Intro
Your new induction cooktop is in. It’s sleek, fast, and easy to wipe clean. But then you set down your trusty frying pan and… nothing. Just a blinking light and a beep.
It happens to so many Kiwi cooks, and it’s usually an easy fix once you know what to look for. Here’s our take on the best induction cookware for NZ kitchens, how to check whether the pots and pans you already own will work, and the everyday habits that quietly scratch, mark, or even crack that glass top. From Scanpan stainless steel to de Buyer carbon steel, there’s plenty to love.
What Cookware Works on Induction?
So, what cookware works on induction? It all comes down to magnetism. An induction cooktop creates a magnetic field that heats the pan itself, rather than the glass underneath. If the base of your pan isn’t magnetic, the cooktop simply won’t recognise it.
That’s why cast iron, carbon steel, and many stainless steel pans work so well. Aluminium, copper, glass, and ceramic won’t work on their own unless they have a magnetic layer bonded to the base. When you see a pan labelled induction-safe cookware, it describes the base, not what the rest of the pan is made of.
How to Tell If Cookware Works on Induction
Not sure how to tell if cookware works on induction? Three quick checks can do the trick, and you can do them all at home.
Try the Magnet Test
Grab a fridge magnet and hold it to the centre of the pan’s base. If it sticks firmly, you’re good to go. If it barely holds or slides straight off, your cooktop will likely struggle to detect the pan or heat it evenly.
Look for the Induction Symbol
Flip the pan over or check the box. Most brands mark induction-ready cookware with a small coil-shaped symbol. It’s also worth checking the product details before you buy.
Check the Base is Flat and the Right Size
Set the pan on a flat bench and check that it doesn’t rock. A warped base won’t sit flush with the glass, which can cause buzzing and patchy heat. Size matters too. Many induction zones need a minimum pan diameter before they’ll switch on, so check your cooktop manual and choose pans that roughly match your zones.
Please note: When buying cookware online, the size usually relates to the top diameter, so be sure to check the specs for the base diameter. If you need to know these measurements, feel free to contact us.
The Best Induction Cookware Materials, Compared
Once you know your pan needs a magnetic base, the next question is which material suits the way you cook. Here’s how the main options stack up:
Stainless Steel Induction Cookware
Stainless steel induction cookware is the everyday all-rounder. It handles high heat for searing, it’s hard-wearing, and it works on every type of cooktop. Look for a solid layered base, as that’s where the magnetic layer and heat-spreading core usually sit.
Scanpan’s STS range is a great example, with a heavy-duty stainless steel body and a seamless, impact-bonded base that spreads heat evenly. The STS Roaster with Rack lets you sear on the cooktop, roast in the oven, then make your gravy in the same dish.
Cast Iron and Enamelled Cast Iron
Cast iron is naturally magnetic, so it’s a brilliant match for induction. It holds heat for ages, which makes it ideal for slow-cooked braises, casseroles, and weekend roasts.
Because it holds heat so well, cast iron only needs low to medium heat on induction. Save the boost function for boiling water. As we tell our customers in-store, go for “Low & Slow!” It’s an easy saying to remember when cooking with cast iron.
Enamelled cast iron gives you the same heat retention without the need for seasoning, and its smoother base is kinder to glass. Raw cast iron needs a little more care, as its rougher base can scratch the cooktop if it’s dragged.
Carbon Steel
Carbon steel is the chef’s favourite you may not have tried yet. It’s magnetic, lighter than cast iron, and heats up incredibly quickly, so it’s fantastic for searing steak or browning veggies on induction.
The de Buyer Mineral B Element Round Skillet is a staple in commercial kitchens for good reason. Once seasoned, it develops natural non-stick qualities and only gets better with use.
Copper and Aluminium (Only with an Induction Base)
Copper and aluminium are brilliant heat conductors, but neither is magnetic, so they won’t work on induction on their own. Add a magnetic stainless steel layer to the base, and you get the best of both.
The Chasseur Escoffier Induction Stockpot is a beautiful example. It pairs a copper exterior with layers of aluminium and stainless steel, including a stainless steel induction base. It’s a showpiece for simmering stocks or big batches of pasta, and well worth a look if you’re shopping for induction pots in NZ.
Non-Stick
Non-stick is a go-to for eggs, pancakes, and delicate fish, and plenty of ranges work well on induction. The catch is that many non-stick pans are built on an aluminium body, so they need a magnetic base to work.
Compatibility can vary between collections, even within the same brand. So always check the product details or do a quick magnet test first.
What Ruins an Induction Cooktop (and How to Avoid It)
What ruins an induction cooktop? Usually, it’s not the cooktop or the cookware. It’s the little habits we fall into. The glass surface is tough, but it isn’t scratch-proof. Here’s what to watch for:
- Dragging pans across the glass: Sliding a heavy pan, especially raw cast iron, is one of the most common causes of scratches. Always lift a pan to move it, even for a small adjustment.
- Grit and crumbs under the pan: Salt, crumbs, or grit trapped between the pan and the glass can scratch as the pan shifts. Give your cooktop and the pan base a quick wipe before cooking.
- Dropping heavy cookware: A full cast-iron pot landing on the glass, even from a short height, can crack it. Set heavy pots down gently.
- Dirty or warped bases: Burnt-on grease on a pan’s base can leave stubborn marks on the glass, while a warped base can buzz and heat unevenly.
The simplest protection is cookware with a smooth, flat base, and a little care every time you cook. To prevent unwanted scratches, scuffs, and marks, you can try our induction hob protectors, including Bake-O-Glide.
Building Your Induction Kit
You don’t need to replace everything at once. A good frying pan and stockpot will cover most weeknight cooking, and a roasting pan can follow when Sunday roasts are on the cards. And if your morning coffee comes from a stovetop Moka Express pot, a Bialetti Induction Plate means you won’t have to give it up.
Induction-ready cookware is perfect for kitting out a new home, plus it makes a practical wedding registry or housewarming gift. Browse our full range of cookware for induction cooktops online, or pop into our Taupō store.
Frequently Asked Questions
Does all stainless steel work on induction?
Not always. It depends on the steel grade and how the base is built, so two stainless pans can behave quite differently. The magnet test is the quickest way to check.
Can I use Le Creuset or Staub on induction?
Yes. Both are cast iron, which is naturally magnetic and works well on induction. Their enamelled bases are smooth, but they’re heavy, so lift rather than slide them. Remember: Low & Slow!
Why does my pan buzz on induction?
A light hum is common, especially with layered bases on higher settings. A warped base or a pan that’s too small for the zone can make the buzzing louder.
What’s the best cookware for a glass cooktop in NZ?
Look for a smooth, flat base that won’t scratch or rock. If your glass cooktop is induction, the base also needs to be magnetic, so stainless steel, enamelled cast iron, and carbon steel are all great choices.
