What cookware works on an induction cooktop?

Induction needs magnetic pans, stainless steel or cast iron, or non-stick pans specifically labelled induction-ready. Plain aluminium and some stainless won't work. A quick test: if a magnet sticks firmly to the base, it will work on induction.

Which cookware pieces do I actually need?

Most kitchens are well covered by a large non-stick frypan, one or two saucepans with lids, and a stockpot for pasta and soups, plus a cast-iron or stainless skillet for searing. Add pieces as you find gaps rather than buying a huge set upfront.

Stainless, non-stick or cast iron?

Stainless is durable and best for searing and sauces; non-stick is easiest for eggs and low-fat cooking but wears out; cast iron lasts a lifetime and sears beautifully but is heavy and needs seasoning. Most kitchens use a mix of all three.

Cookware Buying Guide (Australia): Materials, Pieces & Cooktops

Name: BuildPilot Adelaide Building Industry Dataset
Creator: BuildPilot
License: https://buildpilot.com.au/terms

Content scope

This guide has been reviewed for South Australia (Adelaide metro + regional SA). Building licensing, warranty, stamp duty and approval rules differ in other Australian states — verify against your local authority before acting.

The right cookware makes cooking easier and food better, and the wrong set either warps, sticks or simply never gets used. Choosing well comes down to the material, the few pieces you'll actually reach for, and whether it suits your cooktop. This guide covers the main cookware materials, the starter pieces most kitchens need, and the cooktop compatibility that catches people out, especially with induction.

Things to consider before you choose

Plain practical advice for Australian builds. No fluff.

Match cookware to your cooktop

Induction is the big one: pans must be magnetic (steel or cast iron, or non-stick labelled induction-ready). Aluminium and some stainless won't work on induction. Gas and electric are more forgiving, but a flat, heavy base still heats more evenly.

Buy the pieces you'll actually use

Most kitchens really need a large non-stick frypan, one or two saucepans with lids, and a stockpot or large pot for pasta and soups. Add a cast-iron or stainless skillet for searing. A big matching set looks great but often includes pieces that gather dust.

Material trade-offs

Stainless steel is durable and great for searing and sauces but needs technique to stop sticking. Non-stick is easy for eggs and low-fat cooking but wears out, so treat it gently and replace it. Cast iron lasts a lifetime and sears beautifully but is heavy and needs seasoning.

Base, weight and handles

A thick, flat base resists warping and heats evenly, the single biggest quality marker. A pan should feel solid but not so heavy you won't lift it full. Oven-safe, stay-cool handles and tight-fitting lids add a lot of everyday usability.

Types of cookware buying guide

Quick compare

	Stainless steel	Non-stick	Cast iron	Hard-anodised
Best for	Searing, sauces, everyday	Eggs, pancakes, low-fat	Searing, slow cooking	Everyday, durable non-stick
Durability	Very high	Wears over time	Lifetime	High
Care	Dishwasher-safe	Hand-wash, no metal	Season & hand-wash	Hand-wash preferred

Stainless steel

Durable, non-reactive cookware ideal for searing, browning and sauces.

Pros

• Very durable
• Great for searing & sauces
• Often dishwasher-safe

Cons

• Food can stick without technique
• Uneven heat if base is thin

Best for: Everyday cooking, searing and sauces

Non-stick

Coated pans that release food easily and need little oil.

Pros

• Easy release
• Low-fat cooking
• Easy to clean

Cons

• Coating wears out
• Avoid metal utensils & high heat

Best for: Eggs, pancakes and delicate foods

Cast iron

Heavy, heat-retaining cookware that sears and slow-cooks superbly and lasts a lifetime.

Pros

• Lifetime durability
• Excellent searing
• Great heat retention

Cons

• Heavy
• Needs seasoning and care

Best for: Searing, roasting and slow cooking

Hard-anodised

Tough aluminium cookware, usually with a durable non-stick coating.

Pros

• Durable non-stick
• Even heating
• Lighter than cast iron

Cons

• Hand-wash preferred
• Not always induction-ready

Best for: Durable everyday non-stick cooking

How much does it cost in Australia?

Cookware prices depend on material, construction and whether you buy pieces individually or as a set: a basic non-stick frypan is the affordable end, quality stainless or cast-iron pieces sit in the middle, and premium multi-ply sets are the top. Buying the few pieces you'll use often beats a big cheap set. Compare live prices for the pieces you want directly at the retailer.

Common mistakes to avoid

Buying cookware that isn't induction-compatible for an induction cooktop
Choosing a big set for the piece count, then using only three pans
Using metal utensils or high heat on non-stick and wearing it out fast
Picking thin, light pans that warp and heat unevenly
Ignoring whether handles and lids are oven-safe

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Cookware Buying Guide

Cookware Buying Guide

Things to consider before you choose

Match cookware to your cooktop

Buy the pieces you'll actually use

Material trade-offs

Base, weight and handles

Types of cookware buying guide

Stainless steel

Non-stick

Cast iron

Hard-anodised

How much does it cost in Australia?

Common mistakes to avoid

More on kitchen & cookware

Trades who work with cookware buying guide

Popular questions

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