Induction cooktops are fast, efficient, and easy to clean, and more kitchens have them every year. If you love copper cookware, you may be wondering whether your pans will work. The answer depends on what is on the bottom of the pan.
Why copper and induction do not mix
An induction cooktop uses a magnetic field to heat the pan directly. That only works with cookware made from a magnetic metal, such as cast iron or magnetic stainless steel. Copper and aluminum are not magnetic, so the cooktop cannot heat them.
The 10-second magnet test
Hold an ordinary fridge magnet against the bottom of the pan.
- Sticks firmly: the pan should work on induction.
- Sticks weakly: it may work, but heat poorly.
- Does not stick: it will not work on induction by itself.
You can also look for the induction symbol, a small coil-shaped icon, on the bottom of the pan or the box.
Copper pans that do work on induction
Copper with a magnetic base
Some copper cookware is made with a layer of magnetic stainless steel bonded to the base. These pans are usually labeled induction-compatible. You get copper's even, responsive heat with the convenience of induction.
Copper-core cookware
Copper-core pans have a stainless steel inside and outside with a copper layer sealed in between. When the outer layer is magnetic stainless steel, they work on induction. Check the label or try the magnet.
Copper-colored pans
Many pans sold as "copper" are actually aluminum or steel with a copper-colored coating. Whether they work on induction depends entirely on the base, so the magnet test is the quickest way to find out.
Induction interface discs: a workaround
An interface disc is a flat, magnetic plate that sits on the cooktop. The cooktop heats the disc, and the disc heats your pan. Mauviel, for example, sells one for using its copper cookware on induction.
- Pros: lets you keep using cookware you already love.
- Cons: slower to heat, less precise, and it gives up much of the quick response that makes copper special. The disc also gets very hot, so handle it with care.
An interface disc is fine for occasional use. If you cook on induction every day, induction-ready copper or copper-core cookware is usually the better choice.
Tips for using copper on induction
- Choose pans with a flat bottom so they sit evenly on the glass.
- Match the pan size to the cooking zone.
- Lift pans instead of sliding them to avoid scratching the glass.
- Start at a lower setting than you expect. Copper responds quickly, and induction is powerful.
The bottom line
Before you buy copper for an induction kitchen, look for "induction compatible" on the label or test the base with a magnet. Learn more in Copper Cookware 101 and our guide to copper-clad vs. solid copper cookware.
Frequently asked questions
Do copper pans work on induction?
Not by themselves. Induction cooktops only heat cookware with a magnetic base, and copper is not magnetic. Copper pans work on induction only if they have a magnetic steel layer built into the base, or if you use an induction interface disc.
How can I tell if my pan works on induction?
Hold a fridge magnet to the bottom of the pan. If it sticks firmly, the pan should work on induction. You can also look for an induction symbol, which looks like a coil, on the base or packaging.
What is an induction interface disc?
It is a flat magnetic plate that sits on the induction cooktop. The cooktop heats the disc, and the disc heats your pan. It lets you use non-magnetic cookware, but it heats more slowly and gives up some of copper's quick, precise control.
Do copper-core pans work on induction?
Many do, because they usually have a magnetic stainless steel outer layer with copper sealed inside. Check the label or use the magnet test.