You set a pan on the induction hob, turn the power up, and expect a smooth simmer. The centre heats fast, the edges lag, and dinner turns into a patchwork of burnt bits and undercooked bites. That is not a “you” problem. It is usually a pan-base problem, a size-match problem, or a heat-control problem. An induction hob pan check takes minutes and gives a clear answer: your pan heats evenly, or it creates hot spots. Use the tests below to check your current pans, fix the habits that cause uneven heating, and choose a cookware set that suits induction cooking.

What 'even heating' looks like on induction

• Even heating means food browns in one tone, not in a dark ring with a pale edge.

• Even heating means sauces simmer in a stable pattern across the pot, not in one aggressive bubble zone.

• Even heating means eggs set at a similar pace across the pan, not fast in the middle and slow at the sides.

• Induction shows problems fast because it responds quickly to power changes and concentrates energy in the active cooking zone.

• A pan can be induction-compatible and still heat unevenly when the base is thin, warped, or mismatched to the ring.

First check: does your pan work on induction?

• Do a magnet test on the base.

  • Take a fridge magnet and place it against the bottom of the pan.

  • A firm hold usually means the pan works on an induction hob.

  • A weak hold or no hold usually means the pan will not perform well on induction.

• Check the base for full contact.

  • Set the pan on the hob when it is cool.

  • Press the handle lightly and look for rocking or wobble.

  • A wobble suggests poor contact, which often leads to uneven heating.

• Check for dents and warping.

  • Turn the pan over and scan the base in bright light.

  • Look for a raised centre, a dent, or a visible curve that stops full contact.

• Check pan size against the ring.

  • Use a pan that matches the active zone size.

  • A large pan on a small zone often heats hot in the middle and weak at the edges.

The 3-minute induction hob pan test for hot spots

• Test 1: Water ripple test (fast visual)

  • Add a thin layer of water to the pan.

  • Use low-to-medium heat and watch where movement starts first.

  • Ripples that start in one tight circle point to a hot spot pattern you will see in sauces and shallow frying.

  • Keep the test short, then pour the water out and dry the pan.

• Test 2: Bubble map test (pan-and-zone match)

  • Fill the pan with enough water to cover the base.

  • Heat it until small bubbles appear.

  • Look for bubble activity spread across the base rather than one side or one circle.

  • Uneven bubbles often signal a ring mismatch or a base that fails to spread heat.

  • Home cooks often use this simple bubble check to spot uneven heating on induction.

• Test 3: Pancake browning test (real-food proof)

  • Heat the pan on medium, not max.

  • Cook one small pancake and watch the browning pattern.

  • A dark centre with a pale rim suggests uneven heat spread.

  • A consistent golden surface suggests even heating control.

Why pans heat unevenly on induction

• The pan base bends over time.

  • High heat, dry heating, and sudden cooling can warp the base.

  • Fix: start on medium heat and step up in small moves rather than jumping to max.

• The pan base does not spread heat.

  • A base can heat fast yet fail to distribute heat across the surface.

  • Fix: use steady heat and give the pan a short warm-up period before food hits the surface.

• The pan size does not match the induction zone.

  • The hob energises the zone, not the full width of every pan you own.

  • Fix: move the pan to a better-sized ring or switch to a pan that matches the zone.

• The cookware material does not suit induction.

  • Induction needs ferromagnetic metal for reliable performance.

  • Fix: verify compatibility with a magnet test before you blame the hob.

• The cooking habit forces hot spots.

  • Overcrowding cools edges and pushes the centre to overcook as you compensate with higher heat.

  • Fix: cook in batches when you sear, and keep a consistent layer of food in the pan.

Choose the right set for induction cooking

• Start with the tasks you repeat each week.

  • Frying and sautéing: one medium frying pan.

  • Simmering and sauces: one saucepan with lid.

  • Batch cooking: one larger pot.

• Pick a surface type that fits your cooking style.

  • Choose a granite non-stick cookware set when you cook eggs, pancakes, and delicate foods often and want easy release with less oil.

  • Choose a stainless steel cookware set when you want strong heat handling for searing, deglazing, and pan sauces.

• Make “induction cookware set” a functional decision, not a label.

  • Check for a stable base that sits flat and does not rock.

  • Check compatibility with a magnet test before you commit.

• Avoid buying a large set if you use only two pans.

  • A smaller set that you use daily beats a bigger set that sits unused and clutters storage.

Care habits that protect even heating

• Use controlled heat changes.

  • Start on medium, allow the base to warm, then adjust.

  • Avoid max heat for routine frying, which can stress the base.

• Avoid shock cooling.

  • Let the pan cool briefly before it hits cold water, so the base stays stable.

• Use tools that match the surface.

  • Use silicone or wooden tools on non-stick surfaces to reduce wear.

• Store pans without heavy base knocks.

  • Keep a simple stack system with a cloth layer between pans, so bases stay flatter for longer.

• Clean in a way that protects the cooking surface.

  • Soak stuck-on food instead of aggressive scraping, then wash and dry.

Shop At Houszy

Shop our range of cookware, including frying pans, deep frying pans and build a setup that fits induction cooking. Browse pots and pans, choose the set type that matches how you cook, and order with confidence. If you want easy-release cooking for daily meals, choose a granite non-stick  options. If you want strong heat handling for searing and sauces, choose a stainless steel cookware set style. If induction is your main hob, focus on these induction cookware that sits flat and feels stable on the glass.