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Before Setting Surface Controls
Benefits of Induction
Surface
Cooking
Fast and efficient
- The induction cooking
zones heat faster
while using less energy.
Induction
power
levels are quick
to boil
and efficient
when simmering.
A cooler
cooktop
- A unique feature
of the induction
cooking
zones is whether
turned on or off, the cooking
zones remain
cooler
than radiant
type elements.
Virtually
no wasted
heat is
produced
because
the heat
begins with the presence
of
cookware.
Easy cleanups
- The cooler
cooking
zones make cleanup
easier.
Spills resist sticking
or burning,
so they wipe up easily.
Magnetic
detector
- The cooking
zone has a sensor that auto-
matically
detects
whether
or not cookware
is magnetic.
This will
reduce
accidental
turn-ons.
Pan size detection
- The pan size recognition
sensor automati-
cally detects
and adapts
the induction
cooking
zones to the pan
sizes in use for consistent,
more even cooking.
More responsive
- The induction
cooking
zones are more respon-
sive than their electric
or gas counterparts
because
the pan is
what heats. This type of cooking
heats easier and will be just as
responsive
when reducing
to a simmer.
About
the Induction
Cooktop
The cooktop
is equipped
with four differently-sized
induction
cooking
zones and a radiant
heat warm
zone.
\\
/z
_
\\
//
zone
/
\
/
_
warm
/
/
\
left rear _
/
right rear
cooking zone (2)
cooking zone (3)
\
/
\/
\
/
/\
/\
left front
right front
cooking zone (1)
cooking zone (4)
Figure 2: Induction cooking
zones
Induction
cooking
heats the pan directly,
and heating
will only
begin
when cookware
is properly
placed
on the cooking
zones.
Induction
Cookware
Important
note:
Before
using the induction
cooking
zones,
be sure to carefully
read and follow
these cookware
recommendations
and the
instructions
in the "Pan Sensing"
section.
Induction
cooktops
allow
the flexibility
to use a wide
range of
cookware.
Induction
cooking
only requires
the cookware
to be
magnetic.
Induction-specific
cookware
may be purchased.
The cooking
zones will not activate
if the cookware
is not
constructed
with a base magnetic
material.
To check
if the
cookware
base material
is suitable,
use a magnet
to test
(Figure 3). If a magnet
sticks to the bottom
of the cookware,
the
material
type
is correct.
V
Figure 3: Cookware
verification
For best results, only use high quality
heavy gauge
cookware
on
the induction
cooking
zones. Follow all the manufacturer's
recommendations
when using cookware
made for induction
cooking.
Induction
Cookware
Types
The most common
induction
cookware
types available
are:
Stainless
steel - Generally,
excellent
for induction
cooking.
Is
durable,
easy to clean, and resists staining.
Not all stainless steel
cookware
is magnetic.
Check before
purchase
or use.
Cast iron - Good
for induction
cooking.
Cooks evenly.
Do not
slide cast iron cookware
on cooktop.
Cast iron cookware
with a
rough bottom
will scratch
a ceramic
cooktop
Porcelain-enameled
metal - Heating
characteristics
vary
depending
on quality
of base material.
Porcelain-enamel
coating
must be smooth to avoid
scratching
ceramic
cooktop.
Test with a magnet
before
purchase
or use.
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