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Induction cookware is fast becoming a popular choice for professional and home cooks who want efficient, durable, and highly functional cookware. If you have a gas stove and an induction cooktop, you might be wondering whether induction cookware can be used on a gas stove. Most induction compatible cookware can be used on a gas stove.
We do not recommend using cookware that has one layer of very thin steel on the base. Since a gas stove produces an open flame, the cooking vessel must handle high temperatures. A thin layer in the cookware bottom could result in warping, hot spots, and uneven heating.
Cookware to Use on Induction Cookers
When using an induction cooktop, it is essential to choose cooking vessels that have a magnetic base. The cookware materials that work on an induction cooktop are magnetic stainless steel, carbon steel, cast iron, and enameled cast iron.
If you aren’t sure whether your pot or pan is induction compatible, you can check it using a magnet. If the magnet sticks securely to the bottom of the cooking vessel, it can be used on induction cookers. If not, it is only suitable for gas and electric cooktops and stoves.
When you buy new cookware, make sure the box or the bottom of the cookware states it is induction compatible or has the induction ready symbol (it looks like a coil).
When selecting induction oven pots and pans, it should have a flat, smooth base. Induction cooktops have a glass surface that scratches easily when it comes into contact with rough cookware. This is also an important consideration if you use your pans and pots on a smooth top electric stove.
If you’re looking to buy cookware that can work on induction and gas/electric stoves, we list the best cookware for induction cooktops in this article.
Using Induction Cookware on Gas Stoves
Gas stoves are preferred by many professional chefs and casual cooks because they heat up quickly, evenly distribute heat, and adapt to immediate temperature changes.
A variety of materials work with gas stoves. The ability of the pots and pans to conduct heat uniformly is an important quality of the cookware.
The best materials for cookware used on gas stoves are clad stainless steel, anodized aluminum, and clad copper. Cast iron, carbon steel, and enameled cast iron can also be used on gas stoves.
Quality stainless steel is resistant to corrosion, durable, and non-reactive. The best pot or pan for gas stoves should be made of at least three metal layers.
If the base of the cooking vessel is made with magnetized stainless steel (18/0), it will work on an induction cooktop and a gas stove. However, the bottom of some tri-ply cookware is made of 18/10, 18/8, or 18/4 stainless steel. These products will not work on an induction cooktop, although they will work on a gas stove.
Stainless steel alone does not conduct heat very well. However, when combined with a metal that conducts heat well, such as aluminum or copper, the cooking vessel has very good heating capabilities. This helps with corrosion and durability.
The most common combination is a tri-ply construction with a thick aluminum core sandwiched between two layers of stainless steel.
While not as prevalent as the three-ply design, pots and pans with five layers of metals are available. The metals can be alternating layers of stainless steel and aluminum or a copper core sandwiched between two aluminum and stainless steel layers. These designs allow for even heating and a reduced chance of warping when used with high temperatures. Stainless steel is one of the best types of cookware for gas stoves.
Although pure aluminum is very good at conducting and distributing heat, it is relatively soft and can be easily dented and scratched. One way to harden the aluminum and improve its durability and corrosion resistance is to anodize it.
Anodizing is an electrochemical process that changes the surface chemistry of a metal. When aluminum is subjected to this process, the aluminum oxide coating is built up. This results in a hard, durable, non-reactive, and corrosion-resistant surface. The surface of these pans is nonstick, which makes them easy to cook with and clean.
Copper Clad with Stainless Steel
Copper cookware is a very good selection for gas stoves as long as it is clad with stainless steel (copper on the inside and stainless steel on the outside). This combination of metals provides quick and uniform heating and responds well to temperature changes.
Pure copper cookware will not work on induction cooktops. However, copper-clad with stainless steel cookware can be used on gas as well as induction.
Cast iron can be heated to high temperatures. Since it is thick, it has great heat retention. However, it does not adapt to temperature changes quickly, takes a while to heat up, and conducts heat slowly.
Some people shy away from using cast iron skillets for a myriad of reasons. It requires more upkeep than stainless steel since the interior needs to be seasoned with oil for it to be nonstick. Cast iron does not heat evenly on stovetops. For some folks, cast iron is too heavy. It can also be somewhat brittle.
Enameled Cast Iron
Enameled cast iron is made by applying vitreous enameled coatings to bare cast iron. In their manufacturing process of enameled cast iron products, Le Creuset applies a ground coat to the surface, an interior coat to add longevity, and an exterior color coat. The pan is then air-dried, fired in an oven at over 840°C, inspected, and packaged.
Enameled cast iron retains heat well, and the heat is more evenly distributed than a bare cast iron piece. It heats up a bit slower than bare cast iron. High-quality enameled cast iron pieces are durable and can be passed to the next generation.
Although enameled cast iron does not have the pitted surface of cast iron, it is not nonstick. An adequate amount of fat is necessary to avoid food sticking to the bottom.
Enameled cast iron cookware can be used to make stew, braise foods, or prepare acidic foods since the enamel is non-reactive.
It can be easily cleaned with soap and water and, if necessary, Bar Keepers Friend. According to Liheng Cai, of the University of Virginia Materials Science and Engineering Department, the enamel could crack if cold water is put in a hot enameled pan or if an empty pan is heated on a burner. It is best to use wooden or silicone utensils as metal could scratch or chip the enamel.
High-quality enameled cast iron pieces, such as those manufactured by Le Creuset and Staub, are expensive. If you have a larger pot, be aware, it could be too heavy to lift and maneuver.
Carbon steel is around 99% iron and 1% carbon and works on induction and conventional stoves. Although thinner and lighter than cast iron, it too is a poor heat conductor. Cast iron retains heat better than carbon steel, and the heat distribution is a little better. Carbon steel must be seasoned to maintain non-stick properties.
Most induction cookware can be used on gas cooktops. The exception is a pan made with a very thin layer of steel. Stainless steel clad, copper clad, and hard-anodized cookware performs well when used on a gas stove.
When cooking on a gas stove, it is best to use high-quality materials that heat fast and evenly and adapt quickly to temperature changes.
If you are interested in buying a frying pan, we created a printable buying checklist to simplify the process. We also have a how to choose a frying pan guide to help you find a pan that best suits your cooking needs.