Steel pans are suitable on all stoves, including induction, and the oven.
With a steel pan you can cook your food using less power, whilst saving energy but still getting a gorgeous end result.
The use of a steel pan may require a bit of practice, but once you get the hang of it, it is the only pan you might want to use.

Do not heat up the pan on full power right away, but slowly build the heat up. Always add oil or butter before starting to cook. Remember to use less heat and more oil or butter on a steelpan than you would on a non-stick coated one! Let your food cook a little bit before flipping it over.

Psst. Season every now and then with oil that can endure extremely high temperatures (for example coconut oil). Add a generous amount of coconut oil on the pan, heat the pan to high temperatures until it smokes. Turn the stove off, let the pan cool and clean with kitchen towel paper. Read more about how to properly take care of your steel pan.