Cast iron works great on induction — just don’t slide it

Yes, you can use cast iron on induction without any safety issues, and it actually performs very well.

Cast iron is magnetic, which is literally the only requirement for induction. It couples efficiently and heats up fast — arguably better than on gas or electric because the pan itself becomes the heat source. No open flame, no glowing coil. Just a heavy pan that gets hot.

The two concerns you mentioned are real, but not dealbreakers.

Scratching — induction cooktops are glass-ceramic. Cast iron bottoms are usually rough, especially on older or uncoated pans. If you slide the pan around, you’ll get micro-scratches. Solution: lift to move, don’t slide. Or put a paper towel (or a silicone mat) between pan and cooktop if you’re neurotic about the surface. Scratches won’t affect cooking, but they’re permanent.

Uneven heating — cast iron is not a great conductor. Hot spots happen on any stove. Induction actually helps because it heats the whole pan base evenly at a molecular level, but the pan’s own thickness and shape matter. A cheap, thin cast iron skillet will still develop uneven heat. A well-seasoned, thick Lodge will spread heat better. The trick is preheating on medium-low, not cranking to high. Induction gets nuclear fast; you don’t need full power.

Bottom line: cast iron is one of the best materials for induction. Just treat the glass top with respect and you’re fine.

Don’t be scared — you’ll cook better with this combo than most gas stoves.