A frying pan is among the most essential pans needed in today's kitchen, whether preparing a quick stir-fry, sautéing vegetables or searing a steak. Typically flat-bottomed, 8 to 12 inches in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. Stainless steel pans will work on an induction cooking surface 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.