Pots and Pans for Induction

Induction pans are much more than just a kitchen tool: they represent a true revolution in cooking. Thanks to induction technology, heat is generated directly within the pan's base via electromagnetic fields, ensuring greater energy efficiency than traditional methods. This means faster cooking times, less waste, and even heat distribution across the entire surface. The result? Evenly cooked dishes, without burnt or undercooked areas, and optimal temperature management. Induction pans are ideal for those seeking high performance, modern design, and more sustainable cooking. Durable, versatile, and suitable for all types of preparation, they integrate perfectly with modern induction cooktops, increasingly popular in Italian homes. A smart investment for those who love cooking with precision and quality.

👉Discover the guide to choosing the right product: Buying Guide for Induction Cookware

1. What is the best material for an induction pan?
Induction pans must have a magnetic bottom. The most suitable materials are stainless steel with a ferromagnetic bottom , enameled cast iron , and aluminum with a steel disc . Copper or pure aluminum pans without a magnetic coating should be avoided, as they are not recognized by the induction hob.

2. How do you wash induction pans properly?
Most induction pans can be hand-washed with hot water and mild detergent. Dishwasher safety depends on the coating: nonstick pans are best hand-washed to preserve the surface, while stainless steel or enameled cast iron pans are dishwasher safe. It's always best to check the manufacturer's instructions.

3. Can induction pans also be used on gas stoves?
Yes, induction pans are generally versatile and can also be used on gas, electric, and glass-ceramic hobs. The only precaution is to be careful about direct flame heat on delicate coatings (like non-stick), which could be damaged more easily than on induction.