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As far as I understand, induction cookers transfer current (via eddy current) to the pot which heats up due to its resistance to the current. Because of this, induction pots and pans should be ferromagnetic for the eddy current to work. Therefore magnets should stick to the pot.

Now here's the thing. I was able to use a non-magnetic pot for cooking. All parts of the pot (screws, handle, body, cover) doesn't stick to magnets and yet it works when it's not supposed to be. I am not sure what alloy the pot has nor proof marks for that. The magnets I have are a neodymium and a ceramic one.

I only used the pot to boil instant noodles. My mother was surprised by this.

Looking this up, I can't seem to find an explanation. Any ideas?

Thank you and stay safe~

[EDIT] I tried hanging the magnets on a string and slowly held the pot closer and closer, no reaction.

that-hopeful-idiot
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It is likely that it was a different metal that supports inductive currents, such as aluminium.

The problem with aluminium is not that it can't create inductive current and heat up. It can, but it is rather inefficient on induction. Also, it has a very low melting point, so with thin aluminium, you risk melting it.

Many induction units have artificially added constraints to not work if they don't sense a ferromagnetic pan of a certain size, aswhich is a safety feature. Maybe yours doesn't, and so you were able to heat your pot. This doesn't make it a good idea to continue - even if you don't run into trouble with melting, you are losing much of the advantages of induction cooking.

rumtscho
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I have seen this too. It's because "Only pans that magnets stick to can work with induction hobs" is an oversimplified way to describe induction hob compatibility. Manufacturers prefer not to make the explanations more complicated. But there are some exceptions where magnets won't stick to the pan, yet the pan works on induction stoves. One example: stainless steel is an umbrella name. There are many different stainless steel alloys. AISI316 grade stainless steel is austenitic, which means it is non magnetic. But it is food safe and works with induction hob.

verbose
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Javid Gara
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Are you sure the range is truly induction? Perhaps it's an electric glass-top model instead- which works wonderfully with non-magnetic cookware.

Anna
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Another factor is that non-flat bottoms are less likely to heat, via any of the physical mechanisms as contact is different.

As some of our pots aged and distorted slightly they took longer to heat up.

In some cases they now don't trigger the sensors properly any more at all. Then the induction element sometimes turns itself off, which didn't happen before when these pots were new. You can use them on some bigger elements or when well filled with water.

Some better quality heavier pots have behaved better for us as they aged and they still heat just as well, for them the non-stick linings wear out first.

Cleaning every speck of cooked grease off the outside helps too.

Richard
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Not sure how this myth began but, I have some cookware which I think are some sort of stainless steel(not just clad?), where not only does my induction range not show any errors, which it does with some other pots & pans but, this cookware seems to heat ever faster than some of my "special bottomed" ones. & NO, they are NOT magnetic in the least, even according to all of my large N-52s.

Joe B
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I think the problem is that the magnet you tested your pots was too weak. I tested my pots with a NeFeB cherry sized magnet and it didn't respond, even though those pots heat up just fine on the induction stove. But when I took a powerfull NeFeB magnet the size of half a bank card and 1 cm thick, the pot hanging on the dryer shook weakly next to this magnet. Apparently even that weak magnetic property is enough to heat.

Nicolas F.
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