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11
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. 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. Most induction cookware will be suitable for your induction cooktop if a magnet adheres to
the bottom surface. Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type
of cookware with a footed base.
Turning on the Induction Burners
To turn on the induction burners, choose the appropriate control knob. Push and turn the control knob clockwise to any position between high
and simmer.
Induction Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice
Hi - cover, bring water to a boil Lo - cover, fi nish timing according to directions
Chocolate
Lo - until melted
Candy
Lo - cook
Pudding, pie fi lling
Lo - cook according to directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - fi nish cooking
Sauces
Hi - melt fat Lo-Med, fi nish cooking
Soups, stews
Hi - heat up liquid Lo-Med, fi nish cooking
Vegetables
Hi - preheat skillet Lo-Med, fi nish cooking until desired tenderness is
reached
Breads - french toast, pancakes
Med-Hi, preheat skillet Lo - cook to desired browness
Cooked cereals, grits, oatmeal
Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to
directions
Bacon, sausages
Hi - preheat skillet Med - cook to desired doneness
Swiss steaks
Hi - melt fat,
Med-Hi - to brown meat
Lo - add liquid, cover, simmer until tender
Chicken, fried
Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers, pork chops
Hi - preheat skillet Med - to brown meat and cook to desired browness
Pasta
Hi - bring salted water to a boil,
add pasta slowly
Med - maintain boil until tender
Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
INDUCTION (select models)
Surface Operation
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