Do you really have to buy new pots and pans? All your burning questions about induction cooking answered

Whether you are prompted by the threat of climate change, concerned about the cost of gas, or worried by emerging research that links emissions from gas cooktops with increased health risks, you may be considering making the switch to electric.

But we love our gas flame. We grew up cooking with gas. Will we still be able to sear a steak on induction? What about stir-frying? And do we have to buy new cookware?

We checked in with Rodney Dunn of The Agrarian Kitchen in Tasmania, Palisa Anderson of Boon Luck Farm in NSW, and Victor Liong of Lee Ho Fook in Melbourne for some pro chef tips on how best to cook with induction. Here’s what they had to say.

• Induction is electromagnetic, and heats only the metal that it is in contact with. To start cooking, place an induction-suitable pan on a hob, hit the On button, and adjust the heat by pressing the plus or minus buttons. It’s so fast that it is best to start on a low heat, then continue to press the + sign to increase the heat when the pan has warmed. For stir-frying, for instance, start on “6” and heat the pan, then increase to 10, and add the oil. When the oil shimmers, add the ingredients.
• You can poach, fry, sear, saute and steam, etc, without having to learn a whole new skill set. Learn to cook by what’s happening in the pan, not what’s happening to the flame under it. And instead of lifting and tilting the pan, move the food inside the pan.
• No, you don’t need to buy all new cookware. If a magnet sticks to the bottom of a pan, it’s induction-friendly. If it doesn’t, sorr-ee. Best pots and pans made from cast iron, steel, some enamelled steel, and stainless steel pans with an iron base or core. Glass, aluminium and copper generally are not compatible. You may need to buy a flat-bottomed cast-iron wok which is great for stir-fries and also for searing steaks, crisping fish and deep-frying potato chips.
• Use the low levels of heat for making delicate sauces and caramels and for keeping things warm – (say, on level 2, which is around 70 degrees). This consistency makes it brilliant for the morning porridge.
• If your fingers are wet, you will find yourself repeatedly stabbing the controls while swearing at the same time. (Basically, they need a good old-fashioned knob.) Solution: keep a small hand towel by the stove to keep hands dry.
• Most induction cooktops have sensors that shut down instantly if a pan boils over. To turn the heat off yourself, press the minus sign until it reads 0. If you turn on a cooking zone and forget to place a pot on top, it won’t heat.
• And here’s the clincher – it’s so easy to clean. As soon as the surface is cool enough to touch, you just spray and wipe. Heaven.