Induction cooking is a safe, advanced, efficient, and economical
cooking technology. It works by electromagnetic field generat-
ing instant heat directly in the cookware bottom, rather than
indirectly through heating the glass surface.
The Cooking Zones may appear to be cool while
turned ON and after they have been turned OFF. The glass
surface may be HOT from residual heat transferred from the
cookware and burns may occur.
The coil sensor automatically detects whether the pan is mag-
netic and eliminates accidental "Turn-On."
PAN SIZE DETECTION
The pan recognition sensor automatically detects and adapts the
Cooking Zones to the pan sizes in use.
Induction cooking heats faster while using less energy. Induction
power levels are quick to boil the water.
USING COMPATIBLE COOKWARE
The magnetic Cooking Zone sensors located below the cooktop
surface require the use of cookware made with magnetic mate-
rial in order to start the heating process on any of the Cooking
When purchasing pans, optimally the cookware will have the
induction compatible symbol on the retail box. Check that the
bases of your pans are attracted by a magnet to find out if they
It is recommended to always use heavier high quality stainless
steel cookware on your Induction Cooktop surface.
If the base of the cookware is only partially magnetic, only the
area that is magnetic will heat up. This may mean that heat will
not be distributed evenly. The non-magnetic area may not heat
up to a sufficient temperature for cooking.
BEFORE USING THE COOKTOP
SELECTING SURFACE COOKING COOKWARE
The cookware used with the Induction Cooktop should have flat
bottoms that make good contact with the entire surface of the
Cooking Zone. Check for flatness by rotating a ruler across the
bottom of the cookware. Be sure to follow all the recommenda-
tions for using cookware. Use cookware made with the correct
material type for Induction Cooking.
PROPER COOKWARE MATERIAL
• Magnetic stainless steel
• Cast iron
IMPROPER COOKWARE MATERIAL
• Non-magnetic stainless steel
• Bottom measuring less than
4.7 inches (12 cm)
• Pot with stands
• Use quality cookware with heavier bottoms for better heat
distribution allowing for more even cooking results.
• The pan size should match the amount of food being
• Do not let pans boil dry. This may cause permanent damage
in the form of breakage, fusion, or marring that can affect
the ceramic cooktop. (This type of damage is not covered
by your warranty).
• Do not use dirty pans with grease buildup. Always use pans
that are easy to clean after cooking.
Even quality cookware can scratch the cooktop surface,
especially if cookware is slid over the ceramic cooktop sur-
face without being lifted up. Over time sliding ANY type of
cookware over the ceramic cooktop will likely alter the overall
appearance of the cooktop. Eventually the buildup of scratches
will make cleaning the surface difficult and degrade the overall
appearance of the cooktop.
• The Cooking Zones may appear to be cool while turned ON
and after they have been turned OFF. The glass surface may
be HOT from residual heat transferred from the cookware
and burns may occur.
• DO NOT SLIDE Cookware across the cooktop surface.
Doing so may permanently damage the appearance of the
• DO NOT TOUCH HOT COOKWARE or PANS directly
with hands. Always use oven mitts or pot holders to protect
hands from burns.
• Enameled iron
• Heat resistant glass
• Ceramic container