Until I first got an induction hob several years ago, I didn’t know induction pans would only work with certain pots and pans. This realisation led to something of a cookware overhaul, but first, I had to go searching for the best induction pans with which I could replace my original, defunct line-up. So it goes without saying that the best one depends on the kind of meals you make. Induction pans need to have a flat, magnetic base, such as cast iron or stainless steel, and, because the base itself is heated, rather than the surface of the hob, they need to be thick enough that the bass won’t warp. Whatever suits your kitchen, these are the best induction pans to choose, all tested on my home hob.