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33OPERATION
ENGLISH
Induction Cookware Types
The three most common induction cookware types
available are stainless steel, cast iron, and
porcelain-enamel-coated metals.
• Stainless Steel is generally excellent for
induction cooking. It is durable, easy to clean,
and resists staining.
NOTE
• Not all stainless steel cookware is magnetic;
stainless steel is not always suitable for
induction cooking.
• Cast Iron cooks evenly and is also good for
induction cooking. Do not slide cast iron
cookware on the cooktop; cast iron cookware
with a rough surface will scratch the ceramic
cooktop.
• Porcelain-enamel-coated metals have variable
heating characteristics depending on the quality
of the base metal. Make sure the porcelain-
enamel coating is smooth to avoid scratching
the ceramic cooktop.
Cookware Placement
Use the proper cookware and place it correctly on
the cooktop. One or more of the cooking elements
will not heat if any of the incorrect conditions
shown is detected by the sensors located below
the ceramic cooktop surface. Correct the problem
before attempting to use the cooktop.
Pan Sensing
The cooking-element sensors located below the
cooktop surface require certain cookware
conditions to be met before the induction cooking
elements can operate.
If a cooking element is activated and no cookware
is detected, or the cookware does not meet the
correct conditions, the cooking zone may not heat.
Correct Use
• Cookware is centered correctly on surface of cooking
element.
• Pan has flat bottom and straight sides.
• Pan size meets or exceeds the recommended minimum size
for the cooking element.
• Pan rests completely on the cooktop surface.
• Pan is properly balanced.
Incorrect Use
• Cookware is not centered on surface of cooking element.
• Pan has curved or warped bottom or sides.
• Pan does not meet the minimum size required for the
cooking element used.
• Pan bottom rests on cooktop trim or does not rest
completely on the cooktop surface.
• Pan is unbalanced by heavy handle.
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