10 Common Mistakes People Make When Using An Induction Cooktop

There's something undeniably alluring about an induction cooktop. It's the clean lines, the almost sci-fi precision, and the promise of faster, smarter cooking. But beneath that glossy surface lies a learning curve that's caught out more than a few unsuspecting home chefs. Unlike traditional gas or electric hobs, induction cooking relies on magnetic technology, and that difference brings with it a set of quirks.

Whether you've recently switched to induction or you've been living with one for years without fully befriending it, chances are you've stumbled into at least one or two of these classic mistakes. They're common, they're frustrating, and often, they're completely avoidable.

Let's break down the most frequent missteps people make, and, more importantly, how to avoid them. Because cooking should feel joyful, not like a wrestling match with your appliances.

Also Read: Top 10 Benefits That Make Induction Smarter Choice Over Gas Stove

10 Common Induction Cooktop Mistakes; Photo Credit: Pexels

1. Using The Wrong Cookware

It's the most obvious mistake, yet easily the most common. Induction cooktops don't just heat any pot or pan, they require cookware made with magnetic materials. That old aluminium pan passed down from grandma? Not going to work.

If a magnet sticks to the bottom of the pan, it'll probably work with your induction hob. Still, many people don't check, leading to plenty of Why won't this heat up? moments. And it's not just about compatibility, some cheaper induction pans can warp or heat unevenly, turning a quick stir-fry into a burnt-bottom disaster.

Invest in good-quality cookware specifically designed for induction. Brands often label them with a coil symbol. And don't forget to match the pan size to the cooking zone, too small, and it may not register at all. It's a bit like trying to charge your phone with the wrong cable. Frustrating. Pointless. Easily fixable.

2. Not Understanding Temperature Sensitivity

One of the best things about induction cooking is its lightning-fast response. The downside? It doesn't forgive the distracted chef.

Traditional gas hobs give you a bit of leeway, a moment or two before your onions go from golden to black. Induction, however, doesn't mess about. When you dial up the heat, it ramps up immediately. And when you dial it down? It drops like a stone.

This level of control is brilliant once you get the hang of it, but it can throw off anyone used to a slower, more forgiving heat source. Burnt garlic, scorched milk, and bubbling-over pasta water are all common casualties.

The key here is mindfulness. Stay close, adjust with purpose, and don't assume that ‘medium heat' means the same thing across all cooking methods. It's a dance, and induction leads with precision.

10 Common Induction Cooktop Mistakes; Photo Credit: Pexels

3. Ignoring The Noise

At first, the sounds of an induction cooktop can be a bit,  unnerving. A faint hum. A gentle clicking. A random buzz appears and disappears like a ghost in the machine.

While some noise is normal, many users find themselves either panicking or tuning it out entirely. Both responses can lead to problems.

The humming often depends on the cookware, thinner pans tend to vibrate more under the magnetic field. Some cooktops also emit noise when multiple zones are active at high power.

The trick is learning what's normal for your appliance. If the noise changes suddenly, gets louder, or sharper, or is accompanied by performance issues, something may be amiss. Don't shrug it off. That gentle whirring might just be your hob's way of asking for a break or signalling an issue with the pan.

Understanding the sounds makes you a more attentive, confident cook. Embrace the weird symphony.

4. Leaving The Cooktop Dirty

Yes, it's easy to ignore because there are no open flames or burnt-on food debris. But the sleek glass surface of an induction hob is a magnet for spills, smudges, and invisible grease.

What many forget is that leftover grime can interfere with the cooktop's sensors or cause uneven heating. A bit of soup spill or oil splatter may not seem urgent, but over time, it dulls the surface and can lead to annoying issues.

Plus, some modern cooktops flash error codes when they detect interference from food residue. That's the machine's way of throwing shade at your cleaning routine.

The good news? Cleaning an induction hob is a dream. Just wait until it's cool, then wipe with a damp cloth and a bit of gentle cleaner. For stubborn bits, a specialised scraper works wonders. Think of it as skincare for your stove, daily cleansing keeps the glow.

10 Common Induction Cooktop Mistakes; Photo Credit: Pexels

5. Letting It Overheat

Induction hobs are fast. Really fast. That's a joy when you're boiling water for pasta in two minutes flat, but it's also where things can go wrong.

Leave a dry pan on an active zone and it can overheat before you've turned around. Even with safety features like auto shut-off or pan detection, it's surprisingly easy to forget a preheating pan and return to a scorched mess, or worse, a warped pan.

Induction doesn't just heat, it intensifies. It focuses energy directly into the pan, meaning temperatures soar with little delay.

To avoid disaster, don't step away while preheating. Add a bit of oil or liquid early on to buffer the heat. And always keep the power level in mind, ‘boost' mode is best reserved for water or quick sears, not casual Sunday morning frying.

It's like driving a sports car, you wouldn't floor it through the village. Unless you're in a rush. But even then,  best not.

6. Misusing The Touch Controls

Induction cooktops often come with sleek, buttonless controls. No knobs. No dials. Just smooth glass with touch-sensitive panels that sometimes feel like they've got a mind of their own.

It's easy to mis-tap, hold too long, or brush them accidentally with a tea towel, leading to unexpected power changes, or worse, accidentally switching off the hob mid-cook.

Many models come with safety locks to avoid these mishaps, but not everyone bothers to activate them. And some are so sensitive that the slightest water droplet can confuse the controls. Suddenly, you're on maximum power without meaning to be, and your sauce is spitting like an angry cat.

Take time to get familiar with your specific model. Learn the quirks. Read the manual (yes, really). It'll save you from many Why is nothing working?! moments, and possibly a few dinner disasters.

10 Common Induction Cooktop Mistakes; Photo Credit: Pexels

7. Using Boost Mode Too Often

Boost mode is like caffeine: powerful in small doses, but overused, it can cause chaos.

This feature delivers a blast of maximum energy to a cooking zone for rapid heating, brilliant for boiling water or searing steaks. But use it too often or for too long, and things start to go awry.

For starters, not all pans can handle the heat, especially cheaper ones. Boost mode can also cause overheating, trigger safety shut-offs, or rob power from other active zones (some models reduce output elsewhere when boost is on).

Relying on boost for every meal is like running everywhere instead of walking, it is exhausting and a bit ridiculous. Use it strategically, not habitually.

Think of it as your kitchen's turbo button. Fun, fast, and occasionally fabulous, but not the right tool for simmering a delicate sauce or scrambling eggs. No one needs supercharged eggs.

8. Forgetting About Residual Heat

One of the charms of induction is that the surface stays relatively cool to the touch, even while the pan is blazing hot. But that can also be a trap.

Because the cooktop itself isn't generating the heat, it cools down quickly once the pan is removed, but not instantly. Many people forget this and rest items directly on the hob, thinking it's safe.

That innocent tea towel? Now slightly scorched. That plastic spoon? Warped. That hand reaching to wipe it down too soon? Ouch.

Modern induction hobs display a residual heat indicator, often a little ‘H' symbol that vanishes once it's cool. Don't ignore it. Just because there are no glowing coils doesn't mean it's risk-free.

Treat it like a sneaky campfire, mostly calm, but still hot enough to cause a surprise if you get too close too quickly.

Products Related To This Article
 

1. Pigeon 1800 W Induction Cooktop Push Button 

2. Prestige 1200 W Induction Cooktop Push Button

3. BAJAJ 1200 W Induction Cooktop Push Button

4. PHILIPS 1300 W Induction Cooktop Push Button

5. Longway 2000 W Induction Cooktop Push Button

6. Greenchef 2000 W Induction Cooktop Touch Panel

7. PHILIPS 2100 W Induction Cooktop Push Button

8. IMPEX 1800 W Induction Cooktop Push Button

Mastering the induction cooktop isn't about perfection, it's about awareness. Like any good relationship, it thrives on attention, understanding, and a little bit of patience.

These common mistakes are more like growing pains than fatal flaws. Everyone who's ever cooked with induction has likely burnt a sauce, confused the controls, or stared blankly at a pan that refused to heat. The key is learning from those moments and leaning into the technology.

Induction cooking is fast, efficient, and surprisingly fun once it's demystified. Avoid the pitfalls, embrace the quirks, and soon you'll wonder how you ever cooked without it. Or at the very least, you'll stop swearing at your hob every other day. That's a win.

Disclaimer: The images used in this article are for illustration purpose only. They may not be an exact representation of the products, categories and brands listed in this article.