Firstly, establish what type of cookware will be suitable for your hob or cooker by reading our quick guide below. Many manufacturers put symbols on the bottom of their cookware to indicate its compatible hob or heat source. If in doubt, ask a store assistant or check the product specifications online.
Ceramic
On a ceramic hob, you can use any pans except copper, stainless steel with an exposed copper base, and glass. Make sure the pan has a smooth, flat base to provide the best contact with the hob ring. Traditional cast-iron pans can be used, but be careful not to drag them across the hob as they may cause damage.
Electric
Electric hobs are compatible with any type of pan except copper.
Gas
You can use any pan on a gas hob. Choose a lightweight pan – pans with thinner bases don’t retain heat as well as thicker-based pans, meaning it’s easier to switch from a rapid boil to a simmer quickly. Regulate the flame to stop it extending beyond the base of the pan, which can damage the handle and waste gas.
Halogen
On a halogen hob, you can use any pans except those with exposed copper or reflective bases. Choose a set with dull or dark bases – if they’re too bright and shiny, the thermal limiter may cut out to prevent the glass from overheating.
Induction
Induction hobs are increasingly popular but they aren’t compatible with all saucepans. If you’re using the wrong pan, it’ll either not heat up or the indicator light will start flashing. The only suitable pans are those with a magnetic base, such as cast iron or stainless steel. Pure aluminium or copper pans will only work if the base is bonded with a magnetic metal.
Range cookers (for example, Aga or Rayburn)
Check with the manufacturer. Heavy-based pans, like those made from cast iron, are usually best.
Sealed plate
Pick whatever you like, except pans made from copper.
What should I look for when buying pots and pans?
Decide if you want saucepans that are dishwasher-safe and think about where you’re going to store them. Some new pans have removable handles for stacking in cupboards.
Some people like to hang their pots and pans on a suspended pot rack over an island or peninsula. This can look stylish, but you may find they collect grease and dust and need washing before each use. Try arranging your cookware in a line on the wall using a linear rack (a shelf with hooks that you can hang pans from), or install a carousel into a corner unit to keep them neat and easily accessible.
Aluminium
Many aluminium pans have an enamel coating on the outside and a non-stick coating on the inside. This makes them tough, easy to clean and resistant to scratching and staining. You can also get hard-anodised or cast aluminium – this looks like cast iron but has the weight and superior heat conductivity of aluminium. Uncoated aluminium pans are not suitable for cooking acidic foods.
Cast iron
This material heats up slowly but retains heat well, making it good for slow, even cooking on a low heat and achieving the perfect sear on meat. Just remember that your food will continue to cook for some time after the heat has been turned off.
Cast iron rusts easily on its own, so pans usually have a non-stick interior coating or a thin protective layer of porcelain enamel. Uncoated cast iron is not dishwasher-safe but most cast iron pans have enamel exteriors and enamel or non-stick interiors to avoid this problem. Uncoated non-stick cast iron pans will need to be seasoned to build up a patina.
Copper
Copper has excellent heat conductivity. Good copper pans are expensive but should last a lifetime. Copper can react with acidic foods, fish and meat, so these pans are normally lined with tin or stainless steel to act as a barrier. Unlined copper pans must be kept for display only.
Hard-anodised aluminium
Distinguished by their deep grey or black colour, the surface of these pans has been electrochemically treated to produce a hard finish that will not chip, crack, peel or react with acidic foods. You can use metal utensils, but they may mark the surface. These pans aren’t usually dishwasher-safe, but their surface is stick-resistant. Hard-anodised pans are reasonably lightweight and heat up rapidly, eliminating hot spots. They’re expensive, but should perform well and last you years. They work with all types of hob except induction.
Stainless steel
Stainless steel pans should last a lifetime, but they can be expensive. Food tends to stick to the bottom, so you may have to use more oil. This material is liable to hot spots, so copper or aluminium is often incorporated into the base of the pan to improve heat conductivity – it’s typically sandwiched between two layers of stainless steel. Cooking on a low heat also helps. Stainless steel tends to be dishwasher-safe and won’t react with food. Overheating and minerals in water can cause a ‘rainbow’ effect, but a good stainless steel cleaner will remove this.
