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The Copper Chef Induction Cooktop™
Frequently Asked Questions
1
Can I use any type of pot to cook on induction?
No. Only pots with a “ferrous” or iron composition will work on induction.
That means items made of glass, copper, ceramic, or aluminum will not
work. Cast iron, enamelware, and some stainless steel will work.
2
How do I know if my cookware is induction compatible?
A great test is the magnetic test. Take any magnet and see if it is attracted
to the base of your pot. Some pots are advertised as induction capable.
You might want to go shopping with your magnet.
3
Does induction cooking require special techniques?
You will need to familiarize yourself with the settings used for different
purposes. A common problem for new users is that in the beginning they
may overcook food as they don’t realize how much heat is generated so
quickly. If you are new to induction cooking we recommend practicing by
boiling a pot of water. Repeat this several times with different size pots
and pans and with different levels of water on different heat settings. You
will soon get a good feel for how quickly the pot heats up. This absolutely
can change the way you cook – if you are busy and you need to attend to
another task, for example answer the door or phone, you should set the
Unit to OFF until you return. When you return, the pot heats up instantly.
4
Does the Cooktop get hot?
The cooktop itself barely gets warm, except directly beneath the cooking
vessel. As soon as the cooking vessel is removed from the stovetop the
element turns off and automatically cools down. However, the surface just
beneath the pot takes a bit of time to cool… avoid touching it.
5
Isn’t the Cooktop glass? Will it scratch or crack?
The cooktop is made of ceramic glass, as on “smoothtop” stoves. Ceramic
glass is very strong and tolerates very high temperatures and sudden
temperature changes. Ceramic glass is very tough, but if you drop a heavy
item such as a cast iron skillet, it may crack. In everyday use however it is
highly unlikely to crack. Scratching can occur from carelessness. Be careful
not to slide rough-bottomed cookware on the surface.
6
Is an induction stovetop easy to keep clean?
Absolutely! Burning gas vaporizes by-products that eventually condense
and settle on the surface of the cooktop. Induction cooking limits these
by-products and therefore makes cleaning easier. Also as the surface is flat
it is a lot easier to wipe down than gas type burners.
