Originally Posted by Stock Pot
For induction stovetops a magnet has to be able to stick to the bottom of the pan for it to work.
Of course cast iron and carbon steel. Most stainless steel AllClad pans. Presto brand stainless steel pressure cookers work. I have a nice set of Bourgeat restaurant pans that work and also a set of Tramontina stainless pans that work. And a KitechenAid frying pan.
Does anyone know of any others?
Induction stoves do not need the metal to be magnetic. Rather, they do have to have iron content, such as Cast Iron, Enameled Cast Iron, carbon steel, magnetic and non-magnetic stainless steel, and mineral steel.
Induction stoves work by creating a magentic field that expands and collapses through the cooking vessel. Any time, a magnetic field moves through a conductor, it creates an electrical current. Or, if you pass a conductor through a stationary magnetic filed, it creates that same electrical current. This is how generators, dynamos, and magnetos work to create usable electriclal energy. They pass copper wire through a magnetic field as the wires spin.
The reason compper and aluminum pans won't work on an induction stove is that their conductivity is too good. The natural resistance of iron based metals creates heat as an electrical current passes through it. Transformers are used in an induction stove to create the magnetic field that induces eddy currents in the iron-based pan. The resistance of the pan to those eddy currents causes metal to heat. Induction is the property of creating electricity by either passing a conductor through a magnetic field, or a magnetic field through a conductor. Hence the name, induction stove.
You can use non-magnetic stainless steel on an inductive stove just fine.
Seeeeeeya; Chief Longwind of the North