Does stainless steel work on Induction | Cooking in Induction Cookware

Since induction cooktops are the latest evolution in kitchen accessories. Many people don’t know that the stainless steel cookware works n the induction cooktop or not. If they purchase a stainless steel induction top, will it work on the induction range?

The simple answer is yes, but sometimes the stainless steel cooktop doesn’t work on an induction stove for many reasons. Let me explain what I am talking about.

There is dozens type of stainless steel cookware, and most of them are non-magnetic or nonferrous. Such types are manufactured to be corrosion resistant and commonly used in such areas where corrosion is a common issue. Such types are not induction friendly.

To overcome the situation, tri-ply stainless steel cookware is used. The upper side is made of normal stainless steel that is nonferrous or non-magnetic. And the bottom side has a magnetic version of stainless steel that makes it compatible with be used on an induction stove.

The reality is that stainless steel is such a material that doesn’t affect the food’s taste. Moreover, they are easy to clean and sterilized to prevent bacterial contamination of the food. Furthermore, its shining capabilities make it more attractive. That’s why most people prefer to have stainless steel pots, whether they are using them on induction or electric or gas cooktops.

Does Stainless Steel Work on Induction?

The stainless steel cookware will work only if the bottom of the cookware has a magnetic grade of stainless steel. As you know, steel is made of a variety of metals. The high nickel content can make it non-magnetic by blocking the magnetic field.

A perfect example of stainless steel which works on induction is 432 (which is a type of stainless steel).
The perfect way to check whether the cookware is compatible with induction or not is by using a magnet.

In this method, hold a magnet to the bottom of the pan or pot. If it sticks to the surface, it means the cookware can be used for induction cooktop. However, if it doesn’t happen, it means you need to change the cookware and try another one.

Many manufacturers use tri-ply or five-ply metals to make the pans or pot compatible with the induction cooktop. However, it is to ensure that the bottom layer has ferrous content (which means the magnet can easily stick to it). More layers mean more durable the cooking pot.

How does Stainless Steel work on induction?

As told earlier, stainless steel works only if the bottom layer is magnetic. The magnetic properties of the bottom layer concentrate the induced current in a thin layer near its surface which results in a heating effect.
Since stainless steel is a poor conductor of heat. That’s why aluminum or copper content is used between the layers of stainless steel. The stainless steel layers are cladded over copper or aluminum surfaces. Both metals are more conductive to heat as compared to steel, that’s why they are used.

Cladding over the conductive metal is called “tri-ply” with a thin layer of induction-compatible stainless steel. In addition, there are also “five-ply” cookware materials in which the bottom layer has induction friendly stainless steel layer. Additionally, the inner consists of copper or aluminum material.

Five ply cookware is made with a combination of all goodness metals, which are good conductors of heat, and the last layer is made of stainless steel.

Having the copper or aluminum layer ensures the heat will spread evenly and quickly. The stainless steel pots are either available as a steel layer pressed into aluminum or a layer of stainless steel over aluminum. Since aluminum has high thermal conductivity, it makes the temperature more uniform across the pan’s surface.

In addition, the stainless steel cookware should have a flat bottom. It is because the magnetic field drops quickly with a non-flat surface or where the distance increases.
If you want that the stainless steel cookware should work efficiently, it must have the same size as the ring of the cooktop has.

Checking the Induction Cooktop Compatibility:

For easiness, many manufacturers have started to put a symbol on the bottom of the cookware. That symbol indicates that the pot is compatible with induction stoves. The “induction compatible symbol looks like a coil or a horizontal zig-zag. To make it easier, some manufacturers have the word “induction” written on the cookware.

The higher the surface resistance of the pot or pan means the more heat will be produced. It can be used to test the compatibility of the cookware material to be used on induction.

The easy and perfect way of checking the compatibility is using an ordinary fridge magnet. If the magnet sticks to the surface of the cookware, it means the cookware is compatible with induction. However, if the magnet grabs the pan softly, it means it is compatible with induction cooking. However, you will not have a good cooking experience.

On the other hand, if the magnet does not cling, the surface is not of a magnetic grade. It means the cookware is not compatible with induction cooking.

Health Effects using Stainless Steel Cookware:

Generally, the stainless steel material is biologically inert, but some sensitive individuals develop skin irritation. It is because certain alloys cause nickel allergy.

While cooking in the stainless steel pan, the steel leaches a small amount of chromium and nickel. The scientists studied the leaching of chromium and nickel into foods while cooking in 2013. In their study, they observed the leaching of tomato sauce over a period of 2 to 20 hours.

In their research, they found that more longer duration of cooking increases the leaching.

How Induction Works?

The induction cooktops are totally different as compared to electric or gas cooktops. There is a copper coil underneath the area to cook in the induction cooktop. An AC current is passed through it. Passing the Alternating Current creates an oscillating magnetic field.

The magnetic field penetrates to the bottom of the cookware. As a result, it induces a large number of eddy currents that produce resistive heat in the cookware. This process leads to heat generation, which is used for cooking food.

The induction cooktops are quite efficient due to the good electrical coupling between the cookware and the cooktop. As a result, there will be less heat waste in the kitchen. Furthermore, induction cooking has more responsive to changes in temperature control, and you can switch on and off quickly.

The best part of induction cooking is only the bottom part of induction cookware is heated. The remaining part of the cooktop remains cool to touch. This makes it easy to clean and use.

Conclusion: