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16 OPERATION
OPERATION
Introduction to Induction
Cooking
How Induction Cooking Works
An induction coil beneath the ceramic glass
cooking surface generates magnetic fields, which
act directly on the base of the pots and pans.
Instead of heating the ceramic glass, this method
heats the base of the pan immediately, saving time
and energy. Since the heat required for cooking is
generated directly in the base of the pan, the
cooking zone itself warms up only slightly. The
cooktop does become hot when heat is
transferred from the cookware.
IMPORTANT:
• Electromagnetic fields can affect electronic
circuits and interfere with portable radios and
phones.
• Do not put magnetically active objects (e.g.,
credit cards, computer diskettes, cassettes) on or
near the ceramic glass surface while one or
more induction cooking zones are in use.
• Do not put any metal objects (e.g., spoons, pan
lids) on the cooking zones as they can become
hot when the cooking zones are in use.
Cookware
Induction Cookware
NOTE
• Before using the induction cooking elements,
carefully read and follow these cookware
recommendations and the instructions in the
pan sensing sections.
When purchasing pans for use on the induction
cooktop, look for cookware identified by the
manufacturer as "induction ready" or "induction
capable", or that is marked by the manufacturer as
specifically designed for induction cooking.
The base material of the cookware must be
magnetic for the cooking elements to activate. Use
a magnet to check if the cookware base material is
suitable. If the magnet sticks to the bottom of the
cookware, the cookware can be used for induction
cooking.
For the best possible surface cooking results, use
only high-quality, heavy gauge steel cookware on
the induction cooking elements. Follow
manufacturer's recommendations when using
induction cookware.
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.
Incompatible Cookware
• Aluminum, nickel-silver pots
• Heat-resistant glass pots
• Roasting pans
• Stone pots
• Stainless steel pots (without the IH mark)
- Without the IH mark, heating may not work
well.
IH mark
Induction
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