Induction Cookware Guide and how it works

Induction cooking makes use the transfer of magnetic energy, rather than an electric element or a flame to create a quick and efficient way to cook. This way, water boils much more quickly, the temperature is easily controlled, and pots remain mostly cool during cooking. This innovative way to cook is becoming more and more practiced in a variety of home kitchens.

 Benefits of Induction cooking

Conserves Energy

 Induction cooking makes use of 90% of the energy produced compared to only 55% for a gas burner and 65% for the traditional electric element. Induction cooking offers an extremely fast boil, 50% more rapid than electric or gas. Induction heat is hotter and quicker than gas or electric.


Induction pan (กระทะ induction, which is the term in Thai) and pots remain cool even during the cooking cycle. Induction cooktops are incredibly secure because there is no open flame or exposed heating element as compared to gas or electric.

Easy to Clean

 The surface of an induction cooktop doesn’t heat; thus overflows and spills do not stick.

What Cookware is Compatible with Induction Cooktops?

All pieces of cookware cannot be used on induction cooktops and stoves. Since induction technology uses magnetic energy, the cookware piece itself must be magnetic with a flat bottom. For this reason, cookware made from copper, glass, or aluminum, as well as Pyrex, will not work on its own.

Induction cookware must consist of a magnetic-based material, like magnetic stainless steel or cast iron. Fully clad cookware brands, such as All-Clad, Demeyere, Cristel, Hammer Stahl, Hestan Nanobond, Zwilling, and Le Creuset, work on induction cooktops because they are magnetic.

If you are not sure your cookware will work with induction cooktops, try sticking a magnet to your cookware. If it holds, it should work; if it does not, most likely, it is not induction compatible.

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