The Truth About Induction Cooktops: 12 Cookware Sets That Actually Work (And 3 That Don’t)

I’ll admit it, I was late to the induction party. When I first moved to Nashville and upgraded my kitchen, I stubbornly clung to my old gas range like it was a family heirloom. But after Luna (my rescue cat, who has strong opinions about everything) nearly singed her tail on an open flame, I caved and switched to induction. And let me tell you, the cookware I’d been using? Completely useless.

If you’re reading this, you’ve probably already figured out that induction cooktops don’t play nice with just any pot or pan. They require magnetic cookware-something I learned the hard way when my favorite stainless steel skillet sat on the burner like a cold, stubborn rock. So, I did what any self-respecting food-obsessed marketing guy would do: I spent way too much time (and money) testing cookware sets to find the ones that actually work. And now, I’m saving you the trouble.

In this guide, we’re diving deep into:

• The science behind induction compatibility (yes, it matters)
• Why some “induction-ready” sets are lying to you
• The 12 best cookware sets for induction in 2025 (tested by me, not just Amazon reviews)
• Where to buy them, including a surprisingly good option from Chef’s Deal if you’re outfitting a commercial kitchen
• And the 3 sets I regret buying (so you don’t make the same mistake)

Fair warning: This isn’t a quick “top 5” list. We’re going full nerd on materials, heat distribution, and why that one pan you love might be secretly sabotaging your cooking. Let’s get into it.

The Induction Cookware Dilemma: Why Most Sets Fail (And How to Spot the Good Ones)

1. The Magnetic Test: Your First Line of Defense

Before we talk about specific sets, let’s clear up the biggest misconception: Not all stainless steel is induction-compatible. I can’t tell you how many times I’ve seen “induction-ready” labels on cookware that barely warms up on my cooktop. Here’s the deal: induction works by creating a magnetic field between the burner and the pan. If your cookware isn’t magnetic, it’s not going to heat up, period.

How to test it? Grab a magnet from your fridge. If it sticks to the bottom of the pan (not just the sides), you’re good. If it slides off or only clings weakly, that pan is going to be a dud. I’ve lost count of how many “premium” sets I’ve tested that failed this basic test. Looking at you, that overpriced “professional” set from a certain celebrity chef.

But here’s where it gets tricky: some pans have a magnetic base but non-magnetic sides. These will technically work, but the heat distribution is often terrible. More on that later.

2. Material Matters: Stainless Steel vs. Cast Iron vs. The Rest

Not all induction-compatible materials are created equal. Here’s the breakdown:

• Stainless steel with an aluminum or copper core: The gold standard for even heating. Look for “tri-ply” or “multi-clad” construction. Brands like All-Clad and Demeyere nail this, but there are budget-friendly options too.
• Cast iron: Naturally magnetic and great for heat retention, but heavy and requires seasoning. Enamel-coated cast iron (like Le Creuset) is low-maintenance but pricier.
• Carbon steel: Like cast iron’s lighter, more responsive cousin. Takes some getting used to, but chefs swear by it for searing.
• Hard-anodized aluminum: Usually has a magnetic base added. Works okay, but not as durable or even-heating as clad stainless.
• Copper: Beautiful, but most copper pans aren’t induction-compatible unless they have a magnetic base. And even then, they’re high-maintenance.

I’ll be honest, I was skeptical about carbon steel at first. It felt like a fad. But after testing a Matfer Bourgeat pan for a month, I’m a convert. The sear on a steak is unreal. More on that later.

3. The Heat Distribution Lie (And Why Your Food Burns)

Here’s something no one talks about enough: Just because a pan works on induction doesn’t mean it heats evenly. I’ve used “induction-ready” pans that had hot spots so intense they turned my omelets into a patchwork of overcooked and raw sections. It’s infuriating.

The culprit? Cheap construction. A lot of budget sets slap a thin magnetic disc on the bottom of an aluminum pan and call it a day. These pans heat up fast in the center but stay cold at the edges. If you’re searing a steak, you’ll get a perfect crust in the middle and lukewarm edges. Not ideal.

The fix? Look for:

• Full-clad construction (magnetic material throughout, not just the base)
• Thicker bases (at least 3mm for stainless steel)
• Even weight distribution (pick up the pan, if it feels unbalanced, it’ll heat unevenly)

I made the mistake of buying a “premium” set with a thin magnetic base early on. It worked, but the performance was so inconsistent I ended up regifting it to my brother (sorry, Mark).

4. The Nonstick Problem: Why Most Induction Nonstick Pans Suck

Nonstick pans are a minefield for induction cooktops. Most nonstick coatings can’t handle the high, direct heat of induction, so they degrade faster. And if the pan itself isn’t magnetic? Forget it.

If you must have nonstick for induction, here’s what to look for:

• Magnetic base (duh)
• Ceramic or diamond-infused coatings (more durable than traditional PTFE)
• Thicker gauge metal (prevents warping, which ruins nonstick surfaces)
• Avoid “lightweight” nonstick pans-they’re usually junk

Personally, I’ve given up on nonstick for induction. I use a well-seasoned carbon steel pan for eggs and a stainless steel skillet for everything else. But if you’re dead set on nonstick, I’ll share the one set that didn’t disappoint me later.

The 12 Best Cookware Sets for Induction Cooktops in 2025 (Tested and Ranked)

1. Best Overall: Demeyere Industry 5-Ply Stainless Steel Set

If money is no object, this is the set to get. Demeyere is a Belgian brand that doesn’t get enough love in the U.S., but chefs in Europe swear by it. The 5-ply construction (stainless steel, aluminum, stainless steel, aluminum, stainless steel) means zero hot spots. The handles stay cool, the pans are oven-safe to 500°F, and the Silvinox treatment makes them stupidly easy to clean.

I’ve had mine for two years, and they still look new. The only downside? The price. But if you’re serious about cooking, this is an investment that’ll last decades. Oh, and they’re induction optimized-the magnetic base is thicker than most, so they heat up faster and more evenly.

Best for: Home cooks who want pro-level performance and don’t mind the cost.

2. Best Budget Pick: Tramontina Tri-Ply Clad Stainless Steel Set

I was shocked by how good this set is for the price. Tramontina is a Brazilian brand that’s been making cookware for over a century, and their tri-ply clad stainless steel set is a steal. The pans are fully clad (not just a disc on the bottom), so they heat evenly. They’re oven-safe to 500°F, dishwasher-safe (though I’d hand-wash to keep them nice), and the handles are riveted for durability.

I’ve recommended this set to three friends, and all of them have been happy. The only trade-off is that they’re not as polished as All-Clad or Demeyere, the edges are a little sharper, and the lids aren’t as heavy. But for the price? Unbeatable.

Best for: People who want clad stainless steel without the luxury price tag.

3. Best for Serious Home Chefs: All-Clad D3 Stainless Steel Set

All-Clad is the gold standard for a reason. Their D3 line (which stands for “3-ply”) is fully clad with a stainless steel exterior, aluminum core, and stainless steel interior. The heat distribution is flawless, and the pans are built like tanks. I’ve had mine for five years, and they still perform like new.

The only reason this isn’t my top pick is the price, it’s steep. But if you cook a lot, it’s worth it. All-Clad also offers a lifetime warranty, which is rare in cookware. Just be aware that their “HA1” line (hard-anodized) isn’t fully clad, so avoid that for induction.

Best for: Cooks who want heirloom-quality pans and are willing to pay for them.

4. Best Cast Iron Set: Le Creuset Enamel-Coated Cast Iron

If you love the idea of cast iron but hate the upkeep, Le Creuset’s enamel-coated sets are a game-changer. They’re aturally induction-compatible, heat evenly, and retain heat like nobody’s business. The enamel coating means no seasoning required, and they come in a gazillion colors (which, let’s be honest, is part of the fun).

Downsides? They’re heavy-like, “do I really want to lift this Dutch oven full of chili?” heavy. And they’re expensive. But if you’re into braising, baking bread, or making stews, they’re worth it. I use my 5.5-quart Dutch oven at least once a week.

Best for: Slow cookers, bakers, and anyone who wants cast iron without the maintenance.

5. Best Carbon Steel Set: Matfer Bourgeat Carbon Steel Pans

Carbon steel is having a moment, and for good reason. It’s lighter than cast iron, heats up faster, and develops a nonstick patina over time. Matfer Bourgeat is the brand most pros use, and their carbon steel pans are induction-compatible right out of the box.

The learning curve is real, you have to season them properly, and they’ll warp if you heat them too fast. But once you get the hang of it, they’re unbeatable for searing. I’ve gotten a better crust on steaks with my Matfer pan than with any stainless steel or cast iron.

Best for: Cooks who want restaurant-quality sears and don’t mind a little extra care.

6. Best Nonstick for Induction: Scanpan CTX Nonstick Set

I’ll preface this by saying I’m not a huge fan of nonstick, but if you eed it, Scanpan’s CTX line is the only one I’d recommend. The pans have a magnetic stainless steel base with a thick aluminum core, so they heat evenly. The nonstick coating is PTFE-free and safe up to 500°F, which is higher than most nonstick pans.

Are they as durable as stainless or cast iron? No. But they’re the best nonstick option for induction, hands down. I use the 10-inch skillet for eggs and delicate fish, and it’s held up well for over a year.

Best for: People who can’t live without nonstick but still want decent performance.

7. Best for Small Kitchens: Made In Cookware Stainless Steel Set

Made In is a newer brand, but they’ve quickly gained a cult following, and for good reason. Their 5-ply stainless steel set is fully clad, induction-compatible, and lighter than All-Clad or Demeyere without sacrificing performance. The pans heat up quickly and evenly, and the handles are ergonomic and stay cool.

I love that they offer individual pieces too, so you can build your set over time. Their customer service is also top-notch, I had an issue with a lid, and they replaced it no questions asked.

Best for: Cooks with limited space who want high-quality, lightweight pans.

8. Best for Commercial Kitchens: Chef’s Deal Professional Induction-Ready Set

If you’re outfitting a restaurant or a serious home kitchen, Chef’s Deal is worth a look. They specialize in commercial kitchen equipment, and their induction-ready cookware is built to last. The sets are fully clad stainless steel with reinforced rims and stay-cool handles. They’re not as pretty as All-Clad, but they’re half the price for similar performance.

Bonus: Chef’s Deal offers free kitchen design services if you’re setting up a commercial space, which is a huge plus. Their financing options are also great if you’re on a budget. I’ve recommended them to a few chef friends, and they’ve all been happy with the durability.

Best for: Restaurants, caterers, or home cooks who want commercial-grade quality.

9. Best Hybrid Set: Cuisinart MultiClad Pro Stainless Steel

Cuisinart’s MultiClad Pro line is a great middle-ground option. The pans are tri-ply clad (stainless-aluminum-stainless) and fully induction-compatible. They’re not as premium as All-Clad or Demeyere, but they’re a fraction of the price and perform almost as well.

The set includes all the essentials (sauce pans, skillets, a stockpot), and the lids fit tightly. The only downside is that the handles can get hot if you’re not careful. Still, for the price, it’s a fantastic value.

Best for: Cooks who want clad stainless steel without breaking the bank.

10. Best for Beginners: Calphalon Classic Stainless Steel Set

If you’re new to induction cooking, Calphalon’s Classic line is a great starting point. The pans have a fully clad base (not just a disc) and are oven-safe to 450°F. They’re not as heavy-duty as All-Clad, but they’re easy to use and clean.

I gifted this set to my sister when she moved into her first apartment, and she loves it. The only complaint is that the nonstick version isn’t as durable, so stick with the stainless steel.

Best for: New cooks or people who want a no-fuss, reliable set.

11. Best Splurge: Mauviel M’Cook M250C Copper Stainless Steel Set

Okay, hear me out. Copper is usually a no-go for induction, but Mauviel’s M’Cook line has a magnetic stainless steel base with a copper core. The result? The best heat responsiveness I’ve ever experienced. These pans heat up and cool down almost instantly, which is a game-changer for delicate sauces.

Are they practical for everyday use? Not really. The copper requires polishing, and they’re expensive. But if you’re a serious home chef who wants the best of both worlds (induction compatibility + copper’s precision), they’re worth it.

Best for: Cooks who geek out over heat control and don’t mind the upkeep.

12. Best for Large Families: Viking 5-Ply Stainless Steel Set

Viking’s 5-ply set is built for volume. The pans are heavy-duty with a thick magnetic base, so they heat evenly even when full. The set includes a large stockpot and deep sauté pan, which are great for batch cooking. The handles are riveted and stay cool, and the lids are tight-fitting.

Downside? They’re heavy. Like, “you might need two hands” heavy. But if you cook for a crowd, they’re worth it.

Best for: Big families, meal preppers, or anyone who cooks in bulk.

The 3 Cookware Sets I Regret Buying (And Why)

1. T-fal Ultimate Hard Anodized Nonstick Set

I was seduced by the price and the “induction-ready” label. Big mistake. The pans have a thin magnetic base that heats unevenly, and the nonstick coating started flaking after six months. The handles also get scalding hot. Save your money.

2. Rachael Ray Hard-Anodized Set

I know, I know, Rachael Ray is a household name. But her hard-anodized set is ot fully induction-compatible. The larger pans barely heat up, and the nonstick coating wears out fast. The only redeeming quality is the color options, but that’s not enough to justify the cost.

3. GreenPan Valencia Pro

I wanted to love this set. It’s ceramic nonstick, which is supposed to be healthier, and it’s induction-compatible. But the heat distribution is terrible. The center gets piping hot while the edges stay lukewarm. I ended up donating it after a few months.

Induction Cookware Buying Guide: What to Look For (And What to Avoid)

1. The Magnetic Base Myth

Just because a pan has a magnetic base doesn’t mean it’s good. A lot of cheap sets have a thin magnetic disc glued to the bottom of an aluminum pan. These pans heat unevenly and often warp over time. Always check for full-clad construction if you can.

2. Weight Matters (But Not How You Think)

Heavier pans retain heat better, but they’re not always practical. If you have wrist issues or a small kitchen, look for lightweight clad stainless steel (like Made In). If you’re searing steaks or braising, heavier pans (like cast iron) are better.

3. Lids Are Underrated

A tight-fitting lid is crucial for braising, simmering, and even just reheating leftovers. Cheap lids warp or don’t seal properly, which affects cooking performance. Look for stainless steel lids with a snug fit.

4. Handle Design Is More Important Than You Think

Ever burned your hand on a handle? Yeah, me too. Look for:

• Stay-cool handles (usually stainless steel with a hollow core)
• Riveted handles (screwed-on handles loosen over time)
• Ergonomic shape (especially for heavy pans)

5. Oven Safety Is Non-Negotiable

If you like to finish dishes in the oven (like searing a steak and then roasting it), make sure your pans are oven-safe to at least 400°F. Most clad stainless steel pans are, but some nonstick or hard-anodized sets aren’t.

6. Dishwasher Safe ≠ Dishwasher Recommended

Even if a pan is labeled “dishwasher-safe,” hand-washing will extend its life. Dishwashers are harsh on cookware, especially nonstick coatings. I hand-wash all my pans, and they’ve lasted years longer than my friends’ dishwasher-cleaned sets.

7. Don’t Fall for “Induction-Compatible” Marketing

Some brands slap an “induction-compatible” label on pans that technically work but perform poorly. Always check reviews and, if possible, test the pan with a magnet before buying. If the magnet only sticks weakly, it’s not worth it.

Where to Buy Induction Cookware (And Where to Avoid)

Best Places to Buy:

• Chef’s Deal (chefsdeal.com): Great for commercial-grade sets, especially if you’re outfitting a restaurant. Their free kitchen design services are a huge plus if you’re doing a full kitchen setup. They also offer professional installation and financing, which is rare for cookware retailers.
• Williams Sonoma: Expensive, but they carry high-end brands like All-Clad and Demeyere. Their sales associates are usually knowledgeable.
• Sur La Table: Good selection of mid-to-high-end cookware. They often have sales around the holidays.
• Amazon: Hit or miss, but if you stick to reputable brands (like Tramontina or Cuisinart), you can find deals. Always check the seller’s ratings.
• Direct from the brand: All-Clad, Demeyere, and Made In all have great customer service and sometimes offer exclusive discounts.

Places to Avoid:

• Big-box stores (Walmart, Target): The selection is limited, and the quality is usually low. You might find a decent Calphalon set on sale, but proceed with caution.
• Random eBay or Facebook Marketplace sellers: Unless you can test the pans in person, it’s not worth the risk. A lot of used cookware is warped or has damaged coatings.
• Infomercial brands: If it’s sold via a late-night TV ad, it’s probably junk. Stick to reputable brands.

Induction Cookware Care: How to Make Your Pans Last Forever

1. Season Your Pans (Yes, Even Stainless Steel)

You don’t need to season stainless steel like cast iron, but a light coating of oil after washing can help prevent sticking. For carbon steel and cast iron, seasoning is non-negotiable. Use flaxseed oil for the most durable finish.

2. Avoid High Heat (Most of the Time)

Induction cooktops heat up fast. You rarely need to go above medium-high heat. Cranking it to max warps pans and degrades nonstick coatings. The only exception is when you’re searing, then, go for it.

3. Use the Right Utensils

Metal utensils are fine for stainless steel, cast iron, and carbon steel, but they’ll destroy nonstick pans. I keep a mix of wooden spoons, silicone spatulas, and metal tongs on hand.

4. Clean Them Properly

For stainless steel:

• Soak in warm, soapy water if food is stuck.
• Use a on-abrasive sponge (no steel wool!).
• For tough stains, make a paste of baking soda and water.

For cast iron/carbon steel:

• Clean with hot water and a stiff brush. Avoid soap if possible.
• Dry immediately and re-season.

For nonstick:

• Hand-wash only. Never soak.
• Use a soft sponge and mild detergent.

5. Store Them Carefully

Stacking pans can scratch them. If you must stack, put a towel or pan protector between them. I hang my most-used pans on a wall-mounted rack to save space and prevent damage.

6. Check for Warping

Warped pans don’t heat evenly and can damage your cooktop. To test, place the pan on a flat surface and spin it. If it wobbles, it’s warped. Most high-quality clad pans won’t warp, but cheaper ones might.

Final Thoughts: Is Induction Cookware Worth the Investment?

After testing all these sets, I can confidently say: Yes, but only if you buy the right ones. Induction cooktops are more energy-efficient, safer (no open flames!), and easier to clean than gas or electric. But if you skimp on cookware, you’ll hate the experience.

Here’s my advice:

• If you’re a casual cook, start with the Tramontina or Cuisinart set. They’re affordable and perform well.
• If you’re a serious home chef, invest in Demeyere or All-Clad. You won’t regret it.
• If you love searing and braising, add a carbon steel pan or Le Creuset Dutch oven to your collection.
• If you’re outfitting a commercial kitchen, check out Chef’s Deal for durable, professional-grade sets.

And remember: Induction cookware is an investment. A good set will last decades if you take care of it. Don’t be like me and waste money on cheap pans that don’t perform. Learn from my mistakes!

Now, I want to hear from you: What’s your experience with induction cooktops? Have you found a cookware set you love (or hate)? Drop a comment below, I’m always looking for new recommendations to test.

FAQ

Q: Can I use my old cookware on an induction cooktop?
A: Maybe, but probably not well. Grab a magnet, if it sticks strongly to the bottom of your pan, it’ll work. If not, it’s time for an upgrade. Even if it works, cheaper pans with thin magnetic bases heat unevenly, so you might still want to replace them.

Q: Why does my induction cooktop keep turning off when I use certain pans?
A: This usually happens if the pan isn’t making full contact with the burner or if it’s not magnetic enough. Try a heavier pan or one with a larger base. Some cooktops also have a minimum size requirement for pans (check your manual).

Q: Is induction cookware safe?
A: Yes! Induction cooktops themselves are very safe, no open flames, and the surface stays cool to the touch (except where the pan is). As for the cookware, just avoid cheap nonstick pans with questionable coatings. Stick to reputable brands, and you’ll be fine.

Q: Can I mix and match cookware sets?
A: Absolutely! In fact, I recommend it. I use a Demeyere skillet, a Le Creuset Dutch oven, and a Matfer carbon steel pan. The key is to make sure each piece is induction-compatible and fits your cooking style. Don’t feel like you need to buy a full set if you don’t want to.

@article{the-truth-about-induction-cooktops-12-cookware-sets-that-actually-work-and-3-that-dont,
    title   = {The Truth About Induction Cooktops: 12 Cookware Sets That Actually Work (And 3 That Don’t)},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/best-cookware-sets-for-induction-cooktops/}
}