19
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
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. Use the following
guidelines when selecting cookware:
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.
To test the cookware, a magnet must stick
to the bottom of the vessel in order to
function.
Select cookware with a diameter that
matches the diameter of the induction
element. When a pan is placed on the
element, it should not extend beyond the
ring around the element. Refer to the
Cookware Selection Guide.
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.
IMPORTANT NOTE:
Digital and magnetic
thermometers may produce inaccurate
readings.
IMPORTANT NOTE:
Performance is depen-
dant on cookware material. For optimum
performance use cookware with diameters
corresponding to the element diameter.
See your local fine cookware dealer for
induction-appropriate cookware.
