You can use stainless steel cookware on your electric stovetop. Induction stoves require magnetic materials like stainless steel, while electric stoves can either heat through coils or a smooth-top surface. Stainless steel's compatibility with induction, electric and gas stoves make it a versatile option.
Stainless Steel – Durable and easy to clean, stainless steel pots and pans are a great choice for induction cooking, however cooking results can sometimes be uneven. Not all stainless steel is magnetic so you will want to perform the magnet test to be sure.
Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet) cannot be used.
Use a flat-bottomed pan
Stainless steel cookware with a flat bottom works best on induction stovetops. This ensures even heat distribution and allows the cookware to make full contact with the surface of the stovetop. Avoid using warped or rounded-bottomed pans, as they may not work well with induction stovetops.
Induction Magnet Test
The first test is the magnet test. Start by placing a magnet on the base of your pan, and if it sticks firmly, it will work with your induction cooker. If it doesn't stick firmly, it may work, however it will not work efficiently.
Most stainless steel pans are induction-safe. However, since stainless steel is often mixed with a variety of non-magnetic materials, it's occasionally incompatible with induction. If a steel pan has a high nickel content, for example, the magnetic field will be blocked.
Fortunately, using the wrong type of pan on an induction hob doesn't have costly consequences for your hob or cookware. The induction hob simply won't work, meaning your cookware won't heat up, since the magnetic field can't activate.
Non-compatible cookware won't hurt your induction cooktop, but it also won't heat up. Ultimately, non-magnetic cookware like ceramic, glass, non-magnetic copper, aluminum and non-magnetic stainless steel cookware won't work.
Some stainless steels are magnetic, and others are not. The defining factor of magnetism comes down to the the steel's microstructure. Martensitic stainless steels (which have a ferritic microstructure) are magnetic. Austenitic stainless steels contain nickel and are non-magnetic.
However, Calphalon Contemporary stainless steel and Calphalon Tri-Ply stainless are induction. If you have old cookware, not necessarily Calphalon, another way to check for induction compatibility is to take a regular magnet and see if it will stick to the bottom of the pan. If it does, it will work on induction.
To confirm whether or not your non stick pan is actually induction compatible, take a look at the pan's packaging or the bottom of a pan you already own. If there is an “induction compatible” symbol, which looks like a coil of wire with 4 loops, your pan is compatible with induction stovetops.
Generally, stainless steel is going to be a safe, versatile bet that 9 times out of 10 will boast induction compatibility.
Since induction burners rely on a magnetic field to generate heat, they'll only work with cookware that's made of ferrous metals (that is, metals that contain iron). Cast iron and most stainless steel pans work well on induction, but copper or aluminum won't, unless it's been specially built to work with induction.
Don't try that at home—every induction burner warns against heating empty pans for this reason. Since induction is so fast and responsive, you only need to preheat a pan for a few seconds before adding food.
Non-induction cookware can still be used on induction cooktop through an induction converter disk. These disks are magnetic and can be placed on your stove's surface to attract heat. By placing your non-induction cookware on top of the disk, it can then heat up.
Devoid of nickel and with a grain structure similar to carbon steel, the 400-series stainless steels are slightly magnetic. What causes non-magnetic grades of stainless steel to become magnetic? In their basic forms stainless steels have a ferritic grain structure, similar to carbon steel, and are magnetic.
Stainless steel cookware is considered very safe, with minimal risk of chemical leaching. Its nonreactive nature means it won't introduce toxins into your food, even when cooking at high temperatures or with acidic foods.
Do magnets harm or scratch stainless steel appliances? While magnets are a fun way of personalizing your stainless steel appliance, magnets with sharp corners or textures may scratch your refrigerator's surface. To avoid possible scratches, use flat, vinyl magnets that will sit flush against the refrigerator.
Stainless steel cookware works on an induction stovetop only if the base of the cookware is made with a magnetic grade of stainless steel. Stainless steel 432 and ferritic stainless steels, which both have a magnetic field, makes them both great choices for induction cooktops.
While induction cooking has many advantages, it is essential to consider the disadvantages of induction stoves as well. These include the need for induction-compatible cookware and a higher upfront cost compared to traditional cooktops. Additionally, induction cooktops heat up pans quickly which can cause severe burns.
Uneven Surface: Cooktops, especially induction cooktops, need to be perfectly level to operate efficiently. If your cooktop isn't fully level, it can rock your pots and pans around, causing the glass to chip.
Stainless steel cookware is compatible with induction stovetops, like this one from Whirlpool brand, if it has a magnetic base. Stainless steel with a high nickel content won't work because the nickel blocks the magnetic field. Stainless steels which are magnetic are ideal for induction cooktops.