Expert interview: Which cookware works best on induction?
Induction cooking is rapidly gaining ground in kitchens around the world. It’s faster, safer and more energy-efficient than traditional methods. But to truly unlock the full potential of your induction hob, having the right pans is essential. Novy spoke with Dries Balcaen, Engineering Manager at Beka and Kevin Hallaert, Account Manager at BergHOFF; two leading brands with decades of expertise in high-quality cookware.
Is induction better than gas or ceramic cooking?
"Induction cooking works fundamentally differently from gas or ceramic,” explains Kevin Hallaert from BergHOFF. “The hob generates a magnetic field that heats the base of the pan directly. The surface itself remains relatively cool, which minimizes energy loss."
"Up to 90% of the energy is transferred directly to your dish,” adds Dries Balcaen from Beka. “By comparison, with gas, up to half the heat escapes around the sides of the pan. You notice this not just in cooking speed, but also on your energy bill."
Precision is another key advantage, Dries continues: “The temperature responds instantly to any adjustments you make. That’s perfect for sensitive preparations like melting chocolate or delicate sauces. At the same time, induction is powerful enough to bring water to a boil in record time. Ideal when you're pressed for time."
"Safety also plays a major role,” Kevin points out. “The surface stays cool and only works with compatible cookware. The heating zones switch off automatically once you remove the pan, reducing the risk of burns or overheating. And since the surface doesn’t get very hot, it’s easy to clean right after cooking. No messy grates or burners like with gas and less chance of burnt-on food than with ceramic. Induction combines speed, precision, safety and ease of use in one smart system."
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The basics: How to identify an induction-compatible pan:
According to Dries, it all starts with the base: “An induction pan must have a magnetic bottom. Test it with a magnet and if it sticks, it works on induction. The flatness of the base is also key: the flatter the surface, the better the contact with the cooking zone and the more efficient the heat transfer.”
"At BergHOFF, we recommend the same,” Kevin adds. “It’s also important to match the pan size to the cooking zone. While induction hobs adapt to the base of the pan, placing a small pan on a large zone can reduce efficiency. Lastly, look for the induction symbol, usually a coil, on the base or packaging to be sure it's compatible.”
What makes a good induction pan? Are some materials better than others?
"At BergHOFF, the most popular materials for induction are cast iron, stainless steel and aluminum with a ferromagnetic base,” Kevin notes. “Cast iron is perfect for slow-cooked dishes, stainless steel is durable and versatile and aluminum is lightweight and quick to heat. Just be sure it has that magnetic layer.”
"At Beka, we work with multilayer bases,” Dries explains. “A 3PLY or 5PLY construction combines stainless steel with aluminum. 5PLY offers professional-grade performance: fast, even heat distribution without hotspots. A thick base alone isn’t enough. The quality of the layers is what really matters. Materials that don’t work unless magnetized include aluminum, copper, glass and ceramic.”
Pro tip:
If you’re switching from gas or ceramic to induction, it’s wise to invest in new cookware. Older pans may lack a magnetic or sufficiently flat base, meaning they’ll perform poorly or not at all on induction.
How to maintain induction cookware for long-term performance
Both Beka and BergHOFF agree: proper care is just as important as choosing the right pan.
"With the right maintenance, your cookware stays in top shape for years,” says Dries. “Cook on low to medium heat. Thanks to the efficiency of induction, high temperatures are rarely needed. Always let the pan cool before washing. Never rinse a hot pan with cold water, because it can warp the base. Handwashing is best, especially for non-stick pans. Avoid metal utensils or abrasive sponges. For cast iron, keep it lightly oiled and dry to prevent rust."
"Kevin adds: “Check regularly to make sure the base stays flat. A warped base loses contact with the hob, which directly impacts performance. Quality pans are an investment and with proper care, they’ll pay for themselves many times over.”
Tips for stainless steel users:
- White spots: Usually starchy residue. Clean with equal parts water and vinegar, simmer briefly, scrub gently, rinse and dry.
- Discoloration: Wash with hot soapy water, follow with stainless steel cleaner, rinse and dry thoroughly.
- Burnt-on food: Fill the pan with vinegar (and optionally baking soda), let sit for 15 minutes, then scrub with steel wool.
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A cooking technique that works especially well on induction?
Kevin: "One standout feature is the boost function: great for quickly bringing water or soup to a boil. But only use it for liquids. It heats too quickly for frying or sautéing and can damage your pan.”
Dries: "Induction is perfect for slow cooking: stews, creamy sauces, risottos… all benefit from the stable temperature and controlled heat. What many forget is the importance of gentle preheating. Set the hob to medium (level 6 or 7) and let the pan come up to temperature gradually. That ensures even heat distribution and consistently excellent results. No hotspots, no burning.”
Expert verdict
With their many years of experience, both Dries and Kevin wholeheartedly agree: “Good cookware is the key to successful induction cooking. There’s an induction hob for every cooking habit and the right one makes all the difference between frustration and pure cooking pleasure. Invest in quality, pay attention to the construction of the base and take good care of your pots and pans. That’s how you’ll get the very best out of your Novy induction hob.”