With the advent of modern lifestyle supporting technologies, Induction cooking technology has swept the market and won billions of consumers.
It has found a place in markets, homes, restaurants, RVs, hostels, cooking shows, and elite homes.
With people being aware of its benefits, it has become a “must-have” on the list.
It’s a great option as it requires a one-time investment and can work on standard electricity being supplied to all homes in the US.
And if you have both inductions as well as a gas stove and wondering whether the same cookware can work with induction as well as gas, the answer is YES!
If you’re looking to buy cookware that can work on induction as well as gas/electric stoves, have a look at this article where I have listed the best cookware for induction cooktops.
Can All Induction Cookware be Used on Gas Cooktops?
Yes, almost all induction-compatible cookware can be used on a gas cooktop.
There are only two exceptions – when the cookware base steel is quite thin. or when it has been sprayed with a magnetic layer or a non-stick layer on the outside surface of the pan (especially at the base)
In these two cases, the open flame of a gas cooktop could release noxious fumes.
In certain sprayed cookwares, the outside surface coating melts and does not remain flat leading to it not working on an induction cooktop anymore.
Some induction cookware specifically instructs the users in their manual guide not to use the pots and pans on a gas cooktop.
Apart from these two exceptions (thin steel and magnetic/non-stick outer layer), if the surface is metal or enameled, the induction cookware can be safely used on a gas cooktop. In fact, many recommend using the same cookware for both.
Apart from being budget-friendly (since you get to use the same cookware on both) they are good quality materials.
Let us look a bit into the advantages of using induction cookware on gas cooktops
Advantage of Using Induction Cookware on Gas Cooktops
The top advantage of using induction cookware on gas is that it can cook food on multiple cooktops whether it be gas or induction cooktops
Induction cookware is made of good quality and has the ability to get heated up and stay hot for some time.
Once heated up, the heat is evenly spread everywhere. Induction cookware is easy to clean and is corrosion resistant as well.
Let us now deal one by one with the induction cookware materials and their specialties as cookware on gas and induction.
Stainless steel is an alloy, meaning it is a mix of different metals. It brings out the best of all metals used.
One of the most desirable traits of this metal is its ability to resist oxidation or rusting.
So no pre-seasoning is required. Nowadays 18/10 stainless steel is manufactured to be magnetic so it can work on an induction cooktop as well as on gas stoves.
You can leave stainless steel cookware in water and it will not rust. It has the durability and robustness of cast iron.
It is not a very good conductor of heat but once heated it holds down the heat very well. So less chance of hot spots.
It is long-lasting, has a shiny finish, and is safe to use. It can be used on induction and on gas both.
It will not degrade with time but will remain as it is.
There are variations of stainless steel which counters some of the shortcomings of all stainless steel cookware and can be used both on gas or on induction.
- Copper fully clad by stainless steel
- Aluminum clad fully by stainless steel
Copper Fully Clad by Stainless Steel
The pots and pans consist of a copper layer and have both an inner layer and an outer layer of stainless steel.
Copper increases the thermal property and is easy to maintain.
The higher the thermal capacity of the cookware, the faster it will heat up and spread heat to other areas. So copper heats up quickly and leaves no hot spots.
As copper can be ingested and is reactive to our food, the copper-clad by stainless steel cookware gets the best of both worlds (with copper on the inside and steel on the outside)
Non-Reactive stainless steel, which does not cause harm to the human body, is clad on top. This makes sure that the cookware heats and cooks fast but doesn’t react with the food.
Most importantly, copper-clad by stainless steel cookware can be used both on gas as well as induction.
The only drawback is that copper makes the cookware extremely heavy.
Aluminum Clad Fully by Stainless Steel
In this type of cookware, an aluminum layer is fully enclosed by a stainless steel layer inside and outside.
This ensures all the good thermal properties of aluminum are used in the cooking process.
Steel has a low thermal conductivity which means a lot of energy needs to be applied at the base in order to get the top hot. And it also takes a long time to react to heat change.
So these negativities are cut down with the usage of aluminum.
Aluminum is a reactive metal, can be ingested and is long suspected of contributing to Alzheimer’s disease.
To avoid this a non-reactive metal layer of stainless steel is clad on both sides of the aluminum.
It can be used both on gas as well as induction.
The main reason why people use cast iron is that it is a natural non-stick and is chemical-free.
People are sick of chemical non-stick cookware. Cast iron is mostly indestructible and will most likely surpass the age of all cookware in your kitchen.
Cast iron holds heat correctly so there is no fear of undercooked or overcooked portions of food. It can stand high heat temperatures and is ideal for searing and steaks.
It leaches out dietary iron which is good for health.
Seasoned cast iron pans have a high emissivity coefficient. This means they strongly radiate infrared radiation which helps indirectly to cook food.
They can be used both on gas or on induction cooktops.
One thing you have to be careful of is not leaving it in water as it rusts.
Season it to avoid the rust. Also, while cooking acidic food will not damage the cast iron, it can remove the seasoning.
It is very heavy and not for those who have weak wrists. It should be carefully placed and not thumped or dragged.
It takes some time to get heated up and reacts slowly to temperature change as its ability to stay heated up – heat capacity is quite large.
Enamelled Cast Iron
Enamelled cast iron has a vitreous glaze applied to the surface.
Enamel is created using a glass-like material called porcelain. The cast iron is coated with a blend of porcelain particles and color particles to the desired thickness.
It is applied both inside and outside the cookware. This is done to overcome the drawback of cast iron – rusting and the need for seasoning.
It is excellent for slow cooking. It can be used for cooking acidic foods as well! They come in dazzling different colors to brighten up your kitchen.
They come with an easy finish and are easy to clean.
Enamelled cast iron gives even and consistent heat to the food. Even though it does not get as hot as bare cast iron, it does get hot enough.
It can be used both on gas as well as induction
The non-stick ability and the ability to withstand very high heat by cast iron is lost due to enameling. Chipping of the enamel layer can occur by accidentally dropping it or overheating it or if cold water is added to a hot pot made of enameled cast iron.
Carbon steel is made up of ninety-nine percent iron and one percent carbon. While it is widely used around the world, it is not so popular in the united states.
Carbon steel must be seasoned to avoid rust and retain non-stick properties. It is quite cheap.
It can be annealed to form blue steel (also called black steel) which is a harder and less reactive material.
Carbon steel fortifies the iron in your food. It is light in weight and bit thinner compared to cast iron. That makes it easier to manage and comfortable to use.
Carbon steel heats up fast and can withstand all temperatures.
It can be used on gas as well as induction
Drawbacks include that it does not retain heat very well. But the good part of this is it is quick in responding to temperature change. However, it does not heat evenly.
Graniteware pots and pans are made by fusing porcelain to steel at 1500F. These enameled steel surfaces are very budget-friendly.
They heat up quickly and the heat is evenly distributed across the cookware
They are very easy to maintain and can be cleaned easily.
They can be used both on a gas cooktop and on induction.
Care should be taken while cooking in graniteware that enamel does not chip off. If it does, it is no longer safe to use for cooking food.
Again, you can use granite cookware on both induction cooktops as well as gas stoves
As you must know now that most of the Induction cookware can also be used on gas cooktops.
My favorite ones are stainless steel clad aluminum or copper. For pans and woks, I prefer cast iron.
These stainless steel clad utensils perform very well during cooking, give beautifully cooked cuisine, look amazing and are easy to clean.
Although the materials may cost quite a bit, they are worth every penny.
Keep checking online or your regular store for deals and discounts.
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