Dished pans, whether a gently curved sauteuse or a wok-style pan, are brilliant on gas and open fires. On a flat glass induction hob they behave a little differently. This guide explains what to expect, how to get the best results, and when a flat, induction-specific pan is the better buy.
How an induction hob heats a pan
Induction creates heat directly in the pan using a magnetic field, rather than heating a element beneath it. Two things follow from that: the base of the pan must be made of a magnetic metal, and only the part of the base sitting within the induction zone heats up strongly.
Heat spread and cold edges
With a large or dished pan, the middle of the pan, the part over the ring, gets hot while the rim and any raised curve stay noticeably cooler. Cooks often call these cold edges. Iron spreads heat steadily, but not as quickly as aluminium or copper, so the edges of a big iron pan will always lag behind the centre on induction.
A few habits help:
- Match the pan's base to the size of the induction zone as closely as you can.
- Preheat on a medium setting and give the pan time to even out before adding food.
- Move food towards the hotter centre as you cook.
- If your hob has bridge or flexi zones, use them for larger pans.
Warm up slowly
Blasting a curved or thin iron base on full power heats one spot much faster than the rest, which encourages warping. The pan can dish further and start to rock or spin on the glass. Bring the heat up in steps and let the base expand evenly. Netherton Foundry make the same point in the hob-suitability notes on their induction-suitable pans: heat up slowly to keep the pan flat.
What the base of your pan needs
- Magnetic metal. If a fridge magnet sticks firmly to the base, the pan will work on induction.
- A stable shape. The base should sit without rocking or spinning. A pronounced dish lifts metal away from the zone and makes the pan less stable on glass.
- The right diameter. Much smaller than the zone and the hob may not detect the pan; much larger and the edges will run cool.
- Sensible weight. Big, heavy, dished pans are the most likely to rock, so check the balance with the handle fitted.
Safety on a glass hob
- Lift pans rather than sliding them, as iron bases can scratch glass.
- Never leave an empty thin iron pan on a high setting: it can overheat and warp quickly, and handles get hot.
- If the hob will not recognise the pan and beeps or shows an error, the base may be too curved, too small or not magnetic. Do not keep retrying on a boost setting.
- Turn handles in, and take extra care with any pan that rocks.
- If anyone in your household has a pacemaker, follow your hob manufacturer's guidance on induction cooking.
When a flat or induction-specific pan is the better buy
A dished pan is not always the right tool for induction. Choose a flat, heavy, induction-rated base sized to your most-used zone if any of these sound like you:
- You mostly boil, simmer or fry and want a fast, responsive pan.
- Your largest pan is bigger than any zone on your hob, and you have no bridge or flexi zones.
- You want edge-to-edge evenness for things like pancakes and crepes.
- You want one light, easy pan for everyday use.
Dished pans still earn their place for tossing, sauteing and oven or outdoor cooking, even in an induction kitchen.
Netherton Foundry pans and induction
We stock Netherton Foundry spun iron cookware, and where a pan suits induction we say so on its product page. The listings below include induction among their suitable hobs, each with the maker's advice to heat up slowly to keep the base flat. Where a listing does not mention induction, please check with us before buying for an induction hob.