Induction Cookware — Smart, Fast & Reliable for Modern Kitchens
Our induction cookware collection brings together performance, longevity and elegant design for New Zealand kitchens. Induction cooking heats faster and more efficiently than traditional gas or electric stoves, but it needs cookware built specifically for that technology. On this page you’ll find what makes a pan “induction ready”, how to choose the right set for your cooking style, and which premium brands we stock to suit every budget and taste.
Why Choose Induction Cookware?
Induction hobs transfer energy directly to the pan through magnetic fields — that means quicker heat-up, very accurate temperature control and less wasted energy. Well-made induction cookware takes full advantage of these benefits:
Faster boiling and searing with lower energy use.
Precise temperature control for delicate sauces and chocolate work.
Cleaner, safer cooking: the hob stays relatively cool and spills are easier to clean.
Durability: quality induction pans are built to last and hold their finish even with regular use.
What to Look For — Materials & Construction
Not all cookware works on induction. Look for these construction features when choosing pans:
Magnetic base: The pan must have a magnetic layer (usually a stainless-steel or ferrous steel base) to work on induction hobs.
Multi-ply / clad construction: Layers of stainless steel with an aluminium or copper core deliver fast, even heat without hot spots.
Full-clad vs. disc-base: Full-clad (tri-ply or more) gives superior heat control; disc-base stainless pans are more budget friendly but still induction compatible.
Flat base and good fit: A perfectly flat base ensures full contact with the hob for efficient heating.
Top Brands We Stock for Induction Cookware
We handpick brands that combine reliable performance with thoughtful design. Our induction collection includes:
Chasseur — classic enamelled cookware with excellent heat retention and a lasting finish.
Scanpan — high-quality non-stick options built for even heating and easy release.
WMF — German-engineered stainless and multi-ply ranges for precise, professional results.
Pyrolux — stylish, robust stainless sets designed for modern kitchens.
Essteele — premium stainless and copper-core cookware with superb cooking performance.
If you have a favourite brand or a particular pan type in mind, we can help you compare models and choose the right pieces for your hob and cooking habits.
How to Choose a Set — Practical Tips
Start with essentials: a 24–28cm frying pan, a 2–3L saucepan, and a 4–5L stockpot cover most needs.
Match to your hob size: choose pan diameters that align with your induction zone sizes for best efficiency.
Consider lids and handles: tight-fitting lids speed simmering and oven-safe handles add versatility.
Think long term: better construction often means better warranty and fewer replacements.
Care & Maintenance
With sensible care, induction cookware keeps performing for years. General recommendations:
Preheat on low–medium and avoid excessive dry-heating to protect finishes and coatings.
Use non-abrasive cleaners for polished stainless and follow manufacturer advice for non-stick surfaces.
Allow pans to cool before washing to prevent warping.
Use wooden, silicone or nylon utensils to extend non-stick life and avoid scratches on polished interiors.
Induction Cookware — Frequently Asked Questions
How can I tell if a pan is induction compatible?
A simple test is to place a fridge magnet on the pan base — if it sticks firmly, the pan will work on an induction hob. Most induction pans are labelled "induction compatible" by the manufacturer. Look for magnetic stainless steel or an explicit multi-ply construction with a ferrous base.
Is stainless steel suitable for induction?
Yes — many stainless steel pans are induction friendly, especially those manufactured with a magnetic base or in tri-ply/clad construction. Ensure the base is magnetic (not all stainless grades are) and look for full-clad options for the best heat distribution.
Can I use induction cookware on gas or electric hobs?
Most induction-compatible cookware works perfectly on gas and electric stoves as well. High-quality tri-ply or stainless cookware is versatile across all heat sources; just be mindful of heat settings as induction heats faster.
Are non-stick induction pans safe and durable?
Quality non-stick coatings from trusted brands (like Scanpan) are safe when used according to manufacturer instructions — avoid overheating, use suitable utensils and follow recommended cleaning methods. Durability varies with coating type; high-end brands provide longer-lasting performance and clearer care instructions.
What size cookware is best for induction hobs?
Choose pan sizes that match your hob’s induction zones — for example, a 16–18cm saucepan for small zones and 24–28cm frying pans for larger ones. Using the correct diameter maximises efficiency and avoids energy loss from poor contact with the hob surface.
How should I clean and care for enameled cast iron or enamelled steel on induction?
Enameled cookware performs well on induction but requires gentle cleaning to protect the enamel. Avoid metal scouring pads; use warm soapy water, soft sponges and occasional baking-soda soaks for stubborn residue. Do not drop or subject the enamel to sudden thermal shocks.
Which brand should I choose for long-term performance?
All the brands we offer — Chasseur, Scanpan, WMF, Pyrolux and Essteele — produce excellent induction options, each with its strengths: Chasseur for enamelled cast pieces, Scanpan for durable non-stick, WMF for precision stainless engineering, Pyrolux for balanced everyday sets and Essteele for premium multi-ply performance. Pick based on the material, cooking style and budget that suit you best.
