Copper bottomed frying pans are generally not safe to use on induction cookers. Induction cooktops work by creating a magnetic field that induces electrical currents in compatible cookware, generating heat directly within the pan. Copper is not a magnetic material, which means it will not work with induction cooktops unless it has a magnetic layer or core. Therefore, a copper bottom frying pan alone will not heat up on an induction cooker.
However, some cookware manufacturers produce copper-infused pans that have a magnetic stainless steel layer added to the bottom, making them compatible with induction cooktops. These pans combine the excellent heat conductivity of copper with the induction-friendly properties of stainless steel.
As for concerns about copper leaching into the food, it's essential to understand that pure copper cookware, including copper-bottomed pans, can potentially leach small amounts of copper into acidic or alkaline foods. Copper is a reactive metal, and when it comes into contact with certain foods, especially those with low pH levels (acidic), some copper ions can be released into the food. This can result in a metallic taste and pose health risks if consumed in excessive amounts over time.
To prevent copper from leaching into food, most copper cookware, including copper bottomed pans, is lined with a non-reactive material, such as stainless steel or tin. This lining creates a barrier between the food and the copper, reducing the risk of copper leaching. However, if the lining gets scratched or damaged, there is a potential for copper to leach into the food.
If you have copper bottomed frying pans without a proper non-reactive lining, it is advisable not to use them for cooking acidic foods, especially for extended periods. For induction cooking, it's best to use cookware specifically designed and labeled as "induction compatible" to ensure efficient and safe cooking on your induction cooktop.