Does Cast Iron Skillets Work On An Induction Cooktop?

If you love pan-grilling recipes, then you must be a fan of cast-iron skillets.

For few stove-top recipes, it’s required to cook at a specific temperature. The induction cooktops are the best option for these types of cooking.

But, when you use an induction cooktop for your cooking needs, the cookware must need have two properties-

Its outer bottom must be magnet-friendly.
The cookware exterior base must be smooth & flatter.

Does Cast Iron Work on Induction Cooktops?

The cast-iron cookware works absolutely fine on an induction cooktop; but, it’s not safe to place them on it.

These skillets have a severe problem – the surface is un-smooth & it’s heavily weighted cookware.

So, a rough landing can create a crack or scratches on the cooktop-surface.

Any cookware which has a magnetic exterior bottom will work excellent on the induction ranges.

But I have a piece of good news for you!!!

The modern kitchen tools manufacturer has already invented unique thin cast iron skillets, fry-pan, especially for the induction hobs.

Aspects Of Cast Iron Cooking on an Induction stove:

As I have told you earlier, any induction-compatible pan must have ferromagnetic flatter outer bottoms. The cast iron (CI) skillets have these two properties.

So, technically it works fine on these stovetops & oven.

Enameled cast iron cookware has a significantly smoother wall surface, which reduces the risks of scratches appearing on the cooktop glass surface. But still, they are heavy, so improper lifting can ruin the burner spot area.

There are various types of induction ranges available on the market; you may choose whichever you want.

However, always remember, skillet diameter should be one inch greater than the burner diameter.

If the skillet diameter is less than the burner’s spot diameter, the eddy current will be failed to heat-up the cast iron.

On the other hand, if it is much bigger than the burner spot, it will take too much time to reaches a particular temperature.

Many bloggers & kitchen experts might suggest you, to use a paper towel, parchment paper, or baking mat underneath the cast iron.

But, I don’t suggest you do that, especially if you are grilling red meats at high temperatures.

The cast iron quickly reaches above the 480F- 550F temperature. That much temperature can easily damage the baking mat.

The thin induction plates are the best option to protect your cooktop from getting ruined.

As all of you know that this cookware hastily got rusted, so never use unseasoned cast iron on the induction stove.

For sure, it will leave a rust spot on the surface area.

High smoke point drying edible vegetable oils contain a higher amount of poly-saturated fats; these oils are most effective for seasoning.

read- how effectively cast iron works on electric cooktop?

Why Cast Iron Cookware Have A Rough Surface?

Cast iron contains a relatively higher percentage of silica (3%) & carbon (2.5% – 4%).

On the other hand, carbon steels only have a maximum of 0.60% (maximum limit) & carbon 2.1% (maximum limit). 

The presence of these two elements at a higher percentage makes the cast iron surface coarser & fragile.

That’s why the cast iron skillets are relatively thicker as compared to the carbon steel. Moreover, it automatically becomes heavy. Otherwise, these skillets will get easily ruined.

Lastly, both of these metals get rusted without seasoning.

Read more on how you can effectively polymerize the cast iron?

Downsides of Use Cast Iron Cookware On Induction Cooktop:

The main disadvantages are:

Poor Response With Sudden Temperature Changes:

This cookware has thicker walls & heavy mass. As a result, it consumes more time to heat it.

Once it reaches a particular temperature, it takes more time to drop its temperature.

In other words, it poorly responds to rapid temperature changes.

Increases The Energy Expenditure:

Cast iron takes additional time to reach its optimal temperature. Because of that, the whole cooking time will automatically increase over time.

Once you complete the cleaning process, you have to dry the cast iron. You can either use induction stoves or gas stoves for de-moisturization.

So, we can say- it consumes more electrical energy as corresponding to other induction compatible cookware.

The Cooktop Surface May Get Ruined:

This is the repeated point. I have mentioned earlier, the cast iron cookware has coarser walls & they are heavy.

So, improper handling may hurt the induction cooker’s top surface area.

Others Negative Aspects:

Cleaning the cast iron skillets required extra caution; you can’t go with the dishwasher cleaning. 

No uses of hard scrubber; after cleaning, lite seasoning is required.

Cast-iron failed to respond with sudden temperature changes.

That’s why overheating can increase the hotspot formation possibility. That might burn the food.

The porcelain cast iron might help you to protect the cooktop from scratches & rust-marks.

But, a small drop on the ground can break/ crack the porcelain coating.

These downfalls are panic cast iron users.

Related- how to manage a cast iron pan with burnt-on & black residues?

How Do You Protect The Induction Cooktop From Damages?

The most effective way to protect the induction cooker from damages is using a thin inductive plate underneath your cookware.

Suppose you are preparing medium heat recipes, where the temperature should not exceed 425F. Therefore you can use parchment paper, or silicone baking mats, etc.

Never put rusted cast iron on the induction cooktop; otherwise, it will leave a scratch mark on it.

Why Induction Compatible Pans Have Magnetic Exterior Base?

The induction hobs directly heated the ferromagnetic flat base pots & pans through the process is called electrical induction. Other electric cooktops work on the thermal conduction process.

The eddy current or induced current closely works on the faradays principle of a closed-loop magnetic conductor; it only heats the ferromagnetic materials.

The inner portion of an induction cooktop consists of closed-loop copper coils. 

When we pass the alternating current through these hobs, an oscillating magnetic (wireless) field persuades the eddy current.

When this current passes through the ferromagnetic resistance (the cast iron pans or pots), that cookware is heated up automatically. (read more on the wiki).

In an induction stove, you get more control over the temperature. The temperature is directly correlated with the amount of current flow through the coils.

What Types Of Cookware Perform Best On Induction Cooktop?

The induction compatible cookware must have two properties- 

The exterior lower base must be flat & smoother.

It must attract magnets.

Last but not on the list, light-weighted cookware is most recommended. The smoother base prevents the top glass area from scratches.

If you are using any nonmagnetic cookware, which has an impact-bonded magnetic exterior base, that will be correctly working on these cook-tops.

Does Enameled Cast Iron Cookware Works On Induction Stove?

Yes, porcelain-enameled cookware works absolutely fine on the induction hobs. Moreover, it also helps to protect the burner spot; from getting damages, like a scratch or rust mark.

But, porcelain coatings can get ruined if you don’t handle them properly.

Suppose small drops or rinsing the hot enameled cast-iron with cold water, or if you immerse under the cold water, the coating will be stripped off then & there.

Can You Use Anodized Cookware On An Induction Cooktop?

If the exterior base of hard anodized cookware attracts the magnet, then obliviously, it will work on an induction stove.

Otherwise, it’s not.

In general, aluminum (it doesn’t matter whether it’s anodized or not) cookware doesn’t have ferromagnetic properties. That’s why they don’t attract magnets.

If the outer base is impact-bonded with ferromagnetic plates, such as cast- iron, carbon steel, stainless steel (400 series), its induction is compatible.

What Are The Best Cast Iron Skillets For Induction Cooktops?

Our top two induction compatible skillet Calphalon & Le- Creuset has a mouth on both sides, which helps in drip-free pouring.

1. Calphalon PreSeasoned Cast Iron Skillet: 

[amazon box=”B00L4771OG” image_size=”large” image_align=”center”]

These 12 inches versatile skillets are a remarkable invention from the brand Calphalon. It’s an ideal unit for preparing slow cooking recipes.

The pre-seasoned body is very smooth, which prevents the foods from sticking to their cooking spot. 

Consequently, a big generous cooking area delivers you the flexibility to cook foods evenly.

Long, ergonomic handle with a helper handle, together with help you to lift it easily & securely.

The suspicious frying pan diameter, thinner wall, a long, sturdy handle also provide enough flexibility for easy tossing foods.

Moreover, this pan works surely fine on any stovetop or ovens & fully compatible with induction cooktops.

Likable Aspects:

  • Relatively thinner skillet walls.
  • You will get this product within a low budget.
  • Pre-seasoned with flaxseed oil, which is most recommended for cast-iron.
  • Compatible with all metallic & non-metallic utensils. But, try to avoid the metallic one. 

Dislikable Aspects:

  • The handles are necked, not covered with insulating materials.
  • Difficult to handle for aged persons, product weight is 6.8 pounds.

2. Le Creuset Signature Enameled Cast Iron Frying-Pan:

[amazon box=”B009ZML3UK” image_size=”large” image_align=”center”]

Yes!!! You are right; Le Creuset enameled cast iron skillet works very well on the induction cooktop. 

This brand is the pioneer cast iron cookware manufacturer & also provides a world-class experience (producing multi-color beautiful skillet & dutch-ovens).

The enameled coating will not only lessen the probability of scratches on the cooktop but also protect the cast iron from getting rusted.

Both of these handles are long enough to provide you a comfortable gripping facility.

Moreover, cast-iron is also protected with an enameled coating. So, they can stay cool on the stovetops.

They took special care to protect the foods from getting stuck on the pans.

Consequently, the nonstick-coating will reduce the chances of hotspots appearing, so the foods don’t get burned easily.

Likable Aspects:

  • We (me & my family) love the beautiful design.
  • Relatively lighter than the Cuisinart skillet.
  • A most reputed brand in cast-iron cookware manufacturing.
  • Full body toxin less porcelain nonstick coated.
  • Less seasoning is required (once in a month is enough).

Dislikable Aspects: 

  • Uses of metallic utensils are strictly prohibited.
  • Non-compatible dish dishwasher.
  • This unit is costly.

Why Induction Cooktop Is So Popular?

The induction cooktop is an excellent chef’s appliance. It effectively delivers high beneficial cooking performance. 

Let’s discuss a few of these beneficial aspects-

  • First of all, it’s a totally eco-friendly cooktop. Induction cookers eliminate the threat of greenhouse gasses & smoke production, unlike charcoal or fuel burners/ grills.
  • It doesn’t hamper the un-sustainable resources, unlike the gas cooktop where we burn (LPG) the fuel to produce energy.
  • It cooks faster than all-electric & non-electric stovetops. So, it saves lots of energy consumption.
  • You will get a comfortable temperature handling facility. Once you fix it, the cooking dish will never cross that temperature.
  • The cookware doesn’t get burned. You don’t have to put extra effort to remove the burnt grease & foods from it.
  • Ceramic grass top surface stays cool. It only heats the cookware through the induction current.
  • The induction cooker doesn’t increase the surrounding temperature, unlike a gas or electric coil stovetop. 

Despite these all positive aspects, it also has a downside; it only works through electricity.

My Point Of View:

I have covered each & every aspect smoothly of this question “does cast ironwork on an induction cooktop?”. Now it’s exclusively left to you whether you will use it or not.

If the required recipe temperature is 430F, never set the induction at 500F for quick heating.

Set the induction at the exact temperature; it might slowly heating the cookware, but you will get maximum benefits from it. Lastly, specifically for induction ranges, carbon steels perform better than cast-iron.

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