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5 Best Induction Saucepans Reviewed

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Since the release of induction cooktops, cooking has never been more pleasant. This special technique of using electromagnetic induction to heat the food molecules directly in the pan helps you save energy while cooking much more efficiently.

However, these induction cooktops don’t work with all cookware. If you want to use them, you need to have cookware made of a magnetic-based material, such as cast iron or magnetic stainless steel. The materials  guaranteed to work with induction cooktops are: cast iron, carbon steel, enameled cast iron, and graniteware. Cookware made of these materials are also compatible with conventional cooktops and easy to find.

One indispensable kitchen item is a saucepan. We researched the pans available and narrowed the list to what we think are the 5 best induction saucepans in the hopes that it will help you select the right one for your culinary needs. 

Reviews of Best Induction Saucepans

Made In Cookware Saucepan 2 and 4 Qt

Made In makes quality cookware for a good price, and these Made In stainless steel saucepan sets in both two- and four-quart capacities are no exception. This pan is manufactured in Italy. The 4-qt pan has a handle helper.

The cooking surface is 18/10 stainless while the bottom is 430 stainless steel making it induction compatible.

One of the best features of these saucepans is the all-metal five-ply construction. So, why does this matter?

As every serious chef and cook knows, one thing that’s crucial in cooking is predictability. This comes from an even transfer and spread of heat throughout the bottom and sides of the pan. Inexpensive cookware struggles in this area, but Made In has created a five-ply layered metal that creates even heat and good heat transfer.

This approach creates cooking predictability and eliminates both hot and cold spots. This type of construction is also excellent at retaining heat.

The all-metal construction of the saucepan set and sturdy attachment of the upward sloping handle is also very durable and will take a beating during daily use. Whether you are cooking pasta, simmering a sauce, or baking in the oven, these Made In saucepans are tough and durable, good looking, and will result in better cooking results due to the five-ply all-metal construction.

The handle long and hollow and stays cool on the stovetop. 

Some consumers have remarked the pan is heavy. The 2 qt pans weighs 2 pounds whereas the 4 qt pan weight 3.1 pounds.

Made In does not recommend using metal utensils with their stainless steel cookware. While this pan is dishwasher safe, it is better to handwash.

As with all their stainless steel cookware, this saucepan can be returned within 45 days of the delivery date for a full refund, exchange or store credit and Made In will pay the shipping cost (except from Alaska, Hawaii, and US Territories.)

Cuisinart MCP193-18N MultiClad Pro

The first induction saucepan on our list is the 3-quart Cuisinart MultiClad Pro Saucepan with cover. It can also be used on conventional cooktops and ranges.

Cuisinart is a reliable manufacturer with a 30-year-long history of producing top-quality cookware. Keeping up with modern technologies, the Cuisinart MultiClad Pro is a budget-friendly saucepan made of top-quality materials. If you’re looking for a perfect combination of price and quality, look no further. 

Cuisinart MCP193-18N MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover


  • A stay-cool handle
  • Reasonably inexpensive
  • High quality 3-layered material
  • Dishwasher-safe
  • Flavor-preserving technique


  • Might be too heavy for some

Key Features

The Cuisinart MultiClad Pro Saucepan is built primarily with the induction principle in mind. It has triple-layer construction – the aluminum layer in the middle is sandwiched between two stainless steel layers. However, you can safely use it with conventional cooktops as well.

When it comes to construction, the combination of stainless steel and aluminum is ideal. Stainless steel provides an appropriate vessel for electromagnetic induction, while the aluminum base distributes the heat evenly along the surface. In addition, the heat spreads equally along the sidewalls of the pan, so you won’t encounter any ‘hot spots’ – the food will always be cooked equally.

The pan preserves flavor extremely well, thanks to a few key features. The stainless steel interior doesn’t react with food, therefore, it doesn’t impact the flavor in any way. Along with the aforementioned lack of hot spots, it’s ideal for preparing delicate, flavor-rich meals such as simmering sauces, sautéed vegetables, browned meat, fried food, boiled pasta, etc.

Another thing that influences the rich flavor is the stainless steel lid. This lid will fit tightly on top of the pan and contain the steam, which will allow food to cook in its natural nutrients and juices. In addition, the rim is tapered so there’s no dripping while pouring contents from the pot. Also, both the lid and the pot are dishwasher-safe.

The Good 

A stay-cool handle is a convenient addition to this saucepan. Made of stainless steel, this riveted handle will always remain cool enough so you can touch it with bare hands when you want to move the pan away from the stove. Moreover, the handle is tightly sealed and sturdy enough to handle the heavy pan.

The Bad

It might not be a downside, but this pan is significantly heavier than the majority of its counterparts. Since it’s made from thick metal, the pan might become too much to handle once it’s filled with food or water. For the same reason, it will take a bit more time for the contents to heat up and boil. However, this only adds to the durability of the pot, and if you don’t mind a heavy pan, there’s nothing to worry about.

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All-Clad 4203 3.5-Quart Saucepan

All-Clad Metalcrafters are well-known manufacturers of stainless steel cookware. It’s not surprising, therefore, that their induction saucepan is one of the most sought-after on the market. It prides itself on quality and reliability, but comes at a hefty price.

All-Clad 4203.5 Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 3.5-Quart, Silver


  • Compatible with all cooktops and ovens up to 600°F
  • Sturdy and extremely durable
  • Straight-sides distribute heat to the rim
  • Quality inner surface


  • Expensive

Key Features

This three-layered pan is just one of many different versions offered by All-Clad. The layers consist of two stainless steel surfaces (interior and exterior) as well as an inner aluminum base. This combination effectively heats up and distributes the heat all along the bottom and the sides of the pan.

The All-Clad 3.5 Qt Stainless Steel 3-Ply Sauce Pan with Lid has a unique structure, with the sides having an almost straight-line shape. These high sides along with a small bottom surface provide exceptional heat preservation. The evaporation is minimal so you can prepare certain foods that require you to remove the lid. Also, since the heat reaches the rim of the pan, this cookware is ideal for heating foods in liquid, making delicious sauces, or reheating.

The inner area of the saucepan is top-quality. It won’t react with food (no ‘metallic taste’), and the food won’t stick. You don’t have to worry about overcooking or undercooking the food, as you can always keep track of the process. The lid fits, but due to pan’s unusual structure, you may find it redundant.

From the maintenance aspect – the All-Clad saucepan causes no issues. Due to the no-stick surface, you can manually wash it in an instant. If you have a dishwasher, you’ll be glad to know that it’s dishwasher-safe, too.

The Good

This saucepan is compatible with all cooktops on the market. Even if you currently don’t own an induction stove, you can seamlessly place it on top of an electric or gas stove. Besides the cooktops, this pan is compatible with an oven and is resistant to heat up to 600°F – so it’s even fit for broiling.

The Bad

However, all this durability and quality features come at a price – the major downside of the All-Clad. Compared to other pans on the market, this one is three to four times more expensive. Granted, you’re buying durability and trusted quality, but if you’re using it only on an induction cooktop, the price may be a turn-off.

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If you don't need a 3.5-Qt saucepan, All-Clad offers a 1.5-quart saucepan. It is a perfect in-between for everything from stews to soup and gravy.

Duxtop 3-Quart Saucepan

The Duxtop is a cheap, quality alternative to some more expensive 3-quart induction saucepans on the market. It comes from a manufacturer notable for making small kitchen appliances, including induction cooktops. Although cookware isn’t their primary field, their saucepans are perfect for induction stoves.

Duxtop Whole-Clad Tri-Ply Stainless Steel Saucepan with Lid, 3 Quart, Kitchen Induction Cookware


  • Budget-friendly
  • Compatible with all cooktops
  • Durable
  • Stay-cool handle and drip-free design


  • Not dishwasher-friendly
  • Exterior damages easily

Key Features

This durable saucepan is made out of high-quality stainless steel on both sides with an aluminum base in the middle. The reliable construction should ensure the longevity of the pan. In addition, there’s a limited lifetime warranty for any manufacturer defects. Therefore, you don’t have to worry if you notice any kind of damage when you receive your pan, as you can get a replacement right away.

When it comes to performance, there’s nothing that places this pan below its counterparts. The aluminum effectively warms it up and distributes the heat smoothly. The inner stainless steel doesn’t react with food, keeping the original aroma intact. On top of that, the stainless steel lid will keep the moisture inside while you cook – making your food softer and juicier.

Other features include a tapered rim with a drip-free pouring design. In addition, the handle has a venting mechanism that keeps it cool during cooking, so you can use it bare-handed. The pan is compatible with a wide range of cooktops, including glass ceramic, electric, gas, halogen, etc. You can also use it in an oven – up to 550°F.

Duxtop Whole-Clad Tri-Ply Stainless Steel Saucepan with Lid, 3 Quart, Kitchen Induction Cookware

The Good 

A notable upside of this Duxtop Whole-Clad Tri-Ply Stainless Steel Saucepan is that you can store it in a refrigerator. Although it’s not recommended to keep saucepans in the fridge, this one is labeled as refrigerator-safe. So not only can you prepare various dishes in it, but you can also store them for some other time.

The Bad

Even if it’s stated that you can put this saucepan in a dishwasher, it’s recommended that you clean it manually. The lifetime warranty won’t replace a pan damaged inside the dishwasher, and the outer construction can scratch easily.

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Circulon Symmetry Saucepan

Circulon saucepans are famous for their special nonstick technique that requires little or no oil for food preparation. If you’re looking for a safe investment (that comes in a few different color designs), you should check this 3.5 qt saucepan out.

Circulon Symmetry Hard Anodized Nonstick Sauce Pan/Saucepan with Straining and Lid, 3.5 Quart, Red


  • Extremely durable
  • Nonstick technique compatible with metal utensils
  • Sophisticated design, comes in three colors
  • Lifetime guarantee
  • Bigger than most pans (3.5-quart) for a similar price


  • Unstable lid
  • Lets off steam which may be off-putting for some

Key Features

This saucepan has a different construction compared to the majority of its counterparts. It isn’t made out of a stainless steel-aluminum combination, but instead, it’s completely wrapped in hard-anodized aluminum; this makes it twice as hard and durable. What’s more, it offers a lifetime guarantee, making it extremely reliable.

The saucepan is also specific from the cooking perspective, albeit not everyone will like that. The lid is transparent, allowing you to always keep track of the cooking process. However, it contains ‘straining holes’ for the steam to go out – a disappointment for those who like to keep the moisture inside the pan.

On the other hand, the food will hardly stick on the hard-anodized surface. For those who prefer a healthy lifestyle without their food dripping in oil can safely prepare oil-free meals here. It’s pretty easy to release food. What’s more, it’s safe to use metal utensils (unlike in Teflon-made cookware, where the metal can damage the surface). Speaking of cleaning, the saucepan is completely dishwasher-safe.

The Good 

Aside from all these useful features, the aesthetic is the major bonus of this Circulon Symmetry Hard Anodized Nonstick Saucepan. The sophisticated coating and shape make it a fine addition to any contemporary kitchen. What’s more, this is one of the rare saucepans that comes in different colors – there’s black, chocolate, and merlot. All designed to complement your cooking space.

The Bad

The tight-fitting lid doesn’t lock and can be a bit unstable. Considering that it’s a glass lid, vibrations and other movements from boiling may move the lid around. Since the glass lid is fragile and prone to breaking, you should always keep an eye on it while you’re cooking at high temperatures.

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Made In Saucepan

Made in Italy

2  and 4 qt Pans Available

Final Verdict

Induction saucepans can make your life much easier, but only if you know which one to choose. When it comes to quality and a decade-long reputation, the All-Clad 4203 is an obvious choice. But when you compare the prices with other pans you may look elsewhere.

The Cooks Standard, Cuisinart, and Duxtop are all in a similar, budget-friendly price range and all work well with induction stovetops. If we had to pick one of these three, it would probably be the Cuisinart MCP193-18N MultiClad Pro – a product that frequently receives rave reviews.

The Circulon Symmetry Saucepan is a very good option if you want a non-stick pan.

Saucepan Buyer's Guide

It’s recommended to learn a bit more about induction saucepans before you purchase one. There’s a variety of types available on the market, however, some that look like induction saucepans may not even be compatible with that type of cooktop.

Furthermore, the size of the stoves and the vibration caused by induction can all influence your choice. The following guide should help you avoid these types of inconveniences while looking for the ideal induction pan.

Compatibility with Induction Stoves

Induction stoves use a magnetic field to heat only the pan without changing the temperature of the cooking surface. These stoves require special pans with a sturdy iron base cable of creating a magnetic field. If you don’t get a saucepan compatible with induction stoves it will either need some additional modifications or you can render it useless.

The induction stove can only work if it produces a magnetic field. Therefore, any iron-based material should work. However, you should pay attention to the label of the product as it’s usually stated if it’s inductive or not.

Saucepans like cast iron and stainless steel are always inductive due to their material. On the other hand, copper pans and non-steel pans without an aluminum base are usually not compatible with induction stoves. Additionally, all saucepans require a completely flat bottom to conduct an electromagnetic field. Otherwise, the food can be undercooked or the pan won’t get hot at all.

Related Content: How to tell if cookware is induction ready

Size of Pans and Stoves

The induction stoves work only when a metallic (ferromagnetic) material connects with the glass cooktop. For this reason, all these cooktops have means to prevent any accidental operations – for example, the creation of a sudden magnetic field and a heating of the surface.

How can this happen? Your kitchen is loaded with various ferromagnetic materials – knives, cutters, spoons, which can accidentally fall on the induction cooktop and start the operation. If such a thing should happen, the consequences could be severe. That’s why you should purchase a saucepan that covers most of the stove area.

Manufacturers state that all pans should be at least 70% of the stove area. There’s usually a gap around 2.5“ between the edge of the stove and the edge of the saucepan. If the gap is wider, the stove won’t start.

In addition to the size, you should also consider the thickness of the bottom surface. If the bottom is less than 0.1“ and more than 0.25“, the induction stove won’t register the pan. However, since the majority of saucepans manufactured today fit these dimensions, you shouldn’t encounter any problems.

Type of Material 

Induction saucepans come in a variety of materials, all of which react differently when they come in contact with food, and all of which have their upsides and downsides. Before you opt for a certain material, you should know why it’s good (or bad). When it comes to induction saucepans, there are five regular material types – aluminum, hard anodized, stainless steel, cast iron, and ceramic.

Aluminum Saucepans

Aluminum saucepans are most convenient and are equally good for beginners and seasoned cooks. They’re the cheapest of the bunch and efficiently maintain heat, making them the perfect choice if you’re still in two minds about cooking.

You can experiment with different dishes and temperatures and worry less about causing damage, as they’re easily replaceable. In addition, they’re less durable than other materials on the list.

Hard-Anodized Saucepans 

These models are also known as ‘nonstick’ saucepans. They have an aluminum base that distributes heat evenly to all sides of the pan and therefore cooks more efficiently.

Usually, the inner coating is made out of Teflon, making it non-reactive, non-porous, and prevents corrosion. At the same time, the food won't stick to the bottom, which makes it much easier to clean.

Stainless Steel Saucepans 

Stainless steel saucepans have a scratch-resistant coating that’s immune to rust and corrosion. This is a popular feature, since it never warps – even after years of use.

However, it doesn’t conduct heat as well as aluminum and has issues in distributing heat evenly along the surface. That’s why induction stainless steel pans have an aluminum base. These pans are extremely popular with homeowners since they’re non-reactive with food, resistant, and durable.

Cast Iron Saucepans

Since cast-iron is the hardest and of all materials, it requires the most time to heat up. Plenty of homeowners enjoy using this type of saucepan, as slower heating allows flavors to mix and develop over a longer period.

The cast iron saucepan is useable on various surfaces such as stove or oven. With such high heat retention, the food will remain hot for some time after you move it away from the heat.

Ceramic Saucepans

These high-end quality type of induction saucepans combine elements found in other saucepans – it’s non-stick and scratch-resistant, with an aluminum base that perfectly maintains heat and spreads it equally.

Those who prefer a healthy lifestyle love ceramic saucepans as the non-stick ceramic surface needs little or no oil while preparing food. On top of that, they’re the easiest to clean. The major downside of ceramic saucepans is that they’re extremely fragile on impact. Moreover, they feature in the upper price bracket.

Vibration-Resistant Parts

Certain factors make induction saucepans prone to a higher vibration that can cause a wide range of issues – lids sliding from the pan, handles falling off, and even a high buzzing noise that quickly becomes annoying. To prevent these issues, you should look for certain elements.

The handles need to be properly fixed and made out of sturdy material. This way the vibration won’t cause them to come loose and fall off. If you don’t pay attention, the handles can detach while you’re lifting the pan, which can cause serious accidents. Some other features to consider are handle length (keep your fingers from the hot area); stay-cool handles (to avoid accidental burns); and a stainless steel with a silicone layer (for tighter grip). It’s recommended to avoid wooden handles.

Lids come in two different types – glass lids and stainless steel. Glass has an upside as it allows you to track the progress of your dish, but at the same time, can be the worse option. When the heat is high and the contents inside are boiling or bubbling, the lid can move and fall off. Glass lids are fragile and falling off the cooktop to the floor will probably break them. However, they’re less prone to high temperatures (unlike stainless steel lids).

Saucepans that are coated with several metal layers are more likely to vibrate. They frequently have stainless steel as an outer coating and aluminum layer for better heat distribution inside.

While this type of ‘metal layer sandwich’ makes the pan more efficient, it also creates a buzzing sound. The reason for this is that the aluminum vibrates at a higher speed than the outer stainless steel. This buzzing sound can be uncomfortable and the vibrations often cause problems like those stated above. However, if you’re using the high-end coating and more expensive pans this shouldn’t be an issue.

Testing the Induction of the Saucepan

Even when the saucepan is made out of a compatible type material, it doesn’t mean that it will work on induction stovetops. For example, some stainless steel saucepans won’t be able to form an electromagnetic induction.

It may sound silly, but bringing along a simple fridge magnet when shopping can help you determine the induction capability of the saucepan. If the magnet sticks securely to the bottom of the pan, you’re good to go.

When you’re shopping online, always look for products that have a ‘induction-ready cookware’ or similar label. In recent years most induction cookware has this note displayed clearly on the label. If not, you can check it on the official website.

The same goes for when you shop in stores. The ‘induction-ready’ note should be displayed somewhere on the product package. However, you can always keep a small magnet with you, just in case!

Pans and Induction Cooking FAQ

How does induction cookware work?

Induction cooking is a relatively recent technology that works thanks to electromagnetism. The induction cooktop has a built-in copper wire coil that, once switched on, will make an oscillating magnetic field.

This electromagnetic field then transfers the electric current to the item placed on the element (usually a pan, pot, or a disk). As a result, the current produces resistive heat which heats the molecules of food – that’s how the cooking starts.

Unlike regular electricity or gas cooking, with induction cooking, the rest of the kitchen remains cool. The surface of the cooktop also remains cool so you can safely touch it. Moreover, there’s not as much ‘heat waste’ as the food heats up directly from the molecules so all the energy resources are invested directly into the pan and the meal.

Can you use aluminum pans on induction cooktop?

You can’t use aluminum-only pans on the induction cooktop since the magnetic field can’t create a concentrated current. That’s why a cooking vessel must contain a ferrous metal – usually cast iron or some type of stainless steel (although not all stainless steel pans are good for induction cooking).

There’s an alternative solution that includes a thick metal disk as a vessel to create an electromagnetic current in contact with the cooktop. You can use this metal disk as a ‘hotplate’ or a stove to heat the non-inductive saucepans. However, if you want to cook effectively, it’s recommended to get an induction saucepan instead.

Can you convert pans to induction?

You can convert pans to induction if you buy an induction converter disc. This disc (also known as induction interface disc) can be placed under your pan or used as standalone cookware on your induction stovetop.

This disc is a lot cheaper than the entire induction saucepan, but at the same time, it’s far less effective. On top of that, the disc heats up much faster than the pan. If used improperly, it can cause permanent damage to the pan and the stovetop.

You should only use the induction interface disc as a last resort.

Can you use an induction cookware on other cooktops?

Yes, most of the time you can use induction cookware on more conventional cooktops. Since the majority of induction saucepans are made out of steel or cast-iron, they can be used on both gas and electric stoves.

However, some induction cookware is made out of thinner material which won’t distribute heat from conventional stovetops as effectively. Therefore, some saucepans will be prone to ‘hotspots’ in areas near the gas flame or electric coil. This may cause food to cook unevenly, get burnt, and it can even damage the pan.

If you want to use induction cookware on a traditional cooktop, use those with a thicker base such as cast iron.

Related Content: Can induction cookware be used on a gas stove?

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