Using Suitable Cookware for Induction
Use cookware made from ferromagnetic materials which are compatible with the induction
principle. We recommend cookware made from cast iron, enamel coated steel or stainless
steel cookware designed for induction cooking. Pans made of glass, ceramic and stoneware
are not suitable for use in the induction zone. Cookware with aluminum bottoms is not
recommended as it can cause metallic, shiny marks to appear on the glass ceramic surface
which are difficult to remove.
To test the compatibility of the cookware
Turn on the appliance and put some water in the cookware you want to check, and then
place the cookware on a cooking zone at any power level. You will notice that the induction
cooker remain cooking. If the power display the error code , the cookware is incompatible
and unsuitable for use with induction cooking.
To obtain best results
• Cookware with thick flat bases should be chosen for the benefit of uniform heat
distribution. Avoid using cookware with rough or deformed bases.
• Use of cookware with enamel coated base can prevent the glass top from getting
scratched.
• Always use pans with a diameter large enough to cover the cooking zone fully to
achieve even cooking and more efficient heat distribution.
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