Induction cooking is a completely new technology. The process employs induction heat, which results from a magnetic field. A conducting pot, made of ferromagnetic material, is placed on the surface of the cooktop and the resulting magnetic field allows the heating process to take place. This field transfers or induces energy into the metal of the cooking vessel, causing the metal to become hot. By controlling the strength of the electromagnetic field, it is possible to control the amount of heat being generated in the cooking vessel. As with gas cooking, heat can be controlled instantaneously. Induction cooking has also proven to be more energy efficient than traditional cooking methods, such as electric coils, because the induction cooker itself creates no heat.
Only ferromagnetic pans can be used for induction cooking. To find out whether your cookware is ferromagnetic, hold a magnet to the bottom of the pan. Your cookware is ferromagnetic if the magnet sticks. These include the following:
- Enameled Steel
- Cast Iron
- Stainless steel designed for induction cooking
Non-ferromagnetic materials include:
- Stainless steel
- Copper or aluminium pans
To help protect your investment, Induction stoves will not operate without the proper cookware. The heating element number will flash if no pan is placed on the cooking area or if the pan is not made of the correct material or is the wrong size. If a proper pan is not placed on the heating surface within 90 seconds, the cooking surface will turn off automatically. Once the correct pan is placed on the cooking surface, the light will stop flashing.
Appliances have a two year limited warranty, administered directly through the manufacturer. Remember to always read and follow the directions in your Use & Care Guide supplied by the manufacturer.
The Do’s and Don’ts of Induction Cooktops
- Do not store jars or cans above cooktop. Dropping hard objects on the cook top can cause it to crack.
- Do not leave hot lids on the cooktop. The ceramic glass can break if hot air becomes trapped beneath the lid.
- Clean all spills that contain sugar immediately. When sugar cools, it can become stuck to the cooktop.
- Lift your pots and pans instead of sliding them across the cooktop. Sliding objects across the cooktop can leave scratches.
- Do not put objects that could melt, like plastic, near the cooktop.
- Do not use the cooktop as a cutting board.
- Use appropriately sized pots or pans on the heating elements. Containers should be about the same size as the cooking surface.
- Flat bottomed cookware is the best choice for heat conduction.
- Make sure the bottoms of pots and pans are clean and dry before using them. Water and other residue can leave deposits or marks when heated.
- Never use abrasive cleaners or sponges, chlorine bleach, rust remover or ammonia to clean your induction cooktop.
How To Clean Your Cooktop
Remember to always clean your cooking surface before and after each use. Soapy water and a soft cloth or sponge are the recommended cleaners for your Induction cooktop. Wipe first with the soapy water and then dry thoroughly with another soft cloth.
For tougher stains like sugar or burned on soil, try a non abrasive cleanser. If the stain persists, you may wish to try slightly warming the cooking surface and employing a proper Cooktop Scraper (see the Assistance or Service section of your manufacturer’s use and care guide for recommended cooktop scrapers).
For tiny scratches and abrasions, a creme cooktop cleaner can be rubbed onto the surface with a damp paper towel or soft cloth until the white film disappears. Over time, tiny scratches or marks may become less noticeable and will not affect the performance of your Induction cook top.