Utensils for Your Induction

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Induced current can be created only in materials which have magnetic properties. Thus, utensils for use with an induction unit must be made from a ferromagnetic material or have inserts with magnetic properties. Your household may already have cookware suitable for induction cooking, and you may test any utensil with an induction element. Incorporated controls are able to recognize a suitable utensil. To perform a utensil test:

-Turn an element on and adjust power to any level - you will notice that the digital power display is flashing.

-Place your utensil on the coil. If the piece being tested is suitable for induction cooking, the display will become steady. However, if it keeps flashing, the utensil cannot be used on your induction unit.

-If the utensil is empty, remove it from the coil immediately after you have done test and turn the element OFF.

Another simple test to determine if a piece of cookware can be used on an induction cooktop is the ‘magnet test’. Use a magnet and place it on the utensil. If the magnet sticks to it, the piece will work with induction.

Utensils compatible with induction are:

•Cookware made of enamel coated steel with or without a non-stick coating.

•Cast iron cookware with or without enamel coated base.

•Stainless steel pots and pans designed for induction cookware.

Note:

Stainless steel used for utensils is non- magnetic, in most cases, and unsuitable for

induction cooking, but most manufacturers make such utensils in layers for better heat distribution, and a good number of such pots and pans can be used with induction. To make sure if a stainless steel utensil can be used perform the utensil test.

Use of utensils with enameled coated base will prevent the glass top of your unit from getting scratched.

Pots and pans which do not have a flat bottom still may be used, however they should not be overly deformed.

Cookware made from glass, ceramic, earthenware, aluminum and copper pots and pans and non-magnetic stainless steel cookware are not suitable for induction cooking.

Matching Pots & Pans with Coils, etc.

Small elements,16 cm (6 1/2”), are best utilized:

-With small utensils - but normally not smaller then 10 cm (4”);

-For slow cooking and simmering (sauces, creams, etc.);

-For cooking small quantities of food. Large elements, 22 cm (9”), are primarily designed for day-to-day cooking needs and most commonly used pans - 18 to 25 cm (7 to 9 1/2”) in diameter.

When cooking large quantities of food, it is always better to use a large diameter pan and a larger coil, thus better and more efficient heat distribution will be achieved and food cooked evenly.

Utensils with thick flat bases should be chosen for the benefit of uniform heat distribution.

Never leave an empty piece of cookware on an induction heating element for more then a few seconds. If a utensil is left on an element at full power, temperature of the dish may increase rapidly, the safeties would not engage, and this may damage your utensil,

the cooktop, and could result in an injury or a damage to your property.

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