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12
Choosing the Correct Cookware
Induction Cookware
Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into
the heat source. The heat stops when the cookware is removed. Your cookware MUST have a magnetic layer of steel for your induction
cooktop to operate properly. All Viking Range, LLC cookware is induction friendly, as are most other high-end brands of stainless steel
and enamel cookware. Most induction cookware will be suitable for your induction cooktop if a magnet adheres to the bottom surface.
To check if pans are compatible:
• Put a small quantity of water in a pan placed on an induction heating zone set at level [ 9 ]. This water must heat in a few seconds.
• A magnet sticks on the bottom of the pan.
• Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type of cookware
with a footed base.
The cookware should have a at, heavy magnetic bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm) to accommodate
the various sized elements. The induction cookware should be in good condition and free from excessive dents on the bottom to provide
maximum performance and convenience.
Cookware must be centered and fully
contact the surface of the cooking element.
Use at-bottomed pans
Pans should meet or exceed the
recommended minimum size for the
cooking element used.
Make sure pans sit completely on the
cooktop surface and not on the cooktop
trim.
Cookware should be properly balanced.
Pans with heavy handles will tilt.
For Induction cooktops, cookware needs
to be completely magnetic on the bottom.
Partial magnetic bottoms will not perform
properly.
INCORRECT
CORRECT
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