Cast iron works great on induction – but watch the bottom.

Yes, cast iron is perfectly compatible with induction cooktops. Induction works by magnetic induction, and cast iron is highly magnetic. So that heavy skillet you love? It’ll heat up fast and hold heat beautifully.

The catch is the pan design. Enameled cast iron (like Le Creuset) works just as well, though the enamel can sometimes have a rough ring on the bottom that might scratch a glass cooktop. Uncoated cast iron often has a rough texture from the casting process – that can also scratch over time. Not a dealbreaker, but worth being careful sliding it around.

The bigger issue is a warped or uneven bottom. If the pan doesn’t sit perfectly flat, induction won’t heat evenly, and the pan might wobble. Also, some vintage cast iron has a raised ring around the center (from old stoves) that prevents proper contact. And if the base diameter is too small (under 4-5 inches), the cooktop might not detect it at all.

So: flat, smooth bottom = no problem. Cast iron is actually one of the best materials for induction because of its heat retention and responsiveness. Just don’t drop it on the glass.

Final thought: Pick your pan up and look at the bottom – if it’s flat and smooth, you’re good to go.