What You Actually Need to Know
So… you’ve got an induction stove. It looks great. It boils water fast. It’s clean, quiet, and futuristic. But then you put your favorite pot on it… and nothing happens.
We’ve been there.
At SoleCookware, we love helping people enjoy their kitchens more—even if that means starting from scratch. Whether you're a passionate home cook or just figuring things out, we know what it’s like to look at a brand-new cooktop and wonder:
“Wait… do I need different pots for this thing?”
Short answer: yes.
But don’t stress here’s the clear, simple guide we wish we had when we started.
What Is Induction Cooking?
Induction cooktops use magnetic energy to heat your pots and pans directly. Unlike gas or traditional electric stoves, there’s no burner that gets hot first—the pot itself becomes the heat source.
It’s fast, energy-efficient, safer to use (since the surface stays cool), and easier to clean. But it only works if your cookware is induction-compatible—which means it must have a magnetic base.
Why Your Old Pots Might Not Work
Induction cooking only works with pots and pans that contain magnetic metal in the base. If your cookware doesn’t have it, the stove won’t detect the pot—and nothing happens.
Materials that work:
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Cast iron
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Magnetic stainless steel
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Carbon steel
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Enamel-coated iron (with a magnetic core)
Materials that don’t (usually):
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Aluminum
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Copper
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Glass
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Ceramic
Unless they have a magnetic layer added to the base, these won’t work.
The Magnet Test
Here’s the fastest way to check if a pot or pan works on induction:
Take a regular fridge magnet and stick it to the bottom of the cookware.
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If it sticks firmly, it will work.
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If it doesn’t stick at all, it won’t.
That’s it.
What to Look for in a Pot Set for Induction
If you’re buying a new pot set or just replacing a few pieces, here’s what to focus on:
Induction-Compatible Label
Look for packaging that says “induction-compatible” or shows a coil symbol.
Flat Bottoms
Induction stoves need full contact between the pot and cooktop. Warped or curved bottoms may not heat properly or at all.
Clad Construction
Cookware made with layers (like stainless steel with an aluminum or copper core) offers even heat and good performance.
Durability
Look for heat-safe handles, oven-safe materials, and dishwasher-friendly construction for convenience and long-term use.
Do You Need to Replace Everything?
No!
Start by testing the pots and pans you already own with a magnet. Keep anything that works. From there, focus on replacing just the basics like a frying pan, saucepan, or stockpot. You don’t need to go all in on day one. Build your set over time based on what you actually use.
Inherited something like a copper pot? Traditional copper cookware doesn’t work on induction because it’s not magnetic but that doesn’t mean it’s useless.
You have a few options:
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Use it on another heat source (like gas or electric, if you have one)
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Try an induction interface disc, which sits between your stove and the pot (though it may heat more slowly)
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Keep it for serving, butter-melting, or even as a beautiful display piece
If it’s a high-end or sentimental piece, you could also look into professional rebasing to add an induction-friendly layer but that’s best reserved for very special cookware.
In short: don’t toss anything yet. Test, adapt, and build your induction setup gradually.
Other Things We’ve Learned Along the Way
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Cast iron works great but can be heavy and may scratch the cooktop. Set it down gently.
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Some nonstick pans are induction-compatible—just check the label or use the magnet test.
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A low buzzing or humming sound during cooking is normal with certain pots.
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Try to match the pot size to the burner zone for best results.
Caring for Your Induction Cookware
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Use soft sponges or cloths to avoid scratching surfaces.
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Avoid metal utensils if your pans are nonstick.
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Dry thoroughly to prevent rust or water spots.
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Stack with care, use cloth or pan protectors if needed.
Final Thoughts
If you’ve just switched to induction cooking and found yourself wondering why your favorite pan doesn’t work anymore you’re not alone.
Induction cooking is efficient, modern, and genuinely enjoyable once you get used to it. All it takes is the right cookware and hopefully, now you know what that looks like.
We’re still learning too, and we’ll keep sharing what we find out to make cooking easier and more enjoyable for everyone.
P.S. We’re Launching a Chef Knife
While you're upgrading your cookware, don’t forget the tool you use the most—your knife.
We’re currently in preorder for our first chef knife. It’s designed for performance, balance, and everyday cooking, and we’re really proud of what’s coming.
If you’re curious or just love a great knife—check it out here and join the waitlist. We’d love to put one in your hands soon.
Explore more kitchen tips, stories, and updates at solecookware.com.
Let’s make cooking simpler, smarter, and more enjoyable—together.
