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Induction cooking uses magnetism to transfer energy into
the bottom of your cookware. The cooking surface of the
cooktop doesn’t get hot – it just sends the energy to the
cookware. As long as the energy is transferring into the
cookware, the cookware will stay hot. Once the energy is
removed or reduced, the cookware begins to cool instantly.
SELECTING COOkwARE FOR
INDUCTION COOkTOPS
Use only induction-ready cookware
Selecting the proper induction-ready cookware is very
important to the efficiency of your induction cooktop. As
a general rule, copper, aluminum and glassware will not
work on an induction cooktop. Waring highly recommends
using magnetic stainless steel, enamel, porcelain on steel, or
cast iron. If you are not careful in your selection of cookware
for your cooktop, the cookware may not work efficiently or
possibly may cause damage to the electronics. As a general
rule, if a magnet sticks to the bottom of the cookware it
will work on the cooktop. If a magnet does not stick to
the cookware, it will not work on an induction cooktop. If
you are unsure, it is best to check with your local merchant
to make sure you are purchasing compatible cookware.
Note:
Not for use with pans smaller than 4.7˝ in diameter.
PRODUCT FEATURES
Pollution free: No burning, no smoke or detrimental gases
like carbon monoxide and sulfide
Safe: no flame, no exhaust
Easy to clean – high-rigidity glass faceplate
Energy efficient – Uses up to 70% less power than
conventional cooktops
Seven power selection settings from Low to High
