13
Induced current can be created only with
materials that have magnetic properties.
Thus, cookware for use with an induction
unit must be made from a ferromagnetic
material or have inserts with magnetic
properties. Your household may already have
cookware suitable for induction cooking, and
you may test any utensil with an induction
element. Incorporate controls are able to
recognize a suitable cooking vessel. To
perform a cookware test:
- Turn an element on and adjust power to any
level - you will notice that the digital power
display is flashing.
- Place your cooking vessel on the coil. If the
piece being tested is suitable for induction
cooking, the display will become steady.
However, if it keeps flashing, the cooking
vessel cannot be used on your induction
unit.
- If the cooking vessel is empty, remove it
from the coil immediately after you have
done test and turn the element OFF.
Another simple test to determine if a piece of
cookware can be used on an induction cooktop
is the ‘magnet test’. Use a magnet and place it
on the utensil. If the magnet sticks to it, the
piece will work with induction.
Cookware for Your Induction
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• Cookware made of enamel coated steel
with or without a non-stick coating.
• Cast iron cookware with or without enamel
coated base.
• Stainless steel pots and pans designed for
induction cookware.
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Stainless steel used for cookware is non-
magnetic, in most cases, and unsuitable for
Cookware with thick flat bases should be chosen for the benefit of uniform heat
distribution.
Never leave an empty piece of cookware on an induction heating element for more then a few
seconds. If a pot is left on an element at full power, temperature of the dish may
increase rapidly, the safeties would not engage, and this may damage your cookware,
the cooktop, and could result in an injury or a damage to your property.
When cooking large quantities of food, it is
always better to use a large diameter pan
and a larger coil, thus better and more
efficient heat distribution will be achieved
and food will be cooked evenly.
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Small elements,16 cm (6 1/2”), are best
utilized:
- With small cooking vessel - but normally
not smaller then 10 cm (4”);
- For slow cooking and simmering (sauces,
creams, etc.);
- For cooking small quantities of food.
Large elements, 22 cm (9”), are primarily
designed for day-to-day cooking needs and
most commonly used pans - 18 to 25 cm (7
to 9 1/2”) in diameter.
induction cooking, but most manufacturers
make such cooking vessel in layers for better
heat distribution, and a good number of
such pots and pans can be used with
induction. To make sure if a stainless steel
utensil can be used, perform the utensil test.
Use of cookware with enameled coated base
will prevent the glass top of your unit from
getting scratched.
Pots and pans which do not have a flat
bottom still may be used, however they
should not be overly deformed.
Cookware made from glass, ceramic,
earthenware, aluminium, copper and non-
magnetic stainless steel cookware are not
suitable for induction cooking.
Summary of Contents for IFA-30 AL
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