Yes, a pot has to pass the magnet test to work on induction. And there are some where a magnet does stick, but it's not strong enough to actually function properly on induction. Not all SS cookware is induction capable. How long have you had this cookware? Even older lines of cookware that are SS aren't induction capable (Farberware comes to mind) but that brand is supposedly compatible with induction now according to their website--but I have my doubts). .

SS itself is not induction compatible. It needs to have some type of aluminum sandwich construction to make it magnetic and work for induction.

MIght want to check the web site to be sure the "induction compatible" descriptions are for "Fusion 5" pans rather than just the plain "Fusion." IIRC, Paderno's plain "Fusion" pans are the induction compatible ones while the "Fusion 5" ones are not.

It's not going to work if the magnets don't stick! You can always bring them into an appliance store to test out as well.

400 series stainless steel is induction compatible; 300 series (including 18-10) is not compatible. Cast iron is compatible. Aluminum and copper can develop induced currents and get warm when a proper induction field is presented, but the efficiency of power transfer is too low for these elements to be used as the induction target in practical cook tops. Copper and/or aluminum can be part of an induction compatible pan for improved heat spreading, however.

In other words, if a magnet can't induce a field reaction in the steel that allows the magnet to stick, a cook-top class induction field won't generate adequate eddy currents to heat the pan bottom.

kas

You can induce currents in both copper and aluminum all day long. But both are much lower resistance than iron and hence do not heat up.

Thank you so much everyone! It's disappointing that my Fusion5s won't work with induction - I'll have to add the cost of purchasing a new set of pots if I go with induction. That just might bump the total cost of induction over my budget. :(

Well, you do not have to spend a fortune for induction capable cookware.

About 8 years ago we bought the "Emerilware", (a cheaper knockoff of All Clad). Those pots and pans still look like brand new, and we loved the glass covers that came with them. They cook extremely well, (fast and even), and I think they were less than a couple hundred dollars, back in 2008.

BuTTTTT Even if they were 10 times that cost, I would Gladly pay it , to be able to use our Induction cooktop!!!! We love it today, just as much as we did back in 2008, when we bought it, and it still looks brand new, with very little cleaning effort on our part.

Gary

Tramontina tri-ply is highly regarded and is available at Walmart. Also, Ikea has very inexpensive induction-compatible cookware.

Yes, it's totally worth it - I would try to cut almost anywhere else but the induction! Tramontina isn't bad on amazon and very highly rated, ikea everything is pretty reasonable (don't know about quality), costco has some relatively inexpensive induction ready sets as well.

We have both the Tramontina from Wal-Mart (I don't use the pans, just the pots, which are great) and one IKEA pot (a size the Tramontina doesn't come in - 1 qt). For pans I use a Zwilling and a couple of KItchen Essentials by Calphalon. I'm happy with all of them, but I'm just a regular everyday cook, not a great cook or chef by any means.

Thanks for all the info everyone. I'll look into the cost of those sets and if we can make it work with our budget.

But the cost and my budget aren't the only things holding me back from induction. Another big issue for me is that induction won't work with my beloved wok. It is my workhorse. I use it everyday for just about everything - stir frying, steaming, frying scrambled eggs, even boiling noodles and pasta. It's so versatile, there's almost nothing I can't do with it. I just cannot part with my wonderful wok!!

It's a massive 19" rounded wok. I'm not sure what you call the metal it's made of - it seasons really nicely like my cast iron pan but it's really thin and light. It is magnetic but the options for making it work with induction are really limited and I don't even know if they'll work.

I know there are special wok hobs with a concave surface but my wok is pretty massive. I doubt that enough of the wok surface would heat up. My wok is also quite rough on the underside. I'm sure the ceram would get scuffed up in no time at all.

I've also seen those special three footed rings that might help to stabilize the round bottom and direct some of the induction up the sides but I also doubt how effective these rings are.

The only two options are to get a flat bottomed wok (which I've cooked with before and did not like the results... and I know there are flat on the bottom/round on the inside woks but that seems clunky to me) or to go with gas.

Ah, now that is a good reason to go with gas....

>>>" I'm not sure what you call the metal it's made of - it seasons really
nicely like my cast iron pan but it's really thin and light. "<<<

Carbon steel.