INDUCTION COOKERS - GENERAL
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Recommended Pans
Pans made of cast iron, enameled iron, or stainless steel with an iron inner layer are recommended. Stainless
steel pans with 18-0, 18-8, 18-10, and 18-Cr material are acceptable if a magnet will attach itself to the pan and if
the shape of the pan is acceptable. Pans with a flat bottom 5" to 10½" in diameter are recommended. Thin pans
may deform during heating; a thicker wall and bottom are recommended. Pans made of 18-8 stainless steel and
pans with a smaller diameter bottom may have slower rates of heat transfer.