Jenn-Air A130 R Use And Care Manual page 12

Cookware Tips for Best
Peformance
Although cooking utensils made from any of the ferromagnetic materials noted
on page 12 will work on the induction cooktop, there is a difference in utensil
performance. The type and gauge of the metal will affect heat distribution,
durability and ease of cleaning the utensil. Different utensils may be needed for
cooking various types of foods.
As is the case when cooking on other types of cooktops, the better the quality of
materials, construction and workmanship of the utensil, the better its
performance. Inexpensive porcelain enamel-on-steel utensils will tend to crack,
craze and warp after some usage. Foods will also tend to scorch and burn in thin
gauged utensils.
The following information on cookware can be used in selecting utensils that will
provide the best performance on the induction cooktop.
Material
• Cookware made from magnetic steel, such as three-ply stainless steel or
porcelain enamel-on-steel, will heat more quickly than utensils made from
cast iron. These utensils perform well in bringing water to a boil quickly and
in simmering, stewing or deep-fat frying foods. (See Fig. L)
• Since cast iron utensils take longer to heat, they perform well when overall
good even browning is preferred, as when preparing pancakes. (See Fig. M)
• Heavier utensils (thick gauge
metals or cast iron) should be
used for foods that are sensitive to
scorching such as milk base foods
or chocolate.
• Certain utensils will warp when
subjected to heat. This is due to
the gauge of the metal and the
process used in shaping the metal
during manufacturing. Warpage
t
can be reduced if the utensil is
Fig.
N heated more slowly. (See Fig. N)
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