My pan doesn't work. The hob doesn't detect it. Troubleshooting induction cooktops.

Induction hobs are so finicky that not only do they require specific cookware, but these also have to meet other requirements for them to work properly. And although they are quite simple, if you don't take them into account you may regret having changed your traditional stove for that induction hob that looked so nice when you saw it in the store. You wouldn't be the first. Below, we give you some basic tips to detect and solve the main problems.

If your pan is not induction, it will never work.

If your pan or saucepan isn't working, the first thing you need to do is make sure it's actually induction-rated. It's probably written somewhere, cookware manufacturers like to put it on the base, but if it isn't, or if you're the kind that's skeptical, the best way to check is to place a magnet on the base. If it sticks, then you're good for now. But if it doesn't, then there's no need to check anything else - sorry, but you're going to have to buy another one.

Size does matter: the diameter of the utensils must match that of the cooking area

Once this first basic step has been completed, the second most important thing is the size, which in this case is very important. The diameter of the base of the container must be equal to the diameter of the cooking zone. If the base is too large, there will be areas that will be left out and will not heat up properly, and if, on the other hand, it is too small, the plate may not even activate. And this last point brings us to the next and very important point.

The pan is not always to blame for the induction hob not working

Not all induction hobs are created equal. The cooking zones of the simplest hobs only recognise the cookware via a detector located at the outer edge of each cooking zone. This is always a problem: small or medium-sized products, which are the most commonly used, only work on one or two cooking zones, as the larger zones do not detect them. So we end up cooking on only two zones, angry because we are in a hurry and the “burner” we want to use is already occupied and wasting half of the induction hob. That is why we recommend that you spend a little more and opt for a hob with multiple detectors in each cooking zone or, if you can afford it, for one of the new induction hobs without zones. If you do not yet have an induction hob and are looking for information, we recommend that you read our post on how to choose your ideal kitchen.

We must keep in touch

The induction hob will not activate if there is no contact. And for that you will need thick pans and pots, with a flat base and non-deformable, that is, that do not bulge with use. If the base is too thin, and especially when we cook at a high temperature or leave the empty piece on the stove, it overheats, bulges, deteriorates and, in cases of extreme overheating, damage to the hob can occur. To prevent this from happening to you, you must learn how to recognize quality pans in the store and choose the perfect cookware. You should also cook carefully, avoiding leaving an unattended piece on the stove, since overheating not only affects your pans, but also your induction hob.

Chefs do it, but you don't

We all have that image in our heads of a chef cooking in his restaurant, happily shaking the pans to stir a stir-fry instead of doing it with a spoon. Yes, it's very cool and fun, but don't do it at home. First, because you'll splash everything and second, because if you have an induction or ceramic hob, you'll surely scratch it. There are many other things that you should never do at home. The instruction manuals that come in the product boxes always explain them, but since nobody reads them, we have made a more fun version that includes everything you should know to take care of kitchenware products.

Do not clean the induction hob with anything

In addition to being capricious, your induction hob is also delicate and can easily get scratched if you don't keep an eye on it. Even a little salt can do that, so you should remove any food residue carefully. And always keep it clean so that it lasts for many years. After cooking, wait for it to cool down a little and rub it gently with a clean, damp cloth or sponge. Always use specific cleaning products for ceramic or induction hobs. When you're done, always dry it. And remember: never, never, never use abrasive products or materials. In this post you will find more tips on cleaning and maintaining ceramic and induction hobs.

Castey products perform unbeatably on induction cooktops. If you prefer to cook with cast aluminium, we recommend Classic Induction, Vulcano and Fundix. But if you prefer to cook with other materials, our stainless steel and cast iron collections will perfectly suit your needs. And as well as being suitable for induction and all types of cooktops, our products offer you many other practical advantages, such as our removable handle system, which saves storage space, optimises manual and dishwasher cleaning, makes cooking in the oven easier and makes your kitchenware much more versatile.