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17
Operating the Cooktop
About Induction Cooking
The induction cooktop heats food via a magnetic reaction
between the cookware and cooktop heating element.
This
reaction is confined to the area directly under the pan, making
it the only part of the cooktop that gets hot; thus, induction
cooking is safer and more efficient than traditional thermal
conduction: 90% of induction energy is used to cook food
compared to 55% for gas and 65% for electricity.
Another advantage to induction cooking is the ability to
instantly and precisely change heating levels. This is
especially desirable for foods that are ruined if only slightly
conduction settings increase over time.
Cooktop Layout
COMPATIBLE/INCOMPATIBLE COOKWARE*
Compatible
Incompatible
Stainless Steel (for
induction)
Regular steel
Copper
Cast Iron
Aluminum
Cookware labeled
"Induction Compatible"
Glass
Ceramic
*
ble, touch a refrigerator magnet to its base. If the magnet
•
prevent overheating.
•
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