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Induction cooking surfaces work well with any pans with a high ferrous metal content at the base. Cast iron pans and any black metal or iron pans are compatible. Stainless steel pans are compatible if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the bottom of the pan, it is compatible.
[citation needed] In so-called "tri-ply" cookware, the central aluminum layer is paramagnetic, and the interior 18/10 layer may also, but the exterior layer at the base must be ferromagnetic to be compatible with induction cooktops. Stainless steel does not require seasoning to protect the surface from rust, but may be seasoned to provide a non ...
- Not all stainless steel pans are ferromagnetic.--is misleading; it is true for cast iron, which virtually all cooks know; but stainless-steel cookware is invariably "clad", meaning multi-layered: the bottom layer is ferrous steel (formerly known as "18/0", meaning nickel-free), the inmost layer is stainless probably of 18/8 or 18/10 shiny ...
Cookware and bakeware may be clad in stainless steels to enhance their cleanability and durability and to permit their use in induction cooking (this requires a magnetic grade of stainless steel, such as 432). Because stainless steel is a poor conductor of heat, it is often used as a thin surface cladding over a core of copper or aluminium ...
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Induction cookers generate heat in induction-compatible cookware via direct magnetic stimulation of the pan material. While carbon steel and cast iron (the most common wok materials) are induction-compatible metals, induction cooking also requires close contact between the cooking vessel and the induction burner.