22 Part Number 4533030 Rev 1 07/2017
Operation Section 3
Proper Induction Cookware
CONDITION
• Pans with layer separation (outward and inward
bubbles), arching or partially detached bottoms must be
replaced.
• When these pans are used, the sensors under the glass-
top cannot detect temperature correctly. These pans will
overheat the sensors and eventually will damage the
sensors and the generator. (Below, examples of good
and bad pans in cross-sections.)
ROUND BOTTOM WOK PANS
• For models with Ceran® Glass Wok Bowls:
Notice -Wok Equipment
Use Wok Pans with Correct Contour
The wok pans used must be the correct contour to the
Ceran® glass bowl. To reduce premature failures such as
overheating, wok pans should not touch the glass but
only sit onto the upper flange.
To guarantee the correct contour, we offer a selection
of wok induction pans. Please consult your equipment
supplier for details.
MATERIAL
• USE cookware made of conductive and magnetic
materials. If the pan bottom attracts a magnet, the pan
is suitable for induction cooking. Look for cookware that
is labeled suitable for induction or with an induction
compatible symbol.
• DO NOT USE cookware made of aluminum, copper,
glass, ceramics or conventional stainless steel.
• NOTE—Aluminum inserts on bottom:
Cookware base inserted with areas of aluminum
reduces the magnetic area for induction cooking. The
appliance may supply less energy to the cookware or
have difficulties in detecting the pan.
• NOTE—Non-magnetic cookware with a small magnetic
base:
The exposed non-magnetic metal on the base may
affect the induction field and subsequently, less energy
may be suppled to the cookware.
BOIL TEST
To test the efficiency of a pan for induction cooking, perform
a boil test. See instructions in section 5 Troubleshooting.
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