Yes, many Scanpan ranges work on induction cooktops, including Classic Induction, Impact, Pro IQ, and STS, as they feature magnetic bases or layers designed for all cooktops, though you should always check for specific models, as older or non-induction-specific Scanpan cookware might not work. For induction, the cookware needs a magnetic base; a simple test is to see if a magnet sticks to the bottom.
It only takes one simple thing for your cookware to be usable on an induction cooktop: your pots and pans must have a magnetic base. SCANPAN produce several cookware ranges for induction.
Ultimately, non-magnetic cookware like ceramic, glass, non-magnetic copper, aluminum and non-magnetic stainless steel cookware won't work.
You get a solid non-stick surface that is easy to maintain, with fast and even heat distribution thanks to Scanpan's special casting technique. The ergonomic handle is comfortable to hold, and the saucepan is suitable for all cookers, including induction.
Food sticks to your Scanpan usually because of improper heating (too hot or not hot enough) or residue build-up from oils and food particles, not a true "non-stick" failure, especially if you're using stainless steel Scanpan. You need to properly preheat the pan on low-to-moderate heat, ensure it's clean, and avoid overcrowding or flipping food too soon, using techniques like the Leidenfrost effect for stainless steel versions.
Not Using the Right Cookware
One of the most common mistakes when using a induction cooktop and ceramic cooktop is using the wrong cookware.
Cookware with Warped or Uneven Bottoms
Induction cooktops require flat-bottomed cookware to ensure even heat distribution. Warped or uneven-bottomed pans can cause inefficient heating and even lead to scratches or damage to the cooktop surface.
The induction hob simply won't work, meaning your cookware won't heat up, since the magnetic field can't activate. This safety feature ensures the efficiency of the cooking process, though it may cause inconvenience until a compatible pan is used.
Cons of induction cooktops include higher upfront costs, the need for specific magnetic cookware (cast iron/stainless steel), potential for buzzing noises, a learning curve for precise control, dependency on electricity (useless in power outages), and risk of scratching or cracking the glass surface. They also require a dedicated 220V circuit for installation, adding expense if switching from gas, and lack the visual flame feedback of gas stoves.
You can use stainless steel cookware on your electric stovetop. Induction stoves require magnetic materials like stainless steel, while electric stoves can either heat through coils or a smooth-top surface. Stainless steel's compatibility with induction, electric and gas stoves make it a versatile option.
To ensure your electric or induction cooktop stays scratch free and looking great, avoid using rough surfaces against the glass. This includes not cleaning with a metal sponge and refraining from any cookware with rough bases like cast iron pans.
Scanpan is special for its durable, high-quality Danish-made cookware, particularly its unique Stratanium nonstick coating that's embedded into the pan rather than just coated on top, offering superior longevity and performance. They are also known for their sustainable practices, using recycled aluminum and controlled, environmentally friendly manufacturing processes in their Danish factory, plus innovative features like detachable handles in some ranges for compact storage.
Using the wrong pots and pans is a common mistake people make when cooking on an induction cooktop. Since induction relies on electromagnetic fields for heating, you should avoid glass, stoneware, ceramic, pure aluminum, some stainless steel, and pure copper cookware that aren't made with magnetic metals.
Start by placing a magnet on the base of your pan, and if it sticks firmly, it will work with your induction cooker. If it doesn't stick firmly, it may work, however it will not work efficiently. If the magnet does not draw toward the pan's base, the pan does not have the metals to create heat with an induction cooker.
On induction cooktops, non-magnetic materials like glass, copper, aluminum, and some stainless steel won't work unless they have a special magnetic base; also, pans that are warped, too small, or have a very rough/uneven bottom, or using an open flame, won't function correctly as induction relies on a strong magnetic field to heat a flat, ferrous (iron-containing) base directly, not the air or non-ferrous materials.
Faster Cook Time
An induction cooktop heats up your cookware – and your food – more efficiently, because it heats your cookware directly. Consumer Reports has found induction cooktops can boil water 20-40% faster than tested gas and traditional electric cooktops.
Soap, water, a soft cloth or sponge, and cooktop cleaners are generally all effective to use on your induction cooktop. In some cases, you could also apply a baking soda and vinegar mixture to burnt-on residues before using a cooktop scraper to help gently lift them away.
Some cooks prefer gas because you can control the heat quickly and easily. However, gas cooktops are less energy-efficient, harder to keep clean, and potentially less safe than smooth induction and electric surfaces. Still, many home chefs enjoy a gas flame's responsive, high-heat cooking.
Will cast iron scratch on induction surfaces? When handled with care, you can avoid scratching your induction cooktop with a cast iron pan or other induction-compatible cookware. Due to the rough bottom and hefty weight of cast iron pans, make sure to lift, rather than slide them when moving.
Some people worry that induction stoves are unhealthy because of the electromagnetic fields used to heat pans, but in general, you don't have to worry about electromagnetic fields (EMFs) from an induction stove. They are non-ionizing and do not damage DNA or cells directly. They give off intermediate frequency EMFs.
Increased chance of caesarean section
There is a higher chance of having a caesarean section if your labour is induced. If this is your first baby the chance ranges from 26.5% to 39.9% compared to 12.5-17.5% % if your labour started on its own (ref 3,4).
Dropping a heavy or hard object onto the cooktop could crack the glass. Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.
Avoid Heating an Empty Pan
Heating an empty pan is the main culprit of warped pans and damage to non-stick coating. To avoid this, add a layer of oil (never above medium heat!) and wait for it to heat up before adding food.