Induction hobs are faster, safer, and more efficient than gas or electric. Learn how they work and which cookware is compatible.
How Induction Cooking Works
Induction hobs use electromagnetic coils beneath a glass-ceramic surface to generate a magnetic field. When a compatible pan is placed on the hob, the magnetic field induces electrical currents in the pan's base, which generate heat directly in the metal. The hob surface itself does not get hot — only the pan heats up. This is fundamentally different from gas (which heats via flame) and electric (which heats via a hot element). The result is faster heating, more precise temperature control, and significantly better energy efficiency.
Why Induction Is More Efficient
Gas hobs transfer approximately 40% of their energy to the pan — the rest heats the surrounding air. Electric hobs manage about 70%. Induction hobs transfer approximately 85-90% of energy directly to the pan. This means faster boiling times (a litre of water boils in about 2 minutes vs 5 minutes on gas), lower energy bills, and a cooler kitchen. In the UK, where energy costs have risen sharply, the efficiency advantage of induction is increasingly significant.
Which Cookware Works on Induction?
Induction requires cookware with a ferromagnetic base — a base that a magnet will stick to. Cast iron, carbon steel, and most stainless steel cookware with a magnetic base layer are compatible. Pure aluminium, copper, glass, and ceramic cookware will not work. The simple test: hold a fridge magnet to the bottom of your pan. If it sticks firmly, the pan is induction compatible. If it slides off or only sticks weakly, it will not work. All SEIDO stainless steel pans include a magnetic base layer in their 5-ply construction, making them fully induction compatible.
Induction Cooking Techniques
Induction responds almost instantly to temperature changes, which changes how you cook. When you turn the heat down, the temperature drops immediately — unlike gas, where residual heat lingers, or electric, where the element takes time to cool. This means you can sear at high heat and immediately reduce to a simmer without overshooting. It also means you need to adjust your habits: food can burn faster if you walk away, because the heat response is so rapid. Most cooks find they use lower settings on induction than they did on gas.
Common Induction Myths
Myth: induction cooking is dangerous because of electromagnetic fields. Reality: the magnetic field is extremely localised (only active directly beneath the pan) and well within all safety standards. It poses no health risk. Myth: you need to replace all your cookware. Reality: most stainless steel and all cast iron pans already work. Only pure aluminium and copper pans need replacing. Myth: induction cannot get hot enough for proper searing. Reality: induction heats faster and more intensely than gas — it is excellent for high-heat searing.
Choosing Cookware for Induction
For the best induction performance, choose pans with a flat, heavy base that makes full contact with the hob surface. Warped or thin bases create gaps that reduce efficiency. Multi-ply stainless steel pans with a magnetic outer layer (like SEIDO's ThermoCore range) are ideal: the flat 5-ply base distributes heat evenly, the magnetic layer ensures full induction compatibility, and the stainless steel construction means no coatings, no seasoning, and no compatibility concerns. Look for pans explicitly marked as induction compatible to avoid disappointment.
