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Induction Cookware

Note

  • 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.

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.

    Note

    • Not 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.

Incompatible Cookware

  • Aluminum, nickel-silver pots

  • Heat-resistant glass pots

  • Roasting pans

  • Stone pots

  • Stainless steel pots (without the IH mark)

    IH mark

    • Without the IH mark, heating may not work well.

  • Pots with partially magnetic base

    • Even if there is an IH mark, a container that only has magnetic material on part of the bottom of the container may not be automatically detected or the product may not work properly.

      1. Material that sticks to the magnet

      2. Material that does not stick to magnet

  • A pot with legs

  • A pot with a round bottom

    • The smaller contact area may give poor results.

  • Do not use a container with a flat bottom surface smaller than the cooking zone.

Pan Preheat Recommendations

Induction cooking may decrease the amount of time required to preheat cookware compared to cooking on a radiant element cooktop or gas surface burner.

Pay close attention to all food items while cooking on the cooktop and until all cooking processes are complete.

Caution

  • Remember that induction surface cooking initially heats the cookware VERY QUICKLY if the cookware does not contain food.

Noises during Cooktop Operation

The electronic processes involved with induction cooking may create some background noises. You may hear a slight buzzing sound when cooking on the cooktop. These noises are part of the induction cooking process and are considered normal.

Some cookware will buzz, depending on the construction or base material. The buzz may be more noticeable if the contents of the pan are cold. As the pan heats up, the noise will decrease. The noise will also decrease if the power level setting is reduced.

Note

  • When using the induction cooktop, operational noises are more noticeable while cooking in Boost mode. But very loud noises are not normal when induction cooking.

  • The cooktop fan may turn on to reduce the temperature of the product, even when the surface elements are not being used.

  • Cookware that is not marked "IH" may make a loud noise.

  • Under certain conditions, your cookware may produce a high-pitched whistling noise when two elements are in use at the same time. The power levels at which this occurs may vary depending on the kind of cookware being used. Change the power level to eliminate the noise or reduce its volume.

Use Flat-Bottomed Cookware

Cookware must fully contact the surface of the cooking element. Use flat-bottomed pans sized to fit the cooking element and amount of food being prepared. Check for flatness by rotating a ruler across the bottom of the cookware.

  1. Pan Size

Recommended Cookware Size

30inch (CBIH3013BE)

30"

Pan size

a Single Cooking Zone

5 13/16" - 9 15/16" (147 mm - 253 mm)

b Single Cooking Zone

5 13/16" - 6 1/2" (147 mm - 165 mm)

c Single Cooking Zone

5 13/16" - 7 3/16" (147 mm - 185 mm)

d Single Cooking Zone

5 13/16" - 6 1/2" (147 mm - 165 mm)

36inch (CBIH3613BE)

36"

Pan size

a Single Cooking Zone

5 13/16" - 11 1/8" (147 mm - 283 mm)

b Single Cooking Zone

5 13/16" - 6" (147 mm - 153 mm)

c Single Cooking Zone

5 13/16" - 7" (147 mm - 178 mm)

d Single Cooking Zone

5 13/16" - 7" (147 mm - 178 mm)

e Single Cooking Zone

5 13/16" - 7" (147 mm - 178 mm)

  • To quickly boil a very large quantity of water, set the center element to Boost, use a pot that is at least 9" in diameter so that the center element is activated, and turn off all other elements.

Minimum Cookware Size

  • Use cookware with a bottom surface diameter of 5 13/16" (147 mm) or greater.

Cookware Placement

Use the proper cookware and place it correctly on the cooktop. One or more of the cooking elements will not heat if any of the incorrect conditions shown is detected by the sensors located below the ceramic cooktop surface. Correct the problem before attempting to use the cooktop.

Correct

  • Cookware is centered correctly on surface of cooking element.

  • Pan has flat bottom and straight sides.

  • Pan size meets or exceeds the recommended minimum size for the cooking element.

  • Pan rests completely on the cooktop surface.

  • Pan is properly balanced.

Incorrect

  • Cookware is not centered on surface of cooking element.

  • Pan has curved or warped bottom or sides.

  • Pan does not meet the minimum size required for the cooking element used.

  • Pan bottom rests on cooktop trim or does not rest completely on the cooktop surface.

  • Pan is unbalanced by heavy handle.

Avoiding Scratches

Use heavier gauge stainless steel cookware on your ceramic cooktop surface. This will help reduce the possibility of developing scratches on the ceramic surface.

Low-quality cookware can scratch the cooktop surface.

Cookware should always be lifted over the ceramic cooktop surface to prevent scratching.

Over time, sliding ANY type of cookware over the ceramic cooktop may alter the overall appearance of the cooktop. Eventually, the buildup of scratches can make cleaning the surface difficult and degrade the overall appearance of the cooktop.

Scratches can also result from grains of sand (from washing vegetables) which are dragged with the pot across the cooking surface.

For Best Results

Always follow the recommendations for proper cookware type and size. In addition:

  • Do not use dirty pans with grease buildup. Always use pans that are easy to clean after cooking, and make sure that the bottoms of the pans are clean and dry.

  • When cooking with large amounts of liquid, use large pots so that nothing can boil over.

  • Do not let pans boil dry. This may cause permanent damage in the form of breakage, fusion, or marring that can affect the ceramic cooktop. (This type of damage is not covered by your warranty.)

  • Match the pan size and cooking zone to the amount of food being prepared.

Tips for Saving Energy

  • Always position pots and pans before switching on the cooking zone.

    1. not aligned

    2. bottom not flat

    3. handle too heavy

  • Dirty cooking zones and cookware use more electricity.

  • Whenever possible, place lids firmly on pots and pans so that they are completely covered.

  • The base of the pot should be the same size as the cooking zone.