Last updated on January 12th, 2024 at 11:05 am

How to cook vegetables on induction cooktop | Use these tricks to avoid soggy or burned vegetables

How to cook vegetables on induction cooktop stovetop
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When cooking vegetables on an induction cooktop, you can use several methods. The most important part is to ensure that you are using induction safe cookware and monitor the temperature of the vegetables you are cooking. With the way that an induction cooktop heats, you can easily undercook or overcook your vegetables.

What methods can you use to cook vegetables on an induction cooktop?

When it comes to cooking on an induction cooktop, there are a variety of ways that you can cook vegetables. 

You can steam, saute, and fry vegetables. The most important part, no matter the method, is even distribution and frequent attention. Because of the way that an induction stovetop cooks, you want to pay attention and either stir or flip your vegetables, depending on what you are making.

If left unattended, you run the risk of over or undercooking your vegetables and when it comes to food, that can be the determining factor if a meal is a success or a flop.

Maintaining temperatures with induction cooktops

When it comes to cooking vegetables on an induction cooktop, it may sound obvious, but heat matters. Induction cooktops are designed to interact with the cookware to produce heat. You still need to actively stir or move your vegetables around to ensure that they are being cooked evenly.

The ideal range of cooking temperature is between 100 degrees Fahrenheit to 500 degrees Fahrenheit (37-260 C).

I’ve found that the ideal temperature for cooking vegetables on my induction cooktop depends on several different factors. 

Are you cooking fresh or frozen vegetables? Are the vegetables tender, crunchy, or larger?

For example, I’ve found that cooking spinach or other greens, fresh or frozen, is best over low heat because it cooks so quickly it is easy to burn it. In comparison, if I’m sauteing crisper vegetables, such as bell peppers or onions, it is best done over medium heat. Lastly, when it comes to denser vegetables, such as broccoli or cauliflower, I tend to cook them on high heat.

Steaming vegetables on an induction cooktop

I’ve found that to steam vegetables on an induction cooktop, the easiest method is to use a deep pot with a steamer basket. These baskets fit easily into the pot. 

steamer basket for induction cooktop

Fill the pot with enough water to boil and not dissipate, but not enough that it will reach your steamer basket.

With steaming on induction cooktops, you do not need to be as vigilant when it comes to stirring your vegetables. Just make sure that when your first put them into the steamer and make sure that they are evenly layered.

In the case of steaming vegetables, you want to keep your induction cooktop set to a higher setting. This is especially prevalent if you are cooking harder vegetables that will need longer to tenderize.

Steaming vegetables on your induction cooktop is a great method for cooking frozen vegetables. As they already have added liquid, I found this is the quickest way to cook frozen vegetables. It is also the quickest method.

Sauteing vegetables on an induction stovetop

When it comes to sauteing vegetables, the classic method can lead to damage to an induction cooktop. To prevent your vegetables from unraveling, you need to space them evenly. To get evenly cooked vegetables while sautéing, I use a cooking spatula to move the vegetables around frequently.

This gives you more control over how evenly your vegetables cook. With induction cooktops, the heat is not only even but can get very hot depending on what setting you have it on. This is why it is so important to saute and you frequently move the vegetables around. Otherwise, the result will be overcooked or burned vegetables.

Sauteing vegetables should be done over medium to high heat. I prefer to use a steel pan. When I sautée vegetables I like to use olive oil, but I also like to add lemon and garlic. I use this method frequently when it comes to making a favorite dish of mine sautéed asparagus with parmesan.

Stir-frying vegetables on an induction cooktop

Stir-frying in an induction pan can be a little more difficult. What makes it so difficult is the level of heat that is needed to stir-fry vegetables. If you are using a wok, check first to make sure that it is an induction cooktop safe wok, such as this one, as many are not. 

wok for induction cooktop

You also need to make sure that it is a flat-bottom wok. Otherwise, the wok will shift frequently and your temperature will be harder to control.

Stir-frying to many vegetables at once is another issue. The best option is to make stir fry for only two to three people in one batch. If you overcrowd the wok the vegetables will become musshy.

It’s not impossible to make stir-fry by using a regular pan, it just becomes more difficult.

To stir-fry vegetables on an induction cooktop, you want the pan to get hotter than you would normally aim for when cooking vegetables. I’m talking about being hot enough to have your vegetables make an audible sizzle when you add them into the pan.

Because of the extreme heat, you need to consistently move and toss your vegetables to ensure they do not burn. You also want to make sure that the vegetables, sauces, and any added proteins are coated and thoroughly.

Deep frying vegetables on an induction cooktop

When you think of cooking vegetables on your induction cooktop, the first thing that may not come to mind is deep frying. You can easily deep fry several different vegetables. All it takes is a steel pot that can accommodate a few inches of canola oil.

Are you deep frying other things than vegetables? Check out my

You want to heat the oil at the highest heat your induction cooktop can reach. Using an oil thermometer, check the oil after a few minutes. I discovered in my other post about 5 tips on how to deep fry on induction cooktop that the best temperature to deep fry vegetables is 375°F (176 C).

Because of how high of a temperature it is, your vegetables will only need about 1 to 2 minutes in the oil before you take them out.

I’ve deep fried everything from onion, mushrooms, eggplant, to broccoli. The most important steps are getting the oil to the correct temperature. If the oil is too cold, your vegetables will be soggy.


You can easily cook vegetables on an induction cooktop in several different methods, including steaming, sautéing, stir frying, and deep frying. Always ensure that you are housing cookware that is comparable with your induction cooktop.

More induction cooktop tips and tricks:

What do you put under an induction cooktop

What should you not use on an induction cooktop

How can i protect my induction or glass stovetop

Best induction cooktop with downdraft

Cooking on induction cooktop

How to cook eggs on induction cooktop

How to deep fry on induction cooktop

How to cook pasta on induction cooktop


I am a kind of person that would sneak a taste out of grandma’s pot when I was barely tall enough to reach it. I grew up in kitchens full of love and liveliness and have spent my whole live learning, experimenting and succeeding in the art of cooking. At Pro Family Chef, every day is an opportunity for a new meal and a brand new flavor. I created this website to connect people that love to cook, with the products designed to make their cooking easier, hassle-free and rewarding every time.

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