Induction
Cookware
Type of cookware
Suitable cookware is made of:
–Stainless steel with a magnetizable bottom
–
–Cast iron
Unsuitable cookware is made of:
–Stainless steel with a
–Aluminum, copper
–Glass/ceramic/earthenware/ stoneware
If you are not sure whether a pot or pan is suitable for induction, you can test it using a magnet against the bottom. If the magnet sticks, the cookware can be used.
Note that the type of cookware bottom you use will have an effect on how evenly the food cooks.
Size of cookware
For optimal efficiency, select cookware that fits between the innermost and outermost markings on the cooking zone. If the pot/pan is smaller than the innermost marking, the induction may not work. The cooking zone will behave as though no cookware is on it.
Please note that, although the diameter indicated for pots and pans is typically the maximum or upper diameter, you should instead pay attention to the bottom diameter, which will tend to be smaller.
Tips for saving energy
Whenever possible, keep pots and pans covered while cooking. This helps keep in the most possible heat.
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