Frequently Asked Questions
1.
Can I use any type of pot to cook on induction?
No. Only pots with a “ferrous” or iron composition will work on induction. That means items made of
glass, copper, ceramic, or aluminum will not work. Cast iron, enamelware, and some stainless steel will
work.
2. How do I know if my cookware is induction compatible?
A great test is the magnetic test. Take any magnet and see if it is attracted to the base of your pot. Some
pots are advertised as induction capable. You might want to go shopping with your magnet.
3. Does induction cooking require special techniques?
Induction cooking is more powerful than other methods of cooking so you need to become accustomed to
its
efficiency
. You will need to familiarize yourself with the settings used for different purposes. A common
problem for new users is that in the beginning they may overcook food as they don’t realize how much
heat is generated so quickly.
If you are new to induction cooking we recommend practicing by boiling a pot of water. Repeat this
several times with different size pots and pans and with different levels of water on different heat settings.
You will soon get a good feel for how quickly the pot heats up.
4. Does the Cooktop get hot?
The cooktop itself barely gets warm, except directly beneath the cooking vessel. As soon as the cooking
vessel is removed from the stovetop the element turns off and automatically cools down. However, the
surface just beneath the pot takes a bit of time to cool… avoid touching it.
5. Isn’t the Cooktop glass? Will it scratch or crack?
The cooktop is made of ceramic glass, as on “smoothtop” stoves. Ceramic glass is very strong and
tolerates very high temperatures and sudden temperature changes. Ceramic glass is very tough, but if
you drop a heavy item such as a cast iron skillet, it may crack. In everyday use however, it is highly
unlikely to crack. Scratching can occur from carelessness. Be careful not to slide rough-bottomed
cookware on the surface.
6. Is an induction stovetop easy to keep clean?
Yes! Burning gas vaporizes by-products that eventually condense and settle on the surface of the
cooktop. Induction cooking limits these by-products and therefore makes cleaning easier. Also as the
surface is flat it is a lot easier to wipe down than gas type burners.
Be careful with sugar because it can burn on the Cooktop and create an uneven surface.
7.
Can I use the Skillet with the Glass Lid on or in any other cooking or heating source?
The skillet was designed to be used with the Induction Cooktop. It can also be used on the stove or in
the oven with temperatures up to 500°F. The glass lid can be used on the stove or in the oven with
temperatures up to 392°F. Do not use the skillet or lid in the microwave or toaster oven.
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