Induction cooktops don’t use a hot flame or a glowing coil. They use magnetism to create heat directly in the pan. Think of it as the stove and the pan doing a secret magnetic handshake.
If your pan isn’t magnetic, that handshake fails. The stove stays cold, and your water never boils. It’s like trying to start a fire with wet matches—frustrating and pointless.
The Stainless Steel Catch
Here’s the thing about stainless steel: not all of it is magnetic. Most high-quality stainless steel pans have a layer of magnetic metal (like iron or steel) sandwiched inside their shiny walls. This is called a "magnetic base" or "induction-compatible" design.
But some cheap or pure stainless steel pans are completely non-magnetic. If you stick a magnet to the bottom and it slides off like a greased pig, your pan is a no-go for induction. It’s just too fancy for its own good.
