Induction cooktops don’t use flames or glowing red coils. Magic! Well, electromagnetic magic. They only heat the pan if the metal is magnetic. That’s why your aluminum pan sulks in the corner. So, stainless steel must have a magnetic bottom, usually a layer of iron sandwiched in there.
Don’t worry, most decent stainless steel sets are made for induction now. But that shiny, cheap set from 1995? Ha! Nope. Check the label for the little “induction compatible” symbol. It looks like a squiggly coil. Trust the symbol.
The Hot and Cold Drama
Here’s the first thing you’ll notice: stainless steel heats up weirdly on induction. Seriously, one spot will be screaming hot while the other side is ice cold. It’s like the pan has a split personality. This is normal. Don’t throw your spatula at the wall.
The reason? Stainless steel isn’t the best conductor of heat by itself. That’s why quality pans have an aluminum or copper core between the stainless layers. That core spreads the heat evenly. Without it? Hello, burnt spots and raw patches. You need a tri-ply or multi-clad pan.
So, preheat your pan slowly. Start on medium-low. Let the heat mellow out for a minute. Then crank it up if you need a sear. Rushing it is a recipe for a smoke alarm concert. Trust me, I’ve conducted that symphony.
