Healthy Choice IC800, Manual

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INTRODUCTION TO INDUCTION COOKING:
Induction cooking is a cooking method which a cooking vessel (pot or pan) is heated by
magnetic induction rather than thermal conduction from a flame of electrical heating
element on a traditional stove top.
A magnetic field is generated from the coils under the surface of the cook top and heat is
transferred directly into the pots and pans. The appliance applies the heating principle of
the magnetic field inducing the whorl electric current. A whorl electric current is a spiral or
circular pattern of electric currents. It utilses the magnetic field produced by the current
passing the loop when the magnetic force line passes the bottom of the cooking vessel. It
will produce numerous whorl electric currents what will heat the cooking vessel and the
food inside it rapidly.
The cooking vessel used on an induction cooker must be made of or contain a ferromagnetic
steel such as cast iron or some stainless steels.
SUITABLE POTS/PANS FOR USE WITH THE INDUCTION COOKER:
Use iron, cast iron, stainless steel (with high steel content) pots or pans with the induction
cooker.
Ensure the diameter is between 12cm-26cm.
Ensure that the pots or pans have a flat base.
Stainless steel pot Iron skillet Cast iron pot Iron/Steel frying pan
Enamel ware Stainless steel or Enamel pot Iron pan