9
INTRODUCTION TO INDUCTION COOKING
ENGLISH
INTRODUCTION TO
INDUCTION COOKING
How Induction Cooking Works
An induction coil beneath
the ceramic glass cooking
surface generates magnetic
fields, which act directly on
the base of the pots and
pans.
Instead of heating the ceramic glass, this method
heats the base of the pan immediately, saving time
and energy. Since the heat required for cooking is
generated directly in the base of the pan, the cooking
zone itself warms up only slightly. The cooktop
does become hot when heat is transferred from the
cookware.
IMPORTANT
•
Electromagnetic fields can affect electronic circuits
and interfere with portable radios and phones.
•
Do not put magnetically active objects (e.g., credit
cards, computer diskettes, cassettes) on or near
the ceramic glass surface while one or more
induction cooking zones are in use.
•
Do not put any metal objects (e.g., spoons, pan
lids) on the cooking zones as they can become hot
when the cooking zones are in use.
Induction Cookware
NOTE
Before using the induction cooking elements,
carefully read and follow these cookware
recommendations and the instructions in the pan
sensing sections.
When purchasing pans for use on the induction
cooktop, look for cookware identified by the
manufacturer as "induction ready" or "induction
capable", or that is marked by the manufacturer as
specifically designed for induction cooking.
The base material of the cookware must be magnetic
for the cooking elements to activate. Use a magnet
to check if the cookware base material is suitable. If
the magnet sticks to the bottom of the cookware, the
cookware can be used for induction cooking.
For the best possible surface cooking results, use
only high-quality, heavy gauge steel cookware on the
induction cooking elements. Follow manufacturer's
recommendations when using induction cookware.
Induction Cookware Types
The three most common induction cookware types
available are stainless steel, cast iron, and porcelain-
enamel-coated metals.
•
Stainless Steel
is generally excellent for induction
cooking. It is durable, easy to clean, and resists
staining.
NOTE
Not all stainless steel cookware is magnetic;
stainless steel is not always suitable for induction
cooking.
•
Cast iron
cooks evenly and is also good for
induction cooking. Do not slide cast iron cookware
on the cooktop; cast iron cookware with a rough
surface will scratch the ceramic cooktop.
•
Porcelain-enamel-coated metals
have variable
heating characteristics depending on the quality of
the base metal. Make sure the porcelain-enamel
coating is smooth to avoid scratching the ceramic
cooktop.
