Induction Cookware
Before using the induction cooking elements, carefully read and follow these cookware recommendations and the instructions in the pan sensing sections.
When purchasing pans for use on the induction cooktop, look for cookware identified by the manufacturer as "induction ready" or "induction capable", or that is marked by the manufacturer as specifically designed for induction cooking.
Symbols of Induction Compatible Cookware | |
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The base material of the cookware must be magnetic for the cooking elements to activate. Use a magnet to check if the cookware base material is suitable. If the magnet sticks to the bottom of the cookware, the cookware can be used for induction cooking.
For the best possible surface cooking results, use only high-quality, heavy gauge steel cookware on the induction cooking elements. Follow manufacturer's recommendations when using induction cookware.
Induction Cookware Types
The three most common induction cookware types available are stainless steel, cast iron, and porcelain-enamel-coated metals.
Stainless Steel is generally excellent for induction cooking. It is durable, easy to clean, and resists staining.
NoteNot all stainless steel cookware is magnetic; stainless steel is not always suitable for induction cooking.
Cast Iron cooks evenly and is also good for induction cooking. Do not slide cast iron cookware on the cooktop; cast iron cookware with a rough surface will scratch the ceramic cooktop.
Porcelain-enamel-coated metals have variable heating characteristics depending on the quality of the base metal. Make sure the porcelain-enamel coating is smooth to avoid scratching the ceramic cooktop.