works but is less efficient and cumbersome for daily use. For long-term use, it’s better to invest directly in induction-compatible pans.
CuliStack pans and induction
CuliStack pans work on all cooktops: gas, electric, ceramic, and induction. The 4.5 mm thick aluminum bottom with integrated full stainless steel induction layer ensures optimal contact and even heat distribution. This is a full stainless steel bottom, not a dotted induction bottom, so the pans also work on sensitive induction cooktops with pan detection and warm-up detection.
All CuliStack pans are LFGB-tested and PFOA-free. The non-stick coating is a 3-layer Premium Marble Coating, free of PFOA, PFAS, and heavy metals. Want to know more about the coating? Read our guide on what to look for in a non-stick coating.
Check out the CuliStack pan sets or add a single pan to your existing set. All pans fit the same ClickGrip handle.
Looking for a complete induction pan set? The Pro pan set contains everything you need daily, including two ClickGrip handles.
Considering a full switch to induction?
Then it’s good to also know which subsidies are available and how to technically prepare your kitchen. In our extensive article on electric cooking in the Netherlands, you’ll find concrete information about the ISDE subsidy (€400 via RVO), the Amsterdam Warm Amsterdam scheme (€500), and the National Heat Fund.
Frequently asked questions about induction pans
Do all CuliStack pans work on induction?
Yes, all CuliStack pans are fully induction-compatible thanks to the integrated full stainless steel bottom.
How quickly does a CuliStack pan heat up on induction?
Quickly, comparable to cast iron but without the extra weight. The 4.5 mm thick bottom absorbs and distributes heat efficiently.
Can I also use a CuliStack pan in the oven?
Yes, up to 220°C. Click off the ClickGrip handle for oven use. The glass lid is not oven-safe; use the domed metal lid in the oven instead.
Do the pans work on sensitive induction cooktops with pan detection?
Yes. The full stainless steel bottom is detected immediately, even on modern induction cooktops with advanced pan detection.
What is the difference between a full stainless steel bottom and a dotted induction bottom?
A full stainless steel bottom covers the entire surface, ensuring better contact, faster heating, and more efficient heat distribution. A dotted bottom has limited contact points and is less efficient, especially on modern induction cooktops with pan detection.
