How to tell if a pan is induction compatible

Induction only heats a pan with a magnetic base. “Stainless steel” on the label isn't enough, because what counts is how the base is built, and an aluminum pan can work when its maker adds a magnetic base. Copper isn't magnetic either: Mauviel says its M’Heritage copper doesn't work on induction on its own and sells a magnetic stainless steel interface disk to set between the pan and the cooktop, while its M’6 S copper has a magnetic layer built in.

So look up your pan's model on the maker's page or in its instructions, not just the collection name. GreenPan's Valencia Pro is sold as induction-ready, while the Reserve Pro set in our catalog is not, although both are ceramic nonstick.

For a pan you already own, hold a fridge magnet to the flat base. If it grabs firmly, the base is magnetic and the pan will very likely work. It's a quick first check, not a guarantee: a cooktop may not pick up a pan whose magnetic area is too small for the zone.

Your cooktop's manual gives the smallest and largest base each zone accepts, how to center a pan and any rules for flexible zones. Measure the flat base underneath, not the rim, because a wide rim can sit over a much smaller magnetic disk.

Our finder marks a pan induction-ready only when its maker says so for that exact product. If the maker says nothing, ask them before you buy it for an induction stove.

The cooktop fit checker compares the base with the cooking zone as a percentage. That's a size comparison, not a pass mark: when the pan's and the cooktop's instructions disagree or leave gaps, check with the makers first.

First check that the pan and the cooktop are the models the instructions cover. Note what the display shows: a flashing pan symbol means the zone can't find a pan, which is different from a power fault or an error code. Look it up in the manual before you try again, and don't keep turning up the heat under an empty pan.

Center the pan on the zone. If its base is smaller than the zone's minimum, move it to a smaller zone. Measure the magnetic part underneath, not the rim: the 13.5-inch wok in our catalog has a 5.5-inch cooking surface, so a wide top can sit on a small base.

Once the pan is cool, set it on a flat counter. If it rocks, the base is warped or something is stuck to it, and a warped pan can go undetected even when a magnet sticks. Don't try to flatten it; follow the maker's care and warranty instructions.

If another induction pan works on that zone and this one doesn't, the problem is this pan: recheck its size and what the maker says about it. If no pan works, the cooktop needs its own troubleshooting or a service call, which no calculator can do for you.