Copper is not suitable for induction cooking because it is not a magnetic material. Induction cooking relies on magnetic fields to generate heat directly in the cookware, and for this to happen, the cookware needs to be made of a ferromagnetic material.
When an induction cooktop is turned on, an alternating current passes through a coil beneath the glass surface, creating an oscillating magnetic field. This magnetic field induces electrical currents in the ferromagnetic cookware, and these currents, in turn, generate heat through resistance. The heat is then transferred to the food inside the cookware.
Copper, being a non-ferromagnetic material, does not interact with the magnetic field in the same way as materials like cast iron or stainless steel, which are ferromagnetic. As a result, copper pots and pans do not heat up efficiently when placed on an induction cooktop. This makes them unsuitable for induction cooking unless they have a layer of ferromagnetic material bonded to their base.
Manufacturers now produce induction-compatible cookware with magnetic layers at the bottom, allowing them to work effectively with induction cooktops while still benefiting from the excellent thermal conductivity of copper on the cooking surface. So, if you wish to use copper cookware with an induction cooktop, ensure that it is specifically designed and labeled as "induction compatible" or has a magnetic base.