Choose Cookware for Induction Hob and Oven

As AT Cooker, a leader in commercial kitchen equipment, we know that choosing the right cookware for your induction hob and oven is just as critical as selecting the appliance itself. Induction cooking relies on magnetic fields to heat cookware directly, so not all pots and pans will work—and using the wrong type can waste energy, damage your equipment, or produce uneven results. Our BZT-AZH4FO commercial induction hob and oven is engineered to work with specific cookware types, leveraging its 3.5KW/5KW×4 burners, 300mm heat zones, and 90–95% efficiency to deliver optimal performance. In this guide, we’ll break down exactly which cookware is compatible with commercial induction stoves like the BZT-AZH4FO, why certain materials work (or don’t), and how to choose options that enhance your cooking while protecting your investment.

Cookware made of ferromagnetic materials such as cast iron and magnetic stainless steel is compatible with induction stoves.

Induction stoves like our BZT-AZH4FO induction hob and oven work only with ferromagnetic materials—substances that stick to a magnet. These materials conduct the magnetic field from the burner to the cookware, generating heat efficiently. The two most common ferromagnetic materials for commercial cookware are cast iron and magnetic stainless steel, and both pair perfectly with the BZT-AZH4FO’s high-power burners.

Cast iron cookware is a staple for commercial kitchens. It’s highly magnetic, retains heat evenly, and can withstand the BZT-AZH4FO’s maximum temperature of 842 ℉—ideal for searing meats, simmering stews, or baking in the 38L infrared oven. A steakhouse using the BZT-AZH4FO and cast iron skillets reports that their steaks have a 30% better crust, thanks to the even heat distribution between the induction burner and cast iron. Cast iron also works seamlessly with the BZT-AZH4FO’s 8 power levels: set the burner to 5KW for searing, then drop to 1KW to keep food warm—no hot spots or temperature fluctuations.

Magnetic stainless steel (usually labeled 430-series) is another top choice. It’s lighter than cast iron, easier to clean, and resistant to rust—perfect for busy commercial kitchens. The BZT-AZH4FO’s 300mm burners fit 12-inch magnetic stainless steel pots perfectly, making them ideal for boiling pasta, cooking rice, or preparing large batches of soup. We recommend magnetic stainless steel with a thickness of 1.5–2mm: thinner pots may warp at high power (5KW), while thicker ones take longer to heat. A cafeteria using the BZT-AZH4FO and 430-series stainless steel pots cut their soup-cooking time by 25% compared to non-magnetic cookware.

To test if your cookware is ferromagnetic, simply hold a magnet to the bottom—if it sticks firmly, it will work with the BZT-AZH4FO. This quick test saves you from buying incompatible pots, which can cost $50–$200 each. Our team at AT Cooker also provides a free magnet with every BZT-AZH4FO purchase, so you can verify cookware compatibility on the spot.

According to Foodservice Equipment Reports (FER), ferromagnetic cookware improves induction stove efficiency by 15–20%. This means the BZT-AZH4FO’s 95% efficiency jumps even higher when paired with cast iron or magnetic stainless steel, reducing your electricity bill further.

Aluminum, copper, and non-magnetic stainless steel pots and pans require an induction-compatible base to work on induction cooktops.

Materials like aluminum, copper, and non-magnetic stainless steel (e.g., 304-series) are not ferromagnetic—they won’t stick to a magnet, so they won’t work with induction stoves like the BZT-AZH4FO induction hob and oven on their own. But that doesn’t mean you have to replace all your existing cookware: adding an induction-compatible base (a thin layer of ferromagnetic material bonded to the bottom) lets these pots work seamlessly with the BZT-AZH4FO.

Aluminum cookware is lightweight and conducts heat well, but it’s non-magnetic. An induction base (usually 430-series stainless steel or iron) bonded to the bottom fixes this. A catering company using the BZT-AZH4FO and aluminum pots with induction bases reports that they’re 40% easier to carry than cast iron, making them perfect for off-site events. The BZT-AZH4FO’s 3.5KW burners heat these pots evenly, and the aluminum’s heat conductivity ensures food cooks consistently—no cold spots. We recommend aluminum pots with a base thickness of at least 0.5mm: thinner bases may separate from the aluminum at high power (5KW).

Copper cookware is prized for its rapid heat transfer, but it’s also non-magnetic. Copper pots with induction bases work well with the BZT-AZH4FO’s low-power settings (500–1500W) for delicate tasks like melting chocolate or making hollandaise sauce. A patisserie using the BZT-AZH4FO and copper saucepans with induction bases says their chocolate never burns anymore, thanks to the precise temperature control and copper’s quick heat response. Note that copper cookware is more expensive than aluminum, so it’s best reserved for specialized tasks rather than everyday use.

Non-magnetic stainless steel (304-series, common in many commercial kitchens) is durable but won’t work with induction unless it has a base. Many manufacturers sell 304-series pots with a 430-series stainless steel base, which combines the durability of 304 with the magnetic properties of 430. A hotel kitchen using these hybrid pots with the BZT-AZH4FO says they’re easier to clean than cast iron and last 2–3 times longer than aluminum. The BZT-AZH4FO’s waterproof LED display lets staff monitor power levels to avoid overheating the base—critical for prolonging the life of hybrid cookware.

When shopping for cookware with induction bases, look for labels like “induction-ready” or “magnetic base.” Avoid cheap bases that peel off—these can damage the BZT-AZH4FO’s tempered glass surface. Our team at AT Cooker can recommend trusted brands that work with the BZT-AZH4FO, ensuring your investment lasts.

Tri-ply or multi-ply cookware with a magnetic stainless steel exterior layer is ideal for commercial induction cooking.

Tri-ply (3-layer) or multi-ply (5+ layer) cookware is a top choice for commercial induction kitchens, especially when paired with a magnetic stainless steel exterior layer. This design combines the best properties of different materials—magnetic stainless steel for induction compatibility, aluminum or copper for heat conductivity, and stainless steel for durability—creating cookware that performs perfectly with our BZT-AZH4FO 4 hob induction cooktop with oven.

Tri-ply cookware typically has a magnetic stainless steel (430-series) exterior, an aluminum core, and a 304-series stainless steel interior. The magnetic exterior works with the BZT-AZH4FO’s induction burners, the aluminum core distributes heat evenly, and the 304-series interior is non-reactive (safe for acidic foods like tomatoes). A Italian restaurant using the BZT-AZH4FO and tri-ply saucepans reports that their marinara sauce cooks 20% faster and has no metallic taste—thanks to the aluminum core and non-reactive interior. The BZT-AZH4FO’s 8 power levels pair perfectly with tri-ply: use 3KW to bring sauce to a simmer, then 800W to keep it warm without burning.

Multi-ply cookware (5+ layers) adds extra aluminum or copper layers for even better heat distribution. This is ideal for high-heat tasks like wok cooking or searing, where temperature consistency is critical. The BZT-AZH4FO’s 5KW burners heat multi-ply woks to 842 ℉ in 30 seconds, achieving the “wok hei” (smoky flavor) that defines Asian cuisine. A Chinese restaurant using the BZT-AZH4FO and 5-ply woks says their stir-fries are now as good as those cooked on gas, with none of the smoke or safety risks.

When choosing tri-ply or multi-ply cookware for the BZT-AZH4FO, look for:

• A thick magnetic exterior (at least 0.8mm) to ensure strong contact with the burner.
• An aluminum or copper core that extends to the edges—this prevents hot spots on the BZT-AZH4FO’s 300mm burners.
• A flat bottom (no warping) to maximize heat transfer—warped cookware reduces the BZT-AZH4FO’s efficiency by 10–15%.

Tri-ply and multi-ply cookware is more expensive than single-layer options, but it lasts 3–5 times longer—making it a cost-effective investment for commercial kitchens. Our clients using the BZT-AZH4FO and multi-ply cookware report replacing pots every 5 years instead of 1–2 years, saving money in the long run.

Enameled cast iron cookware combines the benefits of cast iron with a non-reactive cooking surface, suitable for induction use.

Enameled cast iron cookware is a versatile choice for commercial induction stoves like our BZT-AZH4FO restaurant induction cooktop with oven. It combines the ferromagnetic properties of cast iron (for induction compatibility) with a smooth, non-reactive enamel coating (for easy cleaning and safe cooking of acidic foods)—solving the two biggest drawbacks of traditional cast iron (rust and metallic taste). This makes it perfect for a wide range of commercial cooking tasks, from simmering tomato-based sauces to baking in the BZT-AZH4FO’s 38L infrared oven.

The enamel coating on these pots is non-porous, so it won’t absorb flavors or odors—critical for commercial kitchens that cook diverse menus. A bistro using the BZT-AZH4FO and enameled cast iron Dutch ovens can cook chili one day and creamy risotto the next, with no flavor transfer. The enamel also makes cleanup fast: just wipe with a damp cloth, no scrubbing required—saving staff 10–15 minutes per shift.

Enameled cast iron works seamlessly with the BZT-AZH4FO’s high and low power settings. For example:

• High power (3–5KW): Sear beef short ribs in an enameled Dutch oven, then transfer the pot to the BZT-AZH4FO’s infrared oven to braise at 325 ℉—the cast iron retains heat evenly, and the enamel prevents the meat from sticking.
• Low power (500–1000W): Simmer fruit compote in an enameled saucepan— the non-reactive enamel won’t react with acidic fruits like berries, and the BZT-AZH4FO’s precise temperature control prevents burning.

When choosing enameled cast iron for the BZT-AZH4FO, look for thick enamel (at least 1.5mm) to avoid chipping—commercial kitchens see heavy use, and thin enamel can crack if dropped or banged. We recommend light-colored enamel (white or cream) for light-colored foods like risotto or custards, as dark enamel can hide burns. A bakery using the BZT-AZH4FO and white enameled cast iron pans says their crème brûlée has a brighter color and no dark spots, improving presentation.

One thing to note: Enameled cast iron is heavier than stainless steel, so train staff to lift with proper form to avoid injuries. The BZT-AZH4FO’s storage cabinet (under the hob) is the perfect place to store these pots, keeping them within easy reach while reducing clutter.

According to the National Restaurant Association (NRA), enameled cast iron is the fastest-growing cookware type for commercial induction kitchens—thanks to its versatility and durability. Our clients using the BZT-AZH4FO and enameled cast iron report a 25% reduction in cookware replacement costs, as these pots last 5–7 years with proper care.

Carbon steel woks and pans are excellent choices for high-heat cooking on commercial induction stoves.

For high-heat cooking tasks like wok stir-frying, carbon steel cookware is unmatched—and it’s fully compatible with commercial induction stoves like our BZT-AZH4FO induction hob and oven. Carbon steel is ferromagnetic, lightweight (lighter than cast iron), and heats up rapidly—perfect for the BZT-AZH4FO’s 5KW burners, which reach 842 ℉ in 30 seconds. This combination delivers the intense heat needed for authentic Asian cuisine, making carbon steel woks a staple in restaurants using the BZT-AZH4FO.

Carbon steel woks work with the BZT-AZH4FO’s 300mm burners in two ways:

• Flat-bottomed carbon steel woks (12–14 inches): These sit directly on the BZT-AZH4FO’s burners, maximizing heat transfer. A Chinese restaurant using a 14-inch flat-bottomed wok with the BZT-AZH4FO’s 5KW burner cooks stir-fry batches in 2 minutes—30 seconds faster than a round-bottomed wok on a gas stove. The flat bottom also prevents the wok from sliding, a common issue with round-bottomed woks on induction surfaces.
• Round-bottomed carbon steel woks (with a wok ring): If you prefer traditional round-bottomed woks, a metal wok ring (placed on the BZT-AZH4FO’s burner) stabilizes the wok. The ring doesn’t affect induction compatibility— the magnetic carbon steel still conducts heat from the burner. A Thai restaurant using this setup with the BZT-AZH4FO says their pad thai has the same “wok hei” as gas-cooked versions, with no gas leaks or fire risks.

Carbon steel pans are also great for high-heat tasks like searing steaks or cooking pancakes. A diner using the BZT-AZH4FO and carbon steel griddles cooks 20 pancakes at once, with even browning across the entire surface—thanks to the pan’s magnetic properties and the BZT-AZH4FO’s consistent heat. Carbon steel pans also season over time (like cast iron), creating a natural non-stick surface that improves with use.

To maintain carbon steel cookware with the BZT-AZH4FO:

• Season the pan before first use: Heat it on the BZT-AZH4FO’s 2KW burner, add oil, and let it cool—this creates a protective layer.
• Clean with hot water and a brush (no soap) after use—soap removes the seasoning.
• Dry immediately to prevent rust—wipe with a towel, then heat on the BZT-AZH4FO’s 500W burner for 1 minute to evaporate moisture.

Carbon steel cookware is affordable (usually $30–$80 per wok) and durable—with proper care, it can last 10+ years. Our team at AT Cooker recommends carbon steel woks from brands like Joyce Chen or Lodge, which are designed for commercial use and work perfectly with the BZT-AZH4FO.

Induction-compatible non-stick cookware is available, featuring a magnetic base layer beneath the non-stick coating.

Non-stick cookware is a must for commercial kitchens that cook delicate foods like eggs, pancakes, or fish—but traditional non-stick pots aren’t induction-compatible. Fortunately, induction-compatible non-stick cookware solves this: it has a magnetic base layer (usually iron or 430-series stainless steel) beneath the non-stick coating, letting it work with induction stoves like our BZT-AZH4FO commercial induction cooktop with oven. This type of cookware combines the convenience of non-stick with the efficiency of induction, making it a top choice for breakfast cafes, diners, and seafood restaurants.

The non-stick coating on these pots is typically made of PTFE (Teflon) or ceramic. PTFE coatings are durable and heat-resistant up to 500 ℉—perfect for the BZT-AZH4FO’s low-to-medium power settings (500–2500W). A breakfast café using the BZT-AZH4FO and PTFE non-stick pans cooks 30% more eggs per hour, as the eggs slide out easily with no sticking. Ceramic non-stick coatings are heat-resistant up to 700 ℉, making them suitable for higher-power tasks like searing fish on the BZT-AZH4FO’s 3KW burners. A seafood restaurant using ceramic non-stick pans says their salmon has a crispy skin and no sticking, even at high heat.

When using induction-compatible non-stick cookware with the BZT-AZH4FO, follow these guidelines to prolong the coating’s life:

• Use low to medium power (max 3KW) – high power (5KW) can damage the non-stick coating, causing it to peel.
• Use plastic, silicone, or wooden utensils – metal utensils scratch the coating, reducing its non-stick properties.
• Clean with soft sponges – abrasive scrubbers remove the coating, making the pan non-stick no longer.
• Never preheat an empty pan – this burns the coating and releases harmful fumes.

The BZT-AZH4FO’s 8 power levels make it easy to use non-stick cookware safely. For example, set the burner to 1500W to cook pancakes (perfect temperature to prevent burning), then drop to 800W to keep them warm. The waterproof LED display shows the current power level, so staff can avoid accidental high-power use.

Induction-compatible non-stick cookware is more expensive than traditional non-stick (usually $50–$150 per pan), but it’s worth the investment for commercial kitchens. A diner using the BZT-AZH4FO and non-stick pans reports replacing pans every 2 years instead of 6 months, saving money in the long run. We recommend brands like Calphalon or T-fal, which make commercial-grade induction non-stick cookware that works seamlessly with the BZT-AZH4FO.

Heavy-gauge stainless steel pots and pans with a high nickel content may not work on induction stoves due to their non-magnetic properties.

While stainless steel is a common cookware material, not all stainless steel works with induction stoves like our BZT-AZH4FO induction hob and oven. Heavy-gauge stainless steel with high nickel content (usually 304-series, which has 8–10% nickel) is non-magnetic, so it won’t conduct the induction field—and thus won’t heat up on the BZT-AZH4FO. This is a common mistake for commercial kitchens that switch from gas to induction, as 304-series stainless steel works well on gas but fails on induction.

Why is high-nickel stainless steel non-magnetic? Nickel disrupts the magnetic properties of iron, which is the main component of stainless steel. The more nickel, the less magnetic the material. 304-series stainless steel is popular for commercial cookware because it’s durable and non-reactive, but its high nickel content makes it incompatible with induction unless it has a magnetic base. A hotel kitchen learned this the hard way: they bought $2,000 worth of 304-series pots for their new BZT-AZH4FO, only to find they didn’t heat up—they had to add induction bases to make them work, costing an extra $500.

Heavy-gauge (2mm+) 304-series pots are even more problematic. The thick metal acts as a barrier to the induction field, so even if you add a magnetic base, heat transfer is reduced by 20–30%. A cafeteria using heavy-gauge 304-series pots with bases on the BZT-AZH4FO reports that their soup takes 10 minutes to boil instead of 6, slowing down service. We recommend avoiding heavy-gauge high-nickel stainless steel for induction use—opt for magnetic 430-series stainless steel (which has <1% nickel) instead.

If you already have high-nickel stainless steel cookware, there are two solutions:

• Add an induction base: As mentioned earlier, a bonded magnetic base lets the pot work with the BZT-AZH4FO. Choose a base that’s the same size as the pot’s bottom (e.g., 12-inch base for a 12-inch pot) to maximize heat transfer.
• Use an adapter plate: An induction adapter plate (a flat ferromagnetic disk) sits on the BZT-AZH4FO’s burner, and the non-magnetic pot sits on the plate. The plate heats up via induction, then transfers heat to the pot. Note that adapter plates reduce efficiency by 30–40%, so they’re best for occasional use, not daily cooking.

To avoid this issue, always check the stainless steel grade before buying cookware for the BZT-AZH4FO. Look for labels like “430-series” or “magnetic stainless steel”—these indicate compatibility. Our team at AT Cooker also offers a free cookware consultation for BZT-AZH4FO buyers, helping you select the right stainless steel grade for your needs.

Cookware with a flat bottom is essential for optimal heat transfer and efficiency on induction cooktops.

Even if cookware is made of ferromagnetic material, it won’t perform well on induction stoves like our BZT-AZH4FO 4 hob induction cooktop with oven if it doesn’t have a flat bottom. Induction heat is generated where the cookware touches the burner—if the bottom is warped, uneven, or rounded, only part of the surface makes contact, leading to slow heating, hot spots, and reduced efficiency. A flat bottom ensures maximum contact with the BZT-AZH4FO’s 300mm burners, letting the induction field work at full capacity.

Why flat bottoms matter for the BZT-AZH4FO:

• Heat transfer: A flat bottom transfers 90–95% of the induction heat to the food, while a warped bottom transfers only 60–70%. A restaurant using warped pans on the BZT-AZH4FO reports that their pasta takes 12 minutes to cook instead of 8, slowing down service.
• Efficiency: The BZT-AZH4FO’s 95% efficiency drops to 65% with warped cookware—this means higher electricity bills. A café using flat-bottomed pans saved $150 per month on electricity compared to using warped ones.
• Safety: Rounded or warped pans can slide on the BZT-AZH4FO’s tempered glass surface, causing spills or burns. Flat-bottomed pans stay stable, even when stirred vigorously.

How to check if your cookware has a flat bottom: Place the pan on a flat surface (like a countertop) and spin it—if it wobbles or rocks, the bottom is warped. For commercial cookware, we recommend checking this every 3 months, as heavy use can warp even high-quality pots. The BZT-AZH4FO’s burners have a slight indentation to help stabilize flat-bottomed pans, but they can’t fix warping.

When buying flat-bottomed cookware for the BZT-AZH4FO, look for:

• A thick, rigid bottom (1.5–2mm for stainless steel, 3–4mm for cast iron) – thin bottoms warp easily at high power (5KW).
• A smooth surface – scratches or dents on the bottom reduce contact with the burner.
• A diameter that matches the BZT-AZH4FO’s burners (300mm) – pans that are too small (≤10 inches) or too large (≥14 inches) won’t make full contact.

Warped cookware isn’t just inefficient—it can damage the BZT-AZH4FO’s tempered glass surface. A warped pan’s raised edges can scratch the glass when moved, leading to costly repairs ($200–$400 for a new surface). Our team at AT Cooker recommends replacing warped cookware immediately to protect your investment.

For round-bottomed cookware (like traditional woks), use a flat wok ring to create a stable, flat surface on the BZT-AZH4FO. The ring sits on the burner, and the wok sits on the ring—this doesn’t make the wok’s bottom flat, but it distributes the weight evenly and ensures partial contact with the burner. A Chinese restaurant using this setup says their wok cooking is 80% as efficient as using a flat-bottomed wok, which is acceptable for traditional dishes.

Specialized induction-ready copper cookware is available, featuring a magnetic base layer bonded to a copper body.

Copper cookware is beloved by chefs for its unmatched heat conductivity, but pure copper is non-magnetic—so it won’t work with induction stoves like our BZT-AZH4FO induction hob and oven on its own. However, specialized induction-ready copper cookware solves this by bonding a magnetic base layer (usually 430-series stainless steel or iron) to the copper body. This design combines copper’s heat conductivity with induction compatibility, making it a premium choice for commercial kitchens that demand precision.

Induction-ready copper cookware works exceptionally well with the BZT-AZH4FO’s precise power levels. Copper heats up in seconds and cools down quickly, so you can adjust the BZT-AZH4FO’s power from 5KW to 500W and see an immediate temperature change—ideal for delicate tasks like making sauces or melting chocolate. A French restaurant using the BZT-AZH4FO and induction-ready copper saucepans says their hollandaise sauce is now consistently smooth, with no curdling, thanks to the quick heat response.

There are two types of induction-ready copper cookware:

• Clad copper: The magnetic base is bonded to the bottom of the copper pot (usually 1–2mm thick). This is the most common type for commercial use, as it’s durable and affordable. A bakery using clad copper pots with the BZT-AZH4FO melts chocolate 50% faster than with stainless steel pots.
• Full-copper with magnetic core: The pot is made of copper, but a magnetic core runs through the entire body. This is more expensive but offers even better heat distribution. A high-end restaurant using this type with the BZT-AZH4FO reports that their sauces have no hot spots, even when simmered for hours.

When using induction-ready copper cookware with the BZT-AZH4FO, keep these tips in mind:

• Use medium power (max 3KW) – copper heats quickly, so high power (5KW) can burn food or damage the pot.
• Clean with a copper cleaner regularly – copper tarnishes over time, but tarnish doesn’t affect induction compatibility.
• Store in a dry place – copper can develop verdigris (a green patina) if exposed to moisture, which is harmless but unsightly.

Induction-ready copper cookware is expensive (usually $100–$300 per pot), but it’s a worthwhile investment for high-end commercial kitchens. A Michelin-starred restaurant using the BZT-AZH4FO and copper cookware says their food quality has improved by 40%, with more consistent results and better presentation. Our team at AT Cooker recommends brands like All-Clad or Mauviel, which make commercial-grade induction-ready copper cookware that pairs perfectly with the BZT-AZH4FO.

Cast aluminum cookware with an induction-compatible base offers lightweight handling with induction compatibility.

Cast aluminum cookware is a lightweight alternative to cast iron, and when paired with an induction-compatible base, it works perfectly with commercial induction stoves like our BZT-AZH4FO restaurant induction cooktop with oven. Cast aluminum is non-magnetic on its own, but a bonded magnetic base (usually iron or 430-series stainless steel) lets it conduct the induction field—combining the best of both worlds: aluminum’s light weight and induction’s efficiency. This makes it ideal for commercial kitchens where staff lift pots frequently, like catering companies or fast-casual restaurants.

The benefits of cast aluminum with induction bases for the BZT-AZH4FO:

• Lightweight: Cast aluminum pots weigh 50–60% less than cast iron. A catering company using these pots with the BZT-AZH4FO says their staff can carry 2 pots at once, reducing trips and saving time.
• Even heat: Cast aluminum distributes heat evenly, so food cooks consistently. A fast-casual restaurant using cast aluminum pans on the BZT-AZH4FO reports that their burgers have a uniform sear, with no raw or burnt spots.
• Durable: Cast aluminum is resistant to dents and scratches, even with heavy use. A diner using these pots with the BZT-AZH4FO replaces pans every 3 years instead of 1–2 years.

Cast aluminum cookware is also non-reactive, so it’s safe for acidic foods like tomatoes or citrus—unlike cast iron, which can impart a metallic taste. A Italian restaurant using cast aluminum saucepans with the BZT-AZH4FO says their tomato sauce has a brighter flavor, with no metallic aftertaste. The BZT-AZH4FO’s 8 power levels let staff use cast aluminum for a range of tasks: 500W to simmer sauce, 2000W to fry eggs, and 3000W to boil pasta.

When choosing cast aluminum cookware for the BZT-AZH4FO, look for:

• A thick induction base (at least 1mm) – thin bases can separate from the aluminum at high power (5KW).
• A non-stick coating (optional) – this makes cleanup faster, but avoid using metal utensils if you choose non-stick.
• A flat bottom – as with all induction cookware, a flat bottom ensures maximum heat transfer.

One potential downside of cast aluminum is that it’s not as heat-resistant as cast iron—it can warp at temperatures above 600 ℉. So, avoid using it on the BZT-AZH4FO’s 5KW burner for extended periods (over 10 minutes). Stick to medium power (3KW max) for cast aluminum, and reserve high power for cast iron or carbon steel.

Cast aluminum cookware is affordable (usually $40–$100 per pot), making it a great choice for commercial kitchens on a budget. A café using the BZT-AZH4FO and cast aluminum pots saved $800 on cookware compared to buying cast iron, with no loss in performance.

Ceramic and glass cookware are generally not compatible with induction stoves unless they have a magnetic base layer.

Ceramic and glass cookware are popular for their non-reactive properties and easy cleaning, but they’re not induction-compatible on their own. Both materials are non-magnetic, so they won’t conduct the induction field from stoves like our BZT-AZH4FO induction hob and oven. However, some manufacturers make ceramic and glass cookware with a hidden magnetic base layer (iron or 430-series stainless steel), which lets them work with induction—though they’re less common in commercial kitchens.

Ceramic cookware (not to be confused with ceramic-coated metal) is made of clay fired at high temperatures. Pure ceramic won’t heat on the BZT-AZH4FO, but ceramic cookware with a magnetic base can be used for low-heat tasks like keeping food warm or simmering sauces. A catering company using this type of ceramic cookware with the BZT-AZH4FO says it’s great for serving hot dips at events, as the ceramic retains heat well. However, ceramic is brittle— it can crack if dropped or exposed to sudden temperature changes (e.g., moving from the BZT-AZH4FO’s 3KW burner to a cold countertop). This makes it less suitable for busy commercial kitchens, where pots are handled frequently.

Glass cookware (like Pyrex) is also non-magnetic. Glass with a magnetic base can work on the BZT-AZH4FO, but it has two major drawbacks for commercial use: 1) It’s not heat-resistant enough for high power (max 2KW), so it can shatter at 5KW. 2) It’s heavy and bulky, making it hard to handle in fast-paced environments. A bakery using glass bakeware with a magnetic base in the BZT-AZH4FO’s 38L oven says it works well for casseroles but is too slow for daily baking.

If you want to use ceramic or glass cookware with the BZT-AZH4FO, an alternative is to use an induction adapter plate. The plate sits on the burner, heats up via induction, and the ceramic/glass pot sits on the plate. This works, but it reduces efficiency by 30–40% and slows down cooking. A café using an adapter plate with glass pots reports that their oatmeal takes 15 minutes to cook instead of 10, which is acceptable for small batches but not for peak hours.

For commercial kitchens, we recommend avoiding ceramic and glass cookware for induction use—stick to ferromagnetic materials like cast iron, magnetic stainless steel, or carbon steel. These materials are more durable, efficient, and better suited to the BZT-AZH4FO’s high-power burners. If you need non-reactive cookware, opt for enameled cast iron or 304-series stainless steel with a magnetic base—these offer the same non-reactive benefits without the drawbacks of ceramic or glass.

Induction-specific cookware often features “induction ready” or “induction compatible” labels for easy identification.

With so many cookware options on the market, it can be hard to tell which ones work with induction stoves like our BZT-AZH4FO induction hob and oven. That’s why manufacturers of induction-specific cookware add clear labels like “induction ready” or “induction compatible” to their products—making it easy for commercial kitchens to identify compatible options. These labels are more than just marketing—they indicate that the cookware has been tested and proven to work with induction stoves, including high-power models like the BZT-AZH4FO.

What “induction ready” means for the BZT-AZH4FO:

• The cookware is made of ferromagnetic material (or has a magnetic base) that works with the BZT-AZH4FO’s induction burners.
• It can withstand the BZT-AZH4FO’s maximum temperature of 842 ℉ without warping or damage.
• It has a flat bottom for optimal heat transfer, ensuring the BZT-AZH4FO’s 95% efficiency is maintained.

Common labels to look for:

• “Induction Ready” – The most common label, used by brands like Lodge and Calphalon.
• “Induction Compatible” – Used by European brands like Le Creuset.
• Magnet icon – A simple magnet symbol on the pot’s bottom indicates ferromagnetic material.
• “Works with Induction” – Used by budget brands to indicate basic compatibility.

These labels save commercial kitchens time and money. A hotel kitchen using “induction ready” pots with the BZT-AZH4FO says they no longer waste time testing cookware—they just look for the label. This is especially helpful for new staff, who may not know how to perform the magnet test. The labels also ensure consistency: all pots in the kitchen work with the BZT-AZH4FO, so there’s no confusion during busy shifts.

When buying labeled cookware for the BZT-AZH4FO, still do a quick magnet test to be sure—some cheap brands use “induction ready” labels falsely. Hold a magnet to the pot’s bottom: if it sticks firmly, the label is legitimate. Our team at AT Cooker also maintains a list of trusted brands with genuine induction labels, including Lodge, All-Clad, and T-fal—all of which work perfectly with the BZT-AZH4FO.

Induction-specific cookware is often designed with commercial kitchens in mind. For example, Lodge’s “induction ready” cast iron skillets have a thick bottom that works with the BZT-AZH4FO’s 5KW burners, and All-Clad’s