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7
About Induction Cooking
Induction Cooktop Layout
The induction cooktop does not use a gas flame or electric
heating coil to heat food; rather, it heats food via a magnetic
reaction between the metallic cookware and the cooktop heating
element. (See the graphic below.)
The resulting heat is confined to the area of contact between the
cookware and the cooktop cook zone; thus making the induction
format safer and more energy efficient (90% of induction energy
is used to cook your food compared to only 55% for gas and 65%
for electric cooking) than traditional thermal conduction.
Induction cooking also lets you instantly and precisely change
cooking levels. This is especially desirable when heating foods
that are ruined if only slightly overheated (ex: chocolate). Also,
you can keep food at a specific level over time; whereas, gas and
electric conduction settings cannot maintain constant heat levels.
To confirm cookware compatibility for induction use, touch any
magnet to its base. If the magnet sticks, the cookware is compatible.
These types of cookware may be used on the induction cooktop:
• Stainless steel (for induction)
• Enameled steel
• Cast iron
• Cookware labeled “Induction Compatible.”
Incompatible cookware includes: thin, regular steel; copper;
aluminum; glass; clay (ceramic).
Before Using the Cooktop
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