Can You Use Cast Iron on an Induction Hob? A Complete UK Guide

Induction hobs have become one of the most popular cooking surfaces in British kitchens over the past decade. According to data from the Association of Manufacturers of Domestic Appliances (AMDEA), induction hob sales in the UK have grown steadily year on year, with many new-build homes now fitted with induction as standard. At the same time, cast iron cookware has experienced a remarkable resurgence in popularity, driven by a renewed interest in slow cooking, heritage British recipes, and long-lasting kitchen investments.

The question that follows naturally is this: can you actually use cast iron on an induction hob? The short answer is yes — and in many respects, cast iron and induction are an excellent pairing. But there are important nuances, practical considerations, and a few cautions that every UK cook should understand before placing their cherished skillet or casserole dish onto a glass induction surface.

How Induction Hobs Work

To understand why cast iron works so well with induction, it helps to understand the science behind the technology. Unlike gas or electric ceramic hobs, induction hobs do not generate heat directly. Instead, they use electromagnetic coils beneath a smooth glass-ceramic surface to generate a magnetic field. When a compatible pan is placed on this surface, the magnetic field induces electrical currents — called eddy currents — within the base of the pan itself. These currents generate heat directly inside the cookware.

The critical requirement is that the pan must be made from a ferromagnetic material — that is, a material that a magnet will stick to. This is why aluminium pans, copper pans, and most stainless steel pans without a magnetic base will not work on induction. Cast iron, by contrast, is inherently ferromagnetic. A standard fridge magnet will cling firmly to any cast iron pan, which means it is compatible with induction cooking without any modification or special coating whatsoever.

Why Cast Iron Is Ideal for Induction Cooking

Cast iron’s compatibility with induction goes beyond simple magnetic attraction. Several physical properties of cast iron make it a particularly effective partner for induction cooking.

Superior Heat Retention

Cast iron is a dense, thick material with exceptional heat retention. Once it reaches cooking temperature, it holds that heat steadily and distributes it evenly across the cooking surface. This is especially beneficial on induction hobs, which can sometimes produce concentrated heat directly beneath the coil. A cast iron pan with a flat, wide base absorbs this energy and spreads it, reducing hot spots that might cause uneven cooking in thinner pans.

Flat Base for Maximum Contact

Induction hobs require close contact between the pan base and the glass surface to transfer electromagnetic energy efficiently. Cast iron pans, particularly quality pieces from manufacturers such as Lodge and Le Creuset, are engineered with flat, machined bases that make excellent contact with the hob surface. This maximises energy transfer and ensures the hob heats the pan as efficiently as possible.

Versatility Across Heat Sources

One of cast iron’s great strengths in a British kitchen is its ability to move between cooking surfaces and into the oven without any fuss. You can start a dish on the induction hob and finish it in a conventional or fan oven, which suits a wide range of traditional British recipes from steak and ale pie to braised lamb shanks.

Checking Your Cookware: Enamelled vs. Bare Cast Iron

In the UK market, cast iron cookware generally falls into two categories: bare (or raw) cast iron, and enamelled cast iron. Both types work on induction hobs, but they behave slightly differently and require different care.

Bare Cast Iron

Bare cast iron, such as the Lodge cast iron skillet range widely available from retailers including Lakeland, Sous Chef, and Amazon UK, requires seasoning to maintain a non-stick surface and prevent rust. Seasoning is the process of baking thin layers of oil into the iron surface, creating a polymerised coating that protects the metal and improves cooking performance over time. On an induction hob, bare cast iron performs very well — it heats up slightly faster than enamelled versions and is ideal for high-heat searing, frying, and cooking dishes like a traditional full English breakfast or Yorkshire pudding.

Enamelled Cast Iron

Enamelled cast iron, most famously represented in the UK by Le Creuset — the French brand with a strong British following and a retail presence on nearly every high street — features a vitreous enamel coating fused to the iron surface. This enamel eliminates the need for seasoning, prevents rust, and makes the cookware dishwasher safe (though hand washing is still recommended for longevity). Le Creuset’s Signature range of casseroles, skillets, and braisers all work on induction hobs, as does their toughened non-stick range. Other enamelled brands popular in the UK include Staub, which offers a matte black interior enamel, and Netherton Foundry, a British manufacturer based in Shropshire that produces both enamelled and spun iron cookware.

How to Use Cast Iron Safely on an Induction Hob

Using cast iron on induction is straightforward, but a few practical guidelines will protect both your cookware and your hob surface.

Preheat Gently

Cast iron should never be placed cold onto a very high heat setting. Always start on a low to medium setting and allow the pan to warm up gradually over two to three minutes. This prevents thermal shock — which is more of a concern with enamelled cast iron — and ensures even heat distribution before you begin cooking. Because induction heats so quickly, cast iron will reach cooking temperature faster than on a gas hob, so patience during preheating pays dividends.

Avoid Sliding the Pan

This is perhaps the most important practical tip for UK cooks using cast iron on induction. Cast iron pans are heavy, and the rough or textured base of bare cast iron in particular can scratch or crack the glass-ceramic surface of an induction hob if dragged across it. Always lift cast iron rather than sliding it. This advice is equally important whether you own an entry-level induction hob from a retailer like Currys or a premium Siemens or Neff built-in model.

Use the Correct Ring Size

Induction hobs work most efficiently when the pan base closely matches the diameter of the induction zone. If your cast iron skillet is significantly larger or smaller than the cooking zone, the hob may display an error code or heat less efficiently. Most modern induction hobs sold in the UK have flexible or bridging zones that can accommodate larger cookware like oval casserole dishes, but it is worth checking your hob’s manual. Brands such as Bosch, AEG, and Miele — all commonly sold in the UK — publish pan size guidance in their instruction booklets.

Place the Pan Carefully

Lower cast iron cookware gently onto the hob surface. Dropping even a relatively light cast iron skillet onto glass-ceramic from a height of even a few centimetres can cause cracking. This applies to all induction hobs regardless of price point. If your hob surface does crack due to impact, it must be replaced immediately and the hob should not be used — this is a safety requirement under general UK electrical safety guidance, including that issued by the Electrical Safety First charity.

Monitor Heat Settings

Because cast iron holds heat so efficiently, you will generally cook at lower settings on induction than you might expect. Many experienced cast iron cooks in the UK report using a medium setting on induction for tasks they previously cooked on high with gas. The combination of induction’s rapid energy delivery and cast iron’s heat retention means that a lower dial setting often produces the same — or better — cooking results.

Seasoning Cast Iron for Use on an Induction Hob

If you are using bare cast iron, maintaining a good seasoning is essential whether you cook on induction, gas, or ceramic. The process is the same regardless of your hob type.

Initial Seasoning

New bare cast iron from brands like Lodge typically arrives pre-seasoned at the factory, but many UK cooks prefer to add additional seasoning before first use. Clean the pan thoroughly with warm water and a little washing-up liquid, dry it completely — either with a cloth or briefly in a warm oven — then apply a very thin layer of a high-smoke-point oil such as flaxseed oil, rapeseed oil, or sunflower oil. Wipe off as much oil as possible so the pan appears almost dry, then bake upside down in an oven at 230°C (fan 210°C) for one hour. Allow to cool in the oven. Repeat this process three to four times for a robust initial seasoning.

Ongoing Care

After each use on the induction hob, clean bare cast iron with hot water and a stiff brush or chain mail scrubber. Avoid prolonged soaking. Dry thoroughly and apply a very thin wipe of oil before storing. This routine, practised consistently, builds the polymerised seasoning layer that makes cast iron increasingly non-stick over time. A well-seasoned cast iron pan handed down through a British family for generations is testament to how durable this approach can be.

Popular Cast Iron Brands Available in the UK

British consumers have access to a strong range of cast iron cookware, from premium heirloom-quality pieces to well-regarded budget options.

Le Creuset

Founded in France in 1925, Le Creuset has built a loyal following in Britain. The brand’s round and oval casseroles, which are available in an iconic range of colours including Volcanic (orange), Marseille (blue), and Cerise (red), are a staple of British kitchens and a popular wedding list choice. All Le Creuset cast iron is compatible with induction hobs. The brand’s UK website and physical stores in locations including London’s Kings Road and Bluewater Shopping Centre in Kent offer a full range of compatible products.

Lodge

The American brand Lodge, founded in 1896, produces bare cast iron skillets, griddles, and Dutch ovens that represent strong value for money. In the UK, Lodge products are widely available through Lakeland, Amazon UK, and independent cookware retailers. A 10-inch Lodge skillet is one of the most popular entry points into cast iron cooking for UK buyers. Lodge cast iron is fully induction compatible.

Staub

The French brand Staub, now owned by Zwilling, produces premium enamelled cast iron cocotte dishes and skillets. Their distinctive matte black interior enamel is a feature that many cooks prefer for browning and searing. Staub is stocked by retailers including John Lewis and Sous Chef in the UK, and all products are induction compatible.

Moving Forward

Once you have the fundamentals in place, the possibilities open up considerably. The UK offers fantastic opportunities for anyone interested in this hobby, and with the right foundation you will be well placed to make the most of them.