How to Use an Induction Hob | Magnetic Cooking Basics

Induction cooking feels different from gas or electric the first time you try it. The glass surface stays cool while the pan heats, boil times drop, and controls respond instantly. The whole system works through magnetism—the hob energizes a coil beneath the glass, which heats only when an induction-compatible pan sits on the zone. That one fact drives everything else about how to use an induction hob correctly.

What You Need Before You Start

Check your cookware first. The pan base must be magnetic, which means stainless steel with a magnetic grade or cast iron works, while aluminum, copper, and most glass do not. A quick test: if a refrigerator magnet sticks firmly to the bottom of the pan, it will work. If the magnet slides off or barely holds, the hob won’t heat it.

Pan size matters too. A pan too small for the zone may not trigger the sensor; a pan much larger wastes heat around the edges. Warped or dented pans should be avoided because uneven contact reduces efficiency and can scratch the glass.

If you’re shopping for new pots and pans rather than testing what you own, our tested roundup of cookware for induction hobs covers which materials and brands actually perform on a magnetic surface.

Step-by-Step: Operating Your Induction Hob

The controls vary by model, but the workflow is consistent across manufacturer manuals. Follow this sequence each time you cook:

1. Place induction-compatible cookware on the marked cooking zone before touching any controls.
2. Turn on the hob using the power button or main switch.
3. Select the cooking zone with its corresponding touch control or area on the panel.
4. Set the heat using the + / – buttons, a slider, or the model’s control keys.
5. After cooking, turn off the zone first, then switch off the hob using the main switch.

Many models show a residual heat indicator—often the letter “H”—after the zone turns off. This signals that the glass is still warm even though induction heat stops the moment you remove the pan. The manual from a leading manufacturer instructs users to switch off the hob after every use with the main switch, not just the zone.

Some hobs include a Boost or Power mode for short bursts of maximum output. Use it briefly, as it pushes the element past normal limits for rapid boiling or searing.

Avoiding the Mistakes That Damage Hobs and Pans

The most common error is assuming any metal pan works. Non-magnetic stainless steel, aluminum, and copper simply won’t heat, and a pan sitting on a powered zone may trigger an error code or shutoff. The second most common error is placing the pan off-center or on the wrong ring, which leads to uneven cooking and wasted time.

Leaving oil, fat, or food unattended is the most dangerous mistake. A manufacturer’s manual warns that unattended hot oil or fat can cause a fire, and it explicitly says never to extinguish a grease fire with water. Instead, switch off the appliance and cover the pan with a lid or fire blanket.

Other habits to break:

• Never heat an empty or dry pan—it can overheat, damage the cookware, and pose a burn risk.
• Don’t use the hob as a work or storage surface for utensils, lids, or other objects.
• Keep metallic items like cutlery, magnets, credit cards, and electronic devices off the surface; the magnetic field can heat them or interfere with them.
• Don’t rely on pan detection as your only shutoff—always turn the hob off manually after use.

Safety Notes Worth Knowing

The magnetic field is generally safe for everyday users, but the Swiss government’s fact sheet advises people with pacemakers or defibrillators to consult a doctor before using an induction cooker. The field can interfere with some implanted devices, so a quick medical conversation removes any doubt.

Both are worth a skim before your first cook.

The core loop is simple: magnetic pan on the marked zone, power on, select the zone, set the heat, cook, then turn off the zone and the main switch. Once you’ve done it twice, it becomes second nature—and the fast, precise heat makes the adjustment worthwhile.