Not all stainless steel pans are safe for use on induction stoves. The key characteristic you need to check is whether the stainless steel pan is "induction-compatible" or "induction-ready." Induction stoves work by using an electromagnetic field to heat the cookware directly, and this requires specific properties in the cookware material.
To be suitable for induction cooking, the stainless steel pan must have a magnetic bottom. The magnetic property is what allows the pan to react with the induction cooktop's magnetic field and heat up. Most stainless steel pans made with magnetic materials, such as stainless steel with added iron or other magnetic alloys, will work on induction stoves.
Higher-quality stainless steel pans often have a sandwich bottom construction, with multiple layers of metal. The inner layer is usually a magnetic material that makes the pan induction-compatible, while the outer layers provide excellent heat distribution and retention.
As for budget stainless steel pans, some of them might be induction-compatible, but others might not have the necessary magnetic properties. To determine if your budget stainless steel pan is induction-ready, you can perform a simple test. Place a magnet on the bottom of the pan; if it sticks firmly, it's induction-compatible. If the magnet doesn't stick or sticks weakly, the pan won't work on an induction stove.
To ensure you have a hassle-free cooking experience on an induction stove, it's best to invest in high-quality induction-ready stainless steel pans. They might be a bit more expensive, but they will provide better heat distribution, durability, and long-term performance. Additionally, make sure to check the manufacturer's specifications or packaging for the "induction-compatible" label before purchasing a stainless steel pan for use on an induction stove.