Waring ICT100 manual Selecting Cookware for Induction Cooktops, Product features

Induction cooking uses magnetism to transfer energy into the bottom of your cookware. The cooking surface of the cooktop doesn’t get hot – it just sends the energy 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 the 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˝ in diameter.

Product 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 power than conventional cooktops

Seven power selection settings from Low to High