If you've just upgraded your kitchen with a sleek new induction hob, you might find that your old pans won't work. I’ve been there, and it is actually a great opportunity to invest in the best induction pans instead.
Induction hobs work differently to other stovetops, using magnetic energy to heat your pan directly, while keeping the cooking surface cool to the touch. They’re energy-efficient, precise, and wonderfully easy to clean. But induction hobs only work with pans that have a magnetic base – typically ones with high ferrous metal content – to function properly.
It might seem confusing at first, but in this guide, I’ll walk you through what makes a pan compatible with induction hobs and share my tried-and-tested list of the very best induction pans available now. Whether you’re looking for the best non-toxic cookware or heirloom-worthy, cast iron cookware that will work on a modern hob, I’ve reviewed them all to help you make the right choice for your kitchen and cooking style.
The quick list
These are the best induction pans at a glance. I'll go into more depth reviews further down the page.
Gordon Ramsay's favorite (and mine too). When I was working as a recipe editor, we used HexClad pans to test and shoot recipes, particularly sizzling steaks and seared seafood. The non-stick is just as good as people say it is.
A trusted brand among restaurant chefs. This stainless steel pan heats evenly, the cooking surface is spacious, and the build is durable. It looks great on an induction hob, too.
With a stainless steel base, and seamless ceramic coating, this pan strikes a balance between durability and non-stick performance. I use the small 8-inch pan for fried eggs everyday.
Combining retro charm with modern performance, this Le Creuset pan is built to last. The black satin enamel coating offers effortless cooking and easy cleanup.
This pan is pretty and practical. It is designed to multitask on your induction hob, replacing four traditional pieces of cookware – a sauté pan, steamer, skillet and saucier.
If you love Asian cuisine, but hate cleaning sticky sauces and burnt bits off your pan –you'll love this wok. It can sizzle and stir-fry without any sticking. Plus, it can go in the dishwasher when you're done.
The best induction pans
Best induction pan overall
The HexClad frying pan lives up to the hype. When I was working as a recipe editor, the 10-inch Hybrid Pan became our go-to in the test kitchen. We used it on the induction stove everyday to test and photograph recipes, like steak and seared seafood.
The stainless steel construction ensures even heat distribution, preventing hot spots, while the non-stick coating performs exactly as promised – effortlessly releasing food, even after repeated use. I've used my personal pan at home for 6 months, and it is still non-stick.
The HexClad pan's stainless steel base makes it suitable for induction cooktops, as well as gas and electric, meaning it's a great option if you are thinking of switching to induction in future. It’s sturdy without being too heavy or damaging your hob. The ergonomic handle makes it comfortable to manoeuver, whether you're flipping or transferring a dish to the oven – which is not the case for some hefty cast iron alternatives. While it may not have the stovetop beauty of a Le Creuset, what it lacks in looks, it more than makes up for in convenience.
It’s also so easy to clean (just a bit of warm soapy water and a sponge does the trick) and there are easy tips for deep cleaning, too. For keen home cooks or anyone looking to invest in a reliable everyday pan, this HexClad is a good choice.
Read more in my full HexClad Hybrid Pan review
Best stainless steel induction pan
If you're looking to level up without breaking the bank, Made In’s stainless steel pan is the smartest upgrade out there. The fully clad stainless steel base is magnetized, so it locks instantly with an induction hob, heats up quickly, and distributes heat evenly. No frustrating hot or cold spots, just consistent results every time.
What I love most is the spacious cooking surface, which gives you room to sear (see my pictures in the gallery above) without overcrowding the pan. When used correctly – medium heat, preheated, and with a shimmering layer of oil – everything lifts cleanly and browns beautifully. This isn’t just a pretty pan; it’s built to last. It resists rust, corrosion, and scratches – even withstanding use with metal utensils.
That said, if you're coming from non-stick, there’s a bit of a learning curve: you need to preheat properly and add oil at the right time to avoid sticking (I've got some tips on how to make any pan non-stick). And while it's impressively tough and easy to clean, you might notice some heat stains or discoloration over time. I’ve found that a bit of Barkeeper’s Friend from Walmart, keeps it looking good.
Read more in my full Made In Stainless Steel Pan review
Best ceramic induction pan
The Made In CeramiClad pan feels solid and well-crafted, and one of its biggest strengths is how well it performs on induction. The stainless steel base is fully clad and magnetized, so it connects instantly with an induction hob and heats quickly and evenly across the surface.
The ceramic non-stick coating is a unique sand color - thick, smooth, and seamlessly bonded to the steel foundation. The pan reacts quickly to temperature changes, which is especially noticeable when cooking delicate ingredients. In my tests with fried eggs, tofu, and pancakes, everything slid across the surface effortlessly and picked up a nice golden color.
While I found I could achieve a deeper sear with the HexClad pan's hybrid surface, the Made In definitely outperformed ceramic rivals I tested, the original Our Place Always Pan, and the Caraway ceramic pan.
Cleanup was fast (just a few seconds), though the stainless steel rim did tarnish after first use and looked a bit messy against the clean ceramic.The non-stick does require care. You’ll want to avoid metal utensils, hand-wash gently, and use pan dividers for stacking.
Read more in my full Made In CeramiClad review
Best cast iron induction pan
Cast iron is naturally induction-friendly thanks to its strong magnetic base. This Le Creuset skillet excels on induction because of how evenly it distributes and retains heat. Once it’s hot, it stays hot - ideal for searing, frying, or slow cooking without constant heat adjustments.
Unlike traditional cast iron, Le Creuset doesn’t need seasoning. The black satin enamel interior develops a natural patina over time that helps reduce sticking, resists dulling, cracking, and chipping - outperforming cheap non-stick options that degrade with every use.
Cleaning is suprisingly simple, too. In my tests, I managed to clean off fond and burnt bits with a short soak and a gentle scrub. That said, it is quite heavy – something to keep in mind if you have mobility issues. But if you want to invest in new cookware that’s long-lasting, and downright gorgeous, Le Creuset delivers. It's the kind of pan you’ll use for decades – and probably pass down one day.
Read more in my guide: Is Le Creuset worth the money?
Most versatile induction pan
If you’re searching for a pan that does it all – and looks good doing it – the Our Place Always Pan Pro is one of the most versatile induction-compatible pans on the market.
Our Place says it is designed to replace multiple pieces of cookware – you can sizzle, sauté, sear, steam (with the insert), and even serve straight from the pan. In my three-month test, it handled everything from sticky paneer stir-fries to saucy chilli con carne with ease.
The tri-ply titanium and stainless steel construction is compatible with induction, and seriously durable. The cooking surface is 300% harder than stainless steel and impressively scratch-resistant, so you can use metal utensils without fear. This pan is non-toxic cookware, with a cooking surface that’s free from forever chemicals.
Aesthetically, it’s sleek, polished, and will look good on open shelving. That said, if you're not careful, the exterior can gather food stains and tarnish. Another word to the wise; at just over 4 pounds, it’s not the most lightweight option. If you prefer something easier on the wrists, the Made In stainless steel pan is a better alternative.
Read more in my full Our Place Titanium Pro Always Pan review
Best wok for induction cooktops
If you want to make stir-fries and noodle dishes on the induction stove, the HexClad Hybrid Wok will become your new favorite pan. Thanks to the hybrid construction, which combines stainless steel with a non-stick ceramic coating, you get the high-heat searing power of stainless steel without the stickiness.
In my tests, it handled everything from hoisin tofu to vegetable noodles with ease – nothing clung to the surface, even with minimal oil. The HexClad wok's high, curved edges and wide base allow for proper tossing and fast, even heat distribution.
One frustration was that it doesn’t come with a lid, which limits its versatility. At this price point, I do think that’s something HexClad should include. Also, I know we are speaking about the best induction pans, but I took it home from the test kitchen to try on the gas stovetop in my apartment – it wasn't balanced, fell off the grid easily and frustrated me. Something to bear in mind if you might move house in the future or switch to a gas stove.
Still, if you're looking for a modern, induction-compatible wok that is non-stick and dishwasher-safe, this is hard to beat. It’s not traditional, but for convenience and everyday performance, the HexClad Hybrid Wok is a smart, stylish upgrade.
Read more in my full HexClad Hybrid Wok review
How we test induction pans
Testing frying pans on the Miele induction hob in my test kitchen
The best induction pans need to check all the boxes: versatility, manageable weight, brilliant cooking performance on induction technology, safe materials, and ease of cleaning.
To create this guide, I took 16 pans from recommended brands to my test kitchen to try them on the induction hob. I used each pan for a month to see how it fared over time. I've owned many pots and pans that have been great out of the box, but after prolonged use, they start to stick and spoil my ingredients. There's nothing worse than this, especially when you've forked out your hard-earned cash and need to buy a replacement.
When I'm testing, I'm looking for a pan that can handle everything: from frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.
I like to test notoriously sticky or delicate recipes, including tofu and sticky cheese like halloumi or paneer. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner. I also made note of how quickly the pan heated on the hob, and whether it left any marks or scratches on the glass surface after use – a worst nightmare for a kitchen owner.
Also, I should mention: I trained at a professional cookery school. I'm now a food writer, product tester and recipe editor, and I've worked with some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella. So, I do have exacting standards when it comes to cookware.
Meet the tester
My culinary career started at Leiths School of Food & Wine, and has since taken me to organic restaurants in Ibiza and the kitchen of Mindful Chef, where I worked as a recipe editor and food writer. Now, as Kitchen Appliances Editor at Homes & Gardens, I lead research, testing, and reviews on all kinds of kitchen appliances, from the best non-toxic cookware to the best air fryers. I have tested 32 frying pans to date, so I know the good, the bad and the ugly.
FAQs
What happens if you use a normal pan on an induction hob?
If you use a normal pan on an induction hob, it simply won’t work, as the cooktop won't react if the pan is not magnetic or induction compatible..
However, the good news is that a number of frying pans will now work across the board, but in order for the hob to switch on and start cooking there needs to be a magnetic reaction.
The experts urge anyone with an induction hob to try this cheap magnet trick to help you check whether your current pans will work or not, before you buy an entirely new cookware kit.
What is different about induction pans?
Induction pans are different to other pans, as they have high ferrous metal content at the bottom in order to magnetically connect to the induction hob. Induction cooktops have a copper wire coil which allows for electrical energy to pass into the cooking vessel, which is ferromagnetic.
That’s not to say that induction pans can only work on an induction hob, however, as most are all-rounders that can work across a variety of cooktops.
When should I replace my old pans?
It’s important to know when to replace your non-stick induction pans and there are some key signs to look out for that make this a relatively simple process.
Although it must be said that the best way to prolong the life of your pans is to regularly clean them.
Key signs of aging to look out for will be how scratched the pan becomes, as you won’t want to see the non-stick coating become compromised. Other obvious signs will include warping, cracked or melted handles, which could be very dangerous if ignored.
For induction pans specifically, you’ll want to make sure the copper lining of the frying pan is intact, and watch for any cracks which could potentially be dangerous. While it’s hard to give an exact time frame, vigilance and care should be applied for the best results.