How to Use Carbon Steel Pans on Induction Cooktops (Compatibility & Tips)

Have an induction stove and want to use a carbon steel pan? Good news: carbon steel is induction-friendly. Here’s how to get the most out of it on an induction cooktop.

Induction Compatibility Explained

Induction stoves heat cookware using electromagnetic fields. Cookware must be ferromagnetic (i.e., magnets stick to it). Since carbon steel is basically iron, it’s fully compatible. In fact, it heats quickly and efficiently on induction because there’s minimal heat loss.

Using Carbon Steel on Induction – What to Expect

Induction burners can concentrate heat rapidly in the base of the pan. Carbon steel, being relatively thin, will heat fast. You might notice more intense heat in the center if the burner is smaller than the pan. Preheat a bit more gently than you would on gas, because carbon steel can get hot very fast on induction.

Tips for Great Results

• Match the burner size to the pan if possible
• Start at medium heat and adjust upward
• Avoid leaving the pan empty on high power, which can damage seasoning
• Keep the bottom of the pan clean to avoid scratches on the glass cooktop

Benefits of Carbon Steel on Induction

Carbon steel responds quickly to induction’s precise temperature changes. You can get that ripping hot sear and then cool down fast if needed. It’s a perfect match for induction’s efficiency, giving you pro-level performance without the typical slow warm-up you see in some thicker cookware.

Induction Compatibility Explained

Induction stoves heat cookware using electromagnetic fields. Cookware must be ferromagnetic (i.e., magnets stick to it). Since carbon steel is basically iron, it’s fully compatible. In fact, it heats quickly and efficiently on induction because there’s minimal heat loss.

Using Carbon Steel on Induction – What to Expect

Induction burners can concentrate heat rapidly in the base of the pan. Carbon steel, being relatively thin, will heat fast. You might notice more intense heat in the center if the burner is smaller than the pan. Preheat a bit more gently than you would on gas, because carbon steel can get hot very fast on induction.

Tips for Great Results

• Match the burner size to the pan if possible
• Start at medium heat and adjust upward
• Avoid leaving the pan empty on high power, which can damage seasoning
• Keep the bottom of the pan clean to avoid scratches on the glass cooktop

Benefits of Carbon Steel on Induction

Carbon steel responds quickly to induction’s precise temperature changes. You can get that ripping hot sear and then cool down fast if needed. It’s a perfect match for induction’s efficiency, giving you pro-level performance without the typical slow warm-up you see in some thicker cookware.