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Induction Cookin
Induction Cookware
Induction cookware types
When purchasing cookware for use on the cooktop,
look for utensils specifically identified by the
manufacturer as induction ready, induction
capable, or a similar statement by the manufacturer
that the cookware is constructed for induction
cooking. Be sure to follow all the manufacturer's
recommendations when using cookware made for
induction cooking.
If you're not sure, use a magnet to test whether the
pan material type will work. If a magnet sticks to
the bottom of the cookware, the material type is
correct for induction (See Fig. 1).
W
"V i ii ii
Fig. 1
The most common induction cookware types
available:
Stainless steel - Generally, excellent for induction
cooking. Is durable, easy to clean and resists
staining.
W
Cast iron - Good for induction cooking. Cooks
evenly. Do not slide cast iron cookware on
cooktop. Cast iron cookware with rough surface will
scratch ceramic cooktop.
Porcelain enamel on ferrous metal - Heating
characteristics will vary depending on base
material. Porcelain-enamel coating must be smooth
to avoid scratching ceramic cooktop.
NOTES
+ Not all stainless steel cookware is readily
magnetizable; being made of stainless steel
does not mean that cookware is suitable for
induction.
° Aluminum, copper, glass or non-ferrous metal
cookware that is not made for induction
cooking will not be detected by the cooking
zone sensors and will not heat.
Pan Sensing
Cooking zone sensors
IMPORTANT
A number of incorrect cookware conditions may
be detected by sensors located below the
cooktop. If the cookware does not meet the
correct conditions, one or more of the cooking
zones may not heat. Correct the problems before
attempting to activate cooking zone.
Review the list of conditions below:
Correct Incorrect
+ Cookware base material
has good magnetic
characteristics.
+ Cookware centered on
cooking zone.
/ _X
+ Flat pan bottom and
straight sides.
w
I<- Min, size -_l
• Pan size meets or
exceeds the
recommended minimum
size for cooking zone,
I
w
F
° Pan rests completely on
the cooktop surface.
= Pan is properly balanced.
• Cookware base material
is non-magnetic.
• Cookware not centered
on cooking zone.
U
• Curved or warped pan
bottoms or sides.
v
I_ Min. size ----_
U
Pan does not meet the
minimum size required
(too small) for cooking
zone used.
I
Pan bottom rests on
cooktop trim.
+ Heavy handle tilts pan.