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Cookware to Use
&
Jse
of
proper
cookware is vital to
operationof yourinduction
oktop, Only pots and pans of
ferrousmetal, such as iron or steel,
can be used. Cookwaremade of
other materials,such as aluminum
or glass/ceramicis not suitable.
++
---$+*
You will probably find that some of
your cookware willgive good results
on the induction cooktop. Test
cookware by placing a magnet on
it. If the magnet sticks, the cook-
ware will probably work on your
Cooktop.
With your induction unit at home,
you can check a pan by simply
turning the unit on and placing the
pan on the unit. If it is an induc-
tion type pan, it will be attracted to
@
surface unit, and there will be a
ht "clicking" noise when the pan
is placed on the unit. If pan is dry,
it will heat in just seconds, or check
heating with a small amount of
water. It should begin to steam very
rapidly. If it is not magnetic, the con-
trol display will flash on and off.
bok For:
Magnetic stainless steel, cast iron,
enameled steel, and combinations
of these materials.
Do
Not use:
Aluminum or aluminum clad
cookware, copper or copper clad,
aluminum foil, glass/ ceramic
-
kware, some stainless steel
ch does not attract magnets.
[r
A
Always use containers designed for
surface cooking. Lightweight pans
heat and cool rapidly, though they
may not heat as evenly. Use your
lighter weight cookware when
speed is desirable, such as when
boiling water. Do not use extremely
thin pans. For cooking tasks such
as frying bacon, pancakes or other
foods where small amounts of fat
are used in the pan, use heavier
pans which distribute heat more
uniformly, for more even cooking
and less chance of scorching. Heavy
weight (3-ply) stainless steel has
been found, to achieve best cooking
results with the induction cooktop.
Never use aluminumfoil or alum-
inum packaging.Do not attempt to
cook foods in an unopened can or
sealed container; building pressure
could burst the container, causing
injury.
Best results are achieved with
round pans. Square or rectangular
pans do not heat uniformly. Match
size of pan to cooking area as
closely as possible. Do not use a
pan less than 4" across the bottom.
Do not use a pan so large that it
covers more than one cooking area.
The bottom of the pan need not be
perfectly flat. Pans with rims or
ridges-are acceptable.
The list of cookware (on page 12)
which may be used with Induction
Cooktops is based on actual heating
and cooking tests. There are many
sizes and types of cookware repre-
sented here, but use this list only as
a starter. More and more types of
stainless and carbon steel cook-
ware, especially, are becoming
available. The chart lists a variety
of types and sizes of cookware
made by the brands tested. Not all
sizes are available in each cookware
line on this list.
Induction
CookingTips
@ Stainless steel cookware comes
in a variety of weights. Lightweight
steel cookware works well for most
types of boiling, simmering and
sauce making, providing the proper
heat setting is used. However, for
frying or sauteing, heavyweight steel
skilletswork best becausetheyabsorb
and diffuse ~heheat more evenly.
@ Enamel coatings on either steei
or cast iron arc attractive and may
be used on the induction unit. Some
steel pans have a layer of aluminum
embedded in the bottom, so check
these especially carefully, using the
magnet test, before you buy. Some
of these can be used with induction
cooking. Others cannot.
@ Most sizes of cookware can be
used. However, very small pans
cannot be used. This is because the
cooktop is designed so that it will
not start if very small steel or iron
utensils (less than 4-inches across
the bottom) are placed on the
cooking surfaces. This prevents the
induction unit from accidentally
starting if steel spatulas, cooking
spoons, knives and other small
utensils are placed on it when the
unit is on.
@ Like conventional rangetop
cooking, large frying pans over
10~-inches are not recommended
for foods which are not stirred or
redistributed in the skillet while
frying. This is because the outer
areas of the skillet develop less heat
than areas within the smaller
10~+inch diameter and foods in the
outer area may be undercooked.
Foods which are not stirred or
moved about, like fried eggs, French
toast or pancakes, need a skillet no
larger than 10-incheswith either a
conventional or an induction unit.
However, foods which are stirred
like scrambled eggs, or moved
about like fried chicken, can be
cooked successfully in skillets up to
12-inches (10.5-inches across the
bottom) because the heat is being
distributed within the food when
you stir or redistribute while it is
cooking.
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