Cooking pot induction

Cooking pot for induction - direct heat, no waste

A cooking pot for induction brings heat straight into the base. No flame, no heating coil, so all the energy goes into the water in your pot. That means your pasta water reaches a boil faster, your soup gets up to temperature sooner and your rice cooks at the pace you want. At Cook & Pan you find cooking pots with a thick magnetic base that stays flat even on full power, also with large amounts of water or stewing liquid.

What makes a cooking pot induction-ready?

Induction works through an electromagnetic field that only reacts to ferromagnetic material. So a cooking pot needs a magnetic base. In doubt? Hold a magnet under the pot; if it sticks, it works on induction. Our cooking pots have a multi-layer base that captures heat directly and spreads it evenly across the whole bottom, without hotspots in the centre or along the edge.

Materials for an induction cooking pot

The choice of material decides how your pot reacts on induction and what it does best. At Cook & Pan we work with three material families:

• 3-ply stainless steel - reacts fast to temperature changes, perfect for pasta, soup and rice where you want to feel the boiling point.
• Cast iron - holds heat for a very long time, ideal for stews, broths and dishes you let simmer.
• Aluminium with ceramic non-stick coating - lightweight and fast to heat, great for sauces or milk where nothing should stick.

None of these materials contain PFAS. Which one suits you depends on what you cook most and how long your dish stays on the hob.

Size choice: matching your cooking zone

A cooking pot works best when its base is roughly the same size as your induction zone. Too small and you lose heat at the edges, too large and the sides stay colder than the middle. For one or two people an 18 cm pot is handy, for three or four people 20 or 22 cm works better, and for pasta for the whole family or a big pot of soup you go to 24 cm or more. In doubt between two sizes? Take the bigger one, you can always fill it less.

Works on gas, ceramic and electric too

Our cooking pots are made for every heat source. Move to a kitchen with gas or a ceramic hob and your pot comes along. That saves you a new set with every move and makes your cooking pot a long-term purchase. Also have a look at our wider range of pans for induction if you are looking for several types at once.

PFAS-free, also on induction

We never use PFAS, PFOA or PTFE in our coatings. On an induction hob a pot heats up extremely fast, and that is exactly when no harmful substances should come loose, also when you bring water to a boil or warm up milk. Want to keep your whole cooking range PFAS-free? Have a look at our cooking pot without PFAS.

Saving energy starts in the pan

Induction is already efficient, but a good pot gets even more out of it. A thick, flat base makes sure all the heat ends up in the water or dish and does not escape along the sides. Put a lid on while heating and your water boils twice as fast. Simmering on a lower setting after that costs only a fraction of the power. So you use noticeably less energy per cooking session.

Maintenance for daily induction use

A cooking pot you use every day needs honest cleaning. Let it cool down a bit after cooking before you rinse it, that prevents warping from thermal shock. A soft sponge and mild detergent are enough, even for the ceramic coating. Avoid steel wool and aggressive products. With cast iron, dab the pot dry after washing and rub it lightly with a drop of oil so the natural seasoning stays in shape.

See also

Looking for a complete kit? Our pan set for induction covers the basics for any kitchen. Want a deeper pan for stewing alongside your cooking pot? Have a look at the casserole pan for induction. For sauces, melting or a small portion you reach for the saucepan for induction. Or browse all cooking pots in our range.