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Tips for Induction Cooking

Getting the results you want when cooking can take a bit of time and effort. If you are not familiar with induction cooking, it may take a bit of practice or adjusting of your usual methods to achieve the expected results. Using the cooking chart and these cooking tips as a guide, you will soon be enjoying the benefits of induction cooking.

The quantity or quality of some foods can affect their cooking times.
When safe, allow food to come to room temperature before cooking to take advantage of induction's ability to heat food quickly.
Cookware heats up very quickly when induction cooking. Check food or liquids occasionally and stir or reduce heat to avoid scorching, overcooking, splattering, or boilovers.
Sauces, soups, and stews may heat up more quickly than you are used to and boil over if not watched. For best results, stir frequently.
Overcooked food loses moisture and tastes dry, while undercooked food can cause illness. For best results, use a thermometer to ensure that food is heated to a safe internal temperature.
Use nonstick or seasoned pans when cooking to reduce the amount of additional fat added to a recipe.
Don't overcrowd cookware. To avoid slow cooking times and poor results, use cookware that is appropriately sized for the amount of food you are cooking.
When boiling water on the center element, a 11" (36-inch cooktop) or 10" (30-inch cooktop) diameter pot gives the best performance and saves the most time.
Use the Boost setting to quickly boil water, or whenever you need extra heating power in one element.
To prevent damage to the product, the cooking zones are separated into two groups, and you can only use the Boost function on one cooking zone in each group at once. As shown, you can use Boost on a cooking zone in group 1 and a cooking zone in group 2 at the same time. If the power range is exceeded by selecting the Boost function, a power management function automatically reduces the heat setting of the cooking zone. If you try to use Boost on two cooking zones in the same group, the selected cooking zone displays a flashing b and G and the power level is automatically set to 9 rather than Boost.

Left Cooking Zone
Right Cooking Zone

Cooking Function	Example Food Item	Power Level	Notes/Comments
Melting	Chocolate Over Direct Heat	1	Stir continuously to prevent scorching. If using a double boiler to melt chocolate, use power level 2.
Melting	Butter	2	Monitor carefully to prevent poor results.
Reheating	Soups & Stews	3-4	Monitor carefully and stir frequently to achieve desired results.
Sweating Vegetables	Onions Carrots Celery Peppers	5-6	To sweat vegetables, cook them until they release moisture, without browning.
Simmering	Tomato Sauce Cheese Sauce	Simmer 1	Monitor carefully to prevent spillovers. To steam vegetables or grains, bring cooking liquid to a simmer, cover the pot, and reduce heat to power level 2.
Simmering	Potatoes Grains Stocks/Broths or Stews	4-5-6
Sautéing or Other	Steaks/Chops Eggs Breakfast Meats Frozen Vegetables Stir Frying	5-6-7	Monitor carefully and stir frequently to achieve desired results.
Searing/Browning	Browning Beef For Chili or Stews Steaks or Chops	8-9	Room temperature meats will sear and brown more effectively. Fat may splatter if power level is too high.
Frying/Deep Frying	Fried Chicken French Fries Battered Fish/Shellfish	7-8	Fat may splatter if power level is too high.
Blanching Vegetables	Broccoli Cauliflower Green Beans	8-9	Monitor carefully to prevent spillovers.
Boiling	Pasta Water Shellfish	8-9-Boost	Do not fill pot to rim. Water can boil over if the power level is too high.

Note

These settings are recommended guidelines for cooking. You may need to adjust the power level for the type of food and pan. Cooking times for some foods will vary depending on quantity or quality.