In this video I’m clearing the biggest confusion people have after buying an induction cooktop: “Why is my old vessel not working?” I tested different vessels on an induction stove and explained the simple science behind it—induction only heats cookware that’s ferromagnetic (magnet-friendly). So if your pan’s base isn’t magnetic, the cooktop won’t detect it properly and it simply won’t heat. I break it down with a quick compatibility guide: cast iron works best and is naturally magnetic, most stainless steel works only if it’s the right magnetic grade, and enamelled iron/steel works perfectly because the core is magnetic. I also explain why pure aluminium, copper, glass, and ceramic won’t work directly, and what “induction-ready aluminium” actually means (it needs a stainless steel cladded plate at the base). My easiest takeaway is the magnet test—if a magnet sticks firmly to the bottom, you’re good. And yes, the base should be flat and smooth for proper contact and even heating, otherwise you’ll get uneven cooking and wasted power.