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Apr 24, 2023

The 7 Best Induction Cookware of 2023

Because induction cooking uses magnetic properties to generate heat, it requires

Because induction cooking uses magnetic properties to generate heat, it requires cookware made with a magnetic metal. Finding pots and pans that fit the bill isn't as tricky as it may seem.

The majority of new cookware is compatible with induction—the hard part is finding pieces that are worth the investment.

To work on induction, the bottom of a pan must be made of magnetic metal. If a magnet sticks, it's compatible.

On most new cookware, either on the packaging or on the bottom of the pan, labeling clearly states whether it is induction-ready.

Clay, glass, and 100% aluminum, copper, and non-magnetic stainless steel don't work on induction, except with a diffuser.

Start with the styles and sizes of pots and pans you use most often. The recommendations in this guide are all top performers.

To help you decide, here is a roundup of our top cookware picks that will work well on an induction cooktop or range, plus advice on what to look for when you’re choosing induction-ready cookware.

This heavy-bottomed pan is a solid choice if you cook on induction. It heats up quickly and evenly, and it's super slick.

Good for: Eggs, fish, pancakes, and other delicate items.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best nonstick pans.

This affordable pan is lighter than a traditional cast-iron skillet and a little shallower. It's an ideal shape for searing, roasting, and sautéing.

Good for: Searing, sautéing, pan-frying, roasting, and baking.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best cast-iron skillets.

This inexpensive Dutch oven aced every test, and its design rivals that of pricier models.

Good for: Stews, soups, sauces, and braises.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best Dutch ovens.

This skillet is a proven workhorse with durable construction—and it comes with a lid.

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Good for: Searing, sautéing, shallow braising, and cooking one-pan meals.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best skillet.

This fully clad saucepan heats evenly and is the most comfortable to hold.

*At the time of publishing, the price was $38.

Good for: Sauces, as well as smaller tasks like reheating leftovers or cooking oatmeal, custard, boiled eggs, or instant noodles.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best saucepans.

This fully clad tri-ply set performed better than any set we’ve tested under $250. It includes larger skillets, but the pans are heavier and lack the proven longevity of our other picks.

Good for: Stovetop cooking, including searing, sautéing, pan-frying, roasting, baking, simmering stock, and making sauces.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best cookware set.

This user-friendly pot offers the best pressure-cooking experience for everyone, from novices to experienced cooks.

Good for: Quick-cooking beans and grains, tenderizing tough cuts of meat, and cooking one-pot meals.

Why it's great:

Flaws but not dealbreakers:

Read our full review of the best stovetop pressure cooker.

On most new cookware pieces, labeling clearly states whether they are induction-ready; some are imprinted with the international symbol for induction cookware.

If you’re unsure whether a pot or pan you already own will work, hold a magnet to its bottom: If the attraction is strong, cook away.

Generally speaking, induction-compatible cookware is made in one of three ways:

Pots made of clay, glass, 100% aluminum, copper, and 18/10 and 18/8 non-magnetic stainless steel will not work on induction. You can, however, use such pieces on top of an induction-compatible metal diffuser.

This article was edited by Ingrid Skjong, Marguerite Preston, and Courtney Schley.

Rachel Wharton

Rachel Wharton is a senior staff writer at Wirecutter covering ovens, stoves, fridges and other essential kitchen appliances. She has more than 15 years of experience reporting on food issues and a master's degree in food studies, and has helped write more than a dozen books on that topic (including her own, American Food: A Not-So-Serious History). One of her first real gigs was reviewing kitchen gadgets in less than 50 words for the New York Daily News.

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