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
- 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
- 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.
Before using the induction cooking zones, be sure to
read and follow these cookware
recommendations and the instructions in the pan
When purchasing pans for use on the induction cooktop,
look for cookware specifically identified by the manufacturer
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.
Your cooktop is equipped with four differently-sized
induction cooking zones and a radiant heat warmer zone.
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
when using cookware made for induction cooking.
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.
metal - Heating
characteristics will vary depending on quality of base
material. Porcelain-enamel coating must be smooth to avoid
scratching ceramic cooktop.
Induction cooking directly heats the pan; heating will only
begin when cookware is properly placed on the cooking