Induction pans must be ferromagnetic because the principle behind induction cooking relies on the generation of electromagnetic fields that induce an electric current in the cookware. This induced electric current creates resistance in the metal of the pan, leading to the generation of heat. This is how the cookware heats up and, in turn, cooks the food.
Ferromagnetic materials, such as iron and some types of stainless steel, are particularly suited for induction cooking because they have high magnetic permeability. This means they are more responsive to the changing magnetic fields generated by the induction cooktop. When exposed to the alternating magnetic field, ferromagnetic materials quickly build up induced electric currents throughout the metal, resulting in faster and more efficient heating.
On the other hand, materials like aluminum, copper, and glass are not ferromagnetic, and therefore, they do not respond well to the induction cooking process. They are not suitable for use with induction cooktops because they do not generate the required electric currents and, as a result, do not heat up efficiently.
To determine if your cookware is suitable for induction cooking, you can perform a simple magnet test. If a magnet sticks to the bottom of the pan, it is likely made from a ferromagnetic material and compatible with induction cooktops. If the magnet does not stick, the cookware is not ferromagnetic and not suitable for induction cooking.
Using the right type of cookware ensures that the induction cooktop functions optimally and that the heat is efficiently transferred to the food, providing faster cooking times and energy efficiency.