10 best induction pans for efficient and expert cooking

There is no one perfect induction pan or set of pans. The requirements in terms of number of pans, and their size, shape and weight will vary from household to household, and cook to cook, depending on the number of people being fed and the type of food being prepared.

But there are qualities that every pan should have. Ideally, the pan will have a perfectly flat base, so it achieves maximum contact with the hob, to ensure even cooking and optimum energy efficiency. The base will be thick enough to ensure ingredients won’t stick and burn and will react quickly when you increase or decrease the heat. It will be robustly constructed, so it will last a long time. and, if it says it’s non-stick, surely nothing will stick to the surface.

Happily, our testing showed that there are lots of options at different price points that meet all of those requirements. However, the old saying that ‘you get what you pay for’ holds true with induction pans. In our experience, pans with higher price points, made from high-quality 18/10 stainless steel or enamelled cast iron, were generally more robustly constructed and likely to outlast lower-priced options.

We were very pleasantly surprised by the aluminium pans we tested, which had the advantage of being particularly lightweight, too (it’s worth noting that not all aluminium pans work on induction hobs, and need either a magnetised base or a layer of iron in the base to work with the technology, so always check product details before you buy).

There is a continuing debate around non-stick pans and the presence of potentially harmful PFOA and PFAS chemicals in the coating, although it appears that the jury is still out on the matter. However, many brands are now proudly stating that their pans are PFOA and PFAS-free, so it’s worth doing some research before you buy. There is also competition between Teflon and ceramic coatings, as to