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Classic vs. Induction

What Do I Need?

 

Simply put, induction cookware is magnetic. A traditional electric or gas stove heats up and then transfers heat into anything sitting on top of the burner. Induction stoves, on the other hand, use a copper coil to produce a magnetic field that will only heat a ferromagnetic item. Learn more: How an induction stove works.

Which Collection should I choose? Swiss Diamond manufactures two product lines: Standard and Induction. If you have an induction stove please purchase an induction model. Otherwise, there is no additional benefit to induction-compatible cookware. Learn more: Will Swiss Diamond work on my specific model of induction stove? The Standard Collection is made of high quality cast aluminum. Although cast aluminum has many advantages, it is not suitable for an induction cooktop because it is not magnetic. The induction models, on the other hand, are designed for ideal performance on induction stoves.

Can I use Induction Collection cookware on a gas or electric stove also? Both the Standard and Induction collection can be used on any electric or gas stove, including electric plate, radiant, ceramic and halogen. The Induction Collection can additionally be used on induction stoves, while the Standard Collection cannot.

How does an induction stove work? The benefit of an induction stove is that it is is faster and more energy-efficient than a traditional electric cooking surface. Induction heating only heats the pot: it does not heat the air around the vessel, which wastes heat energy. Also, because the surface of the cook top is only heated from contact with the vessel, the possibility of burn injury is significantly less than with other methods.  In an induction cooker, a coil of copper wire makes up the stove eye. The coil is mounted under the cooking surface, and a large alternating current is passed through it to create an oscillating magnetic field. When an electrically conductive pot is brought close to the cooking surface, the magnetic field induces an electrical current, called an "eddy current", in the pot. The eddy current, flowing through the electrical resistance, produces heat; the pot gets hot and heats its contents by heat conduction. The cooking surface is made of a glass-ceramic material which is a poor heat conductor, so only a little heat is lost through the bottom of the pot. In normal operation the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.

Induction stove

The Best Induction Cookware Cookware must be magnetic in order to heat up on an induction stove. Cast iron pans will work on an induction cooking surface, and stainless steel pans will work if the base of the pan is a magnetic grade of stainless steel.

"If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface."

However, neither cast iron nor stainless steel are considered the ideal induction cookware: Stainless frying pans will not have the same temperature at their sides as their base, because it doesn't transfer heat evenly. Cast iron frying pans work well with induction cooking surfaces but the material is not as good a thermal conductor as aluminum. For frying, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. Swiss Diamond's patented nonstick coating is reinforced with real diamonds - a better heat conductor than any meta, making it the best choice for induction cookware. When boiling water, the circulating water spreads the heat and prevents hot spots. However, for delicate foods such as sauces, it is important that the pan incorporates a good heat conducting material to spread the heat evenly. A pan with aluminum throughout is better, since the heat flows up the sides through the aluminum, allowing the sauce to heat rapidly but evenly. Swiss Diamond's cast aluminum cookware will give you a lifetime of excellent performance on induction, gas and electric stoves.

Will Swiss Diamond induction cookware work on every model of induction stove? Unfortunately, there is no recognized standard for induction cooktops - each manufacturer develops separate technology for how their stove will recognize cookware. Swiss Diamond tests our induction cookware on two separate induction stoves in Switzerland during the development process, but there is no way for us to guarantee that it will work on a certain model of induction stove around the world. Swiss Diamond's unique approach to induction cookware makes it widely compatible, since the entire base of the pan is coated with a magnetic compound (instead of just a magnetic core like most companies use).

 

Nonstick cookware, revolutionized

all the pros of ceramic, none of the cons

Swiss Diamond’s CXD Nonstick Cookware is proudly PFAS-free, offering a safer, eco-conscious alternative to conventional nonstick pans. Manufactured in Switzerland using 100% hydroelectric power and a zero-waste recycling process, each piece is cast from recycled aluminum and finished with our advanced CXD coating, infused with real diamond crystals for exceptional durability and heat conductivity. Unlike many ceramic coatings that degrade quickly, CXD resists blistering, cracking, and sticking even under high heat. The result is a sustainable, high-performance cookware line that delivers healthier cooking, superior longevity, and uncompromising Swiss precision and quality.


two layers of ceramic technology

durable like a diamond

Swiss Diamond's CXD nonstick coating is a cutting-edge, PFAS-free ceramic surface engineered for both performance and sustainability. This dual-layer system features a plasma-hardened base for exceptional durability, topped with a diamond-infused ceramic layer that ensures effortless food release and superior heat conductivity, and it's oven safe up to 500°F. Unlike conventional nonstick coatings, CXD is entirely free from PFAS,PFOA, lead, cadmium, and mercury, making it a safer choice for health-conscious cooks.

New Stainless Steel Handles

sophisticated ergonomics

CXD's new brushed stainless steel handles combine modern elegance with thoughtful engineering. Featuring a sleek finish with a curved, ergonomic shape, our handles are seamlessly mounted without rivets. This rivet-free construction ensures an uninterrupted cooking surface, making cleanup effortless and helping prevent food and bacteria buildup often found around traditional handle mounts. Oven safe up to 500°F and designed for optimal balance and comfort, these handles enhance both the aesthetics of your home kitchen and the hygiene of your home cooking.

Induction cooking, elevated

compatible with all cooktops

CXD cookware is fully compatible with all cooktops, with a special focus on optimized induction performance. Each pan features a full-base, induction plate engineered for rapid and even heat transfer on induction stovetops-eliminating hot spots and maximizing energy efficiency. Whether you're using gas, electric, ceramic, or induction, CXD delivers consistent results thanks to its precision-cast aluminum body and magnetized base. This versatility ensures that home chefs can enjoy the benefits of CXD's PFAS-free, diamond-reinforced ceramic coatings regardless of their cooking surface, without compromising heat responsiveness or durability.