New Delhi: India is facing an unusual wave of anxiety over cooking fuel as international tensions in West Asia disrupt LPG shipments through the Strait
of Hormuz, a key route for India’s imported cooking gas. With domestic cylinders harder to secure and commercial LPG supplies restricted, households are scrambling for alternatives, and many are turning to induction cooktops as a reliable backup or even a primary cooking solution. This sudden shift has left countless cooks wondering how to adjust their daily kitchen habits, especially when it comes to which utensils will actually work on an induction hob and which will not.
In major cities such as Delhi, Mumbai, Bengaluru and Chennai, reports of long queues at gas agencies, delayed deliveries and even black‑market sales have added to the pressure on families. Retailers and online platforms have seen induction‑cooktop sales jump several times over normal levels, with some stores literally running out of stock altogether. Under these circumstances, knowing the right cookware becomes just as important as understanding how to use the induction stove safely and efficiently.
Induction compatible cookware
When using an induction cooktop, the key factor is whether the bottom of the utensil is made of a ferromagnetic material, such as magnetic stainless steel, which can interact with the electromagnetic field generated by the hob. Below is a detailed list of utensils that are suitable for induction cooking.
1. Induction‑compatible stainless steel cookware
These pots and pans are made of stainless steel that responds to the induction cooktop’s magnetic field, allowing them to heat up quickly and evenly. Look for a flat, smooth base and a label that clearly mentions “induction ready” or bears the induction symbol (a coil‑like icon) on the bottom. Avoid extremely thin stainless steel, as it may heat unevenly or warp under high temperatures.
2. Cast‑iron skillets and dutch ovens
Cast‑iron utensils are naturally ferromagnetic, so they work very well on induction hobs, offering excellent heat retention that is ideal for slow frying, searing and one‑pot meals. However, cast iron is heavy and can scratch the glass surface if dragged, so it should be lifted on and off the hob and cleaned carefully to avoid rust and maintain its performance.
3. Carbon steel woks and pans
Carbon steel is another magnetic material that heats up fast and responds well to induction, making it a popular choice. These utensils usually need to be seasoned like a normal tawa or kadhai, and they should be chosen with a flat or slightly convex base rather than a very deep bowl‑shaped bottom that may not sit properly on the induction.
4. Induction‑safe non‑stick pans with magnetic base
Many modern non‑stick pans are designed with a magnetic stainless steel base, which makes them perfectly suitable for induction cooking. It is important to check for the induction symbol and avoid using metal utensils or high flames, as excessive heat can damage the non‑stick coating.
5. Enameled cast‑iron and certain induction‑rated pots
Pots made of enameled cast‑iron or specially rated for induction carry a magnetic core that allows the hob to heat them efficiently. These utensils are usually heavier and more expensive, but they distribute heat evenly and are less likely to develop hot spots.
6. Flat‑bottomed copper‑bottomed stainless steel vessels
Some high‑end stainless steel pans have a thick copper disc at the base. Such utensils are excellent for precise temperature control but should be cleaned gently to avoid damaging the copper or the bonding layer.
Which utensils do not work on an induction cooktop
Not every common kitchen pot or pan will respond to an induction hob, and using the wrong kind can lead to no heating at all or even damage to the surface.
1. Aluminium utensils
Aluminium cookware will not heat up on induction because aluminium is not ferromagnetic, so the hob’s magnetic field cannot transfer energy to the vessel. You must confirm that the base has a layer of magnetic stainless steel; otherwise, the pan will remain cold.
2. Glass, ceramic and clay pots
Traditional glass casseroles, ceramic dishes and clay pots such as handis or kadais will not work on induction. These materials are excellent for ovens or gas stoves, but on an induction hob they will simply stay cool.
3. Brass and copper cookware
Traditional brass and copper utensils are not induction‑friendly because they lack the necessary magnetic properties to respond to the hob’s field. They may also react with acidic foods or get discoloured, so they are better suited for gas or electric coil stoves rather than induction.
4. Plastic, silicone and insulated containers
Plastic containers, silicone moulds and insulated containers are completely unsuitable for induction cooking, as they are designed only for storage or microwave use and could melt or release harmful fumes when placed directly on a hot hob.
By using only induction‑compatible cookware and avoiding unsuitable materials, you can confidently cook your everyday meals without worrying about heat loss or damaged surfaces. This small change in your kitchen kit can go a long way in helping you stay independent of cylinder shortages and keep your family well‑fed during uncertain times.
