Cooking with Induction: H Cookware 101

Induction cooking is fast becoming the choice in both home and professional kitchens. It’s sleek, efficient, and precise but it performs differently than gas. At H Cookware, we design every pan to excel on induction while resisting common issues like warping.

Here’s how to get the best results, why our design matters, and what sets our cookware apart.

Induction vs. Gas: What’s Different?

• Instant Heat – Induction transfers energy directly to the cookware, heating it rapidly. Gas warms more gradually.
• Focused Energy – Only the pan’s base in contact with the induction zone heats up. Gas flames spread across the bottom and sides.
• Flat Contact Matters – Induction requires full, stable contact. A warped base isn’t just inconvenient, it can wobble, spin, or become unusable.
• Responsive Control – Like gas, induction adjusts instantly, but with even greater precision and consistency.

Why Some Pans Warp on Induction

Induction delivers powerful, concentrated heat. If cookware isn’t engineered for it, warping can occur when:

• The pan isn’t designed to handle natural expansion and contraction during heating.
• Heat is turned up too high, too fast.
• The burner size doesn’t match the pan size. Ideally the induction zone should cover 70-90% of the pan’s base. Too small a zone concentrates heat in one spot and can warp the pan. Too large usually isn’t harmful but it reduces effeciency.

How H Cookware Excels on Induction

Built-In Strength: The Concave Curve

Look closely at an H Cookware pan and you’ll see the base is not perfectly flat. This is intentional.

• A subtle concave curve allows natural expansion and contraction without permanent deformation.
• This maximizes induction contact while maintaining strength and shape.
• Without this design, cookware can warp under extreme heat and become unusable.

One-Piece Construction, Not Plates

• Stainless Clad: Induction-ready stainless exterior, aluminum core for even heat distribution, and 304 stainless interior for safe cooking, all bonded into one solid piece.
• Carbon Steel: Naturally induction-ready. No plates, no gimmicks. Strong, responsive, and durable.
• Why Not Induction Plates? Non-magnetic pans need an “induction plate” to work. Because they’re two pieces bonded together, plates can eventually detach and spread heat slowly compared to multi-ply or carbon steel pans that evenly heat rim-to-rim.

Warp Resistance

While any cookware can warp if misused, H Cookware’s concave base and premium materials dramatically reduce the risk, ensuring durability and precision cooking.

Tips for Best Results on Induction

1. Preheat Gradually – Start on medium, let the pan warm, then raise heat if needed.
2. Match Pan to Burner – For best results, the induction zone should cover 70-90% of the pan’s base.
3. Cook Smarter, Not Hotter – Induction is powerful; you’ll often use lower settings than with gas.

The Benefits You’ll Taste

• Faster, more energy-efficient cooking.
• Even heat from edge to edge.
• Cookware that stays strong, meal after meal.
• A cooler, cleaner kitchen without open flames.

Final Note

Induction rewards thoughtful design and punishes shortcuts. That’s why every H Cookware pan is built differently: no plates to fail, no weak bases to warp— just intentional, lasting craftsmanship.

All our products, including our flat-bottom wok, are designed to perform beautifully on both induction and gas. But remember: induction tops vary. From entry-level to professional grade models, heat output and burner size can differ. Always check your cooktop’s manual to get the most from your cookware.

A Note on Warranty

Every H Cookware pan is built to last and is covered by our warranty. Follow the tips above, and your cookware will stay strong and true for decades.

At H Cookware, our pans are built to expand, retract, and endure—so you can cook better for a lifetime.