Not every pan works on an induction cooktop. For those who have just switched to induction, this can be an unpleasant surprise. Here you can learn how to recognize which pans are suitable, what to look for when buying new induction pans, and what to do with your old pans that don’t work.
How does induction work?
Induction heats the pan, not the cooktop. A coil under the glass generates a magnetic field. Only pans with a magnetizable bottom respond to this. That’s also why induction is more efficient than gas or electric: less heat is lost.
The magnet test
Unsure if your current pan works with induction? Hold a kitchen 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.
Which materials work on induction?
- Stainless steel (SS): works if it is ferromagnetic stainless steel (often type 430 or 18/0)
- Cast iron: always works
- Enamelled steel: works well
- Aluminum: does not work on its own, unless a magnetic plate is embedded in the bottom
- Copper: does not work on its own
- Glass or ceramic: do not work
What to look for when buying?
Induction compatibility is not the only factor. Three things make a difference:
Bottom quality. A thicker bottom (3-5 mm, often multilayer) distributes heat evenly. A thin bottom causes hot spots.
Flat bottom. The pan must make full contact with the glass surface. Pans with a rounded or ribbed bottom lose heat transfer.
Pan detection. Modern induction cooktops have a minimum pan size (often 12 cm). Smaller pans are not detected.
What to do with old pans that don’t work?
The most practical option is to take your old pans to a scrap metal dealer or recycling center. There, the metal is recycled and given a second life in new products. A CuliStack pan itself consists largely of recycled aluminum, with a 4.5 mm thick bottom. The circle is complete: old metal from today can be part of a new pan tomorrow.
If you still want to use your old pans on induction for a while, an induction adapter (10-20 euros) is a metal plate you place between the pan and the cooktop. It works, but is less efficient and cumbersome for daily use.
CuliStack and induction
The CuliStack pans are made from recycled aluminum, with a 4.5 mm thick bottom and a ferromagnetic stainless steel layer for induction. They also work on sensitive induction cooktops with pan detection and warm-up detection.
Additionally, the pans work on gas, electric, and ceramic. When moving or switching to a different cooktop, they continue to work.
Check out individual pans if you want to supplement your existing set, or a complete set if you want to replace everything at once.
Frequently asked questions
Do all CuliStack pans work on induction? Yes, all pans are fully induction-compatible.
How quickly does a CuliStack pan heat up on induction? Comparable to a cast iron pan, without the extra weight.
Can I use a CuliStack pan in the oven? Yes, up to 220°C. The ClickGrip handle can be clicked off for oven use.
Do the pans work on sensitive induction? Yes, the magnetic bottom is detected immediately.
