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Type of cookware
Suitable cookware is made of:
–
Stainless steel with a magnetizable
bottom
–
enamel-coated steel
–
Cast iron
Unsuitable cookware is made of:
–
Stainless steel with a
non-magnetizable bottom
– Aluminum, copper
– Glass/ceramic/earthenware/
stoneware
If you are not sure whether a pot or pan
is suitable for induction, you can test it
using a magnet against the bottom. If
the magnet sticks, the cookware can be
used.
Note that the type of cookware bottom
you use will have an effect on how
evenly the food cooks.
Size of cookware
For optimal efficiency, select cookware
that fits between the innermost and
outermost markings on the cooking
zone. If the pot/pan is smaller than the
innermost marking, the induction may
not work. The cooking zone will behave
as though no cookware is on it.
Please note that, although the diameter
indicated for pots and pans is typically
the maximum or upper diameter, you
should instead pay attention to the
bottom diameter, which will tend to be
smaller.
Tips for saving energy
Whenever possible, keep pots and
pans covered while cooking. This helps
keep in the most possible heat.
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Induction
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