Cookware - Fisher & Paykel CI302DTB User Manual

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 –
z
with a magnetic base or core
aluminium and copper –
z
with a magnetic base or core
cast iron
z
steel
z
enamelled steel.
z
To check if cookware material is suitable, 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 refer to section 'Using your
cooktop'. If does not flash and the water is heating, pan is suitable.
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.
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COOKWARE

Unsuitable cookware material:
z
z
z
z
z
Quickest heating Performance
High content of ferromagnetic material. Heating area is
consistent across the base and up the sides of pan.
Average heating Performance
Reduced area of ferromagnetic material. Reduced zone of
heating, results in poor performance and slower heating.
Slow heating Performance
Very limited area of ferromagnetic material. Results in very
slow heating performance.
Note: This type of pot is good for very delicate tasks such
as melting chocolate, as heating is very slow.
aluminium or copper –
without a magnetic base
glass
wood
porcelain
ceramic or earthenware.