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49
IMPORTANT!
The quality of your cookware can affect cooking performance. Only use induction-
compatible cookware that has been specifically designed for induction cooking.
Look for the induction symbol on the packaging or the bottom of the pan.
Quick heating
High content of
ferromagnetic material.
Heating is consistent
across the base and
continues up the sides
of pan.
Average heating
Reduced area of
ferromagnetic material.
Reduced zone of
heating, results in poor
cooking performance
and slower heating.
Slow heating
Very limited area of
ferromagnetic material.
this type of pot is good
for very delicate tasks
as heating is very slow.
Other cookware considerations
Ensure the base of your cookware is smooth, sits flat against the glass, and is similar in size
as the cooking zone. A small pot on a large cooking zone may not be detected. Always
centre your pan on the cooking zone and lift pans off the cooktop – do not slide, or they
may scratch the glass.
Suitable cookware material:
zz
stainless steel - with a magnetic base
or core
zz
aluminum and copper - with a
magnetic base or core
zz
cast iron
zz
steel
zz
enamelled steel.
Unsuitable cookware material:
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pure stainless steel
zz
aluminum or copper - without a
magnetic base
zz
glass
zz
wood
zz
porcelain
zz
ceramic or earthenware.
INDUCTION USE
To check if cookware material, carry out a magnet test:
Move a magnet across the base of the pan. If the magnet is attracted, the pan is induction
suitable. Ensure attraction is consistent across the base of the pan. If there are gaps, such
as an indented manufacturer’s logo, then the performance will be impaired.
If you do not have a magnet, fill the pan with some water and follow steps under ‘Selecting
and using a cooking zone’. If
does not flash and the water is heating, pan is suitable.
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