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BEFORE SETTING SURFACE CONTROLS
Using proper cookware
The size and type of cookware used wilt influence the induction
zone power level setting needed for best cooking results. Be
sure to follow the recommendations
for using proper cookware.
Cookware should have flat bottoms that make good contact
with the induction cooking zone. Check for flatness by rotating a
ruler across the bottom of the
cookware.
Cookware
should always:
•
Have flat bottoms.
•
Have tight fitting lids.
•
Be well-balanced.
•
Be made of material that
conducts heat welt.
•
Be easy to clean.
•
Match to the size of the element.
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• Flat bottom and straight
sides.
• Tight fitting lids.
- Weight of handle does
not tilt pan. Pan is well
balanced.
• Pan sizes match the
amount of food to be
prepared
and the size
of the surface element.
• Made of material that
conducts
heat well.
• Easy to clean.
• Always
match pot
diameter
to element
size.
• Curved and warped
pans.
Cookware
larger than
cooking area marked on
cooktop by more than
one-half
inch or 12mm.
• Heavy handle tilts pan.
• Pan is smaller than the
heating area marked on
cooktop.
Induction cookware
Before using the induction cooking zones, be sure to carefully
read and follow these cookware recommendations
and the
instructions in the pan sensing
section.
Induction cooking requires proper cookware that is made
specifically to work with the induction heating zones. Not all
stainless steel wilt work. Only cookware that attracts a magnet
is acceptable. Most manufacturers wilt prominently display
information that their cookware is induction compatible or made
specifically for induction ranges.
The cooking zones wilt not activate if the cookware is not
constructed with a base magnetic material. To check if the
cookware is suitable, use a magnet to test (Figure 2). If a
magnet sticks to the bottom of the cookware, the material type
is correct.
Figure 2:
Check bottom of cookware with a magnet
For the best possible surface cooking results, it is recom-
mended 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 metal - Heating characteristics
will
vary depending on quality of base material. Porcelain-
enamel coating must be smooth to avoid scratching
ceramic cooktop.
Not all stainless steel cookware is magnetic;
stainless steel is not always suitable for induction cooking.
Always check to make sure the bottom of the cookware will
attract a magnet.
Figure 1:
Choosing
proper cookware
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