Induction Pans

How to choose the right Induction Pans

• Match pan diameter and capacity to your menu and hob size, ensuring good contact with the induction zone for efficient heating.
• Choose between stainless steel, aluminium or cast iron depending on whether you prioritise durability, light handling or heat retention.
• Decide where non-stick coatings are needed for eggs, fish and delicate items, and where plain metal is better for high-heat searing.
• Consider depth and profile: shallow frying pans for sauteing, deeper saute pans for sauces, and tall stock pots for soups and boiling.
• Plan for service style, selecting robust mini pots and attractive finishes for oven-to-table or buffet presentation.
• Check compatibility with existing induction hobs and ensure handles and overall weight suit your team for safe daily use.

Care and maintenance

• Allow induction pans to cool before washing and avoid shocking hot pans with cold water to prevent warping.
• Use non-abrasive detergents and soft pads, especially on non-stick coatings, to preserve performance and appearance.
• Avoid metal utensils on non-stick surfaces and inspect coatings regularly, replacing pans that show peeling or deep scratches.
• Dry pans thoroughly after washing to prevent staining or corrosion, particularly around rivets and bases.
• Store pans stacked carefully with protectors between them to reduce scratching and prolong the life of bases and coatings.
• Periodically check handles and fixings for looseness and tighten or replace components to maintain safe operation.

Explore our wider cookware, stock pots, saute pans and stainless steel equipment ranges to build a complete induction-ready kitchen setup.

Need help choosing? Call Caterboss on (01) 687 5772.