Best induction pans – tried and tested stylish pans for induction cooktops

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 an opportunity to invest in the best induction pans instead.

Induction hobs are clever. They use magnetic energy to heat the pan directly while keeping the cooking surface cool to the touch. They’re energy-efficient, precise, and wonderfully easy to clean. But here’s the catch: your old pans may not be compatible. That’s because induction hobs need pans with a magnetic base – typically ones with high ferrous metal content – to function properly.

In this guide, I’ll walk you through what makes a pan compatible with induction hobs and how to tell when it’s time to replace your current ones, as well as sharing my curated shortlist 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.

The quick list

These are the best induction pans at a glance. I'll go into more depth reviews further down the page.

The best induction pans

Best induction pan overall

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The HexClad frying pan lives up to the hype. When I was working as a recipe editor, the 10-inch Hybrid Pan quickly became our go-to in the test kitchen. We used it everyday to test and photograph recipes, particularly for sizzling steak and searing 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.

The HexClad pan's stainless steel base makes it suited for induction cooktops, as well as gas and electric. 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 dishwasher safe, which is a rare bonus. After long days of testing recipes, we appreciated just how easy it was to clean without any compromise on its quality. For keen home cooks or anyone looking to invest in a reliable everyday pan, this HexClad is a good choice.

Best stainless steel induction pan

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If you're looking to level up your cookware without breaking the bank, Made In’s stainless steel pan is one of the smartest upgrades you can make. It offers professional-grade performance, a durable design, and full induction compatibility – all at a price point that’s refreshingly reasonable.

What I love most is the spacious cooking surface, which gives you room to sear meats or gyoza (see my picture 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, stainless steel isn’t completely fuss-free. If you're coming from non-stick, there’s a bit of a learning curve: you need to preheat it well and add oil at the right time to avoid sticking. 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, which you can pick up at Walmart keeps it looking good. If you’re willing to invest a bit of technique, this pan delivers outstanding results, making it the best stainless steel pan for induction cooking.

Best cast iron induction pan

If you’re after a pan that looks beautiful on your shiny new induction stove, the Le Creuset Signature Skillet will be your winner. It is made from durable cast iron, finished with a glossy enamel exterior (available in Le Creuset’s signature range of stunning colors) and coated with a black satin enamel interior.

Unlike traditional cast iron, it doesn’t need seasoning, developing a natural patina over time that helps reduce sticking. It 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. There's no seasoning or upkeep required, unlike uncoated cast iron.

That said, it is quite heavy – something to keep in mind if you have mobility issues. But if you're investing 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.

Most versatile induction pan

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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 to sizzling chilli con carne and pasta dishes. It has tri-ply titanium and stainless steel construction, which is 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 offers a non-toxic, coating-free cooking surface that’s free from forever chemicals.

Aesthetically, it’s sleek, polished, and will look good on open shelving. That said, you'll have to keep it looking smart. If you're not careful, the exterior can stain over time. 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.

Best ceramic non-stick induction pan

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If you're searching for stylish induction-friendly cookware that doesn't break the bank, the Caraway Nonstick Ceramic Frying Pan has likely caught your eye. With its minimalist design, pretty colors, and PTFE- and PFOA-free ceramic coating, it’s one of the most attractive options on the market. The aluminum body heats up quickly and evenly, and the stainless steel base makes it compatible with induction, gas, and electric cooktops.

Day to day, it’s a pleasure to use – easy to clean, lightweight, and it doesn't require any technique, so it's well-suited to beginners. That said, the handle tends to get hot pretty quickly, so you might want to have an oven mitt or towel on hand. And while many users (myself included) have had a great experience with the non-stick coating, reviews are mixed after long-term use. Some customers note early wear and tear and say that food sticks more than expected after a few months of use.

If you treat it gently (ie. no metal utensils and hand wash only) it will provide you with a good experience. Just know it might not have the lifespan of a cast iron or professional grade stainless steel option, like Made In or Le Creuset.

Best wok for induction cooktops

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If you love making stir-fries and noodle dishes, 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.

How we test induction pans

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

Lydia Hayman

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 kitchen appliances – from the best non-toxic coffee makers to the best air fryers.

FAQs

What happens if you use a normal pan on an induction hob?

It simply won’t work, as the cooktop doesn’t react if the pan is not magnetic or induction compliant.

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.

There has to be contact between the pan and the cooktop in order for the hob to turn on. Some stainless steel pans will work (provided they have a magnetic base), while cast iron pans and any black metal or iron pans will work on the induction surface.

What is different about induction pans? 

Induction pans need to be tailored to work for an induction hob. These cooktops have a copper wire coil which allows for electrical energy to pass into the cooking vessel, which is ferromagnetic.

Induction pans will need to have high ferrous metal content at the bottom in order to work on the induction hob and so have to be magnetic in order to conduct heat.

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.