How to Check If Your Cookware Is Induction-Compatible: The Magnet Test Explained - Cookware Reviews & Tips

If You’re Wondering About Induction Compatibility, Try a Magnet First

If a Magnet Sticks, It’s Induction-Compatible

If a magnet sticks to the bottom of your stainless-steel pan or pot, you can use it on an induction cooktop. This works because induction only reacts with metals that are magnetic.

The easiest way to check whether your cookware works on an induction range is to place a magnet on the bottom.

If the magnet sticks well, that item is compatible with induction. If it doesn’t stick, it’s most likely not induction-ready.

This simple test works because induction can heat only “magnetic” metals. Unlike traditional gas or radiant cooktops, induction creates a magnetic field that heats the metal itself. Without magnetism, there’s no reaction at all.

Of course, you can’t exactly go to the store and stick magnets on every product, and you definitely can’t press a magnet to your monitor when shopping online.

Let’s take a closer look at stainless steel.

Induction Compatibility

Not All Stainless Steel Works on Induction

Some types of stainless steel are non-magnetic and therefore cannot be used on induction cooktops. It helps to understand the grade and structure of stainless steel.

Stainless steel is widely used, but not every type is magnetic.

The main categories are:

• 300 Series Stainless (304, 316, etc.): Non-magnetic → Not induction-compatible
• 400 Series Stainless (430, 410, etc.): Magnetic → Induction-compatible

For example, high-end cookware made of 304 stainless steel is non-magnetic and won’t work on induction, while 430 stainless steel is magnetic and suitable for induction.

Why Pan Bottoms Are Designed to “Stick to Magnets”

Multi-layer pans use a magnetic layer at the base to ensure induction compatibility. The inner layer prioritizes hygiene, while the outer layer provides magnetism.

Many stainless pans and pots are made with a multi-layer construction. The purpose is simple:

The bottom layer uses a magnetic material (like 430 stainless) for induction, while the interior layer uses 304 stainless for corrosion resistance and food safety.

A typical structure looks like this:

• Inner surface: 304 stainless (18-8 or 18-10)
• Middle layer: Aluminum or copper (for better heat conduction)
• Outer bottom layer: 430 stainless (18-0, magnetic)

This design lets the magnet stick firmly and allows the pan to generate heat on induction cooktops. In fact, most “induction-ready” pans on the market follow this structure.

What “18-0,” “18-8,” and “18-10” Mean for Magnetism

18-0 stainless is magnetic and works on induction, while 18-8 and 18-10 are non-magnetic and don’t work on induction by themselves.

You’ll often see labels like “18-0,” “18-8,” or “18-10” on stainless products. These numbers indicate the chromium (Cr) and nickel (Ni) content.

• 18-0: 18% chromium, 0% nickel → Magnetic, induction-compatible
• 18-8: 18% chromium, 8% nickel → Non-magnetic, enhanced shine and hygiene
• 18-10: 18% chromium, 10% nickel → Non-magnetic, premium hygienic grade

For induction compatibility alone, 18-0 products have a magnetic bottom and can therefore be used on induction cooktops.

Can 300 Series Stainless Ever Be Magnetic?

Cold working or composite construction can make some 304 stainless items react to magnets.

Although 300 series stainless is normally non-magnetic, some products become slightly magnetic due to the manufacturing process or design. A common example is cold working.

This process mechanically compresses and shapes the stainless steel, giving it some magnetism.

Some pans also add a 430 stainless layer at the bottom to ensure magnetism, so even though the visible material is 304, a magnet may still stick.

However, this is limited—using a magnet remains the most reliable test.

Is 400 Series “Cheap”? Not Necessarily

400 series stainless has lower corrosion resistance but higher thermal conductivity and plays a key role in induction compatibility.

Some consumers mistakenly think 400 series stainless is “cheap.”

But 400 series is magnetic and essential for induction bases.

It can even outperform 300 series in terms of thermal conductivity.

When used only for the base layer, it’s very efficient in performance, cost, and durability.

In other words, choosing the right metal for the right place is smart design, and using 400 series is a functional choice, not a flaw.

In Summary

If a magnet sticks to the bottom of your stainless pan or pot, it can be used on induction. Labels and construction details help you choose more accurately.

If you want a quick check for induction use, placing a magnet on the bottom is the most reliable method.

If it sticks, it’s induction-compatible.

Additionally, markings like “18-0,” “430,” or the word “Induction” on the product make it even more trustworthy.

Most modern cookware uses multi-layer designs to combine induction compatibility with cooking performance.

By relying on accurate information, you can choose pans and pots that satisfy both your cooking environment and performance needs.