Which frying pan for induction?

Are you looking for a frying pan for induction, but are you still figuring out which frying pan for induction you need? Then you've come to the right place. In this comprehensive buying guide, we'll explain all the pros and cons of different frying pans for induction. We'll also draw a final conclusion with the answer to which frying pan for induction you should choose. We'll tell you everything about your new frying pan!

Induction Frying Pan Signature by Cook and Pan

How does an induction hob work?

Let's start at the beginning, how does an induction hob work? Induction hobs work thanks to electromagnetic radiation. So they are magnetizing. The electromagnetic radiation only heats the pan and not the surrounding area. So it's a lot safer than cooking on gas, for example. Because of this, it's important that your pans are also magnetic, otherwise your new frying pan won't heat up.

What factors are important when choosing a new frying pan for induction?

When choosing a frying pan for induction, there are several important factors. Consider the material, the bottom of the pan, the size and the quality.

Material

Material plays a big role when choosing your new pan for induction. It's important to choose a magnetic material, otherwise it won't work on the induction hob. Pans that are magnetizing: cast iron, stainless steel, enameled steel, aluminum and copper. Pans that you should avoid are pans made of glass or another non-magnetizing material.

Bottom of the pan

An induction pan must have a flat and thick bottom. This ensures that the heat is evenly distributed in the pan. The thicker the bottom, the better the quality. At Cook and Pan, for example, all bottoms are extremely thick, making them ideal for induction cooking. Do you have a pan with a convex (warped) bottom, or a bottom that is too thin? Unfortunately, these are not suitable for induction cooking.

The size of the pan

The size of the pan is also important. Check whether the pan fits on your induction cooking zone. A pan that is too small will not work well on an induction hob. For example, don't put an induction saucepan on a cooking zone that is twice as big. Conversely, a pan that is too large will not work smoothly on a small cooking zone of the induction hob.

The quality of your pan

Quality is certainly important when it comes to pans. You'd rather spend a little more to be assured of good quality. This will give you the best cooking performance, is more pleasant to use and lasts longer. You should see your pans as an investment that you can use for a long time. If a pan costs a few bucks, you better avoid it. In most cases, it will last a few months.

The right non-stick coating for your pan

In addition to the material and the bottom of the pan, the non-stick coating is also important when choosing induction cookware. 70% of all households still cook in a pan with a non-stick coating with PFAS, this is a chemical substance that can be released during baking. Therefore, choose the safe option: the ceramic non-stick coating. A ceramic non-stick coating is an excellent option for people who want to cook healthier because less oil or butter is needed when cooking and the ingredients do not stick to the pan. The non-stick coating is in fact made of ceramic. This is so smooth that no food sticks to the pan.

The ceramic non-stick coating is durable and resistant to scratches and wear, which makes the pan last longer. In addition, it is easy to clean, which makes the cooking process even more enjoyable.

Conclusion:

It is important to choose the right induction cookware to achieve the best results when cooking on an induction hob. You take into account the magnetizing material, bottom of the pan, size, quality and safe non-stick coating.

By choosing one of the pans from Cook and Pan, you can be sure that you are getting high-quality pans for induction. You can choose from all the materials and options you desire. Enjoy your induction pans to the fullest and the delicious dishes you can prepare with them.