As you may already know, induction cooktops are fundamentally different to conventional stoves, such as gas or electric ones, which means even the cookware tends to be a little different.
If you’ve already checked to see if your current cookware is compatible with induction stoves and found that’s not the case, then it’s time to start browsing for a brand new cookware set. Luckily we’re here to help you with this review, which covers the best 4 induction cookware sets in the market:
Top 4 Induction Cookware Sets in The Market
- Don’t be scared by the low price, this is a high quality cookware that’s capable of satisfying all your basic cooking needs.
- The pots and pans included in this set are coatless, which means you’ll be cooking without exposing yourself or your family to the dangers of Teflon, and induction compatible, which means they’ll work on a glass cooktop without an issue.
- These pans are lightweight, both because they’re thin and on the small side, so you need to pay attention to what you’re doing because they cook fast. The first time I used these I actually burned my food because I didn’t account for this.
- The thing I liked the most about this particular set is that it can go from the stove to the oven, which means I was able to give it plenty of uses during the time I owned this set.
- This is a pricy, yet wonderful, investment if you’re looking for high quality cookware without breaking the bank.
- The Multiclad Pro is an oven compatible, dishwasher safe option for your induction cooktop, though it can be used in conventional stoves; this set has saucepans, skillets, sauté pans, stockpots and even a steamer insert which is bound to satisfy the cooking demands of most people.
- One of the things I like the most about this set is just how sturdy it is. The Multiclad Pro can withstand rough use like it’s nobody’s business and, as long as you clean them thoroughly; you can use them for a long time without getting any discoloration, food sticking or staining. (Though the same thing can be said about stainless steel in general)
- The cookware is nicely sized, easy to clean and great to look at but, at least in my experience, the handles do get a little hot which wouldn’t’ normally bother me except they’re supposed to stay cool.
- I want to get this out of the way; I think this is the coolest set by far. It has that look that screams “look at me, I was made for induction cooking!” that I can’t get enough of.
- Personal preferences aside, the Multi-Ply is a wonderful option for those looking to avoid non-stick coating and its many dangers as they’re made with 18/10 stainless steel.
- If you’ve cooked with stainless steel before then you know what to expect. If you haven’t, you may want to adjust your expectations. Using stainless-steel and expecting it to behave as non-stick cookware is a recipe for disaster.
- That said, if you know how to use this set then you’ll get excellent performance out of it.
* A common complaint about this set amongst induction cooktop users is that the pots and pans tend to “buzz” when used but you’ll find that, other than being a little distracting, this won’t pose any kind of problem in your kitchen.
- Just by looking at it you can tell the Duxtop set is sturdy and very well made. Better yet, as its name implies it this set was specifically made with portable induction cooktops in mind (though they still work with conventional stoves) which means it’s one of the greatest choices out there.
- The Duxtop offers a great balance between design and functionality which makes it a good option for both seasoned and beginner cooks alike. In fact, this cookware is so good you’ll find yourself wondering why it isn’t priced any higher.
- As with the Cooks Standard, there’s a ‘buzzing’ sound present whenever used on an induction cooktop but that’s just the reality when using that kind of stove. It’s not a loud sound, though, and if that’s the only thing some bad reviews can complain about then you know you’ve stumbled into a quality product.
- There’s what you’d call a learning cook when it comes to try-ply steel so you want to keep that in mind.
Induction Cooking Basics
Ever heard of induction cooking? If not, you’re in for a treat.
Unlike gas and electric stoves, which use heat which is then transferred to pots and pans, induction stoves work by making the cookware generate their own heat. In simple words, the pots and pans produce their own heat, not the surface underneath them.
How does this work? With magnets!
In the broadest of terms, having an induction stove is basically like having an enormous electromagnet in your kitchen. Inside the stove there’s a metal coil which creates an electric current when you turn on the cooktop.
“Big Deal” you think “Isn’t that what electric stoves do?”
The difference here is that induction cooktops don’t generate heat; they generate a constant magnetic field which, when in contact with an alternating current, will produce heat. Where this alternating current does comes from? Your cookware of course!
That’s the beauty of induction cooktops; you don’t heat up your cookware, your cookware heats itself.
Ok, cool. Is there any advantage?
- The short answer? Yes.
- The long answer? Hell yeah! 😀
Induction stoves are faster, safer, and easier to clean and they give your kitchen a futuristic touch which, at least in my opinion, is a huge plus.
Let us break down those things, shall we?
- A conventional gas stove can boil a pot full of water in about ten minutes, give or take, whereas the induction cooktop can do this in about 4 minutes.
- How? Since the pans are the ones that get hot, the energy waste is minimal which means more energy gets to your food in a shortest amount of time. The result? Record time cooking!
- Since the stove itself doesn’t get hot to cook, it’s generally safer to handle. Even when it’s on, you can put your hand on the cooktop and not feel any heat.
- Better yet, some kinds of electric stoves can tell when there are pans placed on them and even how hot they are, which means they’ll ‘turn off’ when you move the pan or when the pan gets ‘too hot’
- That said, the glass under the pots will get hot, so you shouldn’t touch it directly after cooking but the glass surrounding the pans? Safe to the touch!
They’re easy to clean
- You’ve probably figured this out by now but since the stove itself doesn’t get warm, and spilled food won’t cook which means you won’t have to scrub and use all sorts of cleaning products just to get that food out of the way. A quick swipe with a damp cloth and you’re good to go!
Plus, the glass top means there are no crooks and crannies for food to hide in and that’s a win in anyone’s book.
- They’re futuristic: No, seriously. Just look at them and tell me they’re not.
- Now you know what an induction stove is, how it works and the advantages it has over your conventional cooktops.
- Are you ready to get your own?
Will My Old Cookware Work With My New Induction Cooktop?
Unlike conventional stoves, induction cooktops don’t work by generating heat but rather by generating an electric current through electromagnetism.
As you may have already guessed, the fact that induction stoves work with magnetics means that not all pots and pans will work with this technology. In fact, if you’ve recently acquired one of these you might want to start thinking about getting a whole new cookware set.
If you don’t have the money to do so don’t worry, some of your pots and pans might still work. They just need to be made out of the right materials.
What kind of cookware works with induction stoves?
There are two characteristics you want to look for in your cookware:
- It has to be magnetic.
- It has to have a flat bottom.
This means that if your pots and pans are made out of copper, aluminum or even glass they won’t work in induction cooktops.
Cast iron or stainless steel might do the trick but you want to try and stick a magnet to their bottom. If it sticks, then you’ve got yourself cookware that works with induction stoves.
Remember that induction stoves work through contact so if your cookware’s bottom isn’t perfectly flat then you might end up with spots that don’t heat up as fast as others, which can not only affect your food but can actually cause problems to your cookware.
To check this just grab a ruler and place it on top of your cookware’s base before slowly turning it around. If you see any space between the metal and the ruler then you might want to consider getting induction-stove friendly cookware in order to get the best results.
Is all compatible material the same?
Different materials react to electromagnetism differently so you should consider your cooking needs before deciding whether to adapt your existing cookware or get a new one:
- Iron is the thickest of materials used in the kitchen which means it takes longer to heat up. This can be a problem for those looking for quick results but a huge plus with those looking to experiment with their food.
- Steel is not a fantastic conductor but it does its work. Consider this the middle point between fast and slow cooking, as it will heat up faster than iron but slower than aluminum. This is a great choice for beginners.
- Aluminum based cookware is lightweight and easy to heat. These pans will get really hot really fast so while they work great for those looking for quick results, they’re not good for people who get easily distracted when cooking.
Did you said adapt?
Even if your cookware is both flat and magnetic you’ll still have to buy an induction disc, which is attached to the base of your cookware, which will give it the electromagnetic properties it needs.
Now you know exactly what to look for in your own cookware to see if it’s compatible with induction stoves or not. If they’re not, consider some of the next induction cookware sets.
- There’s a reason why stainless steel is an obligated material for industrial kitchens and restaurants. They’re easy to clean, great to cook with and very durable. These are the best qualities which make it the perfect companion to induction stoves.
- While there are many induction friendly cookware sets out there the ones in this review are more than capable of fulfilling your cooking needs.
My name is Sabrina. I’m a total foodie and a wanderlust-driven traveler. Throughout my travels, I’ve been able to taste many cultures and curate a ton of recipes! I truly hope you enjoy the recipes I’ve been able to enlighten you with through the power of blogging.