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Follow these simple rule to ensure reliable and repeatable performance of your induction equipment.
• 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 the temperature
correctly. These pans will overheat the sensors and eventually will damage the sensors and
the generator. The image below, shows examples of good and bad pans in cross section.
• 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 marked with an induction compatible symbol.
• Do not use pans made of aluminum, copper, glass or ceramics.
• Note - Steel 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 supplied to the cookware.
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