Commercial cookware materials and induction compatibility
Choose commercial cookware by material, induction compatibility, thickness and handle design, with practical advice on pan types and non-stick care.
In short
Stainless steel with a heat-diffusing base is the most versatile commercial kitchen choice: durable, hygienic and induction-compatible when the base is magnetic. Aluminium heats quickly and is light, but needs a dedicated base disc for induction. Copper conducts heat best but is costly and needs care. Carbon steel and cast iron suit searing and retain heat. Non-stick pans suit eggs and fish, but need non-metal utensils and protection from overheating.
Choose cookware material for the task. Commercial pots and pans spend hours on high heat, go through washing and end up stacked. The right material improves cooking and helps equipment last for years.
Comparing materials
| Material | Heat conduction | Induction | Advantages | Drawbacks |
|---|---|---|---|---|
| Stainless steel with heat-diffusing base | Good across the base | Yes, if the base is magnetic | Durable, hygienic, non-reactive with food | Sides heat less than the base |
| Multi-ply stainless steel | Excellent and even | Usually | Even heat across the sides too | Higher cost |
| Aluminium | Excellent and fast | No, without a dedicated disc | Light, affordable | Dents; reacts with acidic foods over time |
| Copper, tin-lined or stainless-lined | Best | No, without a dedicated disc | Precise heat control | Expensive, needs maintenance |
| Iron / carbon steel | Good | Yes | Excellent searing, extremely long-lasting | Needs seasoning and immediate drying |
| Cast iron | Slow but steady | Yes | Retains heat for a long time | Heavy |
| Non-stick coated aluminium | Good | Only with a magnetic base | Eggs, fish, low-fat cooking | Coating wears out |
Induction compatibility
Induction hobs use a magnetic field to heat the pan base directly. They work only with ferromagnetic materials. The simplest check is a magnet: if it sticks firmly to the base, the pan is suitable.
When switching to induction, check every pan. Aluminium and copper without a magnetic disc need replacing or must stay on gas hobs.
Thickness matters
A thick base spreads heat more evenly and reduces hot spots. For commercial stainless steel cookware, look for a heat-diffusing sandwich base, with aluminium between two steel layers, and walls at least 1–1,2 mm thick. For aluminium and carbon steel, 3 mm or more is typical of professional use.
Main pan types
- Stockpot: stocks, broths, boiled dishes and large batches of pasta.
- Casserole: sauces, risottos and stews.
- Shallow casserole / rondeau: browning, braising and oven cooking.
- Sauteuse and sautoir: sautéing and reducing, with sloping or straight sides.
- Frying pan: carbon steel for searing, non-stick for eggs and fish, stainless steel for building pan sauces.
- Pasta pot with baskets: individual portions during service.
To calculate the capacity of a cylindrical pot, use 3,14 × radius × radius × height. With measurements in decimetres, the result is in litres. A pot 24 cm in diameter and 24 cm high gives: 3,14 × 1,2 × 1,2 × 2,4 ≈ 10,8 litres.
Looking after non-stick pans
The main causes of coating damage are heating an empty pan at high temperature, metal utensils and abrasive washing. Use wooden or silicone spatulas, add a little fat before heating and replace the pan as soon as the coating is deeply scratched.
Handles and lids
- Riveted handles: extremely robust, but rivets can trap some dirt.
- Welded handles: smooth and more hygienic.
- Steel handles: oven-safe, but they become hot.
- Lids: choose standard diameters so one lid fits several pans.
Building a cookware set
Start with stainless steel cookware with heat-diffusing bases for stockpots, casseroles and shallow pans. Add carbon steel frying pans for searing and non-stick pans for delicate food. Complete the set around the menu: polenta pots, paella pans, crêpe pans and specialist cookware only where you need them.
For the full kitchen checklist, see restaurant equipment for opening.
Find the products
The items mentioned in this guide, in the Misee catalogue.
Frequently asked questions
How can you tell if a pan works on induction?
Place a magnet against the base. If it sticks firmly, the pan works on induction. Many manufacturers also show a coil symbol.
Is aluminium cookware suitable for commercial kitchens?
Yes. It is light, affordable and heats quickly. It needs a magnetic base disc for induction, and should not be used for prolonged storage of highly acidic or salty foods.
How long does a non-stick pan last in a restaurant?
With intensive use, generally a few months to a year. It lasts longer if you avoid overheating it empty, use wooden or silicone utensils and wash without abrasives.
Are riveted or welded handles better?
Rivets are very robust but create small areas where dirt can collect. Welded handles are easier to clean. Both are suitable for commercial kitchens when well made.
Need advice on your supplies?
Our customer service helps you choose sizes, quantities and materials for your venue.