Wolf CT15I Use & Care Information Manual page 11

W O L F I N D U C T I O N C O O K TO P
C O O K WA R E S E L E C T I O N
Cookware selection is crucial in the perform-
ance of induction cooking. Choose your
cookware according to the following guide-
lines:
The bottom surface of the cookware must
be a ferrous material (containing iron).
Aluminum, copper, glass and certain stain-
less steel cookware will not work.
Magnetic stainless steel or cast iron
cookware is required for induction cooking.
Select cookware with a diameter to match
the diameter of the heating element. When
a pan is placed on the element, it should
not extend more than 1" (25 mm) beyond
the ring around the element. Refer to the
Cookware Selection Guide for recommen-
dations.
Avoid pots and pans with uneven or
rounded bottom surfaces. Some specialty
cookware such as woks, pressure cookers,
canning modules and deep fat fryers must
be carefully selected to meet induction
cooking criteria.
See your local fine cookware dealer for
induction-appropriate cookware.
U S E & C A R E
C O O K WA R E
E L E M E N T
Front Element
Rear Element
T E M P E R AT U R E
S E T T I N G
MELT
1 Bar
SIMMER
2–4 Bars
LOW to MEDIUM
10–12 Bars
MEDIUM to HIGH
13–15 Bars
HIGH
All Bars
HI-POWER
Rear Element
S E L E C T I O N G U I D E
P O W E R O U T P U T
1800 W
2200 W Maximum
S E T T I N G G U I D E
U S E S
Melting, holding chocolate
Melting butter
Heating, holding delicate sauces
Warming foods
Melting large quantities
Simmering sauces
Steaming rice
Frying Eggs
Heating milk, cream sauces, gravies,
puddings and cream soups
Panfrying
Simmering large quantities
Boiling vegetables in water
Sautéing
Browning
Braising
Panfrying
Fast boiling large quantities
Quick frying
Boiling water
Heating broth soups, stocks
Deep fat frying (to heat oil only)
Rapid boiling
Frying at high temperatures
D I A M E T E R
6" (152 mm)
recommended
1
8 / " (216 mm)
2
recommended
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