Induction Cooktop Care | 16 |
Cookware Selection
Cookware selection is crucial in the performance of induc- tion cooking. Use the following guidelines when selecting cookware:
•Magnetic stainless steel or cast iron cookware is required for induction cooking. To test, a magnet must stick to the bottom of the cookware. Aluminum, copper, glass and certain stainless steel cookware will not function with induction elements.
•For optimum performance, select cookware with a diameter that matches the diameter of the induc- tion element. When a pan is placed on the element, it should not extend beyond the ring around the element. The diameter of the pan must also meet or exceed the minimum listed for each element, or the induction element will not function. 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.
COOKWARE SELECTION GUIDE
MODEL | ELEMENT | DIAMETER | PAN (min) |
15" COOKTOP | Front | 63/4" (171) | 31/2" (89) |
| Rear | 83/4" (220) | 51/2" (140) |
30" COOKTOP | Left Front | 83/4" (220) | 51/2" (140) |
| Left Rear | 51/2" (140) | 31/2" (89) |
| Right Front | 63/4" (171) | 31/2" (89) |
| Right Rear | 83/4" (220) | 51/2" (140) |
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36" COOKTOP | Left Front | 83/4" (220) | 51/2" (140) |
| Left Rear | 51/2" (140) | 31/2" (89) |
| Middle Front | 63/4" (171) | 31/2" (89) |
| Middle Rear | 83/4" (220) | 51/2" (140) |
| Right Rear | 11" (280) | 7" (178) |
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