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Induction
25
Cookware
Suitable cookware is made of:
– Stainless steel with a magnetizable
bottom
– Enamel-coated steel
– Cast iron
Unsuitable cookware is made of:
– Stainless steel with a non-magnetiz-
able bottom
– Aluminum or copper
– Glass, ceramics, earthenware,
stoneware
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the pan is suitable.
If an unsuitable pan is used, the 1-9
power levels will flash on the control
scale of the cooking zone.
The composition of the pan bottom can
affect the evenness of the cooking re-
sults (e.g., when making pancakes).
– To make optimum use of the cooking
zones, choose pans with diameters
larger than the innermost markings
but smaller than the outermost mark-
ings (see "Cooking zone data"). If the
diameter of the pan is smaller than
the innermost marking, the pan will
not be recognized and the 1-9 power
levels will flash on the control scale of
the zone.
– Pots and pans with bases with pro-
nounced edges or ridges can scratch
the ceramic cooking zone. Only use
pots and pans with smooth bases.
– Lift pans into position on the cook-
top. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the diame-
ter of the top rim of the pot or pan.
The diameter of the base (generally
smaller) is more important.
– If possible, use pans with straight
sides. If pans with sloped sides are
used, the induction also takes effect
around the edges of the pan. This
can cause the edge of the pan to be-
come discolored or the coating to
peel off.
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