Many Indian homes are adding an induction cooktop alongside the gas stove, as a backup when the LPG cylinder runs out or to save on gas. The first surprise is usually that some of your vessels simply don’t heat on it. This guide explains why, and how to check your existing pots and pans before you buy new ones.
Why induction needs special cookware
An induction cooktop doesn’t heat itself. Under the glass is a coil that creates a changing magnetic field. When a magnetic metal sits on top, the field makes the metal heat up directly. The glass gets warm only from the hot pan.
That’s why the material of the base is everything. If the base isn’t magnetic, the cooktop has nothing to work with, and it will usually show an error or switch off. For a full comparison of the two cooktops, see our guide to gas stove vs induction cooktop.
Test 1: the magnet test
This is the quickest and most reliable check for vessels you already own.
- Take an ordinary fridge magnet.
- Hold it against the outside bottom of the vessel.
- Sticks firmly: it will work well.
- Clings weakly: it may work poorly or not be detected.
- Doesn’t stick at all: it won’t work.
Test the centre of the base, not the sides. Some vessels have a magnetic disc only on the bottom, and that’s all that matters.
Test 2: the induction symbol
When buying new cookware, look for an induction symbol on the base, the label or the box. It’s usually a loop or coil-like zigzag drawing, sometimes with the word “induction”. Many products also say “induction base” or “gas and induction compatible” in the description. If you’re unsure, ask to do the magnet test in the shop.
Which materials work?
| Material | Works on induction? | Notes |
|---|---|---|
| Cast iron | Yes | Heavy, holds heat well. Lift it; don’t slide it on the glass. |
| Sheet iron (black kadhai, tawa) | Yes | Needs a flat base. |
| Magnetic stainless steel | Yes | Includes steel cookware with a magnetic base layer. |
| Non-magnetic stainless steel | No | Some all-steel vessels, especially older ones, won’t heat. |
| Plain aluminium | No | Unless it has a steel plate fixed to the base. |
| Hard-anodised aluminium | Only with an induction base | Check for the symbol. |
| Non-stick | Only with an induction base | Coating doesn’t matter; the base material does. |
| Copper, brass | No | Unless a magnetic plate is fixed to the base. |
| Glass, ceramic, clay | No |
Stainless steel: why some work and some don’t
Stainless steel comes in different grades. You’ll often see numbers like 18/8, 18/10 or 18/0 on steel cookware, which refer to the chromium and nickel content.
- 18/8 and 18/10 (also called 304-grade) are common food-grade steels. They’re excellent for cooking surfaces but are largely non-magnetic, so a vessel made only of them may not work.
- 18/0 (often called 430-grade) has little or no nickel and is magnetic, so it works on induction.
That’s why good induction-compatible steel cookware is often built in layers: a food-grade steel inner surface, an aluminium or copper core to spread heat, and a magnetic steel outer layer on the base. This is the “sandwich” or “tri-ply” base we recommend in our pressure cooker buying guide. In short: don’t assume steel means induction-ready. Do the magnet test.
Why the base must be flat
Induction works best when the base sits flat against the glass.
- Round-bottomed kadhais and traditional curved woks won’t heat properly and can rock on the glass. Choose a flat-base kadhai instead.
- Warped bases (common on thin vessels that have been overheated) touch the glass only in places, heat unevenly and may not be detected.
- Base size matters. Very small vessels may not be detected; most cooktops need a minimum base diameter. Check your cooktop’s manual for its recommended pan sizes.
- A slight humming or buzzing is normal with some layered cookware, especially on high settings. It usually reduces at lower power.
Common Indian vessels on induction
Pressure cookers: stainless steel cookers with a sandwich base usually work. Many aluminium and hard-anodised cookers come in an “induction base” version with a steel plate on the bottom; a plain aluminium cooker won’t work.
Kadhai: a flat-base iron kadhai works very well for frying. Steel kadhais need a magnetic base. Non-stick and aluminium kadhais need an induction base. Our kadhai material guide compares them in more detail.
Tawa: a flat iron or cast iron tawa is ideal. Concave or curved tawas won’t sit flat. Non-stick tawas need an induction base. To keep an iron tawa in good shape, see our tawa seasoning guide.
Milk pans, saucepans and patilas: check each with a magnet. Many steel patilas work; many aluminium ones don’t.
Moka pots and coffee filters: classic aluminium moka pots don’t work. Stainless steel moka pots with a magnetic base do.
What about adapter discs?
An induction adapter (interface) disc is a flat magnetic metal plate you place on the cooktop under a non-compatible vessel. The disc heats up and passes the heat to the vessel. It can be handy for a favourite aluminium or brass pot, but it is slower and less efficient than proper induction cookware, the disc gets very hot, and some cooktops may behave differently with it. Follow your cooktop’s instructions.
Tips for using induction safely
- Don’t heat an empty vessel on high, especially non-stick, as induction heats very quickly.
- Lift heavy cast iron rather than sliding it, to avoid scratches.
- Keep the base clean and dry before placing it on the glass.
- Centre the vessel on the cooking zone for even heating.
Bottom line
If a magnet sticks firmly to the base and the base is flat, it will work on induction. Iron, cast iron and magnetic steel are the safest bets; plain aluminium, copper and glass won’t work without a steel base plate. When buying new, look for the induction symbol and a sandwich base on steel cookware.
Frequently asked questions
How do I know if a vessel will work on induction?
Hold a fridge magnet to the bottom. If it sticks firmly, the vessel will almost certainly work. If it doesn't stick, or only barely clings, it won't heat properly. Also look for the induction symbol, usually a coil-like loop, on the base or the box.
Why doesn't my stainless steel pot work on induction?
Not all stainless steel is magnetic. Common food-grade grades like 18/8 (also called 304) are largely non-magnetic, so a pot made only of that steel may not heat. Induction-ready steel cookware has a magnetic steel layer in or on the base.
Can I use my old aluminium pressure cooker on induction?
Not if it's plain aluminium, because aluminium isn't magnetic. Some aluminium and hard-anodised cookers are made with a steel plate fixed to the base for induction; those work. A metal adapter disc can help in a pinch, but it is slower and less efficient.
Can I use a cast iron tawa on induction?
Yes. Cast iron and ordinary iron are strongly magnetic and work very well on induction, as long as the base is flat. Heat it gradually and lift it instead of sliding it, so you don't scratch the glass top.
