Monogram JP690, Instructions Manual, Page: 8 / 16

Cookware to Use
Some of your pots and pans will
probably give good results on the
induction Which ones?
Find out this way:
Put a small amount of water in
the pan and center it on one of the
circular heating patterns. Touch the
ON and HI pads. If the pan is
suitable, it will heat in seconds. If
the pan is not suitable, the control
display will flash on and off and the
pan will not heat.
When you shop for suitable new
cookware, take a magnet along and
test before you buy.
for cookware made from
magnetic stainless steel, cast iron,
enameled steel and combinations
of these materials.
Do not use aluminum, or
aluminum clad cookware, copper
or copper clad cookware, aluminum
foil, glass/ceramic cookware and
some stainless steel that will not
attract a magnet.
Round pans give best results.
Square or rectangular pans do not
heat uniformly.
Do not use a pan less than 4“
across the bottom. The cooking
unit is designed so it will not
accidentally start if very small
steel or iron utensils (less than 4“
across the bottom) are placed on
the cooking surface when the unit
is on—items such as steel spatulas,
cooking spoons, knives and other
small utensils.
The bottom of the pan need not
be perfectly flat. Although pans
with rims or ridges are acceptable,
give best results.
We do not recommend frying pans
over
in diameter for foods
that are not stirred or redistributed
in the skillet while frying—foods
such as fried eggs, French toast or
pancakes. The outer edges of an
oversize skillet develop less heat
than areas within the
center
and foods in the outer area may
be undercooked.
However, foods that are stirred
like scrambled eggs, or moved
about like chicken, can be cooked
successfully in skillets up to
(10%” across the bottom) because
the heat is distributed within the
food when you stir or redistribute
it while it is cooking.
When speed is desirable, such as
when boiling water, use lighter weight
cookware. Lightweight pans heat
and cool rapidly, but may not heat
as evenly as you like. Do not use
extremely thin pans-they may warp.
For frying bacon, pancakes or
other foods where small
of fat are used in the pan, use
heavier pans that distribute heat
more uniformly. Cooking results
will be more even, and there will
be less chance of scorching.
For most types of boiling,
simmering and sauce making,
lightweight magnetic stainless steel
cookware works well providing the
proper heat setting is used.
Enamel-coated steel or cast iron
cookware may also be used.
Some steel pans have a layer
of aluminum embedded in the
bottom. Test them carefully with a
magnet before you buy. Some can
be used in induction cooking.
Others cannot.
of cookware we found
suitable for the induction
Brand
Material
Regal Ware Stainless Steel
with Carbon
Core
General Porcelain-
Housewares on-Steel,
Cast Iron
on-Steel,
Stainless Steel
on-Steel
Taylor & Carbon Steel
I
Porcelain-on-
Cast Iron
Stainless
with Carbon
Core
Enamel-Coated
Steel
All-clad 7-Ply Magnetic
Magna*Core
Stainless Steel
with Aluminum
Core
These are just some of the suitable
cookware selections available for
induction cooking. Before buying
new cookware for your
check it carefully regardless
of brand.
Remember, magnetic induction
cooking requires the use of
cookware made of ferrous
to which magnets will stick,
metals such as iron or steel.
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