Will this pan work on my induction stove?

The short answer

Yes — if the pan’s base is magnetic, it will work on your induction stove. Cast iron is the most reliable choice: fully magnetic, heavy, and rigid enough to keep full contact with the glass. Carbon steel is a strong runner-up, offering the same compatibility in a lighter pan. The quick test: if a magnet sticks firmly to the base, you’re good.

Why it works

Induction heats through magnetism: the cooktop’s magnetic field creates heat directly in the pan, so the base must be a magnetic metal. Cast iron is magnetic all the way through, and its thick, rigid build resists the warping that breaks contact with the cooktop and causes uneven heating. Carbon steel is also magnetic and induction-ready, though thinner pans can warp over time. Stainless steel works only in magnetic grades or with a clad magnetic base — check the underside before buying. Aluminum, copper, and most ceramic or nonstick pans won’t heat at all unless a magnetic layer has been bonded to the base.

How to care for it

Dry cast iron right after washing and rub in a thin coat of oil to protect the seasoning and prevent rust. Avoid sudden temperature shocks — let the pan cool before rinsing, since extreme swings can crack it. On glass induction surfaces, lift the pan rather than sliding it; the heavy, textured base can scratch.