Saucepan induction

Saucepan for induction - direct heat, no waste

A saucepan for induction brings heat straight into the base. No flame, no heating coil, so all the energy goes into your sauce, milk or small portion of pasta. That means your hollandaise comes together faster and your rice pudding cooks without scorching. At Cook & Pan you find saucepans with a thick magnetic base that stays flat even on full power, also when you warm milk or reduce a thicker sauce.

What makes a saucepan induction-ready?

Induction works through an electromagnetic field that only reacts to ferromagnetic material. So a saucepan needs a magnetic base. In doubt? Hold a magnet under the pan; if it sticks, it works on induction. Our saucepans have a multi-layer base that captures heat directly and spreads it evenly across the small bottom area, without hotspots in the centre where your sauce would scorch quickly.

Materials for an induction saucepan

The choice of material decides how your saucepan reacts on induction and what it does best. At Cook & Pan you find two material families for saucepans:

• 3-ply stainless steel - reacts fast to temperature changes, perfect for reducing, warming and anything where you want to feel the boiling point.
• Aluminium with ceramic non-stick coating - lightweight and fast to heat, great for milk, sauces or a quick portion of porridge where nothing should stick.

Neither contains PFAS. Which one suits you depends on what you make most and how often you reduce versus quickly warm.

Size choice: matching your cooking zone

A saucepan is usually smaller than your induction zone, so use a zone roughly matching the base diameter. A 14 cm saucepan is ideal for a portion of sauce, melted butter or a poached egg. 16 cm is the most-bought size: handy for milk for two, a quick portion of pasta or soup for one. Make larger portions often or warm milk for the whole family? Then 18 cm works better.

Works on gas, ceramic and electric too

Our saucepans are made for every heat source. Move to a kitchen with gas or a ceramic hob and your saucepan comes along. That saves you a new pan with every move and makes your saucepan 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 saucepan heats up extremely fast, and that is exactly when no harmful substances should come loose, also when you warm milk or melt butter for your kids. Want to keep your whole cooking range PFAS-free? Have a look at our saucepan without PFAS.

Saving energy starts in the pan

Induction is already efficient, but a good saucepan gets even more out of it. A thick, flat base makes sure all the heat ends up in your sauce or milk and does not escape along the sides. Put a lid on while heating and you reach temperature faster, then carry on simmering on a lower setting. For a saucepan that adds up: it is exactly the pan you often leave on a low flame.

Maintenance for daily induction use

A saucepan 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. Often warm milk in the same saucepan? Rinse it straight after use to prevent burning on.

See also

Looking for a complete kit? Our pan set for induction covers the basics for any kitchen. For larger amounts of water or a big pot of soup you reach for the cooking pot for induction. Want to stew or simmer longer? Have a look at the casserole pan for induction. Or browse all saucepans in our range.