Induction frying pans

We last tested frying pans in 2016. There are no updates planned.

Cooking an egg in a frying pan.

Jamie Oliver by Tefal

Stainless-steel Copper



Avg price


Member Reviews

    There are better induction frying pans than this. It is only OK at heating evenly, has poor durability and its handle may get dangerously hot.

    Test results

    • 60
      Evenness of cooking
    • 40
      Surface durability
    • 58
      Ease of use

    Good points

    • OK evenness of cooking.
    • OK to use.
    • Lightweight.
    • Balanced (so there’s less pressure on your wrist when lifting).
    • Oven safe.
    • Easy to clean.
    • Has thermospot to indicate when pan is heated.

    Bad points

    • Poor surface durability.
    • Very uncomfortable stainless-steel handle may get dangerously hot and has no non-slip grip.

    How we test

    Overall score includes:

    Evenness of cooking (50%)
    Surface durability (25%)
    Ease of use (25%)

    Price is based on a November 2016 survey.


    • Avg price



    • Weight (kg)


    • Base diameter (cm)


    • Base thickness (cm)



    • Handle


    • Flatness of base when heated


    • Oven safe

      Up to 210°C

    • Non-stick lining

    • Suitable for metal utensils


    • Dishwasher safe

      Yes (but hand washing recommended)

    • Claims no PFOA

      Not stated

    More Info

    • Notes

      Manufacturer claims metal utensils can be used but this isn’t advisable given the pan’s poor durability.

    • Availability


    Member reviews

    1 Member review

    Jamie Oliver pans


    Interested to see this rated so low as the JO wok pan I use is fantastic. I agree with the poor durability and uneven cooling surface on the fry pan version though. For some reason it's raised in the centre so food gets hotter there and liquid drains to the edges.

    I have to say that the JO wok is my favourite cooking container though, so versatile and even using it pretty much daily it lasts for a good few years before it needs replacing due the perishing of the nonstick surface.
    Cool handle (even in the oven) and wide high cooking surface so handles frying through to casseroles.


    I wouldn't by the fry pan again but bought the wok for my daughter as a first flat warming present and she says the flat mates- one, a professional cook- use it most of the time too.

    Recommend it?

    Maybe, it depends on what you're after.

    Steve K.

    Used 6 months or more