Surface Cookware Recommendations - Kenmore 970- 6601 Use & Care Manual

Surface Cookware Recommendations

Induction cookware
When purchasing pans for use on the induction cooktop,
look for cookware specifically identified by the
manufacturer for induction cooking, marked as "induction
ready" or "induction capable."
If you are not sure, use a magnet to test (See Fig. 1)
whether the cookware material type will work. If a magnet
sticks to the bottom of the cookware, the material type is
correct.
Important notes:
• Be sure to follow all the manufacturer's recommendations
when using cookware made for induction cooking.
• Before using the induction cooking zones, be sure to
carefully read and follow these cookware
recommendations and the section about pan sensing.
Always use quality cookware in good condition
It is recommended to always use heavier high quality
magnetic base cookware on induction zones. This will
greatly reduce the possibility of developing scratches on
the ceramic surface. Even high quality cookware can
scratch the cooktop glass, especially if cookware is slid
over the ceramic cooktop without being lifted up.
Over time sliding ANY type of cookware over the surface
will likely alter the overall appearance of the cooktop.
Eventually the buildup of scratches will make cleaning the
ceramic surface difficult and degrade the overall
appearance of the cooktop.
Cookware should have
flat bottoms that make
good contact with the
entire induction cooking
zone area. Check for
flatness by rotating a
ruler (See Fig. 2) across
the bottom of the
cookware.
Fig. 1
Fig. 2
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Induction cookware types
The most common induction cookware types available:
Stainless steel - Generally, excellent for induction cooking.
Is durable, easy to clean and resists staining.
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.
Important notes:
• Not all stainless steel cookware is readily magnetizeable;
being made of stainless steel does not mean that
cookware is suitable for induction.
• Do not use aluminum, copper, glass or non-ferrous
metal cookware on induction cooking zones.
When using the cooking zones:
• Be sure to use cookware made with a magnetic base
material.
• Use quality cookware with heavier bottoms for better
heat distribution allowing for more even cooking results.
• Always use clean cookware. Also use cookware that is
easy to maintain.
• Check that cookware bottom rests completely on
induction cooktop and is level. The cookware should
have flat bottoms and straight sides.
• Be sure cookware is properly balanced and does not tilt
from heavy handle.
• Be sure that the pan size matches the amount of food to
be prepared. The size and type of cookware used will
influence the setting needed for best cooking results.
• Do not let cookware boil dry. This may cause permanent
damage in the form of breakage, fusion, or marring that
can affect the cooktop.
• Use cookware that meets the minimum and maximum
cookware size requirements for each cooking zone.