Our Experts Tested Over 200 Cookware Sets to Find the Best for Induction
These are the best sets for fast, even cooking.
Reviewed by Nicole PapantoniouKitchen Appliances Lab Director
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I’m not alone in my love for induction cooking. It’s become increasingly popular because it’s faster and more energy-efficient than gas or traditional electric. As a contributing product analyst in the Good Housekeeping Institute Kitchen & Cooking Lab, I’ve learned that not all cookware marked “induction-ready” actually performs well on an induction cooktop. That’s why I’ve carefully tested dozens of skillets, saucepans, and stockpots on an induction range in the Lab to find the pieces that boil water in a flash, heat evenly, and are comfortable and easy to use.
Our top picks:
- Best overall: All-Clad D3 Tri-Ply 10-Piece Stainless Steel Cookware Set
- Best value: Tramontina 10-Piece Stainless Steel Cookware Set
- Best nonstick: Le Creuset Toughened Nonstick PRO 10-Piece Cookware Set
In the Lab, we've tested over 200 cookware sets since 2023, many of which are induction-compatible. Our favorites for induction are made from high-quality materials and are weighty with wide bottoms for maximum contact with the burner.
Pros
- Surface area heats evenly
- Comfortable handles
- Heats quickly
Cons
- Lighter than other options
The D3 Tri-Ply Stainless Steel Set is the best choice if you’re looking for a single purchase to cover all your cookware needs and you prefer durable stainless over nonstick.
This All-Clad set is lighter than some of the brand's other models and comfortable to hold thanks to its long, angled handles. It’s made of layers of stainless steel sandwiching an aluminum core, which facilitates fast and even heat conduction.
HOW IT PERFORMED IN OUR TESTS: In our heat distribution tests, the 10-inch frying pan got hotter than many other skillets we tested. It also heated more evenly across the entire cooking surface (rather than just the center of the pan, like many others we tested).
The skillet produced a nice crisp sear on steak, and the saucepan was easy to clean by hand after simmering tomato sauce. The stockpot could even boil 4 quarts of chilled water in under 10 minutes, which was the second fastest in our induction tests and three minutes faster than any stockpot we tested on gas.
| Pieces included | 8-in. and 10-in. frying pans; 2-qt. saucepan with lid; 3-qt. sauté pan with lid; 3-qt. soup pot with lid; 8-qt. stockpot with lid |
| Material | Stainless steel with aluminum core |
| Oven-safe | Up to 600°F |
| Dishwasher-safe | Yes, but hand-washing recommended |
Pros
- Heats up fast
- Sturdy handles
- Handles stay cool
Cons
- Riveted handles are trickier to clean
If you’re looking for a more budget-friendly all-stainless option with solid performance, this tri-ply set from Tramontina is a great choice.
The pots and pans feature a three-layer construction with an aluminum core surrounded by stainless steel, which allows for even heating and induction compatibility. The skillets are well-balanced with sturdy handles that are easy to maneuver.
HOW IT PERFORMED IN OUR TESTS: Though the skillet in this set did not heat the entire cooking surface as well as the All-Clad pan, it still earned a top score for even browning, which impressed me, given its lower price point.
It made a beautifully caramelized steak, and the stockpot brought four quarts of water to a boil in 14 minutes. I like that the sturdy handles stayed cool while cooking; I could easily pick up the pans and lids without a mitt.
These pans are dishwasher-safe, but they did stain a bit from oil and tomato sauce, and the rivets especially required some scrubbing.
| Pieces included | 8-in. and 10-in. frying pans; 1.5- and 3-qt. saucepans with lids; 3-qt. braiser with lid; 6-qt. stockpot with lid |
| Material | Stainless steel with aluminum core |
| Oven-safe | Up to 500° F |
| Dishwasher-safe | Yes |
Le Creuset 10-piece Toughened Nonstick PRO Set
Le Creuset 10-piece Toughened Nonstick PRO Set
Pros
- Heats up evenly
- Nonstick surface releases food easily
- Easy to clean
Cons
- Stainless steel rivets can be hard to clean
This set from Le Creuset is your best bet if you want easy-to-use nonstick cookware that sears well.
The set includes the essential pieces to cover most cooking needs, making it a great one-stop purchase for nonstick fans. The pots and pans feel well-balanced, and the ergonomic handles are comfortable.
This cookware is dishwasher-safe, but most food slides right off the surface for easy hand washing, except the stainless steel rivets, which can take some effort to clean.
The skillet in this set is one of our overall favorite nonstick pans, and our colleagues in the GH Test Kitchen use it whenever they need a nonstick option.
HOW IT PERFORMED IN OUR TESTS: The skillet earned top scores for heat distribution, with exceptionally even browning across the cooking surface. It also produced a nicely caramelized steak. Fried and scrambled eggs slipped out of the pan without sticking, though our pancake needed a nudge from a spatula to release.
We also like this Le Creuset set, which includes stainless-steel saucepans and nonstick skillets.
| Pieces included | 11- and 8-in. frying pans; 3- and 2-qt. sauce pan with lids; 3.5-qt. sauté pan with lid; 6.3- qt stockpot with lid |
| Material | Forged hard anodized aluminum |
| Oven-safe | Up to 500° F |
| Dishwasher-safe | Yes |
Pros
- Dishwasher safe
- Excellent nonstick performance
- Quickly boils water
Cons
- Nonstick coating scratches and chips more easily than stainless steel or cast-iron
The Spectra set from GreenPan is the best choice for cooks who want the convenience of nonstick cookware made with ceramic instead of PTFE (the traditional material for nonstick pans).
The pans have a tri-ply stainless steel base with a durable nonstick ceramic cooking surface that’s safe to use with metal utensils, according to the brand, which is rare for nonstick cookware. However, all ceramic-coated cookware is more susceptible to scratches and chips than inert cast-iron and stainless steel.
HOW IT PERFORMED IN OUR TESTS: The frying pan in this set, which is slightly larger than the standard 10-inch, showed even browning, though more heat was concentrated in the center. This is common with induction; for best results, make sure the base of the cookware matches the induction burner's size as closely as possible.
A pancake cooked in the skillet slid right out when the pan was turned upside down, and it was evenly colored on both sides. In our steak test, the meat came out nicely seared, but some of the mushrooms in our pan sauce were on the mushy side, while others were crisp and browned. In our water boil test, the stockpot took less than 14 minutes to boil four quarts of water.
| Pieces included | 8-in. and 10.75-inch frying pans; 1.5- and 3.15-qt. sauce pan with lids; 3.25-qt. sauté pan with lid; 8-qt. stockpot with lid; sponge |
| Material | 3-ply stainless steel with nonstick ceramic coating |
| Oven safe | 850°F |
| Dishwasher-safe | Yes |
Lodge 12-Inch Cast Iron Skillet
Lodge 12-Inch Cast Iron Skillet
Pros
- Browns foods well
- Relatively affordable
- Comes preseasoned
Cons
- Uncoated cast iron could scratch the cooktop
- Heavy
Choose this skillet if you need a kitchen workhorse that’s reliable and highly durable for daily use.
Cast iron is ideal for induction cooktops because it's naturally ferromagnetic and retains heat exceptionally well. Like most cast iron skillets, this pan is on the heavy side at 7.5 pounds, and we appreciate that the second assisting handle makes it easier to lift with two hands. If the largest burner on your cooktop is 10 inches, opt for Lodge's smaller 10.25-inch cast-iron skillet.
As with all uncoated cast iron, this pan has a relatively rough surface that may scratch a glass surface. To protect your cooktop, you can place a silicone liner, like a Silpat or a larger mat that covers the entire cooktop, between the burner and your cookware. We've tried it at home; the mat doesn't interfere with heat conduction, and since it's not made of induction-compatible metal, it won't burn.
HOW IT PERFORMED IN OUR TESTS: The Lodge cast iron skillet showed excellent heat distribution across the cooking surface. It also reliably browns foods deeply and makes a mean steak.
I have used my Lodge skillet almost daily for a decade, and it never fails to make excellent eggs, burgers, and even simmered sauces and braises. I also love that it comes preseasoned, so maintaining the cooking surface is a breeze.
| Size | 18" x 12.56" x 2.25" |
| Material | Cast iron |
| Oven-safe | Yes (Note: Cast iron can withstand high heat but seasoning starts to break down around 650˚F and silicone handle up to 500˚F) |
| Dishwasher-safe | No |
Other induction cookware sets we like
- All-Clad D5 Brushed Stainless Steel 5-ply Cookware Set: This set is similar to the D3, our top overall pick, and it’s good for high-heat cooking, but it’s more expensive, showed staining during testing, and the pans are heavy.
- Cuisinart Multiclad Pro Tri-Ply Stainless Steel Cookware Set: We like that this more affordable set is durable and includes the pieces most cooks need, but other pans showed better heat distribution and searing.
- GreenPan Nova Ceramic Nonstick 10-Piece Cookware Set: This is a more budget-friendly ceramic option than the Spectra, with a smooth finish, but it didn’t perform quite as well in our nonstick and heat-distribution tests.
- Hestan NanoBond Titanium 10-Piece Cookware Set: This is our top-tested cookware set for gas and electric ranges, but we prefer the larger cooking surface in our picks above for induction.
- Made In 10-Piece Stainless Steel Cookware Set: We like the look and feel of this stainless-steel set, but it didn’t have quite the same heat distribution in our test; the heat was very concentrated in the center of the skillet.
- OXO Mira 10-Piece Cookware Set: This set includes both ceramic nonstick frying pans and stainless steel stockpots and saucepans. It performed well in our tests and even had the fastest water-boiling time, under eight minutes.
How we test the best induction cookware
In the Kitchen Lab, we’ve tested more than 200 sets of cookware over the years, including nonstick pans and cast-iron skillets. We evaluate performance and ease of use, looking for pieces that heat evenly, respond quickly, and perform well.
Not every induction-compatible pan necessarily performs well on an induction stove, which is why we’ve carefully constructed tests that focus on the unique features of induction cooking. We pay close attention to the amount of cooking surface used, whether a pot is noisy while heating, and whether it evenly colors steak and vegetables.
Comparison of pancakes cooked in two induction skillets
✔️ Heat distribution test: We coat each skillet with a flour mixture, heat it until the flour browns, and check for even color across the entire cooking surface. Induction cooktops generally heat the center of the pan first (pictured).
✔️ Pancake test: For nonstick skillets, we fill the cooking surface with pancake batter to see how quickly and evenly the pancake cooks, as well as how easily it releases with gravity or a nudge from a spatula.
✔️ Steak browning: We sear a steak to check for uniform browning and cooking. We then make a pan sauce with mushrooms to assess how well the liquid reduces and how evenly the mushrooms cook.
✔️ Water boil test: We time how long the stockpots take to boil water.
✔️ Ease of use tests: We also score features like handle temperatures during cooking and oven-safe ratings. We wash the pots and pans to assess ease of cleaning and note whether the cookware is dishwasher-safe.
What to look for when buying induction cookware
✔️ Material: Cookware must contain ferrous metal to work on induction stoves, such as:
- Cast iron: This thick, dense material is extremely durable and maintains heat well. Uncoated cast iron, such as our favorite Lodge skillet, can be rough and may scratch an induction cooktop if the cook isn’t careful. However, enamel-coated cast iron, like a Le Creuset Dutch oven, is smooth and more gentle on glass cooktops.
- Carbon steel: A thinner, lighter alternative to cast iron, this smooth metal conducts heat very well. This material is especially great for large cookware, such as a wok, which requires quick movements and high heat.
- Stainless steel: Stainless steel is an alloy available in various grades. If it contains too much nickel, the pot won’t be magnetic enough for induction cooking. Most, but not all, stainless steel cookware is induction-compatible. To be sure, check the box or the website description.
- Multi-clad: Includes a copper or aluminum core sandwiched between layers of stainless steel to aid heat conduction. Our best overall All-Clad set and our best value Tramontina set are multi-clad.
Aluminum, copper, ceramic, and glass are not induction-ready. Still, some manufacturers add an iron or magnetic steel disk to make cookware induction-compatible. However, Lab tests showed that cookware bonded with magnetic plates doesn't heat as quickly as cookware made from naturally magnetic materials.
✔️ Heating ability: Most induction cooktops heat up to 500°F, but some high-end models go above 550°F. When shopping for induction cookware, look for pieces that can withstand these high temperatures. Uncoated pans usually have a higher heat threshold than ceramic or nonstick.
✔️ Pan size: It’s crucial to match your pan size to your induction burner. Otherwise, the heating element may not activate or heat efficiently.
✔️ Single pan vs. set: We're big fans of cookware sets. If you're transitioning to induction, you'll likely need new pots and pans, so it's best to get the most for your money. For essentials, you'll want at least one 10-inch skillet, one small saucepan, and a bigger pot for soups and pasta. A cast-iron skillet and enameled pots would be nice bonuses.
✔️ Price: Premium-quality induction cookware comes at a premium price. Several hundred dollars can buy a set that lasts a lifetime. Less expensive cookware can also perform well, but its material and construction may be less durable in the long run.
✔️ Ease of cleaning: Many stainless steel cookware pieces are dishwasher-safe, but uncoated cast iron and carbon steel are hand-wash only and need to be regularly oiled for optimal performance. The best choice for you will depend on how much maintenance you're willing to tolerate.
How to know if your pans are induction-compatible
You can test for induction compatibility by placing a magnet on the bottom of a pan to see if it sticks. Or check the bottom of the pot for the induction symbol, which looks like a magnetic coil.
Induction burners contain copper wire coils that generate heat directly in the cookware via a magnetic field. The best induction cookware has a flat bottom that makes full contact with the heating element for effective heating. It also helps to use heavier cookware because induction burners tend to buzz, especially at higher settings, and heavy pots and pans can help reduce the vibration.
Why trust Good Housekeeping?
Lizzy Briskin is a contributing product analyst in the GH Kitchen & Cooking Lab. She has over a decade of experience writing about and testing cooking and kitchen appliances and performed the most recent round of induction cookware testing for this piece. She uses an induction cooktop at home and has no plans to go back to gas since she can boil pasta in record time.
Nicole Papantoniou is the director of the Good Housekeeping Institute's Kitchen Lab, where she oversees testing and content related to all kitchen gear. She has tested many of these cookware sets herself and has been using an induction burner for years.
Nicole (she/her) is the senior director of the Good Housekeeping Institute Kitchen & Cooking Lab. She oversees all content and testing related to kitchen products, food, and recipes. She has worked at GH since 2019, and is a trained cook, published recipe developer, and seasoned product tester with nearly 15 years of experience. She has worked in test kitchens for national magazines and kitchen appliances brands, where she also helped develop products for the home cook. She earned a degree in journalism from SUNY New Paltz, graduated with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, and studied culinary nutrition at the Natural Gourmet Institute (both now part of the Institute of Culinary Education in New York City.)
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