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About
the
induction
cooking
zones
Induction
cooking directly heats the pan; heating will only
begin when cookware is placed on the zones. Two induction
cooking zones are available (See Fig. 1).
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frontofcooktop
Fig. 1
Benefits
of induction cooking zones:
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 are whether turned on or off, the cooking
zones remain cooler than radiant elements. Virtually no
wasted heat is produced since the heat begins with the
presence of cookwa re.
Easy cleanups - The cooler cooking zone (when compared
to radiant elements) makes cleanups easier. Spills resist
sticking or burning so they wipe up easier.
Magnetic
detector
- The cooking zone has a sensor that
automatically detects whether cookware is magnetic. This
will reduce accidental "turn-ons", such as setting down
utensils on a hot element like spatulas or spoons.
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.
Use cookware with magnetic
based material
Induction cooking works only with cookware made with
magnetic base material such as cast-iron or most stainless
steel cookware. When purchasing cookware for induction
cooking, look for cookware specifically identified by the
manufacturer for use with induction cooktops or marked
"Induction Ready". If you are not sure, use a magnet to test
whether the pan material type will work. If a magnet sticks
to the bottom of the cookware, the material type is correct.
Operational
noises
The electronic processes involved with induction cooking
may create some unusual background noises. You could
hear a slight"buzz"
sound when cooking. These noises are
normal and are a part of the induction cooking process.
Some cookwa re will "buzz" louder depending on the
material. The "buzz" sound may be more noticeable if the
contents of the pan are cold; as the pan heats up, the
sound will decrease. If the power level setting is reduced,
the sound level will also decrease.
When using the induction cooktop, operational noises
are more noticeable while cooking at the"Pb"
level. Very
loud noises are not part of normal induction cooking.
Unlike radiant surface elements, the induction zones
will not glow red when they are hot. The glass
surface
may be hot from residual heat transferred
from the cookware and burns may occur.
= Do not touch hot cookware
or pans directly with
hands. Always use oven mitts or pot holders to protect
hands from burns.
• Do not slide cookware across cooktop surface. Doing
so may permanently damage the appearance of the
ceramic cooktop.
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