Magnets stick to the top of the pan but not the bottom, i've checked. There's a dividing line across the middle of the pan separating the bottom from the top. F

Magnets stick to the top of the pan but not the bottom, i've checked. There's a dividing line across the middle of the pan separating the bottom from the top. From what i've read, they'll make the bottom of some steel pans aluminum because it'll help the pan heat up quicker than steel alone. >I suspect that the only reason why it has to be magnetic is that the stove uses the magnetic properties to detect that there is some cookware. I could see this. My main experience with an induction burner is with a single burner hot plate, but it seems to be pretty heavily safety oriented. It defaults to a timed mode when you turn it on unless you select otherwise, you can't leave it on high heat for longer than a certain time or it'll shut off automatically regardless of the setting, and it shuts off after about 30 seconds when you take the pan off or when you put non-magnetic cookware on. For something that produces no heat itself and seems to lack many of the fire hazards of normal burners it sure seems designed to ensure you're going to burn your house down.