Induction cooking promises speed and control, but small errors can warp a pan, scratch a hob, or ruin a meal. The problems repeat: an empty pan overheats, a non-magnetic base won’t heat, a quick slide scuffs glass, a “boost” setting burns dinner. This guide fixes those issues. It shows how to use an induction cooktop correctly, how to protect a non-stick frying pan, and how to practice simple pan care that keeps cookware performing. Follow these eight mistakes to avoid, and induction cookware heats evenly, meals finish on time, and the surface stays clean for the next dish.

1. Using the wrong cookware

• Check for a magnetic base; a magnet should stick firmly to the pan bottom.

• Match the pan base to the ring size, so the hob detects it and heats efficiently.

• Prefer flat-bottom cast iron or induction-grade stainless steel for even contact.

• Replace bases with deep dents; uneven contact creates hot spots and burns.

2. Heating an empty pan

• Add oil, butter, or water before turning on the zone.

• Start on low–medium; increase gradually to protect non-stick coatings.

• Watch the shimmer or light sizzle, then add ingredients.

• If a pan overheats, remove from the heat and allow cooling before cleaning.

3. Using too much heat, too fast

• Reserve “boost” for rapid boiling only, not everyday frying.

• Sear at controlled high heat; lower immediately once browning starts.

• Adjust in small steps; induction responds instantly to changes.

• Use lids to hold heat instead of cranking the dial.

4. Sliding pans across the glass

• Lift and place; do not drag cookware between zones.

• Keep the pan bottoms and the hob free of salt, sugar, or grit before cooking.

• Use thin induction-safe silicone protectors if slipping is frequent.

• Dry the glass after cleaning to reduce micro-scratches from debris.

5. Cooking with warped or damaged pans

• Check flatness with a straight edge; replace noticeably bowed bases.

• Warped pans reduce contact, trigger uneven heating, and waste energy.

• Retire non-stick pans with peeling or bubbles in the coating.

• Standardise on a reliable, induction-ready frying pan for daily tasks.

6. Overfilling pots and pans

• Fill to no more than two-thirds to prevent boil-overs and hot splashes.

• Use the smallest pan that fits the job to control simmer and evaporation.

• Lower heat at the first surge; induction changes temperature immediately.

• Wipe spills once safe; burned starch and sugar can etch the glass.

7. Cleaning with abrasive tools or harsh chemicals

• Clean warm (not hot) glass with a soft cloth and hob-safe cleaner.

• Avoid steel wool and gritty powders; they scratch glass and coatings.

• For burnt spots, use a plastic scraper designed for glass hobs.

• Hand-wash non-stick; use non-abrasive sponges and mild detergent.

8. Ignoring manufacturer guidance

• Read the hob manual for ring sizing, lock features, and error codes.

• Follow cookware temperature limits and utensil guidance (wood/silicone).

• Check care notes for dishwasher safety and recommended cleaners.

• Keep vents clear and update any smart features if supported.

Quick setup habits that prevent damage

• Stage ingredients first; turn on the heat last.

• Keep a microfiber cloth nearby for fast, safe wipe-downs.

• Use a timer for simmer, pasta, and reductions to avoid overcooking.

• Store pans with protectors between them to preserve coatings.

Next Step for Home Cooks 

Houszy offers induction-ready frying pans, saucepans, and cookware sets designed for flat, magnetic contact and steady heat control. To build a reliable daily setup, choose an induction cookware base that matches the ring, pair it with a non-stick frying pan for eggs and quick sautés, and add a stainless saucepan for boiling and sauces. Each piece supports the habits above, lift, not slide; low–medium start; gentle cleaning so pans last and meals stay consistent. Browse our collection at Houszy.co.uk to compare sizes, materials, and sets that fit an induction-first kitchen.