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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 since 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
automatically detects whether cookware is magnetic. This
will reduce accidental "turn-ons."
Pan size detection - The pan size recognition sensor
automatically 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
responsive than their electric or gas counterparts because
only the pan heats. This type of cooking heats easier and
will be just as responsive when reducing to a simmer.
About the induction cooktop
Your cooktop is equipped with four differently-sized
induction cooking zones and a radiant heat warmer zone.
Left rear
cooking zone
Left front
cooking zone
Induction cooking directly heats the pan; heating will only
begin when cookware is properly placed on the cooking
zones.
Right rear
cooking zone
Warmer zone
Right front
cooking zone
BEFORE SETTING SURFACE CONTROLS
Induction cookware
IMPORTANT
Before using the induction cooking zones, be
sure to carefully read and follow these cookware
recommendations and the instructions in the pan
sensing section.
When purchasing pans for use on the induction
cooktop, look for cookware specifically identified by the
manufacturer as induction ready, induction capable,
or a similar statement by the manufacturer that the
cookware is specifically designed for induction cooking.
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 (See Fig. 1). If a magnet sticks to the bottom of the
cookware, the material type is correct.
For the best possible surface cooking results, it is
recommended to only use high quality heavy gauge
cookware on the induction cooking zones.
Be sure to 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.
Cast iron - Good for induction cooking. Cooks evenly.
Do not slide cast iron cookware on cooktop. Cast iron
cookware with a rough surface will scratch ceramic
cooktop.
Porcelain-enamel on ferrous metal - Heating
characteristics will vary depending on quality of base
material. Porcelain-enamel coating must be smooth to
avoid scratching ceramic cooktop.
IMPORTANT
Not all stainless steel cookware is magnetic; stainless
steel is not always suitable for induction cooking.
Fig. 1
7
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