Is your pan warping on induction? Here's how you can prevent it

Kitchen Panic: Your Pan is Warping

We all know the feeling: you put your brand-new pan on the induction hob and... plop, it wobbles like a poorly balanced pancake. Frustrating, but no reason to give up on your cooking dreams just yet. Let us explain why it happens and what you can do to prevent it – without panicking, just practical tips.

Why Warping Happens – and What Induction Has to Do with It

Induction works super fast. And where there's speed, there's stress. If you put a pan of mediocre quality on an induction hob, the bottom can warp due to uneven or overly rapid heating. But even good pans deserve a little love. Because even top-notch materials have their limits.

Material Makes All the Difference

Not every material reacts the same way to induction. That's why it's smart to know what you're bringing into your kitchen.

• Aluminum: Light, heats up quickly. But if you're opting for induction? Then only with a magnetic base.
• Stainless Steel: Durable and sleek, but not all stainless steel is suitable for induction. Pay attention to the label.
• Cast Iron: Heavy and stable. Retains heat and stays firmly in place – as long as you take it easy with the temperature.

Cheap Often Means Warped

A pan for a tenner seems nice, until it warps on your induction hob. Pans with a thin base and poor heat conduction quickly give up the ghost. Cook & Pan consciously chooses materials that are more resistant to the induction challenge – with the caveat that even our pans need some attention.

How Do You Know If a Pan Is Induction-Proof?

Simple: grab a magnet. Does it stick to the bottom of your pan? Then you have a contender. No click? No match.

Our Induction Heroes – with Instructions for Use

Our pans are designed with induction in mind. From aluminum models with extra-reinforced base layers to stylish cast iron powerhouses – they're ready for action. But just like you, they have their limits. Warm up on medium heat, and don't rinse them ice-cold under the tap – that helps them stay in top shape.

• Aluminum wok pan with induction base – heats up quickly, light in hand.
• Stainless steel frying pan with sandwich base – stable and sleek.
• Dutch oven – keeps its shape and your stew warm.

How to Use Your Pan Smartly on Induction

A pan isn't a robot – you don't want it to go haywire either. Follow these tips and warpers don't stand a chance:

• Never heat your pan empty on full power.
• Start slowly and build up the temperature.
• Let your pan cool down before you clean it.

Pitfalls When Buying an Induction Pan

Want to avoid bad buys? Then pay attention to:

• A thick, magnetic base – palpable and visible.
• Clear "suitable for induction" indication.
• No exaggerated claims like "indestructible" (not even with us).

Why Cook & Pan Is a Smart Choice

Our pans are developed for those who choose consciously. For sustainability, quality and style. We promise no magic, but a smart match with your hob – as long as you treat them as kitchen buddies, not as superheroes. This way, your pan stays in top shape, just like your recipes.

Your Pan Is Warped – Now What?

Already stuck with a wobbler? Then it can often still be used on gas or ceramic. But for induction, you want stability. Time for an upgrade? Then you now know what to look for – and where to find them.

In Short

Induction + wrong pan = frustration. But with the right knowledge and a little care, your pan stays nicely in shape. Choose reliable quality from Cook & Pan – no promises that are too good to be true, but a pan that suits you.