Cast iron and induction are a perfect match

Yes. Totally safe. In fact, cast iron is one of the best materials for induction cooktops.

Induction works by creating a magnetic field that heats the pan directly. Cast iron is full of iron (obviously) and highly magnetic, so it couples perfectly with the induction coil. You’ll get fast, even heat – better than on gas or electric, honestly.

Two things to watch: the bottom of the pan needs to be reasonably flat (warped vintage pans might wobble and not heat evenly). And the rough texture of raw cast iron can scratch a glass cooktop if you slide it around. Lift the pan, don’t drag it.

One more: cast iron is heavy. An enameled Dutch oven full of soup might crack a glass top if you drop it. Same risk as any heavy pot, not specific to induction.

If your cast iron is flat and you handle it gently, you’ll love the performance. Just be careful not to drop it.