Induction Pans

Induction Pans are specialist pots and pans engineered with induction-ready bases for fast, even cooking on modern hobs. This range includes frying pans, saute pans, mini pots and deep stock pots in stainless steel, aluminium and cast iron. Ideal for busy restaurants, hotels, cafes and catering operations, they deliver rapid heat-up times and precise temperature control. Hard-wearing construction and professional finishes support excellent hygiene, presentation and long service life in demanding commercial kitchens.

• Induction-ready frying pans in a choice of stainless steel, aluminium and non-stick coatings for everyday sauteing, searing and pan-frying.
• Deep stock pots and boiling pans in chrome nickel steel and stainless steel, ideal for soups, stocks, sauces and batch cooking.
• Cast iron and chrome nickel steel mini pots for individual portions, sides and oven-to-table presentation.
• Non-stick Teflon induction pans that reduce sticking, support low-oil cooking and speed up cleaning between services.
• Multiple diameters and capacities to suit everything from compact cafe hobs to high-output restaurant and hotel kitchens.
• Professional brands selected for durability, heat distribution and compatibility with commercial induction ranges.

How to choose the right Induction Pans

• Match pan diameter and capacity to your menu and hob size, ensuring good contact with the induction zone for efficient heating.
• Choose between stainless steel, aluminium or cast iron depending on whether you prioritise durability, light handling or heat retention.
• Decide where non-stick coatings are needed for eggs, fish and delicate items, and where plain metal is better for high-heat searing.
• Consider depth and profile: shallow frying pans for sauteing, deeper saute pans for sauces, and tall stock pots for soups and boiling.
• Plan for service style, selecting robust mini pots and attractive finishes for oven-to-table or buffet presentation.
• Check compatibility with existing induction hobs and ensure handles and overall weight suit your team for safe daily use.

Care and maintenance

• Allow induction pans to cool before washing and avoid shocking hot pans with cold water to prevent warping.
• Use non-abrasive detergents and soft pads, especially on non-stick coatings, to preserve performance and appearance.
• Avoid metal utensils on non-stick surfaces and inspect coatings regularly, replacing pans that show peeling or deep scratches.
• Dry pans thoroughly after washing to prevent staining or corrosion, particularly around rivets and bases.
• Store pans stacked carefully with protectors between them to reduce scratching and prolong the life of bases and coatings.
• Periodically check handles and fixings for looseness and tighten or replace components to maintain safe operation.

Explore our wider cookware, stock pots, saute pans and stainless steel equipment ranges to build a complete induction-ready kitchen setup.

Need help choosing? Call Caterboss on (01) 687 5772.