5
HOw INDUCTION COOkING wORkS
Induction cooking uses electromagnetism to transfer energy into
the bottom of your cookware. The surface of the cooktop does not
work the same way as conventional cooktops – it sends the energy
directly 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 an induction 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
"
diameter.
SAFETy FUNCTIONS AND FEATURES
• Pollution free: no burning, smoke or harmful 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 energy than conventional
cooktops
• Automatic shutoff: cooktop turns off 30 seconds after pan is
removed
• Protection against overheating
