Wolf CT15I, Use & Care Information Manual, Page: 11 / 16

11
C O O K WA R E S E L E C T I O N
Cookware selection is crucial in the perform-
ance of induction cooking. Choose your
cookware according to the following guide-
lines:
The bottom surface of the cookware must
be a ferrous material (containing iron).
Aluminum, copper, glass and certain stain-
less steel cookware will not work.
Magnetic stainless steel or cast iron
cookware is required for induction cooking.
Select cookware with a diameter to match
the diameter of the heating element. When
a pan is placed on the element, it should
not extend more than 1" (25 mm) beyond
the ring around the element. Refer to the
Cookware Selection Guide for recommen-
dations.
Avoid pots and pans with uneven or
rounded bottom surfaces. Some specialty
cookware such as woks, pressure cookers,
canning modules and deep fat fryers must
be carefully selected to meet induction
cooking criteria.
See your local fine cookware dealer for
induction-appropriate cookware.
T E M P E R AT U R E S E T T I N G G U I D E
S E T T I N G U S E S
MELT Melting, holding chocolate
1 Bar Melting butter
Heating, holding delicate sauces
Warming foods
SIMMER Melting large quantities
2–4 Bars Simmering sauces
Steaming rice
LOW to MEDIUM Frying Eggs
10–12 Bars Heating milk, cream sauces, gravies,
puddings and cream soups
Panfrying
Simmering large quantities
Boiling vegetables in water
MEDIUM to HIGH Sautéing
13–15 Bars Browning
Braising
Panfrying
Fast boiling large quantities
Quick frying
HIGH Boiling water
All Bars Heating broth soups, stocks
Deep fat frying (to heat oil only)
HI-POWER Rapid boiling
Rear Element Frying at high temperatures
C O O K WA R E S E L E C T I O N G U I D E
E L E M E N T P O W E R O U T P U T D I A M E T E R
Front Element 1800 W 6" (152 mm)
recommended
Rear Element 2200 W Maximum 8
1
/
2
" (216 mm)
recommended
W O L F I N D U C T I O N C O O K TO P U S E & C A R E