Cast iron is fine on glass induction — don't worry about scratches

Yes, it works great, and the scratching fear is mostly overblown.

Cast iron and induction are a perfect match because cast iron holds heat like a champ and induction reacts instantly. The real issue people worry about is scratching the glass top. Here’s the thing: cast iron itself isn’t harder than glass. Scratches come from dragging dirty pans or trapped grit (like salt grains or sand) between the pan and the cooktop.

So just lift the pan when you move it. Don’t slide it around like you’re playing shuffleboard. And keep the bottom of your cast iron clean — no crud, no rust flakes. That’s it. The glass top will be fine.

I’ve been using a Lodge skillet on a glass induction stove for years. Zero scratches. The only time I’ve seen damage is from people who drag pans or let a gritty cloth sit between the pan and the stove. Don’t do that.

One final thing: if your cast iron has a rough, pitted bottom (some old ones do), you might hear a slight scrape. That’s cosmetic, not damaging, but you can sand it smooth if it bugs you.