induction

Induction‑ready pans feature magnetic bases that couple efficiently with the hob, heating quickly and evenly. Look for flat, stable footprints and multi‑ply construction to spread heat across the base. For UK households, induction reduces wasted energy and keeps kitchens cooler, while precise controls make simmering and melting simpler than on radiant rings. Match pan diameter to the ring for best activation. Keep bases clean and dry for reliable contact, and avoid dragging to protect the glass surface. Many stainless, cast iron and hard‑anodised aluminium pans include induction‑ready layers, giving you freedom to build a mixed, versatile set around your favourite cooking styles. If you’re moving to induction in the UK, a starter set with a frying pan, saucepan and stock pot covers most weekday meals with minimal learning curve. FAQ Q: What makes a pan induction-ready? A: A magnetic, flat base that couples with the hob’s field; you can test with a fridge magnet on the base. Q: Do I need special pans for induction? A: Not special—just magnetic. Many modern stainless, cast iron and clad pans already qualify. Q: How do I protect my glass hob? A: Lift rather than slide, keep the base clean and match the ring size to the pan for even heating.