




Did you know that not all pans are induction compatible? If you just made the switch to an induction cooktop, some of the old pans that you have may not work on them! Wouldn't it be a hassle if you're already set for cooking, just to find out you can't cook with your pan?
Below, you'll find a buying guide, fact-checked by Chef Terence Fereday Jr., to help you select a good quality pan, which includes an overview of materials that are induction safe. We've also compiled a list of our top picks to simplify your search for incredible induction pans online.
Quick List - Top Induction Pans

Chef Terrence has 30 years of experience working in the professional kitchen. He graduated from the Professional Culinary Institute in California, USA, and he was a former Culinary Instructor, Corporate Chef, and Executive Chef. He also won several awards in culinary competitions and is the founder and owner of Zilla Pizza.

Our recommendation articles are carefully researched and crafted by the mybest Philippines team of writers and editors. To stay true to our company’s mission and vision to help users’ selection process easier, we also collaborate with experts from various fields to ensure that our content stays factual and useful.
The expert oversees the Buying Guide only, and does not determine the products and services featured.
Table of Contents
Every mybest article is crafted with hours of in-depth research and interviews with experts. Each month, we are continually expanding our database of products based on our research. By emphasizing user insight and reliable information, we deliver trustworthy content to readers.
If you own an induction stove, you should look for cast iron, stainless steel, and stainless steel-bottomed cookware. Check the product description as well for a mention of induction compatibility, or look for the induction-ready symbol, which looks like a stretched piece of spring.
Still not convinced? Here's something you can do. Put a magnet against the bottom. If it sticks, you've got a match because most induction cookware's bottoms are magnetized.

Aside from the induction-ready symbol, a good induction pan will be a bit heavy, durable, and will be stable when placed on the induction cooktop.
Aluminum, stainless steel, and cast iron are widely used to make induction pans. Check out the properties of each to see which one you like best.
Aluminum's a good conductor of heat, so pans made from this object can easily heat up. This is perfect for when you're in a hurry. However, aluminum by itself doesn't work on induction stoves. A stainless steel plate needs to be stuck to the base to make it induction compatible.

This type of pan is a less expensive option, but it will do the job just as well. Unfortunately if the metal plate on the base gets detached it will not work on induction.
This material provides equal heat allocation. Its surface is also non-reactive, so you can safely cook acidic dishes like paksiw and sinigang with no risk of dangerous chemicals transferring to the food.
Plus, it's not as heavy as cast iron, so you won't have to overexert your arms while cooking. However, it has a non-slippery surface, so it won't be good for preparing eggs and silken tofu.

It's best to cook soups and stews like sinigang and paksiw in pots rather than pans. The pot has more space for the liquid needed to cook these items.
Cast iron's known for its legendary heat retention. This gives it a reputation for beautifully seared tilapia and chicken breast. These tough pans may be heavy, but with proper care, they can last long. Since cast iron's prone to rust, it has to either be seasoned or enameled.
Porcelain enamel gives the pan a glass-like coating, which protects it from rust. This is great for cooking acidic food like spaghetti and other tomato-based dishes. Seasoning is another way of preventing cast iron from getting rusty. This can be done by applying vegetable or coconut oil to the pan and then baking in an oven over high heat. As a result, the oil solidifies into a smooth surface, which grants it non-stick properties.
Most pans have already been seasoned beforehand, so you can cook right away. Wanna keep your pan seasoned? Just keep using it! A fresh coat of seasoning forms every time you use butter or oil, so a frequently used cast iron pan's a well-seasoned pan.

For quick sautéing or stir-frying, a light enamel sauté pan will work fine while pan-frying and searing will work best on cast iron pans.
Aside from focusing on the body, you should also pick a pan with a good quality handle. Read on to know about what to look for.
Some handles are an extension of the pan's body. A lot of cast iron pans look like this. Since both parts are made from the same material, you can be sure that the handle's firmly connected to the body. The downside is the stem gets hot as well, so you need to use potholders.
A handle can also be attached by welding, which involves fusing two metals via melting. If you have a welded handle, avoid overloading the pan to prevent breakage. Meanwhile, if you have rivets attached to your pan, just make sure to clean it to avoid food residue build-up. You can remove it using a toothbrush or a sponge.

The key is not to overload the pan, whether it be riveted or welded, to avoid the handle from detaching from the pan.
While we can avoid burns by wearing oven gloves or potholders, it is still much safer to choose the best handle for your pan. Most handles are made of phenolic plastic, silicone, or stainless steel. Handles that are made of or covered with silicone are heatproof resistant and have a temperature limit of 204° C.
On the other hand, phenolic plastic, also known as Bakelite, is a synthetic resin that shouldn't be exposed to more than 175° C. Otherwise, it'll release potentially harmful fumes. As for stainless steel, its low thermal conductivity helps it stay cool even if the pan's on the stove. Due to this feature, even aluminum pans sometimes have stainless steel handles.

Never put saute pans in the oven unless the handle is made of steel or silicone. Bakelite handles are not designed for high temperatures.
As its name suggests, the frypan or skillet's great for frying. Its shallow, curved edges make it easy to flip food over to ensure that all sides are evenly cooked. On the other hand, the wok, a pan with deep sloping sides and a small base, is a staple in many Asian kitchens. It's perfect for making fried rice and stir-frying noodles or vegetables.
Meanwhile, the saucepan has high edges and often comes with a lid. This small kitchenware's handy when you're making soup, gravy, or simply boiling water. Lastly, the grill pan's ribbed surface helps you achieve grill marks when you're cooking steak or burger patties for family dinner.

You can get the grill marks from the pan, but not the smoky flavor you get when you actually are grilling. A skillet is good for shallow frying, while a wok is for stir-frying, and if you plan to cook soups or stews, get a pot with higher edges that come with a cover.
A non-stick pan lets you cook soft and sticky food with ease. It's easy to clean as well because less time's spent on scrubbing away food residue.
Unfortunately, not all induction pans possess this feature. If you want an induction-friendly non-stick pan, go for aluminum or stainless steel pans with ceramic, Teflon, or stone coating. If you prefer cast iron, choose a seasoned or bare pan, then season it yourself.

A non-stick pan is ideal if you'd like to create a pan sauce after searing the meat. If you plan to do a lot of pan frying, a cast iron pan is the way to go because of its heat retention qualities. For a quick saute or stir-fry, Teflon pans work well.
A non-stick surface requires less oil for your sautéing, but you need to be careful not to scratch the coating. Use wooden or silicone-coated utensils when cooking on this type of surface.
Size matters when it comes to cookware. Aside from allowing you to cook as much or as little as you want, the right sized pan will also comfortably sit on top of the cooktop. Since burners come in different sizes, measure your induction stove's cooktop first before buying a pan. Doing this will ensure a smooth online shopping experience.
As for the amount of food, big capacity pans work best for large households or people who like cooking in bulk. This allows you to stock food in the ref, so there'll be no need to cook for a while. Meanwhile, small pans are good for single-serving meals and will, thus, be perfect for those who want to eat freshly cooked meals all the time.

A 10- to 12-inch saute pan is a good starting size for this type of cookware.
Products | Image | Click to purchase | Key features | Details | |||||
|---|---|---|---|---|---|---|---|---|---|
Handle Type | Material | Diameter | Non-Stick | Pan Type | |||||
1 | Jeetee Non Stick Pan 4pcs Kitchen Cookware Set | ![]() | Style Meets Simplicity in Your Kitchen | Stay-Cool Ergonomic | Aluminum (with ceramic coating) | Varies across set (est. 16-24 cm) | Frypan, Casserole, Saucepan, Wok | ||
2 | Omega Houseware Tessa 28cm Aluminum Non-Stick Fry Pan | ![]() | Lightweight Pan, Versatile Range | Stay-Cool Bakelite | Aluminum (with ceramic coating) | 28 cm | Frypan | ||
3 | Chef's Gallery Stainless Steel Frying Pan | ![]() | Durable with a Silky Nonstick Feel | Riveted | Stainless Steel | 28 cm | Frypan | ||
4 | ASD Non-Stick Induction Wok Pan | ![]() | Induction Wok With Quick Heat and Easy Cleanup | Welded | Aluminum (with non-stick coating) | 28 cm | Wok | ||
5 | Tefal Novel Induction Hard Anodized Wok 36cm with Lid | ![]() | Hard Anodized Wok for Fast, Even Cooking | Riveted | Aluminum (with hard anodized finish) | 36 cm | Wok | ||
6 | Metro Cookwares Open Fry Pan Stainless Steel Induction Base | ![]() | Stainless Steel Frypan Built for Daily Dependability | Riveted | Stainless Steel | 28 cm | Frypan | ||
7 | ASD Non-Stick Induction Frypan | ![]() | Quick-Heat Non-Stick Frypan With Stay-Cool Handle | Riveted | Aluminum | 24 cm | Frrypan | ||
8 | SLIQUE Marble Fry Pan | ![]() | Marble Coated Fry Pan for Effortless Sear | Welded | Aluminum (with marble coating) | 28 cm | Frypan | ||
9 | Redchef Ceramic Rock 12 Pcs Set | ![]() | Healthier Nonstick, Ready for Any Dish | Removable | Aluminum (with ceramic coating) | Varies across set (est. 20-26 cm) | Milk Pot, Frypans, Soup Pot, Silicone Utensils | ||
10 | SLIQUE Wok Pan | ![]() | Marble-Strong Wok for Even Heating | Wooden | Aluminum (with multi-layer non-stick coating) | 24 cm | Wok | ||
Many users commend how lightweight and effortless these pans are to handle, saying food rarely sticks and cleanup takes no time at all. A few buyers wish the handles had a softer grip or came in more color choices. Some customers also express interest in seeing a broader range of sizes in the collection.
| Handle Type | Stay-Cool Ergonomic |
|---|---|
| Material | Aluminum (with ceramic coating) |
| Diameter | Varies across set (est. 16-24 cm) |
| Non-Stick | |
| Pan Type | Frypan, Casserole, Saucepan, Wok |
Features and benefits:
Reviews mention:
Consumers appreciate the pan’s light build and its dependable non-stick surface, which makes cleanup simple. Several note it heats evenly, ensuring consistent results. While a handful of reviewers suggest enhancing the handle’s grip or adding more colors, most agree it’s durable, practical, and easy to maintain—especially when used at moderate heat to preserve the coating.
| Handle Type | Stay-Cool Bakelite |
|---|---|
| Material | Aluminum (with ceramic coating) |
| Diameter | 28 cm |
| Non-Stick | |
| Pan Type | Frypan |
Cooks and kitchen enthusiasts applaud the sturdy design and smooth food release, saying the pan heats evenly and wipes clean with ease. Some shoppers mention preferring a more ergonomic handle or extra size options in the same line. Overall, feedback reflects confidence in its long-lasting quality and reliability for daily meals.
| Handle Type | Riveted |
|---|---|
| Material | Stainless Steel |
| Diameter | 28 cm |
| Non-Stick | |
| Pan Type | Frypan |
Buyers highlight how quickly the pan responds to heat and how little oil is needed for stir-frying. Cleanup is said to be effortless. A few customers note they’d like a tighter-fitting lid or more size selections, but the general sentiment centers on its durability and easy upkeep.
| Handle Type | Welded |
|---|---|
| Material | Aluminum (with non-stick coating) |
| Diameter | 28 cm |
| Non-Stick | |
| Pan Type | Wok |
Home chefs praise this wok for its fast heating and impressive non-stick performance, noting that food releases smoothly and cleanup is a breeze. Some consumers wish the lid were lighter or the handle had more grip, yet most agree it’s well-built, durable, and worth the price for everyday stir-frying.
| Handle Type | Riveted |
|---|---|
| Material | Aluminum (with hard anodized finish) |
| Diameter | 36 cm |
| Non-Stick | |
| Pan Type | Wok |
Shoppers appreciate the pan’s solid feel and efficient heat distribution, particularly on induction cooktops. Many mention the easy cleanup and sturdy handles. A few buyers note they’d prefer a lighter lid or pan for easier lifting, but overall, the product earns praise for practicality, balance, and day-to-day dependability.
| Handle Type | Riveted |
|---|---|
| Material | Stainless Steel |
| Diameter | 28 cm |
| Non-Stick | |
| Pan Type | Frypan |
Reviewers consistently highlight the pan’s reliable non-stick surface and quick cleaning, and note that it heats evenly on induction stoves. Some customers hope for more size variety or a sturdier lid, but most feedback emphasizes how durable, versatile, and practical it is for routine cooking.
| Handle Type | Riveted |
|---|---|
| Material | Aluminum |
| Diameter | 24 cm |
| Non-Stick | |
| Pan Type | Frrypan |
Buyers are impressed by the marble coating’s effortless food release and the easy cleanup it provides. Many appreciate its even heating on induction bases. A few consumers would like more size options or stronger lids, but overall feedback praises its durability, low-maintenance design, and great everyday value.
| Handle Type | Welded |
|---|---|
| Material | Aluminum (with marble coating) |
| Diameter | 28 cm |
| Non-Stick | |
| Pan Type | Frypan |
Many users rave about the ceramic coating that lets eggs slide right off and makes washing up simple. They also love how versatile the set is across different stovetops. Some shoppers wish for lighter pieces or more lid options, but most agree it delivers on durability, safe materials, and solid value for the price.
| Handle Type | Removable |
|---|---|
| Material | Aluminum (with ceramic coating) |
| Diameter | Varies across set (est. 20-26 cm) |
| Non-Stick | |
| Pan Type | Milk Pot, Frypans, Soup Pot, Silicone Utensils |
Consumers compliment the wok for its fast, even heating and smooth non-stick surface that makes cooking and cleaning effortless. A few buyers suggest a wider lid range or a slightly lighter design for easier handling, though overall remarks focus on its consistency, strength, and long-term performance.
| Handle Type | Wooden |
|---|---|
| Material | Aluminum (with multi-layer non-stick coating) |
| Diameter | 24 cm |
| Non-Stick | |
| Pan Type | Wok |

It is best to invest in pots that can work on all types of cooktops (electric, gas, and induction), so if you decide to change your mode of cooking anytime, you're set up already.
Below are some of the most asked questions on the web answered by professional chef Terence Fereday.
This is usually the case, but you still have to look at the fine print. Most manufacturers specify in their packaging if their pans are compatible with gas stoves as well, so make sure to read carefully.
Induction cooking has faster heat transfer and more precise temperature control compared to gas and electric.
You need pots made of steel or cast iron, or pots with metal plates at the bottom. Regular pans do not work on induction cooktops because they do not have a flat bottom and a magnetic iron or steel base. Induction cooktops use copper coils to generate heat from electric currents directly to your pan. If you place a regular pan on your induction cooktop, it won't heat up since there is no electric current in your pan.
The holiday season is just a month away. Prepare your kitchen for Noche Buena and Media Noche with this equipment.
Re-editor: Tm Yuquimpo
Our buying guide was carefully researched and crafted by the mybest team of writers and editors, in collaboration with the expert featured in this article. We used the buying guide as a basis for choosing and ranking the product recommendations, and we looked at reviews and ratings from different E-commerce sites like Lazada, Shopee, and more.
No. 1: Jeetee|Non Stick Pan 4pcs Kitchen Cookware Set
No. 2: Omega Houseware|Tessa 28cm Aluminum Non-Stick Fry Pan
No. 3: Chef's Gallery|Stainless Steel Frying Pan
No. 4: ASD|Non-Stick Induction Wok Pan
No. 5: Tefal|Novel Induction Hard Anodized Wok 36cm with Lid
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.

Beauty

Health

Household goods

PCs and laptops

Home appliances and electronics

Cameras

Food and drinks

Kitchen supplies

Clothing

Shoes

Accessories

Mom and baby

Interior and furniture

Hobbies

Outdoor

DIY and tools

Sports and fitness

Pets

Books, CDs, and DVDs

Games

Cars and motorcycles

Gifts

Home improvement and tools

Smartphones and tablets

Banking and finance

Insurance

Audio

Smartphone applications

Others