4
HOW INDUCTION COOKING WORKS
Induction cooking uses magnetism to transfer energy into the
bottom of your cookware. The surface of the cooktop doesn’t get
as hot 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, 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 energy than
conventional cooktops
•
Eight power selection settings from Low to High
•
Automatic shutoff: cooktop turns off 30 seconds after
pan is removed
•
Overheat protection timer function
