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7
Type Responses to
Temperature Changes
Recommended
Usage
Aluminum Heats and cools quickly. Frying, braising, roasting. May leave
metal markings on glass.
Cast Iron Heats and cools slowly. Not recommended.
Retains excessive heat and may
damage cooktop.
Copper,
Tin lined
Heats and cools quickly. Gourmet cooking, wine sauces, egg
dishes.
Enamel Ware Response depends on
base metal.
Not recommended.
Imperfections in enamel may
scratch cooktop.
Glass Ceramic Heats and cools slowly. Not recommended.
Heats too slowly. Imperfections in
enamel may scratch cooktop.
Stainless Steel Heats and cools at
moderate rate.
Soups, sauces, vegetables,
general cooking.
Electric Cooktop Cooking Utensil Guidelines
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. 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.
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.
• Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type of
cookware with a footed base.
12”
(30.5 cm) max.
5”
(12.7 cm) min.
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