Okay, so maybe you’re considering an induction cooktop for your kitchen, but you’re not sure if your large collection of cast iron pots and pans will work with it.
Or perhaps it’s the other way around—you already own an induction cooktop and are considering buying cast iron cookware, so you want to know if they’re compatible or not.
Whatever brought you here, welcome! The question is always one and the same: Can you use cast iron on induction?
And the answer? Yes, you can. Cast iron cookware works with induction cooktops because it’s ferromagnetic; it contains enough iron for a magnet to stick to it firmly.
Popular brands of cast iron cookware that are known to work on induction include Lodge, Finex, Smithey, Stargazer, Field Company, and others. But really, any cast iron skillet, Dutch oven, or grill pan— regardless of when it was produced or its make and model—should work on an induction stove. This applies to new cast iron and heirloom cast iron cookware.
Read on below to understand why.
How Induction Cooktops Really Work
Unlike gas ranges and electric stoves, induction cooktops don’t use an open flame or heat an electric coil. In fact, induction heating is direct; these cooktops don’t generate heat directly.
Induction burners have copper coils beneath the cooking zones. When you turn on one of these zones, the cooktop sends alternating current through the copper coil, which in turn creates an oscillating electromagnetic field above it.
If you place a ferromagnetic pan or pot on that cooking zone—in other words, a pan or pot containing enough iron for a magnet to stick to it—the oscillating electromagnetic field will induce an electric current known as an eddy current in the pan or pot.
The eddy current flows through the cooking vessel, but the vessel also resists it. As a result of this resistance, the vessel heats up. So, an induction cooktop induces heat in the cooking vessel rather than producing that heat itself.
Why Induction Cooktops and Cast Iron Pans and Pots Get Along
Like the name suggests, cast iron cookware—think skillets, Dutch ovens, grill pans, and the like—is made almost exclusively of iron.
This makes cast iron inherently compatible with induction cooking. Manufacturers don’t need to do anything special to make their cast iron pots and pans induction-friendly; they come that way straight from the factory.
But there’s another reason why cast iron cookware works so well on induction cooktops: As a metal, cast iron holds heat exceptionally well, which helps maintain a consistent temperature despite the constant on-off cycling. This cycling, similar to electric-coil and radiant-electric stoves, is how induction cooktops regulate temperature.
In other words, the cast iron’s heat retention ability evens out temperature fluctuations, helping you sear steaks, sauté mushrooms, and cook fries just the way you want ‘em.
Watch Out for These Mistakes When Using Cast Iron on Induction
How to Avoid Warping or Breaking Your Cast Iron Skillet
Don’t crank the heat all the way up right away, even if that’s what the recipe calls for. Instead, set the heat to medium, give your pan 1-2 minutes to warm up, then turn it up to the desired heat setting.
This is because induction cooktops are powerful and cast iron cookware is, well … tough but brittle. If you heat a cold pan or pot too quickly, it can actually break into pieces or warp, as happened to this Reddit user. Unlikely, I realize, but not impossible.
How to Protect Your Induction Cooktop From Scratches
Cast iron pans and pots have rough surfaces, including the bottom that comes into contact with your induction cooktop’s glass-ceramic surface. To prevent scratching the cooktop, avoid moving the pan or pot excessively while cooking. Instead, whenever you need to reposition it, lift it.
I know this sounds strange (and cast iron cookware is heavy!), but I’ve made this mistake in the past. After seeing the scratches on my cooktop’s surface, I’ve kicked myself more than once for not following my own advice. Learn from my mistakes—and don’t repeat them.