Induction Cookware - Fisher & Paykel RDV3 User Manual

IMPORTANT!
The quality of your cookware can affect cooking performance. Only use induction-
compatible cookware that has been specifically designed for induction cooking.
Look for the induction symbol on the packaging or the bottom of the pan.
Suitable cookware material:
stainless steel - with a magnetic base
z z
or core
aluminium and copper - with a
z z
magnetic base or core
cast iron
z z
steel
z z
enamelled steel.
z z
To check if cookware material, carry out a magnet test:
Move a magnet across the base of the pan. If the magnet is attracted, the pan is induction
suitable. Ensure attraction is consistent across the base of the pan. If there are gaps, such
as an indented manufacturer's logo, then the performance will be impaired.
If you do not have a magnet, fill the pan with some water and follow steps on
does not flash and the water is heating, pan is suitable.
Quick heating
High content of
ferromagnetic material.
Heating is consistent
across the base and
continues up the sides
of pan.
Other cookware considerations
Ensure the base of your cookware is smooth, sits flat against the glass, and is similar in size
as the cooking zone. A small pot on a large cooking zone may not be detected. Always
centre your pan on the cooking zone and lift pans off the cooktop – do not slide, or they
may scratch the glass.

INDUCTION COOKWARE

Average heating
Reduced area of
ferromagnetic material.
Reduced zone of
heating, results in poor
cooking performance
and slower heating.
Unsuitable cookware material:
pure stainless steel
z z
aluminium or copper - without a
z z
magnetic base
glass
z z
wood
z z
porcelain
z z
ceramic or earthenware.
z z
Slow heating
Very limited area of
ferromagnetic material.
this type of pot is good
for very delicate tasks
as heating is very slow.
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