We tested 8 saucepans. Which ones hit the spot?

Checking pot of steaming food.

Which ones are comfortable to hold and pour from?

Induction pots checklist

What to consider before buying an induction pot.

  • Ferrous metal base: Induction-suitable pans have a ferrous metal base, which means a magnet will stick to it.
  • Weight: A heavy base helps with heat distribution and evenness of cooking. However, check the weight – if it’s heavy when empty, it will be a strain on your wrist when full.
  • Size: An induction pan should be the same size as the element it cooks on.
  • Materials: Stainless-steel is strong, hard and non-corrosive. But it doesn’t conduct heat well. It’s often combined with aluminium in multi-layered bases (the aluminium helps conduct and disperse heat). Cast iron gives a very even heat at low settings but its thick and heavy base takes longer to heat up and cool down.
  • Handle: The handle should stay cool and have a non-slip grip. Stainless-steel handles can get dangerously hot so we don’t recommend them.
  • Rim and lip: A pot that has a rim with a curved edge or lip reduces the chances of the contents dripping onto the bench or table when you pour from it.

  • Glass lid: Lets you keep an eye on what’s cooking without lifting the lid. You can also see when your pot’s about to boil over. However, a glass lid can accumulate grime and be fiddly to clean.

Tips for looking after your pot

  • While some pots claim to be dishwasher-safe, a dishwasher’s detergent can be too harsh. It’s better to hand-wash in warm soapy water and clean with a soft sponge.
  • Only use wooden or silicon utensils. This prevents scratching and will extend the life of your pot.
  • Wait for the water to boil before adding salt. Adding salt to cold water can cause the base to pit (fast corrosion if the salt isn’t dissolved).

How we test

  • Performance (70% of overall score): we cook scrambled eggs (70% of the performance score) to assess the pot’s evenness and stickability and we time how long it takes to heat 1L of water (30% of the performance score).
  • Ease of use (30%): we considered the balance of the pot, how comfortable the handle was, steam control, how easy it was to pour from, and how easy it was to clean.

We’ve tested eight 20cm induction pots – see which models we tested.

Find an induction pot.

Food preparation

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Food preparation

We’ve tested a range of small kitchen appliances, including food processors, rice cookers and breadmakers, as well as kitchen tools like knives.

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