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29
OPERATION
ENGLISH
Induction Cooktop
The induction cooktop uses an electromagnetic field
to directly heat only the pan, not the cooktop. Any
cookware that can be strongly magnetized will work
for induction cooking.
The induction cooktop has a front element and a rear
element. The wattage ratings of each element are
below;
Level Front & Rear Flexible
Boost 3650 W 3650 W
9 2000 W 3300 W
The LED displays at the front of the induction cooktop
and over each control knob indicate the power level
of the elements while cooking.
Boost mode can be used for 10 minutes, after which
the element is automatically set to level 9.
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Cooking
Speed and Efficiency
Induction cooking elements heat faster and use less
energy. Induction power levels quickly boil liquids and
are efficient when simmering.
A Cooler Cooktop
Whether induction cooking elements are turned on or
off, they remain cooler than radiant elements. Virtually
no heat is wasted because the heat begins with the
presence of cookware.
Easy Cleanups
Cooler cooking elements make for easier cleaning.
Spills resist sticking or burning so they wipe up easily.
Pan Size Detection
A sensor automatically detects and adapts the
induction cooking element to the pan size in use for
more consistent, even cooking.
Greater Responsiveness
Induction cooking elements are more responsive than
their electric or gas counterparts because only the pan
heats. Induction elements heat more easily and are just
as responsive when reducing temperatures to a simmer.
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.
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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.
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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 glass-ceramic cooktop.
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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 glass-
ceramic cooktop.
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