Paella Cookware

What Paella Pan Works on Induction?

If you cook on an induction cooktop, not every paella pan will work. Induction burners heat cookware through magnetism, so your pan must have a magnetic base. The easiest way to check is with a magnet: if it sticks firmly to the bottom of the pan, the pan should work on induction.

Traditional paella pans are often made from carbon steel, which is usually induction-compatible. Carbon steel is a popular choice because it heats quickly, helps create socarrat—the crispy rice layer at the bottom—and develops a natural patina over time. However, because many paella pans are wide and shallow, you should also make sure the bottom sits flat on the cooktop. A warped or rounded pan may heat unevenly on induction.

Stainless steel paella pans can also work well, but only if they have a magnetic stainless steel base. Some stainless steel cookware is not induction-ready, so always check the product description before buying. Enameled steel paella pans are another good option, especially if you want something easier to clean and less prone to rust than bare carbon steel.

• Choose carbon steel, enameled steel, or induction-ready stainless steel.
• Look for a flat bottom for better contact with the cooktop.
• Match the pan size to your induction burner’s heating zone.
• Avoid aluminum, copper, or non-magnetic stainless steel unless it has an induction base.
• Use the magnet test if you are unsure.

For best results, select a paella pan that is labeled “induction compatible” and is not too large for your burner. Even heating is key to properly cooked rice and a flavorful paella.

Read more here: Paella Cookware